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축산물 및 가공 : 제주 개량 흑돼지와 국내에 도입된 주요 돼지 품종의 육질 특성 및근섬유 특성 비교
고경보 ( Kyong Bo Ko ),김갑돈 ( Gap Don Kim ),강동근 ( Dong Geun Kang ),김영화 ( Yeong Hwa Kim ),양익동 ( Ik Dong Yang ),류연철 ( Youn Chul Ryu ) 한국동물자원과학회(구 한국축산학회) 2013 한국축산학회지 Vol.55 No.5
This study compared the pork quality and muscle fiber characteristics between the Jeju black pig(JBP) and domesticated pig breeds, including three-way crossbred(Landrace×Yorkshire×Duroc, LYD), Berkshire(B), Duroc(D), Landrace(L), Meishan(M), and Yorkshire(Y) pigs. JBP had the lowest carcass weight among the pig breeds(p<0.05) and its NPPC marbling score was lower than the other domesticated pig breeds(p<0.05), except for M. M had the highest value for backfat thickness among the pig breeds (p<0.05), whereas its NPPC marbling score was the lowest(p<0.05). The pH values were higher in JBP and B at 45 min and 24 h postmortem, respectively, but LYD and M had the lowest pH values at 45 min and 24 h postmortem, respectively (p<0.05). M had a higher lightness and lower redness than the other breeds(p<0.05). Moreover, M had the highest drip loss among the pig breeds(p<0.05), whereas D had the lowest drip loss and the highest redness(p<0.05). In terms of muscle fiber characteristics, JBP and LYD had the largest type IIB fibers(p<0.05). The fiber number and area composition of type I fibers were higher in JBP than the others(p<0.05) however type IIA fibers were lowest in JBP among the pig breeds(p<0.05). Overall, our results indicate that JBP provided better pork quality compared with M, but the carcass trait and pork quality of JBP were not better than LYD and D, respectively.