A comparison of the physiochemical features of three tertiary hybrid pigs with and without spent coffee ground supplementation

다국어 초록 (Multilingual Abstract)

The objective of this experiment was to evaluate the physiochemical characteristics of three tertiary hybrids (crossbreeds) of pigs, with and without coffee supplementation. A total of fifty pigs of different mixed breeds Landrace × Yorkshire × Duroc (LYD), Yorkshire × Berkshire (YB), and Yorkshire × Woori (YW); 113.45 kg ± 3.33 kg at age 190 days old were employed to measure the effect of spent coffee grounds (SCG) from Gangneung-Si area of Korea on the meat quality of pigs in the pigsty at the Kangwon National University Teaching and Research Farm using the 2 × 2 factorial arrangements. Our result shows that the fat percentage was higher (p < 0.05) in YB and YW. pH was higher (p < 0.05) in the YB breed. Meat colour a* was higher (p < 0.05) in the YB and YW breeds. Meat colour b* was higher (p < 0.05) in YW. Water holding capacity was higher (p < 0.05) in the YB and YW breeds. Drip loss 6 was lower (p < 0.05) in YB and YW. Cooking loss was higher (p < 0.05) in LYD and YW breeds. The fatty acid components such as linolenic (C18:2), myristic (C14:0), and palmitoleic (C16:1) were higher (p < 0.05) in the YB. Palmitic (C16:0), stearic (C18:0), and arachidic (C20:0) was higher (p < 0.05) in YW. Lignoceric (C24:0) was higher (p < 0.05) in LYD and YW. Unsaturated fatty acid (UFA) was higher (p < 0.05) in YB and YW, while polyunsaturated fatty acid (PUFA) was higher (p < 0.05) in YB. Monosaturated fatty acid (MUFA) / PUFA was higher (p < 0.05) in LYD. Saturated fatty acid (SFA) was higher (p < 0.05) in YW. UFA and MUFA were higher (p < 0.05) in the YB. MUFA / PUFA were higher (p = 0.05) in YB. We concluded from our results that YW and YB had close meat qualities in terms of firmness and flavour compared to LYD as the physiochemical characteristics of meat were improved. SCG supplemented at 0.5% had no detrimental effect on the parameters measured.

참고문헌 (Reference)

1 Simopoulos AP, "The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases" 233 : 674-688, 2008

2 황정혜 ; 안상미 ; 박다혜 ; 강덕경 ; 김태완 ; 박화춘 ; 하정임 ; 김철욱, "The identification of nonsynonymous SNP in the Enoyl-CoA delta isomerase 2 (ECI2) gene and its association with meat quality traits in Berkshire pigs" 30 : 277-284, 2018

3 Campos-Vega R, "Spent coffee grounds : a review on current research and future prospects" 45 : 24-36, 2015

4 Genya Watanabe ; Michiyo Motoyama ; Ikuyo Nakajima ; Keisuke Sasaki, "Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin" 31 : 914-918, 2018

5 임동균 ; 조철훈 ; 차주수 ; 서강석 ; 남기창, "Quality comparison of pork loin and belly from three-way crossbred pigs during postmortem storage" 34 : 185-191, 2014

6 Bouafou KG, "Potential food waste and byproducts of coffee in animal feed" 7 : 74-80, 2011

7 Rathinavelu R, "Potential alternative use of coffee wastes and by-products" International Coffee Organization 2005

8 Lonergan S, "Pork quality: pH decline and pork quality"

9 김계웅 ; 김학윤, "Physicochemical properties of M. longissimus dorsi of Korean native pigs" 60 : 6-, 2018

10 NRC, "Nutrient requirements of swine" National Academies Press 2012

11 Hosseindoust A, "Muscle antioxidant activity and meat quality are altered by supplementation of astaxanthin in broilers exposed to high temperature" 9 : 1032-, 2020

12 Schwingshackl L, "Monounsaturated fatty acids and risk of cardiovascular disease : synopsis of the evidence available from systematic reviews and meta-analyses" 4 : 1989-2007, 2012

13 Nürnberg K, "Influence of exogenous application of n-3 fatty acids on meat quality, lipid composition, and oxidative stability in pigs" 52 : 53-65, 1999

14 Cameron ND, "Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat" 55 : 187-195, 2000

15 Calder PC, "Functional roles of fatty acids and their effects on human health" 39 : 18S-32S, 2015

16 황영화 ; 주선태, "Fatty acid profiles, meat quality, and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle" 37 : 153-161, 2017

17 Kim DH, "Fatty acid composition and meat quality traits of organically reared Korean native black pigs" 120 : 96-102, 2009

18 Wood JD, "Fat deposition, fatty acid composition and meat quality: a review" 78 : 343-358, 2008

19 조충일 ; 최재관 ; 박병호 ; 김시동 ; 권오섭 ; 최유림 ; 최연호, "Evaluation of the degrees of genetic connectedness among Duroc breed herds" 54 : 337-340, 2012

20 Cruz R, "Espresso coffee residues : a valuable source of unextracted compounds" 60 : 7777-7784, 2012

21 Tang R, "Effects of supplementing two levels of magnesium aspartate and transportation stress on pork quality and gene expression of μ-calpain and calpastatin of finishing pigs" 62 : 415-425, 2008

22 Carta S, "Effects of spent coffee grounds on production traits, haematological parameters, and antioxidant activity of blood and milk in dairy goats" 16 : 100501-, 2022

23 Smith RM, "Effects of selection for decreased residual feed intake on composition and quality of fresh pork" 89 : 192-200, 2011

24 Ha SH, "Effects of scopoletin supplementation and stocking density on growth performance, antioxidant activity, and meat quality of Korean native broiler chickens" 10 : 1505-, 2021

25 Gomez-Insuasti AS, "Effect of soybean oil availabilities on rumen biohydrogenation and duodenal flow of fatty acids in beef cattle fed a diet with crude glycerine" 72 : 308-320, 2018

26 Gläser KR, "Effect of dietary mono-and polyunsaturated fatty acids on the fatty acid composition of pigs’ adipose tissues" 56 : 51-65, 2002

27 Dohme F, "Digestive and metabolic utilization of lauric, myristic and stearic acid in cows, and associated effects on milk fat quality" 58 : 99-116, 2004

28 Thiex N, "Determination of ash in animal feed: AOAC official method 942.05 revisited" 95 : 1392-1397, 2012

29 Huff-Lonergan E, "Correlations among selected pork quality traits" 80 : 617-627, 2002

30 Bae IK, "Comparison of quality characteristics of pork loin among domestic purebred pigs" 25 : 13-18, 2018

31 강현성 ; 서강석 ; 김경태 ; 남기창, "Comparison of pork quality characteristics of different parts from domesticated pig species" 31 : 921-927, 2011

32 고경보 ; 김갑돈 ; 강동근 ; 김영화 ; 양익동 ; 류연철, "Comparison of pork quality and muscle fiber characteristics between Jeju black pig and domesticated pig breeds" 55 : 467-473, 2013

33 남기창 ; 임동균 ; Jong-Hyun Jung ; Md. Mhahbbat Ali, "Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace× Yorkshire× Duroc(LYD)pigs" 61 : 35-40, 2019

34 조수현 ; 성필남 ; 김진형 ; 박범영 ; 권오섭 ; 하경희 ; 김동훈 ; 안종남, "Comparison of meat quality, nutritional, and sensory properties of Korean native pigs by gender" 27 : 475-481, 2007

35 김정아 ; 조은석 ; 이미진 ; 정용대 ; 최요한 ; 조규호 ; 정학재 ; 백선영 ; 김영신 ; 사수진 ; 홍준기, "Comparison of meat quality characteristics of two different three-way crossbred pigs(Landrace× Yorkshire× Duroc and Landrace× Yorkshire× Woori black pig)" 20 : 195-202, 2019

36 최영석 ; 이진규 ; 정지택 ; 정영철 ; 정종현 ; 정명옥 ; 최양일 ; 진상근 ; 최정석, "Comparison of meat quality and fatty acid composition of longissimus muscles from purebred pigs and three-way crossbred LYD pigs" 36 : 689-696, 2016

37 Villaverde C, "Chemical composition and energy content of chickens in response to different levels of dietary polyunsaturated fatty acids" 59 : 281-292, 2005

38 Wogderess AS, "Available information on the feeding value of coffee waste and ways to improve coffee waste for animal feed" 3 : 243-257, 2016

39 Folch J, "A simple method for the isolation and purification of total lipides from animal tissues" 226 : 497-509, 1957

40 Cho IC, "A functional regulatory variant of MYH3 influences muscle fiber-type composition and intramuscular fat content in pigs" 15 : e1008279-, 2019