• 한국환경과학회지
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• 제25권1호
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• pp.85-97
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• 2016

A comparison of ozone simulations in the seoul metropolitan region (SMR) using the community multiscale air quality (CMAQ) model with SAPRC99 and CB05 chemical mechanisms (i.e. EXP-SP99 and EXP-CB05) has been conducted during four seasons of 2012. The model results showed that the differences in average ozone concentrations between the EXP-SP99 and EXP-CB05 were found to be large in summer, but very small in the other seasons. This can be attributed that the SAPRC99 tends to produce more ozone than the CB05 in urban area like the SMR with low VOC/NOx ratio under high ozone conditions. Through quantitative comparison between two mechanisms for the summer, it was found that the average ozone concentrations from the EXP-SP99 were about 3 ppb higher than those from the EXP-CB05 and agreed well with the observations. Horizontal differences in ozone concentrations between SAPRC99 and CB05 showed that significant differences were found in southern part of the SMR and over the sea near the coast in summer.

• 한국발생생물학회지:발생과생식
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• 제22권3호
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• pp.245-252
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• 2018

To improve survival rates of vitrified pig oocytes, the treatment of cytoskeletal stabilizer on an appropriate time is one of the possible approaches. However, the exact treatment timing and effect of cytoskeletal stabilizer such as cytochalasin B (CB) is not well known during oocyte vitrification procedures. Thus, the present study was conducted to determine optimal treatment timing of CB during vitrification and warming procedures. In experiment 1, the survival rates of the postwarming pig oocytes were analyzed by fluorescein diacetate (FDA) assays with 4 classifications. In results, post-warming oocytes showed significantly (p<0.05) decreased number of alive oocytes (31.8% vs. 86.4%) compared to fresh control. In detail, the significant difference (p<0.05) was found only in strong fluorescence (18.2% vs. 70.5%) not in intermediate fluorescence groups (13.6% vs. 15.9%). In experiment 2, CB was treated before (CB-Vitri) and after (Vitri-CB) vitrification. In results, group of Vitri-CB showed significantly (p<0.05) higher (91.6%) survival rates compared to group of CB-Vitri (83.7%), significantly (p<0.05) and comparable with group of Vitri Control (88.7%) by morphological inspection. In FDA assay results, group of Vitri-CB showed significantly (p<0.05) higher (44.2%) survival rates compared to groups of CB-Vitri (36.7%) and Vitri Control (35.1%). In conclusion, the increased survival rates of post-warming pig oocyte treated with Vitri-CB method are firstly described here. The main finding of present study is that the CB treatment during recovery could be helpful to refresh the post-warming pig oocyte resulting its improved survival rates.

• Animal Bioscience
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• 제34권9호
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• pp.1544-1551
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• 2021

Objective: The purpose of this study was to investigate growth performance, carcass traits, meat quality and hair follicle development of growing Rex rabbits as affected by different environmental enrichment materials. Methods: A total of one hundred and twenty Rex rabbits were randomly assigned to four groups; reared in conventional cages (not enriched) and in enriched cages with either willow stick (WS), rubber duck, or a can containing beans (CB), for 44 days. Results: The average daily gain of the CB group was the highest and had a significant difference from that of the other groups (p<0.05). The spleen and cecum weight of the CB group was greater than those of the WS and control groups (p<0.05). The redness (Commission Internationale de l'Eclairage a^*) of the meat sample of the control group was lower than those of the enriched cage groups (p<0.05). Moreover, the hue value of the CB group was significantly lower than that of the other groups (p<0.05). The tenderest meat belonged to the CB group. In addition, more secondary (p<0.05) and primary follicles were found in the CB group than in the control group. Conclusion: Environmental enrichment increased the average daily gain and improved some carcass traits, meat quality, and hair follicle density. Among the three environmental enrichment materials, CB could be recommended for rabbit husbandry.

• 한국축산식품학회지
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• 제34권5호
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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.

• 한국축산식품학회지
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• 제34권5호
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• pp.622-629
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• 2014

The present study was conducted to compare the growth performance, carcass characteristics, and meat quality of the egg-type male growing chicken (EM), white-mini broiler (WB), and commercial broiler (Ross 308, CB). A total of 360 1-d-old chicks were reared together using a completely randomized design with 4 replicates for each group under the identical feeding and rearing conditions. The ADG and gain:feed were the highest in CB, intermediate in WB, and the lowest in EM (p<0.05), and the live and carcass weights of CB and EM were significantly higher than those of WB (p<0.05). The pH of breast meat from WB and CB was significantly higher (p<0.05) than that from EM with a similar body weight. The EM had the lowest moisture (p<0.05) and the highest protein content (p<0.05), whereas the fat and ash contents were not different among groups. The mystiric acid (C14:0), palmitoleic acid (C16:1 ${\omega}7$), and oleic acid (C18:1 ${\omega}9$) levels were significantly higher in breast meat from CB (p<0.05). The monounsaturated fatty acid (MUFA) content showed the highest (p<0.05) levels in CB. In contrast, the polyunsaturated fatty acid (PUFA) contents of breast meat, including linoleic acid (C18:2 ${\omega}6$) and arachidonic acid (C20:4 ${\omega}6$), were higher (p<0.05) in EM and WB than in CB. In conclusion, the EM and WB had less growth performances in comparison with CB, but they each had some unique features (taste, flavor, and physiological characteristics) when raised under the identical rearing and feeding conditions.

• 한국수정란이식학회지
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• 제19권1호
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• pp.35-42
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• 2004

본 연구는 돼지 배아의 유리화 동결 시 CB 처리군과 CB 비처리군의 영향을 비교하였다. CB의 농도별, 처리 시간별로 처리한 뒤 유리화 동결 융해 후 정상적인 형태 회수율과 생존률을 각각 조사하였다. 1. CB를 전 처리한 군과 비처리군의 정상적인 형태율이 각각 84.2%, 81.9%로 유의한 차이가 없었으나, 융해 후 72시간 째 생존률의 결과에서는 각각 60.5%, 32.8%로 유의성(p<0.1)이 검증되었다. 2. CB 농도별 생존률에 미치는 영향은 7.5 $\mu\textrm{g}$/$m\ell$의 처리군이 다른 처리군에 비하여 유의적으로 높았다(p<0.05). 정상 형태율 95%와 융해 후 생존률 73%로서 다른 농도에 비하여 65∼76%, 15∼57%보다 각각 높았다. 3. 7.5 $\mu\textrm{g}$/$m\ell$ 농도의 CB 전처리의 처리 시간에 따른 영향은 20분 처리하였을 때 정상적인 형태율은 81%로 다른 처리군(25∼69%)보다 높았고, 24시간 째 생존률의 결과로도 64%, 6∼56%로 유의적인 차이는 나타나지 않았다. 또한 원심 처리군과 비처리군에서도 CB를 20분으로 처리하였을 때 가장 좋은 결과를 나타내었으며, 원심 비처리군보다는 원심 처리군이 좀 더 높은 결과를 보여 주었다.

• 혜화의학회지
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• 제12권2호
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• pp.1-9
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• 2004

1. Purpose Stroke is the most frequent cause of mortality and morbidity rate in Korea with coronary heart disease and cancer. The ischemic type of stroke is increasing tendency. The purpose of this studies is to examine the hematologic difference between cb infarction patients and Korean normal adults. 2. Method The study group consisted of neurologically confirmd 50 cb-infarction patients as the case group and 278 patients as control group that they had no significant result by CT through early examination of stroke in Cheonan oriental hospital of Daejeon university. We tested and compared RBC, hemoglobin, hematocrit, WBC, PT, PTT, total protein, albumin, total bilirubin, direct bilirubin, GOT GPT, $\gamma$-GTP, total cholesterol, triglyceride, HDL-C, glucose, BUN, creatinine, Na, K in the both group. 3. Result In the sample group(cb infarction group), there were many patients with low RBC count but no significant and with low hemoglobin, hematocrit(p<0.05). Thereas, increased WBC count and delayed PTT were showed respectively 20%, 36% in patient group, 7.9%, 4.7% in normal group(p<0.05). Comparing the LFT between cb infarction patients and normal adults, we founded significant cases with low HDL-C level, high glucose level, low potassium level in patient group(p<0.05). But the percentage of high total cholesterol level and triglyceride level were 18%, 29%(norma1 group), 20%, 28%(cb infarction group) respectively, there were no significant difference. 4. Conclusion In this study, we demonstrated that low HDL-C level and high glucose level is one of important risk factor of cb infarction. Also prospective studies are needed to evaluate many risk factor(hemoglobin, hematocrit, WBC, cholesterol, triglyceride, K, etc) of cb infarction.

• 한국조리학회지
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• 제20권3호
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• pp.201-213
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• 2014

본 연구에서는 가열처리방법을 달리하여 기존의 가열처리방법과 열처리용으로 개발된 잠열재 처리와 제작하여 사용하였으며, 닭고기의 가슴살과 다리살의 이화학적 특성과 관능특성을 비교하였다. 일반성분에서 수분은 찌기처리구에서 닭가슴살과 다리살 모두에서 63.6%, 62.1%로 높았으며, 조지방은 삶기처리구에서 1.3%, 8.6%로 가장 낮은 함량을 보였다(p<0.05). 조단백질의 경우, 닭가슴살은 숯불처리구에서 37.9%, 닭다리살은 전기그릴 처리구에서 30.5%로 가장 높게 나타났으며, 조회분 실험결과 닭가슴살은 전기그릴처리구에서 2.4%로 가장 높았으며(p<0.05), 닭다리살은 오븐과 숯불구이처리구에서 1.3%로 가장 높게 나타났다(p<0.05). 가열감량은 닭가슴살과 다리살 모두에서 33.52%, 41.16%로 숯불구이처리구가 오븐구이처리구에 비해 월등히 높았고(p<0.05), 전단력은 전기그릴처리구에서 닭가슴살 $3.53kg/cm^2$, 닭다리살은 $6.80kg/cm^2$으로 가장 높았다. 색도 시험결과 L값은 스팀처리구에서 78.31로 가장 높았고(p<0.05) a 값의 경우, 닭다리살은 오븐구이 처리구에서 10.00으로 가장 높았다(p<0.05). 닭고기 가슴살과 다리살의 관능평가를 9점척도법으로 실시한 결과 전체적인 기호도 항목에서 닭고기 가슴살은 숯불처리구에서 7.25점으로 가장 높았고 삶기와 찌기처리구에서는 6.00점으로 가장 낮은 결과를 보였다(p<0.05). 또한 닭고기 다리살도 숯불구이 처리구에서 7.71점으로 가장 높은 결과를 보였으나 유의적으로는 차이를 보이지 않았다.

• Animal cells and systems
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• 제13권4호
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• pp.371-379
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• 2009

The endocannabinoid system (ECS) plays a key role in the regulation of appetite, body weight and metabolism. We undertook the present study to further clarify the regulation of the cannabinoid CB1 receptor (CB1, CNR1) in human adipose tissue in obesity. CB1 receptor mRNA expression was ~1.6-fold (p<0.004) and 1.9-fold higher (P<0.05) in subcutaneous adipocytes from obese compared to non-obese subjects in microarray and quantitative real-time PCR studies, respectively. Higher CB1 receptor mRNA expression levels in both adipose tissue (~1.2 fold, P<0.05) and adipocytes (~2 fold, P<0.01) were observed in samples from visceral compared to subcutaneous depots collected from 22 obese individuals. Immunofluorescence confocal microscopy demonstrated the presence of CB1 receptor on adipocytes and also adipose tissue macrophages. These data indicate that adipocyte CB1 receptor is up-regulated in human obesity and visceral adipose tissue and also suggest a potential role for the ECS in modulating immune/inflammation as well as fat metabolism in adipose tissue.

• 한국축산식품학회지
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• 제28권3호
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• pp.269-275
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• 2008

The objective of this study was to determine the effects of 0.6% vitamin C (VC), 5% ethanol extract of B. polyfermenticus SCD (EB), and a mixture of 0.3% vitamin C and 2.5% B. polyfermenticus SCD ethanol extract (CB) on the physicochemical properties of cooked ground pork during storage. The changes in pH of VC, EB, and CB were smaller than was observed with the control (CON, no added antioxidant). VC, EB, and CB exhibited significantly lower TBARS values than CON during storage (p<0.05). Longer storage periods resulted in higher TBARS values (p<0.05). VBN values for VC, EB, and CB were significantly lower than CON (p<0.05). The L values of CON and VC were higher than EB and CB (p<0.05). The a value of VC was significantly lower than CON, EB, and CB during storage (p<0.05). The b values of all samples significantly increased during storage (p<0.05). The addition of vitamin C and B. polyfermenticus SCD to cooked ground pork did not significantly affect sensory evaluations during the storage period (p>0.05). Further studies are needed to develop other meat products containing B. polyfermenticus SCD with acceptable physicochemical properties.