• The Journal of the Acoustical Society of Korea
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• v.19 no.4
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• pp.101-106
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• 2000

This study deals with the relationship between the magnitude of ultrasonic nonlinear parameter B/A, sound speed of amount of fat present in biological media for measuring B/A system using a wide band ultrasonic transducer. To represent this case, mixtures of egg white and egg yolk were studied. Even though the differences in density and sound speed of the two egg components were within 1% of each other, B/A were increases parabolically as a function of the fat density, which is not in agreement with the Yoshizumi et al's suggestion. In skim milk that does not contain fat, both the B/A and the sound speed increase with the solubility. It is proposed that protein could affect these values.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.02a
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• pp.381-386
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• 2003

양계산업은 우리 몸에 필요한 필수아미노산인 라이신, 메티오닌, 트립토판 및 단백질을 공급하는 계란을 생산하는 주요 농업이다. 그러나 현재의 양계생산시설은 국민의 식생활 수준향상에 따라 쾌적한 삶을 추구하는 주민의 인식에 의해 암모니아 등 악취를 발생시키는 혐오시설로 인식되고 있다 산란계사 내부의 공기조성 중 작업자와 산란계에 가장 큰 위해 요인으로 작용하는 가스성분은 암모니아(NH$_3$), 유화수소(H$_2$S), 이산화탄소($CO_2$), 메탄(CH$_4$)으로 알려져 있다. (중략)

• Korean Journal of Poultry Science
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• v.27 no.3
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• pp.197-202
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• 2000

Chemical characteristics of the cricket, Gryllus bimaculatus, were investigated in total composition, amino acid composition, fatty acid composition and mineral components. After the treatment of 0.4% of G. bimaculatus in the chicken feed, the changes of fatty acid composition in the chicken meat and egg were also estimated. As the result, saturated fatty acid, especially palmitic acid, decreased 4% and unsaturated fatty acids, linoleic aced and arachidonic acid, increased 12 and 23%, respectively, compared with those of control. In addition, there was a small increase in Eicosapentaenoic acid(EPA). The sensory test of the chicken meat resulted in increased flavor, brightness and yellow color. The sensory scores of G. bimaculatus egg in the point of taste resulted in somewhat better estimate than control. These results are appear to be stemmed from fatty acids of cricket.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.162.2-163
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• 2003

두부는 특유의 질감으로 우리 민족의 주요부식이 되어온 전통식품으로서 국제적으로 잘 알려져있는 고단백식품이다. 두부의 원료인 대두는 전체단백질의 80∼90%를 차지하는 glycinin과 albumin등의 단백질 성분과 비단백 질소 화합물이 함유되어 있는데 가격이 저렴하면서 영양과 기능성이 우수하여 식육, 낙농제품, 계란단백질이 disulfide 결합, 수소결합 및 소수결합에 의해 응집되어 gel이 된 후 염농도 증가에 의해 침전되거나 산에 의해 등전점 (pH 4.2∼4.6)에서 침전되는 성질을 이용한다. 또한 두부는 80% 이상의 높은 수분함량 때문에 쉽게 변질되는 소지가 많으며 두부의 저장에 많은 한계성을 보이는 식품이기도 한다. 따라서 건조에 의한 식품의 저장은 식품내의 수분을 감소시킴으로써 용질의 상대적 농도를 높혀 식품내의 수분 활성도를 저하시켜 미생물 및 효소에 의한 부패나 변패 및 변질을 방지할 수 있다. 이에 본 연구에서는 두부의 안전저장과 유통을 위하여 열풍건조, 진공건조 및 동결건조에 따라 분말두부를 제조하고 수분흡습특성과 기존 모델식과의 적합성 및 평형수분함량의 예측모델을 구하여 분말두부의 활용성을 높이며 다른 분말식품에도 적용할 수 있는 기초자료를 제공하고자 하였다.

• Korean Journal of Poultry Science
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• v.49 no.4
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• pp.189-197
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• 2022

This study was conducted to compare the egg productivity, egg quality, and blood characteristics of laying hens with different laying rates, and the frequency and cumulative duration of the sitting behavior observed before laying was investigated. Twelve 45-week-old Hy-Line Brown laying hens were randomly assigned to two treatment groups with three replicates. Treatment groups were classified as layers laying over 80%(high egg performance layers; HEP) and layers laying below 50%(poor egg performance layers; PEP). The experiment lasted 4 weeks. HEP showed higher hen-house egg production ratio and egg mass and lower feed conversion ratio(FCR) (P<0.05) compared with PEP, although egg weight was higher in PEP (P<0.05). In terms of egg quality, PEP showed differences in eggshell quality (eggshell color, eggshell thickness, and eggshell weight) (P<0.05). Additionally, HEP showed high triglycerides(TG), and PEP showed high alanine transaminase(ALT) level (P<0.05) in serum collected in the morning. In the afternoon, the HEP showed higher lactate dehydrogenase(LDH) levels (P<0.05). No differences in the Ca: P ratio were observed between layers with different laying rates. One hour before egg laying, HEP exhibited sitting behavior 4 times on average, each lasting 25 minutes. In conclusion, egg production and quality differ between HEP and PEP, and HEP showed frequent sitting behavior before egg laying. However, additional research is necessary to explore approaches other than specific behavioral observation to distinguish poor layers in the flock for application in farms.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.150-162
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• 2002

Perilla, Perilla frutescens. (L.) Britton, is a traditional oil seed crops grown in Korea. The seeds and seed oil is used for edible and some industrial sectors. The seeds of perilla contains 35-54% of a drying oil which is similar to the linseed oil. The fatty acids of seed oil is composed with linolenic acid, linoleic acid, and oleic acid. The majority of fatty acids of the oil is $\alpha$-linolenic acid proportioned 51-71% of the oil. This high linolenic acid makes it unstable of the oil and owing to the fast oxidation. Therefore, the plant breeders are challenges to develope a new varieties with low linolenic acid for edlible oil and high linolenic acid for industrial uses. Perilla foliage is also used as a potherb. The green leaves contains a special flavor, perilla aldehyde, and some abundant minerals and vitamins. The vitamin C and $\beta$-carotene is more available than lettuce and crown-daisy of which used for similar potherb and vegetables in traditional Korean food table. The authors are reviewed and discussed on the current status and prospects of the quality evaluations and researches in perilla seeds and leaves to provide and refers the condensed informations on their quality.

• Korean Journal of Poultry Science
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• v.47 no.2
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• pp.83-93
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• 2020

The purpose of this study was to evaluate the effects of stocking density on feather condition, egg quality, blood parameters, and corticosterone levels of laying hens reared in conventional cages. A total of 500, 28 weeks-old Hy-Line Brown laying hens were evenly assigned to two stocking densities (750 and 500 ㎠/bird). There were 50 replicates of each treatment, each consisting of 750 ㎠/birds (n=6) or 500 ㎠/bird (n=4) birds in a cage, respectively. We observed an increase in the laying period of, the group that was assigned 500 ㎠/bird, however, this group experienced significant feather damage when compared with the group allotted 750 ㎠ bird. There was no effect of stocking densities on egg quality. These results suggest that the 500 ㎠/bird stocking density in the conventional cage can negatively affect feather condition and cause the birds to experience more stress than the group allotted 750 ㎠/bird.

• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2009.12a
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• pp.308-308
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• 2009

유기농액비 자가제조 방법의 표준화를 위해 농가 현황조사를 통해 유기농액비 제조방법을 분류하고 제조 시기별 성분함량 변동상을 분석하였다. 조사대상 액비는 경기 9, 강원 5, 충북, 1, 충남 20, 전남 6, 경북 5, 경남 8 등 총 54종이었다. 자가제조 유기농액비에 사용된 재료는 감, 매실, 복숭아, 사과, 참다래, 토마토, 파프리카, 양파, 파, 인삼, 미나리, 민들레, 쇠비름, 쑥, 익모초, 산야초, 황기, 환삼덩굴, 으름열매, 은행과피, 배 어린 열매, 감껍질, 깻묵, 들깨대, 물미역, 쌀뜨물, 쌀겨, 꽁치, 바다생선 (잡어), 불가사리, 생선부산물(내장, 뼈 등), 액젓부산물(해산물의 뼈가 많이 함유된 물질), 동물뼈(돼지, 닭 등), 골분, 혈분, 천매암, 천일염, 계란껍질, 조개껍질, 게껍질, 새우껍질, 굴껍질, 농가부산물, 음식부산물, 구아노, 들깨 대 숯, 참깨 대 숯 등이었다. 제조방법은 기본재료+물, 기본재료+물+미생물, 기본재료+당밀, 기본재료+당밀+미생물, 기본재료+흑설탕, 기본재료+흑설탕+미생물 등이었다. 유기농액비의 화학적 특성은 다양하였으며, 혈분을 주 원료로 한 유기농액비의 화학성변화는 시간의 경과함에 따라 pH는 4.99에서 3.85로 낮아졌지만, EC, T-C, T-N, $P_2O_5$, $K_2O$, CaO, MgO, $Na_2O$, Fe, Mn, Zn 등은 높아졌다.

• Bulletin of Food Technology
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• v.9 no.2
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• pp.133-139
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• 1996

최근 6할이상의 주부들이 가공식품 혹은 반가공식품을 이용하고 있으며 그 이유는 이용의 간편성, 조리가 간단하고 합리지향적인 구매행위가 가능한 점으로 꼽을 수 있다. 특히, 일본의 경우 노년인구층의 급증으로 인한 부드러운 식품소재의 이용성이 크게 늘어나고 있는 추세에서, 강하지않고 부드러운 향미 및 질감, 먹기쉬운 간편성등과 영양기능성이 강조된 제품개발이 활발히 이루어지고 있다. 따라서, 가공식품을 개발하려는 목적위에 소비자의 연령층에 대응하고, 보다 고도의 기능특성(영양성, 안전성, 경제성등)을 결합시킨 개념들이 도입되고 있다. 단백질은 가공식품의 물성을 결정하는 성분으로써 우유, 계란, 대두 및 밀가루단백질들을 이용하여 물성개량을 위한 잠정적 식품첨가물로 이용가치가 높다. 주로 구상단백질로 구성이 되어 있는 우유의 유청단백질을 특수한 처리에 의해 가용성 선상응집체(Soluble linear aggregate)로 가공한 유청단백질(Process whey protein)은 원래의 미변성 유청단백질에 비해 증강된 기능특성(표 1)을 지니고 있다. 지난 10년간 유청의 유용성에 대한 인식이 증가된 것은 물론 막기술이나, 이온 교환기술을 이용한 유청가공기술이 점진적으로 발달해왔다. 유청의 원재료는 물론이고 가공적성을 이해함으로써, 산 안전성, 겔화, 막형성, 기포형성, 유화액형성 등의 수많은 식품학적 기능특성들이 제고될 수 있다. 따라서, 식품에 응용될 수 있는 이들 기능특성들을 다듬어, 유청단백질을 특별한 목적용 제품으로 개발할 수 있도록 넓은 범위의 정보를 제공하는 것이 중요하다. 이에 유청단백질의 제조 및 가공을 제고하고, 식품에 광범위하게 응용할 수 있는 유청단백질의 다양한 식품학적 기능특성을 논의하고자 한다.

• Korean Journal of Agricultural Science
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• v.18 no.1
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• pp.10-20
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• 1991

This study was conducted to estimate heritabilities and genetic correlations on egg compositions and egg qualities in Korean Native Ogol fowl. The data were gathered from a total of 58,320 eggs in 450 pullets produced from 150 dams and 20 sires of Korean Native Ogol fowl raised at Chungnam National University from June 18, 1987 to April 6, 1989. The results obtained are summarized as follows : 1. The heritability estimates of egg compositions based on the variance of sires, dams and combined components were 0.620 - 0.723, 0206 - 0.300 and 0.413 - 0.511 for albumen weight: 0.439 - 0.737, 0.484 - 0.544 and 0.492 - 0.615 for yolk weight: 0.172 - 0.187, 0.412 - 0.642 and 0.309 - 0.503 for shell weight, respectively. 2. The heritability estimates of egg qualities based on the variance of sires, dams and combined components were 0.202 - 0279, 0.557 - 0.819 and 0.428 - 0.508 for shell thickness : 0.202 - 0.394, 0.119 - 0.678 and 0.256 - 0.440 for albumen height : 0.108 - 0.443, 0237 - 0.698 and 0244 - 0.399 for Haught units, respectively. 3. The genetic and phenotypic correlations of egg compositions were as follows; The coefficients between albumen weight and yolk weight were 0.089 - 0.564 and 0.084 - 0.235; between albumen weight and shell weight were 0.396 - 0.925 and 0225 - 0.544; between yolk weight and shell weight were 0.220 - 0.357 and 0.098 - 0.358, respectively. 4. The genetic and phenotypic correlations of egg qualities as follows; between shell thickness and albumen height were 0.082 - 0.356 and - 0.163 - 0.060; between shell thickness and Haught units were - 0.076 - 0.167 and - 0.185 - 0.010; between albumen height and Haught units were 0.338 - 0.604 and 0.154 - 0285, respectively. 5. The genetic correlations of egg compositions and egg qualities were as follows: between albumen weight and shell thickness, albumen height. Haught units were - 0.380 - - 0.002, 0239 - 0.387, and - 0279 - - 0.127; between yolk weight and shell thickness, albumen height, Haught units were - 0.294 - - 0.133, - 0.049 - 0.133 and - 0.196 - - 0.136; between shell weight and shell thickness, albumen height, Haught units were 0.127 - 0.476, 0.140 - 0273 and 0.038 - 0223, respectively.