버크셔의 출하체중과 성별에 따른 도체 및 돈육의 물리적 특성 비교

In a trial involving 72 pigs, the effects of market weight and gender on the carcass and pork quality characteristics were investigated. A total of 72 pigs were divided into 3 groups(95~104, 105~110 or 111~120 kg), market weight was assigned to 2 gender group (gilt or boar). The carcass characteristics (carcass weight, backfat thickness or grades) were determined on those carcass, longissimus muscle was removed from each left side at 5th to 13th rib and meat qualities were evaluated. The carcass weight and backfat thickness of pigs slaughtered at 111~120 kg were increases than the other weights. The carcass grade of pigs slaughtered at 105~110 kg had higher then at pigs slaughtered 94~104 kg. Compared with boars, gilts carcass had higher in carcass weight and backfat fat. The pH_u, drip loss and cooking loss tended to similar for market weight and gender, meat of boars had higher shear force values than gilts (p