• Food Science of Animal Resources
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• v.34 no.6
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• pp.792-798
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• 2014

The distribution channel of meat by-products from the pig farm to the final consumer can include a meat processor, wholesale market, wholesaler, retailer, and butcher shop. Bacterial contamination at any of these steps remains to be a serious public health concern. The aim of this study was to evaluate the distribution channel and microbial characteristics of pig by-products in Korea. Upon evaluation of pig by-products in cold storage, we found that the small and large intestine were significantly (p<0.05) higher in pH value compared to the heart and liver. The total plate counts were not significantly different among offals until cold storage for 7 d. The coliform count after 1 d of cold storage was significantly (p<0.05) higher in small and large intestine than in the other organs. The coliform count of heart, liver, and stomach showed a higher coliform count than small and large intestine until 7 d of cold storage. As determined by 16S rRNA sequencing, contamination of major pig by-products with Escherichia coli, Shigella spp., and other bacterial species occurred. Therefore, our results suggest that a more careful washing process is needed to maintain quality and hygiene and to ensure the safety of pig by-products, especially for small and large intestine.

• Journal of Animal Science and Technology
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• v.62 no.6
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• pp.933-947
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• 2020

This study was conducted to develop an effective heparin extraction method by using low-cost and highly effective enzymes from six pig by-products (liver, lung, heart, stomach, small intestine, and large intestine), and analyze their bioavailability. Low-cost and highly effective enzymes (alkaline-AK and papain) and a common enzyme (trypsin) were used for the heparin extraction. The angiotensin I- converting enzyme (ACE) inhibitory activity and the antimicrobial activity of extracted heparin were analyzed to verify their bioavailability. The average amount of heparin extracted per kilogram of pig by-products was 439 mg from the liver, 127 mg from the lung, 398 mg from the heart, 261 mg from the stomach, 197 mg from the small intestine, and 239 mg from the large intestine. Various enzymes were used to extract heparin, and the amount of extracted heparin was similar. Based on 1 g of pig by-product, the enzymes trypsin, papain, and alkaline-AK could extract 1,718 mg, 1,697 mg, and 1,905 mg of heparin, respectively. Heparin extracted from pig by-products showed antihypertensive activity and antimicrobial activity against Staphylococcus aureus at low populations. These results indicated that heparin can be obtained from pig by-products at a low cost.

• Animal Bioscience
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• v.36 no.7
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• pp.1091-1100
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• 2023

Objective: The present study is to examine the effect of high inclusion of co-products in pig diets (referred to as an alternative diet) during the finishing stage on pig growth performance, meat quality and boar taint compounds. Methods: Growing pigs were fed an alternative diet made with distillers dried grains with solubles (25%), canola meal (20%), and wheat middling (15%) or a control diet based on barley and soybean meal to investigate the impact of co-products on pig performance and meat quality. Sixteen female and sixteen entire male Duroc×(Large White×Landrace) pigs (22.6±2.07 kg, body weight±standard error) were equally allocated to the diets. Results: Pigs fed the alternative diet had a lower feed intake; however, growth rate and feed conversion efficiency were unaffected by diet. A diet by sex interaction was found for gain:feed whereby males fed the alternative diet had the best feed conversion (p<0.01). Pork from pigs fed the alternative diet had lower a^* and Chroma and protein % (p<0.05), while other meat quality characteristics were unaffected. The alternative diet reduced backfat skatole levels (p<0.001). Conclusion: A diet containing high inclusion levels of co-products can be fed to pigs during the finishing stage without detrimental effects on pig performance or meat quality and with the potential to enhance pork flavour. This finding suggests a solution to increase the sustainable development of pig production.

• Journal of Pharmacopuncture
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• v.12 no.1
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• pp.13-20
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• 2009

Objective : This study developed species-specific PCR and PCR-RFLP to detect the adulteration of Fel ursi products with cattle and pig bile juices. Methods : All the primers for PCR and PCR-RFLP in this study were designed based on nucleotide sequences of cytochrome b genes in the mitochondria. Results : The species-specific PCR amplified a DNA fragment of 214, 214, 295, and 167 bp from Fel ursi product, bear fur, cattle bile juice, and pig bile juice, respectively. The survey using the speciesspecific PCR indicated that some of commercial Fel ursi products were adulterated with cattle and pig bile juices. PCR-RFLP using the restriction endonucleases, HaeIII and HinfI enabled differentiation among Fel ursi product, cattle bile juice, and pig bile juice. Bear furs from two animals showed variations in PCR-RFLP patterns with HaeIII. Discussion : The detection methods of the species-specific PCR and PCR-RFLP could be useful in eliminating adulterated Fel ursi products from the market.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.424-427
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• 2005

The cleavage products formed by the autoxidation of phytofluene were evaluated in order to elucidate possible oxidation products of phytofluene in the oxidative condition. Among a number of oxidation products formed, the following five in the carbonyl compound fraction were identified: 6, 10, 14-trimethylpentadeca-3,5,9,13-tetraen-2-one, phytapentaenal, 5,9,13,17-tetramethyloctadeca-2,4,6,8,12,16-hexaenal, 5,9,13,17-tetramethyloctadeca-2,4,8,12, 16-pentaenal, 2,7,11,15,19-pentamethylicosa-2,4,6,10,14,18-hexaenal and 4,9,13,17,21-pentamethyldocosa-2,4,6,8,12,16,20-heptaenal. In addition, 4,5-didehydrogeranyl geranoic acid was formed by the autoxidation of phytofluene in liposomal suspension. The pig liver homogenate was able to convert phytapentaenal to 4,5-didehydrogeranyl geranoic acid, in a manner comparable to the conversion of all-trans-retinal to all-trans-retinoic acid. These results suggest firstly that phytofluene is cleaved into a series of long-chain and short-chain carbonyl compounds under the oxidative condition in vitro and secondly that phytapentaenal is further enzymatically converted to 4,5-didehydrogeranyl geranoic acid.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.2
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• pp.155-160
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• 2008

Several studies have reported quantitative trait loci (QTL) for meat quality on porcine chromosome 2 (http://www.animalgenome.org/QTLdb/pig.html). For application of the molecular genetic information to the pig industry through marker-assisted selection, single nucleotide polymorphism (SNP) markers were analyzed by comparative re-sequencing of polymerase chain reaction (PCR) products of 13 candidate genes with DNA from commercial pig breeds such as Berkshire, Yorkshire, Landrace, Duroc and Korean Native pig. A total of 34 SNPs were identified in 15 PCR products producing an average of one SNP in every 253 bp. PCR restriction fragment length polymorphism (RFLP) assays were developed for 11 SNPs and used to investigate allele frequencies in five commercial pig breeds in Korea. Eight of the SNPs appear to be fixed in at least one of the five pig breeds, which indicates that different selection among pig breeds might be applied to these SNPs. Polymorphisms detected in the PTH, CSF2 and FOLR genes were chosen to genotype a Berkshire-Yorkshire pig breed reference family for linkage and association analyses. Using linkage analysis, PTH and CSF2 loci were mapped to pig chromosome 2, while FOLR was mapped to pig chromosome 9. Association analyses between SNPs in the PTH, CSF2 and FOLR suggested that the CSF2 MboII polymorphism was significantly associated with several pork quality traits in the Berkshire and Yorkshire crossed F2 pigs. Our current findings provide useful SNP marker information to fine map QTL regions on pig chromosome 2 and to clarify the relevance of SNP and quantitative traits in commercial pig populations.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.10
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• pp.1419-1424
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• 2001

Previous research in our laboratory has demonstrated the importance of lactose in phase I and II pig starter diets. Two experiments were conducted to evaluate the use of a carbohydrate by-product (food by-products) as a replacement for lactose. In Exp. I, 120 weaned pigs ($14{\pm}2d$ and 5.65kg) were allotted in a randomized complete block design (RCBD) to 10 replications with four pigs per pen. This experiment evaluated three carbohydrate sources (lactose, carbohydrate by-product, and 50-50 blend of the carbohydrate by-product and lactose). The carbohydrate sources were added at 26% in the phase I diets and 15% in the phase II diets. Phase I diets contained 7.5% spray dried plasma protein (SDP). The phase I diets were fed from d 0 to 14 and the phase II diets from d 15 to 28. There were no significant differences between carbohydrate sources on pig performance in phase I. However, during phase II pigs fed the diet with lactose had an improved gain/feed ratio (G/F) (p=0.06) compared to pigs fed the carbohydrate by-product. For the entire 28 d trial ADG, ADFI and G/F were similar for the 50-50 blend and those fed lactose. Total replacement of lactose with the carbohydrate byproduct resulted in a reduced G/F (p=0.09). Exp. 2 used 100 weaned pigs ($17{\pm}2d$ and 4.75kg) with five replications with five pigs per pen. This experiment evaluated four carbohydrate treatments (lactose, carbohydrate by-products, 50-50 blend, and corn). All phase I diets contained 3.5% SDP with the carbohydrate sources included at 15%, and were fed d 0 to 14. The phase II diets contained 7.5% of the carbohydrate sources and were fed d 15 to 27. A common phase III diet was fed d 28 to 42. During all phases pigs fed com tended to have a lower ADG than pigs fed the other carbohydrate sources with the 50-50 blend resulting in the highest ADG. The results of both experiments suggest that this carbohydrate by-product can replace at least 50% of the lactose in phase I and phase II pig starter diets.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1253-1260
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• 2018

Pig small intestine not only is used as food but also for sausage casings production in many countries worldwide. However, it is well recognized that the small intestine is important source of spoilage and pathogenic bacteria. The present study aimed at investigating the effects of different washing and packaging methods on the changes of microbial levels and physicochemical characteristics of pig small intestine. After collecting and trimming off of visible fats, the pig small intestine samples were treated with; (i) different packaging methods: aerobic packaging (AP), skin packaging (SP), and vacuum packaging (VP); and (ii) washing with different concentrations of acetic acid. The treated samples were then stored at $4^{\circ}C$ for 1, 4, 7, and 10 d. At 1-d storage, higher pH value was found in the AP-treated samples, however, after 7 to 10 days the samples treated with SP had higher values compared to the ones treated with AP and VP (p<0.05). Thiobarbituric acid reactive substances values were higher in the AP-treated samples than those of the SP- and VP- treated samples at 7-d storage (p<0.05). At $10^{th}$ d, total plate counts (TPC) were higher in the control than in the acetic acid-washed samples (p<0.05). Additionally, the TPC was lower in the SP- and VP-treated samples than the AP-treated samples at 7-d storage (p<0.05). These obtained results suggest that the applications of washing with acetic acid solution and/or SP and VP methods could be an effective way to extend the shelf-life of pig small intestine during cold distribution.

• Preventive Nutrition and Food Science
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• v.5 no.4
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• pp.234-238
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• 2000

The cleavage products formed by autoxidation of phytofluene were evaluated in order to elucidate possible oxidation products of phytofluene under oxidative conditions. Phytofluene solubilized at 50$\mu$M in liposomal suspension was oxidized by incubating at 37$^{\circ}C$ for 72 h. Among a number of oxidation products formed, five products in the carbonyl compound fraction were identified as 6, 10, 14-trimethylpentadeca-3,5,9,13-tetraen-2-one, phytapentaenal, 5,9,13,17-tetramethyloctadeca-2,4,6,8,12,16-hexaenal, 5,9,13,17-tetramethyloctadeca-2,4,8,12,16-pentaenal, 2,7,11,15,19-pentamethylicosa-2,4,6,10,14,18-hexaenal and 4,9,13,17,21-pentamethyldocosa-2,4,6,8,12,16,20-heptaenal. These correspond to a series of products formed by cleavage in the respective eight conjugated double bonds of phytofluene. Also, 4,5-didehydorgeranyl geranoic acid was formed by autoxidation of phytofluene in liposomal suspension. The pig liver homogenate had the ability to convert phytapentaenal to 4,5-didehydrogeranyl geranoic acid, comparable to the conversion of all-trans-retinal to all-trans-retinoic acid. These results suggest that phytofluene is cleaved to a series of long-chain and short-chain carbonyl compounds under the oxidative condition in vitro and that phytapentaenal is further enzymatically converted to 4,5-didehydrogeranyl geranoic acid.

• Journal of Animal Science and Technology
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• v.64 no.2
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• pp.343-352
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• 2022

Pig slaughterhouses harbor high humidity because of the necessary cleaning that takes place simultaneously with slaughter, which facilitates the existence of mold. Due to the enclosed space, there are several limitations to the control of mold growth with respect to cleaning, ventilation, and drying. In this study, the prevalence of fungi was investigated in four pig slaughterhouses in Korea. Four fungi (Aspergillus niger, Penicillium commune, Penicillium oxalicum, and Cladosporium cladosporioides) were detected with the highest frequency. These four strains were subjected to various treatments to reduce their growth. The fungi were inoculated onto stainless steel (SS) chips and treated with ultraviolet (UV)-C irradiation and hot water. Individual treatments with UV-C (15, 30, 90, 150, 300, and 600 mJ/cm²), and hot water (60, 65, 70, and 83℃) were performed to sanitize the SS chips. Simultaneous cleaning with 60℃ hot water and more than 150 mJ/cm² of UV-C reduced the fungal incidence by > 6.5 Log from 6.6-7.0 Log CFU/cm² (initial count). Our results demonstrate that a combined treatment of UV-C and hot water is the most economical and convenient way to prevent microbiological contamination of small tools (such as knives and sharpeners) and steel surfaces in slaughterhouses.