• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.207-216
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• 2021

This study was conducted to determine the nutritional quality of two newly-developed native chicken strains, compared to the commercial Korean native chicken. A total of 600 chickens (CON: Hanhyup No. 3, CL1: candidate line C, CL2: candidate line D) raised under the same conditions were slaughtered at either 5 or 12 weeks. Leg meat was then obtained and analyzed for its physicochemical properties. The results showed that regardless of the growing period, there was no variation in proximate composition (P>0.05), except for crude protein, between strains. Water holding capacity did not differ between strains at either slaughter age; however, it was significantly lower in the 12-week group than in the 5-week group (P≤0.05). For both skin and muscle color, a^* and b^* values were lower at 12 weeks than at 5 weeks (P≤0.05). DPPH radical-scavenging activity tended to be lower at 12 weeks than at 5 weeks (P≤0.05). Furthermore, all chickens slaughtered at 5 weeks were found to have greater contents of linoleic acid (18:2) and polyunsaturated fatty acids (PUFA) and lower atherogenicity and thrombogenicity indices than those slaughtered at 12 weeks (P≤0.05). However, anserine, betaine, and glucose were more concentrated among the lines at 12 weeks than at 5 weeks (P≤0.05). In conclusion, the quality traits of native chickens were distinct by different production stages rather than chicken lines.

• Journal of Bio-Environment Control
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• v.31 no.3
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• pp.204-211
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• 2022

To produce a high quality crop, light is an essential environmental factor in greenhouse cultivation. In the winter season, solar radiation is weak than other season. Therefore, using supplemental light during a low radiation period can increase the crop growth and yield. This study was conducted to select the economical supplemental light source for greenhouse cultivation in pepper during the low radiation period. The green pepper (Capsicum annuum 'Super Cheongyang') was transplanted on 5 September 2019. Supplemental lighting treatment was conducted from 1 January 2020 to 31 March 2020. RB LED (red and blue LED, red:blue = 7:3), W LED (white LED, R:G:B = 5:3:2), and HPS (high-pressure sodium lamp) were used as the supplemental light source. Non-treatment was used as the control. The plant height, SPAD, and number of nodes of pepper plants have no significant differences by supplemental light sources. However, the number of ramifications plants was the greatest in RB LED light source. Moreover, supplemental lighting increased photosynthesis of the pepper plant, and especially, the RB LED had the highest photosynthesis rate during supplemental lighting period. Also, the yield of pepper increased in the supplemental lighting treatment than in the control, and the RB LED had the greatest yield than other light sources. The electricity consumption was the highest in W LED and the lowest in HPS light. Through the economic analysis, the RB LED had high economic efficiency. In conclusion, these results suggest that using RB LED for supplemental light source during low radiation in pepper greenhouse increase the yield and economic feasibility.

• Korean Journal of Poultry Science
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• v.50 no.3
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• pp.143-159
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• 2023

The study aimed to evaluate the antioxidative effects of rosemary (Rosmarinus officinalis L.) and clove (Syzgyium aromaticum L.) essential oils on fried Korean native thigh meat, including their impact on processed characteristics and flavor compounds. Clove essential oil showed higher DPPH scavenging activity, FRAP and total phenol content compared to rosemary essential oil (P<0.05). The treatments with the addition of 0.005% and 0.01% rosemary (0.005RB and 0.01RB) and clove (0.005CB and 0.01CB) essential oils to the batter weight compared to control that did not include essential oils in batter. The addition of rosemary and clove essential oils to fried Korean native chicken thigh meat did not significant affect proximate composition, pH, TBARS, sensory characteristics. Except for 0.005CB, treatments adding essential oils decreased cooking loss (P<0.05) and 0.005CB showed significantly higher pick-up value than control. Addition of clove essential oil in fried Korean native chicken thigh meat resulted in higher levels of arachidonic acid compared to control (P<0.05). Volatile organic compounds (VOCs) analysis showed that addition of rosemary essential oil might mask its own VOCs, while clove essential oil addition reduced some pyrazine compounds. Although addition of rosemary and clove essential oil did not have significant sensory characteristics on fried Korean native chicken thigh meat, instrumental analysis revealed changes in the compounds that influenced flavor. Further studies are required to evaluate the stability of flavor and sensory characteristics of fried Korean native chicken thigh meat with added essential oils during storage.

• Journal of Life Science
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• v.34 no.1
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• pp.18-27
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• 2024

Laying hens are known to be able to 'bio-accumulate' the health-promoting ingredients of their diet into eggs. The purpose of this study was to characterize lignan-rich eggs as functional food fed with Schisandra fruit by-product (SCP). Experimental diets were formulated using yellow corn, rice bran, soybean meal, fish meal, meat bone meal, poultry meal, vitamin premix, mineral premix, CaCO₃, and supplemented Schisandra chinensis by-product. This experiment conducted a completely randomized design with 5 treatments for 5 laying hens. Levels of SCP were fed control diet or each formulated diet containing 1%, 3%, 5% and 7% SCP powder. The weight of eggs and the lignan content in white and yolk of egg were investigated every 7 days. Egg production and egg weight were not affected by diet at less than 5% SCP in the diet, but were significantly reduced when the diet was supplemented with a high concentration of 7% SCP after 3 weeks. Yolks and white in eggs were analyzed by using a high performance liquid chromatography (HPLC) to determine the lignans profile. Higher dietary SCP supplementation significantly increased gomisin N and schisandrin C in Acetonitrile (p<0.05). Gomisin N in egg white increased in a concentration-dependent manner, but shisandrin C not detected. These results indicated that the use of SCP powder in layering diets was effective in egg quality and for the production of lignans fortified eggs. In conclusion, dietary supplementation of Schisandra by-product with less than 5% can produce lignans-enrich eggs used as functional foods.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.87-102
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• 1980

In order to investigate the utilization probability of two years old laying hen for W.L. and R.I.R. breeds, carcass weight and percentage were examined and dried old chicken meat products were manufactured for experiments. The results obtained are as follows. 1. Average living body weight were 1,635.40g for the W.L. breeds and 2,289.29g for the R.I.R. breeds and percentage carcass and lean meat for the W.L. were 58.73% and 43.95%, for the R.I.R. 60.34%, 41.98%, respectively. 2. In constitution percentage of carcass on different parts for W.L. and R.I.R. breeds, head were 4.13% and 3.94%, wing 9.97% and 8.62%, breast 32.54% and 20.94%, back 11.35% and 9.75%, thigh 30.75% and 31.34%, hypordermic fat 11.37% and 17.34%, respectively. 3. In constitution percentage of lean meat on different parts for W.L. and R.I.R. breeds, head were 4.03% and 3.95%, wing 9.47% and 9.79%, breast 39.37% and 38.14%, back 11.24% and 9.40%, thigh 36.16% and 38.74%, respectively. 4. In chemical composition of old chicken meat for W.L. breed, moisture was 68.18%, crude protein 22.80%, crude fat 2.70%, extract 5.15% and crude ash 1.18% and for R.I.R. breed, moisture was 68.04%, crude protein 22.18%, crude fat 3.13%, extract 5.45% and crude ash 1.21%. 5. Weight loss in steaming for W.L. at $121^{\circ}C$ for 30min., 60min., and 90min. were 54.91, 56.43 and 58.42%, respectively, and for R.I.R. were 45.23, 47.68 and 49.68%, respectively. 6. The yield of old chicken meat product per a hen were 253.01g for W.L. and 368.64g for R.I.R., the ratio for fresh meat weight and for carcass weight were 35.47% and 26.34% for W.L. breed and 38.25 and 26.83% for R.I.R. breed. 7. In chemical composition of old chicken meat product for W.L., moisture was 16.69%, crude protein 66.16%, crude fat 12.81%, crude ash 4.35%, and R.I.R., moisture 16.11%, crude protein 65.95%, crude fat 13.78% and crude ash 4.57%. 8. To investigate the physical properties which was main factor affecting the product quality, tensile strength, tear strength and elongation rate were measured. The adhesive force of the product made under pressure of $70kg/cm^2$ was similar to those of chipo which was the control product. 9. When measured the color of each protein product, lightness of the product pressed at $70kg/cm^2$ was better than that at $35kg/cm^2$, and the lightness of breast muscle product at $70kg/cm^2$ and chipo was not significant as 16.7% and 16.4%, respectively. Dominant wavelength of product pressed at $70kg/cm^2$ was very similar to chipo which was yellowish orange. 10. In the results of sensory evaluation test containing taste, color, chewing texture and oder of the meat product, when index of chipo as control product was 100, index of breast meat product was higher than that as 118.4, but miscellaneous product was 99.7 and thigh product was 96.2. 11. Summing up the results written above, the meat product utilizing two years old laying hen was compared favorably with its similar food such as chipo on the point of nutrition and physical properties as high protein food, therefore, it was thought that industrialization must be highly appropriate.

• Journal of Bio-Environment Control
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• v.21 no.3
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• pp.192-198
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• 2012

Experiments were conducted to investigate the optimum concentration of nutrient solution in hydroponics for strawberry 'Ssanta' bred at Gyongsangbuk-do Agricultural Research & Extension Services. Nutrient solutions for strawberry, which made by Yamazaki, were supplied EC (Electrical Conductivity) 0.6, 0.8, 1.2, and $1.8dS{\cdot}m^{-1}$ after planting on cocopeat medium during experiment period. Growth of shoot of strawberries did not show statistical differences among treatments. Fruit length showed the longest in EC $0.8dS{\cdot}m^{-1}$ in all clusters. In the second flower cluster, fruit length showed longer in EC 0.8 and $1.2dS{\cdot}m^{-1}$ than EC 0.6 and $1.8dS{\cdot}m^{-1}$. In the third flower cluster, it showed the longest in EC 0.8 and $1.2dS{\cdot}m^{-1}$, followed by 0.6 and $1.8dS{\cdot}m^{-1}$. The longest was in EC $0.8dS{\cdot}m^{-1}$ and the shortest in EC $1.8dS{\cdot}m^{-1}$ in the fourth flower cluster. Fruit diameter did not show significant differences among treatments, but longest in EC 0.8 and $1.2dS{\cdot}m^{-1}$ in all clusters. The heaviest mean fruit weight appeared in EC $0.8dS{\cdot}m^{-1}$ in all flower clusters. And heavier in EC $1.2dS{\cdot}m^{-1}$ in the second and third clusters. Also the weight was significantly light in plants grown in EC 0.6 and $1.8dS{\cdot}m^{-1}$ in the second and third cluster. Soluble solids of fruit was the highest in EC $0.6dS{\cdot}m^{-1}$ in all clusters. As the results, we came to the conclusion that the optimum EC for strawberry 'Ssanta' was EC $0.8{\sim}1.2dS{\cdot}m^{-1}$ in this experiment.

• Journal of Sericultural and Entomological Science
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• v.9
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• pp.67-87
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• 1969

1. Objectives and Importance. Many silkworms have been damaged by nuclear polyhedrosis virus diseases thoughout the country every year causing a decease in cocoon production by approximately ten per cent per year. The damage caused by the infections virus has occured in spite of complete disinfection. In this respect, it is well known it is impossible, at the present time, to protect the silkworm from these virus infections through chemical and physical control methods. Therefore, this author has attempted to solve this urgent problem from the view point of heredity and breeding, discovering the different resistances and heritabilities among 120 stains collected from throughout the country, and selecting the ones with highest resistance for the basic materials in the silkworm breeding. 2. Results of work 1) The strains with strong resistance to the nuclear polyhedrosis virus diseases are N$_4$, N$\sub$15/, N$\sub$48/, C$\sub$55/ and Em. the log ED$\sub$50/ values of them vary between 0.799 and 1.611. The susceptible strains are N$\sub$20/, C$\sub$62/, N$\sub$76/, N$\sub$79/ and C$\sub$108/, the log ED$\sub$50/ values of them vary between 5.159 and 7.258. (Reference Table 4) The Japanese strain with a log ED$\sub$50/, value of 3.770 is the strongest, followed by the Chinese strain with a log ED$\sub$50/ value of 3.564. The weakest is the European strain with a log ED$\sub$50/ value of 3.3381. The direction coefficient of the regression equation of the susceptibility varies between 0.1 and 0.6, the uniformness of the resistance of the preserved strains of this country is comparatively low. The hereditary henomena of the resistance of each strain and the conerete method of its application for silkworm breeding main the subjects for later studies. 2) The content of water and ash in silkworm has not been correlated with the capability for resistance to the virus diseases(Reference. Table 8). but it is very significantly correlated with mortality rate (in common reaning). In the case of the silkworms which have just completed the fourth moulting the content of water and ash is not related to the mortality rate. In the case of the silkworms which have just completed the third moulting, however, the water( +0.326) and ash (+0.362) registered a high significance. The ash content in the first ($\div$0.520) and second ($\div$0.386) moults is highly significant but water content in both cases is not significant (Reference Table 7). 3) The No. 205 strain proved to be the best in character among the various F$_1$ hybrids. No. 204 was very good in strength but a little lower in cocoon character than the control. No. 212 was a little low in coccon character and mortality was average, but the cocoon harvest was the best among all the varieties offered for (Reference Table 9). 4), In short, the above mentioned strains which are known to have strong resistance to the virus disease are expected to provide basic data for breeding strong varieties. It is proposed that continued research should be conducted on the characteristics of various strains for a satisfactory preservation of various characteristics.research should be conducted on the characteristics of various strains for a satisfactory preservation of various characteristics.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.4
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• pp.404-412
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• 2011

This experiment was conducted to clarify the effect of the temperature for grain filling duration on quality and taste of cooked rice cultivated in different region in Korea. In 2006 and 2007, 4 mid-late maturing group of rice varieties (Nampyeongbyeo, Ilpumbyeo, Junambyeo and Dongjin 1) were cultivated in 28 experimental plots of 27 different regions located in 8 provinces. The taste of cooked rice were positively correlated with 1,000 grain weight but negatively correlated with protein content of brown rice. Mean temperature for 30 days from heading was more closely correlated with grain filling and tastes of cooked rice than those for 40 days. Though, the optimum mean temperature for the best taste of cooked rice for 30 days after heading was 22.1 to $23.1^{\circ}C$ depending on varieties, in general, 1,000 grain weight and cooked rice taste were the highest in the mean temperature of $22.2^{\circ}C$ for 30 days from heading. But grains were poorly ripened in case of the mean temperature lower than $21.0^{\circ}C$ for 30 days after heading. Therefore, for the better taste of cooked rice in Korea, the developing new rice varieties and cultivation method should be focused to adjust the mean temperature within $22-23^{\circ}C$ during the period of 30 days after heading.