• Asian-Australasian Journal of Animal Sciences
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• v.24 no.8
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• pp.1112-1119
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• 2011

The study aimed to evaluate the best level of licury oil in the diet of 3/4 Boer goats, as determined by profile analysis of commercial cuts on aspects of chemical composition, sensorial quality and fatty acid content. Nineteen male goats were used, with an initial weight of 10.8 kg/live weigh. The animals were fed with hay and a concentrated mix containing different levels of licury oil, which constituted the treatments. The experiment lasted for 60 days, at which point the animals were submitted to feed fasting and slaughtered. The carcass weight, commercial yield and cuts were measured. The ham was collected for sensorial and chemical evaluation and the longissimus dorsi was collected for fatty acid profile analysis. The addition of licury oil to the diet did not promote changes in the proportions and weights of the commercial cuts, nor to the meat's sensorial attributes. The sum of medium-chain fatty acids and the atherogenicity index was increased with the addition of oil. Licury oil can be added to the diet of goats (up to 4.5%) without resulting in changes in to the proportions of the commercial cuts, or to the chemical composition or sensorial characteristics of the meat. Based on the chain length of fatty acids, the addition of 4.5% licury oil can improve the quality of meat, but no effect was noted in relation to the atherogenicity index.

• Animal Bioscience
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• v.34 no.4
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• pp.633-641
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• 2021

Objective: The effects of adding fermented feed to a pelleted total mixed ration (PTMR) on the growth performance of lambs remain unclear. The present study aimed to investigate the feed efficiency and productivity of lambs that were fed PTMR containing fermented soybean meal (FSM) or wheat bran (FWB). Methods: Sixty 90-d-old hybrid lambs were randomly allocated into 12 pens (5 lambs/pen) that were randomly assigned to 4 dietary treatments (3 pens/treatment) with PTMR (basal diet), 2% FSM, or Lactobacillus- or yeast-FWB (L-FWB or Y-FWB) addition in the basal diet. Results: The findings showed that lambs fed 2% FSM supplemented diet had enhanced (p<0.05) average daily gain (ADG) and carcass yield (p = 0.015), while they had a decreased (p = 0.006) feed conversion ratio compared to that of other three groups. Inclusion of FSM or FWB in PTMR improved (p<0.05) the nutrient digestibility, while it reduced the urea nitrogen content in serum compared to the PTMR group. Additionally, the decreased ratio of N excretion to ADG (p<0.01) was observed with FSM and L-FWB supplementation compared with the PTMR and Y-FWB groups. Conclusion: In conclusion, feeding the fermented feed-supplemented diet improved nutrient digestibility and growth performance, and 2% FSM-supplemented diet exhibited superior production-promoting efficiency to lambs.

• Journal of Animal Science and Technology
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• v.45 no.6
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• pp.1007-1018
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• 2003

This study was conducted to investigate the effect of feeding of garlic stalk silage on performance and carcass characteristics of Hanwoo steers. Feeding trial was conducted with 27 heads of Hanwoo steers and these animals were divided into two groups of control(rice straw) and garlic stalk silage. Animals consuming rice straw were fed concentrates and rice straw for 22 months from the 5 months of age and animals consuming garlic stalk silage were fed concentrates, rice straw and garlic stalk silage for 22 months from the 5 months of age. Animals fed rice straw and garlic stalk silage were fed 1.34 and 1.47, 1.69 and 1.74, 1.65 and 1.66% concentrates to body weight for the growing period, fattening period and finishing period, respectively. Animals fed rice straw and garlic stalk silage as roughage sources were fed 1.37 and 1.38, 0.65 and 0.63, 0.43 and 0.43% roughages to body weight for the growing period, fattening period and finishing period, respectively. Also, animals fed garlic stalk silage were offered 0.22 and 0.33% garlic stalk silage to body weight for the fattening and finishing period, respectively. Animals fed rice straw and garlic stalk silage as a roughage sources did not differ in average daily gain during the whole feeding periods. Animals of control group consumed less concentrates and roughage than those fed garlic stalk silage during the whole feeding periods. However, feed efficiency was not significantly different between both treatments. Beef yield including backfat thickness, eye muscle area and carcass weight was slightly lower in the animals fed garlic stalk silage than in the animals fed rice straw even though there were no differences between both treatments. However, beef quality including beef color, fat color, texture, maturity and marbling score was slightly higher in the garlic stalk silage-fed animals than in the animals fed rice straw although there were not statistically different between both treatments. Animals consuming garlic stalk silage was significantly(p<0.05) lower in shear value than those fed rice straw. Amino acid composition including essential amino acid and non-essential amino acid was not different between animals fed rice straw and garlic stalk silage. Eye muscle area of animals fed garlic stalk silage contained slightly higher oleic acid, less linoleic acid and arachidonic acid and more linolenic acid than that of animals fed rice straw only as a roughage sources. So eye muscle area of animals fed garlic stalk silage contained more mono-unsaturated fatty acid than that of animals fed rice straw and $\omega$6/$\omega$3 ratio was narrower in the animals fed garlic stalk silage than in the animals fed rice straw. Economic income was higher by 20% in the animals fed garlic stalk silage than in the animals fed rice straw. Therefore, It may be concluded that feeding of garlic stalk silage as a roughage sources to steers during the fattening period seems to improve meat quality, fatty acid composition and economic income.

• Korean Journal of Poultry Science
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• v.7 no.2
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• pp.37-46
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• 1980

Hand deboned and mechanically deboned chicken meat were produced from domestic broilers and spent layers. Meat yield, chemical composition, functional characteristics, stability during storage, and microbiological properties were investigated Chicken patties and frankfurters were also manufactured by varying the relative proportion of MDCM to HDCM as raw materials, ana their palatability, shelf-life and textural properties were evaluated. The obtained results were as follows: 1) 35% of carcass wt was recovered as HDCM and 45% as MDCM, total meat yield reaching 80% of carcass wt. 2) Moisture, protein, fat, ash and Ca content of MDCM were 65, 12, 20, 1.7 and 0.2-0.4%,respectively. MDCM was higher in fat, ash and Ca, but significantly lower in moisture and protein. Total pigment content of MDCM was 2.5 times higher than that of HDCD such high content being attributed to the increased inclusion of hemoglobin. 3) The emulsifying capacity (ES) of MOCM per g meat was only 70% that of HDCM. but when ES was expressed on unit g of protein basis MDCM showed even higher ES than HDCM primarily due to tile higher proportion of salt soluble protein fraction. 4) Since the TBA values of MDCM increased rapidly after 4 weeks of frozen storage at -20$^{\circ}C$, the maximum possible storage period of MDCM is estimated to be about 4 weeks. 5) Total microbial counts of MDCM was approximately 1.8${\times}$10$\^$6/g/, showing no great difference from HDCM or red meat. 6) Chicken patty containing MDCM showed gradual increase in TBA value during frozen storage, but its storage up to 8 weeks presented no problems in flavor stability. 7) Color score an4 total palatability of chicken Patty were best for the product containing 30% MDCM. It was also concluded that MDCM can be included in the patties up to 50% of total meat with good results, but more than 70% was not recommended 8) The formulation of MDCM up to 50% in frankfurter gave quite satisfactory acceptability and textural properties comparable to frankfurter made of 100% MDCM, but the inclusion of more than 70% MDCM was not recommended 9) The TBA value of frankfurter containing MDCM did not increase to any great extent until 4 weeks of storage at 4$^{\circ}C$, indicating no unique problems in flavor instability compared to regular frankfurter. 10) It was concluded that processed meat products such as patties and frankfurters containing MDCM up to 30-50% of total meat ingredients gave satisfactory results in color, texture and palatability, comparable to regular products.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.11
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• pp.1427-1435
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• 2010

The present study was conducted to examine the effect of a stair-stepped feed intake pattern on growth, feed efficiency, and meat quality of Hanwoo steers. Twenty-seven 11-month-old Hanwoo steers were randomly divided into three groups. The control group was fed according to the Korean steer feeding program, and the other two groups were fed according to an alternated feeding schedule of 3-2-4-2 months. During the first three months of the experiment, treatment group 1 (T1) and treatment group 2 (T2) were fed 20% and 30% less than the control group, respectively. For the following two months, the T1 group was fed 20% more than the control group while the T2 group was fed 20% less than the control group. In the third step, T1 and T2 groups were fed 20% and 10% less, respectively, than the control group for four months. In the last two months, T1 and T2 groups were fed 20% more than the control group. After the stair-step feeding trial, steers were fed concentrated feed ad libitum for five months. The altered feed intake pattern did not affect daily body weight gain. However, daily feed intake tended to decrease and growth efficiency tended to increase in the two treatment groups compared to the control group. Altered feed intake also affected blood metabolite levels. The serum glucose and BUN level of the T1 group increased in the first re-fed period compared to the T2 and control groups. The serum cholesterol level of the T2 group decreased in the first restricted-re-fed growth period compared to the T1 and control groups. The serum NEFA levels of the two treatment groups increased from the first restricted period compared to the controls. The serum insulin level of the T2 group increased in the last period compared to the T1 and control groups. Regarding meat yield index, the control group was significantly higher than the T2 group (p<0.05). Regarding meat yield grade, the carcass back fat thickness of the T2 group was significantly higher than the control group (p<0.05). In marbling score, the T1 group was the highest (4.9), followed by the control group (4.1) and the T2 group (4.0). These results indicate that using a stair-stepped growth pattern (T1) can contribute to improvements in growth efficiency and muscle marbling.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.7
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• pp.1026-1032
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• 2006

The present experiment was conducted to assess the efficacy of liquid methionine hydroxy analogue-free acid (MHA-FA) in comparison to DL-methionine (DL-Met) in broilers. 567 day-old Avian chicks were divided into 7 treatments with 5 replicates of 16 birds each. During the 35d (7-42 d) experimental periods chicks were given two basal diets. From 7 to 21d of age, a starting basal diet containing 19.5% protein and 0.33% methionine was supplemented with two graded levels of DL-Met (0.070 and 0.160%) or four levels of MHA-FA (0.118, 0.143, 0.221 and 0.268%). From 22 to 42d of age DL-Met (0.050 and 0.080%) or MHA-FA (0.071, 0.074, 0.112 and 0.140%) were added to a finishing basal diet with 18.0% protein and 0.28% methionine. Chicks fed on supplemental DL-Met or MHA-FA had significantly higher (p<0.05) body weight gain and feed conversion ratio (FCR) than the control group from 7-21d of age. During the finishing phase (22-42 d), body weight and weight gain of chicks in DL-Met or MHA-FA treatments were similar to those in the control, but FCR was improved (p<0.05) with supplementation of DL-Met or MHA-FA. Breast yield was higher (p<0.05) on DL-Met or MHA-FA supplemented than un-supplemented diets. The thigh meat yields emanating from diets with DL-Met or MHA-FA were lower (p<0.05) than that in control. Abdominal fat was also higher in broilers fed the control diet than in DL-Met or MHA-FA supplemented treatments. Methionine requirement of broilers was calculated to be 0.44 and 0.35% and cystine requirement was 0.35 and 0.31% for the starting (7-21 d) and finishing phase (22-42 d), respectively. The efficacy of MHA-FA in comparison to DL-Met for weight gain was 64 and 85% and for FCR was 55 and 60% at 7-21 and 22-42 d of age, respectively, while it was 74, 72, 52 and 48% for breast yield, thigh meat production, body energy content and energy deposition ratio at 42 d of age, respectively. In conclusion, in practical diet formulation for broiler chicks the average bioavailability of MHA-FA relative to DL-Met could be considered as 60 and 73% for 7 to 21d and 22 to 42 d of age, respectively.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.395-402
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• 2014

The current study was conducted to identify technology for the production of high quality pork, based on the meat consumption habits of consumers. Macsumsuk, a type of kaolinite (a clay mineral), and/or a mixture of herbs (Mori Folium, Sophorae Radix, Glycyrrhizae Radix, Citri Leiocarpae Exocarpium, and Pogostemi Herba) were added to the diets of fattening pigs. Sixty barrow pigs (4 kinds of treatment ${\times}5$ pigs/treatment ${\times}3$ replicates) were randomly assigned to either the Control (no additives), T1 (3% Macsumsuk), T2 (3% Herb mixtures), or T3 (3% Macsumsuk + 3% Herb mixtures) groups, and were fed the diets for 60 d. Dressed weights were in the order of T1 ($93.40{\pm}4.68kg$) > T2 ($91.40{\pm}6.52kg$) > Control ($88.80{\pm}1.57kg$) > T3 ($86.80{\pm}2.01kg$). Back-fat thickness of the Control animals ($23.2{\pm}1.03mm$) was significantly greater than that of the various treatment groups (p<0.01). Numeric values representing the carcass yield and quality grade were higher for all the treated groups than the Control group, thought the difference was not statistically significant. Crude fat content was significantly higher in the Control group ($2.23{\pm}0.34%$) than in the treated groups (p<0.05). The addition of both Macsumsuk and herb mixtures into the diets of the pigs significantly reduced cooking loss of the pork compared to the Control (p<0.05). No statistically significant changes were observed in the shear force (average $5.87{\pm}0.54kg/cm^2$), water holding capacity (average $54.59{\pm}3.16%$), or CIE values of the pork, whereas cholesterol levels significantly decreased (p<0.01) in those fed Macsumsuk and/or the herb mixtures. No significant changes in fatty acid composition, total saturated fatty acid (SFA), total unsaturated fatty acid (UFA), or UFA/SFA ratios were observed by any of the treatments. In conclusion, the results obtained from this study suggest that the addition of Macsumsuk and/or herb mixtures into the diets of growing and fattening pigs improves the pork quality by reducing cooking loss, decreasing cholesterol content, and enhancing sensory characteristics.

• Korean Journal of Agricultural Science
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• v.42 no.2
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• pp.131-139
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• 2015

This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at $4^{\circ}C$ for 28 days. No significant difference was found in yield between smoked breast meats produced by fresh and thawed duck meats (p>0.05). The number of total aerobic bacteria and color of smoked breast meat produced by thawed duck meat were not significantly different compared with those by fresh one throughout storage period (p>0.05). The all texture properties were not significantly different between smoked breast meats produced by fresh and thawed duck meats by 14 days of storage (p>0.05). However, on day 21 and 28, the hardness and gumminess of smoked breast meat produced by fresh duck meat were significantly higher than those by thawed one (p<0.05). In sensorial property, smoked breast meat produced by thawed duck meat received significantly high scores in color, juiciness, and tenderness on days 0, 14, and 28 and in flavor and overall acceptance on days 0 and 14 compared with those by fresh one (p<0.05). Therefore, we concluded that the use of thawed duck meat for producing smoked duck meat product may be not worse than the use of fresh duck meat in quality of smoked duck meat product. In addition, the use of thawed duck meat may be better in sensorial quality of smoked duck meat product than that of fresh one.

• Journal of Embryo Transfer
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• v.18 no.3
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• pp.203-213
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• 2003

Examination of correlation between blood compositions and economic traits is very important to improve selection accuracy and predict performance ability of Hanwoo, which may be impacted into the determination of feeding management as well as marketing places. This study was aimed to provide possible procedures of Hanwoo improvement as of early individual selection based on the phenotypic correlation between blood compositions and economic traits using 866 of Hanwoo managed at National Livestock Research Institute. Phenotypic correlation between blood compositions and economic traits was estimated for steer and bulls. BUN in steer and albumin and IGF-1 in bull were highly correlated with 24 mo of weight. Average daily gain of 21 to 24 mo was highly correlated with calcium in steer and albumin in bull. Back-fat thickness and marbling score were highly correlated with BUN in steer and bull, and meat yield index was highly correlated with calcium in steer and testosterone in bull. However, BUN, which is highly correlated with meat quality, was negatively correlated with meat yield index in steer and bull.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.12
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• pp.1681-1690
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• 2000

A study on energy and protein utilization, and milk production of Bali cows on grass-legume diets was carried out using 12 first lactation cows (initial BW $263.79{\pm}21.66kg$) during a period of 16 weeks starting immediately post calving. The animals were randomly allotted into 4 dietary treatment groups R1, R2, R3 and R4, receiving from the last 2 months of pregnancy onwards, graded improved rations based on a mixture of locally available grass and legume feed ad libitum. R1 contained on a DM basis 70% elephant grass (PP, Penisetum purpureum) plus 30% Gliricidia sepia leaves (GS), R2 was 30% PP plus 55% GS supplemented with 15% Hibiscus tilliactus leaves (HT, defaunating effect), R3 and R4 were 22.5% PP+41.25% GS+11.25% HT+25% concentrate, where R3 was not and R4 supplemented with zinc di-acetate. TDN, CP and zinc contents of the diets were 58.2%, 12.05% and 18.3 mg/kg respectively for R1, 65.05%, 16.9% and 25.6 mg/kg respectively for R2, 66.03%, 16.71% and 29.02 mg/kg respectively for R3 and 66.03%, 16.71% and 60.47 mg/kg respectively for R4. Milk production and body weight were monitored throughout the experimental period. In vivo body composition by the urea space technique validated by the body density method and supported by carcass data was estimated at the start and termination of the experiment. Nutrient balance and rumen performance characteristics were measured during a balance trial of 7 days during the 3rd and 4th week of the lactation period. Results indicated that quality of ration caused improvement of ruminal total VFA concentration, increments being 52 to 65% for R2, R3 and R4 above R1, with increments of acetate being less (31 to 48%) and propionate being proportionally more in comparison to total VFA increments. Similarly, ammonia concentrations increased to 5.24 to 7.07 mM, equivalent to 7.34 to 9.90 mg $NH_3-N/100ml$ rumen fluid. Results also indicated that feed quality did not affect DE and ME intakes, and heat production (HP), but increased GE, UE, energy in milk and total retained energy (RE total) in body tissues and milk. Intake-, digestible- and catabolized-protein, and retained-protein in body tissues and milk (Rprot) were all elevated increasing the quality of ration. Similar results were obtained for milk yield and components with mean values reaching 2.085 kg/d (R4) versus 0.92 kg/d (R1) for milk yield, and 170.22 g/d (R4) vs 71.69 g/d (R1), 105.74 g/d (R4) vs 45.35 g/d (R1), 101.34 g/d (R4) vs 46.36 g/d (R1) for milk-fat, -protein, and -lactose, respectively. Relatively high yields of milk production was maintained longer for R4 as compared to the other treatment groups. There were no significant effects on body mass and components due to lactation. From the relationship $RE_{total}$ (MJ/d)=12.79-0.373 ME (MJ/d); (r=0.73), it was found that $ME_{m}=0.53MJ/kgW^{0.75}.d$. Requirement of energy to support the production of milk, ranging from 0.5 to 3.0 kg/d, follows the equation: Milk Prod. ($Q_{mp}$, kg/d)=[-2.48+4.31 ME($MJ/kg^{0.75}.d$)]; (r=0.6) or $Q_{mp}$=-3.4+[0.08($ME-RE_{body\;tissue}$)]MJ/d]; (r=0.94). The requirement for protein intake for maintenance ($IP_m$) equals $6.19 g/kg^{0.75}.d$ derived from the relationship RP=-47.4+0.12 IP; (r=0.74, n=9). Equation for protein requirement for lactation is $Q_{nl}$=[($Q_{mp}$)(% protein in milk)($I_{mp}$)]/100, where $Q_{nl}$ is g protein required for lactation, $Q_{mp}$ is daily milk yield, Bali cow's milk-protein content av. 5.04%, and $I_{mp}$ is metabolic increment for milk production ($ME_{lakt}/ME_{m}=1.46$).