• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.846-852
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• 2007

The objective of this study was to compare the physical and sensory characteristics of pork from Korean native black pigs ($78{\pm}7kg$, female) to the pork of crossbred black pigs ($115{\pm}5kg$, female), both of which were reared for the same period on Jeju Island. The Korean native black pig showed a lower $L^*$ value (lightness) and higher $a^*$-(redness) and $b^*$-values (yellowness) than the crossbred black pig. There were no statistically meaningful differences between the two pigs' loins, hams and bellies of the two breeds of pig in terms of water holding capacity, thawing loss, cooking loss, myofibrillar protein extract, and fragmentation index. The crossbred black pigs showed greater significant differences among the physical characteristics of each part, as compared to the Korean native black pigs. The cooked meat of the Korean native black pig had superior hardness to that of the crossbred black pig, whereas the raw meat had a lower hardness, chewiness, and shear force value. Finally, there was no significant difference between the two pigs in terms of palatability.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.2
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• pp.186-191
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• 2006

The purpose of this research was to study the chemical compositions of pork for crossbred pig (female, 198 days old $102{\sim}118kg$) that were fed with tangerine byproduct from pregnancy through the whole rearing period. The samples for this study consisted of the pork from give the number of control pigs not fed with tangerine byproduct($T_0$), and the pork from give the number of study pigs fed with 8% tangerine byproduct during the whole breeding period, from the early pregnancy through the young, growing and finishing periods ($T_1$). Backfat thickness of the crossbred pigs was significantly decreased by feeding tangerine byproduct (p<0.05). The proximate composition, minerals, total amino acid, saturated fatty acid vs. unsaturated fatty acid and vitamin $B_2$ contents of loins were not significantly different among $T_0\;and\;T_1$, (p>0.05). Although those differences were not significant statistically, the tangerine byproduct tended to increase the amount of vitamin $B_1$, and decrease the crude fat and cholesterol contents.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.9
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• pp.432-439
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• 2020

To improve the relatively low economic efficiency of the Korean native pig, the Korean National Institute of Animal Science developed a novel pig breed, the Woori black pig (W), by crossing Korean native and Duroc (D) pigs. This study was conducted to evaluate the effects of W as a terminal sire on growth performance, body shape, and retail cut yield of crossbred pigs. By using a completely randomized design, 32 crossbred pigs were allotted to one of two treatment groups based on terminal sire. The two groups were LYD [(Landrace × Yorkshire) × D sire] and LYW [(Landrace × Yorkshire) × W sire]. The experimental assessments were conducted over 53 days. The terminal sire breed had no significant effect on body weight (BW) at d 53, or on BW gain, average daily gain, or days to reach a 90 kg body weight. Moreover, there were no significant differences in body length, body height, or chest depth between the two groups. However, there was a significant difference (p < 0.05) in backfat thickness between the LYD (17.29 mm) and LYW (18.96 mm) groups. Loin yield of crossbred pigs in the LYW group (13.11%) was significantly lower (p < 0.05) than that in the LYD group (13.85%). By contrast, the Boston butt yield was significantly higher (p < 0.05) in the LYW group (8.99%) than in the LYD group (8.21%). In conclusion, these results suggest crossbred pigs sired by a Woori black pig had growth performance, shape, and retail cut yield (except loin yield) Ed. Note: I assume the lower loin yield is a negative factor so I included this wording. similar to those sired by a Duroc pig. The results showed no overall negative effect Ed. Note: I assume the lower loin yield is a negative factor so I used this wording. on crossbred offspring, indicating the suitability of the Woori black pig as a terminal sire.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.544-553
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• 2018

This study was conducted to determine the effects of breed and sex on meat quality and sensory properties of the loin in three-way crossbred pigs: $Landrace{\times}Yorkshire{\times}Duroc$ (LYD) and $Landrace{\times}Yorkshire{\times}Woori$ (LYW) black pig synthesized by Korean native breed. Carcass traits did not differ by breed. Carcass weight and backfat thickness were higher in castrates than in gilts (p<0.01). LYW showed significant high values in fat content, cooking loss, and water-holding capacity (WHC) than LYD (p<0.05). Redness and yellowness of the meat were higher in LYW than in LYD (p<0.01). Further, LYW had lower pH and shear force than LYD (p<0.001). Significant high scores in color and flavor were obtained in LYW or gilts compared to LYD or castrates by sensory panel, respectively (p<0.05). However, other sensory traits did not differ by breed or sex. Capric acid (C10:0) was higher in LYD than LYW (p<0.001). However, stearic acid (C18:0) and saturated fatty acid (SFA) contents were higher in LYW than LYD (p<0.05). Eicosenoic acid (C20:2) and the n6/n3 ratio were higher in gilts than in castrates, whereas SFA content was higher in castrates than in gilts. These results suggest that certain physicochemical qualities of meat and sensory properties are improved in LYW compared to LYD. This study could provide basic data on meat quality of crossbred pigs with Woori black pig as a terminal sire.

• Korean Journal of Agricultural Science
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• v.49 no.3
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• pp.595-606
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• 2022

Industrial pig breeding has used the Duroc breed and terminal sires in a three-way crossbred system in Korea. This study identified the gene variation patterns related to carcass quality in crossbred pigs ([Landrace × Yorkshire] × Duroc) using whole-exome sequencing (WES). This study used crossbred pigs and divided them into two groups (first plus grade, n = 5; second grade, n = 5). Genomic DNA samples extracted from the loin muscles of both groups were submitted for WES. A set of validated single-nucleotide polymorphisms (SNPs: n = 102) were also subjected to the Kompetitive allele-specific polymerase chain reaction (KASP) to confirm the WES results in the loin muscles. Based on the WES, SNPs associated with meat quality were found on chromosomes 5, 10, and 15. We identified variations in three of the candidate genes, including kinesin family member 5B (KIF5B), GLI family zinc finger 2 (GLI2), and KIF26B, that were associated with meat color, marbling score, and backfat thickness. These genes were associated with meat quality and the mitogen-activated protein kinase (MAPK) and Hedgehog (Hh) signaling pathways in the crossbred pigs. These results may help clarify the mechanisms underlying high-quality meat in pigs.

• Journal of Environmental Science International
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• v.31 no.1
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• pp.99-102
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• 2022

The aim of this study was to investigate the effect of manure additives mixed with probiotics and zeolite on harmful gas production generated by pig slurry. A total of 180 crossbred pigs ([Yorkshire × Land race] × Duroc, live weight 70±3.21 kg) were allotted to a completely randomized design with 3 treatments and 3 replications (20 heads per replicate). The treatments consisted of 0% (control), 0.05% (T1), or 1% (T2) of manure additives mixed with probiotics and zeolite. Manure additives were added weekly to pig slurry pits (2 m × 4.5 m × 1.2 m) on a volumetric basis. For ammonia measured at both 10 cm and 90 cm above the pig slurry pit, a statistical significance (p<0.05) was found in probiotics and zeolite-treated manure additives at weeks 1 - 3, except for week 0. In addition, hydrogen sulfide levels measured at 10 cm above the pig slurry pit were not affected by the manure additive at weeks 0 and 1, but showed a significant statistical difference at weeks 2 and 3 (p<0.05). Therefore, supplementing pig slurry with 0.05% and 0.1% manure additives mixed with probiotics and zeolite was found to be effective in reducing environmental pollution in pig facilities.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.7
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• pp.1047-1053
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• 2013

Five hundred and forty crossbred (Korean native black pig${\times}$Landrace) F2 were selected at a commercial pig farm and then divided into six different coat color groups: (A: Black, B: White, C: Red, D: White spot in black, E: Black spot in white, F: Black spot in red). Birth weight, 21st d weight, 140th d weight and carcass weight varied among the different coat color groups. D group (white spot in black coat) showed a significantly higher body weight at each weigh (birth weight, 140th d weight and carcass weight) than did the other groups, whereas the C group (red coat color) showed a significantly lower body weight at finishing stage (140th d weight and carcass weight) compared to other groups. Meat quality characteristics, shear force, cooking loss and meat color were not significantly different among the different coat color groups, whereas drip loss was significantly higher in F than in other groups. Most blood characteristics were not significantly different among the different groups, except for the red blood cells.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.4
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• pp.585-591
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• 2019

Objective: This study investigated carcass characteristics and meat quality of purebred Pakchong 5, crossbred pigs sired by Pakchong 5, and crossbred pigs sired by Duroc. Methods: Forty-eight pigs (average body weight of 22.25 kg) were composed of three groups as purebred Pakchong 5 (PP), Large $White{\times}Landrace$ pigs sired by Pakchong 5 (LWLRP), and Large $White{\times}Landrace$ pigs sired by Duroc (LWLRD). Each group consisted of eight gilts and eight barrows. At 109-day-raising period, pigs were slaughtered, and carcass characteristics were evaluated. Longissimus thoracis (LT) muscles from left side of carcasses were evaluated for meat quality and chemical composition. Data were analyzed using general linear model procedure, where group, sex, and their interaction were included in the model. Results: The PP had greater carcass, total lean, and ham percentages than crossbred pigs (p<0.05). LWLRP had thicker backfat and more carcass fat percentage than LWLRD (p<0.05). There were no differences (p>0.05) on cutting percentages from tender loin, loin, boston butt, and picnic shoulder among groups. The PP and LWLRP had larger loin eye area (LEA) than LWLRD (p<0.05). Gilts had more loin percentage and lower $L^*$ value than barrows (p<0.05). No meat color parameters ($L^*$, $a^*$, and $b^*$) were affected by groups (p>0.05). PP and LWLRP had larger muscle fiber diameters than LWLRD (p<0.05). However, water holding capacity, Warner-Bratzler shear force values, and chemical composition of LT were not affected by group or sex (p>0.05). Conclusion: Pakchong 5 purebred has good carcass and lean percentages. Compared to Duroc crossbred pigs, Pakchong 5 crossbreds have similar carcass and lean percentages, larger LEA, and slightly more carcass fat, with comparable meat quality and chemical composition. Pakchong 5 boars are more affordable for very small- to medium-scale pig producers.

• Korean Journal of Veterinary Research
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• v.42 no.1
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• pp.65-71
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• 2002

We have utilized the PCR-RFLP method to detect the ryanodine receptor(RYR1) gene mutation and to estimate the genotype frequencies of the RYR1 gene in commercial crossbred pig population. The exon region(659bp) including point mutation(C ${\rightarrow}$T; Arg ${\rightarrow}$Cys) in the porcine ryanodine receptor gene, which is a causal mutation for PSS, was amplified by PCR and digested with Cfo I restriction enzyme. The RYR1 gene was classified into three genotypes by agarose gel electrophoresis. The normal homozygous(NN) individuals showed two DNA fragments consisted of 493 and 166bp. The mutant homozygous(nn) individuals showed only one DNA fragment of 659bp. Also, all three fragments(659, 493 and 166bp) were showed in heterozygous(Nn) carrier animals. The proportions of normal, carrier and PSS pigs within crossbred population of pigs were 81%, 15% and 4%, respectively. According to the results of analysis of variance for the association of genotypes of RYR1 of pigs at 30kg, day age at 90kg and average daily gains, the RYR1 nn genotype was very higher than RYR1 NN genotype for day age at 30kg with 5% level of significant difference, but no significant difference for association of any other genotypes with day age at 90kg and average daily gain in crossbred pigs. Therefore, DNA diagnosis by using PCR-RFLP analysis for the PSS gene was useful for large-scale screening of commercial pigs in the swine industry.

• Journal of Animal Environmental Science
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• v.4 no.1
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• pp.9-20
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• 1998

This research was conducted to investigate the effects on the amount of nitrogen and phosphorus and the number of maggots in the feces from the experimental pigs fed probiotics additives, and the variance of NH3-concentration(ppm) generated in the experimental pig-pens. The experiment was performed twice in the W-farm(under the condition of sufficient energy and protein in Spring) and B-farm(insufficient energy and protein in Summer). The experiment was designed with 5 treatments (control and 4 treatments according to the kinds of additives used). In the W-farm experiment, 75 three-way crossbred pigs weighing average 38kg were randomized with 3 replications for 102 days. In the B-farm experiment, 105 three-way crossbred pigs weighing average 33kg were randomized with 3 replications for 130 days. The results obtained are as follows: 1. The amount of dry matter, organic matter, nitrogen and phosphorus in the feces was not significantly different among the treatments. But the amount of OM, N and P shows a tendency to be somewhat lowered in the treatment A. On the otherhand, the amount of dry matter was somewhat lowered in the treatment B. The amount of such matters in the W-farm was somewhat lowered than those in B-farm. But there was not significant difference between W-farm and B-farm. 2. On the variance of the number of maggots developed in the pig's feces according to each treatment, the number of maggots in the treatments added probiotics were markedly decreased in comparison with those of the control(T), and it was significantly different(p＜0.01). Especially the decrease in the treatment A and B was much remarkable. 3. The addition of probiotics to the pigs' feeds made the NH3-concentration generated in the pig-pens decrease markedly. especially the NH3-concentration in the treatment A had the highest decreasing ratio among all the treatments. The decreasing ratio of NH3-concentration of the treatments added probiotics as compared to control(T) was 59.1∼80.0%(average 70.3%) in the treatment A, 56.8∼80.0%(ave. 68.5%) in the treatment B and 24.4∼46.0%(ave. 35.0%) in the treatment C and D. On the variance of the NH3-concentration according to the experimental times)seasonal conditions), the NH3-concentration generated in the pig-pens was gradually increased from April to August, on the other hand it was decreased in the September. By the result of this study, it was appeared that the probiotics added to the pigs' feeds made the NH3-concentration decrease in the pig-pens to the extent of safety degree(25 ppm and less) permitted to swine especially in the treatment A and B.