Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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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
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Abstract

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.

본 연구는 제주 개량 흑돼지의 육질특성 및 근섬유 특성이 국내에 도입된 다른 품종과의 차이를 확인하고자 수행되었다. 제주 개량 흑돼지는 국내에 보급된 다른 돼지 품종보다 도체중이 작고 근내지방이 적은 특징을 나타내었다. 그러나 사후 45분 및 24시간째 pH를 비롯하여 육색, 보수력 및 연도 등 육질특성에서는 다른 품종과 비슷한 수준의 결과를 나타내었다. 삼원교잡종인 LYD 품종이 비교적 등지방 두께가 얇고 근내지방 함량이 높았으며, 보수력 및 육색 등에서도 좋은 품질을 나타내었고, D의 경우도 가장 좋은 보수력과 연도를 나타내었는데 이러한 결과는 근섬유 특성에서도 확인할 수가 있었다. 한편, M 품종은 등지방 두께가 두껍고 근내지방이 적으며, 육질 특성에서도 명도 및 육즙감량이 가장 높은 값을 나타내어 가장 좋지 못한 품질을 보였다. 제주 개량 흑돼지는 재래 흑돼지가 교잡을 통해 개량된 것으로 현재 육질특성에서는 국내에 보급된 다른 품종과 비교하여 크게 나쁘지는 않으나 도체중 및 근내지방 함량 등 도체특성에 대한 개선이 필요할 것으로 사료된다.

Keywords

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