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Asian-Australas J Anim Sci. 2014 Jul;27(7):1019-25. doi: 10.5713/ajas.2013.13734.

Effects of crossbreeding and gender on the carcass traits and meat quality of korean native black pig and duroc crossbred.

Author information

1
Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea ; Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia .
2
Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia .
3
Department of Animal Biotechnology, Kangwon National University, Chuncheon 200-701, Korea .
4
Department of Animal Resources Science, Kangwon National University, Chuncheon 200-701, Korea .
5
Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea.

Abstract

This study was conducted to observe the effects of crossbreeding and gender on the carcass traits and meat quality of Korean Native Black Pig (KNP) and KNP×Duroc crossbred (KNP×D). A total of 50 pigs comprising seven KNP barrows, eight KNP gilts, twenty KNP×D barrows and fifteen KNP×D gilts were used in this study. Animals were reared in the same housing condition with same feed diet for six months prior to slaughter. After an overnight chilling, the carcasses were graded, and samples of Musculus longissimus dorsi were obtained for meat quality analysis. The slaughter and carcass weights and dressing percentage of KNP×D were higher (p<0.001) than those of KNP. The slaughter and carcass weights and backfat thickness of barrows were higher (p<0.01) than those of gilts. There were no significant difference in carcass conformation and quality grade between KNP and KNP×D as well as barrow and gilt. Fat content of KNP×D was higher (p<0.001) than that of KNP. Fat content of barrow was higher (p<0.001) than that of gilt. There was interaction between crossbreeding and gender on the fat content. KNP gilt showed higher fat content than KNP barrow whereas KNP×D barrow showed higher fat content than KNP×D gilt. Lightness, redness, yellowness, chroma and hue angle values and color preference of meat of KNP×D were lower (p<0.001) than those of KNP. Redness, yellowness and chroma values of meat of barrow were lower (p<0.05) than those of gilt. It is concluded that crossbreeding KNP with Duroc increases carcass productivity and meat fat but decreases meat color values and preference. Crossbreeding of KNP with Duroc produces a better fat deposition in meat of barrows than in gilts.

KEYWORDS:

Carcass Traits; Crossbreeding; Duroc; Gender; Korean Native Black Pig; Meat Quality

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