Meat quality comparison of Berkshire, Duroc and crossbred pigs sired by Berkshire and Duroc

K. Suzuki, T. Shibata, H. Kadowaki, H. Abe, T. Toyoshima

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    102 Citations (Scopus)


    The object of this study is to specify features determining meat quality of Berkshire and Duroc and influence of these purebreds on meat quality of crossbred pigs. In total, 37 purebred pigs (Berkshire and Duroc: originating from line breeding in Kagoshima Prefecture and Miyagi Prefecture, respectively) and two crossbreeds (LDB and LDD: produced by crossing Berkshire and Duroc boars to Duroc - Landrace sows) were used. Berkshire accumulated more subcutaneous and abdominal fat and had small loin eye muscle area, but accumulated less intramuscular fat than Duroc. There were no differences in meat colour and tenderness between the two purebreds. But Berkshire was less than Duroc in drip loss. As for fatty acid of inner and outer subcutaneous fat, Berkshire contained significantly higher concentration of saturated fatty acids, but had lower concentration of unsaturated fatty acid than Duroc. As a result, the melting point of inner and outer subcutaneous fat and perirenal fat of Berkshire was significantly higher than that of Duroc. Furthermore, though there was no breed difference in concentration of saturated fatty acids of intramuscular fat, Duroc had more oleic acid (C18:1) than Berkshire. Fatty acid concentrations of inner and outer subcutaneous fat and intramuscular fat as well as melting points of both subcutaneous fat layers and perirenal fat were the same in Berkshire and LDB and in Duroc and LDD. These results suggest that there were remarkable differences between Berkshire and Duroc in fat quality traits; also, both breeds as terminal sires influenced crossbred pigs' fat accumulation and fat quality traits.

    Original languageEnglish
    Pages (from-to)35-42
    Number of pages8
    JournalMeat Science
    Issue number1
    Publication statusPublished - 2003 May 1


    • Berkshire
    • Crossbred pigs
    • Duroc
    • Meat quality

    ASJC Scopus subject areas

    • Food Science


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