• Asian-Australasian Journal of Animal Sciences
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• v.25 no.12
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• pp.1759-1767
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• 2012

This study was performed to determine the effects of dietary fat sources, i.e., beef tallow, soybean oil, olive oil and coconut oil (each 3% in feed), on the growth performance, meat quality and gene expression in growing-finishing pigs. A total of 72 crossbred pigs (Landrace${\times}$Large White${\times}$Duroc) were used at $71{\pm}1$ kg body weight (about 130 d of age) in 24 pens ($320{\times}150$ cm) in a confined pig house (three pigs per pen) with six replicate pens per treatment. The growing diet was given for periods of $14{\pm}3$ d and the finishing diet was given for periods of $28{\pm}3$ d. The fat type had no significant effect either on growth performance or on chemical composition or on meat quality in growing-finishing pigs. Dietary fat type affected fatty acid composition, with higher levels of unsaturated fatty acids (UFAs) and monounsaturated fatty acids (MUFAs) in the olive oil group. Microarray analysis in the Longissimus dorsi identified 6 genes, related to insulin signaling pathway, that were differentially expressed among the different feed groups. Real time-PCR was conducted on the six genes in the longissimus dorsi muscle (LM). In particular, the genes encoding the protein kinase, cAMP-dependent, regulatory, type II, alpha (PRKAR2A) and the catalytic subunit of protein phosphatase 1, beta isoform (PPP1CB) showed the highest expression level in the olive oil group (respectively, p<0.05, p<0.001). The results of this study indicate that the type of dietary fat affects fatty acid composition and insulin signaling-related gene expression in the LM of pigs.

• Reproductive and Developmental Biology
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• v.36 no.3
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• pp.183-188
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• 2012

The bovine fatty acid binding protein 4 and 5 (FABP4 and 5) is a major positional and physiological candidate gene for the bovine marbling and carcass weight. The aim of this study was to evaluate the association between economic traits of Korean cattle (Hanwoo) and genetic variation in fatty acid binding protein 4 and 5 (FABP4 and 5) genes within carcass/meat quality traits and the before/after of fatting in breed Hanwoo. Here, we characterized the nucleotide polymorphism of FABP4 and 5 in 86 cattle. We were detected the variability of three types (GG, AG, and AA) by PCR, and economic traits were analyzed by the mixed regression model implemented in the ASReml program. As the result of statistical and supersonic analysis, FABP4 gene was highly showed significant effect (p<0.006) on marbling score (MS), in contrast FABP5 gene was lowed (p<0.084) on MS before fatting. But, FABP4 gene was highly showed significant effect (p<0.0054) on MS, in contrast FABP5 gene lowest (p<0.0899) on MS in the after of fatting. Compare to supersonic result before fatting in FABP4 gene, it was detected type GG: (p<7.18), AG: (p<8.50), and AA: (p<10.50) (n=50), showed type GG: (p<4.88), AG: (p<2.33), and AA: (p<0.00) after weed out (n=20). Futhermore, it was detected type GG: (p<9.30), AG: (p<7.95), and AA: (p<7.40) (n=50) before fatting in the FABP5 gene. It was shown type GG: (p<2.67), AG: (p<3.50), and AA: (p<5.00) after weed out (n=50). Our results indicate that FABP4 and 5 gene transcription is regulated by the environment of feeding and management, and suggest that feeding and management could be potential key in determining FABP4 and 5 genes transcription for carcass/meat quality traits in breed Hanwoo.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.40 no.1
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• pp.1-8
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• 2004

The single line hook fishery for giant pacific octopus, Parotopus dofleini is one of the important in coastal Kangwon-do of Korea, where was caught an average of 4,000 ton during the period of 1996~2000. The fishing gear is consisted of a single buoy line, a buoy and a hook. In this study, the responses of giant pacific octopus to single line hook gear were examined in an experimental tank using a video camera in order to know hooking mechanism and improve hook. Giant pacific octopus tend to envelop the bait with their arms by rush or slowly swimming towards it. When they rush to the bait, they show much feeding behaviour as withdrawing after enveloping the bait using two arms. But when they approach with slowly swimming to bait, they show feeding behaviour as stopping after enveloping the bait using one arm. and then, the highly hooking rate appeared more often in the case of latter then former. The average feeding time on a sardine, giant pacific octopus and pork fat showed the range of 1 to 30 min, 10 to 50 min, and 50 min to over 1 hour, respectively. This indicates that it takes longer time for giant pacific octopus to eat the tough meat than the soft meat. The performance concerned with hooking showed that the 'B' type hook with a short shank was more favorable than the 'A' type hook with a long shank. However, the 'A' type hook has the advantage of easy dropping out caught octopus, compared to the 'B' type.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.378-386
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• 2014

This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG), respectively. The addition of glasswort within the added amount of 1% had no influence on the pH value of the reduced-salt cooked sausages, regardless of the glasswort type. In terms of color, RSG treatment conveyed a higher hue angle value than the RSR treatment (p<0.05). Increases in the protein solubility (total and myofibrillar proteins) and apparent viscosity of reduced-salt meat batter that were due to the addition of glasswort were observed; however, there were no differences according to the type of glasswort (p>0.05). Furthermore, the addition of glasswort, regardless of its type, resulted in decreased cooking loss, and increased emulsion stability. As a result, reduced-salt cooked sausages formulated with either red or green glasswort demonstrated similar textural properties to those of the control. In conclusion, the type of glasswort within an added amount of 1% had no influence on the physicochemical and textural properties of reduced-salt cooked sausages, except for the color characteristics. In terms of color alteration by the addition of glasswort, the red glasswort, which in comparison with the green glasswort could minimize the color changes of reduced-salt cooked sausages, might be an effective source for manufacturing meat products.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.689-695
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• 2013

This study was conducted to investigate the effects of in vitro human digestion on the antioxidant activity of blueberry leaf extracts (BLE) in emulsion-type sausages (ETS). Leaves from four cultivars of blueberries (Bluecrop, Bluegold, Duke, and Northland) collected from a wild blueberry farm were extracted with 80% ethanol. ETS were prepared with 0.2% BLE. The samples were then passed through an in vitro human digestion system which simulates the composition of the mouth, stomach, and small intestine juice. Only one phenolic compound (chlorogenic acid) was detected in the BLE. Northland BLE had appreciably higher amounts of chlorogenic acid than that of other BLE, both before and after in vitro human digestion. Antioxidant activity of any BLE was not influenced by in vitro human digestion, whereas the antioxidant activity of chlorogenic acid standard increased in response to in vitro human digestion in both 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and ferric-reducing ability of plasma (FRAP). In the present study, the antioxidant activities of the BLE were not strongly influenced by in vitro human digestion, and the antioxidant activity depended on the chlorogenic acid content of ETS. Thus, compounds from blueberry leaves may have important applications in the future as natural antioxidants for meat products.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.128-141
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• 2011

The mainly purpose of this research was to investigate tendency of changes regarding the recipe of Naengmyeon (Korean cold noodles) based on water. In order to conduct of this research, we analyze the recipe data published in Korea from 1800's to 1980's. A method of mainly study was conducted by content analysis and literature review. The documents of recipe used research were 42 literatures (euigwae, recipe book, magazines, and dictionaries). In addition, the recipes of Naengmyeon based on water were total method of 84. The results of an analysis of recipe data published in the last 200 years showed 3 different types of the recipe of Naengmyeon based on water; 1) Naengmyeon based on water of Kimchi juice type 2) Naengmyeon based on water of (meat) broth type 3) Naengmyeon based on water of mixed (Kimchi juice+broth) type.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.769-782
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• 2005

Twenty four Holstein steers fed commercial concentrates with rice straw(T1), mixed grass hay(T2), or wet brewer’s grains based TMR ad libitum(T3) were used to investigate the effects of roughage feeding type during the growing and early-fattening periods on growth performance, feed efficiency and carcass characteristics. Growth performance and feed efficiency were investigated during the feeding trial conducted from 6 to 23 mo of age, and carcass characteristics were investigated after slaughter. Body weight at slaughter and daily gains were 751 to 802 kg(mean 782 kg) and 1.064 to 1.159 kg/d(mean 1.122 kg/d), respectively, showing that those for T2 were highest followed by T3. Compared with T1, the daily gain for T2 was improved by 8.9%. The TDN intakes per kg gain were 6.87, 7.17 and 7.15 kg for T1, T3 and T2, respectively, indicating that feed efficiency for T2 was improved(approx. 5%) compared with T1. The feeding treatments did not change dressing percentage(mean 60.8%), back fat thickness(6.68 mm) and rib-eye area(84.0$cm^2$). Neither meat quality characteristics nor physicochemical properties were significantly different among the treatments. However, economic analysis accounting for 882.8, 991.7 and 943.8 thousand won per head for T1, T2 and T3, respectively, indicated that T2 and T3 increased(7-12%) total net income compared with T1. Therefore, it may be concluded that high quality meat of Holstein steers can be produced if they are fattened until 23 mo of age and that feeding mixed grass hay as roughage or TMR containing mainly wet brewer's grains during the growing and early-fattening periods can improve growth performance compared with feeding rice straw.

• Journal of Nutrition and Health
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• v.39 no.6
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• pp.560-571
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• 2006

The purpose of this study was to determine composition of food groups appropriate for the evaluation of the quality of total diet or food guide, using the data from the 1998 National Health and Nutrition Survey. Twenty-four-hour-dietary recalls of total 1,110 Korean adolescents aged 13 - 19 years (male 543, female 567) were analyzed for food group consumed (Dietary Diversity Score, DDS), intake patterns of food group, mean index of nutritional quality (mINQ) and nutrient adequacy ratio (NAR). Considering Korean food pattern different from the Americans, this study is to check if Korean 5 food groups with both of oil & sugar group and vegetable & fruit group, and a minimum amount of 30 g in grain group and 15 g in meat group modified from Kant's minimum amount, 15 g in grain and 30 g in meat, could also be appropriate for the diet evaluation of Korean adolescents. Combination of food group and minimum food intake per each food group used in the first trial were categorized into 6 kinds of types: 1) American 5 food groups with Kant's minimum amount as control or 2) American 5 food groups with modified Kant's minimum amount 3) Korean 5 food groups excluded by sugar with the modified amount 4) Korean 5 food groups with modified amount 5) American food groups added oil group with the modified amount 6) American food groups added oil & sugar group with the modified amount. In case of oil group or oil and sugar group, 5 g was quoted for the minimum amount. Correlation between DDS and indices of other diet quality in each type of food group composition were analyzed and the best food group composition was traced by comparing the correlation coefficients of DDS and mINQ or MARs at ${\alpha}\;<\;0.01$. There was no meaningful difference in weight length index of the subjects of eating or not-eating oil or oil & sugar, while the values of mINQ showed higher in the subjects eating oil but no difference in the subjects eating oil & sugar, compared to the group not-eating, respectively. In comparison of type 1 and type 2, correlation between DDS and indices of other diet quality showed higher in type 1 using Kant's amount. And comparing the type of a combined group of fruit & vegetable (type 3 and 4) and the type of separated group of fruit and vegetable (type 5 and 6). six groups of separated vegetable and fruit showed the higher correlation of DDSs and indices of diet quality. In case of being classified into six groups with oil, DDS showed correlation of r = 0.293 with INQ. While, being classified into six groups with oil & sugar instead of oil only, DDS showed correlation of r = 0.249 with INQ. Accordingly the type 5 with oil is regarded as the better food group type than the type 6 with oil & sugar. Since better result was shown in the composition of six groups with Kant's minimum amount, the comparative analysis on both of type1 with oil and oil & sugar was finally performed. Then oil added type 1 showed higher correlation of DDS and indices of diet quality. These result indicated that it would be more appropriate to use six food groups with separate vegetable and fruit including oil group (oil-added type 1) rather than oil & sugar group for evaluation of dietary quality of Korean adolescents using DDS.

• Korean Journal of Poultry Science
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• v.50 no.4
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• pp.325-336
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• 2023

This study used leaves and stems of 'Tongchaeru', one of the sweet potato varieties, to investigate broiler productivity, meat quality, blood properties, growth hormones, and immune factor levels according to drying method and amount added to feed. For this experiment, a total of 720 1-day-old male Ross 308 broilers were used. Treatments were assigned with 3 replicates per treatment and 20 birds were assigned to each replicate. The treatment group was designed into 12 treatments according to the type of natural product (leaves (L), stems (S)), drying type (natural (N), hot air (H), freeze (F)) and amount added (0.1%, 0.3%). The test was conducted for a total of 5 weeks. In this study, there was no significant difference in productivity depending on the type and amount of additives added (P>0.05). The FS 0.3% group showed high pH and WHC levels, and the shear force was lowest at HL 0.1% group (P<0.05). Blood cell and serum biochemical components were similar in all treatments, and growth hormone IGF-1 was highest in FS 0.1% group (P<0.05). There was no significant difference in IFN-γ, but the highest level of IL-6 was seen in the HS 0.1% group (P<0.05). In conclusion, the meat quality and the level of growth hormone and immune factors in the body were different depending on the type and amount of dried leaves and stems of sweet potato 'Tongchaeru', further study is needed to compare the selected additives and amounts added with those without additions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.3
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• pp.191-201
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• 1987

Seasoned sardine meat was prepared to extend the use of sardine for human consumption, and processing conditions and storage stability of frozen seasoned sardine meat were studied during storage at $-20^{\circ}C$. The fish was beheaded, gutted and cleaned in a washing tank. The washed fish was then put through a belt-drum type meat separator which separates the flesh iron the bone and skin. Mechanically deboned fish meat was mixed with $20.6\%$ emulsion curd, $0.5\%$ table salt, $2.0\%$ sugar, $0.4\%$ sodium bicarbonate, $0.2\%$ polyphosphate, $0.1\%$ monosodium glutamate, $0.3\%$ onion powder, $0.1\%$ garlic powder, $0.1\%$ ginger powder, $3.0\%$ soybean protein and $0.1\%$. In sodium erythorbate. This seasoned sardine meat was frozen with contact freezer, packed in a carton box and then stored at $-20^{\circ}C$. The pH, volatile basic nitrogen, viable cell counts, peroxide value, carbonyl value, thiobarbituric acid value, taste compounds, fatty acid composition, salt extractable nitrogen, drip, texture, and color values of the products were determined during frozen storage. The results showed that lipid content in products could be controlled by using emulsion curd, and flavor and texture could be improved by adding spices and soybean protein, and lipid oxidation could be retarded by $0.1\%$ sodium erythorbate. Judging from the results of chemical experiments and sensory evaluation, the products can be preserved in a good quality for 120 days during frozen storage.