Effects of Crossbreeding and Gender on the Carcass Traits and Meat Quality of Korean Native Black Pig and Duroc Crossbred

초록

This study was conducted to observe the effects of crossbreeding and gender on the carcass traits and meat quality of Korean Native Black Pig (KNP) and KNPxDuroc crossbred (KNPxD). A total of 50 pigs comprising seven KNP barrows, eight KNP gilts, twenty KNPxD barrows and fifteen KNPxD gilts were used in this study. Animals were reared in the same housing condition with same feed diet for six months prior to slaughter. After an overnight chilling, the carcasses were graded, and samples of Musculus longissimus dorsi were obtained for meat quality analysis. The slaughter and carcass weights and dressing percentage of KNPxD were higher (p<0.001) than those of KNP. The slaughter and carcass weights and backfat thickness of barrows were higher (p<0.01) than those of gilts. There were no significant difference in carcass conformation and quality grade between KNP and KNPxD as well as barrow and gilt. Fat content of KNPxD was higher (p<0.001) than that of KNP. Fat content of barrow was higher (p<0.001) than that of gilt. There was interaction between crossbreeding and gender on the fat content. KNP gilt showed higher fat content than KNP barrow whereas KNPxD barrow showed higher fat content than KNPxD gilt. Lightness, redness, yellowness, chroma and hue angle values and color preference of meat of KNPxD were lower (p<0.001) than those of KNP. Redness, yellowness and chroma values of meat of barrow were lower (p<0.05) than those of gilt. It is concluded that crossbreeding KNP with Duroc increases carcass productivity and meat fat but decreases meat color values and preference. Crossbreeding of KNP with Duroc produces a better fat deposition in meat of barrows than in gilts.

키워드