PDF Download
PubReader
Export Citation
Email the Author
Share Facebook
Share Twitter
Cited by 0 Article
Metrics (View:1,049)- A comparison of the physiochemical features of three tertiary hybrid pigs with and without spent coffee ground supplementation
QR Code of this Article:
Related Articles
The impact of overnight lairage on meat quality and storage stability of pork loin
J Anim Sci Technol 2024;66(2):412-424.
Effect of supplementary feeding on the production traits, carcass and meat quality of Jamuna basin lambs
J Anim Sci Technol 2023;65(1):209-224.
Addition of Capsicum oleoresin, Carvacrol, Cinnamaldehyde and their mixtures to the broiler diet II: Effects on meat quality
J Anim Sci Technol 2018;60:9
Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality
J Anim Sci Technol 2023;65(5):1081-1093.
Effects of carcass weight increase on meat quality and sensory properties of pork loin
J Anim Sci Technol 2020;62(5):753-760.
A comparison of the physiochemical features of three tertiary hybrid pigs with and without spent coffee ground supplementation
Abstract
The objective of this experiment was to evaluate the physiochemical characteristics of three tertiary hybrids (crossbreeds) of pigs, with and without coffee supplementation. A total of fifty pigs of different mixed breeds Landrace × Yorkshire × Duroc (LYD), Yorkshire × Berkshire (YB), and Yorkshire × Woori (YW); 113.45 kg ±3.33 kg) at age 190 days old were employed to measure the effect of spent coffee grounds from Gangneung-Si area of South Korea on the meat quality of pigs in the pigsty at the Kangwon National University Teaching and Research Farm using the 2 × 2 factorial arrangements. Our result shows that the fat percentage was higher (P<0.05) in YB and YW. pH was higher (p<0.05) in the YB breed. Meat colour a* was higher (p<0.05) in the YB and YW breeds. Meat colour b* was higher (p<0.05) in YW. Water holding capacity was higher (p<0.05) in the YB and YW breeds. Drip loss 6 was lower (p<0.05) in YB and YW. Cooking loss was higher (p<0.05) in LYD and YW breeds. The fatty acid components such as linolenic (C18:2), myristic (C14:0), and palmitoleic (C16:1) were higher (p<0.05) in the YB. Palmitic (C16:0), stearic (C18:0), and arachidic (C20:0) was higher (p<0.05) in YW. Lignoceric (C24:0) was higher (p<0.05) in LYD and YW. Unsaturated fatty acid (UFA) was higher (p<0.05) in YB and YW, while Polyunsaturated fatty acid (PUFA) was higher (p<0.05) in YB. Monosaturated fatty acid (MUFA) / PUFA was higher (p<0.05) in LYD. Saturated fatty acid (SFA) was higher (p<0.05) in YW. UFA and MUFA were higher (p<0.05) in the YB. MUFA / PUFA were higher (p=0.05) in YB. We concluded from our results that YW and YB had close meat qualities in terms of firmness and flavour compared to LYD as the physiochemical characteristics of meat were improved. SCG supplemented at 0.5% had no detrimental effect on the parameters measured.