Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition
Objective For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2023-06-01
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| Series: | Animal Bioscience |
| Subjects: | |
| Online Access: | http://www.animbiosci.org/upload/pdf/ab-22-0304.pdf |
| _version_ | 1797831747965026304 |
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| author | Van-Ba Hoa Dong-Heon Song Ye-Jin Min Kuk-Hwan Seol Sun-Moon Kang Hyun-Wook Kim Sung-Sil Moon Soo-Hyun Cho |
| author_facet | Van-Ba Hoa Dong-Heon Song Ye-Jin Min Kuk-Hwan Seol Sun-Moon Kang Hyun-Wook Kim Sung-Sil Moon Soo-Hyun Cho |
| author_sort | Van-Ba Hoa |
| collection | DOAJ |
| description | Objective For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Methods The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Results Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p<0.05). The WHD had a higher fat content (by 4.26% and 13.52% in the shoulder butt and belly, respectively) compared to those of LYD pigs (p<0.05). The WHD meat showed a lower cooking loss and higher a* (redness) value (p<0.05). The WHD belly had a significantly (p<0.05) higher oleic acid content and concentrations of nonanal, octanal and decanal associated with fatty odor while, the LYD meat had a higher number of pyrazines associated with roasty odor. Regarding sensory quality, higher flavor, juiciness, and acceptability higher scores were given for the WHD meat than for the LYD meat (p<0.05). Conclusion Under identical rearing conditions the WHD exhibited a better meat quality and sensory properties. However, the use of this diet resulted in a high fat level that may be associated with high trimming loss for the WHD. |
| first_indexed | 2024-04-09T13:57:43Z |
| format | Article |
| id | doaj.art-52c36b5f04564f6788ee850325e6c2f3 |
| institution | Directory Open Access Journal |
| issn | 2765-0189 2765-0235 |
| language | English |
| last_indexed | 2024-04-09T13:57:43Z |
| publishDate | 2023-06-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Animal Bioscience |
| spelling | doaj.art-52c36b5f04564f6788ee850325e6c2f32023-05-07T23:25:09ZengAsian-Australasian Association of Animal Production SocietiesAnimal Bioscience2765-01892765-02352023-06-0136694395210.5713/ab.22.030424995Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing conditionVan-Ba Hoa0Dong-Heon Song1Ye-Jin Min2Kuk-Hwan Seol3Sun-Moon Kang4Hyun-Wook Kim5Sung-Sil Moon6Soo-Hyun Cho7 Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea Swine Science Division, National Institute of Animal Science, RDA, Cheonan 31000, Korea Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea Sunjin Meat Research Center, Ansung 17532, Korea Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, KoreaObjective For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Methods The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Results Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p<0.05). The WHD had a higher fat content (by 4.26% and 13.52% in the shoulder butt and belly, respectively) compared to those of LYD pigs (p<0.05). The WHD meat showed a lower cooking loss and higher a* (redness) value (p<0.05). The WHD belly had a significantly (p<0.05) higher oleic acid content and concentrations of nonanal, octanal and decanal associated with fatty odor while, the LYD meat had a higher number of pyrazines associated with roasty odor. Regarding sensory quality, higher flavor, juiciness, and acceptability higher scores were given for the WHD meat than for the LYD meat (p<0.05). Conclusion Under identical rearing conditions the WHD exhibited a better meat quality and sensory properties. However, the use of this diet resulted in a high fat level that may be associated with high trimming loss for the WHD.http://www.animbiosci.org/upload/pdf/ab-22-0304.pdfmeat yieldqualitysensory propertywoori heukdon |
| spellingShingle | Van-Ba Hoa Dong-Heon Song Ye-Jin Min Kuk-Hwan Seol Sun-Moon Kang Hyun-Wook Kim Sung-Sil Moon Soo-Hyun Cho Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition Animal Bioscience meat yield quality sensory property woori heukdon |
| title | Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition |
| title_full | Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition |
| title_fullStr | Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition |
| title_full_unstemmed | Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition |
| title_short | Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition |
| title_sort | carcass trait meat yield and quality characteristics of recently synthesized woori heukdon and commercial lyd pigs under identical rearing condition |
| topic | meat yield quality sensory property woori heukdon |
| url | http://www.animbiosci.org/upload/pdf/ab-22-0304.pdf |
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