• Korean Journal of Community Nutrition
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• v.22 no.6
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• pp.520-528
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• 2017

Objectives: The aim of the study was to assess the intake of dietary cholesterol and its major food sources in the Korea National Health and Nutrition Examination Survey (KNHANES). Methods: A total of 20,671 nationally representative sample who had 24-hour recall data from the KNHANES VI (2013-2015) was included in this study. Mean cholesterol intake and the prevalence of subjects with cholesterol intake over the Intake Goal of the Dietary Reference Intakes (DRIs) for Koreans were analyzed. Intakes of cholesterol by food groups or each food were calculated to find out the major food sources for cholesterol intake in Koreans. Results: The mean dietary cholesterol intake was 261.3 mg, which was higher in men (303.5 mg) compared to women (219.1 mg). Dietary cholesterol intake and the prevalence of subjects with cholesterol intake over the Intake Goal of DRIs were the highest in the 19-29 year old group. The eggs was the first major food group source for cholesterol intake in all age groups. Major food sources for cholesterol intake among Korean were egg, chicken, pork, squid and beef, which contributed 66.9% to total cholesterol intake. Conclusions: Although the mean dietary cholesterol intake was under 300 mg, the prevalence of subjects with cholesterol intake over the Intake Goal of DRIs was about 30% in adults. Because both the mean intake and the prevalence of subjects with cholesterol intake over the Intake Goal of DRIs were higher in young adult groups, the dietary cholesterol intake was expected to be increased.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.2
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• pp.186-191
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• 2006

The purpose of this research was to study the chemical compositions of pork for crossbred pig (female, 198 days old $102{\sim}118kg$) that were fed with tangerine byproduct from pregnancy through the whole rearing period. The samples for this study consisted of the pork from give the number of control pigs not fed with tangerine byproduct($T_0$), and the pork from give the number of study pigs fed with 8% tangerine byproduct during the whole breeding period, from the early pregnancy through the young, growing and finishing periods ($T_1$). Backfat thickness of the crossbred pigs was significantly decreased by feeding tangerine byproduct (p<0.05). The proximate composition, minerals, total amino acid, saturated fatty acid vs. unsaturated fatty acid and vitamin $B_2$ contents of loins were not significantly different among $T_0\;and\;T_1$, (p>0.05). Although those differences were not significant statistically, the tangerine byproduct tended to increase the amount of vitamin $B_1$, and decrease the crude fat and cholesterol contents.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.247-254
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• 2008

A total of 40 pigs were used to investigate the feeding effects of supplementary wild grape wine by-product on pork quality of American Berkshire breed in the swine farm of Hamyang area. Treatments were C that was basal diet, and T that was treated by dietary wild grape wine by-product(5%) were added in feed. About 70 kg pigs were bred a period of 88 days, and slaughtered. The pork quality characteristic were measured in pork loin. In chemical composition, moisture and crude fat were not significantly different between C and T, but T were lower(p<0.05) than C. There were no difference in crude protein and crude ash(p<0.05). pH and water holding capacity(WHC) were not significantly different between C and T, whereas the cholesterol and fat shear force of T were lower(p<0.05) than C. There were no different in the meat color, but the Hunter’s L* and W value of T were higher(p<0.05) than C. Oleic acid(C18:1), linoleic acid(C18:2, n-6), arachidonic acid(C20:4, n-6), Essential fatty acid(EFA), and EFA/unsaturated fatty acid were significantly(p<0.05) different between C and T, in the fatty acid compositions of loins. Also, the total amino acid composition of pork were not significantly different between C and T, but essential fatty acid of T was significantly higher(p<0.05) than that of C. This observation suggests that wild grape wine by-product supplements may have some beneficial effects on improving backfat color, shear force, cholesterol and essential fatty acid content of pork loin.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.91-98
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• 2008

This study was conducted to reveal the effects of pork consumption on the renal and hematochemical indices of workers occupationally exposed to an unclean environment for 6 weeks. Forty-five free-living volunteers were recruited from the workers employed in a car-engine part factory and a leather dyeing company in the Gyeonggi area. Volunteers were to submit a subject consent form prior to the study. They were asked to complete a questionnaire on dietary habits, and blood and urine samples were collected before and after the pork consumption trial. Pork dishes were fed twice weekly (150g per meal) as part of lunch or dinner at the work place. Urine N-Acetyl-${\beta}$-D-glucosamidase (NAG) levels were reduced after the trial, but total-cholesterol, HDL-and LDL-cholesterol levels did not change. However, triglyceride levels did increase significantly (p<0.005). The Zn, Pb, and Cd concentrations in serum tended to decrease, though without statistical significance. In conclusion, the regular consumption of pork may be beneficial for renal functions, however further research in this area is needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.110-117
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• 1996

To evaluate the feeding effect of oriental medicine on the functional properties of pork, male pigs(Sus scrofa var. domesticus L.) were fed commercial basic diets containing 1.0%, 3.0% and 7.0% of oriental medicine complex from 30 or 45 days before slaughter. The growth pattern and physical conditions of pigs during the feeding period were checked, and after slaughter, the taste of pork and biological characteristics of serum were analyzed. Body weight gain was significantly increased in case of 45 day feeding groups of 3.0 and 7.0% compared with control group (p<0.05), whereas food intakes were slightly decreased in these groups. Triglyceride and total cholesterol levels were effectively decreased in the same feeding groups compared with control group (p<0.01~0.001). Three percent feeding group not only effectively decreased the LDL-cholesterol levels, but also sig-nificantly decreased the atherogenic index in 30 days(p<0.001). Malondialdehyde levels and hy-droxyl radical formations were effectively inhibited in all oriental medicine feeding groups. Superoxide dismutase activities were effectively increased only in 3.0% feeding groups, HDL-cholesterol levels almost did not change in 3.0% and 7.0% feeding groups in 30 days. External and sensory evaluations make satisfactory results in all oriectal medicines feeding groups. According to the experimental results, the growth pattern and physical nomditions of the pigs fed oriental medicine without feeding any antibiotics were relatively superior to those of control group. The authors suggest that, if more than 3.0% of oriental medicine were fed to the pigs from more then 30 days before slaughter the pork is reatively better than those of general pork not only for the modulating the chronic degenerative diseases, but also for its qualities and tastes.

• Journal of Nutrition and Health
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• v.10 no.2
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• pp.18-26
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• 1977

Among animals, the rabbit is known to be affected most sensitively by dietary changes and to be most susceptible to atherosclerosis. The exact reason is still unknown as to whether the primary cause is intrinsic (tissue itself) or extrinsic such as a blood factor which could be influenced by various dietary means. It is of utmost importance to check the nutritional quality of rabbit meat before it is accepted and adapted as a daily food item. To evaluate nutritional quality of rabbit meat, studies on various aspects of lipid components were carried out in comparison with other animal meats such as beef, pork and chicken also included in the study was the question whether the cooking and storage conditions influence the composition of fatty acids and cholesterol level. Some results and findings are listed below: 1. The content of linoleic acid (18 : 2), one of the essential fatty acids, was much higher in rabbit meat compared to the other meats. The Percentages of this Polyunsaturated fatty acids, was much higher in rabbit meat compared to the other meats. The percentages of this polyunsaturated fatty acid in terms of total fatty acids were $37.3{\pm}3.7$, 5.9, 14.5, and 21.9% for rabbit, beef, pork, and chicken respectively. The degree of unsaturation was high not only in meat but also in liver and adipose tissue of rabbit. The values of iodine number, the indication of degree of unsaturation, were known to be $102{\sim}107$, $32{\sim}47$, $46{\sim}67$, and $55{\sim}77$ for rabbit, beef, pork, and chicken respectively. Such a high proportion of this polyunsaturated fatty acid contained in rabbit meat could be harmful due to their Peroxidation effect. 2. A small amount of lower (short chain) fatty acids was isolated from rabbit tussues, which were not observed in other animal's tissues. The significance of this small amount of short chain fatty acids contained in rabbit meat remained an open question. 3. The concentration of total cholesterol in rabbit meat was similar to that of otherr but the content of esterified cholesterol was higher in rabbit meat. This was probably due to the perference of cholesterol to esterify with unsaturated fatty acids. By roasting the percentage of Polyunsaturated fatty acids was decreased while saturated palmitic acid was proportionally increased. 4 The composition of fatty acids were affected more by dry heat than moist heat. More research should be pursued to improve methods of preservation and storage to prevent possible peroxidation and rancidity problems of rabbit meat. In the meantime, the public should be informed to eat fresh rabbit meat and not to store it for a long period of time. This study was supported by the Ministry of Science and Technology in Korea.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.39-44
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• 2005

Effects of persimmon peel powder on physico-chemical properties in 60 pigs was investigated. The pigs were randomly assigned to one of the four dietary treatments: 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 1% persimmon peel powder) 3) T2 (commercial feed supplemented with 3% persimmon peel powder) 4) T3 (commercial feed supplemented with 5% persimmon peel powder). In proximate composition, moisture of pork from treatment groups were decreased by addition level increased than that of control but crude fat was increased (p<0.05). Crude protein and crude ash was no significantly difference. The total cholesterol, HDL-cholesterol and triglyceride of treatment groups was higher than that of control.. LDL-cholesterol of control was higher than that of treatment groups. The WHC (water holding capacity) of control was higher than treatment groups and shear value was higher in treatments group (p<0.05). pH was not significantly different between control and treatment groups. The hardness, juiciness and flavor of sensory evaluation were improved by treatments, especially in T3 (p<0.05). The meat color of treatment group showed whiter and redder than that of control owing to higher L/sup */, a/sup */ and b/sup */ value. In fatty acids, stearic acid contents of treatment groups were higher than that of control. The unsaturated fatty acid/saturated fatty acid ratio of the control, T1 T2 and T3 were 1.78, 1.71. 1.69 and 1.66, respectively and control had higher than the treatment groups. The hardness, juiciness and flavor of sensory evaluation were improved by treatments, especially in T3 (p<0.05).

• Journal of Life Science
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• v.16 no.1
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• pp.82-87
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• 2006

Diets consist of two different pork samples: pork of a Jeju crossbred black pig not fed with tangerine peel during finishing period $(T_0)$, and pork fed with $6\%\;and\;10\%$ tangerine peel during growing and finishing period $(T_1)$, respectively. The effects of the diet on physiological activities of rats were studied by feeding 17 weeks old rats with the two diets for 4 weeks. The feed intake, weight gain, feed efficiency ratio, and weight of liver, kidney, spleen and epididymal fat pad for the rats were similar among the diets. The total lipid level and triglyceride of liver were similar among $T_0$ and $T_1$. All of the diet groups showed similar trends in terms of the serum total lipid, phospholipid, triglyceride, total cholesterol and HDL-cholesterol level, and atherogenic index, hemoglobin level, and $\gamma-GTP$, ALT, AST and ALP activities. However, it was found that the cholesterol level of liver and the LDL-cholesterol of serum in $T_1$, was significantly lower than those in $T_0(p<0.05)$.

• Food Science and Preservation
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• v.17 no.3
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• pp.351-357
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• 2010

To decrease the intake of animal fat and cholesterol, changes in the physico-chemical characteristics of pork Boston butts cooked by different methods (boiling, steaming, baking, and frying) were investigated. Cooking weight loss and the drain rates of moisture, lipids, and cholesterol were highest during frying. The pH value increased during all cooking processes tested. The refractive index of meat fat increased markedly upon frying. The hardness, gumminess, and chewiness of meat were notably increased by frying. Springiness was not significantly affected by any cooking process, and cohesiveness was slightly increased by all cooking methods evaluated. The CIE $L^*$ (lightness) value was markedly increased upon steaming, and the CIE $a^*$ (redness) value decreased notably with boiling or steaming. The CIE $b^*$ (yellowness) value decreased slightly with either boiling or steaming, and was slightly increased when baking or frying was used. The fatty acid composition did not significantly change after cooking, except when meat was fried.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.395-402
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• 2014

The current study was conducted to identify technology for the production of high quality pork, based on the meat consumption habits of consumers. Macsumsuk, a type of kaolinite (a clay mineral), and/or a mixture of herbs (Mori Folium, Sophorae Radix, Glycyrrhizae Radix, Citri Leiocarpae Exocarpium, and Pogostemi Herba) were added to the diets of fattening pigs. Sixty barrow pigs (4 kinds of treatment ${\times}5$ pigs/treatment ${\times}3$ replicates) were randomly assigned to either the Control (no additives), T1 (3% Macsumsuk), T2 (3% Herb mixtures), or T3 (3% Macsumsuk + 3% Herb mixtures) groups, and were fed the diets for 60 d. Dressed weights were in the order of T1 ($93.40{\pm}4.68kg$) > T2 ($91.40{\pm}6.52kg$) > Control ($88.80{\pm}1.57kg$) > T3 ($86.80{\pm}2.01kg$). Back-fat thickness of the Control animals ($23.2{\pm}1.03mm$) was significantly greater than that of the various treatment groups (p<0.01). Numeric values representing the carcass yield and quality grade were higher for all the treated groups than the Control group, thought the difference was not statistically significant. Crude fat content was significantly higher in the Control group ($2.23{\pm}0.34%$) than in the treated groups (p<0.05). The addition of both Macsumsuk and herb mixtures into the diets of the pigs significantly reduced cooking loss of the pork compared to the Control (p<0.05). No statistically significant changes were observed in the shear force (average $5.87{\pm}0.54kg/cm^2$), water holding capacity (average $54.59{\pm}3.16%$), or CIE values of the pork, whereas cholesterol levels significantly decreased (p<0.01) in those fed Macsumsuk and/or the herb mixtures. No significant changes in fatty acid composition, total saturated fatty acid (SFA), total unsaturated fatty acid (UFA), or UFA/SFA ratios were observed by any of the treatments. In conclusion, the results obtained from this study suggest that the addition of Macsumsuk and/or herb mixtures into the diets of growing and fattening pigs improves the pork quality by reducing cooking loss, decreasing cholesterol content, and enhancing sensory characteristics.