• Asian-Australasian Journal of Animal Sciences
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• v.24 no.9
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• pp.1184-1191
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• 2011

We attempted to generate a linkage map using Illumina Porcine 60K SNP Beadchip genotypes of the $F_2$ offspring from Korean native pig (KNP) crossed with Yorkshire (YS) pig, and to identify quantitative trait loci (QTL) using the line-cross model. Among the genotype information of the 62,136 SNPs obtained from the high-density SNP analysis, 45,308 SNPs were used to select informative markers with allelic frequencies >0.7 between the KNP (n = 16) and YS (n = 8) F0 animals. Of the selected SNP markers, a final set of 500 SNPs with polymorphic information contents (PIC) values of >0.300 in the $F_2$ groups (n = 252) was used for detection of thirty meat quality-related QTL on chromosomes at the 5% significance level and 10 QTL at the 1% significance level. The QTL for crude protein were detected on SSC2, SSC3, SSC6, SSC9 and SSC12; for intramuscular fat and marbling on SSC2, SSC8, SSC12, SSC14 and SSC18; meat color measurements on SSC1, SSC3, SSC4, SSC5, SSC6, SSC10, SSC11, SSC12, SSC16 and SSC18; water content related measurements in pork were detected on SSC4, SSC6, SSC7, SSC10, SSC12 and SSC14. Additional QTL of pork quality traits such as texture, tenderness and pH were detected on SSC6, SSC12, SSC13 and SSC16. The most important chromosomal region of superior pork quality in KNP compared to YS was identified on SSC12. Our results demonstrated that a QTL linkage map of the $F_2$ design in the pig breed can be generated with a selected data set of high density SNP genotypes. The QTL regions detected in this study will provide useful information for identifying genetic factors related to better pork quality in KNP.

• Animal Bioscience
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• v.34 no.12
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• pp.2012-2022
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• 2021

Objective: In most retail centers, primal pork cuts for sale are usually prepared into retail-ready slices and overwrapped with air-permeable plastic film. Also, meat of Korean native black pig (KNP) is reputed for its superior quality, however, its shelf life during retail display has not been studied. Thus, the objective of this study was to evaluate shelf life of prepackaged retail-ready KNP belly and shoulder butt slices during refrigerated display. Methods: Bellies and shoulder butt obtained at 24 h post-mortem from finishing KNP were used. Each belly or shoulder butt was manually cut into 1.5 cm-thick slices. The slices in each cut type were randomly taken and placed on white foam tray (2 slices/tray) overwrapped with polyvinyl chloride film. The retail-ready packages were then placed in a retail display cabinet at 4℃. Shelf life and sensory quality of the samples were evaluated on day 1, 3, 6, 9, 12, and 15 of display. Results: The shoulder butt reached the upper limit (20 mg/100 g) of volatile basic nitrogen for fresh meat after 9 days while, the belly remained within this limit throughout the display time (15 days). Both the cuts reached a thiobarbituric acid reactive substances level of above 0.5 mg malondialdehyde/kg after 9 days. The a^* (redness) values remained unchanged during first 9 days in both cuts (p>0.05). After 9 days, off-flavor was not found in either cut, but higher off-flavor intensity was found in shoulder butt after 12 days. The shoulder butt was unacceptable for overall eating quality after 12 days while, belly still was acceptable after 12 days. Conclusion: The belly showed a longer shelf life compared to the shoulder butt, and a shelf life of 9 and 12 days is recommended for the prepackaged retail-ready KNP shoulder butt and belly slices, respectively.

• 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 and Preservation
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• v.14 no.4
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• pp.400-407
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• 2007

This study compared lipid oxidation and color stability of M. longissimus from five Korean native black barrows (66 kg average weight; KNP) and modern genotype barrows ($Landrace{\times}Yorkshire{\times}Duroc$, 112 kg average weight, MGP) during light exposure in a refrigerated shop display. The meat samples were aged at $1^{\circ}C$ for 5 days and either kept in the dark, or under light of flux 3,000 lux, at $4^{\circ}C$ for 7 days. The KNPs contained larger amounts of fat than did MGPs (p<0.05), but KNPs had lower $C_{14:0},\;Cl_{8:3},\;and\;C_{20:5}$ contents than did MGPs (p<0.05). The pH of KNP was lower than that of MGP, and increased more rapidly upon exposure to light. The TBARS assay showed that oxidized lipid levels increased more rapidly in KNP than in MGP, and this accumulation was accelerated by exposure to light. The KNP was always a darker red in color than was MGP, and the color deteriorated more rapidly in the light than in the dark. The sensory attributes of raw pork were reduced by exposure to light, but KNP showed higher sensory attributes than did MGP. Compared to the MGP, the KNP showed greater color stability under light, retained desired sensory attributes under light longer, but showed a lower lipid oxidation stability under light. Overall, light exposure accelerated lipid oxidation in and discoloration of pork.

• Journal of Animal Science and Technology
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• v.51 no.3
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• pp.193-200
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• 2009

The pork from black-coated pigs is famous among-consumers for better eating quality. The loci affecting black coat color was identified in pig chromosome 6 in which several genetic effects on pork quality have been reported. The melanocortin 1 receptor (MC1R) gene is a major gene which plays a key role in regulation of eumelanin (black/brown) and phaeomelanin (red/yellow). In this study, the MC1R gene polymorphism was analyzed for pig breed determination and genetic association with pork quality traits. MC1R Ala243Thr variation was analyzed to determine a specific genotype for four commercial pig breeds (Landrace, Yorkshire, Berkshire and, Duroc) and a Korean native pigs (KNP). Then we developed original KNP-specific DNA markers to determine the pork from black-coated pigs using MC1R DNA sequences. The total length of the MC1R coding sequence ranged 1451bp in KNP. KNP had the 0201 allele pertaining to $E^{D1}$ but some of the KNP had the $E^P$ allele, probably reflecting the geneticintrogression of $E^P$ allele into KNP. Furthermore, a relationship between Leu102Pro single nucleotide polymorphism (SNP) genotype and pork quality phenotype were analyzed in F2 reciprocal-crossbred population between KNP and Yorkshire. Association analysis indicated that the allele of the MC1R gene has no effect on pork quality. These results suggest that black coat-color is not directly associated with preferred pork quality, but the black-coat color pig breed may have other genetic components for superior pork quality.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.89-98
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• 2007

This study was carried out to compare the quality characteristics including aroma compounds and pattern of M. Biceps femoris from Korean native black pigs (70kg, 6 months, KNP) and modern genotype pigs (103kg, 6 months, Landrace×Yorkshire, MGP) during vacuum-storage at 2±0.2℃ for 12 days. KNP had high contents of crude protein and ash, but low content of moisture as compared to MGP (p<0.05). KNP showed lower pH and higher cooking loss than MGP (p<0.05) during storage. CIE a* and b* values of KNP significantly higher during storage as compared to those of MGP (p<0.05). TBARS value of KNP significantly increased after 8 days as compared to that of MGP (p<0.05). Shear force value of KNP was higher than that of MGP until 8 days (p<0.05). Volatiles by SPME-GS/MS was slightly different between KNP and MGP, but aroma pattern by electronic nose was not different. Therefore, KNP had redder and darker color, higher cooking loss and harder texture than MGP. The sensory quality of KNP was better than those of MGP (p<0.05), although aroma characteristics by instruments were not different between KNP and MGP.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.175-182
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• 2006

Diets consist of two different pork samples: pork of a Jeju native pig ( 260 days old, $101{\sim}103kg$ ) not fed tangerine byproduct during finishing period ($T_0$), and pork fed 8% and 15% tangerine byproduct during growing and finishing period ($T_1$), respectively. The effects of the diet on the physiological activities of rats were studied by feeding 17-week old rats with the two diets for 4 weeks. There was no significant difference between $T_0$ and $T_1$ in the rat's feed intake, feed efficiency ratio, and weight gain. Furthermore, there was no significant difference between $T_0$ and $T_1$ in the rat's weight of liver, kidney, spleen, epididymal fat pad, triglyceride and cholesterol of liver. Both $T_0$ and $T_1$ showed similar trends in terms of total lipid, phospholipid, triglyceride, total cholesterol, atherogenic index, protein, glucose, hemoglobin level, mineral level, and ${\gamma}$-GTP, ALT, AST and ALP activities. However, $T_1$ showed the trend of increasing amount of the serum's HDL and LDL cholesterol level, compared with $T_0$.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.850-855
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• 2005

Model was developed to predict the growth of Listeria monocytogenes in raw pork. Experiment condition for model development was full 5-by-7 factorial arrangements of temperature (0, 5, 10, 15, and $20^{\circ}C$) and time (0, 1, 2, 3, 18, 48, and 120 hr). Gompertz values A, C, B, and M, and growth kinetics, exponential growth rate (EGR), generation time (GT), lag phase duration (LPD), and maximum population density (MPD) were calculated based on growth increased data. GT and LPD values gradually decreased, whereas EGR value gradually increased with increasing temperature. Response surface analysis (RSA) was carried out using Gompertz B and M values, to formulate equation with temperature being main control factor. This equation was applied to Gompertz equation. Experimental and predictive values for GT, LPD, and EGR, compared using the model, showed no significant differences (p<0.01). Proposed model could be used to predict growth of microorganisms for exposure assessment of MRA, thereby allowing more informed decision-making on potential regulatory actions of microorganisms in raw pork.

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.91-98
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• 2005

Results of meat quality, physicochemical characteristics, fatty acid and amino acid composition of the Korean Native Black Pig(70 and 90 kg of slaughter weight; KNBP) versus Landrace(110kg of slaughter) are as below. Compared with Landrace, the KNBP exhibited a greater lean meat yield, with no difference in backfat thickness between Landrace and KNBP. There were no difference in chemical composition between Landrace and KNBP, but pH, and cooking loss in the KNBP were superior value than those of the Landrace. These results, KNBP were affected in sensory property and cooking yield. Amino acid content of KNBP and Landrace were significant differences between Landrace and KNBP. Except for the methionine, essential amino acid contents of KNBP had significantly higher than those of Landrace. In the change of fatty acid composition, the Landrace had significantly higher percentages of palmitic(l6: 0), stearic(18: 0) and linolenic(18: 3) acids than that of KNBP, but linoleic acid(l8: 2) was decreased.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.39-44
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• 2008

This study was conducted to evaluate the effects of nutritional levels on the growth and pork quality of Korean native black pigs (54 pigs from 35-75kg). Three nutritional levels (high, medium and low in ME and lysine) were tested. As nutritional levels increased, the average daily gain improved, and the days to market weight were reduced. There were no significant differences in dressing percentage, backfat thickness, loin eye area and % lean among the dietary treatments. However, barrows showed thicker (p<0.05) for backfat than gilt. The analysis of Korean native black pig carcass traits indicated that the fatty acid composition of loin-eye muscle, intra-muscular fat content, sarcomere length, and muscle ratio between red- and white-muscles did not show any statistically significant variation. However, regarding intra-muscular fat, H carcasses (high energy diet) contained higher levels of saturated fatty acids with lower levels of unsaturated fatty acids compared to the carcasses from the other two energy groups (M and L). In addition, the levels of n-3 tended to be lower as the energy/lysine level in the diet increased, while the ratio of n-6/n-3 tended to decrease as the energy/lysine level increased, even though the differences were not statistically significant. Even with no statistically significant differences, it was interesting to observe that the sarcomere length tended to increase as the energy level of the diet increased, and with muscle ratio analysis, the red muscle ratio from the L-group, and the white muscle ratio from the M-group were higher than the other energy groups.