title: Effects of Duroc Breeding Lines on Carcass Composition and Meat Quality.
abstract: This study was performed to investigate the carcass composition and pork quality of Duroc breeding lines in Korea. A total of 200 Duroc pigs were used, and those were originated from four different great-grandparent (GGP) breeding stock farms (L1: N farm, L2: W farm, L3: S farm, L4: R farm). The carcasses of pigs from these farms were collected, and meat quality traits were evaluated. L1 and L2 had smaller carcass weights and thin backfat, whereas L3 and L4 had heavy carcass weights and thick backfat. L3 and L4 had higher contents of fat and protein than L1 and L2. For the meat quality characteristics, L1, L2, and L4 had higher pH values than L3. In addition, L4 had higher water holding capacity than the other lines. L4 had the highest sensory evaluation scores with regard to both juiciness and flavor. Consequently, the study results indicate that pork quality information from domestic Duroc breeding stock lines could be used to effectively improve pork quality in Korea.
authors.affiliation: Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea; Department of Animal Resources Technology and Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea.
authors.forename: Jung-Seok
authors.initials: JS
authors.lastname: Choi
authors.affiliation: Department of Animal Resources Technology and Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea.
authors.forename: Sang-Keun
authors.initials: SK
authors.lastname: Jin
authors.affiliation: Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea.
authors.forename: Yang-Il
authors.initials: YI
authors.lastname: Choi
authors.affiliation: Department of Food and Nutrition, Chosun University, Gwangju 500-759, Korea.
authors.forename: Jae-Joon
authors.initials: JJ
authors.lastname: Lee
keywords: Duroc; backfat thickness; pH; sensory evaluation; water holding capacity