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http://dx.doi.org/10.5187/JAST.2006.48.5.747

The Influence of Pig Breeds on Qualities of Loin  

진상근 (Department of Animal Resources Technology, Jinju National University)
김일석 (Department of Animal Resources Technology, Jinju National University)
허선진 (Department of Animal Resources Technology, Jinju National University)
김수정 (Department of Animal Resources Technology, Jinju National University)
정기종 (Department of Animal Resources Technology, Jinju National University)
Publication Information
Journal of Animal Science and Technology / v.48, no.5, 2006 , pp. 747-758 More about this Journal
Abstract
A total of 30 pigs (average 60kg) were used to investigate the influence of breeds on meat quality. Pigs were alloted into one of three experimental groups [A (Landrace×Yorkshire×Duroc), B (England Berkshire), and C (Kagoshima Berkshire)]. Pigs were slaughtered at approximately 110kg of live weight for measurement of meat qualities. Crude protein was significantly higher in B than those of other pig breed groups. Shear force value was higher and pH was lower in A than those of other pig breeds. In color, C was significantly higher in a* of meat color and lower in b* of fat color and in brittleness, hardness, springiness, chewiness as compared with other pig breeds. Essential fatty acid were significantly higher in A and lower in B than those of other pig breeds. Aspartic, threonine, serine, glutamic and phenylalanine were higher in C, whereas glycine, alanine, cystine, valine, leucine, tyrosine, histidine, lysine and arginine were significantly higher in A. In sensory evaluation of fresh meat, color was significantly higher in C. However, moisture, crude fat, crude ash and drip loss, marbling score, overall acceptability of fresh meat and all items in sensory evaluation of cooked meat were not significant difference among the pig groups. In conclusions, loin from Kagoshima Berkshire had the lowest shear force and the highest a* value. In the current study few effects of pig breeds were observed. Further studies are needed on the relationship between physico-chemical properties and the pig breeds.
Keywords
Berkshire; Breeds; LY×D; Meat quality; Fatty acid; Amino acid;
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