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Journal of Animal Science and Technology
Vol. 56, 57(2014~)
▣ 편집위원장 : 최인호
▣ 편집위원 : 정호영, 최창원, 이철영, 오세종, 김관석,
    이홍구, 송민호, 김은중, 조철훈

논문번호 :
학회지년월 : 201901
접수일자 : 2018-11-22 채택일자 : 2019-01-31
전공분야 : 단위가축영양
조 회 수 : 18
Effects of the plane of nutrition during the latter
grower and entire finisher phases on grow-finish
pig performance in summer

Seung Won Yang1, Myeong Hyeon Kim1, Jung-Seok Choi2, Sang-Keun Jin1,3, Man-Jong Park1,
Young-Min Song1 and Chul Young Lee1,3*

The present study was undertaken to investigate the effects of the plane of nutrition (PN) for growing-finishing pigs on
growth performance and meat quality in summer. One hundred and two barrows and 102 gilts weighing approximately 44 kg
were placed on a high-, medium-, or low-plane grower diet (HPG, MPG, or LPG) with ME and lysine concentrations ranging
from 3.33 to 3.40 Mcal/kg and 0.93% to 1.15%, respectively, for 29 days in 6 replicates (pens) in total. Pigs from each grower
pen were divided into two finisher pens and provided with a high-plane finisher diet (HPF) containing 3.40 Mcal ME and
9.5 g lysine/kg and a low-plane finisher diet (LPF; 3.25 Mcal ME and 8 g lysine/kg), respectively, up to approximately 110 kg,
and slaughtered. Growth performance of the pigs, including average daily gain (ADG), average daily feed intake (ADFI), and
gain:feed ratio, was not influenced by the grower-phase PN during any of the grower phase, a 31-d finisher phase I, and ensuing
phase II. However, both the ADG and gain:feed ratio were greater (p < 0.05) for the HPF group than for the LPF group
during the finisher phase I (748 vs. 653 g with SEM = 13 g and 0.333 vs. 0.299 with SEM = 0.008, respectively). The ADG,
but not gain:feed ratio, was greater for the HPF group vs. LPF during the finisher phase II (673 vs. 623 g with SEM = 15 g
for ADG and 0.322 vs. 0.323 with SEM = 0.005 for the gain:feed ratio). The carcass backfat thickness (BFT) was greater for
the LPF group vs. HPF within the pigs which had been placed on LPG during the grower phase, but not within the pigs from
the HPG or MPG group. Physicochemical characteristics of the longissimus dorsi muscle (LM) and sensory quality attributes
of fresh and cooked LM were not influenced by either the grower-phase or finisher-phase PN. In conclusion, high PN is necessary
for finishing pigs during the hot season to minimize the reduced rate of weight gain and also to prevent the increase
of BFT that could result from low PN.
Keywords: Backfat, Growing-finishing pig, Growth, Meat quality, Plane of nutrition, Summer
논문번호 :
학회지년월 : 201901
접수일자 : 2018-12-04 채택일자 : 2019-01-31
전공분야 : 단위가축영양
조 회 수 : 19
Nutrient composition and in vitro fermentability
of corn grain and stover harvested at different
periods in Goesan, a mountainous area

Kim Margarette Nogoy1, Yan Zhang1, Ye Hyun Lee1, Xiang Zi Li2, Hyun A Seong3* and Seong Ho Choi1*

With South Korea’s limited capability of feed production because of its relatively small cultivable area, the country is pushed
to depend on foreign feed imports despite the immensely fluctuating price of corn. Hence, intensive efforts to increase the
total cultivable area in Korea like extending of farming to mountainous area is being practiced. Corn was planted in Goesan
County, a mountainous area in the country. Grain and stover were harvested separately in three harvest periods: early-harvest
(Aug 8), mid-harvest (Aug 18), and late-harvest (Aug 28). The nutrient composition such as dry matter (DM), crude protein
(CP), crude fat (EE), organic matter (OM), neutral detergent fiber (NDF), acid detergent fiber (ADF), and non-fibrous carbohydrates
(NFC) was determined after harvest. Effective degradability (ED) of the major nutrients (DM, NDF, ADF, and CP)
were measured through in vitro fermentation of rumen fluid from Hanwoo (Korean cattle). pH, ammonia-N concentration,
volatile fatty acid (VFA) concentration, and gas production were periodically measured at 0, 3, 6, 12, 24, 48, and 72 h. Corn
grain showed higher nutrient content and ED than stover. It also had higher gas production but its pH, ammonia-N, and total
VFA concentration were lower than corn stover. The best nutrient composition of corn grain was observed in early-harvest
(high CP, EE, NDF, OM, NFC, and low ADF). Early-harvest of corn grain also had high effective degradability of dry matter
(EDDM), effective degradability of neutral detergent fiber (EDNDF), effective degradability of acid detergent fiber (EDADF),
and total VFA concentration. On the other hand, the best nutrient composition of stover was observed in mid-harvest (high
DM, CP, NDF, and low ADF). EDDM, EDNDF, and EDADF were pronounced in early-harvest and mid-harvest of stover but
the latter showed high total VFA concentration. Hence, early and mid-harvested corn stover and grain in a mountainous area
preserved their nutrients, which led to the effective degradation of major nutrients and high VFA production.
Keywords: Corn grain, Harvest, In vitro fermentation, Stover, Mountainous area
논문번호 :
학회지년월 : 201901
접수일자 : 2019-01-11 채택일자 : 2019-01-31
전공분야 : 축산물및가공
조 회 수 : 19
Effects of green tea leaf, lotus leaf, and kimchi
powders on quality characteristics of chicken
liver sausages

Juhui Choe, Gye-Woong Kim* and Hack-Youn Kim*

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation
in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are
applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects
of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid
oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured
with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0
(control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages
with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness
using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and
week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC
powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05)
values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples
induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence
TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS
and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN.
The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages.
Particularly, the addition of KC did not adversely affect the a* values of sausage samples. The effects on sensory properties
and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.
Keywords: Antioxidant activity, Green tea leaf, Kimchi, Liver sausages, Lotus leaf, Quality characteristics
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