title: Comparison of Meat Quality and Fatty Acid Composition ofLongissimusMuscles from Purebred Pigs and Three-way Crossbred LYD Pigs.
abstract: This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition oflongissimusmuscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions oflongissimusmuscles were significant (p<0.05) different among pigs. Duroc contained significant (p<0.05) higher fat contents than other pigs, whereas significant (p<0.05) higher moisture contents were observed in Landrace, Yorkshire, and LYD pigs compared to those of Duroc pigs. The values of pH24 hand pH14 dwere the highest in Landrace pigs. Myoglobin contents of LYD pigs were higher (p<0.05) than those of purebred pigs. Regarding meat color, Duroc and Yorkshire pigs had higher redness values than Landrace and LYD pigs, while Landrace pigs had the lowest (p<0.05) color values among all pigs. There was no significant difference in shear force or water holding capacity (WHC). Duroc pigs maintained the lowest drip loss during 14 d of cold storage. In sensory evaluation, the marbling scores of Duroc pigs were higher (p<0.05) than other pigs. Regarding fatty acid compositions, total USFA, poly-, n-3, and n-6 contents were the highest (p<0.05) in LYD pigs, while total SFA contents were the highest (p<0.05) in Duroc pigs. Based on these results, purebred pigs had superior overall meat quality to crossbred pigs.
authors.affiliation: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
authors.forename: Yeong-Seok
authors.initials: YS
authors.lastname: Choi
authors.affiliation: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
authors.forename: Jin-Kyu
authors.initials: JK
authors.lastname: Lee
authors.affiliation: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
authors.forename: Ji-Taek
authors.initials: JT
authors.lastname: Jung
authors.affiliation: Jung P&C Institute, Yongin 16950, Korea.
authors.forename: Young-Chul
authors.initials: YC
authors.lastname: Jung
authors.affiliation: Jung P&C Institute, Yongin 16950, Korea.
authors.forename: Jong-Hyun
authors.initials: JH
authors.lastname: Jung
authors.affiliation: Foundation of Agri. Tech. Commercialization & Transfer, Suwon 16613, Korea.
authors.forename: Myung-Ok
authors.initials: MO
authors.lastname: Jung
authors.affiliation: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
authors.forename: Yang-Il
authors.initials: YI
authors.lastname: Choi
authors.affiliation: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea; Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
authors.forename: Sang-Keun
authors.initials: SK
authors.lastname: Jin
authors.affiliation: Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
authors.forename: Jung-Seok
authors.initials: JS
authors.lastname: Choi
keywords: crossbred pigs; fatty acid composition; meat quality; purebred pigs