• 현장농수산연구지
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• 제25권4호
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• pp.127-137
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• 2024

본 연구는 옥수수의 가공 방식이 한우의 반추위 발효특성과 영양소 소화율에 미치는 영향을 알아보기 위해 수행되었다. 공시재료는 분쇄 옥수수(1mm) 및 옥수수 후레이크(600초-105℃-3mm)를 이용하였으며, 공시동물은 평균체중이 327 ± 41kg인 한우 암소 3두를 실험에 이용하였다. 건물, 전분, NFE 및 NFC의 소화율은 옥수수 분쇄 처리 보다 후레이크 처리에서 더 높았으며, 배양 3시간부터 24시간까지 유의적으로 차이가 있었다(P<0.05). 배양 3시간의 반추위 pH는 분쇄 옥수수에 비해 후레이크 처리에서 낮았으나 48시간 동안의 평균 반추위 pH는 처리간 유의한 차이는 없었다. 평균 아세트산, 프로피온산 및 부티르산 생성량은 분쇄 옥수수에 비해 후레이크 처리에서 유의하게 증가하였다(P<0.05). 본 연구 결과 옥수수의 후레이크 가공은 분쇄 가공에 비해 반추위 내에서 이용효율을 개선시켜 영양소 소화율 향상과 휘발성지방산 생성량 증가에 도움을 줄 수 있을 것으로 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제24권6호
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• pp.744-751
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• 2011

Meat production and quality traits in beef cattle are largely affected by genetic factors. Acetyl-Coenzyme A carboxylase-${\alpha}$ (ACACA) plays a key role in the regulation and metabolism of fatty acid biosynthesis in mammalian animals. The gene encoding ACACA enzyme was chosen as a candidate gene for carcass and meat traits. In this study, we investigated effects of single nucleotide polymorphisms (SNPs) in the ACACA gene on beef carcass and meat traits in Hanwoo (Korean cattle) populations. We have sequenced a fragment of intron I region of the Hanwoo ACACA gene and identified two SNPs. Genotyping of the two SNP markers (g.2344T>C and g.2447C>A) was carried out using PCR-SSCP analysis in 309 Hanwoo steers to evaluate their association with carcass and meat production traits. The g.2344C SNP marker showed a significant increasing effect on LW (p = 0.009) and CW (p = 0.017). Animals with the CC genotype had higher CW and LW compared with TT and TC genotypes (p<0.05). The g.2447A SNP marker was associated with higher MC (p = 0.019). Animals with the AA genotype had higher MC than animals with CC and CA genotypes (p<0.05). Although the degree of linkage disequilibrium (LD) was not strong between g.2344T>C and g.2447C>A in the LD analysis, four major haplotype classes were formed with two SNP information within the ACACA gene. We constructed haplotypes using the HaploView software package program and analyzed association between haplotypes and carcass traits. The haplotype of ACACA gene significantly affected the LW (p = 0.027), CW (p = 0.041) and MC (p = 0.036). The effect of h1 haplotype on LW and CW was larger than that of h3 haplotype. Animals with the h1 haplotype also had greater MC than did animals with h2 haplotype. Consequently, the ACACA gene could be useful as a DNA marker for meat production traits such as carcass yield and meat contents in Hanwoo.

• Animal Bioscience
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• 제36권2호
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• pp.238-247
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• 2023

Objective: Recently, indigenous Korean grass Sasa quelpaertensis Nakai (SQ) has garnered much interest as a roughage source for livestock to mitigate its adverse effects on habitat diversity. Thus, the objective of the present study was to evaluate the ruminal fermentation, palatability, and nutrient digestibility of SQ for Korean native beef cattle (Hanwoo) using in vitro rumen fermentation, in situ rumen degradability, and in vivo feeding trials. Methods: Using in vitro tests with rumen fluid as the inoculum for 48 h, ruminal fermentation of SQ was evaluated and compared with that of other roughage sources commonly used in Korea (i.e., rice straw, Timothy hay, and Italian ryegrass [IRG]). Additionally, an in situ trial 96 h was performed using three cannulated Hanwoo steers. Further, an in vivo trial was performed using eight Hanwoo steers to compare the palatability of SQ with rice straw in total mixed ration (TMR) and forage-concentrate separate feeding conditions. Finally, an in vivo digestibility trial of SQ fed as TMR of two particle sizes was performed with four Hanwoo steers. Results: In vitro and in situ trials revealed that SQ was comparable or superior to rice straw in terms of the ruminal fermentation characteristics of pH, gas production, total volatile fatty acid content, and effective ruminal dry matter digestibility (DMD), although its fermentability was lower than that of Timothy hay and IRG. In the palatability test, steers showed a greater preference for SQ when given as TMR. The total tract DMD of SQ fed as TMR was 75.9%±1.37%, and it did not differ by particle size. Conclusion: The feed value of SQ as a roughage source for Hanwoo steers is comparable or superior to that of rice straw, particularly when provided as TMR.

• Journal of Animal Science and Technology
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• 제51권3호
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• pp.185-192
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• 2009

소 염색체 19번에 존재하는 유지방 함량 및 지방산 조성에 영향을 미치는 양적경제 형질 유전자 좌위에서 발견된 지방산 합성 효소인 FASN 유전자는 포화지방산과 불포화지방산의 함량을 조절하는 강력한 후보유전자이다. 본 연구에서 FASN 유전자의 g.17924 A>G 변이를 한우집단과 미국산 육우 집단에서 분석하였고 그 결과는 한우에서는 GG형의 개체빈도가(71%)로 매우 높았으며, 미국산육우에서는 GG형 빈도는 불과(35%)밖에 되지 않았다. 한우 품종에서 FASN 유전자의 염기서열 분석을 하여 27 개의 단일염기 변이를 발견 하였고, 그 중 9개는 본 연구에서 처음으로 밝혀지는 단일염기 변이이다. 한우 집단 100두와 수입우 집단 96에 대하여 유전자형 분석을 수행한 결과, FASN 유전자 내의 4개의 단일염기 변이의 연관 불평형 및 반수체 구역을 연구하였다. g.10568 C>T와 g.11280 G>A 단일염기 변이의 다형성은 한우집단에서 고기의 육색(P=0.004)과 고기의 조직감(P=0.0114)에 고도의 유의성이 통계적인 분석에 의하여 나타났다. 그리고 g.13125 C>T와 g.17924 G>A 다형성은 등지방두께 및 육량지수에 유의성을 관찰할 수 있었다(P=0.0179, 0.0495). 이상의 결과는 소 FASN 유전자 내의 변이들이 한우집단의 불포화 지방산 함량과 도체 형질에 연관성은 차별화된 고급한우육을 생산하기 위한 중요한 DNA 마커로써 활용가치가 있을 것으로 사료된다.

• 축산식품과학과 산업
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• 제1권1호
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• pp.51-58
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• 2012

• 축산식품과학과 산업
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• 제12권2호
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• pp.71-72
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• 2023

• 한국축산식품학회지
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• 제36권4호
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• pp.435-444
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• 2016

This review addresses the role of fat in beef palatability and healthfulness. Particular emphasis is placed on the content of oleic acid in beef, and how this increases with time when cattle are fed a grain-based diet. Oleic acid decreases the melting point of lipids from beef, increasing the perception of juiciness and improving beef flavor. Clinical trials have demonstrated that ground beef containing elevated oleic acid increases, or at the least has no negative effects on the concentration of HDL cholesterol. The amount of fat in published ground beef intervention trials greatly exceeds the amount of fat in equivalent portions of beef from U.S. domestic or Korean Hanwoo cattle. Thus, we conclude 1) Beef cattle should be raised under production conditions that increase the concentration of oleic acid in their edible tissues (i.e., by grain feeding over extended periods of time); and 2) The amount of fat consumed in a typical portion of beef will not increase risk factors for cardiovascular disease.

• 생명과학회지
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• 제21권4호
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• pp.568-575
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• 2011

본 연구에서는 제주도에서 자라는 인진쑥을 일정량 첨가한 TMR 사료를 개발하여, 이를 제주 한우에게 급여한 경우, 인진쑥의 급여가 한우등심의 성분조성에 미치는 영향을 확인하였으며, 그 결과로 고급화된 기능성 한우의 생산 가능성을 검토하였다. 대조군(control)은 인진쑥을 혼합하지 않은 비육우 사료를 급여하였고, 급여군(treatment)은 인진쑥을 혼합한 비육우 사료를 급여하였다. 한우등심의 수분, 조단백질, 조지방, 조회분 함량, 열량, 콜레스테롤 및 콜라겐은 인진쑥 급여에 의한 영향이 없었다. 무기질 함량은 대조군 및 급여군 사이에 유의한 차이가 없었으며, 총무기질 함량은 대조군 및 급여군이 각각 3,559.20 및 3,998.01 ppm으로 유의한 차이가 없었다. 비타민 $B_1$ 및 $B_2$함량은 대조군 및 급여군 사이에 유의한 차이가 없었다. 구성아미노산 총량은 대조군 및 급여군이 각각 14.56% 및 13.90%로 유의한 차이가 없었으며, 유리아미노산 총량은 대조군(763.06 ppm)과 급여군(720.92 ppm) 사이에 유의한 차이가 없었다. 포화지방산은 대조군 및 급여군이 각각 42.956% 및 40.918%이고, 불포화지방산은 각각 57.043% 및 59.083%이었다. 인진쑥을 급여한 한우등심에서 유의하게 증가한 지방산은 myristic acid, myristoleic acid, pentadecenoic acid, palmitic acid 및 ${\gamma}$-linolenic acid이었으며, 급여하지 않은 한우등심에서 많이 함유된 지방산은 arachidic acid이었다(p<0.05).

• 한국지역사회생활과학회지
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• 제25권2호
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• pp.261-269
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• 2014

This study evaluates the nutritional retention factors influencing beef based on different cuts and boiling. Two cuts (brisket and shin foreshank) were prepared from beef and used in this experiment. Boiling methods were applied to each cut. The fat content of the boiled shin foreshank cut (236.43%) exceeded that of the brisket cut (142.38%). The moisture content of the boiled brisket cut (47.68%) was lower than that of the shin foreshank cut (49.54%). The sodium content of the boiled shin foreshank cut (47.89%) exceeded that of the brisket cut (37.30%). The potassium content of the boiled brisket cut (41.90%) exceeded that of the shin foreshank cut (39.63%). The calcium content of the boiled brisket cut (48.43%) was lower than that off the shin foreshank cut (71.34%). The phosphorus content of the boiled brisket cut (58.09%) exceeded that of the shin foreshank cut (57.24%). The iron content of the boiled brisket cut (72.72%) was lower than that of the shin foreshank cut (87.29%). Nutritional retention factors represent output data on cooking methods with a yield (%) for each item.

• Asian-Australasian Journal of Animal Sciences
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• 제25권7호
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• pp.913-920
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• 2012

In this study, we investigated the relationship between unsaturated fatty acids influencing beef flavor and four types of SNPs (c.280A>G, c.388G>A, c.408G>C and c.456A>G) located at exon 2, 3 and 4 of the FABP4 gene, which is a fatty acid binding protein 4 in Korean cattle (n = 513). When analyzing the relationship between single genotype, fatty acids and carcass trait, individuals of GG, GG, CC and GG genotypes that are homozygotes, had a higher content of unsaturated fatty acids and marbling scores than other genotypes (p<0.05). Then, haplotype block showed strong significant relationships not only with unsaturated fatty acids (54.73%), but also with marbling scores (5.82) in $ht1{\times}ht1$ group (p<0.05). This $ht1{\times}ht1$ group showed significant differences with unsaturated fatty acids and marbling scores that affected beef flavor in Korean cattle. Therefore, it can be inferred that the $ht1{\times}ht1$ types might be valuable new markers for use in the improvement of Korean cattle.