• 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.

• 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.48 no.5
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• pp.747-758
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• 2006

A total of 30 pigs (average 60kg) were used to investigate the influence of breeds on meat quality. Pigs were alloted into one of three experimental groups [A (Landrace×Yorkshire×Duroc), B (England Berkshire), and C (Kagoshima Berkshire)]. Pigs were slaughtered at approximately 110kg of live weight for measurement of meat qualities. Crude protein was significantly higher in B than those of other pig breed groups. Shear force value was higher and pH was lower in A than those of other pig breeds. In color, C was significantly higher in a* of meat color and lower in b* of fat color and in brittleness, hardness, springiness, chewiness as compared with other pig breeds. Essential fatty acid were significantly higher in A and lower in B than those of other pig breeds. Aspartic, threonine, serine, glutamic and phenylalanine were higher in C, whereas glycine, alanine, cystine, valine, leucine, tyrosine, histidine, lysine and arginine were significantly higher in A. In sensory evaluation of fresh meat, color was significantly higher in C. However, moisture, crude fat, crude ash and drip loss, marbling score, overall acceptability of fresh meat and all items in sensory evaluation of cooked meat were not significant difference among the pig groups. In conclusions, loin from Kagoshima Berkshire had the lowest shear force and the highest a* value. In the current study few effects of pig breeds were observed. Further studies are needed on the relationship between physico-chemical properties and the pig breeds.

• Journal of Animal Science and Technology
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• v.53 no.2
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• pp.89-97
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• 2011

In this study, the efficiency of microsatellite (MS) markers for pork quality was examined and further, their suitability to domestic pork industry also was verified, by measuring meat quality parameters of Berkshire breeds. A total of 323 pigs of Berkshire breeds were slaughtered and subjected to meat quality evaluation. In addition, the genomic DNAs from blood samples of slaughtered pigs were used for genotyping analysis of 50 MS markers. The results revealed that Berkshire breeds have excellent meat quality, compared with the popular domestic breeds such as Duroc, Yorkshire, and Landrace. Noticeably, the Berkshire breeds exhibited a significant post-mortem pH24hr ($5.88{\pm}0.01$) and fat content ($2.878{\pm}0.06$). Through the linkage analysis between MS markers, 14 MS markers showed significant association with meat quality traits (p<0.05). Maximum significant differences of 0.55 pH24hr value and 2.04% fat content were observed between the highest and lowest allele populations. If these 14 MS markers are applied to the pork quality diagnosis kit, the synergistic effect can be expected in meat quality parameters such as meat color, fat content, pH 24 hr, cooking loss, drip loss and water-holding capacity.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.181-186
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• 2008

This study was conducted to investigate the effects of supplementation with transgenic Bacillus subtilis secreting chitinase on the growth performance, nutrient digestibility, blood characteristics and carcass traits in finishing pigs. A total of sixty-four pigs ($50.82{\pm}0.82kg$, average initial body weight) were assessed over a period of 84 days. Dietary treatments included: 1) CON (basal diet without antibiotics), 2) AD (basal diet + 0.1% Virginiamycin), 3) CD0.5 (basal diet + 0.5% transgenic B. subtilis), 4) CD1.0 (basal diet + 1.0% transgenic B. subtilis). Each dietary treatment had 4 replicates of 4 pigs per pen in a randomized complete block design. In terms of growth performance, the ADG (average daily gain) and gain/feed ratio were significantly increased with the CD1.0 diet compared to the AD diet during weeks 0-4 (p<0.05). During weeks 4-8, the ADG was significantly increased with the AD diet compared to the CON and CD0.5 diets (p<0.05). The ADFI was also significantly increased with the AD diet compared to the other diets (p<0.05). During weeks $8{\sim}12$, the ADFI was significantly increased with the CON diet compared to the other diets (p<0.05), and the gain/feed ratio was significantly increased with the CD0.5 and CD1.0 diets compared to the AD diet (p<0.05). Over the entire 84 day test period, the ADFI was significantly increased with the AD diet compared to the CD0.5 and CD1.0 diets (p<0.05). The gain/feed ratio was significantly increased with the CD0.5 and CD1.0 diets compared to the CON diet (p<0.05). In terms of meat color, the L value was significantly increased with the CD0.5 diet compared to the CON and AD diets (p<0.05), and the a value was significantly increased with the CON diet compared to the other diets (p<0.05). In terms of sensory evaluation, meat color was significantly improved with the CON, CD0.5 and CD1.0 diets compared to the AD diet (p<0.05). Marbling was significantly increased with the CON diet compared to the other diets (p<0.05). Firmness was significantly increased with the CD0.5 diet compared to the AD diet (p<0.05). In conclusion, supplementation with transformed B. subtilis secreting chitinase improved gain/feed ratios and influenced meat color. Thus, we suggest that transformed B. subtilis secreting chitinase can partially substitute for antibiotics.

• Journal of Animal Science and Technology
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• v.45 no.6
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• pp.901-910
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• 2003

Using the G-, C-, and NOR-banding techniques, a karyotyping for Korean Native Pig was performed. Blood samples were collected from 50 male Korean Native Pigs that had been bred at the National Livestock Research Institute and then blood cells were prepared from in vitro cultures followed by karyotyping; G-, C-, and NOR-banding patterns of metaphase chromosomes were analyzed. The karyotype of Korean Native Pig is 38, XX or XY which consists of 5 pairs of submetacentric chromosomes(Group I), 2 pairs of acrocentric chromosomes with short p-arm(Group II), 5 pairs of medium metacentric chromosomes(Group III), 6 pairs of acrocentric chromosomes(Group IV) and metacentric X and Y sex chromosomes. On GTG-banding, the Korean Native Pig exhibited a typical and identical banding pattern in each homologous chromosomes. Overall chromosomal morphology and positions of typical landmarks of the Korean Native Pig were virtually identical to those of Committee for the Standardized Karyotype of the Domestic Pig(CSKDP). However, numbers of G-bands of the Korean Native Pig chromosomes were more than those of CSKDP. In chromosomes 1, 3, 5, 6, 7, 8, 13, 14, 15, 16, 17, 18 and X, the Korean Native Pig exhibited more separated bands as compared with CSKDP. In C-banding patterns, although the quantity of heterochromatin was variable in each chromosome, most of the Korean Native Pig chromosomes had heterochromatic C-bands on centromeres. However, the heterochromatic C-band was constantly observed on the whole Y chromosome. In AgNOR staining, the NORs were located at centromeres on the chromosomes 8 and 10. The number of NORs per metaphase ranged from 2 to 4 giving a mean value of 2.13. The number of NORs were distributed on all chromosome pair 10 but not on chromosome 8. The sizes of NORs were also differed between homologous chromosomes 8. Numbers of NORs of Korean Native Pig were significantly higher than those of Yorkshire. The pattern of pig NORs was polymorphic in breeds, individuals and cells, especially on chromosome 8.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.301-306
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• 2004

This study was conducted to develop new markers at the region that was related to QTL affecting intramuscular fat and backfat thickness on chromosome 6q28 - 6q32 in pigs. Dozens of repeated sequences were founded using shotgun sequencing of several BAC clones corresponding to that region, of which five new microstellite markers that identified polymorphism were discovered. The mean number of alleles at each locus observed 2.13(KP0290F2), 4.63(KP0248Cll), 7.38(KP1231C91), 2.75(KPI23IC92) and 6.2S(KP1231C93) in 8 breeds(Landrace, Korean native pig, Duroc, Yorkshire, Berkshire, Wuzhishan pig, Xiang pig, Min pig). The average estimated heterozygosity values at each locus varied from 0.2100(KP0290F2) to 0.8304(KPI23IC91) in all populations. In other hand, the average allele of all loci WlL'I within range of 0.4517(Berkshire) and 0.6957 (Yorkshire). Of these markers, KP0248C11, KP1231C91 and KP1231C93 were identified to have optimal number of alleles, high heterozygosity values and low standard deviation values. Especially, KPI23IC91 and KPI231C93 might be considered as a useful marker for genetic mapping and diversity study.

• Journal of Animal Science and Technology
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• v.44 no.5
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• pp.523-530
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• 2002

Repeatabilities and Correlations among Average Daily Gain, Backfat Thickness and Lean Percent in Swine The repeatability, correlation and rank correlation coefficients among average daily gain, backfat thickness and lean percent were estimated on the basis of records tested from August 1999 to February 2000 with 695 pigs of Duroc, Landrace and Yorkshire boars and gilts tested at 2nd Korea Swine Test Station located in Ha-dong, Kyeongnam Province. The effect of the sex, breed and month of measured were estimated by the least square method. The repeatabilities were estimated from the component of variance among repeated measurements of the trait for the same animal. The results obtained are summarized as follow ; 1. The means of the major economic traits studied were 142.1 days, 173.7 days and 182.5 days for age at 1st, 2nd and 3rd measure, 57.9%, 56.2% and 55.2% for lean percent at 1st, 2nd and 3rd measure, 1.33cm, 1.61cm and 1.63cm for backfat thickness at 1st, 2nd and 3rd measure, 946.6g, 879.2g and 879.4g for average daily gain at 1st, 2nd and 3rd measure, respectively. 2. The correlation coefficients between the backfat thicknesses measured at 1st and 2nd, at 2nd and 3rd, at 1st and 3rd were 0.424, 0.700 and 1.424, respectively. The correlation coefficients between the lean percent measured at 1st and 2nd, at 2nd and 3rd, at 1st and 3rd were 0.493, 0.619 and 0.471, respectively. The correlation coefficients between the average daily gain measured at 1st and 2nd, at 2nd and 3rd, at 1st and 3rd were 0.716, 0.861 and 0.601, respectively. 3. The rank correlation coefficients between backfat thickness measured at 1st and 2nd, at 2nd and 3rd, at 1st and 3rd were 0.438, 0.693 and 0.441, respectively. The rank correlation coefficients between lean percent measured at 1st and 2nd, at 2nd and 3rd, at 1st and 3rd were 0.508, 0.593 and 0.478, respectively. The rank correlation coefficients between average daily gain measured at 1st and 2nd, at 2nd and 3rd, at 1st and 3rd were 0.704, 0.834 and 0.571, respectively. 4. The estimated repeatabilities of the traits studied were 0.428 for the lean percent, 0.374 for the backfat thickness and 0.673 for the average daily gain, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.563-568
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• 2007

We report that the gamma linolenic acid content of pork is higher in finishing pigs fed diets containing hemp seed oil, evening primrose oil or borage oil as the sources of gamma linolenic acid. Thirty-six three crossing swines ($Landrace{\times}Yorkshire{\times}Duroc$), 80 kg in body weight, were randomly separated into four treatment groups with three pens per treatment and three animals per pen. The finishing swines were fed the experimental diets for 35 days until they reached the market weight of 110 kg. The animals were assigned to the four experimental diets: control diet containing 5.00% tallow, T1 containing 5.00% hemp seed oil (hemp seed oil 40:soybean oil 60), T2 containing 5.00% evening primrose oil (primrose oil 40:soybean oil 60) and T3 containing 5.00% borage oil (borage oil 40:soybean oil 60). The plasma triacylglycerol and total cholesterol content of the swine in the gamma fatty acids-fed groups were significantly (p<0.05) lower than those in the control group. No gamma linolenic acid was detected in the plasma of the control group, while tile level of gamma linolenic acid treatment groups was significantly (p<0.05) higher than the control in the order of T3, T2 and T1. Moreover, the level of gamma linolenic acid increased with increasing number of feeding days. There was a significant difference between the treatment groups (p<0.05). There was a difference in the amount of saturated fatty acid and polyunsaturated fatty acid accumulated in the pork according to the treatment groups or the parts of the pork meat. The level of n-3 fatty acid of pork was highest in T1, which had been fed the hemp seed oil, followed in order by T3 and T2 (p<0.05). The content of gamma linolenic acid in pork was highest in T3, which had been fed the borage oil, followed in order by T2 and T1 (p<0.05). In particular, the level of gamma linolenic acid in pork increased in the order of the back fat, pork belly, ham and loin.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.753-760
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• 2007

This study was undertaken to investigate the effects of the immunocastration on the growth performance, the characteristics of carcass and meat quality in boar. Total 45 piglets(Landrace×Yorkshire) were prepared from the birth and were fed the experimental diet by the time to be slaughtered at around 110 kg of body weight. The experimental groups consisted of five piglets per pen with 3 replicates in three treatment groups, non castrated(NC), surgically castrated(SC), and GnRH antagonist(GA). In SC group, all piglets aged 3-4 days after birth were castrated by the surgical method. For the immunocastration, 2ml of GnRH antagonist(Improvac, Pfizer, Australia) were subcutaneously injected into piglets twice on the 16th and 20th week after the beginning of the trial in the GA group. The immunocastration did not make any significant influences on the growth performance, as compared with the other treatments. The different castration method used in either GA or SC group pigs had similar effects on the dressing percentage and body fat content as carcass parameters. In respect of a meat quality, the meat color, pH, shearing force and cooking loss were not significantly different in all treatment groups. Testosterone concentration in serum was shown to be similar between GA and SC group at 2 weeks after the 2nd injection of GnRH antagonist. The weight of bulbourethral gland and the radius and weight of testis were significantly smaller in GA than in NC(P=0.002). All together, this study suggested that the castration by immunocastration can be an alternative method for the surgical castration without any changes in growth performance, the characteristics of carcass and meat quality shown in surgical castration group.