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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
Korean J. Food Sci. An. 2018;38:544-553
Published online June 30, 2018;  https://doi.org/10.5851/kosfa.2018.38.3.544
© 2018 Korean Society for Food Science of Animal Resources

Yong Min Kim, Tae Jeong Choi, Kyu Ho Cho, Eun Seok Cho, Jung Jae Lee, Hak Jae Chung, Sun Young Baek, and Yong Dae Jeong*

Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
Correspondence to: Yong Dae Jeong
Swine Division, National Institute of Animal Science, RDA, Cheonan 31000, Korea
Tel: +82-41-580-3448
Fax: +82-41-580-3454
E-mail: yongdaejeong@korea.kr
Received February 6, 2018; Revised April 23, 2018; Accepted May 1, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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×Yorkshire×Duroc (LYD) and Landrace×Yorkshire×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.
Keywords : three-way crossbred, Korean native pig, Woori black pig, sensory property, meat quality


June 2018, 38 (3)