• 종축개량
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• v.20 no.1
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• pp.93-102
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• 1998

3원교잡종의 지육지방축척과 육질에 대한 종료종모돈(두록종:D, 버크셔종:B, 매산돈:M)의 영향을 보기 위해, 랜드레이스종과 대요크셔종의 F1(LW) 종빈돈에 D, B 또는 M종의 3품종의 종모돈을 교배시켜 얻은 3원교 잡종(LWD, LWB, LWM)에 대해서 지육의 지방 축적량, 로스육의 물리적 특성과 화학적 조성 또는 근육섬유의 특성, 근육과 피하지방의 지방산 조성을 비교 검토했다. 시험돈은 3원교잡종 각각에 대해서 거세돈 수컷과 암컷을 각각 6두씩, 합계 36두를 공시했다. 단사(單飼), 무제한 급여 하에서 체중이 30kg에서 105kg가 될 때까지 사육했다. 도살한 돼지의 지육우반환(枝肉右半丸)의 제5-6, 8-9, 11-12, 13-14 흉추(胸椎) 간, 제16흉추-제1요추(腰推) 또는 최후요추-제1선추(仙推)간의 횡단면지방의 면적비율은 어떠한 부분에도 LMW이 LWD, LWB보다 통계적으로 유의가 많았다. 로스육의 물리적 특성치인 Tenderness는 $LWM961.3Kgw/cm^2)$ of $LWD(84.13KgW/cm^2)$와 $LWD(87.22KgW/cm^2)$보다 유의적으로 부드럽고, Pliability는 역으로 LWM이 LWD, LWB보다 유의 있게 낮았다. 또 로스육의 근육내 지방함량은 $LWM(3.23\%)$이 $LWD(2.32\%)$과 $LWB(2.35\%)$보다 유의성 있게 많았고, 가열 손실율(加熱損失率)은 LWM이 LWD, LWB보다 유의성 있게 높았다. 근섬유경(筋纖維經)은 LWD가 LWB, LWM보다 큰 경향으로 인정되어 지고, 근속(筋束)의 횡단면적은 LWD가 LWB 또는 LWM보다 유의 있게 조밀했다. LWM은 근육 내 지방산인 오레인산이 LWD, LWB보다 훨씬 높았고, 불포화 지방산의 비율이 높았다. 이상의 결과 종료종모돈이 3원교잡종의 육질에 영향을 미친다는 것이 명확하게 되었다.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.108-114
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• 2004

In a trial involving 72 pigs, the effects of market weight and gender on the carcass and pork quality characteristics were investigated. A total of 72 pigs were divided into 3 groups(95-104, 105-110 or 111-120kg), market weight was assigned to 2 gender group (gilt or boar). The carcass characteristics (carcass weight, backfat thickness or grades) were determined on those carcass, longissimus muscle was removed from each left side at 5th to 13th rib and meat qualities were evaluated. The carcass weight and backfat thickness of pigs slaughtered at 111-120kg were increases than the other weights. The carcass grade of pigs slaughtered at 105-110kg had higher then at pigs slaughtered 94-104kg. Compared with boars, gilts carcass had higher in carcass weight and backfat fat. The pH$\_$u/, drip loss and cooking loss tended to similar for market weight and gender, meat of boars had higher shear force values than gilts (p＜0.05). The meat color tended to similar for market weight and gender. The total myoglobin content of gilts slaughtered at 95-104kg and boars slaughtered at 111-120kg had higher than the other weight and gender. The meat of gilts had higher springiness and brittleness than boars (p＜0.05). These results imply that the carcass characteristics (carcass weight and backfat thickness) could be affected by market weight and gender, meat of gilts was improved the shear force values and texture properties when compared to boars.

• 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.

• Journal of Embryo Transfer
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• v.19 no.3
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• pp.291-299
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• 2004

Characterization of quantitative trait loci (QTL) was investigated in the experimental cross population between Berkshire and Yorkshire breed. A total of 512 F$_2$ offspring from 65 matting of F$_1$ parents were phenotyped the carcass traits included average daily gain (ADG), average backfat thickness (ABF), tenth rip backfat thickness (TRF), loin eye area (LEA), and last rip backfat thickness (LRF). All animals were genotyped for 125 markers across the genome. Marker linkage maps were derived and used in QTL analysis based on line cross least squares regression interval mapping. A decision tree to identify QTL with imprinting effects was developed based on tests against the Mendelian mode of QTL expression. To set the evidence of QTL presence, empirical significance thresholds were derived at chromosome-wise and genome-wise levels using specialized permutation strategies. Significance thresholds derived by the permutation test were validated in the data set based on simulation of a pedigree and data structure similar to the Berkshire-Yorkshire population. Genome scan revealed significant evidences for 13 imprinted QTLs affecting growth and body compositions of which nine were identified to be QTL with paternally expressed inheritance mode. Four of QTLs in the loin eye area (LEA), and tenth rip backfat thickness (TRF), a maternally expressed QTL were found on chromosome 10 and 12. These results support the useful statistical models to analyse the imprinting far the QTLs related carcass trait.

• Journal of Animal Science and Technology
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• v.53 no.4
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• pp.289-296
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• 2011

Swine industry in Korea plays an important role in providing the meat for domestic consumption, and the number of pigs in Korea was about 9.72 million heads as of June, 2010. Meat quality is used to describe any traits which impact the consumer acceptability of fresh meat products. Meat color, firmness, water holding capacity, ultimate muscle $pH_{24h}$ (measured 24 hours post-mortem), shear force, and intramuscular fat percentage (IMF) are generally accepted as important indicators of meat quality and ultimately, consumer acceptance of fresh pork. The objective of this study was to estimate genetic parameters for meat quality traits in Berkshire pigs. The heritability estimates for muscle $pH_{24h}$, lightness (CIE $L^*$), NPPC marbling were 0.61, 0.56 and 0.57, respectively, The heritability estimates for drip loss, cooking loss, shear force were 0.51, 0.66 and 0.56, respectively. The phenotypic correlations between $pH_{24h}$ and lightness (CIE $L^*$), drip loss, cooking loss were negative, ranging from -.45 ~ -.13. The genetic correlations between muscle $pH_{24h}$ and lightness (CIE $L^*$), drip loss were negative, ranging from -.35 ~ -.32. Genetic parameters obtained herein indicate that genetic improvement of muscle $pH_{24h}$ is not related to the NPPC marbling of meat, but rather to improved lightness(CIE $L^*$) and drip loss. Genetic trends of meat quality traits showed increased muscle $pH_{24h}$ and decreased cooking loss and drip loss.

• Journal of agriculture & life science
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• v.45 no.1
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• pp.79-88
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• 2011

A total of one hundred twenty pigs were used to investigate effects of silage feeding on pork quality among three breeds (Gagoshima Berkshire, American Berkshire, $LY{\times}\;D$). Pigs weighing about 70 kg of body weight were randomly alloted into three breeds [B (Gagoshima Berkshire), D $(LY{\times}\;D)$, A (American Berkshire) by two dietary treatment [C (commercial diet feed) and T (commercial diet with 80% silage)]. All pigs were fed 67 days of period and then slaughtered to examine meat characteristics. A chemical compositions and physico-chemical characteristics were measured in pork loin. The crude protein content was higher in pig fed diets containing silage than that of the control group. $L^*$ of meat color, appearance, meat color, marbling score and overall acceptability in sensory score of fresh meat were higher in the pigs fed silage (T) than those fed commercial diet (C). In fatty acid compositions of loin, stearic acid and oleic acid were lower in T than C, whereas arachidonic acid, EFA (essential fatty acid) and EFA/UFA (unsaturated fatty acid) were higher in T.