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Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition

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Title: Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition
Authors: Van-Ba Hoa, Dong-Heon Song, Ye-Jin Min, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, Sung-Sil Moon, Soo-Hyun Cho
Source: Animal Bioscience, Vol 36, Iss 6, Pp 943-952 (2023)
Publisher Information: Asian-Australasian Association of Animal Production Societies, 2023.
Publication Year: 2023
Collection: LCC:Zoology
Subject Terms: meat yield, quality, sensory property, woori heukdon, Zoology, QL1-991
More Details: Objective For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Methods The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Results Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p
Document Type: article
File Description: electronic resource
Language: English
ISSN: 2765-0189
2765-0235
Relation: http://www.animbiosci.org/upload/pdf/ab-22-0304.pdf; https://doaj.org/toc/2765-0189; https://doaj.org/toc/2765-0235
DOI: 10.5713/ab.22.0304
Access URL: https://doaj.org/article/52c36b5f04564f6788ee850325e6c2f3
Accession Number: edsdoj.52c36b5f04564f6788ee850325e6c2f3
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  Data: Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition
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  Data: <searchLink fieldCode="AR" term="%22Van-Ba+Hoa%22">Van-Ba Hoa</searchLink><br /><searchLink fieldCode="AR" term="%22Dong-Heon+Song%22">Dong-Heon Song</searchLink><br /><searchLink fieldCode="AR" term="%22Ye-Jin+Min%22">Ye-Jin Min</searchLink><br /><searchLink fieldCode="AR" term="%22Kuk-Hwan+Seol%22">Kuk-Hwan Seol</searchLink><br /><searchLink fieldCode="AR" term="%22Sun-Moon+Kang%22">Sun-Moon Kang</searchLink><br /><searchLink fieldCode="AR" term="%22Hyun-Wook+Kim%22">Hyun-Wook Kim</searchLink><br /><searchLink fieldCode="AR" term="%22Sung-Sil+Moon%22">Sung-Sil Moon</searchLink><br /><searchLink fieldCode="AR" term="%22Soo-Hyun+Cho%22">Soo-Hyun Cho</searchLink>
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  Data: Animal Bioscience, Vol 36, Iss 6, Pp 943-952 (2023)
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  Data: Asian-Australasian Association of Animal Production Societies, 2023.
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  Data: 2023
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  Data: LCC:Zoology
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  Data: <searchLink fieldCode="DE" term="%22meat+yield%22">meat yield</searchLink><br /><searchLink fieldCode="DE" term="%22quality%22">quality</searchLink><br /><searchLink fieldCode="DE" term="%22sensory+property%22">sensory property</searchLink><br /><searchLink fieldCode="DE" term="%22woori+heukdon%22">woori heukdon</searchLink><br /><searchLink fieldCode="DE" term="%22Zoology%22">Zoology</searchLink><br /><searchLink fieldCode="DE" term="%22QL1-991%22">QL1-991</searchLink>
– Name: Abstract
  Label: Description
  Group: Ab
  Data: Objective For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Methods The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Results Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p
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  Data: http://www.animbiosci.org/upload/pdf/ab-22-0304.pdf; https://doaj.org/toc/2765-0189; https://doaj.org/toc/2765-0235
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