• Food Science of Animal Resources
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• v.27 no.4
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• pp.392-400
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• 2007

This experiment was conducted to evaluate effects of various periods of rye silage feeding on the growth performance, blood characteristics, and carcass quality of finishing pigs. A total of sixteen [($Landrace{\times}Yorkshire{\times}Duroc$)] pigs (90.26 kg in average initial body weight) were tested in individual cages for a 30 day period. Dietary treatments included 1) CON (basal diet), 2) S10 (basal diet for 20 days and 3% rye silage for 10 days) 3) S20 (basal diet for 10 days and 3% rye silage for 20 days) and 4) S30 (3% rye silage for 30 days). There were no significant differences in the ADG and gain/feed ratio among the treatments(p>0.05), however the ADFI was higher in pigs fed the CON diet than with pigs fed diets with rye silage (p<0.05). The DM digestibility was higher with the S20 diet than with the S30 diet (p<0.05). With regard to blood characteristics, pigs fed rye silage had a significantly reduced cortisol concentration compared to pigs fed the CON diet (p<0.05). The backfat thickness was higher with the CON diet than with the S20 or S30 diets (p<0.05). Regarding the fatty acid contents of the leans, the C18:0 and total SFA were significantly higher with the CON diet than with the other diets (p<0.05). However, the C18:1n9, total MUFA and UFA/SFA levels were significantly lower with the CON diet than the other diets (p<0.05). Regarding the fatty acid contents of fat, the levels of C18:1n9 and MUFA were similar with the S20 and S30 diets, however, these levels were higher than with the CON or S10 diets (p<0.05). In conclusion, feed intake and DM digestibility were affected by rye silage, and the cortisol concentration, backfat thickness and fatty acid composition of pork were positively affected by feeding pigs rye silage.

• Korean Journal of Agricultural Science
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• v.7 no.1
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• pp.12-26
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• 1980

A new, improved maize varieties are greatly needed to meet the national demand for the maize, and a new germplasm should be investigated to supply necessary breeding materials for the required maize breeding. The Korean local maize lines, which has never been wholly studied for the purpose of breeding should be enough to supply such breeding materials at least in Korea. The objectives of this study were to maintain useful Korean local lines, to investigate good plant characters and to analyze the Korean local maize lines in the respect of genetic make-up. A total of 820 lines and 200 lines were used for the present study. Lines to maintain were planted at experimental farm of the Crop Experiment Station, Office of Rural Development, Suwon and the lines to study genetic make-up were planted in Dae-jon. The summarized results are as follows : 1. A total of 1200 lines from 820 collections were sibbed for future use. 2. Two hundred collection were sibbed, selfed and testcrossed for genetic study in 1980. 3. Ten lines were surely confirmed as resistant lines to virus disease epidemic in most introduced maize varieties. 4. A dozen Lines were having three to four ears per plant. 5. Five lines were showing three to four tillers per plant. 6. One of the most significant and important finding through the study was to obtain the lines with three to four tillers bearing all together eight to nine ears. The lines of multi-ears and multi-tillers must have great breeding potential for the future use. 7. A great variation was observed in the tasselling days, 100 kernel weight and protein content. 8. From the genetic study of local maize lines for plant height and 100 kernel weight, the following findings were obtained. a. On the average six percent of inbreeding depression expressed in percent decrease over sibbed counterpart were found for the plant height. b. Fourty percent of heterosis expressed in percent increase over sibbed counterpart were observed in the plant height. c. The homogeneity or degree of homozygosity calculated from heterosis minus inbreeding depression was on the average 34 percent for plant height. d. The average inbreeding depression expressed in percent decrease over sibbed counterpart was 15 percent for 100 kernel weight. e. The average heterosis expressed in percent increase over sibbed counterpart was 43 percent for 100 kernel weight. f. The degree of homozygosity calculated from the heterosis minus inbreeding depression was 28 percent for 100 kernel weight.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.69-74
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• 2013

This study has been performed for 150 days from February 1 - June 31, 2012 aiming at analyzing biologically hazardous factors in order to develop HACCP system for the vinegared pickle radishes. A process chart was prepared as shown on Fig. 1 by referring to manufacturing process of manufacturer of general vinegared pickle radishes regarding process of raw agricultural products of vinegared pickle radishes, used water, warehousing of additives and packing material, storage, careful selection, washing, peeling off, cutting, sorting out, stuffing (filling), internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens, Yeast and Mold before and after washing raw radishes, Bacillus cereus was $5.00{\times}10$ CFU/g before washing but it was not detected after washing and Yeast and Mold was $3.80{\times}10^2$ CFU/g before washing but it was reduced to 10 CFU/g after washing and other pathogenic bacteria was not detected. As a result of testing microorganism variation depending on pH (2-5) of seasoning fluid (condiment), pH 3-4 was determined as pH of seasoning fluid as all the bacteria was not detected in pH3-4. As a result of testing air-borne bacteria (number of general bacteria, colon bacillus, fungus) depending on each workplace, number of microorganism of internal packing room, seasoning fluid processing room, washing room and storage room was detected to be 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate and 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of general bacteria and colon bacillus was represented to be high as 346 $CFU/Cm^2$ and 23 $CFU/Cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, colon bacillus was not detected in all the specimen but general bacteria was most dominantly detected in PP Packing machine and Siuping machine (PE Bulk) as $4.2{\times}10^3CFU/Cm^2$, $2.6{\times}10^3CFU/Cm^2$, respectively. As a result of analyzing above hazardous factors, processing process of seasoning fluid where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and threshold level (critical control point) was set at pH 3-4. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Korean Journal of Poultry Science
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• v.36 no.4
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• pp.351-356
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• 2009

This work was carried out to investigate the effects of CDDGS (corn distillers dried grains with solubles) colors and phytase levels on the amino acid digestibility of broilers for 7 days. One hundred eight Ross broilers were used in 9 treatment groups with a $3\;{\times}\;3$ factorial design as three colors of DDGSs (DDGS1, DDGS2, and DDGS3) in combination with phytase (0, 500, and 1,000 FTU/kg). The $L^*$ values of DDGS1, DDGS2, and DDGS3 were 55.2, 39.8, and 28.3; the $a^*$ values, 8.8, 7.5, and 6.1; and the $b^*$ values, 41.3, 27.1, and 15.4, respectively. The ileal digestibility of amino acids was decreased as DDGS color was dark, and increased as additive phytase level was increased in the diet. Average digestibilities of essential amino acids were 67.6~80.0%, and those of nonessential amino acids 67.4~77.3. Amino acid digestibility was low in the dark DDGS with no phytase in the diet.

• The Journal of Korean Academy of Prosthodontics
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• v.52 no.2
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• pp.67-73
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• 2014

Purpose: The purpose of present study is to compare mechanical properties and microstructural characteristics of fractured surface for cast, 3-D printing laser sintered and CAD/CAM milled cobalt-chromium (Co-Cr) alloy specimens and to investigate whether laser sintered technique is adequate for dental applications. Materials and methods: Thirty six flat disc shape Co-Cr alloy specimens were fabricated for surface hardness test and divided into three groups according to the manufacturing methods; 12 specimens for casting (n=12), 12 specimens for laser sintered technology (n=12) and 12 specimens for milled technology (n=12). Twelve dumbbell shape specimens for each group were also fabricated for a tensile test. Statistical comparisons of the mechanical properties for the alloys were performed by Kruskal-Wallis test followed by Mann-Whitney and Bonferroni test. The microstructural characteristics of fractured surfaces were examined using SEM. Results: There were significant differences in the mean Vickers hardness values between all groups and the cast specimen showed the highest (455.88 Hv) while the CAD/CAM milled specimen showed the lowest (243.40 Hv). Significant differences were found among the three groups for ultimate tensile strength, 0.2% yield stress, elongation, and elastic modulus. The highest ultimate tensile strength value (1442.94 MPa) was shown in the milled group and the highest 0.2% yield strength (1136.15 MPa) was shown in the laser sintered group. Conclusion: Different manufacturing methods influence the mechanical properties and microstructure of the fractured surfaces in Co-Cr alloys. The cast Co-Cr alloy specimens showed the highest Vickers hardness, and the CAD/CAM milled specimens revealed the highest tensile strength value. All alloys represent adequate mechanical properties satisfying the ISO standards of dental alloy.

• Research in Plant Disease
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• v.19 no.2
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• pp.108-113
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• 2013

Wilt damage on tomato plants caused by Ralstonia solanacearum has been increased as the areas of tomato cultivation increased during the warm seasons. Also, the tomato rootstocks used to prevent the disease occurrence are not effective in the highly prevailing regions. Therefore, bacterial wilt resistant eggplant rootstock EG203, collected from AVRDC, was tested for its effect to deter the Ralstonia solanacearum wilt disease in the greenhouses at Buyeo Tomato Experiment Station from 2003 to 2005, and at Gumi, Kyungpook province from 2009-2011. Planting of eggplant rootstock EG203 should be done three weeks before the planting of tomato scions so that they can have similar stem diameter (2.5-3.0 mm) and can be easily grafted. Both insertion and inarching grafting showed 93-96% success rates. In the greenhouse tests at Buyeo Tomato Experiment Station from 2003 to 2005, eggplant rootstock EG203-grafted tomatoes showed the disease occurrence of 4.3%. On the other hand, non-grafted or other commercial rootstock-grafted tomatoes showed disease occurrence of 58.0% and 25.0-36.7%, respectively. In the greenhouse tests at Gumi, Kyungpook province in 2009, the disease occurrence on the EG203-grafted and non-grafted tomatoes was 2-5% and 20-80%, respectively. In 2010, at Gumi, Kyungpook province, when the wilt disease occurred slightly, the tomatoes grafted with tomato rootstocks B-blocking and Chung-gang, and eggplant rootstock EG203 showed similar disease severities, but EG203-grafted tomatoes formed lately cluster, resulting in the reduction of yield compared to tomato-grafted tomatoes. In 2011, at Gumi, Kyungpook province, when the wilt disease occurred severely, the tomato rootstocks 'B-blocking' and Chung-gang and eggplant rootstock EG203-grafted tomatoes showed disease occurrences of 60-85% and 0-1%, respectively. Therefore, it was concluded that tomato rootstocks 'B-blocking' and 'Chung-gang' are more useful in the areas contaminated with low levels of pathogen and eggplant rootstock EG203 is more useful in the areas contaminated with high levels of pathogen.

• Horticultural Science & Technology
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• v.34 no.6
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• pp.871-877
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• 2016

Recycling nutrient solutions in closed hydroponic production systems is usually accompanied by an imbalance of nutrient solutions when concentration is controlled according to electrical conductivity (EC) levels. This study investigated whether it was possible to automatically control the concentrations of five essential elements nitrogen (N), phosphorus (P), potassium (K), calcium (Ca) and magnesium (Mg) using only N, K and Ca ion sensors. N, P, K, Ca, and Mg uptake was measured in the nutrient solution, and relationships between absorbed ions were analyzed through twice-repeated experiments in lettuce. Results confirmed that the pattern of $PO_4$ ion uptake was similar that of N, and the pattern of Mg ion uptake was similar that of Ca. $PO_4$ ion uptake was most highly correlated with N, and Mg was most highly correlated with Ca. Regression coefficients of N and $PO_4$ were significantly different at 1.04 and 0.55, respectively, but were similar between Ca and Mg at 0.35 and 0.40, respectively. Additional experiments were conducted to measure nutrient uptake in pak choi and rose plants, both to confirm the results from the first experiment in lettuce, and to assess possible application to other crops. Coefficients of determination both for N and $PO_4$, and Ca and Mg were considerably high ($R^2=0.86$) in cultured pak choi, and similar results were observed in cultured rose ($R^2=0.87$ and 0.73, respectively). Regression coefficients for cultured pak choi were 0.56 and 0.24, respectively, and for rose were 0.51 and 0.16, respectively. Although the results obtained for N and $PO_4$ were not consistent between the lettuce experiments, N and $PO_4$ have similar regression coefficients for all crops. No common coefficient was found between Ca and Mg.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.645-650
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• 2008

The effects of various levels of dietary dried whole crop of kale (0.1%, 0.3%), dried peel of kale (0.3%), dried whole crop of Angelica keiskei (Koidz) (0.1%, 0.3%), and peel of Angelica keiskei (Koidz) (0.3%) in egg-laying performance were studied with 560 ISA brown layers for a period of 12 weeks. No significant differences were recognized between the treatments and control in egg production, feed intake and egg mass. The quality of egg and eggshell were not different among treatments but egg yolk color was improved in the both of whole crop and peel of kale and Angelica keiskei (Koidz). Vitamin and polyunsaturated fatty acid concentration of eggs increased in treatments compared to control but were not significantly different from controls. In conclusion, dried peel of kale and Angelica keiskei (Koidz) supplementation in laying hens diet improved egg yolk color, and improve vitamin concentration of chicken eggs.

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.197-206
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• 2016

This work was carried out to investigate effects of the freezing/thawing method on duck meat kept in a freezer for a month. The meats used were breast muscle collected from Korean native ducks (KND) that were fed for 8 weeks (2.8 kg of live weight). Forty-five samples were used after being frozen in storage for one month and were then divided into 5 treatments (3 replications/treatment, 3 samples/replication). Five treatments (CON, FFFT, FFST, SFFT and SFST) were control groups (CON) and four were experimental groups, using $2{\times}2$ complex factors with two freezing methods (fast freezing, FF, $-50^{\circ}C$ in a deep freezer; slow freezing, SF, $-20^{\circ}C$ in a common freezer) and two thawing methods (fast thawing, FT, 5 h $12^{\circ}C$ with flow water; slow thawing, ST, 24 h $5^{\circ}C$ in a refrigerator). Lightness of KND meat in FF and FT groups was lower than that of control (P<0.05). Yellowness of KND meat of the ST group was higher than that of control (P<0.05). Cooking loss (CL) and water holding capacity (WHC) of KND meat in the control were lower than those of the freezing and thawing groups (P<0.01, P<0.05), but shear force (SF) of the control was higher than that of other groups (P<0.01). Moisture content of the ST group was higher than that of the FT group (P<0.05), and protein content of the FF group was higher than that of control (P<0.05). Stearic acid (C18:0) of the SF group was higher than that of the FF group (P<0.05). Arachidonic acid (C20:4n6) of control was higher than that of the SF and ST groups (P<0.01, P<0.05). Alanine, aspartic acid, glutamic acid, serine, and tyrosine content of the control were lower than that of the freezing and thawing groups (P<0.05). These results show that freezing and thawing methods affect meat color, shear force, cooking loss, and WHC-related water content.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.4
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• pp.289-296
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• 1990

The antimicrobial and antioxidant activities of grapefruit seed extract(GFSE), which was extracted with glycerine in the special schematic extraction apparatus, were investigated for handling and processing of fishery products. The effectivity of GFSE has been tried on sardine, mackerel and shrimp divided into six lots for each fishery product: control(no treatment) and five GFSE-treated samples. Samples were inoculated with Salmenella typhi, incubated for 24hrs at $30^{\circ}C$ in dextrose-tryptone broth medium and prepared for microbiological 8f chemical analysis and organoleptic assessment. The bacteriological analytical results with GFSE(250ppm) showed the reduction of $1.8\times10^6\to2.0\times10^4,\;1.9\times10^6\to1.8\times10^4$ and $1.6\times10^6\to2.7\times10^3$ in total bacterial count for sardine, mackerel and shrimp, respectively. The test results with GFSE(500ppm) showed a $100\%$ reduction of bacterial mackerel treated with GFSE(500ppm) was reduced to $1.1\times10^4$ and $9.0\times10^3$ respectively. Antioxidant effect of treatment with GFSE at 500ppm level for three products was significant. LSD test results on organoleptic parameter for the samples treated with various showed a significant influence on the appearance, odor and texture in which at concentration 500ppm level give the excellent scours compared to each control.