• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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• pp.1753-1762
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• 2019

Objective: The study was aimed to compare carcass traits, physicochemical and textural properties of meat in two different genotypes of Pekin ducks with regard to sex effect. Methods: The study involved 120 Pekin ducks: 30 males and 30 females of strain P33 (Polish native Pekin ducks) and 30 males and 30 females of Star 53 HY (commercial hybrid Pekin ducks). At 49 d of age, 48 birds (12 males and 12 females of each genotype) were selected for dissection. After the dissection, meat samples were collected to determine meat quality traits. Results: The studied Pekin ducks of different genotype showed significant differences in body weight, carcass weight, dressing percentage, as well as percentages of breast muscles, skin with subcutaneous fat, abdominal fat, neck, and remainders of eviscerated carcass with neck. Duck genotype influenced the content of crude protein, crude fat, Na, K, P, Zn, $pH_{24}$, electric conductivity ($EC_{24}$), cooking loss, $L^{\star}$, $a^{\star}$, most textural traits of breast muscle, and also Na, Mg and Fe content, $EC_{24}$, drip loss, cooking loss and $L^{\star}$, $a^{\star}$, and $b^{\star}$ colour coordinates of leg muscles. Regardless of genetic origin, males exhibited higher BW, carcass weight and carcass neck percentage, as well as lower redness, hardness, chewiness and gumminess of breast muscle compared to females. The genotype${\times}$sex interaction was significant for the crude fat content and cooking loss of breast muscle, and for the yellowness of leg muscle. Conclusion: Star 53 HY ducks are more suited for broiler production due to their higher body weight and dressing percentage. Their breast and leg meat are characterized by more beneficial chemical composition but has poorer sensory and textural properties compared to the meat of P33 ducks.

• Toxicological Research
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• v.35 no.4
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• pp.361-369
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• 2019

1,2-Dichloropropane (1,2-DCP) has been used as an industrial solvent and a chemical intermediate, as well as in soil fumigants. Human exposure may occur during its production and industrial use. The target organs of 1,2-DCP are the eyes, respiratory system, liver, kidneys, central nervous system, and skin. Repeated or prolonged contact may cause skin sensitization. In this study, 1,2-DCP was dissolved in corn oil at 0, 2.73, 5.75, and 8.75 mL/kg. The skin of mice treated with 1,2-DCP was investigated using western blotting, hematoxylin and eosin staining, and immunohistochemistry. 1,2-DCP was applied to the dorsal skin and both ears of C57BL/6J mice. The thickness of ears and the epidermis increased significantly following treatment, and the appearance of blood vessels was observed in the dorsal skin. Additionally, the expression of vascular endothelial growth factor, which is tightly associated with neovascularization, increased significantly. The levels of protein kinase-B (PKB), phosphorylated PKB, mammalian target of rapamycin (mTOR), and phosphorylated mTOR, all of which are key components of the phosphoinositide 3-kinase/PKB/mTOR signaling pathway, were also enhanced. Taken together, 1,2-DCP induced angiogenesis in dermatitis through the PI3K/PKB/mTOR pathway in the skin.

• Journal of Korean Home Economics Education Association
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• v.28 no.4
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• pp.159-167
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• 2016

This study was performed to investigate the relationship between milk consumption, dietary nutrient intake, and physical strength in Korean adolescents for dietary education of home economics subject at middle and high schools. Intake of milk and milk products, that of dietary nutrients, and physical strength records were surveyed for 298 high school students resided in small and medium-sized cities in Korea. Intake of milk and milk products was collected from three-day dietary survey, and daily dairy equivalent of calcium was calculated by dividing daily calcium intake(mg) from milk and milk products by calcium content(200 mg) of 200 mL milk. Dietary survey was performed during three days including two-weekdays and one-weekend by food record method. Dietary nutrient intake was analyzed by CAN-Pro 3.0. Physical strength records were offered from subjects' schools. Subjects were divided into low intake group(${\leq}0.29/d$), medium intake group(0.30-0.78/d) and high intake group(0.79-5.66/d) according to daily mean dairy equivalent of calcium taken by them, and most of them consumed milk and milk products less than '2' of the recommended value. Daily mean dairy equivalent of calcium was significantly related with high records of '50 m running' and 'stand long jump'(p<0.05), however it was not related with other records of physical strength. Intakes of energy, carbohydrate, protein, fat, calcium, phosphorus, iron, zinc, thiamin, riboflavin, niacin and vitamin E were significantly correlated with high record of '50 m running'(p<0.01). Intakes of nutrients were related with '50 m running' except fat were significantly correlated with high record of 'stand long jump'(p<0.05). Intakes of protein, phosphorus, iron, zinc, vitamin A, $B_6$ and E were significantly correlated with high record of 'long distance running'(p<0.05). In conclusion intake of milk and milk products was related with physical strength records('50 m running' and 'stand long jump') and intakes of most nutrients including energy nutrient, vitamin and mineral were correlated with physical strength records('50 m running', 'stand long jump' and 'long distance running') in Korean adolescents. Therefore, optimal consumption of milk and various nutrients for balanced nutrition during adolescents should be emphasized in dietary education of home economics subject for their strong physical strength.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.1
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• pp.107-119
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• 2008

To determine the true digestible phosphorus (TDP) requirement of growing pigs, two experiments were designed with the experimental diets containing five true digestible P levels (0.16%, 0.20%, 0.23%, 0.26% and 0.39%) and the ratio of total calcium to true digestible P (TDP) kept at 2:1. In Experiment 1, five barrows (Duroc${\times}$Landrace${\times}$Yorkshire) with an average initial body weight of 27.9 kg were used in a $5{\times}5$ Latin-square design to evaluate the effect of different dietary P levels on the digestibility and output of P and nitrogen. In Experiment 2, sixty healthy growing pigs (Duroc${\times}$Landrace${\times}$Yorkshire) with an average body weight (BW) of 21.4 kg were assigned randomly to one of the five dietary treatments (12 pigs/diet), and were used to determine the true digestible phosphorus (TDP) requirement of growing pigs on the basis of growth performance and serum biochemical indices. The results indicated that the true digestibility of P increased (p<0.05) linearly with increasing dietary TDP level below 0.26%. The true P digestibility was highest (56.6%) when dietary TDP was 0.34%. Expressed as g/kg dry matter intake (DMI), fecal P output increased (p<0.05) linearly with increasing P input. On the basis of g/kg fecal dry matter (DM), fecal P output was lowest for Diet 4 and highest (p<0.05) for Diet 5. The apparent digestibility of crude protein (CP) did not differ (p>0.05) among the five diets, with the average nitrogen output of 12.14 g/d and nitrogen retention of 66% to 74% (p>0.05), which suggested that there was no interaction between dietary P and CP protein levels. During the 28-d experimental period of Experiment 2, the average daily gain (ADG) of pigs was affected by dietary TDP levels as described by Eq. (1): $y=-809,532x^4+788,079x^3-276,250x^2+42,114x-1,759$; ($R^2=0.99$; p<0.01; y = ADG, g/d; x = dietary TDP, %), F/G for pigs by Eq. (2): $y=3,651.1x^4-3,480.4x^3+1,183.8x^2-172.5x+10.9$ ($R^2=0.99$; p<0.01; y = F/G; x = dietary TDP, %), and Total P concentrations in serum by Eq. (3): $y=-3,311.7x^4+3,342.7x^3-1,224.6x^2+195.6x-8.7$ (R2 = 0.99; p<0.01; y = total serum P concentration and x = dietary TDP, %). The highest ADG (782 g/d), the lowest F/G (1.07) and the highest total serum P concentration (3.1 mmol/L) were obtained when dietary TDP level was 0.34%. Collectively, these results indicate that the optimal TDP requirement of growing pigs is 0.34% of the diet at a total Ca to TDP ratio of 2:1.

• Journal of The Korean Society of Grassland and Forage Science
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• v.11 no.4
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• pp.252-257
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• 1991

In a two-year's field experiment, the effectiveness of magnesium-and boron-enriched complex fertilizer (CF, N-P$_2$O$_{5}$-K$_2$O-MgO-B$_2$O$_3$: 14-10-12-3-0.2) on the maintenance and management of hilly pasture was studied. The effects of CF and some straight fertilizers (SF) on forage yields, yield components, and chemical compositions were compared in a mixed grass-clover (orchardgrass, tall fescue, kentucky bluegrass, and ladino clover) and a pure grass (orchardgrass) swards. The results are summarized as follows: 1. Considerably higher average dry matter yields were obtained in the CF plots than in the SF plots. In the mixed sward, the yields of whole mixed forages were inclosed by 10.8-14.5%, grasses by 11%, and legume by 21.5-31.0% by the use of the CF over the use of SF. In the pure grass sward, the yield of grasses was increased by 7.0-21.8%. 2. The rates of yield increase due to the application of CF were dependent on such factors as types of sward (pure or mixed), application rates of NPK, and forage species. The increase of forage yields due to the CF was greater at the normal rate of NPK application than at lower application rate, and in legume forage than in grass forage. 3. The crude fiber, crude fat and NFE contents of forages were not significantly changed by different treatments. However, the forage of CF plot at the normal application rate of NPK contained relatively higher amount of crude protein and crude fat compared with the forages of other plots. 4. There were no significant differences in the contents of mineral nutrients in forages among the different treatments. In spite of the application of Mg-enriched CF, the contents of Mg in soils and forages were below the optimum level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.551-556
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• 2016

This study was conducted to investigate the effects of NaCl concentration on the physicochemical properties of pork emulsion. Pork emulsion was produced containing 0% (control), 0.3%, 0.6%, 0.9%, 1.2%, and 1.5% NaCl. Proximate composition of pork emulsion containing 1.5% NaCl showed the highest moisture content (P<0.05). The ash contents of pork emulsion increased with an increase in NaCl, and protein contents decreased with increasing NaCl concentration. The pH levels of uncooked pork emulsion containing 0.9%, 1.2%, and 1.5% NaCl were lower than those of other treatments (P<0.05), and the pH level of cooked pork emulsion containing NaCl was lower than that of the control (P<0.05). The CIE $L^*$ value of the uncooked pork emulsion samples containing NaCl was higher than that of the control (P<0.05), whereas CIE $a^*$ and CIE $b^*$ values of samples with NaCl were lower than the control (P<0.05). CIE $L^*$ and CIE $b^*$ values of cooked pork emulsion decreased with an increase in NaCl level, and CIE $a^*$ value increased with increasing NaCl concentration (P<0.05). Viscosity of the pork emulsion increased with an increase in NaCl. Texture profile analysis of pork emulsion containing NaCl showed no significant difference in springiness or cohesiveness (P>0.05). Pork emulsion containing 1.5% NaCl showed the highest hardness, gumminess, and chewiness (P<0.05). These results suggest that pork emulsion containing 0.9% and 1.2% NaCl can be used as a low-salt meat product.

• Tuberculosis and Respiratory Diseases
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• v.40 no.3
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• pp.223-235
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• 1993

Background: Superoxide anion which was produced by macrophage and neutrophil has a defensive role to kill invasive microorganisms and also an injurious role to produce self lung damage. Production of oxygen free radicals including superoxide is a main mechanism of acute lung injury caused by bacterial endotoxin. Endotoxin is known to activate alveolar macrophage to produce increased oxygen free radicals after the stimulation with various biological materials (priming effect). Calcium is a very important intracellular messenger in that cellular process of superoxide production. Method: This experiment was performed to elucidate the effects of endotoxin and calcium on superoxide production by phorbol myristate acetate-stimulated alveolar macrophage and the effect of verapamil on priming effect of endotoxin. Results: 1) Preincubation of macrophages with endotoxin (E. coli 055-B5) primed the cells to respond with increased superoxide production after the stimulation with PMA. Priming with endotoxin ($10^{-1}$ug/ml) produced a maximal enhancement of superoxide production (43%). 2) Verapamil could inhibit the superoxide production by PMA stimulated macrophage regardless of the presence of extracellular calcium. This means that the inhibitory effect of verapamil is caused by a mechanism independent of blocking calcium influx. 3) Verapamil could inhibit the priming effect of endotoxin on alveolar macrophage (from 30% increment to 13% increment) and could inhibit the superoxide production by PMA-stimulated macrophage preincubated with endotoxin. Conclusion: We concluded that verapamil could inhibit the superoxide production by PMA-stimulated rat alveolar macrophage and also inhibit the priming effect of endotoxin on alveolar macrophage. These inhibitory effects of verapamil could be one of the mechanisms of verapamil effects on endotoxin induced lung injury.

• Korean Journal of Organic Agriculture
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• v.18 no.4
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• pp.527-539
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• 2010

This study was conducted to determine the effect of probiotics as an alternative for antibiotics on growth performance, nutrient digestibility, noxious gas emission and fecal microbial population in growing piglets. A total of 96 piglets ($22.5{\pm}1.3$kg average body weight) were allotted to 3 different treatment groups and replicated 4 times with 8 piglets per replicate in randomized complete block design. Treatments were T1) (Control, basal diet+0.2% antibiotics), T2) 0.2% probiotics complex and T3) 0.3% Bacillus probiotics. During the whole experiment period, there were no differences (p>0.05) in average daily gain (ADG), average daily feed intake (ADFI) and feed efficiency. However, digestibility of dry matter, crude protein, ether extract, nitrogen free extract and crude ash were showed higher in probiotics groups (T2 and T3) than those of control. In noxious gas emission, ammonia, amine, hydrogen sulfide and mercaptan were significantly (p<0.05) reduced in T2 and T3 treatments compared to those in control. Moisture content of feces was not significantly different among treatments. The colony forming units (CFU) of total bacteria, E. coli and thermoduric bacteria in feces were significantly different among treatments. The CFU of total bacteria, E. coli and thermoduric bacteria in T3 treatment were reduced by feeding probiotics B. From this study, we suggest that probiotics A and B are likely able to improve the growth performance and nutrients digestibility, reduce noxious gas emission and change the fecal microbial composition in growing piglets.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.293-306
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• 2006

We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.

• Journal of Life Science
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• v.20 no.1
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• pp.55-59
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• 2010

In this study, the physicochemical and sensory characteristics of chicken press ham not fed with citrus byproduct (T0) and fed with citrus byproduct (T1) were compared. There was not a significant difference in moisture, crude protein, crude fat, crude ash, crude fiber, Hunter's $L^*$ (lightness), $a^*$ (redness), $b^*$ (yellowness), hardness, springiness, cohesiveness, gumminess, chewiness, shear force, water holding capacity and pH between T0 and T1. There was not a significant difference between T0 and T1 in terms of the chicken ham's VBN (volatile basic nitrogen) content for the first three weeks of storage, but after the fourth week of storage, the VBN content was 15.1 and 13.7 mg% for T0 and T1, respectively, which implies that feeding citrus byproduct significantly reduced the VBN content. There was not a significant difference between T0 and T1 in terms of the chicken press ham's TBARS (2-thiobarbituric acid reactive substances) value for the first two weeks of storage. However, the TBARS value was 0.31 and 0.22 mg malonaldehyde/kg for T0 and T1 during the third week of storage, and 0.49 and 0.32 mg malonaldehyde/kg for T0 and T1 during the fourth week of storage. There was not a significant difference between T0 and T1 in terms of the chicken press ham's TPC (total plate counts) for the first three weeks of storage, but after the fourth week of storage, the TPC was 4.96 and 4.72 log CFU/g for T0 and T1, respectively, which implies that T1 showed a significantly lower TPC than T0. T1 showed significantly higher aroma, taste, and palatability of the chicken press ham than T0, but there was a not significant difference in texture and juiciness between T0 and T1.