• 한국축산식품학회지
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• 제22권2호
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• pp.108-114
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• 2002

Vitamin E와 selenium의 급여가 거세한우육의 진열저장중 (5$^{\circ}C$, 1,200 lux) 육색안정성에 미치는 영향을 조사하였다. 실험처리구는 대조구(Vit E 27 IU/head/day, Se 0.09 mg/head/day), Vitamin E 급여구(2,500 IU/head/day), Selenium 급여구(20 mg/head/day), Vitamin E와 Selenium 복합 급여구 (Vit E 2,500 IU/head/day, Se 20 mg/head/day)로 나누어 실험하였다. CIE a*값, chroma값, oxymyoglobin함량(%) 및 R630-R580간은 모든 처리구에서 저장기간이 길어질수록 유의적으로 감소하는 경향을 나타내었으며(p<0.05), 특히 대조구가 저장기간이 길어질수록 현저한 감소현상을 보였다. Metmyoglobin(%)의 함량은 저장 전(0일)에는 처리구간에 유의적인 차이를 나타내지 않았으나(p>0.05) 저장기간이 경과 함으로써 대조구의 metmyoglobin 형성율이 현저하게 증가하여 다른 처리구에 비해 변색이 가속화됨을 알 수 있었다. 지질의 산패 정도를 나타내는 TBARS는 Se구와 Vit E+Se구가 대조구와 Vit E구보다 유의적으로 낮은 값을 나타내었다. 환원력은 저장 전에는 대조구가 유의적으로 낮게 나타났으며 3일 저장시 대조구가 다른 처리구에 비해 현저히 낮아짐을 알 수 있었다. 결과적으로 selenium 급여구들(Se구, Vit E+Se 구)의 경우 대조구와 vitamin E급여구에 비해 지질산화에 대해 안정성을 가졌으며, 육색이나 육색소에 있어서는 Vit E구, Se구, Vit E+Se구가 대조구보다 저장안정성을 보였으나 이 3가지 처리구간에는 유의적인 차이가 나타나지 않았다.

• 한국식품과학회지
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• 제29권6호
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• pp.1138-1143
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• 1997

PSE, RSE, RFN 및 DFD돈육의 육질에 따른 보수력 , 가열감량, 드립 감량 및 단백질 용해성을 측정하였으며 드립감량과 육색 및 보수력과의 상관도를 조사하였다. 압착법에 의한 보수력은 도축직후 $58.36{\pm}12.75%$이었으나 24시간후 $45.54{\pm}9.33%$로 감소하였으며 3일간 저장후의 드립 감량은 평균 $7.02{\pm}2.98%$로 나타났다. 또한 단백질 용해성은 평균 10.46 mg/mL이었다. 육질에 따른 압착법에 의한 보수력은 도축직후 PSE육 49.08%, DFD육 66.50%이었으며 , RSE육(55.24%)과 RFN육(64.03%) 사이에는 유의적인 차이가 있었다. 도축24시간후의 보수력은 PSE육 39.56%, DFD육 56.56%이었으며 PSE육과 RSE육 사이에는 유의적인 차이가 나타나지 않았다(p>0.05). 드립방량은 PSE육(11.18%)과 RSE육(9.30%)에서 높게 나타났으며, RFN육과 DFD육은 각각 5.34%와 3.73%,로 나타나 각 육질간의 유의적인 차이가 인정되었다(p<0.05). 가열감량은 DFD육(25.1%)에서 가장 낮게 나타났고 나머지 육질 그룹간에는 뚜렷한 차이가 없었으며, 염용성 단백질 용해성은 PSE육에서 가장 낮게 나타났다. $L^*(lightness)$값과 드립감량과의 관계에 있어서 $L^*-$값이 증가할수록 드립감량은 증가하였으며(r=0.61), 보수력과 드립감량과의 관계에 있어서는 24시간후 측정된 보수력과의 상관도(r=-0.52)가 도축직후 측정된 보수력과의 상관도(r=-0.47)보다 높게 나타났다.

• Journal of the Korean Data and Information Science Society
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• 제22권6호
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• pp.1145-1152
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• 2011

지금까지 한우의 유전능력 개량은 수소 위주로 이루어져 왔으나, 최근 암 수소 동시개량을 위하여 많은 연구가 진행 중에 있다. 본 연구에서는 암소의 유전능력 개량을 위하여 생체 초음파 단층 촬영기법을 이용하여, 주요 경제형질에 대한 유전적 효과를 측정하였다. 한우 암소 1,648두의 생체 초음파 단층촬영 결과를 이용하여 측정시 암소의 사육월령, 측정지역, 신체충실지수의 효과를 일반 선형모형을 이용하여 조사하였다. 한우 암소의 초음파 측정시 사육월령별 초음파 성적은 50~60개월령의 등심단면적, 등지방두께, 근내지방도 성적에서 유의적으로 높게 나타나 이 시기가 암소의 발육이 가장 높은 시기로 판단된다 (P<0.05). 그리고 지역별 암소의 초음파 성적은 C 지역이 신체충실지수, 등심단면적, 등지방두께가 높게 나타났으며, J지역은 근내지방도가 가장 낮게 나타났다 (P<0.05). 신체충실지수가 높을수록 등심단면적, 등지방두께, 근내지방도 성적이 높게 나타났다. 제한최대우도법으로 유전모수를 추정한 결과 유전력은 등심단면적이 0.136, 등지방두께가 0.351, 근내지방도가 0.236으로 나타났다. 이러한 초음파를 이용한 유전모수 추정결과는 수소 거세우의 도체성적을 이용한 유전모수 추정결과에 비하여 낮게 나타났지만, 도축을 하지 않은 암소의 유전능력 개량을 위해서는 반드시 필요한 기초자료라 판단된다.

• Journal of Animal Science and Technology
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• 제58권9호
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• pp.35.1-35.10
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• 2016

Background: The aim of this work was the comparison between the carcass and the meat ewes of the regional Traditional market and the Islamic religious (Halal) market. Methods: Thirty and 20 at the end of career traditional market and Halal market ewes were slaughtered following the EC (European Council, 2009) animal welfare guidelines. Live weight of ewes was taken and dressing percentage of carcasses was calculated. On every carcass zoometric measurement and the evaluation trough the EU grid rules were performed. On the Musculus longissimus thoracis of 12 Traditional market carcasses and 11 Halal market carcasses the physical-chemical and nutritional analysis were performed. Consumer tests for liking meat ewe were performed in order to find consumer's preference level for Traditional and Halal markets ewe meat. Considering as fixed factor the ewe meat market (Traditional and Halal), results were submitted to oneway Analysis of Variance (ANOVA) and to Principal Component Analysis (PCA). Results: The Halal market ewes have shown lower dressing percentages ($42.91{\pm}0.82$ vs $46.42{\pm}0.69$) and lower conformation score ($4.5{\pm}0.5$ vs $7.8{\pm}0.4$). The Halal market meat showed higher cooking loss in oven ($37.83{\pm}1.20$ vs $32.03{\pm}1.15%$), lesser Chroma value ($18.63{\pm}0.70$ vs $21.84{\pm}0.67$), and lesser Hue angle value ($0.26{\pm}0.02$ vs $0.34{\pm}0.02$). This product had also lower fat percentage ($4.2{\pm}0.4$ vs $7.09{\pm}0.4$). The traditional market meat had higher percentage in monounsatured fatty acids (MUFA) ($43.84{\pm}1.05$ vs $38.22{\pm}1.10$), while the Halal market meat had higher percentage in ${\omega}3$ poliunsatured fatty acids (PUFA) ($5.04{\pm}0.42$ vs $3.60{\pm}0.40$). The consumer test showed as the ewe meat was appreciate by the consumers. Conclusions: Both meat typologies have shown good nutritional characteristics. The traditional market meat had higher MUFA composition, and a better MUFA/satured fatty acids (SFA) ratio, while the Halal market meat had higher PUFA composition. These results were also supported by the PCA. The consumers preferred the traditional market meat.

• 한국산업보건학회지
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• 제22권3호
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• pp.257-264
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• 2012

Objectives: This study's aims were to evaluate the effects of load center of gravity within an object lifted and feet placements on peak EMG amplitude acting on bilateral low back muscle groups, and to suggest adequate foot strategies with an aim to reducing low back pain incidence while lifting asymmetric load. Methods: The hypotheses that asymmetric load imposes more peak EMG amplitude on low back muscles contralateral to load center of gravity than symmetric load and maximum peak EMG amplitude out of bilateral ones can be relieved by locating one foot close to load center of gravity in front of the other were established based on biomechanics including safety margin model and previous researches. 11 male subjects were required to lift symmetrically a 15.8kg object during 2sec according to each conditions; symmetric load-parallel feet (SP), asymmetric load-parallel feet (AP), asymmetric load-one foot contralateral to load center of gravity in front of the other (AL), and asymmetric load-one foot ipsilateral to load center of gravity in front of the other (AR). Bilateral longissimus, iliocostalis, and multifidus on right and left low back area were selected as target muscles, and asymmetric load had load center of gravity 10cm deviated to the right from the center in the frontal plane. Results: Greater peak EMG amplitude in left muscle group than in right one was observed due to the effect of load center of gravity, and mean peak EMG amplitudes on both sides was not affected by load center of gravity because of EMG balancing effect. However, the difference of peak EMG amplitudes between both sides was significantly affected by it. Maximum peak EMG amplitude out of both sides and the difference of peak EMG amplitude between both sides could be reduced with keeping one foot ipsilateral to load center of gravity in front of the other while lifting asymmetric load. Conclusions: It was likely that asymmetric load lead to the elevated incidence of low back pain in comparison with symmetric load based on maximum peak EMG amplitude occurrence and greater imbalanced peak EMG amplitude between both sides. Changing feet positions according to the location of load center of gravity was suggested as one intervention able to reduce the low back pain incidence.

• 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.

• Journal of Animal Science and Technology
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• 제61권2호
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• pp.69-76
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• 2019

Maize which has very high omega-6 fatty acid content has been used as a main feed grain for Hanwoo beef production to increase marbling, and thus omega-6 to omega-3 fatty acids ratio in Hanwoo beef is expected to be biased. To elucidate the current status of omega fatty acids ratio in Hanwoo beef, fatty acid profiles of neutral lipid and phospholipid fraction were analyzed separately using 55 Hanwoo steers' longissimus dorsi muscle slaughtered at Pyeongchang, Korea from Oct. to Nov. 2015. In addition, an association study was conducted to evaluate associations between single nucleotide polymorphism (SNP) markers from references and omega fatty acid profiles in phospholipid of Hanwoo beef samples using analysis of variance (ANOVA). In neutral lipid fraction, composition of saturated and monounsaturated fatty acids was higher and polyunsaturated fatty acids was lower compared to those in phospholipid fraction. The mean n-6/n-3 ratios of Hanwoo were $56.059{\pm}16.180$ and $26.811{\pm}6.668$ in phospholipid and neutral lipid, respectively. There were three SNPs showing statistically significant associations with omega fatty acid content. GA type of rs41919985 in fatty acid synthase (FASN) was significantly associated with the highest amount of C20:5 n-3 (p = 0.031). CC type of rs41729173 in fatty acid-binding protein 4 (FABP4) was significantly associated with the lowest amount of C22:2n-6 (p = 0.047). AG type of rs42187261 in FADS1 was significantly linked to the lowest concentration of C20:4 n-6 (p = 0.044). The total n-6/n-3 ratio of the steer which has all four SNP types in above loci (27.905) was much lower than the mean value of the total n-6/n-3 ratio in phospholipid of the 55 Hanwoo steers ($56.059{\pm}16.180$). It was found that phospholipid and neutral lipid of Hanwoo have very high n-6/n-3 ratios compared to the reported data from different cow breeds. Four SNPs in genes related with fatty acid metabolism showed significant associations with the fatty acid profile of phospholipid and may have potential as SNP markers to select Hanwoo steers in terms of n-6/n-3 balance in the future.

• Journal of Animal Science and Technology
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• 제61권1호
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• pp.10-17
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• 2019

The present study was undertaken to investigate the effects of the plane of nutrition (PN) for growing-finishing pigs on growth performance and meat quality in summer. One hundred and two barrows and 102 gilts weighing approximately 44 kg were placed on a high-, medium-, or low-plane grower diet (HPG, MPG, or LPG) with ME and lysine concentrations ranging from 3.33 to 3.40 Mcal/kg and 0.93% to 1.15%, respectively, for 29 days in 6 replicates (pens) in total. Pigs from each grower pen were divided into two finisher pens and provided with a high-plane finisher diet (HPF) containing 3.40 Mcal ME and 9.5 g lysine/kg and a low-plane finisher diet (LPF; 3.25 Mcal ME and 8 g lysine/kg), respectively, up to approximately 110 kg, and slaughtered. Growth performance of the pigs, including average daily gain (ADG), average daily feed intake (ADFI), and gain:feed ratio, was not influenced by the grower-phase PN during any of the grower phase, a 31-d finisher phase I, and ensuing phase II. However, both the ADG and gain:feed ratio were greater (p < 0.05) for the HPF group than for the LPF group during the finisher phase I (748 vs. 653 g with SEM = 13 g and 0.333 vs. 0.299 with SEM = 0.008, respectively). The ADG, but not gain:feed ratio, was greater for the HPF group vs. LPF during the finisher phase II (673 vs. 623 g with SEM = 15 g for ADG and 0.322 vs. 0.323 with SEM = 0.005 for the gain:feed ratio). The carcass backfat thickness (BFT) was greater for the LPF group vs. HPF within the pigs which had been placed on LPG during the grower phase, but not within the pigs from the HPG or MPG group. Physicochemical characteristics of the longissimus dorsi muscle (LM) and sensory quality attributes of fresh and cooked LM were not influenced by either the grower-phase or finisher-phase PN. In conclusion, high PN is necessary for finishing pigs during the hot season to minimize the reduced rate of weight gain and also to prevent the increase of BFT that could result from low PN.

• Journal of Animal Science and Technology
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• 제61권1호
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• pp.1-9
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• 2019

Little is known about the effects of the plane of nutrition on growth performance and meat quality of grow-finish pigs under commercial production conditions. The present study was thus addressed to this virtually unanswered question. One hundred and two barrows and 102 gilts weighing approximately 24 kg were fed phase I and II grower diets with a high, medium, or low plane of nutrition (HP, MP, or LP) to approximately 43 and 70 kg, respectively, in 6 replicates (pens). Subsequently, the HP and MP groups were fed the HP and MP1 finisher diets, respectively, the LP group being fed a second MP (MP2) finisher diet (LP1 group). Moreover, 68 LP-grower-fed barrows and gilts were added to the feeding trial and fed the MP1 and LP finisher diets to approximately 95 kg and thereafter, respectively (LP2 group). All MP diets had the lysine:calorie ratios comparable to the RNC recommendations, with < 18% differences between those of the HP and LP diets. The finisher pigs were reared in 16 pens and slaughtered at approximately 115 kg. The gain:feed ratio, but not average daily gain (ADG), was greater for the HP group than for the MP and LP during the grower phase I whereas during the grower phase II, ADG was greater (p < 0.05) for the HP and LP groups vs. MP. During the finisher phase I, ADG was less for the LP (LP1 + LP2) group vs. HP and MP, with no difference between the HP and MP groups; the gain:feed ratio was less for the LP vs. MP group. Backfat thickness was greater for the LP vs. HP group. The water holding capacity of fresh longissimus dorsi muscle (LM) and the sensory juiciness score for cooked LM were greatest for the LP group, the sensory flavor and tenderness scores being greater for the LP group vs. MP. In conclusion, results suggest that compensatory growth occurred for the LP and MP groups during the grower phase II and finisher phase I, respectively, with fat deposition increased for the LP group and that meat quality could be improved by the use of LP.

• Asian-Australasian Journal of Animal Sciences
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• 제32권2호
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• pp.249-256
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• 2019

Objective: The present study aimed at comparing the nutritional composition and color traits between two meat types: Horse meat and pork from Korean native black pigs raised in Jeju Island. Methods: After slaughter 24 h, the longissimus dorsi samples were taken from left side carcasses of the 32-mo-old Jeju female breed horses and the 6-mo-old Korean native black pigs (n = 10 each). The samples were then placed into cool boxes containing ice packs and transported to the Laboratory of Meat Science where all visual fats and connective tissues were trimmed off and then the samples were ground. All the samples were analyzed for nutritional composition (proximate composition, minerals, vitamins, fatty acids, and amino acids) and color traits. Results: The horse meat contained significantly higher collagen, moisture and protein than the pork (p<0.05). The Jeju horse meat showed more desirable fatty acid profiles such as containing significantly lower saturated fatty acids (SFA), higher polyunsaturated fatty acids (PUFA) contents and PUFA/SFA ratios than the pork (p<0.05). Differences in concentrations of ten amino acids existed between the two meat types in which the horse meat had higher values for all these amino acids, total amino acids (20.33 g/100 g) and essential amino acids (10.06 g/100 g) than the pork (p<0.05). Also, the horse meat showed significantly higher concentrations of Fe (34.21 mg/100 g) and Cu (2.47 mg/100 g) than the pork (Fe, 17.42 mg/100 g and Cu, 1.51 mg/100 g) (p<0.05). All the vitamins detected showed statistical differences between the two meat types in which the horse meat had higher concentrations of vitamin B1 (25.19 mg/100 g), B2 (92.32 mg/100 g), B3 (2,115.51 mg/100 g), and B5 (67.13 mg/100 g) than the pork (p<0.05). Conclusion: Based on the results obtained in the study, it is concluded that the two meat types studied are rich in nutrients and the animal species strongly affected the nutritional values and color traits of the muscle tissues.