돼지의 웅돈 계열에 따른 도체형질 및 육질 변화에 관한 연구

• 발행기관: 한국축산식품학회
• 저자명: 선두원 서현우 김병우 양한술 주선태 이정규
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제1호, 125~132쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.02.28

영문 초록

In the present study, to determine the effects of terminal sire strains, carcass characteristics, yields of retail cut, and meat quality of 425 pigs were examined. Terminal sires were divided into five strains (D1, D2, B1, B2, and BD) based on the countries of origin and breeds. The strains D1 and D2 showed high grade 1+ appearance ratios and strains B1, B2, and D1 showed high appearance ratios of carcass yield grade A. As for the real retail cut yields of meat, strain D1 showed large real retail cut yields of meat in shoulder, rib, fore leg, loin, belly, tenderloin and hind leg. Moisture contents were significantly higher in strain B1, and protein and fat contents were significantly higher for strain D1 than in the other strains (p

키워드

terminal sire carcass traits real retail cut yield meat quality traits