• Journal of Animal Science and Technology
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• 제53권3호
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• pp.211-222
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• 2011

The present review was aimed to assess the feasibility of increasing the slaughter weight (SW) of finishing pigs. Growth performance, including ADG, ADFI and gain:feed, does not change significantly with increasing SW between 110 and $135{\pm}5kg$ in lean-genotype pigs, whereas in non-lean pigs, ADG and gain:feed decrease with increasing SW within the similar range of BW. Backfat thickness (BFT) and marbling of the carcass, which are greater in barrows than in gilts, increase with the increase of SW. The SW could be increased by using a low-energy diet and thereby reducing the rate of fat deposition per weight gain. The yield of the belly increases with the increase of SW, which may be economically significant in Korea. However, yields of some other primal cuts do not change so much as to affect the carcass value. The redness and fat content of the muscle increase slightly with the increase of SW whereas moisture content is minimally influenced by SW. Muscular protein content rarely changes, but sometimes increases slightly, with increasing SW. Other physicochemical characteristics, including lightness, pH, drip loss, and cooking loss of the muscle, are barely influenced by SW. Marbling of fresh loin and ham increases with increasing SW. Sensory characteristics of fresh loin, ham, and belly, including color, aroma, off-flavor, drip, and acceptability, are not influenced significantly by SW. The eating quality of cooked pork also has almost no relation to SW. In conclusion, it is thought that the current SW for moderately lean barrows and gilts can be raised up to 125 and 135 kg, respectively, with BFT at these weights predicted to be approximately 24 mm near the last rib, without compromising the meat quality.

• 한국축산식품학회지
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• 제34권3호
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• pp.297-306
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• 2014

Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung, stomach, spleen, uterus, pancreas, and small and large intestines, was studied. Our results revealed that the yields varied widely among the pork by-products examined; in particular, liver had the highest yield (1.35%); whereas, spleen had the lowest yield (0.16%). The approximate composition range (minimum to maximum) of these by-products was found to be: moisture 71.59-82.48%; fat 0.28-19.54%; ash 0.155-1.34%, and protein 8.45-22.05%. The highest protein, vitamin A, B2, B6, and total essential amino acid (EAA) contents were found in liver. Large intestine had the highest fat content and lowest EAA content. Heart had the highest vitamin B1 content, whereas pancreas had the highest niacin and vitamin B3 contents. The concentrations of Fe and Zn were highest in liver and pancreas. Total saturated fatty acids (SFA) levels and polyunsaturated fatty acids (PUFA) levels between the by-products ranged from 43.15-50.48%, and 14.92-30.16%, respectively. Furthermore, with the exception of large intestine, all the by-products showed favorable PUFA/SFA ratios. The study indicated that almost all of the pork by-products examined were good sources of important nutrients, and that these data will be of great importance in the promotion of the consumption of edible pork by-products, as well as their utilization in meat processing.

• 한국축산식품학회지
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• 제40권5호
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• pp.831-843
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• 2020

This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L^⁎ values and higher CIE b^⁎ values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a^⁎ values to the control, while SP treatment had the lowest (p<0.05) CIE a^⁎ values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.

• Animal Bioscience
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• 제36권2호
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• pp.322-332
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• 2023

Objective: We determined the impact of maintaining pasture-based dairy cows and calves together over 100 days on cow milk production, cow and calf behavior, and calf liveweight and carcass quality. Methods: Six Holstein-Friesian cows and their male calves were monitored for 106±8.6 days. Cows were temporarily separated twice a day for milking with calves remaining in the paddock. Cow and calf behaviors were recorded via scan sampling at 6 different timepoints, for the first 7 days and twice a week thereafter. Calves were weighed weekly and immediately processed for meat quality and rumen development analysis at 106±8.6 days. Daily cow milk yields were collected from enrollment until 109±8.6 days (3 days post-weaning). Results: The average daily gain of calves was 1.4±0.73 kg/d, with an average carcass dressing percentage of 59%. Calves had the greatest frequency of observed close proximity to cow and suckling in the first two weeks and decreased with experiment duration. During separation for milking, cow vocalizations and attempts to return to their calf decreased over time. Reticulorumen weight was on target for calf age, but as a proportion of total stomach weight was lower than industry averages of calves the same age due to the larger abomasum. Cows produced an average of 12±7.6 kg of milk yield per day over the 3-days before the calves were weaned and increased to mean of 31±8.3 kg/d the 3 days after weaning, indicating a consumption of close to 20 kg per calf per day. Conclusion: The impact of a pasture-based cow-calf rearing system on cow and calf behavior and the potential for high levels of calf liveweight gain when provided ad-libitum milk and feed were determined. Further research is required to determine the practicality of replicating such systems with large herds and impact on reared calves post-weaning.

• Journal of Animal Science and Technology
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• 제65권2호
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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.

• 한국축산식품학회지
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• 제34권4호
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• pp.434-447
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• 2014

Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the scientific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic information regarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Our results showed that the yields, physicochemical and nutritional composition widely varied between the by-products examined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney and spleen had the lowest CIE $L^*$ values and highest CIE $a^*$ values. Liver had the highest vitamin A, B2 and niacin contents whereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, omasum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver had the highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from 38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%, and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by-products in future.

• 한국수산과학회지
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• 제24권2호
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• pp.137-143
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• 1991

정어리를 비교적 간단한 방법으로 식품가공용 중간소재로 이용하기 위한 일련의 연구로서 정어리육을 채취하여 autoclave$(121^{\circ}C,\;15Lbs)$에서 처리한 다음 압착 및 알칼리용액을 분무시킨 후 이를 건조 및 분쇄하여 정어리 어육 농축 단백질을 제조하였다. 고온가압처리 시간은 $121^{\circ}C$에서 1분, pH는 7.8로 하여 제조하는 것이 가장 적당하였다. 이렇게 제조된 제품의 단백질함량은 $74.4\%$, 지방함량은$9.1\%$였다. 또한 수율은 $40.0\%$로 자숙처리한 제품이나 에탄올 처리한 제품보다 높았고, 유화성 및 보수력은 각각 $48.7\%,\;50.0\%$ 였다 포말성을 $44\%$로 낮았으며, 포말안정성도 $1{\~}2$시간으로 낮았다. 소화율은 $78.2\%$로 자숙처리제품(B) 및 에탄올처리제품(C)와 큰 차이가 없었으나, 소화된 성분의 관능검사 결과 고온가압처리제품(A)가 감칠맛이 가장 강한 것으로 나타났다.

• 한국식품과학회지
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• 제14권1호
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• pp.36-42
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• 1982

말쥐치(Novodon modestus) 및 도루묵(Arcotoscopus japonicus)을 원료로써 축육과 유사한 어육단백질농축물을 가공하기 위한 최적조건을 검토하였다. 말쥐치를 원료로 하였을 때, 고기풀의 pH 8.0, 식염첨가량 1%, 고기풀에 대하여 3배량의 $25^{\circ}C$ 에탄올에 15분간 침지처리한 다음 다시 2배량의 비등 에탄올에 15분간 2회 침지처리하는 것이 좋았다. 도루묵의 경우는 pH 및 식염첨가량은 말취지와 같고 4배량의 $25^{\circ}C$ 에탄올에 15분간 침지처리하고, 다시 4배량의 비등 에탄올에 25분간 4회 침지처리하는 것이 좋았다. 이와같은 최적조건하에서 만든 말취지 및 도루묵의 축육과 비슷한 조직단백질 농축물 제품의 수분은 각각 9.7%, 9.5%, 단백질은 각각 84.5%, 84.2%, 지질은 각각 0.2%, 1.1%였으며, 수율은 각각 13.7%, 12.5%였다. 그리고 제품 중의 필수아미노산함량은 쇠고기 및 대두단백질과 비교하였을 때 큰 손색이 없었다.

• Journal of Animal Science and Technology
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• 제49권4호
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• pp.531-538
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• 2007

본 연구는 소, 돼지, 닭의 부산물인 신장, 간, 기관으로부터 황산콘드로이틴을 추출하고 추출수율을 극대화할 수 있는 추출조건을 탐색하고자 실시하였다. 추출방법은 일반추출방법, 열수추출방법 및 효소가수분해 추출방법을 이용하였으며 각 추출방법에 따른 수율 및 추출물내의 황산 콘드로이틴의 양을 측정하였다. 추출방법간의 비교에서 일반추출법(대조구) 보다 열수추출과 효소가수분해 추출의 수율이 더 높게 나타났으며 유의적인 차이를 보였다(P<0.05). 효소가수분해 추출에서 식육부산물 중 가장 높은 값을 나타낸 것은 닭 기관, 소 기관, 소 간 순이었다(P<0.05). 모든 추출방법 간에 있어서 소기관의 황산콘드로이틴 함량이 가장 높았으며 효소가수분해 추출방법에 의한 소기관의 황산콘드로이틴 함량이(21.19±1.82) 가장 높은 수치를 나타내었다(P<0.05). 추출물의 수율에 영향을 미치는 에탄올에 의한 추출물 분별침전에서는 에탄올 농도가 증가할수록 황산콘드로이틴 수율이 증가하였다. 결론적으로 식육부산물로부터 황산콘드로이틴을 추출하는데 있어 효소가수분해방법이 가장 좋은 결과를 나타내었다.

• 농업생명과학연구
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• 제53권4호
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• pp.77-92
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• 2019

본 연구는 한우의 성별에 따른 도체 특성 및 부분육 생산량을 조사하여 도체로부터 고기의 생산수율을 조사하고자 실시하였다. 한우 180두(암소 80두, 수소 29두 및 거세우 71두)를 도축한 다음 가공단계 별 중량변화, 도체규격, 대분할 부위 생산량 및 수율, 소분할 부위 생산량 및 수율, 부산물 생산량 및 수율을 조사하였다. 한우의 절식체중은 안소 634 kg, 수소 721 kg, 거세우 754 kg이었으며, 가공단계 별 중량변화는 냉도체중 381.01~467.60 kg, 대분할육 240.79~310.36 kg, 소분할육 208.27~276.47 kg, 뼈 57.23~76.28 kg, 지방 89.19~138.97 kg을 나타내었다. 한우 도체규격은 거세우에서 전장, 후 사분체장, 경장, 요장, 선장, 퇴장, 흉폭, 요폭, 퇴폭, 흉위 및 흉후가 가장 길었다(p<0.05). 도체중량은 생체중의 성별에 영향을 받았으며, 정육율, 지방율 및 뼈수율은 성별에 따라 영향을 받았다. 대분할 정육율은 수소가 등심, 목심, 앞다리, 우둔, 설도, 양지, 사태에서 유의적으로 높은 수율을 나타내었다(p<0.05). 도체부산물 수율에서 거세우는 가장 낮은 꼬리반골 및 갈비뼈 생산 수율을 나타내었고(p<0.05), 암소의 사골 및 잡뼈 생산수율이 가장 낮았다(p<0.05). 도체규격과 부분육 생산수율 조사는 도체특성에 따라 부분육 생산량을 예측할 수 있는 자료로 활용할 수 있을 것으로 사료된다.