• Asian-Australasian Journal of Animal Sciences
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• v.30 no.6
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• pp.755-764
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• 2017

The current review seeks to highlight the concerns that have been raised on pre-slaughter stress, contributing factors and its consequent effects on cattle behavioural responses and the quality of beef; inter-linking the activities involved from birth to slaughter. Such information is crucial in light of the consumer concerns on overall animal welfare, quality of meat and food security. Slaughter animals are exposed to different conditions during production and transportation to abattoirs on a daily basis. However; the majority of studies that have been done previously singled out different environments in the meat production chain, while conclusions have been made that the welfare of slaughter animals and the quality of meat harvested from them is dependent on the whole chain. Behaviour is a critical component used to evaluate the animals' wellbeing and it has been reported to have an effect on product quality. Apart from the influence of on-farm, transportation and abattoir conditions, the genetic background of the animal also affects how it perceives and responds to certain encounters. Stress activates the animals' hypothalamic-pituitary-adrenal activity, triggering release of various stress hormones such as catecholamines and cortisol, thus glycogen depletion prior slaughter, elevated ultimate pH and poor muscle-meat conversion. Pre-slaughter stress sometimes results to cattle attaining bruises, resulting to the affected parts of the carcass being trimmed and condemned for human consumption, downgrading of the carcass and thus profit losses.

• Korean Journal of Veterinary Research
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• v.41 no.3
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• pp.367-371
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• 2001

Multiplex PCR and immunohistochemistry were used to detect and differentiate between porcine circovirus (PCV) type-I and the PCV associated with postweaning multisystemic wasting syndrome (PMWS). Unique DNA product to PCV type-II was confirmed the some organs including lymph nodes, tonsil and spleen from eight pigs in Jeju by multiplex PCR. In this study, the samples were tested by a multiplex PCR assay to determine the type of PCV in each case; all cases were PCV type-II positive. PCV type-II was identified not only in typical PMWS cases, but also in field cases submitted with various clinical histories, some of which were not suggestive of PMWS. Immunohistochemically PCV type-II antigen was detected in macrophage-like cells in the tonsil, liver, lymph nodes and spleen, while some hepatocytes and renal tubular epithelial cells were also positive to the virus. This study suggested that PCV type-II is one of the causative agents of PMWS as well as the major type of PCV in the affected pigs in Jeju.

• Journal of Korean Society on Water Environment
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• v.23 no.1
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• pp.111-121
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• 2007

The experimental design and response surface methodologies haven been applied to the investigation of the chemical coagulation of livestock wastewater. The chemical coagulation reactions were mathematically described as a function of parameters raping mixing (rpm) of chemical coagulation ($X_1$), slow mixing (rpm) of chemical coagulation ($X_2$), $FeCl_3 $ concentration (mg/L) ($X_3$) and pH ($X_4$) being modeled by use of the central composite design. Empirical models were developed to describe relationship between the experimental variables and response. Statistical analysis indicates that three factors ($X_1$: raping mixing (rpm), $X_2$: slow mixing (rpm), $X_3$: $FeCl_3 $ concentration (mg/L) on the linear term (main effect), slow mixing (rpm) (${X_2}^2$) on the non-linear term (quadratic), and two factors ($X_1-X_3$, $X_2-X_3$) on the non-linear term (cross-product) had significant effects, respectively. The estimated ridge of maximum responses and optimal conditions for CODcr using canonical analysis was 87.44% ($X_1$: 229 rpm, $X_2$: 51 rpm, $X_3$: 877 mg/L, $X_4$: 4.3). To confirm this optimum condition, three additional experiments were performed and the mean CODcr removal (%) and concentration (mg/L) with a standard deviation of $87{\pm}1.2%$ ($576{\pm}34ppm$) were obtained.

• Congress of the korean instutite of fire investigation
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• 2011.04a
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• pp.102-116
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• 2011

With the spread of FMD and AI in the country livestock farmers have used lime(CaO) prevalently and due to incorrect storage lime served as a fire ignition source in a number of cases. As combined chemically with water, lime has exothermic reaction. Then In these experiments we want to know how exothermic reaction - caused by lime - acts as sources of fire ignition in any circumstances and conditions. So we have done experimental work of ignition temperature and ignition process in the artificial conditions as lime combined chemically with water. As a result, we have confirmed that lime could be flammable material sufficiently as a fire ignition source with the proper presence of heat and moisture conditions. If the lime served as sources of fire ignition, as identification techniques of fire scene, we must ascertain the existence of water, flammable material and Calcium Hydroxide($Ca(OH)_2$). We should take special precautions in order to prevent fire and educate the safe handling of lime to the manufacturer and agricultural cooperative's joint livestock farmers who product or use lime.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.723-750
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• 2023

The gut microbiome is critical in human health, and various dietary factors influence its composition and function. Among these factors, animal products, such as meat, dairy, and eggs, represent crucial sources of essential nutrients for the gut microbiome. However, the correlation and characteristics of livestock consumption with the gut microbiome remain poorly understood. This review aimed to delineate the distinct effects of meat, dairy, and egg products on gut microbiome composition and function. Based on the previous reports, the impact of red meat, white meat, and processed meat consumption on the gut microbiome differs from that of milk, yogurt, cheese, or egg products. In particular, we have focused on animal-originated proteins, a significant nutrient in each livestock product, and revealed that the major proteins in each food elicit diverse effects on the gut microbiome. Collectively, this review highlights the need for further insights into the interactions and mechanisms underlying the impact of animal products on the gut microbiome. A deeper understanding of these interactions would be beneficial in elucidating the development of dietary interventions to prevent and treat diseases linked to the gut microbiome.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.1-18
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• 2024

This study reviewed the current data presented in the literature on developing meat analogs using plant-, insect-, and protein-derived materials and presents a conclusion on future perspectives. As a result of this study, it was found that the current products developed using plant-, insect-, and mycoprotein-derived materials still did not provide the quality of traditional meat products. Plant-derived meat analogs have been shown to use soybean-derived materials and beta-glucan or gluten, while insect-derived materials have been studied by mixing them with plant-derived materials. It is reported that the development of meat analogs using mycoprotein is somewhat insufficient compared to other materials, and safety issues should also be considered. Growth in the meat analog market, which includes products made using plant-, insect-, and mycoprotein-derived materials is reliant upon further research being conducted, as well as increased efforts for it to coexist alongside the traditional livestock industry. Additionally, it will become necessary to clearly define legal standards for meat analogs, such as their classification, characteristics, and product-labeling methods.

• Journal of Environmental Science International
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• v.26 no.5
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• pp.651-659
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• 2017

This study aimed to estimate the effects of replacing Mushroom By-Product (MBP) with Tofu By-Product (TBP) on the chemical composition, microbes, and rumen fermentation indices of Fermented Diets (FDs). The basal diet was formulated using MBP, TBP, rice bran, molasses, and inoculants. The MBP in the basal diet was replaced with TBP at 0, 5, and 10% on Dry Matter (DM) basis for the experimental diets. The experimental diets were fermented at $39^{\circ}C$ for 144 h. Chemical composition, pH, microbes, and rumen fermentation indices of the FDs were analyzed. With increasing TBP replacement, crude protein content of FDs increased (L, P < 0.001), whereas crude ash content decreased (L, P = 0.002). Lactic acid bacteria and Bacillus subtilis contents in the TBP-replaced FDs were higher than those in the control (P < 0.05), whereas pH level and mold count were lower (P < 0.05). With increasing TBP replacement, in vitro rumen digestibility of DM (L, P = 0.053) and neutral detergent fiber (L, P = 0.024) increased, wheres rumen pH changed (P = 0.026) quadratically. Rumen total volatile fatty acid (L, P = 0.001) and iso-butyrate contents (Q, P = 0.003) increased with increasing TBP replacement. In conclusion, this study indicates that the replacement of MBP with TBP could improve the quality of FD.

• Journal of Animal Science and Technology
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• v.44 no.6
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• pp.653-660
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• 2002

We considered KIT gene as a candidate gene for the white-spotting pattern in cattle. This study was carried out to detect genetic variation of c-KIT receptor gene and to investigate association between the mutation and the white-spotting pattern in cattle. PCR-RFLP analysis within intron 6 of c-KIT receptor gene were performed with 8 cattle breeds including Hanwoo, Angus, Brown Swiss, Charolais, Hereford, Holstein, Limousin and Simmental. When PCR product of approximately 2,440 bp including intron 6 of c-KIT receptor gene was sequenced, four nucleotide substitutions were found within intron 6 of the bovine c-KIT receptor gene. In PCR-RFLP analysis, three alleles (A, B and C), two alleles (A and B) and two alleles (A and B) at each locus were identified by MspⅠ, BsrBⅠ and NdeⅠ, respectively. Although frequencies of allele at each locus were different among cattle breeds, we could not get any evidence related with white or white spotting phenotypes in these mutations on intron 6 of c-KIT receptor gene. However, we can not entirely exclude the possibility that c-KIT receptor gene is responsible for white spotting phenotype in cattle. Thus, further studies need to detect other mutations in c-KIT receptor gene and to test association of those mutations and coat color phenotypes in cattle.

• Journal of Animal Science and Technology
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• v.54 no.4
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• pp.255-265
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• 2012

The objectives of this study were to investigate MC1R genotype, coat color, and muzzle phenotype variationsin the Korean native brindle cattle (KNBC) maintaining family lines and to establish the mating system for increased brindle coat color appearance. KNBC with genotype and phenotype records were selected as experimental animals. The relationship between melanocortin 1 receptor (MC1R) genotypes, verified by PCR-RFLP, and brindle coat color appearance was determined. Fragments of the MC1R gene amplified by PCR were digested with MspI and RFLP was determined. KNBC had $E^+E^+$, $E^+e$, and ee genotypes. The $E^+e$ genotype was most common with 65%, compared to $E^+E^+$ (33.33%), or ee (1.67%). When the sire had $E^+e$ genotype and the dam had $E^+E^+$ genotype, and both of them had the whole body-brindle coat color, all of their offspring (4/4) had whole body-brindle coat color. When the sire had $E^+E^+$ genotype and the dam had $E^+e$ genotype, and both had whole body-brindle coat color, 44.44% (4/9) of the offspring had whole body-brindle coat color. The mating between the sires and dams with these two genotypes with whole body-brindle coat color may have the highest whole body-brindle coat color appearance in their offspring. Muzzle grades 3 or 4 were more common than other muzzle grades. This is the first report indicating the segregation of MC1R genotypes and the inheritance of coat color through family lines in KNBC. The mating system proposed from this study may increase the possibility of brindle coat color appearance in KNBC.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.485-490
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• 2004

An experiment was conducted to study the effect of feeding ammoniated wheat straw treated with and without HCl on meat quality and various sensory attributes of growing male buffalo (Bubalus bubalis) calves. Due to urea-ammoniation, the CP content of wheat straw increased from 2.90 to 6.96%. The addition of HCl along with urea during urea-ammoniation further increased the CP content to 10.09%. The proximate composition (% fresh basis) of psoas major, longissimus dorsi and semitendinosus were comparable among the groups. However, comparatively higher cumulative muscle mean protein and ash percentage and lower moisture percentage in groups II and III in comparison to group I indicated the desirable effect of feeding AWS and HCl-AWS. The cumulative muscle mean pH in group III (5.54) was comparatively lower than group I (5.65) and II (5.62). The cumulative group mean pH and water holding capacity (% water retained) in semitendinosus was comparatively lower than psoas major and longissimus dorsi. The cumulative muscle mean SSP (g%) was significantly (p<0.05) lower in group III (41.78) than group I (42.45). The cumulative group mean cooking loss (%) was significantly (p<0.01) lower in psoas major (31.61) and longissimus dorsi (29.78) than semitendinosus (35.10). The cumulative group mean SFV (kg/$cm^{2}$) of psoas major, longissimus dorsi and semitendinosus were 6.38, 6.32 and 6.56, respectively, being lowest in psoas major and highest in semitendinosus. However, the cumulative muscle mean SFV (kg/$cm^{2}$) in group I, II and III were 6.53, 6.56 and 6.17, respectively, being lowest in group III and highest in group II. The scores of the cooked (2% common salt) buffen for various sensory attributes viz. appearance, flavour, juiciness, texture, mouth coating and overall palatability were comparable among the groups. Results suggested that feeding of ammoniated wheat straw treated with and without HCl to growing male buffalo calves for 180 days had no adverse effect on the meat quality and various sensory attributes.