In-Cheul Kim

Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties

This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at 10±1°C in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potential antioxidant activity in the DPPH radical-scavenging assay (EC50 = 16.76 μg/mL). Pork patties were manufactured with 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) TP in a basic formula (C). The pH and volatile basic nitrogen (VBN) values of T2, T3 and T4 patties were lower (p<0.05) than the C patties during storage. Increased concentration of TP in meat patties decreased (p<0.05) the 2-thiobarbituric acid reactive substances (TBARS) and total plate count (TPC) values at d 7 of storage. Tomato treated-patties had lower (p<0.05) values for lightness (L*), but higher (p<0.05) values for redness (a*) and yellowness (b*) at d 3 and 7 of storage compared with the C. In the case of sensory evaluation, the scores of colour, flavour and overall acceptability of T3 and T4 patties were higher (p<0.05) than those of the C patty after 3 or 7 days of storage.

Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages.

Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color L* and whiteness (W), and an increase in color b* of pork sausage samples (p<0.05). Although color a* of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05). Sausages containing AJNE had lower non-heme iron values and peroxide value (POV) than control sausages (p<0.05); however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05). Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05), but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH) activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05). Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05), but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.

The Effects of Pig Breeds on Proximate, Physicochemical, Cholesterol, Amino Acid, Fatty Acid and Sensory Properties of Loins

ABSTRACT A total of 100 pigs were used to investigate the effects of pig breed on proximate, physicochemical, cholesterol, amino acid, fatty acid and sensory properties of loins. Crossbred pigs were alloted into one of five experimental groups [ × Duroc (LYD), × Berkshire (YBB), British Berkshire (BB), Kagoshima Berkshire (KB), Korean native black pig × Wild boars (KW; Sus coraanus )]. Pigs were slaughtered at 110 kg live weight. Moisture content was significantly (p<0.05) higher in KW than those of other pig breeds. Crude protein content was significantly (p<0.05) higher in YBB and KW than in LYD, BB, and KB. Cholesterol content was significantly (p<0.05) higher in YBB than those of other pig breeds. WHC and pH value had lower and shear force had higher (p<0.05) in YBB than those of other pig breeds. In color, LYD was significantly (p<0.05) higher in L* than those of other pig breeds. There was no significant different in a* and brittleness value among the breeds. In fatty acid and amino acid composition, KW had a higher (p<0.05) UFA/SFA, EFA/UFA ratio and EAA content but lower (p<0.05) SAAA. Total amino acid content was significantly (p<0.05) higher in LYD (20.44%) and BB (20.81%) than those of other pig breeds. In fresh meat, breeds affected meat color, drip loss, marbling score, and overall acceptability (p<0.05). Nevertheless, no significant differences were found among the breeds in the sensory parameters evaluated in the cooked meat, except for flavor ((

Effects of Dietary Biotite Powder on Physico-chemical Characteristics of Pork

This study was carried out to analyze the physico-chemical characteristics of the loin from pigs fed biotite. Control was fed diet for piglets and growing pigs, and treatments were fed diet supplemented 1.25% and 1.75% biotite to piglet diet and to growing pigs, respectively. Ratio of carcass grade A was shown as 27.8% and 50% in control group and treatment, respectively. And that of carcass grade A and B was appeared as 52.8% in control and 80% in treatment. The control group showed higher value of water and protein content than treatment. However, fat and ash content of treatment were higher than those of control. Treatment showed lower value than control in shear force and cooking loss, and was higher than control in pH value(p<0.05). L*, a* and b* value of control in meat color were lower than those of treatments. Treatments group was shown lower value than control group in textural gumminess and brittleness. In the sensory test of fresh meat, there was no significant difference between control and treatment group. However, intramuscular fat content and overall acceptability of control were more or less lower than its of treatment. In cooked meat, the meat color of control was lower than those of treatments. Control group was shown higher saturated fatty acid value than treatment group. However, the poly unsaturated fatty acid, essential fatty acid, and the ratio of unsaturated fatty acid/saturated fatty acid and essential fatty acid/saturated fatty acid were low. (

Effect of Prebiotics on Intestinal Microflora and Fermentation Products in Pig In Vitro Model

The objective of this study was to evaluate the effect of the different types and levels of prebiotics on intestinal microflora and fermentation products in the in vitro fermentation model. The prebiotcs used in this study were IMO (iso-malto oligosaccharide), CI (partially digested chicory-inulin), RA (raffinose) and CD (cyclodextrin). Experimental diet for growing pigs was predigested by digestive enzymes and this hydrolyzed diet was mixed with buffer solution containing 5% fresh swine feces. Then, the mixture was fermented with or without prebiotics at the concentrations of 0.5 and 1.0% for 24 h. Samples were taken at 24 h, and viable count of micoflora, gas, pH, volatile organic compounds and short-chain fatty acids were determined. The viable count of Enterobacteriaceae was significantly decreased (p<0.001) in all treatments added with prebiotics in comparison to control without prebiotics. However, the increase of lactic acid bacteria was observed in the prebiotics treatment. Gas production increased as the level of prebiotics increased. The pH values in the fermentation fluid decreased in a dose-dependent manner with increasing the concentration of prebiotics. The fermentation with prebiotics resulted in the reduction of malodorous compounds such as ammonia, hydrogen sulfide, indole and skatole. The increase in short-chain fatty acid (SCFA) production was observed in the treatments with prebiotics. In conclusion, the results of this study demonstrated that the fermentation with prebiotics was effective in reducing the formation of malodorous compounds and increasing lactic acid bacteria and SCFA. These effects depended on the concentration of prebiotics. Moreover, further study is needed to determine whether the in vitro efficacy on the reduction of malodorous

Effects of Dietary Lysine and Leucine Levels on Growth Performance and Meat Quality Parameters in Finishing Pigs

본 연구는 비육돈 사료내 lysine 및 leucine 수준과 그들간의 상호작용이 성장 및 육질특성에 미치는 효과를 구명하기 위하여 수행하였다. 공시동물은 일령이 비슷하고 체중이 75.5±2kg인 3원교잡종 36두를 공시하였다. 처리구는 사료 중 lysine 함량 2수준(0.45%, 0.75%)과 leucine 함량 3수준(1.0%, 2.0%, 3.0%)의 2×3 요인실험으로, 처리 당 3반복, 반복당 2두씩 완전임의배치하였다. 일당증체량은 요인 및 처리간 차이를 보이지 않았으나, 일당사료섭취량 및 사료요구율은 lysine 0.45% 수준의 사료를 섭취한 시험구가 lysine 0.75% 수준의 사료를 섭취한 시험구보다 유의적으로 높았다(P 【This study was conducted to investigate effects of dietary supplementation of lysine and leucine on growth performance and meat quality parameters in finishing pigs. The experiment was designed using lysine levels(0.45%, 0.75%) and leucine levels(1.0%, 2.0%, 3.0%) according to 2×3 factorial design. A total of thirty-six pigs[(Landrace×Yorkshire)×Duroc] with an average initial weight of 75.5±2kg were allotted to one of the six dietary treatments. Each treatment had three replications of two pigs per replicate. No difference was found in average daily gain(P>0.05), while feed intake and feed/gain were higher in 0.45% of lysine treatments than in 0.75% of lysine treatments(P 0.05). Marbling score was significantly increased(P 0.05). Supplemental dietary leucine had no effect on growth performance, carcass characteristics, and meat quality parameters(P>0.05) except that Hunter b* value were increased with added levels of leucine(P】

Prevalence and Infection Status of Salmonella in 25 Conventional Swine Farms in Korea

The aim of this study was to determine the prevalence and infection status of Salmonella species (spp.) in 25 conventional pig farms by traditional fecal culture and serological methods to develop a Salmonella control program for Korean pig farms. The individual seroprevalence of Salmonella spp. in pigs reared in the 25 pig farms was 83.1% in sows and 6.4-32% in different aged pig groups, with the total seroprevalence 28.4% (141/848). The seroprevalence of the tested pigs increased in accordance with the decrease in maternal antibody and the rearing period on these farms. Of note, all the 25 pig farms contained at least two or more anti-Salmonella antibody-positive sows. In the fecal cultures Salmonella spp. were isolated only in three (12.0%, 3/25) of 16 serologically Salmonella-suspected farms (64.0%, 16/25), showing the limitation of the fecal culture method and the need for serum assays to understand the exact status of Salmonella infection in swine herds, which likely contain subclinically infected pigs or carriers. The results highlight the need to establish a supply system of Salmonella-free gilts for the promotion of a national Salmonella control program on swine farms in Korea. Further studies will be needed to develop an effective monitoring system for the implementation of a national Salmonella control program.

Effects of Dietary Protein Level and Supplementation of Conjugated Linoleic Acid on Growth Performance and Meat Quality Parameters in Finishing Pigs

ABSTRACT This study was conducted to investigate effects of dietary crude protein (CP) level and supplementation of conjugated linoleic acid (CLA) on growth performances and meat quality parameters in finishing pigs. The experiment was designed using protein levels (11.3%, 16.0%) and CLA levels (0%, 2.5%) according to 2 × 2 factorial design. A total of forty-eight pigs [(Landrace × Yorkshire) × Duroc] with an average initial weight of 79 ± 1 kg were allotted to one of four dietary treatments. Each treatment had four replications of three pigs per replicate. Final body weight (P<0.05) and average daily gain (P<0.01) were lower in 11.3% CP treatments than in 16.0% CP treatments, while feed/gain was high (P<0.01) in 11.3% CP treatments compared with 16.0% CP treatments. Carcass weight was lighter in 11.3% CP treatments (P<0.001) and CLA 2.5% treatments (P<0.01) than in 16.0% CP and CLA 0% treatments, respectively. A significant interaction between CP and CLA on carcass weight was observed (P<0.01), where supplementation of 2.5% CLA to finishing diets decreased carcass weight in 16.0% CP treatments, while no difference was found in 11.3% CP treatments. Backfat thickness was thinner in 11.3% CP treatments and CLA 2.5% treatments than in 16.0% CP and CLA 0% treatments, respectively (P<0.05). A significant interaction between CP and CLA on backfat thickness was observed (P<0.001), where supplementation of 2.5% CLA to finishing diets decreased backfat thickness in 16.0% CP treatments, while no difference was found in 11.3% CP treatments. Marbling score and intramuscular fat contents were higher in 11.3% CP treatments than in 16.0% CP treatments (P<0.01). In conclusion, feeding of protein-deficient diets in finishing pigs could produce favorable pork with high marbling score and thinner backfat. On the other hand, supplementation of CLA was considered to decrease backfat thickness when diets with optimal level of crude protein were fed to finishing pigs.(