• Asian-Australasian Journal of Animal Sciences
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• v.21 no.2
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• pp.155-160
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• 2008

Several studies have reported quantitative trait loci (QTL) for meat quality on porcine chromosome 2 (http://www.animalgenome.org/QTLdb/pig.html). For application of the molecular genetic information to the pig industry through marker-assisted selection, single nucleotide polymorphism (SNP) markers were analyzed by comparative re-sequencing of polymerase chain reaction (PCR) products of 13 candidate genes with DNA from commercial pig breeds such as Berkshire, Yorkshire, Landrace, Duroc and Korean Native pig. A total of 34 SNPs were identified in 15 PCR products producing an average of one SNP in every 253 bp. PCR restriction fragment length polymorphism (RFLP) assays were developed for 11 SNPs and used to investigate allele frequencies in five commercial pig breeds in Korea. Eight of the SNPs appear to be fixed in at least one of the five pig breeds, which indicates that different selection among pig breeds might be applied to these SNPs. Polymorphisms detected in the PTH, CSF2 and FOLR genes were chosen to genotype a Berkshire-Yorkshire pig breed reference family for linkage and association analyses. Using linkage analysis, PTH and CSF2 loci were mapped to pig chromosome 2, while FOLR was mapped to pig chromosome 9. Association analyses between SNPs in the PTH, CSF2 and FOLR suggested that the CSF2 MboII polymorphism was significantly associated with several pork quality traits in the Berkshire and Yorkshire crossed F2 pigs. Our current findings provide useful SNP marker information to fine map QTL regions on pig chromosome 2 and to clarify the relevance of SNP and quantitative traits in commercial pig populations.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.10
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• pp.1357-1363
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• 2012

Pigs may need to be exploited as xenotransplantation donors due to the shortage of human organs, tissues and cells. Porcine endogenous retroviruses (PERVs) are a significant obstacle to xenotransplantation because they can infect human cells in vitro and have the potential for transmission of unexpected pathogens to humans. In this research, 101 pigs, including four commercial breeds (23 Berkshire, 13 Duroc, 22 Landrace and 14 Yorkshire pigs), one native breed (19 Korean native pigs) and one miniature breed (10 NIH miniature pigs) were used to investigate insertional variations for 11 PERV loci (three PERV-A, six PERV-B and two PERV-C). Over 60% of the pigs harbored one PERV-A (907F8) integration and five PERV-B (B3-3G, B3-7G, 742H1, 1155D9 and 465D1) integrations. However, two PERV-A loci (A1-6C and 1347C1) and one PERV-B locus (B3-7F) were absent in Duroc pigs. Moreover, two PERV-C loci (C2-6C and C4-2G) only existed in Korean native pigs and NIH miniature pigs. The results suggest that PERV insertional variations differ among pig breeds as well as among individuals within a breed. Also, the results presented here can be used for the selection of animals that do not have specific PERV integration for xenotransplantation research.

• 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

• Korean Journal of Agricultural Science
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• v.41 no.4
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• pp.425-431
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• 2014

This study was conducted to develop new crossbred pig using Korean native pig and Duroc. Fifteen pigs of pure Duroc (D) and 26 crossbred gilts (15 of DK1 and 11 of DK2) were reared until $195{\pm}5$ days old, then slaughtered at local slaughterhouse. Pork loin was gathered and vacuum packed from left carcass after 24 h of slaughter to analyze meat quality traits, such as color, pH, water holding capacity (WHC), cooking loss and shear force (SF), and free fatty acid composition. Live weight and carcass weight of Duroc and DK1 were $119.1{\pm}8.7/82.91{\pm}6.1kg$ and $116.3{\pm}6.3/80.91{\pm}4.4kg$, respectively, and it was significantly higher than those of DK2 ($104.7{\pm}8.4/71.36{\pm}5.7kg$) (p<0.05).There was no significant difference in proximate composition between animal groups, however DK2 showed significantly lower shear force (SF) and higher water holding capacity (WHC) than other groups (p<0.05). The redness of DK2 also showed significantly higher than Duroc (p<0.05), however there was no significant difference in lightness and yellowness (p>0.05). DK1 showed the highest monounsaturated fatty acids (MUFAs) contents of $51.45{\pm}2.0%$ and DK2 showed the highest polyunsaturated fatty acids (PUFAs) contents of $8.98{\pm}1.4%$, however there was no significantly difference in PUFA/SFA ratio between pig groups (p>0.05). Duroc and DK2 contain significantly higher amount of linoleic ($7.99{\pm}1.2$ and $8.11{\pm}1.3%$, respectively) and linolenic acid ($0.43{\pm}0.1$ and $0.44{\pm}0.1%$, respectively) than DK1, and DK1 contains significantly higher amount of oleic acid ($47.32{\pm}1.8%$) than others (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.7
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• pp.1047-1053
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• 2013

Five hundred and forty crossbred (Korean native black pig${\times}$Landrace) F2 were selected at a commercial pig farm and then divided into six different coat color groups: (A: Black, B: White, C: Red, D: White spot in black, E: Black spot in white, F: Black spot in red). Birth weight, 21st d weight, 140th d weight and carcass weight varied among the different coat color groups. D group (white spot in black coat) showed a significantly higher body weight at each weigh (birth weight, 140th d weight and carcass weight) than did the other groups, whereas the C group (red coat color) showed a significantly lower body weight at finishing stage (140th d weight and carcass weight) compared to other groups. Meat quality characteristics, shear force, cooking loss and meat color were not significantly different among the different coat color groups, whereas drip loss was significantly higher in F than in other groups. Most blood characteristics were not significantly different among the different groups, except for the red blood cells.

• Genomics & Informatics
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• v.7 no.2
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• pp.65-84
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• 2009

Sequences from the clones of full-length enriched cDNA libraries serve as valuable resources for functional genomics related studies, genome annotation and SNP discovery. We analyzed 7,392 high-quality chromatograms (Phred value ${\geq}$30) obtained from sequencing the 5' ends of clones derived from full-length enriched cDNA libraries of Korean native pigs including brainstem, liver, cerebellum, neocortex and spleen libraries. In addition, 50,000 EST sequence trace files obtained from GenBank were combined with our sequences to identify cSNPs in silico. The process generated 11,324 contigs, of which 2,895 contigs contained at least one SNP and among them 610 contigs had a minimum of one sequence from Korean native pigs. Of 610 contigs, we randomly selected 262 contigs and performed in silico analysis for the identification of cSNPs. From the results, we identified 1,531 putative coding single nucleotide polymorphisms (cSNPs) and the SNP detection frequency was one SNP per 465 bp. A large-scale sequencing result of clones from full-length enriched cDNA libraries and identified cSNPs will serve as a useful resource to functional genomics related projects such as a pig HapMap project in the near future.

• Journal of Animal Science and Technology
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• v.65 no.6
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• pp.1169-1179
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• 2023

Korean native pigs (KNPs) have been one of the traditional livestock primarily raised in rural areas of Korea for centuries. KNPs have adapted to the climate and geography of the Korean Peninsula for a long time, exhibiting excellent adaptability even in challenging environments. For these reasons, the preservation and purification of KNPs are crucial in securing unique genetic resources. Therefore, this review covers the characteristics, production status, commercial value and potential breeding directions of KNPs. Unfortunately, there is still a long way to go for the improvement of KNPs. It is crucial to acknowledge the current challenges, identify the issues, and dedicate efforts to the breed's improvement. Each section of this comprehensive review will play an important role in integrating related research and data into the overall findings. In-depth discussions on the genetic diversity, productivity, genetic conservation, ecological roles, and sustainability of KNPs will be crucial components in the future of KNP business.

• Journal of Animal Science and Technology
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• v.60 no.3
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• pp.6.1-6.5
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• 2018

Background: The meat quality of Korean native pigs (KNP) and crossbred pigs (LYD; Landrace ${\times}$ Yorkshire ${\times}$ Duroc) was examined to generate data useful for selecting native pigs for improved pork production. Methods: Fifty Korean native pigs (KNP) and 50 crossbred pigs (LYD) were tested. Loin samples (M. longissimus dorsi) of the two breeds were analyzed to determine meat quality and sensory properties. Result: KNP had a higher moisture content than LYD (p < 0.05); however, it had significantly lower crude fat and ash content than that of LYD (p < 0.001). KNP had significantly higher shear force than LYD (p < 0.01). KNP also showed significantly higher cooking loss than LYD (p < 0.05). KNP had a lower $L^*$ value than LYD (p < 0.05); however, it had a markedly higher $a^*$ and $b^*$ value than LYD (p < 0.001). KNP showed significantly higher linoleic acid, linolenic acid, and arachidonic acid content than LYD (p < 0.05). Although KNP had significantly better flavor and overall palatability than LYD, it was less tender than LYD (p < 0.01). Conclusion: KNP had a markedly higher $a^*$ value than LYD. KNP had significantly higher shear force than LYD. The total unsaturated fatty acid content was higher in KNP than in LYD.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.544-553
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• 2018

This study was conducted to determine the effects of breed and sex on meat quality and sensory properties of the loin in three-way crossbred pigs: $Landrace{\times}Yorkshire{\times}Duroc$ (LYD) and $Landrace{\times}Yorkshire{\times}Woori$ (LYW) black pig synthesized by Korean native breed. Carcass traits did not differ by breed. Carcass weight and backfat thickness were higher in castrates than in gilts (p<0.01). LYW showed significant high values in fat content, cooking loss, and water-holding capacity (WHC) than LYD (p<0.05). Redness and yellowness of the meat were higher in LYW than in LYD (p<0.01). Further, LYW had lower pH and shear force than LYD (p<0.001). Significant high scores in color and flavor were obtained in LYW or gilts compared to LYD or castrates by sensory panel, respectively (p<0.05). However, other sensory traits did not differ by breed or sex. Capric acid (C10:0) was higher in LYD than LYW (p<0.001). However, stearic acid (C18:0) and saturated fatty acid (SFA) contents were higher in LYW than LYD (p<0.05). Eicosenoic acid (C20:2) and the n6/n3 ratio were higher in gilts than in castrates, whereas SFA content was higher in castrates than in gilts. These results suggest that certain physicochemical qualities of meat and sensory properties are improved in LYW compared to LYD. This study could provide basic data on meat quality of crossbred pigs with Woori black pig as a terminal sire.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.11
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• pp.1529-1539
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• 2012

A whole genome association (WGA) study was performed to detect significant polymorphisms for meat quality traits in an $F_2$ cross population (N = 478) that were generated with Korean native pig sires and Landrace dams in National Livestock Research Institute, Songwhan, Korea. The animals were genotyped using Illumina porcine 60k SNP beadchips, in which a set of 46,865 SNPs were available for the WGA analyses on ten carcass quality traits; live weight, crude protein, crude lipids, crude ash, water holding capacity, drip loss, shear force, CIE L, CIE a and CIE b. Phenotypes were regressed on additive and dominance effects for each SNP using a simple linear regression model, after adjusting for sex, sire and slaughter stage as fixed effects. With the significant SNPs for each trait (p<0.001), a stepwise regression procedure was applied to determine the best set of SNPs with the additive and/or dominance effects. A total of 106 SNPs, or quantitative trait loci (QTL) were detected, and about 32 to 66% of the total phenotypic variation was explained by the significant SNPs for each trait. The QTL were identified in most porcine chromosomes (SSCs), in which majority of the QTL were detected in SSCs 1, 2, 12, 13, 14 and 16. Several QTL clusters were identified on SSCs 12, 16 and 17, and a cluster of QTL influencing crude protein, crude lipid, drip loss, shear force, CIE a and CIE b were located between 20 and 29 Mb of SSC12. A pleiotropic QTL for drip loss, CIE L and CIE b was also detected on SSC16. These QTL need to be validated in commercial pig populations for genetic improvement in meat quality via marker-assisted selection.