• Animal Bioscience
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• v.36 no.6
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• pp.943-952
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• 2023

Objective: For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Methods: The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Results: Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p<0.05). The WHD had a higher fat content (by 4.26% and 13.52% in the shoulder butt and belly, respectively) compared to those of LYD pigs (p<0.05). The WHD meat showed a lower cooking loss and higher a* (redness) value (p<0.05). The WHD belly had a significantly (p<0.05) higher oleic acid content and concentrations of nonanal, octanal and decanal associated with fatty odor while, the LYD meat had a higher number of pyrazines associated with roasty odor. Regarding sensory quality, higher flavor, juiciness, and acceptability higher scores were given for the WHD meat than for the LYD meat (p<0.05). Conclusion: Under identical rearing conditions the WHD exhibited a better meat quality and sensory properties. However, the use of this diet resulted in a high fat level that may be associated with high trimming loss for the WHD.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.11
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• pp.1643-1648
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• 2006

To investigate the effects of feeding restricted on growth, carcass characteristics and plasma profiles in an attempt for optimum responses, a total of 108 cross-bred finishing barrows [(Landrace${\times}$Yorkshire)${\times}$Duroc]weighing an average of $46.88{\pm}0.52kg$ were assigned in a randomized complete block (RCB) design to one of four treatments with three replicates and nine pigs per pen. Feeding regimens were, 1) ad libitum from 50 kg to market weight (Ad 3/3), 2) restricted feeding from 90 kg to market weight (Ad 2/3), 3) restricted feeding from 70 kg to market weight (Ad 1/3), and 4) restricted feeding from 50 kg to market weight (Ad 0/3). During the experimental period, average daily feed intake (ADFI) was decreased from 2.53 kg (AD 3/3) to 2.09 kg (AD 0/3) with increasing restricted feeding duration of (p<0.05). Average daily gain (ADG) of AD 3/3 (0.79 kg) was significantly higher (p<0.05) than those of AD 1/3 (0.74 kg) or AD 0/3 (0.72 kg). Feed efficiency was not influenced by restriction regimens. Blood IGF-I concentrations were increased from 74.14 to 134.25 (167.36-115.66) ng/ml as body weight increased. Blood leptin concentrations were affected by feed intake level and coincided with blood IGF-I concentrations. Most of carcass characteristics were not significantly affected by restricted feeding, however cooking losses in AD 1/3 and Ad 0/3 treatment diet were higher than those in Ad 3/3 and Ad 2/3. In addition, there was a trend that backfat thickness was lowered in proportional to decreasing feed intake (p>0.05). In conclusion, restricted feeding improved feed efficiency after 50 kg body weight without deteriorating the pork quality of barrows.

• Journal of the Korean Society of Industry Convergence
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• v.21 no.1
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• pp.9-16
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• 2018

Aloe gel layer is well known as raw materials of medicines and cosmetics due to their antioxidant and anti-inflammatory properties. In aloe gel extracting process, the outer part of the leaf was removed. It contains high quality of fiber and many nutrients. However, this part is thrown away and generally used as fertilizer. The purpose of this research was to examine the important nutrient of Aloe saponaria. Moreover, the feasibility of using aloe as a dietary supplement by feeding fermentation treatment of aloe was investigated. To do this, the aloe leaf was divided into several parts including leaf skin, bottom of the leaf, tip of the leaf, middle of the leaf, and leaf flesh. Then the saponin content were analyzed from each part. The extraction method was used to clarify the saponin content. The aloe then fermented to improve it benefit. The fermented Aloe then given as dietary food to group of pig. Finally, the appropriate feed level was determined and the pork meat quality was analyzed. The extraction of saponin shows that the highest concentration of saponin located on the skin of the leaf. The feeding experiment shows that there is no significant difference in pig growth without aloe dietary food and groups with aloe as dietary food. It was conclude that fermented aloe can replace the pigs normal feeder as an alternative feeding solution.

• The Journal of the Korea institute of electronic communication sciences
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• v.9 no.3
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• pp.323-328
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• 2014

Effect of chitosan with sirloin specimens from chitosan-fed and normal-fed pig. The specimens were observed by a optical microscope and their biophoton was measured by a photomultiplier(PMT)tube. Results of experiments showed that specimens of the chitosan-fed pig had lower biophoton rate than that of the normal-fed pig. As a result of the organization were also shown pictures Chitosan as a pork loin tissue and fat in the flesh less delicate and compactness is found that tastes good. Thus by PMT fleshy tissue biochemical measurements to measure the change of state to be one of the new method is to be expected.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.11
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• pp.1630-1636
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• 2013

An investigation was carried out to assess the carcass characteristics and meat quality aspects of immunocastrated male pigs of medium genetic potential for lean meat deposition in carcass (53 to 55%). When the crossbred Large White x Landrace pigs (n = 45) were 70 days old, they were distributed in a totally randomized design in three treatments (castrated males, females and immunocastrated males) with three replicates of five animals. The pigs were slaughtered when they were 140 days old. Carcass temperature and pH were recorded twice, at 45 min and 24 h after slaughter. The carcasses were evaluated for hot and cold carcass yield, commercial cuts yield, length and depth, back fat thickness, loin eye area and lean meat percentage. The Longissimus dorsi muscle was extracted for analysis of color ($L^*$, $a^*$, $b^*$), exudate loss, cooking loss and centesimal and sensorial analysis of the meat. There were no significant differences for the evaluated parameters between castrated males, immunocastrated males and females, except for backfat thickness between the 7th and 8th thoracic vertebra and the point P2 (lower for immunocastrated males) and carcass temperature at 45 min post slaughter (higher in immunocastrated males), however, this did not interfer with the rate of pH decrease post mortem and the meat quality. The results from this research did not indicate a benefit of immunocastration on carcass characteristics of pigs of medium genetic potential for lean meat deposition in carcass, when compared to surgical castration.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.1
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• pp.85-93
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• 2017

Objective: This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. Methods: Four formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity ($a_w$), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process. Results: At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products. Conclusion: The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made

• Food Science of Animal Resources
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• v.36 no.4
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• pp.523-530
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• 2016

This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acid-reactive substance (TBARS) value and lower water exudation than the control. The sausage formulation with 40% BHSM was more effective in delaying lipid oxidation without affecting cooking loss compared to the 60% BHSM treatment sample. Results showed that hardness values increased upon replacement with BHSM, and sausages manufactured with 40% BHSM had higher lightness and lower redness values. Panelists found there were no differences in color, odor, and tenderness scores and the overall acceptability score found that treatment samples containing 20% and 40% BHSM were preferable to the control after storage for 14 d. These results indicate that fat replacement with BHSM was beneficial to the quality of frankfurter-type sausages, and acceptable reduced-fat products can be produced when back fat is replaced with up to 40% BHSM.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.2
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• pp.151-157
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• 2015

Fatness qualities in pigs measured by the amount of fat deposition and composition of fatty acids (FAs) in pork have considerable effect on current breeding goals. The stearoyl-CoA desaturase (SCD) gene plays a crucial role in the conversion of saturated FAs into monounsaturated FAs (MUFAs), and hence, is among the candidate genes responsible for pig fatness traits. Here, we identified a single nucleotide polymorphism (SNP, $c.^*2041T$ >C) in the 3' untranslated region by direct sequencing focused on coding and regulatory regions of porcine SCD. According to the association analysis using a hundred of Berkshire pigs, the SNP was significantly associated with FA composition (MUFAs and polyunsaturated FAs [PUFAs]), polyunsaturated to saturated (P:S) FA ratio, n-6:n-3 FA ratio, and extent of fat deposition such as intramuscular fat and marbling (p<0.05). In addition, the SNP showed a significant effect on the SCD mRNA expression levels (p = 0.041). Based on our results, we suggest that the SCD $c.^*2041T$ >C SNP plays a role in the gene regulation and affects the fatness qualities in Berkshire pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.4
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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.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.411-415
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• 2004

The transparisation technology for milk and milk products could be applied widely and very importantly to various determination because transparisation can economize the cost and increase with precision in the milk payment system. Component of butanone or Triton in transparisation solvent would inhibit the growth of bacteria and method. Enzymatic determination of leucocytes were proposed to evaluate milk quality as mastitis in the milk payment system, this can be easily applied to simplify automation of the determation with the lowest investment cost in milk pay system. The significance of this technique, it can be used in the quality control of raw milk and milk products, milk payment system, and programming of national dairy project. Transparisation technology is used in somatic cell counting by enzymic methods. The range of deviation for this method is 16％ in 74 samples. But the deviation is increased to 20％ when the Infoss method is used. It is affected by the percentage of epithelial cells and white blood cells in somatic cells from different animals and the stages of aging. NAgase activity has an obvious correlation with white-blood cells in milk. In the case of mastitis the white-blood cells is 90-95％ in somatic cells in milk, it is showing greater precision in measuring the state of mastitis. In conclusion the enzymic method of somatic cell counting is a relatively simple and easy method of measurement and can be easily practiced. And the importance of this method is also worth utilizing for indirect counting of Somatic cells by use of synthetic substrates to NAgase. In the future, with the further development of the research in this field, it will b possible to automatize the measurement.