• Korean Journal of Veterinary Research
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• v.38 no.1
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• pp.71-76
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• 1998

The effects of chitosan on mastitis in lactating holstein cows were evaluated. Fifty six cows with intramammary infection(IMI) from nine farms were selected and the cows were fed with diets which contained 15~20g chitosan per day for 5~7 days. The milk samples were obtained from cows at 7 days and 14 days after administration to determine effect of the curing of mastitis and the reduction of somatic cell counts(SCC). The average value of SCC levels in quarter milk from the cows administrated with chitosan significantly decreased up to 31.8% and 47.7% at 7 and 14 days, respectively(P<0.05). The cure rates of chitosan for Stapylococcus aureus, coagulase-negative Staphylococci, Streptococci spp, other gram positive bacteria and coliforms were 30.4, 42.8, 33.3, 66.6 and 54.5 % respectively. Twenty three out of 64 cases were cured by feeding with chitosan. The results showed that administration of chitosan could reduce SCC in milk and improve cure rates of bovine mastitis caused by microorganisms. The further studies will be pursued to study on the mechanism of chitosan in the immune responses of cows with mastitis.

• Korean Journal of Veterinary Research
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• v.40 no.4
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• pp.719-727
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• 2000

A study was conducted to determine the susceptibility of swine to Korean foot-and-mouth disease virus (FMDV; subtype O, isolated from Chungju province) in April, 2ooo. One holstein cow was inoculated intradermolingually with suspension of homogenized tissue from a Korean native cow naturally infected with Korean FMDY. Infected cow was housed with one susceptible cow and one susceptible pig (contact sentinels). Four additional susceptible pigs were housed in the same room but caged separately (non-contacted sentinels). The contacted pig and cow as well as non-contact pigs developed typical clinical signs after 2, 3, and 7 days post exposure, respectively. We compared neutralizing antibody from the animals to FMDV $O_1$ Lombardy, O Taiwan, $O_1$ Campos, and $O_1$ Manisa after 0, 4, 7, 10, 14, 21, 28 days post challenge and post-exposure. The highest viral neutralization titer could be interpreted that serotype O Korea (Chungju isolate) is antigenically more related to $O_1$ Manisa. In addition, immunohistochemistry was used to further characterize Korean FMDV from tissues of infected pigs. Korean FMDV antigen was observed in the tongue, hoof, esophagus, and tonsil tissues of sentinel pigs. These findings suggest that Korean FMD virus isolated from cattle can be rapidly transmitted to pigs both directly and indirectly contrast field observation in which only cattle were clinically ill.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.497-503
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• 2012

This study was performed in order to evaluate the antioxidant activities of red beet extracts as well as the physicochemical properties and microbial changes of pork patties containing red beet during refrigerated storage. Red beet was extracted with water and ethanol. Red beet water extracts (RBW) and red beet ethanol extracts (RBE) were diluted with various concentrations (0.05~1.0%). DPPH radical scavenging activity and iron chelation activity of RBW showed a higher level than those of RBE (p<0.05). In particular, the iron chelation activity of RBW was over 53.4% at all levels. In addition, RBW at 1% had nearly 100% activity. On the other hand, the reducing powers of RBE were higher than those of RBW (p<0.05), and the antioxidant activity on linoleic acid emulsion of RBW was over 83% at all levels. Based on these model studies, 0.5% levels of RBW and RBE were added to ground pork patties (GPP), and the physicochemical properties and microbial changes of red beet GPP were evaluated during storage (0~14 d) at $4^{\circ}C$. The pH and microbial counts increased with increased storage time (p<0.05). Pork patties with BHT showed the lowest thiobarbituric acid reactive substances (TBARS) and microbial counts, and those with red beet had lower TBARS than the control (p<0.05). These results indicated that both red beet water and ethanol extracts could be used as natural antioxidants of pork patties during storage.