• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1600-1607
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• 2014

A total of 120 finishing pigs ([Yorkshire${\times}$Landrace]${\times}$Duroc) with an average body weight (BW) of $49.72{\pm}1.72kg$ were used in 12-wk trial to evaluate the effects of protected organic acids on growth performance, nutrient digestibility, fecal micro flora, meat quality and fecal gas emission. Pigs were randomly allotted to one of three dietary treatments (10 replication pens with 4 pigs per pen) in a randomly complete block design based on their initial BW. Each dietary treatment consisted of: Control (CON/basal diet), OA1 (basal diet+0.1% organic acids) and OA2 (basal diet+0.2% organic acids). Dietary treatment with protected organic acid blends linearly improved (p<0.001) average daily gain during 0 to 6 week, 6 to 12 week as well as overall with the increase in their inclusion level in the diet. The dry matter, N, and energy digestibility was higher (linear effect, p<0.001) with the increase in the dose of protected organic acid blends during 12 week. During week 6, a decrease (linear effect, p = 0.01) in fecal ammonia contents was observed with the increase in the level of protected organic acid blends on d 3 and d 5 of fermentation. Moreover, acetic acid emission decreased linearly (p = 0.02) on d7 of fermentation with the increase in the level of protected organic acid blends. During 12 weeks, linear decrease (p<0.001) in fecal ammonia on d 3 and d 5 and acetic acid content on d 5 of fermentation was observed with the increase in the level of protected organic acid blends. Supplementation of protected organic acid blends linearly increased the longissimus muscle area with the increasing concentration of organic acids. Moreover, color of meat increased (linear effect, quadratic effect, p<0.001, p<0.002 respectively) and firmness of meat showed quadratic effect (p = 0.003) with the inclusion of increasing level of protected organic acid in the diet. During the 6 week, increment in the level of protected organic acid blends decreased (linear effect, p = 0.01) Escherichia coli (E. coli) counts and increased (linear effect, p = 0.004) Lactobacillus counts. During 12-wk of experimental trial, feces from pigs fed diet supplemented with organic acid blends showed linear reduction (p<0.001) of E. coli counts and the tendency of linear increase (p = 0.06) in Lactobacillus count with the increase in the level of organic acid blends. In conclusion, 0.2% protected organic acids blends positively affected growth performance, nutrient digestibility, fecal gas emission and meat quality in finishing pigs without any adverse effects on blood parameters.

• Korean Journal of Veterinary Research
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• v.47 no.2
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• pp.259-263
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• 2007

The choice of input distribution in quantitative risk assessments modeling is of great importance to get unbiased overall estimates, although it is difficult to characterize them in situations where data available are too sparse or small. The present study is particularly concerned with accommodation of uncertainties commonly encountered in the practice of modeling. The authors applied parametric and non-parametric bootstrap simulation methods which consist of re-sampling with replacement, in together with the classical Student-t statistics based on the normal distribution. The implications of these methods were demonstrated through an empirical analysis of trade volume from the amount of chicken and pork meat imported to Korea during the period of 1998-2005. The results of bootstrap method were comparable to the classical techniques, indicating that bootstrap can be an alternative approach in a specific context of trade volume. We also illustrated on what extent the bias corrected and accelerated non-parametric bootstrap method produces different estimate of interest, as compared by non-parametric bootstrap method.

• 한국연소학회:학술대회논문집
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• 2006.10a
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• pp.15-19
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• 2006

The meat consumption produces a lot of bone waste everyday. Dumping bone waste without treatment results into environmental hazards. Conventional treatment by pyrolysis is slow, inefficient and produces hazardous by-products. In the work, an investigation of bone waste incinerated using thermal plasma technology is presented. A high temperature arc plasma torch operated at 33 kW was employed for the experiments. Bone waste was incinerated to remove the infectious organic matter and to vitrify the inorganic matter using plasma torch. Bone waste was reduced its 2/3 weight after the treatment. The process was highly efficient, economical, convenient, and fuel free. This method could be used as an alternative method for disposal of bone waste, small infectious animals, hazardous hospital waste, etc.

• Korean Journal of Agricultural Science
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• v.45 no.2
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• pp.238-247
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• 2018

The overall consumption of meat is increasing as the level of national income increases. The end weight is a trait closely associated with dressed meat. Genome-wide association study (GWAS) is an effective method of analyzing genetic variation and gene identification associated with a number of natural alternative traits because it can detect variations. So this paper did a GWAS analysis to identity the location on the genome related to the end weight in purebred landrace pigs and to explore the relevant candidate gene. This study identified a significant single nucleotide poly morphism (SNP) marker in chromosome 6 (ASGA0029422, $p=1.22{\times}10^{-6}$). Adhesion G protein-coupled receptor L2 (ADGRL2) was found to be the candidate gene at the identified SNP marker location. ADGRL2 genes have been found to be associated with cell development in relation to the external and internal environment of a cell. In addition, genotype and statistical analyses were done on nine variations on the exon of ADGRL2. The results show that the SNP marker (ASGA0029422, $p=1.32{\times}10^{-6}$) was significant, but the significance of the nine variations on the ADGRL2 exon was not verified. However, by performing further experiments and functional studies on other SNPs showing possible genetic ADGRL-Exon mutations, objects with high associations of high-end weights can be selected.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.2
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• pp.282-289
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• 2019

Objective: This study aimed to elucidate whether innovative sous vide treatment has a significant influence on the beef semitendinosus muscle as compared to common sous vide treatment and traditional cooking. Methods: The innovative sous vide treatments were cooked at $45^{\circ}C$ and $65^{\circ}C$ for 6 h (SV45-65), common sous vide treatment at $45^{\circ}C$ and $65^{\circ}C$ for 3 h (SV45 and SV65) and traditional cooking at $75^{\circ}C$ for 30 min (CON75). Water loss and cooking loss, as well as the physical properties (color and shear force) and chemical properties (protein and collagen solubility) of the treated meat, were investigated. Results: The results obtained indicated that the innovative sous vide with double thermal treatment (SV45-65) and cooked with air presence (CON75) resulted to lower $a^*$ and higher $b^*$ values, respectively. The water loss and cooking loss increased when temperature increased from $45^{\circ}C$ to $65^{\circ}C$, and lower water loss was recorded in SV45 and CON75. These samples presented higher water content and revealed strong correlation to protein solubility. Warner-Bratzler shear force (SF) analysis showed the marked interaction between cooking temperature and time. Sample cooked at a high temperature (CON75) and a long period (SV45-65) showed a significantly lower value of SF than sample SV65 (p<0.05). Interestingly, there was no difference in SF values between SV45-65 and CON75. Conclusion: The innovative sous vide treatment with double thermal effect appears an attractive cooking method as compared to common sous vide and traditional cooking method, as it has a potential for improving tenderness values of cooked beef semitendinosus muscle.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.428-440
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• 2023

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.

• Food Science and Industry
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• v.55 no.2
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• pp.166-175
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• 2022

Current food system has developed with the agricultural innovation to feed the increasing population of the world, but with high costs such as environmental contamination and inequality with low sustainability. Human has developed long history of mutualistic interaction with honey bee. This manuscript describes the multi-functionality of honey bee for food production. Firstly honey bee produces honey, bee pollen, royal jelly and propolis which are rich in functionality. Second honey bee serves as the main pollinator for crop production which is worth for 28% of total crop production values in Korea. Lastly honey bee can be an alternative meat produciton system with lower energy, carbon costs but higher nutritional security. This manuscript described those parts and discussed the multi-functionality of honey bees for eco-friendly food security pursuing lowered environmental cost and carbon-zero strategies in the climate change era.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.702-712
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• 2020

Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic nitrosamine, which might increase the risk of cancer in humans. Therefore, we aimed to find an alternative natural colorant for pork sausages. Pork sausages were mixed with 0.014% sodium nitrite (NaNO₂) alone (CON), without either NaNO₂ or purple-fleshed sweet potato powder (PP; CON1), 0.5% PP alone (PP1), 1% PP (PP2) alone, 0.011% NaNO₂ and 0.5% PP (SP1), and 0.011% NaNO₂ and 1% PP (SP2). The sausages were then cooked and stored for physicochemical analysis on days 0, 5, 10, 15, and 20. The a* and W* values were the greatest and lowest in the SP2 and CON1 treatments, respectively (p < 0.05). The concentrations of residual nitrite in the sausages at 20 days decreased in the order of CON > SP1, SP2 > PP2 > PP1, CON1. The fatty acid content was higher, and flavorous amino acids were more in PP2 (p < 0.05). The fatty acid composition was comparable between the SP2 and CON groups, but the contents of glutamic acid and alanine were greater in the SP2 group. In conclusion, SP2 (0.011% NaNO₂ with 1% PP) could be added as a natural colorant for pork sausage production, and NaNO₂ could be substituted with up to 20% PP without detrimental effects on sausage appearance and/or quality.

• Animal Bioscience
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• v.35 no.5
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• pp.711-720
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• 2022

Objective: The objective of this study was to determine the appropriate amount of eri silkworm pupae meal (Samia ricini) to add to the broiler diet. Methods: Two hundred 1-day-old male chicks with initial weight at 50.03±0.56 g/chick were divided into four groups (five replicates per group and ten chicks per replicate): a control group fed a corn-soybean diet and experimental groups supplemented with 5%, 10%, or 15% eri silkworm pupae meal. All experimental diets were isocaloric and isonitrogenous and formulated respecting nutrient requirements. Growth performances were collected during the experimental period and other parameters were collected at the end of experiment when broilers reached thirty-eight days old. Results: A higher cold carcass weight and skin yellowness in the broilers fed 10% eri silkworm pupae meal compared with the other groups (p<0.05). Therefore, supplementation with 10% eri silkworm pupae meal is suggested for the broiler diet formulation because it did not cause any serious negative consequences on growth performance, health status, carcass characteristics and meat quality. However, the usage of eri silkworm pupae meal at 15% is not recommend because it led to negative outcomes Conclusion: The addition of eri silkworm pupae at 10% can be used as an alternative protein sources for broiler chickens which provided benefits on cold carcass weight and skin yellowness without adverse effects.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.2
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• pp.247-251
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• 2015

This experiment was carried out to investigate effects of onion extract on growth performance, meat quality and blood profiles of White mini broilers. Total of 600 one-d-old male White mini broiler chicks were divided into four groups and fed control diets (non-medicated commercial diet or antibiotics medicated) or experimental diets (non-medicated diets containing 0.3% or 0.5% onion extract) for 5 wks. The final body weight (BW) and weight gain of the group fed non-medicated control diet were lower than those of medicated control group (p<0.01). The chicks fed diet with 0.3% or 0.5% onion extract showed a similar BW to that of medicated control group. The relative weight of various organs, such as liver, spleen, bursa of Fabricius, abdominal fat, and the activities of serum enzymes were not affected by dietary treatments. There were no significant differences in meat color among groups. Whereas, groups fed diets containing onion extract had slightly lower cooking loss and higher shear force value, but not significantly. The concentrations of serum free cholesterol and triacylglycerol in groups fed diet containing onion extract were significantly decreased compared with those of controls (p<0.01). In conclusion, the onion extracts exerted a growth-promoting effect when added in White mini broiler diets, reflecting potential alternative substances to replace antibiotics.