• The Korea Swine Journal
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• v.28 no.9 s.325
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• pp.236-239
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• 2006

• KOREAN POULTRY JOURNAL
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• v.11 no.8 s.118
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• pp.64-70
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• 1979

세계시장의 우육 및 양육가격은 지난 6$\~$7년간에 약세를 유지하다가 최근에 와서 상당히 호전되는 동향을 나타냈다. 양육 가격이 회복되기 시작한 것은 1976/77년도 이후였으며 우육 가격은 1978년도부터 상승세를 보였는데, 주요수출국에서 우육 및 양육의 공급량이 주기적인 현상으로 감소 되었으나 수요가 증가된데 주로 기인되었다. 세계적인 수준으로 보면, 양육 및 염소 육은 격감되는 추세를 나타낸 반면에 우육은 1978년도에 격감을 가져왔다. 돈육과 가금육에서 1978년도의 생산량이 급증했음에도 불구하고 세계전체의 육류증산율은 완만히 낮아진 추세를 가져왔다. 육류의 수요는 개발도상국, 동구 및 일본에서 점차 증가되고 있으며, 최근에는 미국에서 두드러지게 늘어나고 있는데, 이러한 수요의 증대는 대부분 돈육 및 가금육의 소비가 향상되기 때문이다. 우육 및 우육가격에 대한 단기전망을 보면, 1977 및 1978년도에 생산이 부진하였음 에도 불구하고 수요가 증가하여 양육은 비교적 강세를 유지하고 우육의 경우에는 상승세를 나타낼 것으로 본다. 그러나 돈육 및 가금육의 공급이 충분하기 때문에 다른 육류의 가격상승이 저지당하게 될 가능성을 보이고 있다.

• Journal of Animal Environmental Science
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• v.11 no.3
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• pp.153-160
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• 2005

This study was conducted to determine the effect of floor type of finishing building and increasing market weight of finishing Pigs on Performance, carcass traits and pork quality. Four hundred and forty-four finishing pigs were confined and administered with different floor type(concrete slat and bedded with sawdust) and increasing market weight(110kg to 130kg) of finishing building. The result obtained from this study were summarized as follows; 1. There was no significant difference between the floor type of finishing building in the body weight gain, feed intake and gain per feed. And also increasing market weight of finishing pigs was not affected the performance of finishing pigs. 2. Increasing market weight of finishing pigs affect the carcass yield. The market weight at 130kg showed more amount of each cut of carcass, especially the belly portion was higher, but backfat thickness was not different. 3. Carcass traits did not show any significant difference due to the difference of market weight of finishing pig and floor type of finishing building. 4. There was no significant difference in the chemical compositions and meat color of pork loin between the floor type of finishing building and increasing market weight of finishing pigs.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.38-43
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• 2005

Effects of fermented food waste feeds on meat quality and physico-chemical characteristics of fully grown pigs were investigated. Two treatments were tried in this study; commercial feed (control) and fermented food waste feed(FFWF). Except for much thicker backfat of control, carcass traits, carcass weight, dressing percentage, carcass grade, cooking loss, shear force, water-holding capacity, drip loss, NPPC meat color, and marbling score of commercial feed(control)- and fermented food waste feed (FFWF)-fed pigs were not significantly different. Primal cut weights and meat percentages were significantly different (p<0.05) between control and FFWF. pH of FFWF loin was significantly lower (p<0.05) than that of control. FFWF loin showed higher L*-value and lower a*-value compared to control.

• Journal of Animal Science and Technology
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• v.44 no.6
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• pp.793-800
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• 2002

The characteristics of carcass and meat yields of fattening pigs by production steps were investigated with Landrace (LL, n=41), Yorkshire (YY, n=33), and Duroc (DD, n=30), $F_1$ (LY, n=25), the Crossbred of LYD (n=48). Duroc had more weight loss in carcasses weight than that of the other breed(p<0.05). Yorkshire and $F_1$ had higher production weight in retail cut than that of the other pure or crossbred. Carcass from Landrace and $F_1$ were significantly longer in length than the other breed(p<0.05). $F_1$ produced wider carcass than the other breed. Carcass thickness at aitch bone was higher for $F_1$ and Crossbred than the other breed(p<0.05). Landrace, Yorkshire and $F_1$ produced more loin and tenderloin in weight than the other breed (p<0.05). Yorkshire and $F_1$ produced more picnic shoulder when compared to the other breed. The hind legs produced from Yorkshire and $F_1$ were higher in weight and the fore legs produced from the Crossbred were higher in weight. Duroc produced the lowest weight of belly among the breeds. The acceptance level of loin were extremely low for all breed. Landrace had the highest acceptance level for tenderloin. Yorkshire had the highest acceptance level for picnic shoulder and ham when evaluated by export standard of Japan. In conclusion, The introduction of pure breed and establishment of mating steps are necessary to produce highly accepted pork with high acceptance in carcass and meat yields.

• Journal of Animal Environmental Science
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• v.18 no.3
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• pp.165-172
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• 2012

This study was designed to determine the effect of different floor space and type of finishing building on performance, behaviour and carcass quality of finishing pig. Three hundred and thirty six finishing pigs were alloted into two space allowance ($1.0m^2$and $2.5m^2$/pig) and two floor type (concrete slat and bedded with sawdust) of finishing building. There was no significant difference between the different space allowance in the body gain, feed intake and feed per gain. And also floor type of finishing building was not affected by the performance of finishing pig. Space allowance per pig affected the maintenance behaviour, but there was no significant difference between the floor type of finishing building in the spent time on lying, sitting and standing. Floor type was affected by the occurrence of standing behaviour, the finishing pigs in the bedded with sawdust showed less occurrence of standing. Carcass traits did not show any significant difference due to the difference of space allowance and floor type of finishing building. There was no significant difference in the chemical compositions of pork loin between the space allowance and floor type of finishing building.