• Asian-Australasian Journal of Animal Sciences
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• 제24권11호
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• pp.1525-1528
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• 2011

The purpose of this study was to detect SNPs that were responsible for a carcass trait in Hanwoo populations. A non-parametric model applying a restricted partition method (RPM) was used, which exploited a partitioning algorithm considering statistical criteria for multiple comparison testing. Phenotypic and genotypic data were obtained from the Hanwoo Improvement Center, National Agricultural Cooperation Federation, Korea, in which the pedigree structure comprised 229 steers from 16 paternal half-sib proven sires that were born in Namwon or Daegwanryong livestock testing station between spring of 2002 and fall of 2003. A carcass trait, longissimus dorsi muscle area for each steer was measured after slaughter at approximately 722 days. Three SNPs (19_1, 18_4 and 28_2) near the microsatellite marker ILSTS035 on BTA6, around which the quantitative trait loci (QTL) for meat quality were previously detected, were used in this study. The RPM analyses resulted in two significant interaction effects between SNPs (19_1 and 18_4) and (19_1 and 28_2) at ${\alpha}$ = 0.05 level. However, under a general linear (parametric) model no interaction effect between any pair of the three SNPs was detected, while only one main effect for SNP19_1 was found for the trait. Also, under another non-parametric model using a multifactor dimensionality reduction (MDR) method, only one interaction effect of the two SNPs (19_1 and 28_2) explained the trait significantly better than the parametric model with the main effect of SNP19_1. Our results suggest that RPM is a good alternative to model choices that can find associations of the interaction effects of multiple SNPs for quantitative traits in livestock species.

• Asian-Australasian Journal of Animal Sciences
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• 제24권5호
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• pp.713-722
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• 2011

The aim of this study was to confirm Pseudomonas spp. as the specific spoilage organism (SSO) of chilled beef during aerobic storage and to establish a model to predict the shelf life of beef. Naturally contaminated beef was stored at $4^{\circ}C$, and the spoilage limit of Pseudomonas organisms was determined by measuring several quality indicators during storage, including the number of Pseudomonas organisms, total number of bacteria, total volatile basic nitrogen (TVBN) values, L value color scale scores and sensory evaluation scores. The beef was then stored at 0, 4, 7, 10, 15 or $20^{\circ}C$ for varying amounts of time, and the number of Pseudomonas organisms were counted, allowing a corresponding growth model to be established. The results showed that the presence of Pseudomonas spp. was significantly correlated to each quality characteristic (p<0.01), demonstrating that Pseudomonas spp. are the SSO of chilled beef and that the spoilage limit was $10^{8.20}$ cfu/g. The Baranyi and Roberts equation can predict the growth of Pseudomonas spp. in beef, and the $R^2$ value of each model was greater than 0.95. The square root model was used as follows, and the absolute values of the residuals were less than ${0.05:\;{\mu_{max}}^{1/2}$ = 0.15604 [T+(-0.08472)] (p<0.01), $R^2$ = 0.98, $\lambda^{-1/2}$ = 0.0649+0.0242T (p<0.01, $R^2$ = 0.94). The model presented here describes the impact of different temperatures on the growth of Pseudomonas spp., thereby establishing a model for the prediction of the shelf life of beef stored between 0 to $20^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• 제30권6호
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• pp.857-864
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• 2017

Objective: The purpose of this study was to investigate the influence of AMP-activated protein kinase (AMPK) activation on protein acetylation and glycolysis in postmortem muscle to better understand the mechanism by which AMPK regulates postmortem glycolysis and meat quality. Methods: A total of 32 mice were randomly assigned to four groups and intraperitoneally injected with 5-Aminoimidazole-4-carboxamide1-${\beta}$-D-ribofuranoside (AICAR, a specific activator of AMPK), AICAR and histone acetyltransferase inhibitor II, or AICAR, Trichostatin A (TSA, an inhibitor of histone deacetylase I and II) and Nicotinamide (NAM, an inhibitor of the Sirt family deacetylases). After mice were euthanized, the Longissimus dorsi muscle was collected at 0 h, 45 min, and 24 h postmortem. AMPK activity, protein acetylation and glycolysis in postmortem muscle were measured. Results: Activation of AMPK by AICAR significantly increased glycolysis in postmortem muscle. At the same time, it increased the total acetylated proteins in muscle 45 min postmortem. Inhibition of protein acetylation by histone acetyltransferase inhibitors reduced AMPK activation induced increase in the total acetylated proteins and glycolytic rate in muscle early postmortem, while histone deacetylase inhibitors further promoted protein acetylation and glycolysis. Several bands of proteins were detected to be differentially acetylated in muscle with different glycolytic rates. Conclusion: Protein acetylation plays an important regulatory role in postmortem glycolysis. As AMPK mediates the effects of pre-slaughter stress on postmortem glycolysis, protein acetylation is likely a mechanism by which antemortem stress influenced postmortem metabolism and meat quality though the exact mechanism is to be elucidated.

• Asian-Australasian Journal of Animal Sciences
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• 제30권8호
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• pp.1061-1065
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• 2017

Objective: This study was conducted to locate quantitative trait loci (QTL) influencing fatty acid (FA) composition in a large $F_2$ intercross between Landrace and Korean native pigs. Methods: Eighteen FA composition traits were measured in more than 960 $F_2$ progeny. All experimental animals were genotyped with 165 microsatellite markers located throughout the pig autosomes. Results: We detected 112 QTLs for the FA composition; Forty seven QTLs reached the genome-wide significant threshold. In particular, we identified a cluster of highly significant QTLs for FA composition on SSC12. QTL for polyunsaturated fatty acid on pig chromosome 12 (F-value = 97.2 under additive and dominance model, nominal p-value $3.6{\times}10^{-39}$) accounted for 16.9% of phenotypic variance. In addition, four more QTLs for C18:1, C18:2, C20:4, and monounsaturated fatty acids on the similar position explained more than 10% of phenotypic variance. Conclusion: Our findings of a major QTL for FA composition presented here could provide helpful information to locate causative variants to improve meat quality traits in pigs.

• Asian-Australasian Journal of Animal Sciences
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• 제29권10호
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• pp.1432-1442
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• 2016

The objective of this study was to determine the effect of palm and/or linseed oil (LSO) supplementation on carcass quality, sensory evaluation and fatty acid profile of beef from crossbred Wagyu beef steers. Twenty four fattening Wagyu crossbred beef steers (50% Wagyu), averaging $640{\pm}18kg$ live weight (LW) and approximately 30 mo old, were stratified and randomly assigned in completely randomized design into 3 treatment groups. All steers were fed approximately 7 kg/d of 14% crude protein concentrate with ad libitum rice straw and had free access to clean water and were individually housed in a free-stall unit. The treatments were i) control concentrate plus 200 g/d of palm oil; ii) control concentrate plus 100 g/d of palm oil and 100 g/d of LSO, iii) control concentrate plus 200 g/d of LSO. This present study demonstrated that supplementation of LSO rich in C18:3n-3 did not influence feed intakes, LW changes, carcass and muscle characteristics, sensory and physical properties. LSO increased C18:3n-3, C22:6n-3, and n-3 polyunsaturated fatty acids (PUFA), however, it decreased C18:1t-11, C18:2n-6, cis-9, trans-11, and trans-10,cis-12 conjugated linoleic acids, n-6 PUFA and n-6:n-3 ratio in Longissimus dorsi and Semimembranosus muscles.

• Journal of Animal Science and Technology
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• 제57권7호
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• pp.24.1-24.5
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• 2015

The objective of this study was to investigate the physicochemical and microbial quality of loin (m. longissimus dorsi) and top round (m. Semimembranosus) in Holstein veal produced from two slaughter age groups (5 and 8 months of age). A total of 20 Holstein calves were randomly selected from a local cattle farm. The slaughtered cold carcasses were vacuum-packaged. The samples were analyzed for proximate composition and physicochemical analyses and stored for 1, 7, 10, 20 and 30 days for microbiological analyses. Fat and protein contents of loin for the 8 month group were higher than those for the 5 month groups (p < 0.05). For both loin and top round muscles, the pH, cooking loss and the shear force values for the 5 month group was higher than those for the 8 month group (p < 0.05). On the other hands, the water-holding capacity (WHC) for the 8 month group was higher than those for the 5 month group (p < 0.05). In terms of meat color, CIE $L^*$ (lightness) for both muscle were higher in the 5 month group than in the 8 month groups. On the other hands, $a^*$ (redness) were higher in the 8 month group than in the 5 month groups (p < 0.05). Total aerobic counts in all samples remained up to 30 days at values less than 7 log CFU/g. However, there was no significant difference for both muscles between the two age groups. The results indicate that Holstein muscles from the 8 month group had desirable quality properties than those from the 5 month group.

• 한국축산식품학회지
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• 제35권6호
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• pp.824-830
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• 2015

This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the longissimus dorsi muscles were collected from the carcasses. As results, pork processed with sulfur had significantly higher moisture and ash contents compared to those of CON but lower crude fat, pH, expressible drip, lower redness and yellowness, and greater lightness. Pork processed with sulfur showed significantly lower total lipid content, triglycerides, and atherosclerosis index but significantly higher high-density lipoprotein cholesterol. Feeding processed sulfur significantly lowered myristic acid, heptadecanoic acid, and stearic acid contents, whereas monounsaturated fatty acids and oleic acids were significantly higher compared to those in the CON. Higher amounts of polyunsaturated fatty acids and n-6 fatty acids were observed in the pork processed with sulfur than that of the CON. Therefore, supplementing pigs with dietary sulfur improved nutrient and meat quality.

• Asian-Australasian Journal of Animal Sciences
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• 제28권3호
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• pp.374-381
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• 2015

This study aimed to evaluate the effects of vitamin E (VE), ferulic acid (FA) and their combination supplementation on meat quality and antioxidant capacities of finishing pigs. Sixty barrows were randomly allocated to four experimental diets using a $2{\times}2$ factorial arrangement with 2 VE supplemental levels (0 or 400 mg/kg) and 2 FA supplemental levels (0 or 100 mg/kg) in basal diets. After 28 days, six pigs per treatment were slaughtered. The results showed that VE supplementation increased loin eye area of pigs (p<0.05) and FA supplementation increased $pH_{45min}$ value (p<0.05). The interaction of $FA{\times}VE$ was observed in shear force of longissimus dorsi muscle (p<0.05). Moreover, supplementation with VE decreased hepatic and sarcous malondialdehyde (MDA) content, increased hepatic glutathione (GSH) content and sarcous glutathione peroxidase (GSH-Px) activity (p<0.05). Additionally, supplementation with FA increased hepatic GSH-Px activity and decreased sarcous MDA content (p<0.05). However, dietary treatment did not affect the expression of genes related to nuclear factor, erythroid 2-like 2 (NFE2L2) pathway. These results suggest that dietary FA and VE could partially improve meat quality and antioxidant capacity of finishing pigs, but not by activating NFE2L2 pathway under the normal conditions of farming.

• Asian-Australasian Journal of Animal Sciences
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• 제26권11호
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• pp.1630-1636
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• 2013

An investigation was carried out to assess the carcass characteristics and meat quality aspects of immunocastrated male pigs of medium genetic potential for lean meat deposition in carcass (53 to 55%). When the crossbred Large White x Landrace pigs (n = 45) were 70 days old, they were distributed in a totally randomized design in three treatments (castrated males, females and immunocastrated males) with three replicates of five animals. The pigs were slaughtered when they were 140 days old. Carcass temperature and pH were recorded twice, at 45 min and 24 h after slaughter. The carcasses were evaluated for hot and cold carcass yield, commercial cuts yield, length and depth, back fat thickness, loin eye area and lean meat percentage. The Longissimus dorsi muscle was extracted for analysis of color ($L^*$, $a^*$, $b^*$), exudate loss, cooking loss and centesimal and sensorial analysis of the meat. There were no significant differences for the evaluated parameters between castrated males, immunocastrated males and females, except for backfat thickness between the 7th and 8th thoracic vertebra and the point P2 (lower for immunocastrated males) and carcass temperature at 45 min post slaughter (higher in immunocastrated males), however, this did not interfer with the rate of pH decrease post mortem and the meat quality. The results from this research did not indicate a benefit of immunocastration on carcass characteristics of pigs of medium genetic potential for lean meat deposition in carcass, when compared to surgical castration.

• Asian-Australasian Journal of Animal Sciences
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• 제26권11호
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• pp.1637-1643
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• 2013

The present work describes the effect of slaughtering age on horse carcass traits and on meat quality. Eighteen male Italian heavy draught horse (IHDH) breed foals were employed in the study. Soon after foaling they were randomly subdivided in 3 groups according to 3 age at slaughtering classes: 6 months old, 11 months old and 18 months old. Live weight, hot carcass weight and dressing percentage of each animal were recorded. After slaughtering, meat samples were collected from Longissimus Dorsi muscle between 13th and 18th thoracic vertebra of each animal and then analyzed. The right half carcass of each animal was then divided in cuts. Each one was subdivided into lean, fat and bones. Then, the classification of the lean meat in first and second quality cuts was performed according to the butchers' customs. Older animals were characterized by a lower incidence of first quality cuts (p<0.01) on carcass. Younger animals showed greater content in protein (p<0.01). Fatty acid profile showed an increasing trend of PUFA connected to the increasing of slaughtering age (p<0.05). The unsaturation index of intramuscular fatty acids was not affected by slaughtering age, confirming that horse meat, if compared to beef, is more suitable from a nutritional point of view. Season influenced reproduction, birth as well as production aspects of this species. The different slaughtering age could represent the way to produce meat of IHDH foals during the entire year without change in the qualitative standard expected by consumers.