• Food Science of Animal Resources
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• v.30 no.5
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• pp.826-832
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• 2010

A total of ninety swine ($79.0{\pm}2.2\;kg$) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%, 100%, 100%, and 100% (T2) at 1, 2, 3, 4 and 5-9 wk, respectively. Compared with the control (CON) feed, FAD feed had lower moisture and nitrogen-free extract content, and higher crude fat, crude fiber, and total calorie (p<0.05). The protein content, amino acid profile, and pH values of pork loin were not affected by dietary treatment. However, higher moisture, crude ash, and meat cholesterol, and lower fat, were found in CON compared with treatment (p<0.05). FAB treatment significantly improved drip loss and cooking loss value (p<0.05), and increased the CIE $L^*$ values of loin and back-fat surface, whereas it decreased the CIE $a^*$ values of loin surface (pp<0.05). The results indicate that dietary FAB affected meat cholesterol and fat content, and improved drip loss and cooking loss, but had no affect on amino acid composition.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.763-771
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• 2013

This study was carried out to investigate the effects of various temperatures of electro-magnetic resonance and air blast freezing methods on the physicochemical quality of meat. Beef (loin and round), pork (belly and ham) and chicken (breast and leg) were purchased at a commercial market, and the meat was frozen using three methods: air blast freezing ($-20^{\circ}C$ and $-45^{\circ}C$) and electro-magnetic resonance quick freezing. Changes in the physicochemical properties of meat were analyzed by drip loss, cooking loss, water holding capacity (WHC) and proximate compositions. In comparison, regardless of the animal species and cuts of meat, electro-magnetic resonance quick freezing (2 h) resulted in a completely frozen product in a much shorter time than $-20^{\circ}C$ and $-45^{\circ}C$ air blast freezing (24 h and 8 h, respectively). Drip loss of loin which had underwent electro-magnetic resonance quick freezing were significantly (p<0.05) lower than those of the other two treatments, but cooking loss and water holding capacity were the highest at 43.7% and 60.7%, respectively (p<0.05). Characteristics such as crude protein, crude fat and moisture compositions showed significant differences, depending on the cuts and freezing methods (p<0.05). The fat composition of electro-magnetic resonance quick frozen loin and round were significantly low (p<0.05). However, moisture content was the highest compared to other freezing methods, as 67.1% and 71.9%, respectively (p<0.05). Electro-magnetic resonance quick freezing was an appropriate way to reduce the deterioration of meat quality due to freezing, and the drip loss was least for the part with low moisture, low protein, and high fat.

• 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.39 no.2
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• pp.332-344
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• 2019

The objective of this study was to investigate slaughtering performance, carcass grade, and quantitative traits of cuts according to seasonal influence by each month in pigs slaughtered in livestock processing complex (LPC) slaughterhouse in Korea, 2017. A total of 267,990 LYD ($Landrace{\times}Yorkshire{\times}Duroc$) pig data were used in this study. Results of slaughter heads, sex distribution, carcass weight, backfat thickness, grading class, total weight, and fat and lean meat percentages of each cut predicted by AutoFom III were obtained each month. The number of slaughtered pigs was the highest in early and late fall but the lowest in midsummer. Only in midsummer that the number of females was higher than that of castrates. During 2017, carcass weight was the lowest in late summer. Backfat thickness was in the range of 21-22 mm. In mid and late spring, pigs showed high 1+ grade ratio (37.05% and 36.15%, respectively). For traits of 11 cuts predicted by AutoFom III, porkbelly showed lower total weight, lean weight, and fat weight in midsummer to early fall but higher lean meat percentage compared to other seasons. Weights of deboned neck, loin, and lean meat were the highest in midfall compared to other seasons (p<0.05). In conclusion, characteristics of slaughtering, grading, and economic traits of pigs seemed to be highly seasonal. They were influenced by seasons. Results of this study could be used as basic data to develop seasonal specified management ways to improve pork production.

• Journal of Animal Science and Technology
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• v.57 no.9
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• pp.31.1-31.11
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• 2015

Background: This study was conducted to investigate the potential association of variation in the insulin-like growth factor binding protein 2 (IGFBP2) gene with growth, carcass and meat quality traits in pigs. IGFBP2 is a member of the insulin-like growth factor binding protein family that is involved in regulating growth, and it maps to a region of pig chromosome 15 containing significant quantitative trait loci that affect economically important trait phenotypes. Results: An IGFBP2 polymorphism was identified in the Michigan State University (MSU) Duroc ${\times}$ Pietrain $F_2$ resource population (n = 408), and pigs were genotyped by MspI PCR-RFLP. Subsequently, a Duroc pig population from the National Swine Registry, USA, (n = 326) was genotyped using an Illumina Golden Gate assay. The IGFBP2 genotypic frequencies among the MSU resource population pigs were 3.43, 47.06 and 49.51 % for the AA, AB and BB genotypes, respectively. The genotypic frequencies for the Duroc pigs were 9.82, 47.85, and 42.33 % for the AA, AB and BB genotypes, respectively. Genotype effects (P < 0.05) were found in the MSU resource population for backfat thickness at $10^{th}$ rib and last rib as determined by ultrasound at 10, 13, 16 and 19 weeks of age, ADG from 10 to 22 weeks of age, and age to reach 105 kg. A genotype effect (P < 0.05) was also found for off test Longissimus muscle area in the Duroc population. Significant effects of IGFBP2 genotype (P < 0.05) were found for drip loss, 24 h postmortem pH, pH decline from 45 min to 24 h postmortem, subjective color score, CIE $L^*$ and $b^*$, Warner-Bratzler shear force, and sensory panel scores for juiciness, tenderness, connective tissue and overall tenderness in MSU resource population pigs. Genotype effects (P < 0.05) were found for 45-min pH, CIE $L^*$ and color score in the Duroc population. Conclusions: Results of this study revealed associations of the IGFBP2 genotypes with growth, carcass and meat quality traits in pigs. The results indicate IGFBP2 as a potential candidate gene for growth rate, backfat thickness, loin muscle area and some pork quality traits.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.277-284
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• 2005

Press ham were manufactured to investigate the effects of ginseng powder on quality characteristics of press ham. Each treatments added pork loin basis with ginseng powder(0, 0.5, 1.0, 1.5 and $2.0\%$) were stored until 28 days at $4^{\circ}C$. The changes in physico-chemical properties, texture and chemical composition of each treatments were measured during 1, 7, 14, 21 and 28 days at $4^{\circ}C$. There was a not significantly difference in chemical composition between control and ginseng treatment groups. pH value of ginseng treatment groups were decreased significantly than those of control(p<0.05). pH of control and ginseng treatments were increased significantly as the storage period passed(p<0.05). Meat color(CIE $L^{\ast},\;b^{\ast}$) of ginseng treatment groups were increased significantly than that of control(p<0.05). Meat color(CIE $a^{\ast}$) of ginseng treatment groups were decreased significantly than those of control(p<0.05). It was not clearly changed by the passage of storage time. There was a not significantly difference in texture between control and ginseng treatment groups. It was not clearly changed by the passage of storage time. Summing up the a forementioned result, press ham manufacturing with ginseng powder was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality press ham can be manufactured with saponin accumulation.

• Korean Journal of Agricultural Science
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• v.41 no.4
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• pp.425-431
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• 2014

This study was conducted to develop new crossbred pig using Korean native pig and Duroc. Fifteen pigs of pure Duroc (D) and 26 crossbred gilts (15 of DK1 and 11 of DK2) were reared until $195{\pm}5$ days old, then slaughtered at local slaughterhouse. Pork loin was gathered and vacuum packed from left carcass after 24 h of slaughter to analyze meat quality traits, such as color, pH, water holding capacity (WHC), cooking loss and shear force (SF), and free fatty acid composition. Live weight and carcass weight of Duroc and DK1 were $119.1{\pm}8.7/82.91{\pm}6.1kg$ and $116.3{\pm}6.3/80.91{\pm}4.4kg$, respectively, and it was significantly higher than those of DK2 ($104.7{\pm}8.4/71.36{\pm}5.7kg$) (p<0.05).There was no significant difference in proximate composition between animal groups, however DK2 showed significantly lower shear force (SF) and higher water holding capacity (WHC) than other groups (p<0.05). The redness of DK2 also showed significantly higher than Duroc (p<0.05), however there was no significant difference in lightness and yellowness (p>0.05). DK1 showed the highest monounsaturated fatty acids (MUFAs) contents of $51.45{\pm}2.0%$ and DK2 showed the highest polyunsaturated fatty acids (PUFAs) contents of $8.98{\pm}1.4%$, however there was no significantly difference in PUFA/SFA ratio between pig groups (p>0.05). Duroc and DK2 contain significantly higher amount of linoleic ($7.99{\pm}1.2$ and $8.11{\pm}1.3%$, respectively) and linolenic acid ($0.43{\pm}0.1$ and $0.44{\pm}0.1%$, respectively) than DK1, and DK1 contains significantly higher amount of oleic acid ($47.32{\pm}1.8%$) than others (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.4
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• pp.515-524
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• 2001

Two experiments using growing and finishing pigs (Landrace$\times$Duroc$\times$Yorkshire) were conducted to determine the effects of different levels of vitamins and trace minerals (VTM) on growth performance, nutrient digestibility, carcass characteristics and meat quality of growing-finishing pigs, and to evaluate the suitability of vitamin-mineral levels commonly used in the swine industry in Korea. A total of 120 three crossbred (Landrace$\times$Duroc$\times$Yorkshire) growing (Experiment I: 20.90 0.44 kg average initial body weight) and finishing (Experiment II: 53.55 0.97 kg average initial body weight) were used in 6 and 9 weeks feeding trials, respectively. Pigs were allotted on the basis of sex and weight to 5 treatments with 6 replications per treatment with 4 pigs per pen in a completely randomized block design. Treatments were: 1) control, 2) fat soluble vitamin 200% vs. control, 3) water soluble vitamin 200% vs. control, 4) trace mineral 50% vs. control, 5) trace mineral 200% vs. control. In experiment I, during the overall experimental period (0 to 6 weeks, 21 to 54 kg body weight), ADG of the 200% trace mineral supplemented group was significantly higher than that of the 50% trace mineral supplemented group. There were no significant differences among other the treatments. Digestibility of crude protein was lowest in mineral 50% supplemented group (p<0.05). Calcium digestibility was significantly higher in the 200% fat soluble vitamin supplemented group than in the other treatments (p<0.05). In experiment II, during the overall experimental period (0 to 9 weeks, 54 to 106 kg body weight), growth performance was not significantly affected by dietary vitamin and trace mineral levels. However, increasing level of water soluble vitamins at the level of 200% compared to control had a tendency to improve the overall growth performance. Overall carcass characteristics except for carcass length did not differ among pigs fed the dietary treatments. Loin eye area, pH, drip loss and shear force of meat were not affected by dietary vitamin and trace mineral levels. There was a trend for less fat content (%) in pork when the level of vitamin and trace mineral was increased, but the difference was not significant. Flavor score was the lowest in control and highest in the 200% fat soluble vitamin supplemented group (p<0.05). Juiciness of muscle was lower in the 200% fat soluble vitamin supplemented group than other dietary treatments, except for trace mineral 50% supplemented group (p<0.05). Based on these results, it is suggested that "typical" commercial levels of vitamin and trace minerals used by feed companies in Korea are sufficient to meet requirement for the maximum growth of growing-finishing pigs. Our results suggests that a reduction in trace mineral levels in commercial diets could be considered to reduce feed cost and nutrient excretion with economic and environmental benefits.

• Journal of Animal Environmental Science
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• v.18 no.3
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• pp.165-172
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• 2012

This study was designed to determine the effect of different floor space and type of finishing building on performance, behaviour and carcass quality of finishing pig. Three hundred and thirty six finishing pigs were alloted into two space allowance ($1.0m^2$and $2.5m^2$/pig) and two floor type (concrete slat and bedded with sawdust) of finishing building. There was no significant difference between the different space allowance in the body gain, feed intake and feed per gain. And also floor type of finishing building was not affected by the performance of finishing pig. Space allowance per pig affected the maintenance behaviour, but there was no significant difference between the floor type of finishing building in the spent time on lying, sitting and standing. Floor type was affected by the occurrence of standing behaviour, the finishing pigs in the bedded with sawdust showed less occurrence of standing. Carcass traits did not show any significant difference due to the difference of space allowance and floor type of finishing building. There was no significant difference in the chemical compositions of pork loin between the space allowance and floor type of finishing building.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.114-120
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• 2009

This study was conducted to determine the effect of feeding complex of wild chrysanthemum powder, probiotics and selenium on meat quality in finishing pigs ($LY{\times}D$). 25 pigs were randomly alloted to two treatments; C (basal diet), T (C diet added 0.3% wild chrysanthemum powder, 0.1% probiotics and 0.1% selenium). Pigs were slaughtered at approximately 110 kg final weight and chemical composition, physico-chemical characteristics, fatty acid composition and sensory test were measured in pork loin. Proximate composition, pH, water holding capacity, cooking loss, shear force and color were no differences among the tested samples. Texture properties of hardness in treatment were significantly higher than the control (p<0.05). Fresh meat of overall acceptance and cooked meat of tenderness, juiciness and overall acceptability in T were significantly higher than the control. Fatty acid compositions of myristic acid, palmitoleic acid, oleic acid, unsaturated fatty acid and monounsaturated fatty acid in T were significantly higher than the control.