• Food Science of Animal Resources
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• v.36 no.5
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• pp.641-649
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• 2016

In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, were compared. Meat from Berkshire pigs had deeper meat color (redness), higher pH, and lower drip loss and cooking loss than meat from LYD pigs. Moreover, meat from Berkshire pigs had higher levels of phosphoserine, aspartic acid, threonine, serine, asparagine, α-aminoadipic acid, valine, methionine, isoleucine, leucine, tyrosine, histidine, tryptophan, and carnosine and lower levels of glutamic acid, glycine, alanine, and ammonia than did meat from LYD pigs. The fatty acids oleic acid, docosahexaenoic acid (DHA), and monounsaturated fatty acids (MUFA) were present in significantly higher concentrations in Berkshire muscles than they were in LYD muscles. Additionally, Berkshire muscles were significantly enriched with nucleotide components (inosine), minerals (Mg and K), and antioxidant vitamins such as ascorbic acid (C) in comparison with LYD muscles. In conclusion, our results show that in comparison with LYD meat, Berkshire meat has better meat quality traits and is a superior nutritional source of all essential amino acids, monounsaturated fatty acids, vitamin C, and minerals (Mg and K).

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.11
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• pp.1545-1550
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• 2015

c-MYC (v-myelocytomatosis viral oncogene homologue) is a transcription factor that plays important role in many biological process including cell growth and differentiation, such as myogenesis and adipogenesis. In this study, we aimed to detect MYC gene polymorphisms, their genotype frequencies and to determine associations between these polymorphisms and meat quality traits in Berkshire pigs. We identified a single nucleotide polymorphism (SNP) in intron 2 of MYC gene by Sanger sequencing, i.e., g.3350G>C (rs321898326), that is only found in Berkshire pigs, but not in other breeds including Duroc, Landrace, and Yorkshire pigs that were used in this study. Genotypes of total 378 Berkshire pigs (138 sows and 240 boars) were determined using Hha I restriction enzyme digestion after polymerase chain reaction. Observed allele frequencies of GG, GC, and CC genotypes were 0.399, 0.508, and 0.093 respectively. Statistical analysis indicated that the g.3350G>C polymorphism was significantly associated with $pH_{45min}$ and cooking loss (p<0.05), suggesting that g.3350G>C SNP can be used for pre-selection of $pH_{45min}$ and cooking loss traits in Berkshire pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1150-1159
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• 2018

Objective: Non-synonymous single nucleotide polymorphisms (nsSNPs) were identified in Berkshire selective sweep regions and then were investigated to discover genetic nsSNP mechanisms that were potentially associated with Berkshire domestication and meat quality. We further used bioinformatics tools to predict damaging amino-acid substitutions in Berkshire-related nsSNPs. Methods: nsSNPs were examined in whole genome resequencing data of 110 pigs, including 14 Berkshire pigs, generated using the Illumina Hiseq2000 platform to identify variations that might affect meat quality in Berkshire pigs. Results: Total 65,550 nsSNPs were identified in the mapped regions; among these, 319 were found in Berkshire selective-sweep regions reported in a previous study. Genes encompassing these nsSNPs were involved in lipid metabolism, intramuscular fatty-acid deposition, and muscle development. The effects of amino acid change by nsSNPs on protein functions were predicted using sorting intolerant from tolerant and polymorphism phenotyping V2 to reveal their potential roles in biological processes that may correlate with the unique Berkshire meat-quality traits. Conclusion: Our nsSNP findings confirmed the history of Berkshire pigs and illustrated the effects of domestication on generic-variation patterns. Our novel findings, which are generally consistent with those of previous studies, facilitated a better understanding of Berkshire domestication. In summary, we extensively investigated the relationship between genomic composition and phenotypic traits by scanning for nsSNPs in large-scale whole-genome sequencing data.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.9
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• pp.1358-1362
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• 2017

Objective: The objective of the present study was to compare growth performance of Berkshire purebred pigs (BB), Hereford (HB) and/or Tamworth (TB) sired Berkshire crossbred pigs reared in a hoop structure in two experiments. Methods: In the first experiment, BB was compared to TB while HB and TB were compared in the second. Body weights (BW) were recorded at 3 days of age and every 28 days from birth until 140 days of age. There was no significant difference between the BW of BB and TB, but HB was heavier than TB by 84 days of age. Least square means of average daily gain (ADG) were evaluated using one-way analysis of variance. Results: The mean parity (${\pm}$standard deviation) of the sows was $3.42{\pm}2.14$ and a total of 45 farrowing occurred from year 2012 to 2014. The mean number of total born, number born alive, number of mummies, and number weaned were $9.23{\pm}2.52$, $7.87{\pm}2.53$, $0.04{\pm}0.21$, and $5.94{\pm}2.74$, respectively. Parity did not have a significant effect on the growth performance of the pigs. For BB and TB, there was only one time frame in which there was a significant difference in the ADG: between 28 and 56 days of age. For HB and TB, the overall ADG of HB was significantly greater than the total ADG of TB. Conclusion: The breed of the sire did not affect the growth performance of the progeny between Berkshire purebreds and Tamworth${\times}$Berkshire crossbreds. The breed of the sire did have an effect between Hereford and Tamworth sired Berkshire crossbreds (p<0.05). The Hereford sired pigs were found to have increased growth performance compared to Tamworth sired.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.2
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• pp.167-176
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• 2008

Galectins are a group of animal lectins consisting of galectin-type carbohydrate recognition domains (CRD) with relatively minor domains. The biological properties of galectins include the regulation of inflammation, intercellular adhesion, cell differentiation and cell death. The diverse kinds of galectin suggest variety in their biological roles. Galectin-1 is released during adipocyte differentiation and is associated with fat which is one of the important factors for meat quality. To verify expression level, a 0.5 kb clone of galectin-1 was obtained from cDNA prepared from back fat tissue of a Sancheong Berkshire pig with good quality meat, and the galectin-1 gene identified. The deduced amino acid sequence of the galectin-1 gene was compared with those obtained from other species. By using RT-PCR and Real time-PCR, an attempt was made to determine the expression level of galectin-1 and to compare with various tissues (tenderloin and back fat) taken from pigs in different groups. Grouping of pigs was based on growth-stage (weighing 60, 80, and 110 kg) and the sub-speciation (Yorkshire and Sancheong Berkshire pigs). We attempted to determine influences of pig species, growth stages and tissue variations on the expression level of the galectin-l gene and it was revealed that the expression pattern of the galectin-1 gene was significantly different (p<0.01 or p<0.05). Galectin-1 genes were expressed more highly in the back fat tissues of pigs weighing 110 kg than in those weighing 60 kg or 80 kg. However, the lowest expression was seen in the tenderloin tissues of pigs weighing 110 kg. Sancheong Berkshire pigs showed higher expression of the galectin-1 gene compared to Yorkshire pigs. Accordingly, it is considered that the expression pattern of the galectin-1 gene influences the growth of back fat tissues and the pig speciation relationship. Previous studies suggested that different expression of galectin-1 genes represents variety among the breeds and is closely related to fat tissue growth, conjugation and catabolism. Further, this study suggests that the expression of galectin-1 at a specific growth stage and tissue contributes significantly to the overall meat quality of Sancheong Berkshire pigs.

• Journal of Animal Environmental Science
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• v.12 no.1
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• pp.13-20
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• 2006

This experiment was carried out to determine the effect of breed and sex on behavioral characteristics and economic traits of performance-tested pigs. Totally 32 tested pigs in 4 different breeds were assigned for behavioral observation. Behavior was recorded for 4 hours(each 2 hours, before and after none) of tested pigs in each tested pen. The average daily gain, age at 90 kg and feed efficiency on the basis of the performance data were collected from 8,477 performance-tested pigs in which pure breeds of Duroc, Yorkshire, Landrace and Berkshire at the Korea Swine Testing Station. The results obtained in this study are summarized as follows; The effect of breed was statistically significant for all traits studied. Average daily gain were the highest(P<0.05) in Duroc and ages at 90 kg were the highest(P<0.05) in Berkshire. In feed efficiency of male, Landrace and Yorkshire were the most efficient. The average daily gain and feed efficiency were superior to those of female, however, the age at 90 kg was not different. Overally, females were superior to males in various traits examined. Berkshire breed had more proportion of time spent in ventral tying and sitting whereas the proportion of time spent in walking, drinking and eating was less than that of other breeds. The male pigs showed more time spent in standing and social behavior.

• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.35-40
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• 2019

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and $Landrace{\times}Yorkshire{\times}Duroc$ (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at $0^{\circ}C$ for 24 h in a chilling room. Then, the ham portion of the carcasses were cut and processed by dry-curing for physicochemical analyses. The dry-cured hams from Berkshire contain higher crude protein, fat, and ash level than those from LYD, whereas the hams from LYD had higher moisture contents than those from Berkshire(p < 0.05). The pH values of the hams from Berkshire were lower than those from LYD (p < 0.05). The hams from Berkshire had lower $L^*$ and $b^*$ values than those from LYD (p < 0.05). Palmitoleic acid (C16:1), oleic acid (C18:1), elaidic acid (C18:1t), monounsaturated fatty acids, and ratio of n-6 and n-3 fatty acids (n-6/n-3) in the ham from Berkshire were higher than LYD (p < 0.05). Free amino acids such as aspartic acid, threonine, serine, asparagine, glutamic acid, and lysine in hams from Berkshire were higher than those from LYD (p < 0.05). The microbial population had no significant difference between Berkshire and LYD dry-cured ham. The cross sections of dry cured ham showed difference from different breeds using scanning electron microscope and indicates some differences in texture. Considering the meat quality parameters of ham, hams from Berkshire could provide variety of ham for consumer who are seeking various different qualities and stories.

• Journal of Animal Reproduction and Biotechnology
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• v.35 no.3
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• pp.239-244
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• 2020

Meat and carcass quality attributes are important factors influencing consumer preference and profitability in the pork industry. Single nucleotide polymorphisms (SNPs) are essential for livestock breeding and improvement. In the present study, the pig Perilipin 2 (PLIN2) gene was characterized with the aim of detecting genetic variation at these loci in relation to economic traits in Berkshire pigs. Four SNPs (G6714C, G6813A, G10340A, and G10632A) were detected in this studied. Statistical analysis indicated that G6714C was significantly associated with the National Pork Producers Council (NPPC) color score, G6813A, and G10340A significantly affected NPPC color score and NPPC marbling score, and G10632A significantly affected backfat thickness (BF) (p < 0.05). Therefore, the molecular markers used in the present study might provide a useful basis for identification and improvement of traits in the Berkshire pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.10
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• pp.1351-1356
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• 2012

The objective of this study was to compare body weight, ADG, and feed:gain ratio of antibiotic-free pigs from Yorkshire dams and sired by Yorkshire (YY), Berkshire (BY), Large Black (LBY) or Tamworth (TY) boars. All the crossbred pigs in each of three trials were raised as one group from weaning to finishing in the same deep-bedded hoop, providing a comfortable environment for the animals which allowed rooting and other natural behaviors. Birth, weaning and litter weights were measured and recorded. From approximately 50 kg to market weight (125 kg), feed intake and body weights were recorded manually (body weight) or using a FIRE (Feed Intake Recording Equipment, Osborne Industries Inc. Osborne, Kansas) system with eight individual feeding stations. Feed intake data for 106 finishing pigs between 140 and 210 d of age and the resulting weights and feed conversion ratios were analyzed by breed type. Least square means for body weights (birth, weaning and to 240 d) were estimated with Proc Mixed in SAS 9.2 for fixed effects such as crossbreed and days of age within the sire breed. The differences within fixed effects were compared using least significant differences with DIFF option. Individual birth weights and weaning weights were influenced by sire breed (p<0.05). For birth weight, BY pigs were the lightest, TY and YY pigs were the heaviest but similar to each other and LBY pigs were intermediate. For weaning weights, BY and LBY pigs were heavier than TY and YY pigs. However, litter birth and weaning weights were not influenced by sire breed, and average daily gain was also not significantly different among breed types. Tamworth sired pigs had lower overall body weight gain, and feed conversion was lower in TY and YY groups than BY and LBY groups (p<0.05), however, number of observations was somewhat limited for feed conversion and for Tamworth pigs. Overall, no convincing differences among breed types were noted for this study, but growth performance in the outdoor environment was satisfactory.

• Journal of Animal Science and Technology
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• v.50 no.1
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• pp.121-132
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• 2008

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