• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.11
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• pp.116-125
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• 2018

This study was carried out physicochemical and sensory evaluation to compare the quality characteristics of pork loins from Yorkshire, Duroc, Pietrain, and Duroc ${\times}$ Pietrain (DP). A total of 79 pigs from Yorkshire(22), Duroc(22), Pietrain(17), and DP(18) was used for the experiment. After 24 hours of cooling, pork loins were gathered and vacuum-packed from left carcasses and then the physicochemical traits and sensory evaluation were conducted. The pH of the loins from breed Pietrain was lower than those of the other breeds (p<0.01). While the moisture content of loins was higher in Pietrain than in the other breeds (p<0.01). The fat content of loins was higher in Duroc and DP than in the other breeds and lower in Pietrain than in the other breeds (p<0.01). Pietrain loins had the lowest drip loss (p<0.01) and the highest water holding capacity (p<0.01). There were no significant differences in the cooking loss and shear force of the loins among 4 breeds (p>0.05). There was a significant difference in the CIE color L*, a* and b* values of the loins from 4 breeds (p<0.01). Sensory scores of the loins were ranked lower in Pietrain in overall. The results of this study indicate that meat quality could be altered according to the breeds.

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.29 no.4
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• pp.172-182
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• 2018

The present study was undertaken to examine if the carcass and pork quality of finishing pigs reared on a low plane of nutrition (LPN) could be improved compared with that of the pigs finished on a high plane of nutrition (HPN). Sixty-eight crossbred (LYD) barrows and 68 LYD gilts weighing approximately 50 kg were fed a diet containing 3.54 Mcal DE/kg with 1.00% lysine (HPN) or 3.02 Mcal DE/kg with 0.68% lysine (LPN) in eight pens up to approximately 120 kg and slaughtered. The belly, loin, ham, and Boston butt were cut out from a total of 20 carcasses, after which physicochemical and sensory quality attributes of the belly and the representative muscle of each of the loin, ham, and Boston butt were evaluated. The ADG, gain:feed ratio, and backfat thickness were less for LPN than for HPN (p<0.05). The cooking loss, hardness, and chewiness values for the Boston butt were less for LPN vs. HPN. In sensory evaluation for fresh meat (muscle), the subjective quality scores were greater for LPN vs. HPN in color, marbling, and acceptability for the loin, the muscle:fat balance score for the belly tending to be greater for LPN (p<0.10). In addition, LPN was superior to HPN in the flavor and juiciness in sensory evaluation for cooked ham. In conclusion, the present results suggest that the carcass and pork quality of finishing pigs could be improved with reduced growth performance by using LPN.

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.459-470
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• 2007

Domestically, finishing pigs are marketed at 110 kg on an average. However, it is thought to be feasible to increase the market weight to 120kg or greater without decreasing the carcass quality, because most domestic pigs for pork production have descended from lean-type lineages. The present study was undertaken to investigate the growth efficiency and profitability of ‘high’-market wt pigs and the physicochemical characteristics and consumers' acceptability of the high-wt carcass. A total of 96 (Yorkshire × Landrace) × Duroc-crossbred gilts and barrows were fed a finisher diet ad laibtum in 16 pens beginning from 90-kg BW, after which the animals were slaughtered at 110kg (control) or ‘high’ market wt (135 and 125kg in gilts & barrows, respectively) and their carcasses were analyzed. Average daily gain and gain:feed did not differ between the two sex or market wt groups, whereas average daily feed intake was greater in the barrow and high market wt groups than in the gilt and 110-kg market wt groups, respectively(P<0.01). Backfat thickness of the high-market wt gilts and barrows corrected for 135 and 125-kg live wt, which were 23.7 and 22.5 mm, respectively, were greater (P<0.01) than their corresponding 110-kg counterparts(19.7 & 21.1 mm). Percentages of the trimmed primal cuts per total trimmed lean (w/w), except for that of loin, differed statistically (P<0.05) between two sex or market wt groups, but their numerical differences were rather small. Crude protein content of the loin was greater in the high vs. 110-kg market group (P<0.01), but crude fat and moisture contents and other physicochemical characteristics including the color of this primal cut were not different between the two sexes or market weights. Aroma, marbling and overall acceptability scores were greater in the high vs. 110-kg market wt group in sensory evaluation for fresh loin (P<0.01); however, overall acceptabilities for cooked loin, belly and ham were not different between the two market wt groups. Marginal profits of the 135- and 125-kg high-market wt gilt and barrow relative to their corresponding 110-kg ones were approximately -35,000 and 3,500 wons per head under the current carcass grading standard and price. However, if it had not been for the upper wt limits for the A- and B-grade carcasses, marginal profits of the high market wt gilt and barrow would have amounted to 22,000 and 11,000 wons per head, respectively. In summary, 120～125-kg market pigs are likely to meet the consumers' preference better than the 110-kg ones and also bring a profit equal to or slightly greater than that of the latter even under the current carcass grading standard. Moreover, if only the upper wt limits of the A- & B-grade carcasses were removed or increased to accommodate the high-wt carcass, the optimum market weights for the gilt and barrow would fall upon their target weights of the present study, i.e. 135 and 125 kg, respectively.

• Journal of Animal Science and Technology
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• v.52 no.4
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• pp.319-328
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• 2010

This work was carried out to investigate the quantity of excreta and its composition in crossbred pigs (Yorkshire ${\times}$ Landrace ${\times}$ Duroc) at different stages of growth. Twelve young piglets (average BW weight of $19.0{\pm}0.33kg$) were used in this study. Pigs were divided into four phases during growing time and two phases during finishing time. The average excreta production for growing pig was 3.46 kg/head/day (feces: 1.07 kg, urine: 2.39 kg). The average moisture contents of feces and urine were 70.54% and 97.39%, respectively. Contents of Calcium, Magnesium, Copper, Plumbum, and Arsenic were 1.00%, 0.26%, 10.47 mg/kg, 2.43 mg/kg, and 1.02 mg/kg, respectively. The concentration of the water pollutants like Biochemical Oxygen Demand ($BOD_5$), Chemical Oxygen Demand (COD), Suspended Solid (SS), Total Nitrogen (TN) and Total Phosphorus (TP), excreted from pig were 96335, 61073, 207466, 8104 and 4209 mg/L in feces and 7364, 7149, 2715, 10110 and 613 mg/L in urine at the end of test, respectively. The daily loading amount of water pollutants ($BOD_5$, COD, SS, TN, and TP, respectively) in pig excreta were 102.1, 61.8, 221.6, 8.7, and 3.9 g/head/day in feces, and 19.3, 16.7, 8.0, 22.2, and 1.3 g/head/day in urine, respectively. The Nitrogen, $P_2O_5$, and $K_2O$ contents in the excreta of pigs were 0.96, 0.83 and 0.42% in feces, and 0.80, 0.09 and 0.53% in urine, respectively. Finally, this work was suggested to give basic information to swine farms.

• Journal of Life Science
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• v.27 no.3
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• pp.295-300
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• 2017

This study examined the association between genotypes of the isocitrate dehydrogenase 3, beta subunit (IDH3B) gene and economic traits in an $F_2$ population of Duroc and Jeju (South Korea) native black pigs (JBPs). The genotypes was determined the presence/absence of a 304-bp insertion/deletion fragment in the promoter region of the IDH3B gene for JBP, Duroc, and their $F_1$ and $F_2$ progeny. Three genotypes (AA, AB and BB) were found in the $F_1$ and $F_2$ populations, but there was no AA genotype found in JBP and no BB in Duroc. Association analysis results showed the significant differences with carcass weights (CW), backfat thicknesses (BFT) and eye muscle area (EMA) (p<0.05), but not with growth traits including body weights and average daily gains at different stages, reproductive traits including teat numbers, and crude fat contents (CFAT) measured in longissimus dorsi (p>0.05). The $F_2$ pigs possessing the IDH3B BB homozygote had heavier CW ($72.92{\pm}11.133kg$), thicker BFT ($25.75{\pm}6.06mm$), and larger EMA ($23.82{\pm}4.825cm^2$) than those from the other genotypes (p<0.05). These results were estimated that there are biological roles related with IDH3B genotypes resulting development of EMA, BFT, and CW but not with intramuscular fat deposition during late period of pig production. Our findings suggest that the 304-bp insertion allele of porcine IDH3B may be a genetic marker for marker assistant selection for improving meat productivity of the Jeju Black pig and Duroc-related molecular breeding systems.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.171-180
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• 2008

This study was conducted to investigate the meat quality characteristics of pork loin in 3 crossbred groups (30 pigs/group). The crossbreeds were LY female${\times}$D male, Y female${\times}$B male and L female${\times}$B male (L: Landrace, Y: Yorkshire, B: Berkshire, D: Duroc). Pork loins were collected from animals ($110{\times}120kg$ body weight) slaughtered in a commercial slaughter house and stored at $-3^{\circ}C$. Samples were analyzed for general composition, physico-chemical properties, meat and fat color, texture characteristics, sensory evaluation and fatty acid composition at 24 hrs postmortem, and TBARS (Thiobarbituric Acid Reactive Substances) values were determined at various storage times. The LYD pigs showed a higher back fat thickness than the YB and LB pigs. There were no significant differences in intramuscular fat, intermuscular fat, subcutaneous fat and springiness among the 3 crossbreeds. In addition, there were no significant differences in general composition, pH, drip loss, cooking loss and cooked sensory evaluation among the 3 crossbreeds (p>0.05). The shear force value of LB pork was significantly lower than other crossbreeds (p<0.05). Total heme pigment was significantly higher in YB pork compared to LYD and LB pork (p<0.05). The TBARS value of YB pork was significantly lower than that of LYD pork, except after the I day of storage (p>0.05). TBARS values increased significantly during storage for all three crossbreeds. The lightness (CIE L) of YB pork was significantly lower, while the redness (CIE a) was significantly higher in YB pork relative to the other crossbreeds. With regard to textural properties, the hardness and adhesiveness values were significantly lower in YB pork compared to LB pork. In fresh meat, the color of YB pork was significantly higher than the other breeds (p<0.05). The content of myristic acid (C14:0) was significantly lower, while the content of arachidonic acid (C20:4) was significantly higher in LB pork (p<0.05). These results show that the YB breed has the highest quality meat of the three crossbreeds.

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.471-480
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• 2007

The aim of the present study was to determine the effects of a low-energy finisher diet on feed and growth efficiencies and carcass traits of ‘high’-market weight (MW) finishing pigs and thereby to extrapolate optimal dietary energy level for the high-MW swine. A total of 160 (Yorkshire × Landrace) × Duroc-crossbred finishing gilts and barrows weighing approximately 90 kg were fed a low-energy (3,200 kcal DE/kg) diet (LE) or control (3,400 kcal) diet (CON) ad libitum in 16 pens up to 135- and 125-kg live weights, respectively, at which the animals were slaughtered and their carcasses were analyzed [2 (sex) × 2 (diet) factorial experimental design]. Average daily gain, average daily feed intake and feed efficiency did not differ between the two sex or diet groups. Backfat thickness was less (P<0.05) in LE (22.4 mm) than in CON group (24.3 mm) in gilts, but not in barrows (24.4 ± 0.4 mm). The percentage of C- & D-grade carcasses was over 90% because of the ‘over-weight’ problem in gilts, whereas in barrows, percentages of A plus B grades and C plus D grades were 79% and 21%, respectively. The yield percentage of each trimmed primal cut per total trimmed cuts (w/w) did not differ between the two sex or diet groups. Physicochemical characteristics of longissimus muscle including color (lightness and redness), pH, drip loss and chemical composition, which overally were within the range of normal carcass, also did not differ between the two sex or diet groups. In conclusion, both LE and CON are judged to be adequate for the high-MW swine during the latter finishing period. If fat deposition of a given herd of high-MW pigs needs to be suppressed by a dietary treatment, the energy content of the diet will have to be reduced to a level lower than 3,200 kcal DE/kg.

• Korean Journal of Agricultural Science
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• v.44 no.4
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• pp.558-565
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• 2017

This study was conducted to determine the effect of inoculation of microorganism isolated from pig feces on nutrient contents of fermented hulless barley. The microbial flora in feces of a total of four crossbred piglets ($Landrace{\times}Yorkshire{\times}Duroc$) was analyzed by 16s rRNA sequencing. The most abundant strain was then selected for fermentation of hulless barley. Lactobacillus plantarum (L. plantarum) was dominant (64.56%) in intestinal microbial flora in the pig feces. The selected candidate strain showed significantly higher survival rate at pH 7 than at pH 2.5 and 3.0 (p < 0.05). Incubated culture containing the candidate strain showed an increased growth rate with lower pH levels after 7.5 h incubation compared to initial incubation period (p < 0.05). When compared with commercial multiple probiotics which were used as control, the selected strain showed faster growth rate at 5 h post-incubation (p < 0.05). During the fermentation period, neither inoculated nor non-inoculated control hulless barley showed any change in pH value. Crude fat, fiber and ash contents were lower (p < 0.05) in hulless barley inoculated by the selected strain compared to control. However, moisture, energy, NDF and ADF were not affected by the inoculation of strain or fermentation period. Lactic acid was increased and acetic acid was decreased in the hulless barley inoculated with the selected strain during the fermentation period (p < 0.05). Taken together, our results suggest that L. plantarum derived from the pigs could be utilized as a new microorganism for manufacturing fermented feed stuffs.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.9
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• pp.1268-1273
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• 2011

The present study was conducted to determine a feasible method of protein concentrate extraction from rice bran (RBPC) and its effect as a substitution for skim milk in early weaning pig diets. An investigation to extract protein concentrate from full fat rice bran was undertaken to determine the best ratio of water and rice bran, the amount of NaOH and a HCl solvent to use in a simple paddle-type mixer with modified spinning to produce RBPC. The results stated that the best ratio for water mixing in the RBPC extraction process was 1:5 with 20 g NaOH and 30 min in a paddle-type mixer at 300 rpm. A mix of 250 ml 0.2 N HCl was optimum for neutralization and protein precipitation. After the fluid was spun out with a washing machine, the sediment was left for 12-14 hours to complete the filtration. One kilogram of rice bran could produce an average of 324.5 gram RBPC and it contained 3.40% ash, 496.48 kcal of GE/100 gram, 1.94% crude fiber, 28.20% ether extract, 7.64% moisture and 16.66% crude protein, respectively. A total of 45 crossbred piglets, weaned at 3 weeks of age were allotted into control diet (A) and dietary treatments formulated with a four different rates of RBPC substitution for skim milk at a percentage of 25 (B), 50 (C), 77 (D) and 100 (E) respectively, in a randomized complete block (RCB) design. All piglets had free access to feed and water until 8 week of age when the experiment ended. Feed intake, average daily gain, growth rate and feed efficiency were not affected by dietary treatments. Blood test parameters after completion of the growth trial indicated normal health. Even though the mean of cell hemoglobin concentration was significantly different between treatments (p<0.05) it was still within the normal range. The cost difference for BW gain of 100% RBPC substituted for skim milk in the weaning diet was approximately 35% lower than that of the control and the relative cost of production was 96.67, 92.85, 70.75 and 64.48% lower for the replacement of 25, 50, 75 and 100% of skim milk respectively. These results implied that this technology is feasible for use by small scale farmers to improve their self-reliance.

• Journal of Animal Science and Technology
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• v.55 no.5
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• pp.467-473
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• 2013

This study compared the pork quality and muscle fiber characteristics between the Jeju black pig (JBP) and domesticated pig breeds, including three-way crossbred (Landrace ${\times}$ Yorkshire ${\times}$ Duroc, LYD), Berkshire (B), Duroc (D), Landrace (L), Meishan (M), and Yorkshire (Y) pigs. JBP had the lowest carcass weight among the pig breeds (p<0.05) and its NPPC marbling score was lower than the other domesticated pig breeds (p<0.05), except for M. M had the highest value for backfat thickness among the pig breeds (p<0.05), whereas its NPPC marbling score was the lowest (p<0.05). The pH values were higher in JBP and B at 45 min and 24 h postmortem, respectively, but LYD and M had the lowest pH values at 45 min and 24 h postmortem, respectively (p<0.05). M had a higher lightness and lower redness than the other breeds (p<0.05). Moreover, M had the highest drip loss among the pig breeds (p<0.05), whereas D had the lowest drip loss and the highest redness (p<0.05). In terms of muscle fiber characteristics, JBP and LYD had the largest type IIB fibers (p<0.05). The fiber number and area composition of type I fibers were higher in JBP than the others (p<0.05) however type IIA fibers were lowest in JBP among the pig breeds (p<0.05). Overall, our results indicate that JBP provided better pork quality compared with M, but the carcass trait and pork quality of JBP were not better than LYD and D, respectively.