• Animal Bioscience
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• v.36 no.7
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• pp.1101-1119
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• 2023

Objective: This study aimed to evaluate the physicochemical, metabolomic, and sensory qualities of Chikso and Hanwoo beef during 28 days of wet aging. Methods: Rump and loins from Hanwoo and Chikso were obtained and wet-aged for 28 days at 4℃. The samples were collected at 7-day interval (n = 3 for each period). Physicochemical qualities including pH, meat color, shear force value, and myofibrillar fragmentation index, metabolomic profiles, and sensory attributes (volatile organic compounds and relative taste intensities) were measured. Results: Chikso showed a significantly higher shear force value than Hanwoo on day 0; however, no differences between breeds were found after day 14, regardless of the cuts. Overall, Chikso had more abundant metabolites than Hanwoo, especially L-carnitine and tyrosine. Among the volatiles, the ketone ratio was higher in the Chikso rump than the Hanwoo rump; however, Chikso had fewer alcohols and aldehydes than Hanwoo. Chikso rump showed higher taste intensities than the Hanwoo rump on day 0, and sourness decreased in Chikso, but increased in the Hanwoo rump on day 14. Wet aging for 14 days intensified the taste of Chikso loin but reduced the umami intensity of Hanwoo loin. Conclusion: Chikso had different metabolomic and sensory characteristics compared to Hanwoo cattle, and 14 days of wet aging could improve its tenderness and flavor traits.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.11
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• pp.1629-1640
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• 2015

This study was performed to compare carcass traits, sensory characteristics, physiochemical composition, and contents of nucleotides, collagen, and free amino acids among quality grades (QG) and to understand the association between QG and above parameters in loin and rump of Korean cattle steer. Loin and rump samples were obtained from 48 Korean cattle steers with each of four QG (QG 1++, 1+, 1, and 2; average 32 months of age). Carcass weight and marbling score (MS) were highest in QG 1++, whereas texture score measured by a meat grader was highest in QG 2. A correlation analysis revealed that MS (r = 0.98; p<0.01) and fat content (r = 0.73; p<0.01) had strong positive correlations with QG and that texture had a strong negative correlation (r = -0.78) with QG. Fat content in loin was highest but protein and moisture contents were lowest in QG 1++. Our results confirmed that a major determinant of QG is the MS; thus, intramuscular fat content. The International Commission on Illumination $L^*$, $a^*$, and $b^*$ values in loin were highest in QG 1++. Numeric values of shear force in loin were lowest in QG 1++, whereas those of tenderness, juiciness, and overall acceptability tended to be highest in QG 1++ without statistical significance. QG was strongly correlated with juiciness (r = 0.81; p<0.01) and overall acceptability (r = 0.87; p<0.001). All sensory characteristics were higher (p<0.05) in loin than those in rump. Adenosine-5'-monophosphate (AMP) and inosine-5'-monophosphate (IMP) contents in both loin and rump did not differ among QGs. No nucleotide (AMP, IMP, inosine, hypoxanthine) was correlated with any of the sensory traits. Total, soluble, and insoluble collagen contents in loin were higher in QG 1++ than those in QG 1. All three collagens had lower content in loin than that in rump. All three collagens were positively correlated with tenderness, juiciness, and overall acceptability. Glutamic acid content did not significantly differ among the four QGs in either loin or rump. In conclusion, it is confirmed that QG is associated with sensory traits but nucleotide contents in beef may not be a major factor determining meat palatability in the present study.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.365-372
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• 2005

This study was carried out to investigate the Physiochemical Properties of loin and rump in the native horse meat from Jeju. In the analysis of chemical composition of loin and rump, the result showed $72.2\%\;and\;73.8\%$ in moisture content $20.1\%\;and\;21.2\%$ in crude protein, $2.42\%\;and\;3.08\%$ in crude Int and $0.13\%\;and\;0.14\%$ in crude ash respectively. Glutamic acid was 3,275mg/100g and 3,577mg/100g in loin and rump each and it had highest result in amino acid analysis. K content was 388.0mg/100g which showed highest result in mineral analysis and next contents were P>Na>Mg>Ca. Oleic acid had highest result in fatty acid composition which were $62.64\%\;and\;63.77\%$ in loin and rump respectively. Cholesterol content of loin and rump were 43.25 and 43.57 mg/100g but showed no significant differences to the part. pH of loin and rump were 5.60 and 5.75 which had no significant differences. Loin had Higher result than that of rump with no significant differences in WHC and springiness of texture analysis. Redness of rump was higher than that of loin. In the sensory evaluation, there were significant differences in the color and odor. Loin had higher result than that of rump in the overall palatability but showed no significant differences. With the result of this experiment native horse meat from Jeju could be understood as good meat resources.

• Asian-Australasian Journal of Animal Sciences
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• v.3 no.2
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• pp.97-102
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• 1990

A procedure to standardize camel carcass fabrication is proposed. This includes a definitive method of jointing the carcass into wholesale neck, shoulder, brisket, rib, plate, loin, flank, rump and leg cuts. Carcass cutout data were collected from the right sides of 21 Najdi male camels averaging 8, 16 and 26 months of age in order to determine the influence of age on the weight of each wholesale cut. The weight of body, empty body, hot carcass, cold carcass, hump fat, kidney, pelvic and heart fat (KPH) and each wholesale cut increased (p < .01) with age. Except for percent shrinkage and wholesale rump weight, all studied traits increased (p < .01) linearly as the age increased. This change was most pronounced in wholesale flank and plate cuts, increasing by 4.2 and 3.4 times, respectively, while the rump and shoulder cuts changed the least, increasing by 1.8 and 1.9 times, respectively. Allometric growth coefficients indicated that as the camel grew, the weight of rib, brisket, plate and flank cuts increased relatively more rapidly than did cold carcass or empty body weight and that the weight of wholesale shoulder, neck, leg and rump increased less rapidly than did cold carcass or empty body weight.

• Proceedings of the KSAR Conference
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• 2001.03a
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• pp.53-53
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• 2001

Two trials were conducted in a commercial dairy farm on heifer synchronization with PGF$_2$ $\alpha$. Animals showing estrus following the first injection were bred and animals not showing estrus were given the second injection 10 days later. In the first trial, the injection sites were rump and rump. In the second trial, the injection sites were rump and shoulder. Estrous detection was peformed 24 h after injection. Animals were bred by the same technician. In the first trial, the response rate for the first injection was 51.4% and the subsequent pregnancy rate of these animals was 60.0%. The response rate in the second injection was 57.1% and the pregnancy rate was 50.0%. In the second trial, the response rate in the first injection on the rump was 48.7% and the subsequent pregnancy rate was 70.6%. The second injection was given on the shoulder and the response rate was 60.0% and the subsequent pregnancy rate was 25.0%. The data suggests that the site of PGF2 $\alpha$ administration was critical to achieve success in estrous synchronization and pregnancy rates.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.109-113
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• 2016

This study aimed to examine the nutrient utilization of rump round meat and lotus root using young (32 wk) and aged hens (108 wk) as an animal model. Rump round meat and lotus root were prepared with or without enzymatic treatment. For each age group of laying hens, a total of 24 Hy-Line Brown laying hens were randomly allotted to one of two dietary treatments with six replicates. For rump round meat, the true total tract retention rate (TTTR) of dry matter (DM) and nitrogen (N) were unaffected by either enzymatic treatment or hen age. However, aged hens had greater (p<0.01) TTTR of energy and crude fat than young hens. Enzymatic treatment did not influence the TTTR of energy or crude fat. In addition, we did not observe any significant interaction between the TTTR of DM, energy, N, or crude fat in rump round meat and hen age or enzymatic treatment. The TTTR of DM remained unchanged between controls and enzyme-treated lotus root for young hens. However, enzyme-treated lotus root exhibited greater (p<0.05) TTTR of DM than control lotus root for aged hens, resulting in a significant interaction (p<0.05). The TTTR of energy and N in lotus roots were greater (p<0.01) for aged hens than for young hens. In conclusion, enzymatic treatment exerted beneficial effects on energy and nutrient utilization in aged hens, suggesting the aged hen model is practical for simulation of metabolism of elderly individuals.

• Animal Bioscience
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• v.37 no.4
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• pp.555-566
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• 2024

Objective: This study aimed to assess the genetic parameters and accuracy of genomic predictions for twenty-four linear body conformation traits and overall conformation scores in Korean Holstein dairy cows. Methods: A dataset of 2,206 Korean Holsteins was collected, and genotyping was performed using the Illumina Bovine 50K single nucleotide polymorphism (SNP) chip. The traits investigated included body traits (stature, height at front end, chest width, body depth, angularity, body condition score, and locomotion), rump traits (rump angle, rump width, and loin strength), feet and leg traits (rear leg set, rear leg rear view, foot angle, heel depth, and bone quality), udder traits (udder depth, udder texture, udder support, fore udder attachment, front teat placement, front teat length, rear udder height, rear udder width, and rear teat placement), and overall conformation score. Accuracy of genomic predictions was assessed using the single-trait animal model genomic best linear unbiased prediction method implemented in the ASReml-SA v4.2 software. Results: Heritability estimates ranged from 0.10 to 0.50 for body traits, 0.21 to 0.35 for rump traits, 0.13 to 0.29 for feet and leg traits, and 0.05 to 0.46 for udder traits. Rump traits exhibited the highest average heritability (0.29), while feet and leg traits had the lowest estimates (0.21). Accuracy of genomic predictions varied among the twenty-four linear body conformation traits, ranging from 0.26 to 0.49. The heritability and prediction accuracy of genomic estimated breeding value (GEBV) for the overall conformation score were 0.45 and 0.46, respectively. The GEBVs for body conformation traits in Korean Holstein cows had low accuracy, falling below the 50% threshold. Conclusion: The limited response to selection for body conformation traits in Korean Holsteins may be attributed to both the low heritability of these traits and the lower accuracy estimates for GEBVs. Further research is needed to enhance the accuracy of GEBVs and improve the selection response for these traits.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1368-1371
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• 2008

In this study, 50 rump samples of raw beef obtained from local Korean supermarkets were analyzed to survey microbial distributions. As results, mesophilic microorganisms ranged from $(1.4{\pm}0.01){\times}10^2$ to $(1.6{\pm}0.05){\times}10^5\;CFU/g$, and total coliforms ranged from 0 to $(1.3{\pm}0.04){\times}10^4\;CFU/g$. Major foodborne pathogens, including Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp., were not found among the samples. However, Staphylococcus aureus was isolated with 4% frequency. Other isolated microorganisms included Enterobacter amnigenus (4%), Enterobacter cloacae (24%), E. coli (24%), Listeria innocua (8%), Staphylococcus saprophyticus (56%), Staphylococcus xylosus (10%), and Staphylococcus warneri (8%).

• Korean Journal of Veterinary Research
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• v.39 no.6
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• pp.1161-1167
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• 1999

To investigate the effect of diazepam on fetal development in pregnant rats, this experiment was performed in eighty Sprague-Dawley female rats which were 8 weeks old and grouped into two according to different diazepam treatment period during 5-9 days of gestation and 10-14 days of gestation. Both experimental groups were included by saline treated groups (control) and diazepam-treated groups (6mg, 12mg and 24mg), respectively. Diazepam was injected to pregnant rats subcutaneously, which were sacrified on 20 days of gestation and mean litter size, fetal body weight, fetal crown-rump length (CRL) and pathological findings were examined. 1. Concerning mean litter size, diazepam-treated groups showed lower mean litter size than control in both 5-9 days and 10-14 days of gestation groups(p < 0.05) without difference according to dosage of diazepam and day of gestation. 2. Concerning fetal body weight, diazepam-treated groups during 5-9 days of gestation showed lower fetal body weight than control and the other treated group during 10-14 days(p < 0.01) without difference according to dosage of diazepam. Diazepam-treated group during 10-14 days of gestation showed no difference among experimented groups. 3. Concerning fetal crown-rump length (CRL), diazepam-treated groups during 5-9 days of gestation showed shorter CRL than control and the other treated group during 10-14 days of gestation(p < 0.01) without difference according to dosage of diazepam. 4. Reduction of mean litter size, fetal body weight and CRL was shown from when treated by the dosage of 6mg/kg of diazepam. 5. Maternal mortality according to dosage of the 20mg/kg of diazepam were 30% and 20% in the treated group during 5-9 days and 10-14 days of gestation, respectively. These results indicated that diazepam treatment in pregnant rats caused considerable reduction of mean litter size, fetal body weight and fetal crown-rump length when treated during 5-9 days of gestation.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.227-233
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• 2007

The purpose of this research was to study the effects of the feeding of dietary citrus byproducts on the physicochemical properties and palatability of Hanwoo rump (HR). The samples for experimental samples consisted of the HR not fed without citrus byproducts pulp (CBP-0) and the HR rump fed with citrus byproducts pulp during the fattening period (CBP-1). The control (CBP-0) HR rump was fed by general practical feeding (roughages and concentrates were fed separately), while the CBP-1 was fed in the same manners as CBP-0 until 17 months but with citrus byproducts then fed fer the next 10 months. There were no significant differences in the $L^*$ (tightness), $a^*$ (redness) and $b^*$ (yellowness) of the HR between the CBP-0 and CBP-1 fed groups. There were no significant differences in the pH, VBN content and EDA between the samples, but the TBARS value of the CBP-1 fed group was lower than that of the CBP-0 fed group (p<0.05). There were no significant differences in the water holding capacity, freezing loss, thawing loss, boiling and roasting logs between the CBP-0 and CBP-1 fed groups. There were no significant differences in the hardness, cohesiveness, chewiness and shear force between the samples, but the springiness of the CBP-1 fed group was higher than that of the CBP-0 fed group (p<0.05). There were no significant differences in the sensory scores for the roasted beef between the CBP-0 and CBP-1 fed groups. There were no significant differences in the taste, flavor, juiciness and palatability of roasted beef the between samples, but the tenderness of the CBP-1 fed group was superior to that of the CBP-0 fed group.