Comparison of Pork Quality and Muscle Fiber Characteristics between Jeju Black Pig and Domesticated Pig Breeds

제주 개량 흑돼지와 국내에 도입된 주요 돼지 품종의 육질 특성 및 근섬유 특성 비교

  • Ko, Kyong Bo (Division of Biotechnology, College of Applied Life Sciences, Jeju National University) ;
  • Kim, Gap-Don (Division of Biotechnology, College of Applied Life Sciences, Jeju National University) ;
  • Kang, Dong-Geun (Division of Biotechnology, College of Applied Life Sciences, Jeju National University) ;
  • Kim, Yeong-Hwa (Division of Biotechnology, College of Applied Life Sciences, Jeju National University) ;
  • Yang, Ik-Dong (Division of Biotechnology, College of Applied Life Sciences, Jeju National University) ;
  • Ryu, Youn-Chul (Department of Biotechnology, Jeju National University)
  • 고경보 (제주대학교 생명자원과학대학 생명공학부) ;
  • 김갑돈 (제주대학교 생명자원과학대학 생명공학부) ;
  • 강동근 (제주대학교 생명자원과학대학 생명공학부) ;
  • 김영화 (제주대학교 생명자원과학대학 생명공학부) ;
  • 양익동 (제주대학교 생명자원과학대학 생명공학부) ;
  • 류연철
  • Received : 2013.06.14
  • Accepted : 2013.10.22
  • Published : 2013.10.31


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 ${\times}$ Yorkshire ${\times}$ 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.


Jeju black pig;Pork quality;Pig breed;Muscle fiber characteristic


Supported by : 농촌진흥청


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