• Asian-Australasian Journal of Animal Sciences
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• 제26권10호
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• pp.1504-1510
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• 2013

Native chickens hold a significant share of the market in China. In response to the huge demand from the market, the productivity of Chinese native chickens needs to be improved. Cross breeding is an effective method to increase productivity, although it might affect meat quality. In this study, two pure lines (SD02 and SD03) of Erlang mountainous chickens were hybridized with a yellow feather and faster growing line (SD01). The effect of hybridization on carcass and meat quality (physiochemical and textural traits) was measured in the $F_1$ population at d 91 of age. The hybrids exhibited higher body weight and dressed weight, and amount of semi-eviscerated, eviscerated, breast muscle and abdominal fat (p<0.05). Abdominal fat yield also increased (p<0.05) compared to the offspring of the two pure-lines. Meanwhile, there was no significant difference in meat quality traits except for the myofiber diameter and density and the shear force of the breast muscle. Overall, the offspring of cross-lines were similar to pure lines in meat color, pH value, inosinic acid, crude protein, crude fat, dry matter, moisture content and amino acid composition in the breast muscle. These results suggest that productivity can be improved via cross-breeding while maintaining meat quality of the Erlang mountainous chicken.

• Journal of Nutrition and Health
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• 제27권10호
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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.

• 한국식품영양과학회지
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• 제30권2호
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• pp.256-260
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• 2001

This study was carried out to investigate effect of ultrasonic treatment on the quality of frying chicken meat. Moisture content of ultrasonic treated leg meat was lowest to 59.7%, moisture content of breast meat was higher than leg meat and protein content of control was higher than ultrasonic treatment. Fat content of ultrasonic treatment was higher than control and leg meat was higher than breast meat. Hunter's L (lightness) and a (redness)-value was not different between frying methods, but L-value of breast meat and a-value of leg meat was higher than leg and breast meat, respectively. Hunter's b (yellowness)-value was not different among frying chicken meats. Frying loss of ultrasonic treatment was significantly lower than control, water holding capacity was higher than control. VBN content of ultrasonic treatment was comparatively higher than control, TBA number of ultrasonic treatment was highest to 0.78mg malonaldehyde/kg. Hardness, springiness and cohesiveness of frying chicken meat was not different between frying methods, but difference of chicken muscle parts were significantly showed. Chewiness was not different among frying chicken meats and shear force value of control breast meat was lowest to 1.9kg. In case of sensory score, aroma and taste of frying chicken meat were out different between frying methods, but texture, juiciness and palatability of ultrasonic treatment were higher than control and that of breast meat were higher than leg meat.

• Archives of Plastic Surgery
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• 제34권1호
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• pp.99-104
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• 2007

Purpose: Subfascial augmentation mammaplasty was introduced by Dr. Graf in 2000. Subfascial placement of breast implants for augmentation was advocated as an option that has some of the advantages of both the subpectoral and subglandular placement while minimizing the disadvantages of each. The clinical experiences of 23 breast augmentations in the subfascial placement are reported. The indications for this technique are proposed. The incidence of complications is described from clinical experiences and compared with that of other methods. Methods: From January of 2004 through December of 2005, 23 patients underwent periareolar subfascial augmentation mammaplasty. The mean postoperative follow-up time was 8 months. Results: In comparing the results of the subpectoral augmentation group(57 patients) with those of the dual plane(124 patients) and subfascial groups(23 patients), the total rate of complications didn't represented the significant difference. The benefits of this technique include avoiding hematoma(as seen in the dual plane) and muscle action(in the subpectoral), and minimizing postoperative chest pain(inherent to subpectoral), and the ability to correct ptosis. And also this subfascial technique can be used for changing the plane from submuscular to subfascial in case of the reoperations. Conclusion: We're thinking that the periareolar subfascial augmentation mammaplasty would be the very useful tool for the primary and secondary breast augmentations.

• 한국축산식품학회지
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• 제23권3호
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• pp.221-226
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• 2003

본 연구는 도계과정 중 전압의 차이가 육계의 육색에 미치는 영향을 조사하기 위하여 육계 180수를 50과 65V,그리고 90V, 255 Hz, 5 초 조건으로 각각 60수씩 배치하여 실신시킨 후 pH, 보수력, 가열감량, 육색(껍질, 가슴육, 다리육, 날개육)과 혈반(Blood spot) 출현율을 조사하였다. 전기자극에 의한 기절시 전압의 차이에 의한 pH, 보수력과 가열감량에 대한 영향에서 저전압(50V, 255 Hz, 5 초)에 의한 전기자극은 고전압(90V, 255 Hz, 5 초)에 비하여 높은 pH와 보수력 그리고 낮은 가열감량을 보이는 것으로 나타났으나 유의적 차이는 없었다(p>0.05). 50V, 255 Hz, 5초에서 90V, 255 Hz, 5초 동안의 전압의 변화는 부분육별 육색에 있어서는 닭의 껍질, 가슴육과 날개육에는 큰 영향을 미치지는 않았다. 그러나 다리육에 있어서 전압의 증가는 명도와 황색도를 유의적으로 증가시켜 주는 것으로 나타났다(p<0.05). 혈반의 발생율은 미지선(50.56%)과 날개(54.77%)에서 높은 발생율을 보였으며, 다리(8.89%)와 가슴(4.44%)의 표면에서는 낮은 발생율을 보였지만 전압의 변화에 따른 일정한 경향은 보이지 않았다. 본 실험의 결과 도계시 전압의 변화는 닭고기의 pH, 보수력, 육색과 혈반 발생율에 유의적 차이는 없었지만, 다소간에는 영향이 있는 것으로 나타났다. 따라서 전압의 세기, 자극시간, 전류의 세기 등의 복합적 요인을 고려한 다각적 분석이 필요할 것으로 사료되었다.

• 한국식품영양과학회지
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• 제16권3호
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• pp.55-61
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• 1987

산란노계육(産卵老鷄肉)(Arbor Acres, 72주령(週齡))의 가슴근육과 다리근육을 냉장 및 동결저장하면서 pH, 단백질의 추출성, 근원섬유단백질의 ATPase 활성, 소편화, 냉동감량 및 드립량의 변화를 비교하였다. 가슴근육과 다리근육의 pH는 각각 냉장 1일 및 동결저장 1주에 가장 낮았다. 근원섬유단백질의 추출성은 냉장기간이 경과하면서 점차 증가하였으며, 동결저장에서는 1주에 가장 높은 수준을 보였다. 근원섬유단백질의 $Mg^{2+}-ATPase$활성은 냉장 1일 및 동결저장 1주에 각각 높게 나타났다. 근원섬유의 소편화 정도는 냉장 1일 및 동결저장 1주에 크게 변화하였으며 냉동감량과 드립량은 동결저장 기간이 경과하면서 점차 많아졌다. 냉장 및 동결저장 중 가슴근육은 다리근육에 비하여 pH가 낮았고, 근원섬유단백질의 추출성, $Mg^{2+}-ATPase$활성, 드립량 및 소편화 정도가 높았으나 저장기간 중 변화되는 양상은 비슷하였다.

• Archives of Reconstructive Microsurgery
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• 제11권2호
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• pp.141-145
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• 2002

Rectus abdominis muscle free flap is widely used for breast reconstruction and soft tissue defect in lower leg but donor-site morbidities such as abdominal wall weakness, hernia, bulging are troublesome. Recently, to minimize donor-site morbidity, there has been a surge in interest in deep inferior epigastric perforator(DIEP) free flap preserving the anatomy of rectus abdominis muscle, fascia, and motor nerve. Between August of 1995 and September of 2002, topographic investigation of DIEP was performed during the elevation of 97 cases of TRAM free flap and 5 cases of DIEP free flap. There were 84 cases of breast reconstructions, 12 cases of lower leg reconstructions, and 6 cases of head and neck reconstruction. We could observe total 10 to 12 perforators on each rectus abdominis muscle below umbilicus. Among these, the numbers of large perforators(>1.5mm of diameter) were mean 2.1 in lateral half of rectus abdominis muscle, mean 1.2 in medial half, and mean 0.5 in linea alba and paramedian. DIEP free flap provides ample amount of well vascularized soft tissue without inclusion of any rectus abdominis muscle and fascia and minimizes donor-site morbidity. One perforator with significant flow can perfuse the whole flap. For large flap, a perforator of the medial row provides better perfusion to zone-4 than one of lateral row and, if diameter of perforator is small, $2{\sim}3$ perforators can be used. According to the condition of recipient-site, thin flap can be harvested. As DIEP free flap has many advantage, perforator topography will be useful in increasing clinical usage of DIEP free flap.

• 한국축산식품학회지
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• 제18권2호
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• pp.97-106
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• 1998

Antioxidant enzymes such as catalase (CAT), glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) are known to inhibit oxidative reactions by incativating compounds responsible for the formation of ree radicals. SOD transforms superoxide radical into hydrogen peroxide which is precursor to active free radicals. CAT reduces hydrogen peroxide to water. GSH-Px reduces hydroperoxides to corresponding alcohols. Antioxidant enzyme activities of muscle are different by animal species age, stress and exercise, muscle type and part, conditions of post mortem, storage and processing which are related to oxidative deterioration I muscle foods as well as oxidative defence in living systems. Antioxidant enzyme systems are enhanced rather than weakened in aging skeletal muscle. Red muscle contains higher antioxidant enzyme activity than white muscle. The antioxidant enzyme activities of poultry are higher in leg than in breast, and those of beef are higher in redder and more unstable muscles. It is clear that the effectiveness of the antioxidant enzyme in muscle foods seems to be influenced by meat processing operations. Both GSH-Px and CAT are inactivated by heat processing NaCl also influence the efficiency of the antioxident enzymes since its presence diminishes their catalyitc activity.

• 대한약침학회지
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• 제21권2호
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• pp.126-131
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• 2018

This study investigates the effect of a combination of homeopathic medicine and electro- acupuncture in two patients with breast cancer and severe liver disease who could not receive standard anaesthesia therapy due to liver problems. Specifically, measurable and quantifiable parameters were used to evaluate whether an integrated approach-consisting of electro- acupuncture and a homeopathic medicine diluted above Avogadro's limit (that is, above a potency of 12CH) during the pre-surgical, surgical and post-surgical phases -can improve general well-being of a patient undergoing breast cancer surgery. In breast cancer surgery, we employed an integrated approach consisting of induction with hypnotics and muscle relaxants, followed by maintenance with anaesthetic gas, combined with a homeopathic treatment (Arnica montana 15CH and Apis mellifica 15CH) before and after surgery and an electro- acupuncture treatment performed in the pre- and post-surgical phases without any analgesic/pain relieving medications. Both of the patients treated with the integrated approach improved their overall condition without need for other common pain relieving medicines. Additionally, thanks to their rapid awakening, the patients were not relocated to a protected area and the hospitalization was shorter. A multidisciplinary approach incorporating homeopathic medicine and electro-acupuncture can be a solution for patients who need or ask about a different and/or safer alternative to the standard treatment. This approach can offer a safe, much less expensive, non-invasive and viable alternative for such cases. Moreover it can be useful for an opioids free anesthesia.

• 한국가금학회지
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• 제31권4호
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• pp.273-281
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• 2004

본 연구는 생물학적 탄산가스 고정화에 사용되는 Euglena를 단세포 단백 사료 자원으로 이용하고, DHA를 강화시킨 변종을 육계의 사료에 첨가하였을 때 그 이용성과 도체지방산에 미치는 영향에 대해 알아보고자 실시하였다. 시험 1에서는 갓 부화한 육계병아리(Ross) 210수를 반복당 10수씩 3반복으로 배치하였다. 처리구는 에너지 함량과 조단백 질함량이 전기에는 3,150 kcaHg, $22\%$, 후기에는 3,200 kcal/kg, $19\%$가 되도록 한 대조구사료에 EG(Euglena gracilis Z.)를 0.25, 0.50, $1.0\%$ 첨가한 구와 EGBD(Euglen gracilis Z. bleached and DHA enriched)를 0.5, 1.0, $2.0\%$ 첨가한 구의 7처리구로 하였다. 시험 2에서는 육계병아리(Ross) 250수를 반복당 10수씩 5반복으로 배치하였다. 처리구는 대조구 사료에 EGD(Euglena gracilis Z. DHA enriched)를 0.5, $1.0\%$ 첨가한 구와 EGBD를 0.5, $1.0\%$ 첨가한 구의 5처리구로 하였다. 사양시험은 5주간 실시하였고 매주 사료섭취량과 증체량, 사료요구율 및 폐사율을 측정하였다. 사양시험종료 후 대사시험을 실시하고, 가슴살을 채취하여 지방산을 분석하였다. 시험 1의 결과를 보면, 증체량은 시험 전 기간 동안 유의한 차이를 보이지 않았다. 사료요구율은 대조구에 비해 Euglena 첨가구들이 좋은 경향이 있었다. 단백질의 이용율은 EG를 첨가한 구들이 EGBD를 첨가한 구들보다 높은 경향이 있었다. 가슴살 내 지방산은 linoleic acid와 arachidonic acid가 $1.0\%$의 EG를 첨가한 처리구에서 유의하게 높았다. EPA는 유의한 차이는 없었지만, EGBD를 첨가한 구들에서 증가하는 경향을 보였다. DHA는 $2.0\%$의 EGBB를 첨가한 구에서 유의적으로 가장 높았고, 대조구를 포함한 다른 처리구들에 비해 EGBD를 첨가한 구들이 유의적으로 높았다. 실험 2에서도 증체량은 유의한 차이를 보이지 않았고, 사료요구율은 시험 전 기간동안 EGBD를 첨가한 구가 유의적으로 좋았다. 가슴살의 지방산 조성의 결과를 보면 linoleic acid는 대조구가 유의하게 높았다. EP4 DHA와 lignoceric acid는 모두 $1.0\%$의 EGBD를 첨가한 구가 유의적으로 가장 높았고, Euglena를 첨가한 구들 모두가 대조구보다 높았으며, 그중 EGBD를 첨가한 구들이 유의적으로 더 높게 나타났다. 결론적으로, Euglena의 첨가가 육계의 생산성에는 크게 영향을 미치지 못했지만, 시험 2에선 EGBD의 첨가가 사료효율을 개선시키는 경향.이 있었다. DHA를 강화시킨 Euglena인 EGD나 EGBD의 첨가는 계육 내의 DHA를 비롯한 $\omega$-3 계열의 지방산의 수준을 높이는데, 특히 EGBD는 DHA 강화 효과가 높았다.