Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2016 Oct 31;36(5):689-696.
doi: 10.5851/kosfa.2016.36.5.689.

Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

Yeong-Seok Choi  1 , Jin-Kyu Lee  1 , Ji-Taek Jung  1 , Young-Chul Jung  2 , Jong-Hyun Jung  2 , Myung-Ok Jung  3 , Yang-Il Choi  1 , Sang-Keun Jin  4 , Jung-Seok Choi  5
Affiliations

Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

Yeong-Seok Choi et al. Korean J Food Sci Anim Resour. .

Abstract

This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimus muscles 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 h and pH14 d were 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.

Keywords: crossbred pigs; fatty acid composition; meat quality; purebred pigs.

PubMed Disclaimer

References

    1. Aaslyng M., Kerry J., Ledward D. Meat processing: improving quality. Woodhead Publishing Ltd.; 2002. Quality indicators for raw meat; pp. 157–174.
    1. Alonso V., Campo M. d. M., Español S., Roncalés P., Beltrán J. A. Effect of crossbreeding and gender on meat quality and fatty acid composition in pork. Meat Sci. 2009;81:209–217. doi: 10.1016/j.meatsci.2008.07.021. - DOI - PubMed
    1. Alonso V., Muela E., Gutiérrez B., Calanche J. B., Roncalés P., Beltrán J. A. The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile. Meat Sci. 2015;107:49–56. doi: 10.1016/j.meatsci.2015.04.011. - DOI - PubMed
    1. AOAC. Official methods of analysis MD. Gaithersburg: 2000.
    1. Cameron N. D., Enser M. B. Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and british landrace pigs and its relationship with eating quality. Meat Sci. 1991;29:295–307. doi: 10.1016/0309-1740(91)90009-F. - DOI - PubMed

LinkOut - more resources