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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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The aim of this study was to develop the production of crossbred pigs suitable to the Korean consumers’demand. Crossbred (Jeju native pig × Landrace) pigs (n=175) at the age of 200 days, approximately classified into three slaughter weight groups (59~95 kg, 96~110 kg and 111~148 kg) were used to investigate the carcass traits and retail cuts characteristics. We have chosen longissimus dorsi, triceps brachii, biceps femoris, semimembranosus muscles, shoulder butt, thoracic vertebra (5-11th) and last thoracic vertebra for investigations of aforementioned parameters. The results showed that the 111~148 kg group had larger loin area, higher scores for meat color, quality and carcass grade than the other remaining groups (p<0.05). Weights of shoulder butt, rib, picnic shoulder, loin, belly, tenderloin, ham retail cuts, lean meat, fat and bone increased with increasing carcass weight (p<0.05). Ratios of shoulder butt, picnic shoulder, tenderloin, ham, lean meat, skin and bone in the 59~95 kg group were higher than that of the other groups (p<0.05). Ratios of belly in the 96~110 kg group were higher than that in the 59~95 kg group (p<0.05) but similar to the ratios of the 111~148 kg group. Total length, longest length and shortest length of belly increased with increasing carcass weight (p<0.05). Additionally, the longest width and shortest width of belly in 59~95 kg group were lower (p<0.05) than that in the other remaining groups. Length of shoulder butt increased with increasing carcass weight (p<0.05) whereas, the width of shoulder butt showed no differences between the groups. Weights of triceps brachii of picnic shoulder, biceps femoris and semimembranosus muscles of ham increased with increasing carcass weight (p<0.05). Overall, the crossbred pigs of 111~148 kg group possessed better quality and carcass grade however, the yield of belly in 96~110 kg group was higher than the other groups. Based on the consumption preference of Korean consumers therefore, the slaughter weight of crossbred pigs at ≥96 kg could produce higher economic benefit.
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참고문헌 (21)
참고문헌 신청
Bee, G. / 2007 / Changes in the histochemical properties and meat quality traits of porcine muscles during the growing-finishing period as affected by feed restriction, slaug
Choi, Y. S / 2005 / Comparison of carcass and meat quality characteristics between Korean native black pigs and commercial crossbred pigs / Kor. J. Food Sci. Ani 25 : 322 ~ 3
Correa, J. A. / 2006 / Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates / Meat Sci 72 : 91 ~ 99
Crome, P. K. / 1996 / Effect of ractopamine on growth performance, carcass composition, and cutting yields of pigs slaughtered at 107 and 125 kilograms / J. Anim. Sci 74 : 70
Han, S. W. / 1996 / Breeds of livestock : 220 ~
Choi, Y. S / 2005 / Comparison of carcass and meat quality characteristics between Korean native black pigs and commercial crossbred pigs / Kor. J. Food Sci. Ani 25 : 322 ~ 3
Correa, J. A. / 2006 / Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates / Meat Sci 72 : 91 ~ 99
Crome, P. K. / 1996 / Effect of ractopamine on growth performance, carcass composition, and cutting yields of pigs slaughtered at 107 and 125 kilograms / J. Anim. Sci 74 : 70
Han, S. W. / 1996 / Breeds of livestock : 220 ~
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