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  • Correction
  • Open Access

Correction to: Physicochemical properties of M. longissimus dorsi of Korean native pigs

Journal of Animal Science and Technology201860:17

https://doi.org/10.1186/s40781-018-0174-8

  • Received: 4 April 2018
  • Accepted: 4 May 2018
  • Published:

The original article was published in Journal of Animal Science and Technology 2018 60:6

Correction

Upon publication of this article [1], it was noticed that during typesetting, the words ‘Breeds’ and ‘Items’ were accidentally placed next to each other in Tables 1, 2, 3 and 4 whereas they should be discrete. Please see below the correct Tables.
Table 1

Proximate components of M. longissimus dorsi muscles in LYD and KNP breeds

Items

Breeds

Overall mean

t-values

LYD

KNP

Moisture (%)

73.67 ± 0.69

74.06 ± 0.18

73.87 ± 0.54

2.12*

Crude fat (%)

2.03 ± 0.67

1.97 ± 0.48

2.00 ± 0.57

0.29NS

Crude protein (%)

22.13 ± 0.30

21.45 ± 0.60

21.79 ± 0.58

3.91***

Crude ash (%)

0.72 ± 0.01

0.66 ± 0.02

0.69 ± 0.03

10.58***

All values are the mean ± standard deviation

* p < 0.05, *** p < 0.001, NSNon-significant

Table 2

Physicochemical characteristics of M. longissimus dorsi muscles in LYD and KNP breeds

Items

Breeds

Overall mean

t-values

LYD

KNP

Cooking loss (%)

34.46 ± 1.68

35.64 ± 1.30

35.05 ± 1.60

2.16*

pH

5.56 ± 0.10

5.57 ± 0.04

5.57 ± 0.07

0.44NS

CIE L* (lightness)

53.52 ± 2.47

51.38 ± 2.27

52.45 ± 2.57

-2.47*

a* (redness)

6.43 ± 1.30

10.40 ± 2.27

8.41 ± 2.72

5.88***

b* (yellowness)

3.27 ± 0.97

4.76 ± 1.31

4.01 ± 1.36

3.54***

All values are the mean ± standard deviation

* p < 0.05, *** p < 0.001, NSNon-significant

Table 3

Fatty acid composition of M. longissimus dorsi muscles in LYD and KNP breeds

Items

Breeds

Overall mean

t-values

LYD

KNP

Myristic

1.64 ± 0.13

1.35 ± 0.34

1.50 ± 0.19

6.40***

Palmitic

25.30 ± 0.76

24.47 ± 0.69

24.88 ± 0.83

3.14**

Palmitoleic

3.10 ± 0.20

3.08 ± 0.28

3.09 ± 0.24

0.23NS

Stearic

14.46 ± 1.57

13.29 ± 1.21

13.88 ± 1.50

2.27**

Oleic

46.24 ± 2.09

43.87 ± 2.59

45.05 ± 2.60

2.75*

Vaccenic

0.26 ± 0.01

0.14 ± 0.14

0.20 ± 0.64

30.16***

Linoleic

7.23 ± 0.66

11.77 ± 1.11

9.50 ± 2.48

13.63***

g-Linoleic

0.06 ± 0.11

0.05 ± 0.06

0.06 ± 0.09

2.46*

Linolenic

0.40 ± 0.32

0.42 ± 0.04

0.41 ± 0.04

2.24*

Eicosenoic

0.97 ± 0.07

1.13 ± 0.06

1.05 ± 0.11

6.99***

Arachidonic

0.35 ± 0.10

0.41 ± 0.04

0.38 ± 0.08

2.38*

SFAa

41.40 ± 2.39

39.11 ± 1.88

40.25 ± 2.41

2.91**

USFAb

58.60 ± 2.39

60.89 ± 1.88

59.75 ± 2.41

2.91**

MUFAc

50.57 ± 2.28

48.22 ± 2.75

49.40 ± 2.76

2.54*

PUFAd

8.04 ± 0.72

12.66 ± 1.13

10.35 ± 2.53

13.39***

MUFA/SFA

1.23 ± 0.12

1.24 ± 0.13

1.23 ± 0.12

0.24NS

PUFA/SFA

0.20 ± 0.02

0.32 ± 0.02

0.26 ± 0.07

14.99***

All values are the mean ± standard deviation

aSFA: Saturated fatty acid, bUSFA: Unsaturated fatty acid, cMUFA: Monounsaturated fatty acid, dPUFA: Polyunsaturated fatty acid

* p < 0.05, ** p < 0.01,*** p < 0.001, NSNon-significant

Table 4

Sensory evaluation of M. longissimus dorsi muscles in LYD and KNP breeds

Items

Breeds

Overall mean

t-values

LYD

KNP

Visual color

8.25 ± 0.40

8.56 ± 0.56

8.41 ± 0.48

-1.55NS

Flavor

7.88 ± 0.86

8.79 ± 0.62

8.34 ± 0.74

-3.00**

Tenderness

9.08 ± 0.29

8.42 ± 0.73

8.75 ± 0.51

-2.92**

Juiciness

8.98 ± 0.59

7.90 ± 0.64

8.44 ± 0.62

-4.26***

Off-flavor

8.67 ± 0.50

8.79 ± 0.39

8.73 ± 0.45

-0.52NS

Overall acceptability

8.13 ± 0.68

9.29 ± 0.33

8.71 ± 0.51

-5.34***

Means and standard deviations were denoted by Likert′s scale (10 = very excellent, 1 = very poor)

** p < 0.01, *** p < 0.001, NSNon-significant (p > 0.05)

The changes to these tables have been actualised by means of this Correction article.

Notes

Declarations

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

Authors’ Affiliations

(1)
Department of Animal Resources Science, Kongju National University, Yesan, Chungnam, 32439, South Korea

Reference

  1. Kim GW, Kim HY. Physicochemical properties of M. longissimus dorsi of Korean native pigs. J Anim Sci Technol. 2018;60:6. https://doi.org/10.1186/s40781-018-0163-y.View ArticlePubMedPubMed CentralGoogle Scholar

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