• Communications for Statistical Applications and Methods
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• v.19 no.6
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• pp.799-808
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• 2012

It is known that human disease and the economic traits of livestock are significantly affected by a gene combination effect rather than a single gene effect. Existing methods to study this gene combination effect have disadvantages such as heavy computing, cost and time; therefore, to overcome those drawbacks, the SNPHarvester was developed to find the main gene combinations. In this paper, we looked for gene combinations using an adjusted linear regression model. This research finds that superior gene combinations which are related to the quality of the Korean beef cattle among sets of SNPs using SNPHarvester. We also identify the superior genotypes using a decision tree that can enhance the various qualities of Korean beef among selected a SNP combination.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.3
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• pp.309-313
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• 2008

The insulin-like growth factor binding protein 3 (IGFBP3) has been investigated as a candidate gene for growth promoting effects in beef cattle and a modulator of IGF bioactivity. Previously, we have reported twenty two sequence variants discovered in Korean native cattle (Hanwoo). In this study, we examined the association between gene-specific polymorphisms of IGFBP3 and cold carcass weight (CW) and marbling score (MS) among Korean native cattle. Among twenty two polymorphisms, four common polymorphic sites (-854G>C, -100G>A, +421G>T and +3863C>A) were genotyped in our beef cattle (n = 437). Statistical analysis revealed that one common polymorphism in the promoter region (-854G>C) showed putative associations with MS (p = 0.03). IGFBP3 variation/haplotype information analyzed in this study will provide valuable information into strategies for the production of a commercial line of beef cattle.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.145-151
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• 2016

The relationship between chemical compositions, meat quality traits, and palatability attributes in 10 primal cuts from Hanwoo steer carcasses were assessed. Sensory palatability attributes of Hanwoo beef were more closely related with fat content than to moisture or protein content. Among the chemical compositions, only fat had a significant correlation with juiciness (0.67, p<0.001), tenderness (0.32, p<0.05), and overall palatability (0.56, p<0.001). Oleic acid (%) was not significantly related with overall palatability (p>0.05). Overall palatability was negatively correlated with drip loss (−0.32, p<0.05), cooking loss (−0.36, p<0.05), and shear force (−0.54, p<0.01). The correlation between fat content and overall palatability was increased when higher fat cuts (Ansim, Dungsim, Chaekeut, Yangjee, and Kalbi) were analyzed, compared to lower fat cuts (Moksim, Abdari, Udun, Suldo, and Satae). Also, the correlation between shear force and overall palatability was decreased in lower fat cuts compared to higher fat cuts. Our results suggest that the palatability of Hanwoo beef can be improved by increasing fat content in muscles, as increased fat content leads to an increase in sensory tenderness, flavor, and juiciness.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.75-93
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• 2003

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.5
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• pp.635-638
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• 2003

Japanese Black cattle (Wagyu) are fed for a long period to produce high quality beef, however, extended feeding often causes inefficiency and greater environmental load mainly derived from their manure. The objectives of this study were to analyze changes in feeding length by listing breeding values (BVs) at calf markets and the relationships between BVs and carcass characteristics of 4,052 Japanese Black cattle, and to examine the feasibility of optimizing feeding length by referring to listed BVs. BV classes A, B, and C were defined based on BVs of cows in Shimane Prefecture as follows: an upper quarter of BVs was classified as A, a second quarter as B, and under the average as C. For cattle sold at calf markets in the first term of 1996, just before the start of BV listing, the feeding length of cattle with class B BVs for the beef marbling standard (BMS) was longer (p>0.05) than that of class A cattle. However, in the second term of 1996, just after the start of BV listing, the feeding length of class B cattle became shorter (p<0.001) than that of class A cattle. Then, the feeding lengths of both classes showed no significant differences. Feeding lengths of both class A and B BVs for carcass weight (CW) changed similarly to the corresponding BV classes for BMS. The analysis of the relationships among the listed BV classes and the actual carcass characteristics showed that class A cattle had a higher (p<0.001) BMS than class B cattle, and that the higher-class cattle had a heavier CW (p<0.05). On the basis of previous reports, the cattle, particularly those with lower genetic marbling ability, seem to only increase marbling at markedly low efficiency for a few months before slaughter. Therefore, the finding that carcass characteristics corresponded to their class of BVs suggests that an optimum feeding length based on listed BVs not only increases the efficiency of beef production, but also reduces the environmental load.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.531-539
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• 2012

To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of $25^{\circ}C$. Moisture content and water activity ($a_w$) of the samples decreased as the time period of storage increased, regardless of the drying condition (p<0.05). Shade-dried jerky showed higher $a_w$ compared to others after storage of 20 d (p<0.05). The pH value of hot air-dried jerky was higher than those of others (p<0.05). For color properties, sun-dried samples showed higher redness ($a^*$) and yellowness ($b^*$) compared with the properties of others (p<0.05). The hot air-dried jerky showed higher shear force values than the sun-dried or the shade-dried jerky after 10 and 20 d (p<0.05). However, the total plate counts (TPCs) of naturally dried jerky (shade and sundried) were higher than hot-air dried jerky after storage of 10 and 20 d (p<0.05). With regard to sensory properties, naturally dried jerky showed higher tenderness, juiciness, and overall acceptability scores than the hot air-dried jerky (p<0.05). In conclusion, although natural drying appears to be more susceptible to microbiological contamination than hot air-drying, the natural drying method seems to result in superior quality than the hot air drying method.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.8
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• pp.1083-1094
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• 2016

Carcass and price traits of 72,969 Hanwoo cows, bulls and steers aged 16 to 80 months at slaughter collected from 2002 to 2013 at 75 beef packing plants in Korea were analyzed to determine heritability, correlation and breeding value using the Multi-Trait restricted maximum likelihood (REML) animal model procedure. The traits included carcass measurements, scores and grades at 24 h postmortem and bid prices at auction. Relatively high heritability was found for maturity ($0.41{\pm}0.031$), while moderate heritability estimates were obtained for backfat thickness ($0.20{\pm}0.018$), longissimus muscle (LM) area ($0.23{\pm}0.020$), carcass weight ($0.28{\pm}0.019$), yield index ($0.20{\pm}0.018$), yield grade ($0.16{\pm}0.017$), marbling ($0.28{\pm}0.021$), texture ($0.14{\pm}0.016$), quality grade ($0.26{\pm}0.016$) and price/kg ($0.24{\pm}0.025$). Relatively low heritability estimates were observed for meat color ($0.06{\pm}0.013$) and fat color ($0.06{\pm}0.012$). Heritability estimates for most traits were lower than those in the literature. Genetic correlations of carcass measurements with characteristic scores or quality grade of carcass ranged from -0.27 to +0.21. Genetic correlations of yield grade with backfat thickness, LM area and carcass weight were 0.91, -0.43, and -0.09, respectively. Genetic correlations of quality grade with scores of marbling, meat color, fat color and texture were -0.99, 0.48, 0.47, and 0.98, respectively. Genetic correlations of price/kg with LM area, carcass weight, marbling, meat color, texture and maturity were 0.57, 0.64, 0.76, -0.41, -0.79, and -0.42, respectively. Genetic correlations of carcass price with LM area, carcass weight, marbling and texture were 0.61, 0.57, 0.64, and -0.73, respectively, with standard errors ranging from ${\pm}0.047$ to ${\pm}0.058$. The mean carcass weight breeding values increased by more than 8 kg, whereas the mean marbling scores decreased by approximately 0.2 from 2000 through 2009. Overall, the results suggest that genetic improvement of productivity and carcass quality could be obtained under the national scale breeding scheme of Korea for Hanwoo and that continuous efforts to improve the breeding scheme should be made to increase genetic progress.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.9
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• pp.1227-1232
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• 2008

Carcass characteristics data of Hanwoo (N = 1,084) were collected from two stations of the National Livestock Institute of Animal Science (NIAS), Korea and records from thirteen individual cow-calf operators were analyzed to estimate variance and covariance components and the effect of different slaughter endpoints. Carcass traits analyzed were cold carcass weight (CWT, kg), REA (rib eye area, cm2), back fat thickness (mm) and marbling score (1-7). Four different models were examined. All models included sex and contemporary group as fixed effects and the animal's direct genetic potential and environment as random effects. The first model fitted a linear covariate of age at slaughter. The second model fitted both linear and quadratic covariates of age at slaughter. The third model fitted a linear covariate of body weight at slaughter. The fourth model fitted both linear covariates of age at slaughter and body weight at slaughter. Variance components were estimated using the REML procedure with Gibb's sampler. Heritability estimate of CWT was in the range of 0.08-0.11 depending on the model applied. Heritability estimates of BF, REA and MS were in the ranges of 0.23-0.28, 0.19-0.26, and 0.44-0.45, respectively. Genetic correlations between CWT and BF, between CWT and REA, and between CWT and MS were in the ranges of -0.33 - -0.14, 0.73-0.84, and -0.01- 0.11, respectively. Genetic correlations between REA and BF, between MS and BF and between REA and MS were in the ranges of -0.82 ~ -0.72, 0.04~0.28 and -0.08 ~ -0.02, respectively. Variance and covariance components estimated varied by model with different slaughter endpoints. Body weight endpoint was more effective for direct selection in favor of yield traits and body weight endpoints affected more of the correlated response to selection for the traits of yield and quality of edible portion of beef.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.6
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• pp.784-788
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• 2008

Studies to detect genes responsible for economic traits in farm animals have been performed using parametric linear models. A non-parametric, model-free approach using the 'expanded multifactor-dimensionality reduction (MDR) method' considering high dimensionalities of interaction effects between multiple single nucleotide polymorphisms (SNPs), was applied to identify interaction effects of SNPs responsible for carcass traits in a Hanwoo beef cattle population. Data were obtained from the Hanwoo Improvement Center, National Agricultural Cooperation Federation, Korea, and comprised 299 steers from 16 paternal half-sib proven sires that were delivered in Namwon or Daegwanryong livestock testing stations between spring of 2002 and fall of 2003. For each steer at approximately 722 days of age, the Longssimus dorsi muscle area (LMA) was measured after slaughter. Three functional SNPs (19_1, 18_4, 28_2) near the microsatellite marker ILSTS035 on BTA6, around which the QTL for meat quality were previously detected, were assessed. Application of the expanded MDR method revealed the best model with an interaction effect between the SNPs 19_1 and 28_2, while only one main effect of SNP19_1 was statistically significant for LMA (p<0.01) under a general linear mixed model. Our results suggest that the expanded MDR method better identifies interaction effects between multiple genes that are related to polygenic traits, and that the method is an alternative to the current model choices to find associations of multiple functional SNPs and/or their interaction effects with economic traits in livestock populations.

• Journal of Animal Science and Technology
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• v.66 no.3
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• pp.614-629
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• 2024

Hanwoo beef is in high demand because of its unique flavor, freshness, and high-fat content. However, the longer rearing period required to enhance marbling in Hanwoo cattle has adverse environmental consequences, such as greenhouse gas emissions and overall rearing costs. To address consumer preferences for leaner and healthier meat, the Korean meat industry has recently introduced Hanwoo heifer meat as an alternative source, but its quality traits are still unclear. Nevertheless, there is a limited body of research exploring the impact of Hanwoo gender (steer, heifer, and cow) and their corresponding slaughter ages on meat quality traits. This study looked into how gender affected the physicochemical and qualitative features of Hanwoo striploin at their respective slaughter ages. Results revealed that cow striploin has higher levels of moisture (66.81%) and protein (20.76%), whereas it contains lower levels of fat (10.66%) and cholesterol (34.66 mg/100 g). Regarding the physicochemical properties, cow striploin exhibited significantly lower shear force, color indexes, and soluble collagen (p < 0.05). However, chondroitin (1.19%) and muscle fiber area (1,545.23 ㎛²) were significantly higher in steer striploin than in heifer and cow (p < 0.05). Cow striploin exhibited significantly higher levels of oleic acid, unsaturated fatty acids (UFAs), and monounsaturated fatty acids (MUFAs) while having lower levels of eicosadienoic acid and atherogenic index compared to the other two groups. Cows and heifers had higher concentrations of amino acid metabolites than striploin from steers. Furthermore, bioactive metabolites such as carnitine and carnosine content were found higher in cow and heifer respectively. Overall, Hanwoo cattle gender influences the qualitative attributes of striploin; nevertheless, compared to steer and heifer striploin, cow striploin is a relatively good source of protein, fatty acid content, and metabolites conducive to a healthy diet.