• Journal of Animal Science and Technology
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• v.57 no.12
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• pp.42.1-42.14
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• 2015

Background: Dietary fats can alter the deposition and distribution of body fats in ruminants. The deposition and distribution of body fat play a vital role in the quality of ruminant carcasses and are of great commercial value since they influence the profitability and consumer acceptability of ruminant meat. The current study examined the effects of dietary blend of 80 % canola oil and 20 % palm oil (BCPO) on carcass characteristics, meat yield and accretion of fatty acid (FA) in subcutaneous, omental, perirenal, and mesentery adipose depots and m. supraspinatus (SS) in goats. Methods: Twenty four Boer crossbred bucks (BW $20.54{\pm}0.47kg$) were randomly assigned to diets containing on DM basis 0, 4 and 8 % BCPO, fed for 100 d and harvested. Results: Diet had no effect (P > 0.05) on slaughter weight, dressing percentage, carcass and non-carcass components, meat yield, color, moisture and carotenoid contents and weight of adipose tissues in goats. The proportion of C18:1n-9 and cis-9 trans-11 CLA in the omental, perirenal and SS was higher (P < 0.05) in goats fed 4 and 8 % BCPO compared with the control goats. Dietary BCPO reduced (P < 0.05) the proportion of C14:0 in the omental, perirenal and mesentery depots, C18:0 in the perirenal depot, C16:0 in the SS and C16:1n-7 in the SS, omental and perirenal tissues. Dietary BCPO enhanced the proportion of C18:1 trans-11 Vaccenic and C18:3n-3 in SS and C20:5n-3 in SS and mesentery depot. No significant changes were found in the FA composition of subcutaneous depot. Conclusions: Results indicate that dietary BCPO can be utilized to alter the FA composition of adipose tissues without detrimental effects on carcass characteristics in goats. Nonetheless, dietary BCPO is not an effective repartitioning agent for body fats in goats.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.577-586
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• 2020

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer's preference.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1807-1814
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• 2008

This study was carried out to investigate the effects of housing system on the carcass and meat qualities of Hanwoo (Korean cattle) bulls. Fourteen 6 months-old male calves were randomly divided into two groups. The first group was individually tethered using double neck-bar tethers. The second group was collectively loose-housed in the pen. They were raised for 15 months prior to slaughter. At 24 h post-slaughter chilling, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter chilling, the M. longissimus at the $12-13^{th}$ thoracic vertebra from each carcass was collected and stored at $4{\pm}0.2^{\circ}C$ for 7 days for meat quality analysis. There were no significant differences in dressing percentage and carcass yield index between groups. Meat from loose bulls had lower marbling score (p<0.05) and fat content (p<0.01) but higher PUFA concentration (p<0.001) than that from tethered bulls. There were no significant differences physical and sensory properties, aroma pattern, TBARS value, metmyoglobin concentration and CIE color values during refrigerated storage between groups. Compared to tethering, loose-housing bulls produced lower fat content and healthier meat without different physical properties, acceptability, and lipid and color stabilities.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.11
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• pp.1592-1598
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• 2015

This study was conducted to determine the effects of feeding a trace minerals-fortified microbial culture (TMC) on the performance and carcass characteristics of late-fattening Hanwoo steers. A mixture of microbes (0.6% [v/w] of Enterobacter sp., Bacillus sp., Lactobacillus sp., and Saccharomyces sp.) was cultured with 99% feedstuff for ensiling and 0.4% trace minerals (zinc, selenium, copper, and cobalt). Sixteen late-fattening steers (mean age, 21.8 months) were allocated to two diets: a control diet (concentrate mix and rice straw) and a treated diet (control diet+3.3% TMC). At a mean age of 31.1 months, all the steers were slaughtered. The addition of TMC to the diet did not affect the average daily weight gain of the late fattening steers, compared with that of control steers. Moreover, consuming the TMC-supplemented diet did not affect cold carcass weight, yield traits such as back fat thickness, longissimus muscle area, yield index or yield grade, or quality traits such as meat color, fat color, texture, maturity, marbling score, or quality grade. However, consumption of a TMC-supplemented diet increased the concentrations of zinc, selenium, and sulfur (p<0.05) in the longissimus muscle. With respect to amino acids, animals consuming TMC showed increased (p<0.05) concentrations of lysine, leucine, and valine among essential amino acids and a decreased (p<0.05) concentration of proline among non-essential amino acids. In conclusion, the consumption of a TMC-supplemented diet during the late-fattening period elevated the concentrations of certain trace minerals and essential amino acids in the longissimus muscle, without any deleterious effects on performance and other carcass characteristics of Hanwoo steers.

• Korean Journal of Agricultural Science
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• v.42 no.3
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• pp.253-259
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• 2015

This study was conducted to investigate the effect of different additives on the growth performance, feed efficiency and carcass characteristics in Holstein steers during 18month fattening periods. Twenty four Holstein steers, 5months of age and 176.6kg, were randomly allocated to 3 experimental groups 8 animals each for 18-months feeding trial. The groups were control (not additive), T1 (fed zinc, Vitamin C) and T2 (fed zinc, Vitamin C, Vitamin B6 and Selenium). According to feeding additives, final weight was not significantly different among the treatment groups, tended to be high at T2 group (827kg) compared to the other groups. Average daily gain was not different among the treatment groups during the experimental periods, but T2 group was significantly greater than T1 group in growing stage (p<0.05). The feed additives had no effects on DMI during experimental periods. Feed conversion ratio of T1 group in growing stage was significantly higher than those of other groups (p<0.05), average feed conversion ratio was tend to be decreased at T2 group rather compared with other groups. In the results of yield traits, carcass weight were relatively higher in T2 group than other groups (p<0.05). Rib-eye area, back fat thickness and yield index were similar between groups. In quality traits, marbling, meat color, fat color, texture and maturity were not significantly different among the groups. In economic efficiency, income was highest at T2 group as 91~393 thousand won among 3 groups.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.299-306
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• 2015

The objective of this work was to evaluate the growth performance, feed intake, slaughter characteristics, meat quantity and quality characteristics of Hanwoo steers fed with Italian ryegrass (IRG) silage (TRT). IRG silage consisted 11.70% protein, 2.84% ether extract, 53.50% dry matter digestibility and 63.34% total digestible nutrients. The daily weight gain and feed conversion ratio of TRT were significantly (p<0.01) higher than that of control diet (CON; fed rice straw) in the whole periods. However, the slaughter weight, dressing percentage, quantity grade and quantity traits (marbling score, meat color, fat color, and quality grade) of either TRT or CON were similar. Meat fed TRT diet showed higher crude fat and lightness (L*) value and lower moisture content and pH value compared with the CON diet (p<0.05). Overall the carcass yield was 12.5% higher than CON diet.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.187-190
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• 2005

This study was conducted to investigate the plant growth and seed yield between rain-shelter plastic house and out-door cultivation, and analysed the effect of harvesting time on seed quality. In rain-shelter plastic house cultivation, emergence date was 3 days and flowering date was 8 days earlier than out-door cultivation. Seed yield of rain-shelter plastic house cultivation was increased $25\%$ compared to out-door cultivation and it's more beneficial than out door cultivation. The crude fat content was higher and seed was whiter and better quality in rain-shelter plastic house cultivation than out-door cultivation. In out-door cultivation, the crude fat content was steadily increased until 40 days after full bloom, but the seed color was getting dark which was harvested at 30 days after full bloom and the color was turn to the dark brown when the seed was harvested at 40 days after full bloom. Harvesting of safflower seed's quality is best between 20 days and 30 days after full bloom.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.248-250
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• 1991

This study was carried out to find out the color, rooking quality and storability of the oil-added milled rice. Soybean oil was added at the level of $0.07{\sim}0.15%$ in the last cycle of milling process. Fat content of the oil unadded milled rice was 0.65% and that of the oil-added one were 0.70% to 0.73%. Water uptake ratio, expanded volume, total soluble solids and iodine blue value of milled rice during cooking were lower in the oil-unadded one. The oil-addition to milled rice lowered the value of Hunter L, a, b and whiteness. Changes in fat acidity of the oil-added milled rice was similar to that of the untreated rice.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.183-191
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• 2001

Comparisons between the Korean native pig(KNP: 75kg of slaughter weight and 240 days of age) versus Landrace(110kg of slaughter and 180 days of age) in dressing and lean meat percentages, compositions of fatty acids and amino acids and sensory evaluations on longissimus muscle are as below. Compared with Landrace, KNP had smaller percentages in dressing and lean meat percentages and a smaller backfat thickness. In retail cuts, KNP had greater percentages in shoulder butt, belly and picnic shoulder and smaller percentages in spareribs, ham and loin muscle. The KNP had greater percentages in crude fat, palmitic(C16:0) and linolenic(C18:3) acids and smaller percentages in oleic(C18:1) and linoleic(C18:2) acids, but total cholesterol content and ratios of saturated and unsaturated fatty acids and essential fatty acids did not differ between the two breeds. In amino acid composition, KNP had a greater percentage in lysine, but smaller percentages in most other amino acids. The KNP had a greater a*(redness) value in longissimus muscle(LM) color and a greater L*(whiteness) value in attached backfat color. Moreover, sensory evaluations on cooked LM showed that KNP had greater flavor, tenderness and springiness, which resulted in a greater overall acceptability. In summary, KNP, compared with Landrace, had smaller dressing and lean meat percentages, a smaller backfat thickness, greater percentages in popular retail cuts, greater percentages in intramuscular fat and an $\omega$-3 component linolenic acid, with no difference in cholesterol content, which, altogether, is considered to be more beneficial for human health.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.72-77
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• 2017

Purpose: Lycium ruthenicum Murr. is a nutritional food that has been used widely for treatment of heart disease, abnormal menstruation, and menopause. Methods: In this study, the crude protein, crude lipid and crude ash contents of two different Lycii fruits with different colors were investigated, and their color values, total sugar, pH, total anthocyanins and total carotenoids were analyzed. Results: Regarding crude ash, crude fat and crude protein contents, the L. barbarum showed higher in crude fat and crude protein contents than black fruits, whereas L. ruthenicum showed higher contents than black fruits. Regarding mineral composition, mineral contents were in the other of K, Mg, Mn, Na, Zn, and Fe. The K content was high in all of the samples, and the contents of Cr and Cu were not measured. The pH values of L. ruthenicum and L. barbarum were $5.00{\pm}0.01$ and $5.08{\pm}0.02$, respectively. The total sugar content of L. ruthenicum was 45.45% while that of L. barbarum was 45.43%. Ascorbic acid content of L. barbarum was $50.86{\pm}3.63%$ while that of L. ruthenicum was $6.3{\pm}1.40%$. The total anthocyanin content of L. ruthenicum was $462.22{\pm}0.41mg/100g$, although no anthocyanin was detected in L. barbarum. The total carotenoids content was $812.25{\pm}6.01mg/100g$ in L. barbarum, although that of L. ruthenicum was not measured. Conclusion: The results from this study indicate that there is a large difference in the composition of functional ingredients of L. ruthenicum and L. barbarum. There is a strong possibility of L. ruthenicum to be developed into color food sources.