• Journal of Embryo Transfer
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• v.18 no.3
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• pp.203-213
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• 2003

Examination of correlation between blood compositions and economic traits is very important to improve selection accuracy and predict performance ability of Hanwoo, which may be impacted into the determination of feeding management as well as marketing places. This study was aimed to provide possible procedures of Hanwoo improvement as of early individual selection based on the phenotypic correlation between blood compositions and economic traits using 866 of Hanwoo managed at National Livestock Research Institute. Phenotypic correlation between blood compositions and economic traits was estimated for steer and bulls. BUN in steer and albumin and IGF-1 in bull were highly correlated with 24 mo of weight. Average daily gain of 21 to 24 mo was highly correlated with calcium in steer and albumin in bull. Back-fat thickness and marbling score were highly correlated with BUN in steer and bull, and meat yield index was highly correlated with calcium in steer and testosterone in bull. However, BUN, which is highly correlated with meat quality, was negatively correlated with meat yield index in steer and bull.

• Journal of Animal Reproduction and Biotechnology
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• v.35 no.4
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• pp.307-314
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• 2020

In the present study, we examined the effect of straw size on spermatozoa motility, viability, acrosome integrity, mitochondrial membrane potential, and plasma membrane integrity after freezing-thawing. Hanwoo semen was collected from three bulls and diluted with an animal protein-free extender, divided into two groups, namely, 10 million spermatozoa in 0.25 mL and 20 million spermatozoa in 0.5 mL straw, and cryopreserved. In Experiment 1, the motility and motility parameters of the frozen-thawed spermatozoa were evaluated. After freezing-thawing, the spermatozoa motility parameters fast progressive, straight line velocity, and average path velocity were compared between the 0.25 mL straw and 0.5 mL straw groups. They were 35.2 ± 1.0 and 32.3 ± 0.7%, 34.6 ± 0.7 and 31.8 ± 0.5 μm/s, 51.4 ± 1.3 and 47.1 ± 1.1 μm/s, 0.25 mL straw and 0.5 mL straw groups, respectively. In Experiment 2, the viability, acrosome membrane integrity, and mitochondrial membrane potential of the frozen-thawed spermatozoa were assessed. After freezing-thawing, the percentages of spermatozoa with live, intact acrosomes and high mitochondrial membrane potential were compared between the in 0.25 mL straw and 0.5 mL straw groups. They were 48.0 ± 2.6% and 35.6 ± 2.8% between the 0.25 mL straw and 0.5 mL straw groups. In Experiment 3, the plasma membrane integrity of frozen-thawed spermatozoa was compared. After freezing-thawing, the plasma membrane integrity was higher for the in 0.25 mL straw group than the 0.5 mL straw group. They were 62.0 ± 2.2 and 54.1 ± 1.3% between the 0.25 mL straw and 0.5 mL straw groups. In conclusion, our results suggest that freezing semen in 0.25 mL straw improves the relative motility, viability, and acrosomal, mitochondrial membrane potential, and plasma membrane integrity of Hanwoo bull spermatozoa.

• Journal of Animal Science and Technology
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• v.65 no.4
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• pp.865-877
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• 2023

Thirty Hanwoo cattle including bulls, cows, and steers (n = 10 each) were slaughtered and investigated for carcass traits (weight, meat color, fat color, yield index, maturity, marbling score, back-fat thickness, and firmness) and meat quality. The meat quality such as: pH, color, cooking loss, fatty acid, thiobarbituric acid reactive substance, warner-bratzler shear force, tensile tests, and texture profiles were analyzed on longissimus lumborum (LL) muscles of the carcasses at different aging times (3 d and 21 d). The results showed that steers and cows had higher back-fat thickness and marbling score, and a lower firmness (p < 0.001) than bulls. Bulls exhibited a lower meat quality indicating by higher cooking loss, thiobarbituric acid reactive substance content, warner-bratzler shear force and tensile test values (p < 0.01). Regarding the sensory property, the bull meat also had higher hardness, and lower tenderness, juiciness and flavor scores than the cow or steer meat (p < 0.01). Additionally, the bull meat had a higher polyunsaturated fatty acid and a lower monounsaturated fatty acid contents (p < 0.01). With increased aging time, the meat tenderness was improved in all the genders. Taken together, the present study demonstrated that the gender and aging time affected the carcass traits, fatty acid and sensory quality of beef. Postmortem aging could improve the meat tenderness of all genders especially bulls.

• Journal of Embryo Transfer
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• v.21 no.2
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• pp.95-100
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• 2006

Thirty heads of proven bulls were used to identify the effects of mounting conditions (dummy cow vs. teaser bull) on semen characteristics in Hanwoo. Semen was collected from bulls daily two times with 1 h interval every $3{\sim}6$ days for 6 months. Bulls mounted dummy cow (BDC) had higher both the $1^{st}$ and the $2^{nd}$ sperm concentrations than in bulls mounted teaser bull (BTB), resulting in more total sperm number (p<0.05). The total sperm number in the $1^{st}$ collection was the highest in BDC with collection interval of 5 days. Total sperm number in the $1^{st}\;and\;2^{nd}$ collections tended to be more in the BDC of $4{\sim}5$ years old and BTB of $6{\sim}7$ years old. These results indicate that semen collection using dummy cow has a better effect than teaser bull on semen characteristics.

• Journal of the Korean Data and Information Science Society
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• v.27 no.3
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• pp.741-747
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• 2016

The aim of study was to estimate genetic parameter of carcass traits in commercial Hanwoo steer using national animal model for selection of superior bull. Analyzed data (n=5,843) on carcass traits was collected from 107,020 Hanwoo steer. The animal model was used to estimate heritability and genetic correlations. The estimated heritability of carcass traits were 0.19, 0.17, 0.20 and 0.23 for carcass weight, eye muscle area, backfat thickness and marbling score, respectively. The estimated heritability for carcass traits in commercial Hanwoo are low than estimated heritability of national progeny test population for selection of superior bull because breeding environment, genetic performance of cow and feeding day was different. Therefore, we suggests that animal model can include practical genetic variable based on national animal model to improve genetic performance in commercial Hanwoo.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.358-362
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• 2002

The physico-chemical, sensory and nutritional properties of water extract from bull's bones of Hanwoo, Holstein, and imported breed were investigated to provide scientific information for consumers. The turbidity, viscosity, lightness(L value) and sensory scores were highest for water extract from Hanwoo's bones among three breeds(p<0.05). Total nitrogen and calcium contents, and calories were higher for water extract from the bones of Hanwoo and Holstein than the imported one(p<0.05), but no differences in the water extract were observed between Hanwoo and Holstein. In amino acid compositions, the percentages of methionine were the highest for water extract from Hanwoo's bones. These results indicated that the water extract from the bones of Hanwoo had the most acceptable quality among three breeds.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.857-870
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• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.871-880
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• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.10
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• pp.1544-1557
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• 2020

Objective: Genomic selection (GS) is becoming popular in animals' genetic development. We, therefore, investigated the single-step genomic best linear unbiased prediction (ssGBLUP) as tool for GS, and compared its efficacy with the traditional pedigree BLUP (pedBLUP) method. Methods: A total of 9,952 males born between 1997 and 2018 under Hanwoo proven-bull selection program was studied. We analyzed body weight at 12 months and carcass weight (kg), backfat thickness, eye muscle area, and marbling score traits. About 7,387 bulls were genotyped using Illumina 50K BeadChip Arrays. Multiple-trait animal model analyses were performed using BLUPF90 software programs. Breeding value accuracy was calculated using two methods: i) Pearson's correlation of genomic estimated breeding value (GEBV) with EBV of all animals (r_M1) and ii) correlation using inverse of coefficient matrix from the mixed-model equations (r_M2). Then, we compared these accuracies by overall population, info-type (PHEN, phenotyped-only; GEN, genotyped-only; and PH+GEN, phenotyped and genotyped), and bull-types (YBULL, young male calves; CBULL, young candidate bulls; and PBULL, proven bulls). Results: The r_M1 estimates in the study were between 0.90 and 0.96 among five traits. The r_M1 estimates varied slightly by population and info-type, but noticeably by bull-type for traits. Generally average r_M2 estimates were much smaller than r_M1 (pedBLUP, 0.40 to0.44; ssGBLUP, 0.41 to 0.45) at population level. However, r_M2 from both BLUP models varied noticeably across info-types and bull-types. The ssGBLUP estimates of r_M2 in PHEN, GEN, and PH+ GEN ranged between 0.51 and 0.63, 0.66 and 0.70, and 0.68 and 0.73, respectively. In YBULL, CBULL, and PBULL, the r_M2 estimates ranged between 0.54 and 0.57, 0.55 and 0.62, and 0.70 and 0.74, respectively. The pedBLUP based r_M2 estimates were also relatively lower than ssGBLUP estimates. At the population level, we found an increase in accuracy by 2.0% to 4.5% among traits. Traits in PHEN were least influenced by ssGBLUP (0% to 2.0%), whereas the highest positive changes were in GEN (8.1% to 10.7%). PH+GEN also showed 6.5% to 8.5% increase in accuracy by ssGBLUP. However, the highest improvements were found in bull-types (YBULL, 21% to 35.7%; CBULL, 3.3% to 9.3%; PBULL, 2.8% to 6.1%). Conclusion: A noticeable improvement by ssGBLUP was observed in this study. Findings of differential responses to ssGBLUP by various bulls could assist in better selection decision making as well. We, therefore, suggest that ssGBLUP could be used for GS in Hanwoo proven-bull evaluation program.

• Journal of Animal Science and Technology
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• v.52 no.4
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• pp.253-258
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• 2010

This study was conducted to compare the phenotypic performance and genetic merits in terms of weight at 12 months, carcass weight, eye muscle area, backfat thickness, marbling score and selection index of Hanwoo young bulls and proven bulls from the year 2004 to 2006. The data of 208 bulls used in this study were taken from the Nnational Hanwoo genetic evaluation coordinated by National Institute of Animal Science. Hanwoo young bulls were superior in the phenotypic performance of weight at 12 months, carcass weight, and eye muscle area showing significant differences from Hanwoo proven bulls in most comparisons. The backfat thickness of Hanwoo young bulls was significantly thicker higher than Hanwoo proven bulls in all comparisons (p < 0.05). Also, Hanwoo young bulls were not significantly different from Hanwoo proven bulls in the genetic merits of weight at 12 months, carcass weight, eye muscle area, backfat thickness, marbling score, and total genetic merits. Performance of Hanwoo young bulls were not significantly different from 1st class of Hanwoo proven bulls in all the traits studied except in eye muscle area.