• Food Science of Animal Resources
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• v.27 no.1
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• pp.53-59
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• 2007

This study was conducted to determine the effects of dietary supplementation with probiotics on the growth and meat quality of finishing pigs. A total of forty eight ($Landrace{\times}Yorkshire{\times}Duroc$) pigs ($55.3{\pm}1.5 kg$ average initial body weight) were randomly assigned to four groups and fed on a diet supplemented with 0, 0.2, 0.5 or 1% probiotics for 58 days. The pigs were slaughtered at approximately 105 kg live weight. Supplementation with 0.2% probiotics significantly (p<0.05) increased daily gain compared to the control. The daily gain of pigs in the 0.2% probiotic group was 0.95 kg whereas that of the control was 0.85 kg. The average feed intake was 2.79-2.84 kg and there were no significant differences in feed intake between the control and test groups. The feed conversion of the 0.2% probiotic group was 2.96 kg whereas the control showed a feed conversion of 3.28 kg. The results of this study imply that supplementation with 0.2% probiotics may improve the feed conversion of pigs. There were significant differences in carcass weight, carcass ratio, backfat thickness, and frequency percentage of A grade carcasses between the control and probiotic test groups. In addition, the moisture, crude protein and crude ash contents of the probiotic treated groups did not differ significantly from the control group, however the crude fat values of the 0.2% probiotic test group was significantly tower than the other groups. The muscle pH levels of all samples ranged from 5.63-5.67 which is the normal pH of pork. The supplementation of probiotics resulted in decreased lightness ($L^*$) values and increased redness ($a^*$) values. Furthermore, the saturated fatty acid contents of the 0.2% and 0.5% probiotic test groups decreased and the unsaturated fatty acid contents increased relative to the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.261-266
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• 2009

All of the subjects of the investigation (n=141) were schools that have food services under direct management. The number of students who get food services at the schools were $1,001{\sim}1,500$ students with 46.8% investigation. In school food services, fried foods were highly preferred and the biggest merits of fried foods were (in order of highest importance) 'improvement of food services satisfaction'> 'source of calories supply'> 'easiness of cooking process'. Service frequency of fried food were in the order of 'twice a week'> 'three times a week'> 'once a week', and for the factors to decide service frequency of fried food, 'preference leaning on fried food', and 'excessive fat intake' were the most considered. The most considered factors in the case of choosing fried food were 'preference' and 'calories and nutritional value'. For the cautious steps during the frying process, 'keeping after frying' was picked the most, and the reasons were 'lack of containers to keep in appropriate temperature and quality' and 'time consuming'. For preference and service frequency of ingredients in fried foods, 'chicken' and 'pork' were very high. As the result, it was analyzed that preference by ingredients matched service in school lunches by using a ranking test. Total cooking and processing time of fried foods required in school lunches were approximately $237{\pm}99$ minutes ${\sim}291{\pm}141$ minutes which showed total required time was about same no matter what ingredients were used. As the result of comparing and analyzing the processes, vegetables took less thawing and frying time, but the processing time for vegetables was more complicated since handling time before frying was longer compared to meat. In the important management process by the main groups of fried foods, the frying process was the most cautious cooking process in the category of meat or fish and shellfish used as ingredients. In addition, if vegetables were used as ingredients, storing it after frying was the process that needed the most care.

• Journal of Animal Science and Technology
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• v.50 no.5
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• pp.687-694
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• 2008

This study was conducted to investigate effects of dietary supplementation of lysine and leucine on growth performance and meat quality parameters in finishing pigs. The experiment was designed using lysine levels(0.45%, 0.75%) and leucine levels(1.0%, 2.0%, 3.0%) according to 2×3 factorial design. A total of thirty-six pigs[(Landrace×Yorkshire)×Duroc] with an average initial weight of 75.5±2kg were allotted to one of the six dietary treatments. Each treatment had three replications of two pigs per replicate. No difference was found in average daily gain(P>0.05), while feed intake and feed/gain were higher in 0.45% of lysine treatments than in 0.75% of lysine treatments(P<0.05). Retail lean meat percentage was lower in 0.45% of lysine treatments than in 0.75% of lysine treatments(P<0.05), but there were no differences in other carcass characteristics(P>0.05). Marbling score was significantly increased(P<0.05) in 0.45% of lysine treatments compared to 0.75% of lysine treatments, while other meat quality parameters were not affected by lysine levels(P>0.05). Supplemental dietary leucine had no effect on growth performance, carcass characteristics, and meat quality parameters(P>0.05) except that Hunter b* value were increased with added levels of leucine(P<0.05). In conclusion, feeding of lysine-deficient diets in finishing pigs improved marbling scores of pork. Feeding diets high in leucine, however, did not increase intramuscular fat or marbling scores.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.7
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• pp.255-261
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• 2020

This study was undertaken to evaluate the growth, body shape and carcass cutting yield traits of Duroc (D) and crossbred (Duroc×Pietrain×Pietrain; DPP) pigs. A total of 147 D and 101 DPP pigs were used for analyzing the growth trait, whereas 16 D and 16 DPP pigs were evaluated for carcass yields. Backfat thickness (BF) and average daily feed intake (ADFI) were significantly higher in D (14.07±0.24 mm, 2,101 g) than in DPP (12.69±3.25 mm, 1,909 g) (p <0.001). Moreover, D exhibited significantly higher body shape traits including body height (BH), chest depth (CD) and chest width (CW), as compared to DPP pigs (p <0.001). No differences were observed for body length (BL) between the two strains. Analysis of the carcass cutting yield traits determined for D and DPP were in the order: ham (HM; 31.17% and 33.43%), belly (BY; 23.40% and 19.55%), and picnic shoulder (PS; 16.54% and 16.87%), respectively. Then, HM showed a difference of 2.26% P with D(31.17%) and DPP(33.43%), while BY showed a difference of 3.85% P with D(23.40%) and DPP(19.55%). Taken together, our results indicate that DPP has a better feed efficiency than D, and therefore has the potential to increase the production of low-fat pork, targeting consumers having a high preference who have opted for a healthy lifestyle. These results can be used as basic data for developing an ideal pig breed.

• Journal of Animal Science and Technology
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• v.48 no.4
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• pp.493-502
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• 2006

The slaughter weight (wt) is a most important economic factor in swine roduction. The present study was undertaken to determine if it is feasible to increase the slaughter wt of finishing pigs to 130kg without significantly affecting the growth efficiency and carcass quality. One hundred and sixty gilts and 160 barrows born from lean-type Yorkshire×Landrace (YL)-dam and Duroc (D)-sire lines, which are most widely used for terminal breeding for pork production in Gyeongsangnam-do, were randomly allocated into 16 pens under a 2 (sex)×2 (slaughter wt; 110 vs. 130kg) factorial arrangement of treatments. The animals were fed ad libitum a diet containing 3,200kcal DE/kg and 15.5% crude protein. After slaughter at the predetermined wt, yields of trimmed primal cuts and physicochemical characteristics of the longissimus dorsi muscle (LD) were measured or analyzed. Average daily gain was greater (P<0.01) in barrows than in gilts (0.86 vs. 0.79kg), but it was not different between the 110- and 130-kg slaughter wt groups (P>0.05). Backfat thickness was greater in the 130- vs. 110-kg group in both sexes (gilts: 21.6 vs. 17.6 mm, barrows: 25.1 vs. 20.8 mm). The yield percentage of belly was greater in barrows than in gilts (21.2 vs. 20.5%) and also in the 130-kg vs. 110-kg group (21.4 vs. 20.2%). Major physicochemical characteristics of LD including the color, percentage of 48-h drip loss, 24-h pH and percentages of crude protein and fat were not influenced by slaughter wt. Marginal profit of the 130-kg vs. 110-kg market pig was approximately 󰠏20,000 won/head, which resulted primarily from the heavy carcass weight of the former exceeding the upper limit of the A- or B-grade. However, if it had not been for the carcass weight limit of the current grading system, a 130-kg market pig would have had a potential marginal profit greater than 20,000 won. Results suggest that slaughter wt of lean-line finishing pigs can be increased to 130kg without significantly compromising the growth efficiency and carcass quality and accordingly, the upper weight limit of the ‘good-grade’ carcass needs to be increased or abolished to accommodate the larger market pigs.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.219-228
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• 2003

Two experiments were conducted to investigate the influence of dietary supplementation of yeast culture on the nutrient digestibility, performance and meat quality in growing-finishing pigs. Corn-soy basal diets contained 20, 18, and 16% CP and 3,265kcal/kg ME at different growth stages. One hundred and twenty pigs(8wk-old) were allocated into four supplementation levels of yest culture (0, 0.1, 0.2, 0.4%) in Expt 1. Weight gain, feed intake and feed efficiency were periodically recorded for 112 days. A metabolic feeding trial was conducted to measure the nutrient digestibility. Physical and chemical characteristics of the Longissimus Dorsi muscle(LM) from the pigs were measured at the end of experiment (Expt 2). In Expt 1, weight gain and feed efficiency were not different among the dietary treatment groups during the overall period. The digestibilities of protein and fiber were greater in 0.1% and 0.2% yeast culture-supplemented groups than in control (P<0.05). However, fat and ash digestibilities were not improved by the dietary treatment. In Expt 2, the LM protein content in 0.1% yeast culture-supplemented group, but not in 0.2% or 0.4%-supplemented group, was greater than that in the control group (P<0.05). The LM pH, purge loss, cooking loss and color were not affected by the dietary treatment. The LM shearing force was less in 0.2% yeast culture-supplemented group than in the control group (P<0.05). Other LM physicochemical properties did not differ between the dietary treatment groups. Total saturated and unsaturated fatty acids percentages and total cholesterol content of the LM did not differ across the dietary treatment groups.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.283-296
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• 2003

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality characteristics of emulsion-type sausage. Each treatments replaced pork back fat with CLA-corn oil (CLA-CO), CLA-safflower seed oil (CLA-SSO) and CLA-lard (CLA-LD) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, texture, thiobarbituric acid reactive substances (TBARS), fatty acid composition and CLA content of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. During storage, pH of control showed higher pH value than that of CLA-vegetable and CLA-lard treatments. The pH values of all treatments was significantly low at storage 14 days (p<0.05). The color L* and a*-value of all the treatments was not significantly changed with the storage periods. Color b*-value of CLA-treatments was higher than that of control during the storage period. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids composition were decreased with CLA replacements than that of the control. Whereas linolenic acid content extremely increased by replacement of CLA-vegetable. CLA content of CLA-treatments was extremely increased than that of the control. The cohesiveness, springness, gumminess and brittleness of CLA-LD treatment was significantly higher (P<0.05) than that of the other treatments. The TBARS value of all treatments were significantly increased (P<0.05) as the storage period was passed. TBARS of sausage products containing CLA-CO was the lowest. Summing up the a forementioned results, emulsion-type sausage manufacturing with CLA-vegetable oil and CLA-lard was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality sausage can be manufactured with the extent of storage period and CLA accumulation.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.179-184
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• 2007

The objective of this study was to investigate the contents of meat and non-meat ingredients, calorie, fatty acid composition, and cholesterol contents of processed meat products of which informations are being provided for consumer and partly required for the current labeling system in Korea. A total of sixty-one domestic processed meat products produced from 6 domestic meat companies were collected at the large supermarkets in Suwon city; 1) 31 ham products(3 loin hams, 6 press hams, 20 mixed press hams and 2 fish hams), 26 sausage products(15 pork sausages, 7 mixed sausages and 4 fish sausages) and 4 ground processed meat products. Soy protein and com starch were widely used as non-meat ingredients for the most of processed meat products. The contents of meat, protein, fat, cholesterol contents, and calories were 75-98, 12-23, 1-16%, 7-50 mg/100g, and 1,620-3,127 cal/g for ham products and 60-96, 5-17, 3-27%, 5-73 mg/100g, and 1,271-3,546 cal/g for sausage products, respectively. The saturated(SFA), monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA) contents of ham products were 31-40, 44-53 and 60-72%, and those of sausage products were 17-38, 34-61, and 13-37%, respectively. The ranges of meat contents and nutritional compositions were considerably broad even in the same type of the meat products. Therefore, the labeling system of the nutritional facts for ham as well as sausage products is necessary to categorize the quality level and thus to give the nutritional information to consumer for better choice of products in market.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.103-107
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• 2012

We compared between an automated most-probable-number technique $TEMPO^{(R)}$TVC and traditional plating methods $Petrifilm^{TM}$ for estimating populations of total aerobic bacteria in various livestock products. 257 samples randomly selected in local retail stores and 87 samples inoculated with $E.$ $coli$ ATCC 25922, $Staphylococcus$ $aureus$ ATCC 12868 were tested in this study. The degree of agreement was estimated according to the CCFRA (Campden and Chorleywood Food Research Association Group) Guideline 29 and the agreement indicates the difference of two kinds methods is lower than 1 log base 10($log_{10}$). The samples of hams, jerky products, ground meat products, milks, ice creams, infant formulas, and egg heat formed products were showed above 95% in the agreement of methods. In contrast, proportion of agreement on meat extract products, cheeses and sausages were 93.1%, 92.1%, 89.1%, respectively. One press ham and five sausages containing spice and seasoning, two pork cutlets containing spice and bread crumbs, two meat extract product and two natural cheeses and one processing cheese with a high fat content, and one ice cream containing chocolate of all samples showed the discrepancy. Our result suggest that $TEMPO^{(R)}$TVC system is efficient to analyses total aerobic bacteria to compare manual method in time-consuming and laborious process except livestock products having limit of detection.

• Journal of Food Hygiene and Safety
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• v.33 no.3
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• pp.176-184
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• 2018

The aim of the present work was to develop simultaneous methods of quantification of carazolol, azaperone, and azaperol residues in livestock and fishery products using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Samples were extracted from beef, pork, chicken, egg, milk and shrimp using acetonitrile (ACN); while flat fish and eel were extracted using 80% ACN. For purification, ACN saturated n-hexane was used to remove fat composition. The standard calibration curves showed good linearity as correlation coefficients; $r^2$ was > 0.99. Average recoveries expressed were within the range of 67.9-105% for samples fortified at three different levels ($0.5{\times}MRL$, $1{\times}MRL$ and $2{\times}MRL$). The correlation coefficient expressed as precision was within the range of 0.55-7.93%. The limit of quantification (LOQ) was 0.0002-0.002 mg/kg. The proposed analytical method showed high accuracy and acceptable sensitivity based on Codex guideline requirements (CAC/GL71-2009). This method can be used to analyze the residue of carazolol, azaperone, and azaperol in livestock and fishery products.