• Journal of Animal Science and Technology
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• 제62권3호
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• pp.409-419
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• 2020

This study evaluated the effects of breed and gender in Duroc (D), Pietrain (P), and crossbred (DP) pigs. Loin samples were collected from D (n = 79), P (n = 42), and DP (n = 45) pigs. Intramuscular fat content was significantly lower in P (p < 0.001), and pH was lowest in DP pigs (p < 0.001). Gilts had higher intramuscular fat (IMF) and pH values than did castrated males (p < 0.05). Water-holding capacity was lower in DP pigs than that in D and P pigs (p < 0.001). Shear force in DP pigs was higher than that in D and P pigs (p < 0.001). Lightness and yellowness of meat in DP pigs was increased compared with coloring of P pig meat (p < 0.01). Meat from DP pigs was redder compared with meat from in D and P pigs, and it was higher in gilts than in castrates (p < 0.001). The C16:0 content was lower in P and DP pigs than in D pigs (p < 0.01). C18:2 content was higher in P and DP pigs than in D pigs (p < 0.001). Unsaturated and saturated fatty acids increased in P pigs compared with levels in D pigs (p < 0.05). Our results suggest that meat quality can be controlled by crossbreeding to increase or reduce selected properties. This study provides the basic data on the meat characteristics of F1 DP pigs. Thus, further study should be conducted to estimate the meat quality of various crossbreeds.

• Asian-Australasian Journal of Animal Sciences
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• 제21권6호
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• pp.861-867
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• 2008

The objective of this study was to evaluate the effect of exogenous ghrelin on the behaviors, weight gain, and feed intakes of weanling piglets. A total of 25 pairs of Duroc$\times$Landrace$\times$Large White piglets weaned at 21 days of age were used in this experiment which finished on day 36. Each pair of healthy piglets from the same litter with similar body weight and of the same gender were selected and randomly arranged to ghrelin or control groups. Thus, there were 50 piglets (ghrelin 25; control 25) kept in 10 pens (ghrelin 5; control 5) and 5 piglets per pen. Initial body weight of the pigs did not differ between the control and ghrelin treatment ($7.43{\pm}0.17kg$; p = 0.81). Experimental pigs were infused with ghrelin ($1{\mu}g/d$ pig) via the marginal ear vein between 0750 and 0800 h at 22, 23, 24 days of age. Control pigs were infused with 0.9% saline. Feed consumption was measured on days 23, 24, 25, 29 and 36. Body weight was measured on days 22, 23, 24, 25, 29 and 36. Behavior data of individual piglets were collected by real-time observation from 0800-1500 h through remote supervisory equipment at 22, 23 and 24 days of age. The results indicated that ghrelin infusion could increase drinking (p<0.05) and lying behaviors (p<0.01) and decrease mounting behaviors (p<0.05). No significant influence of ghrelin was found on average daily weight gain (ADG) and average daily feed intake (ADFI) in this experiment (p>0.05). In conclusion, exogenous ghrelin by the method above and at the dosage of $1{\mu}g/d$ pig could cause a variety of behavioral effects, but not improve performance of weanling piglets.

• Journal of Animal Science and Technology
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• 제56권4호
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• pp.12.1-12.7
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• 2014

This study investigated changes in gene expression by dietary fat source, i.e., beef tallow, soybean oil, olive oil, and coconut oil (each 3% in feed), in both male and female growing-finishing pigs. Real-time PCR was conducted on seven genes (insulin receptor; INSR, insulin receptor substrate; IRS, phosphatidylinositol (3,4,5)-triphosphate; PIP3, 3-phosphoinositide-dependent protein kinase-1; PDK1, protein kinase B; Akt, forkhead box protein O1; FOXO1 and cGMP-inhibited 3', 5'-cyclic phosphodiesterase; PDE3) located upstream of the insulin signaling pathway in the longissimus dorsi muscle (LM) of pigs. The INSR, IRS, PIP3, and PDE3 genes showed significantly differential expression in barrow pigs. Expression of the PIP3 and FOXO1 genes was significantly different among the four dietary groups in gilt pigs. In particular, the PIP3 gene showed the opposite expression pattern between barrow and gilt pigs. These results show that dietary fat source affected patterns of gene expression according to animal gender. Further, the results indicate that the type of dietary fat affects insulin signaling-related gene expression in the LM of pigs. These results can be applied to livestock production by promoting the use of discriminatory feed supplies.

• Asian-Australasian Journal of Animal Sciences
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• 제17권10호
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• pp.1452-1458
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• 2004

An experiment was conducted to examine the effects of sex and market weight on performance, carcass characteristics and pork quality. A total of 224 crossbred pigs (initially 26.64 kg BW) were allotted in a $2{\times}4$ factorial arrangement in a randomized complete block (RCB) design. The variables were sex (gilts and barrows) and different market weights (100, 110, 120 and 130 kg). Average daily gain (ADG) and average daily feed intake (ADFI) were significantly higher (p<0.01) in barrows than gilts, ADFI and feed conversion ratio (FCR) increased as body weight increased (p<0.05). Gender differences were observed in carcass characteristics. Backfat thickness and drip loss were greater in barrows (p<0.01), while loin eye area (p<0.01), flavor score (p<0.05) and lean content (p<0.001) were higher in gilts. Carcass grade and water holding capacity were the highest in 110 kg market weight pigs. The 100 kg arket weight pigs showed lower juiciness, tenderness, shear forces and total palatability than the other market weights (p<0.01). Hunter values (L*, a* and b*) were increased as market weight increased (p<0.05). Hunter a* value was greater in gilts (p<0.01) but L* value and b* value were not affected by sex of pigs. Net profit [(carcass weight${\times}$price by carcass grade)-(total feed cost+cost of purchased pig)] was higher in gilts than barrows (p<0.01), and was higher (p<0.05) in the pigs marketed at 110 and 120 kg market weight compared with 100 kg market weight. These results demonstrated that gilts showed higher carcass characteristics, pork quality, feed cost per kg body weight gain and net profit compared with barrows. Moreover, 110 or 120 kg body weight would be the recommended market weight based on pork quality and net profit for swine producers.

• 한국동물생명공학회지
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• 제36권4호
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• pp.261-269
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• 2021

Because sows are industrially vital for swine production, monitoring for their health or disorder status is important to ensure high reproductive performance. Especially, ambient temperature changes in different season, especially during summer, are directly influenced to the reproductive performance of sows. Although the serum biochemical parameters are widely applied in the veterinary medicine with wide ranges for the physiological process, the values are also influenced by several factors such as age, breed, gender, and stress. In addition, domestic sows in Korea-specific reference interval (RI) for serum biochemistry has not been established yet. Therefore, the present study was aimed to evaluate seasonal variation of RIs in the serum biochemistry in domestic sows in Korea at different seasons and to establish normal RIs using a RI finding program (Reference Value Advisor). Significant difference (p < 0.05) on the different seasons were identified in several serum biochemical parameters including BUN, CRE, GGT, GLU, ALB, TP, LDH and Na in sows. Therefore, we further established RIs, specific in domestic sows in Korea regardless of season. The established RIs based on the serum biochemical values provide a baseline for interpreting biochemical results in the domestic sows in Korea, regardless of seasonal effect. It may contribute to develop a strategy for better reproductive performance by improving breeding management practice and evaluating health of pig herds, which facilitate to avert the economic loss in summer infertility in sows.

• Journal of Animal Science and Technology
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• 제66권5호
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• pp.863-875
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• 2024

The significance of pork meat quality extends far beyond mere consumer satisfaction, encompassing crucial aspects such as health and nutrition, economic impact, reputation and branding, food safety, and sustainability within the global food system. Influenced by a multitude of factors, each playing a pivotal role in shaping its sensory attributes and consumer appeal, pork meat quality stands as a cornerstone of the meat industry. Thus, understanding these factors are imperative for ensuring consistent high-quality pork production, aligning with consumer preferences, and elevating overall satisfaction levels. In this review, we provide a comprehensive overview of the diverse factors affecting pork meat quality, including genetic characteristics, rearing systems, feed composition, gender differences, pre-slaughter handling, and meat aging processes.

• Reproductive and Developmental Biology
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• 제37권3호
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• pp.129-134
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• 2013

본 연구는 약 254일령(${\pm}2$)의 재래돼지 총 30두(암 15, 수 15)를 공시축으로 이용하여 성별에 따른 도체 및 육질 특성, 아미노산 및 지방산 조성을 비교 분석하여 고급돈육 생산에 필요한 기초자료를 얻고자 실시하였다. 도체중은 수퇘지가 유의하게 무거웠으나, 도체율은 암퇘지가 더 높게 나왔다(p<0.01). 등심부위의 일반성분 조성을 성별에 따라 비교한 결과, 수분 함량은 수퇘지에서 높게 나타났으며, 조단백질 함량은 암퇘지에서 높은 것으로 관찰되었다(p<0.01). 육질 특성을 분석한 결과에서 pH는 수퇘지에서 유의적으로 높게 나타났으나(p<0.01), 가열감량(p<0.01), 전단력, 육색의 명도와 황색도, 황색도(p<0.05)는 유의수준으로 암퇘지에서 높게 나타났다. 재래돼지 등심육의 아미노산 조성은 arginine (p<0.05), alanine, aspartic acid, histidine, leucine, lysine, phenylalanine, serine, threonine 및 tyrosin (p<0.01)의 함량이 암퇘지에서 수퇘지에 비해 유의적으로 높게 나타났다. 재래돼지 등심육의 지방산 조성은 암퇘지가 단가불포화지방산인 C16:1n7, C18:1n9, C20:1n9(p<0.01)의 함량이 수퇘지보다 유의적으로 더 높은 반면, 다가불포화지방상인 C18:2n6, C20:4n6 (p<0.01), 그리고 C18:3n3 (p<0.05)의 함량이 수퇘지에서 암퇘지보다 유의적으로 높게 관찰되었다. 결론적으로 본 연구는 재래돼지의 성별에 따른 도체 및 육질 특성, 아미노산 및 지방산 조성을 비교 분석한 것으로 앞으로 고품질의 재래돼지고기 생산을 위한 중요한 기초자료로 이용될 수 있을 것으로 사료된다.

• 한국식생활문화학회지
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• 제11권5호
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• pp.699-710
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• 1996

The sacrificial foods using at 88 villages in Andong area where the village sacrificial rituals are performed, were investigated in 1994. The finding are as follows; 1. Since the village sacrificial rituals keep ancientry, white Baeksulki without any ingredients is used as Ddock (a steamed rice cake) in 74 villages, and in 5 villages the Baeksulki was served just in Siru (a tool used to prepare Ddock). The type of meat serving in rituals has been changing from large animal to small animal and the type of light from bowl-light to candle. 2. Though the ritual observes Confucianism style, memorial address was offered in 34 villages and only in 8 villages, liquor was served 3 times and the address was offered. In 60 villages, liquor was served only once, and calling village god, bowing twice, and burning memorial address paper were performed in order. Burning paper has been meaningful in rituals. 3. Tang (a stew) was served in 21 villages, and in 18 villages even Gook (a soup) was not used. The numbers of village which do not use cooked rice and Ddock are 14, respectively. 4. Fruits are essential in rituals foods. In 63 villages, 3 kinds of fruits are served and this is contrasted with even number of fruits in Bul-Chun-Wi Rituals. 5. In 25 villages, fish and meat are not served. As meat, chicken in 19 village are served. Meat Sikhae (a fermented rice beverage) prepared with meats or fish are served in 5 villages. Slice of dried meat is served in 73 villages commonly. 6. In gender of god for village shrine, woman in 43 villages, couple in 17 villages, man in 9 villages, mountain god in 2 villages, villages tree, etc were enshrined. In 52 villages liquor is served in rituals (liquor is used in 58 villages including serving god), in 28 villages sweet liquor (Gamju) is served for god (sweet liquor is used in 46 villages), and liquor, water, or sweet liquor is just displayed on table but not served in 8 villages. Incensing is found to be not common in village ritual, only in two villages it is performed. The most appropriate rituals food is thought to be pig for mountain god. Home dishes can not be used in village ritual and spoon is not used and chopstick is prepared from wild plant. Meat and fish are used in the raw.