• 한국유기농업학회지
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• 제24권4호
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• pp.869-879
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• 2016

The present study was conducted to evaluate the effects of dietary formulated feed additive on growth performance and carcass traits of Hanwoo steers. A formulated feed additive reported to reduce heat load in the rumen in our previous research was used (Cho et al., 2014). Total 32 herds of Hanwoo steers were assigned into two groups of control and treatment. Total mixed ration was provided as basal diet for cattle and 100 g of additive was supplemented on diet for treatment. Feeding trial was performed during 120 days before slaughter. For growth performance, 3 periods (0~90 days; 90~120 days; 0~120 days) were allotted and average daily gain, feed requirement and final body weight were determined. Loin meat between $12^{th}$ and $13^{th}$ rib was used for meat quality analysis after slaughtering. Only $1^{st}$ period showed significantly improved growth performance of treatment (P<0.05) and there were no significant difference in other periods. At $3^{rd}$ periods (overall), a trend of increased average daily gain was found at treatment (P=0.075). Carcass performance and quality did not show significant differences between treatment and control (P>0.05). In meat quality, treatment showed significant increment in all measured meat colors (P<0.05) and significantly less sharing force compared to the control (P<0.05). Although no significant difference in growth performance and carcass yield were found, remarkably improved economic status was detected in treatment group. In conclusion, it could be suggested that application of a formulated feed additive specialized in reduction of heat load in the rumen was able to increase economical balance through enhancing heat stress condition of ruminant and growth.

• 한국초지조사료학회지
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• 제32권4호
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• pp.387-396
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• 2012

A study was conducted to determine the dietary effects of Na-bentonite (NaB) and probiotics on meat characteristics and health of Hanwoo steers fed rice straw as a sole roughage source. A total of 24 growing Hanwoo steers (avg BW 232 kg) were assigned to two treatments which included a control diet (concentrate mix and rice straw) and a treatment diet (control diet + 0.5-1.0% NaB + 0.5-1.0% probiotics. The diets were fed for 22 months up to the time the animals were slaughtered. Dietary treatment increased (p<0.05) concentrations of trace minerals such as Zn, Cu, and Fe in the longissimus muscle compared to the control. The treatment diet did not affect cold carcass weight, yield traits such as backfat thickness, longissimus muscle area, yield index, yield grade and quality traits such as marbling score, meat color, fat color, texture, maturity and quality grade. Blood profiles of growing steers were within the normal ranges for healthy cattle. In conclusion, feeding a combination of clay mineral and probiotics to Hanwoo steers fed rice straw as a sole roughage source could have a desirable effect on improving trace mineral retention in longissimus muscle without any deleterious effects on carcass traits of steers.

• 한국축산식품학회지
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• 제40권6호
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• pp.908-923
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• 2020

The objective of this study was to compare tastes-related components and eating quality properties between Hanwoo steer and cow meats. Longissimus thoracis (LT) muscles with same quality grade (1⁺ grade) collected from left sides of the steer and cow carcasses were used for analyses of technological quality traits, free amino acids (FAAs), metabolites, nucleotides, fatty acids and sensory attributes. there were no differences occurring in the chemical composition (fat, protein, moisture and collagen) and technological quality traits (cooking loss, water holding capacity, shear force and color) between the two beef types (p>0.05). The cow meat exhibited significantly higher amounts of some FAAs associated with umami (e.g., glutamic acid and lysine), sweetness (e.g., proline and glutamic acid) and saltiness (e.g., histidine and glutamic acid) compared to the steer meat (p<0.05). Regarding the nucleotides, no differences occurred in all the identified nucleotides between the two beef types (p>0.05). A total of 27 metabolites were identified, however, only some compounds (e.g., acetate, creatine, creatinine, glucose and inosine, etc.) showed their significantly higher amounts in the cow meat compared with those in the steer meat (p<0.05). In terms of sensory aspects, the panelists found no differences in scores of all the eating quality traits between the two sex types of beef (p>0.05). Overall, excepts some variations in tastes-active compounds, there were no differences in the quality characteristics in general and eating quality in particular between the cow and steer meats when they were in the same quality grade.

• 농업과학연구
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• 제48권3호
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• pp.455-464
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• 2021

This study was conducted to evaluate meat quality traits, proximate composition, fatty acid profile and sensory attributes of pork produced under free-range and semi-intensive pig rearing systems. Longissimus dorsi muscles from pork carcasses were taken just after the slaughtering of finishing pigs reared under semi-intensive and free-range systems to test the meat quality parameters (pH, color, water holding capacity, and cooking loss), proximate composition (moisture, protein, fat, and ash) and fatty acid profile. Furthermore, the organoleptic properties were evaluated using 30 untrained panelists. The results revealed that the system of rearing did not affect (p > 0.05) the proximate composition, water holding capacity, color, pH and cooking loss of pork along with the fatty acid composition except for vaccenic acid (p < 0.05). The monounsaturated fatty acid (MUFA) content was affected (p < 0.05) by the rearing system while no effects were observed on the unsaturated fatty acid: saturated fatty acid ratio and omega-six to omega-three fatty acids ratios (p > 0.05). No difference was observed (p > 0.05) concerning the sensory attributes although pork obtained from the free-range system had the highest scores. In conclusion, the system of rearing did not show a significant effect on the meat quality parameters, composition and sensory attributes of pork obtained from cross-bred pigs.

• 한국가금학회지
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• 제44권1호
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• pp.41-49
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• 2017

본 연구는 6주령 브로일러(Arbor Acre)와 함께 70, 95주령 산란 성계(Hy-line)의 가슴육과 다리육을 이용해 주령에 따른 산란 성계육의 육질특성 및 가공적성을 브로일러와 비교 평가하여 원료육으로서의 가치를 구명하고자 실시하였다. 브로일러는 생육과 유화물에서 우수한 보수력 및 유화안정성을 보였으며, 관능평가에 있어서 높은 점수를 받았다. 성계육 내에서 연령이 증가할수록 조직감이 질긴 특성을 보였으나, PUFA/SFA 및 n-6/n-3 지방산 조성이 유사하고, 가열육에 대한 관능검사 결과, 연령에 따른 차이를 나타내지 않았으며, 생육과 유화물에서의 가열감량과 수분손실이 유사하여 가공육의 원료로서 95주령 성계육이 70주령의 성계육과 동등한 수준의 이용성을 지닌 것으로 판단할 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권12호
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• pp.1677-1679
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• 2002

This experiment was carried out to evaluate the tenderness of meat and it''s correlation with other carcass traits of Hanwoo steers. The significantly (p<0.01) higher mastication and shearing were observed in boiled meat than in the raw meat but the coefficient of variations were greater in raw meat than in boiled meat. The correlation between raw and boiled meat for shearing and penetration were positive and significant (p<0.01). Negative and significant correlations were observed between mastication and eye muscle area (p<0.05) and also between shearing and cooking loss (p<0.01) in raw meat whereas, penetration in raw meat was positively and significantly (p<0.05) correlated with age of the steers. Shearing in boiled meat negatively and significantly correlated with age (p<0.05), carcass weight (p<0.01), back fat thickness (p<0.01) as well as muscle score (p<0.01). The pH was not significantly correlated with tenderness in both raw and boiled meat. There were possibilities that the tenderness of boiled meat could be predicted from the raw meat.

• Asian-Australasian Journal of Animal Sciences
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• 제22권4호
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• pp.605-610
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• 2009

In the last 20 years, meat quality, especially meat edible quality has become a more intriguing topic in the field of swine production. In this paper, we briefly review the progress of meat quality research from the aspects of genetic selection and nutritional modulation, and propose a possible approach -nutrigenomics- to explore the nutrition-responsive major genes that affect meat quality formation during the growing and fattening of pigs.

• 한국가금학회지
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• 제45권3호
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• pp.137-145
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• 2018

본 연구는 오리의 도체중량에 따른 오리고기의 이화학적 특성을 구명하고자 수행하였다. 오리 도체중에 따라 200 g 단위로 2,200 g 미만부터 2,800 g 이상까지 총 5개의 중량구간을 설정하여 가슴육과 다리육을 분석하였다. 일반성분 중 지방은 가슴육에서 중량이 증가할수록 증가하는 것으로 나타났다(P<0.05). pH와 보수력은 중량에 따른 경향이 나타나지 않았다. 가열감량은 가슴육에서 2,200 g 미만 구간에서 가장 높았으며, 중량이 증가할수록 감소하는 경향이 나타났다(P<0.05). 육색은 중량에 따른 경향이 나타나지 않았다. 전단력은 2,800 g 이상 중량구간에서 가장 높게 나타났으며, 중량이 증가할수록 증가하는 경향을 나타내었다(P<0.05). 지방산 조성은 가슴육과 다리육 모두 중량이 증가할수록 oleic acid(C18:1, n9) 함량이 증가하는 경향을 나타내었다(P<0.05). 불포화지방산 함량은 가슴육에서 유의적인 차이가 없었으나, 다리육에서 중량이 증가할수록 증가하는 경향을 나타내었다(P<0.05). 관능평가 결과, 가슴육의 2,800 g 이상 중량구간에서 풍미, 연도와 종합 기호도가 가장 높게 나타났으나, 유의적인 차이는 나타나지 않았다. 이상의 결과를 종합해 보면 오리의 도체중량이 오리고기의 이화학적 특성에 영향을 주었으나, 관능특성에는 유의미한 영향이 없는 것으로 나타났다.

• Animal Bioscience
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• 제34권7호
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• pp.1193-1201
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• 2021

Objective: According to market demand, meat duck breeding mainly includes 2 breeding directions: lean Pekin duck (LPD) and fat Pekin duck (FPD). The aim of the present study was to compare carcass and meat quality traits between 2 strains, and to provide basic data for guidelines of processing and meat quality improvement. Methods: A total of 62 female Pekin ducks (32 LPDs and 30 FPDs) were slaughtered at the age of 42 days. The live body weight and carcass traits were measured and calculated. Physical properties of breast muscle were determined by texture analyzer and muscle fibers were measured by paraffin sections. The content of inosine monophosphate (IMP), intramuscular fat (IMF) and fatty acids composition were measured by high-performance liquid chromatography, Soxhlet extraction method and automated gas chromatography respectively. Results: The results showed that the bodyweight of LPDs was higher than that of FPDs. FPDs were significantly higher than LPDs in subcutaneous fat thickness, subcutaneous fat weight, subcutaneous fat percentage, abdominal fat percentage and abdominal fat shear force (p<0.01). LPDs were significantly higher than FPDs in breast muscle thickness, breast muscle weight, breast muscle rate and breast muscle shear force (p<0.01). The muscle fiber average area and fiber diameter of LPDs were significantly higher than those of FPDs (p<0.01). The muscle fiber density of LPDs was significantly lower than that of FPDs (p<0.01). The IMF of LPDs in the breast muscle was significantly higher than that in the FPDs (p<0.01). There was no significant difference between the 2 strains in IMP content (p>0.05). The polyunsaturated fatty acid content of LPDs was significantly higher than that of FPDs (p<0.01), and FPDs had higher saturated fatty acid and monounsaturated fatty acid levels (p<0.05). Conclusion: Long-term breeding work resulted in vast differences between the two strains Pekin ducks. This study provides a reference for differences between LPD and FPD that manifest as a result of long-term selection.

• Journal of Animal Science and Technology
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• 제58권1호
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• pp.3.1-3.6
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• 2016

Background: Uncoupling proteins 2 (UCP2) plays an important role in energy regulation, previous studies suggested that UCP2 is an excellent candidate gene for human obesity and growth-related traits in cattle and chicks. The current study was designed to detect the genetic variation of UCP2 gene, and to explore the association between polymorphism of UCP2 gene and growth, carcass and meat quality traits in rabbits. Results: A synonymous mutation in exon 1 and four variants in the first intron of the UCP2 gene were identified by using PCR-sequencing. The synonymous mutation c.72G>A was subsequently genotyped by MassArray system (Sequenom iPLEXassay) in 248 samples from three meat rabbit breeds (94 Ira rabbits, 83 Champagne rabbits, and 71 Tianfu black rabbits). Association analysis suggested that the individuals with AA and AG genotypes showed greater 70 d body weight (P < 0.05), 84 d body weight (P < 0.01), ADG from 28 to 84 days of age (P < 0.05), eviscerated weight (P < 0.01), semi-eviscerated weight (P < 0.01) and semi-eviscerated slaughter percentage (P < 0.05), respectively. Additionally, the individuals with AA and AG genotype had a lower pH value of longissimus muscle (P < 0.01) and hind leg muscle (P < 0.05) after slaughter 24 h. Conclusions: These findings indicated that UCP2 could be a candidate gene that associated with growth performance, body composition and meat quality in rabbits, and this would contribute to advancements in meat rabbit breeding practice.