• Journal of Animal Science and Technology
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• v.51 no.1
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• pp.1-8
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• 2009

We generated 57,598 expressed sequence tags (ESTs) from 3 cDNA libraries of Hanwooo (Korean Cattle), fat, loin, liver. Liver, intermuscular fat and longissimus dorsi tissues were obtained from a 24-month-old Hanwoo steer immediately after slaughter. cDNA library was constructed according to the oligocapped method. The EST data were clustered and assembled into unique sequences, 4,759 contigs and 7,587 singletons. To carry out functional analysis, Gene Ontology annotation and identification of significant leaf nodes were performed that were detected by searching significant p-values from $2^{nd}$ level GO terms to leaf nodes using Bonferroni correction. We found that 13, 26 and 8 significant leaf nodes are unique in the transcripts according to 3 GO categories, molecular function, biological process and cellular component. Also digital gene expression profiling using the Audic's test was performed and tissue specific genes were detected in the above 3 libraries.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.171-180
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• 2008

This study was conducted to investigate the meat quality characteristics of pork loin in 3 crossbred groups (30 pigs/group). The crossbreeds were LY female${\times}$D male, Y female${\times}$B male and L female${\times}$B male (L: Landrace, Y: Yorkshire, B: Berkshire, D: Duroc). Pork loins were collected from animals ($110{\times}120kg$ body weight) slaughtered in a commercial slaughter house and stored at $-3^{\circ}C$. Samples were analyzed for general composition, physico-chemical properties, meat and fat color, texture characteristics, sensory evaluation and fatty acid composition at 24 hrs postmortem, and TBARS (Thiobarbituric Acid Reactive Substances) values were determined at various storage times. The LYD pigs showed a higher back fat thickness than the YB and LB pigs. There were no significant differences in intramuscular fat, intermuscular fat, subcutaneous fat and springiness among the 3 crossbreeds. In addition, there were no significant differences in general composition, pH, drip loss, cooking loss and cooked sensory evaluation among the 3 crossbreeds (p>0.05). The shear force value of LB pork was significantly lower than other crossbreeds (p<0.05). Total heme pigment was significantly higher in YB pork compared to LYD and LB pork (p<0.05). The TBARS value of YB pork was significantly lower than that of LYD pork, except after the I day of storage (p>0.05). TBARS values increased significantly during storage for all three crossbreeds. The lightness (CIE L) of YB pork was significantly lower, while the redness (CIE a) was significantly higher in YB pork relative to the other crossbreeds. With regard to textural properties, the hardness and adhesiveness values were significantly lower in YB pork compared to LB pork. In fresh meat, the color of YB pork was significantly higher than the other breeds (p<0.05). The content of myristic acid (C14:0) was significantly lower, while the content of arachidonic acid (C20:4) was significantly higher in LB pork (p<0.05). These results show that the YB breed has the highest quality meat of the three crossbreeds.