• Asian-Australasian Journal of Animal Sciences
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• v.21 no.7
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• pp.1059-1066
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• 2008

This study was carried out to investigate the effects of dietary sulfur (S) and vitamin E (Vit E) supplementation on the quality of beef from longissimus muscle of Hanwoo bulls. Eleven, 29 months-aged Hanwoo bulls were randomly divided into three feed supplementation groups (S (n = 4), Vit E (n = 4) and S+Vit E (n = 3)). S was given as much as 12 g/head/d and Vit E was given as much as 1,200 IU/head/d; both supplements were given for 3 months prior to slaughter. At 24 h post-slaughter, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter, the M. longissimus from each carcass was collected and stored at $4{\pm}0.2^{\circ}C$ for 10 days. There were no significant differences in yield and quality grades of carcass and proximate composition, physical properties and aroma pattern of meat among all groups. At 5 days of storage, the TBARS value of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than other groups; and at 10 days of storage, the TBARS value of meat from cattle with Vit E and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with S supplementation. At 5 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from cattle with Vit E supplementation; and at 10 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from other groups. At 10 days of storage, the redness value of meat from cattle with S supplementation was significantly higher (p<0.05) than from cattle with Vit E supplementation and the hue-angle value of meat from cattle with S and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with Vit E supplementation. Dietary Vit E supplementation had a better effect on lipid stability whereas dietary S supplementation had a better effect on OxyMb stability. The dietary combination of S and Vit E created the highest protection for beef from myoglobin oxidation and thus improved the color stability of meat.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.3
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• pp.292-301
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• 2010

Follicle-stimulating hormone (FSH) is a pituitary glycoprotein hormone that is encoded by separate alpha- and betasubunit genes. It plays a key role in stimulating and regulating ovarian follicular development and egg production in chicken. FSH signal transduction is mediated by the FSH receptor (FSHR) that exclusively interacts with the beta-subunit of FSH, but characterization of prokaryotic expression of the FSHb gene and its effect on the expression of the FSHR gene in local chickens have received very little attention. In the current study, the cDNA fragment of the FSHb gene from Dagu chicken was amplified using reverse transcription polymerase chain reaction (RT-PCR), and inserted into the pET-28a (+) vector to construct the pET-28a-FSHb plasmid. After expression of the plasmid in E. coli BL21 (DE3) under inducing conditions, the recombination protein, $FSH{\beta}$ subunit, was purified and injected into the experimental hens and the effect on the mRNA expression levels of the FSHR gene was investigated. Sequence comparison showed that the coding region of the FSHb gene in the local chicken shared 99%-100% homology to published nucleotides in chickens; only one synonymous nucleotide substitution was detected in the region. The encoded amino acids were completely identical with the reported sequence, which confirmed that the sequences of the chicken FSHb gene and the peptides of the $FSH{\beta}$ subunit are highly conserved. This may be due to the critical role of the normal function of the FSHb gene in hormonal specificity and regulation of reproduction. The results of gene expression revealed that a recombinant protein with a molecular weight of about 19 kDa was efficiently expressed and it was identified by Western blotting analysis. After administration of the purified $FSH{\beta}$ protein, significantly higher expression levels were demonstrated in uterus, ovary and oviduct samples (p<0.05). These observations suggested that the expressed $FSH{\beta}$ protein possesses biological activity, and has a potential role in regulation of reproductive physiology in chickens.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.8
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• pp.1207-1213
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• 2008

This experiment was conducted to evaluate the effects of feeding different levels of lacquer (Rhus verniciflua Stokes) meal on the growth performance, carcass traits, fatty acid profile and meat quality of longissmuss dorsi (LD) muscle in finishing pigs. Pigs (n = 117; Landrace$\times$Yorkshire$\times$Duroc; initial body weight $80{\pm}0.4kg$) were allotted to three dietary treatments and fed lacquer at 0, 2 and 4% of the diet for five weeks. Inclusion of lacquer meal in the diets of pigs had no influence on their growth performance, carcass yield, loin eye area and fat free lean; however, pigs fed lacquer diets had lower backfat (linear, p = 0.006; quadratic, p = 0.004). Pigs fed increasing levels of lacquer meal had lower moisture (linear, p<0.001; quadratic, p = 0.008), crude fat (linear, p<0.001) and crude protein (linear, p<0.001; quadratic, p = 0.002) in LD muscle. The LD muscle of pigs fed lacquer meal had lower pH (linear and quadratic, p<0.05) at 6, 8 and 10 days, and linearly lower thio-barbituric acid reactive substances (TBARS, p<0.01) at 8 and 10 days and water holding capacity (WHC, p<0.05) at 3, 6, 8 and 10 days. The fatty acid composition of LD muscle revealed linearly lower stearic (p = 0.034) and total saturated fatty acid (p = 0.049) with increasing dietary lacquer meal levels. In general, higher lightness, redness and yellowness values were observed in LD muscle of pigs fed 2% lacquer meal on day 0 and subsequently on 3, 6, 8 and 10 days of refrigerated storage. The results of the current study suggest that lacquer meal can be incorporated up to 4% in the diet of finishing pigs without any adverse effects on performance; moreover, improvements in the meat quality during refrigerated storage can be obtained by inclusion of lacquer meal in the diet of finishing pigs.

• Korean Journal of Agricultural Science
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• v.12 no.2
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• pp.272-281
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• 1985

The ginseng extract was investigated for their effects on the fermentation of Kluyveromyces fragilis IFO 0288, and the addition of 0-5.0% of ginseng extract from skim milk media were compared to its effects during suspension culture at $30^{\circ}$ for 168 hours. The results are summarized as follows; 1. The addition of 1.0% and 5.0% ginseng extract were significantly increased pH and acidity compared to control. 2. $CO_2$ evolution was significantly in 1.0% but inhibited in 5.0% ginseng extract 3. Alcohol production was more producted and shortened of fermentation time in 1.0-5.0% than 0-0.5% added groups. 4. The number and growth rates of yeast was shortened inductive phase and lengthened extinctive phase in 1.0-5.0% added groups. 5. Free sugar contained in ginseng extract was not significantly affected by fermentation of yeasts.

• Korean Chemical Engineering Research
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• v.49 no.5
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• pp.657-663
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• 2011

Structure directing agent(SDA) containing piperidine moiety such as piperidine(PI), 2-methylpiperidine (MPI), 2,6-dimethylpiperidine(DMPI) and 2,2,6,6,-tetramethylpiperidine(TMPI), respectively has been utilized to synthesize aluminophosphate zeolite using hydrothermal method. The gel composition was $1.0Al_2O_3:1.0P_2O_5:0.76SDA:45H_2O$ and the hydrothermal heating was performed in an oven at 443 K and for 7 days at static mode. The obtained zeolitic material contained a lamellar structure when PI was used as the SDA. With a progressive increase of the SDA size, various structures of aluminophosphate including AlPO-5 of AFI structure were obtained. The aluminophosphate of SAS structure was formed when the largest TMPI was utilized as the SDA, which was confirmed by the Rietveld refinement. The result of $^{27}Al$ and $^{31}P$ MAS NMR of the sample suggested that Al and P were incorporated into the framework of the aluminophosphate.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.3
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• pp.303-310
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• 2015

The study was conducted to analyze the genetic parameters of somatic cell score (SCS) of Holstein cows, which is an important indicator to udder health. Test-day records of somatic cell counts (SCC) of 305-day lactation design from first to fifth lactations were collected on Holsteins in Korea during 2000 to 2012. Records of animals within 18 to 42 months, 30 to 54 months, 42 to 66 months, 54 to 78 months, and 66 to 90 months of age at the first, second, third, fourth and fifth parities were analyzed, respectively. Somatic cell scores were calculated, and adjusted for lactation production stages by Wilmink's function. Lactation averages of SCS ($LSCS_1$ through $LSCS_5$) were derived by further adjustments of each test-day SCS for five age groups in particular lactations. Two datasets were prepared through restrictions on number of sires/herd and dams/herd, progenies/sire, and number of parities/cow to reduce data size and attain better relationships among animals. All LSCS traits were treated as individual trait and, analyzed through multiple-trait sire models and single trait animal models via VCE 6.0 software package. Herd-year was fitted as a random effect. Age at calving was regressed as a fixed covariate. The mean LSCS of five lactations were between 3.507 and 4.322 that corresponded to a SCC range between 71,000 and 125,000 cells/mL; with coefficient of variation from 28.2% to 29.9%. Heritability estimates from sire models were within the range of 0.10 to 0.16 for all LSCS. Heritability was the highest at lactation 2 from both datasets (0.14/0.16) and lowest at lactation 5 (0.11/0.10) using sire model. Heritabilities from single trait animal model analyses were slightly higher than sire models. Genetic correlations between LSCS traits were strong (0.62 to 0.99). Very strong associations (0.96 to 0.99) were present between successive records of later lactations. Phenotypic correlations were relatively weaker (<0.55). All correlations became weaker at distant lactations. The estimated breeding values (EBVs) of LSCS traits were somewhat similar over the years for a particular lactation, but increased with lactation number increment. The lowest EBV in first lactation indicated that selection for SCS (mastitis resistance) might be better with later lactation records. It is expected that results obtained from these multi-trait lactation model analyses, being the first large scale SCS data analysis in Korea, would create a good starting step for application of advanced statistical tools for future genomic studies focusing on selection for mastitis resistance in Holsteins of Korea.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.7
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• pp.1021-1029
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• 2013

To investigate the effect of dietary chromium (Cr) as Cr methionine (CrMet) on growth performance, carcass traits, pork quality, meat colour and expression of meat colour-related genes in growing-finishing pigs, 189 crossbred Duroc${\times}$(Landrace${\times}$Yorkshire) growing-finishing pigs (male, castrated, average initial BW $74.58{\pm}1.52$ kg) were selected and randomly allocated into four groups. Dietary treatments per kg of feed were as follows: 0 (CT), 0.3 mg/kg (T1), 0.6 mg/kg (T2) and 0.9 mg/kg (T3) Cr (in the form of CrMet; as-fed basis), and each treatment was replicated five times with 8 to 10 pigs per replicate pen. During the 28 d of the experiment, both the ADG and the ADFI increased linearly (p<0.05) as the level of dietary Cr increased. The F/G ratio decreased linearly (p<0.05). As dietary Cr increased, loin muscle areas (linear, p = 0.013) and average backfat thickness (linear, p = 0.072) decreased. Shear force (linear, p = 0.070) and Commission Internationale de I'$\acute{E}$clairage (CIE) redness (quadratic, p = 0.028) were increased. In addition, CIE Lightness (quadratic, p = 0.053) were decreased as dietary Cr increased. As dietary Cr increased, total myglobin (Mb) content (quadratic, p = 0.015) and the mb mRNA levels (quadratic, p = 0.046) in longissimus muscles of pigs were up-regulated. In conclusion, supplementation of dietary Cr improved growth and meat colour, but increased shear force and decreased IMF reduced palatability of longissimus muscles. Moreover, the increasing total Mb content and mb mRNA levels indicated that CrMet dietary supplementation may improve meat colour via up-regulating expression of the mb gene.

• The Korean Journal of Nuclear Medicine
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• v.9 no.2
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• pp.23-28
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• 1975

Glucose tolerance, insulin and growth hormone responses following glucose or amino acids administration by means of parenteral or oral load were studied in patients with far advanced gastric cancer. Hormone responses following nutrients load showed in patients with gastric cancer were compared to those of healthy subjects. Results were as follows: 1. Blood sugar appearance following oral glucose administration was diminished in patients with far advanced gastric cancer. 2. The insulin responses of gastric cancer following oral glucose were also diminished as compared to that of normal subjects and were identical with parenteral route. 3. Parenteral administration of glucose or amino acids to patients with gastric cancer result ed in a increase of plasma growth hormone level. 4. Lower insulin response to amino acids was observed on parenteral administration in patient with gastric cancer as in healthy subjects. 5. Author discussed that the low insulin response after oral glucose administration showed in gastric cancer, and any additional insulin requirement arise when longer periods of parenteral amino acid administration are necessary, as in the patient with malnutritions.

• Journal of Bio-Environment Control
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• v.17 no.3
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• pp.215-220
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• 2008

This study was carried out to find optimum accumulative solar radiation in 'Carnidal' of Perlite Media. The pH was stable from 6.0 to 6.7 during cultivation. Electric conductivity by drainage was higher water than by supply water and electric conductivity was increased at later. Inorganic compound, such as phosphoric, kalium and magnesium were accumulated in crossed system. Especially, kalium and magnesium were highly accumulated. When solar radiation high, consumption of the amount of nutrient solution were increased. Sap flew was $273g{\cdot}hr^{-1}$ per hour from 10 : 30 to 11 : 00 AM. However there was no relation-ship between solar radiation and the mount of sap flew. When amount of solar radiation was $250W{\cdot}hr^{-1}$, cut rose 'Cardinal' nutrient consumption was 212.8 mL at nutrient supply of 50 mL. The yield of cut rose 'Cardinal' was 154.6 ea/10a in perlite media. In the cut rose 'Cardinal', nutrient solution was 50 mL as supplied at solar radiation of $200W{\cdot}hr^{-1}$ and nutrient solution was 30mL as supplied at solar radiation of $250W{\cdot}hr^{-1}$ at low solar radiation in perlite.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.22-29
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• 2006

Yogurt base was prepared from milk powder $(14\sim18%)$ to which was added 0.4% Saururus chinensis (Lour.) Bail water extract (SCE) and fermented with lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus) at $37^{\circ}C$ for 24 hr. The viscosity of the yogurt added SCE (SCE yogurt) made from 18% milk was higher than that of SCE yogurt containing $14\sim16%$ milk, whereas the pH and titratable acidity of the SCE yogurt were not significantly different on the range of milk contents. The optimal milk concentration for SCE yogurt manufacture was 18%. In order to optimize the preparation of dressing from SCE yogurt, the central composite design was conducted in terms of the yogurt (30, 40, 50, 60, 70 g), the mayonnaise (6, 12, 18, 24, 30 g) and the salt (0.1, 0.3, 0.5, 0.7, 0.9 g) contents. Sensory evaluation was performed and evaluated using a response surface methodology. The optimum ingredient ratio for SCE yogurt dressing was determined to be 61.2% of yogurt, 23.5% of mayonnaise, 0.58% of salt, 0.58% of honey, 1.75% of mustard, 0.23% of Tabasco pepper sauce, 0.94% of wine and 0.04% of white pepper.