Comparision of carcass characteristics, meat quality, and fatty acid profiles between Duroc and corssbred pigs (Duroc × Korean native pig)

Abstract

This study was conducted to develop new crossbred pig using Korean native pig and Duroc. Fifteen pigs of pure Duroc (D) and 26 crossbred gilts (15 of DK1 and 11 of DK2) were reared until 195 ± 5 days old, then slaughtered at local slaughterhouse. Pork loin was gathered and vacuum packed from left carcass after 24 h of slaughter to analyze meat quality traits, such as color, pH, water holding capacity (WHC), cooking loss and shear force (SF), and free fatty acid composition. Live weight and carcass weight of Duroc and DK1 were 119.1±8.7 / 82.91±6.1kg and 116.3±6.3 / 80.91±4.4 kg, respectively, and it was significantly higher than those of DK2 (104.7±8.4 / 71.36±5.7 kg) (p<0.05).There was no significant difference in proximate composition between animal groups, however DK2 showed significantly lower shear force (SF) and higher water holding capacity (WHC) than other groups (p<0.05). The redness of DK2 also showed significantly higher than Duroc (p<0.05), however there was no significant difference in lightness and yellowness (p>0.05). DK1 showed the highest monounsaturated fatty acids (MUFAs) contents of 51.45±2.0% and DK2 showed the highest polyunsaturated fatty acids (PUFAs) contents of 8.98±1.4%, however there was no significantly difference in PUFA/SFA ratio between pig groups (p>0.05). Duroc and DK2 contain significantly higher amount of linoleic (7.99±1.2 and 8.11±1.3%, respectively) and linolenic acid (0.43±0.1 and 0.44±0.1%, respectively) than DK1, and DK1 contains significantly higher amount of oleic acid (47.32±1.8%) than others (p<0.05).

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

“…In the present study, the total PUFAs were not different between the two pig types (p>0.05). Our results agreed with Wood et al [ 32 ] and Kim et al [ 27 ], who also reported a significant effect of breed on oleic acid and MUFA content in pork. Furthermore, fatty acid profiles also reflect the nutritional value of meat, which affects the human health.…”

“…This could be attributed to the higher level of muscular protein pigments (e.g., myoglobin) in the WHD meat [ 36 ]. Consistent with our results, other studies have also found a redder color in meat from pigs crossbred with indigenous breeds compared to the commercial breeds [ 8 , 26 , 27 ].…”

“…This higher fat content resulted in a lower protein and moisture content in the WHD meat compared to the LYD. Similar to our results, Ali et al [ 26 ] and Kim et al [ 27 ] found that indigenous pig breeds and their crossbred pigs generally have a higher fat content compared to the other commercial fast-growing pig breeds. Most available research found that commercial pig breeds (e.g., Duroc, Landrace, Yorkshire, and LYD etc.)…”

“…Consistent with our results, other studies have also found a redder color in meat from pigs crossbred with indigenous breeds compared to the commercial breeds [8,26,27].…”

“…Compared to the commercial LYD, the WHD belly (at the dorsal area from 4 th to 9 th rib) showed relatively thicker layers of subcutaneous and intermuscular fat as shown in Fig 1 . This higher fat content resulted in a lower protein and moisture content in the WHD meat compared to the LYD. Similar to our results, Choi et al [26] and Kim et al [27] found that indigenous pig breeds and their crossbred pigs generally have a higher fat content compared to the other commercial fast-growing pig breeds. The majority of available research found that commercial pig breeds (e.g., Duroc, Landrace, Yorkshire, and LYD etc.)…”