• Journal of Animal Science and Technology
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• 제44권3호
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• pp.315-326
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• 2002

육성비육우에 대한 황토급여 효과 구명을 위하여 거세한우 송아지 10두(평균체중 : 144.7kg)를 대상으로 황토급여 유무에 따른 2개 처리(T1 : 황토 무급여, T2 : 황토 자유채식) 와 황토급여 수준에 따른 4개 처리(T3 : 황토 무급여, T4 : 황토 2% 첨가, T5 : 황토 5% 첨가, T6 : 황토 자유채식)를 두어 6개월령부터 24개월령까지 540일간 사양시험을 실시한 결과를 요약하면 다음과 같다. 시험 1에서, 일당증체량은 육성기 및 비육후기에는 황토 무급여구가, 비육전기에는 황토 자유채식구가 우수하였으나 전기간 동안에는 황토급여 유무에 따른 차이가 없었고, 1kg 증체당 소요된 농후사료 및 TDN량도 황토급여 유무에 따른 뚜렷한 차이는 없었다. 도체조사 결과, 도체율, 정육율 및 거래정육율은 황토급여 유무에 따른 뚜렷한 차이가 없었으나 육량지수, 전단력 및 관능검사의 각 항목 등은 황토급여시 개선되는 경향이었다. 그 밖에 경제성분석결과 처리구별 소득은 처리구간에 따른 뚜렷한 차이는 없었다. 시험 2에서, 일당증체량은 육성기에는 황토 무급여구가, 비육전기에는 황토 5%구가 그리고 비육후기에는 황토 자유채식구가 우수하였으나 전기간에는 황토급여 수준에 따른 뚜렷한 차이가 없었으나, 1kg 증체당 소요된 농후사료 및 TDN량 관행사육구에 비해 황토 급여구에서 각각 4.5-8.3% 및 1.2-1.6% 적게 소요되었다. 도체조사 결과 등지방두께, 배최장근단면적 및 육량지수는 황토급여 수준에 따른 뚜렷한 차이가 없었지만, 근내지방도는 황토 5% 및 자유채식구에서 높은 것으로 나타났고, 황토를 자유채식시 관행사육에 비해 소득이 15.5% 증가하는 것으로 나타났다. 이상과 같은 결과를 요약해 볼 때 거세한우 비육우에 대해 가공하지 않은 황토 급여시 육량 및 사료이용성에는 뚜렷한 효과가 없는 반면 육질개선에는 다소 영향을 미치는 것으로 나타났다. 따라서 황토급여시에는 비육후기에 자유채식의 형태로 급여하되, 이용성 증대를 위해 미세입자로 하거나 지장수 형태로 급여하는 것이 바람직 할 것으로 판단된다.

• 한국축산식품학회지
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• 제32권5호
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• pp.531-539
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• 2012

To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of $25^{\circ}C$. Moisture content and water activity ($a_w$) of the samples decreased as the time period of storage increased, regardless of the drying condition (p<0.05). Shade-dried jerky showed higher $a_w$ compared to others after storage of 20 d (p<0.05). The pH value of hot air-dried jerky was higher than those of others (p<0.05). For color properties, sun-dried samples showed higher redness ($a^*$) and yellowness ($b^*$) compared with the properties of others (p<0.05). The hot air-dried jerky showed higher shear force values than the sun-dried or the shade-dried jerky after 10 and 20 d (p<0.05). However, the total plate counts (TPCs) of naturally dried jerky (shade and sundried) were higher than hot-air dried jerky after storage of 10 and 20 d (p<0.05). With regard to sensory properties, naturally dried jerky showed higher tenderness, juiciness, and overall acceptability scores than the hot air-dried jerky (p<0.05). In conclusion, although natural drying appears to be more susceptible to microbiological contamination than hot air-drying, the natural drying method seems to result in superior quality than the hot air drying method.

• 한국축산식품학회지
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• 제39권1호
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• pp.139-150
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• 2019

This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs (1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and aging time had significant effect on water holding capacity, color, shear force, total volatile basic nitrogen (TVBN) content, and sensory traits. Higher QG groups generally exhibited a lower shear force, nucleotide content, and water holding capacity, and higher $L^*$, $a^*$, and $b^*$ values. Acceptable tenderness (shear force <5.4 kg) in QG 1++, 1+, 1, and 2 was achieved on days 7, 14, 16, and 18, respectively, and QG 3 showed a shear force of 6.8 kg, even after 28 d. Regardless of QG, TVBN content below threshold levels (20-30 mg%) was observed throughout the 28 d aging period, while total plate counts above 7 Log CFU/g were seen at 21 d. In conclusion, it is recommended that Hanwoo beef with QG 1++, 1+, and intermediate QG (1 and 2) should be sold or consumed between 7 and 21, 14 and 21, 16 and 21 d, respectively. Beef with QG 3 should be sold or consumed within 21 d, based on microbial growth, even though it has not achieved desirable tenderness. For this reason, an additional tenderizing process is recommended before this beef is ready for consumption.

• Journal of Animal Science and Technology
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• 제54권1호
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• pp.1-8
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• 2012

본 연구는 한국재래돼지의 MC4R 유전자 내의 단일염기변이들을 규명하고 그 유전자형 효과가 유전자표지인자를 이용한 선발(Marker assisted selection, MAS)에 활용 가능한지를 검증하기 위해서 수행되었다. 한국재래돼지의 MC4R 유전자 총 염기서열을 분석하기 위해 6개의 Primer들을 이용하여 증폭산물을 생성하였으며, 염기서열분석을 통해 총 6개(c.-780C>G, c-135C>T, c.175C>T-Leu59Leu, c.707A>G-Arg236His, c.892A>G-Asp298Asn, c.*430A>T)의 단일염기변이를 발견하였다. 한국재래돼지 MC4R 유전자내의 총 6개의 단일염기변이들간의 연관불균형과 반수체 분석을 통해 단일염기변이들간의 연관성을 분석하였으며, c.-780C>G, c-135C>T, c.175C>T-Leu59Leu, c.707A>G-Arg236His와 c.*430A>T는 완전한 연관불균형을 이루고 있었고, c.892A>G(Asp298Asn) 단일염기변이만 $r^2$-value가 0.028, D'-value가 0.348로 연관불균형 정도가 매우 낮았다. c.707A>G (Arg236His)와 c.892A>G (Asp298Asn) 단일염기변이들을 선발하여 PCR-RFLP 유전자형 분석방법을 이용해 돼지 5품종간의 유전자형 빈도를 추정한 결과, c.707A>G (Arg236His) 단일염기변이는 요크셔 품종 집단에서 오직 A (His) 대립유전자를 관찰할 수 있었으며, 나머지 한국재래돼지, 랜드레이스, 버크셔와 듀록 품종에서는 G 대립유전자의 고정으로 나타났다. c.707A>G 단일염기변이와 육질형질을 484두에서 연관성 분석을 실시한 결과, 조지방, 등심 내의 수분, 육색, 적색도 그리고 황색도 등에서 유의적인 연관성을 관찰할 수 있었다. c.892A>G (Asp298Asn) 단일염기변이의 유전자형 빈도는 품종별로 차이가 났으며, A (Asn) 대립유전자의 빈도가 가장 높은 품종은 듀록으로 나타났고, G (Asp) 대립유전자의 빈도가 가장 높은 품종은 한국재래돼지로 조사되었다. c.892A>G (Asp 298Asn) 단일염기변이와 돼지 4 집단의 육질형질을 1,126두에서 분석한 결과, 등지방두께에 고도의 유의적인 효과를 관찰할 수 있었다(P<0.002). AA 유전자형을 가진 개체가 AG나 GG 유전자형을 가진 개체보다 등지방두께가 두꺼운 것을 확인할 수 있었다. 본 연구의 결과를 통해 MC4R 유전자 내의 c.892A>G (Asp298Asn) 단일염기변이는 돼지의 선발개량에 유전자표지인자로서 충분한 효과가 있음을 검증하였다.

• Journal of Animal Science and Technology
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• 제46권5호
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• pp.833-840
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• 2004

1995년부터 10년간 축산연구소에서 도축된 한우도체 773두에 대하여 한우도체의 육질등급 판정 요인특성을 출하체중 및 성에 따라 분석하였으며 육질등급에 따른 배최장근의 이화학적 특성 및 관능특성을 조사하였다. 육질등급은 출하체중대별로 거세우 및 암소가 수소에 비하여 우수하였으며(P<0.05) 출하 체중이 높을수록 육질응급이 향상되었다. 육질등급 판정요인 중 근내지방도, 조직감, 성숙도, 육색 및 지방색은 성별로 차이 가(P<0.01) 있었으나 출하체중별로는 근내지방도와 성숙도 요인만 차이가 있는 것으로 분석되었다. 한우의 최종 육질등급은 근내지방도(r= - 0.$81^{**}), 육색(r= 0.21^{**}), 지방색(r= 0.10^{**}) 및 조직감(r =0.41^{**}$)과 상관관계가 있었으나 성숙도는 영향이 없었다. 배최장근에서 측정한 평균 단백질함량, 수분함량 빛 지방함량은 각각 20.68%, 69.34% 및 8.05%로 육질등급이 3등급에서 $1^+$등급으로 우수할수록 단백질함량 및 수분함량은 감소되었고 지방함량은 증가되었다(P<0.01). 전단력, 가열감량 및 보수성은 평균 5.2kg/$cm^2$, 129.4% 및 47.3%로서 육질등급이 증가됨에 따라 전단력과 가열감량은 감소되었으나(P<0.01), 보수력은 유의적인 차이가 없었다. 육색은 육질등급이 증가함에 따라 명도와 적색도 및 황색도는 유의적으로 증가하였다(P<0.01). 관능특성에서, 풍미와 다즙성은 및 연도는 육질등급이 우수할수록 유의적으로 증가하였다(P<0.01). 배최장근의 지방함량은 전단력(r=$0.56^*$)과 보수성(r=$0.18^{**}) 및 다즙성 (r=0.46^{**}), 연도(r =0.49^{**}), 향미 (r= 0.34^*)에 상관관계가 높은 것으로 분석되었으며 전단력이 높을수록 관능특성 요인인 향미, 연도, 다즙성이 나쁜 것으로 분석되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권8호
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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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• 제30권9호
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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.

• 한국축산식품학회지
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• 제38권5호
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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.

• 한국축산식품학회지
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• 제34권4호
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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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• 제29권1호
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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.