• Journal of the Korea Convergence Society
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• v.9 no.1
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• pp.111-116
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• 2018

The aim of this study was to determine the effects of tote bag weight on muscle thickness of pectroalis minor and tone of upper trapezius in young adult women. 27 women habitual of carrying tote bags. The subjects were measured the tone of the upper trapezius muscle and the thickness of the pectoralis minor muscle while carrying tote bags with the weight of 0%, 5%, 7.5% and 10% of the subjects' body weight. As the weight load increased, the upper trapezius muscle demonstrated significantly increased muscle tone (p<.05). additionally, a significantly increased thickness in the pectoralis minor muscle was noted(p<.05). These findings suggest that the habit of carrying a tote bag on the wrist may be disadvantageous to improving the two muscles in young women. Therefore, this study recommend women who likely used tote bag decrease the weight of the bag.

• Journal of Ginseng Research
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• v.7 no.1
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• pp.80-87
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• 1983

In an endeavour to elucidate effects of ginseng on some characteristics of enzymes, malate dehydrogenase (EC 1.1.1.37) was chosen as a model enzyme and effects of ginseng saponin on the enzyme such as optimum pH, product inhibition, optimum temperature and the activity was investigated. The product inhibition by NADH-a reaction product of the enzyme-was increased 33% by 0.3% ginseng saponin. And the optimum pH of the enzyme was 8.3 but in the presence of 0.3% ginseng saponin it increased to 8.5. The enzyme activity and the optimum temperature was not affected by ginseng saponin in the concentration of 1.0% and 0.3%, respectively. In this work, the possibility of contribution of ginseng saponin to the adaptogen activity is suggested; Potentiation of the regulatory activity of an enzyme may contribute to the normalization of the physiological state and consequently may increase the nonspecific resistance of an organism.

• Journal of Ginseng Research
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• v.7 no.1
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• pp.88-93
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• 1983

Studies were carried out to elucidate the protein stabilizing effect of ginseng. Malate dehydrogenase (EC 1.1.1.37) was used as a protein and the rate constant of the enzyme inactivation was determined under the heat denaturation condition. There was an optimum pH for the enzyme stability, the rate constant of the enzyme inactivation was minimum at BH 8.8. The rate constant was increased at lower and higher pH regions than the optimum pH. The inactivation reaction followed the Arrehnius law and the activation energy was measured as 36.8kcal/mole. The reaction rate was not affected by the enzyme concentration and thus it was assumed to be unimolecular first order reaction. The water extract of red ginseng decreased the rate constant of Malate dehydrogenate under heat inactivation condition to stabilize the enzyme activity. Purified ginseng saponin also stabilized the enzyme against heat inactivation.

• Korean Journal of Poultry Science
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• v.6 no.1
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• pp.24-30
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• 1979

1. The effects of heat stress (38$^{\circ}C$), cold stress (4$^{\circ}C$) and extreme cold stress (-20$^{\circ}C$) before slaughter on the tenderness and postmortem glycolysis if the excised chicken breast muscle were studied Heat stress significantly (p 0.05) increased the toughness of breast muscle. Though statistically not significant, cold stress also adversely affected the tenderness. The heat-stressed birds showed higher zero hr glycogen higher zero hr pH and significantly (p 0.05) love. ultimate pH then the controls. The cold-stressed birds showed intermediate values in these parameters. Highly significant correlations. were observed between shear value and each of these three parameters. Glycolysis rate ana final moisture content were minor factors which affected the muscle tenderness to a limited extent. The slightly elevated lactate-dehydrogenase and creatine phosphokinase activities in serum and breast muscle of stressed birds failed to account for any variations in tenderness. 2. Chicken breast and thigh muscles were subjected to different environmental temperatures to determine if the phenomenon of cold shortening exists in chicken muscle. For both breast and thigh muscles, minimum shortening was observed in the 4-10$^{\circ}C$t range. Muscles held at 0$^{\circ}C$ showed a slightly higher extent of shortening than at 4$^{\circ}C$; where as muscles held at above 20$^{\circ}C$ showed a severe shortening effect. It was concluded that no apparent cold shortening was detected in chicken muscle except at 0$^{\circ}C$ and even at 0$^{\circ}C$ and even at 0$^{\circ}C$ the extent of shortening was of a small magnitude compared to bovine muscles. Since high temperature induces a much greater shortening, muscle temperature must be lowered to below 20$^{\circ}C$ as early as possible to prevent excessive muse]e shortening.

• Korean Journal of Poultry Science
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• v.29 no.4
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• pp.237-241
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• 2002

To observe the effect of Induced molting on the recovery patterns of abdominal fat, visceral organs, and muscle tissues in spent laying hens after induced molting, three hundred sixty 77-wk-old, Babcock White hens were divided into 36 experimental units of 10 hens each and subjected to molt induction for seven wk. The post-molt production phase was spread over 84 to 126 wks of age. Thirty-six birds were randomly slaughtered and dressed at the pre-molt, 5% egg production, Peak, and end Phases of e99 Production. The body weight, abdominal fat, relative weight and length of visceral organs were measured. Proximate compositions of breast and thigh muscles were analyzed at each stage. The body weight was found to be minimal at the 5% egg Production stage, but increased as the egg Production increased for the rest of production. The pattern of abdominal fat change was very similar to that of body weight. The relative weight of the liver decreased to the lowest at the start of Post molting stage, but Peaked at the end Phase of egg Production (P<0.05). However, he heart and gizzard were observed to reach their maximum weight at the 5% egg Production (P<0.05), whereas they were, similar to those of the pre-molt phase for the rest of the production stages. Both intestine and reproductive tracts were found o be significantly smaller at 5% egg Production than at the other stages; however, their sizes increased gradually, reaching leak at the end Phase of e99 Production (P<0.05). Fat contents in breast and thigh muscles decreased significantly to the lowest at the start of the Post-molt stage, but increased to the highest at the end Phase of e99 Production (P<0.05). Thus, he Present study indicated that the molting process reduced body weight by decreasing the weights of abdominal fat and other visceral organs. Molting also influenced the breast and thigh muscle composition by decreasing fat content.

• Journal of Animal Science and Technology
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• v.49 no.2
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• pp.269-278
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• 2007

This study was performed to measure the pH, proximate composition, physicochemical properties, changes of protein bands, Hunter color values and endpoint cooking temperature of chicken leg and breast muscles during cooking from 64 to 74℃ with 2℃ increments. Chicken leg had higher pH, moisture and fat contents (%) and lower protein solubility(P<0.05) than chicken breast. Although the cooking losses(CLs, %) of chicken muscles increased with increased cooking temperature, the addition of 2% salt did not affect CL. The redness values of chicken leg without 2% salt were higher than chicken breast, however, the addition of 2% salt reduced the differences of the redness. Protein solubility decreased with increased cooking temperatures and were not affected by the addition of salt, and no further changes were observed higher than 68℃. Protein bands having the molecular weights of 66 and 54kDa were disappeared in the chicken leg at the cooking temperatures of 66～70℃, whereas 66, 54 and 34kDa in the chicken breast. These protein bands could be used potential indicators to determine the endpoint cooking temperature in chicken muscles.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.753-762
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• 2004

its digests on the performance of broiler chicks and taurine content in broiler meat. A total of 100 broiler chickens were assigned to five dietary treatments; Control, PM diet(FM), NaOH treated FM diet(NaOH-FM), HN03 treated FM diet(HN03 - FM) and 0.5% synthetic taurine supplemented diet(Taurine). Treated diets were supplemented with FM or FM digests at the level of 5% to the control diet Treated diets were fed during the last 3wks of 6wks feeding. During the finisher period, weight gain of chicks fed FM treatments tended to decrease in general. Feed intakes of FM and Taurine were significantly lower than the control but were not significantly different from NaOH - FM or HN03- PM. Feed conversion rate(feed intake/gain) of NaOH-FM was significantly higher than those of FM and HNOJ - FM but not different from those of the control and Taurine. Taurine content of the control was highest in heart muscle(1482 J1.g/g) followed by leg muscle(778f.lg/g) and breast muscle(79 J1.g/g). Taurine contents of leg and breast muscle were significantly(P< 0.01) affected by treatments but that of heart muscle was not. Taurine content of Taurine treatments was highest in both leg and breast muscle. Taurine content of leg muscle was increased 170"10 by Taurine supplementation, 123% by FM supplementation, 122% by NaOH - FM supplementation and 63% by HNOJ- FM supplementation compared with control. Taurine content of breast muscle of Taurine treatment was 246% higher than the control, but other treatments were not different from the control. In conclusion, supplementation of feather meal at 5% level of broiler diet can enrich taurine content of leg muscle. Chemical treatments of FM were not effective in improving taurine enrichment of broiler meat.

• Korean Journal of Poultry Science
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• v.36 no.2
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• pp.149-155
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• 2009

The present study was conducted to compare the carcass yields and meat characteristics of three types of commercial male chicks White mini broilers, Ross broilers and Hy-Line brown chicks under the identical feeding condition. One-hundred 1-d chicks of each type were randomly placed into four pens per group (25 chicks per pen) and fed corn-soybean meal based commercial diets for 35d, 18d or 49d, respectively. At the end of the feeding trial, the birds were sacrificed and subjected to carcass measurements. The dressing percentages of White mini broilers and Ross broilers were significantly higher (P<0.05) than that of Hy-Line brown cockerels. The rate of breast meat of Hy-Line brown cockerels was significantly lower (P<0.05) than those of White mini broilers and Ross broilers. However, Hy-Line brown cockerels showed higher (P<0.05) leg meats than the others. There were no significant differences in serum total cholesterol and the activities of glutamic-oxaloacetic transaminase and glutamic-pyruvic transaminase among the groups. The breast meats of White mini broilers presented highest lightness value. The yellowness of breast and redness of leg meats of White mini broilers and Ross broilers were significantly higher (P<0.05) than those of Hy-Line brown cockerels. There were no significant differences in the SOD-like activity and change of pH in edible meats among the groups. The meat color in White mini broilers was significantly higher than that of Hy-Line brown cockerels. No significant differences were observed in term of flavor, tenderness and overall acceptability. In conclusion, the physico-chemical properties and sensory characteristics of edible meats were not greatly affected by genotype if they were similar body weights and kept under the identical feeding condition. But the Hy-Line brown cockerels were less desirable as a meat-type strain due to lower carcass yields and inferior growth and feed conversion ratio.

• Korean Journal of Poultry Science
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• v.35 no.3
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• pp.255-265
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• 2008

The objective of this study was to evaluate the docosahexaenoic acid(DHA) levels of meats and eggs from chickens which were fed fermented soybean meal(FSM) by marine microalgae(Schizochytrium mangrovei MM103). The diets contained different amounts of FSM at 0, 3, 5 and 10%. DHA content of carcass was increased with dietary FSM. DHA amounts in the breast meat were higher in the 10% FSM diet(2.21%) than the 5%(1.65%) and 3%(1.18%) FSM, and similar results were observed in the leg meat(10% FSM: 2.21%; 5% FSM: 1.65%; and 3% FSM: 1.18%, respectively) and in eggs(10% FSM: 2.02%; 5% FSM: 1.22%; and 3% FSM: 0.73%). The level of n-3 polyunsaturated fatty acids such as DHA(22:6n-3) in the FSM treatment was significantly higher than those of the other groups(P<0.05). The results demonstrated that FSM by marine microalgae could be used to enhance DHA amounts in chicken meats and eggs.

• Korean Journal of Poultry Science
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• v.31 no.3
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• pp.151-155
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• 2004

This experiment was conducted to investigate the influence of dietary supplementation of granite porphyry (GP) on growth performances and meat sensory quality in commercial broiler chicks. A total of four hundred-fifty 5-day-old male broiler chicks were divided into 15 pens and fed one of five experimental diets for 5 weeks; 0% GP with antibiotics (Control), 1% GP with or without antibiotics, and 2% GP with or without antibiotics. Final body weight and daily weight gain of all GP supplemented groups were slightly higher than those of control. Feed conversion rate was improved in GP 1 % supplemented groups, although there was no significant difference. Feeding antibiotics in addition to GP did not influence the growth parameters. Relative weights of liver and abdominal fat tended to be reduced in broiler chickens fed GP supplemented diets. Feeding of 2% GP diet resulted in a significant improvement in meat sensory quality in terms of taste and tenderness(P < 0.05), but the effect of the 1% GP on meat sensory quality was not significant. The results of this study indicate that GP could be used as a favorable feed additive for production of sensory-enhanced broiler meats.