• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2022년도 추계학술대회
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• pp.450-452
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• 2022

최근 빅데이터 기반의 기계학습(Machine learning) 분석이 유전자 분석을 비롯한 다양한 축산분야에 활발하게 접목되어 주목할 만한 결과들을 도출하고 있다. 본 연구에서는 다양한 환경에서 수집된 한우고기 데이터를 기반으로 한우고기 품질에 영향을 미치는 육색, 수소이온농도, 보수력, 전단력, 가열감량에 대한 통계적 특성을 찾고, 이를 기반으로 기계학습의 선형 회귀(Linear regression) 및 회귀 트리(Regression tree) 방안을 이용하여 한우고기의 품질을 예측하는 방안을 제안하였다. 특히 통계적 분석을 통해 한우고기의 식감에 큰 영향을 주는 보수력의 경우 육색이 가장 큰 영향을 주고, 전단력, 가열감량의 경우 수소이온농도가 가장 큰 영향을 주는 요소인 것을 확인하였다. 제안 연구를 통해서 빅데이터 기반 기계학습 방안이 한우고기 품질 연구에 적용 가능함을 확인할 수 있었다. 또한 본 연구의 결과는 한우고기 품질 예측 및 품질 향상 연구에도 유용하게 활용될 수 있다.

• Animal Bioscience
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• 제36권12호
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• pp.1898-1904
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• 2023

Objective: This study aimed to investigate the effect of dietary guanidinoacetic acid (GAA) on the growth performance, slaughter traits, myofiber, and adenine nucleotide of meat-type rabbits. Methods: Experimental treatments consisted of control (CON) and GAA addition at 0.04% (T1), 0.08% (T2), and 0.12% (T3) of diet. A total of 240 weaned rabbits (meat-type male Chinese black rabbits) were randomly distributed into four groups with six replicates of ten rabbits each. Results: Results showed that the three doses of GAA increased (p<0.05) final body weight, carcass weight, the density and area of quadriceps femoris fiber; and T3 showed significant effects (p<0.05) on weight gain, feed/gain, and dressing percentage, and the traits of longissimus fiber, compared to CON. Dietary GAA increased (p<0.05) the meat color a^* and b^* in longissimus and quadriceps; and T3 showed the lowest (p<0.05) shear force of longissimus. Furthermore, GAA increased (p<0.05) the contents of adenosine triphosphate and total adenine nucleotide in longissimus and quadriceps. In longissimus adenosine triphosphate, total adenine nucleotide, and adenylate energy charges, T3 treatment was most effective (p<0.05); while T2 and T3 treatment was more effective (p<0.05) than T1 in quadriceps. Additionally, linear or quadratic responses (p<0.05) to the increased doses of GAA were found on body weight gain, meat color, total adenine nucleotide, and adenylate energy charges. Conclusion: It is concluded that GAA can be used in the rabbit diet to improve growth and carcass traits, and these are related to the high levels of muscle adenine nucleotide.

• 한국식품영양과학회지
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• 제27권3호
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• pp.477-481
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• 1998

Sea mustard paste was prepared by treating wet and dried sea mustard with 0.1M Na2CO3, which mainly aimed to extract alginate from the cell wall of sea mustard. The pastes were added to beef, chicken and pork to manufacture the meat patties. The effects of adding the paste were investigated in terms of sensory properties, texture(hardness)and weight changes after cooking. The sensory attributes such as taste, color, texture and juiciness were generally enhanced by adding the paste. The hardness of cooked patties was significantly decreased, so the paste provided softer texture. The addition of paste also resulted in decreasing the weight loss of meat patties after cooking.

• Preventive Nutrition and Food Science
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• 제9권2호
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• pp.183-186
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• 2004

Various myoglobin derivatives were manufactured in pork and beef ribeye in the laboratory and their colorimetric values were measured with a chromameter. The average values of L＊ and a＊ of pork pigments were higher and b＊ values were lower than those of beef pigments. Oxymyoglobin (bright red) is considered to be a desirable fresh red meat pigment for consumer acceptance. The means of L＊, a＊ and b＊ values of oxymyoglobin were 36.41, 27.32 and 4.71 for pork and 30.54, 25.58 and 9.81 for beef, respectively. Nitrosyl hemochrome, the pigment of processed meat products like sausages and hams had L＊, a＊ and b＊ values of 47.93, 26.85 and 6.63 for pork and 41.82, 23.19 and 11.82 for beef. It was found that as a discoloration developed in meat and the meat color turned to brown, the L＊, b＊ values increased and the a＊ value decreased.

• Animal Bioscience
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• 제36권2_spc호
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• pp.374-384
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• 2023

Skeletal muscle metabolism regulates homeostatic balance in animals. The metabolic impact persists even after farm animal skeletal muscle is converted to edible meat through postmortem rigor mortis and aging. Muscle metabolites resulting from animal growth and postmortem storage have a significant impact on meat quality, including flavor and color. Metabolomics studies of postmortem muscle aging have identified metabolisms that contain signatures inherent to muscle properties and the altered metabolites by physiological adaptation, with glycolysis as the pivotal metabolism in postmortem aging. Metabolomics has also played a role in mining relevant postmortem metabolisms and pathways, such as the citrate cycle and mitochondrial metabolism. This leads to a deeper understanding of the mechanisms underlying the generation of key compounds that are associated with meat quality. Genetic background, feeding strategy, and muscle type primarily determine skeletal muscle properties in live animals and affect post-mortem muscle metabolism. With comprehensive metabolite detection, metabolomics is also beneficial for exploring biomarker candidates that could be useful to monitor meat production and predict the quality traits. The present review focuses on advances in farm animal muscle metabolomics, especially postmortem muscle metabolism associated with genetic factors and muscle type.

• 한국축산식품학회지
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• 제40권1호
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• pp.55-73
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• 2020

Poultry meat is generally exposed to quality deterioration due to lipid oxidation during storage. Oxidative stability of meat can be increased by feed supplementation. Aim of the current study was to investigate the effect of dietary supplementation of fish waste derived bioactive peptides on antioxidant potential of broiler breast meat and physico-chemical characteristics and quality parameters of nuggets prepared from breast meat. 180 broiler birds (six groups of 30 birds) were purchased. Each group was given different concentrations of bioactive peptides i.e. 0, 50, 100, 150, 200, and 250 mg/kg feed. After completion of six weeks birds were slaughtered and breast meat was stored at -18℃ for six months. Nuggets were prepared and stored at -18℃ for 45 days. Meat samples were analyzed for antioxidant activity [total phenolic contents (TPC), DPPH^· scavenging activity, and ferric reducing antioxidant power] and lipid oxidation assay at regular intervals of 1, 2, 3, 4, 5, and 6 months while nuggets were analyzed for quality (pH, color, texture and water holding capacity) parameters after regular interval of 15 days. A significant (p<0.05) effect of feed supplementation was observed on antioxidant status such as TPC, DPPH^· scavenging activity, and FRAP of broiler breast meat. Dietary interventions of bioactive peptides significantly (p<0.05) delayed lipid oxidation of breast meat than control. All the quality parameters were also significantly affected due to dietary bioactive peptides and storage duration. Thus, dietary interventions of bioactive peptides can increase the antioxidant and shelf stability of broiler breast meat and nuggets.

• 한국가금학회지
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• 제40권3호
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• pp.179-185
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• 2013

본 연구는 다양한 염지제가 훈연오리의 육색 특성에 미치는 영향을 알아보고자 수행하였다. 대조구는 염지과정 없이 훈연 가열만 실시하였으며, 처리구는 소금 2.43%(T1), 소금 2.43% + 인산염 0.49%(T2), 소금 2.43% + 인산염 0.49% + 아질산염 0.002%(T3), 상업용 오리시즈닝 4.76%(T4) 및 소금 1.47% + 인산염 0.24% + L-ascorbic acid 0.2%(T5) 혼합처리 후 훈연 가열을 실시하였다. 그 결과, 기계적인 측정에 의한 육색의 경우 적색도는 훈연오리의 가슴살과 다리살 모두 T4가 다른 처리구보다 유의의적으로(p<0.05) 높게 나타났다. 반면, 황색도에 있어서는 L-ascorbic acid를 혼합한 T5 처리구가 훈연오리의 가슴살과 다리살 모두에서 다른 처리구에 비해 유의적으로(p<0.05) 높게 나타났다. 염지육색소에 있어서 훈연오리의 가슴살은 L-ascorbic acid를 혼합한 T5 처리구가 다른 처리구에 비해 유의적으로(p<0.05) 높게 나타났으며, 훈연오리의 다리살에서는 T3 및 T5의 염지육색소가 다른 처리구에 비해 유의적으로(p<0.05) 높게 나타났다. 총 힘색소 함량에 있어서는 훈연오리의 가슴살은 대조구 및 T5 처리구가 다른 처리구에 비해 유의적으로 (p<0.05) 높게 나타났다. 관능평가에 의한 육색은 아질산염을 처리한 T3 처리구가 다른 처리구에 비해 유의적으로 (p<0.05) 붉은 것으로 나타났다. 이상의 결과를 종합해 볼때, 훈연 오리고기 제조 시 아질산염 또는 발색제를 사용하지 않고, L-ascorbic acid만 첨가하더라도 훈연오리의 분홍색 발현에 효과적인 것으로 사료된다.

• Animal Bioscience
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• 제35권10호
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• pp.1479-1488
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• 2022

Objective: This work was to determine coat inheritance and evaluate production performance for crossbred pigs from Berkshire×Chenghua (BC) compared with Chinese indigenous Chenghua (CH) pigs. Methods: The coat color phenotypes were recorded for more than 16,000 pigs, and the genotypes of melanocortin 1 receptor (MCIR) gene were identified by sequencing. The reproductive performance of 927 crossbred BC F4 gilts and 320 purebred CH gilts was recorded. Sixty pigs of each breed were randomly selected at approximately 60 days of age to determine growth performance during fattening period, which lasted for 150 days for BC pigs and 240 days for CH pigs. At the end of the fattening period, 30 pigs of each breed were slaughtered to determine carcass composition and meat quality. Results: The coat color of BC pigs exhibits a "dominant black" hereditary pattern, and all piglets derived from boars or sows genotyped E^D1 E^D1 homozygous for MC1R gene showed a uniform black coat phenotype. The BC F4 gilts displayed a good reproductive performance, showing a higher litter and tear size and were heavier at farrowing litter and at weaning litter than the CH gilts, but they reached puberty later than the CH gilts. BC F4 pigs exhibited improved growth and carcass characteristics with a higher average daily live weight gain, lower feed-to-gain ratio, and higher carcass lean meat rate than CH pigs. Like CH pigs, BC F4 pigs produced superior meat-quality characteristics, showing ideal pH and meat-color values, high intramuscular fat content and water-holding capacity, and acceptable muscle-fiber parameters. C18:1, C16:0, C18:0, and C18:2 were the main fatty acids in M. longissimus lumborum in the two breeds, and a remarkably high polyunsaturated/saturated fatty acid ratio of ~0.39 was observed in the BC F4 pigs. Conclusion: The BC F4 pigs exhibit a uniform black coat pattern and acceptable total production performance.

• Journal of Animal Science and Technology
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• 제46권4호
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• pp.525-536
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• 2004

본 연구는 돼지의 염색체 7번에 존재하는 주요 경제형질에 관여하는 양적형질 유전자좌위(Quantitative trait loci; QTL)를 밝히기 위해 초성위체 표지인자를 이용하여 유전자지도(연관지도) 작성을 수행하였다. 기준집단의 조성은 이형접합성이 높은 기준집단을 조성하기 위하여 유전적 특성이 현격히 다른 우리나라의 재래돼지와 Landrace를 전형매 교배하여 생산된 $F_2$ 183두를 사용하였으며 기준집단에 대해 도축 24시간 후의 pH, 육색, 육즙손실량, 전단력, 가열감량, 조지방, 조회분, 수분, 조단백질 등 육질형질을 조사 및 분석하였다. 염색체 7번의 연관지도는 총 23개의 표지인자로 작성되었으며 암수평균 연관지도 길이는 154.6 cM 이었으며 수컷과 암컷의 연관지도 길이는 각각 169.2 cM과 141.4 cM로 수컷의 연관지도 길이가 암컷의 것보다 27.8 cM 더 길었다. 표지인자간의 최소간격은 SW175와 S0066 표지인자사이로 1.6 cM이었고, 최대간격은 SW2002와 SWR773표지인자사이로서 15.9 cM이었으며 평균간격은 7.02 cM이었다. 본 연구에서는 9개의 육질관련 형질 중 육색과 연관된 2개의 QTL이 확인되었는데 적색도(CIE-a)와 연관된 QTL은 45 cM 영역에서 1% 수준의 통계적 유의성을 나타내었고(Fig. 2), 이 영역에서 불과 3${\sim}$4 cM 떨어진 위치에서 황색도(CIE-b)와 연관된 QTL이 확인되었다. 향후에 본 연구에서 탐색된 QTL 영역에 대하여 고밀도의 유전자 지도 작성을 통하여 특정 형질과 연관된 부분을 계속해서 추적해 나간다면 육색형질을 조절하는 주유전자의 클로닝 및 특성 구명이 가능할 것으로 사료되며 궁극적으로는 돼지의 개량에 효율적으로 활용할 수 있는 표지인자(MAS)의 개발 등도 가능 할 것으로 사료된다.

• Journal of Animal Science and Technology
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• 제66권3호
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• pp.504-513
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• 2024

Duck meat is recognized as a healthier poultry product that contains higher amounts of unsaturated and essential fatty acids, iron, and excellent amounts of protein. It has been found to possess the ability to reduce low-density lipoprotein cholesterol and subsequently, blood pressure in the human body; and improve the immunity system. The current study investigated the appropriate bedding depths of rice hulls as a preferred bedding material by evaluating the growth performance and carcass traits of White Pekin ducks raised for 42 days. A total of 288 one-day-old White Pekin ducklings were randomly allotted to floor cages with one of four bedding depths at 4 cm, 8 cm, 12 cm, and 16 cm. Ducklings were fed standard duck starter (days 1-21) and finisher (days 22-42) diets. The birds were stocked at a rate of 6 birds/m² with 6 replicates per treatment. Growth performance evaluation for the body weight, average daily gain, and average daily feed intake were measured to calculate the weekly feed conversion ratio. Breast, leg, and carcass yield were assessed as carcass traits. The muscle color and proximate composition were also analyzed for meat quality. Footpad dermatitis was also evaluated on day 42. Ducks reared on 16 cm bedding depth over the 42 days recorded higher (p < 0.05) body weight, average daily, average daily feed intake, and improved feed conversion ratios compared to other groups. The crude fat in breast meat also lowered (p < 0.05) in ducks reared at 16 cm (1.02%) when compared to ducks raised at 4 cm bedding depth (2.11%). Our results showed improved redness (p < 0.05) when the depth of bedding materials was elevated. Except for the breast meat fat, the dissimilar bedding depths did not affect (p < 0.05) the breast and leg meat composition, footpad dermatitis, and mortality for the current study. In conclusion, this study indicated that the bedding depths would directly or indirectly affect the growth performance and meat color of White Pekin ducks; and the bedding depth of rice hulls at 16 cm improved the growth performance of White Pekin ducks for 42 days.