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Korean J Food Sci Anim Resour. 2014;34(2):238-44. doi: 10.5851/kosfa.2014.34.2.238. Epub 2014 Apr 30.

Comparison of Carcass Characteristics and Meat Quality between Duroc and Crossbred Pigs.

Author information

1
Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea; Department of Animal Resources Technology and Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea.
2
Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea.
3
Department of Animal Resources Technology and Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea.
4
Department of Food and Nutrition, Chosun University, Gwangju 500-759, Korea.

Abstract

This study was conducted to compare the carcass characteristics and meat quality characteristics of Duroc breed and crossbred pigs (Landrace × Yorkshire × Duroc, LYD). Duroc and crossbred pigs did not show differences in carcass characteristics. Crossbred pigs had higher moisture and protein content than Duroc breeds. However, Duroc breeds had a higher fat content than the crossbred pigs. In meat quality characteristics, crossbred pigs showed higher values of drip loss and cooking loss over Duroc breeds, while Duroc breeds showed higher ultimate pH value compared to that of crossbred pigs. However, there were no differences in water holding capacity and shear force value. In myoglobin content, crossbred pigs had higher content compared to that in the Duroc population. In subjective evaluation and sensory characteristics, Duroc breeds showed significantly higher scores in all categories except for tenderness over the crossbred pigs. However, in storage characteristics, Duroc breeds showed reduced tendency relative to crossbred pigs. Crossbred pigs had higher unsaturated fatty acid content than Duroc breeds did. In these results, Duroc breeds showed excellent meat quality characteristics with its higher intramuscular fat content and pH value, lower drip loss and cooking loss and higher juiciness and flavor, compared to the crossbred pigs.

KEYWORDS:

Duroc; USFA; carcass characteristics; crossbred pigs; meat quality

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