• Asian-Australasian Journal of Animal Sciences
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• v.20 no.2
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• pp.172-177
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• 2007

Thyroid hormones play an important role in regulating metabolism and can affect homeostasis of fat depots. The gene encoding thyroglobulin (TG), producing the precursor for thyroid hormones, has been proposed as a positional and functional candidate gene for a QTL with an effect on fat deposition. The SNP occurs in the 5' promoter region of the TG gene and is widely used in marker assisted selection (MAS) programs to improve the predictability of marbling level and eating quality in beef cattle. In this study, we identified three SNPs at the 5' promoter region of the TG gene in Korean cattle. Of the three SNPs identified in TG gene, the C257T and A335G were previously unreported new SNPs. The sequence data were submitted to GenBank (GenBank accession number: AY615525). The previously reported C422T SNP showed three genotypes, CC, CT and TT, by digestion with the restriction enzyme MflI using the PCR-RFLP method. A new allelic variant corresponding to the C${\rightarrow}$T and A${\rightarrow}$G mutations at positions 257 and 335, respectively, could be detected by the SSCP analysis. The gene-specific SNP marker association analysis indicated that the C422T SNP marker was significantly associated (p<0.05) with marbling score. Animals with the CC and CT genotypes had higher marbling score than those with the TT genotype. Results from this study suggest that TG gene-specific SNP may be a useful marker for meat quality traits in future MAS programs in Korean cattle.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1252-1257
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• 2007

This study was conducted to determine the effect of dietary soy isoflavone (ISF, 0 and 20 mg/kg) on performance, meat quality and antioxidative property in male broilers. Six replicates of 45 birds (42 d old) were used for each treatment. The birds were fed soybean meal-free diets containing 3% oxidized fish oil (acid value, 6.76 mg potassium hydroxide/g; and peroxide value, 6.18 meq/kg) for 3 wk. The results showed that average daily gain, feed intake, feed conversion and carcass traits were not affected by soy ISF. Compared with the control group, breast muscle color redness value and water holding capacity were increased (p<0.05) by ISF supplementation. The activity of plasma catalase was increased by supplementing with 20 mg ISF/kg diet. In breast muscle, Broilers fed 20 mg ISF/kg had decreased production of malondialdehyde and lactic acid. The ISF supplementation elevated total antioxidative capacity and activities of total superoxide dismutase and glutathione peroxidase. The results indicated that dietary ISF could increase redness and water holding capacity of meat, and antioxidative property of meat in male broilers fed oxidized fish oil diet.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.5
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• pp.686-693
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• 2009

A 21- to 42-day feeding study was conducted in Ross male broilers to evaluate the use of dried bakery product (DBP) and the influence of adding fat at different points in the manufacturing process. Six dietary treatments were formulated using a factorial arrangement (3${\times}$2 design) with three levels of fat in the mixer (high: 4.8%, medium: 3.8% and low: 2.8%) with or without DBP (0 and 7%). Additional fat was sprayed on pellets in a post-pelleting liquid application to bring the fat content to a similar level in all diets. Data on pellet quality (before and after post-pelleting fat addition), broiler performance, nutrient digestibility and organ weights were studied. Pellets made with DBP showed higher hardness values when measured before post-pelleting fat addition (p<0.001), although DBP did not affect final pellet hardness or durability. Higher post-pelleting hardness and durability were shown by diets to which a lower level of fat had been added in the mixer (p<0.001). In general, post-pelleting fat application improved durability (p<0.05). However, broiler performance and ileal digestibility were not affected by any of the factors tested. Dietary treatments had a significant but variable effect on carcass yield (p<0.01), although there were no differences among treatments regarding breast and leg yield, abdominal fat or organ weights. The results indicate that up to 7% DBP could be used in the broiler diet without impairing performance, ileal digestibility or organ weights. The place or point of fat addition in the manufacturing process has a strong influence on pellet quality.

• Korean Journal of Agricultural Science
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• v.38 no.2
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• pp.263-268
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• 2011

This experiment was conducted to investigate the effect of feeding TMR with or without Yukmijihwangtang meal silage on the growth performance, meat yield and quality of Hanwoo steers. Sixteen male Hanwoo steers in the late fattening period were randomly assigned to a control diet and Yukmijihwangtang meal diet, with eight heads per treatment. The supplementation of Yukmijihwangtang meal silage did not affect the feed conversion rate, ribeye area, and meat yield index of cold carcass of Hanwoo. Fat thickness of Hanwoo s loin obtained from silage supplementation was significantly lower than that of non-supplemented. Total grade in meat yield of Hanwoo from silage supplementation were higher than that of non-supplemented control. The supplementation of Yukmijihwangtang meal silage to Hanwoo decreased the marbling score significantly, but did not affect fat color, firmness, and maturity. Total grade of meat quality of Hanwoo with Yukmijihwangtang meal supplementation was lower than that of non-supplemented control. In conclusion, Yukmijihwangtang meal could be used as partial substitution (10%) in TMR for fattening cattle. However, it is considered that Yukmijihwangtang meal can be a useful feed for the periods of growing or early fattening than that of late fattening since it improved meat yield but decreased meat quality grade of Hanwoo steers.

• Korean Journal of Agricultural Science
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• v.45 no.3
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• pp.411-418
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• 2018

A total of 576 seven-day-old male Ross 308 broilers with an average initial BW of $180{\pm}1g$ were used in a 4 week feeding experiment which included a starter phase (7 to 21 d) and a grower phase (22 to 35 d). Birds were randomly allocated into 1 of 3 treatments with 12 replicates per treatment and 16 birds per pen. The treatments consisted of the following: T1, Control; T2, T1 + 0.1% Creamer (Dongsuh Foods Corporation, Incheon, Korea), and T3, T1 + 0.5% Creamer. The broilers were weighed by pen and feed intake (FI) and the number of living broiler chickens were recorded on d 7, 21, and 35. These information were used to calculate the body weight gain (BWG) and feed conversion ratio (FCR). As results of this experiment, there were no significant differences in the BWG, FCR and nutrient digestibility among the treatments. With regards to meat quality, no adverse effects were observed among the treatments. However, a higher score in redness was observed in T3 than in T1. In addition, the relative weight of breast muscle was reduced in T3 compared with T1. Regardless of the nondairy creamer (NDC) inclusion levels, no negative effects on growth performance and nutrient digestibility were observed. In conclusion, non-dairy creamer could be a kind of fat sources additive in broiler diets, further studies are needed to test the optimum levels of the NDC to be supplemented in broilers diet.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.3
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• pp.384-389
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• 2016

A total of 400, one day-old commercial broiler chicks were divided into five diet groups (negative control, positive control group with 55 ppm Zn-bacitracin, 15 ppm ${\beta}$-glucan, 30 ppm ${\beta}$-glucan, and 60 ppm ${\beta}$-glucan) and fed for six weeks. Ten broilers were allotted to each of 40 floor pens. Eight floor pens were randomly assigned to one of the 5 diets. Each diet was fed to the broilers for 6 weeks with free access to water and diet. The survival rate, growth rate, feed efficiency, and feed conversion rate of the broilers were calculated. At the end of the feeding trial, the birds were slaughtered, breast muscles deboned, and quality parameters of the breast meat during storage were determined. The high level of dietary ${\beta}$-glucan (60 ppm) showed better feed conversion ratio and survival rate than the negative control. The survival rate of 60 ppm ${\beta}$-glucan-treated group was the same as that of the antibiotic-treated group, which showed the highest survival rate among the treatments. There was no significant difference in carcass yield, water holding capacity, pH, color, and 2-thiobarbituric acid reactive substances values of chicken breast meat among the 5 treatment groups. Supplementation of 60 ppm ${\beta}$-glucan to broiler diet improved the survival rate and feed conversion rate of broilers to the same level as 55 ppm Zn-bacitracin group. The result indicated that use of ${\beta}$-glucan (60 ppm) can be a potential alternative to antibiotics to improve the survival and performance of broilers. However, dietary ${\beta}$-glucan showed no effects on the quality parameters of chicken breast meat.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.9
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• pp.1219-1227
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• 2014

A whole genome association (WGA) study was carried out to find quantitative trait loci (QTL) for sensory evaluation traits in Hanwoo. Carcass samples of 250 Hanwoo steers were collected from National Agricultural Cooperative Livestock Research Institute, Ansung, Gyeonggi province, Korea, between 2011 and 2012 and genotyped with the Affymetrix Bovine Axiom Array 640K single nucleotide polymorphism (SNP) chip. Among the SNPs in the chip, a total of 322,160 SNPs were chosen after quality control tests. After adjusting for the effects of age, slaughter-year-season, and polygenic effects using genome relationship matrix, the corrected phenotypes for the sensory evaluation measurements were regressed on each SNP using a simple linear regression additive based model. A total of 1,631 SNPs were detected for color, aroma, tenderness, juiciness and palatability at 0.1% comparison-wise level. Among the significant SNPs, the best set of 52 SNP markers were chosen using a forward regression procedure at 0.05 level, among which the sets of 8, 14, 11, 10, and 9 SNPs were determined for the respectively sensory evaluation traits. The sets of significant SNPs explained 18% to 31% of phenotypic variance. Three SNPs were pleiotropic, i.e. AX-26703353 and AX-26742891 that were located at 101 and 110 Mb of BTA6, respectively, influencing tenderness, juiciness and palatability, while AX-18624743 at 3 Mb of BTA10 affected tenderness and palatability. Our results suggest that some QTL for sensory measures are segregating in a Hanwoo steer population. Additional WGA studies on fatty acid and nutritional components as well as the sensory panels are in process to characterize genetic architecture of meat quality and palatability in Hanwoo.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.344-348
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• 2001

This study was carried out to examine the effect of vitamin E additive supplements on the meat quality of finishing pigs. Two treatments were provided as commercial diet and commercial diet +vitamin E 200 IU. Dressing percent and carcass length were not different between treatments. Longissimus muscle color and longissimus muscle firmness were a significant differences between two treatments(P<0.05). However, longissimus muscle marbling. longissimus muscle loin area and back fat thickness were not significantly differences. Water holding capacity was increased along the level supplement of vitamin E increased(P<0.05). However. there were not differences on shear force, thawing loss, and cooking loss between treatments. L*, a*, b* and TBARS value were not different between treatments. In conclusion. longissimus muscle color and water holding capacity were affected by vitamin E supplement.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1895-1900
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• 2007

An experiment was carried out to investigate the effects of different chilling temperature on duck breast and leg meat quality. Duck carcasses were chilled for 30 minutes in water at either $0^{\circ}C$, $10^{\circ}C$ or $20^{\circ}C$ within 20 minutes of post mortem with 6 carcasses per group. Results showed no significant effects of chilling temperature on ultimate pH, protein solubility, sarcomere length and shear force value for duck breast or leg meat (p>0.05). Leg meat had higher ultimate pH, redness and shear force value, lower cooking loss, lightness, yellowness and protein solubility values than breast meat. The interaction of meat type and chilling temperature on cooking loss was significant (p<0.05). The effect of chilling temperature on cooking loss was more severe in leg meat than breast meat and $20^{\circ}C$ chilling resulted in significantly higher cooking losses than the other chilling temperatures. Results of this experiment revealed that duck carcass can be chilled at $10^{\circ}C$ without any harmful effect on meat quality including toughness of meat.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.6
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• pp.878-883
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• 2002

Due to rising trend of beef demand in Asia in the next two decades it is necessary to find additional sources of beef supply. In most Southeast Asian countries, male dairy and swamp buffalo have not yet been raised for a primary purpose of quality beef production. This study was aimed to compare growth and feeding performances as well as economic returns from feeding male dairy, beef cattle and swamp buffalo for quality beef. Thirty-six animals, 12 of each breed group, were used in feeding trial to compare the cost of beef production. Two levels of concentrate feeding, 1.75% of body weight (BW) and 1.00% of BW, were used for each breed group in order to compare feeding methods i.e. high and low levels. Within each breed group two animals of similar initial BW were randomly assigned to the two levels of feeding. The animals were fed from about 150 kg BW until reaching the final weight of about 400 kg. The results from this study showed that under the prevailing economic conditions in Thailand the cost of beef production from buffalo was lowest due to very low cost of feeder stocks, followed by dairy and beef. However, the cost of feeding per kg of BW gain was lowest in beef and highest in buffalo i.e. when disregarding the differences in cost of feeder stocks. Beef calves grew faster than dairy and buffalo, with better feed efficiencies. The results indicated that beef cattle could be more suitable for beef production for high-quality beef market, while buffalo could be more suitable for small farms where high roughage feeding is common. Male dairy calves appeared to require higher level of concentrate feeding than 1% BW in order to maintain good body conditions.