• 한국전자통신학회논문지
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• 제9권3호
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• pp.323-328
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• 2014

키토산 첨가 혼합사료를 섭취한 양돈 근육 조직과 일반 사료를 섭취한 조직에서의 품질을 비교하기 위한 방법으로 생체광자를 이용한 광전자증폭관(Photomultiplier Tube, PMT) 기기를 사용하여 측정한 결과 서로 다른 결과를 얻었다. 키토산 첨가제를 사용한 돼지 등심조직에서의 육질 비교를 PMT와 현미경을 사용하여 측정한 결과 키토산 첨가 혼합 사료를 먹인 돼지 등심 조직의 생체광자 양을 측정한 결과 서로 상이한 수치를 얻을 수 있었다. 이것으로 조직의 품질을 비교 측정이 가능했다. 또한 이조직의 형태를 해부현미경으로 관찰한 결과 키토산 첨가 혼합사료 근육 조직의 육질이 더 섬세하고 촘촘하여 지방질이 적고 맛이 좋다는 것을 알 수 있었다. 따라서 PMT에 의한 조직 육질 측정은 생화학적 상태변화를 측정하는 새로운 분석법의 하나가 될 것으로 기대되어진다.

• Asian-Australasian Journal of Animal Sciences
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• 제33권4호
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• pp.539-546
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• 2020

Objective: The Jeju native pig (JNP) found on the Jeju Island of Korea is a unique black pig known for high-quality meat. To investigate the genetic uniqueness of JNP, we analyzed the selection signature of the JNP in comparison to commercial pigs such as Berkshire and Yorkshire pigs. Methods: We surveyed the genetic diversity to identify the genetic stability of the JNP, using the linkage disequilibrium method. A selective sweep of the JNP was performed to identify the selection signatures. To do so, the population differentiation measure, Weir-Cockerham's F_st was utilized. This statistic directly measures the population differentiation at the variant level. Additionally, we investigated the gene ontologies (GOs) and genetic features. Results: Compared to the Berkshire and Yorkshire pigs, the JNP had lower genetic diversity in terms of linkage disequilibrium decays. We summarized the selection signatures of the JNP as GO. In the JNP and Berkshire pigs, the most enriched GO terms were epithelium development and neuron-related. Considering the JNP and Yorkshire pigs, cellular response to oxygen-containing compound and generation of neurons were the most enriched GO. Conclusion: The selection signatures of the JNP were identified through the population differentiation statistic. The genes with possible selection signatures are expected to play a role in JNP's unique pork quality.

• 동아시아식생활학회지
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• 제16권1호
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• pp.113-119
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• 2006

The physicochemical properties and sensory characteristics for the neck, belly and ham of crossbred pigs SW90 (slaughter weight $90\sim100\;kg$) and SW110(slaughter weight $110\sim120\;kg$) were evaluated to investigate their quality. The water holding capacity, freezing loss, thawing loss, pan boiling loss and water boiling loss were not significantly different between SW90 and SW110, but the thawing loss and water boiling loss of belly were higher than those of other parts(p<0.05). The surface color was not affect by slaughter weight, but the L* value of belly was higher than that of the other parts and a* value was lower than that of the neck and ham(p<0.05). The mechanical texture was not affect by slaughter weight, the hardness of belly was lower than that of the neck and ham, but the springiness, cohesiveness, gumminess, chewiness and shear force of neck and ham were lower than those of belly(p<0.05). The pH, VBN content and TBARS value was not significantly different by slaughter weight. The taste, aroma, texture, juiciness and palatability of SW110 were higher than those of SW90, and the sensory characteristics of belly were higher than those of neck and ham, but their difference was not significant.

• 한국축산식품학회지
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• 제36권6호
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• pp.729-736
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• 2016

This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash con-tents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity ($a_w$) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) w value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.

• 한국식품영양과학회지
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• 제27권4호
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• pp.668-674
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• 1998

Physico-chemical qualities of pyunyuk depending on the cooking time were evaluated to produce high quality and to reduce labor and processing time. Pork headmeat divided into two parts was cooked for 1~4hrs, trimmed and pressed with 110kg/$\textrm{cm}^2$(gauge pressure) for 3.5hrs at 1$0^{\circ}C$. The contents of general nutrients, yield, texture, color, fatty acid composition, gel structure, and sensory evaluation were observed. Deboning time was very dependent on cooking time. Optimum cooking time observed in this study was 2~2.5hrs for efficiency of deboning and yield. Excess cooking time resulted in low yield and working efficiency. Yield variation depending on the cooking time was 14.3~26.0% and it was reduced by increasing the cooking time. The content of moisture was 53.5~54.8% which was not significantly different by cooking time. The content of crude fat was 14.2~26.0% which was decreased by increasing the cooking time. The contents of crude protein(21.1~26.3%) and mineral(1.4~2.7%) were increased by increasing the cooking time. The color of pyunyuk was significantly different by cooking time(p<0.05). In the texture, hardness and chewiness of the pyunyuk cooked for 2hrs were significantly higher than others processed in this study(p<0.05). However cohesiveness and springiness were not different among pyunyuks. With sensory evaluation, hardness was similar among the pyunyuks cooked over 2hrs. The pyunyuk cooked for 1hr showed higher value in juiciness than the pyunyuk cooked for 3~4hrs(p<0.05). The % of saturated fatty acids was decreased by increasing the cooking time, and gel structure of pyunyuk cooked for 2hrs was the most compact among treaments. In conclusion, 2hrs was proper as a cooking time concerned with working efficiency and physico-chemical quality of pyunpyk.

• Journal of Animal Science and Technology
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• 제49권6호
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• pp.839-846
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• 2007

본 시험은 인삼부산물 급여 유무에 따른 돼지 생산성, 혈액, 도체 및 육질 특성에 관하여 조사하였다. 시험 동물은 2원 교잡종(LandraceYorkshire) 육성－비육돈 24두를 공시하였으며 개시 체중은 65.81±2.02kg이였다. 기초 사료를 대조구(CON)로 설정하였고, 처리구(GBP)은 인삼 부산물을 기초사료의 lupin 2.5%로 대체하였다. 시험구는 완전임의 배치법으로 암·수 동일한 비율로 각 처리구당 4마리씩 3반복 실시하였다. 생산성에서 일당사료섭취량은 GBP가 CON 보다 유의적으로 낮았다(P<0.0001). 혈장의 생화학적 조성에서는 total protein, blood urea nitrogen, glucose, albumin, calcium 그리고 inorganic phosphate는 각각 GBP가 CON 보다 유의적으로 높은 함량을 나타내었다. 도체 및 육질 특성은 GBP 및 CON간에 유의적인 차이가 나타나지 않았다. 돈육의 총 ginsenoside 함량은 GBP가 CON 보다 유의적으로 높은 함량을 나타내었고 TBRAs는 저장 6일과 13일에 GBP가 CON 보다 유의적으로 낮았다. 이상의 시험 결과를 종합하면, 인삼부산물 급여는 혈장의 화학적 조성의 변화를 가져왔고, 돈육의 ginsenoside의 함량을 증가시키고 지방산패도를 감소시켰는데 이 사실은 인삼부산물이 돼지의 사료첨가제로 이용될 수 있는 가능성을 나타낸다.

• Asian-Australasian Journal of Animal Sciences
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• 제33권9호
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• pp.1477-1486
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• 2020

Objective: The objective of this study was to evaluate the effect of different levels of lycopene supplementation on the carcass traits, meat quality, concentration of lipid oxidation products and antioxidant potential in the meat and liver of finishing barrows and gilts. Methods: A total of 40 barrows and 40 gilts were allotted in a completely randomized block design, arranged in a 2×5 factorial scheme, consisting of two sexes (barrows and gilts) and five dietary levels of lycopene (0, 12.5, 25.0, 37.5, and 50.0 mg/kg). In addition, four storage times (0, 24, 48, and 72 h), at 4℃, were added to the model to evaluate the longissimus lumborum muscle. Results: An interaction (p = 0.010) was observed between storage periods and dietary lycopene levels. The unfolding of the interaction (lycopene×period) showed a decreasing concentration of malondialdehyde concentration as the dietary lycopene increased, at all storage periods. No interactions (p>0.050) were observed for the 2,2 diphenyl 1 picrylhydrazyl (DPPH) in the pork. However, the percentage of DPPH radical inhibition reduced (p = 0.001) up to 72 h. Additionally, there was a linear increase (p = 0.001) in the capture of DPPH radicals by antioxidants, as the dietary lycopene increased. No interactions were observed (p>0.05) between the evaluated factors in liver. However, lipid oxidation was reduced by supplementing lycopene in pig diets. The capture of the DPPH radical, resulted increase in the antioxidant power exerted by lycopene in the liver (p = 0.001). The concentrations of the thiobarbituric acid reactive substances and DPPH in the liver were affected by sex (p = 0.001). Conclusion: Dietary supplementation of lycopene reduced the water loss during thawing and was effective in protecting against oxidation of the longissimus lumborum muscle and liver until 72 hours of storage, and the best results were obtained by supplementing with 50.0 mg of lycopene/kg of diet.

• Journal of Animal Science and Technology
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• 제49권3호
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• pp.387-394
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• 2007

돼지 뒷다리 부위의 발골시간이 프레스햄의 품질에 미치는 영향을 알아보고자, 본 실험을 실시하였다. 그 결과, 원료육의 pH는 두 근육 모두 온도체 발골육이 유의적으로(p<0.05) 높았으며, 온도체 발골육 중 SM이 BF 보다 유의적으로(p<0.05) 높은 pH값을 보였다. 표면 육색의 경우 온도체 발골육의 명도(L*) 값이 냉도체 발골육보다 유의적으로(p<0.05) 낮게 나타났으며, 온도체 발골육 중 SM이 BF 보다 유의적으로(p<0.05) 낮은 명도 값을 나타내었다. 또한 온도체 발골육의 근절길이는 냉도체 발골육보다 긴 것으로 나타났다(p<0.05). 제품의 색 및 pH는 유의적인 차이를 보이지 않았지만, 온도체 발골육으로 제조한 프레스햄의 경도에서 냉도체보다 유의적으로(p<0.05) 낮게 나타났다. 또한 전체적인 기호도에서 발골시간에 따른 차이보다는 온도체 발골 및 냉도체 발골육의 SM근육을 이용하여 제조된 프레스햄이 BF 근육보다 높은 기호도를 나타내었다.

• Journal of Animal Science and Technology
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• 제62권2호
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• pp.198-207
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• 2020

This experiment was performed to evaluate the optimal proportion of dietary standardized ileal digestible lysine (SID Lys) to net energy (NE) proportion in growing to finishing pigs. A total of seventy-two pigs were used at phase 1 (initial body weight 37.23 ± 0.23 kilogram, for 42 d) and at phase 2 (initial body weight 54.16 ± 0.20 kilogram, for 77 d). They were arbitrarily assigned to three treatments groups consisting of four duplicates per treatment (six pigs in duplicates, respectively). Diet treatments were as follows: CON = basal diets (phase 1, crude protein (CP): 19.1%; SID Lys: 0.94%; SID Lys: NE proportion: 0.91 g/MJ / phase 2, CP: 17.0%; SID Lys: 0.84%; SID Lys: NE proportion: 0.79 g/MJ), TRT1 (phase 1, CP: 18.0%; SID Lys: 0.92%; SID Lys: NE proportion: 0.89 g/MJ / phase 2, CP: 15.8%; SID Lys: 0.8%; SID Lys: NE proportion: 0.75 g/MJ), TRT2 (phase 1, CP: 17.3%; SID Lys: 0.82%; SID Lys: NE proportion: 0.79 g/MJ / phase 2, CP: 14.8%; SID Lys: 0.7%; SID Lys: NE proportion: 0.65 g/MJ). In phase 1 and 2, growth performance did not meaningfully be affected when SID Lys: NE proportion decreased with reducing CP content. In phase 2, the nitrogen digestibility of CON group in 11 week was higher (p < 0.05) than other treatments. Also, marbling and firmness scores of TRT2 group diets increased (p < 0.05) compared with those of CON group, but dissimilarities of other meat qualities did not be detected among treatments. In conclusion, introduction of NE system can reduce negative problems introduced when dietary CP decreased. Also, 0.79 and 0.65 g/MJ of SID Lys: NE proportion is the optimal Lys: NE proportion to achieve improved pork quality without impairing the growth performance in growing-finishing pigs, respectively.

• 한국축산식품학회지
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• 제24권4호
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• pp.349-354
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• 2004

돼지 골격근 근소포체의 $Ca^{2+}$ 방출통로(calcium - release channel)를 지정하는 ryanodine receptor (RYR1) 유전자의 이상은 악성고열증(malignant hyperthermia, MH)을 유발하고, RYR1 유전자의 점 돌연변이는 돼지 스트레스 증후군(porcine stress syndrome, PSS)과 밀접하게 관련되어 있다. PSS 유전인자 보유 돼지의 90% 이상은 PSE 돈육을 생산하는 것으로 알려져 있어 물퇘지 발생과 생산성 하락으로 경제적 손실을 초래하는 유전적 원인의 PSS 유전자를 검사하여 제거하는 것은 고품질 돼지고기 생산 및 국내 양돈산업의 경쟁력 향상에 매우 중요한 과제라고 할 수 있다. 따라서, 본 연구는 PCR-RFLP 및 PCR-SSCP 기법을 이용하여 PSE 돈육을 생산 하는 PSS 돼지 유전자 진단기술을 개발하고 이를 이용한 국내 종돈 및 교잡 비육돈의 PSS 유전자형 출현빈도를 파악하고자 수행하였다. 돼지 PSS의 원인이 되는 RYR 유전자의 단일염기 돌연변이 (RYR1 C1843T)를 포함하는 DNA 영역을 PCR로 증폭한 후 RFLP 및 SSCP 기법을 이용하여 분석한 결과 동형접합체의 정상 개체(N/N), 이형접합체의 잠재성 개체(N/n)그리고 열성의 돌연변이 유전자를 동형접합체 상태로 갖는 PSS 감수성 개체(n/n)에 각각 특이적인 RFLP 및 SSCP 유전자형이 검출되어 PSS 저항성, 잠재성 및 감수성 개체의 정확한 판별이 가능하였다. 돼지 주요 품종 집단내 PSS유전자형 출현빈도를 조사한 결과 Landrace는 PSS저항성 개체가 57.1%, 잠재성 개체가 35.7%그리고 PSS 감수성 개체의 출현 비율은 7.1%로 분석되었고 L. Yorkshire는 82.5, 15.8 및 1.7%, Duroc은 95.2, 4.8 및 0.0%로 각각 조사되었다. 비육용 교잡돈은 정상 개체가 72.0%, 잠재성 개체가 22.7% 그리고 PSS 감수성 개체는 5.3%였다. 특히, PCR-SSCP 기법을 이용한 RYR1 유전자 돌연변이 검출 방법은 보다 신속 간편하면서도 상대적으로 분석비용이 저렴한 정확성이 높은 PSS 돼지 진단기술로서 대규모 돼지집단 검색이나 RFLP 방법으로 판정이 불확실한 시료의 재검에 효율적으로 이용할 수 있을 것으로 판단된다.