2017
DOI: 10.5938/youton.54.3_121
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Breed Characteristics of Indigenous Pigs in Okinawa :Growth Performance, Carcass Traits and Meat Quality

Abstract: : Agu, a relatively small-bodied pig with a black coat, is indigenous to Okinawa, the southernmost island in Japan. The objective of this study was to evaluate growth, carcass and meat quality traits of Agu pigs and to elucidate breed characteristics. A total of 16 Agu pigs and 18 LWD three-way cross pigs (Duroc sires×F1 dams ; Landrace×Large White) were fed a commercial diet ad libitum at 70 kg and slaughtered at 110 kg. Daily gain, dressing percentage and the area of the Longissimus dorsi muscle (LM) were si… Show more

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Cited by 10 publications
(13 citation statements)
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“…Breed was significantly related to fatty acid compositions in the inner layer of backfat and in IMF from LM, although proportions of C18:0 and saturated fatty acids (SFA) did not differ between breeds (Table 5). In agreement with a previous study (Touma et al, 2017), the inner layer of Agu backfat contained a higher proportion of C14:0, C16:0, and MUFA, and lower PUFA contents than in backfat from WLD animals ( p < .001). WLA pigs were again intermediate between Agu and WLD animals in fatty acid compositions, and had equal C18:1 and MUFA contents, as observed in Agu pigs.…”
Section: Resultssupporting
confidence: 93%
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“…Breed was significantly related to fatty acid compositions in the inner layer of backfat and in IMF from LM, although proportions of C18:0 and saturated fatty acids (SFA) did not differ between breeds (Table 5). In agreement with a previous study (Touma et al, 2017), the inner layer of Agu backfat contained a higher proportion of C14:0, C16:0, and MUFA, and lower PUFA contents than in backfat from WLD animals ( p < .001). WLA pigs were again intermediate between Agu and WLD animals in fatty acid compositions, and had equal C18:1 and MUFA contents, as observed in Agu pigs.…”
Section: Resultssupporting
confidence: 93%
“…Lower cooking losses of meat from Agu pigs were also shown in a previous study (Touma et al, 2017). Drip losses, however, were not in accordance with our previous study (Touma et al, 2017), in which assessments using the filter paper press method indicated higher drip losses of Agu meat than WLD pigs meat. Water holding capacity can be affected by factors such as sample location and storage temperature (Honikel, 1998).…”
Section: Resultssupporting
confidence: 83%
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“…The reproductive performances of Agu sows are as follows: total number born, number born alive and number weaned was 4.8, 4.1, and 3.3, respectively which was smaller than half the number of European breeds [1]. Despite their low growth performance and lean meat productivity, Agu pigs have good meat qualities such as a lower cooking loss and higher intramuscular fat content than commercial pig breeds [2]. Meat of the Agu pig has been a source of food for the inhabitants of Okinawa islands [3].…”
Section: Introductionmentioning
confidence: 99%
“…It has a litter size of 4–5 (Touma & Oikawa, 2017). Compared to Western commercial breeds, the carcass has much thicker back fat and the meat contains a higher amount of intramuscular fat, thus retaining a higher juiciness after cooking (Touma et al., 2017; Touma & Oyadomari, 2020). By utilizing such good meat quality, the Okinawa prefectural government has recently promoted the branding of Agu pigs (Touma & Oyadomari, 2020).…”
Section: Introductionmentioning
confidence: 99%