• Journal of agriculture & life science
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• v.51 no.2
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• pp.117-126
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• 2017

Hanwoo young bulls are selected based on performance test using the weight at 12 months and pedigree index comprising marbling score. Pedigree index was not based on the progeny tested data but the breeding value of the proven bulls; resulting a lower accuracy. The progeny testing of the young bulls was categorized into testing at farm and at the test station. The farm tested data was difficult to compare with those from test station data. Farm tested bulls had different slaughter ages than those for test station bulls. Therefore, this study had considered a different age at slaughter for respective records on ultrasound traits. Records on body weight at 12 months, ultrasound measures at 12 and 24 months(uIMF, uEMA, uBFT, and uRFT), and carcass traits(CWT, EMA, BFT, and MS) were collected from steers and bulls of Hanwoo national improvement scheme between 2008 and 2013. Fixed effects of batch, test date, test station, personnel for measurement, personnel for judging, and a linear covariate of weight at measurement were fitted in the animal models for ultrasound traits. The ranges of heritability estimates of the ultrasound traits at 12 and 24 months were 0.21-0.43 and 0.32-0.47, respectively. Ultrasound traits at 12 and 24 months between similar carcass traits was genetically correlated at 0.52-0.75 and 0.86-0.89, respectively.

• Journal of The Korean Society of Grassland and Forage Science
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• v.41 no.4
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• pp.267-272
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• 2021

This experiment was conducted to the purpose of evaluating the effect of feeding on Korean Native Cattle to expand the production and utilization of whole crop rice (WCR). TMR (Total mixed ration) feed was prepared by using WCR produced in Pyeongtaek, Gyeonggi-do, and the growth capacity and meat quality characteristics of 16 Korean Native Cattle raised up to 29 months of age were investigated. The produced WCR silage for feed had a moisture content of 64.02% and a crude protein content of 7.54%, and was blended with about 45% during the growing season, and lowered to 35, 15 and 9%, respectively, in the fattening period (early, middle and late stages). The body weight of the WCR-TMR feeding group was significantly higher than that of the control in the middle and late fattening stage, and at the end (29 months of age), the control group was 631 kg/head, but the WCR-TMR feeding group was 647 kg/head, which was higher. The average daily gain was significantly higher in the WCR-TMR feeding group in the growing and early fattening period, and there was no difference in the mid- and late fattening period. In the whole period, 0.71 vs 0.75 kg/head/day, WCR-TMR feeding group was high. In terms of meat quantity, the back fat thickness of the control group (11.7 mm) was significantly thicker than that of the WCR-TMR fed group (9.3 mm) (P<0.05). There was no difference in Rib eye area, Carcass weight and Meat yield index (P>0.05). In terms of meat quality, the Marbling score was higher in the WCR-TMR feeding group (P<0.05), and there were no significant differences in Meat color, Fat color, Texture and Maturity. Considering the above results, TMR feeding mainly on whole crop rice silage for feed improved the productivity of livestock, but there was no significant difference in meat quality. Therefore, it is judged that it is necessary to produce and use the whole crop rice for feed in countries with poor forage conditions.

• Journal of Practical Agriculture & Fisheries Research
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• v.11 no.1
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• pp.35-51
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• 2009

Three different Cordyceps militaris(Paecilomyces tenuipes and Cordyceps militaris from grain or pupae) were analysed for their chemical composition, fatty acids composition and the concentration of amino acids, cordycepin and heavy metal to obtain basic information on them as feed supplements for livestock. The crude protein content of C. militaris from grain and pupae was 76.16 and 75.45%, respectively, being higher than that of P. tenuipes(57.21%). The concentration of linoleic acid was much higher but that of linolenic acid was much lower for C. militaris from grain than for the others. The cordycepin content was significantly higher for C. militaris from grain than for that from pupae (1.64% vs 0.68% on a DM basis). But cordycepin was not detected in P. tenuipes. Heavy metal contents(Cr, Pb, Cd, Hg) for all C. militaris were below the allowance levels recommended by Ministry of Agriculture and Forestry in Republic of Korea.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.997-1006
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• 2010

The objective of this study was to investigate the proximate composition, pH, meat color, water holding capacity (WHC), cooking loss (CL), cholesterol content, and trans-fatty acid content of Hanwoo beef according to quality grade and cut. Five cuts [Cheggt (strip loin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from 15 Hanwoo animals [3 bulls and 12 steers, 24-30 months old]. Three animals were selected from each quality grade of $1^{++}$, $1^+$, 1, 2, and 3. The protein and moisture contents (%) were significantly higher, and the fat contents (%) were significantly lower in 3 quality grade compared to the other grades (p<0.05). pH values of chuck roll and strip loin were significantly lower in $1^+$ quality grade (5.61 and 5.51) than those in 3 quality grade (5.88 and 5.92) (p<0.05). CIE L* values were significantly higher in the $1^{++}$ quality grade group (38.52-42.69%) than in 3 quality grade (33.02-36.08) (p<0.05). In the $1^{++}$ and 2 quality grade groups, CIE $L^*$ values of loin were significantly higher than those of other cuts (p<0.05). CIE $a^*$ values of loin (28.11) in 1 quality grade were the highest, whereas those of strip loin (15.36) in 3 quality grade were the lowest (p<0.05). WHC was not significantly different among the five cuts or quality grades. In CL, loin and strip loin were significantly lower in $1^{++}$ quality grade than in 3 quality grade (p<0.05), and they were also significantly lower (22.21-24.81%) than the other cuts in the same quality grade (p<0.05). The loin in $1^{++}$ (41.26 mg/100 g), $1^+$ (43.23), and 1 quality grades (48.63) had higher cholesterol contents (%) than in 2 (36.02) and 3 quality grades (29.84) (p<0.05). Cholesterol contents of the five cuts in $1^{++}$ quality grade (39.44-43.31%) were significantly higher than those in 3 quality grade (28.09-32.39%). The trans-fatty acid contents of the five cuts were 1.08-2.72%. The loin, strip loin, brisket, and top round in 3 quality grade had significantly higher trans-fatty acid contents than those of the other grades (p<0.05).

• Food Science of Animal Resources
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• v.29 no.6
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• pp.726-735
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• 2009

This study was conducted to investigate the Warner-Bratzler shear force (WBS), sarcomere length, total collagen contents and consumer tests of different cuts of Hanwoo beef based on quality grade. Five cuts [Cheggt (striploin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from Hanwoo beef (bulls and steers, 24-30 months old) and grouped by their quality grades ($1^{++}$, $1^+$, 1, 2 and 3). The WBS values of chuck cut in $1^{++}$, $1^+$ and 1 quality grade groups were 5.47 (kg/0.5 $inch^2$), 5.46 (kg/0.5 $inch^2$) and 6.54 (kg/0.5 $inch^2$), respectively, which were significantly lower than those of chuck in quality grade 3, which was 8.41 (kg/0.5 $inch^2$) (p<0.05). The sarcomere length of the quality grade groups were significantly longer for brisket (3.72 ${\mu}m$) of $1^{++}$ quality grade than for that of 3 quality grade brisket (p<0.05). Brisket of $1^{++}$ and 2 quality grade had significantly greater sarcomere lengths than strip loin and top round in the same quality grade (p<0.05). The total collagen contents of strip loins in the $1^{++}$, $1^+$, and 1 quality grade groups (1.17, 1.18 and 1.14 g/100 g, respectively) were significantly lower than those of the 3 quality grade group (1.63 g/100 g) (p<0.05). The overall sensory scores of tenderness and juiciness for the five cuts of $1^{++}$ quality grade were significantly higher than those of the other quality grade (p<0.05). Among the five cuts, loin had the highest tenderness and juiciness scores (p<0.05), whereas top round had the lowest tenderness and juiciness scores (p<0.05). Overall, there were significant differences in the WBS and sensory properties among quality grades and cuts (p<0.05). However, the sarcomere length and total collagen contents of chuck roll, top round and loin did not differ among quality grades.