Effects of the Low-Crude Protein and Lysine (Low CP/lys) Diet and a Yeast Culture Supplemented to the Low CP/lys Diet on Growth and Carcass Characteristics in Growing-finishing Pigs

Ha, Seung-Ho; Park, Byung-Chul; Son, Seung Hyun; Ha, Duck-Min; Lee, C. Young

doi:10.5187/jast.2012.54.6.427

Journal of Animal Science and Technology

2012

DOI: 10.5187/jast.2012.54.6.427

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Effects of the Low-Crude Protein and Lysine (Low CP/lys) Diet and a Yeast Culture Supplemented to the Low CP/lys Diet on Growth and Carcass Characteristics in Growing-finishing Pigs

Seung-Ho Ha¹,

Byung-Chul Park²,

Seung Hyun Son³

et al.

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Effects of the Decreased Carcass Grade of Finishing Pigs due to Increasing Market Weight on Carcass Quality Traits and Physicochemical and Sensory Quality Characteristics of the Loin and Belly

박병철

)²,

박만종³

et al. 2013

Journal of Animal Science and Technology

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The present study was undertaken to investigate the effects of the decreased carcass grade due to overweight on meat quality traits of the loin and belly. Out of 500 carcasses from 85-to 150-kg market pigs, seven average-size 1 + A carcasses, seven 1Aand twelve 1B carcasses almost weighing the upper limits allowed for the A (95 kg) and B (99 kg) grades, respectively, and 12 1B carcasses weighing 100 kg or greater were selected for the present study. Marbling score was greater in the 1 + A grade than in any other grade, whereas color and textural properties of the muscle and fat of the carcass did not differ among the four carcass grades. Physicochemical characteristics of the loin including the color, pH, chemical composition, and others pertaining to the textural properties changed minimally with decreasing carcass grade. Off-odor of the fresh loin and belly was not influenced by the carcass grade whereas dripping was lowest in the 1 + A grade; color and marbling were not influenced or minimally influenced by the carcass grade. Overall acceptability of the fresh primals, however, did not differ among the carcass grades. In cooked loin and belly, a trend of decreased taste and acceptability with decreasing carcass grade was evident, albeitat a low slope, with a significant difference detected between 1 + A and 2C grades. In conclusion, the decreased pig carcass grade due to overweight is accompanied by a slightly decreased meat quality, suggesting that the yield grade of pig carcass is also somewhat reflective of meat quality.

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Effects of the Decreased Carcass Grade of Finishing Pigs due to Increasing Market Weight on Carcass Quality Traits and Physicochemical and Sensory Quality Characteristics of the Loin and Belly

박병철

)²,

박만종³

et al. 2013

Journal of Animal Science and Technology

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Effects of the Low-Crude Protein and Lysine (Low CP/lys) Diet and a Yeast Culture Supplemented to the Low CP/lys Diet on Growth and Carcass Characteristics in Growing-finishing Pigs

Cited by 1 publication

References 26 publications

Effects of the Decreased Carcass Grade of Finishing Pigs due to Increasing Market Weight on Carcass Quality Traits and Physicochemical and Sensory Quality Characteristics of the Loin and Belly

Effects of the Decreased Carcass Grade of Finishing Pigs due to Increasing Market Weight on Carcass Quality Traits and Physicochemical and Sensory Quality Characteristics of the Loin and Belly

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