• Title, Summary, Keyword: Meat quality

Search Result 1,968, Processing Time 0.058 seconds

Expression Profiles of Triacylglycerol Biosynthesis Genes on Fattening Stages in Hanwoo (한우 비육기간 중 중성지방 생합성 관련 유전자의 발현양상)

  • Kim, Nam-Kuk;Kim, Sung-Kon;Heo, Kang-Nyeong;Yoon, Duhak;Lee, Chang-Soo;Im, Seok-Ki;Park, Eung-Woo
    • Journal of Animal Science and Technology
    • /
    • v.50 no.3
    • /
    • pp.293-300
    • /
    • 2008
  • Muscle fat content including intramuscular fat content(IMF) is the most important parameter in meat quality of cattle. Triacylglycerol is the major component of fat and is found in adipocyte and skeletal muscle. In present study, we carried out the determined of triacylglycerol contents and mRNA expression patterns of genes related with triacylglycerol biosynthesis such as ACSS2, GPAT, MGAT and DGAT in Hanwoo longissimus muscle using the real-time PCR. The triacylglycerol contents were continuously increased during the fattening stages. Interestingly, the contents of triacylglycerol were 7.4 fold higher(0.34 vs. 2.51, P<0.01) in 27 months old group than 12 months old group. The mRNA levels of ACSS2, GPAT and DGAT genes were also increased during fattening stages, whereas that of MGAT gene did not show difference among the stages. Thus, these results suggested that increasing of the triacylglycerol contents in longissimus muscle during fattening stages may be related with increased expressions of triacylglycerol biosynthesis genes(ACSS2, GPAT and DGAT). These results will be helpful to understand the mechanism of muscle fat deposition in skeletal muscle.

Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages (미강에서 추출한 식이섬유 첨가가 유화형 소시지의 품질 특성에 미치는 영향)

  • Choi, Yun-Sang;Jeong, Jong-Youn;Choi, Ji-Hun;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Kim, Hyun-Wook;Paik, Hyun-Dong;Kim, Cheon-Jei
    • Food Science of Animal Resources
    • /
    • v.28 no.1
    • /
    • pp.14-20
    • /
    • 2008
  • This study evaluated the effects of dietary fiber extracted from rice bran on the chemical composition, cooking characteristics and sensory properties of emulsion type sausage. Sausages were produced containing 0%, 1%, 2%, 3%, and 4% dietary fiber extracted from rice bran. The negative control had the highest fat, cooking loss, CIE L- and CIE a-values. The sausages containing rice bran had higher moisture, ash, pH, and CIE b-values than the control. Sausages with 3% rice bran had the lowest cooking loss. Sausages with 4% rice bran had the highest hardness and cohesiveness. There was a significant difference among the emulsion sausage samples with respect to sensory properties, with sausages containing 1% and 2% rice bran having a higher overall acceptability than the other sausages.

Discovery of Candidate SNP Related to Meat Quality Using the BcSNPdb and Cattle QTLdb in Hanwoo (한우에서 Cattle QTLdb와 BcSNPdb를 이용한 육질연관 후보 SNP 발굴)

  • Kim, Dae-Hyun;Lee, Yoon-Seok;Oh, Young-Sook;Choi, Chang-Bon;Yeo, Jung-Sou
    • Journal of Animal Science and Technology
    • /
    • v.50 no.6
    • /
    • pp.775-782
    • /
    • 2008
  • This study was aimed to find SNPs related with marbling score in Hanwoo(Korean cattle) using BcSNPdb. This study was searched QTL region related with marbling score and extracted 3,605 SNPs by applying BcSNPdb. Among these SNPs, 347 nonsynonymous SNP were selected and 160 SNPs were verified by PCR and finally proven with application to experimental data of the national progeny test. BTS_003888, BTS_012665 and BTS_009454 candidate SNPs were revealed significantly associated with marbling score(P<0.05), and BTS_025951 candidate SNPs was significantly associated with backfat thickness(P<0.05). From the result, SNPs from BTS_003888, BTS_009454, BTS_052584 and BTS_025951 were considered to be useful for the advancement in selective improved model in marbling score and backfat thickness of Hanwoo.

Production of High Quality Pork with Feed Additives of Lacquer Tree Extracts and Development of Meat Processing Technique V. Lymphocyte Distribution and Morphological Change in Small Intestine of Pigs after Fed with Fermented Lacquer Tree Extracts (옻 추출물을 이용한 돈육의 생산과 가공기술의 개발 V. 옻 추출물 급여 후 돼지 림프구의 분포와 소장 점막 내부의 형태 변화)

  • Kim, Sang-Hyun;Seuong, Nak-Ju;Park, Joong-Choon;Choi, Chung-Kuk;Song, Young-Min;Cho, Kyu-Woan;Cha, Hye-Jin;Kim, Yong-Hwan
    • Journal of Veterinary Clinics
    • /
    • v.25 no.4
    • /
    • pp.268-273
    • /
    • 2008
  • For evaluation of immune stimulation effect of lacquer tree extracts, lymphocytes were counted by labeling of FITC-conjugated monoclonal antibody in the pheripheral blood of pigs that fed with a fodder supplemented by lacquer tree extracts. Populations of MHC-II+, CD4+, and CD8+T lymphocytes were increased more than 2% level after 1 week feed supply of the lacquer tree extracts. The increase of those T cells reached at maximum level after 2 weeks in the tested group. B lympyocytes with surface IgM were increased 5% after 1 week feed supply of the lacquer tree extracts, and their numbers reached maximum after 2 weeks in the tested group. For the assessment of cytotoxicity of the lacquer tree extracts, morphological changes were examined on the epithelial cells of small intestine from pigs fed with a fodder supplemented by 0.1 % lacquer tree extracts for 6 weeks (the tested group). Thin-sectioned tissue of small intestine was fixed with glutaraldehyde, then coated with gold particles, and the specimen was examined under scanning electron microscope. The villi on the mucus membrane of jejunum and ileum from the tested pigswere enlarged on the tip and were linked each other.

Preference and Eating Activities of Chinese for Traditional Korean Kimchi (한국 전통 김치에 대한 중국인들의 기호도와 소비행태에 관한 연구)

  • Kim, Eun-Mi;Kim, Young-Jin;Jeong, Mi-Kyoung
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.33 no.10
    • /
    • pp.1641-1645
    • /
    • 2004
  • The purpose of this research is to investigate Chinese's preference and directions for improvement of Kimchi by sensory evaluation, and utilize Kimchi for the China eating habit by survey. Self administered questionnaires were collected 149 Chinese (16~25 yr) residing in Shanghai. About 89.9% of all the participants had eaten Kimchi before the survey. Overall preference about Kimchi was 3.59$\pm$0.62 (5 point: Lickertis scale) and affecting factors for overall preference were taste, appearance, texture, in that order. Chinese answered that tough texture (24.9%), spicy taste (20.5%) and fermented odor (18.1%) were the most important factors in improved quality of Kimchi. They answered that applications of Kimchi with Chinese cuisine are 'side dish with meat cuisine', 'eat with cooked rice, rice-mixed-in-soup, gruel' and 'use ingredients of cook', as similar to Korean's.

Effects of Dietary Factors on Lymphocyte DNA Damage in Smoking Elderly People in Korea (식이 요인이 SCE 빈도수로 본 흡연노인 임파구 DNA손상에 미치는 영향)

  • 강명희;이정희
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.33 no.3
    • /
    • pp.523-532
    • /
    • 2004
  • The spontaneous frequency of genetic damage and the possible relationship of this damage to dietary and nutritional variables were investigated in peripheral blood lymphocytes from 45 elderly people using sister chromatid exchange (SCE). The relationship of dietary and nutritional factors on SCE was assessed by different degrees of smoking status such as smokers (n=14), ex-smokers (n=16) and non-smokers (n=15). Significant relationship of the SCE frequency to nutrient intake of the combined subjects (n=45) was found. When cigarette smoking status was taken into account, there were negative linear relationships between SCE and fat, phosphorus or vitamin A intakes of the non-smokers as well as SCE and the dietary quality scores. There was a positive linear relationship between SCE and food frequency of meat and fish among the smokers. Use of artificial sweetners in ex-smokers of the elderly people produced a significant increase of SCE in comparison with the mean SCE for those not using sweetners. Other dietary parameters, including intake of coffee, green tea and ginseng tea, alcohol consumption, use of processed foods, and administration of vitamin pills did not show any correlation with SCE. These results suggested that dietary fat, phosphorus or vitamin A status are the major determinants of spontaneous DNA damage in lymphocytes of the elderly people.

Effect of Gamma Irradiation on Microbial Growth, Electron Donating Ability, and Lipid Oxidation of Marinated Beef Rib (Galbi) with Different Packaging Methods (포장방법에 따른 양념갈비의 저장 중 총균수, 전자공여능 및 지방산화의 감마선 조사효과)

  • 강호진;조철훈;이나영;김정옥;변명우
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.33 no.5
    • /
    • pp.888-893
    • /
    • 2004
  • The effect of irradiation and packaging methods (vacuum vs aerobic) on microbial growth, electron donating ability, and lipid oxidation in marinated beef rib (Galbi) was investigated. The total aerobic bacteria in Gazlbi reduced significantly with the increase of irradiation dose, and the effect was more significant in the Galbi with vacuum packaging, The pH showed a decreasing trend during storage and this change was more significant in the Galbi with aerobic packaging. Electron donating ability of Galbi was reduced by irradiation in aerobic packaging but no difference was found in vacuum packaging except 7 days. The 2-thiobarbituric acid reactive substances (TBARS) value of Galbi increased by irradiation in aerobic packaging during storage time, but that of vacuum packaging was maintained an initial value. Results indicated that irradiation coupled with vacuum packaging may enhance the microbial safety of Korean traditional meat products, Galbi, with minimum quality changes during storage.

Complete Mitochondrial Genome Sequence and Genetic Diversity of Duroc Breed (돼지 Duroc 품종에서 미토콘드리아 유전체 서열의 특성과 집단의 유전적 다양성)

  • Cho, 1.C.;Han, S.H.;Choi, Y.L.;Ko, M.S.;Lee, J.G;Lee, J.H;Jeon, J .T
    • Journal of Animal Science and Technology
    • /
    • v.46 no.6
    • /
    • pp.937-946
    • /
    • 2004
  • Duroc is widely used to improve the meat quality and productivity. To elucidate the phylogenetic relation and the sequence specificity for the maternal property, the complete sequence of mitochondrial genome was determined and the population diversity of Duroc was investigated in this study. The length of mtDNA tested is 16,584-bp. There are several insertion/deletion mutations in the control region and coding regions for tRNA and rRNA, respectively, but not in peptide-coding regions. Four peptide-coding genes(COⅡ, COⅢ, ND3 and ND4) showed incomplete termination codon sequences such as T--, and two(ND2 and ND4L) did alternative initiation codons(AIC), respectively. Especially, the initiation codon sequences of ND2 gene were polymorphic in this population. Polymorphisms were detected in 11-bp duplication motif within control region as well as ND2 and CYTB. Variation patterns observed from the tests on three mtDNA regions were linked completely and then two haplotypes obtained from combining the data dividing this population. Duroc mtDNA is observed at the European pig cluster in the phylogenetic tree, however, the results from the population analyses supported previous opinions. This study suggests that the breed Duroc was mainly originated from the European pig lineage, and Asian lineage was also used to form the pig breed Duroc as maternal progenitors.

Identification of Single Nucleotide Polymorphism of H-FABP Gene and Its Association with Fatness Traits in Chickens

  • Wang, Yan;Shu, Dingming;Li, Liang;Qu, Hao;Yang, Chunfen;Zhu, Qing
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.20 no.12
    • /
    • pp.1812-1819
    • /
    • 2007
  • Heart fatty acid-binding protein gene (H-FABP) is an important candidate gene for meat quality. One of the objectives of this study was to screen single nucleotide polymorphisms (SNP) of chicken H-FABP gene among 252 individuals that included 4 Chinese domestic chicken breeds (Fengkai Xinghua (T04), Huiyang Huxu (H), Qingyuan Ma (Q), Guangxi Xiayan (S1)), 2 breeds developed by the Institute of Animal Science, Guangdong Academy of Agricultural Sciences (Lingnan Huang (DC), dwarf chicken (E4)) and one introduced broiler (Abor Acre (AA)). Another objective of this study was to analyze the associations between polymorphisms of the H-FABP gene and fat deposition traits in chickens. PCR-SSCP was used to analyze SNPs in H-FABP and 4 SNPs (T260C, G675A, C783T and G2778A) were detected. Associations between polymorphic loci and intramuscular fat (IMF), abdominal fat weight (AFW) and abdominal fat percentage (AFP) were analyzed by ANCOVA method. The results showed that the T260C genotypes were significantly associated with IMF (p = 0.0233) and AFP (p = 0.0001); the G675A genotypes were significantly associated with AFW, AFP (p<0.01) and IMF (p<0.05); at the C783T locus, AFW and AFP differed highly between genotypes. However, the G2778A loci did not show any significant effect on fat deposition traits in this study. In addition, we found that there were some differences between AFP and definite haplotypes through a nonparametric statistical method, so the haplotypes based on the SNPs except G2778A loci were also significantly associated with IMF, AFW (g) (p<0.05) and AFP (%) (p<0.001). Significantly and suggestively dominant effects of H4H4 haplotype were observed for IMF and the H2H3 was dominant for AFW (g) and AFP (%). The results also revealed that H5H7 haplotype had a negative effect on IMF, while the H5H6 had a positive effect on AFW (g) and AFP (%).

Combination Effect of Packaging and Electron Beam Irradiation on Quality Traits of Fermented Sausages During Storage (전자선조사와 포장방법이 발효소시지의 냉장 저장 중 품질 특성에 미치는 영향)

  • Lim, D.G.;Lee, Moo-Ha
    • Journal of Animal Science and Technology
    • /
    • v.49 no.4
    • /
    • pp.539-548
    • /
    • 2007
  • The study was carried out to examine combined effects of packaging and electron-beam irradiation on lipid oxidation and meat color of fermented sausages during storage. Fermented and aged sausages were exposed to electron-beam at 2 kGy. The samples were vacuum or aerobic-packaged with the non-irradiated samples at 4±1℃. Regardless of irradiation, the pH values of vacuum-packaged samples was lower than those of aerobic-packaged ones at 14 day (p<0.05). Total microbes and lactic acid bacteria counts significantly decreased during the storage period (p<0.05). And counts of non-irradiated samples were significantly higher than those of irradiated (2 kGy) samples with aerobic packaging. The TBARS values of 2 kGy-irradiated samples were significantly higher than those of non-irradiated samples. The TBARS values of vacuum packaged samples had lower than those of aerobic-packaged ones (p<0.05). Colors (parameters L*, a* and b* values) tended to decrease as the storage period increased. Redness(a*) and yellowness (b*) of 2 kGy irradiated samples were higher than those of non-irradiated ones (p<0.05). In sensory analysis, irradiated (2 kGy) samples with aerobic packaging had higher off-flavor than non-irradiated ones (p<0.05). Therefore, results indicated that irradiation coupled with vacuum packaging may minimize TBARS values of irradiated sausages during storage.