• Journal of Veterinary Clinics
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• v.26 no.6
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• pp.595-599
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• 2009

Sarcocystis grueneri-like sarcocysts were found from the cardiac muscles of a rearing red deer (Cervus elaphus) carcass in Korea. In the light microscopical examination of sarcocysts, they were oval to spherical cysts and 90-170$\times$110-380 ${\mu}m$ in size. However, there was no inflammation and myofiber degeneration. In the transmission electron microscope, these cysts were located within the sarcoplasm of the host cell and filled with merozoites. The sarcocysts were enclosed by a very thin wall (0.45-0.6 ${\mu}m$ thick) that consists of protrusions and ground substance. The primary cyst wall formed numerous strip-like protrusions which were 0.2-0.3 ${\mu}m$ wide and up to 4.2 ${\mu}m$ long. The protrusions were running in parallel with the surface of the cyst. A characteristic of the cyst wall was absent of fibrils inside the protrusions. Merozoites in the compartment measured about $15\times4\;{\mu}m$. The merozoite consisted of four regions: micronemes and rhoptries, amylopectin granule, nucleus, and amylopectin granules. The number of rhoptry was counted in 7-13.

• Journal of agriculture & life science
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• v.45 no.1
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• pp.67-77
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• 2011

This study was conducted to investigate the effects of bio-ion water on growth performance, blood characteristics and meat quality in pigs. Ninety nine crossbreed pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were randomly allotted to three treatments; CON (basal diet), T1 (basal diet with bio ion water from growing period), T2 (basal diet with bio ion water from finishing period). There were no significant differences in growth performance and carcass characteristics of pigs among treatments. The red blood cell and white blood cell were significantly higher (P<0.05) in diet added with bio ion water than the control. Proximate analysis (%), meat color, pH, drip loss (%), cooking loss (%) and shear force $(kg/cm^{2})$ were not significantly different (P>0.05) among treatments. The treatment 1 had lower saturated fatty acid (SFA) to unsaturated fatty acid ratio, but higher UFA concentration than those of control. The aroma of cooked meat in T1 was higher than other treatments. Thereby, overall acceptability sensory score of cooked meat in T1 tended to be higher than other treatments.

• Animal Bioscience
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• v.35 no.7
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• pp.1069-1079
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• 2022

Objective: The objective of this study was to investigate the effect of 4-month intensive feeding on the meat quality, fatty acid profile, flavor, and growth performance of grazing Hulunbuir sheep (HBS). Methods: The HBS were selected 4-months after birth in a pasture rearing system as the experimental animals (n = 44, female, average body weight 23.8±2.2 kg) then divided equally into pasture-based grazing fattening (PAS) and concentrate-included intensive fattening (CON) groups for another 4-month finishing. When finished fattening, all animals were slaughtered to collect musculus longissimus dorsi subcutaneous adipose tissue and to investigate the influences on meat quality, fatty acid profile, flavor and growth performance. Results: The results showed lambs in CON group got significantly higher live weight, hot carcass weight, and dressing percentage. The CON group had significantly higher value of redness (a^*), lightness (L^*) and water holding capacity (p<0.05), significantly lower value of Warner-Bratzler shear force than the PAS group (p<0.05). The subcutaneous fat from CON group lambs demonstrated a significantly higher content of C18:1 and C18:2 (p<0.05), but lower C14:0 and C16:0, indicating an increased degree of unsaturated fatty acid. The content of 4-methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid had increased 2 to 4 times, representing a more intense odor in the CON group. However, the values were still lower than most sheep breeds reported, indicating the indoor feeding system could not fundamentally deteriorate the excellent meat characteristic of HBS. Conclusion: It was evident that lambs in CON group exhibited a better meat production performance, improved in meat color, texture and healthier fatty acid profile through pasture-weaned concentrate included intensive fattening system, which offers a good alternative regimen for lamb finishing and has a wide prospection in the HBS meat industry.