• Title, Summary, Keyword: Carcass traits

Search Result 511, Processing Time 0.073 seconds

Effects of Supplemental Medicinal Plants (Artemisia, Acanthopanax and Garlic) on Productive Performance of Sows and on Growth and Carcass Traits in Finishing Pigs (약용식물(Artemisia, Acanthopanax and Garlic)의 급여가 돼지의 생산성에 미치는 영향)

  • Jang, Hae-Dong;Lee, Je-Hyun;Hong, Seong-Min;Jung, Ji-Hong;Kim, In-Ho
    • Journal of Animal Science and Technology
    • /
    • v.52 no.2
    • /
    • pp.103-110
    • /
    • 2010
  • This study was conducted to determine the effect of supplemental medicinal plants (Artemisia, Acanthopanx and Garlic) on productive parameters in pigs. In experiment 1, a total of 90 multiparous sows were used in a 21-d performance study. The diets included: 1) CON (basal diet; Control), 2) BM1 (CON + 0.1% medicinal plants) and 3) BM2 (CON + 0.2% medicinal plants). Backfat thickness from farrowing to weaning was higher (P<0.05) in CON compared with sows fed treatments diets. The piglets weight gain was higher in the medicinal plants treatments (P<0.05). ADFI, nutrient digestibility and survivability were not affected by the experimental treatments. In experiment 2, a total of 60 finishing pigs (Landrace ${\times}$ Yorkshire ${\times}$ Duroc, $65.21\;{\pm}\;0.04\;kg$ average initial body weight) were used in a 56-d performance assay to determine the effects of supplemental medicinal plants (Artemisia, Acanthopanx and Garlic) on growth performance and carcass characteristics in finishing pigs. The dietary treatments included: 1) CON (basal diet ; Control), 2) BM1 (CON + 0.1% medicinal plants) and 3) BM2 (CON + 0.2% medicinal plants). For 4~8 weeks and overall period, ADG was higher (P<0.05) in the pigs fed medicinal plants. CON treatment was higher 24 pH loin and cooking loss than BM1 treatment (P<0.05). Water holding capacity and drip loss after 1day were affected by the dietary treatments (P<0.05). No numerical differences were observed in sensory evaluation, meat color, TBARS and loin area among three treatments. In conclusion, the results obtained from this feeding trial suggest that the medicinal plants mixture supplementation in diets for finishing pigs can improve ADG, water holding capacity, cooking loss and it improved backfat loss in sow and, litter weight gain.

Relationships of the Slaughter Weight to Growth Performance and Meat Quality Traits in Finishing Pigs Fed A Low-energy Diet (저에너지 사료로 비육된 돼지에서 도살체중과 성장성적 및 육질과의 관계)

  • Park, Man-Jong;Jeong, Jin-Yeun;Ha, Duck-Min;Park, Jae-Wan;Sim, Tae-Geon;Yang, Han-Sul;Lee, Chul-Young;Joo, Seon-Tea;Park, Byung-Chul
    • Journal of Animal Science and Technology
    • /
    • v.51 no.2
    • /
    • pp.135-142
    • /
    • 2009
  • The present study was undertaken to investigate the effects of slaughter weight (SW) of finishing pigs fed a low-energy diet on growth efficiency and carcass quality and thereby to assess the optimal SW. (Yorkshire $\times$ Landrace) $\times$ Duroc-crossbred gilts and barrows were fed a diet containing 3,060 kcal DE/kg from 80-kg BW and slaughtered at 110, 125, or 135 kg, after which the belly, the most preferred cut in Korea, as well as the least preferred cuts ham and loin were subjected to physicochemical and sensory analyses. Both ADG and ADFI were greater (P<0.05) in the group slaughtered at 125 or 135 kg than in the 110-kg-SW group, whereas the opposite was true for gain:feed (P<0.01). Backfat thickness (BFT), which increased with increasing SW (P<0.01 and P<0.05), was greater in barrows than in gilts (P<0.01); BFT of barrows at 125 kg (24.6 mm) was comparable to that of gilts at 135 kg (24.2 mm). Physicochemical characteristics of the belly, ham and loin were minimally affected, if not affected, by SW; of note, however, the redness of the ham increased between 110- and 125-kg SW (P<0.05). In sensory evaluation of the belly, the fat:lean balance, which is a most important quality trait in this cut, was best (P<0.05) at 125 kg of SW, but the overall acceptability of this cut was not changed by SW. In the ham and loin, the marbling score increased (P<0.01) between 110- and 125-kg SW, whereas color, aroma, off-flavor, and drip were unaffected by SW. In addition, the acceptability of the loin increased (P<0.05) between 110- and 125-kg SW. In cooked meats, none of color, aroma, off-flavor, juiciness, tenderness, taste, and acceptability was changed by SW, except for an increase (P<0.05) in darkness of loin color between 110- and 125-kg SW. In conclusion, the optimal SW for the present subpopulation on the present low-energy diet lie in between 125 and 135 kg for gilts and at 125 kg for barrows.

The effect of suspension method on meat quality of Hanwoo (현수방법이 한우육질에 미치는 영향)

  • Hwang, I.H.
    • Journal of Animal Science and Technology
    • /
    • v.46 no.3
    • /
    • pp.427-436
    • /
    • 2004
  • The current study was conducted to determine the effect of suspension method on satisfaction level of Korean consumers and objective meat quality traits in Hanwoo longissimus dorsi(LD), triceps brachii(TB) and semimembranosus(SM) muscles. Eighteen Hanwoo steers were slaughtered and alternative sides were hung either by pelvic bone(TS) or Achilles tendon(Al). Sensory characteristics, WB-shear force, sarcomere length, water-holding capacity, saroomere length and cooking loss were determined after a 7-d chiller ageing. Higher carcass quality grade received significantly(p < 0.05) greater eating quality for LD, but the grade did not affect eating quality for both TB and SM. TS did not influence objective and subjective meat quality for TB, but that significantly(P < 0.05) improved eating quality for LD and SM. The most noticeable result was that when SM was tenderstretehed, eating quality was equivalent to that of nonna1ly hung LD. In relationship between objective and subjective meat quality assessments, eating qualty for LD had a significant(P < 0.05) relationship with intramuscular fat content, while that for SM was greatly(P < 0.05) related to saroomere length. The current study indicated that pelvic hanging was an effective way to improve eating quality both LD and SM, and carcass quality grades did not greatly reflect eating quality of SM and TB. The data also implied that instnunental measurements poorly estimated the satisfaction level of Korean conswners.

Methods for Genetic Parameter Estimations of Carcass Weight, Longissimus Muscle Area and Marbling Score in Korean Cattle (한우의 도체중, 배장근단면적 및 근내지방도의 유전모수 추정방법)

  • Lee, D.H.
    • Journal of Animal Science and Technology
    • /
    • v.46 no.4
    • /
    • pp.509-516
    • /
    • 2004
  • This study is to investigate the amount of biased estimates for heritability and genetic correlation according to data structure on marbling scores in Korean cattle. Breeding population with 5 generations were simulated by way of selection for carcass weight, Longissimus muscle area and latent values of marbling scores and random mating. Latent variables of marbling scores were categorized into five by the thresholds of 0, I, 2, and 3 SD(DSI) or seven by the thresholds of -2, -1, 0,1I, 2, and 3 SD(DS2). Variance components and genetic pararneters(Heritabilities and Genetic correlations) were estimated by restricted maximum likelihood on multivariate linear mixed animal models and by Gibbs sampling algorithms on multivariate threshold mixed animal models in DS1 and DS2. Simulation was performed for 10 replicates and averages and empirical standard deviation were calculated. Using REML, heritabilitis of marbling score were under-estimated as 0.315 and 0.462 on DS1 and DS2, respectively, with comparison of the pararneter(0.500). Otherwise, using Gibbs sampling in the multivariate threshold animal models, these estimates did not significantly differ to the parameter. Residual correlations of marbling score to other traits were reduced with comparing the parameters when using REML algorithm with assuming linear and normal distribution. This would be due to loss of information and therefore, reduced variation on marbling score. As concluding, genetic variation of marbling would be well defined if liability concepts were adopted on marbling score and implemented threshold mixed model on genetic parameter estimation in Korean cattle.

Effect of Dietary Supplementation of Dried-Citrus Pulp and Wheat Bran on Growth and Meat Quality in Horses (건조감귤박 및 소맥피를 급여한 말의 성장과 육질에 미치는 영향)

  • Chae, Hyun-Seok;Kim, Nam-Young;Cho, In-Chul;Cho, Sang-Rae;Cho, Won-Mo;Park, Yong-Sang;Oh, Shin-Ae;Jang, Aera;Seong, Pil-Nam;Ko, Moon-Suck
    • Journal of Animal Science and Technology
    • /
    • v.55 no.3
    • /
    • pp.219-227
    • /
    • 2013
  • This study was conducted to elucidate the characteristics of equine meat traits and to evaluate the utilization of dried-citrus pulp abundantly produced in Jeju Island as feed ingredient in the diet of finished meat horses. Treatment groups consisted of wheat bran (A) and the dried-pellet mixture of citrus pulp (20%) and wheat bran (80%) (B). Feeding of agricultural by-products were 2 times in a day at the level of 1.5% of body weights. Water and dried-grass forage was not restricted. The average daily gain was similar in both groups. Feed conversion of treatment B showed lower level than that of A. Carcass rate of B was relatively lower than that of A, but meat yield grade of B was higher than that of A. For meat color traits, $L^*$ of B was lighter than that of A, and $b^*$ of group B was lower than that of group A. From the analysis of physical characteristics of equine meats, shearing force had decreased in the treatment B but the levels of drip loss and water holding cavity had increased in the treatment B compared to A. The level of crude fat is lower in the treatment B than the treatment A. For the mineral contents, the treatment B showed higher levels of Ca, K, Mg, Cu and Mn than that of A. For the fatty acid contents, the treatment B showed increased levels of stearic acid, oleic acid, eicosenoic acid, and arachidonic acid compared to A. Consequently, these results suggested that dried-citrus pulp might be utilized as replacement material for equine forage. Please rewrite the whole abstract and should include all required information. Before resubmission, please check it again from a native colleague in your group.

Effects of Genetic Polymorphisms of ADD1 Gene on Economic Traits in Hanwoo and Jeju Black Cattle-derived Commercial Populations in Jeju-do (제주도 한우와 제주흑우실용화축군 집단에서 ADD1 유전자의 다형성이 경제형질에 미치는 영향)

  • Han, Sang-Hyun;Oh, Hong-Shik;Lee, Jae-Bong;Jwa, Eun-Sook;Kang, Yong-Jun;Kim, Sang-Geum;Yang, Sung-Nyun;Kim, Yoo-Kyung;Cho, In-Cheol;Cho, Won-Mo;Ko, Moon-Suck;Baek, Kwang-Soo
    • Journal of Life Science
    • /
    • v.25 no.1
    • /
    • pp.21-28
    • /
    • 2015
  • Genetic polymorphisms of adipocyte determination and differentiation factor 1 (ADD1) gene were screened in Hanwoo and Jeju Black cattle-derived commercial (JBC-DC) populations. The ADD1 genotypes were determined using the presence/absence of 84-bp fragment at intron 7 region. The association of ADD1 genotypes for economic traits was examined in both populations. In the Hanwoo steers, ADD1 D/- carcasses showed significantly thicker backfat levels than those from WW (p<0.05). However, the thickest level of backfat appeared in WD heterozygotes, whereas thicker backfat did not appear in DD homozygotes in the JBC-DC population (p<0.05), leading to the supposition that synergic effects of alleles W and D increase backfat deposition. On the other hand, there was no association between the ADD1 genotypes and intramuscular fat deposition measured as meat quality index and marbling score. From these results, we concluded that the bovine ADD1 affected the backfat in subcutaneous tissue, rather than intramuscular fat in muscle tissue. In addition, the DD animals showed higher levels of meat color than those from W/- (p<0.05). Interestingly, a highly significant difference was found between the genotypes and carcass weights only in the JBC-DC population, and D/- animals were heavier by more than 38 kg than those from WW (p<0.001). The results of this study reveal faster growth rate and differences in steer productivity according to genotypes of the ADD1 gene. These findings demonstrate that ADD1 genotypes may effectively function as molecular genetic markers for the improvement of Hanwoo and Jeju Black cattle-related crossbreeding systems.

Effects of Deletion of Ca Supplement (limestone) on Growth and Beef Quality in Hanwoo Finishing Steers (한우 비육후기 사료에 칼슘 첨가제(석회석) 제거가 성장 및 육질특성에 미치는 영향)

  • Lee, C.E.;Park, N.K.;Seong, P.N.;Jin, S.H.;Park, B.Y.;Kim, K.I.
    • Journal of Animal Science and Technology
    • /
    • v.45 no.3
    • /
    • pp.455-462
    • /
    • 2003
  • A study was conducted to determine the effects of feeding a diet containing no Ca supplement (limestone) during the late finishing period on growth, marbling and serum 1,25-dihydroxy vitamin $D_3$ level in Korean native cattle. Twenty-four steers (20${\sim}$24 mo of age) were divided into two groups of 12 each: one group assigned to a control diet (concentrates containing 2.5% limestone) and the other to a diet containing no calcium supplement. They were allowed to have free access to diets (concentrates and orchard grass hay) and water during the entire feeding period (223 d). Serum $Ca^{2+}$, Ca and P concentrations were not influenced by diets, but serum 1,25-dihydroxy vitamin $D_3$ concentrations determined 2 or 6 mo after the beginning of feeding the experimental diets were higher (P<0.01) in steers fed the diet without Ca supplement than in those fed the control diet (78.3 vs 51.7 and 80.3 vs 51.1 pg/mL, respectively). Steers fed the diet without Ca supplement tended to have a higher intake of concentrates, but a lower intake of hay, compared to those fed the control diet. Average daily gain was higher (P<0.05) in steers fed the diet without Ca supplement than in those fed the control diet. Feeding the diet without Ca supplement remarkably (P<0.01) increased the marbling score (5.1 vs 2.2) and the muscle (M. longissimus dorsi) fat content (10.2 vs 6.7%) with a concomitant decrease in moisture content (67.6 vs 70.4%), compared to feeding the control diet. Ribeye area was increased (77.2 vs 82.8 $cm^2$) with the diet without Ca supplement, compared to the control diet (P<0.05). Meat color, pH and water-holding capacity in longissimus muscle were not different between the two groups. The Warner-Brazler Shear (WBS) force of the longissimus muscle was slightly (P=0.08) lower in steers fed the diet without Ca supplement than in steers fed the control diet (2.9 vs 3.2 kg/1.27-cm diameter core). Sensory evaluation showed that feeding the diet without Ca supplement slightly (P<0.05) improved tenderness (4.9 vs 4.5) and flavor (4.9 vs 4.6), compared to feeding the control diet, but juiciness was not affected by diets. Results showed that deletion of Ca supplement from finishing diets is beneficial, increasing growth and marbling partly through an increased energy intake and induced 1,25-dihydroxy vitamin $D_3$ synthesis that may increase intracellular $Ca^{2+}$ concentration and in turn fat synthesis.

Effect of Different Seasons on the Performance of Grey Giant Rabbits under Sub-Temperate Himalayan Conditions

  • Bhatt, R.S.;Sharma, S.R.;Singh, Umesh;Kumar, Davendra;Bhasin, V.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.15 no.6
    • /
    • pp.812-820
    • /
    • 2002
  • An experiment was conducted on 190 progeny (winter -74; summer -59; rainy -57) of 12 Grey Giant rabbits (10 female +2 males), to assess the effect of different seasons in a year, on their reproductive, growth and productive performances along with feed efficiency, under sub-temperate Himalayan conditions. The daily meteorological attributes recorded during winter (October to March), summer (April to June) and rainy (July to September) seasons, and analysed were minimum and maximum temperature, relative humidity and rainfall. Various biological parameters recorded were doe weights at mating and kindling, litter size at birth, litter weight at birth, kit mortality, litter size at weaning, litter weight at weaning, weekly body weight up to 98 d and weaner mortality. Individual weight gains, dressing percentages, meat weights, liver weights, raw-pelt weights, processed pelt weights and processed pelt areas at slaughter on d 84 and 98, respectively were also recorded. The feed and fodder compositions and their nutritive values during different seasons were also analysed. Average ambient temperature during winter, summer and rainy seasons were $13.2{\pm}2.8$, $22.4{\pm}3.7$ and $24.8{\pm}2.3^{\circ}C$, respectively. The average relative humidity and total rainfall for winter, summer and rainy seasons were $68.9{\pm}1.5$% and $48{\pm}26.6$mm, $66.3{\pm}4.8$% and $125.6{\pm}56.8$ mm, and $77.3{\pm}1.3$% and $116.3{\pm}90.4$ mm, respectively. The weight of doe at mating and kindling, litter size at birth, litter weight at birth and litter size at weaning were comparatively higher whereas litter weight at weaning was significantly (p<0.05) higher during winter as compared to summer and rainy seasons. The kit mortality was significantly (p<0.05) higher during winter while the weaner mortality was significantly (p<0.05) higher during rainy season. At 84 d, the live weight per doe, slaughter weight, dressing percentage and liver weight were significantly (p<0.05) higher during winter than summer and rainy. Similarly, the gain in weight and meat weight at 84 and 98 d were significantly (p<0.05) higher during winter. The weight of raw pelt and processed pelt were recorded significantly (p<0.05) higher during winter while no difference in the area of processed pelts during different seasons could be observed. No difference in the biological performance could be observed between sexes in any of the seasons. Roughage analysis revealed comparatively higher crude protein percent and lower crude fibre percent during summer and rainy seasons than in winter. The roughage dry matter intake was comparatively higher during summer and rainy seasons vis-a-vis constant amount of concentrate supplied during all the three seasons. The digestibilities of dry matter was significantly (p<0.05) lower, whereas that of crude fiber, acid detergent fibre and cellulose were negative during winter. Interestingly, the feed:gain was exceedingly well during winter than in other seasons and it is concluded that it was the best season for production of rabbits under sub-temperate Himalayan conditions.

Studies on the Standardization of Carcass Quality Scores for Pork Quality Assurance (돈육 품질인증을 위한 도체 육질점수 표준화에 관한 연구)

  • Kim, Doo-Hwan;Seo, Jong-Tae;Kwack, Suk-Chun;Lee, Jeong-Ill
    • Food Science of Animal Resources
    • /
    • v.27 no.4
    • /
    • pp.424-431
    • /
    • 2007
  • This study was conducted to investigate the effect of intramuscular fat scores on pork quality assurance. Pork loins were collected from animals (110-120 kg body weight) slaughtered in a commercial slaughterhouse, assigned an IMF score (1-3) from and stored for 24 hrs at $-3^{\circ}C$. Samples were analyzed for chemical composition, pH, cooking and drip loss, shear force, meat color, and texture characteristics. The moisture, crude protein and crude ash content were not significantly different among the various IMF score groups. The crude fat content of the IMF score 3 group was significantly higher than the IMF score 1 and 2 groups (p<0.05). The pH values of the IMF score 2 and 3 groups was significantly higher than the IMF score 1 group (p<0.05). There was a no significant difference in shear force value and cooking loss among the IMF score groups. The purge loss content of the IMF 3 group was significantly lower than that of the IMF score 1 group (p<0.05). The increase in IMF score resulted in lower hardness, gumminess, and brittleness values. The hardness and gumminess of the IMF score 3 group were significantly lower than those of the IMF 1 score group. The adhesiveness, cohesiveness, and springiness were not significantly different among the IMF score groups. With regard to meat color traits, lightness ($CIE\;L^*$) was not significantly different among the IMF score groups. The $a^*\;and\;b^*$ values correlated positively with the IMF score. In general, the results of this study show that the CIE color values and drip loss had a positive correlation, while only redness was positively correlated with shear force and hardness. pH was negatively correlated with CIE color values and drip loss, while positively correlated with moisture content.

Comparison of Chemical Composition, Physico-chemical Properties and Fatty Acid Composition of Horse Meat by Different Grade and Cuts (말고기의 육질 등급에 따른 부위별 일반성분, 이화학적 특성 및 지방산 성분 비교)

  • Cheong, Jin-Hyung;Sun, Chang-Wan;Hwang, Do-Yon;Kwon, Ki-Mun;Lee, Jae-Cheong;Kim, Hyo-Sun;Kim, Young-Jun;Lee, Sang-Kun;Ryu, Youn-Chul
    • Journal of Animal Science and Technology
    • /
    • v.55 no.3
    • /
    • pp.211-217
    • /
    • 2013
  • The objective of this study was to investigate the physical and chemical composition, fatty acid profile and sensory property of horse meat according to meat quality grade (1 and 2) and cuts (loin, chuck roll and top round). The lipid content of loin was significantly higher (p<0.05) in grade 1 (4.65%) compared with grade 2 (2.31%), whereas moisture content was lower (p<0.05) in grade 1 than in grade 2. The pH value was significantly lower (p<0.05) in loin than in other cuts regardless of meat quality grade. Shear force value of loin was significantly different (p<0.05) between grades 1 (5.87 $kg/cm^2$) and 2 (10.86 $kg/cm^2$). Water-holding capacity values of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Meat color values ($L^*$, $a^*$ and $b^*$) of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Palmitoleic acid of loin in grade 1 (11.39%) was higher (p<0.05) than that in grade 2 (5.36%). Stearic acid of loin in grade 1(3.58%) was lower (p<0.05) than that in grade 2 (7.02%). Overall palatability of loin, chuck roll and top round did not differ (p>0.05) between grades 1 and 2. Therefore, meat quality grade had mainly affected lipid and moisture contents, shear force, palmitoleic acid and stearic acid of horse loin; and horse loin of grade 2 had lower pH and higher $L^*$, $a^*$ and $b^*$ than the other cuts.