• Food Science of Animal Resources
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• v.38 no.5
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• pp.1120-1130
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• 2018

This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. The water content of tenderloin (73.38%) was the highest in standard pork (p<0.05). A statistically significant difference in crude protein content was shown between standard pork and sow pork (p<0.05). There were significant differences between standard pork and sow pork in shear forces of loin and tenderloin (p<0.01). There was a significant difference in WHC between standard pork and sow pork in loin, tenderloin, and hind legs (p<0.05). The CIE $L^*$ and CIE $b^*$ values of standard loin were significantly higher than those of sow loin (p<0.05). The CIE $a^*$ values of sow loin were significantly higher than those of standard loin (p<0.05). The contents of arachidonic acid for standard pork and sow pork were 0.33% and 0.84%, respectively (p<0.05). However, there was no difference in the total content of unsaturated fatty acid between the two groups. There were no significant differences between standard pork and sow pork after sensory evaluation, except for color and tenderness. The overall acceptability of standard pork was significantly higher than that of sow pork (p<0.05).

• Food Science of Animal Resources
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• v.44 no.1
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• pp.87-102
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• 2024

This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.4
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• pp.640-650
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• 2020

Objective: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. Methods: Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. Results: The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. Conclusion: The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.7
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• pp.1011-1014
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• 2008

A total of 335 sows at a commercial operation (Hitch Pork Producers Inc, Guymon, OK) was used to determine dietary effects of yeast culture supplementation ($XPC^{TM}$, Diamond V Mills) on litter performance. Sows were grouped by parity (parity 1 to 12). Pigs within a group were then allotted to treatments. Treatments consisted of: CON (no added yeast culture) and YC (12 and 15 g/d XPC during gestation and lactation, respectively). Sows were housed individually and fed their assigned gestation and lactation diets from d 35 of gestation to d 21 of lactation. Sows were fed 2.0 kg/d during gestation and ad libitum during lactation. Voluntary feed intake was measured daily during lactation. At farrowing, numbers of pigs born total and alive were measured. Weights of litters were measured at birth and weaning on d 21 of lactation. Litter weight gain of the YC treatment was 6.9% greater (p<0.01) than that of the CON. However, voluntary feed intake of sows and litter size did not differ between treatments. This study indicates that dietary yeast culture supplementation benefits sow productivity by improving litter weight gain. At present, it is not confirmed if improved litter weight gain was due to milk production, which remains to be investigated.

• Animal Bioscience
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• v.35 no.3
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• pp.461-474
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• 2022

Objective: This experiment investigated the effects of supplementing vitamin D₃-fortified sow and progeny diets with 25(OH)D₃ on growth performance, carcass characteristics, immunity, and pork meat quality. Methods: The present study involved the assessment of supplementing the diet of sows and their progeny with or without 25 (OH)D₃ in a 2×2 factorial arrangement on the performance and production characteristics of wean-finish pigs. Forty-eight multiparous sows were assigned to a basal diet containing 2000 IU/kg vitamin D₃ and supplemented without (CON) or with (TRT) 50 ㎍/kg 25 (OH)D₃. At weaning, a total of 80 pigs each from CON and TRT sows were allocated to weaning and growing-finishing basal diets fortified with 2,500 and 1,750 IU/kg vitamin D₃ respectively and supplemented without or with 50 ㎍/kg 25(OH)D₃. Results: Sows fed 25(OH)D₃-supplemented diets improved pre-weaning growth rate of nursing piglets. A significant sow and pig weaning diet effect was observed for growth rate and feed efficiency (p<0.05) during days 1 to 42 post-weaning. Pigs consuming 25(OH)D₃-supplemented diets gained weight faster (p = 0.016), ate more (p = 0.044) and tended to convert feed to gain more efficiently (p = 0.088) than those fed CON diet between days 98 and 140 post-weaning. Supplemental 25(OH)D₃ improved water holding capacity and reduced drip loss of pork meat, increased serum 25(OH)D₃ level, produced higher interleukin-1 and lower interleukin-6 concentrations in blood circulation, downregulated myostatin (MSTN) and upregulated myogenic differentiation (MYOD) and myogenic factor 5 (MYF5) gene expressions (p<0.05). Conclusion: Supplementing vitamin D₃-fortified sow and wean-finish pig diets with 50 ㎍/kg 25(OH)D₃ significantly improved production performance suggesting their current dietary vitamin D₃ levels are insufficient. In fulfilling the total need for vitamin D, it is strongly recommended to add 50 ㎍/kg 25(OH)D₃ "on top" to practical vitamin D₃-fortified sow and wean-finish pig diets deployed under commercial conditions.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.7
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• pp.965-971
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• 2010

The purpose of the current study was to examine the influence of different maternal nutrition treatments during pregnancy on body weight, muscle fiber number, carcass traits, and pork quality traits of offspring. A total of 18 crossbred sows (Landrace${\times}$Yorkshire${\times}$Duroc) were randomly assigned to one of three nutritional treatment groups; control, high energy, and high protein. The control group was fed a standard diet, the high energy group was fed a diet that contained 30% increased metabolizable energy, and the high protein group was fed a diet that contained 30% increased limiting amino acids compared to the control. The sows in each group were fed equal quantities of each diet (1.9 kg/d) for the entire gestational period. A total of 36 piglets from each sow were used to evaluate changes in body weight, muscle fiber number in the longissimus dorsi muscle at birth, carcass traits, and pork quality traits. Birth weight of offspring born to sows in the high energy diet group was significantly higher compared to the high protein diet group (p<0.05). However, body weight of offspring after birth was not significantly different between the groups. Muscle fiber number for the longissimus dorsi muscle at birth was not significantly different between the groups. In addition, there were no significant differences in carcass traits or pork quality traits between offspring born to sows in the control group and those born to sows that received high energy or high protein diets during pregnancy. Based on these results, it appears that maternal nutrition treatment during pregnancy, regardless of whether it is with high energy or high protein diets, does not have a significant effect on body weight, muscle fiber number at birth, carcass traits, or pork quality traits.

• Korean Journal of Veterinary Service
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• v.36 no.1
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• pp.15-21
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• 2013

Three serotypes (O+A+Asia1 type) of the foot-and-mouth disease (FMD) vaccine were injected into cloven-hoofed animals in Korea after the nationwide spread of FMD at the end of 2010. This study was conducted to investigate FMD antibody development after FMD vaccination, and to determine whether there was a significant correlation between the antibody titer of the sow and the antibody titer of the growing pigs. The antibody titer (percentage inhibition [PI] titer) of the sow (gilt) after FMD vaccination was maintained at a level higher than 50 (P<0.05) for 5 months. A higher PI titer for the 1-month-old growing pigs corresponded with greater inhibition of the PI titer of the vaccinated growing pigs (P<0.05). A negative correlation (P<0.05) between the PI titer of the 1-month-old growing pigs and the PI titer of 3-month-old growing pigs, 4-month-old growing pigs after FMD vaccination at 2 months, 3months was identified, with a coefficient of determination ($R^2$) of 0.274. Thus the PI titer of the growing pigs was inhibited to a greater degree when vaccination was performed at 2 months of age than at 3 months. However, many other factors likely influence growing pigs' PI titer in addition to the PI titer of the sow and age at vaccination, given that the coefficient of determination was somewhat lower.

• Korean Journal of Agricultural Science
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• v.42 no.3
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• pp.223-229
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• 2015

This study was conducted to investigate the changes in the pig productivity after ban of antibiotics growth promoter in commercial pig farms. A total 74 pig farms that herd size is from less than 100 sows to more than 500 sows were selected for survey. Changes of pig productivity before/after ban of antibiotics were analyzed by comparing with our survey results and report of KPPA (Korean Pork Producers Association, 2013). In the results, no difference on pig productivity was observed by herd size among our survey farms. Live born piglets have been raised as time passes since 2003, and then it reach to 10.6 head per sow in 2012. The numbers of weaning piglet tended to increase, but sow turnover ratio was found to be a tendency to decrease after ban of antibiotics in our survey results. There was no effect of using antibiotics on mortality of pre- and post- weaning. Marketing per sow per year (MSY) does not be improved because the post-weaning mortality was maintained at a high level, despite live pig born and weaning piglet have increased after 2003. In conclusion, a ban of antibiotics growth promoter does not directly affect to pig productivity, but it needs the efforts to reduce the mortality of post-weaning for improvement of pig productivity. We suggest that this data will be useful to swine industry as the fundamental information.

• Animal Bioscience
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• v.37 no.4_spc
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• pp.786-793
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• 2024

Latin America is a culturally, geographically, politically, and economically diverse region. Agriculture in Latin America is marked by a remarkable diversity of production systems, reflecting various agroecological zones, farm sizes, and technological levels. In the last decade, the swine industry increased by 30.6%, emerging as a great contributor to food security and economic development in Latin America. Brazil and Mexico dominate the pig production landscape, together accounting for 70% of sow inventory in the region. The swine industry in Latin America is predominantly comprised of small and medium-sized farms, however, in the past 30 years, the number of pig producers in Brazil dropped by 78%, whereas pork production increased by 326%. Similar to the global pork industry, the growing demand for pork, driven by population growth and changing dietary habits, presents an opportunity for the industry with an expected growth of 16% over the next decade. The export prospects are promising, however subject to potential disruptions from global market conditions and shifts in trade policies. Among the challenges faced by the swine industry, disease outbreaks, particularly African Swine Fever (ASF), present significant threats, necessitating enhanced biosecurity and surveillance systems. In 2023, ASF was reported to the Dominican Republic and Haiti, Porcine Reproductive and Respiratory Syndrome (PRRS) in Mexico, Costa Rica, the Dominican Republic, Colombia, and Venezuela, and Porcine Epidemic Diarrhea (PED) in Mexico, Peru, the Dominican Republic, Colombia, and Ecuador. Additionally, feed costs, supply chain disruptions, and energy expenses have affected mainly the smaller and less efficient producers. The swine industry is also transitioning towards more sustainable and environmentally friendly practices, including efficient feed usage, and precision farming. Ensuring long-term success in the swine industry in Latin America requires a holistic approach that prioritizes sustainability, animal welfare, and consumer preferences, ultimately positioning the industry to thrive in the evolving global market.

• Journal of Animal Science and Technology
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• v.52 no.2
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• pp.91-96
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• 2010

The purpose of the study was to develop an optimum SNP marker set to be utilized for domestic pork traceability. The study tested 51 SNP markers analyzed for origin of farm to be determined from genotypes of offspring and parents in pigs. With the simulation data through random mating population (PI), half sib mating population ($PI_{half-sib}$) and full sib mating population ($PI_{sibs}$), probability of identical genotypes were analyzed as $5.63{\times}10^{-33}$, $4.35{\times}10^{-15}$ and $1.32{\times}10^{-15}$, respectively. The 51 SNP markers also had 100% accuracy for parental determination. These results suggest that if the pig breeding stock is genotyped with the 51 SNP markers, the genotype information of individual offspring can be checked for farm origins by tracing parental sow and sire. Therefore, these SNP markers will be useful to trace the pork from production to consumption in pigs.