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http://dx.doi.org/10.5187/JAST.2008.50.1.121

The Effects of Pig Breeds on Proximate, Physicochemical, Cholesterol, Amino Acid, Fatty Acid and Sensory Properties of Loins  

Kim, I.S. (Department of Animal Resource Technology, Jinju National University)
Jin, S.K. (Department of Animal Resource Technology, Jinju National University)
Kim, C.W. (Department of Animal Resource Technology, Jinju National University)
Song, Y.M. (Department of Animal Resource Technology, Jinju National University)
Cho, K.K. (Department of Animal Resource Technology, Jinju National University)
Chung, K.H. (Department of Animal Resource Technology, Jinju National University)
Publication Information
Journal of Animal Science and Technology / v.50, no.1, 2008 , pp. 121-132 More about this Journal
Abstract
A total of 100 pigs were used to investigate the effects of pig breed on proximate, physicochemical, cholesterol, amino acid, fatty acid and sensory properties of loins. Crossbred pigs were alloted into one of five experimental groups [×Duroc(LYD), ×Berkshire (YBB), British Berkshire(BB), Kagoshima Berkshire(KB), Korean native black pig×Wild boars(KW; Sus coraanus)]. Pigs were slaughtered at 110 kg live weight. Moisture content was significantly(p<0.05) higher in KW than those of other pig breeds. Crude protein content was significantly(p<0.05) higher in YBB and KW than in LYD, BB, and KB. Cholesterol content was significantly(p<0.05) higher in YBB than those of other pig breeds. WHC and pH value had lower and shear force had higher(p<0.05) in YBB than those of other pig breeds. In color, LYD was significantly(p<0.05) higher in L* than those of other pig breeds. There was no significant different in a* and brittleness value among the breeds. In fatty acid and amino acid composition, KW had a higher(p<0.05) UFA/SFA, EFA/UFA ratio and EAA content but lower (p<0.05) SAAA. Total amino acid content was significantly(p<0.05) higher in LYD(20.44%) and BB (20.81%) than those of other pig breeds. In fresh meat, breeds affected meat color, drip loss, marbling score, and overall acceptability(p<0.05). Nevertheless, no significant differences were found among the breeds in the sensory parameters evaluated in the cooked meat, except for flavor
Keywords
Breed; Meat quality; LYD; Berkshire; Wild boars
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