Browse > Article
http://dx.doi.org/10.5187/jast.2022.e18

Effects of the slaughter weight of non-lean finishing pigs on their carcass characteristics and meat quality  

Oh, Sang-Hyon (Department of Animal Resources Technology, Gyeongsang National University)
Lee, Chul Young (Department of Animal Resources Technology, Gyeongsang National University)
Song, Dong-Heon (Animal Science and Biotechnology, Gyeongsang National University)
Kim, Hyun-Wook (Animal Science and Biotechnology, Gyeongsang National University)
Jin, Sang Keun (Department of Animal Resources Technology, Gyeongsang National University)
Song, Young-Min (Department of Animal Resources Technology, Gyeongsang National University)
Publication Information
Journal of Animal Science and Technology / v.64, no.2, 2022 , pp. 353-364 More about this Journal
Abstract
The present study aimed to assess the feasibility of increasing the slaughter weight (SW) of non-lean finishing pigs to improve their meat quality. A total of 36 (Landrace × Yorkshire) × Duroc gilts and barrows were slaughtered at 115 (Av), 125 (Hi), or 135 (XHi) kg, followed by physicochemical analyses and sensory evaluation on their longissimus dorsi (LD) and Semimembranosus (SM) muscles. Backfat thickness was greater (p < 0.05) for the XHi (31.2 mm) and Hi (29.3 mm) groups than for Av (25.0 mm). Dressing percentage and yield of the belly per whole carcass were also slightly greater for XHi and Hi vs. Av. The intramuscular fat (IMF) content of SM was greater for XHi (2.64%) than for Av (1.83%) and Hi (2.04%) and also was correlated with SW (r = 0.55). The pH value, lightness, redness, drip loss, shear force, and moisture and protein contents of LD and SM, as well as IMF content of LD, were unaffected by SW. Percentages of 14:0, 16:0, and total saturated fatty acids (FA) were less for Hi and XHi vs. Av in SM, those of total unsaturated FA, 18:2, 20:4, and n-6 being opposite; FA composition of LM was not influenced by SW except for a reduced 18:0 percentage for XHi vs. Av. The sensory score was less for XHi vs. Av for odor in fresh LD and SM, and less for Hi and XHi vs. Av for aroma in fresh LM; scores for color, drip loss, marbling, and acceptability were unaffected by SW. As for cooked muscles, none of the scores for color, aroma, flavor, juiciness, tenderness, and acceptability was affected by SW, except for a greater LD color score for Hi and XHi vs. Av. Collectively, the results suggested that the increased yield of the carcass and belly due to increased SW is outbalanced negatively by excessive backfat deposition in production efficiency, whereas the SW increase exerts little influence on overall sensory quality of fresh or cooked meat. Production of non-lean market pigs overweighing 115 kg therefore will be uneconomical unless consumers pay a substantial premium for the over-fattened pork.
Keywords
Finishing pig; Slaughter weight; Loin; Ham; Physicochemical characteristics; Sensory attribute;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
연도 인용수 순위
1 Lenighan YM, McNulty BA, Roche HM. Dietary fat composition: replacement of saturated fatty acids with PUFA as a public health strategy, with an emphasis on α-linolenic acid. Proc Nutr Soc. 2019;78:234-45. https://doi.org/10.1017/S0029665118002793   DOI
2 Visioli F, Poli A. Fatty acids and cardiovascular risk. Evidence, lack of evidence, and diligence. Nutrients. 2020;12:3782. https://doi.org/10.3390/nu12123782   DOI
3 Melton SL. Effects of feeds on flavor of red meat: a review. J Anim Sci. 1990;68:4421-35. https://doi.org/10.2527/1990.68124421x   DOI
4 Huff-Lonergan E, Baas TJ, Malek M, Dekkers JCM, Prusa, K, Rothschild MF. Correlations among selected pork quality traits. J Anim Sci. 2002;80:617-27. https://doi.org/10.2527/2002.803617x   DOI
5 Fernandez X, Monin G, Talmant A, Mourot J, Lebret B. Influence of intramuscular fat content on the quality of pig meat - 2. Consumer acceptability of m. longissimus lumborum. Meat Sci. 1999;53:67-72. https://doi.org/10.1016/S0309-1740(99)00038-8   DOI
6 Hoa VB, Seo HW, Seong PN, Cho SH, Kang SM, Kim YS, et al. Back-fat thickness as a primary index reflecting the yield and overall acceptance of pork meat. Anim Sci J. 2021;92:e13515. https://doi.org/10.1111/asj.13515   DOI
7 Joo ST, Kim GD. Meat quality traits and control technologies. In: Joo ST, editor. Control of meat quality. Kerala: Research Signpost; 2011. p. 1-29.
8 Park MJ, Jeong JY, Ha DM, Park JW, Sim TG, Yang HS, et al. Relationships of the slaughter weight to growth performance and meat quality traits in finishing pigs fed a low-energy diet. J Anim Sci Technol. 2009;51:135-42. https://doi.org/10.5187/JAST.2009.51.2.135   DOI
9 Jeong JY, Park BC, Ha DM, Park MJ, Joo ST, Lee CY. Effects of increasing slaughter weight on production efficiency and carcass quality of finishing gilts and barrows. Korean J Food Sci Anim Resour. 2010;30:206-15. https://doi.org/10.5851/kosfa.2010.30.2.206   DOI
10 Seideman SC, Cross HR, Smith GC, Durland PR. Factors associated with fresh meat color: a review. J Food Qual. 1984;6:211-37. https://doi.org/10.1111/j.1745-4557.1984.tb00826.x   DOI
11 Wood JD, Enser M, Fisher AV, Nute GR, Sheard PR, Richardson RI, et al. Fat deposition, fatty acid composition and meat quality: a review. Meat Sci. 2008;78:343-58. https://doi.org/10.1016/j.meatsci.2007.07.019   DOI
12 Lee CH, Jung DY, Choi JS, Jin SK, Lee CY. Effects of the plane of nutrition on physicochemical characteristics and sensory quality traits of the muscle in finishing pigs. Korean J Food Sci Anim Resour. 2014;34:516-24. https://doi.org/10.5851/kosfa.2014.34.4.516   DOI
13 Choi JS, Jin SK, Lee CY. Assessment of growth performance and meat quality of finishing pigs raised on the low plane of nutrition. J Anim Sci Technol. 2015;57:37. https://doi.org/10.1186/s40781-015-0070-4   DOI
14 Yang BS, Kim MH, Choi JS, Jin SK, Park MJ, Song YM, et al. Effects of the plane of nutrition for grower pigs on their grow-finish performance and meat quality in winter. J Anim Sci Technol. 2019;61:1-9. https://doi.org/10.5187/jast.2019.61.1.1   DOI
15 Beaulieu AD, Williams NH, Patience JF. Response to dietary digestible energy concentration in growing pigs fed cereal grain-based diets. J Anim Sci. 2009;87:965-76. https://doi.org/10.2527/jas.2007-0834   DOI
16 Pettigrew JE, Esnaola MA. Swine nutrition and pork quality: a review. J Anim Sci. 2001;79:E316-42. https://doi.org/10.2527/jas2001.79E-SupplE316x   DOI
17 Rohman A, Triyana K, Sismindari S, Erwanto Y. Differentiation of lard and other animal fats based on triacylglycerols composition and principal component analysis. Int Feed Res J. 2012;19:475-9.
18 Park MJ, Jeong JY, Ha DM, Han JC, Sim TG, Park BC, et al. Effects of dietary energy level and slaughter weight on growth performance and grades and quality traits of the carcass in finishing pigs. J Anim Sci Technol. 2009;51:143-54. https://doi.org/10.5187/JAST.2009.51.2.143   DOI
19 NRC [Natinoal Research Council]. Nutrient requirements of swine. 10th rev. ed. Washington, DC: National Academy Press; 1998.
20 Lawrence TLJ, Fowler VR, Novakofski JE. Growth of farm animals. 3rd ed. Wallingford: CABI; 2012.
21 Yang SW, Kim MH, Choi JS, Jin SK, Park MJ, Song YM, et al. Effects of the plane of nutrition during the latter grower and entire finisher phases on grow-finish pig performance in summer. J Anim Sci Technol. 2019;61:10-7. https://doi.org/10.5187/jast.2019.61.1.10   DOI
22 Xu G, Baidoo SK, Johnston LJ, Bibus D, Cannon JE, Shurson GC. Effects of feeding diets containing increasing content of corn distillers dried grains with solubles to grower-finisher pigs on growth performance, carcass composition, and pork fat quality. J Anim Sci. 2010;88:1398-410. https://doi.org/10.2527/jas.2008-1404   DOI
23 Castell AG, Cliplef RL, Poste-Flynn LM, Butler G. Performance, carcass and pork characteristics of castrates and gilts self-fed diets differing in protein content and lysine:energy ratio. Can J Anim Sci. 1994;74:519-28. https://doi.org/10.4141/cjas94-073   DOI
24 KAPE. A report on "Results on measurements of pork quality traits of cold pig carcasses" [Internet]. Institute for animal products quality evaluation. 2020 [cited 2021 Nov 9]. https://www.ekape.or.kr
25 NRC [Natinoal Research Council]. Nutrient requirements of swine. 11th ed. Washington, DC: National Academy Press; 2012.
26 USDA [United States Department of Agriculture]. USDA statistics/2019 agricultural statistics, annual [Internet]. 2021 [cited 2021 Nov 9]. https://www.nass.usda.gov
27 CIE [Commission Internationale de l'Eclairage]. Colorimetry. 2nd ed. Vienna: Commission Internationale de l'Eclairage; 1986. CIE Publication No. 15.2.
28 Jin SK, Kim IS, Hur SJ, Hah KH, Kim BW. Effects of feeding period on carcass and objective meat quality in crossbred longissimus muscle. J Anim Sci Technol. 2004;46:811-20. https://doi.org/10.5187/JAST.2004.46.5.811   DOI
29 Averette Gatlin L, See MT, Hansen JA, Odle J. Hydrogenated dietary fat improves pork quality of pigs from two lean genotypes. J Anim Sci. 2003;81:1989-97. https://doi.org/10.2527/2003.8181989x   DOI
30 Hwang YH, Lee SJ, Lee EY, Joo ST. Effects of carcass weight increase on meat quality and sensory properties of pork loin. J Anim Sci Technol. 2020;62:753-60. https://doi.org/10.5187/jast.2020.62.5.753   DOI
31 AOAC [Association of Official Analytical Chemists] International. Official methods of analysis of AOAC International. 18th ed. Gaithersburg, MD: AOAC International; 2006.
32 Lee CY, Kwon OC, Ha DM, Shin HW, Lee JR, Ha YJ, et al. Growth efficiency, carcass quality characteristics and profitability of finishing pigs slaughtered at 130 vs. 110 kg. J Anim Sci Technol. 2006;48:493-502. https://doi.org/10.5187/JAST.2006.48.4.493   DOI
33 Wu F, Vierck KR, DeRouchey JM, O'Quinn TG, Tokach MD, Goodband RD, et al. A review of heavy weight market pigs: status of knowledge and future needs assessment. Transl Anim Sci. 2017;1:1-15. https://doi.org/10.2527/tas2016.0004   DOI
34 Folch J, Lees M, Sloane Stanley GHS. A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem. 1957;226:497-509. https://doi.org/10.1016/S0021-9258(18)64849-5   DOI
35 Meilgaard MC, Civille GV, Carr BT. Sensory evaluation techniques. 4th ed. Boca Raton, FL: CRC Press; 2006.
36 Kim YS, Kim SW, Weaver MA, Lee, CY. Increasing the pig market weight: world trends, expected consequences and practical considerations. Asian-Australas J Anim Sci. 2005;18:590-600. https://doi.org/10.5713/ajas.2005.590   DOI
37 Channon HA, D'Souza DN, Dunshea FR. Diet composition and slaughter age up to 24 weeks have minimal impact on pork eating quality of loin steaks and silverside roasts from female pigs. Meat Sci. 2018;135:94-101. https://doi.org/10.1016/j.meatsci.2017.09.005   DOI
38 Ba HV, Seo HW, Seong PN, Cho SH, Kang SM, Kim YS, et al. Live weights at slaughter significantly affect the meat quality and flavor components of pork meat. Anim Sci J. 2019;90:667-79. https://doi.org/10.1111/asj.13187   DOI
39 MAFRA [Ministry of Agriculture, Food and Rural Affairs]. Grading, standards for livestock products. Seoul: Ministry of Agriculture, Food and Rural Affairs; 2014. Notification No. 2014-4.
40 Burnett DD, Legako JF, Phelps KJ, Gonzalez JM. Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat. J Anim Sci. 2020;98:skaa033. https://doi.org/10.1093/jas/skaa033   DOI
41 Park MJ, Ha DM, Shin HW, Lee SH, Kim WK, Ha SH, et al. Growth efficiency, carcass quality characteristics and profitability of 'high'-market weight pigs. J Anim Sci Technol. 2007;49:459-70. https://doi.org/10.5187/JAST.2007.49.4.459   DOI
42 Witte DP, Ellis M, McKeith FK, Wilson ER. Effect of dietary lysine level and environmental temperature during the finishing phase on the intramuscular fat content of pork. J Anim Sci. 2000;78:1272-6. https://doi.org/10.2527/2000.7851272x   DOI
43 Park BC, Lee CY. Feasibility of increasing the slaughter weight of finishing pigs. J Anim Sci Technol. 2011;53:211-22. https://doi.org/10.5187/JAST.2011.53.3.211   DOI
44 Park MJ, Park BC, Ha DM, Kim JB, Jang KS, Lee DH, et al. Effects of increasing market weight of finishing pigs on backfat thickness, incidence of the 'caky-fatty' belly, carcass grade, and carcass quality traits. J Anim Sci Technol. 2013;55:195-202. https://doi.org/10.5187/JAST.2013.55.3.195   DOI
45 Park BC, Ha DM, Park MJ, Jin SK, Park JH, Lee CY. Effects of the decreased carcass grade of finishing pigs due to increasing market weight on carcass quality traits and physicochemical and sensory quality characteristics of the loin and belly. J Anim Sci Technol. 2013;55:203-10. https://doi.org/10.5187/JAST.2013.55.3.203   DOI