• Asian-Australasian Journal of Animal Sciences
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• v.20 no.11
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• pp.1684-1688
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• 2007

This study examined the caponization effects on the muscle characteristics (quality and quantity) of caponized male chickens fed before or after sexual maturity. Healthy and uniform Single Comb White Leghorn chickens were caponized at 3-week-old. Feeding was conducted until 16-week-old in trial 1 or from 12-week-old to 26-week-old in trial 2. Ten sham operated male chickens (Sham) were also assigned to each trial as the control group. Chickens used in both trials were housed in individual cages with each chicken representing one replicate. The results showed that early caponization (3-week-old) significantly increased (p<0.05) body weight and pectoral major muscle weight and percentage at 16-week-old compared to the Sham in trial 1. Caponization significantly increased (p<0.05) the protein content of the pectoral major muscle, but decreased (p<0.05) the ash content. Late caponization (12-week-old) significantly decreased (p<0.05) the ash content, myofibrillar ATPase activity and emulsification capacity of the pectoral major muscle in mature capons (26-week-old) compared to the Sham in trial 2. Early caponization (3-week-old) only increased the weight and protein content of the pectoral major muscle with decreased ash content in 16-week-old capons. Late caponization (12-week-old) showed no affects on pectoral major muscle quantity, while it decreased the ATPase activity and enhanced the emulsification capacity in mature (26-week-old) capons. Hence, the muscle quality improvement was shown as capons were fed to sexual maturity.

• Asian-Australasian Journal of Animal Sciences
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• v.1 no.4
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• pp.223-232
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• 1988

Fifty-two wether lambs weighing 30 kg were randomly assigned to 5 treatment groups; 1) initial slaughter. 2) control-maintenance (CON-MT), 3) control-ad libitum (CON-AL), 4) cimaterol-maintenance (CIM-MT) and 5) cimaterol-ad libitum (CIM-AL). Ad libitum-fed animals had free access of a high-concentrate diet, whereas maintenance animals were restricted in feed intake to maintain the initial weight of 30 kg for 90 days. Cimaterol was administered in the feed at 10 mg/kg. Regardless of feeding level, the administration of CIM improved carcass weight (p < .05), dressing % (p < .01), longissimus muscle area (p < .01), leg conformation and muscling (p < .01), USDA yield and quality grades (p < .01) and protein concentration (p < .01) in carcass as well as in muscle. Cimaterol feeding decreased organ wt (p < .01), baekfat depth (p < .01), intramuscular fat and overall fatness. Cimaterol was effective for muscle accretion even under restricted feeding condition. The greater accretion of muscle was the result of the hypertrophy of both type I and type II muscle fibers but the hypertrophy of type II fiber (110%) was much greater than that of type I fiber (37%). Cimaterol feeding decreased muscle DNA concentrations but the number of nuclei per muscle fiber was not changed, indicating that the lower DNA concentration was due to the dilution effect caused by the hypertrophy of muscle fiber. As evidenced by lower flank streaking, lower marbling and darker muscle, CIM feeding adversely affected meat quality. Meat tenderness was also adversely affected, resulting in significantly (p H .01) tougher meat in CIM-fed animals.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1172-1185
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• 2019

Objective: Meat quality attributes in postmortem muscle tissues depend on skeletal muscle metabolites. The objective of this study was to determine the key metabolic compounds and pathways that are associated with postmortem aging and beef quality in Japanese Black cattle (JB; a Japanese Wagyu breed with highly marbled beef). Methods: Lean portions of Longissimus thoracis (LT: loin) muscle in 3 JB steers were collected at 0, 1, and 14 days after slaughter. The metabolomic profiles of the samples were analyzed by capillary electrophoresis time-of-flight mass spectrometry, followed by statistical and multivariate analyses with bioinformatics resources. Results: Among the total 171 annotated compounds, the contents of gluconic acid, gluconolactone, spermidine, and the nutritionally vital substances (choline, thiamine, and nicotinamide) were elevated through the course of postmortem aging. The contents of glycolytic compounds increased along with the generation of lactic acid as the beef aging progressed. Moreover, the contents of several dipeptides and 16 amino acids, including glutamate and aromatic and branched-chain amino acids, were elevated over time, suggesting postmortem protein degradation in the muscle. Adenosine triphosphate degradation also progressed, resulting in the generation of inosine, xanthine, and hypoxanthine via the temporal increase in inosine 5'-monophosphate. Cysteine-glutathione disulfide, thiamine, and choline increased over time during the postmortem muscle aging. In the Kyoto encyclopedia of genes and genomes database, a bioinformatics resource, the postmortem metabolomic changes in LT muscle were characterized as pathways mainly related to protein digestion, glycolysis, citric acid cycle, pyruvate metabolism, pentose phosphate metabolism, nicotinamide metabolism, glycerophospholipid metabolism, purine metabolism, and glutathione metabolism. Conclusion: The compounds accumulating in aged beef were shown to be nutritionally vital substances and flavor components, as well as potential useful biomarkers of aging. The present metabolomic data during postmortem aging contribute to further understanding of the beef quality of JB and other breeds.

• Animal Bioscience
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• v.36 no.11
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• pp.1738-1746
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• 2023

Objective: The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Methods: Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. Results: The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Conclusion: Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

• Journal of Acupuncture Research
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• v.27 no.6
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• pp.1-10
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• 2010

Objectives : The aim of this systematic review was to assess the efficacy of acupuncture and its relevant modality on post-stroke muscle spasticity Methods : We included 7 randomized controlled trials(RCTs) and 1 crossover study on acupuncture on the post-stroke muscle spasticity. Articles searches were performed in various databases in October 2009. Eight studies from 38 articles met the inclusion criteria and were used to assess the quality of clinical trials by means of Jadad scale, STRICTA, CONSORT statement and cochrane-handbook for systematic reviews of interventions. Results : Electrical stimulation such as electroacupuncture and TENS on acupoints was used in five studies. Repeatition of electroacupuncture showed significant decrease of the post-stroke muscle spasticity and persistence of the effect. Only three studies were assessed high quality as the methodological assessment tool(Jadad scale) and none of the studies matched STRICTA recommendations. Conclusions : This systematic review shows that there is beneficial effects of electroacupuncture on the post-stroke muscle spasticity. Further study of large population with high methodological quality will be needed.

• Research in Community and Public Health Nursing
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• v.19 no.1
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• pp.46-56
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• 2008

Purpose: The purpose of this study was to identify the effects of pelvic floor muscle exercise on reducing the symptoms of stress urinary incontinence and improving attitude toward exercise and quality of life. Method: The research adopted was a nonequivalent control group pretest posttest design. The subjects were 55 persons who were surveyed using a structured questionnaire, and 23 persons in the experimental group among the total sample were measured for the peak pressure and the duration of PMC and trained correct pelvic floor muscle contraction using peritron in the first week. Then, pelvic floor muscle exercise was implemented for 6 weeks. The data was analyzed by $\chi^2$-test and t-test with the SPSS 10.0 program. Results: 1) The degree of stress urinary incontinence, frequency of urination, nocturia, urgency, noctural incontinence, the frequency and quantity of incontinence, outer clothing change and incomplete emptying decreased significantly more in the experimental group than in the control group. 2) Attitude toward pelvic floor muscle exercise and the qualify of life were improved significantly more in the experimental group than in the control group. 3) The peak pressure and duration of PMC increased significantly more in the posttest. Conclusion: Based on the results above, it is judged that pelvic floor muscle exercise is an effective nursing intervention in order to care for stress urinary incontinence.

• Journal of Animal Science and Technology
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• v.62 no.6
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• pp.903-911
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• 2020

The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of the sausage emulsion was determined by analyzing approximate composition, pH, instrumental color, cooking yield, water holding capacity (WHC), viscosity, and texture profile analysis (TPA). Moisture content of cooked C10 was significantly higher than that of P10 or P5C5 (p < 0.05); however, protein content of cooked P10 was significantly higher than that of C10 (p < 0.05). The pH of uncooked and cooked C10 was significantly higher than that of P10 and P5C5 (p < 0.05). The cooking yield, WHC, and texture profile analysis of C10 were higher than those of P10 and P5C5 (p < 0.05). In addition, the viscosity of uncooked C10 was higher than that of P10 and P5C5. These results suggest that carp muscle can enhance sausage quality with respect to pH, WHC, cooking yield, viscosity, and TPA.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.2
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• pp.301-308
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• 2018

Objective: This study compared the meat quality, muscle fiber characteristics, and fatty acids between Jinjiang yellow cattle (JJ) and F1 Simmental${\times}$Jinjiang yellow cattle (SJ) which were offered the same diet. Methods: Six JJ and six SJ individuals were reared and fattened from 10 to 26 months of age. After feeding, the highrib (HR), ribeye (RB), and tenderloin (TL) samples were taken from the carcass for meat quality evaluations. Results: The results showed that growth performance of SJ was higher than that of JJ (higher live weight and average daily gain), and the hot carcass weight of SJ was higher than that of JJ (p<0.05). pH of JJ was higher than that of SJ in TL (p<0.05); the color of $a^{\ast}$ of SJ was higher than that of JJ in TL and RB (p<0.05); the cooking loss of SJ was significantly lower than that of JJ in TL and RB (p<0.05); the shear force value was significantly lower in SJ compared to JJ (p<0.05); the muscle fiber diameter was higher and the fiber density was lower in SJ compared to JJ in HR and TL (p<0.05); compared to SJ, the muscles of JJ had higher saturated fatty acid (SFA) composition; the sum of monounsaturated fatty acid and polyunsaturated fatty acid (PUFA) were lower in the muscle of JJ; the mRNA expressions of myosin heavy chain-I (MyHC-I) and MyHC-IIa were higher in SJ compared to JJ in muscle of HR and RB; the mRNA expressions of MyHC-IIx and MyHC-IIb were lower in SJ compared to JJ in HR and RB (p<0.05). Conclusion: Meat quality and fatty acid profile differed between SJ and JJ; the muscle of SJ had higher $a^{\ast}$ and SFA; SJ had lower cooking loss, shear force and PUFA compared to the muscle of JJ. In addition, the type and development characteristics of the muscle fiber had some difference between SJ and JJ; these might be factors which caused the differences in meat quality and fatty acid profile between SJ and JJ.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.711-717
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• 2018

Myogenic factor 5 (MYF5) plays an important role in regulating skeletal muscle fiber characteristics, consequently affecting meat production and quality. We identified a novel p.A41P mutation in exon1 of the porcine MYF5 gene by direct sequencing. The mutation was predicted to be destabilizing in protein structure based on the resultant amino acid substitution. We estimated the significant substitution effect of p.A41P on the energy stabilization of Myf5 protein structure. Then, we demonstrated that the mutation in Yorkshire population significantly affected muscle fiber type I composition (p<0.05), loin-eye area of lean meat content (p<0.05) and filter-fluid uptake of meat quality (p<0.01). Furthermore, dominant effects significantly influenced total muscle fiber number (p<0.05). This study suggests that the novel p.A41P mutation in porcine MYF5 may be a valuable genetic marker to affect the muscle fiber characteristics and consequently improve meat production quality and quantity.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.8
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• pp.1118-1122
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• 2004

The study was conducted to evaluate the effect of chromium nanoparticle (CrNano) on growth, carcass characteristics, pork quality, and tissue chromium in finishing pigs. A total of 100 Duroc$\times$Landrace$\times$Yorkshire barrows (average initial BW of 64.78$\pm$0.83 kg) were divided into 10 pens, 10 pigs per pen. 5 pens of pigs were fed with control diet (corn-soybean meal, 1.05% Lys) and others were fed with control diet addition with 200 $\mu$g/kg Chrome (Cr) from CrNano. During the trial, all pigs were given free access to feed and water. After 35 days trial, 10 pigs from each each treatment (weight similar to average group weight, 91.34$\pm$1.31 kg for control group, and 92.26$\times$0.56 kg for CrNano treated group) were sacrificed to measure carcass characteristics, pork quality, and to collect the samples of longissimus muscle, liver, kidney and heart. The results indicated that the addition of 200 $\mu$g/kg CrNano decreased feed: gain ratio by 3.56% (p<0.05) compared to the control group. Pigs fed CrNano had 14.06% higher (p<0.05) carcass lean percentage, 19.96% (p<0.05) larger longissimus muscle area and 25.53% lower (p<0.05) carcass fat percentage, 18.22% lower (p<0.05) backfat thickness. Drip loss in chops from pigs fed CrNano was decreased by 21.48% (p<0.05) and weights of longissimus muscle and semimembranosus were increased by 16.33% (p<0.05) and 14.87% (p<0.05) respectively. In addition, supplemental CrNano resulted in 184.11% (p<0.05), 144.99% (p<0.05), 88.13% (p<0.05) and 52.60% (p<0.05) increment of Cr concentration in longissimus muscle, liver, kidney and heart, respectively. These results suggest that supplemental CrNano has beneficial effects on carcass characteristics, pork quality and individual skeletal muscle weight, increase tissue chromium concentration in selected muscle and organs.