Effect of Pig Slaughter Weight on Pork Quality

S. S. Moon,A. M. Mullen,D. J. Troy,H. S. Yang,S. T. Joo,G. B. Park Korean Society for Food Science of Animal Resource 2003 한국축산식품학회지 Vol.23 No.4

A total of 240 crossbred(Landrace ${\times}$ Yorkshire ${\times}$ Duroc) pigs were housed from 70 kg live weight and slaughtered at weights of 95, 105, 115 and 125 kg. The left side loins of carcass were obtained at 24 hr postmortem to measure pork quality. There were significant differences(p<0.01) in eye muscle area of pork loins between the slaughter weights of 95 and 105 kg. However, no differences were observed in pork than 105 kg of slaughter weight. Ultimate pH values were decreased with increasing slaughter weight and cooking loss was also reduced(p<0.01) at the heavier weights. Slaughter weights did not affect the shear force and intramuscular fat. However, dry matter(DM) and crude protein(CP) contents of loin were increased, and cooking loss and sarcomere length were decreased with increasing slaughter weight. The lightness(L$^{*}$) and redness(a$^{*}$) of pork loin were increased with increasing slaughter weight. Results suggested that pork quality may be improved when pig slaughter weight is increased from 95 to 125 kg.

도살체중이 돈육의 부위별 품질 및 기호성에 미치는 영향

정인철,박경숙,문윤희,Jung In-Chul,Park Kyung-Sook,Moon Yoon-Hee 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.1

The physicochemical properties and sensory characteristics for the neck, belly and ham of crossbred pigs SW90 (slaughter weight $90\sim100\;kg$) and SW110(slaughter weight $110\sim120\;kg$) were evaluated to investigate their quality. The water holding capacity, freezing loss, thawing loss, pan boiling loss and water boiling loss were not significantly different between SW90 and SW110, but the thawing loss and water boiling loss of belly were higher than those of other parts(p<0.05). The surface color was not affect by slaughter weight, but the L* value of belly was higher than that of the other parts and a* value was lower than that of the neck and ham(p<0.05). The mechanical texture was not affect by slaughter weight, the hardness of belly was lower than that of the neck and ham, but the springiness, cohesiveness, gumminess, chewiness and shear force of neck and ham were lower than those of belly(p<0.05). The pH, VBN content and TBARS value was not significantly different by slaughter weight. The taste, aroma, texture, juiciness and palatability of SW110 were higher than those of SW90, and the sensory characteristics of belly were higher than those of neck and ham, but their difference was not significant.

Meat Quality of Crossbred Porkers without the Gene RYR1T Depending on Slaughter Weight

Grazyna Czyzak-Runowska,Janusz Wojtczak,Andrzej Lyczynski,Jacek Wojtowski,Maria Markiewicz-Keszycka,Daniel Stanislawski,Marek Babicz 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.3

The first aim of the study was to compare selected meat quality parameters in porkers without the gene RYR1T (ryanodine receptor gene). These were porkers slaughtered at 100 to 115 kg and 116 to 130 kg live weight. The second aim of the study was to determine the occurrence frequency of standard-quality meat (red, firm, nonexudative [RFN]) and the occurence frequency of defective meat (pale, soft, exudative [PSE] and acid, soft, exudative [ASE]). The analysis was conducted on the longissimus lumborum muscle in 114 crossbred porkers. The porkers were a cross of Camborough 22 sows and boars from lines 337PIC (Pig Improvement Company), Norsvin Landrace and Pietrain. All of the animals were provided with identical environmental and nutritional conditions. The average weight of the slaughtered animals in the light and heavy groups was 110 kg and 122 kg, respectively. Both groups had the same average post-slaughter meatiness (56.5%). A statistical analysis of selected meat-quality parameters did not show any significant differences between the weight groups. On the other hand, the classification based on carcass quality showed an occurence frequency of defective meat in heavier crossbred porkers (116 to 130 kg) that was three times higher than in those crossbred animals which weighed 100 to 115 kg when slaughtered. In porkers without the gene RYR1T, the defective meat types PSE and ASE occurred with a frequency of 17.54%.

Estimation of Growth Curves and Suitable Slaughter Weight of the Liangshan Pig

Jia Luo,Huaigang Lei,Linyuan Shen,Runlin Yang,Qiang Pu,Kangping Zhu,Mingzhou Li,Guoqing Tang,Xuewei Li,Shunhua Zhang,Li Zhu 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.9

The Liangshan pig is a traditional Chinese small-sized breed; it has a relatively long feeding period and low meat production ability but superior meat quality. This study utilized three non-linear growth models (Von Bertalanffy, Gompertz, and logistic) to fit the growth curve of Liangshan pigs from an unselected, random-bred pig population and estimate the pigs most suitable slaughter weight. The growth development data at 20 time points of 275 Liangshan pigs (from birth to 250 d) were collected. To analyze the relative gene expression related to development, seven slaughter weight phases (50, 58, 66, 74, 82, 90, and 98 kg) (20 pigs per phase) were examined. We found that the Liangshan pig growth curve fit the typical S-curve well and that their growth turning point was 193.4 days at a weight of 62.5 kg, according to the best fit Von Bertalanffy model based on the goodness of fit criteria. Furthermore, we estimated that the most suitable slaughter weight was 62.5 to 74.9 kg based on the growth curve and the relative expression levels of growth-related genes.

Meat Quality of Crossbred Porkers without the Gene RYR1^T Depending on Slaughter Weight

Czyzak-Runowska, Grazyna,Wojtczak, Janusz,Lyczynski, Andrzej,Wojtowski, Jacek,Markiewicz-Keszycka, Maria,Stanislawski, Daniel,Babicz, Marek Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.3

The first aim of the study was to compare selected meat quality parameters in porkers without the gene $RYR1^T$ (ryanodine receptor gene). These were porkers slaughtered at 100 to 115 kg and 116 to 130 kg live weight. The second aim of the study was to determine the occurrence frequency of standard-quality meat (red, firm, nonexudative [RFN]) and the occurence frequency of defective meat (pale, soft, exudative [PSE] and acid, soft, exudative [ASE]). The analysis was conducted on the longissimus lumborum muscle in 114 crossbred porkers. The porkers were a cross of Camborough 22 sows and boars from lines 337PIC (Pig Improvement Company), Norsvin Landrace and Pietrain. All of the animals were provided with identical environmental and nutritional conditions. The average weight of the slaughtered animals in the light and heavy groups was 110 kg and 122 kg, respectively. Both groups had the same average post-slaughter meatiness (56.5%). A statistical analysis of selected meat-quality parameters did not show any significant differences between the weight groups. On the other hand, the classification based on carcass quality showed an occurence frequency of defective meat in heavier crossbred porkers (116 to 130 kg) that was three times higher than in those cross bred animals which weighed 100 to 115 kg when slaughtered. In porkers without the gene $RYR1^T$, the defective meat types PSE and ASE occurred with a frequency of 17.54%.

Estimation of Growth Curves and Suitable Slaughter Weight of the Liangshan Pig

Luo, Jia,Lei, Huaigang,Shen, Linyuan,Yang, Runlin,Pu, Qiang,Zhu, Kangping,Li, Mingzhou,Tang, Guoqing,Li, Xuewei,Zhang, Shunhua,Zhu, Li Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.9

The Liangshan pig is a traditional Chinese small-sized breed; it has a relatively long feeding period and low meat production ability but superior meat quality. This study utilized three non-linear growth models (Von Bertalanffy, Gompertz, and logistic) to fit the growth curve of Liangshan pigs from an unselected, random-bred pig population and estimate the pigs most suitable slaughter weight. The growth development data at 20 time points of 275 Liangshan pigs (from birth to 250 d) were collected. To analyze the relative gene expression related to development, seven slaughter weight phases (50, 58, 66, 74, 82, 90, and 98 kg) (20 pigs per phase) were examined. We found that the Liangshan pig growth curve fit the typical S-curve well and that their growth turning point was 193.4 days at a weight of 62.5 kg, according to the best fit Von Bertalanffy model based on the goodness of fit criteria. Furthermore, we estimated that the most suitable slaughter weight was 62.5 to 74.9 kg based on the growth curve and the relative expression levels of growth-related genes.

A relationship between growth rates and mycoplasmal pneumonia of swine(MPS)

운재호(Jae Ho Woon),이희우(Hee Woo Lee),이길홍(Gil Hong Lee),김옥경(Oak Kyung Kim),박일규(Il Kyu Park),고흥범(Hong Bum Koh),송희종(Hee Jong Song) 한국예방수의학회 1998 예방수의학회지 Vol.22 No.4

돼지의 마이코플라스마성 폐렴(mycoplasmal pneumonia of swine:MPS)은 돼지를 사육하고 있는 모든 지역에 상재화되어 있어 경제적인 손실이 크므로 pig monitoring system에서는 폐렴병변과 일당증체량(mean daily gain:MDG), 도축일령(days to slaughter:DS) 등의 성장지수(growth indicators:GI)와의 상관관계를 비교 분석할 필요가 있다. 이 실험에서는 1996년 6월부터 1997년 2월까지 돈육 수출을 위해서 도축된 354두의 돼지를 대상으로 MPS 병변과 GI간의 상관관계를 폐병변 점수법(scoring method: SM)과 폐병변 중량법(weight method: WM)으로 생산성을 분석한 결과 다음과 같이 유의성 있는 결과를 얻었다. 1. 354두 중 267두(76.1%)의 폐에서 MPS의 특징적인 병변이 확인되었다. 폐엽에 따른 병변형성 빈도는 right cranial lobe(RCL)와 left cranial lobe(LCL)에서 각각 80.1%, 73.4%로 매우 높게 나타나 cranial lobe이 MPS의 주 병변형성 폐엽임을 알 수 있었다. 2. 354두 중에서 일령, 생체량, 개체구분 등이 정확히 이루어진 146두로부터 MPS병변과 GI간에 유의성 있는 상관관계가 성립되었으며, 이로부터 얻어진 회귀분석(regression analysis)를 통해서 볼 때 폐병변이 약 10% 증가함에 따라서 폐병변접수법(SM)에 의한 경우에는 일당증체량(MDG)이 28.8g이 저하되고 도축일령(DS)은 9.7일이 지연되었으며, 폐병변중량법(WM)이 경우 30.7g이 저하되고 10.3일이 지연되는 것으로 나타났다. 한편, MPS 병변의 Mean±SD은 SM의 경우 4.75±7.75, WM의 경우 5.62±8.66로 큰 차이를 보이지 않았다. 3. SM과 WM 방법을 회귀방정식으로 비교한 결과 매우 높은 상관관계(R²=0.89, P<0.0001)를 나타냄으로써 도축장에서는 SM을 적용하는 것이 적합하다고 판단되었다.

Market weight, slaughter age, and yield grade to determine economic carcass traits and primal cuts yield of Hanwoo beef

( Ki-mun Kwon ),( Kim Margarette C. Nogoy ),( Hwa-eun Jeon ),( Seung-ju Han ),( Hee-chan Woo ),( Sung-min Heo ),( Hyoung Ki Hong ),( Jae-ik Lee ),( Dong Hoon Lee ),( Seong Ho Choi ) 한국축산학회 2022 한국축산학회지 Vol.64 No.1

This study was conducted to evaluate the relationship among market weight, slaughter age, yield grade, and primal cut yield in Hanwoo. A total of 403 Hanwoo (Korean native cattle) was assessed for carcass traits such as carcass cold weight, backfat thickness, ribeye area, dressing percentage, yield index, and marbling score. The production yield of the individual major primal cuts of Hanwoo beef was also measured. Carcass cold weight, ribeye area, and backfat thickness, which affect meat quality increased with increased market weight (p < 0.05). The production yield of the ten major primal cuts also increased with increased market weight (p < 0.05). In terms of slaughter age, carcass cold weight, ribeye area, and backfat thickness all increased from 25 months to 28-29 months, and the production yield of all prime cuts also increased with increasing slaughter age. According to the meat yield grade, carcass cold weight and backfat thickness increased from grade A to grade C, although the ribeye area was not affected. The combined findings of the study suggest that slaughtering Hanwoo at the weight of 651-700 kg and 701-750 and age of 28.23 and 29.83 months could be desirable to achieve the best quality and quantity grade of Hanwoo beef. However, the positive correlation of carcass cold weight and backfat thickness, and the negative correlation of the yield index according to primal cuts yield indicated that it is necessary to couple the slaughtering management of cattle with improved genetic and breeding method of Hanwoo to increase the production yield of the major prime cuts of Hanwoo beef.

Influence of pre-slaughter fasting time on weight loss, meat quality and carcass contamination in broilers

Xue Ge,Cheng Silu,Yin Jingwen,Zhang Runxiang,Su Yingying,Li Xiang,Li Jianhong,Bao Jun 아세아·태평양축산학회 2021 Animal Bioscience Vol.34 No.6

Objective: An experiment was conducted to determine the appropriate fasting time prior to slaughter for broilers in floor-feed and scatter-feed mode. Methods: On 21 d since hatching, 120 Arbor Acres broilers were divided into floor-feed and scatter-feed groups, chicks from each group were further assigned to feed withdrawal treatments for 0, 4, 6, 8, and 10 h. Some resultant indicators such as carcass contamination, body weight loss, meat quality of 54-day-old broilers were measured. Results: It appears that longer feed withdrawal increased weight loss, lightness, drop loss of meat but reduced pH. A significant higher weight loss and lightness for both floor-feed and scatter-feed chicks coincided after 6 to 10 h feed withdrawal (p<0.05). pH for breast muscle at 45 min postmortem reduced when chicks of scatter-feed were fasted 6 and 10 h, while the reduction of floor-feed group occurred only in 10 h (p<0.05). A noticeable effect of feed withdrawal on drop loss occurred after 10 h fasting in scatter-feed of which drop loss were significantly higher than that for other groups including control (p<0.05). The change of contamination propensity revealed that 6 to 10 h fasting significantly reduced the likelihood of carcass contamination under both floor-feed and scatter-feed (p<0.05). Net weights of intestinal contents for gizzard were significantly reduced after feed deprived for 10 h in floor-feed and 6 and 10 h in scatter-feed (p<0.05). The decrease for whole intestine occurred after floor-feed broilers have been without feed for more than 4 h, scatter-feed broilers for more than 8 h (p<0.05). Conclusion: On the premise that poultry product properties and welfare were not significantly damaged, proper fasting time could reduce carcass contamination. Current data implied that 6 h fasting was recommendable for both floor and scatter feed pre-slaughter broilers. Objective: An experiment was conducted to determine the appropriate fasting time prior to slaughter for broilers in floor-feed and scatter-feed mode.Methods: On 21 d since hatching, 120 Arbor Acres broilers were divided into floor-feed and scatter-feed groups, chicks from each group were further assigned to feed withdrawal treatments for 0, 4, 6, 8, and 10 h. Some resultant indicators such as carcass contamination, body weight loss, meat quality of 54-day-old broilers were measured.Results: It appears that longer feed withdrawal increased weight loss, lightness, drop loss of meat but reduced pH. A significant higher weight loss and lightness for both floor-feed and scatter-feed chicks coincided after 6 to 10 h feed withdrawal (p<0.05). pH for breast muscle at 45 min postmortem reduced when chicks of scatter-feed were fasted 6 and 10 h, while the reduction of floor-feed group occurred only in 10 h (p<0.05). A noticeable effect of feed withdrawal on drop loss occurred after 10 h fasting in scatter-feed of which drop loss were significantly higher than that for other groups including control (p<0.05). The change of contamination propensity revealed that 6 to 10 h fasting significantly reduced the likelihood of carcass contamination under both floor-feed and scatter-feed (p<0.05). Net weights of intestinal contents for gizzard were significantly reduced after feed deprived for 10 h in floor-feed and 6 and 10 h in scatter-feed (p<0.05). The decrease for whole intestine occurred after floor-feed broilers have been without feed for more than 4 h, scatter-feed broilers for more than 8 h (p<0.05).Conclusion: On the premise that poultry product properties and welfare were not significantly damaged, proper fasting time could reduce carcass contamination. Current data implied that 6 h fasting was recommendable for both floor and scatter feed pre-slaughter broilers.

Carcass Traits Determining Quality and Yield Grades of Hanwoo Steers

Moon, S.S.,Hwang, I.H.,Jin, S.K.,Lee, J.G.,Joo, S.T.,Park, G.B. Asian Australasian Association of Animal Productio 2003 Animal Bioscience Vol.16 No.7

A group of Hanwoo (Korean cattle) steers (n=14,386) was sampled from a commercial abattoir located in Seoul over one year period (spring, summer, autumn and winter) and their carcass traits were collected. Carcass traits assessed by an official meat grader comprised degree of marbling, meat color, fat color, texture and maturity for quality grade, and back fat thickness, ribeye area and carcass weight for yield grade. A heavier carcass with a higher marbling score, more red meat color and white fat color received better quality grade (p<0.05). Regression analysis showed that the marbling score was the strongest attribute (partial $R^2=0.88$) for quality grade. Lighter carcasses with a thinner back fat and larger ribeye area received higher yield grade score. The back fat thickness was the most negative determinant of yield grade (Partial $R^2=-0.66$). The slaughter season had a little effect on quality and yield grades. As slaughter weight increased, back fat thickness and ribeye area increased linearly, whereas marbling score reached its asymptotic level at approximately 570 kg. As a consequence, quality grade showed a considerable improvement up to 570 kg, but increases in slaughter weight afterward showed a little benefit on quality grade. There was a clear curvilinear relationship between slaughter weight and yield grade in that the yield grade reached its highest point at approximately 490 kg and decreased afterward. These results suggested that 570kg at the age of 24 months might be the economic slaughter weight for quality grade but 490 kg for yield grade.