• 한국축산식품학회지
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• 제24권4호
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• pp.355-360
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• 2004

본 연구는 축우의 모색발현에 관여하는 MC1R, MGF 및 TYRP1 3종류의 모색 유전자의 PCR-RFLP marker를 이용하여 쇠고기 품종 판별기술을 개발하고자 수행하였다. MC1R 유전자의 104번째 아미노산을 지정하는 codon에 GGT 염기를 갖고 있는 Holstein 젖소와 Angus 육우는 제한효소 인지부위가 존재하여 537 bp증폭산물이 절단되어 329와 208bp 두개의 band가 검출되었으나 한우에서는 GTG로 G 염기가 T염기로 치환됨으로써 제한효소 인식부위가 소실되어 537 bp의 단일 bind 만이 검출되었다. 따라서, 이처럼 MC1R 모색유전자의 품종 간 특정 염기서열의 차이가 곧 특정 제한효소의 염기 서열상의 인지 부위 차이를 가져와 한우와 Holstein 젖소 및 Angus 육우 품종간의 RFLP 유전자형 출현에 확실한 차이가 인정되어 한우 품종에 특이적인 MC1R 유전자의 RFLP marker를 이용한 한우육 판별이 가능하였다. 또한, MGF 유전자의 RFLP 유전자형 출현빈도에서 한우는 r/r형이 75％로 출현율이 매우 높은 유전자형으로 분석된 반면 Hereford종은 R/R 형이 80％로 출현율이 매우 높았고 Holstein종과 Angus종은 R/r형이 100％ 출현함으로써 한우와 Holstein 및 수입육우 품종간의 MGF 유전자형 출현빈도에 뚜렷한 차이가 인정되었다. 한편, TYRP1 유전자의 RFLP유전자형을 분석한 결과 모든 품종에서 동일한 RFLP type이 검출되어 TYRP1 모색 유전자를 이용한 쇠고기 품종 구별은 불가능한 것으로 나타났다. 따라서, 소 모색 관련 MC1R과 MGF 두 유전자의 품종 특이적 PCR-RFLP 유전자형은 한우육과 국내산 Holstein젖소고기 및 Angus 수입육간의 품종을 식별하는데 매우 유용한 DNA marker로 이용될 수 있음이 확인되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권1호
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• pp.28-32
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• 2012

In the present study, we evaluated the informativeness of SNPs genotyped by the Illumina Bovine SNP50K assay in different cattle breeds. To investigate these on a genome-wide scale, we considered 52,678 SNPs spanning the whole autosomal and X chromosomes in cattle. Our study samples consists of six different cattle breeds. Across the breeds approximately 72 and 6% SNPs were found polymorphic and fixed or close to fix in all the breeds, respectively. The variations in the average minor allele frequency (MAF) were significantly different between the breeds studied. The level of average MAF observed in Hanwoo was significantly lower than the other breeds. Hanwoo breed also displayed the lowest number of polymorphic SNPs across all the chromosomes. More importantly, this study indicated that the Bovine SNP50K assay will have reduced power for genome-wide association studies in Hanwoo as compared to other cattle breeds. Overall, the Bovine SNP50K assay described in this study offer a useful genotyping platform for mapping quantitative trait loci (QTLs) in the cattle breeds. The assay data represent a vast and generally untapped resource to assist the investigation of the complex production traits and the development of marker-assisted selection programs.

• 한국축산식품학회지
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• 제33권4호
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• pp.508-514
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• 2013

Taste-active compounds (e.g., amino acids and nucleotides) play an important role in contribution to the gustatoty sensation of food. The current study aimed to examine the differences in taste-active compounds between different beef muscles, breeds and aging periods. We have chosen the longissimus dorsi and semitendinosus muscles of Hanwoo breed and longissimus dorsi muscle of Angus breed for the investigation of the aforementioned compounds. Hanwoo muscles were aged for 7 or 28 d, and Angus samples were aged for 28 d at $4^{\circ}C$. Results revealed that 8 out of the 18 detected free amino acids (FAA) showed significant (p<0.05) differences between the two Hanwoo muscles. Twelve FAAs showed aging effect (p<0.05) in which the amounts of 8 FAAs significantly increased as aging time increased. Inosine 5-monophosphate (IMP), hypoxanthine (Hx) and inosine showed significant (p<0.05) differences between the Hanwoo muscles, aging resulted in an increase in amounts of these nucleotides. Hanwoo beef had significantly (p<0.05) higher total amount of sweet amino acids than the Angus ones in that 15 amino acids showed differences (p<0.05) between the two breeds. Amounts of guanosine 5-monophosphate (GMP) and Hx were significantly higher (p<0.05) for Angus beef. Current study indicated that muscle type, breed and aging period had large variations in free amino acid and nucleotide contents, which may subsequently affect the taste attributes of cooked beef.

• Genomics & Informatics
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• 제9권2호
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• pp.69-73
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• 2011

The use of genomic information in genomic selection programs for dairy and beef cattle breeds has become a reality in recent years. In this investigation, we analyzed single-nucleotide polymorphisms (SNPs) for Hanwoo (n=50) and Holstein (n=50) breeds using the Illumina Bovine SNP50 BeadChip to facilitate genomic selection and utilization of the Hanwoo breed in Korea. Analysis of the entire genomes showed different spectra of SNP frequencies for Hanwoo and Holstein cattle. The study revealed a highly significant (p<0.001) difference between Hanwoo and Holstein cattle in minor allele frequency (MAF). The average MAFs were $0.19{\pm}0.16$ and $0.22{\pm}0.16$ for Hanwoo and Holstein, respectively. From the total of 52,337 SNPs that were successfully identified, about 72% and 79% were polymorphic in Hanwoos and Holsteins, respectively. Polymorphic and fixed SNPs were not distributed uniformly across the chromosomes within breeds or between the two breeds. The number of fixed SNPs on all chromosomes was higher in Hanwoo cattle, reflecting the genetic uniqueness of the Hanwoo breed. In general, the rate of polymorphisms detected in these two breeds suggests that the SNPs can be used for different applications, such as whole-genome association and comparative genetic studies, and are a helpful tool in developing breed identification genetic markers.

• 한국축산식품학회지
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• 제22권4호
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• pp.358-362
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• 2002

본 연구는 한우뼈로 만든 탕의 품질에 대한 소비자의 요구에 부응하고 한우뼈의 부가가치 향상 및 소비 확대를 위하여 품종별에 따른 이화학적, 관능적 및 영양적 특성을 구명하여 비교하고자 실시였다. 탁도와 점도에서는 한우가 유의적으로 높았고(P<0.05), 명도에서는 한우가 유의적으로 더 밝았으며(P<0.05), 관능평가에서는 한우가 유의적으로 높은 평가를 받았다(P<0.05). 총질소, 칼슘함량 및 칼로리는 한우와 젖소 용출액이 수입소보다 유의적으로 높았고(P<0.05), 한우와 젖소간에는 유의적인 차이가 있었다. 아미노산 조성에서는 한우의 경우 methonine이 높게 나타났다. 이상의 결과를 종합하여 볼 때 품종간 비교에서는 한우뼈 용출액이 이화학적 특성, 관능특성 및 영양특성에서 우수한 것으로 나타나 우리나라 사람의 기호에 가장 적합한 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제31권9호
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• pp.1500-1506
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• 2018

Objective: Although Hanwoo has been selected as the superior commercial beef cattle breed in Korea, Chikso (Korean brindle cattle) is still recognized as a valuable breed for beef production. The aim of this study was to compare the meat quality, fatty acid composition and aroma volatiles of beef from Chikso and Hanwoo steers maintained under identical feed management, as information regarding these characteristics is still limited. Methods: A total of 19 carcasses with a quality grade of 1 were selected, and strip loin (longissimus lumborum) cuts were collected from 11 Hanwoo carcasses and 8 Chikso carcasses. Meat quality and aroma analyses were performed at day four postmortem. Results: Though Hanwoo strip loin tended to have higher fat content (15.37%) than Chikso (12.01%), no significant differences were observed. Meat pH, water-holding capacity, cooking loss, shear force value, instrumental surface color (Commission International De L'eclairage $L^{\star}$, $a^{\star}$, $b^{\star}$, chroma, and hue angle) and fatty acid composition were not significantly different. Roasted Chikso beef released more intense aroma than roasted Hanwoo beef based on the total area units of identified volatiles. Among identified volatiles, the amounts of toluene, heptanal, octanal, and nonanal were higher in roasted Chikso beef than in roasted Hanwoo beef. In addition, the aroma pattern of the roasted beef from these breeds was well-discriminated by electronic nose. Conclusion: No distinct differences were found in terms of meat quality between Hanwoo and Chikso beef in this study. However, the aroma pattern and volatiles of roasted Hanwoo and Chikso beef were different according to instrumental analysis.

• 한국수정란이식학회지
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• 제23권3호
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• pp.203-209
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• 2008

To estimate the genetic characteristics and cumulative power of discrimination (CPD) existing among Hanwoo (Korean cattle) and exotic foreign population (Angus, Herford, Charolais, Holstein) we used a total of 414 genomic DNAs from five breeds population (Hanwoo, Angus, Hereford, Charolais, Holstein). Genetic characteristics indices including mean allele number among loci, unbiased heterozygosity ($h_i$) within locus and polymorphic information content (PIC) and unbiased average heterozygosity (H) among loci in four breeds were calculated using the generated allele frequencies by each marker. The mean allele numbers for all loci ranged between 5 and 7 while heterozygosity (H) ranged from 0.75 (HW) to 0.64 (HF) among loci and across breeds heterozygosity (H) was 0.69. The generated unbiased average heterozygosity among loci in each breed was integrated to the global formula of CPD resulting in 99.71 % within the populations. The genetic variation of HW (Hanwoo) showed highest estimates among the analyzed breeds.

• 한국축산식품학회지
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• 제44권4호
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• pp.832-848
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• 2024

This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function of breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso (n=10), black Hanwoo (n=12, BHW) and Jeju black cattle (n=12, JBC) were used. The steers all were raised under identical conditions and finished at a similar age of around 30-months old. Following 24 h of slaughter, all longissimus lumborum muscles were collected and used for analysis of meat quality, fatty acids, and flavor-related components (metabolic compounds, free amino acids, and aroma volatiles). The Hanwoo presented a significantly higher intramuscular fat content (IMF, 22.85%) than the BHW (11.78%), Chikso (9.25%), and JBC (9.14%; p<0.05). The meat of Hanwoo breed showed lighter and redder color, and lower shear force value (p<0.05). The JBC presented a "healthier" fatty acid profiles as it had a higher total unsaturated fatty acids content (p<0.05). With regard to flavorrelated components, Hanwoo also had higher total contents of free amino acids and metabolites associated with umami and sweet tastes, and fat-derived volatile compounds (aldehydes, alcohols, and ketones) associated with fatty aroma. It may be concluded that there was a considerable difference in the meat quality properties among breeds. The variations of IMF content and flavor-related components may be the main factors contributing to the typical flavors of beef among the four Korean native cattle breeds.

• Asian-Australasian Journal of Animal Sciences
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• 제14권12호
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• pp.1655-1658
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• 2001

Bovine genome samples were collected from meat of three different beef breeds (Hanwoo, Holstein and imported beef breed) that are commercially merchandized in Korean beef market. Operon B (OPB)-kits were used as random primers (3, 7, 10, 11, 12, 14) in random amplified polymorphic DNA (RAPD) method on whole genome. Each primer provided characteristic bands that were highly polymorphic. Each single primer could provide relatively efficient polymorphic band patterns among breeds. However, use of two or more primers in combination is recommended to improve resolution of experiments with higher molecular weight bands of DNA. In our experiments, OPB-11 resolved well between beef cattle breeds and Holstein. And OPB-7, 12 and 14 could be combined with OPB-11 to identify Hanwoo beef from the other two kinds of beef.

• 한국축산식품학회지
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• 제43권4호
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• pp.563-579
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• 2023

Myogenesis and adipogenesis are the important processes determining the muscle growth and fat accumulation livestock, which ultimately affecting their meat quality. Hanwoo is a popular breed and its meat has been exported to other countries. The objective of this study was to compare the myogenesis and adipogenesis properties in satellite cells, and meat quality between Hanwoo and Vietnamese yellow cattle (VYC). Same 28-months old Hanwoo (body weight: 728±45 kg) and VYC (body weight: 285±36 kg) steers (n=10 per breed) were used. Immediately after slaughter, tissue samples were collected from longissimus lumborum (LL) muscles for satellite cells isolation and assays. After 24 h post-mortem, LL muscles from left carcass sides were collected for meat quality analysis. Under the same in vitro culture condition, the proliferation rate was higher in Hanwoo compared to VYC (p<0.05). Fusion index was almost 3 times greater in Hanwoo (42.17%), compared with VYC (14.93%; p<0.05). The expressions of myogenesis (myogenic factor 5, myogenic differentiation 1, myogenin, and myogenic factor 6)- and adipogenesis (peroxisome proliferator-activated receptor gamma)-regulating genes, and triglyceride content were higher in Hanwoo, compared with VYC (p<0.05). Hanwoo beef had a higher intramuscular fat and total monounsaturated fatty acids contents than VYC beef (p<0.05). Whilst, VYC meat had a higher CIE a* and total polyunsaturated fatty acids content (p<0.05). Overall, there was a significant difference in the in vitro culture characteristics and genes expression of satellite cells, and meat quality between the Hanwoo and VYC.