• Asian-Australasian Journal of Animal Sciences
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• v.13 no.10
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• pp.1467-1481
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• 2000

The Korean cattle industry is important to farming households, the national economy, and the security of foodstuffs in Korea. Since Korean cattle have had inferior ability to produce meat, the Korean cattle industry aimed to improve the meat production ability and to increase numbers to meet the demand from the growing beef cattle market in Korea. This paper reviews the history of the Korean cattle industry and surveys the efforts devoted to improve genetic abilities of the Korean cattle. Discussed are current situations of the Korean cattle industry, projects related to improvement of Korean cattle, Korean cattle's genetic characteristics of economic traits, and some issues to deal with.

• Animal Bioscience
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• v.35 no.4
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• pp.624-630
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• 2022

Objective: The aim of this study was to investigate the expression level of filaggrin-2 (FLG2) in correlation with drip loss. Methods: The muscle samples were randomly taken from a local meat supplier. Samples were taken from Longissimus lumborum muscles to evaluate the drip loss (n = 100). Five muscles per group (low and high drip loss) were selected to evaluate FLG2 mRNA and protein expression levels. Results: mRNA of FLG2 gene was not significantly different in pigs with different levels of drip loss (p>0.05). Statistical analysis revealed that FLG2 protein expression levels were significantly different between the drip loss groups. Western blot revealed that the high drip loss group had higher FLG2 protein expression level than the low drip loss group (p<0.001). Moreover, immunohistochemistry revealed the high signal intensity was on the muscle cell membrane and cytoplasm. Conclusion: FLG2 protein might play roles in drip loss of pork and will provide the basis for information to improving meat quality traits in pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.2
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• pp.257-260
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• 2003

A total of 135 F2 finishing pigs (65 barrows and 69 gilts) from resource population (Large White${\times}$Meishan) were slaughtered at about 87.8 kg BW. Contents of inosine acid (IMP) and carnine (HR) in muscle were assayed by HLPC and genetic parameters for IMP content and HR content were estimated using full sibs model. There was significant sex effect on IMP content(p<0.05), $3.561{\pm}0.077mg/g$ for gilt and $3.287{\pm}0.085mg/g$ for barrow. Heritability estimates for IMP and HR content were 0.127 and 0.357, respectively. The phenotypic correlation between IMP content and HR was 0.335, pH (A) 0.024, water lose rate (WLR) -0.069, intramuscular fat (IMF) -0.214, average marbling score (MARB) -0.143, average backfat measurements (AVBF) -0.084 and average color value (CV) -0.156, respectively. The result indicated that inosine acid content in meat might be retained or slightly improved by reducing backfat depth in pig breeding.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.6
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• pp.914-918
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• 2018

Objective: The relationship between water-holding capacity (WHC) and intermuscular fat (IMF) was studied in Japanese commercial pork. Methods: Longissimus muscles of pigs (n = 62), obtained from two meat packing plants, were analyzed for IMF content, moisture content, drip loss, cooking loss, and pH. Pairwise relationships among these traits were determined using correlation analyses. Results: IMF content was significantly correlated with moisture content (r = -0.88; p<0.01) and pH (r = 0.32; p<0.05), but not with drip loss (r = -0.23; p = 0.07) or cooking loss (r = -0.10; p = 0.42). In contrast, drip loss was significantly (and negatively) correlated with pH (r = -0.57; p<0.01). Conclusion: IMF content was not significantly correlated with WHC in pork, and so ultimately, we consider pH to be one of the most important factors influencing WHC in pork meat.

• Food Science of Animal Resources
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• v.40 no.1
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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.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.80-85
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• 2015

This study was performed to investigate the carcass composition and pork quality of Duroc breeding lines in Korea. A total of 200 Duroc pigs were used, and those were originated from four different great-grandparent (GGP) breeding stock farms (L1: N farm, L2: W farm, L3: S farm, L4: R farm). The carcasses of pigs from these farms were collected, and meat quality traits were evaluated. L1 and L2 had smaller carcass weights and thin backfat, whereas L3 and L4 had heavy carcass weights and thick backfat. L3 and L4 had higher contents of fat and protein than L1 and L2. For the meat quality characteristics, L1, L2, and L4 had higher pH values than L3. In addition, L4 had higher water holding capacity than the other lines. L4 had the highest sensory evaluation scores with regard to both juiciness and flavor. Consequently, the study results indicate that pork quality information from domestic Duroc breeding stock lines could be used to effectively improve pork quality in Korea.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.12
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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.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.3
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• pp.202-208
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• 2014

This study was carried out investigate the effects of dietary addition of mineral and sugar on the dry matter intake, daily gain, yield grade and quality grade of Hanwoo (Bos taurus coreanae) steers. Three diets fed to steers included a control diet (concentrate mix and rice straw : C) and two treatments diet (control diet + black sugar 100 g + mineral 100 g : T1, and control diet + black sugar 150 g + mineral 50 g : T2). The results are summarized as follows; total feeding intake, body weight gain and daily gain did not show significant differences among the three treatments. Cold carcass weight was significantly (p<0.05) higher in T2 than in the other two treatments (C and T1). There was no significant difference in yield traits of back fat thickness, longissimus muscle area and yield grade among the three treatments (C, T1 and T2). Marbling score showed significantly (p<0.05) higher in order of T2 (5.67) > T1 (4.67) > C (3.67). Meat color, fat color, texture and maturity were no significant difference. Quality grade was higher in T2 than in the other two treatments (C and T1), but there was no significant difference. The results show that marbling score and quality grade of Hanwoo can be increased by high dry matter intake with feeding addition of mineral and sugar.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.145-151
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• 2016

The relationship between chemical compositions, meat quality traits, and palatability attributes in 10 primal cuts from Hanwoo steer carcasses were assessed. Sensory palatability attributes of Hanwoo beef were more closely related with fat content than to moisture or protein content. Among the chemical compositions, only fat had a significant correlation with juiciness (0.67, p<0.001), tenderness (0.32, p<0.05), and overall palatability (0.56, p<0.001). Oleic acid (%) was not significantly related with overall palatability (p>0.05). Overall palatability was negatively correlated with drip loss (−0.32, p<0.05), cooking loss (−0.36, p<0.05), and shear force (−0.54, p<0.01). The correlation between fat content and overall palatability was increased when higher fat cuts (Ansim, Dungsim, Chaekeut, Yangjee, and Kalbi) were analyzed, compared to lower fat cuts (Moksim, Abdari, Udun, Suldo, and Satae). Also, the correlation between shear force and overall palatability was decreased in lower fat cuts compared to higher fat cuts. Our results suggest that the palatability of Hanwoo beef can be improved by increasing fat content in muscles, as increased fat content leads to an increase in sensory tenderness, flavor, and juiciness.

• Journal of agriculture & life science
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• v.50 no.5
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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.