• Asian-Australasian Journal of Animal Sciences
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• v.17 no.9
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• pp.1260-1265
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• 2004

This research was conducted to compare the effects of vitamin E (VE) when supplemented in either feed or water on the performance and meat quality of broilers. For a six-week feeding trial, a total of 330 broiler chicks were allotted to five treatments. The treatments were 1) 0 ppm VE, 2) 10 ppm VE in feed, 3) 20 ppm VE in feed, 4) 5 ppm VE in water and 5) 10 ppm VE in water. During the starter phase (0-3 weeks) chicks on non-supplemented groups grew slower (p<0.05) than the supplemented ones and the same trend was followed during the finisher (4-6 weeks) and overall period (0-6 weeks). The feed intake was significantly higher in feed supplemented groups as compared with water-supplemented groups and at higher levels as compared with lower levels of supplementation. The nutrient digestibility studies conducted after 15 and 35 days on the feeding trial showed that the digestibility of all nutrients was significantly (p<0.05) higher in supplemented groups than the non-supplemented one. The dressing percentage was higher in supplemented groups, when fed in feed and at higher levels when compared with their respective counterparts. Similar trends were noticed with respect to bone resistance. The calcium and phosphorus contents in tibia were also significantly (p<0.05) higher in supplemented, feed fed groups at higher levels than other groups. The TBARS values measured after 5 and 10 days of storage, which reflect the degree of oxidation, showed significantly lower levels in supplemented diets. The plasma and muscle vitamin E levels also showed a positive linear correlation with the levels supplemented both in feed and water. Overall it can be inferred that supplementation of VE was beneficial and there was not much difference observed when fed either in feed or water at the levels measured in the present study.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.7
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• pp.933-950
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• 2018

In Japan, Wagyu cattle include four Japanese breeds; Black, Brown, Shorthorn, and Polled. Today, the renowned brand name Wagyu includes not only cattle produced in Japan, but also cattle produced in countries such as Australia and the United States. In recent years, the intramuscular fat percentage in beef (longissimus muscle) from Japanese Black cattle has increased to be greater than 30%. The Japanese Black breed is genetically predisposed to producing carcass lipids containing higher concentrations of monounsaturated fatty acids than other breeds. However, there are numerous problems with the management of this breed including high production costs, disposal of untreated excrement, the requirement for imported feed, and food security risks resulting from various viral diseases introduced by imported feed. The feeding system needs to shift to one that is more efficient, and improves management for farmers, food security for consumers, and the health environment for residents of Japan. Currently, we are developing a metabolic programming and an information and communications technology (ICT, or Interne of Things) management system for Wagyu beef production as future systems. If successful, we will produce safe, high-quality Wagyu beef using domestic pasture resources while solving the problems of how to utilize increasing areas of abandoned agricultural land and to make use of the plant-based feed resources in Japan's mountainous areas.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1235-1244
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• 2017

The purpose of this study was to investigate the effect of dietary addition of pegmatite for Hanwoo steers on the carcass characteristics. Based upon the findings yielded by the research referenced above, the results may be summed up as follows : Oleic acid was for the most part, higher as T2 plots (45.40%) and T3 plots (44.20%) compared with Con. plots (42.50%). As well, this study has shown that the treatment plots in unsaturated fatty acid (UFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were largely higher than that of Con. plots, and of them all, T2 plots were highest. As for the melting point of fat, T2 plots ($29^{\circ}C$) were largely lower than that of Con. plots ($31.9^{\circ}C$). This study has shown that the treatment plots were significant higher as the content of total essential amino acid and total amino acid and inosine monophosphate in the nucleotide compound for the Hanwoo beef was treatment plots when compared with Con. plots.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.12
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• pp.3910-3918
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• 2009

This study was carried out to investigate consumer's purchase behaviors of pork. Questionnaires from a total of 253 housewives were analyzed Jan. to Feb. 2008. The average of preferences for domestic and imported pork were $4.07{\pm}0.81$ and $2.21{\pm}0.96$ scores of 5 points, respectively. Consumers (56.4%) liked belly of pork very much. Consumers (45.4%) purchased a great deal of pork in big discount mart. Consumers (40.2%) responded that they indicated quality reliability as the choice factors for determination of purchasing pork. Respondents (54.6%) hoped the wrapping pork pack of 600 g. The evaluation of the perception for carcass grading system and quality reliability for brand-pork averaged $2.97{\pm}0.88$ and $3.47{\pm}0.60$ scores of 5 points, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.308-315
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• 2020

To obtain a value-added product from the non-toxic brown-backed toadfish Lagocephalus gloveri (pufferfish), we developed a retort pouched pufferfish soup (RPS) and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPS consisted of detoxifying and cold-water dipping the pufferfish flesh, blanching it, and adding it to the retort pouch along with other ingredients (hot-water extract of pufferfish head and carcass, radish, bean sprouts, and garlic), after which the pouch was sealed, sterilized (120℃, F₀ value 7.5-10 min.), cooled, and inspected. The moisture, crude protein, and total volatile basic nitrogen contents of the RPS were 97.2%, 1.3% and 7.7 mg/100 g, respectively. The total free amino acid content was 903.2 mg/100 g, and the main free amino acids were glutamic acid, taurine, lysine, glycine, threonine, alanine, arginine, proline, and hydroxyproline. Sterilizing the RPS for up to F₀ value 10 min. did not cause any major problems in terms of chemical or sensory qualities. This RPS has good storage stability and organoleptic qualities compared with similar commercial pufferfish soups and is suitable for commercialization as a value-added instant seafood soup.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.9
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• pp.1353-1362
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• 2016

Hanwoo, a Korean native cattle (Bos taurus coreana), has great economic value due to high meat quality. Also, the breed has genetic variations that are associated with production traits such as health, disease resistance, reproduction, growth as well as carcass quality. In this study, next generation sequencing technologies and the availability of an appropriate reference genome were applied to discover a large amount of single nucleotide polymorphisms (SNPs) in ten Hanwoo bulls. Analysis of whole-genome resequencing generated a total of 26.5 Gb data, of which 594,716,859 and 592,990,750 reads covered 98.73% and 93.79% of the bovine reference genomes of UMD 3.1 and Btau 4.6.1, respectively. In total, 2,473,884 and 2,402,997 putative SNPs were discovered, of which 1,095,922 (44.3%) and 982,674 (40.9%) novel SNPs were discovered against UMD3.1 and Btau 4.6.1, respectively. Among the SNPs, the 46,301 (UMD 3.1) and 28,613 SNPs (Btau 4.6.1) that were identified as Hanwoo-specific SNPs were included in the functional genes that may be involved in the mechanisms of milk production, tenderness, juiciness, marbling of Hanwoo beef and yellow hair. Most of the Hanwoo-specific SNPs were identified in the promoter region, suggesting that the SNPs influence differential expression of the regulated genes relative to the relevant traits. In particular, the non-synonymous (ns) SNPs found in CORIN, which is a negative regulator of Agouti, might be a causal variant to determine yellow hair of Hanwoo. Our results will provide abundant genetic sources of variation to characterize Hanwoo genetics and for subsequent breeding.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.4
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• pp.590-600
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• 2005

The present report has been aimed at reviewing important factors which need to be closely analyzed or considered when increasing the market weight of finishing pigs. The pig market weight has increased worldwide during the past few decades, which is attributable primarily to an increased lean gain potential of finishing pigs. To increase the market weight, however, the acceptability of larger pigs by the packer as well as pork consumers should be met first. By increasing the market weight, total number of breeding stock, as well as the facility for them, necessary for producing a given weight of pork can be reduced, whereas more building space for finishing pigs and an additional nutrition program for the later finishing period are needed. Additionally, a more thorough disease prevention program especially against ileitis and mycoplasma pneumonia may also be needed, because outbreaks of these are known to increase with increasing body weight over 110 kg. Some larger finishing pigs may deposit excessive fat that may be reduced or prevented by using hormonal and/or nutritional agents. Backfat thickness increases linearly with increasing body weight between 110 and 130 kg, whereas intramuscular fat content does not change significantly. With increasing live weight within this range, the ratios of belly and loin to carcass weight also are known to increase. Some physicochemical characteristics related to fresh and cooked meat quality including color, firmness, juiciness, etc. are known to be unaffected or slightly changed following an increase of slaughter weight. In conclusion, ratios of primal cuts and pork quality characteristics are not significantly affected by increasing the market weight. Moreover, increasing the market weight of lean-type pigs approximately up to 130 kg is normally profitable to producers, as long as packers and consumers accept larger pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.203-208
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• 2006

This experiment was conducted to explore the efficacy of ${\alpha}$-tocopherol acetate (AT), a commercial supplement containing tocopherols, in commercial broilers. Three hundred and thirty Ross broiler chicks (4-d old) were randomly distributed and allotted to five dietary treatments for six weeks. Each treatment comprised 3 pens as replicates containing 22 chicks per pen. The five dietary treatments were: 0 mg/kg AT (negative control); 10 mg/kg AT; 50 mg/kg AT; 100 mg/kg AT; and 200 mg/kg AT; respectively, supplied totally by the supplement under study. Supplementation of AT improved weight gain significantly (p<0.05), with higher values in the 100 and 200 mg/kg AT fed group than the control during all phases of study, but feed intake remained unaffected. The nutrient digestibility studies conducted after 15 and 35 days of experimental feeding showed significantly higher digestibility of CP, ether extract and gross energy, in these two groups over the control diet. Carcass traits like dressing percentage and the color of the breast meat did not differ significantly due to treatments, but significantly (p = 0.0152) lower abdominal fat percent was noted in the 200 mg/kg fed group. Higher (p = 0.0003) tibia bone strength was noticed in groups fed diets above 50 mg/kg AT because of higher bone mineral content. The serum levels of tocopherols were not influenced but the muscle tocopherols content showed a positive linear trend with the dietary levels supplemented. The thio-barbituric acid reactive substances (TBARS) level in meat also suggested that supplemental AT has a protective role in rancidity. Overall, it could be concluded that AT supplementation at higher levels was found beneficial for growth and increased chicken meat quality.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.6
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• pp.880-885
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• 2014

Experiments were conducted to evaluate the effect of an outdoor-grazed raising model on meat composition, physical properties and sensory attributes of Taiwan game hens. Six hundred 1-d old female chicks were raised on a floor for 8 weeks. On day 57, 600 healthy birds, with similar body weight, were selected and randomly assigned to three treatment groups (cage, floor-pen and free-range). The results showed that different feeding models had no effect on drip loss, cooking loss, moisture, crude protein, crude fat, crude ash, zinc and calorie contents in breast meat and moisture content in thigh meat. The free-range group had the lowest fat content in both breast and thigh meat, and the lowest calorie content in thigh meat. The firmness and toughness in both thigh and breast of the free-range group were the highest values (p<0.05). The crude protein, total collagen, zinc and iron contents in thigh meat and total collagen content in breast meat of the free-range group were significantly higher than those of the cage-feeding group (p<0.05). The meat sensory scores of flavor, chewiness and overall acceptability of both thigh and breast meat of the free-range group were significantly (p<0.05) better than those of the other two groups. Moreover, the current findings also indicate that the Taiwan game hens of the free-range feeding model displayed well-received carcass traits and meat quality, with higher scores for flavor, chewiness and overall acceptability for greater sensory satisfaction in both breast and thigh meat. In addition, the thigh meat contained high protein and total collage but low fat, offering a healthier diet choice.

• Korean Journal of Veterinary Research
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• v.44 no.2
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• pp.225-231
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• 2004

This study was conducted to determine the incidence of microorganisms associated with dressed broiler with intact skin and without skin at different frozen storage periods such as 0, 10, 20, 30 days and to demonstrate the role of packaging and pretreatment chilling on the changes of carcass quality. The values of total viable count (TVC), total coliform count (TCC), total streptococcal count (TStC) and total staphylococcal count (TSC) were determined for meat samples of thigh and breast and swab samples of visceral surfaces of the broilers with intact skin and without skin. It was observed that the values of TVC, TCC, TStC and TSC in both cases of dressed broiler with intact skin and without skin exceeded the International Commission on Microbiological Specification for Foods. However, numbers of microorganisms were considerably decreased during the frozen storage. Packing and prechilled conditions were generally better effective in decrease of the loads of microorganisms than without packing and prechilled conditions, and lower bacterial numbers were also found in dressed broiler with intact skin than that without skin. The highest sensory panel score was obtained at 10 days of frozen storage. These results, thus, indicate that usages of appropriate periods and conditions of frozen storage and packaging systems can minimize the potential health hazards associated with contaminants gaining access to the dressed or processed broilers and improve the quality and shelf life of dressed broilers.