Choi Jung-Seok, Lee Hyun-Jin, Jin Sang-Keun, Choi Yang-Il, Lee Jae-Joon
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.
Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea.
Korean J Food Sci Anim Resour. 2014;34(2):238-44. doi: 10.5851/kosfa.2014.34.2.238. Epub 2014 Apr 30.
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.
本研究旨在比较杜洛克猪与杂交猪（长白猪×大白猪×杜洛克猪，LYD）的胴体特性和肉质特性。杜洛克猪和杂交猪在胴体特性方面没有差异。杂交猪的水分和蛋白质含量高于杜洛克猪品种。然而，杜洛克猪品种的脂肪含量高于杂交猪。在肉质特性方面，杂交猪的滴水损失和烹饪损失值高于杜洛克猪品种，而杜洛克猪品种的最终pH值高于杂交猪。然而，在持水力和剪切力值方面没有差异。在肌红蛋白含量方面，杂交猪的含量高于杜洛克猪群体。在主观评价和感官特性方面，除嫩度外，杜洛克猪品种在所有类别中的得分均显著高于杂交猪。然而，在储存特性方面，杜洛克猪品种相对于杂交猪表现出下降趋势。杂交猪的不饱和脂肪酸含量高于杜洛克猪品种。在这些结果中，与杂交猪相比，杜洛克猪品种因其较高的肌内脂肪含量和pH值、较低的滴水损失和烹饪损失以及较高的多汁性和风味而表现出优异的肉质特性。
