Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
권호 표지
DOI QR코드

DOI QR Code

Interaction between Nutrient Density Diets and Sex on Carcass and Quality Characteristics in Finishing Pigs

사료의 영양소 수준과 성별이 도체 및 육질특성에 미치는 영향

  • Ha, Y.J. (Advanced Swine Research Institute, Gyeongnam Province) ;
  • Lee, J.I. (Advanced Swine Research Institute, Gyeongnam Province) ;
  • Lee, J.Y. (Advanced Swine Research Institute, Gyeongnam Province) ;
  • Lee, J.W. (Advanced Swine Research Institute, Gyeongnam Province) ;
  • Jung, J.D. (Advanced Swine Research Institute, Gyeongnam Province) ;
  • Kwack, S.J. (Advanced Swine Research Institute, Gyeongnam Province) ;
  • Song, Y.M. (Department of Animal Resources Technology, Jinju National University) ;
  • Do, C.H. (Advanced Swine Research Institute, Gyeongnam Province)
  • 하영주 (경상남도 첨단양돈연구소) ;
  • 이정일 (경상남도 첨단양돈연구소) ;
  • 이제룡 (경상남도 첨단양돈연구소) ;
  • 이진우 (경상남도 첨단양돈연구소) ;
  • 정재두 (경상남도 첨단양돈연구소) ;
  • 곽석준 (경상남도 첨단양돈연구소) ;
  • 송영민 (진주산업대학교 동물소재공학과) ;
  • 도창희 (경상남도 첨단양돈연구소)
  • Published : 2005.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The present study was undertaken to investigate the effects of nutrient density diets and sex on carcass and pork quality characteristics in finishing pigs. A total of 96 pigs(58.04 $\pm$ 6.85 kg) were divided into 2 groups(gilts and barrows), each sex group was assigned to 3 nutrient density(high : 18.5%, middle : 16.0% and low: 14.0% CP, respectively) and raised up to 1l0kg live weight. Each treatment had four replicates with three or five pigs per replicate. The treatments comprised the feeding regimes of 1) the low density diet for 60 days, 2) the middle nutrient density diet for the 30 days followed by a low nutrient density diet for the remaining 30 days and 3) the high nutrient density diet for the 30 days followed by a middle nutrient density diet for the remaining 30 days. Pigs were conventionally slaughtered, and then chilled overnight. Carcass characteristics and grades were determined on those carcasses, and pork loin muscle was removed from each left side at 5th to 13th rib for quality evaluation were evaluated. There were no differences in the carcass weight between sex and nutrient density. Dressing percent of L-L(gilts) treatment was significantly higher than that of other treatments(P< 0.05). Barrows showed a thicker back fat thickness than gilts. There were no difference in intramuscular fat, subcutaneous fat and springiness between sex and nutrient density. Intermuscular fat of barrows groups was significantly higher than the gilts groups(P < 0.05). In the meat quality characteristics, there were no difference in general composition, meat and fat color between sex and nutrient density. pH of L-L(gilts) treatment was significantly higher than that of other treatments(P < 0.05). Cooking loss and shear force value of H-M(barrows) treatment were significantly higher than those of other treatments(P< 0.05). Purge loss of barrows groups was significantly higher than the gilts groups(P < 0.05). Myoglobin content of H-M treatment was significantly lower than L-L and M-L treatments(P< 0.05). Texture of H-M treatment was higher than L-L and M-L treatments. The content of myristic, palmitic, palmitoleic and oleic acid were significantly higher in the barrows groups(P< 0.05). However, stearic, linoleic and arachidonic acid were significantly higher in the gilts(P < 0.05). Amino acid content of L-L treatment was significantly higher than M-L and H-M treatments(P < 0.05). In conclusion, carcass and pork quality characteristics were affected by sex and nutrient density.

Keywords

References

  1. AOAC 1995. Official Methods of Analysis. 16th Ed. Association of Official analytical Chemist. Wastington D. C
  2. Beattie, V. E., Weatherup, R. N., Moss. B. W. and Walker, N. 1999. The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat quality. Meat Sci. 52:205-211 https://doi.org/10.1016/S0309-1740(98)00169-7
  3. Candek-Potokar. M., Zlender, B., Lefaucheur, L. and Bonneau, M. 1998. Effects of Age and/or Weight at Slaughter on longissimus dorsi Muscle:Biochemical Traits and Sensory Quality in Pigs. Meat Sci. 48:287-300 https://doi.org/10.1016/S0309-1740(97)00109-5
  4. Choi, Y. I., Kim, Y. T., Lee, C. L. and Han, I. K. 2000. Carcass and pork quality characteristics by sex and marketing day. Kor. J. Anim. Sci. Technol. 42:933-940
  5. Cisneros, F., Ellis, M., McKeith, F. K., McCawm J. and Fernando, R. L. 1996. Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality barrows and gilts from two genotype. J. Anim. Sci. 74:925-933 https://doi.org/10.2527/1996.745925x
  6. Cromwell, G. L., Cline, T. R., Crenshaw, J. D., Crenshaw, T. D., Ewan, R. C., Hamilton, C. R., Lewis, A. J., Mahan, D. C., Miller, E. R., Pettigrew, J. E., Tribble, L. F. and Veum, T. L. 1993. The dietary protein and lysine requirements of barrows and gilts. J. Anim. Sci. 71:1510 https://doi.org/10.2527/1993.7161510x
  7. Eggert, J. M., Sheiss, E. B., Schnickel, A. P., Forrest, J. C, Grant, A. L., Mills, S. E. and Watkins, K. F. 1996. Effects of genotype, sex, slaughter weight, and dietary fat on pig growth, carcass composition and pork quality. 1996. Purdue Swine Day
  8. Ellis, M., Webb, A. J., Avery, P. J. and Brown, I. 1996. The influence of terminal sire genotype, sex, slaughter weight, feeding regime, and slaughterhouse on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork. J. Anim. Sci. 62(3):521-530 https://doi.org/10.1017/S135772980001506X
  9. Fleming, H. P., Blumer, T. N. and Craig, H. B. 1970. Quantitative estimations of myoglobin and hemoglobin in beef muscle extracts. J. Anim. Sci. 19:1164-1171
  10. Folch, J., Lees, M. and Sloane-Stanley, G. H. 1957. A simple method for the isolation and purification of total lipid from animal tissues. J. BioI. Chem. 226:497-509
  11. Friesen, K. G., Nelssen, J. I., Unruh, J. A.. Goodband, R. D. and Tokach, M. D. 1994. Effects of the interrelationship between genotype, sex and dietary lysine on growth performance and carcass composition in finishing pigs fed to either 104 or 127 kilograms. J. Anim. Sci. 72:946-954
  12. Friesen, K. G., Nelssen, J. L., Unruh, J. A., Goodband, R. D. and Tokach, M. D. 1994. Effects of the interrelationship between genotype, sex, and dietary lysine on growth performance and carcass composition in fmishing pigs fed to ether 104 or 127 kilograms. J. Anim. Sci. 72:946 https://doi.org/10.2527/1994.724946x
  13. Gil, Y., Schinckel, A. P. and Martin, T. G. 1992. Growth, development and carcass compositon in five genotypes of swine. J. Anim. Sci. 70:17191729
  14. Henckel, P., Karlsson, A. H., Jensen, M. T., Oksbjerg, N. and Petersen, J. S. 2002. Metabolic condition in porcine longissimus muscle immediately pre-slaughter and its influence on per-and post mortem energy metabolism. Meat Sci. 62:145-155 https://doi.org/10.1016/S0309-1740(01)00239-X
  15. Hodgson, R. R., Davis, G. W., Smith, G. C., Savell, J. W. and Cross, H. R. 1991. Relationship between pork loin palatability traits and physical characteristics of cooked chops. J. Anim. Sci. 69:4858-4865 https://doi.org/10.2527/1991.69124858x
  16. Honikel, K. O. 1987. How to measure the water-holding capacity of meat? Recommendation of standardized methods. In P. V. Tarrant, G. Eikelenboom, and G. Monin(Eds.), Evaluation and control of meat quality in pigs(pp. 129-142). Dordrecht, The Netherlands: Martinus Nijihof
  17. Iversen, P., Henckel, P., Larsen, L. M., Monllao, S. and Moller, A. J. 1995. Tenderisation of pork as affected by degree of cold-induced shortening. Meat Sci. 40:171-181 https://doi.org/10.1016/0309-1740(94)00045-9
  18. Jeremiah, L. E., Gibson, J. P., Gibson, L. L., Ball, R. O., Aker, C. and Fortin, A. 1999. The influence of breed, gender, and PSS(Halothane) genotype on meat quality, cooking loss, and palatability of pork. Food Research International. 32:59-67 https://doi.org/10.1016/S0963-9969(99)00077-0
  19. Kim, I. S., Min, J. S. and Lee, M. 1998. Comparison of TBA, VBN, fatty acids composition, and sensory characteristics of the imported and domestic frozen pork bellies. Korean J. Anim. Sci. 40(5):507-516
  20. Larick, D. K., Turner, B. E., Schoenherr, W. T., Coffey, M. T. and Pilking, D. H. 1992. Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet. J. Anim. Sci. 70:1397 https://doi.org/10.2527/1992.7051397x
  21. Matsuoka, A., Yamano, Y., Furukawa, N., Ikeda, S. and Yamanaka, Y. 1991. Studies on meat quality of pigs crossbred with wild boars 5. Effects of sex on growth, carcass traits and physico-chemical properties of meat. Japanese Journal of Swine Science. 28(1):6-12 https://doi.org/10.5938/youton.28.6
  22. Nicastro, F. 1999. Amino acid composition of longissimus thoracis from pigs of two genetic lines. 45th ICoMST, p. 414
  23. Nikitenko, R. I., Mukhsnov, F. E., Podskrebkin, N. V., Silich, S. V. and Zagorel'skii, V. N. 1990, The use of young boars for meat. Zootekhniya No.3. pp. 76-77
  24. Rosenvold, K. and Andersen, H. J. 2003. Factors of significance for pork quality-a review. Meat Sci. 64:219-237 https://doi.org/10.1016/S0309-1740(02)00186-9
  25. SAS. 1999. SAS/STAT Software for PC. Release 6.11, SAS Institute, Cary, Nc, U.S.A
  26. Sather, A. P., Jones, S, D. M., Tong, A. K. W. and Murray, A. C. 1991. Halothane genotype by weight interactions on pig meat quality. Can. J. Anim. Sci. 71(3):646-653
  27. Siemens, A. L., Lipsey, R. J., Hedrick, H. B., Wiliams, F. L., Yokcly, S. W. and Siemens, M. G. 1990. Comparison of market hog characteristics of pigs selected by feeder pig frame size or current USDA feeder pig grade standards. J. Anim. Sci. 68:2217 https://doi.org/10.2527/1990.6882217x
  28. Sterling, L. G., Fader, G. M., Gutowski, B. H. and Halbrendt, C. K. 1994. The effect of source and level of dietary fat on the fatty acid composition of muscle and adipose tissue in swine. Proc. Anim. Sci. 10:11
  29. Unruh, J. A., Friesen, K. G., Stuewe, S. R., Dunn, B. L., Nelssen, J. L., Goodband, R. D. and Tokach. M. D. 1996. The influence of genotype, sex, and dietary lysine on pork subprimal cut yields and carcass quality of pigs fed to either 104 or 127 kilograms. J. Anim. Sci. 74:1274-1283
  30. Warner, R. D., Kauffman, R. G. and Russell, R. L. 1993, Quality attributes of major porcine muscles:A comparison with longissimus lumborum. Meat Sci. 33:359-372. https://doi.org/10.1016/0309-1740(93)90007-5
  31. Warriss, P. D. 1979. The extraction of haem pigments from fresh meat. J. Food Technol. 14:75-80 https://doi.org/10.1111/j.1365-2621.1979.tb00849.x
  32. Zhu, L. G. and Brewer, M. S. 1998. Discoloration of fresh pork as related to muscle and display conditions. J. Food Sci. 63(5):763-767 https://doi.org/10.1111/j.1365-2621.1998.tb17895.x
  33. 김숙희. 이무하. 1986. 소비자의 신선육 구매 실태조사. 한국축산학회지. 28(2):105
  34. 농림부. 2004. 농림자료실
  35. 이성대. 2002. 가고시마 黑豚의 출하일령이 屠體와 肉質에 미치는 影響 . 진주산업대학교 축산대학원 동물자원학과 석사학위논문
  36. 진상근, 김철욱, 송영민, 여정수, 김재우, 김영보, 조광근, 이정일, 강근호, 이석태. 2001. 랜드레이스와 재래돼지육의 이화학적 특성. 한국축산식품학회지. 21:142-148

Cited by

  1. Proximate Composition and Physico-chemical Characteristics of Berkshire Pork by Gender vol.27, pp.2, 2007, https://doi.org/10.5851/kosfa.2007.27.2.137