Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Sex and Breed on Meat Quality and Sensory Properties in Three-way Crossbred Pigs Sired by Duroc or by a Synthetic Breed Based on a Korean Native Breed

  • Kim, Yong Min (Swine Division, National Institute of Animal Science, Rural Development Administration) ;
  • Choi, Tae Jeong (Swine Division, National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Kyu Ho (Swine Division, National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Eun Seok (Swine Division, National Institute of Animal Science, Rural Development Administration) ;
  • Lee, Jung Jae (Swine Division, National Institute of Animal Science, Rural Development Administration) ;
  • Chung, Hak Jae (Swine Division, National Institute of Animal Science, Rural Development Administration) ;
  • Baek, Sun Young (Swine Division, National Institute of Animal Science, Rural Development Administration) ;
  • Jeong, Yong Dae (Swine Division, National Institute of Animal Science, Rural Development Administration)
  • Received : 2018.02.06
  • Accepted : 2018.05.01
  • Published : 2018.06.30
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Abstract

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.

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References

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