• Korean Journal of Poultry Science
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• v.35 no.2
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• pp.123-129
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• 2008

This study was conducted to investigate the effects of antibiotic and yeast supplemental high energy diet on growth performance, blood characteristics and carcass trait in broilers. Total of four hundred-eighty broilers were randomly allocated into three treatments with eight replications for five weeks. Dietary treatments included 1) CON (control; basal diet), 2) HED (high energy diet) and 3) YD (HED; yeast added to HED instead of virginiamycin, Sacchromyces cerevisiae, $15{\times}10^{10}$). During whole period, weight gain had high tendency in HED treatment. However, there were not significant among treatments (P>0.05). Feed intake was higher in YD treatment than others. However, there were not significant among each treatments (P>0.05). Feed/Gain ratio was significantly lower in HED treatment than others (P<0.05). In blood characteristics, RBC, WBC and lymphocyte were not significant (P>0.05) among treatments. Liver weigh, LW/BW ratio, leg meat weigh, LMW/BW ratio, breast meat weigh, BMW/BW ratio, abdominal fat weigh and AF/BW ratio were not significant (P>0.05). However, body weight was improved (P<0.05) in HED treatment. In conclusion, this experiment is shown that HED treatment affects Feed/Gain ratio and body weight at final period in broilers.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.7
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• pp.255-261
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• 2020

This study was undertaken to evaluate the growth, body shape and carcass cutting yield traits of Duroc (D) and crossbred (Duroc×Pietrain×Pietrain; DPP) pigs. A total of 147 D and 101 DPP pigs were used for analyzing the growth trait, whereas 16 D and 16 DPP pigs were evaluated for carcass yields. Backfat thickness (BF) and average daily feed intake (ADFI) were significantly higher in D (14.07±0.24 mm, 2,101 g) than in DPP (12.69±3.25 mm, 1,909 g) (p <0.001). Moreover, D exhibited significantly higher body shape traits including body height (BH), chest depth (CD) and chest width (CW), as compared to DPP pigs (p <0.001). No differences were observed for body length (BL) between the two strains. Analysis of the carcass cutting yield traits determined for D and DPP were in the order: ham (HM; 31.17% and 33.43%), belly (BY; 23.40% and 19.55%), and picnic shoulder (PS; 16.54% and 16.87%), respectively. Then, HM showed a difference of 2.26% P with D(31.17%) and DPP(33.43%), while BY showed a difference of 3.85% P with D(23.40%) and DPP(19.55%). Taken together, our results indicate that DPP has a better feed efficiency than D, and therefore has the potential to increase the production of low-fat pork, targeting consumers having a high preference who have opted for a healthy lifestyle. These results can be used as basic data for developing an ideal pig breed.

• Journal of Life Science
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• v.23 no.7
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• pp.854-862
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• 2013

The number of thoracic and lumbar vertebrae is known to be an unfixed trait among mammals. This study focused on the relationship between numerical variations of cervical (CER), thoracic (THO), and lumbar (LUM) vertebrae and the total number of vertebrae (TNV) and carcass traits in Jejunative black pigs (JBPs), Landrace pigs, and their intercrossed $F_2$ population. There were no numerical variations in CER vertebrae. On the other hand, the numbers of THO and LUM vertebrae and the TNV varied in all three populations. Of the traits investigated in the three populations, only the means${\pm}$SE of the LUM vertebrae did not show statistical significance (p>0.05). The carcass weights (CW), meat color (MC), marbling score (MS), backfat thickness (BFT), carcass length (CLE), THO vertebrae, and TNV all showed statistical significance (p<0.05). The JBP had 14-16 THO vertebrae, 5-6 LUM vertebrae, and 27-29 TNV. The Landrace pigs had 15-16 THO vertebrae, 5-7 LUM vertebrae, and 28-29 TNV. The $F_2$ population had 14-17 THO vertebrae, 5-7 LUM vertebrae, and 27-30 TNV. In the F2 population, increased numbers of THO vertebrae and TNV were associated with a significant increase in the CW, CLE, and BFT (p<0.05). In particular, the increase in the TNV was caused by an increase in the number of THO rather than LUM vertebrae. Although the animals with a greater number of THO and TNV had thicker backfat, they had a longer CLE and a heavier CW. Both these traits are economically more important than the level of backfat when determining the productivity level. These results suggest that genetic selection to increase the number of vertebrae, especially in Landrace pigs, JBPs, and their related populations, may be an excellent strategy for improving productivity.

• Journal of agriculture & life science
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• v.44 no.6
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• pp.83-89
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• 2010

The objective of this study was to investigate the effect of the environmental and genetic factors on the carcass traits of Korean cattle. We have used the data of 22,954 Korean cattle slaughtered from 2005 to 2009 in Gyeongnam region and estimated the genetic parameters of 36,868 cattle including the pedigree individuals by means of EM-REML analytical method. In summary, the heritability of the carcass weight, eye muscle area, backfat thickness and marbling score was 0.39, 0.30, 0.33 and 0.62, respectively. The carcass weight and the eye muscle area showed high correlation between them with the genetic correlation of 0.86 and the phenotypic correlation of 0.72. The high heritability of marbling score is assumed to be the result of focusing the breed improvement on the quality of the meat. Through this study, it is considered that the Korean cattle in Gyeongnam region are improving, which will thus contribute to the increase of the farmer's income. Additional study on the economic trait must be carried out to obtain clearer results that will lead to further improvement of Korean cattle.

• Journal of Animal Science and Technology
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• v.55 no.5
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• pp.467-473
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• 2013

This study compared the pork quality and muscle fiber characteristics between the Jeju black pig (JBP) and domesticated pig breeds, including three-way crossbred (Landrace ${\times}$ Yorkshire ${\times}$ Duroc, LYD), Berkshire (B), Duroc (D), Landrace (L), Meishan (M), and Yorkshire (Y) pigs. JBP had the lowest carcass weight among the pig breeds (p<0.05) and its NPPC marbling score was lower than the other domesticated pig breeds (p<0.05), except for M. M had the highest value for backfat thickness among the pig breeds (p<0.05), whereas its NPPC marbling score was the lowest (p<0.05). The pH values were higher in JBP and B at 45 min and 24 h postmortem, respectively, but LYD and M had the lowest pH values at 45 min and 24 h postmortem, respectively (p<0.05). M had a higher lightness and lower redness than the other breeds (p<0.05). Moreover, M had the highest drip loss among the pig breeds (p<0.05), whereas D had the lowest drip loss and the highest redness (p<0.05). In terms of muscle fiber characteristics, JBP and LYD had the largest type IIB fibers (p<0.05). The fiber number and area composition of type I fibers were higher in JBP than the others (p<0.05) however type IIA fibers were lowest in JBP among the pig breeds (p<0.05). Overall, our results indicate that JBP provided better pork quality compared with M, but the carcass trait and pork quality of JBP were not better than LYD and D, respectively.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.29-36
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• 2016

This study was performed to investigate the role of pH and temperature postmortem, and to demonstrate the importance of these factors in determining meat quality. Postmortem pH_45min (pH at 45 min postmortem or initial pH) via analysis of Pearson’s correlation showed high positive correlation with pH change pH_c24 (pH change from pH_45min to pH_24h postmortem). However, postmortem pH after 24 h (pH_24h or ultimate pH) had a high negative correlation with pH change, pH_c24, CIE L*, and protein content. Initial temperature postmortem (T_1h ) was positively associated with a change in temperature from 45 min to 24 h postmortem (T_c24) and cooking loss, but negatively correlated with water holding capacity. Temperature at 24 h postmortem (T_24h) was negatively associated with T_c24. Collectively, these results indicate that higher initial pH was associated with higher pH_c24, T_1h, and T_c24. However, higher initial pH was associated with a reduction in carcass weight, backfat thickness, CIE a* and b*, water holding capacity, collagen and fat content, drip loss, and cooking loss as well as decreased shear force. In contrast, CIE a* and b*, drip loss, cooking loss, and shear force in higher ultimate pH was showed by a similar pattern to higher initial pH, whereas pH_c24, carcass weight, backfat thickness, water holding capacity, fat content, moisture content, protein content, T_1h, T_24h, and T_c24 were exhibited by completely differential patterns (p<0.05). Therefore, we suggest that initial pH, ultimate pH, and temperatures postmortem are important factors in determining the meat quality of pork.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1275-1284
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• 2018

Objective: A 28-d trial was conducted to evaluate the effect of diets with different energy and lipase levels on performance, nutrient digestibility, serum profiles, gut health, and carcass quality in broilers. Methods: A total of 720 one-day-old male Ross 308 broilers ($45.4{\pm}0.5g$) were randomly assigned to one of the following four treatments: i) RET, reduced energy treatment (metabolizable energy = 2,950 and 3,100 kcal/kg for starter and finisher diet), ii) BDT, basal diet treatment (metabolizable energy = 3,050 and 3,200 kcal/kg for starter and finisher diet, iii) RET015, RET+0.15 g/kg lipase, and iv) RET03, RET+0.3 g/kg lipase. There were 10 replications (cages) per treatment with 18 birds per cage. Results: During d 1 to 14, broilers fed BDT, RET015, and RET03 diets had higher (p<0.05) body weight gain than those fed RET diet. During d 1 to 14, 15 to 28 and the overall experiment, feed conversion ratio in RET03 treatment was lower (p<0.05) compared with RET treatment. On d 14, the apparent total tract digestibility (ATTD) of dry matter (DM), ether extract (EE), and gross energy in RET03 treatment was higher (p<0.05) than those in RET treatment, while the ATTD of N was increased (p<0.05) by RET03 treatment. On d 28, broilers fed RET03 diet had higher (p<0.05) ATTD of DM than those fed RET and RET015 diets, while the ATTD of EE in BDT and RET03 treatments was increased (p<0.05) compared with RET and RET015 treatments. Broilers fed RET03 diet had higher villus height (VH) and VH:crypt depth (CD) ratio than those fed RET and BDT diets. The activity of pancreatic lipase in BDT and RET03 treatments was higher (p<0.05) than that in RET treatment. Conclusion: Taken together, lipase supplementation (3,000 U/kg feed) increased growth performance, nutrient digestibility, VH, VH:CD ratio and lipase activity, but decreased triglyceride, low-density lipoprotein cholesterol and the abdominal fat percentage in broilers fed reduced energy diet.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.126-136
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• 2019

Objective: This study was performed to compare fat content, reducing sugar contents, sensory traits, and fatty acid (FA) and volatile compound profiles in longissimus thoracis (LT) among Korean cattle (KC), Holstein (HO), and Angus (AN) steers. Methods: Twelve LT samples (about 500 g each) of KC with an average age of $31{\pm}0.42months$, an average carcass weight of $431{\pm}12.5kg$, and a quality grade (QG) of 1+ were obtained from the joint livestock products market. Twelve LT samples of HO cattle with an average age of $24{\pm}0.54months$, an average carcass weight of $402{\pm}7.81kg$, and a QG of 2 were also obtained from the same market. Twelve LT samples of AN steers with an average age of about 20 months and a QG of choice were purchased from a beef delivery company. After slaughter, samples were kept at $4^{\circ}C$ for 42 days and prepared for immediate analysis or stored at appropriate conditions. The chemical composition, color, pH, shear force, collagen content, reducing sugars, sensory evaluation, FA composition, and volatile compound content for each LT sample were analyzed. Results: The LT of KC had the highest (p<0.05) fat content, the highest reducing sugar content, and the highest scores in the sensory evaluation (flavor, tenderness, juiciness, and overall acceptance). All the sensory traits were positively correlated (p<0.001) with intramuscular fat and reducing sugar content. Several FAs and volatile compound profiles varied among the breeds. KC LT had the highest (p<0.05) concentrations of acetaldehyde, 3-methyl butanal, and 3-hydroxy-2-butanone, and these volatile compounds were positively correlated (p<0.05) with all the sensory traits. Conclusion: Variations in fat content and reducing sugar contents and FA and volatile compound profiles may contribute to differences in the sensory quality of LT among breeds.

• Animal Bioscience
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• v.34 no.2
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• pp.295-305
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• 2021

Objective: The objectives of this study were to compare the effects of normal and low protein content (PC) of starter diet supplemented or not with blends of branched-chain amino acids (BCAAs) on growth performance of broilers under summer conditions and to investigate whether these effects altered some quality traits and the characteristics of gastrointestinal tract. Methods: A total of 768 mixed-sex broiler chicks (Ross 308, one-d-old) with an average initial body weight (BW) of 47.6±1.03 g were allocated into six treatments with four replications in 2×3 factorial arrangement. Factors were: PC, normal (N, 22% to d 15); and low (L, 20% to d 15); and added BCAA blends, L-leucine, L-isoleucine, and L-valine at zero (0L:0I:0V); 1.0, 0.25, and 0.25 (4L:1I:1V); or 1.0, 0.25, 0.75 (4L:1I:3V) g/kg of diet. Hence, six dietary treatments were named as N0L:0I:0V, N4L:1I:1V, N4L:1I:3V, L0L:0I:0V, L4L:1I:1V, and L4L:1I:3V. Average indoor temperature and humidity were 32.8℃±1.7℃ and 61.1%±4.12%, respectively. Results: BW, feed conversion ratio (FCR) and carcass weight were not affected by PC, BCCA and their interaction (p>0.05). The L diets decreased the water holding capacity of the breast (p = 0.002) and thigh (p = 0.050) meats and dressing percentage (p = 0.005) compared to the N diets. The 4L:1I:1V diet decreased breast yield compared to the 0L:0I:0V diets (p = 0.041). The effect of PC on feed intake, mortality and gastrointestinal trait weight were depended on the L:I:V ratios under summer conditions due to interactions between factors (p<0.05). The FI and mortality of L4L:1I:1V broilers were lower than those of N4L:1I:1V birds (p<0.05). Conclusion: It was concluded that the blends of BCAAs used failed to improve performance and to promote breast yields, because diets with normal or with reduced protein supplemented or not with BCAAs up to d 15 produced a similar BW and FCR in broilers raised in hot-climate conditions.

• Journal of Life Science
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• v.32 no.4
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• pp.279-284
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• 2022

This study was conducted to establish a genetic evaluation system applicable to general farms for improving cows raised on farms. The analysis used Best Linear Unbiased Prediction (BLUP) and Genomic Best Linear Unbiased Prediction (GBLUP) for 619 cows raised in Gyeonggi-do Province and compared and analyzed the accuracy of the estimated breeding value according to four traits (carcass weight, loineye muscle area, back fat thickness, and marbling). In the case of the GBLUP method, the size of the reference population was divided into different four groups and analyzed. The analysis results confirmed that the accuracy of the breeding value of each trait increased as the size of the GBLUP reference population increased. Comparing the accuracy of the breeding values estimated using the BLUP and GBLUP methods, it was confirmed that when the breeding values were estimated using the GBLUP method, they increased by 0.10, 0.09, 0.09, and 0.11 for carcass weight, eye muscle area, back fat thickness, and marbling scores, respectively. Applying the GBLUP method to the evaluation and selection of cows can enable precise and accurate individual selection, while increasing the size of the reference population can make even more accurate individual selection possible, thus increasing selection efficiency.