The current study was undertaken to determine the carcass and pork quality characteristics by sex and marketing day. A total of 120 pigs(20㎏) were divided into 2 group(gilt or barrow), each sex group was assigned to 3 marketing days(160, 170 or 180 day) and raised up to 110㎏ live weight. At each marketing day, pigs were conventionally slaughtered, and then chilled overnight. The carcass characteristics(carcass weight, backfat thickness or loin area) and grades were determined on those carcasses, longissimus muscle(1.5㎏) was removed from each left side at 5th to 13th rib and meat qualities were evaluated.
In the carcass characteristics by sex, there were no differences (p$gt;0.05) in the live weight and carcass weight between gilt and barrow. Barrow showed thicker(P$lt;0.05) backfat thickness, but gilt showed larger (p$lt;0.05) loin area. In the carcass grade, gilt had higher grade than barrow. As marketing day increased from 160 to 180 day, the backfat thickness increased (P$lt;0.05), too. However, pigs of 170 day showed the largest loin area and those of 180 day showed the smallest loin area. Regardless of sex, pigs of 160 or 170 day had higher carcass grade than those of 180 day.
In the meat quality by sex, there were no significant differences in pH₁, pH₃, pH_(24), carcass temperature, Hunter values. water holding capacity (WHC) and drip loss between gilt and barrow. However, the PSE pork incidence evaluated by pH_(24), Hunter L* and drip loss was higher in gilt compared to barrow (28.6 vs 15.8%, respectively). Marketing day did not affect the pH, carcass temperature or Hunter values. However, pigs of 180 day showed higher (P$lt;0.05) WHC and lower drip loss than those of 160 or 170 day. The PSE pork incidence by marketing day showed the highest in pigs of 160 day, middle in those of 180 day and the lowest in those of 170 day (30, 22.5 or 15%, respectively). In a summary, marketing day of pigs (110㎏ of marketing weight) is recommended to be selected by sex.
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