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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal for Food Science of Animal Resources
Journal Basic Information
Journal DOI :
Korean Society for Food Science of Animal Resources
Editor in Chief :
Volume & Issues
Volume 27, Issue 4 - Dec 2007
Volume 27, Issue 3 - Sep 2007
Volume 27, Issue 2 - Jun 2007
Volume 27, Issue 1 - Mar 2007
Selecting the target year
Proximate Composition and Physico-chemical Characteristics of Berkshire Pork by Gender
Hah, Kyung-Hee ; Kim, Il-Suk ; Jin, Sang-Keun ; Nam, Young-Wook ; Cho, Ju-Hyun ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 137~141
DOI : 10.5851/kosfa.2007.27.2.137
This study was conducted to investigate the proximate composition and physico-chemical characteristics of Berkshire pork by gender. A total of 40 pigs(60 kg) were divided into 2 groups(gilt and barrow) and raised to 110 kg of live weight. pigs were conventionally slaughtered, and then chilled overnight. Pork loin(longissimus dorsi) muscle was removed from each left side and meat qualities were evaluated. The proximate composition was no different between genders, and the pH was higher iii the barrow group(p<0.05). The water holding capacity, cooking loss, shear force, and cholesterol content were no different between genders. With regard to meat color, the
value was higher in the barrow group(p<0.05), but the
values were no different between genders. The fat color was also no different between genders. The texture properties, brittleness, hardness, and gumminess of the gilt group were higher than those of barrow group(p<0.05), but cohesiveness, springiness, and chewiness were no different. In conclusion, the pH and
values of the barrow group were higher than those of gilt group, and tenderness was higher in the barrow group.
Physico-chemical and Sensory Characteristics of Chicken Breast Surimi with Washing and the Addition of Sodium Chloride
Ha, Kyung-Hee ; Jin, Sang-Keun ; Kim, Il-Suk ; Ko, Byung-Soon ; Yang, Mi-Ra ; Choi, Yeung-Joon ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 142~149
DOI : 10.5851/kosfa.2007.27.2.142
This study was carried out to investigate the effects of washing time and the addition of sodium chloride(2%) on the quality characteristics of surimi made with chicken breast. The control(C) prepared from Alaska pollack was washed 2 times without sodium chloride. For the test treatments, ground chicken breast was washed 2 times only(T1), washed 2 times followed by the addition of sodium chloride(T2), washed 3 times(T3), washed 4 times with added sodium chloride(T4), washed 6 times(T5), and washed 6 times with added sodium chloride(T6) to produce chicken breast surimi. The
, W, shear force, and juiciness values were significantly higher, but the hardness, cohesiveness, gumminess, chewiness, aroma, flavor, and overall acceptability of Tl were significantly lower than those of the control(p<0.05). The
value decreased as the washing time increased, and the
and W values were significantly higher, however the hardness, breaking force, gel strength, shear force, and overall sensory scores of the samples washed 2 times were lower than those washed 4 and 6 times (p<0.05). The
, and shear force values were significantly lower but the
, W, hardness, cohesiveness, gumminess, chewiness, folding test results and overall sensory scores were significantly higher due to the addition of sodium chloride (p<0.05). The correlation coefficients(r>0.6) for the overall sensory scores and other items were positive for the folding test, cohesiveness, gumminess, chewiness, and flavor, but negative for shear force(p<0.05). Overall, T4 had the highest qualities and economic value among all treatments.
Characterization of a Korean Traditional Porcine Breed Using Microsatellite Markers and the Establishment of an Individual Identification System
Kim, M.J. ; Li, G.H. ; Oh, J.D. ; Cho, K.H. ; Jeon, G.J. ; Choi, B.H. ; Lee, J.H. ; Hong, Y.S. ; Kong, H.S. ; Lee, H.K. ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 150~156
DOI : 10.5851/kosfa.2007.27.2.150
This study was conducted to analyze the genetic characteristics of Korean Native Pigs(KNP), and to establish an individual identification system comprising many microsatellite markers located on different pig autosomes. Genotype data from 13 microsatellites typed in 446 animals was used to determine the validation of a method of individual identification in 4 KNP. A total of 112 alleles of the 13 microsatellites were detected and average heterozygosities(polymorphic information content) ranged from 0.286(0.423) to 0.686(0.796) in this study. Comparing the pattern of allele frequency among the KNP, Yorkshire, Landrace and Duroc breeds, there was specific differentiation between populations at multi-allelic loci. The cumulative power of discrimination(CPD) was 99.999% by including 10 microsatellite loci for the individual identification system. The probability that two different individuals incidentally have same genotype was estimated to be
. The system employing these 10 markers therefore proved to be applicable to the individual identification of KNP.
Effects of the Order of Material Addition on the Quality Characteristics of Emulsification Sausage
Jin, Sang-Keun ; Kim, Il-Suk ; Nam, Young-Wook ; Cho, Ju-Hyun ; Hur, Sun-Jin ; Kang, Suk-Nam ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 157~162
DOI : 10.5851/kosfa.2007.27.2.157
Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at
and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at
to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.
Effects of Olive Oil Additives on the Quality Characteristics of Press Ham during Cold Storage
Lee, Jeong-Ill ; Jung, Jae-Doo ; Lee, Jin-Woo ; Ha, Young-Joo ; Shin, Teak-Soon ; Kwack, Suk-Chun ; Do, Chang-Hee ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 163~170
DOI : 10.5851/kosfa.2007.27.2.163
The effects of olive oil on the quality characteristics of pressed ham were investigated. Five different treatments were carried out varying the amount of olive oil added to pressed ham. for the control, 10% back fat among the total ham components was added without any olive oil. For the first treatment, 5% olive oil within the lard component was added into the pressed ham. The 2nd, 3rd and 4th treatments included 10%, 15% and 20% olive oil, respectively. Manufactured pressed hams containing olive oil were vacuum packaged and then stored for 28 days at
. The crude protein and crude fat were not significantly different between the control and olive oil treated hams. The moisture and crude ash contents of olive oil treated hams was significantly lower than that of the control(p<0.05). There was no significant difference in pH between the control and olive oil treated hams. The pH increased during the first 7 days of storage and then decreased somewhat for the remainder of the 28 day storage period for all treatments. The meat color
value of olive oil treated hams was higher than that of the control, whereas the meat color
value decreased with the inclusion of olive oil. Neither value changed during the period of storage. There was no significant difference in texture between the control and olive oil treated hams throughout the storage period. In summary, pressed ham manufactured with added olive oil showed no change in physico-chemical properties and texture characteristics. Thus, it may be assumed that high quality pressed ham can be manufactured with increased monounsaturated fatty acid content.
Effect of Ageing Temperature and Time on the Meat Quality of Longissimus Muscle from Hanwoo Steer
Kim, Jin-Hyoung ; Cho, Soo-Hyun ; Seong, Pil-Nam ; Hah, Kyung-Hee ; Kim, Hak-Kyun ; Park, Beom-Young ; Lee, Jong-Moon ; Kim, Dong-Hun ; Ahn, Chong-Nam ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 171~178
DOI : 10.5851/kosfa.2007.27.2.171
This study was conducted to investigate the effect of ageing temperature(0 and
) and time(2, 7, 14, 21, 28, and 49 days) on the meat quality of longissimus muscle from Hanwoo steer. The pH, Warner-Bratzler shear force(WBSF), myofibrillar fragmentation index(MFI), cooking and purge loss, sensory, morphological changes, and amino acid composition were assessed. The pH of longissimus muscle increased significantly(p<0.05) for 21 days at
and 14 days at
, but decreased thereafter. Longissimus muscle aged from 14 days to 28 days at
had a lower WBSF than longissimus muscle aged at
(p<0.05). The WBSF of longissimus muscle decreased significantly(p<0.05) with ageing time. The MFI, cooking and purge loss, tenderness, and juiciness scores were higher for longissimus muscle aged at
. As ageing time increased, the MFI, cooking and purge loss, tenderness, juiciness, and amino acid composition of longissimus muscle increased significantly(p<0.05) with ageing at 0 or
. Transmission electron microscopy showed Z-disk degradation and morphological changes of the myofibrils correlating with increased tenderness during the ageing time. Based on these results, the proper ageing conditions of longissimus muscle of Hanwoo steer were 14 days of ageing at
or 7 days of ageing at
. However, further study on the application of ageing technology to this industry is necessary for the optimization of ageing conditions for the sub-primals or muscles from Hanwoo beef.
Non-meat Ingredient, Nutritional Composition and Labeling of Domestic Processed Meat Products
Cho, Soo-Hyun ; Seong, Pil-Nam ; Park, Beom-Young ; Kim, Jin-Hyung ; Park, Eun-Hea ; Ha, Kyung-Hee ; Lee, Jong-Moon ; Kim, Dong-Hoon ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 179~184
DOI : 10.5851/kosfa.2007.27.2.179
The objective of this study was to investigate the contents of meat and non-meat ingredients, calorie, fatty acid composition, and cholesterol contents of processed meat products of which informations are being provided for consumer and partly required for the current labeling system in Korea. A total of sixty-one domestic processed meat products produced from 6 domestic meat companies were collected at the large supermarkets in Suwon city; 1) 31 ham products(3 loin hams, 6 press hams, 20 mixed press hams and 2 fish hams), 26 sausage products(15 pork sausages, 7 mixed sausages and 4 fish sausages) and 4 ground processed meat products. Soy protein and com starch were widely used as non-meat ingredients for the most of processed meat products. The contents of meat, protein, fat, cholesterol contents, and calories were 75-98, 12-23, 1-16%, 7-50 mg/100g, and 1,620-3,127 cal/g for ham products and 60-96, 5-17, 3-27%, 5-73 mg/100g, and 1,271-3,546 cal/g for sausage products, respectively. The saturated(SFA), monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA) contents of ham products were 31-40, 44-53 and 60-72%, and those of sausage products were 17-38, 34-61, and 13-37%, respectively. The ranges of meat contents and nutritional compositions were considerably broad even in the same type of the meat products. Therefore, the labeling system of the nutritional facts for ham as well as sausage products is necessary to categorize the quality level and thus to give the nutritional information to consumer for better choice of products in market.
Monitoring Country-of-origin Labels and Sanitation on the Meat Markets in Seoul, Korea
Park, Jung-Min ; Gu, Hyo-Jung ; Jeong, Jong-Youn ; Chang, Un-Jae ; Suh, Hyung-Joo ; Kang, Duk-Ho ; Kim, Cheon-Jei ; Kim, Jin-Man ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 185~189
DOI : 10.5851/kosfa.2007.27.2.185
Animals must be inspected prior to and after slaughter to make certain they are free of diseases and unacceptable defects. Since meats are potentially hazardous foods, they should not be accept if there are any signs of contamination, temperature abuse, or spoilage. This survey was aimed to monitor the current situation of country-of-origin labels and sanitation for the meat markets in Seoul, Korea. The markets were divided into groups as to 25 territories in Seoul and the size of markets (large size, medium size, and small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beer in Seoul, most butcher shops showed good evaluation. However, labels indicating the grade, storage and cooking instruction for unpacked beef were not properly posted on the products. The results of monitoring sanitation conditions for butcher shops in Seoul showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothings, caps, and shoes. The problem with food safety is so complicated that producers, consumers, merchandisers, the press, the government and the scholar should try to solve the problems altogether. Also, it is important to educate and provide them with correct understanding and information for food hygiene and safety.
Effects of Pressure Assisted Freezing on Physicochemical Properties of Pork
Hong, Geun-Pyo ; Ko, Se-Hee ; Choi, Mi-Jung ; Min, Sang-Gi ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 190~196
DOI : 10.5851/kosfa.2007.27.2.190
This study was carried out to investigate the effects of pressure assisted freezing(PAF) on physicochemical properties of pork meat. Pork meat was frozen under pressure up to 200 MPa at
, and compared with fresh control. Phase transition temperature decreased with increasing pressure level, while pressure level had no effect on supercooling extent. Increasing pressure level increased pH of meat significantly(p<0.05). Thawing losses of all treatments were significantly higher(p<0.05) than control with the exception of PAF at 200 MPa. Water holding capacity(WHC) was increased significantly(p<0.05) with increasing pressure level up to 100 MPa. Cooking loss tended to decrease with increasing pressure level. In color, CIE
increased with increasing pressure level, while CIE
decreased significantly(p<0.05). Increasing pressure level up to 150 MPa increased shear force significantly(p<0.05), however, no significant difference between 150 and 200 MPa in shear force was found(p>0.05). Therefore, the results indicated that excessive pressure level in PAF caused several losses in meat qualities, while PAF at mild pressure level improved meat qualities compared to atmosphere freezing.
Distribution of Microorganisms and Foodborne Pathogens in Yukae
Lee, Si-Hyung ; Kim, Jin-Man ; Kim, Myung-Hee ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 197~202
DOI : 10.5851/kosfa.2007.27.2.197
People can be exposed to various microorganisms when they eat yukae(seasoned raw meat) because yukae is eaten raw. The purpose of this study was to find out microbial distribution in yukae. In this experiment, 5 restaurants serving yukae were chosen in Daegu area. Mesophilic microorganisms and coliforms were measured by Korean Food Standards Codex. Analyses of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 were conducted. As results, mesophilic microorganisms ranged
and coliforms ranged
. Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 were not detected in all 5 samples. However, Staphylococcus aureus was detected in 1 sample out of 5 samples. Hygiene practice during production, processing and cooking process is required.
A Study on the Appropriateness of Duck Meat Processing According to Feeding Management
Li, Guan-Hao ; Choe, Il-Sin ; Nam, Ki-Taeg ; Kim, Sang-Hyun ; O, Baatartsogt. ; Lee, Chi-Ho ; Choi, Kang-Duk ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 203~208
DOI : 10.5851/kosfa.2007.27.2.203
Organic duck's carcass weight was lower than general duck's because of the differences in breed and feeding method, but there was no difference in carcass percent among them. The rate of organic duck's fresh breast meat(17.62%) was significantly higher than that of general duck's(11.95%)(p<0.05). The rate of fresh leg meat rate was lower in organic duck, but there was no significant difference among them(p>0.05). The pH of breast and leg measured immediately after butchering were 6.48 and 6.73 in organic duck, respectively and there was significant difference among them(p<0.05). According to the sensory test, the texture, odor, tenderness, and taste showed better preference in organic duck than those of broiler chicken. According to above physicochemical analysis and sensory test, organic duck showed higher pH, higher shear force, and lower cooking loss. Therefore, it is considered to be very valuable to develop the exploitation of meat product in organic duck which had good quality and tastiness.
Identification of Meat Species Using Species-Specific PCR-RFLP Fingerprint of Mitochondrial 12S rRNA Gene
Park, Jong-Keun ; Shin, Ki-Hyun ; Shin, Sung-Chul ; Chung, Ku-Young ; Chung, Eui-Ryong ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 209~215
DOI : 10.5851/kosfa.2007.27.2.209
In order to develop a sensitive and reliable method for the species-specific molecular markers, PCR-RFLP assay of the mitochondrial DNA(mt DNA) 12S rRNA gene was exploited for the identification of the origin of animal meat species including cattle, pig, sheep, goat, horse, deer, chicken, duck and turkey. A specific primer pairs were designed, based on the nucleotide sequences of mt 12S rRNA gene, for the amplification of the highly conserved region in the gene of the animal species using PCR-RFLP technique. mt DNA was isolated from meat samples followed by DNA amplification using PCR with the specific primers. PCR amplification produced an approximately 455 bp fragment in each of these animal meats. To distinguish pleat species, the PCR amplicons were digested with restriction endonucleases Tsp5091 and MboI, respectively, which generates distinct RFLP profiles. The DNA profiles digested with Tsp5091 allowed the clear discrimination in the mammalian meat species and the DNA profiles digested with MboI in poultry meat species. Therefore, the PCR-RFLP profiles of mt 12S rRNA gene could be very useful to identify the origin of the raw materials in the raw meats as well as the processed meat products.
Meat Quality of Belly and Shoulder Loin According to Various Producing District
Kim, Seong-Yeong ; Jung, Eun-Young ; Yuk, Jin-Soo ; Kim, Young-Soon ; Kim, Jin-Man ; Suh, Hyung-Joo ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 216~221
DOI : 10.5851/kosfa.2007.27.2.216
This experiment was carried out to investigate characteristics of pork quality according to various producing district. The results of whole component analysis of pork according to diverse producing district were showed high level of fat content in Jeju island-belly and shoulder loin than other pork samples. And saturated fatty acid contents of Jeju island-belly and shoulder loin of pork were showed 46.6 and 41.6%, respectively, and unsaturated fatty acid contents of Jeju island-belly and shoulder loin of pork were showed 50.3 and 58.4%, respectively. Chungbuk-pork was relatively showed high level of cholesterol content than other pork samples. On the other hand, cholesterol contents of Jeju island-belly and shoulder loin of pork were showed 565.6 and 507.6
, respectively. Skatole contents of Jeju island-belly and shoulder loin of pork were showed low level(0.013 and 0.065
) than other pork samples. This results mean that Jeju island-belly and shoulder loin of pork have less order than other pork samples. The chewiness of texture that consumers feel the biggest difference in palatability of meat showed significantly high level(376.5 g) in Jeju island-belly of pork(p<0.05). This result represent that Jeju island-belly of pork have the best sense of the texture than other pork samples.
(lightness) value of ground pork was generally showed high value in belly than shoulder-loin of pork. However,
(redness) value of ground pork showed high value in shoulder-loin than belly of pork. And there was no significant difference in
(yellowness) value among the samples(p>0.05). The results of sensory test(taste, flavor, texture and palatability) from pork according to various producing district showed good flavor and palatability in Jeju island-belly of pork but there was no significant difference among the samples(p>0.05).
Effect of Charcoal on the Production of Anti-Salmonella gallinarum IgY
Rho, Jeong-Hae ; Kim, Mi-Hyun ; Kim, Young-Boong ; Jung, Soon-Hee ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 222~227
DOI : 10.5851/kosfa.2007.27.2.222
In order to produce the antibody rich eggs against Salmonella gallinarum(S.G.) causing fowl typhoid, the productions of immunoglobulin in eggs were compared and examined with the feed additives, the variety of adjuvants in vaccines to layers, and the existence of additive antigens other than target microorganism. The examination of the average contents of specific IgY in immunized group by supplying hardwood charcoal showed that the group supplied with 0.5% hardwood charcoal had the highest contents, implying that the supply of hardwood charcoal promoted the production of specific IgY. Adjuvant appeared to have little effect on the average contents of total IgY, but specific IgY contents increased in the immunized group with Freund's adjuvant. Addition of BCG in adjuvant treatment increased specific IgY however, this feature was not seen in aluminum hydroxide treated group. Immunization at 15 week layers resulted in higher laying rate than immunization at 21 week and addition of hardwood charcoal in feed recovered laying rate. It was therefore, concluded that the feed supplement, such as hardwood charcoal followed by a proper immunization program concerning adjuvant, vaccination period and supplementary microorganism hastened the production of IgY.
Quality Characteristics of Meat Batters Containing Dietary Fiber Extracted from Rice Bran
Choi, Yun-Sang ; Jeong, Jong-Youn ; Choi, Ji-Hun ; Han, Doo-Jeong ; Kim, Hack-Youn ; Lee, Mi-Ai ; Shim, So-Yeon ; Paik, Hyun-Dong ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 228~234
DOI : 10.5851/kosfa.2007.27.2.228
The purpose of this study was to investigate quality characteristics of the meat batter containing dietary fiber extracted rice bran. The formulations of meat batters were manufactured in a model system with 2% raw rice bran and 2, 4, 6% levels of dietary fiber extracted rice bran, respectively. The proximate compositions of dietary fiber extracted rice bran were 53.27% dietary fiber, 6.10% crude fat, 22.99% crude protein, 12.78% crude moisture, and 7.41% crude ash. Compared with control of uncooked meat batter, the pH value of all treatments were significantly different(p<0.05). The pH of cooked meat batter were similar to uncooked meat batter.
of uncooked meat batter containing dietary fiber extracted rice bran were lower than control, but CIE
of treatment was higher than those in control(p<0.05). All treatments had significantly lower cooking loss and emulsion stability than control(p<0.05). Compared with control, viscosity of the treatments containing dietary fiber extracted rice bran were observed significantly higher than those in control (p<0.05). And then hardness, cohesiveness, gumminess, and chewiness of treatments were higher than in control(p<0.05). Conclusively, the results of this study showed that addition of dietary fiber extracted rice bran affected the high quality properties of meat batter.
Effects of Feeding Rye Silage on Growth Performance, Blood, and Carcass Characteristics in Finishing Pigs
Cho, Jin-Ho ; Han, Young-Keun ; Chen, Ying-Jie ; Yoo, Jong-Sang ; Kim, Jung-Woo ; Kim, In-Ho ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 235~243
DOI : 10.5851/kosfa.2007.27.2.235
This study was conducted to evaluate the effects of feeding rye silage on growth performance, blood and carcass characteristics in finishing pigs. The total of eighteen(
) were used for 49-day assay. Dietary treatments included 1) CON(basal diet), 2) S1(1.66% rye silage) and 3) S2(3.32% rye silage). In growth performance, from 4 to 7 weeks, average daily feed intake(ADFI) in pigs fed CON diet was higher than pigs fed S1 and S2 diets. Through the entire experimental period(
weeks), a ADFI in CON and S2 treatments was higher than S1 treatment (p<0.05). Serum cortisol concentration of pigs fed rye silage decreased significantly compared to pigs fed basal diet (p<0.05). The Hunter's
(lightness) value of loin in the pigs fed S2 diet was higher than that of loin in the pigs fed CON diet(p<0.05). The
(yellowness) value of loin in the pigs fed S1 and S2 diets were higher than CON treatment(p<0.05). Backfat thickness in CON treatment increased significantly compared to S1 and S2 treatments(p<0.05). Among fatty acid contents of lean meat, the contents of palmitic and stearic acids were significantly higher in CON than others(p<0.05), where as eicosenoic and linolenic acids were the highest in S2 treatment among treatments(p<0.05). Total SFA(saturated fatty acid) was the highest in CON(p<0.05) and S1 and S2 treatments were higher USFA/SFA(unsaturated fatty acid/saturated fatty acid) ratio than CON treatment. In fats, linolenic acid was higher in S2 treatment than those of S1 and CON treatments(p<0.05). Digestibility of dry matter in pigs fed S1 and S2 diets was greater than that of pigs fed CON diet(p<0.05) and S1 treatment was higher than others on digestibility of nitrogen(p<0.05). VFA(volatile fatty acid) emission from focal, measured after 1 day, increased significantly in pigs fed S1 and S2 diets(p<0.05). In conclusions, our results showed that feeding rye silage might be beneficial in decrease of cortisol concentration, hunter's
(lightness) value and
(yellowness), fatty acid contents, and nutrient digestibility. However, there should be more study on the relationship between feeding rye silagr and finishing pigs.
Effects of Feeding Dietary Mugwort on the Beef Quality in Fattening Hanwoo
Kim, Byung-Ki ; Jung, Chang-Jin ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 2, 2007, Pages 244~249
DOI : 10.5851/kosfa.2007.27.2.244
This study was conducted to determine the effect of feeding dietary mugwort on the beef quality during 14 month(from 14 month to 27 month) with 32 heads of fattening Hanwoo. Fattening Hanwoos were randomly allotted 4 treatments(8 heads/treatment): C-1[(control(0%) of Hanwoo steers)], C-2[(control(0%) of Hanwoo heifers)], T-1(supplemented with mugwort powder 2.0% of Hanwoo steers), T-2(supplemented with mugwort powder 2.0% of Hanwoo heifers). The shear force value and water holding capacity(WHC) of longissimus muscle were the highest in T-1(
, 54.32%) and cookingloss was in C-2(22.22%) than the others(p<0.05). However, panel test scores of juiciness, tenderness and flavor of longissimus muscle were the highest for T-1(5.20-5.50 point) between the treatment group. The total catechin and epicatechen in longissimus muscle were higher in treatment group(0.43-046 mg/kg, 0.056-0.065 mg/kg) than control group(0.23-0.25 mg/kg, 0.031-0.032 mg/kg)(p<0.05). The content of total fatty acid in longissimus muscle were oleic acid(48.45-47.56%), palmitic acid(29.67-28.86%), stearic acid(9.92-10.82%), palmitoleic acid and myristic acid(4.68-5.49%, 2.48-3.89%) of range. In conclusion, the effects of feeding dietary mugwort of Hanwoo steer were improved the quality beef with highly panel test scores(juiciness, tenderness, flavor) and physical-chemical characteristics(shear force value, WHC).