• Journal of Animal Science and Technology
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• 제48권3호
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• pp.345-352
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• 2006

지방합성이 왕성하게 진행되는 비육후기의 근육내 지방합성에 있어서, 지방산 및 당의 이용경로 및 이에 따른 근육내 지방합성과정을 규명하기 위해서 지방산 및 당 운반 유전자인 FABP4, GLUT4와 근육내 지방대사 주요유전자인 ACL, ACC, LPL 및 SCD 유전자의 mRNA 발현양상을 분석하였다. 한우 비육전기 및 후기 각 3두를 공시하여 total RNA 추출 및 1st cDNA 합성하여 SYBR green을 이용하여 real-time PCR 분석을 각 유전자별로 3반복씩 수행하였다. FABP4 유전자는 비육전기에 비해 비육후기에 있어서, 3배 이상 유전자 발현이 증가함을 확인할 수 있었고, GLUT4 유전자는 비육전기 및 비육후기에서 큰 차이를 보이지 않았다. 또한 근육내 지방합성 주요유전자인 ACL, ACC, LPL 및 SCD 유전자의 발현량은 비육후기에서 ACL 유전자가 3.8배, ACC 유전자는 2.7배, LPL 유전자는 3.5배, 그리고 SCD 유전자는 7.5배 발현량이 증가하였다. 따라서 본 연구를 통하여 한우의 비육후기에서 근육내 지방합성은 FABP4에 의한 지방산 유입의 증가와 더불어 ACL 유전자에 의해서 지방산 합성의 중간대사물인 acetyl-CoA가 합성되고, 이 중간 대사물을 이용하여 ACC 및 SCD 유전자에 의해서 긴 사슬 지방산 합성이 왕성하게 일어남을 알 수 있었다.

• Journal of Animal Science and Technology
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• 제48권2호
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• pp.227-236
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• 2006

본 연구는 맥주박과 옥수수 위주의 발효사료에 대한 coated vitamin C+E 및 면실의 첨가 급여가 거세한우의 육조성분, 육색 및 도체등급에 미치는 영향을 구명하고자 평균체중 550.4±42.8kg의 거세한우 24두를 공시하여 실시하였다. 시험구 배치는 발효사료급여구(T1)와 coated vitamin C+E 및 면실 첨가 발효사료구(T2)의 2처리로 하였다. 배최장근의 조지방 함량은 T2구에서 T1구에 비해 높았다(p< 0.05). 배최장근의 표면 육색 중 황색도와 색상색은 T2구에서 T1구에 비해 낮았고(p<0.05) 명도는 T1구에 비해 T2구에서 높았다(p<0.05). 육량 A 등급의 출현은 T2구에서 T1구에 비해 높았다. 근내지방도는 T1구에 비해 T2구에서 높았다. 이상의 결과에서 맥주박과 옥수수 위주의 발효사료에 대한 CVCE 및 면실의 첨가는 거세한우 배최장근의 조지방 함량, 육색 및 근내지방도에 효과적인 것으로 판단된다.

• BMB Reports
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• 제41권12호
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• pp.846-851
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• 2008

This study was conducted to identify marbling-related candidate genes in M. longissimus dorsi of high- and low-marbled Hanwoo. The longissimus dorsi muscles were selected for gene expression from eight Hanwoo steer carcasses based on crude fat content. In the analysis of variance, gene expression of five candidate genes, FABP4, SCD, $PPAR\gamma$, Titin and Nebulin was determined to be significantly different between high- and low-marbled Hanwoo steers (P < 0.0001). The Pik-4 and CaMK II genes were also shown to have a significant effect on crude fat content (P < 0.01). In the analysis of the differential expression between high- and low marbled groups, FABP4 gene expression was approximately 2 times higher in the high marbled group relative to the low marbled group. However, the $PPAR\gamma$ and SCD gene were highly expressed in the low marbled group. In addition, Titin and Nebulin were highly expressed in the low marbled group when placed under relatively high shear force. Finally, the Pik-4 and CaM K II gene also displayed a high expression pattern in the low marbled group.

• 생명과학회지
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• 제25권4호
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• pp.376-384
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• 2015

소의 질을 평가하기 위해서는 중요한 인자인 근육내 지방(또는 마블링)을 조절하는 분자를 연구해야 한다. cDNA microarray를 사용하여 등지방 조직과 최장근의 유전자발현 차이를 비교하였다. 이 연구를 통해, 우리는 한우의 지방조직에 1211개, 근육조직에서 1346개의 특이 유전자를 확인하였다. bovine chip은 지방조직의 920개 유전자와 근육조직의 760개 유전자로 이루어진 1680개의 특이 유전자로 구성되어있다. 이 실험에서 Microarray 분석은 등지방조직(Cy3)과 최장근(Cy5)의 유전자 발현에 있어서 큰 차이를 보여준다. 차이를 보이는 많은 특이유전자 중에서, 12-리폭시게나아제 유전자와 프로스타글란딘 D 합성효소는 근육내 지방의 축적을 조절하는 중요한 효소이다. 본 연구에서, 일반적으로 발현되지만 한우의 근육과 지방 조직에서 차이를 보이는 많은 유전자를 hybridization 분석을 통해 발견하였다. 선택된 유전자의 발현 수준은 반정량적 RT-PCR을 통해 확인하였고, 그 결과는 cDNA microarray와 유사하였다.

• 한국축산식품학회지
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• 제39권2호
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• pp.240-254
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• 2019

This study investigated the effect of storage state (chilled state on sous-vide, CS; frozen state without thawing on sous-vide, FS; and frozen/thawed states on sous-vide, TS) and sous-vide cooking temperature ($65^{\circ}C$ and $72^{\circ}C$) on the longissimus dorsi muscle quality of pork. FS showed a higher moisture content than that of CS and TS (p<0.001), whereas both FS and CS showed higher expressible moisture loss than that of TS (p<0.001). FS showed a lower cooking loss (p<0.001) than that of CS and TS. FS and TS exhibited significantly higher lipid oxidation than that of CS. Carbonyl and sulfhydryl content were not significantly affected by the storage treatment. FS and TS exhibited lower shear force than that of CS (p<0.001). FS and TS showed higher springiness than that of CS (p<0.001), FS exhibited lower gumminess than that of CS and TS (p<0.01). Sous-vide treatment at $65^{\circ}C$ exhibited significantly higher moisture content and lower expressible moisture loss, cooking loss, and total and sarcoplasmic protein than those at $72^{\circ}C$. Shear force and springiness of $65^{\circ}C$-treated groups were lower than those of $72^{\circ}C$-treated groups (p<0.01). Cooking temperature significantly influenced overall acceptability, whereas the storage state did not affect the overall acceptability. These results indicated that meat quality might be improved upon cooking from the frozen or frozen/thawed state using sous-vide when compared with traditional processing.

• 현장농수산연구지
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• 제24권1호
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• pp.41-48
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• 2022

본 연구는 사료비의 절감을 위해 배합사료 비율을 줄이고 조사료 비율을 높이면서 한우 고급육으로 생산할 수 있는 방법을 찾아내기 위해 수행하였다. 대조구(고급육 사양)와 옥수수 사일리지 급여구(대조구 대비 배합사료 66% 급여 및 옥수수 사일리지)의 성장, 도체성적 및 등심근육 내유전자 발현에 미치는 영향에 대하여 분석했다. 옥수수 사일리지 급여는 비육 후기의 일당 증체량 및 출하체중이 수치적으로 낮게 나타났지만 유의미한 차이는 나타나지 않았다. 도체특성에서도 옥수수 사일리지 급여구가 도체중, 등심단면적 및 근내 지방도가 수치적으로 낮게 나타났지만 유의미한 차이는 나타나지 않았다. 육량 A등급 출현은 옥수수 사일리지 급여구가 23% 높게 나타났으며, 육질 1⁺⁺등급 출현율은 대조구가 17% 높게 나타났다. 이는 옥수수 사일리지 급여구가 대조구 대비 배합사료 급여량이 적음으로 인해 나타난 결과로 보여진다. 등심내 유전자 발현에서는 옥수수 사일리지 급여구가 근육발달 유전자 발현이 높게 나타났으며, 지방발달 유전자 발현에서는 대조구가 높게 나타났다. 본 연구의 결과 배합사료의 고급육 사양 대비 옥수수 사일리지 사양이 육질 1⁺⁺등급의 출현이 다소 감소하지만 육량 A등급의 출현을 높여주므로 사료비 절감의 생산 방법 중 하나로 될 수 있을 것으로 보여진다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2001년도 정기총회 및 제27차 춘계학술발표회
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• pp.88-88
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• 2001

• Asian-Australasian Journal of Animal Sciences
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• 제17권9호
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• pp.1192-1196
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• 2004

In order to detect the molecular mechanism of heterosis in pigs, the mRNA differential display technique was performed to investigate the differences in gene expression of pig's Longissimus dorsi between the high-parent heterosis cross combination Landrace${\times}$Large White and the mid-parent heterosis cross combination Large White${\times}$Meishan. Three pig purebreds, Large White, Meishan, and Landrace and four types of reciprocal $F_1$ hybrids were analyzed using nine 3'-end anchored primers in combination with ten 5'-end arbitrary primers and nearly 7,000 reproducible bands were examined. The patterns of gene expression of each cross combination were analyzed and eight common patterns (fifteen kinds) were found. When the results from the two cross combinations were put together and compared, eight different typical expression patterns were observed, these indicated that the patterns of gene expression of these two cross combinations had obvious differences. Gene expression correlation and cluster analyses of the two cross combinations indicated that the gene expression of the mid-parent heterosis cross combination was correlated with maternal effect, but in the high-parent heterosis cross combination, paternal effect acted in the gene expression of the hybrids or the gene expression of the hybrids was biased towards one parent.

• Asian-Australasian Journal of Animal Sciences
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• 제18권12호
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• pp.1786-1793
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• 2005

The study compared the fatty acid profiles of 3 muscles (Longissimus dorsi, LD, Triceps brachii, TB and Semimembranosus, SM) obtained from Korean Hanwoo (18 steers, 24 months old) and Australian Angus beef (18 steers, 24 months old) and assessed their role in sensory perception. The samples of each carcass were prepared in the same manner, and cooked both as traditional grilled steaks and Korean BBQ style. A total of 720 Korean sensory panelists evaluated the beef samples for tenderness, juiciness, flavor, and overall liking. Oleic acid (18:1) was significantly (p<0.05) higher in TB than that in LD and SM. The essential linoleic acid (C18:2) was significantly (p<0.05) higher in TB and SM than that in LD. For LD muscle, the proportion of saturated fatty acids was significantly (p<0.05) highest, while that of polyunsaturated fatty acids was lowest among the three muscles. Australian Angus beef had significantly (p<0.05) higher n-3 PUFA than that of the Korean Hanwoo for the three muscles, while the latter contained significantly (p<0.05) higher n-6 PUFA than that of the former. The clustering analysis showed that there a was significant difference in fatty acids such as C16:0, C16:1n7, C18:0, C18:2n6, C18:3n3, C20:3n6, C20:4n6, C22:4n6, and C22:5n3 for sensory perception (tenderness, juiciness, flavor and overall likeness) of the beef from two origins (p<0.05) among three clusters. Especially, C14:0 had a significant effect on sensory perception only for Korean Hanwoo beef; while C20:5n3 had a significant (p<0.05) effect only for Australian Angus beef based on clustering with the sensory variables.

• Asian-Australasian Journal of Animal Sciences
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• 제23권3호
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• pp.287-291
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• 2010

The purpose of this study was to detect quantitative trait loci (QTL) for growth and carcass quality traits on BTA6 in a population of Hanwoo cattle. Three hundred and sixty one steers were produced from 39 sires that were sired by 17 grandsires in the two Hanwoo farming branches of the National Livestock Research Institute of Korea, between Spring 2000 and Fall 2002. DNA samples were collected for all of the steers, sires and grandsires, and the phenotypes for six growth and carcass quality traits were measured at 24 months of age. Twelve microsatellite markers were chosen on BTA6 and a linkage map was constructed by using seven of the twelve markers. Then, a chromosome-wide QTL scan was performed by applying an Animal Model, in which effects of QTL alleles within the grand sires were fitted as a random term. Three QTL were detected at the 5% chromosome-wise level for backfat thickness, average daily gain, and final weight. The most likely positions for the QTL were in the proximal region, i.e. 0 cM, 35 cM, and 63 cM, respectively. Also, another QTL for longissimus dorsi muscle area was detected at the 10% chromosome-wise level at 67 cM. These results were, in general, consistent with our previous report, in which candidate gene analyses showed that a SNP near ILSTS035 flanked by BM4621 (62.5 cM) and BMS2460 (81.3 cM) was associated with final weight, carcass weight, average daily gain, and longissimus dorsi muscle area in the same Hanwoo population.