• Title/Summary/Keyword: color gain

Search Result 301, Processing Time 0.03 seconds

Effects of Copper and Zinc Sources on Growth Performance, Nutrient Digestibility, Carcass Traits and Meat Characteristics in Finishing Pigs (형태별 구리 및 아연 급여가 비육돈의 생산성, 영양소 소화율, 도체 및 육질 특성에 미치는 영향)

  • Kim, Y.H.;Yoo, J.S.;Park, J.C.;Jung, H.J.;Cho, J.H.;Chen, Y.J.;Kim, H.J.;Kim, I.C.;Lee, S.J.;Kim, I.H.
    • Food Science of Animal Resources
    • /
    • v.28 no.1
    • /
    • pp.27-31
    • /
    • 2008
  • This study investigated the effects of copper and zinc sources on growth performance, nutrient digestibility, carcass traits and meat characteristics in finishing pigs. Dietary treatments included 1) inorganic copper ($CuSO_4{\cdot}5H_2O$ 30ppm), 2) organic copper (Cu-methionine, 30 ppm), 3) inorganic zinc (ZnO, 80 ppm) and 4) organic zinc (Zn-methionine, 80 ppm). ZnO treatment improved the ADFI (average daily feed intake) compared to Cu-met and Zn-met treatments (p<0.05) during 5 weeks of treatment. However, during the entire experimental period, the ADG (average daily gain), ADFI and F:G ratio (feed conversion ratio) were not significantly different among the treatments (p>0.05). DM and N digestibility were not significantly different among the treatments after 5 weeks (p>0.05). At the end of the experiment, DM and N digestibility were decreased with Zn-met treatment relative to the other three treatments. The pH value of meat from $CuSO_4$ treated pigs was greater than Zn-met and ZnO treated pigs (p<0.05). Sensory evaluation was carried out for randomly selected (n = 16) paired loin samples. Meat color levels were increased (p<0.05) with Cu treatments compared to Zn treatments. $CuSO_4$ decreased the marbling of meat relative to the other treatments (p<0.05). The firmness was greater with ZnO treatment compared to Cu-met and ZnO treatments (p<0.05). These results indicate that inorganic Zn can improve growth performance, however, inorganic Cu and Zn are as effective as organic Cu and Zn at improving nutrient digestibility, carcass traits and meat quality. This form of organic additive can be friendlier to the environment than inorganic supplements.

Effects of Light Sources in Poultry House on Growth Performance, Carcass Yield, Meat Quality and Blood Components of Finishing Broilers (계사 내 광원이 육계 후기의 생산성, 도체수율, 육질 특성 및 혈액성분에 미치는 영향)

  • Hong, Eui-Chul;Kang, Bo-Seok;Kang, Hwan-Ku;Jeon, Jin-Joo;You, Are-Sun;Kim, Hyun-Soo;Son, Jiseon;Kim, Chan-Ho;Kim, Hee-Jin
    • Korean Journal of Poultry Science
    • /
    • v.47 no.3
    • /
    • pp.159-167
    • /
    • 2020
  • This study investigated the effect of different light sources in the poultry house on performance, meat quality, and blood composition of finishing broilers. Two hundred and forty male broilers (1-day-old, 42.2±0.1 g) were divided into three groups and subjected to different light source treatments (incandescent, LED, and fluorescent lamps) from 3 weeks of age (four replications/treatment, 20 birds/replication). After breeding for 6 weeks, the carcass yield and meat quality of broilers with similar body weight (BW; 3.4±0.07 kg) were investigated, and blood components were analyzed. Corn-soybean meal-based feed was provided as starter (CP 22.5%, ME 3,020 kcal/kg), early (CP 18.5%, ME 3,050 kcal/kg), and finishing (CP 18%, ME 3,100 kcal/kg). Performance, carcass yield, meat quality, and blood components were evaluated. BW, BW gain, feed intake, and feed conversion ratio did not show any significant differences among treatments. There was no significant difference on live weight and carcass yield among treatments. There was no significant difference on meat color, shear force, and water holding capacity; however, cooking loss at 17.2% was the highest in the LED treatment (P<0.05). There was no significant difference on blood components except for glucose (blood biochemistry component) among treatments. Glucose was 234.5 mg/dL, 256.9 mg/dL, and 250.1 mg/dL in the three treatments, respectively, with a significant difference between incandescent and LED treatments (P<0.05). These results are used useful as basic data for investigating the effect of lighting in broilers production.

The Effects of Medicinal Herb-made Sikhe on Damage and Lipid Levels of Liver in Rats Fed High-cholesterol Diets (한약제 추출물로 제조된 식혜가 고지방식이에 의한 흰주의 간 손상과 간 지질 함량에 미치는 영향)

  • Park, Hyun-Suk;Yang, Kyung-Chun;Yang, Kyung-Mi
    • Journal of Life Science
    • /
    • v.19 no.8
    • /
    • pp.1104-1111
    • /
    • 2009
  • This study was conducted to evaluate the effect of Sikhe made by medicinal herb on the functional level of liver. Water extract I (12.9% W/W) and II (25.8% W/W) were obtained from medicinal materials: Caragana Sinica, Glycyrrhiza uralensis, Atractylodes rhizoma alba, Atractylodes rhizoma alba, Crataegus pinnatifida, Paeonia lactiflora Pasll., Hordeum vulgare Linne, Oryza sativa Linne, ginger, peer and jujube. Experimental groups were divided into the control diet group (C), high fat diet group (HF), high fat diet treated with 5% extract I group (HFE I ) and high fat diet treated with 5% extract II group (HFE II). In sensory evaluation, overall quality scores associated with color, aroma, flavor and taste were significantly higher in water extract II than in water extract 1. After investigating functional and lipid levels of livers in rats, we found that the administration of water extract I or water extract II to the high fat diet group (HF) did not affect the gain of body weight but mildly reduced GOT or GPT activity in the high diet group. Moreover, administration of these medicinal herbal extracts significantly decreased the levels of total lipid, triglyceride and total cholesterol in the high fat diet group (HF). However, administration of these medicinal herbal extracts did not affect the level of phospholipid. In conclusion, as Sikhe made by medicinal herb slightly decreased the activity of GOT or GPT and amount of lipid in liver, prevention against high fat diet is thought to be important for liver protection.

Effect of Zizyphus vulgaris Supplementation on Growth Performance, Blood Cortisol and Meat Quality Characteristics in Finishing Pig (비육돈 사료내 산조인(Zizyphus vulgaris)의 급여가 성장 혈액내 Cortisol 및 육질 특성에 미치는 영향)

  • Cho Jin-Ho;Han Young-Geun;Kwon Oh-Suk;Min Byoung-Joon;Son Kyoung-Seung;Chen Ying-Jie;Kim In-Ho
    • Food Science of Animal Resources
    • /
    • v.25 no.1
    • /
    • pp.20-25
    • /
    • 2005
  • This study was conducted to evaluate the effects of Zizyphus vulgaris supplementation on growth performance, blood cortisol and meat quality characteristics in finishing pigs. The total of thirty-six [Duroc${\times}$Yorkshir${\times}$Landrace] pigs ($91{\pm}2.11$ kg average initial body weight) were used in a 30-days assay. Dietary treatments included 1) CON (basal diet), 2) T1 (basal diet for 15 days and 0.1 % Zizyphus vulgaris for 15 days) and 3) T2 (0.1 % Zizyphus vulgaris for 30 days). The ADG (Average daily gain), ADFI (Average daily feed intake) and ADG/ADFI during the feeding period were not significantly differences among the treatments (p>0.05). Backfat thickness of pigs fed CON was higher than those of T1 and T2 (p<0.05). The appearance rate of A or B carcass grade was in T1 (74%) and T2 (84%) was significantly higher than that in CON (58%) (p<0.05). Pigs fed Zizyphus vulgaris 0.1 % for 30 days tended to decrease on blood cortisol compared with pigs fed CON and T1. But, there was not significantly difference among the treatments (p>0.05). The Hunter's L/sup */ (lightness) value of loin in the pork fed CON was higher than that of loin in the pork fed T1 and T2 (p<0.05). After 7 days, the L/sup */ value of loin in the pigs fed T2 was higher increased than that of pigs fed T1 and CON (p<0.05). However, a/sup */ and b/sup */ values were not affected by dietary Zizyphus vulgaris (p>0.05). There were not found remarkable differences in sensory properties (marbling, firmness and color) among the treatments. The results from the present study suggest that Zizyphus vulgaris could be a effective feed additive to improve meat quality of pigs. However, further research is needed to investigate effects of carcass characteristics.

Effects of the Energy Level of the Finisher Diet on Growth Efficiency and Carcass Traits of 'High'-Market Weight Pigs (비육후기 사료의 에너지 수준이 '고체중' 출하돈의 성장효율 및 도체특성에 미치는 영향)

  • Lee, C.Y.;Kim, M.H.;Ha, D.M.;Park, J.W.;Oh, G.Y.;Lee, J.R.;Ha, Y.J.;Park, B.C.
    • Journal of Animal Science and Technology
    • /
    • v.49 no.4
    • /
    • pp.471-480
    • /
    • 2007
  • The aim of the present study was to determine the effects of a low-energy finisher diet on feed and growth efficiencies and carcass traits of ‘high’-market weight (MW) finishing pigs and thereby to extrapolate optimal dietary energy level for the high-MW swine. A total of 160 (Yorkshire × Landrace) × Duroc-crossbred finishing gilts and barrows weighing approximately 90 kg were fed a low-energy (3,200 kcal DE/kg) diet (LE) or control (3,400 kcal) diet (CON) ad libitum in 16 pens up to 135- and 125-kg live weights, respectively, at which the animals were slaughtered and their carcasses were analyzed [2 (sex) × 2 (diet) factorial experimental design]. Average daily gain, average daily feed intake and feed efficiency did not differ between the two sex or diet groups. Backfat thickness was less (P<0.05) in LE (22.4 mm) than in CON group (24.3 mm) in gilts, but not in barrows (24.4 ± 0.4 mm). The percentage of C- & D-grade carcasses was over 90% because of the ‘over-weight’ problem in gilts, whereas in barrows, percentages of A plus B grades and C plus D grades were 79% and 21%, respectively. The yield percentage of each trimmed primal cut per total trimmed cuts (w/w) did not differ between the two sex or diet groups. Physicochemical characteristics of longissimus muscle including color (lightness and redness), pH, drip loss and chemical composition, which overally were within the range of normal carcass, also did not differ between the two sex or diet groups. In conclusion, both LE and CON are judged to be adequate for the high-MW swine during the latter finishing period. If fat deposition of a given herd of high-MW pigs needs to be suppressed by a dietary treatment, the energy content of the diet will have to be reduced to a level lower than 3,200 kcal DE/kg.

Effects of Complex Probiotics and Antibiotics on Growth Performance and Meat Quality in Broilers (복합생균제와 항생제 급여가 육계의 생산성 및 육질에 미치는 영향)

  • Park, Sung-Hyun;Choi, Jung-Suk;Jung, Dong-Soon;Auh, Joong-Hyuck;Choi, Yang-Il
    • Food Science of Animal Resources
    • /
    • v.30 no.3
    • /
    • pp.504-511
    • /
    • 2010
  • This study was undertaken to investigate the effects of feeding complex probiotics (Lactobacillus casei, Bacillus subtilis, Saccharomyces cerevisiae, Aspergillus oryzae, Streptomyces griseus, $1.5{\times}10^{10}$ CFU/kg) and antibiotics (oxytetracycline (OTC), 110 ppm) on growth performance and meat quality characteristics of broiler chicks. In the experiment 1, 0.3% complex probiotics feeding level was chosen to be proper addition level due to better average daily gain (ADG), feed conversion (FC) and dressing percent (DP) results among 3 levels (0.1, 0.3 or 0.5%). In the experiment 2, 5 treatments (T1, no probiotics + no antibiotics; T2, probiotics 0.3% + no antibiotics; T3, probiotics 0.3% + antibiotics 50%; T4, probiotics 0.3% + antibiotics 100%; T5, no probiotics + antibiotics 100%) were investigated. In the growth performance of broilers, T5 (antibiotics 100% only) showed the highest (p<0.05) ADG and FC values while T1 (control) showed the worst growth performance. However, T3 (probiotics 0.3% + antibiotics 50%) showed higher ADG (p<0.05), FC (p<0.05) and DP (p>0.05) values compared to control. In the breast and leg meat quality, T3 showed similar pH, proximate composition, cooking loss and meat color values except shear force value compared to T5. Addition of 0.3% probiotics with 50% antibiotics (T3) tended to lower the blood cholesterol levels of broiler chicks and Escherichia coli or Salmonella counts in cecum microflora of broiler chicks compared to T5. In the residual antibiotics analysis, T3 contained 0.04 ppm of residual antibiotics in the breast meat while T4 or T5 contained 0.1 ppm of residual antibiotics and addition of 0.3% probiotics with 50% antibiotics in broiler diets could lower the residual antibiotics level to 40% in the meat. As a result, 0.3% probiotics addition with 50% antibiotics in the broiler diets could be recommended for the production of high quality broiler meat.

Effects of the Low Plane of Nutrition on Carcass and Pork Quality of Finishing Pigs (저영양 비육돈 사양이 도체 및 돈육 품질에 미치는 영향)

  • Choi, Jung Seok;Yang, Bo-Seok;Kim, Myeong Hyeon;Lee, Kwang Ho;Jung, Hee Jun;Jin, Sang Keun;Song, Young-Min;Lee, Chul Young
    • ANNALS OF ANIMAL RESOURCE SCIENCES
    • /
    • v.29 no.4
    • /
    • pp.172-182
    • /
    • 2018
  • The present study was undertaken to examine if the carcass and pork quality of finishing pigs reared on a low plane of nutrition (LPN) could be improved compared with that of the pigs finished on a high plane of nutrition (HPN). Sixty-eight crossbred (LYD) barrows and 68 LYD gilts weighing approximately 50 kg were fed a diet containing 3.54 Mcal DE/kg with 1.00% lysine (HPN) or 3.02 Mcal DE/kg with 0.68% lysine (LPN) in eight pens up to approximately 120 kg and slaughtered. The belly, loin, ham, and Boston butt were cut out from a total of 20 carcasses, after which physicochemical and sensory quality attributes of the belly and the representative muscle of each of the loin, ham, and Boston butt were evaluated. The ADG, gain:feed ratio, and backfat thickness were less for LPN than for HPN (p<0.05). The cooking loss, hardness, and chewiness values for the Boston butt were less for LPN vs. HPN. In sensory evaluation for fresh meat (muscle), the subjective quality scores were greater for LPN vs. HPN in color, marbling, and acceptability for the loin, the muscle:fat balance score for the belly tending to be greater for LPN (p<0.10). In addition, LPN was superior to HPN in the flavor and juiciness in sensory evaluation for cooked ham. In conclusion, the present results suggest that the carcass and pork quality of finishing pigs could be improved with reduced growth performance by using LPN.

Effect of Corn Silage and Soybean Silage Mixture on Rumen Fermentation Characteristics In Vitro, and Growth Performance and Meat Grade of Hanwoo Steers (옥수수 사일리지와 대두 사일리지의 혼합급여가 In Vitro 반추위 발효성상 및 거세한우의 성장과 육질등급에 미치는 영향)

  • Kang, Juhui;Lee, Kihwan;Marbun, Tabita Dameria;Song, Jaeyong;Kwon, Chan Ho;Yoon, Duhak;Seo, Jin-Dong;Jo, Young Min;Kim, Jin Yeoul;Kim, Eun Joong
    • Journal of The Korean Society of Grassland and Forage Science
    • /
    • v.42 no.2
    • /
    • pp.61-72
    • /
    • 2022
  • The present study was conducted to examine the effect of soybean silage as a crude protein supplement for corn silage in the diet of Hanwoo steers. The first experiment was conducted to evaluate the effect of replacing corn silage with soybean silage at different levels on rumen fermentation characteristics in vitro. Commercially-purchased corn silage was replaced with 0, 4, 8, or 12% of soybean silage. Half gram of the substrate was added to 50 mL of buffer and rumen fluid from Hanwoo cows, and then incubated at 39℃ for 0, 3, 6, 12, 24, and 48 h. At 24 h, the pH of the control (corn silage only) was lower (p<0.05) than that of soybean-supplemented silages, and the pH numerically increased along with increasing proportions of soybean silage. Other rumen parameters, including gas production, ammonia nitrogen, and total volatile fatty acids, were variable. However, they tended to increase with increasing proportions of soybean silage. In the second experiment, 60 Hanwoo steers were allocated to one of three dietary treatments, namely, CON (concentrate with Italian ryegrass), CS (concentrate with corn silage), CS4% (concentrate with corn silage and 4% of soybean silage). Animals were offered experimental diets for 110 days during the growing period and then finished with typified beef diets that were commercially available to evaluate the effect of soybean silage on animal performance and meat quality. With the soybean silage, the weight gain and feed efficiency of the animal were more significant than those of the other treatments during the growing period (p<0.05). However, the dietary treatments had little effect on meat quality except for meat color. In conclusion, corn silage mixed with soybean silage even at a lower level provided a greater ruminal environment and animal performances, particularly with increased carcass weight and feed efficiency during growing period.

Quality Characteristics of Apple Jangachi Manufactured by Farmhouse and Commercial Jangachi (농가생산 사과장아찌와 시판 장아찌의 품질 특성)

  • Oh, C.H.;Yang, J.H.;Kang, C.S.
    • Journal of Practical Agriculture & Fisheries Research
    • /
    • v.18 no.1
    • /
    • pp.79-91
    • /
    • 2016
  • Quality factors which characterize 11 kinds of farm-manufactured apple Jangachi and commercial Jangachi, have been studied in order to provide a guideline to improve the quality and marketing strategy of farm-manufactured pickled apples. Moisture content ranged from 74% to 84% and 81% to 91% in Doenjang Jangachi and vinegar Jangachi, respectively; 38% to 64% in Kochujang Jangachi; 57% to 64% in radish Kochujang Jangachi. Moisture content was 89% in Doenjang Jangachi. Even though moisture content of apple Kochujang Jangachi indicated 48% which is lower than that of radish Jangachi, it was higher than that of a persimmon pickled in Kochujang (38%) and that of Japanese apricot Jangachi (49%). pH and titratable acidity, two indicators used to determine the appropriate ripening period of Jangachi, were pH 3.4~5.6, 0.03~0.14%, respectively. The pH ranged from 5.2 to 5.6 in radish Jangachi; 3.4 to 4.1 in Cucumber Jangachi. pH of persimmon Jangachi, Japanese apricot Jangachi and apple Jangachi showed 4.1, 3.5 and 4.1, respectively. Compared with the pH of traditional Jangachi (3.03~5.36), pH of all of the above Jangachi fall into an appropriate range. The brix of apple Jangachi (30%) was 12% to 18% higher than that of Kochujang radish Jangachi, but it was relatively lower than that of persimmon Jangachi (39%) and that of Japanese apricot Jangachi (49%). Salinity of Jangachi varied depending on which marinating material was used. Salinity in the descending order according to each marinating material demonstrated Kanjang (6% to 13%), Doenjang (7%), Kochujang (3% to 4%). Salinity of apple Jangachi was 3.28% which was relatively lower than that of commercial Jangachi which used either Kanjang or Doenjang as its marinating material. Chromaticity test shows that the brightness value of apple Jangachi (54.70) was similar to that of cucumber Jangachi (50.86, 56.02); the redness value and yellowness of apple Jangachi (16.21 and 26.78) were higher than the redness value (7.27 to 11.23) and the yellowness value (10.62 to 14.69) of radish Kochujang Jangachi. Sensory Characteristics value of apple Jangachi, along with radish and cucumber Jangachi in its color, odor and taste (7.00, 7.50, 7.00, respectively) placed high on the list implying higher preference. However, overall preference value of apple Jangachi was 6.83 which was lower than that of Japanese apricot Jangachi or that of radish Jangachi. The result can be explained by the tendency of people preferring crispy Jangachi and points out that the texture of apple Jangachi needs to be improved to gain popularity. Furthermore, for increased sales of apple Jangachi as a niche product, more rigorous market testing is required.

Shopping Value, Shopping Goal and WOM - Focused on Electronic-goods Buyers (쇼핑 가치 추구 성향에 따른 쇼핑 목표와 공유 의도 차이에 관한 연구 - 전자제품 구매고객을 중심으로)

  • Park, Kyoung-Won;Park, Ju-Young
    • Journal of Global Scholars of Marketing Science
    • /
    • v.19 no.2
    • /
    • pp.68-79
    • /
    • 2009
  • The interplay between hedonic and utilitarian attributes has assumed special significance in recent years; it has been proposed that consumption offerings should be viewed as experiences that stimulate both cognitions and feelings rather than as mere products or services. This research builds on previous work on hedonic versus utilitarian benefits, regulatory focus theory, customer satisfaction to address two question: (1) Is the shopping goal at the point of purchase different from the shopping value? and (2) Is the customer loyalty after the use different from the shopping value and shopping goal? We surveyed 345 peoples those who have bought the electronic-goods within 6 months. This research dealt with the shopping value which is consisted of 2 types, hedonic and utilitarian. Those who pursue the hedonic shopping value may prefer the pleasure of purchasing experience to the product itself. They tend to prefer atmosphere, arousal of the shopping experience. Consistent with previous research, we use the term "hedonic" to refer to their aesthetic, experiential and enjoyment-related value. On the contrary, Those who pursue the utilitarian shopping value may prefer the reasonable buying. It may be more functional. Consistent with previous research, we use the term "utilitarian" to refer to the functional, instrumental, and practical value of consumption offerings. Holbrook(1999) notes that consumer value is an experience that results from the consumption of such benefits. In the context of cell phones for example, the phone's battery life and sound volume are utilitarian benefits, whereas aesthetic appeal from its shape and color are hedonic benefits. Likewise, in the case of a car, fuel economics and safety are utilitarian benefits whereas the sunroof and the luxurious interior are hedonic benefits. The shopping goals are consisted of the promotion focus goal and the prevention focus goal, based on the self-regulatory focus theory. The promotion focus is characterized into focusing ideal self because they are oriented to wishes and vision. The promotion focused individuals are tend to be more risk taking. They are more sensitive to hope and achievement. On the contrary, the prevention focused individuals are characterized into focusing the responsibilities because they are oriented to safety. The prevention focused individuals are tend to be more risk avoiding. We wanted to test the relation among the shopping value, shopping goal and customer loyalty. Customers show the positive or negative feelings comparing with the expectation level which customers have at the point of the purchase. If the result were bigger than the expectation, customers may feel positive feeling such as delight or satisfaction and they would want to share their feelings with other people. And they want to buy those products again in the future time. There is converging evidence that the types of goals consumers expect to be fulfilled by the utilitarian dimension of a product are different from those they seek from the hedonic dimension (Chernev 2004). Specifically, whereas consumers expect the fulfillment of product prevention goals on the utilitarian dimension, they expect the fulfillment of promotion goals on the hedonic dimension (Chernev 2004; Chitturi, Raghunathan, and Majahan 2007; Higgins 1997, 2001) According to the regulatory focus theory, prevention goals are those that ought to be met. Fulfillment of prevention goals in the context of product consumption eliminates or significantly reduces the probability of a painful experience, thus making consumers experience emotions that result from fulfillment of prevention goals such as confidence and securities. On the contrary, fulfillment of promotion goals are those that a person aspires to meet, such as "looking cool" or "being sophisticated." Fulfillment of promotion goals in the context of product consumption significantly increases the probability of a pleasurable experience, thus enabling consumers to experience emotions that result from the fulfillment of promotion goals. The proposed conceptual framework captures that the relationships among hedonic versus utilitarian shopping values and promotion versus prevention shopping goals respectively. An analysis of the consequence of the fulfillment and frustration of utilitarian and hedonic value is theoretically worthwhile. It is also substantively relevant because it helps predict post-consumption behavior such as the promotion versus prevention shopping goals orientation. Because our primary goal is to understand how the post consumption feelings influence the variable customer loyalty: word of mouth (Jacoby and Chestnut 1978). This research result is that the utilitarian shopping value gives the positive influence to both of the promotion and prevention goal. However the influence to the prevention goal is stronger. On the contrary, hedonic shopping value gives influence to the promotion focus goal only. Additionally, both of the promotion and prevention goal show the positive relation with customer loyalty. However, the positive relation with promotion goal and customer loyalty is much stronger. The promotion focus goal gives the influence to the customer loyalty. On the contrary, the prevention focus goal relates at the low level of relation with customer loyalty than that of the promotion goal. It could be explained that it is apt to get framed the compliment of people into 'gain-non gain' situation. As the result, for those who have the promotion focus are motivated to deliver their own feeling to other people eagerly. Conversely the prevention focused individual are more sensitive to the 'loss-non loss' situation. The research result is consistent with pre-existent researches. There is a conceptual parallel between necessities-needs-utilitarian benefits and luxuries-wants-hedonic benefits (Chernev 2004; Chitturi, Raghunathan and Majaha 2007; Higginns 1997; Kivetz and Simonson 2002b). In addition, Maslow's hierarchy of needs and the precedence principle contends luxuries-wants-hedonic benefits higher than necessities-needs-utilitarian benefits. Chitturi, Raghunathan and Majaha (2007) show that consumers are focused more on the utilitarian benefits than on the hedonic benefits of a product until their minimum expectation of fulfilling prevention goals are met. Furthermore, a utilitarian benefit is a promise of a certain level of functionality by the manufacturer or the retailer. When the promise is not fulfilled, customers blame the retailer and/or the manufacturer. When negative feelings are attributable to an entity, customers feel angry. However in the case of hedonic benefit, the customer, not the manufacturer, determines at the time of purchase whether the product is stylish and attractive. Under such circumstances, customers are more likely to blame themselves than the manufacturer if their friends do not find the product stylish and attractive. Therefore, not meeting minimum utilitarian expectations of functionality generates a much more intense negative feelings, such as anger than a less intense feeling such as disappointment or dissatisfactions. The additional multi group analysis of this research shows the same result. Those who are unsatisfactory customers who have the prevention focused goal shows higher relation with WOM, comparing with satisfactory customers. The research findings in this article could have significant implication for the personal selling fields to increase the effectiveness and the efficiency of the sales such that they can develop the sales presentation strategy for the customers. For those who are the hedonic customers may be apt to show more interest to the promotion goal. Therefore it may work to strengthen the design, style or new technology of the products to the hedonic customers. On the contrary for the utilitarian customers, it may work to strengthen the price competitiveness. On the basis of the result from our studies, we demonstrated a correspondence among hedonic versus utilitarian and promotion versus prevention goal, WOM. Similarly, we also found evidence of the moderator effects of satisfaction after use, between the prevention goal and WOM. Even though the prevention goal has the low level of relation to WOM, those who are not satisfied show higher relation to WOM. The relation between the prevention goal and WOM is significantly different according to the satisfaction versus unsatisfaction. In addition, improving the promotion emotions of cheerfulness and excitement and the prevention emotion of confidence and security will further improve customer loyalty. A related potential further research could be to examine whether hedonic versus utilitarian, promotion versus prevention goals improve customer loyalty for services as well. Under the budget and time constraints, designers and managers are often compelling to choose among various attributes. If there is no budget or time constraints, perhaps the best solution is to maximize both hedonic and utilitarian dimension of benefits. However, they have to make trad-off process between various attributes. For the designers and managers have to keep in mind that without hedonic benefit satisfaction of the product it may hard to lead the customers to the customer loyalty.

  • PDF