• 한국동물생명공학회지
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• 제38권3호
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• pp.158-166
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• 2023

Background: Copy number variation (CNV) can be identified using next-generation sequencing and microarray technologies, the research on the analysis of its association with meat traits in livestock breeding has significantly increased in recent years. Hanwoo is an inherent species raised in the Republic of Korea. It is now considered one of the most economically important species and a major food source mainly used for meat (Hanwoo beef). Methods: In this study, CNVs and the relationship between the obtained CNV regions (CNVRs) can be identified in the Hanwoo steer samples (n = 473) using Illumina Hanwoo SNP 50K bead chip and bioinformatic tools, which were used to locate the required data and meat traits were investigated. The PennCNV software was used for the identification of CNVs, followed by the use of the CNV Ruler software for locating the different CNVRs. Furthermore, bioinformatics analysis was performed. Results: We found a total of 2,575 autosomal CNVs (933 losses, 1,642 gains) and 416 CNVRs (289 gains, 111 losses, and 16 mixed), which were established with ranged in size from 2,183 bp to 983,333 bp and 10,004 bp to 381,836 bp, respectively. Upon analyzing the restriction of minor alleles frequency > 0.05 for meat traits association, 6 CNVRs in the carcass weight, 2 CNVRs in the marbling score, 3 CNVRs in the backfat thickness, and 2 CNVRs in the longissimus muscle area were related to the meat traits. In addition, we identified an overlap of 347 CNVRs. Moreover, 3 CNVRs were determined to have a gene that affects meat quality. Conclusions: Our results confirmed the relationship between Hanwoo CNVR and meat traits, and the possibility of overlapping candidate genes, annotations, and quantitative trait loci that results depended on to contribute to the greater understanding of CNVs in Hanwoo and its role in genetic variation among cattle livestock.

• Asian-Australasian Journal of Animal Sciences
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• 제24권1호
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• pp.125-129
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• 2011

The aim was to determine the relationship between muscle structure and meat quality traits in neuromuscular compartments (NMCs: R1, R2, R3, R4) of pig semitendinosus muscle. Barrows from the INTA-MGC genetic line (Argentina) were slaughtered at 100 kg body weight. In each NMC the following parameters were determined: the fibre types I, IIA, IIX and IIB by immunohistochemistry, the fibre cross sectional area (FCSA), the pH of meat after 24 h post-mortem ($pH_{24}$), instrumental meat tenderness (WB) and colour ($L^*$, $a^*$, $b^*$). There were significant differences in the following: $L^*$ (R1 = R4$a^*$ (R1>R4>R2 = R3), $b^*$ (R1 = R4R1 = R3 = R4), $pH_{24}$ (R1 = R4>R2 = R3). The relative percentages of FCSA were as follows: I (R4>R1>R3>R2), IIA (R1>R4>R3>R2), IIX (R1 = R2 = R3 = R4) and IIB (R2>R3>R1>R4). The correlation values were statistically significant between IIB and WB (R1 and R4, $r_s$ = 0.66), (R2 and R3 $r_s$ = 0.74), IIB and $L^*$ (R1 and R4 $r_s$ = 0.84), IIX and $L^*$ without discriminating NMCs. Our data suggest that the NMC where the sampling takes place is important for determining meat quality traits because of the heterogeneity of the whole muscle.

• 한국축산식품학회지
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• 제35권6호
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• pp.859-866
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• 2015

To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, followed by dungsim, yangjee, chaekeut, ansim, abdari, suldo, moksim, udun, and satae. Protein and moisture contents in the 10 primal cuts were in reverse order of fat content. Moksim had the highest drip loss % and cooking loss % than all other primal cuts while kalbi showed the lowest (p<0.05) percentage of drip and cooking loss. Ansim had the longest sarcomere length but the lowest shear force values than all other cuts (p<0.05). The highest (p<0.05) score for overall acceptability was observed in ansim. Moksim, udun, abdari, and satae were rated the lowest (p<0.05) in overall acceptability among the 10 primal cuts from Hanwoo carcasses. In conclusion, ansim, dungsim, chaekeut, and kalbi had the highest overall acceptability due to their higher fat contents and lower shear force values.

• 한국축산식품학회지
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• 제37권5호
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• pp.716-725
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• 2017

The objective of this study was to determine the relationship between composition of muscle fiber types and meat quality traits of eight major muscles from Hanwoo steers. Longissimus lumborum (LL), psoas major (PM), semimembranosus (SM), semitendinosus (ST), gluteus medius (GM), triceps brachii (TB), rectus abdominis (RA) and superficialis flexor (SF) muscles were obtained from 9 Hanwoo steers and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of fiber types among these 8 major muscles. SF had the highest FNP of type I (55.9%), followed by PM (46.4%), TB (45.4%), RA (38.5%), LD (36.8%), GM (36.0%), SM (22.2%), and ST (18.8%). FAP of type IIB ranged from 9.9% in SF to 58.7% in ST. Meat quality traits, including fat content, myoglobin content, collagen content, CIE $L^*$ and $a^*$, drip and cooking loss, sarcomere length and Warner-Bratzler shear force, were all significantly (p<0.05) different among these muscles. Due to such diversities among these 8 muscles, lack of correlations were found between fiber type composition and meat quality traits. These results suggest that correlation for each individual muscle should be used to improve meat quality and profitability of retail beef cuts.

• Animal Bioscience
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• 제35권2호
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• pp.272-280
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• 2022

Objective: The aim of this study was to evaluate the effect of ageing and feeding strategies on the calpain protease system and meat quality traits in Braford steers. Methods: Thirty Braford steers were employed; 15 animals were supplemented with corn silage during finishing and 15 were kept only on pasture. Meat quality traits and calpain system protein activity were evaluated in longissimus thoracis et lumborum (LTL) steaks aged for 2, 7, 14, and 21 days. Results: Aged meat showed higher pH and calcium content, while Warner Bratzler shear force (WBSF) decreased to day 21. No interaction between ageing and diet was seen for quality traits. Steers finished with corn silage showed higher values of water holding capacity, WBSF and free calcium, and lower values of pH and cooking loss. Calpain and calpastatin activities decreased with ageing. Finishing steers on pasture produced higher values of calpains and lower values of calpastatin activities. The higher values of calpain 1 activity were observed in muscles aged 2 days from pasture finished animals, and the lower activity of the inhibitor in the 21 days aged samples of the same group. Conclusion: These results suggest a diet by ageing interaction in calpains and calpastatin and this interaction impact in Warner Bratzler Shear Force in Braford LTL muscle.

• Asian-Australasian Journal of Animal Sciences
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• 제31권3호
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• pp.421-428
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• 2018

Objective: The aim of this study was to compare carcass traits, meat quality and sensory attributes in two different genotypes of geese according to age and sex. Methods: The experiment was carried out on 160 birds of two genotypes of geese: the Czech Goose (CG) breed and a Eskildsen Schwer (ES) hybrid. One-d-old goslings were divided into four groups according to genotype and sex. Two dates for slaughtering (at 8 and 16 wk of age of goslings) were undertaken. Results: The slaughter weight, cold carcass weight and dressing percentage were affected by all the studied factors, and significant interactions between age, genotype and sex were detected in the slaughter weight (p<0.001) and cold carcass weight (p = 0.004). The pH was not affected by any of studied factors, whereas in terms of meat colour parameters there were observed significant effects of age on $L^*$ and $b^*$ value and a significant effect of sex on $a^*$ value. The meat fat content was higher (p = 0.002) in ES. Higher score for overall acceptance of goose meat was recorded for ES at both ages compared to CG. Conclusion: ES had higher dressing percentage and better sensory attributes, whereas CG exceled in the favourable nutritional value of the meat.

• Journal of Animal Science and Technology
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• 제53권4호
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• pp.289-296
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• 2011

본 연구는 2004년~2008년에 미국에서 도입한 버크셔종의 육질 형질에 대한 유전적 특성을 파악하고, 향후 선발에 이용한 유전적 그룹(genetic group)을 분리하여 선발 및 교배계획을 체계적으로 세워 효과를 극대화시키는 전략을 세우고자 수행하였다. 그 결과 사후 대사율의 척도인 근육의 사후 45분 pH, 24시간 pH에 대한 유전력은 각각 0.60과 0.61로 높게 조사되었다. 육색의 척도인 명도, 적색도 및 황색도의 유전력은 0.56, 0.58 및 0.62로 조사되었다. 근내지방도, 유리육즙량과 가열감량에 대한 유전력은 각각 0.57, 0.51 및 0.66으로 조사되었다. 본 연구 결과로 미루어 볼 때 육질형질의 개량에 있어 육종가를 기초로 하여 선발에 활용할 경우 유전적 개량량은 크게 나타날 것으로 사료된다. 또한 사후 대사율의 척도인 pH와 육질형질과의 상관도는 높은 연관성이 존재하므로, 종돈장에서 육질형질을 개량하고자 한다면 육종가를 기반으로 한 선발지수(selection index)를 활용하면 매우 효과적일 것으로 필자는 사료된다. 그러나 본 연구에 활용된 자료는 유전모수를 추정하는데 다소 부족한 것은 사실이지만 국내 최초로 돼지의 육질형질에 대한 유전모수를 추정하는데 있어 매우 의미가 있다고 할 수 있다.

• 한국축산식품학회지
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• 제26권4호
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• pp.447-453
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• 2006

This study was conducted to investigate the effects of $Megazone^{(R)}$ (a mineral mix) supplementation on growth performance, nutrients digestibility, blood characteristics, meat quality and carcass traits in weaning-to-finishing pigs. A total of 48 crossbred $(Landrace{\times}Yorkshire{\times}Duroc)$ pigs with initial body weight (BW) of $4.46{\pm}0.18kg$ were used in a 21 wks trial. Pigs were blocked by weight and allotted to two dietary treatments in a completly randomized design. There were 6 pens per treatment. Dietary treatments included: 1) Control (CON: basal diet) and 2) MT (basal diet+0.8% $Megazone^{(R)}$). Through the entire experimental period, there were no effects of dietary $Megazone^{(R)}$ supplementation on growth performance nutrients digestibility, blood characteristics and meat quality traits (p>0.05). Market weight and backfat thickness also had no differences between the two treatments (p>0.05). However, carcass weight and carcass ratio in MT treatment were improved significantly compared with CON treatment (p<0.05). In conclusion, supplmentation of $Megazone^{(R)}$ can increase carcass weight and carcass ratio in weaning-to-finishing pigs, however, it has no effects on growth performance, nutrients digestibility, blood characteristics and meat quality traits.

• Journal of Animal Science and Technology
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• 제56권8호
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• pp.27.1-27.6
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• 2014

The fat mass and obesity associated (FTO) gene plays an important role in the regulation of energy homeostasis, fat deposition and obesity. For this reason, the FTO gene is a physiological and functional candidate gene for carcass and meat quality traits in beef cattle. The objectives of this study were to identify SNPs in the exonic regions of FTO gene and to evaluate the association of these SNPs with carcass traits in Hanwoo (Korean cattle). In this study, we newly identified two exonic SNPs in Hanwoo population. The g.125550A > T SNP was located in exon 3 and the g.175675C > T SNP was located in exon 6. Genotyping of the two SNP markers was carried out using PCR-RFLP analysis in Hanwoo steers to evaluate their association with carcass traits. As a result, g.125550A > T SNP genotype was significantly associated with effects on marbling score. Animals with the AA and TT homozygous genotypes had a significantly higher marbling score (p < 0.001) than those with AT heterozygous genotype, and this was significant after Bonferroni correction of the significance threshold (p = 0.003). Dominance effect was also observed for the marbling score (P < 0.05) with higher marbling score of homozygous animals. However, no significant associations with meat quality traits were observed for the g.175675C > T SNP. Our results suggest that the exonic SNP g.125550A > T in the FTO gene may be used as a DNA marker for the selection of Hanwoo with higher marbling.

• Asian-Australasian Journal of Animal Sciences
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• 제28권11호
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• pp.1545-1550
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• 2015

c-MYC (v-myelocytomatosis viral oncogene homologue) is a transcription factor that plays important role in many biological process including cell growth and differentiation, such as myogenesis and adipogenesis. In this study, we aimed to detect MYC gene polymorphisms, their genotype frequencies and to determine associations between these polymorphisms and meat quality traits in Berkshire pigs. We identified a single nucleotide polymorphism (SNP) in intron 2 of MYC gene by Sanger sequencing, i.e., g.3350G>C (rs321898326), that is only found in Berkshire pigs, but not in other breeds including Duroc, Landrace, and Yorkshire pigs that were used in this study. Genotypes of total 378 Berkshire pigs (138 sows and 240 boars) were determined using Hha I restriction enzyme digestion after polymerase chain reaction. Observed allele frequencies of GG, GC, and CC genotypes were 0.399, 0.508, and 0.093 respectively. Statistical analysis indicated that the g.3350G>C polymorphism was significantly associated with $pH_{45min}$ and cooking loss (p<0.05), suggesting that g.3350G>C SNP can be used for pre-selection of $pH_{45min}$ and cooking loss traits in Berkshire pigs.