• Title/Summary/Keyword: Barrow

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Changes in expression of insulin signaling pathway genes by dietary fat source in growing-finishing pigs

  • Kim, Seung-Chang;Jang, Hong-Chul;Lee, Sung-Dae;Jung, Hyun-Jung;Park, Jun-Cheol;Lee, Seung-Hwan;Kim, Tae-Hun;Choi, Bong-Hwan
    • Journal of Animal Science and Technology
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    • v.56 no.4
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    • pp.12.1-12.7
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    • 2014
  • This study investigated changes in gene expression by dietary fat source, i.e., beef tallow, soybean oil, olive oil, and coconut oil (each 3% in feed), in both male and female growing-finishing pigs. Real-time PCR was conducted on seven genes (insulin receptor; INSR, insulin receptor substrate; IRS, phosphatidylinositol (3,4,5)-triphosphate; PIP3, 3-phosphoinositide-dependent protein kinase-1; PDK1, protein kinase B; Akt, forkhead box protein O1; FOXO1 and cGMP-inhibited 3', 5'-cyclic phosphodiesterase; PDE3) located upstream of the insulin signaling pathway in the longissimus dorsi muscle (LM) of pigs. The INSR, IRS, PIP3, and PDE3 genes showed significantly differential expression in barrow pigs. Expression of the PIP3 and FOXO1 genes was significantly different among the four dietary groups in gilt pigs. In particular, the PIP3 gene showed the opposite expression pattern between barrow and gilt pigs. These results show that dietary fat source affected patterns of gene expression according to animal gender. Further, the results indicate that the type of dietary fat affects insulin signaling-related gene expression in the LM of pigs. These results can be applied to livestock production by promoting the use of discriminatory feed supplies.

Comparison of pork belly characteristics and weights of primal cuts between gilt and barrow of Landrace × Yorkshire × Duroc pigs measured by AutoFomIII

  • Eunyoung Ko;Yunhwan Park;Kwangwook Park;Changhyun Woo;Jaeyoung Kim;Kwansuk Kim;Jungseok Choi
    • Journal of Animal Science and Technology
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    • v.65 no.2
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    • pp.412-426
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    • 2023
  • Currently, pigs breed in Korea are LYD (Landrace × Yorkshire × Duroc) crossbred pigs. Pigs used as fresh meat are gilts and barrows. However, the current supply of pork is not satisfying Korean consumers. In addition, the comparison of carcasses between gilts and barrows only studies carcass weight, backfat thickness, or meat quality, and there are very few studies comparing carcass characteristics. The purpose of this study was to compare characteristics of 7 primal cuts of gilts and barrows as measured by AutoFom III. A total of 350,179 pigs were used, including 176,461 gilts and 173,718 barrows. Characteristics of seven primal cuts were measured using AutoFom III. In the case of carcass weight, there was no significant difference in grade 1+. For all other survey items except for grade 2, gilts showed significantly (p < 0.05) higher values. For all grades except for pork belly, amounts of the remaining six primal cuts were higher in gilts (all p < 0.05,). In addition, the ratio of intermuscular fat in the pork belly of barrows showed a higher value than that in the pork belly of gilts (p < 0.05). The amount of pork belly, which is the most popular among consumers in Korea, not only produced more production than gilts in barrows, but also showed a higher value than gilts in barrows for the ratio of intermuscular fat affecting taste. In summary, gilts produced higher yields than barrows in all parts except pork belly. For the production of only pork belly, barrows showed higher production than gilts.

Surgical Management of Intracranial Aneurysms in the Endovascular Era : Review Article

  • Mason, Alexander M.;Cawley, C. Michael III;Barrow, Daniel L.
    • Journal of Korean Neurosurgical Society
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    • v.45 no.3
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    • pp.133-142
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    • 2009
  • The advent of endovascular therapy for intracranial aneurysms and the rapid advances in that field have supplanted microsurgical treatment for many intracranial aneurysms. Applying current outcome data and other parameters, nuances of selecting the modality of treatment for intracranial aneurysms are reviewed. Patient factors, such a age, co-morbidities, vasospasm and other medical conditions, are addressed. A custom-tailored multimodality treatment paradigm for the management of ruptured and unruptured aneurysms will maximize the favorable results seen in this difficult patient population.

Growth Efficiency, Carcass Quality Characteristics and Profitability of 'High'-Market Weight Pigs ('고체중' 출하돈의 성장효율, 도체 품질 특성 및 수익성)

  • Park, M.J.;Ha, D.M.;Shin, H.W.;Lee, S.H.;Kim, W.K.;Ha, S.H.;Yang, H.S.;Jeong, J.Y.;Joo, S.T.;Lee, C.Y.
    • Journal of Animal Science and Technology
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    • v.49 no.4
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    • pp.459-470
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    • 2007
  • Domestically, finishing pigs are marketed at 110 kg on an average. However, it is thought to be feasible to increase the market weight to 120kg or greater without decreasing the carcass quality, because most domestic pigs for pork production have descended from lean-type lineages. The present study was undertaken to investigate the growth efficiency and profitability of ‘high’-market wt pigs and the physicochemical characteristics and consumers' acceptability of the high-wt carcass. A total of 96 (Yorkshire × Landrace) × Duroc-crossbred gilts and barrows were fed a finisher diet ad laibtum in 16 pens beginning from 90-kg BW, after which the animals were slaughtered at 110kg (control) or ‘high’ market wt (135 and 125kg in gilts & barrows, respectively) and their carcasses were analyzed. Average daily gain and gain:feed did not differ between the two sex or market wt groups, whereas average daily feed intake was greater in the barrow and high market wt groups than in the gilt and 110-kg market wt groups, respectively(P<0.01). Backfat thickness of the high-market wt gilts and barrows corrected for 135 and 125-kg live wt, which were 23.7 and 22.5 mm, respectively, were greater (P<0.01) than their corresponding 110-kg counterparts(19.7 & 21.1 mm). Percentages of the trimmed primal cuts per total trimmed lean (w/w), except for that of loin, differed statistically (P<0.05) between two sex or market wt groups, but their numerical differences were rather small. Crude protein content of the loin was greater in the high vs. 110-kg market group (P<0.01), but crude fat and moisture contents and other physicochemical characteristics including the color of this primal cut were not different between the two sexes or market weights. Aroma, marbling and overall acceptability scores were greater in the high vs. 110-kg market wt group in sensory evaluation for fresh loin (P<0.01); however, overall acceptabilities for cooked loin, belly and ham were not different between the two market wt groups. Marginal profits of the 135- and 125-kg high-market wt gilt and barrow relative to their corresponding 110-kg ones were approximately -35,000 and 3,500 wons per head under the current carcass grading standard and price. However, if it had not been for the upper wt limits for the A- and B-grade carcasses, marginal profits of the high market wt gilt and barrow would have amounted to 22,000 and 11,000 wons per head, respectively. In summary, 120~125-kg market pigs are likely to meet the consumers' preference better than the 110-kg ones and also bring a profit equal to or slightly greater than that of the latter even under the current carcass grading standard. Moreover, if only the upper wt limits of the A- & B-grade carcasses were removed or increased to accommodate the high-wt carcass, the optimum market weights for the gilt and barrow would fall upon their target weights of the present study, i.e. 135 and 125 kg, respectively.

Effect of Feeding Probiotics on Physico-chemical Properties and Sensory Evaluation of Pork (생균제의 급여가 돈육의 이화학적 성상 및 관능에 미치는 영향)

  • Hah, Kyoung-Hee;Lee, Chang-Woo;Jin, Sang-Keun;Kim, Il-Suk;Song, Young-Min;Hur, Sun-Jin;Kim, Hoi-Yun;Lyou, Hyun-Ji;Ha, Ji-Hee
    • Food Science of Animal Resources
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    • v.25 no.3
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    • pp.295-303
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    • 2005
  • A total of 120 pigs were used to investigate the effect of feeding probiotics on physico-chemical properties and sensory evaluation of pork loin. About 50kg pigs were randomly alloted into one of six experimental diet groups (C1:commercial diet feed the gilt; C2:commercial diet feed the barrow; T1:$0.5\%$ YC2000 feed the gilt T2:$0.5\%$ YC2000 feed the barrow; T3:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the gilt; T4:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the barrow). Pigs were slaughtered at approximately 110kg live weight. Crude fat and crude ash were not difference among the treatments. However, water content was higher in T1 and T2 compared to other treatment and the protein level of T3 was higher than those of other treatments. All of dietary probiotic groups showed higher pH compared to control. Especially, pH of T1 and T2 were higher among the dietary probiotic groups. Cholesterol level of dietary probiotic groups were lower compared to control. In meat color, $a^{*}$ was higher in T1 and $b^{*}$ was lower in T2 compared to other treatments. In sensory evaluation of cooked meat, aroma, flavor, tenderness, juiciness and overall palatability were higher in control, whereas T3 and T4 showed higher score in tenderness, juiciness and overall palatability. T3 had higher myristic acid. palmitoleic acid and oleic acid, whereas arachidonic acid was lower in T3. In conclusion, dietary probiotic groups were much better than other treatments in cholesterol, color, tenderness and juiciness. But drip loss of dietary probiotic groups showed higher due to lower pH compared to control.

Effects of Dietary Mugwort Powder on Carcass and Meat Quality Characteristics of Gilt and Barrow in Growing-Finishing Period (인진쑥 급여가 성별에 따른 육성-비육기 돈육의 도체 및 육질특성에 미치는 영향)

  • Kim, Il-Suk;Jin, Sang-Keun;Song, Young-Min;Kim, Chul-Wook;Jo, Kwang-Keun;Chung, Ki-Hwa;Kang, Suk-Nam
    • Journal of Animal Science and Technology
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    • v.50 no.6
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    • pp.839-848
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    • 2008
  • This study was conducted to determine the effect of mugwort powder on carcass characteristics, proximate composition, cholesterol contents, and meat qualities in growing-finishing gilt and barrow(LY×D). Totally 80 pigs (40 gilts and 40 barrows, approximately 50kg each) with 10 pigs per treatment were randomly alloted. The diet group was prepared as 0(C), 0.5(T1), 1.0(T2), and 1.5%(T3) mugwort powder in basal diet, respectively. They were fed experimental diets for 90 days before slaughtered. Carcass weight was increased by dietary mugwort powder(p<0.05), whereas changes in back fat thickness and meat grade were unaffected by dietary supplements. Meat moisture, fat, ash, and cholesterol were not differ significantly in the samples, however, protein in T2 and T3 were significantly higher than the control (p<0.05). Meat pH48, water holding capacity, and cooking loss were not differ significantly in the samples (p>0.05), and shear force of fresh meat and fat were not differ significantly in the samples(p>0.05). Lightness(L*) of meat was increased but that of fat was decreased by dietary mugwort powder, whereas changes in redness(a*) and yellowness(b*) were unaffected by dietary supplements.

Effects of Artificial Culture Medium of Wild Ginseng on the Physico-chemical Characteristics of Pork (돈육의 이화학적 품질 특성에 미치는 산삼 배양액 급여 영향)

  • Jin, Sang-Keun;Kim, Il-Suk;Jung, Hyun-Jung;Kim, Dong-Hoon;Lee, Jae-Ryong
    • Food Science of Animal Resources
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    • v.26 no.3
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    • pp.337-342
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    • 2006
  • A total of 120 pigs (Berkshire) were used to investigate the effect of dietary supplementation with artificial culture medium of wild ginseng (CWG) on the physico-chemical characteristics of pork About $60{\pm}3kg$ pigs were randomly assigned to 4 pens based on sex and diet (C: commercial diet feed or T: commercial diet+1 L CWG per day for 70 days). Pigs were slaughtered at approximately 110 kg live weight, and proximate composition and physico-chemical characteristics were measured in pork loin. The moisture content, hardness and chewiness of pork were higher in gilt fed CWG than in gilt fed the control diet, but the water-holding capacity of pork and $L^*$ values of fat color were lower. The shear force and $a^*$ values of pork were higher in barrow fed CWG than in harrow fed the control diet. The crude fat content, hardness, cohesiveness, chewiness of pork and $a^*\;and\;b^*$ values of fat color were lower in barrow than in gilt, but the pH was higher. These results imply that the proximate composition and physico-chemical characteristics of pork could be affected by dietary supplementation with CWG and the sex of the pig, while the texture properties and at values of pork may be improved with dietary CWG.

Phenotypic Trend and Environmental Factors for Carcass Traits in Commercial Pigs (비육돈의 도체성적 변화 추세와 환경적인 요인 분석)

  • Kim, B.W.;Park, J.W.;Kim, H.Y.;Seo, J.T.;Lee, J.G.
    • Journal of agriculture & life science
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    • v.43 no.1
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    • pp.35-41
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    • 2009
  • This study was conducted to analyze the phenotypic trends and environmental factors affecting the following carcass traits : slaughter weight, backfat thickness and carcass grade, in 1,251,572 commercial pigs for 7 years from 1999 to 2005. The average slaughter weight of female, male and barrow were $82.97{\pm}0.008$ $82.00{\pm}0.090$ and $82.79{\pm}0.008$, respectively. The average backfat thickness of female, male and barrow were $19.27{\pm}0.006$, $15.99{\pm}0.072$ and $22.49{\pm}0.006mm$, respectively. The slaughter weight tended to increase over the slaughter years, for backfat thickness remained, even though a significant drop of backfat thickness on 2002($18.75{\pm}0.027$). The slaughter weight was significantly higher in winter($83.29{\pm}0.032$), while the backfat thickness was significantly lower in summer($19.10{\pm}0.026$). The carcass grade A increased from 2000 to 2003, but decreased slightly after 2003. On the contrary, the carcass grade B decreased from 2000 to 2003, but increased slightly after 2003.

Predictors of Outcome in Management of Paediatric Head Trauma in a Tertiary Healthcare Institution in North-Central Nigeria

  • Gyang Markus Bot; Danaan J. Shilong; Jerry A. Philip; Ezekiel Dido Dung; Andrew H. Shitta; Nanpan Isa Kyesmen;Jeneral D. Alfin; Lena Mary Houlihan; Mark C. Preul; Kenneth N. Ozoilo; Peter O. Binitie
    • Journal of Korean Neurosurgical Society
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    • v.66 no.5
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    • pp.582-590
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    • 2023
  • Objective : Trauma is a leading causes of death and disability in all ages. The aim of this study was to describe the demography and characteristics of paediatric head trauma in our institution and examine the predictors of outcome and incidence of injury related mortality. Methods : We examined our institutional Trauma Registry over a 2 year period. Results : A total of 1100 trauma patients were seen over the study period. Of the 579 patients who had head injury 99 were in the paediatric age group. Of the paediatric head trauma patients 79 had documented Glasgow coma score (GCS), 38 (48.1%), 17 (21.5%) and 24 (30.4%) had mild, moderate and severe head injury respectively. The percentage mortality of head injury in the paediatric age group was 6.06% (6/99). There is an association between mortality and GCS (p=0.008), necessity for intensive care unit (ICU) admission (p=0.0001), associated burns (p=0.0001) and complications such as aspiration pneumonia (p=0.0001). The significant predictors of outcome are aspiration (p=0.004), the need for ICU admission (p=0.0001) and associated burns (p=0.005) using logistic binary regression. During the study period 46 children underwent surgical intervention with extradural haematoma 16 (34.8%), depressed skull fracture 14 (30.4%) and chronic subdural haematoma five (10.9%) being the commonest indication for surgeries. Conclusion : Paediatric head injury accounted for 9.0% (99/1100) of all trauma admissions. Majority of patients had mild or moderate injuries. Burns, aspiration pneumonitis and the need for ICU admission were important predictors of outcome in children with traumatic brain injury.