• 한국가금학회지
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• 제45권3호
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• pp.175-182
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• 2018

기존의 삼계용 토종닭 품종과 GSP 육종을 통해 개발 중인 신품종 토종닭 후보라인의 도체 및 육질 특성을 비교하기 위해, 동일 조건에서 사육한 5주령의 한협3호(H), 백세미(W), 토종닭 후보라인 3계통(A, C, D)으로 구성된 250수를 도축하여 도체형질을 측정하고, 가슴육을 이용하여 육질성분과 특성을 분석하였다. 도체중은 W가 875.10 g으로 가장 높았고, 후보라인A 가 537.54 g으로 가장 낮았다(P<0.05). W는 브로일러의 특성인 가슴살의 비율이 높고, 가슴살의 지방함량도 높았다. 후보라인 3계통은 H와W 보다 linoleic acid(C18:2)의 함량이 높았다. 특히 후보라인 중 A와 D는 토종닭에서 특징적으로 많이 함유되어 있는 arachidonic acid(C20:4) 함량이 C에 비해 높았다. 전반적인 지방산 조성에서 후보라인 A와 D는 대조구 H 와 유사하였으며, 후보라인 C는 W와 유사한 경향을 보여 흥미로웠다. 백세미(W)보다는 시중 토종닭(H)과 유사한 지방산 조성을 보인 후보라인 A와 D의 관능평가 점수가 우수한 것으로 나타났다. 이 연구 결과를 바탕으로 기존의 삼계용 토종닭과 백세미를 대체하는 새로운 품질특성을 지닌 삼계용 토종닭 개발의 기초자료로 활용 가능할 것이다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권11호
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• pp.1629-1640
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• 2015

This study was performed to compare carcass traits, sensory characteristics, physiochemical composition, and contents of nucleotides, collagen, and free amino acids among quality grades (QG) and to understand the association between QG and above parameters in loin and rump of Korean cattle steer. Loin and rump samples were obtained from 48 Korean cattle steers with each of four QG (QG 1++, 1+, 1, and 2; average 32 months of age). Carcass weight and marbling score (MS) were highest in QG 1++, whereas texture score measured by a meat grader was highest in QG 2. A correlation analysis revealed that MS (r = 0.98; p<0.01) and fat content (r = 0.73; p<0.01) had strong positive correlations with QG and that texture had a strong negative correlation (r = -0.78) with QG. Fat content in loin was highest but protein and moisture contents were lowest in QG 1++. Our results confirmed that a major determinant of QG is the MS; thus, intramuscular fat content. The International Commission on Illumination $L^*$, $a^*$, and $b^*$ values in loin were highest in QG 1++. Numeric values of shear force in loin were lowest in QG 1++, whereas those of tenderness, juiciness, and overall acceptability tended to be highest in QG 1++ without statistical significance. QG was strongly correlated with juiciness (r = 0.81; p<0.01) and overall acceptability (r = 0.87; p<0.001). All sensory characteristics were higher (p<0.05) in loin than those in rump. Adenosine-5'-monophosphate (AMP) and inosine-5'-monophosphate (IMP) contents in both loin and rump did not differ among QGs. No nucleotide (AMP, IMP, inosine, hypoxanthine) was correlated with any of the sensory traits. Total, soluble, and insoluble collagen contents in loin were higher in QG 1++ than those in QG 1. All three collagens had lower content in loin than that in rump. All three collagens were positively correlated with tenderness, juiciness, and overall acceptability. Glutamic acid content did not significantly differ among the four QGs in either loin or rump. In conclusion, it is confirmed that QG is associated with sensory traits but nucleotide contents in beef may not be a major factor determining meat palatability in the present study.

• 한국식품과학회지
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• 제50권5호
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• pp.480-485
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• 2018

본 연구는 Berkshire 간 조직을 이용하여 RNA-sequencing 분석을 통해 돼지 육질 연관 단일염기다형성을 발굴하기 위해 수행되었다. 그 결과, C9 유전자의 cDNA 942번 G 서열이 T 서열로 변환되어 라이신(lysin)이 아스파라진(asparagin)으로 변하는 non-synonymous SNP를 확인하였다. Berkshire 돼지 405두에서 C9 단일염기다형성의 유전자형을 분석한 결과 major allele는 G, minor allele은 T였다. Berkshire 돼지 405두의 육질 형질을 분석하여 C9 단일염기다형성의 유전자형과 육질 형질과의 연관성 분석한 결과 우성 모델의 경우 육색의 명도, 콜라겐, 수분, 도축 후 24시간 뒤 pH ($pH_{24h}$) 육질 형질에서 유의성이 확인되었고, 열성 모델의 콜라겐 함량, 공우성 모델의 육색의 명도(CIE L), 단백질, 콜라겐 함량에서 유의성을 가졌다. 성별에 따른 C9 유전자형과 육질 형질 간의 연관성을 분석한 결과 거세돈에서 도체중, 콜라겐에서 유의성이 있었으며, 암퇘지의 경우 육색의 명도, 단백질, $pH_{24h}$ 육질 형질에서 유의성이 있었다. 육질 형질 중 $pH_{24h}$ 형질은 육질을 결정하는 중요한 형질로 C9 유전자의 유전자형이 다른 유전자형들에 비해 $pH_{24h}$가 증가되고 육즙 손실이 감소되는 것으로 확인되어 C9 유전자의 TG 유전자를 가진 돼지가 더 좋은 육질을 가지는 것으로 판단된다. 본 결과를 바탕으로 C9 유전자의 단일염기다형성을 육질을 판단하는 생물마커(biomarker)로의 활용이 기대된다.

• Asian-Australasian Journal of Animal Sciences
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• 제31권4호
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• pp.514-521
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• 2018

Objective: This experiment was conducted to investigate the effects of crude glycerin from waste vegetable oil (CGWVO) on performance, carcass traits, meat quality, and muscle chemical composition. Methods: Twenty-four crossbred (Thai Native${\times}$Anglo Nubian) uncastrated male goats ($16.8{\pm}0.46kg$ body weight [BW]) were assigned to a completely randomized design and subjected to four experimental diets containing 0%, 2%, 4%, and 6% of CGWVO (63.42% of glycerol and 47.78% of crude fat) on a dry matter (DM) basis. The diets were offered ad libitum as total mixed rations twice daily. The feed intake, feeding behavior, growth performance, carcass and meat traits, and muscle chemical composition were evaluated. Results: Based on this experiment, there were significant differences (p>0.05) among groups regarding DM intake, growth performance, and carcass traits where goats receiving 6% of CGWVO had lower daily DM intake, growth performance, and carcass traits than those fed on 0%, 2%, and 4% of CGWVO. There were no effects of CGWVO on carcass length, carcass width, Longissimus muscle (LM) area, Warner-Bratzler shear force, pH and color of LM at 45 min after slaughter, as well as on other carcass cut and muscle chemical composition. Conclusion: In conclusion, the addition of up to 4% of DM in the diets for crossbred finishing goats seems to be the most interesting strategy, since it promotes greatest animal performance. Moreover, this study was a suitable approach to exploit the use of biodiesel production from waste vegetable oil for goat production.

• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1252-1257
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• 2007

This study was conducted to determine the effect of dietary soy isoflavone (ISF, 0 and 20 mg/kg) on performance, meat quality and antioxidative property in male broilers. Six replicates of 45 birds (42 d old) were used for each treatment. The birds were fed soybean meal-free diets containing 3% oxidized fish oil (acid value, 6.76 mg potassium hydroxide/g; and peroxide value, 6.18 meq/kg) for 3 wk. The results showed that average daily gain, feed intake, feed conversion and carcass traits were not affected by soy ISF. Compared with the control group, breast muscle color redness value and water holding capacity were increased (p<0.05) by ISF supplementation. The activity of plasma catalase was increased by supplementing with 20 mg ISF/kg diet. In breast muscle, Broilers fed 20 mg ISF/kg had decreased production of malondialdehyde and lactic acid. The ISF supplementation elevated total antioxidative capacity and activities of total superoxide dismutase and glutathione peroxidase. The results indicated that dietary ISF could increase redness and water holding capacity of meat, and antioxidative property of meat in male broilers fed oxidized fish oil diet.

• Asian-Australasian Journal of Animal Sciences
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• 제28권6호
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• pp.862-869
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• 2015

The current study was designed to estimate the pork quality traits using metabolites from exsanguination blood and postmortem muscle simultaneously under the Korean standard pre- and post-slaughter conditions. A total of 111 Yorkshire (pure breed and castrated male) pigs were evaluated under the Korean standard conditions. Measurements were taken of the levels of blood glucose and lactate at exsanguination, and muscle glycogen and lactate content at 45 min and 24 h postmortem. Certain pork quality traits were also evaluated. Correlation analysis and multiple regression analysis including stepwise regression were performed. Exsanguination blood glucose and lactate levels were positively correlated with each other, negatively related to postmortem muscle glycogen content and positively associated with postmortem muscle lactate content. A rapid and extended postmortem glycolysis was associated with high levels of blood glucose and lactate, with high muscle lactate content, and with low muscle glycogen content during postmortem. In addition, these were also correlated with paler meat color and reduced water holding capacity. The results of multiple regression analyses also showed that metabolites in exsanguination blood and postmortem muscle explained variations in pork quality traits. Especially, levels of blood glucose and lactate and content of muscle glycogen at early postmortem were significantly associated with an elevated early glycolytic rate. Furthermore, muscle lactate content at 24 h postmortem alone accounted for a considerable portion of the variation in pork quality traits. Based on these results, the current study confirmed that the main factor influencing pork quality traits is the ultimate lactate content in muscle via postmortem glycolysis, and that levels of blood glucose and lactate at exsanguination and contents of muscle glycogen and lactate at postmortem can explain a large portion of the variation in pork quality even under the standard slaughter conditions.

• Journal of Animal Science and Technology
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• 제50권4호
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• pp.437-444
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• 2008

임상적, 경제적으로 매우 중요한 돼지의 질병중 하나인 폐렴이 주요 경제형질과 어떠한 상관관계를 가지는지 조사하기 위하여 충남 홍성에서 도축된 돼지 총 6,362개체를 본 연구에 이용하였다. 폐렴은 진행정도에 따라 4단계로 분류하였으며 생산된 비육돈의 도체중, 등지방 두께, 육질, 규격, 삼겹살 두께를 측정하여 폐렴질병과 형질과의 연관성을 비교 분석하였다. 그 결과 폐렴의 정도가 증가함에 따라 도체중이 유의적으로 감소함을 알 수 있다(P<0.01). 등지방두께와 각 폐렴 단계별 증상간의 상관관계를 보면 등지방 두께는 폐렴 중증과 폐 농양간의 유의적인 차이는 보이지 않으나 폐렴 경증 단계와는 매우 높은 유의성이 있는 것으로 나타났다(P<0.01). 삼겹살두께와 각 폐렴 증상간의 상관관계를 보면 삼겹살 두께에서 정상과 경증, 중증, 농양 간에 유의적인 차이가 존재하나(P<0.01) 경증, 중증, 농양 간에는 차이를 보이지 않음을 확인할 수 있었다. 육질등급 출현율과 각 폐렴 증상간의 상관관계를 보면 정상과 경증, 중증 간에 유의적인 차이가 존재함을 확인할 수 있었다(P<0.01). 이는 폐렴의 정도가 심해짐에 따라 육질이 나빠지는 것을 알 수 있으며 폐렴이 규격 육질등급 출현율에 큰 영향을 미친다는 것을 알 수 있다. 규격등급 출현율과 각 폐렴 증상간의 상관관계를 보면 정상과 폐 농양 간에는 유의적인 차이를 발견할 수 없었으나 정상과 경증 및 중증 간에는 규격등급 출현율에서 유의적인 차이가 있음을 알 수 있었다(P<0.01). 이는 폐렴의 단계에 따라 도체의 규격등급 출현율에도 크게 영향을 미치고 있다는 것을 알 수 있다. 본 연구를 통하여 폐렴증상이 심해질수록 돼지의 주요 경제적 형질이 저하된다는 것을 확인하였으며 경제적 손실을 방지하기 위해서는 농가에서 폐렴이 발생하지 않도록 지속적인 관찰과 예방이 필요함을 알 수 있다.

• 한국축산식품학회지
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• 제40권1호
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• pp.96-105
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• 2020

The appearance of white striations over breast meat is an emerging and growing problem. The main purpose of this study was to employ the reflectance of visible-near infrared (VIS/NIR) spectroscopy to differentiate between normal and white striped turkey breasts. Accordingly, 34 turkey breast fillets were selected representing a different level of white striping (WS) defects (normal, moderate and severe). The findings of VIS/NIR were analyzed by principal component (PC1) analysis (PCA). It was found that the first PC1 for VIS, NIR and VIS/NIR region explained 98%, 97%, and 96% of the total variation, respectively. PCA showed high performance to differentiate normal meat from abnormal meat (moderate and severe WS). In conclusion, the results of this research showed that VIS/NIR spectroscopy was satisfactory to differentiate normal from severe WS turkey fillets by using several quality traits.

• Asian-Australasian Journal of Animal Sciences
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• 제23권12호
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• pp.1594-1600
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• 2010

A study was conducted to determine the dietary effects of a clay mineral (sodium bentonite, NaB) on manure gas emission, health, production, and meat characteristics of Hanwoo steers. Two diets fed to steers included a control diet (concentrate mix and rice straw) and a treatment diet (control diet+1.0% clay mineral/concentrate mix). Dietary NaB addition considerably reduced concentrations of gases ($H_2S$, $SO_2$ and $NH_3$) in the manure of Hanwoo steers. Growing steers fed NaB had similar blood profiles with the exception of lower (p<0.05) concentrations of blood alkaline phosphatase and lactate dehydrogenase. Dietary NaB addition tended to increase (p = 0.10) live weight by 30 kg at slaughtering and did not affect carcass yield and quality traits. Dietary NaB addition increased concentrations of P (p<0.01), Mg (p<0.01), Na (p<0.01), Zn (p<0.005), K (p = 0.08), Fe (p = 0.08) and Cu (p = 0.07) in the longissimus muscle compared to the control but did not affect (p>0.05) fatty acid composition. The study demonstrated that the dietary addition of a clay mineral could be effective in improving mineral bioavailability to Hanwoo steers, which could be one of the reasons for their improved performance.

• 농업생명과학연구
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• 제50권5호
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• pp.129-137
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• 2016

This study investigated the effect of dietary lysine and gamma-linolenic acid(GLA) levels on growth performance, carcass traits, and meat quality in finishing pigs. Pigs were provided with feed containing two different levels of lysine(0.45% and 0.75%) with three different levels of gamma-linolenic acid(0.0, 0.3, and 0.6%). Average daily gain(ADG) was significantly lower (p<0.01) in pigs provided with the lower level of lysine. In contrast, feed/gain(p<0.01), diet cost/gain(p<0.05), and intramuscular fat(p<0.01) were all significantly higher in pigs fed the lower level of lysine. Similarly, meat color scores(CIE L*, a*, and b*) and cooking loss were significantly higher(p<0.01) in pigs fed the lower level of lysine, whereas shear force(kg/2.5 inch2)was not affected by dietary lysine. The addition of GLA had no significant effect on any of the parameters measured. The results indicate that providing pigs with 0.45% lysine in their diet may help to increase intramuscular fat content, allowing the industry to produce pork products that meet consumer needs in Korea.