과제정보
연구 과제 주관 기관 : 경남과학기술대학교
참고문헌
- Asmus, M. D., DeRouchey, J. M., Tokach, M. D., Dritz, S. S., Houser, T. A., Nelssen, J. L. and Goodband, R. D. 2014. Effects of lowering dietary fiber before marketing on finishing pig growth performance, carcass characteristics, carcass fat quality, and intestinal weights. J. Anim. Sci. 92:119-128. https://doi.org/10.2527/jas.2013-6679
- Bee, G., Biolley, C., Guex, G., Herzog, W., Lonergan, S. M. and Huff-Lonergan, E. 2006. Effects of available dietary carbohydrate and preslaughter treatment on glycolytic potential, protein degradation, and quality traits of pig muscles. J. Anim. Sci. 84:191-203. https://doi.org/10.2527/2006.841191x
- Bonneau, M. and Lebret, B. 2010. Production systems and influence on eating quality of pork. Meat Sci. 84:293-300. https://doi.org/10.1016/j.meatsci.2009.03.013
- Castell, A. G., Cliplef, R. L., Poste-Flynn, L. M. and Butler, G. 1994. Performance, carcass and pork characteristics of castrates and gilts self-fed diets differing in protein content and lysine:energy ratio. Can. J. Anim. Sci. 74:519-528. https://doi.org/10.4141/cjas94-073
- Channon, H. A., D'Souza, D. N. and Dunshea, F. R. 2016. Developing a cuts-based system to improve consumer acceptability of pork: impact of gender, ageing period, endpoint temperature and cooking method. Meat Sci. 121:216-227. https://doi.org/10.1016/j.meatsci.2016.06.011
- Choi, J. S., Jin, S. K. and Lee, C. Y. 2015. Assessment of growth performance and meat quality of finishing pigs raised on the low plane of nutrition. J. Anim. Sci. Technol. 57:37. https://doi.org/10.1186/s40781-015-0070-4
- CIE. 1986. Colorimetry, 2nd ed. CIE Publication No. 15.2, Commision Internationale de l'Eclairage, Vienna.
- Estany, J., Ros-Freixedes, R., Tor, M. and Pena, R. N. 2017. Triennial growth and development symposium: genetics and breeding for intramuscular fat and oleic acid content in pigs. J. Anim. Sci. 95:2261-2271.
- Fonti-i-Furrols, M. and Guerrero, L. 2014. Consumer preference, behavior and perception about meat and meat products: an overview. Meat Sci. 98:361-371. https://doi.org/10.1016/j.meatsci.2014.06.025
- Frederick, B. R., van Heugten, E. and See, M. T. 2006. Effects of pig age at market weight and magnesium supplementation through drinking water on pork quality. J. Anim. Sci. 84:1512-1519. https://doi.org/10.2527/2006.8461512x
- Goerl, K. F., Eilert, S. J., Mandingo, R. W., Chen, H. Y. and Miller, P. S. 1995. Pork characteristics as affected by two populations of swine and six crude protein levels. J. Anim. Sci. 73:3621-3626. https://doi.org/10.2527/1995.73123621x
- Hyun, Y., Ellis, M., McKeith, F. K. and Baker, D. H. 2003. Effect of dietary leucine level on growth performance, and carcass and meat quality in finishing pigs. Can. J. Anim. Sci. 83:315-318. https://doi.org/10.4141/A02-035
- Jaworski, N. W., Liu, D. W., Li, D. F. and Stein, H. H. 2016. Wheat bran reduces concentrations of digestible, metabolizable, and net energy in diets fed to pigs, but energy values in wheat bran determined by the difference procedure are not different from values estimated from a linear regression procedure. J. Anim. Sci. 94:3012-3021. https://doi.org/10.2527/jas.2016-0352
- Jeong, J. Y., Park, B. C., Ha, D. M., Park, M. J., Joo, S. T. and Lee, C. Y. 2010. Effects of increasing slaughter weight on production efficiency and carcass quality of finishing gilts and barrows. Kor. J. Food Sci. Ani. Resour. 30:206-215. https://doi.org/10.5851/kosfa.2010.30.2.206
- Jin, S. K., Kim, I. S., Hur, S. J., Hah, K. H. and Kim, B, W. 2004. Effects of feeding period on carcass and objective meat quality in crossbred longissimus muscle. J. Anim. Sci. Technol. 46:811-820. https://doi.org/10.5187/JAST.2004.46.5.811
- Joo, S. T. and Kim, G. D. 2011. Meat quality traits and control technologies. In Control of Meat Quality, S. T. Joo (ed.), Research Signpost, Kerala, India, pp. 1-29.
- Katsumata, M. 2011. Promotion of intramuscular fat accumulation in porcine muscle by nutritional regulation. Anim. Sci. J. 82:17-25. https://doi.org/10.1111/j.1740-0929.2010.00844.x
- Lawrence, T. L. J. and Fowler, V. R. 1997. Growth of Farm Animals, 2nd ed. CABI, Wallingford, UK, pp. 50-71.
- Lee, C. H., Jung, D. Y., Choi, J. S., Jin, S. K. and Lee, C. Y. 2014. Effects of the plane of nutrition on physiochemical characteristics and sensory quality traits of the muscle in finishing pigs. Kor. J. Food Sci. Ani. Resour. 34:516-524. https://doi.org/10.5851/kosfa.2014.34.4.516
- Lee, C. Y., Lee, H. P., Jeong, J. H., Baik, K. H., Jin, S. K., Lee, J. H. and Sohn, S. H. 2002. Effects of restricted feeding, low-energy diet, and implantation of trenbolone acetate plus estradiol on growth, carcass traits, and circulating concentrations of insulin-like growth factor (IGF)-I and IGF-binding protein-3 in finishing barrows. J. Anim. Sci. 80:84-93. https://doi.org/10.2527/2002.80184x
- Li, Y., Li, J., Zhang, L., Yu, C., Lin, M., Gao, F., Zhou, G., Zhang, Y., Fan, Y. and Nuldnali, L. 2015. Effects of dietary energy sources on post mortem glycolysis, meat quality and muscle fiber type transformation of finishing pigs. PLoS ONE 10(6): e0131958 doi:10.1371/journal.pone.0131958.
- MAFRA. 2014. Grading standards for livestock products (in Korean). Notification No. 2014-4 of the Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.
- MAFRA. 2018. Statistics. The Ministry of Agriculture, Food and Rural Affairs, Republic of Korea. www.mafra.go.kr
- Ngapo, T. M., Riendeau, L., Laberge, C. and Fortin, J. 2012. "Chilled" pork - part II. Consumer perception of sensory quality. Meat Sci. 92:338-345. https://doi.org/10.1016/j.meatsci.2012.04.031
- Noblet, J. and Goff, G. L. 2001. Effect of dietary fibre on the energy value of feeds for pigs. Anim. Feed Sci. Technol. 90:35-52. https://doi.org/10.1016/S0377-8401(01)00195-X
- NRC. 2012. Nutrient Requirements of Swine, 11th rev. ed. National Academy Press, Washington, D.C., U.S.A.
- Park, B. C. and Lee, C. Y. 2011. Feasibility of increasing the slaughter weight of finishing pigs. J. Anim. Sci. Technol. 53:211-222. https://doi.org/10.5187/JAST.2011.53.3.211
- Park, M. J., Ha, D. M., Shin, H. W., Lee, S. H., Kim, W. K., Ha, S. H., Yang, H. S., Jeong, J. Y., Joo, S. T. and Lee, C. Y. 2007. Growth efficiency, carcass quality characteristics and profitability of 'high'- market weight pigs. J. Anim. Sci. Technol. 49:459-470. https://doi.org/10.5187/JAST.2007.49.4.459
- Park, M. J., Jeong, J. Y., Ha, D. M., Han, J. C., Sim, T. G., Park, B. C., Park, G. B., Joo, S. T. and Lee, C. Y. 2009. Effects of dietary energy level and slaughter weight on growth performance and grade and quality traits of the carcass in finishing pigs. J. Anim. Sci. Technol. 51:143-154. https://doi.org/10.5187/JAST.2009.51.2.143
- Park, M. J., Park, B. C., Ha, D. M., Kim, J. B., Jang, K. S., Lee, D. H., Kim, G. T., Jin, S. K. and Lee, C. Y. 2013. Effects of increasing market weight of finishing pigs on backfat thickness, incidence of the 'caky-fat' belly, carcass grade, and carcass quality traits. J. Anim. Sci. Technol. 55:195-202. https://doi.org/10.5187/JAST.2013.55.3.195
- Rosenvold, K., Petersen, J. S., Laerke, H. N., Jensen, S. K., Therkildsen, M., Karlsson, A. H., Moller, H. S. and Andersen, H. J. 2001. Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs. J. Anim. Sci. 79:382-391. https://doi.org/10.2527/2001.792382x
- van Wijk, H. J., Arts, D. J. G., Matthews, J. O., Webster, M., Ducro, B. J. and Knol, E. F. 2005. Genetic parameters for carcass composition and pork quality estimated in a commercial production chain. J. Anim. Sci. 83:324-333. https://doi.org/10.2527/2005.832324x
- Virgili, R., Degni, M., Schivazappa, C., Faeti, V., Poletti, E., Marchetto, G., Pacchioli, M. T. and Mordenti, A. 2003. Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs. J. Anim. Sci. 81:2448-2456. https://doi.org/10.2527/2003.81102448x
- Warner, R. D., Kauffman, R. G. and Greaser, M. L. 1997. Muscle protein changes post mortem in relation to pork quality traits. Meat Sci. 45:339-352. https://doi.org/10.1016/S0309-1740(96)00116-7
- Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., Richardson, R. I., Hughes, S. I. and Whittington, F. M. 2008. Fat deposition, fatty acid composition and meat quality: a review. Meat Sci. 78:343-358. https://doi.org/10.1016/j.meatsci.2007.07.019