[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.5762/KAIS.2019.20.10.195

Comparison of Meat Quality Characteristics of Two Different Three-way Crossbred Pigs (Landrace × Yorkshire × Duroc and Landrace × Yorkshire × Woori black pig)

Kim, Jeong A (Swine Science Division, National Institute of Animal Science, Rural Development Administration)
Cho, Eun Seok (Swine Science Division, National Institute of Animal Science, Rural Development Administration)
Lee, Mi-Jin (Swine Science Division, National Institute of Animal Science, Rural Development Administration)
Jeong, Yong Dae (Swine Science Division, National Institute of Animal Science, Rural Development Administration)
Choi, Yo Han (Swine Science Division, National Institute of Animal Science, Rural Development Administration)
Cho, Kyu Ho (Swine Science Division, National Institute of Animal Science, Rural Development Administration)
Chung, Hak Jae (Swine Science Division, National Institute of Animal Science, Rural Development Administration)
Baek, Sun Young (Swine Science Division, National Institute of Animal Science, Rural Development Administration)
Kim, Young Sin (Swine Science Division, National Institute of Animal Science, Rural Development Administration)
Sa, Soo Jin (Swine Science Division, National Institute of Animal Science, Rural Development Administration)
Hong, Jun Ki (Swine Science Division, National Institute of Animal Science, Rural Development Administration)

Publication Information

Journal of the Korea Academia-Industrial cooperation Society / v.20, no.10, 2019 , pp. 195-202 More about this Journal

Abstract

This study was undertaken to investigate whether the local Woori black pigs could replace Duroc as the terminal sire in order to reduce foreign currency outgoings. This study compared the physicochemical properties of pork loins in two cultivars of three-way crossbred pigs: Landrace ${\times}$ Yorkshire ${\times}$ Duroc (LYD) and Landrace ${\times}$ Yorkshire ${\times}$ Woori black pig (LYW). A total of 119 pigs (59 LYD and 60 LYW) aged 180 days were used in the experiment. After 24 hours of cooling, pork loins were assessed for their physicochemical traits, meat color, fatty acid and sensory evaluation. The moisture content and water holding capacity showed no significant difference between the two cultivars. Fat content and cooking loss were significantly higher in LYW than in LYD (p<0.05), whereas shear force and pH were significantly lower in LYW than LYD (p<0.05). Redness ( $a^*$ ), yellowness ( $b^*$ ), and stearic acid (C18: 0) content were also significantly higher in LYW than in LYD (p<0.05). Sensory evaluation revealed significantly higher meat color and flavor in LYW than LYD (p<0.05). Taken together, these results indicate that certain physicochemical qualities are improved in the LYW cultivar, as compared to LYD. Therefore, Woori black pig (W) has the potential to be substituted for Duroc, a breeding pig used currently.

Keywords

Clossbred Pig; Duroc; Woori Black Pig; Meat Quality; Physicochemical Traits;

Citations & Related Records

Times Cited By KSCI : 9 (Citation Analysis)

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