• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.421-432
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• 2003

The objective of this study was to examine the effects of processing methods of corn grains on protein and starch degradability in the rumen by three ruminally cannulated dry Holstein cows. The corns for these experiments were untreated; whole corn L(density; 660 g/$\ell$), whole corn H(density; 740 g/$\ell$), and treated by four different types: Ground corn, 3.8 mm, 2.8 mm, and 1.5 mm flaked corn. The results obtained were summarized as follows: For 48 hrs, the protein degradabilities were high in order, ground corn, 1.5 mm, 2.8 mm, and 3.8 mm flaked corn(82.6, 76.5, 64.5, and 33.9%, respectively). Flaked corn grains were degraded lower than ground corn. However, as increasing the processing degree of flaking, the protein degradabilities, from 4 hrs to 48 hrs, were increased. The starch degradabilities on 48 hrs were higher in 1.5 and 2.8 mm flaked corns, ground corn, 3.8 mm flaked corn(99.1, 91.5, 89.5, and 68.9%, respectively) than whole corn L(32.0%) and whole corn H(20.5%)(P<0.05). By increasing the processing degree of flaking, the protein degradabilty between 2.8 mm and 3.8 mm was increased significantly from 68.9% to 91.5%, however, that of 1.5 mm flaked corn, processed thinner, tended to be increased slightly, but was not significantly different. From 12 hrs to 24 hrs, whole corn L was degraded little more than whole corn H in starch, was not significantly different. However, after 48 hr incubation in the rumen, whole corn L was degraded more 50% than whole corn H(P<0.05). The value of degradation parameter “a” of protein was lower in all flaked corns than in ground corn. In contrast, the value of degradation parameter “a” of starch was significantly higher in all flaked corns than in ground corn(P<0.05). It seemed that by flaking the corn grains, starch particles were gelatinized, and then, starch was degraded more rapidly, while protein was degraded more slowly. Referring to these kinds of physical characteristics of grain sources in ruminal degradabilities, it is possible to synchronize the fermentation of nitrogen and carbohydrate sources, in formulating the cattle diets.

• Journal of Animal Science and Technology
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• v.51 no.5
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• pp.345-352
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• 2009

This study utilized 332,625 records of linear type scores consisting for 15 primary traits, 22,175 final score and 84,612 pedigree information of 22,175 Holstein cows from 1993 to 2007 in Korea to estimate genetic parameters for 16 type traits. Genetic and error (co)variances between two traits selected from 16 traits were estimated using bi-trait pairwise analyses with DFREML package. The estimated heritabilities for stature (ST), strength (STR), body depth (BD), dairy form (DF), rump angle (RA), thurl width (TW), rear legs side view (RLSV), foot angle (FA), fore udder attachment (FUA), rear udder height (RUH), rear udder width (RUW), udder cleft (UC), udder depth (UD), front teat placement (FTP), front teat length (FTL) and final score (FS) were 0.31, 0.21, 0.25, 0.10, 0.29, 0.19, 0.09, 0.06, 0.12, 0.13, 0.12, 0.08, 0.26, 0.20, 0.28 and 0.15, respectively. ST had the highest positive genetic correlation with BD (0.90), while RLSV had the highest negative genetic correlation with FA (-0.56). RA had negative genetic correlation with most udder traits (-0.17~-0.02). Especially, RUW had the higher positive genetic correlation with STR (0.60), BD (0.62), and TW (0.49), however, UD had the higher negative genetic correlation with STR (-0.40) and BD (-0.40). FTL had negative genetic correlation with FUA, RUH, RUW, UC and UD. FS had positive genetic correlation with UC, UD and FTP (0.12, 0.18 and 0.20). However, additional research is needed on the use of these parameters in the genetic evaluation because estimated genetic and error variance-covariance matrices were not positive definite.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.711-718
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• 2007

Most cattle breeds have a coat color pattern that is characteristic for the breed. Korean cattle(Hanwoo) has a coat color ranging from yellowish brown to dark brown including a red coat color. Variation in the Hanwoo coat color is likely to be the effects of modified genes segregating within the Hanwoo breed. MC1R encoded by the Extension(E) locus was almost fixed with recessive red e allele in the Hanwoo, but other gene(s) might be affecting the variation of the Hanwoo coat color into yellowish to red brown. We have analyzed a segregation of coat color in the F2 families generated from two Hanwoo bulls(yellowish brown) mated to six F1 dams(black) derived from Hanwoo and Holstein crosses. Segregation of coat color in the offspring found a ratio of 1(yellowish brown) : 1(black) and this ratio indicates that a single gene may play a major role for the Hanwoo coat color. We further investigated SNPs in MC1R, ASIP and TYRP1 loci to determine genetic cause of the Hanwoo coat color. Several polymorphisms within ASIP intron 2 and TYRP1 exons were found but not conserved within the Hanwoo population. However, the segregation of the MC1R e allele was completely associated with the Hanwoo coat color. Based on this information, it is clear that the MC1R e allele is mainly responsible for the yellowish red Hanwoo coat color. Further study is warrant to identify possible genetic interaction between MC1R e allele and other coat color related gene(s) for the variation of Hanwoo coat color from yellowish brown to dark brown. (Key words : Hanwoo, Coat color, SNP, MC1R, ASIP, TYRP1)

• Journal of Life Science
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• v.22 no.9
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• pp.1187-1193
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• 2012

This study was conducted to evaluate effects of halogenated compounds on in vitro rumen fermentation characteristics and methane emissions. A fistulated Holstein cow of 650 kg body weight was used as a donor of rumen fluid. Five kinds of halogenated compounds (bromochloromethane (BCM), 2-bromoethane sulfonic acid (BES), 3-bromopropanesulfonic acid (BPS), chloroform (CLF), and pyromellitic diimide (PMDI) known to inhibit methyl-coenzyme M reductase activity were added to an in vitro fermentation incubated with rumen fluid. The microbial population including bacteria, protozoa, and fungi were enumerated, and gas production including methane and fermentation characteristics were observed in vitro. The pH values ranged from 6.25 to 6.72 in all the treatments, and these showed a similar level at 48 hr. The total gas production in the treatments showed a similar pattern with C at 48 hr, whereas methane production in the treatments was lower (p<0.05) than C. Concentrations of total volatile fatty acids (VFAs) and propionic acid were higher (p<0.05) in the treatments than in C at 12 hr. Therefore, halogenated compounds (BCM, BES, BPS, CLF, and PMDI) inhibited in vitro methane emissions by inhibiting methanogens in the rumen. Further studies on safety are needed.