Hur, S.J.
(Department of Bioresources and Food Science, Konkuk University)
,
Jeong, T.C.
(Department of Animal Science, Gyeongsang National University)
,
Kim, G.D.
(Division of Biotechnology, College of Applied Life Sciences, Jeju National University)
,
Jeong, J.Y.
(Department of Animal Science, Gyeongsang National University)
,
Cho, I.C.
(National Institute of Animal Science, Rural Development Administration)
,
Lim, H.T.
(Department of Animal Science, Gyeongsang National University)
,
Kim, B.W.
(Department of Animal Science, College of Natural Resources & Life Science, Pusan National University)
,
Joo, S.T.
(Department of Animal Science, Gyeongsang National University)
Five hundred and forty crossbred (Korean native black pig${\times}$Landrace) F2 were selected at a commercial pig farm and then divided into six different coat color groups: (A: Black, B: White, C: Red, D: White spot in black, E: Black spot in white, F: Black spot in red). Birth weight, 2...
Five hundred and forty crossbred (Korean native black pig${\times}$Landrace) F2 were selected at a commercial pig farm and then divided into six different coat color groups: (A: Black, B: White, C: Red, D: White spot in black, E: Black spot in white, F: Black spot in red). Birth weight, 21st d weight, 140th d weight and carcass weight varied among the different coat color groups. D group (white spot in black coat) showed a significantly higher body weight at each weigh (birth weight, 140th d weight and carcass weight) than did the other groups, whereas the C group (red coat color) showed a significantly lower body weight at finishing stage (140th d weight and carcass weight) compared to other groups. Meat quality characteristics, shear force, cooking loss and meat color were not significantly different among the different coat color groups, whereas drip loss was significantly higher in F than in other groups. Most blood characteristics were not significantly different among the different groups, except for the red blood cells.
Five hundred and forty crossbred (Korean native black pig${\times}$Landrace) F2 were selected at a commercial pig farm and then divided into six different coat color groups: (A: Black, B: White, C: Red, D: White spot in black, E: Black spot in white, F: Black spot in red). Birth weight, 21st d weight, 140th d weight and carcass weight varied among the different coat color groups. D group (white spot in black coat) showed a significantly higher body weight at each weigh (birth weight, 140th d weight and carcass weight) than did the other groups, whereas the C group (red coat color) showed a significantly lower body weight at finishing stage (140th d weight and carcass weight) compared to other groups. Meat quality characteristics, shear force, cooking loss and meat color were not significantly different among the different coat color groups, whereas drip loss was significantly higher in F than in other groups. Most blood characteristics were not significantly different among the different groups, except for the red blood cells.
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제안 방법
This study was carried out to investigate the relationship between meat quality characteristics and the color of the coat of KNP×Landrace crossbred pigs.
데이터처리
The experimental data were analyzed by the analysis of variance procedure of statistical analysis systems (SAS, 2002), and the Duncan's multiple range test was used to determine the significant differences among means at 5% level of significance (SAS, 2002). Pearson correlation coefficients were determined to describe the relationship between muscle fiber characteristics and meat quality and carcass traits using partial correlation coefficients (SAS, 2002).
The experimental data were analyzed by the analysis of variance procedure of statistical analysis systems (SAS, 2002), and the Duncan's multiple range test was used to determine the significant differences among means at 5% level of significance (SAS, 2002).
이론/모형
Chemical compositions were determined using AOAC method (1995). Moisture was determined by oven-drying method at 110℃ for 24 h; for cooked samples total water content was calculated as (100-(total protein+total lipid+ total ash)).
Drip loss was determined using a hanging method. Two 2.
Moisture was determined by oven-drying method at 110℃ for 24 h; for cooked samples total water content was calculated as (100-(total protein+total lipid+ total ash)). Total protein content was determined by the Kjeldahl method. The crude fat was extracted from 3 g of the meat sample using the procedure of Folch et al.
Transverse serial sections of 10 μm were cut from entire blocks (1.0×1.0×1.5 cm) on a cryostat microtom (HM525, Microm GmbH, Germany) at -27°C and subsequently incubated for histochemical demonstration of myosin adenosine triphosphatase (mATPase) following alkaline (pH 10.75) and acid (pH 4.65) preincubation using a modified Brooke and Kaiser (1970) method.
Warner-Bratzler shear force (WBSF) values were determined using an Instron Universal Testing Machine (Model 4400, Instron Corp., MA, USA). Samples were 1.
성능/효과
Body weight, carcass weight, backfat thickness and chemical compositions are presented in Table 1. As expected, birth weight, 21st d weight, 140th d weight and carcass weight were significantly different among the different coat color groups. The D group (white spot in a black coat) showed significantly higher body weight, e.
birth weight, 140th d weight and carcass weight, than did the other groups, whereas the C group (red coat ) showed a significantly lower body weight at the finishing stage (140th day weight and carcass weight) compared to other groups. We present the quality characteristics in Table 2. In terms of meat quality characteristics, shear force, cooking loss and meat color were not significantly different among the different coat color groups, whereas drip loss was significantly higher in F than other groups. Sanude et al.
(2007) reported that red muscles are mainly composed of oxidative type I fibers, whereas white muscles are mainly composed of glycolytic type IIB fibers. Our results indicated that the changes of both fiber number and fiber area of type IIB did not influenced the WHC, color or shear force in any of the coat groups.
참고문헌 (25)
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