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논문검색

제주재래돼지와 Landrace 교잡돈의 도체 및 부분육 생산특성

원문정보

Carcass Traits and Retail Cuts Characteristics of Crossbred (Jeju native pig × Landrace) Pigs

서수영, 박경미, 조수현, 강근호, Van Ba Hoa, 강선문, 박범영, 조인철, 성필남

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초록

영어

The aim of this study was to develop the production of crossbred pigs suitable to the Korean consumers’demand. Crossbred (Jeju native pig × Landrace) pigs (n=175) at the age of 200 days, approximately classified into three slaughter weight groups (59~95 kg, 96~110 kg and 111~148 kg) were used to investigate the carcass traits and retail cuts characteristics. We have chosen longissimus dorsi, triceps brachii, biceps femoris, semimembranosus muscles, shoulder butt, thoracic vertebra (5-11th) and last thoracic vertebra for investigations of aforementioned parameters. The results showed that the 111~148 kg group had larger loin area, higher scores for meat color, quality and carcass grade than the other remaining groups (p<0.05). Weights of shoulder butt, rib, picnic shoulder, loin, belly, tenderloin, ham retail cuts, lean meat, fat and bone increased with increasing carcass weight (p<0.05). Ratios of shoulder butt, picnic shoulder, tenderloin, ham, lean meat, skin and bone in the 59~95 kg group were higher than that of the other groups (p<0.05). Ratios of belly in the 96~110 kg group were higher than that in the 59~95 kg group (p<0.05) but similar to the ratios of the 111~148 kg group. Total length, longest length and shortest length of belly increased with increasing carcass weight (p<0.05). Additionally, the longest width and shortest width of belly in 59~95 kg group were lower (p<0.05) than that in the other remaining groups. Length of shoulder butt increased with increasing carcass weight (p<0.05) whereas, the width of shoulder butt showed no differences between the groups. Weights of triceps brachii of picnic shoulder, biceps femoris and semimembranosus muscles of ham increased with increasing carcass weight (p<0.05). Overall, the crossbred pigs of 111~148 kg group possessed better quality and carcass grade however, the yield of belly in 96~110 kg group was higher than the other groups. Based on the consumption preference of Korean consumers therefore, the slaughter weight of crossbred pigs at ≥96 kg could produce higher economic benefit.

목차

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 재료 및 방법
  1. 실험동물 및 시료처리
  2. 도체특성 및 수율조사
  3. 부분육 품질조사
  4. 통계처리
 Ⅲ. 결과 및 고찰
  1. 도체특성
  2. 부분육 품질특성
 Ⅳ. 요약
 사사
 Ⅴ. REFERENCES

저자정보

  • 서수영 Su-Young Seo. 농촌진흥청 국립축산과학원
  • 박경미 Kyoung-Mi Park. 농촌진흥청 국립축산과학원
  • 조수현 Soo-Hyun Cho. 농촌진흥청 국립축산과학원
  • 강근호 Geun-Ho Kang. 농촌진흥청 국립축산과학원
  • Van Ba Hoa 농촌진흥청 국립축산과학원
  • 강선문 Sun Moon Kang. 농촌진흥청 국립축산과학원
  • 박범영 Beom-Young Park. 농촌진흥청 국립축산과학원
  • 조인철 In-Cheol Cho. 농촌진흥청 국립축산과학원
  • 성필남 Sun Moon Kang. 농촌진흥청 국립축산과학원

참고문헌

자료제공 : 네이버학술정보

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