• Journal of Animal Science and Technology
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• v.48 no.6
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• pp.827-838
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• 2006

This experiment was carried out to investigate the effects of dietary vitamin E levels on carcass characteristics and vitamin E contents, fatty acid composition and lipid oxidation as indicated by thiobarbituric acid reactive substances(TBARS) of the longissimus muscle in Hanwoo steers. Forty Hanwoo steers were randomly assigned to one of four groups and fed the diet containing 200(control), 1000, 2000 or 2500 IU a(alpha)-tocopherol acetate/head/day for 3 months of last finishing period. Backfat thickness was thinner and beef fat color was whiter(P<0.05) in steers fed the vitamin E supplemented diets than those fed the control diet. But the longissimus muscle area and yield grade did not differ among treatments. Marbling score and quality grade were higher(P<0.05) in steers fed the diets containing 1000 and 2000 IU vitamin E than those fed the other diets. Vitamin E concentration in the longissimus muscle was higher(P<0.05) as the vitamin E content in diet was higher. The levels of oleic and linoleic acids in the longissimus muscle were not affected by dietary vitamin E levels. But linolenic and arachidonic acids were lower in steers fed the vitamin E supplemented diets than those fed the control diet. TBARS in the longissimus muscle was not affected by the vitamin E levels in diet until 5th day of storage but delayed muscle lipid oxidation in steers fed the vitamin E supplemented diets after 7th day of storage. Therefore according to this result, it may be concluded that steers have a higher quality grade and higher vitamin E concentration in muscle and lower in TBARS when diet contains 1000 or 2000 IU vitamin E per kg of diet.

• Korean Journal of Organic Agriculture
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• v.21 no.1
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• pp.79-93
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• 2013

The experiment was conducted to investigate the effects of feeding herbaceous peat on growth performance and meat quality of Holstein beef cattle. Total of 20 Holstein beef cattle (18~20 month of age, $657{\pm}31kg$ body weight) were conventionally and separately fed a concentrate diet and rice straw for 134 days. The dietary treatments were randomly assigned by complete block design into four treatments, each of which were five heads in early fattening stage. The treatments in this study were the control group fed basal diet, feeding herbaceous peat group (5%/diet, T1), feeding coated vitamin C group (20g/head, T2) and feeding mixture of herbaceous peat and coated vitamin C group (5%/diet+20g/head, T3). The initial body weights between the groups of control, T1, T2 and T3 were similar showing with $689{\pm}31$, $661{\pm}24$, $659{\pm}32$ and $622{\pm}19kg$. The daily body weight gain was higher in T3 by 8.3% than that in the control (p<0.05). Glucose concentration in control group was the highest among treatments (p<0.05), but there was no significant differences between treatments on AST (aspartate aminotransferase), ALT (alanine aminotransferase), BUN and total protein concentrations of blood. The fat content of sirloin in the T2 was significantly higher than control and T1 group (p<0.05). Meat color (CIE) values in T2 was the highest among treatments (p<0.05), and other treatments also increased those values. In overall, the feeding herbaceous peat and vitamin C to the Holstein beef cattle was considered to have positive effects on the growth performance of Holstein beef cattle. In addition, the effects on the performances of animals were more improved when fed herbaceous peat and vitamin C concurrently.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.252-259
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• 2009

This study investigated the effects of ion water and premixed mineral supplementation on the growth performance, carcass, and meat quality parameters in finishing pigs ($LY{\times}D$). Each 20 pigs were randomly allotted to three treatments; CON (basal diet), T1(CON diet added with active water), T2 (T1 diet added with 1.0% premixed mineral). Used ion water and premixed mineral were consisted mainly of Zn and Si, respectively. Daily weight gain feed efficacy were the highest in T2, while fat content was the highest in control (p<0.05) than the others. However, the slaughter qualities including dressing percent, backfat thickness, marbling score, meat color, meat texture, drip loss, meat separation and meat qualities including pH, cooking loss, water holding capacity (WHC), shear force, meat color, backfat color, meat texture were not significantly different (p>0.05) among the treatment groups. Panel test scores of tenderness were the highest in T2 compared to the others.

• Journal of Animal Science and Technology
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• v.44 no.6
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• pp.739-746
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• 2002

We investigated the effect of fig fermented product(FFP) supplementation on growth performance, serum profile, carcass performance, meat performance and meat quality in 10 bulls of Korean cattle. Concentrates diet was supplemented with substrate fermented from fig fruit and leaves at 10% of the diet. The feed intake of FFP were slightly higher than the control, but the final weight showed no sifnificant difference between the two. Daily weight gain and feed intake were increased in FFP. The serum profile had no significant difference in the treatment. In carcass performance, the meat quantity grade of the treatment had no significant difference, but in meat quality grade the marbling score of FFP was significantly(P<0.05) increased therefore it showed a positive effect on meat quality grade. Also there was no significant(P<0.05) difference of meat cut performance in the treatment. Due to the proximate characteristics of longissimuss muscles the crude fat content of the FFP was significantly(P<0.05) increased. There was no significant difference(P<0.05) in physical characteristics ; pH level, meat color and heat loss of the treatment, but the shear force value and the cholesterol content of FFP significantly(P<0.05) decreased. Crude fat was increased(P<0.05) and cooking loss, shear force and cholesterol concentration were decreased. In fatty acids composition of the FFP, the linoleic acid from the longissimus increased significantly(P<0.05). In subcutaneous fat of longissimus of the FFP, C16:0(palmitic acid) significantly(P<0.05) decreased, but C18:1 significantly (P<0.05) increased. Therefore in FFP, the concentration of saturated fatty acid significantly decreased (P<0.05), but on the other hand the concentration of unsaturated fatty acids significantly (P<0.05) increased. In sensory evaluation of the FFP, the evaluation of odor increased slightly in a positive manner, also the appearance and the taste increased significantly(P<0.05). In conclusion when annexing additional fig fermented product to Hanwoo bulls, the carcass grade improves and the livestock production increases. Also the shear force, lower cholesterol, improved appearance and taste will open the doors to high quality meat production.

• Journal of the Korean Data and Information Science Society
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• v.25 no.5
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• pp.1011-1024
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• 2014

This study is to identify the relationship between unsaturated fatty acids, which are indicators of beef flavor, and unsaturated fatty acid biosynthetic enzymes, which are associated with SNPs in the SCD, SREBPs, $PPAR{\gamma}$, FABP4, FASN and LPL in Hanwoo population. For analysis of fatty acid in Hanwoo, we used to Hanwoo steer(n=513). Also, following an analysis of the relationship raised from Gyeongbuk province region. FABP4; g.3977-325 T>C was selected and the distribution of beef grade of g.3977-325 T>C related in field trial was proved very excellent.

• Journal of Animal Science and Technology
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• v.44 no.5
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• pp.599-606
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• 2002

This study was carried out to determine the physico-chemical components and to examine it the consumers can tell the difference in eating quality of loins of Hanwoo with grade and sex. Loins of 36 carcasses were selected and their intramuscular fat, color, pH, water holding capacity, shear force, the amount of myoglobin and moisture content were measured. The result was that only intramuscular fat was significantly different with grades. In Pearson correlation coefficients among quality factors, moisture content increased significantly with the amount of myoglobin(0.514) and shear force(0.503) and decreased as intramuscular fat(－0.957) and water holding capacity(－0.491) increased. Also, content of intramuscular fat decreased as shear force(－0.565) increased. According to descriptive analysis, aroma and acceptability in the 2nd grade steer showed the highest score. Aroma, juiciness and tenderness may affect acceptability of cooked meat. Also, juiciness, tenderness and acceptability had a negative correlation with moisture content and the intramuscular fat did not affect tenderness directly.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.689-698
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• 2007

This study aims to estimate the genetic parameters for carcass traits on Hanwoo of breeding farmhouses using Animal Products Grading Service’s data of 428,812 cattle from 101 slaughterhouses nationwide from 2000 to 2005. Using carcass traits of carcass weight, eye muscle area, backfat thickness, marbling score, meat color and fat color that greatly influence Hanwoo's grade, the effects of carcass year, carcass season, sex and carcass region were estimated. Based upon carcass traits of carcass weight, eye muscle area, backfat thickness, marbling score and meat color that greatly influence Hanwoo’s grade, the heritabilities and genetic parameters were estimated of 17,578 Hanwoo slaughtered in 2005 with existing herdbook, where EM-REML algorithm was used in estimating genetic parameters. The mean and standard deviation of each carcass trait are 321.42±53.62kg, 76.25±10.43cm2, 9.96± 4.14mm, 3.75±2.00, 4.83±0.48 and 2.99±0.40, for carcass weight, eye muscle area, backfat thickness, marbling score, meat color and fat color, respectively. As a result of analysis on the effects of carcass year, the carcass weight, backfat thickness and meat color came out highest as 359.40±0.181, 9.82±0.017 and 4.90±0.002, respectively in 2004. As a result of analysis on the effects of carcass season, the carcass weight and eye muscle area came out highest as 345.88±0.144 and 79.57±0.033 respectively in spring, and the backfat thickness was highest as 8.78±0.013 in winter, and the meat color and fat color slightly came out higher as 4.88±0.002 and 2.96±0.001 in fall, while the marbling score was highest as 3.29±0.006 in summer. The results of the analysis on the effects of sex indicated that the backfat thickness and fat color were highest as 10.53±0.010 and 3.07±0.001 in cow, the carcass weight came out highest in Hanwoo steer as 368.03±0.068kg, the eye muscle area were highest as 82.96±0.042 in bull, and the marbling score was highest as 4.19±0.007 in steer, and the meat color was highest as 4.89±0.001 in cow. Regarding the results of analysis on the effects of carcass region, the carcass weight, eye muscle area,

• Journal of Animal Science and Technology
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• v.51 no.2
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• pp.143-154
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• 2009

(Y $\times$ L) $\times$ D-crossbred gilts and barrows weighing $80.2\pm0.2$ kg were fed a "medium-energy" (ME) or "low-energy" (LE) diet (3.2 vs 3.0 M cal DE/kg) and slaughtered at 110, 125, or 138 kg, after which physicochemical and sensory quality traits of major primal cuts of resulting carcasses were analyzed, under a 2 (sex) $\times$ 2 (diet) $\times$ 3 (slaughter weight; SW) factorial arrangement of treatments. The ADG and ADFI were greater (P<0.01) in barrows than in gilts and also in 125- and 138-kg vs 110-kg SW. Moreover, ADG and gain:feed were greater in ME vs LE (P<0.01), whereas ADFI was greater in LE vs ME (P<0.01). Backfat thickness, which increased with increasing SW (P<0.01), was not affected by sex or diet. Carcass marbling score was greater (P<0.01) in gilts and LE than in barrows and ME, respectively. Carcass quality grade, which was superior in LE vs ME, was not affected by SW, whereas the yield grade decreased abruptly between 125- and 138-kg SW primarily due to the upper limit of carcass weight imposed on the A and B grades. Physicochemical characteristics including pH, drip loss, and variables pertaining to color of belly, ham, and loin were not affected significantly by any of the treatment factors, albeit statistically significant in some cases, in terms of quality criteria. In sensory evaluation, the acceptability of fresh belly was not influenced by any of the treatment factors. Marbling score of fresh ham was greater in LE vs ME (P<0.01) and tended to increase between 110- and 125-kg SW (P=0.10); in loin, the increase of this variable between the two SW was significant (P<0.01). Following cooking, LE was superior to ME in the acceptability in belly and ham, but the effect of SW was insignificant in any of the sensory quality traits evaluated in this study in any of the three major primal cuts. In conclusion, the present results suggest that SW can be increased to up to 138 kg without compromising carcass quality and that LE has some beneficial effects on quality of the whole carcass and the major primal cuts.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.387-396
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• 2004

This experiment was carried out to investigate the effects of dietary vitamin C and E on carcass characteristics of Hanwoo steers. Thirty seven Hanwoo steers were randomly assigned to one of four treatments. The four treatments were control(vitamin E 20 IU/kg feed), vitamin C(vitamin C 0.1%/kg feed and vitamin E 20 IU/kg feed), vitamin E(vitamin E 220 IU/kg feed) and vitamin C plus E(vitamin C 0.1%/kg feed and vitamin E 220 IU/kg feed). Hanwoo steers were fed experimental diets for 3 months of the last finishing period. Animals fed the diet containing vitamin C plus E had higher(P<0.05) yield grade than those fed the other diets but quality grade was not different between animals fed the control diet and vitamin-supplemented diets. Proximate analysis in longissimus dorsi was not different between animals fed the control diet and vitamin-supplemented diets. Vitamin C concentration in longissimus dorsi was higher (P<0.05) in the animals fed the vitamin C diet and the vitamin C plus E diet than in those fed the control diet and the vitamin E diet. Vitamin E concentration in longissimus dorsi was higher(P<0.05) in the animals fed the diet supplemented with vitamin E and the diet supplemented with vitamin C plus E than in those fed the control diet and the vitamin C diet. Animals fed the diet supplemented with vitamin C was higher(P<0.05) in myristic acid, palmitic acid, palmitoleic acid and oleic acid in the longissimus dorsi than those fed the other diets, but linoleic acid in longissimus dorsi was higher(P<0.05) in the animals fed the vitamin E diet than those fed the other diets. However, saturated fatty acid and unsaturated fatty acid were not different between animals fed the control diet and vitamin-supplemented diets.

• Journal of Animal Science and Technology
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• v.50 no.1
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• pp.69-78
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• 2008

A total of 360 Berkshire(hog) weighing 25kg were fed experimental diets containing either dehulled soybean meal(DSBM) or non-dehulled soybean meal(NDSBM) as a major protein source until they reach 80kg. The pigs were then fed the finisher diets either high(3,265 kcal/kg) or low(2,940 kcal/kg) in ME to evaluate the effects of dietary energy level for finisher phase on the growth performances, carcass and meat quality parameter. In growth performance, daily weight gain(kg/day) was higher(P<0.05) in T1 than in other groups. Feed conversion(feed/gain) was lower(P<0.05) in other groups. In carcass parameter, carcass percentage was higher(P<0.05) in T2 than in T1 and T4. Backfat thickness was lower(P<0.05) in T2 than in T1 and T3. The ratio of up B grade in carcass grade tender to be higher in T2 than in other groups. In meat quality, chemical composition was similar between groups. WHC was slighter higher in T1 than in other groups. Shear force was tender to be higher in T1 than in other groups. Hunter L and a in meat color were tender to be higher in T2 than in other groups. Hunter L in backfat color was thender to be higher in T1 than in other groups. The results indicate that growth performance and carcass parameter of Berkshire were improved by the dehulled soybean meal as comparison with non-dehulled soybean meal during growing and finishing periods.