Comparison of Live Performance and Meat Quality Parameter of Cross Bred (Korean Native Black Pig and Landrace) Pigs with Different Coat Colors

• Main Authors: S. J. Hur, T. C. Jeong, G. D. Kim, J. Y. Jeong, I. C. Cho, H. T. Lim, B. W. Kim, S. T. Joo
• Format: Article
• Language: English
• Published: Asian-Australasian Association of Animal Production Societies 2013-07-01
• Series: Asian-Australasian Journal of Animal Sciences
• Subjects: Carcass Weight; Muscle Fiber Characteristics; Crossbred Pig; Pork Quality
• Online Access: http://www.ajas.info/upload/pdf/ajas-26-7-1047-19.pdf
• ISSN: 1011-2367; 1976-5517

Five hundred and forty crossbred (Korean native black pig×Landrace) F2 were selected at a commercial pig farm and then divided into six different coat color groups: (A: Black, B: White, C: Red, D: White spot in black, E: Black spot in white, F: Black spot in red). Birth weight, 21st d weight, 140th d weight and carcass weight varied among the different coat color groups. D group (white spot in black coat) showed a significantly higher body weight at each weigh (birth weight, 140th d weight and carcass weight) than did the other groups, whereas the C group (red coat color) showed a significantly lower body weight at finishing stage (140th d weight and carcass weight) compared to other groups. Meat quality characteristics, shear force, cooking loss and meat color were not significantly different among the different coat color groups, whereas drip loss was significantly higher in F than in other groups. Most blood characteristics were not significantly different among the different groups, except for the red blood cells.