• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.598-602
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• 2003

The purpose of the this experiment was to evaluate taurine supplementation on growth performance backfat thickness and cholesterol and taurine concentrations in finishing pigs. A total of forty eight pigs (71.11$\pm$0.14kg initial body weight) were used in a growth assay. The control diet (CON) was corn-soybean meal based diet, whereas the other dietary treatments were supplemented by additional 0.3 and 0.6% of taurine into the control diet (TAU 0.3 and TAU 0.6, respectively). As the addition of taurine in the diets increased average daily weight gain (Quadratic effect, p＜0.05) and gain/feed (Quadratic effect p＜0.02) were improved. Total - cholesterol concentrations of serum (Linear effect, p＜0.04) and liver (Linear effect, p＜0.01) decreased with increasing taurine. As the addition of taurine in the diets increased taurine concentrations of plasma (Linear effect, p＜0.01), liver (Linear effect, p＜0.01) and boston butt (Linear effect, p＜0.01) were increased. In conclusion, finishing pigs fed the dietary taurine had improved growth ratio and decreased total-cholesterol concentrations of serum and liver. Also, finishing pigs fed the dietary taurine had increased taurine concentrations of plasma and boston butt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1075-1082
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• 2000

본 논문에서는 게껍질분말 급여에 의한 천연 타우린 강화우유의 생산 가능성을 평가하고자 25두의 젖소를 5군으로 나누고, 각기 대조사료, 1%(1%CS), 3%(3%CS) 및 5% 게껍질분말사료(5%CS), 그리고 formaldehyde로 처리되 3% 게껍질분말사료 (3%FCS)를 30일간 급여하였다. 게껍질분말 단백질의 아미노산조성은 phenylalanine이 가장 높았고, glutamate, aspartate, glycine, serine histidine, arginine의 순으로 나타났으며, 다른 동물조직의 단백질과는 달리 branched-chain 아미노산의 함량이 비교적 낮았다. 게껍질에 함유된 유리아미노산 중 타우린은 가장 고농도로 존재하였으며, 특히 집게다리껍질에 509$\mu$mol/100 g이 함유되어 등뚜껑(319$\mu$mol/100g) 및 게껍질분말(296 $\mu$mol/100 g)에 비해 월등히 그 함량이 높았다. 게껍질분말의 급여가 우유의 타우린농도에 미치는 영향을 평가한 결과 p<0.01 수준에서 유의성이 관찰되었다. 1%CS군의 원유에는 5.84$\pm$0.73 $\mu$mole/100mL의 타우린이 함유되어 대조구 (4.84$\pm$0.29 $\mu$mol/100mL)에 비해 20%정도 더 높았으며, 3%CS군의 원유에는 7.21$\pm$0.77$\mu$mole/100 mL의 타우린이 함유되어 대조구에 비해 49%정도 유의적으로 증가하였다.(p<0.01). 한편, 3%FCS군의 경우 원유의 타우린농도가 3%CS군에 비해 유？거으로 감소하였고, 따라서 게껍질의 formaldehyde 처리는 반추위내에서 타우린을 보호하는데 효과적이지 못한 것으로 나타났다. 본 논문은 게껍질 급여에 의해 우유의 타우린농도가 증가하였음을 밝히는 최초의 보고이며, 본 연구의 결과는 앞으로 기타 축산제품의 타우린함량을 증가시키는데 폭넓게 응용되어질 수 있을 것이다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1814-1818
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• 2010

The present study was carried out to elucidate the changes in the chemical characteristics of taurine added Kimchi during fermentation for 46 days at $6^{\circ}C$. Chinese cabbage was brined in a 10% salt solution for the control Kimchi and in a 10% salt solution containing 5% taurine for taurine added Kimchi (Taurine I, II, and III). One and three percent (w/w, based on Chinese cabbage) of taurine were added to make Taurine II and Taurine III, respectively. Reducing sugar and vitamin C contents for all the samples decreased after the 46-day fermentation. Taurine was not detected in the control, and the taurine contents, from the largest to the smallest, during the fermentation period were Taurine III, Taurine II and Taurine I. Amino nitrogen contents in all the samples studied proportionally increased during the 46-day fermentation. It is suggested that taurine does not affect the chemical characteristics of Kimchi during fermentation at low temperature ($6^{\circ}C$).

• Korean Journal of Poultry Science
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• v.29 no.3
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• pp.171-176
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• 2002

Two experiments were conducted to investigate the effects of taurine supplementation on the egg production and egg quality in laying hen. In experiment 1, 19-wk-old laying hens were allowed one of four taurine supplemented diets (0 (control), 0.4, 0.8, and 1.2% taurine) for 10 weeks. The mean egg weight was lower about 1.2g in the 0.8% diet compared to the control. Egg production rate, egg mass, and feed intake in layers fed with 0.4, 0.8, and 1.2% taurine supplemented diets decreased by 8%∼24%, 3%∼l4% and 11%∼l5%, respectively, relative to the control. However, the feed conversion, parameters of egg quality, and the concentration of triacylglycerol and the level of cholesterol in yolk were not different among the treatments. In experiment 2, 81-wk-old laying hens were allocated one of three taurine supplemented diets(0 (control), 1 and 2% taurine) for 6 weeks. The egg weight, egg production rate, egg mass, feed intake, feed conversion, parameters of egg quality, and level of yolk cholesterol were not different among the treatments, but the concentration of triacylglycerol in yolk was higher by 14%∼19% compared to the control. In conclusion, these results indicated that taurine supplementation in early laying stage of layers decreased hen performance.

• The Korean Journal of Applied Statistics
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• v.26 no.3
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• pp.495-509
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• 2013

We study multivariate extension of Kendall's tau and its statistical interpretation. There exist various versions of multivariate Kendall's tau, for example Scarsini (1984), Joe (1990) and Genest et al. (2011); however, few of them mention its lower bounds. For the bivariate case, the Fr$\acute{e}$chet-Hoeffding lower bound can achieve the lower bound of Kendall's tau. However in the multivariate case, the Fr$\acute{e}$chet-Hoeffding lower bound itself does not exist as a distribution, which makes the interpretation of Kendall's tau unclear when it has negative value. In this paper, we explain sufficient conditions to achieve the lower bound of Kendall's tau and provide real data examples that provide further insights into the interpretation for the lower bounds of Kendall's tau.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.195-201
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• 1995

In this study we wanted to investigate the effect of taurine supplement on the lipid peroxide formation and the activities of glutathione(GSH) dependent enzyme in diabetic model mice. We induce type I diabetes mellitus with alloxan injeciton in ICR mice and type II with high calorie diet in genetically hyperglycemic KK mice. Taurine was given in drinking water at the level of 5%(w/v) for seven days. In type I diabetic model, the malondialdehyde(MDA) of liver and islet significantly increased compared to control group and they significantly decreased by taurine supplement. In type II diabetic model, the concentration of MDA was not changed by taurine supplement. The activities of GSH-peroxidase(GPX) of liver and islet increased in type I diabetic group while decreased in type II. GPX activities were not changed by taurine supplement in the liver of both types but increased in the islet of type II. Taurine supplement has no effect on the activities of GSH S-transferase(GST) in both types. From these results, we suggest that taurine supplement protect against lipid peroxide formation in diabetic model of type I.

• Proceedings of the Korean Nutrition Society Conference
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• 1999.05b
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• pp.92-93
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• 1999

• Proceedings of the Korean Nutrition Society Conference
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• 1996.11b
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• pp.50-50
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• 1996

• Proceedings of the Korean Nutrition Society Conference
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• 1998.11a
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• pp.60-60
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• 1998

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.213-218
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• 2016

This study was conducted to investigate the effect of taurine supplementation on heat shock protein 70 and in vitro protein turnover in broiler chicks under chronic heat stress. Chicks were allocated into 3 groups of 10 birds per group; the control group was maintained at a temperature of $24^{\circ}C$ without taurine (CO group), the heat-stressed group maintained at a temperature of $34^{\circ}C$ without taurine (HO group), and heat-stressed group maintained at a temperature of $34^{\circ}C$ with taurine (HT group). The final body and liver weights of broilers in the HO and HT groups were significantly lower than those of broilers in the CO group (P<0.05). However, these parameters of the broilers in the HT group were significantly higher than those of broilers in the HO group (P<0.05). The heat shock protein 70 (hsp70) concentration in the liver of broilers in the HO group was significantly higher than that of broilers in the CO and HT groups, but the hsp70 concentration in the liver of broilers in the HT group was not different from that of broilers in the CO group. Liver homogenates of 21 day-old broilers were incubated at temperatures of $37^{\circ}C$ and $45^{\circ}C$ to prove the effect of high temperature and taurine on total protein syntheses. Neither high temperature nor taurine supplementation affected protein syntheses in liver homogenates of the broilers. However, the more the temperature increased, the more the degradation rates of cytoplasmic protein in liver homogenates increased; however, taurine supplementation had no effects on the protein syntheses in the liver of the broiler. It is possible that taurine indirectly affected protein turnover via various physiological mechanisms.