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KMID : 1025520130550050467
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Journal of Animal Science and Technology
2013 Volume.55 No. 5 p.467 ~ p.473
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Comparison of Pork Quality and Muscle Fiber Characteristics between Jeju Black Pig and Domesticated Pig Breeds
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Ko Kyong-Bo
Kim Gap-Don
Kang Dong-Geun
Kim Yeong-Hwa
Yang Ik-Dong
Ryu Youn-Chul
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Abstract
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This study compared the pork quality and muscle fiber characteristics between the Jeju black pig (JBP) and domesticated pig breeds, including three-way crossbred (Landrace ${\times}$ 수식 이미지 Yorkshire ${\times}$ 수식 이미지 Duroc, LYD), Berkshire (B), Duroc (D), Landrace (L), Meishan (M), and Yorkshire (Y) pigs. JBP had the lowest carcass weight among the pig breeds (p<0.05) and its NPPC marbling score was lower than the other domesticated pig breeds (p<0.05), except for M. M had the highest value for backfat thickness among the pig breeds (p<0.05), whereas its NPPC marbling score was the lowest (p<0.05). The pH values were higher in JBP and B at 45 min and 24 h postmortem, respectively, but LYD and M had the lowest pH values at 45 min and 24 h postmortem, respectively (p<0.05). M had a higher lightness and lower redness than the other breeds (p<0.05). Moreover, M had the highest drip loss among the pig breeds (p<0.05), whereas D had the lowest drip loss and the highest redness (p<0.05). In terms of muscle fiber characteristics, JBP and LYD had the largest type IIB fibers (p<0.05). The fiber number and area composition of type I fibers were higher in JBP than the others (p<0.05) however type IIA fibers were lowest in JBP among the pig breeds (p<0.05). Overall, our results indicate that JBP provided better pork quality compared with M, but the carcass trait and pork quality of JBP were not better than LYD and D, respectively.
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KEYWORD
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Jeju black pig, Pork quality, Pig breed, Muscle fiber characteristic
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