Relationships between Single Nucleotide Polymorphism Markers and Meat Quality Traits of Duroc Breeding Stocks in Korea.

This study was conducted to determine the relationships of five intragenic single nucleotide polymorphism (SNP) markers (protein kinase adenosine monophosphate-activated γ3 subunit [PRKAG3], fatty acid synthase [FASN], calpastatin [CAST], high mobility group AT-hook 1 [HMGA1], and melanocortin-4 receptor [MC4R]) and meat quality traits of Duroc breeding stocks in Korea. A total of 200 purebred Duroc gilts from 8 sires and 40 dams at 4 pig breeding farms from 2010 to 2011 reaching market weight (110 kg) were slaughtered and their carcasses were chilled overnight. Longissimus dorsi muscles were removed from the carcass after 24 h of slaughter and used to determine pork properties including carcass weight, backfat thickness, moisture, intramuscular fat, pH24h, shear force, redness, texture, and fatty acid composition. The PRKAG3, FASN, CAST, and MC4R gene SNPs were significantly associated with the meat quality traits (p<0.003). The meats of PRKAG3 (A 0.024/G 0.976) AA genotype had higher pH, redness and texture than those from PRKAG3 GG genotype. Meats of FASN (C 0.301/A 0.699) AA genotype had higher backfat thickness, texture, stearic acid, oleic acid and polyunsaturated fatty acid than FASN CC genotype. While the carcasses of CAST (A 0.373/G 0.627) AA genotype had thicker backfat, and lower shear force, palmitoleic acid and oleic acid content, they had higher stearic acid content than those from the CAST GG genotype. The MC4R (G 0.208/A 0.792) AA genotype were involved in increasing backfat thickness, carcass weight, moisture and saturated fatty acid content, and decreasing unsaturated fatty acid content in Duroc meat. These results indicated that the five SNP markers tested can be a help to select Duroc breed to improve carcass and meat quality properties in crossbred pigs.

Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste.

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at 70°C for 8 h. Treatments showed higher final moisture content and lower Na(+) concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage.

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at 4°C. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower L* (lightness) and W (whiteness) values, and higher b* (yellowness) values than sausage containing no nitrite, and exhibited the highest a(*) values at a 0.5% addition (p<0.05). Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05). As the addition of SCP increased, the sausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (p<0.05). The addition of SCP to sausage significantly (p<0.05) increased the ammonia content (by 0.5% SCP) and aromatic amino acid concentrations (by 1.0% SCP) (p<0.05). Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05). As expected, the observed changes in a*, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05). These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.

Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage.

Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (MAP), CO2/N2 = 3:7) and samples were stored at 4°C for 21 days. The water-holding capacity (WHC) was significantly lower in T1 than in the other samples up to 14 days of storage. The thiobarbituric acid reactive substances and volatile basic nitrogen values were significantly lower in T1 and T2 than in C after 7 to 14 days of storage. The total bacterial counts were significantly lower in T1 and T2 than in C after 14 days of storage. In a sensory evaluation, tenderness and overall acceptability were significantly higher in T1 and T2 than in C at the end of the storage period (21 days). We propose that the MAP method can improve beef quality characteristics of low-grade beef during cold storage. However, the beneficial effects did not outweigh the cost increase to implement MAP.

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.

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.

The development of imitation crab sticks by substituting spent laying hen meat for Alaska pollack.

Imitation crab stick (ICS) samples were divided into 5 treatments, a control composed of commercial ICS containing no breast meat from spent laying hens, and treatments 1, 2, 3, and 4, in which 5, 10, 15, and 20% batter from breast meat of whole spent laying hens was substituted for Alaska pollack surimi, respectively. Imitation crab stick samples containing spent laying hen breast meat batter showed significantly (P < 0.05) higher moisture levels than the control sample. However, the myoglobin and metmyoglobin levels did not differ significantly (P > 0.05) among ICS samples. During storage, whiteness was greater in the control sample than in the ICS samples containing spent laying hen breast meat batter. The saturated and monounsaturated fatty acids increased, whereas the polyunsaturated fatty acids decreased in response to substituting surimi with spent laying hen breast meat batter. The moisture content and pH were increased as the amount of spent laying hen breast meat batter increased. The lipid oxidation value (TBA-reactive substances) and protein degradation value (volatile basic nitrogen) tended to increase during storage as the amount of spent laying hen breast meat batter increased. None of the sensory evaluation items differed among ICS samples during storage, although the color of the final products, mechanical color (by colorimeter), and textural properties did differ among samples. These results indicate that substituting laying hen breast meat batter for Alaska pollack surimi is a very useful method for the production of ICS because it enables the use of a simple production process that does not require steps, such as washing or pH adjustment, for myofibrillar protein recovery.

Comparison of genetic polymorphisms of the NAT2 gene between Korean and four other ethnic groups.

BACKGROUND AND OBJECTIVE: N-acetyltransferase 2 (NAT2) is responsible for the acetylation of numerous drugs and in the transformation of aromatic and heterocyclinc amines into carcinogenic intermediates. Polymorphism of NAT2 may contribute to interindividual variability in such acetylation. The aim of this study was to determine the allele frequencies of polymorphisms of the NAT2 gene, analyse linkage disequilibrium (LD) block and haplotypes in Koreans and compare them with those of other ethnic groups. METHODS: We analysed genetic polymorphisms in all functional promoter and exons of the NAT2 gene by direct sequencing of genomic DNA from 192 healthy Korean subjects. The LD and haplotype blocks of these subjects were constructed from genotype data using an expectation-maximization algorithm. We compared these allele frequencies, LD block and haplotype structure with those of other ethnic groups registered on the International HapMap database. RESULTS AND DISCUSSION: We identified 33 polymorphisms including six novel single nucleotide polymorphisms, -10778T>C, -10777A>G, -10351A>G, -10199C>T and -10104G>T in promoter and 578C>T in exon2 (T193M) in the Korean subjects tested. All allele frequencies reported in the Koreans were similar to those of Asians except for one allele (rs4345600, -9306A>G), whereas African and European groups had different frequencies in exon2. The haplotype structure and LD block among the five groups also revealed significant differences. CONCLUSION: Ethnic differences in the NAT2 genotype frequencies may be one of the important factors explaining variability in cancer incidence and drug toxicity. Our observations could be useful in assessing the susceptibility of different populations to cancer and contribute to better predictions of the pharmacokinetics and pharmacodynamics of drugs that are metabolized by NAT2, in different populations.

CYP2C19 haplotypes in Koreans as a marker of enzyme activity evaluated with omeprazole.

BACKGROUND AND OBJECTIVE: CYP2C19 is clinically important in Korea because of the relatively high incidence of poor metabolizers in the population. To fully understand the genetic mechanism of the CYP2C19 defect in poor metabolizers, all variants need to be studied simultaneously. The aim of this study was to investigate the usefulness of CYP2C19 haplotypes as a marker of CYP2C19 enzyme activity in Koreans. METHODS: We analysed the single nucleotide polymorphisms and haplotypes of the CYP2C19 gene in 150 healthy Koreans and found three major (frequency > 0.1) haplotypes (H1, H2 and H3). One oral dose of 40 mg omeprazole (Losec) was administered to 30 subjects grouped as H1/H1, H2/H2, H1/H2, H1/H3 and H2/H3. The pharmacokinetics of omeprazole and its metabolites, 5-hydroxyomeprazole and omeprazole sulphone, in those groups was analysed. RESULTS AND DISCUSSION: The area under the plasma concentration-time curve (AUC(0-->infinity)) and elimination half-life (T(1/2)) of omeprazole were significantly greater in the H2/H2 and H2/H3 groups than in the H1/H1 group (P < 0.05), whereas the metabolic ratios of omeprazole to 5-hydroxyomeprazole were also markedly higher. CONCLUSION: Although a specific SNP of CYP2C19 may be predictive of enzyme activity, haplotyping is more reliable for identifying poor metabolizers in populations with variant alleles other than CYP2C19*2 and *3 alleles.

Lack of association between ACE and bradykinin B2 receptor gene polymorphisms and ACE inhibitor-induced coughing in hypertensive Koreans.

BACKGROUND & OBJECTIVE: Angiotensin converting enzyme (ACE) inhibitors are used widely in therapy for hypertension, congestive heart failure and myocardial infarction. However, coughing, one of their major adverse effects limits their use. It is documented that Asians are more liable to coughing than Europeans. The aim of this study was to investigate genetic polymorphism involved in ACE inhibitor-induced coughing. METHODS: We monitored hypertensive subjects (n = 110) treated with ACE inhibitors, and tested for any associations between ACE inhibitor-induced coughing and polymorphisms in the genes for ACE and the bradykinin B2 receptor, which are suspected to be related to coughing. RESULTS & DISCUSSION: We found no significant differences between the groups with coughing and without coughing in the frequency of ACE I/D (Insertion/Deletion) polymorphisms. One single nucleotide polymorphism was discovered in the promoter (-58T/C) and, one in intron-exon junction upsteam of exon 2 (-59C/A), of the bradykinin B2 receptor gene. However, no significant correlation was found between those genotypes or allele distributions and ACE inhibitor-induced coughing. CONCLUSION: We found no significant links between polymorphisms of the ACE gene or bradykinin B2 receptor gene with ACE inhibitor-induced coughing in hypertensive Koreans. But, the topic remains controversial and requires more study.

Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat.

This study was carried out to compare the physicochemical and sensory properties of chicken thigh muscles from broilers fed different levels of garlic bulb (GB) and garlic husk (GH). Two hundred male Arbor Acre broiler chickens were fed either a control diet (based on corn and soybean meal) or the control diet supplemented with 2 and 4% of GB and GH powder for 5 wk. There were no differences among diets in moisture and ash contents. However, dietary supplementation with GB and GH resulted in significantly greater protein content and lower fat content in chicken thigh muscle compared with muscle from birds fed nonsupplemented diets (P<0.05). Increasing the level of garlic supplementation resulted in lower shear force and thiobarbituric acid reactive substances values (P<0.05). Dietary supplementation with garlic led to decreased total and low-density lipoprotein cholesterol levels in broiler blood, and the greatest level of garlic supplementation decreased saturated fatty acid and increased unsaturated fatty acid levels (%) in broiler thigh muscle (P<0.05). Sensory panelists recorded greater hardness and flavor scores to the samples with garlic dietary supplementation (P<0.05). These data suggest that supplementing broiler chicken diets with garlic can produce chicken meat with favorable lipid profiles and can enhance eating quality because sensory panels found that thigh meat from chickens fed a garlic-supplemented diet had better texture and flavor. Therefore, the treatment with the most significant effects in this study was that with the high level of garlic husk.

Influence of CYP2D6*10 on the pharmacokinetics of metoprolol in healthy Korean volunteers.

BACKGROUND AND OBJECTIVE: Genetic polymorphism of CYP2D6 leads to differences in pharmacokinetics of CYP2D6 substrates. The CYP2D6*10 allele is clinically important in Koreans because of its high frequency in Asians. We investigated whether the pharmacokinetics of metoprolol was altered by the presence of the CYP2D6*10 allele in Korean subjects. METHODS: One hundred and seven volunteers were recruited and grouped as CYP2D6*1/*1, CYP2D6*1/*10 and CYP2D6*10/*10 according to their genotypes. Metoprolol tartrate 100 mg (Betaloc) was administered orally once to each subject in these three groups (n = 6, 7 and 5, respectively). The pharmacokinetic parameters of metoprolol and its metabolite, alpha-hydroxymetoprolol, and the metabolic ratio for the three groups were estimated and compared. RESULTS AND DISCUSSION: The area under the plasma concentration-time curve (AUC(0-->infinity)), the maximum plasma concentration (C(max)) and the elimination half-life (T(1/2)) of metoprolol and alpha-hydroxymetoprolol for the CYP2D6*10/*10 group were all significantly different from those of the CYP2D6*1/*1 group (P < 0.05). The AUC(0-->infinity)s of metoprolol were 443.7 +/- 168.1, 995.6 +/- 321.4 and 2545.3 +/- 632.0 ng.h/mL, and the AUC(0-->infinity)s of alpha-hydroxymetoprolol were 1232.0 +/- 311.2, 1344.0 +/- 288.1 and 877.4 +/- 103.4 ng.h/mL for groups CYP2D6*1/*1, *1/*10 and *10/*10, respectively. The corresponding T(1/2) values of metoprolol were 2.7 +/- 0.5, 3.2 +/- 1.3 and 5.0 +/- 1.1 h, while those of alpha-hydroxymetoprolol were 5.4+/-1.5, 6.0 +/- 1.4 and 10.5 +/- 4.2 h, respectively. The metabolic ratios of the three groups were significantly different (P < 0.05). CONCLUSION: The CYP2D6*10 allele altered the pharmacokinetics of metoprolol in Korean subjects and is likely to affect other drugs metabolized by the CYP2D6 enzyme, similarly.

The development of sausage including meat from spent laying hen surimi.

The sausage samples were made from pork with spent laying hen breast surimi. The samples were divided into 4 groups [sausage made from pork (control) and sausage made from pork with 20% (T1), 40% (T2), and 60% (T3) of spent laying hen breast surimi]. In proximate compositions, the moisture and ash contents of the control were higher than sausage containing spent laying hen surimi samples in all storage periods. The pH and cooking loss were higher in T3 compared with other sausage samples. However, there was no significant difference in water-holding capacity among the sausage samples, whereas shear force was significantly higher in T2. In meat color, sausage containing spent laying hen surimi samples (T1, T2, and T3) have shown to have higher lightness (L) compared with control, and redness (a) was significantly higher in control and T1. Total amino acid content and essential amino acids were increased in sausage containing spent laying hen surimi samples at 0 d of storage. In fatty acid composition, saturated fatty acid was higher in control than sausage containing spent laying hen surimi samples. Thiobarbituric acid reactive substances value was lower in sausage containing spent laying hen surimi samples than control at 2 and 4 wk of storage. Cholesterol content was lower in control compared with sausage containing spent laying hen surimi samples. In sensory evaluation, most test items were not significantly different among the sausage samples although tenderness was higher in T2 and T3 at 0 d of storage.

Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates.

UNLABELLED: Pork meat sausages were prepared using protein hydrolysates from mechanically deboned chicken meat (MDCM). In terms of the color, compared to the controls before and after storage, the redness (a*) was significantly higher in sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate. After storage, compared to the other sausage samples, the yellowness (b*) was lower in the sausages containing ascorbate and sodium erythorbate. TBARS was not significantly different among the sausage samples before storage, whereas TBARS and DPPH radical scavenging activities were significantly higher in the sausagescontainingascorbate and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. In terms of sensory evaluation, the color was significantly higher in the sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. The "off-flavor" and overall acceptability were significantly lower in the sausages containing MDCM hydrolysates than in the other sausage samples. PRACTICAL APPLICATION: In most of the developed countries, meat from spent laying hens is not consumed, leading toan urgent need for effectively utilization or disposal methods. In this study, sausages were prepared using spent laying hens and protein hydrolysates from mechanically deboned chicken meat. Sausage can be made by spent laying hens hydrolysates, although overall acceptability was lower than those of other sausage samples.

Effects of restricted feeding, low-energy diet, and implantation of trenbolone acetate plus estradiol on growth, carcass traits, and circulating concentrations of insulin-like growth factor (IGF)-I and IGF-binding protein-3 in finishing barrows.

Effects of restricted feeding (80% ad libitum), feeding a low-energy diet containing 84% DE (2.95 Mcal/kg) of the control diet, and implantation of Revalor H (140 mg trenbolone acetate plus 14 mg estradiol-17beta) on growth, carcass traits, and serum concentrations of insulin-like growth factor (IGF)-I and IGFbinding protein-3 (IGFBP-3) were studied in crossbred finishing barrows beginning from 59 +/- 0.9 kg of body weight. Blood samples were taken every 3 wk and the animals were slaughtered at approximately 105 kg body weight. Restricted feeding caused a decrease (P < 0.01) in ADG; feeding the low-energy diet was effective in reducing backfat thickness but decreased gain:feed; the implantation caused a decrease in ADG, feed intake, and backfat thickness and increased gain:feed. Overall pork quality based on pH, drip loss, and the lightness in color of longissimus muscle was not affected by any of the treatments. Serum IGF-I concentration increased following the implantation but did not change (P > 0.05) due to other treatments. Immunoreactive IGFBP-3 concentration was not changed by any of the treatments. Overall ADG was positively correlated with early-stage (d 21) IGF-I and IGFBP-3 concentrations only in unimplanted barrows, whereas backfat thickness was negatively correlated with d-42 IGF-I concentration in all but unimplanted barrows with ad libitum intake. A strong positive correlation (P < 0.01) between IGF-I and IGFBP-3 concentrations was apparent with increasing age of the animals. Results suggest that growth rate and backfat thickness are decreased by a moderate restriction of feed or energy intake with no accompanying changes in circulating IGF-I and IGFBP-3 concentrations and that the beneficial effect of Revalor H implantation on feed efficiency may be mediated, in part, by IGF-I. Moreover, both IGF-I and IGFBP-3 concentrations may be useful as growth indices in pigs.

Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage.

Pork sausages were prepared with lean pork meat, fat from different sources [backfat (BF), corn oil (CO) or flaxseed oil (FO); 10% of lean meat], NaCl (2%), and ice water (10%). The emulsified meat batters were stuffed into casings (3 cm in diameter) and cooked to an internal temperature of 72°C. Cooked sausages were sliced and vacuum- or aerobic-packaged individually. Sausages were irradiated at a 0, 2.5, or 4.5 kGy dose and stored in a 4°C refrigerator for 8 days. Aerobic-packaged, irradiated cooked sausages prepared with BF and FO showed higher Hunter L-values than nonirradiated controls at day 0, but the difference disappeared at day 8. Irradiation increased the Hunter a-value in vacuum-packaged cooked pork sausages regardless of the fat source used, and the increase of the Hunter a-value was dose-dependent. In contrast, the Hunter a-value decreased by irradiation in aerobic-packaged cooked pork sausages prepared with BF or FO. The Hunter a-value of cooked pork sausage with aerobic packaging was significantly reduced at day 8. Hunter b-values increased at Day 8 in irradiated cooked pork sausages except for the sausage prepared with CO at 2.5 kGy. Cooked pork sausages prepared with CO were lighter, and sausage prepared with FO was redder and more yellow (p<0.05) in vacuum packaging.

Effects of fermented oyster mushroom ( Pleurotus ostreats) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs.

The objective of the present study was to investigate the effects of fermented oyster mushroom (Pleurotus ostreats) by-production (FOMP) supplementation on the growth performance, blood parameters, carcass traits and meat quality in finishing Berkshire pigs. FOMP was made by mixing oyster mushroom by-production with rice bran and barley bran and this mixture was fermented for 60 days. The experimental diets were 0, 3, 5 and 7% of FOMP added to C, T1, T2 and T3 in the basis diet for 7 weeks. Average daily gain (kg/day) was higher in C and T1 than in T2 and T3 ( P < 0.05). Average daily feed intake (kg/day) and feed conversion increased by the addition of FOMP ( P < 0.05). Total cholesterol and high-density lipoprotein cholesterol were higher in T3 than other treatments ( P < 0.05). Carcass weight (kg) was higher in C and T1 than in T2 and T3 ( P < 0.05). Dressing (%) was higher in C than in T3 ( P < 0.05). Crude protein was lower in T3 than in other treatments ( P < 0.05). Crude fat was higher in T2 and T3 than in C ( P < 0.05). pH24 was higher in C than in other treatments ( P < 0.05). Cooking loss (%) was higher in T1 than T2 ( P < 0.05). Water-holding capacity (%) was higher in C than in T1 ( P < 0.05). In meat colour, CIE a* was lower by the addition of FOMP ( P < 0.05). CIE b* was higher in C than in other treatments ( P < 0.05). In backfat colour, CIE L* was lower in T3 than other treatments ( P < 0.05). CIE b* was lower by addition of FOMP ( P < 0.05). Palmitoleic and oleic acid were higher in T3 than in other treatments ( P < 0.05). Linoleic and arachidonic acids were higher in T2 than in other treatments ( P < 0.05). The results indicate that 3% of FOMP affected the growth performance, carcass traits, meat quality and fatty acid in contrast to addition of 5% of FOMP for Berkshire pigs during the finishing period.

[An analysis of relationship between mortality of cancer and age-period-cohort].

The APC (age-period-cohort analysis) model makes the assumption that the mortality mij in a given age-group and year is the (simple) product of three factors: an age-related factor ai, one period-related factor bj and one (birth) cohort-related factor Ck: mij = eai x ebj x eck. By taking the natural logarithm, a linear model results which can be treated with fairly standard statistics techniques: ln (mij) = ai+bj+ck. The mij data from observation data are used to estimate alpha, beta(a), beta(b), beta(c) by linear regression method. The value of EXP (beta) is to estimate the effect of each variable. The APC model is consistent with carcinogenesis modeling of molecular biology on tumour. The results of APC analysis for cervical cancer, male and female stomach cancer show that the risk factors have been changed. In fact, the risk factors of cervical cancer have been decreased since liberation, and the risk factor of stomach was increased in the first period of sixty's. The analytic method used in this paper will benefit the study on epidemiology and etiology of cancer.

Tubal sterilization and use of an IUD and risk of cervical cancer.

The relationship of tubal sterilization and use of an intrauterine device (IUD) to the risk of invasive squamous cell cervical cancer was evaluated in a case-control study carried out in Shandong, China, from 1989 to 1991. Patients (cases) were 272 women aged 30-77 years with newly diagnosed invasive squamous cell cervical cancer in Shandong Province Tumor Hospital. Controls were 893 randomly selected screened women matched to the cases by age (within 2 years) and county. A decrease in risk was observed in uses of an IUD, especially in long-term users under age 33. A nonsignificant decrease in risk in women under age 33 who had had a tubal ligation was also observed, especially in the first 10 years since the procedure. Tubal ligation and IUD insertion and removal provide opportunities to screen women for cervical cancer and reduce the risk of invasive disease.