• Asian-Australasian Journal of Animal Sciences
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• 제15권6호
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• pp.838-843
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• 2002

The objectives of this study were to examine growth performance and meat quality by three different feeding patterns in Korean native cattle (KNC). In each of 3 years, fifteen KNC were randomly assigned in a (3 feeding management)${\times}$(3 sex) factorial design experiment; thus, in total, there were 5 animals in each of the 9 treatments. The three feeding management treatments were longterm (24 month) restriction feeding (LTFR), long-term restriction feeding-hormone implant (LTFR-tH), and short-term (18 month) nonrestriction feeding (STFNR). Three sexes were bull, steer, and heifer. Concentrate diet was fed restriction-feeding method based on body weight in LTFR and LTFR-tH. However, the diet was fed ad libitum in STFNR. Hormonal implantation was made three times with M-$PO^{TM}$ for bulls and with F-$TO^{TM}$ for heifers at 18, 20, 22 month of age in LTFR-tH. Animal were purchased from the local cattle market and managed in two local farms and at the university research unit. Animals were slaughtered at 24 months for long-term trial and at 18 month for short-term trial. The growth rate was the highest in bulls and the lowest in heifers. However, the differences were diminished in F-$TO^{TM}$ implanted heifers. The average daily gain was high in STFNR due to ad libitum feeding. The carcass grade was similar among the treatments on percentage bases. Hormonal implants improved significantly the meat quality grade in all sexes. Castration increased body fat content and improved meat quality grade by intramuscular fat deposition. In conclusion, long-term feeding and hormone treatment increased meat quality grade more than short-term feeding. However, ADG was higher in the short-term trial although feedefficiency was lower.

• Asian-Australasian Journal of Animal Sciences
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• 제32권12호
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• pp.1923-1932
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• 2019

Objective: We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships. Methods: For each of five slaughtering dates, at 24-h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1 to 2, n = 3), medium (MM, score 3 to 4, n = 3), and high (HM, score 5 to 6, n = 3) VML. Meat physicochemical quality traits and consumer responses (n = 389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in randomized complete block design. Analysis of variance, Duncan's multiple mean comparisons, and correlation coefficients were determined. Results: VML correspond to crude fat (r = 0.91, p<0.01), but both were reversely related to moisture content (r = -0.75 and -0.91, p<0.01, respectively). As VML increased, ash (p<0.05) and protein (p = 0.072) decreased, pH and $b^{\star}$ increased (p<0.05), but drip, cooking (p<0.05) and thawing (p = 0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, $L^{\star}$, and $a^{\star}$ did not differ (p>0.05). Compared to the others, HM had lower collagen solubility percentage (p<0.05), but similar (p>0.05) Warner-Bratzler shear force (WBSF). No differences (p>0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p<0.05) than the others. Based on VML, consumers preferred MM to HM (p<0.05), while LM was similar to MM and HM (p>0.05). Corresponding to VML preference (r = 0.45, p<0.01), consumers (83%) would (p<0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively. Conclusion: Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved water holding capacity, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.

• Asian-Australasian Journal of Animal Sciences
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• 제27권8호
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• pp.1164-1173
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• 2014

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

• 한국축산식품학회지
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• 제32권6호
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• pp.749-755
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• 2012

This study was performed to investigate the physico-chemical properties of Holstein steer beef loin (M. longissimus dorsi) and top round (M. semimembranosus) from 18, 21 and 24-mon old. The loin and top round muscles from the 24-mon group had higher intramuscular fat content (%) than the other groups (p<0.05); however, the protein content was not significantly different among the 3 groups (p>0.05). With regard to meat color (CIE), the lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values of the loin were significantly higher for the 21- and 24-mon groups, and those of the top round were significantly higher for the 21-mon group than the same cuts in the other groups. The Warner-Bratzler shear force was the lowest at 24 mon for both the loin and top round muscles (3.69 kg); however, the water holding capacity was significantly higher for loin muscles from the 21-mon group (54.53%, p<0.05). The loin muscles from the 24-mon group contained significantly higher levels of monounsaturated fatty acid and significantly lower levels of saturated fatty acid than those in the other groups (p<0.05). The tenderness, juiciness, flavor-likeness and the overall-likeness scores were significantly higher for beef from the 21- and 24-mon groups than that from the 18-mon group. The results of this study indicate that both the slaughtering age and muscle type significantly affect meat quality. Therefore, fattening the beef for more than 4 mon during the late fattening stage would be advantageous for the meat quality of Holstein steers.

• Journal of Animal Science and Technology
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• 제64권2호
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• pp.353-364
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• 2022

The present study aimed to assess the feasibility of increasing the slaughter weight (SW) of non-lean finishing pigs to improve their meat quality. A total of 36 (Landrace × Yorkshire) × Duroc gilts and barrows were slaughtered at 115 (Av), 125 (Hi), or 135 (XHi) kg, followed by physicochemical analyses and sensory evaluation on their longissimus dorsi (LD) and Semimembranosus (SM) muscles. Backfat thickness was greater (p < 0.05) for the XHi (31.2 mm) and Hi (29.3 mm) groups than for Av (25.0 mm). Dressing percentage and yield of the belly per whole carcass were also slightly greater for XHi and Hi vs. Av. The intramuscular fat (IMF) content of SM was greater for XHi (2.64%) than for Av (1.83%) and Hi (2.04%) and also was correlated with SW (r = 0.55). The pH value, lightness, redness, drip loss, shear force, and moisture and protein contents of LD and SM, as well as IMF content of LD, were unaffected by SW. Percentages of 14:0, 16:0, and total saturated fatty acids (FA) were less for Hi and XHi vs. Av in SM, those of total unsaturated FA, 18:2, 20:4, and n-6 being opposite; FA composition of LM was not influenced by SW except for a reduced 18:0 percentage for XHi vs. Av. The sensory score was less for XHi vs. Av for odor in fresh LD and SM, and less for Hi and XHi vs. Av for aroma in fresh LM; scores for color, drip loss, marbling, and acceptability were unaffected by SW. As for cooked muscles, none of the scores for color, aroma, flavor, juiciness, tenderness, and acceptability was affected by SW, except for a greater LD color score for Hi and XHi vs. Av. Collectively, the results suggested that the increased yield of the carcass and belly due to increased SW is outbalanced negatively by excessive backfat deposition in production efficiency, whereas the SW increase exerts little influence on overall sensory quality of fresh or cooked meat. Production of non-lean market pigs overweighing 115 kg therefore will be uneconomical unless consumers pay a substantial premium for the over-fattened pork.

• Journal of Animal Science and Technology
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• 제45권3호
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• pp.499-508
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• 2003

돼지(LY${\times}$D)의 자돈용 및 육성용 기본사료를 급여한 대조구와 자돈용 사료에 흑운모 분말 1.25%, 육성용 사료에 1.75%를 첨가한 처리구 등심육의 이화학적 특성을 분석한 결과는 다음과 같다. A등급 출현율은 대조구가 27.8%인 반면, 처리구는 50%를 나타내었으며, A, B 등급 출현율은 대조구가 52.8%, 처리구가 80%를 나타내었다. 수분과 단백질은 대조구가 처리구보다 높게 나타났으나(P<0.05), 지방과 회분은 처리구가 높게 나타났다(P<0.05). 전단력과 가열감량은 처리구가 대조구보다 낮게 나타난 반면, pH는 높게 나타났다(p<0.05). 육색의 L*값, a*값 및 b*값 모두 처리구가 대조구에 비해 높은 경향을 나타내었다. 조직감의 검성과 파쇄성은 처리구가 대조구에 비해 낮게 나타났다(P< 0.05). 선선육의 관능검사에서 대조구와 처리구 간에 항목별로 유의적인 차이는 없었으나 근내지방도 및 전체적인 기호도에서 처리구가 대조구보다 다소 높게 나타났으며, 가열육의 관능검사에서 육색은 처리구가 대조구에 비해 높게 나타났다. 지방산 조성 중 포화지방산은 처리구에 비하여 대조구가 높게 나타난 반면 다가 불포화지방산, 필수지방산, 불포화지방산/포화지방산 및 필수지방산/포화지방산의 비율은 낮게 나타났다.

• 한국축산식품학회지
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• 제32권6호
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• pp.810-819
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• 2012

본 연구의 목적은 한우 암소(2-15세) 총 126두를 연령그룹별(그룹 1, 5세 이하; 그룹 2, 6-8세; 그룹 3, 9세 이상)로 구분하여 등심(loin) 또는 우둔(top round) 부위의 이화학적 육질특성을 조사하여 비교하고자 실시하였다. 등심과 우둔 모두 연령그룹 1이 연령그룹 2 또는 3 보다 근내지방 함량이 높았고(p<0.05) 단백질함량은 등심에서는 연령그룹 1이 유의적으로 낮았으나 우둔부위에서는 연령그룹간에 차이가 없었다. 콜라겐 함량은 등심은 연령그룹간 유의적인 차이가 없었으나 우둔은 연령그룹 3이 다른 연령그룹들보다 유의적으로 낮았다(p<0.05). 육색은 등심의 경우 연령그룹 1이 연령그룹 3 보다 $L^*$값(백색도)과 $a^*$값(적색도)이 유의적으로 높았고(p<0.05) 우둔은 $a^*$값만 유의적으로 높았다(p<0.05). 또한 연령 그룹 1의 등심이 연령그룹 3보다 가열감량(%)이 낮고 보수력은 높았다(p<0.05). 전단력은 등심과 우둔 모두 연령그룹 3이 연령그룹 1과 2보다 높았다(p<0.05). 지방산 조성에서 총포화지방산(SFA) 함량은 등심은 연령그룹 3이 그룹 1보다 유의적으로 더 높았고 우둔은 연령그룹 1이 총단일불포화지방산(MUFA) 함량이 연령그룹 3보다 높았고(p<0.05), 다가불포화 지방산(PUFA) 함량은 낮았다(p<0.05). 유리아미노산 함량 비교에서 연령그룹에 관계없이 alanine이 가장 많았고 다음이 glutamine, glycine, isoleucine, proline 등이었다. 한편, threonine, alanine, valine, methionine, phenylalanine, leucine 및 lysine 함량은 연령그룹 1이 가장 높았다(p<0.05). 향기성분은 3-methylbutanal, furfural, octanal, 케톤류의 1-(acetyloxy)-2-propanone, 알코올류의 1-octanol, 피라진류의 2,5-dimethylpyrazine, 2-ethyl-2,5-dimethylpyrazine 성분함량이 연령층이 증가할수록 증가하는 경향을 나타냈다(p<0.05). 결론적으로 한우암소고기는 연령대에 따라 고기내 성분조성 및 육질에 차이가 있었으므로 이러한 특성을 고려하여 부위 또는 요리방법에 적합한 활용 또는 가공방법을 결정해야 할 것이다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권4호
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• pp.471-477
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• 2008

The porcine PRKAG3 (RN) gene encodes the regulatory gamma subunit of adenosine monophosphate-activated protein kinase (AMPK), which is a good candidate gene affecting meat quality. In this study, the effects of two missense mutations A595G (Ile199Val) and G154A (Gly52Ser) in porcine PRKAG3 gene on meat quality traits were studied in M. Longissimus dorsi (LD), M. Semispinalis capitis (SC) and M. Biceps femoris (BF) from different populations of 326 pigs. The PRKAG3 alleles 199I, 199IV, 52S and 52G were identified with PCR-RFLPs and all genotypes - 199I/199I, 199I/199V, 199V/199V, 52S/52S, 52S/52G and 52G/52G - were found. The frequency of V allele was larger than that of I allele in all populations. I allele frequency was zero in Chinese Meishan pigs (population D) especially. G allele frequency was larger than that of S allele in all populations except Large White (population A). Both variations at the PRKAG3 locus significantly affected these meat quality traits. The pork meat quality has not previously been established in Meishan or crosses thereof. The results suggested that generally pH of LD, SC and BF was higher in Meishan pigs than that in other populations. Moreover, Meishan pigs showed higher water-holding capacity and intramuscular fat (IMF), lower water content and water loss percentage compared to other populations in terms of the two variations. The results present here supply new evidence that alleles V199I and G52S at the PRKAG3 locus affect pork meat quality and provide useful information on pork production.

• Asian-Australasian Journal of Animal Sciences
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• 제24권9호
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• pp.1184-1191
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• 2011

We attempted to generate a linkage map using Illumina Porcine 60K SNP Beadchip genotypes of the $F_2$ offspring from Korean native pig (KNP) crossed with Yorkshire (YS) pig, and to identify quantitative trait loci (QTL) using the line-cross model. Among the genotype information of the 62,136 SNPs obtained from the high-density SNP analysis, 45,308 SNPs were used to select informative markers with allelic frequencies >0.7 between the KNP (n = 16) and YS (n = 8) F0 animals. Of the selected SNP markers, a final set of 500 SNPs with polymorphic information contents (PIC) values of >0.300 in the $F_2$ groups (n = 252) was used for detection of thirty meat quality-related QTL on chromosomes at the 5% significance level and 10 QTL at the 1% significance level. The QTL for crude protein were detected on SSC2, SSC3, SSC6, SSC9 and SSC12; for intramuscular fat and marbling on SSC2, SSC8, SSC12, SSC14 and SSC18; meat color measurements on SSC1, SSC3, SSC4, SSC5, SSC6, SSC10, SSC11, SSC12, SSC16 and SSC18; water content related measurements in pork were detected on SSC4, SSC6, SSC7, SSC10, SSC12 and SSC14. Additional QTL of pork quality traits such as texture, tenderness and pH were detected on SSC6, SSC12, SSC13 and SSC16. The most important chromosomal region of superior pork quality in KNP compared to YS was identified on SSC12. Our results demonstrated that a QTL linkage map of the $F_2$ design in the pig breed can be generated with a selected data set of high density SNP genotypes. The QTL regions detected in this study will provide useful information for identifying genetic factors related to better pork quality in KNP.

• Asian-Australasian Journal of Animal Sciences
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• 제31권10호
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• pp.1565-1574
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• 2018

Objective: The aim of the present study was to identify genetic variants based on RNA-seq data, obtained via transcriptome sequencing of muscle tissue of pigs differing in muscle histological structure, and to verify the variants' effect on histological microstructure and production traits in a larger pig population. Methods: RNA-seq data was used to identify the panel of single nucleotide polymorphisms (SNPs) significantly related with percentage and diameter of each fiber type (I, IIA, IIB). Detected polymorphisms were mapped to quantitative trait loci (QTLs) regions. Next, the association study was performed on 944 animals representing five breeds (Landrace, Large White, Pietrain, Duroc, and native Puławska breed) in order to evaluate the relationship of selected SNPs and histological characteristics, meat quality and carcasses traits. Results: Mapping of detected genetic variants to QTL regions showed that chromosome 14 was the most overrepresented with the identification of four QTLs related to percentage of fiber types I and IIA. The association study performed on a 293 longissimus muscle samples confirmed a significant positive effect of transforming acidic coiled-coil-containing protein 2 (TACC2) polymorphisms on fiber diameter, while SNP within forkhead box O1 (FOXO1) locus was associated with decrease of diameter of fiber types IIA and IIB. Moreover, subsequent general linear model analysis showed significant relationship of FOXO1, delta 4-desaturase, sphingolipid 1 (DEGS1), and troponin T2 (TNNT2) genes with loin 'eye' area, FOXO1 with loin weight, as well as FOXO1 and TACC2 with lean meat percentage. Furthermore, the intramuscular fat content was positively associated (p<0.01) with occurrence of polymorphisms within DEGS1, TNNT2 genes and negatively with occurrence of TACC2 polymorphism. Conclusion: This study's results indicate that the SNP calling analysis based on RNA-seq data can be used to search candidate genes and establish the genetic basis of phenotypic traits. The presented results can be used for future studies evaluating the use of selected SNPs as genetic markers related to muscle histological profile and production traits in pig breeding.