• Food Science of Animal Resources
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• v.24 no.4
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• pp.329-334
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• 2004

The objective of this study was to determine the effect of herb and bio ceramic complex supplementation on growth performance and meat quality characteristics in finishing pigs. Seventy-two crossbred (Landrace ${\times}$ Yorkshire ${\times}$ Duroc) pigs (78.98kg average initial body weight) were used in a 45 days growth assay. Dietary treatments included 1) Control (basal diet). 2) HBC (Herb and bioceramic complex) 0.1 (basal diet + 0.1％ Herb and bioceramic complex) and 3) HBC 0.2 (basal diet +0.2％ Herb and bioceramic complex). For overall period, ADG (Average Daily weight Gain), ADFI (Average Daily feed Intake) and ADG/ADFI increased in Control with no significant difference (p>0.05). Backfat thickness was not significantly different among the treatments (p>0.05). The total cholesterol, HDL (High Density Lipoprotein) cholesterol, LDL (Low Density Lipoprotein) cholesterol, LDL + VLDL (Very Low Density Lipoprotein) cholesterol, Triglyceride and Atherogenic index concentrations of serum in pigs fed HBC 0.2 diet were lower than those of pigs fed Control and HBC 0.1 diets without significant difference (p>0.05). L$\^$*/-, a$\^$*/-, and b$\^$*/- values of M. longissimus dorsi muscle were not significantly different among the treatments (p>0.05). The pH of pigs fed HBC 0.2 diet was significantly lower than that of pigs fed Control and HBC 0.1 diets (p<0.05). In conclusion, growth performance, cholesterol concentration in serum and meat quality were not affected by supplemental herb and bioceramic complex.

• Journal of Animal Science and Technology
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• v.46 no.2
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• pp.217-226
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• 2004

This study was canied out to evaluate the quality characteristics of the fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut to cube(7 ${\times}$ 12 ${\times}$ 2cm) and five Korean traditional seasonings such as garlic paste(TI), pickled Kimchi(T2), pickled Kimchi juice(T3), soybean paste(T4), red pepper paste(T5) were seasoned by the proportions of meat to seasonings(1 : 1). The seasoned samples were fennented at - 1 ${\pm}$ 1$^{\circ}C$ for 20 days. According to proximate composition analysis, all pork samples contained protein 20 ${\sim}$ 22%, fat 3 ${\sim}$ 5%, moisture 64 ${\sim}$ 70% and ash 1.8 ${\sim}$ 2.0%. However, T5 had high crude fat level and relatively low moisture content. The highest pH among treatments was shown in TI whereas T3 showed the lowest. Water holding capacity(WHC) of T4 and T5 were higher, while those values were lower in T3 compared with other treatment. Shear force value was the highest in T5, while it was the lowest in T4. TBARS value of T3 was the highest, while that was the lowest in T4. Moreover the highest VBN value was observed in T4 due to fermentation of soy protein. However, the lowest VBN value shown in Tl indicated the inhibition of protein degradation by the garlic. The highest saccarinity was shown in T5 but it was the lowest of in T3. Salinity was shown to be high in T2 and low in T5. $L^*$ values of T4 was higher both at the surface and inner side of samples than the others but T5 showed the lowest value. T2 showed the highest $a^*$ value but T4 and T5 showed the lowest. In the result of sensory evaluation for cooked meat, T5 had the highest score in all item including overall acceptability, while T4 had the lowest score. Unsaturated fatty acid(UFA) ratio of T5 and n were 72.16 and 69.93 respectively, and the ratio of UFA/Saturated fatty acid(SFA) were higher in the order of T5 >T4> T3 >Tl >T2. Overall quality characteristics were higher in the order of T5 >T2 >Tl >T4 >T3.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.387-391
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• 2007

This study was conducted to evaluate effects of dietary nutrient levels on growth performance, blood urea nitrogen, and meat quality in finishing pigs. A total of ninety six pigs ($Landrace{\times}Yorkshire{\times}Duroc$) were used in this 66 day study. Dietary treatments included 1) T1 (ME 3,441 kcal/kg, CP 16.30%, Lysine 0.93%), 2) T2 (ME 3,433 kcal/kg, CP 17.00%, Lysine 1.00% and 3) T3 (ME 3,449 kcal/kg, CP 17.00%, Lysine 1.00%). During the overall period, there were no significant differences in ADG (average daily gain), ADFI (average daily feed intake), gain/feed ratio or BUN (blood urea nitrogen) among the treatments (p>0.05). The $b^*$ value of M. longissimus dorsi muscle color significantly increased (p<0.05) with T3 treatment compared to T2 treatment. However, there were no differences in the $L^*\;and\;a^*$ values, pH, M. logissimus dorsi area, drip loss, cooking loss, TBARS and WHC (water holding capacity) for pigs fed the various treatments (p>0.05). The total feed cost per kg of weight gain was not significantly different among the various dietary treatments (p>0.05). In conclusion, these results show no effects of dietary nutrient levels on growth performance and meat quality in finishing pigs, and also suggest that a high nutrient density diet may not be a beneficial feeding strategy for finishing pigs in terms of cost.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.409-415
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• 2007

This experiment was conducted to investigate the effects of dietary enzyme mixture fortified with ${\beta}-glucanase$ on the growth performance, serum components and meat quality of broiler chicks. 31,800 Ross 208 male broiler chicks were randomly allotted into 2 groups, the control and 0.3% enzyme diet with ${\beta}-glucanase$ supplementation groups. Control group chicks were fed the control (corn-soybean meal based) diet and the treatment group chicks were fed the 0.3% enzyme mixture supplemented with ${\beta}-glucanase$. The growth performance, serum components and meat qualities such as pH, color, water holding capacity, cooking loss, and shearing force of meats were investigated. The results showed that the growth performance of chicks fed the 0.3% enzyme mixture diet were improved compared to that of the control group, as much as 5% in growth rate, 19% in average weight, 6.8% in performance index, and 5.5% in feed efficiency. Although, there were no significant differences in the muscle color degrees ($L^*a^*b^*$) and shearing force between the control group and experimental group, the water holding capacity and cooking loss of the experimental group were significantly higher than those of control group (p<0.05). The antibody titers in serum against the antigens of Newcastle disease and Infectious Bursal disease were higher in the experimental group than in the control group. Altogether, these suggest that the broiler diet containing 0.3% enzyme mixture fortified with ${\beta}-glucanase$ activity can improve the growth performance, immune reaction, and meat quality of broiler chicks.

• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.207-216
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• 2021

This study was conducted to determine the nutritional quality of two newly-developed native chicken strains, compared to the commercial Korean native chicken. A total of 600 chickens (CON: Hanhyup No. 3, CL1: candidate line C, CL2: candidate line D) raised under the same conditions were slaughtered at either 5 or 12 weeks. Leg meat was then obtained and analyzed for its physicochemical properties. The results showed that regardless of the growing period, there was no variation in proximate composition (P>0.05), except for crude protein, between strains. Water holding capacity did not differ between strains at either slaughter age; however, it was significantly lower in the 12-week group than in the 5-week group (P≤0.05). For both skin and muscle color, a^* and b^* values were lower at 12 weeks than at 5 weeks (P≤0.05). DPPH radical-scavenging activity tended to be lower at 12 weeks than at 5 weeks (P≤0.05). Furthermore, all chickens slaughtered at 5 weeks were found to have greater contents of linoleic acid (18:2) and polyunsaturated fatty acids (PUFA) and lower atherogenicity and thrombogenicity indices than those slaughtered at 12 weeks (P≤0.05). However, anserine, betaine, and glucose were more concentrated among the lines at 12 weeks than at 5 weeks (P≤0.05). In conclusion, the quality traits of native chickens were distinct by different production stages rather than chicken lines.

• Journal of Preventive Medicine and Public Health
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• v.32 no.1
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• pp.48-59
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• 1999

Objectives. This study was conducted to evaluate the association between upper extremity musculoskeletal symptoms and Rapid Upper Limb Assessment(RULA) in vehicle assembly line workers. The goal of this study is to show the feasibility of RULA as a checklist for work related musculoskeletal symptoms (WMSDs) in Korean workers. Methods. The total number of 199 people from the department of assembly and 115 people from the department of Quality Control(QC) in automotive plant were subjects for this cross sectional study. A standard symptom questionnaire survey has been used for the individual characteristics, work history, musculosketal symptoms and non-occupational covariates. The data were obtained by applying one-on-one interview for the all subjects. RULA has been applied for ergonomic work posture analysis and the primary ergonomic risk sure was computed by RULA method. Association between upper extremity musculoskeletal symptoms and RULA were assessed by multiple logistic regression analysis. Results. A total of 314 workers was examined. The prevalence of musculoskeletal symptoms by NIOSH case definition was 62.4%. The distribution of musculoskeletal symptoms by the part of the body turned out to be following; back:41.4%, neck: 32.8%, shoulder: 26.4%, arm: 10.5% and hand:29.3%. The relationship of the individual RULA scores were statistically significant for the prevalence of musculoskeletal symptoms. As the result of the multiple logistic regressioin analysis, grand final score (OR=2.250 95% CI: 1.402-3.612) was associated with musculoskeletal symptoms in any part of the body.; upper arm score(OR=1.786 95% CI: 1.036-3.079) and posture score A(OR=1.634 95% CI: 1.016-2.626) in neck; muscel use score(OR=3.076 95% CI:1.782-5.310) and posture score A(OR=1.798 95% CI: 1.072-3.017) in shoulder; upper arm score(OR=1.715 95% CI: 1.083-2.715) and muscel use score(OR=2.057 95% CI:1.303-3.248) in neck & shoulder; muscle use score(OR=10.662 95% CI: 3.180-35.742) in arm; writst/wist score(OR=2.068 95% CI: 1.130-3.786) and muscle use score(OR=2.215 95% CI: 1.284-3.819) in hand & wrist.; muscle use score of trunk (OR=2.601 95% CI: 1.147-5.901) in back. Conclusions. Musculoskeletal symptoms of the extremities were strongly associated with individual RULA body score. These results show that RULA can be used as a useful assessment tool for the evaluation of musculoskeletal loading which is known to contribute to work-related musculoskeletal disorders. RULA also can be used as a screening tool or incorporated into a wider ergonomic assessment of epidemiological, physical, mental, environmental and organizational factors. As shown in this study, complement of the analysis system for the other risk factors and characterizing between the upper limb and back part will be needed for future work.

• Journal of Animal Science and Technology
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• v.48 no.1
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• pp.49-58
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• 2006

This study was conducted to evaluate effects of mud flat bacteria origin protease supplementation on growth performance, amino acid digestibility, blood characteristics, meat quality, fecal VFA (volatile fatty acids) and NH3-N (ammonia nitrogen) concentration in finishing pigs. Eighty pigs (Landrace×Yorkshire×Duroc, 60.08±2.69 kg average initial body weight) were used during experimental period. Dietary treatments included 1) high nutrient density diet, 2) high nutrient density diet+0.1% protease, 3) low nutrient density diet and 4) low nutrient density diet+0.1% protease. For overall period, ADG was improved in treatment of high nutrient density diet added protease compared with treatment of low nutrient density diet without protease (P<0.05). DM and N digestibilities were improved in treatments of high nutrient density diet and low nutrient density diet added protease compared with treatment of low nutrient density diet without protease (P<0.05). Essential amino acid digestibility was improved in treatment of low nutrient density diet added protease compared with other treatments (P<0.05). Nonessential amino acid digestibility was improved in treatment of high nutrient density diet added protease compared with treatments of high and low nutrient density diet (P<0.05). BUN (blood urea nitrogen)　concentration in blood was increased in treatment of high nutrient density diet added protease compared with treatment of low nutrient density diet without protease (P<0.05). L*value of M. longissimus dorsi muscle was increased in treatments of low nutrient density diet compared with treatments of high nutrient density diet (P<0.05). In conclusion, mud flat bacteria origin protease was effective for improving growth performance, amino acid digestibility and influencing BUN concentration and meat color in finishing pigs.

• Journal of Animal Environmental Science
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• v.13 no.2
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• pp.81-88
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• 2007

One hundred and forty-four cross-bred market pigs weighing approximately 110 kg were randomly divided into six groups in a 3 (duration of fasting prior to loading; 0, 12 and 24 h) ${\times}$ 2 (handling stress; minimal vs stimulated handling stress) 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. Mean plasma glucose concentration, as expected, was less in the 12 h- or 24 h-fasting group than in the 0 h-fasting, whereas cortisol concentration was greater (P<0.05) in the 24 h- vs 0 h-fasting group. 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 duration of fasting and handling stress in their effects on these blood variables. The incidence of pale, soft and exudative (PSE) carcass and drip loss of LM were reduced in the 12 h- or 24 h- vs 0 h-fasting group, whereas the 24-h postmortem LM pH and color including the lightness and redness were not affected by the duration of fasting. The incidence of PSE carcass and physicochemical characteristics of LM, however, were not changed by the stimulated vs minimal handling stress. In conclusion, results suggest that fasting the market pig overnight prior to transport is desirable in terms of reducing the incidence of PSE carcass. Rough handling of market pigs may not affect the carcass quality of the animals when an enough lairage time is provided. However, rough handling inflicts a stimulated stress on the animal, which is manifested by increased blood concentrations of stress indicators, and therefore should be avoided fer animal welfare.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.87-94
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• 2010

The aim of the present study was to develop polyclonal antibodies to regional inedible adipocytes of pigs and investigate the effect of these antibodies on adipocytes in vitro. As antigens, abdominal and subcutaneous adipocyte PMPs from pigs were injected into sheep 3 times per 3 wk intervals for passive immunization, and non-immunized serum, antisera against abodominal (AAb) or subcutaneous adipocyte PMPs (SAb) were collected before and after the injections. Titers of the antisera obtained from sheep and their cross-reactivities with the heart, kidney, liver, lung, muscle, and spleen of pig were determined by ELISA. Isolation and culture of abdominal and subcutaneous adipocytes from pigs were performed to analyze LDH concentration. At a 1:1,000 dilution, little antibody reactivity was observed for non-immunized serum whereas both AAb and SAb had relatively strong reactivity up to a dilution of 1:16,000. These findings may indicate that strong antibodies against adipocyte PMPs can be developed using an immunological approach. Extremely low reactivity of AAb and SAb was detected with the PMPs of the organs. Both antisera most strongly reacted with each adipocyte PMPs and showed statistically (p<0.05) higher cross-reactivities compared with the non-immunized serum. In conclusion, these results may indicate that the present polyclonal antibodies against regional inedible adipocyte PMPs are well developed and are safe against cross-reactivities with the organs of pigs. Further studies on the in vivo nutritional safety and fat reduction of these antibodies in pigs will be required fat-reduced high quality pork production.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.405-414
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• 2004

This study evaluated the effects of preslaughter feed withdrawal and chiller ageing on objective meat quality traits in longissimus dorsi (LD), biceps femoris(BF), and triceps brachii(TB) muscles of Korean native black pigs. Twenty males were assigned into a 2(pre-slaughter feeding) ${\times}$ 2(pre-slaughter stress) ${\times}$ 4(chiller ageing) factorial. Pre-slaughter fasting for 18 h resulted in significantly(P < 0.05) higher pHs at 1.5 h for both LD and BF. On the other hand, muscle temperature did not differ between the fasted and fed animals. The result implied that pigs with different pre-slaughter feedings experienced different pH-temperature profiles during rigor development. This was reflected by the significan(P < 0.05) increase in cooking loss and hunter $L^*$ for LD of the fed pigs. However, WB-shear force of LD was not affected by the treatment. Furthermore, objective meat quality of BF and TB did not differ between the treatments. Hunter $L^*$ value and cooking loss for LD were constant for 7 d, followed by a significant(P < 0.05) increase at 14 d. BF and TB had significantly(P < 0.05) higher hunter $L^*$ value and cooking loss at 14 d than at 1 d. Significant(P < 0.05) linear reductions in LD WB-shear force took place from 1 to 7 d, while BF and TB WB-shear forces were significantly (P < 0.05) reduced at 14 d. Simple correlation for WB-shear force between LD and BF, and between LD and TB indicated that 6 kg of shear force for LD was equivalent to approximately 3.5 and 6 kg for TB and BF, respectively. On the basis of the current result, feeding until the morning of slaughter appeared to contribute to favourable meat color for LD. However, negative effect on palatability due to increase in cooking loss should be taken into account. A 7-d chiller ageing was likely the best practice for LD, while TB appeared not to require chiller ageing. A 14-d ageing could improve the tenderness of BF, but could likely reduce juiciness.