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Hwang E.-G.,Daegu University | Bae M.-J.,Daegu University | Kim B.-K.,Gyeongsangbuk do Livestock Research Institute
Journal of the Korean Society of Food Science and Nutrition

The study was performed through questionnaire to determine purchase characteristics and consumers' satisfaction for Hanwoo beef for 400 residents in Busan, Gyeongsangnam-do, Daegu and Gyeongsangbuk-do. The results obtained from 363 consumers excluding 37 improperly answered ones were statistically analyzed. The properly answered consumers were classified according to gender, 107 (29.5%) male, 256 (70.5%) female, and ages, 70 (19.3%) twenties, 97 (26.7%) thirties, 131 (36.1%) forties, and 65 (17.9%) over fifties. Consumers having older ages purchased Hanwoo beef more frequently (p<0.05), and Hanwoo specialty shop operated by farmers cooperative was the most popular purchasing sources. Consumers' favorite retail cuts for Hanwoo beef were in the order of loin (43.5%), ribs (22.9%), tender loin (10.5%), brisket (9.9%), round, fore (4.7%), others (3.3%), chuck (2.8%), strip loin, rump (2.5%). For the experiences of purchasing imported beef, 24.55% and 22.3% of consumers answered for 'sometimes' and 'yes', respectively, for the reason of 'low price' (73.3%). Consumers answered 'sometimes' (69.1%) for the question of disguisement of imported beef to Hanwoo beef, and thought traceability (61.7%) and country of origin (17.1%) would be the most effective methods to prevent disguisement. Percentages of responses were 61.1% and 75.5% for traceability and country of origin, respectively, under the assumption of consumer's trustworthiness of above 70%. Prerequisites for Hanwoo beef to succeed as a brand were in the order of taste (3.90 points), consumers' satisfaction (3.28 points), consumers' trustworthiness (3.20 points), safety (3.03 points). Consumers' satisfaction is influenced by the age, academic background and the occupation (p<0.05). Safety is expected to show the difference by the educational background (p<0.05) and the occupation (p<0.01), whereas consumers trustworthiness is influenced by the educational background and income (p<0.05). From the results obtained in the current study, it is concluded that traceability and country of origin is essential to gain consumers' satisfaction and trustworthiness, and that the most important factors for branding Hanwoo beef would be taste and safety. Source

Kwon T.-J.,Kyungpook National University | Cho H.-J.,Kyungpook National University | Kim U.-K.,Kyungpook National University | Lee E.,Yeungnam University | And 10 more authors.
Human Molecular Genetics

Methionine sulfoxide reductase B3 (MsrB3) is a protein repair enzyme that specifically reduces methionine-R-sulfoxide to methionine. A recent genetic study showed that the MSRB3 gene is associated with autosomal recessive hearing loss in human deafness DFNB74. However, the precise role of MSRB3 in the auditory system and the pathogenesis of hearing loss have not yet been determined. This work is the first to generate MsrB3 knockout mice to elucidate the possible pathological mechanisms of hearing loss observed in DFNB74 patients. We found that homozygous MsrB3-/- mice were profoundly deaf and had largely unaffected vestibular function, whereas heterozygous MsrB3+/- mice exhibited normal hearing similar to that of wild-type mice. The MsrB3 protein is expressed in the sensory epithelia of the cochlear and vestibular tissues, beginning at E15.5 and E13.5, respectively. Interestingly, MsrB3 is densely localized at the base of stereocilia on the apical surface of auditory hair cells. MsrB3 deficiency led to progressive degeneration of stereociliary bundles starting at P8, followed by a loss of hair cells, resulting in profound deafness in MsrB3-/- mice. The hair cell loss appeared to be mediated by apoptotic cell death, which was measured using TUNEL and caspase 3 immunocytochemistry. Taken together, our data suggest that MsrB3 plays an essential role in maintaining the integrity of hair cells, possibly explaining the pathogenesis of DFNB74 deafness in humans caused by MSRB3 deficiency. © The Author 2013. Published by Oxford University Press. All rights reserved. Source

Kim B.K.,Gyeongsangbuk do Livestock Research Institute | Hwang E.G.,Daegu Haany University | Kim S.M.,Daegu Haany University
Korean Journal for Food Science of Animal Resources

This study was conducted to investigate the effect of different castration ages on meat quality and sensory properties of Korean native black goats over 410 days. For the experiment, 32 heads of goat (eight heads/4 treatment) were subjected to either a control (5 month non-castration), T1 (7 month castration), T2 (5 month castration) or T3 (3 month castration). The total weight gain for Korean native black goats was highest in the T2 group after feeding for 410 days and the weight gain/day tended to be similar to the total weight gain. The total feeding amounts were lowest (410.82 kg) in T3; however, the feed intake ratio was 16.39 in T2, indicating that it had the best feed efficiency among groups. The cooking loss and drip loss of the Korean native black goats was highest in the control, being 35.53% and 2.08%, respectively (p<0.05), while the total cholesterol of the treatments was higher than that of the control (p<0.05). Moreover, the overall sensory evaluation of the treatment groups was low, indicating that there was more meat flavor when compared to the controls in terms of juiciness, tenderness, flavor, texture, black goat off-flavor and overall evaluation (p<0.05). T2 was found to have the best meat flavor upon sensory evaluation. Additionally, the meat color of the control showed the highest L * value and Hue value, while T3 showed the highest a * value (3.61) and T2 showed the highest b * value and Chroma. The composition of fatty acids was 53.76% oleic acid in T2, while the amounts of Mono-unsaturated fatty acid (MUFA) were highest in T1 and T2 (p<0.05). As a result, the MUFA/SFA ratios of T1 and T2 were higher than those of the control (p<0.05). In conclusion, it is most advantageous to castrate Korean native black goats at the age of 5 months for the best performance and meat quality. Source

Yang K.Y.,Kangwon National University | Kim S.Y.,Inha University | Kim Y.S.,Kangwon National University | Ha J.J.,Gyeongsangbuk do Livestock Research Institute | And 2 more authors.
Journal of the Faculty of Agriculture, Kyushu University

The objective of this study was to investigate the effects of rice straw, annual ryegrass straw, and Klein grass hay on ruminai disappearance characteristics and CH4 emission in Hanwoo cows. Two Hanwoo cows (358±10.61 kg) fistulated at the rumen were treated with two replications of each treatment during the 63-day experimental period. In accordance with TDN (total digestible nutrients) of the Korean Feeding Standard for Hanwoo (NISA, 2007), concentrates and forage (6:4 ratio) were provided twice a day, with a free access to mineral block and water. Using the in situ method with a nylon bag, disappearance rates in the rumen of DM, CP, NDF, and ADF were measured. CH4 emissions were measured hourly using a hood-type chamber. Disappearance rates in the rumen of DM, CP, NDF, and ADF were higher in Klein grass hay, rice straw, and annual ryegrass straw, in that order, with significantly higher (p<0.01) in Klein grass hay than in rice straw and annual ryegrass. The average hourly CH, emissions were as follows; annual ryegrass straw (169.89±6.94 mg/hr), rice straw (139.92±18.89 mg/hr), and Klein grass hay (128.20±4.91 mg/hr), significantly higher (p<0.01) in annual ryegrass straw than in Klein grass hay. These results suggest that rice straw is a useful feed resource for ruminant production, which is mostly utilized as a domestic feed. However, imported roughage such as annual ryegrass straw showed lower disappearance and higher CH4 emission than rice straw. Source

Kim B.K.,Gyeongsangbuk do Livestock Research Institute | Jung D.J.,Gyeongsangbuk do Livestock Research Institute | Hwang E.G.,Mungyeong College | Choi C.B.,Korea University
Korean Journal for Food Science of Animal Resources

The current study was conducted to investigate the effect of macsumsuk and herb resources on the performances and meat quality of broiler chickens. Six hundreds (600) broiler chickens were randomly allocated into four groups (4 groups×50 chickens/group×3 replica), Control, Treatment 1 (T1; 0.3% macsumsuk), Treatment 2 (T2; 0.3% herb resources), and Treatment 3 (T3; 0.3% macsumsuk + 0.3% herb resources) and fed for 5 wk. T2 group showed higher total body weight gain and average daily gain of 1,812.5 g and 51.79 g, respectively, than the other groups. Control group showed the highest (p<0.05) mortality (8%) and total blood cholesterol (111.8 mg/dL) among experimental groups. T3 group (6.71 mg/dL) showed the highest (p<0.05) while control group (4.50 mg/dL) showed the lowest (p<0.05) in blood IgG levels. Cooking loss was 17.08, 16.14, 16.55, and 15.25%, shear force value was 1.91, 1.52, 1.55, and 1.47 kg/cm2, and water holding capacity (WHC) was 54.40, 55.97, 56.01, and 55.70% for Control, T1, T2, and T3, respectively. Cholesterol contents in breast meat of Control (88.91 mg/100 g) chickens showed the highest (p<0.05) levels comparing to either T1 (83.59 mg/dL), T2 (82.41 mg/dL), or T3 (80.81 mg/dL) chickens. In conclusion, the current study implies that feeding macsumsuk and herb resources to broiler chickens could decrease cholesterol contents in breast meat. Source

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