Article

Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality

Jin-Kyu Seo1, Jeong-Uk Eom1, Han-Sul Yang1,2,*
Author Information & Copyright
1Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea.
2Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea.
*Corresponding Author: Han-Sul Yang, Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea, Republic of. Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea, Republic of. E-mail: hsyang@gnu.ac.kr.

© Copyright 2023 Korean Society of Animal Science and Technology. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

This study aimed to compare meat quality traits between Berkshire and crossbreed (Landrace×Yorkshire×Duroc), and to investigate the relationship between meat quality traits and fatty acid composition. 20 Berkshire and 20 crossbreed pigs were used to compare pork loin quality and to determine the relationship between measured variables. 23 variables were measured including proximate composition, pH, drip loss and cooking loss, Warner–Bratzler shear force, and fatty acid composition. Berkshire had higher moisture content, pH, water-holding capacity, saturated fatty acids, and redness than the crossbreed pig (<italic>p</italic>&lt;0.05). The fat content and polyunsaturated fatty acid were low (<italic>p</italic>&lt;0.05) in Berkshire. Correlation analysis showed a negatively correlation between moisture and fat content, and a positively correlation between saturated fatty acid and fat content. Moreover, saturated fatty acid and polyunsaturated fatty acid were negatively correlated. As a result of factor analysis and partial least square regression, saturated fatty acid and polyunsaturated fatty acid were estimated to be the main factors affecting quality characteristics of pork. Pig breed is associated with differences in meat quality, and fatty acid composition can have an effect on meat quality parameters.

Keywords: Berkshire; LYD; Pig breed; Pork quality; Fatty acid composition; Relationship