The Effects of Pig Breeds on Proximate, Physicochemical, Cholesterol, Amino Acid, Fatty Acid and Sensory Properties of Loins

Authors :: Sang-Keun Jin
Ki-Hwa Chung
K.K. Cho
Young Min Song
In-Cheul Kim
Chulwook Kim
Source :: Journal of Animal Science and Technology. 50:121-132
Publication Year :: 2008
Publisher :: Springer Science and Business Media LLC, 2008.
Abstract: A total of 100 pigs were used to investigate the effects of pig breed on proximate, physicochemical, cholesterol, amino acid, fatty acid and sensory properties of loins. Crossbred pigs were alloted into one of five experimental groups [ × Duroc (LYD), × Berkshire (YBB), British Berkshire (BB), Kagoshima Berkshire (KB), Korean native black pig × Wild boars (KW; Sus coraanus )]. Pigs were slaughtered at 110 kg live weight. Moisture content was significantly (p

Subjects :: chemistry.chemical_classification
Ecology
Cholesterol
Veterinary (miscellaneous)
Marbled meat
Fatty acid
Proximate
Biochemistry, Genetics and Molecular Biology (miscellaneous)
Crossbreed
Breed
Amino acid
chemistry.chemical_compound
Korean Native
Animal science
chemistry
Animal Science and Zoology
Food Science

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