• Korean Journal of Agricultural Science
• /
• v.7 no.2
• /
• pp.87-102
• /
• 1980

In order to investigate the utilization probability of two years old laying hen for W.L. and R.I.R. breeds, carcass weight and percentage were examined and dried old chicken meat products were manufactured for experiments. The results obtained are as follows. 1. Average living body weight were 1,635.40g for the W.L. breeds and 2,289.29g for the R.I.R. breeds and percentage carcass and lean meat for the W.L. were 58.73% and 43.95%, for the R.I.R. 60.34%, 41.98%, respectively. 2. In constitution percentage of carcass on different parts for W.L. and R.I.R. breeds, head were 4.13% and 3.94%, wing 9.97% and 8.62%, breast 32.54% and 20.94%, back 11.35% and 9.75%, thigh 30.75% and 31.34%, hypordermic fat 11.37% and 17.34%, respectively. 3. In constitution percentage of lean meat on different parts for W.L. and R.I.R. breeds, head were 4.03% and 3.95%, wing 9.47% and 9.79%, breast 39.37% and 38.14%, back 11.24% and 9.40%, thigh 36.16% and 38.74%, respectively. 4. In chemical composition of old chicken meat for W.L. breed, moisture was 68.18%, crude protein 22.80%, crude fat 2.70%, extract 5.15% and crude ash 1.18% and for R.I.R. breed, moisture was 68.04%, crude protein 22.18%, crude fat 3.13%, extract 5.45% and crude ash 1.21%. 5. Weight loss in steaming for W.L. at $121^{\circ}C$ for 30min., 60min., and 90min. were 54.91, 56.43 and 58.42%, respectively, and for R.I.R. were 45.23, 47.68 and 49.68%, respectively. 6. The yield of old chicken meat product per a hen were 253.01g for W.L. and 368.64g for R.I.R., the ratio for fresh meat weight and for carcass weight were 35.47% and 26.34% for W.L. breed and 38.25 and 26.83% for R.I.R. breed. 7. In chemical composition of old chicken meat product for W.L., moisture was 16.69%, crude protein 66.16%, crude fat 12.81%, crude ash 4.35%, and R.I.R., moisture 16.11%, crude protein 65.95%, crude fat 13.78% and crude ash 4.57%. 8. To investigate the physical properties which was main factor affecting the product quality, tensile strength, tear strength and elongation rate were measured. The adhesive force of the product made under pressure of $70kg/cm^2$ was similar to those of chipo which was the control product. 9. When measured the color of each protein product, lightness of the product pressed at $70kg/cm^2$ was better than that at $35kg/cm^2$, and the lightness of breast muscle product at $70kg/cm^2$ and chipo was not significant as 16.7% and 16.4%, respectively. Dominant wavelength of product pressed at $70kg/cm^2$ was very similar to chipo which was yellowish orange. 10. In the results of sensory evaluation test containing taste, color, chewing texture and oder of the meat product, when index of chipo as control product was 100, index of breast meat product was higher than that as 118.4, but miscellaneous product was 99.7 and thigh product was 96.2. 11. Summing up the results written above, the meat product utilizing two years old laying hen was compared favorably with its similar food such as chipo on the point of nutrition and physical properties as high protein food, therefore, it was thought that industrialization must be highly appropriate.

• Journal of Animal Science and Technology
• /
• v.54 no.1
• /
• pp.1-8
• /
• 2012

This study aimed to investigate the single nucleotide polymorphisms (SNPs) of the porcine MC4R gene and validate the effect of the MC4R genotype for marker assisted selection (MAS). Six amplicons were produced to analyze the entire base sequences of the porcine MC4R gene and six SNPs were detected (c.-780C>G, c.-135C>T, c.175C>T-Leu59Leu, c.707A>G-Arg236His, c.892A>G-Asp298Asn, and c.*430A>T). Linkage disequilibrium (LD) of the six SNPs was analyzed by performing haploid analysis. There was a perfect linkage disequilibrium in c.-780C>G, c.-135C>T, c.175C>T-Leu59Leu, c.707A>G-Arg236His, and c.*430A>T. Only the c.892A>G (Asp298Asn) SNP showed a very low LD with an $r^2$ value of 0.028 and the D' value of 0.348. As a result, the two SNPs-c.707A>G (Arg236His) and c.892A>G (Asp298Asn)-were selected to extract the genotype frequencies from the 5 pig breeds by using the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) genotype analysis method. The SNP frequency of c.707A>G (Arg236His) indicated the presence of the A (His) allele only in Yorkshire, while the G allele was fixed in the KNP, Landrace, Berkshire, and Duroc. Association analysis was carried out in 484 pigs with the c.707A>G (Arg236His) SNP and the meat quality traits of four different pig cross populations: a significant association was noted in crude fat, sirloin moisture, meat color, and the degree of red and yellow coloration. The frequency of the c.892A>G(Asp298Asn) SNP genotype varied among the breeds; while Duroc showed the highest frequency of the A (Asn) allele, KNP showed the highest frequency of the G (Asp) allele. Association analysis was carried out in 1126 pigs with the c.892A>G (Asp298Asn) SNP and the meat quality traits of four pig populations: a highly significant linkage was noted in the back-fat thickness (P<0.002). It was found that the back-fat thickness was higher in individuals with the AA genotype than in those with the AG or GG genotype. Thus, in this study, we verified that the c.892A>G (Asp298Asn) SNP in the pig MC4R gene has a sufficient effect as a gene marker for MAS in Korean pork industry.

• Journal of Animal Science and Technology
• /
• v.48 no.1
• /
• pp.21-28
• /
• 2006

A polymorphism was found in the promoter region of porcine adipocyte fatty acid binding protein gene(A-FABP) gene which plays a key role in the binding and transportation of free fatty acid in adipocyte and deposition of intramuscular fat. Mutation was detected a substitution(T406C) using SSCP analysis and subsequently confirmed by sequencing the fragment in Duroc pigs. This T-406C mutation might change the binding activity for transcription factor nuclear factor 1(NF1). In this population, this mutation was genotyped using HinfⅠRFLP, and found three kinds of genotypes(TT, TC, and CC) showing their frequencies of 42.3, 44.3, and 13.4%, respectively. We statistically analyzed the association between the A-FABP genotypes and growth traits and found that the body weights of the pigs containing 406C/(TC or CC) were heavier for the body weight at the age of 20 weeks than those containing genotype TT(P<0.05), but not for those at the age of 0, 3, and 10 weeks. Pigs containing genotype CC had also a higher value for the average daily gain and lower values for the date for 90kg of body weight and food conversion ratio than those of 406T/- genotype. In addition, without the significant difference of back fat thickness, there was a significant association between the existence of allele CC and lean meat and eye muscle area(P<0.05). As a result of this study, we suggest that the allele T406C in the promoter region of A-FABP gene play an important role in deposition of intramuscular fat and weight in the later growth period. This polymorphism will be an useful molecular marker for breeding of Duroc pigs.

• Journal of the Korean Applied Science and Technology
• /
• v.37 no.4
• /
• pp.649-658
• /
• 2020

The purpose of this study is to verify the difference in health and obesity according to water and coffee intake. The study subject is 900 female college students. Physical fitness factors measured in this study were physical strength(grip strength, back muscle strength), muscle endurance (sit-up), Flexibility(Sit & reach) and cardiopulmonary endurance(harvard step). The factors of body composition (intracellular fluid, extracellular fluid, protein, mineral, body water content, muscle mass, lean body mass, body fat mass) and obesity (BMI, body fat percentage, abdominal fat percentage, obesity) were measured with the Inbody equipment. SPSS program was used for all data analysis. Group differences were verified by two-way ANOVA and one-way ANOVA. The results are as follows. There was no interaction effect between water and coffee intake on health and obesity. Therefore, the difference of the dependent variables according to each independent variable was verified. There was no significant difference in physical fitness according to water intake and coffee intake, but there was a significant difference in body composition (intracellular fluid, protein, minerals, body water, muscle mass and lean body mass). Water drinking group more than 7 cups had significantly higher body composition than the 1-4 cups water drinking group. In the case of coffee, the body composition of the 3 cup intake group was significantly higher than that of the none intake group. Obesity was significantly higher than the none intake and 1-2 cup intake groups. Based on the study results, water intake was not related to obesity, but coffee was related. For further studies, it would be better to consider gender and age differences in drinking various beverages such as water and coffee and that would be used to suggest a desirable way of water intake according to individual characteristics of the better health.

• Journal of Korean Society of Forest Science
• /
• v.67 no.1
• /
• pp.42-49
• /
• 1984

The elderberry was known to the ancients for its medicinal properties, and in Europe the inner back was formerly administered as a cathartic. The flowers contain a voletile oil, and serve for the distilation of elder-lower water, used in confectionery, perfumes and lotions. The leaves are employed to impart a green colour to fat and oil, and the leaves and bark emit a sickly odour, believed to be repugnant to insect. With its unique flavor and natural food colour, commercial processing companies used the fruit mainly in the making for jam, jelly, pies, juice, and wines. Its vitamin-C content is reported by Andross (1941) as 25-30mg/100g. Harvesting and processing have been mechanized to some extent. However, the cotains with nutritional value has not been reported yet. In the present study the various contains with nutritional value in the fresh elderberry juice is reported by the quantitative analysis. In this study results obtained can be summarized as follows. 1) The fresh elderberry juice contained following mineral elements; calcium 0.012%, magnesium 0.023%, potassium 0.10%, sodium 0.0019%, iron 0.0009%, cobalt 0.0002%, zinc 0.0004%, copper 0.0001%, phosphorus 0.036%, manganese 0.0006%, iodide $1{\mu}g/g$. 2) Five kinds of vitamines were also found ; vitamin-$B_1$ $0.1{\mu}g/g$, vitamin-$B_2$ $0.5{\mu}g/g$, vitamin-C 0.3mg/g, niacin $14{\mu}g/g$, choline chloride 0.3mg/g. 3) Fresh elderberry juice also contains crude protein 1.10%, fat 0.26%, carbohydrate 6.9%, pectin 0.76%, tannin 0.89%, ash 0.80%, water 90.9% and 34.3 cal/100g. 4) The absorption spectrum of the purplishblack color of fresh elderberry juice has a peak between 523-530mm.

• Asian-Australasian Journal of Animal Sciences
• /
• v.19 no.2
• /
• pp.286-291
• /
• 2006

The objective of the present study was to investigate the effects of growth performance, chemical composition and meat quality parameters by the addition of fermented persimmon shell diets (FPSD). The experimental animals were ninety-six Berkshires. The pigs were allotted at 8 per pen in front-open building with three replicate pens per treatment. Until $61{\pm}1kg$ live weight at 140 days, the animals were fed growing diet, after which, experimental samples were fixed at 0, 3, 5 and 7% FPSD as C, T1, T2 and T3 in the finishing diets. Pigs of $103{\pm}1kg$ live weight were slaughtered by electrical stunning. In growth performance, ADG increased more (p<0.05) in T2 than C and T1. ADFI (kg/day) was higher (p<0.05) in T2 than in other groups. Feed conversion ratio was lower (p<0.05) in T2 than in other groups. On longissimus dorsi muscle (LM), the content of moisture was lower (p<0.05) in T3 than in other treatments. Crude fat increased (p<0.05) by addition of FPSD. pH at 24 h ($pH_{24}$) decreased more (p<0.05) in T2 and T3 than C and T1 by addition of FPSD. WHC decreased (p<0.05) by addition of FPSD. In meat, Hunter $L^*$ and $a^*$ were lower (p<0.05) in C than in other treatments. Hunter $b^*$ was higher (p<0.05) in T3 than in other treatments. In back-fat, Hunter $L^*$ was higher (p<0.05) in C than in other treatments. Hunter $a^*$ was not different in C and T1 but increased (p<0.05) in treatments by addition of FPSD. Hunter $b^*$ increased (p<0.05) by addition of FPSD. In sensory evaluation scores, for fresh meat, the value of meat color was higher (p<0.05) in T2 and T3 than in C and T1. The value of marbling was lower (p<0.05) in C than in other treatments. The value of drip loss was higher (p<0.05) in C than in other treatments and was lower (p<0.05) in T2 and T3 than in other treatments. The results of cooked meat, the value of tenderness was not different in C and T1 but increased (p<0.05) in other treatments. The value of flavor was significantly higher (p<0.05) in T2 and T3 than in C and T1. The value of overall acceptability was increased (p<0.05) by addition of FPSD. Hence we can conclude that addition of FPSD affected growth performance and meat quality parameters, in particular, it improved crude fat, hunter $L^*$ and $b^*$, and sensory evaluation on pork and was also seen to affect $pH_{24}$ and WHC. FPSD can be used for improvement of meat quality parameters.

• Journal of Animal Science and Technology
• /
• v.54 no.1
• /
• pp.51-58
• /
• 2012

The purposes of the study were to examine the changes in carcass traits and surface meat color, and cortisol concentration by different altitudes and shipping distances for steer and cow. The experimental animals were shipped from Kangwondo, Kyunggido, Choongchungdo, and Kyungsangdo to Wonju LPC. The animals were examined for yield traits, quality traits, carcass grade, lightness, redness, yellowness, croma value, and cortisol concentration by different altitudes and shipping distances. The results showed that the carcass traits of steer like back fat thickness were not different by shipping distances of 100 km, 150 km, and 200 km. However, the fat thickness was higher in steers shipped from 250 km than 100 km, 150 km, and 200 km distance. Ribeye area was reduced significantly in 200 km and 250 km than 50 km. Yield index and yield grade were significantly low in 250 km than 50-200 km. However, meat color, fat color, texture, mature, and quality grade had no differences between shipping distances. Marbling score was not different in 50-200 km. However, the marbling score in 250 km was significantly lower than that of 50 km. In case of surface meat color by shipping distance, redness, yellowness, chroma value, and hue-angle were not different in shipping distance of 250 km. The lightness had similar result in 50-200 km. However, in case of 250 km the lightness was significantly low. The REA of cow carcass by shipping distance had no differences by shipping distance. The BET had similar results in 50-150 km. However, it had significantly thick in 200 km. The yield index and yield grade had no differences in 50-150 km. However, yield index and grade were significantly low in 200 km. The carcass trait of cow had no differences in all items by shipping distance. Although the carcass traits and the BET for steer by altitude had no differences between 100, 200, 300 and 500 m, but those were significantly thick in 400 m. And the yield index and the yield grade at altitude 400 m were lower than that of other altitudes. The quality traits and the quality grade had no differences between 100, 200, 300, 400, and 500 m altitudes. The yield traits, quality traits, yield grade, and quality grade had no significant differences by altitudes. In case of yield index of cow for 300 m was low than the cases of 100 m and 200 m. The surface meat color for steer and cow had no differences by altitudes. However, the lightness of cow had positive result in 100 m than 200 m and 300 m. In case of steer and cow the cortisol concentration by shipping distance was high as the shipping distances were longer. However, the cortisol concentrations of steer and cow by altitudes were decreased as the altitudes were increased. From the above results carcass traits and carcass grade were decreased and the cortisol concentration was increased as the altitudes were decreased for steer and cow.

• Journal of Animal Science and Technology
• /
• v.52 no.5
• /
• pp.427-434
• /
• 2010

This study was conducted to investigate the growth performance and meat quality improvement according to castration, optimal feeding management and ruminally protected amino acid-enriched fatty acid (RPAAFA) for the unselected Hanwoo bulls in the performance test. Bulls were castrated at approximately 14 months of age. Sixteen Hanwoo steers, 15 months of age and weighing $412.9{\pm}24.9kg$, were distributed into 2 groups. Steers were fed a basal diet supplemented with RPAAFA at 0 g (control) or 100 g (treatment), respectively for 12 months. Steers were slaughtered at 27 months of age. Average daily gain for treatment tended to be higher (p=0.10) than that of control, whereas feed conversion ratio tended to be lower (p=0.07) in treatment than in control. The supplementation of RPAAFA did not affect rib eye area, back fat thickness, meat color, fat color, texture and maturity. The appearance rates of yield 'A' grade and high quality grade ($1^{++}$, $1^+$ and 1) were higher in treatment than in control. The content of moisture, fat, protein and ash in longissimus muscles were similar between control and treatment. The supplementation of RPAAFA did not affect water-holding capacity, oxidation and reduction potential, myoglobin and fatty acid contents in longissimus muscles. Thus, present results indicate that castration, optimal feeding management and RPAAFA may be recommended for improving growth performance and quality grade of the unselected Hanwoo bulls in the performance test.

• Food Science of Animal Resources
• /
• v.27 no.1
• /
• pp.8-15
• /
• 2007

Conjugated linoleic acid (CLA) was chemically synthesized using the alkaline isomerization method of com oil. CLA-TG was synthesized by reaction with sodium methoxide. Five different treatments were devised based on differences in the amount of CLA-TG added into the pressed han. for controls, 10% of pork back fat among the total component was only added without any CLA-TG. For the first treatment, 5% of CLA-TG among the lard component added into the press ham was replaced. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of CLA-TG was respectively replaced. Pressed ham manufactured using CLA-TG was vacuum packaged and then stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color), and texture characteristics. Typical chemical composition characteristics (moisture, crude protein, crude fat) were not significantly different between controls and CLA-TG treatment groups. Crude fat content of CLA-TG treatment groups was significantly lower than that of controls (p<0.05). pH values of controls was higher than that of CLA-TG treatment groups. The pH of control and CLA-TG treatment groups increased significantly as the storage period increased (p<0.05). Meat color (CIE $L^*,\;b^*$) of CLA-TG treatment groups was higher than that of controls. $a^*$ values were decreased by replacement of CLA-TG, but appeared to be unaffected by storage length. There was no significant difference in texture between controls and CLA-TG treatment groups. Based on these findings, we conclude that the physico-chemical properties and texture characteristics of manufactured pressed ham were not affected by CLA-TG addition. Also, our results indicate that high-quality pressed ham can be manufactured with CLA accumulation.

• Journal of Animal Science and Technology
• /
• v.45 no.1
• /
• pp.57-68
• /
• 2003

Effects of supplemental levels of Bomboo vinegar(BV) on growth performance, serum profile and meat quality in 15 Korean native Hanwoo cows was investigated. Concentrate diet was supplemented with Bamboo vinegar with 3% and 6% of the diet. Daily weight gain was increased slightly at 3% BV, but it was decreased in 6% BV. Feed intake was decreased(P<0.05) at 6% BV. Glucose concentration of serum profile was decreased(P<0.05) at 3% and 6% BV. Total protein and cholesterol concentrations were increased(P<0.05) at 3% and 6% BV. BUN concentration was increased(P<0.05) at 3% BV. In carcass characteristics the longissimus muscles of all BV treatments showed no significant(P<0.05) effects, but back fat thickness was decreased significantly(P<0.05) in 6% BV. Marbling score was increased significantly(P<0.05) at 3% BV, thus improving the meat quality. Cut meat production was not difference by treatment. Crude fat content of proximate chemical composition in longissimus muscle was increased(P<0.05) in 3% BV. Shear force and cholesterol contents were decreased(P<0.05) in 3% and 6% BV. The 16:0 of fatty acid composition in longissimus was decreased(P<0.05) whereas 18:1 was increased(P<0.05) at 3% and 6% BV. The composition of saturated fatty acids(SFA) was decreased(P< 0.05), whereas unsaturated fatty acids(USFA) was increased(P<0.05) in 3% BV. Odor and appearance of sensory evaluation were not difference by treatment. Taste was improved significantly (P<0.05) in 3% and 6% BV with the peculiar and savory taste of Hanwoo being more emphasized. The results of this experiment indicated that 3% BV improved the marbling score and crude fat content, decreased the shear force and cholesterol contents, increased the USFA composition, and improved the taste of sensory evaluation in Korean native Hanwoo cows.