• Journal of Nutrition and Health
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• v.27 no.6
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• pp.563-573
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• 1994

This study was conducted to compare the lipid content and fatty acid composition of the Korean breast milk produced at 1, 2 and 3 months postpartum with the infant formula produced in Korea. The content of total lipids of the breast milk was low compared with the other data of Korean as well as foreign breast milk, and the content tended to reduce during the progress of lactation. The composition of fatty acids of the breast milk was characterized by low saturated fatty acids(SFA) and high $\omega$3 series of polyunsaturated fatty acids (PUFA), especially 20:5 and 22:6, so the P/S and $\omega$6/$\omega$3 rations were high. The formulas had more total lipids, triglycerides(TG) and phospholipids and less cholesterol(CHOL) and free fatty acids than the breast milk. The cholesterol content of the formulas was around 50% of that of the breast milk, so the CHOL/TG ratio was low. Although the formulas varied in fatty acid composition, the formulas had more SFA and $\omega$6 series of PUFA, but less monounsaturated fatty acids and $\omega$3 series of PUFA than the breast milk. This study shows that there are some differences in lipid content and fatty acid composition between breast milk and infant formula. Therefore, further studies needed to investigate the physiological effect of this difference on lipid metabolism of infants.

• Journal of Nutrition and Health
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• v.29 no.2
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• pp.188-191
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• 1996

This study was undertaken to determine the effects of fish oil supplementation with low dose on the lipid content and fatty acid composition of breast milk. Among 18 lactating women who were exclusively breast-fed their babies, 6 were in control group and 12 were in fish lil groups. The subjects in fish oil groups were supplemented with 1.96g/d or 3.92g/d of fish oil for 2 weeks from 10 to 12 weeks of postpartum. All subjects consumed their usual diet at home. Breast milk samples were collected at the final day of experiment. By fish oil supplementation, the concentrations of triglyceride, cholesterol, free fatty acid and phospholipid as well as total lipid in breast milk tended to increase, but not significant. There was no dose-dependent response. The fatty acid composition of breast milk was not changed by fish oil supplementation. These results suggest that low dose of fish oil supplementation may increase of lipid content, but does not affect on the fatty acid composition of breast milk.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.1002-1006
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• 2007

Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at $4^{\circ}C$ for 7 days. The pH of meat samples at different post-mortem times, and meat characteristics and fatty composition at different storage times were evaluated. No significant differences were found in pH at different post-mortem times except at 30 min postmortem, where duck breast showed significantly lower pH than chicken breast. As expected, duck breast meat had significantly higher redness (a*), but lower lightness (L*) value compared to chicken breast. During whole storage time, the a* value remained constant in duck breast. Cooking loss (%) was higher in duck breast compared to chicken breast during the whole storage time. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. The TBARS values increased with increasing storage time in both duck breast and chicken breast meat and was significantly higher in duck breast. The fatty acids (%) C14:0, C16:0, C16:1, C18:2 and C18:3 were significantly higher while C18:0 was significantly lower in duck breast compared to chicken. SFA was increased, while USFA and MUSFA decreased only in duck breast during the 7 day storage time.

• Korean Journal of Poultry Science
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• v.15 no.3
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• pp.247-251
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• 1988

This experiment was carried out to investigate comparison of total cholesterol, lipid and fatty acid composition of breast and thigh from female and male broiler meats. Total lipid and neutral lipid content of female and male broiler breast meats were lower, but phospholipid and glycolipid contents were highter than thigh meats. Unsaturated fatty acid composition of broiler thigh meats were higher than breast meats on neutral and phospholipid, but breast meat was higher than thigh meat on glycolipid. Glycolipid content in total lipid was lower in female than male broiler meat. Contents of palmitic acid in neutral lipid, palmitic stearic linolenic arachidic and arachidonic acid in phospholipid, palmitic and stearic acid in glycolipid were higher than male broiler meat. The highest content of total cholesterol in defatted tissue was thigh tissue of male and undefatted thigh tissue of female.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.215-223
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• 2011

Surimi-like samples were divided into four groups (C, surimi-like material made from Alaska Pollack with all cryoprotectant ingredients; T1, surimi-like material made from chicken breast with sugar and a sorbitol-free cryoprotectant; T2, surimi-like material made from chicken breast with a sugar-free cryoprotectant; T3, surimi-like material made from chicken breast with all cryoprotectant ingredients). Water and protein content were lower in Alaska Pollack surimi-like material (C) than those in chicken breast surimi-like material. Centrifuge loss and cooking loss were higher in C than those in chicken breast surimi-like material. Lipid oxidation (thiobarbituric acid reactive substances) was lower in T3 than others during storage. In a sensory evaluation, overall acceptability was significantly higher in C than those in other samples during storage. As a result, we found that the raw material composition (Alaska Pollack or chicken breast) had a large influence on the physico-chemical characteristics and quality of surimi-like materials, whereas cryoprotectant composition may have less influence on the physico-chemical characteristics and quality of surimi-like materials.

• Nuclear Engineering and Technology
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• v.56 no.1
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• pp.241-246
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• 2024

The study was carried out by numerical integration based on the diffraction properties and elemental composition. The elemental compositions of breast tissues in the literature were tested. The photon attenuation coefficients calculated using the recent elemental composition were found within 0.2-16% for adipose tissue and within 0.04-17% for glandular tissue with the experimental reference data. The attenuation coefficients of cancerous breast tissue calculated according to the elemental content previously measured in breast cancer patients were found within 0-17% with experimental data in the literature. The attenuation coefficients are of great interest to medical research. To calculate realistic attenuation coefficients, the characteristic coherent scatter, which is most intense at small angles, must be considered. For this reason, experimentally measured form factor data were reviewed, and the most compatible one with the theoretical form factor data produced in this study was used at low momentum transfer x (0 < x ≤ 8 nm^-1). The differential linear coherent scattering distributions were calculated for an energy value of 17.44 keV and compared with their experimental counterparts.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.7
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• pp.1026-1030
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• 2011

An experiment was conducted to determine the effects of caponization on the muscle composition, ATP-related compounds, the shear values, the taste panel scores and the muscle fiber areas of Taiwan country chicken cockerels. At 10 wks of age, cockerels were divided into two groups: caponized and untreated. Birds were fed grower and finisher diets ad libitum in an eighteen-week experimental period. Results showed that capons contained significantly greater muscle fat content, less breast and thigh muscle moisture content, shear value and muscle fiber area (p<0.05) than those of intact birds. However, neither treatment groups differed significantly (p>0.05) in breast and thigh muscle protein content. Compared with the intact birds, the capons contained significantly (p<0.05) less muscle ash content in the breasts, but did not differ significantly (p>0.05) in thigh muscle ash content. The breast muscle IMP and ATP+ADP+AMP+IMP contents in the intact birds were significantly (p<0.05) higher than those in the capons. The intact birds had significantly (p<0.05) higher ATP and AMP contents than did the capons as well as significantly (p<0.05) less ADP and inosine (HxR) contents in the thigh and breast muscles. The Hypoxanthine (Hx) content of the thighs in the intact birds was significantly (p<0.05) higher than that in the capons; however, there was an adverse effect on the breast muscle Hx content. The breast muscle K value in the intact birds was significantly (p<0.05) lower than that in the capons. The capons produced significantly (p<0.05) higher taste panel scores than did the intact birds for both flavor and juiciness of thigh muscle as well as for flavor and tenderness of breast muscle.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.709-716
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• 2014

The objective of this study was to compare the characteristics that define the quality of Woorimatdag$^{TM}$ (WM, a certified meat-type commercial Korea indigenous chicken breed) and a commercial broiler breed (Ross, CB). Two hundred WM and 200 CB chickens that were 1-d-old and mixed sex were obtained from a commercial hatchery and randomly assigned to floor pens (20 chickens per pen, $3.0{\times}2.0m$) and raised under the same environmental conditions. WM breast meat contained significantly higher crude protein and ash as well as lower crude fat than CB breast meat (p<0.05). WM breast meat had slightly higher alanine, histidine, isoleucine, and glycine as well as lower phenylalanine content than CB breast meat (p<0.05), and the WM breast meat had a low ratio of unsaturated to saturated fatty acid composition (p<0.05). However, arachidonic acid composition was higher in the WM than the CB breast meat. In addition, the inosin-5'-monophosphate content was also higher in the WM compared with the CB breast (p<0.05). The WM breast meat had higher total collagen content compared with CB breast meat. WM soup taste received higher scores with regard to sensory evaluation compared with CB soup (p<0.05). From these results, we conclude that higher amount of protein and flavor precursors and lower amount of fat in the breast meat of WM could be attractive by consumer when compared with CB.

• Journal of Korean Academy of Nursing
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• v.54 no.2
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• pp.250-265
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• 2024

Purpose: This study aimed to develop an app-based self-management program based on the transtheoretical model (TTM) for breast cancer survivors' exercise practice, as well as to investigate the program's effects on the stage of change for exercise, exercise self-efficacy, exercise decisional balance, exercise amount, and body composition. Methods: This non-randomized controlled study included 52 participants (26 in each of the experimental and control groups, respectively). An app-based self-management program based on the TTM was conducted with the experimental group for a 12-week period. The program comprised three components: individual coaching for each stage of change for exercise based on TTM, amount of exercise and body composition monitoring, and online self-help meetings. Results: Compared with the control group, the experimental group had significantly higher stages of change for exercise (p < .001), exercise self-efficacy (p < .001), exercise decisional balance (p = .002), exercise amount (p < .001), and body composition (body weight [p = .006], body mass index [p = .005], and body fat percentage [p = .010]) immediately and four weeks after the intervention. Conclusion: An app-based self-management program based on the TTM improves exercise behaviors in breast cancer survivors and provides physical benefits.

• Journal of Nutrition and Health
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• v.27 no.10
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• pp.1058-1069
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• 1994

This study was performed to study the effects of dietary factors on breast and cervical cancer incidence in female Koreans. The subjects were 60 breast and 109 cervical cancer patients recruited from five general hospitals in Seoul. Food intake, anthropometric measurement, and blood compositions were studied through personal interview and using medical records, from August 1991 to September 1992. Body weight, body mass index, triceps skinfold thickness and body muscle mass were at upper limit of normal value, which suggest that these patients had a tendency of overweight. The levels of hemoglobin and hematocrit of the patients were below the normal values. The values of serum protein, albumin, and calcium were in the normal range but close to the lower bound. Therefore the nutritional status assessed by blood composition seems to be marginal. The results of diet history showed that most of the nutrient intake of the subjects met with RDA. The fat intake were 22.9-36.9g/day which supplies about 15-16% of total calories. The results of this study do not agree with those reports of western societies which showed the positive correlation between calorie and fat intake and the incidence of breast and cervical cancer. Even through the calories and fat intake of the subjects were not high, it was higher than national average, especially in breast cancer patients. From this study, dietary factors does not seem to be a major risk factor in cancer incidence in Korea. However, the tendency of the increasing consumption of fat could be a contributing risk factor together with overweight.