• Asian-Australasian Journal of Animal Sciences
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• 제26권11호
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• pp.1630-1636
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• 2013

An investigation was carried out to assess the carcass characteristics and meat quality aspects of immunocastrated male pigs of medium genetic potential for lean meat deposition in carcass (53 to 55%). When the crossbred Large White x Landrace pigs (n = 45) were 70 days old, they were distributed in a totally randomized design in three treatments (castrated males, females and immunocastrated males) with three replicates of five animals. The pigs were slaughtered when they were 140 days old. Carcass temperature and pH were recorded twice, at 45 min and 24 h after slaughter. The carcasses were evaluated for hot and cold carcass yield, commercial cuts yield, length and depth, back fat thickness, loin eye area and lean meat percentage. The Longissimus dorsi muscle was extracted for analysis of color ($L^*$, $a^*$, $b^*$), exudate loss, cooking loss and centesimal and sensorial analysis of the meat. There were no significant differences for the evaluated parameters between castrated males, immunocastrated males and females, except for backfat thickness between the 7th and 8th thoracic vertebra and the point P2 (lower for immunocastrated males) and carcass temperature at 45 min post slaughter (higher in immunocastrated males), however, this did not interfer with the rate of pH decrease post mortem and the meat quality. The results from this research did not indicate a benefit of immunocastration on carcass characteristics of pigs of medium genetic potential for lean meat deposition in carcass, when compared to surgical castration.

• 한국축산식품학회지
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• 제39권2호
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• pp.332-344
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• 2019

The objective of this study was to investigate slaughtering performance, carcass grade, and quantitative traits of cuts according to seasonal influence by each month in pigs slaughtered in livestock processing complex (LPC) slaughterhouse in Korea, 2017. A total of 267,990 LYD ($Landrace{\times}Yorkshire{\times}Duroc$) pig data were used in this study. Results of slaughter heads, sex distribution, carcass weight, backfat thickness, grading class, total weight, and fat and lean meat percentages of each cut predicted by AutoFom III were obtained each month. The number of slaughtered pigs was the highest in early and late fall but the lowest in midsummer. Only in midsummer that the number of females was higher than that of castrates. During 2017, carcass weight was the lowest in late summer. Backfat thickness was in the range of 21-22 mm. In mid and late spring, pigs showed high 1+ grade ratio (37.05% and 36.15%, respectively). For traits of 11 cuts predicted by AutoFom III, porkbelly showed lower total weight, lean weight, and fat weight in midsummer to early fall but higher lean meat percentage compared to other seasons. Weights of deboned neck, loin, and lean meat were the highest in midfall compared to other seasons (p<0.05). In conclusion, characteristics of slaughtering, grading, and economic traits of pigs seemed to be highly seasonal. They were influenced by seasons. Results of this study could be used as basic data to develop seasonal specified management ways to improve pork production.

• 한국축산식품학회지
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• 제28권1호
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• pp.39-44
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• 2008

본 연구는 재래흑돼지의 육질특성과 생산성 구명을 통해 소비 및 생산 활성화를 위한 기초자료로 활용할 목적으로 사료내 에너지(ME, kcal/kg)사이신(%)수준을 달리한 3처리구, 즉 상(H), 중(M), 하(L)로 나누어 사양시험을 한 후 성장 및 육질평가를 실시하였다. 본 연구결과, 사양시험기간 동안 재래흑돼지에 있어 에너지아이신 수준이 높을수록 일당증체량과 사료요구율이 향상되는 경향을 보이고 출하일령이 짧아지는 경향을 보였다(p<0.05). 도체성적의 경우 도체율, 등지방두께, 배최장근단면적, 살코기 생산량에서 처리구간에 유의적 차이를 보이지 않았으나(p>0.05), 거세돈이 암퇘지에 비해 등지방이 두꺼운 것으로 나타났다(p<0.05). 재래흑돼지 등심육의 일반조성분, 근내지방함량, 근절길이 및 근섬유 비율은 처리구별로 유의적 차이는 없었으나, 근내지방은 영양수준이 높은 H 처리구가 M, L 처리구보다 포화지방산은 높고, 불포화지방산은 낮게 나타났으며, n-3비율은 에너지/라이신 수준이 높아질수록 낮았으나, n-6/n-3 비율은 영양수준이 높아질수록 낮아지는 경향을 보였다. 근절길이 및 근섬유 비율도 유의적인 차이는 없었으나 영양수준이 증가됨에 따라 근절길이는 다소 증가하는 경향을 보였고, 적색근 비율은 L처리구가, 백색근 비율은 M 처리구가 각각 다른 처리구보다 높았다.

• Journal of Animal Science and Technology
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• 제50권4호
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• pp.437-444
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• 2008

임상적, 경제적으로 매우 중요한 돼지의 질병중 하나인 폐렴이 주요 경제형질과 어떠한 상관관계를 가지는지 조사하기 위하여 충남 홍성에서 도축된 돼지 총 6,362개체를 본 연구에 이용하였다. 폐렴은 진행정도에 따라 4단계로 분류하였으며 생산된 비육돈의 도체중, 등지방 두께, 육질, 규격, 삼겹살 두께를 측정하여 폐렴질병과 형질과의 연관성을 비교 분석하였다. 그 결과 폐렴의 정도가 증가함에 따라 도체중이 유의적으로 감소함을 알 수 있다(P<0.01). 등지방두께와 각 폐렴 단계별 증상간의 상관관계를 보면 등지방 두께는 폐렴 중증과 폐 농양간의 유의적인 차이는 보이지 않으나 폐렴 경증 단계와는 매우 높은 유의성이 있는 것으로 나타났다(P<0.01). 삼겹살두께와 각 폐렴 증상간의 상관관계를 보면 삼겹살 두께에서 정상과 경증, 중증, 농양 간에 유의적인 차이가 존재하나(P<0.01) 경증, 중증, 농양 간에는 차이를 보이지 않음을 확인할 수 있었다. 육질등급 출현율과 각 폐렴 증상간의 상관관계를 보면 정상과 경증, 중증 간에 유의적인 차이가 존재함을 확인할 수 있었다(P<0.01). 이는 폐렴의 정도가 심해짐에 따라 육질이 나빠지는 것을 알 수 있으며 폐렴이 규격 육질등급 출현율에 큰 영향을 미친다는 것을 알 수 있다. 규격등급 출현율과 각 폐렴 증상간의 상관관계를 보면 정상과 폐 농양 간에는 유의적인 차이를 발견할 수 없었으나 정상과 경증 및 중증 간에는 규격등급 출현율에서 유의적인 차이가 있음을 알 수 있었다(P<0.01). 이는 폐렴의 단계에 따라 도체의 규격등급 출현율에도 크게 영향을 미치고 있다는 것을 알 수 있다. 본 연구를 통하여 폐렴증상이 심해질수록 돼지의 주요 경제적 형질이 저하된다는 것을 확인하였으며 경제적 손실을 방지하기 위해서는 농가에서 폐렴이 발생하지 않도록 지속적인 관찰과 예방이 필요함을 알 수 있다.

• 한국축산식품학회지
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• 제36권1호
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• pp.29-36
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• 2016

This study was performed to investigate the role of pH and temperature postmortem, and to demonstrate the importance of these factors in determining meat quality. Postmortem pH_45min (pH at 45 min postmortem or initial pH) via analysis of Pearson’s correlation showed high positive correlation with pH change pH_c24 (pH change from pH_45min to pH_24h postmortem). However, postmortem pH after 24 h (pH_24h or ultimate pH) had a high negative correlation with pH change, pH_c24, CIE L*, and protein content. Initial temperature postmortem (T_1h ) was positively associated with a change in temperature from 45 min to 24 h postmortem (T_c24) and cooking loss, but negatively correlated with water holding capacity. Temperature at 24 h postmortem (T_24h) was negatively associated with T_c24. Collectively, these results indicate that higher initial pH was associated with higher pH_c24, T_1h, and T_c24. However, higher initial pH was associated with a reduction in carcass weight, backfat thickness, CIE a* and b*, water holding capacity, collagen and fat content, drip loss, and cooking loss as well as decreased shear force. In contrast, CIE a* and b*, drip loss, cooking loss, and shear force in higher ultimate pH was showed by a similar pattern to higher initial pH, whereas pH_c24, carcass weight, backfat thickness, water holding capacity, fat content, moisture content, protein content, T_1h, T_24h, and T_c24 were exhibited by completely differential patterns (p<0.05). Therefore, we suggest that initial pH, ultimate pH, and temperatures postmortem are important factors in determining the meat quality of pork.

• 한국식품과학회지
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• 제37권1호
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• pp.38-43
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• 2005

본 실험은 돈육의 도체성적과 육질을 비교함으로써 남은 음식물 발효사료 급여효과를 살펴보고자 실시하였다. 도체성적으로 생체중, 도체중, 도체율, 등지방두께, 도체등급, 부분육량 및 정육율을 측정하였으며, 육질평가로 pH, 보수력, 저장감량, 가열감량, 전단력, 육색 및 NPPC 육색 및 근내지방도를 측정하였다. 도체특성에 있어서 등지방두께를 제외하고 도체중, 지육율 및 최종등급은 대조구와 FFWF구간에 유의적인 차이가 없었으며, 부분육 생산량과 정육율에 있어서는 FFWF구가 대조구에 비하여 다소 높게 나타났다. 육질특성에 있어서는 pH는 FFWF구가 대조구에 비하여 다소 낮게 나타났으나, 보수력, 드립감량, 가열감량, 전단력 등은 대조구와 FFWF구간에 유의적인 차이가 없었다. 육색에 있어서는 FFWF구가 대조구에 비하여 L*-값이 높고 a*-값이 다소 낮게 나타났으며, 주관적인 방법으로 측정된 NPPC 육색과 근내지방도는 처리구간에 차이가 없었다 따라서 본 연구의 결과로 볼 때 남은 음식물 발효사료의 급여가 일반배합사료 급여와 비교하여 도체 및 육질 특성에 있어서 크게 떨어지지 않는 것으로 판단되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권5호
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• pp.683-689
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• 2014

This study examined carcass and meat quality parameters in growing/finishing pigs fed unconventionally versus the concentrate-based system. Ninety-six, 12 wk old pigs ($34{\pm}SD0.3kg$) were randomly divided into three groups, assigned to one of the three dietary treatments: standard complete concentrate mixture, conventional (C diet); unconventional, steamed potato-green forage-concentrate based diet (U diet), and unconventional basal diet+herbage mix (UH diet). Pigs fed U diet showed lower dressing percentage, meatiness, loin eye area, and weight of pork neck ($p{\leq}0.05$), but their carcasses were significantly ($p{\leq}0.05$) longer and had increased backfat depth ($p{\leq}0.05$). There was no impact of the diet on the meat content of dry matter, crude ash, acidity, and colour parameters of m. longissimus. Unconventional feeding significantly ($p{\leq}0.05$) elevated water the holding capacity of m. longissimus and slightly improved the sensory attributes analysis of meat. The addition of herbs resulted in increased loin eye area ($p{\leq}0.05$), decreased fat content ($p{\leq}0.05$) in m. longissimus, and tended to improve some sensory attributes of meat. There were significant gender differences in response to all diets. There were significant diet${\times}$sex interactions for some measured variables, but there were no clearly identifiable trends with regard to any specific carcass or meat parameters. Feeding unconventional diet to pigs may offer better culinary attributes of the meat, and improve some technologically important characteristics of pig carcass, but may negatively affect some carcass or meat parameters.

• Asian-Australasian Journal of Animal Sciences
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• 제28권8호
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• pp.1061-1065
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• 2015

Data collected from 690 purebred Duroc pigs from 2009 to 2012 were used to estimate the heritability, and genetic and phenotypic correlations between production and meat quality traits. Variance components were obtained through the restricted maximum likelihood procedure using Wombat and SAS version 9.0. Animals were raised under the same management in five different breeding farms. The average daily gain, loin muscle area (LMA), backfat thickness (BF), and lean percent (LP) were measured as production traits. Meat quality traits included pH, cooking loss, lightness ($L^*$), redness ($a^*$), yellowness ($b^*$), marbling score (MS), moisture content (MC), water holding capacity (WHC), and shear force. The results showed that the heritability estimates for meat quality traits varied largely from 0.19 to 0.79. Production traits were moderate to highly heritable from 0.41 to 0.73. Genotypically, the BF was positively correlated (p<0.05) with MC (0.786), WHC (0.904), and pH (0.328) but negatively correlated with shear force (-0.533). The results of genetic correlations indicated that selection for less BF could decrease pH, moisture content, and WHC and increase the shear force of meat. Additionally, a significant positive correlation was recorded between average daily gain and WHC, which indicates pork from faster-growing animals has higher WHC. Furthermore, selection for larger LMA and LP could increase MS and lightness color of meat. The meat quality and production traits could be improved simultaneously if desired. Hence, to avoid further deterioration of pork characteristics, appropriate selection of traits should be considered.

• Asian-Australasian Journal of Animal Sciences
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• 제5권4호
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• pp.753-756
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• 1992

Research was undertaken to determine if relectance (interactance) measured with a portable fiver optic probe (Colormet) can be used to assess porcine fat quality. Soft fat generally had lower interactance than hard fat, p<0.05 from 400 to 700 nm, although interactance spectra of hard and soft fat were similar in shape. At $4^{\circ}C$, interactance from 450 nm to 700 nm at the inner layer of backfat was correlated (p<0.01) with subjective soft fat score (r = 0.06 to 0.70), and with the refractive index (r = -0.62 to -0.65) and melting point (r = 0.59 to 0.60) of heat-extracted lipid. Colormet interactance $L^*$ at $4^{\circ}C$ was correlated (p<0.01) with soft fat score (r = 0.72), refractive index (r = -0.66) and melting point (r = 0.61). Interactance decreased as the temperature of the fat was increased from 22 to $44^{\circ}C$ (p<0.01). Soft fat had lower interactance than fats that were slightly soft, slightly hard and hard at 4, 22 and $40^{\circ}C$, although softness and temperature may interact to affect interactance. These results indicate that soft porcine fat may be detected easily by fiber-optic spectrophotometry.

• Journal of Animal Science and Technology
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• 제47권1호
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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.