• Korean Journal of Agricultural Science
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• v.41 no.3
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• pp.213-220
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• 2014

This study was conducted to evaluate the effects of high n-3 or n-6 diet on free fatty acid profile and meat quality traits of pork loin. The 20 heads of commercial $Landrace{\times}Yorkshire{\times}Duroc(LYD)$ crossbreed pigs ($90.9{\pm}2.4BWkg$) were divided into four groups by added fat and oils, such as 5% tallow (Control), 5% linseed oil (T1), 5% safflower oil (T2), and mixture of linseed oil (2.5%) + safflower oil (2.5%) (T3), then reared 4 weeks. Pork loins were taken after slaughter, then sliced in 2 cm thickness and put in low-density polyethylene (LDPE) bag for analysis. T1 showed significantly high concentration of linolenic acid ($2.35{\pm}0.21%$) (p<0.05). The total amount of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA) and poly-unsaturated fatty acid (PUFA) was significantly high in T1 ($36.05{\pm}1.18%$), C ($22.60{\pm}2.11%$) and T2 ($47.80{\pm}1.29%$), respectively (p<0.05). However, the ratio of n-6:n-3 was significantly low in T1 ($11.57{\pm}0.90$) than that of T2 ($37.56{\pm}12.51$) (p<0.05). There was no signigicant difference in lightness, redness, pH, water holding capacity and cooking loss between treatments (p>0.05). However, the yellowness of T2 was significantly higher than others (p<0.05). From those results, it was considered that feeding high n-3 and n-6 fatty acid diet to pig enables modify fatty acid profile of pork without any side effect on meat quality.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.11
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• pp.116-125
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• 2018

This study was carried out physicochemical and sensory evaluation to compare the quality characteristics of pork loins from Yorkshire, Duroc, Pietrain, and Duroc ${\times}$ Pietrain (DP). A total of 79 pigs from Yorkshire(22), Duroc(22), Pietrain(17), and DP(18) was used for the experiment. After 24 hours of cooling, pork loins were gathered and vacuum-packed from left carcasses and then the physicochemical traits and sensory evaluation were conducted. The pH of the loins from breed Pietrain was lower than those of the other breeds (p<0.01). While the moisture content of loins was higher in Pietrain than in the other breeds (p<0.01). The fat content of loins was higher in Duroc and DP than in the other breeds and lower in Pietrain than in the other breeds (p<0.01). Pietrain loins had the lowest drip loss (p<0.01) and the highest water holding capacity (p<0.01). There were no significant differences in the cooking loss and shear force of the loins among 4 breeds (p>0.05). There was a significant difference in the CIE color L*, a* and b* values of the loins from 4 breeds (p<0.01). Sensory scores of the loins were ranked lower in Pietrain in overall. The results of this study indicate that meat quality could be altered according to the breeds.

• Journal of Animal Science and Technology
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• v.50 no.6
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• pp.763-774
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• 2008

This study was carried out to investigate the correlation of body measurement type and carcass traits. This study used body measurement type and carcass traits on 1,312 heads of Hanwoo steers tested(24 months) which was from 1997 to 2002 at Hanwoo Improvement Main Center National Agricultural Cooperatives Federation. Body measurement type used the age of 18 months body measurement type, and carcass traits used the results of decision grade of Animal Products Grading Service. Observing the phenotypic correlation between carcass traits and body measurement type from the result, the weight, withers height, and chest width at age of 18 months and carcass weight showed readings of 0.690, 0.483, and 0.506, respectively. Also, eye muscle area and age of 18 months weight and chest width read 0.356 and 0.279, respectively. According to results, that improvements in weight, withers height, and chest width are likely to enlarge the eye muscle area and meat production level. Not only quality improvement but also quantity augmentation affect income and sales of the farmers. As can be seen in this study, improvements of weight, withers height and chest width should always be put to much effort while other body measurement type should be considered continuously too. In order to attain clearer results further studies should be done on body measurement type, which will contribute to the improvements of body measurement type in Hanwoo.

• Journal of Life Science
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• v.23 no.7
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• pp.854-862
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• 2013

The number of thoracic and lumbar vertebrae is known to be an unfixed trait among mammals. This study focused on the relationship between numerical variations of cervical (CER), thoracic (THO), and lumbar (LUM) vertebrae and the total number of vertebrae (TNV) and carcass traits in Jejunative black pigs (JBPs), Landrace pigs, and their intercrossed $F_2$ population. There were no numerical variations in CER vertebrae. On the other hand, the numbers of THO and LUM vertebrae and the TNV varied in all three populations. Of the traits investigated in the three populations, only the means${\pm}$SE of the LUM vertebrae did not show statistical significance (p>0.05). The carcass weights (CW), meat color (MC), marbling score (MS), backfat thickness (BFT), carcass length (CLE), THO vertebrae, and TNV all showed statistical significance (p<0.05). The JBP had 14-16 THO vertebrae, 5-6 LUM vertebrae, and 27-29 TNV. The Landrace pigs had 15-16 THO vertebrae, 5-7 LUM vertebrae, and 28-29 TNV. The $F_2$ population had 14-17 THO vertebrae, 5-7 LUM vertebrae, and 27-30 TNV. In the F2 population, increased numbers of THO vertebrae and TNV were associated with a significant increase in the CW, CLE, and BFT (p<0.05). In particular, the increase in the TNV was caused by an increase in the number of THO rather than LUM vertebrae. Although the animals with a greater number of THO and TNV had thicker backfat, they had a longer CLE and a heavier CW. Both these traits are economically more important than the level of backfat when determining the productivity level. These results suggest that genetic selection to increase the number of vertebrae, especially in Landrace pigs, JBPs, and their related populations, may be an excellent strategy for improving productivity.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.389-398
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• 2010

The present experiment was carried out to compare performance, carcass characteristics and meat quality among three major meat-type duck strains in Korea. Two commercial duck (CD) strains, produced from parent stocks (PS) (Cherry Valley and Grimaud), and $F_1$ strains, self-produced by farmers, were used in an 8-week feeding experiment. Both feed conversion ratio and production index were significantly higher in Cherry Valley strain compared with the other two at the ends of 6 and 8 weeks (p<0.05). However, no differences were found in carcass characteristics and meat quality, with the exception of abdominal fat weight where Grimaud were higher than the others. Overall, the results of the current study show that Cherry Valley CD strain had higher performance among three strains tested.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1653-1663
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• 2016

Meat quality is a complex trait influenced by many factors, including genetics, nutrition, feeding environment, animal handling, and their interactions. To elucidate relevant factors affecting pork quality associated with oxidative stress and muscle development, we analyzed protein expression in high quality longissimus dorsi muscles (HQLD) and low quality longissimus dorsi muscles (LQLD) from Duroc pigs by liquid chromatography-tandem mass spectrometry (LC-MS/MS)-based proteomic analysis. Between HQLD (n = 20) and LQLD (n = 20) Duroc pigs, 24 differentially expressed proteins were identified by LC-MS/MS. A total of 10 and 14 proteins were highly expressed in HQLD and LQLD, respectively. The 24 proteins have putative functions in the following seven categories: catalytic activity (31%), ATPase activity (19%), oxidoreductase activity (13%), cytoskeletal protein binding (13%), actin binding (12%), calcium ion binding (6%), and structural constituent of muscle (6%). Silver-stained image analysis revealed significant differential expression of lactate dehydrogenase A (LDHA) between HQLD and LQLD Duroc pigs. LDHA was subjected to in vitro study of myogenesis under oxidative stress conditions and LDH activity assay to verification its role in oxidative stress. No significant difference of mRNA expression level of LDHA was found between normal and oxidative stress condition. However, LDH activity was significantly higher under oxidative stress condition than at normal condition using in vitro model of myogenesis. The highly expressed LDHA was positively correlated with LQLD. Moreover, LDHA activity increased by oxidative stress was reduced by antioxidant resveratrol. This paper emphasizes the importance of differential expression patterns of proteins and their interaction for the development of meat quality traits. Our proteome data provides valuable information on important factors which might aid in the regulation of muscle development and the improvement of meat quality in longissimus dorsi muscles of Duroc pigs under oxidative stress conditions.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.181-186
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• 2008

This study was conducted to investigate the effects of supplementation with transgenic Bacillus subtilis secreting chitinase on the growth performance, nutrient digestibility, blood characteristics and carcass traits in finishing pigs. A total of sixty-four pigs ($50.82{\pm}0.82kg$, average initial body weight) were assessed over a period of 84 days. Dietary treatments included: 1) CON (basal diet without antibiotics), 2) AD (basal diet + 0.1% Virginiamycin), 3) CD0.5 (basal diet + 0.5% transgenic B. subtilis), 4) CD1.0 (basal diet + 1.0% transgenic B. subtilis). Each dietary treatment had 4 replicates of 4 pigs per pen in a randomized complete block design. In terms of growth performance, the ADG (average daily gain) and gain/feed ratio were significantly increased with the CD1.0 diet compared to the AD diet during weeks 0-4 (p<0.05). During weeks 4-8, the ADG was significantly increased with the AD diet compared to the CON and CD0.5 diets (p<0.05). The ADFI was also significantly increased with the AD diet compared to the other diets (p<0.05). During weeks $8{\sim}12$, the ADFI was significantly increased with the CON diet compared to the other diets (p<0.05), and the gain/feed ratio was significantly increased with the CD0.5 and CD1.0 diets compared to the AD diet (p<0.05). Over the entire 84 day test period, the ADFI was significantly increased with the AD diet compared to the CD0.5 and CD1.0 diets (p<0.05). The gain/feed ratio was significantly increased with the CD0.5 and CD1.0 diets compared to the CON diet (p<0.05). In terms of meat color, the L value was significantly increased with the CD0.5 diet compared to the CON and AD diets (p<0.05), and the a value was significantly increased with the CON diet compared to the other diets (p<0.05). In terms of sensory evaluation, meat color was significantly improved with the CON, CD0.5 and CD1.0 diets compared to the AD diet (p<0.05). Marbling was significantly increased with the CON diet compared to the other diets (p<0.05). Firmness was significantly increased with the CD0.5 diet compared to the AD diet (p<0.05). In conclusion, supplementation with transformed B. subtilis secreting chitinase improved gain/feed ratios and influenced meat color. Thus, we suggest that transformed B. subtilis secreting chitinase can partially substitute for antibiotics.

• Journal of Animal Science and Technology
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• v.45 no.6
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• pp.923-932
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• 2003

This study was carried out to estimate the effects of breed and environment such as sex, test station, test year, test season, parity, initial and final weight on average daily gain, age at 90kg, backfat thickness, feed efficiency, lean percent and selection index on the basis of the performance data collected from 25,790 pigs of Duroc, Yorkshire and Landrace breeds which were performance-tested at the Korea Swine Testing Station from 1991 to 2002. The results obtained in the study are summarized as follows; 1. The means of the major economic traits were estimated as 959.95${\pm}$0.699g for average daily gain, 138.36${\pm}$0.072days for age at 90kg, 1.41${\pm}$0.001cm for backfat thickness, 2.33${\pm}$0.001 for feed efficiency, 56.71${\pm}$0.018% for lean percent and 221.65${\pm}$0.113 for selection index. 2. The effect of breed was statistically significant for all studied traits. Briefly, Duroc showed the best performance for the average daily gain and age at 90kg. Landrace had the best performances for the backfat thickness and lean meat percent. In feed efficiency and selection index, Yorkshire had a better score than other breeds. 3. The least-squares means of female and male for the traits studied were 923.05${\pm}$1.289g and 974.53${\pm}$0.856g for average daily gain, 139.74${\pm}$0.145days and 137.21${\pm}$0.097days for age at 90kg, 1.49${\pm}$0.002cm and 1.39${\pm}$0.002cm for backfat thickness, 2.43${\pm}$0.002 and 2.28${\pm}$0.002 for feed efficiency, 56.43${\pm}$0.034% and 56.81${\pm}$0.023% for lean percent and 211.37${\pm}$0.194 and 224.61${\pm}$0.129 for selection index. Therefore, males were superior to females for all traits examined. 4. The effect of test station was statistically significant for all traits except for selection index. Performances for age at 90kg, backfat thickness, feed efficiency and lean meat percent collected from Test station 2 were higher than those from Test station 1. However, Test station 1 showed better average daily gain. 5. The initial weight and final weight included as a covariate in this study had a significant influence on average daily gain, age at 90kg, backfat thickness, feed efficiency and selection index. From the absolute values of the estimated regression coefficients, it was inferred that the final weight had greater effect for the investigated traits than the initial weight.

• Journal of Life Science
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• v.27 no.3
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• pp.295-300
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• 2017

This study examined the association between genotypes of the isocitrate dehydrogenase 3, beta subunit (IDH3B) gene and economic traits in an $F_2$ population of Duroc and Jeju (South Korea) native black pigs (JBPs). The genotypes was determined the presence/absence of a 304-bp insertion/deletion fragment in the promoter region of the IDH3B gene for JBP, Duroc, and their $F_1$ and $F_2$ progeny. Three genotypes (AA, AB and BB) were found in the $F_1$ and $F_2$ populations, but there was no AA genotype found in JBP and no BB in Duroc. Association analysis results showed the significant differences with carcass weights (CW), backfat thicknesses (BFT) and eye muscle area (EMA) (p<0.05), but not with growth traits including body weights and average daily gains at different stages, reproductive traits including teat numbers, and crude fat contents (CFAT) measured in longissimus dorsi (p>0.05). The $F_2$ pigs possessing the IDH3B BB homozygote had heavier CW ($72.92{\pm}11.133kg$), thicker BFT ($25.75{\pm}6.06mm$), and larger EMA ($23.82{\pm}4.825cm^2$) than those from the other genotypes (p<0.05). These results were estimated that there are biological roles related with IDH3B genotypes resulting development of EMA, BFT, and CW but not with intramuscular fat deposition during late period of pig production. Our findings suggest that the 304-bp insertion allele of porcine IDH3B may be a genetic marker for marker assistant selection for improving meat productivity of the Jeju Black pig and Duroc-related molecular breeding systems.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.45-50
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• 2008

This study was conducted to investigate the effect of different maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions on water extract from Hanwoo shank bones (arm, fore shank, round and hind shank) with regard to sensory traits (white color, aroma, taste, overall acceptability). The white color of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was lighter than with maturity scores of 3-9 (cow) (p<0.05). The aroma of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was stronger than with other maturity scores 3-9 (cow) except for maturity score 5 (p<0.05). The taste and overall acceptability of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) were higher than with maturity scores of 3-9 (cow) (p<0.05). The white color, aroma, taste and overall acceptability of water extract from Hanwoo shank bones of all maturity scores significantly decreased as the number of extractions (from 2nd to 4th) increased (p<0.05). In conclusion, there were significant differences between maturity scores 2 and maturity scores 3-9 (cow) with regard to sensory traits. Further studies need to address whether different maturity scores affect the price of shank bones in the meat industry.