• Journal of Animal Science and Technology
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• v.64 no.1
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• pp.155-165
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• 2022

As pork consumption increases, rapid and accurate determination of porcine carcass grades at abattoirs has become important. Non-destructive, automated inspection methods have improved slaughter efficiency in abattoirs. Furthermore, the development of a calibration equation suitable for non-destructive inspection of domestic pig breeds may lead to rapid determination of pig carcass and more objective pork grading judgement. In order to increase the efficiency of pig slaughter, the correct estimation of the automated-method that can accommodate the existing pig carcass judgement should be made. In this study, the previously developed calibration equation was verified to confirm whether the estimated traits accord with the actual measured traits of pig carcass. A total of 1,069,019 pigs, to which the developed calibration equation, was applied were used in the study and the optimal estimated regression equation for actual measured two traits (backfat thickness and hot carcass weight) was proposed using the estimated traits. The accuracy of backfat thickness and hot carcass weight traits in the estimated regression models through stepwise regression analysis was 0.840 (R²) and 0.980 (R²), respectively. By comparing the actually measured traits with the estimated traits, we proposed optimal estimated regression equation for the two measured traits, which we expect will be a cornerstone for the Korean porcine carcass grading system.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.8
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• pp.1180-1185
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• 2009

Two experiments were carried out to study the effects of dietary energy level on nutrient digestion, nitrogen (N) utilization, growth performance, insulin-like growth factor-I (IGF-I), and insulin-like growth factor binding protein-3 (IGFBP-3) in plasma, liver and longissimus dorsi muscle in growing-finishing pigs. In experiment 1 (Exp 1), 15 castrated male pigs (Duroc${\times}$Landrace${\times}$Large White) (Body weight, BW, 55.6${\pm}$1.8 kg) were divided into three groups and fed rations containing 13.33, 14.87 and 17.35 MJ digestible energy (DE)/kg as treatments I, II and III, respectively, using soybean oil as an energy source. The experiment lasted 8 days and faecal and urinary samples were collected during the last 3 days. The results showed that the digestibility of dry matter (DM), energy and N was increased from treatments I to III (p<0.01). N-retention and N-retention rate were not influenced by dietary DE level (p>0.05). In experiment 2 (Exp 2), 36 female pigs (Duroc${\times}$Landrace${\times}$Large White) (BW 41.5${\pm}$3.8 kg) were divided into three groups. The pigs were fed with the same three rations used in Exp 1 for 60 days. At the end of Exp 2, eight pigs were selected from each group for blood sampling and 4 pigs for slaughter trial. The results indicated that average daily feed intake (ADFI) and N-intake were significantly decreased (p<0.01), and DE intake (p<0.01) and average daily gain (ADG) (p<0.05) were increased. IGF-I and IGFBP-3 in plasma were increased (p<0.05). No significant differences in IGF-I and IGFBP-3 in liver and longissimus dorsi muscle were found between different treatments. It was concluded that higher dietary DE level improved nutrient digestibility, ADG and feed/gain ratio when soybean oil was used as an energy source in the ration of growing-finishing pigs. No significant differences were found in Nretention and IGF-I and IGFBP-3 in liver and longissimus dorsi muscle between different treatments.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1622-1633
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• 2002

The effects of tuna oil supplementation (0, 1, 2 and 3%) to pig diets on growth and carcass yield as well as meat quality were determined in 40 crossbred pigs. Animals were fattened from 30 to 90 kg of live-weight. Twenty-four hours after slaughter, following various early- and late-post mortem measurements, loin, backfat and belly were prepared from the carcasses. Bacon was produced from the belly part by curing and smoking. Neither performance (feed intake, daily gains, feed conversion efficiency) nor carcass quality (slaughter weight, dressing percentage, lean percentage, nutrient composition of the loin) were significantly affected by tuna oil supplementation. Tuna oil also had no clear effects on early- and late-post mortem meat quality traits, water-holding capacity and tenderness of the M. longissiumus dorsi (LD). Colour traits of LD and backfat, and backfat firmness were not significantly affected by tuna oil, either. However, there was a certain trend to elevated fat contents of LD (and bacon), but not of backfat, with increasing levels of tuna oil in feed. Pigs receiving elevated proportions of tuna oil expressed lower VLDL cholesterol and triglyceride concentrations in blood plasma, whereas the cholesterol content of LD, backfat and bacon did not reflect this trend. Effects of tuna oil on fatty acids in LD, backfat and bacon were often small in extent, except those concerning the long-chain polyunsaturated fatty acids. With 3% tuna oil in the diet, the contents of the particularly desired omega-3 fatty acids, C20:5 and C22:6, were 0.1 and 0.2 g/kg in LD. The corresponding values for backfat and bacon were 2.6 and 12.6 g/kg, and 1.3 and 9.2 g/kg, respectively. Tuna oil supplementation was associated with significant adverse effects on flavour and overall acceptance of bacon (not significant in LD although numerically the same trend was noted), but these effects on sensory ratings were limited in extent. Also shelf life of the products, determined as TBA value after different storage periods at $4^{\circ}C$ in LD, backfat and bacon, was significantly reduced. Overall, the present study suggests that omega-3 fatty acids may be enriched in pork by feeding tuna oil with few undesired side-effects, particularly those on sensory perception and shelf life, suggesting immediate consumption of the products is advisable. Most economically important traits (performance, slaughter and physical meat quality) remained unaffected.

• Journal of Animal Science and Technology
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• v.54 no.3
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• pp.175-183
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• 2012

The present study was conducted to investigate the relationships of muscle fiber characteristics to dietary energy density [3.0(Low-E) vs. 3.2 (Med-E) Mcal DE/kg)] and slaughter weight [SW; 110, 125, and 138 kg] in finishing pigs (gilt vs. barrow) using a $2{\times}3{\times}2$ factorial treatment design. Forty-one longissimus dorsi muscle (LM) samples were analyzed histochemically, with growth performance and physicochemical data for the 41 animals and their LM out of 192 animals and 72 LM used in a previous study retrospectively included. The ADG was less (P<0.01) in the Low-E than in the Med-E group (0.93 vs. 0.73 kg) whereas lightness ($L^*$) and redness ($a^*$) of LM were greater in the Low-E group SW did not influence these variables. The diameter and perimeter of the type I (slow-oxidative), type IIA (fast oxido-glycolytic) and type IIB (fast glycolytic) fibers increased with increasing SW whereas densities of the fibers decreased. However, the number and area percentages of the fiber types were not influenced by SW or dietary energy density. The percentage and per-$mm^2$ density of type IIB fibers were negatively correlated with SW (r = -0.33 and -0.57, with P<0.05 and <0.01, respectively), whereas type I fiber number percentage was positively correlated with SW (r = 0.31; P<0.05). Marbling score was negatively correlated (P<0.05) with type I (r = -0.36) and type IIB (r = -0.39) fiber densities. The $a^*$ was correlated (P<0.01) with both type I and type IIB fiber number percentages in the opposite way (r = 0.42 and -0.47, respectively). However, $L^*$ (lightness), drip loss and $pH_{24h}$ were not correlated with the fiber number percentage or density of any fiber type. Collectively, results indicate that muscle fibers grow by hypertrophy during the late finishing period, but that fiber characteristics other than the size are not significantly influenced by dietary energy density or SW.

• Korean Journal of Veterinary Research
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• v.29 no.4
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• pp.567-575
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• 1989

This study was conducted to evaluate the possibility of application of a microenzyme-linked immunosorbent assay(micro-ELISA) for the serodiagnosis of specific toxoplasma antibodies in swine sera and this test was performed as a microplate system by coating the polystyrene plates with toxoplasma soluble antigen, incubated serially diluted sera, then added horse radish peroxidase labelled goat anti-swine IgG(r) conjugate followed by o-phenylenediamine as substrate. The color development by enzyme-substrate reaction was determined by the photometric reading [ELISA reader at 490nm (OD)] and visual reading. The soluble antigen was prepared from the tachyzoites in mouse peritoneal cavity. A total of 1,200 swine sera from pig slaughter-house and a total of 116 swine sera from pig breeding station (S-C farm) were tested for the detection of antibodies to Toxoplasma gondii. The results obtained were summarized as follows: 1. The optimal reactions of indirect ELISA for the test sera were determined by the dilution of antigen 1:256 and 1:3,200 of horse radish peroxidase conjugate [anti-swine IgG(r)]. 2. The specific togoplasma antibody(IgG) in pigs infected with Tp artificially were detected as the serum titers of 1:64 or 1:128 at one week postinfection. 3. Of a total of 1,200 swine sera from pig slaughter-house 505 samples of sera were detected as positive (42.1%) and of a total of 116 swine sera from S-C pig breeding station 68 samples of sera as positive (58.6%). 4. The specific antibody(IgG) detection rates against a total of 1,200 test sera from pig slaughter-house were not significant between male (43.1%) and female (40.7%). 5. The indirect ELISA was proved to be a sensitive and specific procedure for the serodiagnosis of swine toxoplasmosis and also evaluated as an effective screening test for the large scale of test samples in laboratory.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.397-404
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• 2016

The objective of this study was to determine the effect of dietary supplementation with whey powder (WP, 1g/kg feed) from weaning to slaughter (150 d) on dry-aged loin quality of pigs. Fifty-eight pigs were randomly divided into two dietary treatment groups (seven replications of four pigs per treatments). Basal diet with 0.1% whey powder was supplied to the WP group. Basal diet was used for the control group (CON). Diet whey protein did not appear to influence the moisture or protein contents. However, ash and fat contents were significantly (p<0.05) decreased in the WP group compared to the control group. Drip loss was significantly (p<0.05) lower in the WP group than that of the control group. Increasing redness with decreasing lightness was found in the inner loin of the WP group. Calcium and iron contents in the WP group were significantly higher than those in the control group. Protein degradation was higher in the WP group than that in the control group (p<0.05), whereas shear force was lower in the WP group than that in the control group (p<0.05). In conclusion, the basal diet supplemented with 0.1% whey powder influence negatively the lipid oxidation of meat whereas the texture property and mineral composition of meat from whey powder fed pigs are developed.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.5
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• pp.683-689
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• 2014

This study examined carcass and meat quality parameters in growing/finishing pigs fed unconventionally versus the concentrate-based system. Ninety-six, 12 wk old pigs ($34{\pm}SD0.3kg$) were randomly divided into three groups, assigned to one of the three dietary treatments: standard complete concentrate mixture, conventional (C diet); unconventional, steamed potato-green forage-concentrate based diet (U diet), and unconventional basal diet+herbage mix (UH diet). Pigs fed U diet showed lower dressing percentage, meatiness, loin eye area, and weight of pork neck ($p{\leq}0.05$), but their carcasses were significantly ($p{\leq}0.05$) longer and had increased backfat depth ($p{\leq}0.05$). There was no impact of the diet on the meat content of dry matter, crude ash, acidity, and colour parameters of m. longissimus. Unconventional feeding significantly ($p{\leq}0.05$) elevated water the holding capacity of m. longissimus and slightly improved the sensory attributes analysis of meat. The addition of herbs resulted in increased loin eye area ($p{\leq}0.05$), decreased fat content ($p{\leq}0.05$) in m. longissimus, and tended to improve some sensory attributes of meat. There were significant gender differences in response to all diets. There were significant diet${\times}$sex interactions for some measured variables, but there were no clearly identifiable trends with regard to any specific carcass or meat parameters. Feeding unconventional diet to pigs may offer better culinary attributes of the meat, and improve some technologically important characteristics of pig carcass, but may negatively affect some carcass or meat parameters.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.438-448
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• 2020

This study was performed to increase the accuracy of genomic estimated breeding value (GEBV) predictions for domestic pigs using single-breed and admixed reference populations (single-breed of Berkshire pigs [BS] with cross breed of Korean native pigs and Landrace pigs [CB]). The principal component analysis (PCA), linkage disequilibrium (LD), and genome-wide association study (GWAS) were performed to analyze the population structure prior to genomic prediction. Reference and test population data sets were randomly sampled 10 times each and precision accuracy was analyzed according to the size of the reference population (100, 200, 300, or 400 animals). For the BS population, prediction accuracy was higher for all economically important traits with larger reference population size. Prediction accuracy was ranged from -0.05 to 0.003, for all traits except carcass weight (CWT), when CB was used as the reference population and BS as the test. The accuracy of CB for backfat thickness (BF) and shear force (SF) using admixed population as reference increased with reference population size, while the results for CWT and muscle pH at 24 hours after slaughter (pH) were equivocal with respect to the relationship between accuracy and reference population size, although overall accuracy was similar to that using the BS as the reference.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.4
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• pp.634-639
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• 2020

Objective: This study was conducted to investigate the effect of heating of foot-and-mouth disease (FMD) vaccine before injection, on the incidence of lesions at the injection site (pork butt), amount of discarded meat, and economical benefit. Methods: In total, 101,086 piglets raised in 30 farms, were vaccinated in the neck with 2 mL of FMD vaccine at 56 d and 84 d of age using a commercial syringe. The heat treatment group (48,511 pigs) was injected with the FMD vaccine after it had been heated in a water bath at 40℃ for 20 min. After slaughter, the incidence of lesions on the pork butt was inspected, and the subsequent amount of discarded meat was recorded. Results: Heat treatment of FMD vaccine reduced the incident rate of lesions on the pork butt (p<0.01). Overall, 17.81% of the pigs in the heat treatment group had lesions, while the incident rate in the control group was 21.70%. The amount of discarded meat per head of total pigs and per head of pigs with lesions were significantly lower in the heat treatment group than the control group (p<0.01). Thus, the proportion of discarded meat to dressed carcass was lower in the heat treatment group (0.249%) compared with the control group (0.338%) (p<0.01). Farms that rear 1,000 sows can gain 1,863,289 KRW (1,600 USD) in one year when they adopt heat treatment of FMD vaccine before injection. Conclusion: Heat treatment of FMD vaccine using simple heat equipment (water bath) can be effective in reducing lesions caused by FMD vaccination and increase the economic benefits in pig farms.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.660-668
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• 2015

This study was performed to investigate the chemical composition, mineral status, oxidative stability, and texture attributes of dry-cured ham from pigs fed processed sulfur (S, 1 g/kg feed), and from those fed a basal diet (CON), during the period from weaning to slaughter (174 d). Total collagen content and soluble collagen of the S group was significantly higher than that of the control group (p<0.05). The pH of the S group was significantly higher than that of the control group, whereas the S group had a lower expressible drip compared to the control group. The S group also showed the lower lightness compared to the control group (p<0.05). In regard to the mineral status, the S group had significantly lower Fe²⁺ and Ca²⁺ content than the control group (p<0.05), whereas the proteolysis index of the S group was significantly increased compared to the control group (p<0.05). The feeding of processed sulfur to pigs led to increased oxidative stability, related to lipids and pigments, in the dry-cured ham (p<0.05). Compared to the dry-cured ham from the control group, that from the S group exhibited lower springiness and gumminess; these results suggest that feeding processed sulfur to pigs can improve the quality of the texture and enhance the oxidative stability of dry-cured ham.