지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 211 - 222 (12page)
이용수
초록· 키워드
오류제보하기
The present review was aimed to assess the feasibility of increasing the slaughter weight(SW) of finishing pigs. Growth performance, including ADG, ADFI and gain:feed, does not change significantly with increasing SW between 110 and 135±5kg in lean-genotype pigs, whereas in non-lean pigs, ADG and gain:feed decrease with increasing SW within the similar range of BW. Backfat thickness(BFT) and marbling of the carcass, which are greater in barrows than in gilts, increase with the increase of SW. The SW could be increased by using a low-energy diet and thereby reducing the rate of fat deposition per weight gain. The yield of the belly increases with the increase of SW, which may be economically significant in Korea. However, yields of some other primal cuts do not change so much as to affect the carcass value. The redness and fat content of the muscle increase slightly with the increase of SW whereas moisture content is minimally influenced by SW. Muscular protein content rarely changes, but sometimes increases slightly, with increasing SW. Other physicochemical characteristics, including lightness, pH, drip loss, and cooking loss of the muscle, are barely influenced by SW. Marbling of fresh loin and ham increases with increasing SW. Sensory characteristics of fresh loin, ham, and belly, including color, aroma, off-flavor, drip, and acceptability, are not influenced significantly by SW. The eating quality of cooked pork also has almost no relation to SW. In conclusion, it is thought that the current SW for moderately lean barrows and gilts can be raised up to 125 and 135kg, respectively, with BFT at these weights predicted to be approximately 24 mm near the last rib, without compromising the meat quality.
목차
등록된 정보가 없습니다.
참고문헌 (22)
참고문헌 신청
Bonneau, M / 2010 / Production systems and influence on eating quality of pork / Meat Sci 84 : 293 ~ 300
CIE / 1978 / Recommendations on uniform color spaces-color difference equations, psychometric color terms. Supplement no. 2 to CIE Publication No. 15(E-1.3.1) 1971/(TC-1-3) / Commission
Chang, W. K / 1985 / Studies for improving swine feeding programs. Effects of L-lysine supplementation to grower feed / Annual Research Reports of National Livestock Research Institute,
Chung, C. Y / 1981 / Experiments on swine production. Effects of plane of nutrition and market weight on pork quality / Annual Research Reports of National Livestock Research Institute,
Cisneros, F / 1996 / Influence of slaughter weight on growth and carcasscharacteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two
CIE / 1978 / Recommendations on uniform color spaces-color difference equations, psychometric color terms. Supplement no. 2 to CIE Publication No. 15(E-1.3.1) 1971/(TC-1-3) / Commission
Chang, W. K / 1985 / Studies for improving swine feeding programs. Effects of L-lysine supplementation to grower feed / Annual Research Reports of National Livestock Research Institute,
Chung, C. Y / 1981 / Experiments on swine production. Effects of plane of nutrition and market weight on pork quality / Annual Research Reports of National Livestock Research Institute,
Cisneros, F / 1996 / Influence of slaughter weight on growth and carcasscharacteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two
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