Comparison of pork belly characteristics and weights of primal cuts between gilt and barrow of Landrace × Yorkshire × Duroc pigs measured by AutoFomIII

Currently, pigs breed in Korea are LYD (Landrace × Yorkshire × Duroc) crossbred pigs. Pigs used as fresh meat are gilts and barrows. However, the current supply of pork is not satisfying Korean consumers. In addition, the comparison of carcasses between gilts and barrows only studies carcass weight, backfat thickness, or meat quality, and there are very few studies comparing carcass characteristics. The purpose of this study was to compare characteristics of 7 primal cuts of gilts and barrows as measured by AutoFom III. A total of 350,179 pigs were used, including 176,461 gilts and 173,718 barrows. Characteristics of seven primal cuts were measured using AutoFom III. In the case of carcass weight, there was no significant difference in grade 1+. For all other survey items except for grade 2, gilts showed significantly (p < 0.05) higher values. For all grades except for pork belly, amounts of the remaining six primal cuts were higher in gilts (all p < 0.05,). In addition, the ratio of intermuscular fat in the pork belly of barrows showed a higher value than that in the pork belly of gilts (p < 0.05). The amount of pork belly, which is the most popular among consumers in Korea, not only produced more production than gilts in barrows, but also showed a higher value than gilts in barrows for the ratio of intermuscular fat affecting taste. In summary, gilts produced higher yields than barrows in all parts except pork belly. For the production of only pork belly, barrows showed higher production than gilts

Knock-down of YME1L1 induces mitochondrial dysfunction during early porcine embryonic development

YME1L1, a mitochondrial metalloproteinase, is an Adenosine triphosphate (ATP)-dependent metalloproteinase and locates in the mitochondrial inner membrane. The protease domain of YME1L1 is oriented towards the mitochondrial intermembrane space, which modulates the mitochondrial GTPase optic atrophy type 1 (OPA1) processing. However, during embryonic development, there is no report yet about the role of YME1L1 on mitochondrial biogenesis and function in pigs. In the current study, the mRNA level of YME1L1 was knocked down by double strand RNA microinjection to the 1-cell stage embryos. The expression patterns of YME1L1 and its related proteins were performed by immunofluorescence and western blotting. To access the biological function of YME1L1, we first counted the preimplantation development rate, diameter, and total cell number of blastocyst on day-7. First, the localization of endogenous YME1L1 was found in the punctate structures of the mitochondria, and the expression level of YME1L1 is highly expressed from the 4-cell stage. Following significant knock-down of YME1L1, blastocyst rate and quality were decreased, and mitochondrial fragmentation was induced. YME1L1 knockdown induced excessive ROS production, lower mitochondrial membrane potential, and lower ATP levels. The OPA1 cleavage induced by YME1L1 knockdown was prevented by double knock-down of YME1L1 and OMA1. Moreover, cytochrome c, a pro-apoptotic signal, was released from the mitochondria after the knock-down of YME1L1. Taken together, these results indicate that YME1L1 is essential for regulating mitochondrial fission, function, and apoptosis during porcine embryo preimplantation development

The Economic Effect of the Steel Industry on Sustainable Growth in China—A Focus on Input–Output Analysis

The purpose of this study is to analyze the economic ripple effects caused by the supply-side reforms on China’s steel industry. To this end, using the 2012 and the 2017 China Input–Output Tables, this study analyzes the economic ripple effect of the Chinese steel industry caused by its supply-side reform. In this study, the influence coefficients (rear-linked effect) and the sensitivity coefficients (forward-linked effect), conceptualized by Leontief, are used as research tools to analyze the ripple effects of the Chinese steel industry. The analysis results are as follows. First, the fact that 2012 ranked high in professional equipment and meter manufacturing shows that the Chinese government’s supply-side reforms are effective and creating the required shift from traditional manufacturing to qualitative growth. Second, in terms of the sensitivity coefficient, in 2012, most of the top industries contributed significantly to the development of the Chinese economy. The originality of this study is as follows. The input production analysis used in this paper is a methodology mainly used in the steel, coal, automobile, and petrochemical industries, which clearly distinguishes the front and rear industries. Additionally, this study is a novel attempt at comparative research on the Chinese steel industry between 2012 and 2017

Physicochemical and Storage Characteristics of Pork Tteokgalbi Treated with <i>Boesenbergia pandurata</i> (Roxb.) Powder

This study investigates the physicochemical and storage characteristics of Tteokgalbi treated with various concentrations of Boesenbergia pandurata (Roxb.) powder (BP). BP is constituted mainly of carbohydrates (77.9%), possesses free-radical scavenging activity due to the presence of polyphenol and flavonoids, and is slightly acidic (pH 5.99). Five Tteokgalbi samples were treated with 0 (CON), 0.5% (B1), 1.0% (B2), or 2.0% (B3) of BP or 0.05% of ascorbic acid (REF). Compared to CON, BP-treated Tteokgalbi demonstrated significantly higher carbohydrate content and water-holding capacity and decreased cooking loss (%). BP-treated Tteokgalbi had significantly altered Hunter color properties, with decreased L* and increased b* values. Additionally, BP treatment significantly changed the textural properties by increasing the hardness (B3) and chewiness (B2 and B3) and decreasing the springiness (B3) of Tteokgalbi. Owing to the increased total polyphenol and flavonoid content, BP addition significantly enhanced the DPPH and ABTS radical scavenging activities of Tteokgalbi during vacuum-packed cold storage (0–14 days) at 5 °C. BP-treated Tteokgalbi maintained a higher pH compared to CON, and BP-treatment significantly suppressed 2-thiobarbituric acid, volatile basic nitrogen, and total microbial count during the cold storage period (7 and 14 days). Therefore, BP is a natural, edible antioxidant that may be applied to Tteokgalbi

Characteristics of Pig Carcass and Primal Cuts Measured by the Autofom III Depend on Seasonal Classification

The objective of this study was to investigate slaughtering performance, carcass grade, and quantitative traits of cuts according to seasonal influence by each month in pigs slaughtered in livestock processing complex (LPC) slaughterhouse in Korea, 2017. A total of 267,990 LYD (LandracexYorkshirexDuroc) pig data were used in this study. Results of slaughter heads, sex distribution, carcass weight, backfat thickness, grading class, total weight, and fat and lean meat percentages of each cut predicted by AutoFom. were obtained each month. The number of slaughtered pigs was the highest in early and late fall but the lowest in midsummer. Only in midsummer that the number of females was higher than that of castrates. During 2017, carcass weight was the lowest in late summer. Backfat thickness was in the range of 21-22 mm. In mid and late spring, pigs showed high 1+ grade ratio (37.05% and 36.15%, respectively). For traits of 11 cuts predicted by AutoFom III, porkbelly showed lower total weight, lean weight, and fat weight in midsummer to early fall but higher lean meat percentage compared to other seasons. Weights of deboned neck, loin, and lean meat were the highest in midfall compared to other seasons (p<0.05). In conclusion, characteristics of slaughtering, grading, and economic traits of pigs seemed to be highly seasonal. They were influenced by seasons. Results of this study could be used as basic data to develop seasonal specified management ways to improve pork production

Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood and Meat Quality of Finishing Pigs

The objective of this study was to determine effects of humic acid (HA) and blueberry leaf powder (BLP) supplementation in pig feed on productivity, blood profiles, and meat quality characteristics of longissimus muscle. The experimental design included six treatments: 1) CON, no addition; 2) T1, BLP 0.1%; 3) T2, BLP 0.2%; 4) T3, humic acid 2%; 5) T4: humic acid 2%+ BLP 0.1%; and 6) T5: humic acid 2%+ BLP 0.2%. HA and BLP supplementation in pig feed significantly increased average daily feed intake (ADFI) values (p<0.05). HA supplementation in pig feed had beneficial effects in lipid profiles without altering feed efficiency rate (FER). HA and BLP co-supplementation in pig feed decreased pH in longissimus thoracis (p<0.05). In addition, sensory characteristics were enhanced when pig feed was supplemented with HA and BLP without causing adverse effects in meat quality. Taken together, addition of HA and BLP in pig feed may produce functional meat products

DEVELOPMENT OF THE THERMAL MODEL FOR KITSAT-1/2 MICROSATELLITES AND ITS VERIFICATION USING IN-ORBIT TELEMETRIES

This study is based upon the thermal modeling, analysis and operational results of KITSAT-1 and KITSAT-2 microsatellites launched on August 11, 1992 and Septermber 26, 1993, respectively. As KITSAT-1/2 was designed to be launched as an auxiliary payload of ARIANE launcher, the constraints on volume, power consumption, and mass were required to adopt passive thermal control method controlling absorptivity, emissivity, and conductivities among adjacent modules. The main of KITSAT was to take Earth images using CCD cameras positioned at the bottom of spacecraft, in which the cameras were always pointing to the center of Earth. This study is concerned with orbital analysis, thermal modeling, simulation results, and its verification by utilizing in-orbit telemetry data of KITSAT-2. The results of telemetry analysis show that the thermal modeling is matched to actual temperature data within 10 degrees of error range in average

Effects of Sim2Real Image Translation via DCLGAN on Lane Keeping Assist System in CARLA Simulator

Autonomous vehicle (AV) simulation using a virtual environment has the advantage of being able to test algorithms in various scenarios with reduced resources. However, there may exist a visual gap between the virtual environment and the real-world. In this paper, in order to mitigate this gap, we trained Dual Contrastive Learning Generative Adversarial Networks (DCLGAN) to realistically convert the image of the CARLA simulator and then evaluated the effect of the Sim2Real conversion focusing on the lane keeping assist system (LKAS). Moreover, in order to avoid the case where the lane is translated distortedly by DCLGAN, we found the optimal training hyperparameters using feature similarity (FSIM). After training, we built a system that connected the CARLA simulator with DCLGAN and AV in real-time. As for the result, we collected data and analyzed them using the following four methods. First, image reality was measured with Fr&#x00E9;chet Inception Distance (FID), which we quantitatively verified to reflect the lane characteristics. The CARLA images that passed through DCLGAN had smaller FID values than the original images. Second, lane segmentation accuracy through ENet-SAD was improved by DCLGAN. Third, in the curved route, the case of using DCLGAN drove closer to the center of the lane and had a high success rate. Lastly, in the straight route, DCLGAN improved lane restoring ability after deviating from the center of the lane as much as in reality. Consequently, it convinced that the proposed method could be applicable to mitigate the gap of simulation toward real-world

A deep learning-based framework for predicting pork preference

Meat consumption per capita in South Korea has steadily increased over the last several years and is predicted to continue increasing. Up to 69.5% of Koreans eat pork at least once a week. Considering pork-related products produced and imported in Korea, Korean consumers have a high preference for high-fat parts, such as pork belly. Managing the high-fat portions of domestically produced and imported meat according to consumer needs has become a competitive factor. Therefore, this study presents a deep learning-based framework for predicting the flavor and appearance preference scores of the customers based on the characteristic information of pork using ultrasound equipment. The characteristic information is collected using ultrasound equipment (AutoFom III). Subsequently, according to the measured information, consumers’ preferences for flavor and appearance were directly investigated for a long period and predicted using a deep learning methodology. For the first time, we have applied a deep neural network-based ensemble technique to predict consumer preference scores according to the measured pork carcasses. To demonstrate the efficiency of the proposed framework, an empirical evaluation was conducted using a survey and data on pork belly preference. Experimental results indicate a strong relationship between the predicted preference scores and characteristics of pork belly

Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage

This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (&minus;): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups; however, ash content and water holding capacity increased and texture properties improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage properties. The peroxide value, content of thiobarbituric acid reactive substances and total phenolics, and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity differed significantly in pork patties with different treatments and storage intervals. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. These findings demonstrate that the addition of fermented soy sauce improves the quality properties and antioxidant activity of pork patties