요크셔, 두록, 피어트레인 및 교잡동(두록 × 피어트레인)의 육질특성 비교

Comparison of meat quality characteristics of Yorkshire, Duroc, Pietrain and Crossbred Pigs (Duroc × Pietrain)

  • 이미진 (농촌진흥청 국립축산과학원 양돈과) ;
  • 조은석 (농촌진흥청 국립축산과학원 양돈과) ;
  • 최태정 (농촌진흥청 국립축산과학원 양돈과) ;
  • 김용민 (농촌진흥청 국립축산과학원 양돈과) ;
  • 김영신 (농촌진흥청 국립축산과학원 양돈과) ;
  • 정용대 (농촌진흥청 국립축산과학원 양돈과) ;
  • 김남형 (충북대학교 농업생명환경대학 축산학과) ;
  • 조규호 (농촌진흥청 국립축산과학원 양돈과)
  • 투고 : 2018.08.06
  • 심사 : 2018.11.02
  • 발행 : 2018.11.30


본 연구는 Yorkshire, Duroc, Pietrain, Duroc ${\times}$ Pietrain (DP)의 품종들에서 등심의 육질 특성을 비교하기 위하여 이화학적 분석 및 관능 평가를 실시하였다. 공시 동물은 총 79두(Yorkshire 22두, Duroc 22두, Pietrain 17두, DP 18두) 암퇘지를 이용하여 실험을 진행하였고 돈육의 이화학적 성상, 육색, 지방산 조성 및 관능 평가를 실시하였다. 도축 후 24시간 동안 냉각시킨 후 좌도체로부터 돈육 등심 부위를 발골 및 정형하여 진공포장 후 일반성분 분석, 이화학적 분석 및 관능검사를 실시하였다. 일반성분 분석 결과, pH는 Yorkshire, Duroc, DP가 Pietrain보다 유의적으로 높았고(p<0.01) 수분함량은 Pietrain이 다른 품종들에 비해 가장 높았다(p<0.01). 지방함량은 Duroc($3.69{\pm}1018$)과 DP($3.71{\pm}1.32$)가 유의적으로 가장 높았고 Pietrain이 $1.48{\pm}0.48$로 가장 낮았다(p<0.01). Pietrain은 다른 품종들에 비하여 드립 감량에서 $68.61{\pm}3.58$로 가장 낮았지만(p<0.01) 보수력에서는 $74.67{\pm}0.39$로 가장 높았다(p<0.01). 가열감량과 전단력은 유의적인 차이가 나타나지 않았다(p>0.05). 육색지수의 경우 명도(L*)와 적색도(a*), 황색도(b*)에서 품종 간의 유의적인 차이가 나타났다(p<0.01). 관능검사의 경우 Pietrain이 다른 품종들에 비해 더 낮은 값을 나타내었다. 따라서 본 연구 결과를 통해 품종의 차이에 따라 육질에 영향을 미칠 수 있음을 확인하였다.

Table 1. Condition of gas chromatography for fatty acid analysis

SHGSCZ_2018_v19n11_116_t0001.png 이미지

Table 2. pH, moisture and fat content of pork loin from Y, D, P, DP

SHGSCZ_2018_v19n11_116_t0002.png 이미지

Table 3. Drip loss, cooking loss, water holding capacity, shear force and of pork loin from Y, D, P, DP

SHGSCZ_2018_v19n11_116_t0003.png 이미지

Table 4. Meat color of pork loin from Y, D, P, DP

SHGSCZ_2018_v19n11_116_t0004.png 이미지

Table 5. Comparison of free fatty acid profiles of pork loin of Y, D, P, DP

SHGSCZ_2018_v19n11_116_t0005.png 이미지

Table 6. Sensory evaluation of pork loin of Y, D, P, DP

SHGSCZ_2018_v19n11_116_t0006.png 이미지


연구 과제 주관 기관 : 농촌진흥청


  1. H. S. Oh, H. Y. Kim, H. S. Yang, J. I. Lee, Y. K. Joo, C. U. Kim, "Comparison of meat quality characteristics between crossbreeds", Korean Journal for Food Science of Animal Resources, vol. 28, no. 2, pp. 171-180, 2008. DOI:
  2. P. D. Warriss, S. N. Brown, J. E. Edwards, T. G. Knowles, "Effect of lairage time on levels of stress meat quality in pigs", animal science, vol. 66, no. 1, pp. 255-261, February, 1998. DOI:
  3. K. B. Ko, G. D. Kim, D. G. Kang, Y. H. Kim, I. D. Yang, Y. C. Ryu, "Comparison of Pork Quality and Muscle Fiber Characteristics between Jeju Black Pig and Domesticated Pig Breeds", Journal of Animal Science and Technology, vol. 55, no. 5, pp. 467-473, 2013. DOI:
  4. D. G. Yim, K. C. Nam, "Effect of Three-way Crossbred on Physicochemical Traits and Sensory Evaluation of Pork Butts", Journal of Agriculture & Life Science, vol. 50, no. 6, pp. 105-112, 2016. DOI:
  5. J. Ginoubol, S. Jaturasitha, P. Mahinchaib, M. Wicke, M. Kreuzer, "Effects of crossbreeding Thai native or Duroc pigs with Pietrain pigs on carcass and meat quality", Agriculture and Agricultural Science Procedia, vol. 5, pp. 133-138, 2015. DOI:
  6. A.O.A.C. 2000. Americal Official Analytical Chemists. 16th ed, Association of Official Analytical Chemists, Washington DC.
  7. J. Folch, M. Lees, G. H. Sloane-Stanley, "A simple method for the isolation and purification of total lipid from animal tissue", Journal of Biological Chemistry, vol. 26, pp. 497-507, Agust, 1957. DOI:
  8. D. G. Lim, C, Jo, K. S. Seo, K. C. Nam, "Comparison of meat quality of loins and butts in different two-way crossbred pigs", Livestock Science, vol. 161, pp. 210-217, March, 2014. DOI:
  9. B. E. Uttaro, R. O. Ball, P, Dick, W. Rae, G. Vessie, L. E. Jeremiah, "Effect of Ractopamine and sex on growth, carcass characteristics, processing yield, and meat quality characteristics of crossbred swine", journal of animal science, vol. 71, no. 9, pp. 2439-2449, September, 1993. DOI:
  10. Y. C. Ryu, B. C. Kim, "The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle", Meat Science, vol. 71, no. 2, pp. 351-357, October, 2005.
  11. A. Watanabe, C. C. Daly, C. E. Devine, "The effects of the ultimate pH of meat on tenderness changes during aging", Meat Science, vol. 42, no. 1, pp. 67-78, 1996. DOI:
  12. J. R. Bendall, H. J. Swatland, "A review of the relationships of pH with physical aspects of pork quality", Meat Science, vol. 24, no. 2, pp. 85-126, 1988. DOI:
  13. S. T. Joo, R. G. Kauffman, R. L. J. M. van Laack, S. Lee, B. C. Kim, "Variation in rate of water loss as related to different types of post-rigor porcine musculature during storage", Journal of food science, vol. 64, no. 5, pp. 865-868, September, 1999. DOI:
  14. H. S. Kang, K. S. Seo, K. T. Kim, K. C. Nam, "Comparison of pork quality characteristics of different parts from domesticated pig species", Korean Journal for Food Science of Animal Resources, vol. 31, no. 6, pp. 921-927, 2011. DOI:
  15. K. O. Honikel, "How to measure the water-holding capacity of meat? Recommendation of standardized methods", Evaluation and Control of Meat Quality in Pigs, pp. 129-142, 1987. DOI:
  16. Y. B. Kim, J. H. Rho, I. Richardson, J. Wood, "Comparison of physicochemical properties of pork from 4 different pig breeds", Korean Journal of Animal Science and Technology, vol. 42, no. 2, pp. 195-202, 2000.
  17. A. Rybarczyk, A. Pietruszka, E. Jacyno, J. Dvorak, "Carcass and meat quality traits of pig reciprocal crosses with a share of Pietrain breed", Czech Journal of Animal Science, vol. 56, no. 2, pp. 47-52, 2011.
  18. I. K. Bae, K. J. Kim, J. S. Choi, J. H. Jung, Y. I. Choi, "Comparison of quality characteristics of pork loin among domestic purebred pigs", Bulletin of the animal biotechnology, vol. 10, pp. 13-18, 2018.
  19. A. C. Enfalt, K. Lundstrom, I. Hansson, N. Lundeheim, P. E. Nystrom, "Effects of outdoor rearing and sire breed (Duroc of Yorkshire) on carcass composition and sensory and technological meat quality", Meat science, vol. 45, no. 1, pp. 1-15, January, 1997 DOI:
  20. I. J. Church, A. L. Parsons, "Modified atmosphere packaging technology: a review", Journal of the science of food and agriculture, vol. 67, no. 2, pp. 143-152, February, 1995. DOI:
  21. E. A. Oliveira, S. Dall'olio, F. Tassone, A. Arduini, L. N. Costa, "The effect of stress immediately prior to stunning on proglycogen, macroglycogen, lactate and meat quality traits in different pig breeds", Italian Journal of Animal Science, 2018 DOI:
  22. D. W. Newcom, K. J. Stalder, T. J. Baas, R. N. Goodwin, F. C. Parrish, B. R. Wiegand, "Breed difference and genetic parameters of myoglobin concentration in porcine longissimus muscle", Journal of animal science, no. 82, pp. 2264-2268, 2004. DOI:
  23. S. Y. Kim, E. Y. Jung, J. S. Yuk, J. M. Kim, H. J. Suh, "Meat quality of belly and shoulder loin according to various producing district", Korean journal for Food Science of Animal Resources, vol. 27, no. 2, pp. 216-221, 2007. DOI:
  24. R. A. Chung, C. C. Lin, "Fatty acid content of pork cuts and variety meats as affected by different dietary lipids", Journal of food science, vol. 30, no. 5, pp. 860-864, September, 1965. DOI:
  25. I. S. Kim, S. K. Jin, C. W. Kim, Y. M. Song, K. K. Cho, K. H. Chung, "The Effects of Pig Breeds on Proximate, Physicochemical, Cholesterol, Amino Acid, Fatty Acid and Sensory Properties of Loins", Journal of animal science and technology, vol. 50. no. 1, pp. 121-132, 2008. DOI:
  26. N. D. Cameron, M. B. Enser, "Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality", Meat science, vol. 29, no. 4, pp. 295-307, 1991. DOI:
  27. V. Alonso, M. del Mar Campo, S. Espanol, P. Roncales, J. A. Beltran, "Effect of crossbreeding and gender on meat quality and fatty acid composition in pork", Meat science, vol. 81, no. 1, pp. 209-217, January, 2009. DOI:
  28. J. Zhang, J. Chai, Z. Luo, H, He, L. Chen, X. Liu, Q. Zhou, "Meat and nutritional quality comparison of purebred and crossbred pigs", Animal Science Journal, vol. 89, no. 1, pp. 202-210, January, 2018. DOI:
  29. S. H. Cho, P. N. Seong, J. H. Kim, B. Y. Park, O. S. Kwon, K. H. Hah, D. H. Kim, C. N. Ahn, "Comparison of meat quality, nutritional, and sensory properties of Korean native pigs by gender", Korean Journal for Food Science of Animal Resources, vol. 27, no. 4, pp. 475-481, 2007. DOI:
  30. S. C. Seideman, H. R. Cross, G. C. Smith, P. R. Durland, "Factors associated with fresh meat color: a review", Journal of Food Quality, vol. 6, no. 3, pp. 211-237, March, 1984. DOI:
  31. E. Magowan, B. Moss, A. Fearom, E. Ball, "Effect of breed, finish weight and sex on pork meat and eating quality and fatty acid profile.", Agri-Food and Bioscience Institute, UK, 28, 2011.