• Asian-Australasian Journal of Animal Sciences
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• 제28권7호
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• pp.922-925
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• 2015

This study was conducted to estimate the genetic parameters for pork belly traits and muscles in Yorkshire pigs. Each pork belly was cut into nine parts perpendicular to the thoracic vertebrae (6th to 14th). Traits of belly muscles including the deep pectoral, latissimus dorsi, cutaneous trunci, rectus abdominis, external and internal abdominal oblique from 382 purebred pigs were recorded and analyzed using SAS Package (9.1) and Derivative-free restricted maximum likelihood methods. Heritability estimates for belly traits ranged from 0.27 to 0.49, while they were 0.12 to 0.66 for belly muscles. Moderate to high heritability estimates were noted in belly weight (0.33), belly length (0.28), and belly width (0.49). In belly muscles, the latissimus dorsi and deep pectoral, which are located only in the 6th to 9th vertebrae sections, were found to have heritability estimates ranging from 0.21 to 0.29 and 0.23 to 0.35, respectively. Strong heritability estimates were observed in the 7th to 13th sections of cutaneous trunci muscle ranging from 0.42 to 0.66. Genetic correlations of latissimus dorsi m. with belly length were positive (0.50), while cutaneous trunci m. with belly weight also revealed a positive relationship that ranged from 0.35 to 0.47. The estimated genetic parameters indicate that belly weight can be improved by genetic selection. Differences in the levels of heritability occurred among various parameters of Yorkshire pork belly, which should be considered when performing selection to improve pork belly quality. Moreover, these results can provide valuable information that can be used as the basis for further investigations to improve pork belly.

• 대한방사선치료학회지
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• 제26권1호
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• pp.37-42
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• 2014

목 적 : Belly board를 사용한 골반부 치료 시 엎드린 자세로 인해 set-up의 재현성이 다른 치료부위에 비해 떨어진다. 이에 본 연구에서는 기존의 belly board만 사용 시 발생했던 단점들을 보완하기 위해 VLT belly board(Vac-lock type belly board)를 자체 제작하여 그 유용성을 검증하고 set-up의 재현성을 높이고자 한다. 대상 및 방법 : 기존의 belly board를 사용하여 치료한 환자의 OBI 영상과 자체 제작한 VLT belly board를 사용하여 치료한 환자의 OBI 영상을 비교하였다. OBI는 전체 치료과정 중 3번을 시행하였는데, AP 방향, LAT 방향에서 각각 실시하였다. 2차원정합을 이용하여 X축 좌 우방향, Y축 상 하방향, Z축 전 후방향에서 발생하는 set-up에 대한 오차를 측정하여 비교 분석하였다. 결 과 : 영상 2차원 정합을 이용한 set-up의 평균 오차는 X축 방향으로는 0.32 cm에서 0.12 cm으로, Y축 방향으로는 0.41 cm에서 0.19 cm으로, Z축 방향으로는 0.29 cm에서 0.17 cm으로 VLT belly board 사용한 결과의 평균 오차가 감소하였다. 또한 VLT belly board 사용 시 0~0.29 cm의 오차가 48%에서 83%로 증가되고 0.5 cm 이상의 오차가 21%에서 2%로 감소를 보였다. 결 론 : VLT belly board 사용은 기존의 belly board 사용에 대한 효과를 유지하면서 환자 개인의 특성에 맞는 Vac-lock 제작을 통하여 set-up의 오차를 줄여줄 수 있음을 확인했다. 따라서 엎드린 자세로 골반부 치료 시 VLT belly board는 매우 유용할 것이라고 사료된다.

• 대한약침학회지
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• 제8권1호
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• pp.73-80
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• 2005

Objectives : The purpose of this study is as follows. We classify belly-ache into six kinds as mentioned in DongUiBoGam (東醫寶鑑), and are going to present each acupuncture & moxibustion treatment. Methods : For the purpose of looking for each treatment, we referred to a large number of literature for belly-ache treatment from ancient to malearn. Results : The six kinds of belly-ache have each treatment above all, in treatment of belly-ache due to cold-belly-ache (寒腹痛) and hotbelly-ache (熱腹痛) have pain in the formable of ache part. Therefore, general point such as CVl2, CV8, ST36, Extra Meridian are used in turn. Also bad-blood-belly ache and many kinds of belly-ache such as BL18, BL17, LR2 are mainly used much in turn. Especially CV is in common use. Conclusions : we conclude that six kinds of belly-ache have each different acupuncture & moxibustion points and treatment, so if we follow each treatment we might obtain more higher treatment rate of belly-ache.

• Journal of Animal Science and Technology
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• 제65권1호
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• pp.1-15
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• 2023

Pork is known as one of the preferred part of meat worldwide. Especially, the belly, known as 'Samgyeopsal' in South Korea, has been preferred by consumers in South Korea. Pork belly contained various component muscles, intermuscular and subcutaneous fat. The high-fat belly cut (containing 50%-60% fat ratio) has a low preference in South Korea whereas, the standard belly cut (20%-40% fat ratio) of the consumer preference was different. In addition, the evaluation system focused on lean meat production, represented by loin eye area and back fat thickness. In this review, we discussed the pork belly structure, phenotypic correlation with lean meat production ability and meat quality, and genetic potential to confirm to possibility of application to pig breeding. Moreover, the confirmed possibilities considered that could be a base on the evaluation of standard for the pork belly as an economic trait.

• Animal Bioscience
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• 제36권8호
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• pp.1156-1166
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• 2023

Objective: Pork belly is a cut of meat with high worldwide demand. However, although the belly is comprised of multiple muscles and fat, unlike the loin muscle, research on their genetic parameters has yet to focus on a representative cut. To use swine breeding, it is necessary to estimate heritability against pork belly traits. Moreover, estimating genetic correlations is needed to identify genetic relationship among the traditional carcass and meat quality traits. This study sought to estimate the heritability of the carcass, belly, and their component traits, as well as the genetic correlations among them, to confirm whether these traits can be improved. Methods: A total of 543 Yorkshire pigs (406 castrated males and 137 females) from 49 sires and 244 dam were used in this study. To estimate genetic parameters, a total of 12 traits such as lean meat production ability, meat quality and pork belly traits were chosen. The heritabilities were estimated by using genome-wide efficient mixed model association software. The statistical model was selected so that farm, carcass weight, sex, and slaughter season were fixed effects. In addition, its genetic parameters were calculated via MTG2 software. Results: The heritability estimates for the 7th belly slice along the whole plate and its components were low to moderate (0.07±0.07 to 0.33±0.07). Moreover, the genetic correlations among the carcass and belly traits were moderate to high (0.28±0.20 to 0.99±0.31). Particularly, the rectus abdominis muscle exhibited a high absolute genetic correlation with the belly and meat quality (0.73±52 to 0.93±0.43). Conclusion: A moderate to high correlation coefficient was obtained based on the genetic parameters. The belly could be genetically improved to contain a larger proportion of muscle regardless of lean meat production ability.

• Anatomy and Cell Biology
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• 제56권4호
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• pp.441-447
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• 2023

One of the suprahyoid muscles is the digastric muscle which comprises anterior and posterior bellies joined by an intermediate tendon. Because of its close relationship with the submandibular gland, lymph nodes, and chief vessels of the neck, detailed knowledge about the morphometry of the digastric muscle is essential. The objective of the current cross-sectional evaluative study is to record morphometry along with the digastric muscle's origin, insertion, and variability. Forty human cadavers (25 males and 15 females) were dissected, and the head and neck regions were studied in detail. The attachment of the digastric muscle anterior belly to the digastric fossa of the mandible was noted, and the distal attachment of the posterior belly to the mastoid notch was traced. The length of the anterior belly from the digastric fossa to its intermediate tendon and the length of the posterior belly from the intermediate tendon to its mastoid attachment were measured. There is a fair correlation between the length of the neck and the length of the anterior and posterior belly. The study also identified two cases of bilateral accessory bellies of the anterior belly of the digastric. Normal morphometric data is provided by this study on details of the digastric muscle. It is significant from a clinical and surgical point of view as the muscle lies in proximity to the important structures of the neck.

• 환경위생공학
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• 제6권1호
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• pp.63-82
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• 1991

This study was carried out to examine the mutagenicity of extracts from grilled pork belly and the effect of garlic on it by using Arnes test. And in order to imitate the in vivo metabolic activation system of the mutagens, the enzymatic activation system was adopted. The results are summarlized as follows: 1. The degree of browning in pork belly extracts increased with the increasing heating intensity of the grilling. 2. When pork belly grilled at "low" heating intensity, no mutagenicity was detected. However with the samples grilled at "medium" and "high" heating intersity, mutagenicity was recognized. 3. The mutagenicity of grilled pork belly extract decreased remarkabley with the addition of S-9 mix. 4. The mutagenicity of grilled pork belly extract decreased with the addition of garlic extract.

• Anatomy and Cell Biology
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• 제56권3호
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• pp.401-403
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• 2023

This case report describes a variation of the flexor digitorum brevis (FDB) with a separated muscle belly and tendon at the fifth toe. The narrow tendon and muscle belly for the fifth toe arose from the intermuscular septum between the FDB and abductor digiti minimi adjacent to the arising fibers of the FDB, separating from its other fibers. The tendon and muscle belly for the fifth toe became wider at the base of the metatarsal bones and narrower as it coursed toward the toes in a fusiform shape. The tendon and muscle belly for the fifth toe became thin at the midfoot and coursed just beneath the flexor digitorum longus tendon and entered the digital tendinous sheath. FDB variations including that described herein should be considered when performing various surgical procedures and evaluating the biomechanics of the foot.

• 복식
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• 제62권4호
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• pp.195-206
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• 2012

Today, people are obsessed with fashion, makeup, hair care, weight control, and plastic surgery. In order to be satisfied with their appearance and attract attention, they invest so much time and money. The core values of many people are influenced heavily by materialism and appearance. Belly dancing is effective not only in just weight loss, but it also improves the health and corrects body postures like pelvis correction, and it also gives the dancers the pleasure of dancing to exotic music. A growing number of women in their 40s or older and senior citizens have become maniacs of belly dancing. The studies suggest that the participation in belly dancing helps increase life satisfaction and self-respect of the middle aged who often suffer from depression. Belly dancing has a strong effect in the life style of the middle-aged women. The costume and accessories necessary for belly dancing class help the participants) focus on the dance. These costumes and accessories reflect the desire of the wearer to be recognized in society. It is well shown in belly dancing that "fashion and beauty related services and products are used as an indicator to tell social status and position of the wearer as external elements like clothes, accessories, and physical appearance and have a highly important effect on interactions among people in society as a means of expressing oneself". In this respect, this study aims to examine middle-aged women's involvement in fashion and beauty depending on their participation in belly dancing.

• Journal of Animal Science and Technology
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• 제57권6호
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• pp.22.1-22.7
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• 2015

Fresh pork belly is a highly popular meat in South Korea, accounting for 59 % of the approximately 100 g of meat per capita that is consumed daily. Fresh pork belly offers not only high-quality protein from the lean cuts but also substantial micronutrients including fat-soluble vitamins and minerals. However, fresh pork belly generally consists of about 30 % fat, with saturated fatty acids representing half of this value. Excessive consumption of saturated fatty acids increases total cholesterol, low-density lipoprotein-cholesterol, and triglycerides while decreasing high-density lipoprotein-cholesterol, raising concerns about an increased risk of hyperlipidemia, followed by cardiovascular diseases. In this review, we discuss the consumption and production trends in South Korea, the general characteristics, and health issues related to fresh pork belly to delineate the features of pork production and consumer welfare.