• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.2
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• pp.109-115
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• 2024

This study investigated the effects of various naked barley starch contents (0, 0.67, 1.34, 2.0, and 2.67 wt%) in surimi mixtures for 3D printing. Adding starch to surimi altered its texture, potentially reducing production costs. Unheated surimi became less firm with higher starch content. After heating, there was an increase in hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience, peaking at 1.34 wt% starch. Compared to the negative control, starch-added heated surimi had a tougher texture. The color values (L^*, a^*, and b^*) decreased after heating, with no significant change in shearing force with increasing starch content. Sensory evaluation indicated improved smell, texture, hardness, elasticity, and preference over the negative control. Higher starch content increased hardness for 3D printing suitability with no significant difference above 1.34 wt% starch indicating this is the most appropriate content. Naked barley starch enhanced surimi strength without affecting smell and preference, suggesting it as a potential surimi additive.

• Reproductive and Developmental Biology
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• v.37 no.3
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• pp.129-134
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• 2013

A total of 30 Korean native pigs (gilt 15, boar 15) were used to investigate the carcass characteristics, meat quality, amino acid, and fatty acid composition by gender. The carcass weight of boars were significantly higher than gilts, whereas the carcass yield of gilts had significantly higher than boars (p<0.01). Boars had significantly higher moisture contents in loin muscle than gilts, whereas the protein contents of loin muscle had significantly higher in gilts than boars (p<0.01). In the results of meat quality analysis, the cooking loss (p<0.01), shearing force (p<0.05), lightness (L) and yellowness (b) in meat color (p<0.05) were significantly higher, but the pH was significantly lower (p<0.01) in gilts compared with boars. Arginine (p<0.05), alanine, aspartic acid, histidine, leucine, lysine, phenylalanine, serine, threonine and tyrosin (p<0.01) for gilts were significantly higher than those for boars. The results of fatty acid composition showed that gilts had significantly higher contents of C16:1n7, C18:1n9, C20:1n9 (p<0.01) than boars in intramuscular fat, whereas boars had significantly higher contents of C18:2n6, C20:4n6 (p<0.01) and C18:3n3 (p<0.05) than gilts in intramuscular fat.

• Korean Journal of Poultry Science
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• v.40 no.2
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• pp.105-113
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• 2013

The present study was performed to assess the worth of using the by products for seaweed (Eucheuma spinosum) ethanol production process (SEPPB) as broiler feeds. For this purpose, 225 broiler chicks (white mini broilers) were used as experimental animals. The control (Control group) was fed with the broiler feeds. 5% mixture (5% SEPPB group) was fed with a 5% SEPPB mixture feeds, and the 10% mixture (10% SEPPB group) was fed with a 10% SEPPB group mixture feeds. The experiment was repeated for five times and 15 birds were assigned in each experiment and the experimental period was five weeks. There was no difference in the rate of weight gain until the second week of the 5% SEPPB group and 10% SEPPB group. However, the weight gain rate was increased to 6.2% for the 5% SEPPB group and 11.4% for the 10% SEPPB group as compared to the Control group at the third weeks of the experimental period. There was no statistical significant difference in terms of feed FCR and feed intake. Analyses of the quality of chicken breasts showed that pH was 2.5% higher in the 5% SEPPB group and 2.3% higher in the 10% SEPPB group. Shearing force was 31.3% lower in the 5% SEPPB group and 14.7% lower in the 10% SEPPB group, while heating loss was 14.4% lower for 5% SEPPB group and 10% SEPPB group when compared to the Control group. No significant differences were observed in terms of moisture, protein, and crude ash components in chicken breast analyses. However, crude fat was 36.8% higher in the 5% SEPPB group when compared to the Control group (P<0.05). Analyses of fatty acid in chicken breast meat showed that stearic acid was significantly higher in the 10% SEPPB group (P<0.05) and linolenic acid was significantly higher in 5% SEPPB group and 10% SEPPB group in comparison to the Control group (P<0.05). Interleukin-2 (IL-2) in blood serum was 44% higher in the 5% SEPPB group and 36% higher in the 10% SEPPB group (P<0.05). Interleukin-6 (IL-6) was similar in both the Control and the 5% SEPPB group, but it was 62% higher in the 10% SEPPB group in comparison to the Control group (P<0.05). Analyses of serum chemical values revealed that albumin was the highest in the 5% SEPPB group, followed by the Control group and then 10% SEPPB group.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.753-760
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• 2007

This study was undertaken to investigate the effects of the immunocastration on the growth performance, the characteristics of carcass and meat quality in boar. Total 45 piglets(Landrace×Yorkshire) were prepared from the birth and were fed the experimental diet by the time to be slaughtered at around 110 kg of body weight. The experimental groups consisted of five piglets per pen with 3 replicates in three treatment groups, non castrated(NC), surgically castrated(SC), and GnRH antagonist(GA). In SC group, all piglets aged 3-4 days after birth were castrated by the surgical method. For the immunocastration, 2ml of GnRH antagonist(Improvac, Pfizer, Australia) were subcutaneously injected into piglets twice on the 16th and 20th week after the beginning of the trial in the GA group. The immunocastration did not make any significant influences on the growth performance, as compared with the other treatments. The different castration method used in either GA or SC group pigs had similar effects on the dressing percentage and body fat content as carcass parameters. In respect of a meat quality, the meat color, pH, shearing force and cooking loss were not significantly different in all treatment groups. Testosterone concentration in serum was shown to be similar between GA and SC group at 2 weeks after the 2nd injection of GnRH antagonist. The weight of bulbourethral gland and the radius and weight of testis were significantly smaller in GA than in NC(P=0.002). All together, this study suggested that the castration by immunocastration can be an alternative method for the surgical castration without any changes in growth performance, the characteristics of carcass and meat quality shown in surgical castration group.

• Journal of Animal Science and Technology
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• v.55 no.3
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• pp.219-227
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• 2013

This study was conducted to elucidate the characteristics of equine meat traits and to evaluate the utilization of dried-citrus pulp abundantly produced in Jeju Island as feed ingredient in the diet of finished meat horses. Treatment groups consisted of wheat bran (A) and the dried-pellet mixture of citrus pulp (20%) and wheat bran (80%) (B). Feeding of agricultural by-products were 2 times in a day at the level of 1.5% of body weights. Water and dried-grass forage was not restricted. The average daily gain was similar in both groups. Feed conversion of treatment B showed lower level than that of A. Carcass rate of B was relatively lower than that of A, but meat yield grade of B was higher than that of A. For meat color traits, $L^*$ of B was lighter than that of A, and $b^*$ of group B was lower than that of group A. From the analysis of physical characteristics of equine meats, shearing force had decreased in the treatment B but the levels of drip loss and water holding cavity had increased in the treatment B compared to A. The level of crude fat is lower in the treatment B than the treatment A. For the mineral contents, the treatment B showed higher levels of Ca, K, Mg, Cu and Mn than that of A. For the fatty acid contents, the treatment B showed increased levels of stearic acid, oleic acid, eicosenoic acid, and arachidonic acid compared to A. Consequently, these results suggested that dried-citrus pulp might be utilized as replacement material for equine forage. Please rewrite the whole abstract and should include all required information. Before resubmission, please check it again from a native colleague in your group.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.105-115
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• 2012

The detailed proximate, fatty/amino acid, mineral composition, texture, color, chemical and taste compounds of six oysters (four kinds of cultured oysters and two kinds of wild oysters) in Korea were investigated. Length and weight of the shell removed cultured and wild oysters were 4.7~5.1 and 3.0~4.2 cm, and 5.9~9.1 and 2.6~5.5 g, respectively. The proximate compositions were not significantly different between cultured and wild oysters. Amino nitrogen and volatile basic nitrogen content of these ones were 232.8~258.2 and 160.5~213.9 mg/100 g, 9.5~12.0 and 7.8~9.5 mg/100 g, respectively. As a texture characteristic of muscle, shearing force were 95~114 and 105~132 g. Amounts of total amino acids of cultured and wild oysters were 9,004~10,198 and 8,165~8,942 mg/100 g, respectively. Major amino acids and inorganic ions were aspartic acid, glutamic acid, proline, alanine, leucine, phenylalanine, lysine, arginine and K, Na, Ca, Fe, S, P, Zn. Major fatty acids of these ones were 16:0, 18:0, 16:1n-9, 18:1n-9, 22:1n-9, 16:4n-3, 20:5n-3 and 22:6n-3, and there was little difference between the two groups. Amounts of free amino acids of cultured and wild oysters extracts were 1,444~1,620 and 1,017~1,277 mg/100 g, respectively, and major ones were taurine, glutamic acid, glycine, alanine, tryptophan, ornithine and lysine. There is a little difference in glycine, tryptophan, ornithine and arginine contents, but TMAO and TMA contents were low in amount, and were not significantly different between the two groups.