Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition

Abstract

Objective: For decades, LYD ([Landrace × Yorkshire] ♀ × Duroc ♂) pigs is 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 trait, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Method:The WHD and LYD pigs (n=15 each) were reared under identical condition and fed a same commercial diet until reaching recommended market weight (100-120 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, the WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pig (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 pig (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 scores were given for the WHD meat than for the LYD meat (p<0.05). Conclusion:Under the identical rearing condition the WHD exhibited a better meat quality and sensory properties. However, the use of this feeding diet resulted in a high fat level that may be associated with high trimming loss for the WHD.

Meat yield and quality characteristics of Woori heukdon pigs as affected by dietary amino acids and chromium supplementation

“…This signifies that supplementation with the amino acids and chromium picolinate effectively reduced the subcutaneous and/or intermuscular fat deposition on the belly cut. We have recently observed that the belly cut of WHD pigs has a much higher fat content (over 40%) compared to that of commercial LYD pig (around 30%) [16]. Such the high fat content may result in a higher trimming loss and reduced consumer preference for the belly.…”

“…Cooking loss and shear force value were measured using the procedures as described in our previous study [16].…”

“…A gas chromatography (GC)/flame ionization detector (FID, Varian Technologies) was used for analyzing the fatty acids. The GC/FID conditions set was same as those shown in our previous study [16].…”

“…Afterward, the samples (2 g each) were taken, placed into 20-mL vial and tightly capped with magnetic cap. Extraction of volatiles was carried out at 60℃ for 50 min using a SPME autosampler (model: PAL RSI 85, Agilent), and were then analyzed using a gas chromatography and mass spectrophotometry (5977B MS, Agilent) under the conditions as described by Hoa et al [16]. All flavor volatiles were identified by using Wiley library (Agilent) and further confirmed by external standards.…”

“…In 2015, the WHD was registered in the Food and Agriculture Organization Domestic Animal Diversity-Information System, and they have recently been introduced for commercial meat production in A C C E P T E D the country. However, we have recently observed that the use of available commercial diets resulted in an excessive fat deposition in WHD carcasses compared with other commercial pig breeds [16]. Also, the IMF content in WHD meat is still lower compared to that in meat from other indigenous breeds such as Iberian pigs [17].…”