• 동아시아식생활학회지
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• 제17권6호
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• pp.846-852
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• 2007

본 연구는 제주도에서 사양기간이 같도록 사육한 재래 흑돼지($78{\pm}7kg$, female) 및 개량 흑돼지($115{\pm}5kg$, female) 고기의 물리적 특성과 관능성을 비교하기 위하여 실시하였다. 재래 흑돼지 고기는 개량 흑돼지 고기에 비하여 표면색도의 $L^*$값(명도)이 낮고 $a^*$값(적색도)과 $b^*$값(황색도)이 높았다. 재래 흑돼지와 개량 흑돼지 등심, 뒷다리 및 삼겹살의 보수력, 해동 감량, 가열 감량, 근원섬유 단백질의 추출성 및 소편화도는 동일한 부위 사이에 모두 유의적 차이를 보이지 않았다. 부위별 물리적 특성의 차이는 재래 흑돼지가 개량 흑돼지보다 작게 나타났다. 재래 흑돼지 고기는 개량 흑돼지 고기보다 물리적 특성의 경도, 저작성 및 전단력이 비교적 낮게 나타나서 관능 특성에서 가열육의 연도를 우수하게 하였다. 재래 흑돼지와 개량 흑돼지 고기의 종합적 기호도는 유의적 차이를 보이지 않았다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2004년도 정기총회 및 제33차 춘계 학술대회
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• pp.258-261
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• 2004

Sixteen primary free amino acids were determined for each 10 longissimus muscles of Yorkshir, Landrace and Korean native black pig. Eight amino acids at 7 d classified three breeds at ca. 80% confidence. The difference in free amino acids for aged meats could be one of factors responsible for more desirable palatability of Korean native black pig.

• 한국동물위생학회지
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• 제35권1호
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• pp.59-62
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• 2012

A 3-year-old Jeju native black sow with sudden death was requested to the Jeju Self-Governing Provincial Veterinary Research Institute for diagnosis in July 2009. Because the pig died suddenly, we could not find any clinical signs. Gross lesions such as pulmonary edema, redness of heart, liver, kidney and lymph nodes were observed at necropsy. Histopathologically, there were severe eosinophilic meningoencephalitis, atrophy, degeneration and necrosis of laminar neurons, and neovascularization in cerebral cortex. Based on histopathological findings and history taking about temporal suspension of water supply, this case was diagnosed as salt poisoning of a Jeju native sow. In our best knowledge, this is the first report for salt poisoning of sow in Korea, especially in Jeju native pig.

• 한국축산식품학회지
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• 제25권1호
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• pp.71-77
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• 2005

본 연구는 재래종 세절 돼지고기의 저장 중 품질 특성을 구명하기 위하여 개량종과 비교하여 실시하였다. 시험용 돼지고기로 240일간 사육된 평균체중 75 kg의 재래돼지와 210일간 사육된 평균체중 105 kg의 개량돼지를 이용하였다. 도축 후 세절돈육을 4℃에서 9일간 저장하며 실시하였다. 일반성분의 조성을 보면 재래종 돼지고기가 개량종에 비해 조지방과 조단백질 함량이 높고, 수분과 조회분 함량은 낮았다. 재래종 돼지고기의 pH가 개량종에 비해 저장 5일부터는 낮았고, 보수력은 저장기간 내내 유의적으로 높았다(p<0.05). 재래종 돼지고기는 명도가 낮고 적색도가 높아 개량종에 비해 검붉은 색깔을 지니고 있다. 저장기간이 늘어날수록 CIE L/sup */, a/sup */, b/sup */와 h/sup O/값들은 감소하는 경향을 보였다. TBARS, POV, FOX값 모두 저장기간이 증가할수록 유의적으로 증가하였으며 특히 재래종이 저장기간이 길어질수록 현저한 증가현상을 나타내었다. 재래종 돼지고기의 지방산 조성비율을 보면 총 포화지방산과 stearic acid 함량이 개량종에 비해 유의적으로 높았다(p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제26권7호
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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.

• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.23-27
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• 2008

The Korean native black pig (KNP) have several desirable meat qualities, which are highly demanded by Koreans in spite of its slow growth rate, low feed efficiency, and small litter size. The aim of this study was to evaluate meat quality and fatty acid composition of KNP at different slaughter weight in order to provide information to industry. Ninety female KNP of the same age (220 days) were divided into three groups by live body weights (30 pigs per each group); live weight of 50$\sim$59 kg (T1), 60$\sim$69 kg (T2) and 70$\sim$80 kg (T3), respectively. After slaughtering the longissimus dorsi muscle (LD) and backfat from each group were obtained after 24 hr chilling. Crude protein content and shear force of LD from T3 was higher than that from T1 and pH of LD was significantly lower in that from T1 than from T2 and T3. Color measurement indicated that LD of T2 group had a higher $L^*$-value and lower $a^*$-value than those of T1 and T3. Slaughter weight of KNP generally did not affect the fatty acid composition of LD and backfat but the content of oleic acid (C18:1) of T2 in LD was significantly higher than those of T1 and T3. The results may provide basic information to industry to promote the production and processing of KNP, and assist in meeting the Korean consumer's demand.

• 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.

• 한국산학기술학회논문지
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• 제21권9호
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• pp.432-439
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• 2020

우리흑돈(Woori black pig, W)은 재래흑돼지와 두록(Duroc, D)을 이용하여 재래흑돼지의 낮은 경제적 특성을 개선시키기 위해 국립축산과학원에서 개발한 신품종이다. 따라서 본 연구는 교배 종료종모돈으로써 우리흑돈이 삼원교잡종의 성장, 체형 및 부분육 생산수율에 미치는 영향을 평가하기 위해 수행되었다. 총 32두의 삼원교잡종을 교배 종료 종모돈에 기반하여 2처리구로 완전임의 배치하였다. 교배 종료종모돈으로 두록과 우리흑돈에 기반한 2개의 다른 삼원교잡종은 LYD[(Landrace×Yorkshire)×Duroc]와 LYW[(Landrace×Yorkshire)×Woori black pig]이였다. 본 연구는 시험 개시 후 53일 동안 수행되었다. 우리흑돈과 두록 종모돈은 삼원교잡종의 53일 체중, 총증체량, 일당증체량 및 90 kg 체중 도달일령에 영향을 미치지 않았다. 체장, 체고 및 흉심에 차이가 발견되지 않았으나, 등지방두께에서 LYD(17.29 mm)와 LYW(18.96 mm) 간의 유의적인 차이가 있었다(p<0.05). LYW 삼원교잡종의 등심수율(13.11%)이 LYD(13.85%)에 비해 유의적으로 낮게 나타났다(p<0.05). LYW의 목심 수율(8.99%)은 LYD(8.21%)에 비해 유의적으로 높게 나타났다(p<0.05). 본 연구결과, 우리흑돈은 삼원교잡종의 사양성적, 체형 및 생산수율에 부정적인 영향을 미치지 않으며, 교배 종료종모돈으로 사용할 수 있을 것으로 사료된다.

• 한국축산식품학회지
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• 제38권3호
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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.

• Journal of Animal Science and Technology
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• 제50권1호
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• pp.121-132
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• 2008

[Landrace×Yorkshire]×Duroc(LYD) 및 [Yorkshire×Berkshire]×Berkshire(YBB) 삼원교잡종과 흑색계 영국 Berkshire(BB; British berkshire), 가고시마 Berkshire(KB; Kagoshima Berkshire), [재래돼지×멧돼지(KNW; Native black pig×Wild boars)] 이원교잡종에서 생산된 돼지 100두를 생체중 110 kg 도달시 도축한 후 등심을 채취하여 분석하였다. 수분 함량은 KW, 조단백질은 YBB와 KW, 콜레스테롤 함량은 YBB가 다른 품종들보다 유의적으로 높았다(p<0.05). 다른 품종들에 비해 YBB는 보수력과 pH는 낮고, 전단가는 높았다(p<0.05). LYD에서 명도(L*)가 유의적으로 높게 나타났으며(p<0.05), 적색도(a*)와 파쇄성에서는 품종들 간에 유의적인 차이가 없었다(p>0.05). UFA/SFA와 EFA/UFA 비율과 EAA은 KW가 높게 나타났으나(p<0.05) SAAA는 유의적으로 낮았다(p<0.05). 총 아미노산 함량은 LYD와 BB가 각각 20.44%, 20.81%로 다른 품종에 비해 유의적으로 많았다(p<0.05). 신선육 상태에서 품종은 육색, 드립로스, 마블링과 전체적인 기호도에 영향을 미쳤지만(p<0.05), 조리육의 경우 풍미를 제외한 관능검사 항목에는 영향을 미치지 않았다(p>0.05).