• Asian-Australasian Journal of Animal Sciences
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• v.18 no.4
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• pp.490-496
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• 2005

Ten 18.5-month old Holstein steers were allocated into two diet groups of five and fed either concentrates as control group or potato by-products based silage (PBS) as experimental group for six months to investigate the effect of PBS on growth performance, carcass characteristics and fatty acid composition of carcass fats. The PBS diet consisted, in a DM basis, of 74.5% PBS, 16% hay, and 9.5% soybean milk residue (SMR). The control diet consisted, in a DM basis, of 82.5% concentrates and 17.5% hay. There were no significant differences in the overall average daily gain (ADG), dry matter intake (DMI), feed efficiency, yield score and meat quality score of dressed carcass between the two diet groups. There were no statistical differences in DM, crude protein (CP), and ether extract (EE) of beef and melting point of all adipose tissues from steers fed both diets. The PBS-fed steers tended to have lower Warner Bratzler shear (WBS) values than in the concentrate-fed steers (13.0 vs. 17.7 lb, p<0.1). At both sampling times 3 and 6 months of feeding period, PBS-fed steers had higher proportions of polyunsaturated fatty acids (PUFA), especially linoleic (C18:2) acids in subcutaneous fat than in control group (p<0.05). PBS-fed steers had significantly higher proportions of PUFA, especially C18:2 fatty acids than in concentrate-fed steers in carcass fats (p<0.05). In conclusion, feeding PBS to fattening steers has shown to have the same potential as concentrate feeding in terms of effect on the growth performance, feed efficiency, and carcass characteristics. Interestingly, PBS also seems preferable to concentrates because it increased the proportion of C18:2 fatty acid composition of carcass fats which is valuable for beef consumers.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.585-596
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• 2015

Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the redness of the juice and meat in all groups showed significant increase during storage, the redness of the citric acid groups was reduced compared to the control group (p<0.05). The percentage of myoglobin denaturation (PMD) of the CA groups was also increased according to the level of CA during storage. Total aerobic counts, Enterobacteriaceae counts, volatile basic nitrogen and thiobarbituric acid reactive substances (TBARS) were generally lower in the citric acid-treated samples than in untreated ones, indicating extended shelf life of the cooked chicken breast dipped in citric acid solution. The shear force of the 2CIT and 5CIT groups was significantly lower (p<0.05). The findings indicated positive effects in the physicochemical properties and storage ability of sous vide chicken breast at 2% and 5% citric acid concentrations.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.710-721
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• 2020

This study dealt with the use of quinoa flour (QF) or teff flour (TF) as partial beef fat replacers in the formulation of emulsion-type sausages. A control (C) group was manufactured with 20% beef fat, while the other three groups were formulated with 10% beef fat plus 5% QF (Q), 5% TF (T), and 2.5% QF+2.5% TF (QT). Water-holding capacity of the emulsions was higher in Q (81.81%), T (82.20%), and QT (84.10%) samples than in C (64.83%) samples. Total expressible fluid and expressible fat were the lowest in Q and T samples, indicating the highest emulsion stability of those groups. Incorporation of QF and TF into formulations increased moisture and carbohydrate contents while decreased fat and energy values. Besides, the use of QF was effective to increase protein and dietary fiber contents. T sausages had lower luminosity (L^⁎) and higher yellowness (b^⁎) than C sausages, whilst Q sausages did not result in significant color changes. Higher cook yield values were recorded in Q (97.96%), T (98.21%), and QT (98.15%) samples compared with C (96.44%) samples. Inclusion of QF and TF to formulation led to lower hardness and gumminess, while utilization of TF was also effective to decrease chewiness. Consequently, healthier emulsified sausages were obtained by the inclusion of QF or TF that could decrease the fat content more than 50% without sacrificing overall quality, bringing advantages by quinoa over teff for increasing nutritional value and leading minimal modifications on color and texture.

• Korean Journal of Poultry Science
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• v.43 no.2
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• pp.105-109
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• 2016

This study aimed to investigate the effect of chicken skin on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nugget. Chicken nugget samples were prepared by adding the following amount chicken skin 0% (control), 5%, 10% and 15%. The moisture and protein contents of the samples decreased with an increase chicken skin levels. And frying yield, redness, yellowness, Hardness, gumminess and chewiness of samples decreased with increasing chicken skin levels. On the other hand, the fat contents and lighteness of sample increased with an increase chicken skin levels. Futhermore, juiciness and overall acceptability increased with an increasing chicken skin levels. Therefore, usages of chicken skin 10% can improve quality properties of chicken nugget.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.12
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• pp.1882-1888
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• 2019

Objective: An experiment was conducted to evaluate the effects of increasing levels of crude glycerin (0%, 6%, 12%, and 18%) used as a substitute for corn in lamb feed on the quantitative characteristics of the carcass. Methods: A total of 40 crossbred Santa $In{\hat{e}}s$ lambs that were four months old with a mean initial weight of $21.0{\pm}0.8kg$ were randomly distributed in four treatments with ten replicates. The animals were slaughtered after 66 days of confinement. The effects of crude glycerin as a replacement for corn in the diet of the lambs on the carcass characteristics, commercial cut weight and yield and carcass measurements were studied. Results: There was an increasing linear effect for body weight at slaughter with the replacement of corn by crude glycerin. The dry matter and metabolizable energy intakes, weight of the empty body, hot carcass weight and cold carcass weight showed a quadratic effect, with maximum crude glycerin levels estimated at 10.9%, 9.8%, 10.83%, 11.78%, and 11.35%, respectively. The initial pH was not influenced by the replacement of corn for crude glycerin, while the final pH presented a quadratic effect. The other parameters of the carcass and the weights and yields of commercial cuts were not influenced. There was also no effect of the diets on carcass morphometric measurements, except for the thoracic perimeter and the carcass compactness index, which presented quadratic and linear effects, respectively. Conclusion: Crude glycerin can replace up to 18% of corn because it favours muscle tissue deposition without promoting changes in the main carcass characteristics of lambs.

• Journal of Animal Science and Technology
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• v.60 no.12
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• pp.30.1-30.11
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• 2018

Background: Recently, as production costs have been increasing owing to rising feed prices worldwide, shortening the age of slaughter has been recognized as a way to increase farm income. In Korea, the raising period for Hanwoo steers is over 31 months with the delay of weaning and castration stated as one of the reasons for the increase in the raising period. Thus far, studies on age of weaning and castration have been conducted individually, and there have been no studies on the combined effects of weaning and castration ages on the growth performance and carcass characteristics in Hanwoo steers. Methods: Weaning ages were calculated at 80 or 130 days of age, and castration ages were calculated at 90 days and 180 days of age. Calves were allocated to one of the four treatment groups: W80C90 (weaning at 80 days of age and castration at 90 days of age), W80C180, W130C90, and W130C180. Results: For the entire experimental period, weaning and castration ages did not significantly affect growth performance of Hanwoo steers. In addition, weaning and castration ages did not affect the overall yield and quality traits of carcass in Hanwoo steers. Conclusion: Weaning and castration ages had small effects on growth performance and carcass characteristics in Hanwoo steers. Therefore, the early weaning and castration ages are recommended to reduce the slaughter age without any negative effects on meat quality grade.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.229-239
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• 2019

The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins. Porcine myofibrillar protein was isolated from pork loin muscle (M. longissimus dorsi thoracis et lumborum). Control was prepared with only myofibrillar protein (60 mg/mL), and gelatin treatments were formulated with myofibrillar protein and each gelatin (9:1) at the same protein concentration. The myofibrillar protein-gelatin mixtures were heated from $10^{\circ}C$ to $75^{\circ}C$ ($2^{\circ}C/min$). Little to no impacts of gelatin addition on pH value and color characteristics of heat-induced myofibrillar protein gels were observed (p>0.05). The addition of gelatin slightly decreased cooking yield of heat-induced myofibrillar protein gels, but the gels showed lower centrifugal weight loss compared to control (p<0.05). The addition of gelatin significantly decreased hardness, cohesiveness, gumminess, and chewiness of heat-induced myofibrillar gels. Further, sodium dodecyl poly-acrylamide gel electrophoresis (SDS-PAGE) showed no interaction between myofibrillar proteins and gelatin under non-thermal conditions. Only a slight change in the endothermic peak (probably myosin) of myofibrillar protein-gelatin mixtures was found. The results of this study show that the addition of gelatin attenuated the water-holding capacity and textural properties of heat-induced myofibrillar protein gel. Thus, it could be suggested that well-known positive impacts of gelatin on quality characteristics of processed meat products may be largely affected by the functional properties of gelatin per se, rather than its interaction with myofibrillar proteins.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.247-260
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• 2021

This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein content, fat content, and pH. Uncooked Bulgogi also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of Bulgogi sauce. The yellowness of uncooked Bulgogi with 6%-12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p<0.05). The redness of the cooked control Bulgogi was significantly lower than that of the samples with crust in sauce (p<0.05). The WHC of uncooked Bulgogi with 6%-12% crust in sauce was significantly higher than that of the control and the sample with 3% crust in sauce (p<0.05). The flavor, texture, and overall acceptability of the Bulgogi with 9% crust in sauce were significantly higher than those of the control (p<0.05). These findings showed that the crust did not degrade the physicochemical properties of Bulgogi sauce and meat. The sensory characteristics of Bulgogi marinated with 9% crust in sauce were rated the best as persensory evaluation. Therefore, crust is a suitable flavor enhancer for Bulgogi sauce, and a 9% addition amount is optimal in terms of quality.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.840-854
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• 2021

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L^* values, CIE a^* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.

• Animal Bioscience
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• v.35 no.4
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• pp.577-586
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• 2022

Objective: The objective of this study was to evaluate the effects of supplementing quercetin extracted from Sophora japonica flower (QS) to the diet of broiler chicks on their growth performance, apparent nutrient digestibility, cecal microbiota, serum lipid profiles, relative organ weight, and breast muscle quality. Methods: A total of 1,088 1-day-old broiler chicks (mixed sex) were randomly assigned to four groups based on the initial body weight (43.00±0.29 g). The experimental period was 35 days (starter, days 0 to 7; grower, days 7 to 21; finisher, days 21 to 35). There were 17 replicate cages per treatment and 16 birds per cage. Dietary treatments consisted of birds receiving basal diet without quercetin as the control group and treatment groups consisted of birds fed basal diet supplemented with 0.2, 0.4, or 0.6 g/kg QS. Results: With the increase of the QS dosage, body weight gain during days 0 to 7 (p = 0.021), 7 to 21 (p = 0.010), and 1 to 35 (p = 0.045), feed intake during days 0 to 7 (p = 0.037) and 1 to 35 (p = 0.025), apparent dry matter digestibility (p = 0.008), apparent energy retention (p = 0.004), cecal lactic acid bacteria counts (p = 0.023), the relative weight of breast muscle (p = 0.014), pH value from breast muscle (p<0.001), and the water holding capacity of breast muscle (p = 0.012) increased linearly, whereas the drip loss from breast muscle (p = 0.001) decreased linearly. Conclusion: The addition of QS in the diet of broiler chicks had positive effects on the breast muscle yield and breast muscle quality, and improved the dry matter digestibility and energy retention by increasing cecal beneficial bacteria counts, thus improving growth performance.