• Korean Journal of Poultry Science
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• v.12 no.1
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• pp.31-38
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• 1985

To learn more about the productivity of edible meat and its functional properties of spent hen, 60 White Leghorn fowls at 20 month of age were randomly divided into 6 groups, 10 hen for each group, and processed. As the productivity of edible meat, the yield of dressed carcass, giblets, cut-up meat, and breast and leg (thigh and drustick) muscles were determined. The approximate chemical composition, the content of salt-soluble protein, the emulsifying capacity and W.H.C. of breast and leg muscle were measured as the functional properties. The results were summarized as follows. 1. The average live weight of spent hen was 1,576.7g from which the yield of dressed carcass and giblets were 998.9g(63.4%) and 75.3g(4.8%) respectively. It means the yield of ready-to-cook form was 1,074.2g(68.2%) and the inedible byproducts was 502.5g (31.8%). 2. The average, weight of each part of cut-up chicken were: neck 41.0g(4.1%), wings 135.9g (13.6%), breast 276.7g (27.7%), legs 323.6g (42.4%). back 176.1g(17.6%) and the cutting-loss was 45.6g(4.6%). 3. The average weight of total edible muscle from breast and leg was 51.5g(85.86% of breast and leg cut weight) and the percentages based on the carcass and live weights were 51.6% and 32.7%, respectively. 4. The contents of H$_2$O, protein, fat and water-protein ratio of breast muscle were 72.95%, 20.54%, 1.59% and 3.55, respectively and those of leg muscle were 71.9%, 19.12%, 3.96% and 3.76%, respectively. 5. The salt-soluble protein contents of breast and leg muscle were 7.97% and 6.26% and their concentrations based on the total protein content were 38.8% and 32.74%, respectively. 6. The emulsifying capacity of breast and leg muscle was 43.23$m\ell$and 43.23$m\ell$, respectively. 7. The W. H. C- of breast and leg muscle was 54.23% and 52.61%, respectively.

• Korean Journal of Poultry Science
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• v.41 no.4
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• pp.261-270
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• 2014

This study was conducted to establish the method for preserving chicken primordial germ cells (PGCs) that enables long-term storage in liquid nitrogen ($LN_2$) for developmental engineering or preservation of species. The purpose of this study is to clarify the effects of simple freeze-thaw treatment on viability of PGCs in chickens and to the optimal protocol for PGCs freezing. PGCs obtained from the germinal gonade of an early embryos of 5.5~6 day (stage 28) of Isa Brown, Korean Ogye (KO), White Leghorn and Commercial breeds, using the MACS method were suspended in a freezing medium containing a freezing and protecting agents (e.g. dimethyl sulfoxide (DMSO), ethylene glycol (EG) and propylene glycol (PG)). The gonadal cells, including PGCs, were then frozen in 1 of the following cryoprotectant treatments : 2.5%, 5%, 10%, 15%, and 0% cryoprotectant (DMSO, EG, PG) as a control. Effects of exposure to simple freezing, with different concentrations of the cryoprotectant solution, were examined. After simple freezing, the viability of PGCs after freeze-thawing was significantly higher for Commercial breeds ($88.7{\pm}2.4%$) than KO ($85.1{\pm}0.4%$), Isa Brown ($84.6{\pm}0.2%$) and White Leghorn ($85.9{\pm}0.1%$) (p<0.05) using 10% EG cryoprotectant. Therefore, these systems may contribute in the improvement of cryopreservation for a scarce species in birds preservation. This study established a method for preserving chicken PGCs that enables systematic storage and labeling of cryopreserved PGCs in liquid ($LN_2$) at a germplasm repository and ease of entry into a database.

• Cartoon and Animation Studies
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• s.39
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• pp.59-83
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• 2015

Magical realism, blooming and improving in Latin America, opened the new vision about reality and rationalism, coming out from the out-styled frame of past. While having common points with unrealistic literature, which uses fantastical components, magical realism is different from Surrealism and fantasy literature that is focusing on reality and realizing reality intensely. In the early stage of this research, magical realism was restricted by the characteristics of literature of Latin America, but the research of magical realism is expanding in planning Post-Modernism nowadays. Lately, the influence of magical realism is identified in literatures, arts, films, and animations over the world; according to the research, however, research about magical realism in animations was not done in Korea before. A Korean independent animation "A coffee vending machine and its sword" was evaluated positively in many international film festivals is valuable as the research of magical realism. Throughout this study, this animation "A coffee vending machine and its sword" was analyzed by its narrative and images. The analysis of narrative consists two parts. One is about the form of narrative and the other is about contents through the story. Analysis of Image is also divided into two parts: background image and character image. In this animation, the protagonist is narrating about the fantastic accidents in his life and his own feelings towards it. The narration leads audience to understand his situation and feelings in meta-fiction. On the surface, audience watches the love story of a normal girl and coffee vending machine in this artwork, but deep inside the animation, it is visible that the directors tried to make audiences think about the life of 880,000-won Generation in Korea. The background image was represented as real places in Seoul including the landmark of Seoul, making mimesis of reality in Korea. The character image has two conflicting aspects with reincarnated warrior, Jinyoungyoung and a coffee vending machine. It is a hybrid-character transmogrifying between two characters. Likewise, "A coffee vending machine and its sword" has the characteristics of Korean magical realism through form, content and image. Through analyzing the Korean independent animation "A coffee vending machine and its sword", this research tried to find a way of using factors of fantasy, of representing reality as a dramatic device and of using magical realism of Korean animation for bond of sympathy with audience.