Fatty acid composition and meat quality traits of organically reared Korean native black pigs.

摘要

Effects of feeding systems (conventional vs organic rearing) were investigated on carcass properties, meat quality and fatty acid composition of longissimus dorsi from Korean native black barrows (KNP; swine). Pigs were reared indoors under a conventional feeding system, indoors on organic sawdust or outdoors under a free range organic system. Each animal was allocated an area of 1 m2. Pork from organically reared swine had lower Warner-Bratzler shear force and higher water holding capacity than conventionally produced meat, but the sensory properties of the 2 types of meat did not differ significantly. Longissimus from organic swine had a significantly higher myoglobin concn. (P < 0.05) than conventional pork, leading to higher CIE a values (P < 0.05). Levels of n-3 PUFA and unsaturated fatty acids were also significantly higher in organic pork. (P < 0.05).