Kim Gye-Woong, Kim Hack-Youn
Department of Animal Resources Science, Kongju National University, Yesan, Chungnam, 32439 Korea.
J Anim Sci Technol. 2018 Mar 29;60:6. doi: 10.1186/s40781-018-0163-y. eCollection 2018.
The meat quality of Korean native pigs (KNP) and crossbred pigs (LYD; Landrace × Yorkshire × Duroc) was examined to generate data useful for selecting native pigs for improved pork production.
Fifty Korean native pigs (KNP) and 50 crossbred pigs (LYD) were tested. Loin samples () of the two breeds were analyzed to determine meat quality and sensory properties.
KNP had a higher moisture content than LYD ( < 0.05); however, it had significantly lower crude fat and ash content than that of LYD ( < 0.001). KNP had significantly higher shear force than LYD ( < 0.01). KNP also showed significantly higher cooking loss than LYD ( < 0.05). KNP had a lower L value than LYD ( < 0.05); however, it had a markedly higher a and b value than LYD ( < 0.001). KNP showed significantly higher linoleic acid, linolenic acid, and arachidonic acid content than LYD ( < 0.05). Although KNP had significantly better flavor and overall palatability than LYD, it was less tender than LYD ( < 0.01).
KNP had a markedly higher a value than LYD. KNP had significantly higher shear force than LYD. The total unsaturated fatty acid content was higher in KNP than in LYD.
对韩国本土猪（KNP）和杂交猪（LYD；长白猪×约克夏猪×杜洛克猪）的肉质进行检测，以生成有助于选择本土猪以提高猪肉产量的数据。
对50头韩国本土猪（KNP）和50头杂交猪（LYD）进行测试。分析两个品种的腰大肌样本（）以确定肉质和感官特性。
KNP的水分含量高于LYD（P＜0.05）；然而，其粗脂肪和灰分含量显著低于LYD（P＜0.001）。KNP的剪切力显著高于LYD（P＜0.01）。KNP的烹饪损失也显著高于LYD（P＜0.05）。KNP的L值低于LYD（P＜0.05）；然而，其a值和b值明显高于LYD（P＜0.001）。KNP的亚油酸、亚麻酸和花生四烯酸含量显著高于LYD（P＜0.05）。尽管KNP的风味和总体适口性明显优于LYD，但其嫩度低于LYD（P＜0.01）。
KNP的a值明显高于LYD。KNP的剪切力显著高于LYD。KNP的总不饱和脂肪酸含量高于LYD。
