Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Carcass Weight and Back-fat Thickness on Carcass Properties of Korean Native Pigs

  • Kim, Gye-Woong (Department of Animal Resources Science, Kongju National University) ;
  • Kim, Hack-Youn (Department of Animal Resources Science, Kongju National University)
  • Received : 2017.02.10
  • Accepted : 2017.05.11
  • Published : 2017.06.30
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Abstract

Our study analyzed the carcass properties of 170 Korean native pigs in relation to carcass weight and back-fat thickness to provide general data for the production and distribution of high quality pig meat. The 70-74 kg group showed highest yield (73.41%). The ${\geq}80kg$ group showed the highest thickest back-fat (24.13 mm) (p<0.05). The ${\geq}80kg$ group showed the best quality grade (1.00). Back-fat thickness showed significant differences in the weight among groups (p<0.05). The ${\geq}25mm$ group showed the highest carcass weight (75.93 kg). The thickest back-fat group (${\geq}25mm$) showed the highest yield (73.03%). There were significant differences in back-fat thickness among groups (p<0.05), and the ${\geq}25mm$ group showed the highest thickness back-fat (27.60 mm). We found a strong positive correlation between carcass weight and back-fat thickness (r=0.346) as well as meat quality grade (r=0.739). Backfat thickness had a relatively strong positive correlation with meat quality grade (r=0.444). Therefore, there are required to manage the breeding through selection of excellent native species for increasing their carcass weight and enhance meat quality.

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References

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