• Asian-Australasian Journal of Animal Sciences
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• v.26 no.5
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• pp.675-682
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• 2013

One hundred and sixty Taiwan country chickens (d-old chicks) were randomly assigned into four groups with four replicates and equal sex. Basal diets were supplemented with 0, 0.5, 1 and 2% of Bazhen powder, a traditional Chinese herbal medicine complex. The study was conducted for 14 wks. Experimental results indicated that Bazhen supplement did not influence feed intake, body weight gain and feed:gain ratio. Compared with control group, the percentage of serum HDL (high-density lipoprotein) linearly increased (p<0.03) and that of VLDL+LDL (very low-density+low-density lipoprotein) linearly decreased (p<0.03) in Bazhen supplemented groups, that 2% Bazhen was significantly different with control group (p<0.05). Chickens fed diets containing 2% Bazhen displayed reduced (p<0.05) serum GOT (glutamic-oxaloacetic transaminase) levels. The IgG, ${\gamma}$-globulin levels and PHA (phytohemagglutinin) skin challenge results in 1% Bazhan supplemented group were higher (p<0.05) than in the control group, the SRBC (sheep red blood cell) and ND (newcastle disease) titers in Bazhen supplemented groups were linear higher (p<0.05) than in the control group. The liver catalase activity and the capacity of scavenging DPPH (${\alpha}$-${\alpha}$-diphenyl-${\beta}$-picrylhydrazyl) radical were linearly increased (p<0.03) in Bazhen supplemented groups, and the 1 and 2% groups were different from the control group (p<0.05). Liver TBARS (thiobarbituric acid-reactive substances) levels in all Bazhen supplemented groups and total glutathione level in the 2% group were reduced (p<0.05) compared to the control group and displayed a linear response (p<0.05). The TBA (thiobarbituric acid) and pH value of the breast muscle after 24 h post-mortem in the Bazhen supplemented groups was linear lower (p<0.05) than in the control group. Results from this study demonstrated that Bazhen supplement in chicken had several beneficial effects, including increased SRBC and ND titers, HDL and IgG, ${\gamma}$-globulin levels, PHA skin challenge result, decreased VLDL+LDL and GOT levels, and displayed antioxidation effects in serum and carcass meat parameters.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.10
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• pp.1425-1434
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• 2017

Objective: The main objective of this study was to determine the effect of different diets for early-weaned (EW) calves on rumen development, and how this affects fat deposition in the longissimus dorsi of adult Korean Hanwoo beef cattle. Methods: Three EW groups were established (each n = 12) in which two- week-old Hanwoo calves were fed for ten weeks with milk replacer+concentrate (T1), milk replacer+concentrate+roughage (T2), or milk replacer+concentrate+30% starch (T3); a control group (n = 12) was weaned as normal. At six months, 5 calves of each group were slaughtered and their organs were assessed and rumen papillae growth rates were measured. The remaining calves (n = 7 in each group) were raised to 20 months for further analysis. Results: Twenty-month-old EW calves had a higher body weight (BW), backfat thickness (BF), longissimus dorsi muscle area (LMA) and intramuscular fat (IMF) than the control (p<0.05). Organ growth, rumen histology, and gene expression patterns in the 6-month-old calves were positively related to the development of marbling in the loin, as assessed by ultrasound analysis (p<0.05). In the group fed the starch-enriched diet (T3), higher BW, BF, LMA, and IMF were present. The IMF beef quality score of 20-month-old cattle was 1+ for the T2 and T3 diets and 1 for the T1 diet (p<0.05). Conclusion: Papillae development was significantly greater in calves fed on high-concentrate diets and this may have resulted in the improved beef quality in the EW dietary groups compared to the control.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.525-536
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• 2004

The objective of this study was to identify the quantitative traits loci(QTL) for meat quality traits in pigs. Three-generation resource population was constructed from a cross between Korean native boars and Landrace sows. The resource population including founders, $F_1$ and $F_2$ was genotyped for 23 microsatellite markers on chromosome 7. The sex average total length of linkage map on chromosome 7 was estimated 154.6 cM. Meat quality traits including meat pH, meat color, drip loss, shear force, heating loss, crude fat, crude protein, crude ash and water content in muscle were collected from $F_2$ animals. For the QTL mapping, we used $F_2$ QTL Analysis Servlet of QTL express for web-based QTL mapping tools(http://qtl.cap.ed.ac.uk/). The QTLs for CIE-a and CIE-b on SSC7 were significantly detected at 1% and 5% chromosome-wide level, respectively.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.175-180
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• 1998

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of calcium-based powder from fish bone, we investigated the processing condition of calcium-fortified mackerel surumi gel and its quality stability during storage at $5^{\circ}C$. Judging from the results of the soluble calcium content and jelly strength, the reasonable addition concentration of calcium-based powder from Alaska pollack bone for improvement of functional properties in surimi gel was revealed 0.9% on the weight basis of the chopped mackerel meat. The soluble calcium content of the calcium-fortified surimi gel (105.0 mg/100 g) was more than that of the ordinary surumi gel (2.9 mg/100 g). During cold storage of calcium-fortified surumi gel, the moisture contents, amino acid compositions, soluble calcium and phosphorus contents were little changed, the pH, volatile basic nitrogen contents, histamine contents, peroxide values and brown pigment formation were slightly increased and viable cell counts and coliform groups were not detected. The calcium-fortified surimi gel was superior in the lysine and calcium contents, EPA and DHA compositions to the ordinary surumi gel. Judging from the results, it was suggested that calcium-fortified surumi gel was nutritive, functional and safety foods.

• Journal of Animal Environmental Science
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• v.17 no.2
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• pp.101-106
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• 2011

One hundred and forty-four cross-bred market pigs weighing approximately 110 kg were randomly divided into four groups in a 2 (handling stress; minimal vs stimulated) ${\times}$ 2 (transport vehicle type; enclosed box vs conventional open) factorial arrangement of treatments. The stimulated handling stress group received overally rough handling including electric prod stimulation during loading, transport and lairage at least once at each step. All the animals received 3-h lairage prior to slaughter. Blood and longissimus dorsi muscle (LM) samples were taken at slaughter and after overnight chilling of the carcass, respectively. Plasma concentrations of stress indicators glucose, cortisol, creatine kinase and lactate dehydrogenase were greater in the stimulated vs minimal handling stress group. There were no interactions between the handling stress and transport vehicle type in their effects on these blood variables. The incidence of pale, soft and exudative (PSE) carcass and drip loss of LM, 24-h postmortem LM pH and color including the lightness and redness were not affected by the handling stress and transport vehicle type. In conclusion, results suggest that rough handling inflicts a stimulated stress on the animal, which is manifested by increased blood concentrations of stress indicators, and therefore should be avoided for animal welfare.

• Journal of Animal Science and Technology
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• v.53 no.4
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• pp.311-317
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• 2011

The aim of this study was to evaluate the association between economic traits of Korean cattle (Hanwoo) and genetic variation in fatty acid binding protein 5 (FABP5) gene within QTL region of carcass weight and marbling score traits on BTA 14. We sequenced for detection of single nucleotide polymorphism (SNP) with 24 unrelated Hanwoo samples and identified four SNPs (-1141A>G, 949A>G, 969A>G and 1085C>G). Relationship between the genotypes of 583 Hanwoo individuals by PCR-RFLP and economic traits were analyzed by the mixed regression model implemented in the ASReml program. As the result of statistical analysis, SNP1 (-1141A>G) showed significant effect (p<0.003) on marbling score (MS) and SNP2 (949A>G) showed significant effect (p<0.034) on eye muscle area (EMA). Further studies are required to validate the significant SNPs in a bigger population, but the SNPs (-1141A>G and 949A>G) of FABP5 could be a genetic marker to estimate molecular breeding value (MEBV) for carcass traits in Hanwoo.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• Journal of Life Science
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• v.22 no.11
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• pp.1523-1528
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• 2012

In a previous proteomic study, heat shock protein beta 1 (HSPB1) was detected as differentially expressed protein in longissimus thoracis between low (grade 3) and high (grade 1++) meat quality groups by 2DE gel electrophoresis. The present study investigated an association of HSPB1 expression at the level of gene and protein with Warner-Bratzler shear force (WBS) measured in 20 Hanwoo steers. An analysis of variance (ANOVA) between expression values and WBS showed that WBS was affected by HSPB1 expression (p<0.05). The expression (at both gene and protein level) of the HSPB1 was 2 times higher in the low WBS group than that in the high WBS group (p<0.01). This result suggests that the HSPB1 gene may be a candidate gene associated with tenderness in longissimus thoracis of Korean cattle.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.260-265
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• 2004

This study was carried out to investigate aroma patterns of Hanwoo (Korean cattle) beef using electronic nose during refrigerated storage, and to compare these results with chemical quality (pH, TBARS). The M. longissimus muscle from Hanwoo carcasses after 24 hrs postmortem was obtained and stored at 5${\pm}$1$^{\circ}C$ for 7 days. Sensitivity (dR/RO) values among electronic nose data were changed differently during refrigerated storage, and showed significant difference on the 7th day of storage (p<0.01). The dR/RO from SY/G, SY/AA, SY/Gh, SY/gCTl, SY/gCT decreased but those from SY/LG, T30/1, P10/1, P10/2, P40/1, T70/2, PA2 increased during storage for 7 days. Mapping these data using PCA (principal component analysis) showed that the 1st day data were present in the middle of the right side, the 3rd day data were present in bottom part of this area and the 7th day data spread out more widely on the left side. In case of DFA (discriminant factor analysis), the flock clustered round and located in different side clearly comparing with PCA plot. In analysis of correlation coefficients among electronic nose data and chemical quality data, there was significant correlation among sensor data (p<0.001). But pH and TBARS were not significantly correlated with electronic nose data. Consequently, PCA and DFA plot by electronic nose data showed difference during refrigerated storage and there were significant correlations among sensors. Therefore it will be possible to detect separate aroma patterns of Hanwoo beef using electronic nose.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.356-363
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• 2009

This study was carried out to investigate the effect of hot boning and curing condition on the quality characteristics of ground chicken breast. Treatments were cured by four conditions follows; control (general curing method), T1 (after hot-boning and then immediately cured), T2 (after hot-boning and immediately cured, then frozen), and T3 (after hot-boning, immediately frozen, refrigerated and then cured). The pH of chicken breast in the state of pre-rigor was 6.22. The pH of cold storage or freezing chicken breast meat respectively were 5.70 or 5.61. The pH of T1 and T2 treatments were significantly higher than those of control and T3 treatment (p<0.05). After stored for 1 wk, the pH value of T1 treatment had a higher value than those of other treatments. T1 treatment had the highest water holding capacity and the lowest cooking loss among all treatments, regardless of the cooking methods. The reduction in diameter for T1 and T2 treatments was lower than those of control and T3 treatment (p<0.05). T1 treatment had the lowest fat loss and moisture loss among all treatments, and the emulsifying capacity of T1 treatment was the highest. The protein solubility of T1 treatment was significantly lower than that of T3 treatment.