• Journal of Animal Science and Technology
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• v.50 no.5
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• pp.667-676
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• 2008

This experiment was conducted to investigate the effects of dietary supplementation of various Lactobacilli strains on growth performance, intestinal microflora, ileal villi development and ileal mucosal surface of broiler chickens. Six hundred 1-d-old male chicks(Avian) were randomly divided into five groups of four replicates, each replicates containing 30 birds and fed corn-soybean meal diets containing Latobaillus were isolated from cecum of chichens at 107cfu/g diet for five weeks. The treatments were control(antibiotics-free diet), Lactobacillus crispatus avibro1(LCB), Lactobacillus reuteri avibro2(LRB), Lactobacillus crispatus avihen1(LCH) or Lactobacillus vaginalis avihen2(LVH). The body weight gain in groups fed Lactobacillus significantly improved as compared to those of control(P<0.05). Feed intake was not statistically different among the groups. The number of Lactobacillus in ileum and cecum of chicks fed various Lactobacillus tended to be increased or significantly increased as compared to those of the control(P<0.05), but there was difference by age of chicks and species of Lactobacillus. The number of yeast was significantly increased in cecum and ileum at three weeks old chicks fed Lactobacilli compared with the control(P<0.05). The anaerobes’ number of ileum and cecum tended to increase or significantly increased in Lactobacillus treatments compared with the control(P<0.05). The ileal villi length extended greatly at three weeks of age in groups fed Lactobacillus compared with the control(P<0.05). The length of ileal villi in chicks fed Lactobacillus was continuously increased up to five weeks of age, but did not increased in the control(P<0.05). Lactobacillus was found on ileal mucosal surface. And ileal mucosal surface was maintained better with Latobacillus feeding. These results suggest the possibility that cecal Lactobacillus of chickens could be used as probiotics by improving the growth performance and promoting development of ileal villi in broiler chicks.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.196-202
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• 2005

This study was carried out to investigate the effect of dietary Rhus verniciflua Stokes on the quality of Hanwoo (Korean cattle) beef during cold storage $(4^{\circ}C)$ after thawing. After 4 groups (3 heads/group) of 22 months-Hanwoo (Korean cattle) steen were fed a common basal diet with 0, 2, 4 and $6\%$ Rhus verniciflua Stokes (RVS) powder for 4 months prior to slaughter, samples of M semimembranous from 12 carcasses were stored at $-20^{\circ}C$ for 9 months. Crude fat was significantly lower in 4 and $6\%$ RVS treatments than in control (p<0.05). pH value was significantly higher in4 and $6\%$ RVS treatments than in control from 2 and 5 days (p<0.05). Thawing loss was not significantly different among the treatments but drip loss was significantly lower in 4 and $6\%$ RVS treatments than in control during storage (p<0.05). CIE $L^{\ast}$ value was significantly lower in RVS treatments than in control during storage (p<0.05) and CIE $a^{\ast}$ value was significantly higher in 4 and $6\%$ RVS treatments than in control (p<0..05). CIE $b^{\ast}$ value was significantly higher in control than in $6\%$ RVS treatment in 0 days (p<0.05) but it was significantly higher in $4\%$ RVS treatment than in control in 7 days (p<0.05). CIE $C^{\ast}$ value was significantly higher in $4\%$ RVS treatment than in control during storage (p<0.05) and CIE $h^0$ value was significantly lower in $4\%$ RVS treatment than in control (p<0.05). TBARS value of 2 days was significantly lower in 4 and $6\%$ RVS treatments than in control (p<0.05) but it was significantly lower in $4\%$ RVS treatment than the other treatments from 5 days (p<0.05). Surface MetMb concentration was significantly lower in RVS treatment than in control during storage (p<0.05) and it was significantly lower in $4\%$ RVS treatment than in the other treatments in 7days (p<0.05) but surface $R_{6.30}/R_{580}$ value was opposite to this result.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.635-644
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• 2004

This experiment was earned out to investigate the effects of dietary vitamin C and E on lipid oxidation and stability of color in Hanwoo steer beef. Thirty seven Hanwoo steers were randomly assigned to one of four treatments. The four treatments were control(vitamin E 20IU/kg feed), vitamin C(vitamin C 0.l%/kg feed and vitamin E 20IU/kg feed), vitamin E(vitamin E 220IU/kg feed) and vitamin C plus E(vitamin C 0.l%/kg feed and vitamin E 20IU/kg feed). Hanwoo steers were fed the experimental diets for 3 months at the last finishing period and pH, color, TBARS, concentration of myoglobin, water holding capacity, reduction by heat, drip loss and purge loss of longissimus dorsi were analyzed at 1, 3, 5, 7 and 10th day of storage, respectively. pH value, Hue angle, metmyoglobin concentration, TBARS, drip loss and purge loss in longissimus dorsi were increased as the storage period elapsed. However, water holding capacity in longissimus dorsi was decreased as the storage period elapsed. The animals fed the vitamin C plus E diet were higher in pH value and oxymyoglobin concentration, and lower in metmyoglobin concentration than in those fed the other diets during the whole storage period and lowest in TBARS. TBARS and Hue angle in longissimus dorsi were 10wer(P<0.05) in the animals fed the vitamin-supplemented diets than in those fed the control diet. Reduction by heat in longissimus dorsi was higher(P<0.05) in the animals fed the diets supplemented with vitamin E or vitamin C plus E than in those fed the control diet or vitamin C-supplemented diet. According to these results, it may be concluded that feeding the diets containing 0.1% vitamin C or 220IU vitamin E per kg feed or the diet mixed 0.1% vitamin C with 220IU vitamin E to Hanwoo steers can retard lipid oxidation of longissimus dorsi and stabilize beef color.

• Journal of Aquaculture
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• v.11 no.4
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• pp.573-580
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• 1998

Red spotted grouper, Epinephelus akaara is distributed in the south and west coasts of Korea. The natural stocks of the fish are decreasing sharply year by uear because of reckless overfishing. This research was carried out to understand general informations on maturation, sex composition and sex-reversals of the fish. Annual fishing uields of red spotted grouper in the castal area of Byonsan Peninsular of Kora decreased over 10% from 1992 to 1994. The main fishing season was from May to July with fishing gear of Hand-lines. Gonadosomatic index (GSI) and condition factor were highest on early and late July, respectively, thus main spawning reriod was assumed from late July to early August. The relationship between total length (X) and body weight (Y) for wild adults was represented as a regression, Y=$0.0169X^{2.9705}$, ($r^2$=0.96). Frequency of sex of wild red spotted gouper showed that the number of female below 38cm in total length was more than that of male, and hermaphrodite mainly occurred from 28cm to 32cm in total length the frequency of male and female were almost same. Also hermaphrodite occurred mainly between 25~29cm. Sex reversal ration of the adults reared in a tank for a year with different sexual compositions revealted that the frequency of female reversed from male was more than that of male reversed from female at 1:1 and 1:2 stocking densities of female and male, respectively. Also, about 20% of female was reversed to male when all females were reared. And the size of the fish reversed to male was larger than that of non-reversed female.

• Food Science and Preservation
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• v.24 no.2
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• pp.168-180
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• 2017

This study was performed to determine the rapid thawing method for reducing the thawing time of frozen pork loins and to examine the effects of supercooling on the microbiological, physicochemical, and sensory qualities of fresh and frozen-thawed pork during storage at -1.5, 4, and $15^{\circ}C$. Forced-air thawing at $4^{\circ}C$ was the most time-consuming process, whereas radio frequency thawing time was the shortest by dielectric heating. The supercooling storage temperature was chosen to be $-1.5^{\circ}C$ because microstructural damages were not observed in the pork sample after cooling at $-1.5^{\circ}C$ for 24 h. Fresh or frozen-thawed pork loins stored at $-1.5^{\circ}C$ had lower drip loss and total volatile base nitrogen, thiobarbituric acid-reactive substance, and Hunter b* levels than loins stored at 4 and $15^{\circ}C$. In addition, the least degree of increase in preexisting microorganisms counts of the fresh or frozen-thawed pork loin samples was obtained during supercooled storage at $-1.5^{\circ}C$. Sensory quality results of fresh and frozen-thawed pork loin samples stored at $-1.5^{\circ}C$ showed higher scores than the samples stored at 4 and $15^{\circ}C$. These data indicate that supercooling at $-1.5^{\circ}C$ in the meat processing industry would be effective for maintaining the quality of pork meats without ice crystal nucleation and formation.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Water for future
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• v.5 no.1
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• pp.27-36
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• 1972

This thesis is the study of the rainfall probability depth in the major areas of Korea, such as Seoul, Pusan and Taegu. The purpose of the paper is to analyze the rainfall in connection with the safe planning of the hydraulic structures and with the project life. The methodology used in this paper is the statistical treatment of the rainfall data in the above three areas. The scheme of the paper is the following. 1. The complementation of the rainfall data We tried to select the maximm values among the values gained by the three methods: Fourier Series Method, Trend Diagram Method and Mean Value Method. By the selection of the maximum values we tried to complement the rainfall data lacking in order to prevent calamities. 2. The statistical treatment of the data The data are ordered by the small numbers, transformed into log, $\sqrt{}, \sqrt[3]{}, \sqrt[4], and$\sqrt[5], and calculated their statistical values through the electronic computer. 3. The examination of the distribution types and the determination of the optimum distibution types By the $x^2-Test$ the distribution types of rainfall data are examined, and rejected some part of the data in order to seek the normal rainfall distribution types. In this way, the optimum distribution types are determined. 4. The computation of rainfall probability depth in the safety project life We tried to study the interrelation between the return period and the safety project life, and to present the rainfall probability depth of the safety project life. In conclusion we set up the optimum distribution types of the rainfall depths, formulated the optimum distributions, and presented the chart of the rainfall probability depth about the factor of safety and the project life.ct life.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.505-511
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• 2008

The goal of this study was to investigate the effects of dietary mugwort on the proximate composition, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS) and fatty acid in chicken meats. One hundred sixty broiler chicks (1 d old) were assigned to one or four dietary groups: Control; commercial feed supplemented with 1% mugwort (T1); commercial feed with 3% mugwort (T2) and commercial feed with 5% mugwort (T3). After 42 d, broilers from each group were slaughtered and meat samples were vacuum packaged and stored at $4{\pm}1^{\circ}C$ over a period of 0, 1,2,3, and 4 wk. Chicken breast was not influenced by all treatments in moisture, crude protein and crude fiber, while crude fat was lowered (p<0.05) in chickens fed with the T2 and T3 diets compared to the control and T1 diets. All treatments with mugwort diets tended to have decreased VBN values for chicken breast and thigh compared to control. As storage time increased, VBN was increased for all chickens (p<0.05). No significant differences in TBARS were observed among all treatments at 0 wk. TBARS values were reduced with the T2 and T3 diets and initially increased from 0 through 3 wk, then abruptly decreased at 4 wk. Dietary mugwort supplementation resulted in increased stearic acid (excepted T2) and oleic acid and decreased linoleic acid. Stearic acid in thigh meat was decreased in the T1, T2 and T3, however linoleic acid levels tended to increase with mugwort powder supplementation. It is concluded that dietary mugwort has a positive effect on increasing unsaturated fatty acid contents and decreasing saturated fatty acids.

• Food Engineering Progress
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• v.21 no.1
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• pp.57-63
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• 2017

This study investigated the effects of 27.12 MHz radio frequency (RF) heating on heat transfer phenomena during the thawing process of frozen food. To determine the velocity of the RF thawing machine, samples were frozen at $-80^{\circ}C$ and subjected to different power treatments. The phase change times (-5 to $0^{\circ}C$) of frozen radish were 30, 26, 13, and 8 min; those of pork sirloin were 38, 25, 11, and 5 min; those of rump were 23, 17, 11, and 6 min; those of chicken breast were 42, 29, 13, and 9 min; and those of tuna were 25, 23, 10, and 5 min at 50, 100, 200, and 400 W, respectively. The heating limit temperatures of the radish, pork sirloin, rump, chicken breast, and tuna samples were 19.5, 9.2, 21.8, 8.8, and $16.8^{\circ}C$ at 50 W; 23.5, 15.5, 27.3, 12.3, and $19^{\circ}C$ at 100 W; 42, 26.9, 45.7, 22.1, and $39.4^{\circ}C$ at 200 W; and 48.5, 54.7, 63.6, 57.3, and $44.9^{\circ}C$ at 400 W. These results suggest that high-power RF improves thawing velocity and heating limit temperatures, and that an improvement on the operation of the RF thawing machine, according to food temperatures, is needed.

• Journal of Life Science
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• v.33 no.11
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• pp.915-922
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• 2023

Lactic acid bacteria (LAB) are widespread in a variety of environments including fermented dairy products, gastroinstetinal and urogenital tracts of human and animals, plant, soil and water. Leuconostoc mesenteroides DB3 was detected by the strongest antibacterial activities among 24 Leuconostoc strains isolated from Camellia japonica flowers. Acid tolerance of L. mesenteroides DB3 existed up to pH 2.5, but the resistance did not show at pH 2.0, which relatively excellent acid resistance existed. Bile acid tolerance was very stable within the test range to 1.2%. L. mesenteroides DB3 exhibited the optimal growth at 30℃, and showed a slight slow growth when compared with L. mesenteroides KCTC3505, which reached a stationary phase at 18 hr. The pH was changed along with the growth curve, but was maintained above pH 3.98. L. mesenteroides DB3 had higher initial antibacterial activities when compared to L. mesenteroides KCTC3505, but it showed similar activities with the standard strain after the latter part of the logarithmic growth phase. Although lactic acid production in L. mesenteroides DB3 was induced by lower amount in the initial part to the standard strain, it was exhibited by similar amounts after the late logarithmic growth phase. Muicin adhesion of L. mesenteroides DB-3 maintained superior to L. mesenteroides KCTC3505. Both strains showed excellent emulsification ability for kerosene. In summary, we evaluate that L. mesenteroides DB-3 has a high potential for application as probiotics owing to its excellent antibacterial activity, acid resistance, bile acid resistance, and muicin adhesion.