• Journal of Animal Science and Technology
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• v.55 no.3
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• pp.195-202
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• 2013

The present study was undertaken to investigate the effects of increasing pig market weight on the incidence of the 'caky-fatty' belly, carcass grade and carcass quality traits. To this end, 500 (Yorkshire ${\times}$ Landrace) ${\times}$ Duroc market pigs consisting of equal numbers of barrows and gilts were slaughtered at body weights ranging from 85 to 150 kg and their carcasses were analyzed. Backfat thickness (BFT; mm) of the barrows and gilts regressed on live weight (kg) linearly as follows: BFT (y) = 0.1827x + 3.4825 ($r^2$ = 0.4671) and y = 0.2015x-0.6972 ($r^2$ = 0.4736), respectively. The caky-fatty belly, which, by definition of the present study, had = 55% fat by weight in the dorsal-side half of a 5 cm-wide belly strip between the $11^{th}$ and $12^{th}$ ribs, was found in 10 carcasses from barrows. However, no belly was condemned as 'caky-fatty' by the retailers. Total number of carcasses which were down-graded on account of overweight was as many as 101 (20.2%). The $1^+A$-grade carcasses exhibited a superior intramuscular fat score to all other grades, but except for this and the defective quality traits, no visible differences were found in carcass quality among different carcass grades. In conclusion, the current carcass grading system, which is sparingly reflective of the carcass quality and also under-evaluates the larger but otherwise normal carcasses, may as well be revised. Moreover, the incidence of the caky-fatty belly appears not to be a critical factor to be considered when increasing the pig market weight.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.399-404
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• 2004

This study was conducted to determine the effect of supplemented useful microorganisim on meat quality of growing-finishing pigs for sixty days and broiler for six weeks. The pig and broiler were randomly allotted into three treatment (twenty-forty heads /treatment) ; Control (0％), T1 (supplemented with 0.2％, Aspergillus terreus koji), T2 (supplemented with 0.2％, EM-pro). The amount of stearic acid of pork was highest in T1 and T2, and oleic acid was highest in control and 71 than others (p<0.05). The amount of stearic acid of the chicken was highest in control, and oleic acid was highest in T1 and T2 than the others. Total cholesterol and HDL-cholesterol in the serum of pigs were decreased with significant difference (p<0.05) in T1 (63.77 and 111.19mg/mL, respectively) than control(101.69 and 132.37 mg/mL) and those of the chicken were decreased with lower significant difference (p<0.05) in T1 (78.50 and 143.61mg/mL) than control (119.26 and 240.43mg/mL). Total cholesterol and HDL-cholesterol in the pork were decreased with lower significant difference (p<0.05) in T1 (78.53 and 119.64 mg/mL) than control (140.55 and 150.55mg/mL), and those of the chicken were decreased with lower significant difference (p<0.05) in T1 (93.35 and 72.03mg/mL) than control (111.90 and 116.88 mg/mL). From the results, the amount of total cholesterol and HDL-cholesterol in pig and chicken was remarkably changed according to supplementation of Aspergillus terreus koji which containing the produced lovastatin.

• Journal of Animal Science and Technology
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• v.50 no.5
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• pp.687-694
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• 2008

This study was conducted to investigate effects of dietary supplementation of lysine and leucine on growth performance and meat quality parameters in finishing pigs. The experiment was designed using lysine levels(0.45%, 0.75%) and leucine levels(1.0%, 2.0%, 3.0%) according to 2×3 factorial design. A total of thirty-six pigs[(Landrace×Yorkshire)×Duroc] with an average initial weight of 75.5±2kg were allotted to one of the six dietary treatments. Each treatment had three replications of two pigs per replicate. No difference was found in average daily gain(P>0.05), while feed intake and feed/gain were higher in 0.45% of lysine treatments than in 0.75% of lysine treatments(P<0.05). Retail lean meat percentage was lower in 0.45% of lysine treatments than in 0.75% of lysine treatments(P<0.05), but there were no differences in other carcass characteristics(P>0.05). Marbling score was significantly increased(P<0.05) in 0.45% of lysine treatments compared to 0.75% of lysine treatments, while other meat quality parameters were not affected by lysine levels(P>0.05). Supplemental dietary leucine had no effect on growth performance, carcass characteristics, and meat quality parameters(P>0.05) except that Hunter b* value were increased with added levels of leucine(P<0.05). In conclusion, feeding of lysine-deficient diets in finishing pigs improved marbling scores of pork. Feeding diets high in leucine, however, did not increase intramuscular fat or marbling scores.

• Journal of Animal Science and Technology
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• v.48 no.6
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• pp.819-826
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• 2006

The objective of the present study was to investigate the effect of dietary supplementation of cultured wild-ginseng powder or its fermented culture byproduct on growth performance, blood parameters, carcass and meat quality in finishing pigs. The animals used in the experiment were a total of 36 Landrace×Yorkshire and weighted 65.81±2.02kg. The experimental diets were basis diet, 2.5% wild-ginseng fermented culture byproduct of B. subtilis replaced lupin in basis diet and 0.2% cultured wild-ginseng powder replaced lupin in basis diet to CON, T1 and T2 for 60 days, respectively. The pigs were allotted at 4 pigs per pen with three replicate pens per treatment by completely randomized design. In growth performance, ADG was not significantly different between treatments. ADFI was significantly lower (P<0.05) in T1 and T2 than in CON. Feed/Gain was not different between treatments. In plasma's biochemical composition, total protein was significantly higher (P<0.05) in T1 than in CON. Blood urea nitrogen was not different between treatments. Glucose and albumin were significantly higher (P<0.05) in T1 than in other treatments. Calcium was significantly higher (P<0.05) in T1 than in CON. Inorganic phosphate was significantly higher in T1 than in other treatments. In plasma's lipid composition, triglyceride was significantly higher (P<0.05) in T1 than in other treatments. Total cholesterol was not different between treatments. HDL cholesterol was significantly higher (P<0.05) in T1 than in other treatments. In carcass and meat quality, carcass weight, dressing precent, meat precent and back-fat thickness were not significantly different between treatments. Moisture and crude fat were also not significantly different between treatments. The results indicate that growth performance, carcass and meat quality were not affected but plasma's biochemical and/or lipid composition were affected when replaced with wild-ginseng fermented culture byproduct of B. subtilis and cultured wild-ginseng. Our research indicates that wild-ginseng fermented culture byproduct of B. subtilis and cultured wild-ginseng powder were able to using with pig's diet in finishing period.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.12
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• pp.407-414
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• 2016

This study was conducted to investigate the effects of supplementation of dietary betaine on nutrient digestibility and physiological responses in finishing pigs. A total of twelve pigs with a body weight of $80.1{\pm}3.7kg$ were individually caged, and randomly assigned to one of the two experimental diets containing 0 (control) or 5 g/kg (treatment) of the betaine in a $2{\times}2$ Latin square design. The experimental period was 14 days-7 days adaptation and 7 days trial period-per phase. All data for the difference between control and treatment groups were statistically analyzed by student's t-test. Dry matter and crude protein digestibility in the treatment group were significantly improved by 1% and 1.3%, respectively, as compared with those in the control (p<0.05). The apparent absorption of dietary energy was increased from 82.3% to 83.7% by dietary betaine supplementation. Thus, the retention of energy was also significantly increased to above 6% in the treatment group compared with the control group (control 4,057 vs treatment 4,314 kcal; p<0.01). The physiological parameters indicating serum biochemical contents and stress-, immune-, and inflammatory- responses were not changed by the supplementation of dietary betaine. In conclusion, dietary betaine improves the nutrient digestibility without any negative effects in terms of physiology in finishing pigs. It suggests that the supplementation of dietary betaine may increase the productivity through the improvement of weight gain and feeding efficiency.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.377-386
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• 2003

A study was conducted to evaluate seasonal variations in chemical composition of food waste (FW) and its feeding effects on growth performance and pork quality in finishing pigs. FW was collected for 1 year (6 times a month) to establish a database for use of FW as a feed ingredient. For a feeding trial (8 weeks), a total of 117 pigs ${\times}$D; 54.80$\pm$4.60kg) were used to evaluate the processing effects of FW. Treatments were: Control (a corn-soybean meal diet without FW), simple dried FW (SD) and vacuum fermented FW (VF). The gross energy, crude protein, crude fat, ash, calcium and phosphorus in FW (DM, average of 4 seasons) were 5,111kcal/kg, 22.92%, 14.31%, 15.48%, 2.7% and 1.05%, respectively. Among seasons, the energy and crude protein contents were the highest (p<0.05) in winter and summer, respectively. In lactic acid bacterial counts, there was no difference between SD and VF. Pigs fed the control diet grew faster (p<0.05) than those fed diets containing food wastes, but not feed conversion ratio. There were no differences in production traits between SD and VF. No differences were also found in dressing percentage, backfat thickness, and pork quality (color, drip loss and TBARS) among treatments. The feed cost (￦/kg body weight) was lower in pigs fed FW than those fed a control diet. In conclusion, a pelleted diet containing food waste less than 20% would reduce feed cost in finishing pigs. However, it seems that a vacuum fermentation of food waste is not necessary for diet processing.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.835-841
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• 2012

This study was conducted to determine effect of dietary reduced antibiotics supplementation on carcass characteristics and meat quality of finishing pigs fed stevia and charcoal. A total of 180 pigs (LYD) were randomly allocated into 3 treatments with 3 replications. Dietary treatments were 1) T1 (control, basal diet, no stevia and charcoal addition, antibiotics both in early and late fattening periods), 2) T2 (basal diet, 0.3% stevia + 0.3% charcoal, antibiotics both in early and late fattening periods), 3) T3 (basal diet, 0.3% stevia + 0.3% charcoal, antibiotics in early fattening period only). At each marketing day, pigs were conventionally slaughtered, examined the carcass characteristics and loin (Longissimus) muscles were removed for the meat quality traits. In the carcass characteristics, T3 group showed higher incidence of A carcass grade compared to the other treatments. Backfat thickness was higher in T2 group compared to the others (p<0.05). In the meat quality traits, pH was higher in T1 group than T3 group (p<0.05). Cooking loss was higher in T2 group than T1 group (p<0.05). However, WHC (water holding capacity), drip loss and shear force values did not show any significant differences among treatments. In the panel test, there were no significant differences in tenderness, juiciness, flavor, and total acceptability scores among treatments. As a result, dietary supplementation of reduced antibiotics to finishing pigs fed stevia and charcoal showed similar growth performance and meat quality traits compared to conventional method.

• Journal of Animal Science and Technology
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• v.51 no.2
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• pp.135-142
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• 2009

The present study was undertaken to investigate the effects of slaughter weight (SW) of finishing pigs fed a low-energy diet on growth efficiency and carcass quality and thereby to assess the optimal SW. (Yorkshire $\times$ Landrace) $\times$ Duroc-crossbred gilts and barrows were fed a diet containing 3,060 kcal DE/kg from 80-kg BW and slaughtered at 110, 125, or 135 kg, after which the belly, the most preferred cut in Korea, as well as the least preferred cuts ham and loin were subjected to physicochemical and sensory analyses. Both ADG and ADFI were greater (P<0.05) in the group slaughtered at 125 or 135 kg than in the 110-kg-SW group, whereas the opposite was true for gain:feed (P<0.01). Backfat thickness (BFT), which increased with increasing SW (P<0.01 and P<0.05), was greater in barrows than in gilts (P<0.01); BFT of barrows at 125 kg (24.6 mm) was comparable to that of gilts at 135 kg (24.2 mm). Physicochemical characteristics of the belly, ham and loin were minimally affected, if not affected, by SW; of note, however, the redness of the ham increased between 110- and 125-kg SW (P<0.05). In sensory evaluation of the belly, the fat:lean balance, which is a most important quality trait in this cut, was best (P<0.05) at 125 kg of SW, but the overall acceptability of this cut was not changed by SW. In the ham and loin, the marbling score increased (P<0.01) between 110- and 125-kg SW, whereas color, aroma, off-flavor, and drip were unaffected by SW. In addition, the acceptability of the loin increased (P<0.05) between 110- and 125-kg SW. In cooked meats, none of color, aroma, off-flavor, juiciness, tenderness, taste, and acceptability was changed by SW, except for an increase (P<0.05) in darkness of loin color between 110- and 125-kg SW. In conclusion, the optimal SW for the present subpopulation on the present low-energy diet lie in between 125 and 135 kg for gilts and at 125 kg for barrows.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.2
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• pp.120-124
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• 2014

This study was performed to compare the level of odorous compounds in feces and urine of finishing pigs. Feces and urine from 16 finishing pigs were separately collected for 28-d. Concentrations of volatile organic compound (VOC; phenols and indoles) and volatile fatty acid (VFA; SCFA and BCFA) were measured in feces and urine. Amount of phenols and p-cresol was higher (P<0.05) in urine than in feces. Urinal levels of phenols and p-cresol were 257.8 ppm and 250.9 ppm, and those of fecal phenols and p-cresol were 0.50 ppm and 0.05 ppm, respectively. There was no difference in concentration of indoles from feces (1.0 ppm) and urine (1.8 ppm). Short chain fatty acid (SCFA) level in urine was higher (P<0.05) than in feces showing 4,547 ppm and 863 ppm, respectively. Proportion of acetic acid to total SCFA was higher in urine (94%) than in feces (66%). However, level of branched fatty acid (BCFA) was greater in feces (118 ppm) compare to that of urine (87 ppm). Odorous compounds analyzed in the current study, phenols and SCFA, were contained more in urine than in feces. Greater amount of VFA is typically found in feces than in urine since it is generated in the large intestine. However, urine contained more VFA than feces in the current study. Therefore, it will be necessary to exploit odor reducing techniques especially for pig urine as grassland fertilizer.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.296-303
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• 2011

This study was conducted to determine the effects of stevia (Stevia rebaudiana Bertoni) and charcoal supplementation on meat quality traits in finishing pigs. A total of 420 pigs (LYD) were randomly allocated into seven treatments with three replications. The dietary treatments were T1 (control, basal diet), T2 (basal diet+0.3% stevia), T3 (basal diet+0.6% stevia), T4 (basal diet+0.3% charcoal), T5 (basal diet+0.6% charcoal), T6 (basal diet+0.3% stevia+0.3% charcoal), and T7 (basal diet+0.6% stevia+0.6% charcoal). Pigs were slaughtered conventionally on each marketing day and chilled overnigth. At 24 h postmortem, the Longissimus muscle from left side between the 6th and 14th rib was removed for the meat quality traits. The T6 group showed a higher pH, water holding capacity (p<0.05), and lower drip loss (p<0.05) than those in the T1 group. The T6 group showed lower (p<0.05) $L^*$ (lightness) and $b^*$ (yellowness) values and higher $a^*$ (redness) color value than those in the T1 group, resulting in a redder surface meat color. In the subjective evaluation, marbling and color scores improved in the T6 group compared to those in the other treatments. In the panel test, the T6 group tended to have higher tenderness and juiciness scores than those in the T1 group. In the storage characteristics, all treatments showed similar 2-thiobarbituric acid and volatile basic nitrogen values as well as total microbial counts during 7 d of cold storage. As a result, dietary supplementation with 0.3% stevia and 0.3% charcoal showed the highest meat quality traits and storage characteristics in finishing pigs.