우리나라 양돈산업은 종돈의 선발, 사료급여 및 사양관리 방법 등이 고급육 생산을 위한 육질개선 보다는 증체(육량)위주로 발전되어 왔다. 고품질의 돼지고기를 생산하기 위해서는 F1번식용 모돈에 종료웅돈을 교배하여 육량형질과 육질형질이 우수한 실용돈을 생산하여야 하는데, 현재 돼지고기의 육질 개선을 위해서는 종료웅돈(Terminal sire)만을 이용하고 F1번식 모돈에 대해서는 고려하고 있지 않다. 기술적인 문제가 있지만 유전법칙에 따라 절반에 ...
우리나라 양돈산업은 종돈의 선발, 사료급여 및 사양관리 방법 등이 고급육 생산을 위한 육질개선 보다는 증체(육량)위주로 발전되어 왔다. 고품질의 돼지고기를 생산하기 위해서는 F1번식용 모돈에 종료웅돈을 교배하여 육량형질과 육질형질이 우수한 실용돈을 생산하여야 하는데, 현재 돼지고기의 육질 개선을 위해서는 종료웅돈(Terminal sire)만을 이용하고 F1번식 모돈에 대해서는 고려하고 있지 않다. 기술적인 문제가 있지만 유전법칙에 따라 절반에 효과가 무시되고 있는 실정이다. 연구의 목적은 고급 돼지고기 생산에 필요한 주요요인에 대해 고찰하고, 양돈농가의 태도와 과학적인 종돈선발과 최적의 교배방법을 분석하여 고품질의 돼지고기를 생산 방안을 제시하는데 있다. 본 연구의 목적을 달성하여 위하여 문헌연구, 설문조사, 실험조사를 실시하였다. 양돈농가 설문조사 결과, 돼지고기 품질에서 가장 중요한 요인으로 마블링이라고 응답하였으며, 모돈 44.9%, 부돈 55.1%가 고급육 생산에 영향을 미치고 있는 것으로 조사되었다. 또한 양돈농가의 90%가 우수한 종돈에 추가 지불할 의사를 가지고 있었으며, 추가 지불 부담은 5-10%정도인 것으로 나타났다. 실험조사는 요크셔, 듀록, 삼원교잡종을 대상으로 시행하였다. 실험 결과, 육질이 좋은 것으로 알려진 듀록의 도체특성은 일반적인 상식에 부합하는 결과로 귀결되었으나, 차수별 검정을 통해 듀록종 내에서도 개체에 따라 육질형질의 발현능력에 큰 차이가 있음을 파악하였다. 듀록과 마찬가지로 번식용 모돈으로 이용되는 요크셔 중에서도 개체에 따라서는 상업용 비육돈(F2)보다 육질 면에서 대단히 우수한 형질을 보유하고 있는 개체가 있는 것으로 나타났다. 우수한 결과를 보이는 최적의 교배조합으로 우수한 부돈과 우수한 모돈 교배시 역시 우수한 개체가 출현되어 육질 면에서 우수한 특징을 보여주고 있다. 따라서 현재 주로 부계품종(듀록)에 국한 되고 있는 육질개선 노력을 부계와 모계에서 동시에 조성해 나간다면, 종축개량을 위한 세대단축이 가속화 될 것으로 생각된다. 또한 고급육 생산을 통하여 국내산 돼지고기의 국가경쟁력을 제고하고 생산자의 이익 증대와 소비자의 효용 증대에 크게 기여할 수 있을 것으로 생각된다.
우리나라 양돈산업은 종돈의 선발, 사료급여 및 사양관리 방법 등이 고급육 생산을 위한 육질개선 보다는 증체(육량)위주로 발전되어 왔다. 고품질의 돼지고기를 생산하기 위해서는 F1번식용 모돈에 종료웅돈을 교배하여 육량형질과 육질형질이 우수한 실용돈을 생산하여야 하는데, 현재 돼지고기의 육질 개선을 위해서는 종료웅돈(Terminal sire)만을 이용하고 F1번식 모돈에 대해서는 고려하고 있지 않다. 기술적인 문제가 있지만 유전법칙에 따라 절반에 효과가 무시되고 있는 실정이다. 연구의 목적은 고급 돼지고기 생산에 필요한 주요요인에 대해 고찰하고, 양돈농가의 태도와 과학적인 종돈선발과 최적의 교배방법을 분석하여 고품질의 돼지고기를 생산 방안을 제시하는데 있다. 본 연구의 목적을 달성하여 위하여 문헌연구, 설문조사, 실험조사를 실시하였다. 양돈농가 설문조사 결과, 돼지고기 품질에서 가장 중요한 요인으로 마블링이라고 응답하였으며, 모돈 44.9%, 부돈 55.1%가 고급육 생산에 영향을 미치고 있는 것으로 조사되었다. 또한 양돈농가의 90%가 우수한 종돈에 추가 지불할 의사를 가지고 있었으며, 추가 지불 부담은 5-10%정도인 것으로 나타났다. 실험조사는 요크셔, 듀록, 삼원교잡종을 대상으로 시행하였다. 실험 결과, 육질이 좋은 것으로 알려진 듀록의 도체특성은 일반적인 상식에 부합하는 결과로 귀결되었으나, 차수별 검정을 통해 듀록종 내에서도 개체에 따라 육질형질의 발현능력에 큰 차이가 있음을 파악하였다. 듀록과 마찬가지로 번식용 모돈으로 이용되는 요크셔 중에서도 개체에 따라서는 상업용 비육돈(F2)보다 육질 면에서 대단히 우수한 형질을 보유하고 있는 개체가 있는 것으로 나타났다. 우수한 결과를 보이는 최적의 교배조합으로 우수한 부돈과 우수한 모돈 교배시 역시 우수한 개체가 출현되어 육질 면에서 우수한 특징을 보여주고 있다. 따라서 현재 주로 부계품종(듀록)에 국한 되고 있는 육질개선 노력을 부계와 모계에서 동시에 조성해 나간다면, 종축개량을 위한 세대단축이 가속화 될 것으로 생각된다. 또한 고급육 생산을 통하여 국내산 돼지고기의 국가경쟁력을 제고하고 생산자의 이익 증대와 소비자의 효용 증대에 크게 기여할 수 있을 것으로 생각된다.
Due to a rise in the national income, the consumers are being changed the consumption pattern of preferring the livestock products in high quality. The expansion in producing high quality Hanwoo leads to coping with the liberalization along with the effect of enforcing meat quality rating system in ...
Due to a rise in the national income, the consumers are being changed the consumption pattern of preferring the livestock products in high quality. The expansion in producing high quality Hanwoo leads to coping with the liberalization along with the effect of enforcing meat quality rating system in case of Hanwoo meat. The stable consumption foundation is being secured by connecting even with a rise in income of Hanwoo farmers. However, our country's pork industry so far has been developed the selection of the breeding pigs, the feed, and the feeding management method centering on growth performance (meat quantity) rather than improvement in meat quality for producing high quality meat. It is the real situation that general consumers cannot feel difference in quality between domestic pork and imported pork. To obtain pork, there is necessity of producing the meat quantity trait and the practical pork that is excellent in meat quantity trait, by breeding terminal sire in sow for F1 breeding. To improve the current meat quality in pork, only the terminal sire is being used. there is no consideration on F1 breeding sow. There is a technical problem. However, it is the real situation that the effect in half according to genetic method is being neglected. Accordingly, this study survey researched into characteristics by individual in Duroc, which is being used mainly as male pig, and in large Yorkshire, which is being used mainly as sow. Through this, it tried to pursue the most efficient and scientific method of selecting a breeding pig. The purpose of this study is to produce high quality pork by using the scientific selection of a breeding pig and the optimal breeding method. Through producing high quality pork, the aim is to allow swine farms to be increased income and consumers to be grown utility. To achieve the objective of this study, the literature research, questionnaire survey, and experimental research were carried out. As a result of questionnaire survey on swine farms, the most important factor in quality of port was responded to be marbling. 44.9% of sows and 55.1% of male pigs were surveyed to have influence upon producing high quality meat. Also, 90% of swine farms had intention of additionally paying for excellent breeding pig. The burden for additional payment was indicated to be about 5-10%. The experimental research was performed targeting Yorkshire, Duroc, and sex on crossbred pigs. As a result of surveying for producing high quality meat, the carcass characteristics of Duroc, which was known for which the meat quality is good, resulted in coinciding with general common sense. However, through test by degree, it was grasped that there is big difference in manifestation ability of meat quantity trait according to an individual even within Duroc. Like Duroc, even out of Yorkshire that is used as a breeding pig, it was indicated that there is an individual of retaining very excellent trait in the aspect of meat quality more than finishing pig (F2) for commerce, according to an individual. Even in breeding of excellent male pig and excellent female pig with the optimal breeding combination that shows superior result, the excellent individual appeared, thereby showing excellent trait in the aspect of meat quality. Accordingly, if the paternal line and the maternal line proceed with simultaneously forming an effort to improve meat quality, which is limited now mainly to the paternal breed (Duroc), the shortening of generation for improving breeding stock is thought to be likely accelerated. Also, the production of high quality meat is thought to be likely able to reinforce national competitiveness of domestic pork and to contribute greatly to an increase in producers' profit and in consumers' utility.
Due to a rise in the national income, the consumers are being changed the consumption pattern of preferring the livestock products in high quality. The expansion in producing high quality Hanwoo leads to coping with the liberalization along with the effect of enforcing meat quality rating system in case of Hanwoo meat. The stable consumption foundation is being secured by connecting even with a rise in income of Hanwoo farmers. However, our country's pork industry so far has been developed the selection of the breeding pigs, the feed, and the feeding management method centering on growth performance (meat quantity) rather than improvement in meat quality for producing high quality meat. It is the real situation that general consumers cannot feel difference in quality between domestic pork and imported pork. To obtain pork, there is necessity of producing the meat quantity trait and the practical pork that is excellent in meat quantity trait, by breeding terminal sire in sow for F1 breeding. To improve the current meat quality in pork, only the terminal sire is being used. there is no consideration on F1 breeding sow. There is a technical problem. However, it is the real situation that the effect in half according to genetic method is being neglected. Accordingly, this study survey researched into characteristics by individual in Duroc, which is being used mainly as male pig, and in large Yorkshire, which is being used mainly as sow. Through this, it tried to pursue the most efficient and scientific method of selecting a breeding pig. The purpose of this study is to produce high quality pork by using the scientific selection of a breeding pig and the optimal breeding method. Through producing high quality pork, the aim is to allow swine farms to be increased income and consumers to be grown utility. To achieve the objective of this study, the literature research, questionnaire survey, and experimental research were carried out. As a result of questionnaire survey on swine farms, the most important factor in quality of port was responded to be marbling. 44.9% of sows and 55.1% of male pigs were surveyed to have influence upon producing high quality meat. Also, 90% of swine farms had intention of additionally paying for excellent breeding pig. The burden for additional payment was indicated to be about 5-10%. The experimental research was performed targeting Yorkshire, Duroc, and sex on crossbred pigs. As a result of surveying for producing high quality meat, the carcass characteristics of Duroc, which was known for which the meat quality is good, resulted in coinciding with general common sense. However, through test by degree, it was grasped that there is big difference in manifestation ability of meat quantity trait according to an individual even within Duroc. Like Duroc, even out of Yorkshire that is used as a breeding pig, it was indicated that there is an individual of retaining very excellent trait in the aspect of meat quality more than finishing pig (F2) for commerce, according to an individual. Even in breeding of excellent male pig and excellent female pig with the optimal breeding combination that shows superior result, the excellent individual appeared, thereby showing excellent trait in the aspect of meat quality. Accordingly, if the paternal line and the maternal line proceed with simultaneously forming an effort to improve meat quality, which is limited now mainly to the paternal breed (Duroc), the shortening of generation for improving breeding stock is thought to be likely accelerated. Also, the production of high quality meat is thought to be likely able to reinforce national competitiveness of domestic pork and to contribute greatly to an increase in producers' profit and in consumers' utility.
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