Your browser does not support the NLM PubReader view.

Go to this page to see a list of supporting browsers.
Journal of Animal Science and Technology
Korean Society of Animal Science and Technology

J Anim Sci Technol

pISSN: 2055-0391, eISSN: 2672-0191

DOI: https://doi.org/10.5187/jast.2023.e106

Article

A comparison of the physiochemical features of three tertiary hybrid pigs with and without spent coffee ground supplementation

Habeeb Tajudeen1, SangHun Ha1, JunYoung Mun1, JinSoo Kim1,*
1Department of Animal Industry Convergence, Kangwon National University, Chuncheon 24341, Korea.
2Department of Animal Industry Convergence, Kangwon National University, Chuncheon 24341, Korea.
3Department of Animal Industry Convergence, Kangwon National University, Chuncheon 24341, Korea.
4Department of Animal Industry Convergence, Kangwon National University, Chuncheon 24341, Korea.
*Corresponding Author: JinSoo Kim, Department of Animal Industry Convergence, Kangwon National University, Chuncheon 24341, Korea, Republic of. E-mail: Kjs896@Kangwon.ac.kr.

© Copyright 2023 Korean Society of Animal Science and Technology. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 22, 2023; Revised: Sep 27, 2023; Accepted: Oct 04, 2023

Published Online: Oct 04, 2023

Abstract

The objective of this experiment was to evaluate the physiochemical characteristics of three tertiary hybrids (crossbreeds) of pigs, with and without coffee supplementation. A total of fifty pigs of different mixed breeds Landrace × Yorkshire × Duroc (LYD), Yorkshire × Berkshire (YB), and Yorkshire × Woori (YW); 113.45 kg ±3.33 kg) at age 190 days old were employed to measure the effect of spent coffee grounds from Gangneung-Si area of South Korea on the meat quality of pigs in the pigsty at the Kangwon National University Teaching and Research Farm using the 2 × 2 factorial arrangements. Our result shows that the fat percentage was higher (P<0.05) in YB and YW. pH was higher (p<0.05) in the YB breed. Meat colour a* was higher (p<0.05) in the YB and YW breeds. Meat colour b* was higher (p<0.05) in YW. Water holding capacity was higher (p<0.05) in the YB and YW breeds. Drip loss 6 was lower (p<0.05) in YB and YW. Cooking loss was higher (p<0.05) in LYD and YW breeds. The fatty acid components such as linolenic (C18:2), myristic (C14:0), and palmitoleic (C16:1) were higher (p<0.05) in the YB. Palmitic (C16:0), stearic (C18:0), and arachidic (C20:0) was higher (p<0.05) in YW. Lignoceric (C24:0) was higher (p<0.05) in LYD and YW. Unsaturated fatty acid (UFA) was higher (p<0.05) in YB and YW, while Polyunsaturated fatty acid (PUFA) was higher (p<0.05) in YB. Monosaturated fatty acid (MUFA) / PUFA was higher (p<0.05) in LYD. Saturated fatty acid (SFA) was higher (p<0.05) in YW. UFA and MUFA were higher (p<0.05) in the YB. MUFA / PUFA were higher (p=0.05) in YB. We concluded from our results that YW and YB had close meat qualities in terms of firmness and flavour compared to LYD as the physiochemical characteristics of meat were improved. SCG supplemented at 0.5% had no detrimental effect on the parameters measured.

Keywords: Korean Woori pig; coffee waste; water holding capacity; meat quality; fat firmness; cooking loss