• Asian-Australasian Journal of Animal Sciences
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• v.30 no.1
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• pp.71-77
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• 2017

Objective: This experiment was conducted to investigate the effects of dietary supplementation with marigold extract on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens. Methods: A total of 320 one-day-old Arbor Acres chickens were randomly divided into 5 groups with 8 replicates of 8 chickens each. The chickens of control group were fed with basal diet and other experimental groups were fed with basal diet supplemented with 0.075%, 0.15%, 0.30%, and 0.60% marigold extract respectively (the corresponding concentrations of lutein were 15, 30, 60, and 120 mg/kg). Results: The results showed that marigold extract supplementation increased the yellowness values of shank, beak, skin and muscle and the redness ($a^*$) value of thigh muscle (linear, p<0.01). Marigold extract supplementation significantly increased the total antioxidant capacity, and the activities of superoxide dismutase in liver and thigh muscle (linear, p<0.01) and significantly decreased the malondialdehyde contents of liver and thigh muscle (linear, p<0.01). Marigold extract supplementation significantly decreased the drip loss and shear force of thigh muscles (linear, p<0.01). There was no significant effect on growth performance with marigold extract supplementation. Conclusion: In conclusion, dietary supplementation of marigold extract significantly increased the yellowness values of carcass, antioxidant capacity and meat quality in broiler chickens.

• The Journal of Fisheries Business Administration
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• v.15 no.1
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• pp.114-130
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• 1984

The structure of food demand is being changed according to the improvement of living standard. Moreover, the intake of animal protein is stepping up. This paper considers how much fresh-fish is consumed as source of animal protein and what extent fresh-fish have substitutive relation for meat with special reference to the change of income and price of fresh-fish and meat. And it is thought to be important work to estimate demand of fresh-fish in attemps to the prediction of food consume pattern and fishing industries in the future. For this estimation, the substitutive relation of fresh-fish and meat is essentially studied. The main conclusions of this study can be drawn as follows: 1. Fresh-fish and meat have substitutive relation on price axis. By the way, increase in demand of A (fresh-fish which have comparatively low price) can be expected according to the low of it's price against meat, but B (fresh-fish wihich have comparatively middle-high price) have peculiar demand without substitutive relation for meat. 2. Demand of A and B rise according to the income increases. 3. It is not sufficient to explain substutive relation of fresh-fish and meat without income variable. 4. Income increases bring about the more increase in demand of B than A. By the way, price increases bring about the decrease of it's consume expenditure, but A have fundamental demand as the source of animal protein. 5. In future, the intake of animal protein will step up. By the way, meat will occupy the more portion of the source of animal protein than fresh-fish.

• American Studies
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• v.43 no.1
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• pp.57-81
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• 2020

This article examines the repercussions of the US livestock industry Jonathan Safran Foer addresses in Eating Animal. According to Foer, eating(including consuming meat) has never been understood simply as a metabolism for getting energy, but a cultural foundation wherein an individual is able to construct one's subjectivity in relation to others. Eating meat thus entails not only varied layers of memories with family, friend, and society but also the ethical contact with the animal. US factory farms, however, transform this complexity of relation into a monetary system by which animals become a protein machine. This paper investigates the process of violent reductionism through which US factory farms convert livestock into a processed meat packet. In many ways, customers are liable for this sheer violence against animals as they unknowingly or willingly forget the reality of the US meat industry. Consequently, cheap meat writes back to all living things in that factory farms lead to not only animal cruelty but also environmental pollution and sick people. Foer thus encourages his readers to be more conscientious about the meat they consume as it is able to mediate the detrimental structure of capital the US meat industry brings about.

• Journal of Animal Science and Technology
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• v.55 no.6
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• pp.509-513
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• 2013

We identified molecular markers associated with meat-quality traits in the porcine RPL27A (ribosomal protein L27a) gene. Three single nucleotide polymorphisms (SNPs) were discovered in the porcine RPL27A gene: g.920T>C, g.1013T>C, and g.1046T>C. The g.920 T>C SNP was significantly associated with pH24 (P < 0.05) and collagen (P < 0.05), while the g.1013T>C and g.1046T>C SNPs were significantly associated with moisture (P < 0.05). Either the TTT or CCC haplotype was significantly associated with moisture, pH24 and collagen (P < 0.05, respectively). The genotypes of RPL27A associated with meat-quality traits were all located in intron 2. The three SNPs of the RPL27A found in this study will provide useful information for genetic characterization or association studies of meat-quality traits in other populations. Additionally, these markers could potentially be applied in pig breeding programs to improve meat-quality traits after validation in other populations.

• Korean Journal of Agricultural Science
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• v.49 no.3
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• pp.407-420
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• 2022

Chicken dominates meat consumption because it is low in fat and high in protein and has less or no religious and cultural barriers. Recently, meat quality traits have become the focus of the poultry industry more than ever. Currently, poultry farming is focusing on meat quality to satisfy meat consumer preferences, which are mostly based on high-quality proteins and a low proportion of saturated fatty acids. Meat quality traits are polygenic traits controlled by many genes. Thus, it is difficult to improve these traits using the conventional selection method because of their low to moderate heritability. These traits include pH, colour, drop loss, tenderness, intramuscular fat (IMF), water-holding capacity, flavour, and many others. Genome-wide association studies (GWAS) are an efficient genomic tool that identifies the genomic regions and potential candidate genes related to meat quality traits. Due to their impact on the economy, meat quality traits are used as selection criteria in breeding programs. Various genes and markers related to meat quality traits in chickens have been identified. In chickens, GWAS have been successfully done for intramuscular fat (IMF) content, ultimate pH (pHu) and meat and skin colour. Moreover, GWAS have identified 7, 4, 4 and 6 potential candidate genes for IMF, pHu, meat colour and skin colour, respectively. Therefore, the current review summarizes the significant genes identified by genome-wide association studies for meat quality traits in chickens.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.197-219
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• 2023

Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.495-503
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• 2020

The purpose of this study was to evaluate effects of replacing soybean meal with perilla seed meal (PSM) on growth performance, proximate composition of meat, meat quality, and fatty acids composition of meat in broilers. A total of 60 one-day-old chicks of ROSS 308 (initial body weight of 44.8 ± 0.4 g) were randomly allotted to four treatment groups (15 replicate cages with 1 broilers per cage) in a period of 5 weeks. Dietary treatments included control (CON) basal diet (corn-soybean meal-based diets) and test diets in which PSM was included at 0.5% (T1), 1% (T2), or 2% (T3) to gradually replace soybean meal. At the end of experiment, all broilers were slaughtered for collecting breast and thigh meat. At 5 weeks, T2 and T3 treatment groups had higher (p < 0.05) body weights than CON and T1 treatment groups. Weight gain was increased (p < 0.05) in T2 and T3 treatment groups. Feed intake was decreased (p < 0.05) in T3 treatment group. Broilers in T2 treatment group had lower (p < 0.05) feed conversion ratio than those in other treatment groups. In proximate composition of breast meat, there was no significant (p > 0.05) difference in moisture and ash. Fat composition of breast meat was significantly (p < 0.05) increased in T2 and T3 treatment groups. Regarding meat quality, broilers fed T3 diet had higher (p < 0.05) water holding capacity than those fed other diets. Regarding fatty acids composition of thigh meat, broilers fed T3 diet had higher (p < 0.05) linolenic acid than those fed other diets. In conclusion, soybean meal replaced by 2% perilla seed meal in broiler diet can improve growth performance, meat quality, and fatty acids composition of thigh meat in broilers. Perilla seed meal can be a lot of potential alternatives feedstuff for soybean meal in this study.

• Animal Bioscience
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• v.35 no.10
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• pp.1489-1498
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• 2022

Objective: The objective of this study was to identify polymorphism in olfactomedin like 3 (OLFML3) gene, and association analysis with meat quality, carcass characteristics, retail meat cut, and fatty acid composition in sheep, and expression quantification of OLFML3 gene in phenotypically divergent sheep. Methods: A total of 328 rams at the age of 10 to 12 months with an average body weight of 26.13 kg were used. A novel polymorphism was identified using high-throughput sequencing in sheep and genotyping of OLFML3 polymorphism was performed using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Among 328 rams, 100 rams representing various sheep genotypes were used for association study and proc general linear model was used to analyse association between genotypes and phenotypic traits. Quantitative real-time polymerase chain reaction (qRT-PCR) was used for the expression analysis of OLFML3 mRNA in phenotypically divergent sheep population. Results: The findings revealed a novel polymorphism in the OLFML3 gene (g.90317673 C>T). The OLFML3 gene revealed three genotypes: CC, CT, and TT. The single nucleotide polymorphism (SNP) was found to be significantly (p<0.05) associated with meat quality traits such as tenderness and cooking loss; carcass characteristics such as carcass length; retail meat cut such as pelvic fat in leg, intramuscular fat in loin and tenderloin, muscle in flank and shank; fatty acids composition such as tridecanoic acid (C13:0), palmitoleic acid (C16:1), heptadecanoic acid (C17:0), ginkgolic acid (C17:1), linolenic acid (C18:3n3), arachidic acid (C20:0), eicosenoic acid (C20:1), arachidonic acid (C20:4n6), heneicosylic acid (C21:0), and nervonic acid (C24:1). The TT genotype was associated with higher level of meat quality, carcass characteristics, retail meat cut, and some fatty acids composition. However, the mRNA expression analysis was not different among genotypes. Conclusion: The OLFML3 gene could be a potential putative candidate for selecting higher quality sheep meat, carcass characteristics, retail meat cuts, and fatty acid composition in sheep.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.3
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• pp.410-414
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• 2004

Estimated liveweights, carcass characteristics, the proximate composition and amino-acid composition of the whole rib cut of the 10th/12th thoracic vertebrae have been determined for Jiulong-yak. The animal grows rapidly up to puberty at 2-3 years of age. At those ages, females reached 143.0$\pm$34.7 kg and 184.0$\pm$30.8 kg (SD) respectively, which was 60 to 80% of their mature weight at 6 to 7 yr old, then the rate of growth significantly slowed down. Males continued to rapidly increase body weight until an older age possibly due to the selection procedures. Animals included 20 males aged from 2.5 to 6.5 yr, seven females aged of 4.5 yr and 11 steers aged of 4.5-5.5 yr were slaughtered for carcass determination and chemical analysis of meat samples. Dressing-out percentage and ribeye area ranged from 48.53-55.04% and 48.02-68.56 $cm^2$ respectively, both of which differed by age and sex. Yak meat is scarlet in color and intramuscular marbling is poor. The 10th/12th rib-cut contained 24.99-31.93% dry matter; 19.98-22.58% protein; 2.52-10.86% fat and 0.93-1.00% ash. Meat from females and steers contained a higher percentage of fat than those from bulls. The pH of M. Longissimus dorsi measured at 24 h post-mortem ranged from 5.84-6.11. Amino acid composition was similar to that for other red meat, except for a lower content of methionine (1.26 g/100 g meat). The results indicated that yak meat can make a valuable contribution to the diets for the highlanders.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.535-541
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• 2017

This study investigated the psychrotrophic bacteria isolated from chicken meat to characterize their microbial composition during refrigerated storage. The bacterial community was identified by the Illumina MiSeq method based on bacterial DNA extracted from spoiled chicken meat. Molecular identification of the isolated psychrotrophic bacteria was carried out using 16S rDNA sequencing and their putrefactive potential was investigated by the growth at low temperature as well as their proteolytic activities in chicken meat. From the Illumina sequencing, a total of 187,671 reads were obtained from 12 chicken samples. Regardless of the type of chicken meat (i.e., whole meat and chicken breast) and storage temperatures ($4^{\circ}C$ and $10^{\circ}C$), Pseudomonas weihenstephanensis and Pseudomonas congelans were the most prominent bacterial species. Serratia spp. and Acinetobacter spp. were prominent in chicken breast and whole chicken meat, respectively. The 118 isolated strains of psychrotrophic bacteria comprised Pseudomonas spp. (58.48%), Serratia spp. (10.17%), and Morganella spp. (6.78%). All isolates grew well at $10^{\circ}C$ and they induced different proteolytic activities depending on the species and strains. Parallel analysis of the next generation sequencing and culture dependent approach provides in-depth information on the biodiversity of the spoilage microbiota in chicken meat. Further study is needed to develop better preservation methods against these spoilage bacteria.