• Animal Bioscience
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• v.37 no.3
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• pp.522-535
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• 2024

Objective: Transition period is considered from 3 weeks prepartum to 3 weeks postpartum, characterized with dramatic events (endocrine, metabolic, and physiological) leading to occurrence of production diseases (negative energy balance/ketosis, milk fever etc). The objectives of our study were to analyze the periodic concentration of serum beta-hydroxy butyric acid (BHBA), glucose and oxidative markers along with identification, and validation of the putative markers of negative energy balance in buffaloes using in-silico and quantitative real time-polymerase chain reaction (qRT-PCR) assay. Methods: Out of 20 potential markers of ketosis identified by in-silico analysis, two were selected and analyzed by qRT-PCR technique (upregulated; acetyl serotonin o-methyl transferase like and down regulated; guanylate cyclase activator 1B). Additional two sets of genes (carnitine palmotyl transferase A; upregulated and Insulin growth factor; downregulated) that have a role of hepatic fatty acid oxidation to maintain energy demands via gluconeogenesis were also validated. Extracted cDNA (complementary deoxyribonucleic acid) from the blood of the buffaloes were used for validation of selected genes via qRTPCR. Concentrations of BHBA, glucose and oxidative stress markers were identified with their respective optimized protocols. Results: The analysis of qRT-PCR gave similar trends as shown by in-silico analysis throughout the transition period. Significant changes (p<0.05) in the levels of BHBA, glucose and oxidative stress markers throughout this period were observed. This study provides validation from in-silico and qRT-PCR assays for potential markers to be used for earliest diagnosis of negative energy balance in buffaloes. Conclusion: Apart from conventional diagnostic methods, this study improves the understanding of putative biomarkers at the molecular level which helps to unfold their role in normal immune function, fat synthesis/metabolism and oxidative stress pathways. Therefore, provides an opportunity to discover more accurate and sensitive diagnostic aids.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.69-75
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• 2009

The effects of different packaging methods such as aerobic, vacuum, and wrap packaging, on quality characteristics of fresh chicken breast meat during cold storage were investigated. The results show that crude fat content in aerobic packaging method was significantly (P<0.05) higher compared to the others, whereas moisture, protein and ash contents were not significantly different. pH in wrap packaging was increased with storage time and reached the highest values at 10 days. Both lightness and redness of the meat were increased with storage time, but lightness was significantly (P<0.05) higher in wrap packaging than in the others. Thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values were increased in all treatments at 10 days. VBN at 5 days were over 20 mg%, and TBA values at 10 days were between 0.82~1.05 mg malondialdehyde/kg meat. TBA showed significantly (P<0.05) lower in vacuum packaging compared to the other methods. Therefore, our results suggested that vacuum packaging decreases lipid oxidation of chicken breast meat, thereby enhancing the shelf life, compared to aerobic and wrap packaging methods.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.430-435
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• 2005

Current study was conducted to investigate the effect of organic selenium supplementation originated from mushroom culture medium on meat quality of Hanwoo sleets. The result showed that organic selenium supplementation of 0.9 ppm (DM based ratio) for 2 (T1), 4 (T2) and 6 (T3) months had no effect on moisture content in longissimus muscle, with 63 to $66\%$ compared to non-supplemented control group Similarly, intramuscular fat content ranged from 11.7 to $16.4\%$ did not differ between the treatment groups (p>0.05). T3 group showed the highest protein content with $20.8\%$ while T2 group had the lowest content with $19.2\%$ The data indicated that organic selenium supplementation to the experimental concentration had indictable effect on proximate composition The treatments similarly had no influence on physical and biological characteristics of longissimus muscle, where cooking loss and shear force ranged from 20 to $21\%$ and from 3.6 to 4.4kg, respectively. On the other hand, muscle pH at 24 h postmortem showed 5.52, 5.57, 5.50, 5.50 for control, T1, T2 and T3, respectively, indicating that the longer feeding period resulted in the lower ultimate un A similar trend was observed from water-holding capacity (63.8, 64.4 and $64.2\%$ for T1, T2 and T3, respectively) which was significantly higher than con01 group of $59.5\%$ For sensory evaluation, juiciness did not differ between the treatment groups, but n and n (5.30 and 5.28, respectively) showed significantly tender mat Particularly, T2 group received significantly higher flavor score among the treatment groups including controls. The data indicated that organic selenium supplementation to the experimental concentration had no effect on beef quality, but the treatment effect on anti-oxidation function is remained for further studies.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.130-137
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• 2008

This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.921-927
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• 2011

To compare pork quality from different pig species domesticated for Korean consumers, the meat quality characteristics of 5 different pure breeds of Landrace (L), Yorkshire (Y), Duroc (D), Berkshire (B), and Chester White (C) were determined from the 3 parts of loins, butts, and bellies. The fat content of loins was higher in breed D than in the other breeds, while that of butts and bellies was higher in breed B. The CIE color $a^*$ and $b^*$ values of the loins and butts from breed C were lower than those of the other breeds, but the color values of the belly part did not significantly differ by breed due to the high fat accumulation. The drip loss and cooking loss significantly differed depending on meat parts: breeds D and B were inferior in loins and butts but superior in bellies. The lipid oxidation of raw meat did not increase during the 7 d storage. The cooked butts of breed C had less thiobarbituric acid-reactive substances values than those of the other breeds at 7 d, and the cooked bellies of breeds D and B had less. Moreover, there were only minimal differences in fatty acid compositions by pork breed and part. From the view points of the physicochemical and organoleptic analysis of pork from different pig species, it is estimated that breed D had better meat quality in the loin part and breed B had better meat quality in the butt. The belly meat quality of breed C showed the least value. Although the meat quality of pig species differed depending on the parts and it was difficult to compare the meat quality of a part using the meat quality parameters of another part, the result of this study could provide basic information that can be used to improve the meat quality of different parts of pig species.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.138-145
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• 2008

This study was carried out to compare the meat quality of beef from Hanwoo supplemented with dietary Rhus verniciflua Stokes (RVS) meal, silicate (Si), and chromium-methionine (Cr-Met) during refrigerated storage. The 26 mon-aged Hanwoo steers were fed basal diets containing 4% RVS, 4% RVS+400 ppm Cr-Met, 1.4% $SiO_2$, or 0.14% $SiO_2+400 ppm$ Cr-Met for 4 mon prior to slaughter. The M. longissimus from carcasses were then stored at $4{\pm}0.2^{\circ}C$ for 7 d. The crude fat content was higher in the Si and Si+Cr-Met groups (p<0.05). The water-holding capacity (WHC) and tenderness were highest in the Si+Cr-Met group (p<0.05). With regard to fatty acids, the polyunsaturated fatty acid (PUFA) content was lower in the Si and Si+Cr-Met groups (p<0.05), and the monounsaturated fatty acid (MUFA) content was lowest in the Si+Cr-Met group (p<0.05). The TBARS and MetMb contents were decreased in the Si, Si+Cr-Met, and RVS+Cr-Met groups. Regarding meat color during storage, the Si+Cr-Met group showed the highest L, a, b, C values and total color, and those of the Si and RVS+Cr-Met groups were higher than the RVS group (p<0.05). Consequently, beef from Si-fed Hanwoo had higher fat content, color and oxidation stability, and lower PUFA content than RVS-fed beef. And beef from Si+Cr-Met-fed Hanwoo had higher WHC, tenderness and color stability, and lower MUFA content than Si-fed beef.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.33-41
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• 1984

To obtain the fundamental data on the nutritional value of protein for fresh meat, it was per- formed the distribution of Tl(trypsin indigestible substrates) and the apparent in vitro protein digestibility in 8 species of dark-fleshed fishes and8 species of white-fleshed fishes which were consumed in Korea popularly. It was also investigate the changes in VBN and TBA value during frozen storage at $-10^{\circ}C$on the purpose of assaying the antinutritional factors that affect on apparent in vitro protein digestibility or Tl forming. Tl content in dark-fleshed fishes were varied with their species, ranged from 0.02 to 0.17 mg/g. using the method by Hamerstrand, while that in white-fleshed fishes was almost same, ranged from 0.10 to 0.26 mg/g. For all the fresh fish samples, however, the apparent in vitro protein digestibility were showed the value from 83 to 83%. In comparison with the parts of pacific mackerel, viscera had the most abundant Tl content as much as 0.3m g/g, while a trace was noted for skin and dark muscle had more Tl content than ordinary muscle based on the method by Hamerstrand. The apparent in vitro protein digestibility for all samples was dropped but the changes of VBN and TBA were retested the similar tendency with the increasing Tl content during frozen storage at $-10^{\circ}C$. Therefore, it could be concluded that Tl contbnt and apparent in vitro protein digestibility were affected by its freshness and fat oxidation and that, especially, fat was assumed to play an important role on apparent in vitro protein digestibility.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.851-859
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• 2012

This study was conducted to investigate the effects of addition of lotus (Nelumbo nucifera) leaf and root extracts on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 5% ice water added (T0), 5% lotus leaf extract added (T1), 2.5% lotus leaf extract and 2.5% root extract added (T2), and 5% lotus root extract added (T3). There were no significant differences in moisture, protein, fat, ash, cooking yield, moisture retention, water holding capacity, reduction in diameter, a-value (redness), b-value (yellowness), VBN content (volatile basic nitrogen), hardness, springiness, cohesiveness or chewiness. The fat retention was highest in T0 (p<0.05). The L-values (lightness) of T2 and T3 were higher than those of T0 and T1 (p<0.05). The pH was lowest in T1 (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values of T0, T1, T2, and T3 were 0.47, 0.17, 0.21, and 0.32 mgMA/kg, respectively, with that of T1 being significantly lower than those of the other samples (p<0.05). The contents of free amino acids related to sweet taste was 642.5 ppm for T1, which was highest among the samples (p<0.05). The flavor was highest in T1 (p<0.05). These results suggest that lotus leaf extracts improved the lipid oxidation and flavor of ground pork meat.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1017-1024
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• 2005

This study was investigated the effect of the length of stunning time on pH, water holding capacity(WHC), cooking loss(CL), meat color and incidence rate of blood spot in broiler carcass. One-hundred and forty broiler chickens were slaughtered by three different length of stunning times(5 sec., 8 sec., 11 sec.) with the same electrical frequency(255Hz) and 50 voltage in a commercial abattoir. The WBS values and cooking loss of breast muscle were increased with increasing the stunning time, while WHC of breast muscle were decreased. Lightness(L* value) and yellowness(b* value) scores of leg muscle and skin stunned with 50V, 255Hz, 8 sec, 11 sec. were higher than those of broilers stunned with 50V, 255Hz, 5sec(P<0.05). But, there was no significant difference in color on breast and wing muscle. In subjective evaluation, frequence of the first grade had a trend of being increased by extending the stunning time. There was only a few cases of PSE chicken with 0.02%, while blood spot was observed at the highest rate for the 5 sec. treatment. TBARS indicated that a longer length of stunning resulted in a higher rate of fat oxidation. This experiment demonstrated that the length of stunning time has a significant effect on meat quality and its stability during chiller storage.

• Journal of Animal Science and Technology
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• v.52 no.2
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• pp.131-140
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• 2010

This study was conducted to investigate the effects of Cordyceps ochraceostromat, silkworm cocoon, and conjugated linoleic acid (CLA) on the quality and storage properties of pork sausage manufactured with protein recovered from breast of spent laying hen during 4 wks of storage at $4^{\circ}C$. Pork sausages were prepared using 100% ham (control) and 40% recovered protein from breast of spent laying hen to replace pork (T1), and with added different sources to final concentrations of 0.1% Cordyceps ochraceostromat powder (T2), 0.1% silkworm cocoon powder (T3), 0.1% CLA (T4), 0.05% Cordyceps ochraceostromat + 0.05% silkworm cocoon (T5), 0.05% Cordyceps ochraceostromat + 0.05% CLA (T6), and 0.05% silkworm cocoon + 0.05% CLA (T7). The treatments T5 and T7 had higher (p<0.05) protein content than control, but control had lower fat content than other samples during 4 wks of storage at $4^{\circ}C$. Lightness was significantly lower in the treatment samples than control. However, there was no significant difference in water holding capacity between the sausage samples, whereas, cohesiveness and chewiness were significantly higher (p<0.05) in the control than other treatments. All sausage samples showed a significant increase in volatile basic nitrogen (VBN) and total plate counts with extending storage time (p<0.05), and VBN values of treatments were lower than the control. However, the treatment samples showed a significant decrease (p<0.05) in thiobarbituric acid reactive substances over the increasing storage time. Therefore, our results suggested that the 40% recovered protein to replace pork and with added different sources decreased lipid oxidation and protein denaturation of pork sausages, thereby enhancing self-life, compared to normal pork sausage (control).