• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.109-120
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• 2007

CLA was chemically synthesized by alkaline isomerization method using corn oil. CLA-TG was synthesized by chemical reaction using sodium methoxide. For the control, 10% of back fat among the total component was only added without the annex of CLA-TG. For the first treatment, 5% of CLA-TG among the lard component added into the press ham was replaced. For the 2nd, 3rd and 4rd treatments, 10%, 15% and 20% of CLA-TG was respectively replaced. Manufacture press ham using CLA-TG were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4℃. Samples were analyzed for shear force value, sensory evaluation, TBARS, fatty acid composition and CLA content. Shear force value of control was significantly higher than that of CLA-TG treatment groups(P<0.05). All treatments were increased by the passage of storage time. No remarkable differences were found in sensory properties among control and CLA-TG treatment groups. CLA-TG treatment groups showed significantly(P<0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. In the change of fatty acid composition, the contents of C14:0～C20:4 were decreased significantly by CLA-TG additive. Whereas the increase level of CLA-TG additive resulted in the significantly higher unsaturated fatty acid and CLA content. Summing up the a forementioned results, press ham manufacturing with CLA-TG additive was not affected in sensory evaluation. Also, it may be assumed that the high quality press ham can be manufactured with the extent of storage period and CLA accumulation.

• Journal of Sericultural and Entomological Science
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• v.23 no.2
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• pp.37-49
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• 1982

Larvae of the silkworm (Bombyx mori L.) were reared during the 5th instar on the four kinds of artificial diets on the basis of the different amounts of soybean meal used as the protein source. In this experiment it was shown that the various levels of protein in the diet affected not only the growth and silk production but the digestibility of the diet. haemolymph protein and uric acid excretion. The results obtained are summarized as follows; 1. By an increase of the level of protein in the diet the apparant digestibility was increased. but the protein digestibility was comparatively decreased. 2. Larval body weight increment was not observed by the 3rd day of the 5th instar, but was increased from the 4th day as the level of protein was increased in the diet. 3. After the 3rd day of the 5th instar, protein content in the hemolymph was increased steeply by an increase of the protein content in the diet. However, the percentage of hemolymph protein to the ingested protein was decreased from the 2nd day of the 5th instar and increased more or less after the 4th day. 4. An increase of the uric acid excretion was observed as the content of protein in the diet was increased but the pattern of the uric acid excretion was different between high and low-protein diet. However, the percentage of the uric acid excretion to the ingested protein and to the hemolymph protein were both decreased steeply after the 2nd day of the 5th instar. 5. It was also evident that the high-protein diet increased the cocoon productivity. 6. It showed that the feed efficiency for body weight increment and silk formation was high by an increase of the level of protein in the diet, but the protein efficiency was not.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.449-457
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• 2005

This study was conducted to evaluate the effects of feeding rye silage on growth performance, blood and carcass characteristics in finishing pigs. The total of eighteen $(Landrace{\times}Yorkshire{\times}Duroc)$ pigs $(94.03\pm0.71kg)$ were used in a 28-days assay. Dietary treatments included 1) CON(commercial diet ME 3,350 kcal/kg and crude fiber $2.84\%$), 2) T1(ME 3,294kcal/kg and crude fiber $2.99\%$ diet with rye silage $1.66\%$) and 3) T2(ME 3,237kcal/kg and crude fiber $3.15\%$ with rye silage $3.32\%$). In growth performance, total feed intake, basal feed intake and average daily feed intake were significantly higher in T1 and T2 treatments than CON treatment(P<0.05). Cortisol concentration in blood of pigs fed rye silage was significantly decreased compare to pigs fed CON diet(p<0.05). In meat quality characteristics, the hunter's $L^*$ value and marbling of pork were the highest in T2 treatment among treatments (P<0.05). Fatty acid composition in lean meat, the composition of palmitic and arachidic acid were significantly Higher in CON than others(P<0.05), also, palmitoleic acid was highest in T2 treatment among treatments(P<0.05). In fats those, palmitic and arachidic acid were the highest in CON treatment than those of other treatments(P<0.05). Digestibility of dry matter and nitrogen in pigs fed T1 and T2 diets were greater than that of pigs fed CON diet(p<0.05). Propionic acid concentration of fecal was the highest in T1 treatment among treatments(P<0.05). In conclusion, feed intake, the hunter's $L^*$ value, meat color of sensory evaluation and marbling of pork were affected by $3.32\%$ rye silage feeding.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.826-832
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• 2010

A total of ninety swine ($79.0{\pm}2.2\;kg$) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%, 100%, 100%, and 100% (T2) at 1, 2, 3, 4 and 5-9 wk, respectively. Compared with the control (CON) feed, FAD feed had lower moisture and nitrogen-free extract content, and higher crude fat, crude fiber, and total calorie (p<0.05). The protein content, amino acid profile, and pH values of pork loin were not affected by dietary treatment. However, higher moisture, crude ash, and meat cholesterol, and lower fat, were found in CON compared with treatment (p<0.05). FAB treatment significantly improved drip loss and cooking loss value (p<0.05), and increased the CIE $L^*$ values of loin and back-fat surface, whereas it decreased the CIE $a^*$ values of loin surface (pp<0.05). The results indicate that dietary FAB affected meat cholesterol and fat content, and improved drip loss and cooking loss, but had no affect on amino acid composition.

• Korean Journal of Social Welfare
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• v.57 no.3
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• pp.337-361
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• 2005

This study seeks the implications for the Korean family welfare policies after examining the characteristics of fertility rates and family welfare policies of advanced OECD countries, and comparatively analyzing the fertility rates among clusters of countries having similar family welfare policies. The fertility rates of most advanced OECD countries declined below the population replacement level in the 1970s, and continuously declined slowly after that period. But in the 1990s the fertility rate of some countries increased, on the other hand that of other countries declined. Such a difference of fertility rates suggests that there is some correlation between the fertility rate and the family welfare policy of each country. Advanced countries became concerned about the decline of fertility rate, established the government Population Issues Committee in order to deal with population problems, and increased family welfare supports. But the level and pattern(focusing on maternal employment supports or child-rearing supports) of each country's family welfare policies are differently developed according to its political ideology, cultural and historical background, and economic environments. A comparative assessment of the fertility rate among clusters of countries having similar family welfare policies demonstrates that the higher the level of family welfare supports is and the level of maternal employment supports in comparison with that of maternal child-rearing supports is, the higher of fertility rate is. And a comparative assessment of the fertility rate changes among clusters of countries also shows that the higher the level of family welfare supports is and the level of maternal employment supports in comparison with that of maternal child-rearing supports is, the higher the increase of fertility rate is or the lower the decrease of fertility rate is. The implications for the Korean family welfare policies are summarized as follows. First, it is necessary to establish the government Population Issues Committee which can study systematically fertility rates and population problems, and provide comprehensive population measures. Second, family welfare supports should be expanded through the establishment of family allowances, the prolongation of maternity leave and child-care leave and the upward readjustment of child-care leave benefits, and the extension of public child-care facilities. Third, maternal employment supports such as public child-care facilities and maternity leave should be given more weight than maternal child-rearing supports such as family allowance. Fourth, it is required to prepare social environments which can provide the youth with the hope that child-rearing is not difficult and gives them happiness.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.130-137
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• 2008

This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.643-647
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• 2010

Gamhongro-ju is a Korean traditional alcoholic beverage made from medicinal herbs and spices. In this study, polyphenol content and antioxidant activities of gamhongro-ju and the 8 individual herb extracts used to make the beverage were determined. Cinnamon, saposhnikovia root, clove, ginger, violet-root cromwell, licorice, citrus peel and logan (2.5 g each) were extracted with 1000 mL of 45% and 60% purified ethanol (PE), and 45% traditionally distilled ethanol (TDE). The individual herb (20 g each) was extracted with 1000 mL of 60% PE. Polyphenol content, DPPH and ABTS radical scavenging activities of the extracts were measured. In the combined herb extracts, polyphenols were significantly higher in the 45% and 60% PE extracted for 90 days than those for 30 days. In the 8 individual herb extracts, the clove extract had the highest polyphenol content (2421~2446 mg/L). ABTS $IC_{50}$ values of the combined herb extracts were lower in the 60% PE and 45% TDE extracted for 90 days than those for 30 days. In the 8 individual herb extracts, the clove and cinnamon had the lowest ABTS and DPPH $IC_{50}$ values. In the individual extracts, ginger had the lowest polyphenol content; however, it was the third in the antioxidant activity.

• Childhood Kidney Diseases
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• v.4 no.1
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• pp.33-39
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• 2000

Purpose: Our study was designed to investigate the association of MHC Class II (DR, DQ) allele with IgA nephropathy and its significance as a prognostic factor for progression to ESRD Material and Methods: 69 children with IgA nephropathy with normal renal function(serum creatinine $\leq$ 1.5mg/dL) was classified as group A and 70 patients who received renal transplantation due to IgA nephropathy were selected as group B. The HLA-DQB1 and HLA-DRB1 alleles were studied by polymerase chain reaction using sequence specific primers. We have compared the difference in alleles between these two groups and with normal control and also examined any possible effect of the MHC class II genes on the histopathological severity and prognosis of IgAN. Results: Mean age was $8.8{\pm}2.9$ years in group A and $35.0{\pm}15.5$ years in group B. Male to female ratio was 2.8:1 in group A and 2.5:1 in group B. There was a significantly higher frequency of HLA-$DQB1^*03\;and\;DQB1^*05$ in Group B. The frequency of HLA-$DQB1^*0302\;and\;^*05031$ allele had increasing tendency in Group B(P<0.05). HLA-$DRB1^*03\;and\;^*05$ were more common in Group B(P<0.05). HLA-$DRB1^*04$ allele was the most common DR alleles in both group, but there was no statistical significance. There were no significant correlation with MHC class 13 genes on the hjstopathological severity in Group A. Conclusion: In conclusion, $HLA-DQB1^*0302\;and\;HLA-DQB1^*05031 $ allele seemed to be more common in transplanted patients compared to group with normal renal function suggesting that this allele is associated with poor prognosis in IgAN. However larger studies and follow up are required to confirm this due to uncharacterized heterogeneity in etiopathogenesis of IgA nephropathy and possibly one or more than one gene may exert influence in determining susceptibility to the diseases.

• Korean Journal of Poultry Science
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• v.8 no.1
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• pp.1-5
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• 1981

In trying to predict the effect of genetics on the broiler in the year 2000, this is a relatively short period of time as far as broiler genetics in concerned. Modern broiler genetics started around 1945 and tremendous gains when made in past 35 years. Futher improvements on broiler will depend on the evolution and revolution: 1. Evolution: (1) Growth rate has been made 4-5% per year. (2) Feed conversion has improved approximately 1% per year. (3) Abdominal fat is becoming a major complaint in broiler. (4) Because of the changing life-style, broiler meat sales in the future will be more and more in cut-up form. (5) Breeding for stress resistance and selection for docile temperament can be important in order to funker improve fled efficiency. (6) In female parent stock, reproduction characteristics are in many can negatively correlated with the desired broiler traits. (7) Egg production and hatchability in moot commercial parent nod m at a fairly high level. (8) In male parent stock, the heavier and mon super-meat-type male lines are desired to Product better broilers. 2. Revolution: Trying to forecast revolutionary change in broiler genetics is highly speculative, as sudden change are aften unpredictable. (1) Species hybridization, such as a turkey-chicken cross (2) Biochemical tools, such as blood typing. (3) Mutation breeding by radiation or chemical mutagentia. (4) Broiler breeding would be to change the phenotypic appearance by single gene, such as naked, wingless. (5) Changes in production techniques. such as growing in cage or growing in filtered air positive pressure houses.

• Journal of Korean Home Economics Education Association
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• v.17 no.3 s.37
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• pp.53-70
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• 2005

This study was to offer a basic data for setting up new curriculum and preparing for effective instruction and education methode on md and nutrition section by researching & analyzing the degree of necessity, difficulty and utilization in actual life of food and nutrition section which requires a close relation with actual life and home economics for the second grade students who studied home economics in the first grade in a middle school. The results obtained were as follows. A highest number of students$(38.9\%)$ responded that 'they learned skills required in home life such as cooking, laundry and childcare' on a question of home economics recognition and the next highest percentage of students$(27.5\%)$ responded' they learned of healthy life and correct human building through home economics education'. For the recognition of a food and nutrition section the highest percentage of students$(38.8\%)$ responded that 'they learned the knowledge and principle of food nutrition for the improvement of a food and nutrition', and the next highest percentage of students$(30.7\%)$ responded 'they teamed practical skills required in actual life'. The meal and nutrition of juvenile, and the principle and practice of cooking was highly ranked in order for the necessity on the food and nutrition section, girl students accounting for higher percentage than boys in overall food and nutrition section and all areas. A nutrition of juvenile, a meal of juvenile, and the principle of cooking and cooking practice was middle ranked in order for the difficulty of the food and nutrition section. Girl students recognized overall food and nutrition section more difficult and also they recognized a nutrition of juvenile and a meal of juvenile more difficult than boy students, but boy students recognized the principle of cooking and cooking practice more difficult than girls. On the practical use of the food and nutrition section in actual life, a meal of juvenile, the principle of cooking and cooking practice, nutrition of juvenile was low ranked in order. Boy students practically used overall food and nutrition section including a meal of juvenile and nutrition of juvenile in detail with high percentage, and girl students practically used the principle of cooking and cooking practice with high percentage. . Regarding interrelation of the degree of necessity, difficultly and utilization on food and nutrition section, as the degree of necessity was high on food and nutrition, the degree of practice was high in all the areas, and as respondents recognized food and nutrition section difficult, they practically used a food and nutrition section at low percentage.