• Asian-Australasian Journal of Animal Sciences
• /
• v.16 no.4
• /
• pp.575-580
• /
• 2003

We determined the effect of caponization on the carcass and giblet characteristics, and skin and muscle color in Taiwan country chicken cockerels. Caponized birds were surgically altered at 10 weeks old and were fed growing and finishing diets ad libitum during an eighteen-week experimental period. The results showed that the percentage of dressing, heart, feet, thigh, head and neck were significantly (p<0.05) higher in the intact birds, while the capons had a higher (p<0.05) percentage of abdominal fat, intestine, back, wing and breast. Eviscerated weight, breast width, gizzard, liver and spleen ratios were not affected by the treatments. The breast skin color values for lightness (L*) and yellowness (b*) values in the capons were significantly (p<0.05) higher than in the intact birds, but the thigh and back skin were not significantly（p>0.05）different. Compared with the intact birds, the capons had a significantly (p<0.05) less redness (a*) values in the back skin, but were not significantly (p>0.05) different in the breast and thigh skin. The L* value of the thigh muscle was significantly (p<0.05) greater in the capons than in the intact birds, but were not significantly (p>0.05) different in breast and back muscles. The b* values in the breast, back and thigh muscles of the capons were significantly (p<0.05) greater whereas the intact birds had a higher (p<0.05) a* values in the breast, back, and thigh muscles. Moreover, our findings also indicate that the castration resulted in a significant alteration in dressing percentage, carcass region and organ percentage.

• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.7
• /
• pp.946-951
• /
• 2010

The objective of this research was to evaluate the effects of dietary supplementation of blood meal (BM) as a source of histidine, and magnesium oxide (MgO) as a catalyst of carnosine synthetase, on carnosine (L-Car) content in the chicken breast muscle (CBM), laying performance, and egg quality of spent old hens. Four hundred eighty laying hens (Hy-Line$^{(R)}$ Brown), 95wk old, were allotted randomly into five replicates of six dietary treatments: T1; 100% basal diet, T2; 100% basal diet+MgO, T3; 97.5% basal diet+2.5% BM, T4; 97.5% basal diet+2.5% BM+MgO, T5; 95% basal diet+5% BM, T6; 95% basal diet+5% BM+MgO. Magnesium oxide was added at 0.3% of diets. The layers were fed experimental diets for 5wk. There were no significant differences in the weekly L-Car content in CBM among all treatments during the total experimental period, but some of the contrast comparisions showed higher L-Car in CBM of T6. The L-Car contents linearly decreased (p<0.01 or p<0.05) as the layers got older except in T4 (p>0.05). There were significant differences in egg weight (p<0.01) and soft and broken egg ratio (p<0.05). The control (T1) was highest in egg weight and T6 was lowest in soft and broken egg ratio. Among the parameters of egg quality, there were significant differences in eggshell strength (p<0.01) and egg yolk color (p<0.05). Magnesium oxide supplementation increased the eggshell strength and BM tended to decrease egg yolk color. Eggshell color, eggshell thickness, and Haugh unit were not influenced by BM and MgO. In conclusion, BM and MgO did not significantly influence the L-Car in CBM of spent layers. The L-Car content rapidly decreased as the layers became senescent. Eggshell strength was increased by MgO supplementation.

• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.5
• /
• pp.723-731
• /
• 2013

This study provides a comparative analysis of the effects of pre-slaughter penetrative and non-penetrative stunning and post-slaughter stunning on meat quality attributes in longissimus lumborum (LL) and semitendinosus (ST) muscles in heifers. Ten animals were assigned to each of four treatment groups: i) animals were subjected to conventional Halal slaughter (a clean incision through the structures at the front of the upper neck - the trachea, oesophagus, carotid arteries and jugular veins) and post-cut penetrating mechanical stun within 10 to 20 s of the neck cut (Unstunned; US); ii) high power non-penetrating mechanical stunning followed by the neck cut (HPNP); iii) low power non-penetrating mechanical stunning followed by the neck cut (LPNP); and iv) penetrative stunning using a captive bolt pistol followed by the neck cut (P). For each carcass, muscle samples were removed within 45 min of slaughter, portioned and analysed for pH, cooking loss, water holding capacity (WHC), tenderness (WBS), lipid oxidation (TBARS) and color, over a two week storage period. Stunning did not affect pH and cooking loss. Significant differences in water holding capacity, tenderness, lipid oxidation and color were present at different storage time points. HPNP stunning resulted in lower WHC and color values, particularly lightness ($L^*$), higher TBARS values and peak force values compared with those stunned using LPNP, P and US. These adverse effects on quality were mostly encountered in the ST muscle. In conclusion, the meat quality achieved using P, LPNP and US treatments was comparable, and no treatment stood out as considerably better than another.

• Food Science of Animal Resources
• /
• v.33 no.3
• /
• pp.305-316
• /
• 2013

The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits, including proximate composition, cholesterol content, nucleotide content, dipeptide content, creatine and creatinine, free amino acid content, fatty acid composition, instrumental meat color, pH, water holding capacity, drip loss, cooking loss, and sensory qualities of the LD muscle from the 3 yield grades of Hanwoo carcasses were measured. The decline in yield grade from A to C resulted in an increase in crude fat and cholesterol content as well as a decrease in inosine 5'-monophosphate and aspartic acid in the LD muscle (p<0.05). In terms of fatty acid composition, the LD muscle from yield grade A had higher SFA and PUFA and lower MUFA content than that from yield grade C (p<0.05). However, the ratio of PUFA/SFA and n-6/n-3 did not differ among LD muscles from the 3 yield grades. There were no significant differences among other meat quality traits in relation to the yield grade. In conclusion, we suggest that the changes of substances related with health and flavor can be considered in order to obtain better quality Hanwoo beef.

• Journal of Environmental Science International
• /
• v.32 no.12
• /
• pp.925-932
• /
• 2023

The objective of this study was to investigate the effects of microbial additive on the meat quality and fatty acid (FA) profiles of growing-finishing pigs. A total of 180 growing-finishing pigs (Landrace × Yorkshire × Duroc; mixed sex; 14 weeks of age; 58.0 ± 1.00 kg) were randomly distributed into three treatments with three pens consisting of 20 growing-finishing pigs per pen for 60 days. The experimental treatments were as follows: 0, 0.5, and 1.0% microbial additive. The crude protein, cooking loss, drip loss, water holding capacity, and shear force in loin muscle were no significant differences among treatments (p>0.05), except for the moisture and crude fat contents. The pH and TBARS of loin muscle shown no significant differences among treatments (p>0.05). However, the L^* and a^* values of loin muscle were the highest in the 1.0% supplementation group compared with the other treatments (p<0.05). The b^* value of loin muscle was the highest in the control group compared with the other treatments (p<0.05). Linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, and n-3 FAs contents of loin muscle were the highest in 1.0% supplementation group compared with the other treatments (p<0.05). In conclusion, using 1.0% microbial additive supplementation can improve meat quality by increasing polyunsaturated FA concentration and meat color in pig loins.

• Korean Journal of Food Science and Technology
• /
• v.28 no.5
• /
• pp.910-915
• /
• 1996

Ascidian muscle was blackened during the frozen storage, so the prevention against blackening was investigated. Low storage temperature and packaging in polyethylene bags delayed the blackening of ascidian muscle during the frozen storage. The blackening was prevented by dipping for $3{\sim}5$ minutes in 3% brine solution containing 0.3% citric acid, packaging in the polyethylene bag, freezing at $-45^{\circ}C$ for 5 hours and storing at $-20^{\circ}C$. Under this condition, the color and the quality of frozen ascidian muscle were nearly not changed for 200 days.

• Korean Journal of Food Science and Technology
• /
• v.28 no.6
• /
• pp.1021-1025
• /
• 1996

The experiments were carried out to find how the processing of ascidian (Halocynthia roretzi) was affected by the frozen storage. The quality of ascidian which takes the shell-on was changed quickly in the frozen storage. The causes of the change were as follows: 1. the damage caused by the ice crystal in the muscle, 2. a lot of drips after thawing, 3. the discoloration of the muscle after thawing. On the contrary, the quality of ascidian which takes the shell-off was even better in color, texture, yield and drips after 60 days of the frozen storage. But the muscle was blackened after that.

• Journal of Veterinary Clinics
• /
• v.33 no.5
• /
• pp.316-319
• /
• 2016

A 12-year-old thoroughbred mare with four days history of anorexia and high fever was submitted to the Equine Hospital. She failed to conceive in the following the breeding season in spring. In rectal palpation, mass could be palpable surrounding ovary. Because of the poor prognosis, full necropsy for mare was decided. The mass is located between right large and small colon, cranial to ovary using ultrasonography. Grossly, the mass was about $5{\times}3.5{\times}4cm$ in size, and the cut surface of mass showed brownish yellow in color with red-to orange granular areas Histopathologically, neoplastic cells were mixed with well differentiated spindle shape cells arranged in interlacing, interwoven pattern and poorly differentiated spindle cells. Neoplastic cells had abundant pink cytoplasm and bland and cigar-shaped nuclei with low mitotic figures. Many arteriole-like blood vessels with thick muscular wall were present throughout the mass. Masson's trichrome staining revealed muscle origin tumors in this case. Immunohistochemically, the neoplastic spindle cells showed positive reactions for smooth muscle actin and desmin. In our best knowledge, this is the first report of uterine angioleiomyoma in mare in Korea.

• Journal of Veterinary Clinics
• /
• v.36 no.3
• /
• pp.155-158
• /
• 2019

Morphologic changes or functional impairments of the papillary muscle (PM) can influence mitral valve competence. The purpose of this study was to investigate PM size and contractile function using two-dimensional and color tissue Doppler echocardiography in normal dogs. 35 unsedated Beagle dogs without cardiovascular disease were examined. The vertical (VD) and horizontal diameter (HD) of the posterior and anterior PM was measured at end-diastole, and compared with the thickness of the left ventricular posterior wall (LVPWd). Longitudinal systolic movement of the PM was quantified as myocardial velocity and strain using tissue Doppler. The VD, HD, and ratios (VD/LVPWd, HD/LVPWd, VD/HD) were significantly greater in the posterior than anterior PM (P < 0.001). The VD and HD of posterior PM and the HD of anterior PM were significantly correlated with LVPWd (r = 0.47, 0.44, and 0.42, respectively). Body weight was significantly correlated with VD of posterior PM (r = 0.37). The peak systolic tissue velocity of the PM was $4.93{\pm}1.25cm/sec$ and peak strain was $-30.83{\pm}11.92%$. PM size and systolic function can be quantitatively assessed using two-dimensional and tissue Doppler. The establishment of these objective PM measurements may be useful to evaluate morphological and functional abnormalities of the canine PM.

• Proceedings of the KOSOMBE Conference
• /
• v.1994 no.05
• /
• pp.88-91
• /
• 1994

We develope a assistant system of foot pressure distribution for improvement gait Pattern, adapted working speed, and minimitation of muscle fatigue of the sensory feedback type FES system(SEFES). This measurement system consist of mat type pressure sensor with piezo electric films. The pressure data signal multiflexed input scanning method processed A/D conversion after two step amplify and integrate. Matrix sensor interface to PC for pseudo color display by level of Pressure distribution data. This measurement system clinically evaluated in hemiplegic patients. It has produced acceptable results with optimal location of the food sensor's pressure point and avoid the muscle fatigue.