버크셔 계통조성돈의 육질 특성비교

Objective of this study was to develop a Korean Berkshire line produced using organized management techniques. A total of 448 pigs divided into five line groups were slaughtered and analyzed for their meat quality. pH45 values were significantly higher in lines 1~4 (pH 6.08). However, pH24 values were lower in line 1 (pH 5.69) and line 3 (pH 5.65) (p0.05). Therefore, line 5 was selected as the growth type, whereas line 4 was selected as the Korean Berkshire line that produced pork significantly higher in pH and significantly lower in meat color (lightness), drip loss, and WBS.