• Journal of Animal Reproduction and Biotechnology
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• v.38 no.3
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• pp.158-166
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• 2023

Background: Copy number variation (CNV) can be identified using next-generation sequencing and microarray technologies, the research on the analysis of its association with meat traits in livestock breeding has significantly increased in recent years. Hanwoo is an inherent species raised in the Republic of Korea. It is now considered one of the most economically important species and a major food source mainly used for meat (Hanwoo beef). Methods: In this study, CNVs and the relationship between the obtained CNV regions (CNVRs) can be identified in the Hanwoo steer samples (n = 473) using Illumina Hanwoo SNP 50K bead chip and bioinformatic tools, which were used to locate the required data and meat traits were investigated. The PennCNV software was used for the identification of CNVs, followed by the use of the CNV Ruler software for locating the different CNVRs. Furthermore, bioinformatics analysis was performed. Results: We found a total of 2,575 autosomal CNVs (933 losses, 1,642 gains) and 416 CNVRs (289 gains, 111 losses, and 16 mixed), which were established with ranged in size from 2,183 bp to 983,333 bp and 10,004 bp to 381,836 bp, respectively. Upon analyzing the restriction of minor alleles frequency > 0.05 for meat traits association, 6 CNVRs in the carcass weight, 2 CNVRs in the marbling score, 3 CNVRs in the backfat thickness, and 2 CNVRs in the longissimus muscle area were related to the meat traits. In addition, we identified an overlap of 347 CNVRs. Moreover, 3 CNVRs were determined to have a gene that affects meat quality. Conclusions: Our results confirmed the relationship between Hanwoo CNVR and meat traits, and the possibility of overlapping candidate genes, annotations, and quantitative trait loci that results depended on to contribute to the greater understanding of CNVs in Hanwoo and its role in genetic variation among cattle livestock.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.77-88
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• 2014

Purpose: This study analyzed the foodservice satisfaction and menu preference of 506 high school boarding students in Jeju surveyed from July 2-30, 2012 with the aim of providing basic data for improving the quality of boarding food-service management. Methods: The data were analyzed using descriptive analysis, t-test, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). Results: Regarding satisfaction with dormitory foodservice, the satisfaction scores for service and hygiene were 3.46 (out of 5 scales), whereas the score for menu quality was 3.26 points. In terms of satisfaction by meal, dinner showed the highest score, at 3.70 (out of 5 scales). The satisfaction scores for breakfast were significantly higher in girls (3.36) than boys (2.93). Regarding intake of meals provided, dinner showed the highest score, at 3.96 (out of 5 scales), whereas breakfast showed the lowest score, at 3.63 points. Intake of lunch and dinner was significantly higher in boys (4.12, 4.17, respectively) than girls (3.72, 3.76, respectively). Regarding the requirements of subjects for dormitory foodservice, 43.4% of subjects selected improvement of food taste and 36.6% of girls chose menu diversity. In terms of menu preferences for main dishes, the students preferred noodles (4.06) and one-dish cooked rice (3.92) to cooked rice (3.66). The subjects preferred beef rib soup (4.10) and Kimchi stew (3.99) in soups and stews. With regard to the menu preferences for side dishes, steamed foods showed the highest score, at 3.95 (out of 5 scales), whereas seasoned foods showed the lowest score, at 2.89 points. The students preferred beef, pork, and chicken to fish and vegetables. The students preferred dessert the most with fruit juices (4.52). Bread and rice cake were more favored by girls, showing significant differences between boys and girls (p < 0.05, p < 0.01, respectively). Conclusion: Development of a systematic nutrition education program that can encourage practice of proper eating habits is needed. In addition improvement of the quality of boarding school meals through the service of various menus is needed.

• Journal of Nutrition and Health
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• v.50 no.2
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• pp.133-141
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• 2017

Purpose: The objective of this study was to examine the association of temperature-fluctuation with freshness quality in various foods. Methods: We investigated the effects of storage conditions on antioxidant activities of cherries and romaine lettuce during storage at $0.7{\pm}0.6^{\circ}C$, $1.2{\pm}1.4^{\circ}C$, and $1.6{\pm}2.8^{\circ}C$. Cherries and romaine lettuce were stored for a period of 9 days and 7 days, respectively. We also analyzed the effects of storage conditions on fresh quality of beef and salmon during storage at $-0.3{\pm}0.8^{\circ}C$, $-0.6{\pm}2.3^{\circ}C$, and $-1.5{\pm}4.4^{\circ}C$. Both of them were stored for a period of 14 days. Results: The amount of water loss was highest in beef, and the microbial count was also the highest at $-1.5{\pm}4.4^{\circ}C$. In the case of salmon, there was no difference in water loss according to storage, and TBA value was significantly increased at $-1.5{\pm}4.4^{\circ}C$. Moisture retention was the highest at $0.7{\pm}0.6^{\circ}C$ in both romaine lettuce and cherry samples. The contents of polyphenol and flavonoid were significantly higher in cherries, and content of polyphenols in romaine lettuce was significantly higher at $0.7{\pm}0.6^{\circ}C$ (p < 0.05). DPPH activity decreased in the order of $0.7{\pm}0.6^{\circ}C$ > $1.2{\pm}1.4^{\circ}C$ > $1.6{\pm}2.8^{\circ}C$ over 7 days. Conclusion: The results indicate that temperature-fluctuation may affect qualities of foods stored in a refrigerator.

• Korean Journal of Agricultural Science
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• v.43 no.5
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• pp.810-817
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• 2016

The aim of this experiment was to determine the effect of a high-energy diet on the level of serum metabolites and on carcass characteristics of Hanwoo steers. High energy diets have been used for enhancing intramuscular adipose tissue in high quality beef cattle. However, there is not much information about the physiological reactions to this diet. We hypothesized that a high energy diet would increase blood metabolites and the meat quality of Hanwoo steers during the early and final fattening periods. A $2{\times}2$ factorial arrangement (High, Control, and Early, Final) in a completely randomized design was used to feed 24 Hanwoo steers. Two steers were kept in the same pen and 12 pens were used for the experiment. Blood was drawn from each steer on the first week of every other month from 11 to 28 months. Overall Average Daily Gain (ADG) and feed efficiency were not different between high energy and control diets (p > 0.05). However, Dry Matter Intake (DMI greater with the control diet than DMI with the high energy diet during the final fattening period (p < 0.05). Serum non-esterified fatty acid (NEFA) concentrations were greater in the control diet group than in the high energy diet group during the final fattening period (p < 0.05). However, serum albumin, glucose, total protein, triglyceride, and phosphorus were greater in the high energy group than those of the control group (p < 0.05). Carcass traits or physico-chemical characteristics were not different between high energy diet treatment and the control. These data indicated that a high energy diet (+ 3% TDN) increased serum triglyceride during early fattening periods and decreased non-esterified fatty acids during final fattening periods in Hanwoo steers.

• Journal of Agricultural Extension & Community Development
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• v.20 no.4
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• pp.1181-1216
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• 2013

This study was accomplished to enhance brand value for hanwoo and to develop strategy for brand positioning that move customer's heart. This study in order to achieve the research was carried out as follows: First, the cluster analysis based on demographic characteristics for consumer on the basis of three types segmentation on market was conducted. Market A was consisted of a well-educated, high-income and young bracket. Market B was consisted of a well-educated, high-income and middle-aged bracket. Market C was consisted of a low-income and middle-aged class. Second, consumer's positioning map was analyzed based on perceiving data which are products' functional, emotional, and self-expressive benefits about consumer's feeling beef products. This study was analyzed each relative brand advantage and structure of competition on segmented market by conjoining each brands positioning map and feature vectors map. By the result of the analysis, each brand's positioning strategy was devised. As a result of the study, the hoengseong hanwoo is competitive about all kinds of market. We chooses that hoengseong hanwoo's target is A market, because that brand is evaluated as a high-ranked quality by high-class image of luxury price, quality, brand image. For management improvement sake, this brand(the hoengseong hanwoo) is needed to effort for promoting consumer's awareness about safety and reliability.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.295-300
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• 2004

The identification of the leptin gene in 1994 and it's adipocytes specific protein leptin hal provided the first physiological links to the regulatory system controlling body weight and fat deposits. The meat tastes is mainly determined by quantifY and quality of triglyceride stored in adipose tissue. This study was conducted to analyze genetic cbaracteristics of Hanwoo leptin gene and also to investigate the association of DNA marlcer with some economic meat traits for Hanwoo. The leptin hormone gene polymorphisms were identified by digestion with Kpn2 I and Msp I. Slaughter weight(SWI), slaughter peroentage(SP), longissimus muscle area(LMA), beef marbling score(MS) and back fat thickness(BF) were compared among three genotypes by P(R..RFlJ> and showed significant differences among genotypes. PCR-RFLP(Kpn2 I) were detected significant for SP, MS and BF. The allele was essociated with fatter carcasses and C allele with leaner carcasses.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.466-474
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• 2009

This study was conducted to investigate the effect of plant oils or egg white powder and wheat fiber on the quality properties of hamburger patties. Beef patties were manufactured from the control oil (tallow, 10%), CP (canola oil, 10%), OP (olive oil, 10%), COP (corn oil, 10%), and SP (sunflower oil, 10%). The patties that contained plant oils had lower cooking loss than the control patties. The CIE $L^{\ast}$-values before cooking were highest for the SP treatments and lowest for the control patties. In terms of the fatty acid composition, the plant oil treatments, regardless of cooking, had higher monounsaturated/saturated fatty acid (M/S) ratios than the control patties, but had lower trans fatty acid contents than the control samples. In the sensory evaluations, the color and overall acceptability were more highly evaluated in the control patties than in the patties that contained plant oils.

• Journal of Animal Science and Technology
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• v.50 no.1
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• pp.1-8
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• 2008

This study was conducted to develop a traceability system for systematic animal identifi- cation to increase efficiency of animal production, post production and processing to ensure that quality and sanitary meat products reach the consumers of the entire country. The new animal identification traceability system was designed for easy management, data collection and storage considering bar code, registration number and farm number.Specifically the system aimed 1) To provide standard radio frequency technology identification (RF-ID) for livestock management, standard of ear tag, microchip and ear tag identification equipment, 2) To guarantee meat product label thereby safeguarding the consumers 3) To give incentives to farmers for producing quality meat products and 4) To provide unified system for national livestock management.Results of the research which started in July 2003 which was used by several farmers’ cooperatives and Department Store revealed the feasibility of using the RF-ID system although much will be done to conform to global nomenclatures.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.51-58
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• 2007

Twenty Hanwoo steers (average body weight=440.8±32.4kg) were used to investigate the effects of fish oil supplementation on growth performance, fatty acid composition of longissimus muscle and carcass characteristics. The experiment was done with two treatment groups; FO-0, without fish oil and FO-3, supplemented with 3% fish oil. Total gain and average daily gain (ADG) of steers were similar between two groups. Fish oil supplementation had no effects on contents of protein, ether extract and ash in longissimus muscle. Contents of isoleucine and glycine in longissimus muscle were decreased by fish oil supplementation (p<0.05), but content of cystein was increased by fish oil supplementation (p<0.05). Fish oil supplementation decreased contents of myristic acid and eicosenoic acid in longissimus muscle (p<0.05), but increased contents of oleic acid and arachidonic acid in longissimus muscle (p<0.05). Contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in longissimus muscle were increased by fish oil supplementation p<0.05). Carcass weight, back fat thickness, rib-eye area, yield index and yield grade were similar between two groups. Meat color was improved by fish oil supplementation (p<0.05), Ratio of quality grade ‘1 or over’ increased by fish oil supplementation. Therefore, the present study indicating that fish oil supplementation had positive effects on content of oleic acids in relation to flavor of beef, contents of EPA and DHA in relation to human health and ratio of quality grade ‘1 or over’.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.346-352
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• 2007

Contamination of aflatoxins(AFs) was monitored in 447 compound feeds and 138 feed ingredients samples distributed in South KOREA in 2006 and 2007. The degree of $AFB_1\;and\;AFB_2$ contamination in compound feed was 20% and 3%, respectively. The levels of detection were ranged from 0.48 to 10.46 ppb for $AFB_1$ and from 0.25 to 0,42 ppb for $AFB_2$. Thirty eight percent of compound feeds were contaminated with $AFB_1$ at concentration between 0.43 and 5.52 ppb and $AFB_2$ was detected in 2% of compound feeds at levels ranging 0.26-0.40 ppb. The highest degree of $AFB_1$ contamination was observed in compound feeds for beef cattle (75%) followed by for dairy cattle (72%) and in bran among feed ingredients (30%). Bran exhibited the highest level of $AFB_1$contamination (3.1 ppb). Vegetable proteins and compound feeds for dog showed relative lower degree of contamination at 2.9 and 1.9 ppb, respectively. $AFG_1\;and\;AFG_2$ were not detected in any compound feeds and feed ingredients samples.