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

Current study investigated the effect of feeding systems (conventional vs organic rearing) on carcass characteristics, meat quality and fatty acid composition of Musculus longissimus dorsi of Korean native black barrows (KNP). Thirty pigs were reared under a conventional feeding system at indoor area of 1 m2 per head, while another thirty pigs were fed an indoor area with organic saw dusts of 1 m2 and an outdoor area with free ranges of 1 m2 for each pig for organic system. Diet for the organic rearing was also provided according to the guideline for organic pork products. Warner–Bratzler shear force was lower and water holding capacity was higher for pork produced under the organic guidelines. However, pork produced by an organic system did not affect sensory traits compared to pork produced by a conventional one. In addition, longissimus muscle from organically reared pigs had significantly (P < 0.05) higher myoglobin content and consequently higher CIE a⁎-values compared with those for the conventionally-reared pigs (P < 0.05). The organic pork resulted in significantly (P < 0.05) higher polyunsaturated fatty acid (PUFA) and unsaturated fatty acid contents, as well as a higher n-3 PUFA than the conventional one (P < 0.05).