• Asian-Australasian Journal of Animal Sciences
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• 제18권10호
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• pp.1492-1497
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• 2005

The goal of the trial was to evaluate the effects of ractopamine (20 ppm in the ration) given pregnant sows during three different pregnancy stages (T1: 25 to 50 d; T2: 50 to 80 d; T3: 25 to 80 d of gestation, and T4: control-no ractopamine) on fetal muscle development (through counts of the number of fibers of the semitendinosus muscle), on the growth and carcass characteristics of the progeny. Forty eight weaned piglets (12 per treatment) were assessed for number of muscle fibers, while performance and carcass characteristics were evaluated on a separate 48 animals (12 per treatment) grown to 100 kg. Animals produced by sows treated from 25 to 50 d of pregnancy (T1) resulted in non-significant increase of 6.85% in the number of muscle fibers in the semitendinosus muscle when compared to animals from the control group. Performance results were significantly different (p<0.05), and animals produced by sows from the T1 group gained more weight during the growth I stage (25 to 50 kg) and during the total period (6 to 100 kg) (991 vs. 903 grams, and 844 vs. 772 grams, respectively) when compared to controls. For carcass characteristics, results showed that animals produced by the T1 group of sows were heavier at slaughter (p<0.05) when compared to the controls (T4) (100.17 vs. 93.09 kg). There was a positive correlation between number of muscle fibers and bodyweights, carcass weights, Longissimus dorsi muscle depth and dressing out (0.80, 0.86, 0.67, and 0.50, respectively). Sows treated with ractopamine between 25 to 50 d of pregnancy produced piglets that performed better and had superior carcass characteristics than those produced by untreated sows. The ractopamine used for pregnancy sows (25 to 50 d) can be indicated as a device to increase the progeny performance.

• 한국축산식품학회지
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• 제44권5호
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• pp.1181-1194
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• 2024

This study assessed and compared meat quality and fiber characteristics of longissimus lumborum (LL), psoas major (PM), and semimembranosus muscles among Hanwoo (HW), Jeju black (BL), and their crossbred (BH) cattle. Twelve carcasses from each breed (36 in total) were used in this study. BL and BH had higher moisture and crude ash contents and lower crude fat and protein contents than HW, regardless of the muscle type. BL had higher CIE a^*, cooking loss, and shear force values than did the other breeds for all muscle types. The muscle fiber size (cross-sectional area) of BL and BH was larger than that of HW for all muscle types. Type IIX was the dominant muscle fiber type in both BL and BH, regardless of muscle type; however, HW had the highest composition of type I compared to the other types (IIA, IIAX, and IIX) in PM. Higher total fiber density was observed in the LL and PM muscles of HW than in those of BL and BH. Meat quality and muscle fiber characteristics of BL and BH were distinct from those of HW.

• Asian-Australasian Journal of Animal Sciences
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• 제25권4호
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• pp.592-596
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• 2012

The simple method of evaluating highly marbled beef was examined by image analysis. The images of the cross section at the 6 to 7th rib were obtained from 82 carcasses of Wagyu cattle. By using an overall trace method, the surrounding edges of the longissimus thoracis and three muscles were traced automatically and manually with image analysis. In a spot method, 3 to 5 locations (2.5 or 3.0 cm in diameter) for each muscle were rapidly selected with no manual trace. The images were flattened, binarized, and the ratio of fat area to muscle area was determined. The correlation coefficients for marbling between different muscles, and between the overall trace and the spot methods were 0.55 to 0.81 between different muscles and 0.89 to 0.97, respectively. These results suggested that the simple spot method is speedy and almost as useful as the overall trace method as a measuring technique for beef marbling in loin muscles, especially for highly marbled beef.

• Animal Bioscience
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• 제35권4호
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• pp.624-630
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• 2022

Objective: The aim of this study was to investigate the expression level of filaggrin-2 (FLG2) in correlation with drip loss. Methods: The muscle samples were randomly taken from a local meat supplier. Samples were taken from Longissimus lumborum muscles to evaluate the drip loss (n = 100). Five muscles per group (low and high drip loss) were selected to evaluate FLG2 mRNA and protein expression levels. Results: mRNA of FLG2 gene was not significantly different in pigs with different levels of drip loss (p>0.05). Statistical analysis revealed that FLG2 protein expression levels were significantly different between the drip loss groups. Western blot revealed that the high drip loss group had higher FLG2 protein expression level than the low drip loss group (p<0.001). Moreover, immunohistochemistry revealed the high signal intensity was on the muscle cell membrane and cytoplasm. Conclusion: FLG2 protein might play roles in drip loss of pork and will provide the basis for information to improving meat quality traits in pigs.

• 한방재활의학과학회지
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• 제20권4호
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• pp.159-169
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• 2010

Objectives : This study was designed to evaluate the correlation of the cross-sectional areas(CSA) of paraspinalis(iliocostalis lumborum, multifidus, longissimus thoracis parts lumborum) and psoas muscle and sex, age, change of the VAS(visual analogue scale) and past history of chronic low back pain in patients suffering from HIVD(herniation of intervertebral disc). Methods : Medical records of 140 subjects with HIVD were retrospectively reviewed. The MRI(magnetic resonance imaging) findings on the patients were scanned and analyzed by PiView program to find the paraspinal and psoas muscle CSA and were evaluated by the correlation of sex, age, change of the VAS, and past history of chronic low back pain. Results : There was significant difference between groups in male and female, young-adults age and middle age, middle age and old age, young-adults age and old age. But the correlation of the paraspinal and psoas muscle CSA and past history of chronic low back pain were partially significant. On the other hand, the correlation of the paraspinal and psoas muscle CSA and change of the VAS were not significant. Conclusions : These results suggest that the cross-sectional areas(CSA) of paraspinalis and psoas muscle have relevance to sex and age.

• 한국정밀공학회지
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• 제27권2호
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• pp.130-136
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• 2010

For stability analysis of the lumbar spine, the hypothesis presented is that the disc has stress sensors driving feedback mechanism, which could react to the imposed loads by adjusting the contraction of the muscles. Fusion in the motion segment of the lumbar spinal column is believed to alter the stability of the spinal column. To identify this effect finite element (FE) models combined with optimization technique was applied and quantify the role of each muscle and reaction forces in the spinal column with respect to the fusion level. The musculoskeletal FE model was consisted with detailed whole lumbar spine, pelvis, sacrum, coccyx and simplified trunk model. Vertebral body and pelvis were modeled as a rigid body and the rib cage was constructed with rigid truss element for the computational efficiency. Spinal fusion model was applied to L3-L4, L4-L5, L5-S1 (single level) and L3-L5 (two levels) segments. Muscle architecture with 46 local muscles was used as acting directions. Minimization of the nucleus pressure deviation and annulus fiber average axial stress deviation was selected for cost function. As a result, spinal fusion produced reaction changes at each motion segment as well as contribution of each muscle. Longissimus thoracis and psoas major muscle showed dramatic changes for the cases of L5-S1 and L3-L5 level fusion. Muscle force change at each muscle also generated relatively high nucleus pressure not only at the adjacent level but at another level, which can explain disc degeneration pattern observed in clinical study.

• Asian-Australasian Journal of Animal Sciences
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• 제22권10호
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• pp.1414-1419
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• 2009

The study was conducted to evaluate the effects of trivalent chromium from different sources on growth, carcass composition, and serum parameters in finishing pigs. Ninety-six crossbred pigs with an initial average body weight of 65.57${\pm}$1.05 kg were blocked by body weight and randomly assigned to four treatments with three replicates. Pigs were offered one of four diets including a control diet or the control diet supplemented with 200 ${\mu}g/kg$ chromium from either chromium chloride ($CrCl_{3}$), chromium picolinate (CrPic) or chromium nanocomposite (CrNano) for 40 days. After completion of the feeding trial, eight pigs from each treatment were selected to collect blood samples, and slaughtered to measure carcass composition. The results showed that supplemental chromium had no significant effect on growth performance, while CrNano increased carcass lean proportion and loin Longissimus muscle area (p<0.05), and decreased carcass fat proportion and 10th rib backfat depth (p<0.05). CrPic supplementation also resulted in lower fat proportion and larger Longissimus muscle area (p<0.05). The addition of Cr from CrNano or CrPic decreased serum glucose (p<0.05) and increased concentrations of total protein and free fat acid in serum (p<0.05). Serum urea nitrogen, triglyceride and cholesterol were decreased (p<0.05), and serum high density lipoprotein and lipase activity were increased (p<0.05) with the supplementation of CrNano. Serum insulin was decreased (p<0.05) by supplemental Cr from CrNano or CrPic, and serum insulin-like growth factor I was increased significantly in the CrNano treated group. These results suggest that chromium nanocomposite has higher efficacy on carcass composition in pigs compared to the traditional chromium sources.

• Asian-Australasian Journal of Animal Sciences
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• 제22권12호
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• pp.1718-1734
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• 2009

The aim of this review is to address some characteristics that influence meat quality. Genetic groups, nutrition, finishing systems and gender are the major factors that change carcass characteristics, chemical composition and fatty acid profile. Genetic groups that have zebu genes in their composition show higher hot carcass dressing than genetic groups without zebu genes. Genetic groups that have European breeds in their composition have higher marbling scores. On the other hand, genetic groups that have zebu breeds show low marbling scores. Bulls finished in feedlots present higher final weight than steers, cull cows and heifers. Fat thickness is one of the principal parameters that are affected by different gender. Cull cows (4.72 mm) and heifers (4.00 mm) present higher values than bulls (1.75 mm) and steers (2.81 mm). The major effects observed by different systems of termination are fat thickness and marbling. Crude protein presents variation due to nutrition. Nutrition influences variation of fatty acid profile. Genetic groups also influence fatty acid profile. Genetic groups that have zebu genes in their composition show high percentage of PUFA. The major class of fatty acids that is changed with nutrition is PUFA. The better ratios of PUFA/SFA and n-6/n-3 are found in Longissimus muscle of animals finished in pasture systems.

• Food Science and Biotechnology
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• 제17권1호
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• pp.26-30
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• 2008

This study was conducted to identify the effect of chilling temperature (-3 and $6^{\circ}C$) and aging (1- and 7-day) on objective meat quality, collagen solubility, and free amino acids in pork (longissimus muscle of Yorkshire). Warner-Bratzler (WB)-shear force indicated that variation in chilling temperature had no detectable effect on meat tenderness and tenderization during the 7-day aging period. Among the 13 detected free amino acids, only 3 amino acids (histidine, valine, leucine) were significantly affected by the temperature treatment (p<0.05). Collagen solubility was significantly increased at $6^{\circ}C$ treatment (p<0.05). There was a significant linear relationship (r=0.67, p<0.05) between changes in free amino acids and WB-shear force during the 7-day aging period. These results confirmed that chilling conditions had significantly affected collagen solubility, and meat tenderization occurred in direct proportion to an increase in free amino acids.

• Asian-Australasian Journal of Animal Sciences
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• 제29권5호
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• pp.709-715
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• 2016

The objective of the research was to determine the chemical composition as well as the physicochemical properties of the longissimus muscle from Korean entire and castrate elk. Twelve elk stags were raised and fed on concentrate with ad libitum hay. All animals were equally divided into castrated and non-castrated (entire) males, and slaughtered at 5 year of age. It was found that entire elk, in comparison with castrate elk, had higher content of moisture and lower content of fat (p<0.05). Compared with entire males, the castrates had lower pH and shear force values (p<0.05). However, castrates had higher $L^*$, $a^*$, and $b^*$ values compared with entires (p<0.05). An analysis of the fatty acid profile revealed that the muscles of entire and castrate elk had the most abundant concentrations of the following fatty acids: palmitic acid (C16:0) of the saturated fatty acid, and oleic acid (C18:1n-9) of the unsaturated fatty acid. The entire elk contains higher proportions of linoleic acid (C18:3n6), eicosenoic acid (C20:1n9), and arachidonic acid (C20:4n6) (p<0.05). Cholesterol content in elk was not affected by castration. The predominant free amino acid was glutamic acid related to umami taste. It is apparent that the castrate animals carried higher content of histidine, isoleucine, and leucine than those of the entire group (p<0.05). In this study, it was concluded that venison quality of elk is affected by castration and these results can provide fundamental information for venison production.