• Korean Journal of Food Science and Technology
• /
• v.50 no.5
• /
• pp.480-485
• /
• 2018

In this study, to identify single nucleotide polymorphisms (SNPs) associated with meat quality in Berkshire pigs, we performed RNA sequencing. A non-synonymous SNP (nsSNP) in the Complement component 9 (C9) gene was identified, and the association between meat quality traits and the C9 genotype was analyzed. The nsSNP in the C9 gene was located at c.942 G>T. In the dominant model, significant associations were observed between the SNP and meat quality traits such as CIE L, collagen content, moisture level, and $pH_{24h}$, whereas in the co-dominant model, significant associations were observed between the SNP and CIE L, collagen content, and protein content. In the recessive model, a significant association between the C9 genotype and the collagen content was observed. In addition, we identified the significant relationship between the C9 genotype and meat quality according to sex. These results indicate that the C9 SNP can be used as a genetic marker for improving pork quality.

• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.10
• /
• pp.1388-1393
• /
• 2015

Genetic parameters of Berkshire pigs for reproduction, carcass and meat quality traits were estimated using the records from a breeding farm in Korea. For reproduction traits, 2,457 records of the total number of piglets born (TNB) and the number of piglets born alive (NBA) from 781 sows and 53 sires were used. For two carcass traits which are carcass weight (CW) and backfat thickness (BF) and for 10 meat quality traits which are pH value after 45 minutes (pH45m), pH value after 24 hours (pH24h), lightness in meat color (LMC), redness in meat color (RMC), yellowness in meat color (YMC), moisture holding capacity (MHC), drip loss (DL), cooking loss (CL), fat content (FC), and shear force value (SH), 1,942 pig records were used to estimate genetic parameters. The genetic parameters for each trait were estimated using VCE program with animal model. Heritability estimates for reproduction traits TNB and NBA were 0.07 and 0.06, respectively, for carcass traits CW and BF were 0.37 and 0.57, respectively and for meat traits pH45m, pH24h, LMC, RMC, YMC, MHC, DL, CL, FC, and SH were 0.48, 0.15, 0.19, 0.36, 0.28, 0.21, 0.33, 0.45, 0.43, and 0.39, respectively. The estimate for genetic correlation coefficient between CW and BF was 0.27. The Genetic correlation between pH24h and meat color traits were in the range of -0.51 to -0.33 and between pH24h and DL and SH were -0.41 and -0.32, respectively. The estimates for genetic correlation coefficients between reproductive and meat quality traits were very low or zero. However, the estimates for genetic correlation coefficients between reproductive traits and drip and cooking loss were in the range of 0.12 to 0.17 and -0.14 to -0.12, respectively. As the estimated heritability of meat quality traits showed medium to high heritability, these traits may be applicable for the genetic improvement by continuous measurement. However, since some of the meat quality traits showed negative genetic correlations with carcass traits, an appropriate breeding scheme is required that carefully considers the complexity of genetic parameters and applicability of data.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.9
• /
• pp.1475-1481
• /
• 2019

Objective: The objective of the present study was to investigate pork quality from Hereford${\times}$Berkshire female and intact male pigs reared outdoors in an alternative production system. Methods: Berkshire purebred sows were artificially inseminated, once in the fall and again in the spring of the following year, with semen from Hereford boars and managed free of antibiotics in an outdoor hoop structure until the last month of pregnancy, after which they were moved to a pasture-based unit of 0.8 hectares with individual lots with a farrowing hut, shade, and water ad libitum. Piglets were weaned at 4 weeks of age and housed in a deep-bedded hoop structure, grouped by sex. Animals were harvested at market weight of 125 kg, approximately 200 days of age. Hot carcass weight was collected at the time of the harvest. After 24 hours of refrigeration, carcass characteristics were measured. Longissimus dorsi samples collected from the right side loin. Loins were cut into 2.54-cm thick chops and were used to measure marbling score, color score, drip loss, and ultimate pH. Sensory panel tests were conducted as well at North Carolina State University. For pork characteristics and sensory panel data, trial and sex were included in the statistical model as fixed effects. Hot carcass weight was included in the model as a covariate for backfat thickness. Results: Neither the subjective nor the objective color scores displayed any differences between the boars and the gilts. No difference was found for pH and marbling score between trials or sexes. Gilts had a thicker backfat measurement at the last lumbar and a narrower longissimus muscle area measurement when compared to the boars. The only difference in the sensory characteristics was found between the trials for texture and moisture scores. Conclusion: Consumers were not able to detect boar taint under the condition of this study, which is that the intact males were reared outdoors. Additional trials would be necessary; however, based on the results of the present study, outdoor rearing can be suggested as a solution to the issue of boar taint.

• Journal of the Korean Society of International Agriculture
• /
• v.30 no.4
• /
• pp.277-284
• /
• 2018

Meat quality has always been one of the most important factors that controls the choice of pork consumers and is of great interest in the pig industry. In this study, we identified a single nucleotide polymorphism (SNP) in the enoyl-CoA delta isomerase 2 (ECI2) gene in Berkshire pigs (n = 430) by analyzed the association between the SNP and meat quality traits. The non-synonymous SNP in the ECI2 gene is located at c.608 C > G and resulted in an amino acid change from threonine to serine. Significant associations between the SNP and meat quality traits, such as redness (CIE a), and the $pH_{24hr}$, were revealed in both the dominant and co-dominant models, whereas carcass weight, drip loss, and fat content and moisture content were significantly associated only with the dominant model. In barrow, the SNP was significantly associated with CIE a, drip loss, and $pH_{24hr}$, whereas in gilt, only a significant relationship with moisture content was observed. GG genotype pigs had a higher $pH_{24hr}$ and lower drip loss. Because $pH_{24hr}$ and drip loss are considered the most important meat quality traits, GG genotype pork is high-quality meat compared to that from other genotypes. In conclusion, the SNP in the ECI2 gene is significantly associated with several meat quality traits. These traits and could be as genetic markers in molecular breeding programs for improving meat quality.

• Food Science of Animal Resources
• /
• v.25 no.4
• /
• pp.409-414
• /
• 2005

The effects of slaughter weight on blood profile and pork qualities of japan berkshires were investigated A total 72 pigs were divided into 3 groups$(125\~130,\;105\~110\;or\;95\~104\;kg)$. At each slaughter weight pigs were conventionally slaughtered and then chilled overnight The carcass characteristics (carcass weight backfat thickness and grades) were determined on those carcass, the muscle longissimus dorsi was removed from each left side at 5th to 13th rib and meat qualities were evaluated. Blood profile including cortisol, creatine phos-phokinase (CPK), lactate dehydrogenase (LDH), glucose and phosphorus was not significantly (p>0.05) different among all slaughter weight, However, the calcium contents of pigs at $95\~104\;kg$ were significantly (p<0.05) higher than the other weights. The carcass weight and backfat thickness of pigs slaughtered at $125\~130\;kg$ were higher than those of $105\~110\;or\;95\~104\;kg$. The carcass grade of pigs slaughtered at $125\~130\;kg$ were significantly (p<0.05) lower than the other weight. The moisture contents of pigs slaughtered at $125\~130\;kg$ were significantly lower than the other weights, but crude protein contents were significantly (p<0.05) higher, Cooking loss and shear lone values of pigs slaughtered at $95\~104\;kg$ were significantly (p<0.05) lower than the other weight. CIE $a^*\;and\;b^*$ values of pigs slaughtered at $105\~110\;kg$ were significantly higher than the other weights. These results imply that the carcass characteristics (carcass weight and backfat thickness) could be affected by slaughter weight the cooking loss and shear force values of pigs slaughtered at $125\~130\;kg$ resulted in higher than those of $105\~110kg\;or\;95\~104\;kg$.

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.337-342
• /
• 2006

A total of 120 pigs (Berkshire) were used to investigate the effect of dietary supplementation with artificial culture medium of wild ginseng (CWG) on the physico-chemical characteristics of pork About $60{\pm}3kg$ pigs were randomly assigned to 4 pens based on sex and diet (C: commercial diet feed or T: commercial diet+1 L CWG per day for 70 days). Pigs were slaughtered at approximately 110 kg live weight, and proximate composition and physico-chemical characteristics were measured in pork loin. The moisture content, hardness and chewiness of pork were higher in gilt fed CWG than in gilt fed the control diet, but the water-holding capacity of pork and $L^*$ values of fat color were lower. The shear force and $a^*$ values of pork were higher in barrow fed CWG than in harrow fed the control diet. The crude fat content, hardness, cohesiveness, chewiness of pork and $a^*\;and\;b^*$ values of fat color were lower in barrow than in gilt, but the pH was higher. These results imply that the proximate composition and physico-chemical characteristics of pork could be affected by dietary supplementation with CWG and the sex of the pig, while the texture properties and at values of pork may be improved with dietary CWG.

• Journal of Animal Science and Technology
• /
• v.62 no.4
• /
• pp.438-448
• /
• 2020

This study was performed to increase the accuracy of genomic estimated breeding value (GEBV) predictions for domestic pigs using single-breed and admixed reference populations (single-breed of Berkshire pigs [BS] with cross breed of Korean native pigs and Landrace pigs [CB]). The principal component analysis (PCA), linkage disequilibrium (LD), and genome-wide association study (GWAS) were performed to analyze the population structure prior to genomic prediction. Reference and test population data sets were randomly sampled 10 times each and precision accuracy was analyzed according to the size of the reference population (100, 200, 300, or 400 animals). For the BS population, prediction accuracy was higher for all economically important traits with larger reference population size. Prediction accuracy was ranged from -0.05 to 0.003, for all traits except carcass weight (CWT), when CB was used as the reference population and BS as the test. The accuracy of CB for backfat thickness (BF) and shear force (SF) using admixed population as reference increased with reference population size, while the results for CWT and muscle pH at 24 hours after slaughter (pH) were equivocal with respect to the relationship between accuracy and reference population size, although overall accuracy was similar to that using the BS as the reference.

• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.9
• /
• pp.1244-1251
• /
• 2015

A herd of Berkshire pigs was established in 2003 and subjected to selection without introduction of any genetic resources until 2007. The complete pedigree, including 410 boars and 916 sows, as well as the records from 5,845 pigs and 822 litters were used to investigate the results obtained from the selections. The index of selection for breeding values included days to 90 kg (D90kg), backfat thickness (BF) and number of piglets born alive (NBA). The average inbreeding coefficients of pigs were found to be 0.023, 0.008, 0.013, 0.025, 0.026, and 0.005 from 2003 to 2007, respectively. The genetic gains per year were 12.1 g, -0.04 mm, -3.13 days, and 0.181 head for average daily gain (ADG), BF, D90kg, and NBA, respectively. Breeding values of ADG, BF and D90kg were not significantly correlated with inbreeding coefficients of individuals, except for NBA (-0.21). The response per additional 1% of inbreeding was 0.0278 head reduction in NBA. The annual increase of inbreeding was 0.23% and the annual decrease in NBA due to inbreeding was 0.0064 head. This magnitude could be disregarded when compared with the annual gain in NBA (0.181 head). These results suggest that inbreeding and inbreeding depression on ordinary farms can be controlled with a proper breeding scheme and that breeding programs are economical and safe relative to the risks associated with importation of pigs.

• Journal of Animal Science and Technology
• /
• v.64 no.6
• /
• pp.1184-1198
• /
• 2022

In this study, Rubus coreanus (R. coreanus) byproducts with high polyphenol content were fermented with R. coreanus-derived lactic acid bacteria (Lactobacillus plantarum GBL 16 and 17). Then the effect of R. coreanus-derived lactic acid bacteria fermented feed (RC-LAB fermented feed) with probiotics (Bacillus subtills, Aspergillus oryzae, Yeast) as a feed additive for pigs on the composition of intestinal microbes and the regulation of intestinal immune homeostasis was investigated. Seventy-two finishing Berkshire pigs were randomly allotted to four different treatment groups and 18 replicates. RC-LAB fermented feed with probiotics increased the genera Lactobacillus, Streptococcus, Mitsuokella, Prevotella, Bacteroides spp., Roseburia spp., and Faecalibacterium prausnitzii, which are beneficial bacteria of the digestive tract of pigs. Also, RC-LAB fermented feed with probiotics decreased the genera Clostridium, Terrisporobacter, Romboutsia, Kandleria, Megasphaera and Escherichia, which are harmful bacteria. In particular, the relative abundance of the genera Lactobacillus and Streptococcus increased by an average of 8.51% and 4.68% in the treatment groups and the classes Clostridia and genera Escherichia decreased by an average of 27.05% and 2.85% in the treatment groups. In mesenteric lymph nodes (MLN) and spleens, the mRNA expression of transcription factors and cytokines in Th1 and Treg cells increased and the mRNA expression of Th2 and Th17 transcription factors and cytokines decreased, indicating a regulatory effect on intestinal immune homeostasis. RC-LAB fermented feed regulates gut immune homeostasis by influencing the composition of beneficial and detrimental microorganisms in the gut and regulating the balance of Th1/Th2 and Th17/Treg cells.

• Food Science of Animal Resources
• /
• v.34 no.2
• /
• pp.185-191
• /
• 2014

This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire ${\times}$ Landrace ${\times}$ Duroc (YLD), Yorkshire ${\times}$ Chester White ${\times}$ Yorkshire (YCY), and Yorkshire ${\times}$ Berkshire ${\times}$ Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at $0^{\circ}C$ for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.