• Journal of Animal Science and Technology
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• v.54 no.1
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• pp.1-8
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• 2012

This study aimed to investigate the single nucleotide polymorphisms (SNPs) of the porcine MC4R gene and validate the effect of the MC4R genotype for marker assisted selection (MAS). Six amplicons were produced to analyze the entire base sequences of the porcine MC4R gene and six SNPs were detected (c.-780C>G, c.-135C>T, c.175C>T-Leu59Leu, c.707A>G-Arg236His, c.892A>G-Asp298Asn, and c.*430A>T). Linkage disequilibrium (LD) of the six SNPs was analyzed by performing haploid analysis. There was a perfect linkage disequilibrium in c.-780C>G, c.-135C>T, c.175C>T-Leu59Leu, c.707A>G-Arg236His, and c.*430A>T. Only the c.892A>G (Asp298Asn) SNP showed a very low LD with an $r^2$ value of 0.028 and the D' value of 0.348. As a result, the two SNPs-c.707A>G (Arg236His) and c.892A>G (Asp298Asn)-were selected to extract the genotype frequencies from the 5 pig breeds by using the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) genotype analysis method. The SNP frequency of c.707A>G (Arg236His) indicated the presence of the A (His) allele only in Yorkshire, while the G allele was fixed in the KNP, Landrace, Berkshire, and Duroc. Association analysis was carried out in 484 pigs with the c.707A>G (Arg236His) SNP and the meat quality traits of four different pig cross populations: a significant association was noted in crude fat, sirloin moisture, meat color, and the degree of red and yellow coloration. The frequency of the c.892A>G(Asp298Asn) SNP genotype varied among the breeds; while Duroc showed the highest frequency of the A (Asn) allele, KNP showed the highest frequency of the G (Asp) allele. Association analysis was carried out in 1126 pigs with the c.892A>G (Asp298Asn) SNP and the meat quality traits of four pig populations: a highly significant linkage was noted in the back-fat thickness (P<0.002). It was found that the back-fat thickness was higher in individuals with the AA genotype than in those with the AG or GG genotype. Thus, in this study, we verified that the c.892A>G (Asp298Asn) SNP in the pig MC4R gene has a sufficient effect as a gene marker for MAS in Korean pork industry.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.833-840
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• 2004

The current study was conducted to analysis the effects of sex and live weight on carcass characteristics using total 773 Hanwoo, and to assess the effects of quality grade on chemico-physical and sensory characteristics in longissimus muscle. Results show that both steer and cow received superior quality grade to bull within the same weight c1ass(P < 0.05). Marbling score, texture, maturity, meat color and fat color were significantly( P< 0.01) affected by sex, whilst only marbling score and maturity were significantly affected by live weight. The ultimate quality grade showed significant relationships with marbling score(r = - $0.81^{**}) meat color (r= 0.21^{**}) fat color(r = 0.10^{**}) and with texture(r = 0.41^{**})$ but that had no such a relationship with maturity. WB-shear force and cooking loss were decreased when carcass grade was increased(P < 0.01), but water-holding capacity was identical between the quality grades. Objective meat color dimensions in lightness, redness and yellowness were increased for higher quality grade(P< 0.01). Meat flavor, juiciness and tenderness received higher scores for higher quality grade(P< 0.01). Intramuscular fat content had significantly relationships with WB-shear force(r = 0.$56^*), water-holding capacity(r = 0.18^{**}), juiciness(r = 0.46^{**}), tenderness(r= 0.49^{**})$, and flavor intensity(r = 0.$34^*$). In addition, a higher WB-shear force was related to a lower flavor, tenderness and juiciness scores.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.8
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• pp.1061-1065
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• 2017

Objective: This study was conducted to locate quantitative trait loci (QTL) influencing fatty acid (FA) composition in a large $F_2$ intercross between Landrace and Korean native pigs. Methods: Eighteen FA composition traits were measured in more than 960 $F_2$ progeny. All experimental animals were genotyped with 165 microsatellite markers located throughout the pig autosomes. Results: We detected 112 QTLs for the FA composition; Forty seven QTLs reached the genome-wide significant threshold. In particular, we identified a cluster of highly significant QTLs for FA composition on SSC12. QTL for polyunsaturated fatty acid on pig chromosome 12 (F-value = 97.2 under additive and dominance model, nominal p-value $3.6{\times}10^{-39}$) accounted for 16.9% of phenotypic variance. In addition, four more QTLs for C18:1, C18:2, C20:4, and monounsaturated fatty acids on the similar position explained more than 10% of phenotypic variance. Conclusion: Our findings of a major QTL for FA composition presented here could provide helpful information to locate causative variants to improve meat quality traits in pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.9
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• pp.1207-1214
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• 2017

Since the industrialization of swine production in the late 1900s, swine farms in the United States, as well as in Europe, have largely become consolidated. Pig farms became larger in size but fewer in number, with 91% of market pigs being produced by large operations with 5,000 or more pigs on-site in the US, and only 3% of the total utilized agricultural land representing organic farming. Such change in the market made it difficult for small farmers to stay competitive, forcing them to find alternative ways to reduce the cost of production and increase profit using the outdoor production system. In contrast to the indoor confinement system, outdoor production system uses pasture-based units and/or deep-bedded hoop structures that promote animal welfare and environmental sustainability with a lower capital investment. In accord with the growing concern for animal and environmental welfare and food safety by the consumers, small farmers practicing an outdoor production system are seeing increased opportunities for marketing their products in the pork niche market. Unlike the general belief that the reproductive and growth performance measures of the outdoor sows and piglets are poorer in comparison with the animals reared indoors, studies showed that there was no significant difference in the performance measures, and some traits were even better in outdoor animals. Improved reproductive and production traits can increase the sustainability of outdoor farming. Present study reviewed the recent studies comparing the performance measures, meat quality and health of indoor and outdoor animals, as well as the efforts to improve the outdoor production system through changes in management such as hut types and breed of animals.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.936-949
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• 2018

Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi. However, no clear effect on water activity was observed. Ground chopi inhibited the development of red curing color after fermentation as it exhibited antimicrobial effect. However, the effect on species richness and microbial composition after cooking was unclear. Ground chopi delayed lipid oxidation during manufacture and the effect was dependent on the addition level. Fermentation reduced the species richness with a dominancy of lactic acid bacteria. The profile of microbiota in the raw batter was different from other stages, while the closest relationship was observed after cooking and drying. Proteobacteria was predominant, followed by Firmicutes and Bacteroidetes in raw samples. Firmicutes became dominating after fermentation and so forth, whereas other predominant phylum decreased. At genus level, unclassified Lactobacillales was the most abundant group found after fermentation and so forth. Therefore, the overall microbial composition aspects were mainly controlled during fermentation by the abundance of lactic acid bacteria, while bacterial counts and lipid oxidation were controlled by cooking and the addition of ground chopi.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.457-463
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• 2014

The effects of feeding of diets based on roughage supplemented with concentrate on the carcass and meat quality attributes of Korean black goats were investigated. The 40 male goats at 5 mon age were divided into four treatment groups; T1 (1.5%), T2 (2.0%), T3 (2.5%) and T4 (ad libitum) feeding of concentrate with ad libitum rice straw. Forty bucks at the end of the feeding were fasted for 12 h before slaughter and were then slaughtered. For carcass measurement, cold buck carcasses were examined after 24 h of chilling at $5^{\circ}C$. The carcasses were chilled in refrigerator at $2{\pm}2^{\circ}C$ for 24 h, then the longissimus dorsi muscle was removed from the carcasses. The samples were separately vacuum packaged, frozen and stored at $-20^{\circ}C$ for up to 1 mon, prior to physicochemical evaluations. Carcass yields were greatly affected by rate of concentrate feeding. T4 showed the heaviest live and carcass weights and the highest dressing and fat percentages (p<0.05). The moisture contents were lower in T4 compared with other treatments, while the crude protein and fat contents were higher (p<0.05). mono-unsaturated fatty acid in T4 was significantly higher than others, which showed the highest percentages of oleic acid (C18:1). For the sensory test, T4 was tenderer and produced better flavor scores than others. Increasing the level of concentrate in the diet resulted in an improvement in growth performance, and carcass and physicochemical characteristics of goat meats.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.23-28
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• 2016

The Fas (APO-1, TNFRSF6) gene known as a member of the tumor necrosis factor receptor superfamily was selected for DNA marker development in Korean cattle. It is a cell membrane protein and mediates programmed cell death (apoptosis). We discovered single nucleotide polymorphisms (SNPs) within Fas gene in order to develop novel DNA markers related to economical traits at the genomic level. The sequences of whole exon and 1 kb range of both front and back of the gene were determined by direct-sequencing methods using 24 cattle. A total of 55 SNPs were discovered and we selected 31 common polymorphic sites considering their allele frequencies, haplotype-tagging status and linkage disequilibrium (LD) for genotyping in larger-scale subjects. The SNPs were confirmed genotype through the SNaPshot method (n = 274) and were examined for a possible genetic association between Fas polymorphisms and marbling score. So, the SNPs that were identified significant are g.30256G>C, g.31474C>A, g.31940A>G, and g.32982G>A. These results suggest that SNPs of Fas gene were associated with intramuscular fat content of meat quality traits in Korean cattle.

• Korean Journal of Agricultural Science
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• v.41 no.3
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• pp.213-220
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• 2014

This study was conducted to evaluate the effects of high n-3 or n-6 diet on free fatty acid profile and meat quality traits of pork loin. The 20 heads of commercial $Landrace{\times}Yorkshire{\times}Duroc(LYD)$ crossbreed pigs ($90.9{\pm}2.4BWkg$) were divided into four groups by added fat and oils, such as 5% tallow (Control), 5% linseed oil (T1), 5% safflower oil (T2), and mixture of linseed oil (2.5%) + safflower oil (2.5%) (T3), then reared 4 weeks. Pork loins were taken after slaughter, then sliced in 2 cm thickness and put in low-density polyethylene (LDPE) bag for analysis. T1 showed significantly high concentration of linolenic acid ($2.35{\pm}0.21%$) (p<0.05). The total amount of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA) and poly-unsaturated fatty acid (PUFA) was significantly high in T1 ($36.05{\pm}1.18%$), C ($22.60{\pm}2.11%$) and T2 ($47.80{\pm}1.29%$), respectively (p<0.05). However, the ratio of n-6:n-3 was significantly low in T1 ($11.57{\pm}0.90$) than that of T2 ($37.56{\pm}12.51$) (p<0.05). There was no signigicant difference in lightness, redness, pH, water holding capacity and cooking loss between treatments (p>0.05). However, the yellowness of T2 was significantly higher than others (p<0.05). From those results, it was considered that feeding high n-3 and n-6 fatty acid diet to pig enables modify fatty acid profile of pork without any side effect on meat quality.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.11
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• pp.116-125
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• 2018

This study was carried out physicochemical and sensory evaluation to compare the quality characteristics of pork loins from Yorkshire, Duroc, Pietrain, and Duroc ${\times}$ Pietrain (DP). A total of 79 pigs from Yorkshire(22), Duroc(22), Pietrain(17), and DP(18) was used for the experiment. After 24 hours of cooling, pork loins were gathered and vacuum-packed from left carcasses and then the physicochemical traits and sensory evaluation were conducted. The pH of the loins from breed Pietrain was lower than those of the other breeds (p<0.01). While the moisture content of loins was higher in Pietrain than in the other breeds (p<0.01). The fat content of loins was higher in Duroc and DP than in the other breeds and lower in Pietrain than in the other breeds (p<0.01). Pietrain loins had the lowest drip loss (p<0.01) and the highest water holding capacity (p<0.01). There were no significant differences in the cooking loss and shear force of the loins among 4 breeds (p>0.05). There was a significant difference in the CIE color L*, a* and b* values of the loins from 4 breeds (p<0.01). Sensory scores of the loins were ranked lower in Pietrain in overall. The results of this study indicate that meat quality could be altered according to the breeds.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.664-673
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• 2021

This study aimed to investigate the influence of Astragalus membranaceus (AM), Adenophora triphylla (AT), and Ulmus pumila (UP) extracts on the quality traits, palatability, and storage stability of sous-vide (SV) cooked chicken breasts. Chicken breasts were marinated in AM, AT, or UP extracts for 1 h, and then consistently cooked at a constant temperature of 60℃ for 2 h. SV cooked chicken breasts with the UP extract exhibited lower lightness and higher yellowness values on the surface region compared to those with the AM and AT extracts (p<0.05). The control and UP groups displayed a similar overall visual acceptability (p>0.05), although the UP group had lower color acceptability (p<0.01). The UP group also had higher flavor and lower off-flavor intensities compared to the control group (p<0.05), although similar scores were observed in tenderness attributes and juiciness among the groups (p>0.05). Owing to these results regarding overall sensory acceptability, samples from the UP group were more preferred by the trained panelists compared to samples from the control group (p<0.001). On 14 d of cold storage, all the groups with herbal medicinal extracts exhibited a lower concentration of thiobarbituric acid-reactive substances than the control group (p<0.05), and the AT and UP groups showed lower values compared to the AM group due to their higher flavonoid contents (p<0.001). Therefore, meat marination with herbal plant extracts before SV cooking can be effective for enhancing the overall quality of SV cooked chicken breast.