title: Meat Quality and Physicochemical Trait Assessments ofBerkshireand Commercial 3-way Crossbred Pigs.
abstract: In this study, we compared qualities and physiochemical traits of meat fromBerkshire(black color) pigs with those of meat from 3-wayLandrace(white color) ×Yorkshire(white color) ×Duroc(red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents oflongissimus dorsimuscles, were compared. Meat fromBerkshirepigs had deeper meat color (redness), higher pH, and lower drip loss and cooking loss than meat fromLYDpigs. Moreover, meat fromBerkshirepigs had higher levels of phosphoserine, aspartic acid, threonine, serine, asparagine, α-aminoadipic acid, valine, methionine, isoleucine, leucine, tyrosine, histidine, tryptophan, and carnosine and lower levels of glutamic acid, glycine, alanine, and ammonia than did meat fromLYDpigs. The fatty acids oleic acid, docosahexaenoic acid (DHA), and monounsaturated fatty acids (MUFA) were present in significantly higher concentrations inBerkshiremuscles than they were inLYDmuscles. Additionally,Berkshiremuscles were significantly enriched with nucleotide components (inosine), minerals (Mg and K), and antioxidant vitamins such as ascorbic acid (C) in comparison withLYDmuscles. In conclusion, our results show that in comparison withLYDmeat,Berkshiremeat has better meat quality traits and is a superior nutritional source of all essential amino acids, monounsaturated fatty acids, vitamin C, and minerals (Mg and K).
authors.affiliation: Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea.
authors.forename: Sivakumar Allur
authors.initials: SA
authors.lastname: Subramaniyan
authors.affiliation: Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea.
authors.forename: Da Rae
authors.initials: DR
authors.lastname: Kang
authors.affiliation: Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea.
authors.forename: Shah Ahmed
authors.initials: SA
authors.lastname: Belal
authors.affiliation: Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea.
authors.forename: Eun-So-Ri
authors.initials: ES
authors.lastname: Cho
authors.affiliation: Jung P&C Institute, Yongin 16950, Korea.
authors.forename: Jong-Hyun
authors.initials: JH
authors.lastname: Jung
authors.affiliation: Jung P&C Institute, Yongin 16950, Korea.
authors.forename: Young-Chul
authors.initials: YC
authors.lastname: Jung
authors.affiliation: Department of Animal Biotechnology, Chungbuk National University, Cheongju 28644, Korea.
authors.forename: Yang-Il
authors.initials: YI
authors.lastname: Choi
authors.affiliation: Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea.
authors.forename: Kwan-Seob
authors.initials: KS
authors.lastname: Shim
keywords: Berkshire; LYD; meat quality; physicochemical traits; pork