Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

• Published in: Korean journal for food science of animal resources Vol. 36; no. 5; pp. 689 - 696
• Main Authors: Choi, Yeong-Seok, Lee, Jin-Kyu, Jung, Ji-Taek, Jung, Young-Chul, Jung, Jong-Hyun, Jung, Myung-Ok, Choi, Yang-Il, Jin, Sang-Keun, Choi, Jung-Seok
• Format: Journal Article
• Language: Korean
• Published: 2016
• Subjects: purebred pigs; meat quality; fatty acid composition; crossbred pigs

This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimu...