• Journal of Animal Science and Technology
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• v.54 no.2
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• pp.111-124
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• 2012

Feeding trial was conducted with 80 Hanwoo steers (7.5 months of age, 204.4 kg body weight) for 680 days from growing period to late fattening period to examine the feeding value of whole crop barley silage TMR (BS-TMR) and whole crop rye silage TMR (RS-TMR) on body gain, feed cost, slaughter characteristics and quality characteristics of $longissimus$ $dorsi$ muscle. Dietary treatments were conventional separate feeding of concentrate and rice straw (control), feeding BS TMR up to middle fattening period and same diet as for control during late fattening period (BS-TMR I), feeding BS-TMR for whole experimental period (BS-TMR II), feeding RS TMR up to middle fattening period and same diet as for control during late fattening period (RS-TMR I) and RS TMR for whole experimental period (RS-TMR II). Sixteen castrated calves were assigned to each treatment (4 pens, 4 heads per pen). Pens in each treatment were randomly distributed. Feeding both BS silage TMR and RS silage TMR slightly increased body gain of Hanwoo steers at the stages of growing and early fattening, and increased (P<0.0001) at middle fattening compared to feeding control diet while control diet tended to increase body gain at late fattening stage compared to feeding BS-TMR I, BS-TMR II and RS-TMR I diets. Total body gain was slightly increased in Hanwoo steers fed both I and II for BS and RS TMR compared to that in control diet. Feed cost per kg gain per head was relatively low in the Hanwoo steers fed silage TMRs to that fed control diet. Carcass weight, back fat thickness and $longissimus$ $dorsi$ area of Hanwoo steers tended to increase but lowered (P<0.047) yield index by feeding silage TMRs. Feeding BS TMR slightly decreased marbling score but no difference was found in the number of head over grade 1 between diets. Control diet tended to improve yield grade compared to silage TMRs. Chemical composition, water holding capacity, drip loss, cooking loss and pH, color and fatty acid composition of $longissimus$ $dorsi$ were not affected by experimental diets and feeding duration of silage TMRs. Shear force, however, was increased (P<0.046) by silage TMRs without difference between them compared to control diet. Based on the results of the current study, BS TMR and RS TMR could improve body gain and reduce feed cost without deteriorating meat quality compared to separate feeding of concentrate and rice straw. Overall feeding value was similar between BS TMR and RS TMR.

• Korean Journal of Poultry Science
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• v.39 no.4
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• pp.305-310
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• 2012

This work was carried out to investigate performance and carcass yield of large-type broilers at different stocking densities. Treatments were T1 (9.1 birds/$m^2$), T2 (10.3 birds/$m^2$) and T3 (11.5 birds/$m^2$) by the stocking density. Four hundred eight 1-day-old Arbor Acre broiler chicks were used for six weeks (starter, 0~1 wks; earlier, 1~3 wks; finisher, 3~6 wks) and divided into 3 treatments (4 replications/treatment, 30, 34 or 38 birds/replication). Research indexes were rearing viability ratio, body weight, body weight gain, feed intake, feed conversion ratio, production efficiency factor and carcass ratio. Rearing viability ratio (%) was 89% or more for all treatments and there was no significant difference on weekly rearing viability ratio (%). Body weight of T2 was the greatest and that of T3 was the lowest at 1 weeks old (P<0.05). Body weight gain of T2 was the greatest and that of T3 was the lowest at 0~1 weeks old (P<0.05). However, body weight gain of T3 was the greatest and that of T1 was the lowest at 1~2 weeks old (P<0.05). Body weight gain of T2 was the greatest as 3,031 g among treatments at 0~6 weeks old (P<0.05). Feed intakes of T1, T2 and T3 were 1,417 g, 1,265 g and 1,355 g, respectively, and that of T1 was the greatest among treatments (P<0.05). There was no significant difference on body weight, body weight gain and feed intake. Feed conversion ratio of T1 was the greatest among treatments at 1~2 wks, 3~4 wks and 0~6 wks old (P<0.05). Production efficiency factors of T1, T2 and T3 were 363.5, 388.3 and 358.3, respectively, and there was no significant difference among treatments. Wing meat ratio of T1 was the higher compared to other treatments at the age of 4 wk (P<0.05). There was no significant difference on carcass ratio and partial meat ratio among treatments. Neck meat ratio of T2 was the lowest among treatments (P<0.05). This result may provide the standard data of different stocking densities for large-type broiler and the further research is needed.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.262-267
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• 2016

Physicochemical characteristics of chicken-thigh emulsion manufactured with different concentrations of NaCl (0, 0.3, 0.6, 0.9, 1.2, and 1.5%) were examined. Moisture and ash contents of samples containing 1.2% and 1.5% NaCl were significantly higher than those of the other samples (p<0.05). Protein contents decreased with increasing NaCl concentration. The pH values of batters significantly decreased with increasing NaCl concentration (p<0.05). The lightness values of uncooked and cooked samples showed an upward trend with increasing concentration of NaCl. Redness and yellowness values of uncooked batters containing 1.2% and 1.5% NaCl were significantly lower than other samples (p<0.05). The cooking yield and viscosity of the samples increased with increasing NaCl concentration. Samples containing 1.2% and 1.5% NaCl showed higher viscosities than the controls and samples containing 0.3-0.9% NaCl. Therefore, it can be concluded that addition 1.2% NaCl in chicken thigh products is beneficial.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.3
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• pp.382-390
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• 2015

This work was conducted to investigate the performance and meat characteristics of commercial Korean native duck (KND). A total of 180 1-d-old ducklings of 2-way crossbreds from A and B lines (from National Institute of Animal Science) were used in this work and divided into 4 groups (3 replicates/group, 15 birds/replicate). The four groups were 4 crossbreds as AA (A line [♀]${\times}$A line [♂]), AB (A line [♀]${\times}$B line [♂]), BB (Pure line B strains) and BA (B strains [♀]${\times}$A strain [♂]). Ducks were fed diets based on corn-soybean meal for 0 to 3 wk (22.4% crude protein [CP], 2,945 kcal/kg metabolizable energy [ME]) and 3 to 8 wk (18.4% CP, 3,047 kcal/kg ME). As a result of this study, average body weight of 4 crossbreds were 625, 1,617, 2,466, and 2,836 g at 2, 4, 6, and 8 weeks, respectively, and significantly increased over the period of time (p<0.05). Body weight of BB group was greater than other crossbreds at the age of 6 weeks (p<0.05). There was a significant difference in weekly body weight gains (p<0.05), which were 573, 991, 850, and 371 g at 2, 4, 6, and 8 weeks old, respectively. Uniformity of 4 crossbreds was 84.9%, 80.5%, and 72.5% at 6, 7, and 8 weeks, respectively, and there was no difference among crossbreds. Body weight gain of BB crossbred was highest among crossbreds (p<0.05). Weekly feed intake significantly increased with weeks as 669, 1,839, 2,812, and 3,381 g at 2, 4, 6, and 8 weeks respectively (p<0.05). Feed intakes of AA and BB crossbreds were higher at 2 to 4 weeks old than others and that of BB crossbred was highest at 4 to 6 weeks old (p<0.05). Weekly feed conversion ratios were 1.17, 1.86, 3.32, and 9.37 at 0 to 2, 2 to 4, 4 to 6, and 6 to 8 weeks old, respectively, and it increased with age (p<0.05). There was no significant difference in feed conversion ratio among crossbreds. Carcass yields of 4 crossbreds were 73.6%, 71.6%, 73.5%, and 71.7%, respectively, so there was no significant difference among crossbreds. There was no difference in wing, neck, breast and leg ratios among crossbreds. However, back ratios of 4 crossbreds were 17.6%, 18.0%, 15.8%, and 17.6%, respectively, and back ratio of BB was the highest among crossbreds. Finally, these results may provide the basic data on the production, carcass quality, fatty acid and amino acid composition of commercial KND with 2-way crossbreeding.

• Korean Journal of Poultry Science
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• v.31 no.4
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• pp.245-253
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• 2004

This study was conducted to investigate the effects of dietary yeast culture containing rPST on growth performances and the characteristics of body compositions in broiler chickens. A total of 460 Ross male broiler chicks aged 2-day-old were fed one of five experimental diets; Control(devoid of all), TI (with $0.1\%$ antibiotics; chlorotetracycline), T2 (with $0.1\%$ rPST-yeast culture), T3 (with $0.2\%$ rPST-yeast culture) or T4 (with $0.2\%$ SC yeast culture) for 6 weeks. Feed consumption and body weights were measured weekly. At week 5 of the experiment, 10 chicks were randomly selected and sacrificed. The relative weights of each organ and the chemical composition of edible meat were measured. The enzyme activity, total cholesterol, Ca and P were also determined. Tibial weight, bone strength and chemical composition were investigated. There were no significant differences in feed intake and feed conversion ratios among the treatments throughout the experimental period. Body weight gains tended to be increased by feeding of diets containing rPST-yeast culture. The relative weight of breast muscle in T3 group was significantly higher than that of the control (P<0.05). The moisture contents of breast meat in groups fed diets containing rPST-yeast culture or SC yeast culture were significantly increased as compared with those of the control and n. However, the contents of crude protein and ether extract were not affected by feeding of rPST-yeast culture. There were no significant differences in GOT, total cholesterol, Ca and P. The relative weight and strength and proximal composition of the tibia were also not affected by dietary treatments. These results indicated that dietary rPST-yeast culture may be a valuable alternative for optimizing growth performances, particularly for improving the yield of breast muscle.

• Journal of Animal Science and Technology
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• v.52 no.4
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• pp.305-312
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• 2010

Seventy two Hanwoo steers in final fattening period ($585.87{\pm}41.02kg$) were randomly assigned to 3 groups, LPLT (relatively low protein and low energy; CP 12%, TDN 73%), LPHT (relatively low protein and high energy; CP 12%, TDN 75%) and HPHT (relatively high protein and high energy; CP 14%, TDN 75%) in concentrate feed for 163 days in order to investigate the effects on growth performance, carcass characteristics, and longissimus dorsi muscle's chemical compositions. Rice straw was also fed as a roughage. Because ADGs were higher in LPLT and HPHT than LPHT, feed efficiencies were improved in LPLT and HPHT group (P<0.05). Feeding concentrates with different CP and TDN levels had affected to improve back fat thickness and rib eye area in HPHT group but had no effect on carcass weight and meat yield index. Carcass weight for LPLT, LPHT and HPHT were $420.75{\pm}30.56$, $417.05{\pm}32.03$ and $418.32{\pm}32.03kg$, respectively. Meat quality grade was improved in HPHT (P<0.001), because the marbling score was highest in HPHT group. Auction prices (carcass/kg) of LPLT, LPHT and HPHT group were 17,904 won, 18,094 won and 18,899 won, respectively. The percentage of animals over grade 1 appeared in LPLT, LPHT and HPHT were 79.2, 72.7 and 90.8%, respectively. The results of chemical analysis of longissimus dorsi muscle showed no difference between groups but crude fat composition tended to be higher in HPHT group (P=0.088) than the other groups. Stearic acid contents in the muscle was significantly increased in HPHT group than LPLT group (P<0.05). Myristoleic acid and oleic acid composition in HPHT group was higher than LPLT and LPHT group. These results supported the hypothesis that supplementation of higher levels of crude protein and energy in concentrates to Hanwoo steers' during final fattening period improved the growth performance and the carcass quality grade.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.411-417
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• 2006

This study was conducted to evaluate the physicochemical properties of pork loin marinated with a solution of Nan and sodium tripolyphosphate, and the sensory attributes of tomato sauce-stewed products using marinated loin. Pork loin samples were cut $(3{\times}3{\times}2cm)$ and assigned to 3 treatment groups [C; unmarinated control (100% distilled water), T1; 10% sodium chloride, T2; 10% sodium chloride + 3% sodium tripolyphosphate]. Samples were marinated for 24hr at $5^{\circ}C$. The uptake of marinade in the treatment groups was significantly greater (p<0.05) than that of C, however no significant difference between the two treatments was observed. Cooking losses were highest (p<0.05) for T1, while lowest (p<0.05) for T2. All marinated loins had a significantly higher (p<0.05) yield than the control. The pH of the marinade solution ranged from 7.00 for T1 to 8.47 for T2. The two marinated loins had a significantly higher (p<0.05) $pH_{24}$ than the control. The water holding capacity (WHC) was highest for T2, and lowest for T1. CIE $L^*,\;a^*,\;b^*$ tended to be slightly higher in the control than either treatment group. The shear force value $(kg/cm^2)$ of yaw meat did not differ between the control and marinated muscle samples. However, cooked meat had a significantly lower (p<0.05) shear force value in T2 than C and T1. Hardness values were significantly lower (p<0.05) for both treatments compared with the control. There were no differences in texture profile, except hardness, between the control and the two treatments. Regarding the sensory evaluation of tomato sauce-stewed products manufactured with marinated pork loin, the treatment groups scored marginally well in tenderness, juiciness and overall acceptability, while the flavor score of the control was significantly higher than those of T1 and T2.

• Journal of Embryo Transfer
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• v.20 no.3
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• pp.255-269
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• 2005

This study was aimed to investigate genetic relationships, variables, and correlations between economic traits and metabolic materials in serum components according to bleeding periods and breeding locations for the castrated and not castrated Hanwoo cattle at National Livestock Research Institute. Analysis of variance for serum hormones and metabolic materials showed significant differences by breeding locations except for testosterone and globulin. Statistical differences for serum components were detected by birth year except for cortisol, total protein, globulin and creatinine, and by castration except for total protein and BUN. All the serum components were tended to have sire effects except for testosterone resulting in some degree of additive gene actions. Breeding locations showed statistical significances for carcass weight and back fat thickness, but not in carcass rate, KPH, live weight and transportation weight loss. Effects of breeding locations and castration were significant for all weight measurement periods except for 9 month and 6 month, respectively. A significant sire effect was observed in all weight measurements. Least squared means for concentration of serum components by breeding year, season and castration were not significant. High concentration of cortisol, creatinine and triglyceride and low concentration of IGF-1 and glucose were detected in castrated cattle. Concentration of testosterone with castrated cattle was $5.2\%$ corresponding to non castrated cattle. Estimation of heritabilities of serum components using a sire model with restricted maximum likelihood were ranged 0.07 to 0.58. High heritabilities were estimated for total protein, albumin, globulin, cortisol, creatinine and BUN were 0.53, 0.54, 0.42, 0.45, 0.58 and 0.54, respectively. Low heritabilities were estimated fur calcium, testosterone and IGF-1 for 0.07, 0.15 and 0.12, respectively. Heritabilities for carcass weight, back fat thickness, meat yield index, KPH, and IMF were estimated as 0.39, 0.45, 0.30 0.13, and 0.93. Heritabilities of weights on 18, 12, 9, 6, and 24 month were estimated as 0.78, 0.76, 0.62, 0.58 and 0.58. Estimated heritabilities for average daily gain on 6${\~}$2, 12${\~}$18, and 18${\~}$24 month were 0.80, 0.75 and 0.19, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.361-367
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• 1984

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.

• Journal of agriculture & life science
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• v.53 no.4
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• pp.77-92
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• 2019

The purpose of this study was to investigate the carcass characteristics and the primal cut yields from carcasses according to the sex of Hanwoo. Experimental animals comprised of 80 cows, 29 bulls, and 71 steers. After slaughtering, they were evaluated to estimate the productivity of carcass components by market weight, and to predict the beef carcass yield. The average of fasting weight of cow, bull and steer were 634.75 kg, 721.86 kg, and 754.10 kg respectively. Market weight of Hanwoo at cold carcass weight, primal lean cut weight, sub-primal lean cut weight, bone weight and fat weight were 381.01~467.60 kg, 240.79~310.36 kg, 208.27~276.47 kg, 57.23~76.28 kg and 89.19~138.97 kg respectively. Body measurement traits had side length, hindquarter length, cervical vertebrae length, lumbar vertebrae length, sacral vertebrae length, 6th lumbar vertebrae~heel length, 5~6th thoracic vertebrae breadth, 4~5th lumbar vertebrae breadth, 5th sacral vertebrae breadth, 7~8th thoracic vertebrae girth and 7~8th thoracic vertebrae thick were highest length in steer. Carcass weight (CW) were significantly (p<0.05) affected by sex and live weight. The lean meat percentage, fat percentage and bone percentage based on the weight of cold carcasses were significantly different (p<0.05) between sex groups. The primal cuts rate for deungsim, moksim, abdari, udun, suldo, yangjee and satae were higher in bulls than those of the caws and steers. The carcass by-product weight rate in steer had lower oxtail and rib cartilage than cow and bull, while cow showed lower beef leg bones and jappyeo than bull steer (p<0.05). Body measurement traits was always important for primal cut weight estimates.