• Food Science of Animal Resources
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• v.42 no.1
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• pp.186-196
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• 2022

This study investigated the effect of exposure to flutriafol based on residues in pigs. Pigs were exposed to different concentrations (0.313, 0.625, 3.125, 6.25, and 12.5 mg/kg bw/d, n=20) for 4 wk in different treatment groups. Serum biochemical analysis, residue levels, and histological analysis were conducted using the VetTest chemistry analyzer, liquid chromatography mass spectrometry, and Masson's trichrome staining, respectively. The body weight (initial and final) was not significantly different between groups. Parameters such as creatinine, blood urea nitrogen, alanine aminotransferase, and lipase levels were significantly different as compared to the control group. Flutriafol increased the residue limits in individual tissue of the pigs in a dose dependent manner. Flutriafol exposures indicated the presence of fibrosis, as confirmed from Masson's trichrome staining. These results suggest that flutriafol affects the morphology and serum levels in pigs. The dietary flutriafol levels can provide a basis for maximum residue limits and food safety for pork and related products.

• Journal of the Korean Society of Radiology
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• v.7 no.1
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• pp.57-62
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• 2013

Despite the many advantages of magnetic resonance imaging in orthopedic prosthetic body image distortion to the differences in the magnetic susceptibility occurs. Attached to the phantom and pork produced by the same $65{\times}15{\times}2mm$ stainless steel and titanium specimen examined the relationship between magnetic resonance imaging and phantom images, the signal intensity changes of the subcutaneous tissue, fat-suppressed quantitative assessment of the degree through the length of image distortion and pig bones. Stainless steel to titanium to 2.8 times 4.4 times in the longitudinal direction than in the direction of the height of large image distortion, signal strength is relatively low 58.5%. Normal 56.2% compared to the subcutaneous tissue, fat-suppressed, were stainless steel 16.04%, 54.53% titanium. Experimental results than the diagnostic value of magnetic resonance imaging (MRI) images of stainless steel with a titanium metal if better could see.

• The Journal of the Korea institute of electronic communication sciences
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• v.9 no.3
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• pp.323-328
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• 2014

Effect of chitosan with sirloin specimens from chitosan-fed and normal-fed pig. The specimens were observed by a optical microscope and their biophoton was measured by a photomultiplier(PMT)tube. Results of experiments showed that specimens of the chitosan-fed pig had lower biophoton rate than that of the normal-fed pig. As a result of the organization were also shown pictures Chitosan as a pork loin tissue and fat in the flesh less delicate and compactness is found that tastes good. Thus by PMT fleshy tissue biochemical measurements to measure the change of state to be one of the new method is to be expected.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.1
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• pp.100-105
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• 2007

This study examined the effects of dietary ${\beta}$-cyclodextrin (${\beta}CD$) on the cholesterol of blood and tissues of swine. Thirty six male castrated swine ($Landrace{\times}Yolkshire{\times}Duroc$) weighing 50 kg were randomly assigned to one of four dietary groups until their weight reached 110 kg. The groups were: basal diet without ${\beta}CD$ (control) and basal diets containing 1.5%, 3.0%, or 5.0% ${\beta}CD$. Diets and water were offered ad libitum. No significant difference was found between treatments in terms of feeding performance measured by daily intake, daily weight gain, and feed efficiency. Addition of ${\beta}CD$ to the diets significantly reduced total lipid, triglyceride and total cholesterol levels in swine blood, particularly in the group receiving 5.0% ${\beta}CD$, which showed decreases (p<0.05) of 21.9%, 55.6% and 27.7%, respectively. Cholesterol levels in back fat, loin, belly and ham portions of swine fed ${\beta}CD$ significantly differed (p<0.05) from controls, especially in the 5.0% ${\beta}CD$-fed group, with reductions of 26.0%, 27.5%, 17.9% and 18.3%, respectively. These results suggested that the addition of ${\beta}CD$ to the diet of swine could reduce their body cholesterol by decreasing the migration of cholesterol through the blood.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.217-223
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• 2006

Fifty castrated crossbred ($Landrace{\times}Yorkshire$) pigs, weighing an average of $60.6{\pm}3.1kg$ were allotted to one of five treatments in a randomized block design to examine the effects of dietary inclusion of 0.1% L-carnitine (50 ppm carnitine), 0.1% selenium-enriched yeast (0.3 ppm selenium), 0.1% Jujube fruit or 0.1% Hwangto (Red clay) on pig performance and carcass quality. All diets were based on corn, wheat, soybean meal and wheat bran and were formulated to supply 13.8 MJ DE/kg. Dietary supplementation did not influence daily gain (p = 0.57), feed intake (p = 0.52), or feed conversion (p = 0.32). Digestibility of dry matter (p = 0.60), organic matter (p = 0.74), crude protein (p = 0.76), crude fibre (p = 0.70) and energy (p = 0.75) were also unaffected by inclusion of any of the additives. Tissue samples taken from the longissimus muscle showed that the levels of carnitine (p = 0.0001) and selenium (p = 0.0001) were significantly higher with dietary inclusion of carnitine or selenium-enriched yeast. Dietary treatment did not affect dressing percentage (p = 0.33), carcass lean yield (p = 0.99) or first, $10^{th}$ and last rib midline backfat depth (p = 0.45, 0.82 and 0.47, respectively). Dietary treatment also did not affect the percentages of tenderloin (p = 0.37), bacon (p = 0.36), fat and bone (p = 0.56), picnic shoulder (p = 0.25), skirt (p = 0.80), fresh ham (p = 0.31) or ribs (p = 0.79). However, pigs fed the diet containing Jujube fruit had a higher percentage of Boston butt than pigs fed the carnitine or selenium supplemented diets (p = 0.01). Pigs fed added Hwangto had a higher (p = 0.04) percentage of loin compared with pigs fed supplementary selenium or Jujube fruit. Loin muscle from pigs fed carnitine had a significantly lower Hunter colour value for L (whiteness, p = 0.004) and a higher value for $a^*$ (redness; p = 0.069). The overall results indicate that supplementation with L-carnitine and selenium-enriched yeast can produce pork containing higher levels of carnitine and selenium, which could provide health benefits for consumers of pork without detrimental effects on pig performance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.149-155
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• 1984

Raw and cooked pig's head, feet and tails were evaluated for yield, proximate composition, caloric value, and the contents of amino acids, minerals and vitamins. The yields of the raw pig's head, feet and tails were 67.4%, 46.1% and 67.6%, respectively. Corresponding values for the cooked were 54.1%, 34.3% and 47.6% respectively. No significant differences were observed for proximate composition between these samples and any other source3 of the meats. The high energy values, 253.8-310.5 Cal/100 g, of the samples were largely due to the fat content. Among the essential amino acids, these products showed a higher lysine, leucine and threonine content, and lower methionine and tryptophan content. The total amounts of non-essential amino acids were more than half of those of all amino acids. Neither the raw nor the cooked pig's head, feet and tails contained vitamin A. On these data, pig's head, feet and tails tissue have a relatively low in vitamin B content as compared to conventional pork cuts.