• Asian-Australasian Journal of Animal Sciences
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• 제20권12호
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• pp.1909-1916
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• 2007

This study compared the growth performance and carcass evaluation of Jeju native cattle (JNC) and its crossbreds (CBK = 25 JNC:50 Charolais:25 Brahman and BCBK = 62.5 JNC:25 Charolais:12.5 Brahman). Eight male calves of each JNC, CBK and BCBK were weaned at 4 month of age and were fed for 24 months of age. All animals grazed a pasture between 5 to 10 months of age then they were fed growing ration at the rate of 1.5% of their BW along with ad libitum supply of Italian ryegrass hay between 11 to 16 months of age and thereafter switched to ad libitum feeding of finishing ration and hay between 17 to 24 months of age. Mean body weight (BW) and BW gain were higher in CBK compared with BCBK and JNC at 4, 10, 16 and 24 months of age. Average daily BW gain during 4 to 10 months of age was the highest for CBK followed by BCBK and JNC. However, daily BW gain was higher in BCBK than in CBK and JNC during 11 and 16 months of age. During fattening period (17 to 24 months) average daily BW gain was higher in JNC than in CBK and BCBK. Slaughter weight, hot and cold carcass weight were higher in CBK compared with JNC and BCBK. Weight of bones, boneless meat, ribs, excluded rib meat, retailed cut meat, tender loin, sir loin, strip loin, sticking, top round, bottom round, fore leg, shank, and thin-flank were higher in CBK than in BCBK and JNC. Fat weight in these carcass cuts and kidney fat was similar in JNC and its crossbreds. Logissimus dorsi and its ratio were higher in CBK compared with BCBK and JNC. Percent moisture, crude protein, and ash contents of beef were similar in JNC and its crossbreds. Percent beef fat was higher in JNC and BCBK than in CBK. Cooking loss and water holding capacity of beef was similar in JNC and its crossbreds. Sheer force was lower in BCBK compared with JNC and CBK. Juiciness, tenderness and flavor of beef were higher in BCBK compared with JNC and CBK. In conclusion, CBK has shown higher growth rate and produced heavier carcasses with good degree of fatness compared with JNC and BCBK. However, fattening for longer period could increase the maintenance cost in CBK and BCBK because of their higher BW which they attained during growing period.

• 한국식품영양학회지
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• 제30권5호
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• pp.1007-1014
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• 2017

To compare functional Chinese cabbage('Amtak' baechu; F1 hybrid cultivar between Brassica rapa and B. perkinensis, AB) with general Chinese cabbage ('Chunkwang' baechu; general spring cultivar, CB), two kinds of kimchi(ABK and CBK) prepared with AB and CB cultivar were fermented at $10^{\circ}C$ for 10 days. Their fermentative characteristics and anti-proliferative activities against mouse carcinoma cell lines were investigated. General kimchi(CBK) showed mature pH on the $6^{th}$ day of fermentation, whereas functional kimchi(ABK) reached pH on the $9^{th}$ day. CBK also exhibited acidity of mature stage on the $6^{th}$ day, but ABK reached mature acidity on the $9^{th}$ day. Although ABK and CBK were salted in the same condition, ABK had lower salinity than CBK, throughout the fermentation time. The highest total bacterial and lactic bacterial counts of CBK showed on the $8^{th}$ day of fermentation, but ABK showed the highest total bacterial and lactic bacterial counts on the $10^{th}$ day. The texture of ABK was harder than CBK for fermentation time. This seems to be corrleated with the slower fermentation rate of ABK. ABK showed significantly higher anti-proliferative activity (54.6% cell viability of control) in B16BL6 at $1,000{\mu}g/mL$. ABK was also higher in anti-proliferative activity than CBK throughout the fermentation time. However, there was no significant difference in the anti-proliferative activity of ABK between the fermentation times. In conclusion, fermentation of ABK showed a better texture, due to the slow fermentation rate and more anti-proliferative activity against mouse carcinoma cell line than those of CBK.

• Asian-Australasian Journal of Animal Sciences
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• 제21권12호
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• pp.1745-1752
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• 2008

This study was conducted to compare the growth performance and carcass evaluation of Jeju native cattle (JNC) and its crossbreds (CBK = 25 JNC: 50 Charolais: 25 Brahman and BCBK = 62.5 JNC: 25 Charolais: 12.5 Brahman) fed for a short fattening period. Eight male calves each of JNC (80.$40{\pm}10$), CBK ($113.50{\pm}12.3$), and BCBK ($100.3{\pm}9.5$) were weaned at 4 month of age and were fed similar diets for 18 months of their age. All animals were fed a growing ration until 12 months of age and thereafter switched to a fattening ration for a period of 6 months. Final body weight (BW) and BW gain were significantly higher in CBK and BCBK compared with JNC. The CBK and BCBK gained 27.42% and 25.99% more BW, respectively, compared with JNC. The CBK and BCBK animals consumed significantly less DM than JNC to gain a unit of BW. Body weight gain, DM intake and feed conversion efficiency were similar between CBK and BCBK. Weight of hot and cold carcass, ribs, boneless meat and Longissimus dorsi muscle area were significantly different among JNC and its crossbreds. The heaviest carcass was observed in CBK followed by BCBK and JNC. Carcass, chest and femur lengths were greater in CBK and BCBK compared with JNC. Chest width, chest depth and hip width were similar in JNC and its crossbreds. Femur width was significantly greater in CBK compared with BCBK and JNC. Femur depth and chest girth were significantly greater in CBK and BCBK compared with JNC. Weight and fat yield in different carcass cuts were greater in crossbreds compared to JNC. Percent moisture, crude ash, and crude protein of meat were similar in JNC and its crossbreds. Percent crude fat in beef was significantly greater in JNC compared with its crossbreds. Beef shear force value, percent water holding capacity, juiciness and tenderness were significantly greater for JNC compared to its crossbreds. In conclusion, CBK and BCBK have shown greater growth rates and produced heavier carcasses with good degree of fatness when compared with JNC.

• Journal of Animal Science and Technology
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• 제49권4호
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• pp.429-436
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• 2007

Bovine microsatellite 마커인 INRA124는 소에 있어 Y 염색체 특이 마커로서 130 및 132 bp의 두 개 대립유전자를 가지고 있는데, Bos taurus 특이 대립유전자는 132 bp이고, Bos indicus 특이대립유전자는 130 bp이다. 이번 연구는 이 유전좌위를 이용하여 한우집단에 대한 Bos taurus 및 Bos indicus 유래의 대립유전자 분석을 통하여 한우의 유전적 특성을 이해하고자 하였다. 동북아시아, 중국내륙, 유럽, 인도 및 아프리카 유래의 20개 소 품종 822두의 수컷을 공시하여 분석해 본 결과, 유럽계통, 일본 화우 및 한우에서는 Bos indicus 유래의 대립유전자는 전혀 검출되지 않았으며, 인도 및 아프리카 유래의 Bos indicus 품종에서는 132 bp의 대립유전자가 전혀 검출되지 않았다. 한우, 브라만 및 샤롤레의 교잡우 집단(CBK)에서는 Bos indicus 특이 대립유전자인 130 bp가 0.19의 빈도로 검출되었고, 중국내륙 품종인 노서우 및 난양우는 각각 0.46 및 0.29의 빈도로 검출되었다. 이로서 한우의 기원은 기존 혼합설과 달리 유럽계통의 Bos taurus만으로 기원하였을 가능성을 제기한다.

• Preventive Nutrition and Food Science
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• 제3권3호
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• pp.225-229
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• 1998

Formation of a L-Ascorbic Acid 2-O-$\alpha$-glucoside(AA-2G) is a chemically stable dervative of asocrbate that shows a vitamin C acitivity in vitro as well as in vivo. We studied whether ascorbic acid(AA) and AA-2G are formed in baechu kimchi during fermentation at 4 $^{\circ}C$ or 18$^{\circ}C$. To determine the formation of AA and AA-2G during fermentation of kimchi, wheat flour (as a carbhydrate source) added baechu kimchi (WBK) and control baechu kimchi(CBK) were prepared and fermented at 4 $^{\circ}C$ or 18 $^{\circ}C$. A substance like AA-2G was detected by HPLC from WBK fermented at 18 $^{\circ}C$ for 26 days in fall season and confirmed later to be the AA-2G showing distinctive characteristics of heat stability and resistance to ascrobate oxidase catalase. However, none of the kimchi formed AA-2G when the kimchi were fermented under a different temperature condition such as 4 $^{\circ}C$ instead of 18 $^{\circ}C$ or a different season such as summer instead of fall even if they were fermented at 18 $^{\circ}C$. The pH of kimchi was decreased rapidly during the first 3 days. and then decreased slowly after 4 days when the kimchi were fermented at 18 $^{\circ}C$. However, there were slight changes of pH in both CBK and WBK feremented at 4$^{\circ}C$ for 30 $^{\circ}C$ days. Therefore, the AA-2G -forming activity in kimchi seems to be correlated with the formentation temperature, the microorganisms involved in kimchi fermentation and a suitable glycosyl donor for AA as provided by wheat flour in this study.

• Preventive Nutrition and Food Science
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• 제1권1호
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• pp.23-29
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• 1996

This study was conducted to investigate the changes in chemical, microbial and sensory characteristics, and antimutagenicity of buchu(leek, Allium odorum) kimchi during fermentation at 15$^{\circ}C$. Reducing sugar contents and pH of buchu kimchi were decreased during the fermentation. The reduction rate of reducing sugar of glutinous rice paste and shrimp added buvhu kimchi(GSBK) was faster than those of control buchu kimchi(CBK) and glutious rice paste added bucku kimchi(GBK). Acidity increased rapidly until 4 days,a nd optimum acidity (0.6%) of bucku kimchi was reached within 2 day. Also total bacterial and lactic acid bacterial counts greatly increased after 4 days of the fermentation. The numbers of lactic acid bacteria after 8 day- fermentation in CBK and GSBK, and 10 day-fermentation in GBK were the highest values, 4.5$\times${TEX}$10^{8}${/TEX} CFU/ml, 4.8$\times${TEX}$10^{8}${/TEX} CFU/ml and 6.1$\times${TEX}$10^{8}${/TEX} CFU/ml, respectively. In the sensory evaluation, appearance of sample was good at 0 day, taste from overall quality of buchu kimchi were asquired the highest values at 6th day. The methanol extracts from buchu kimchi(GBK) showed antimutagenicity against aflatoxin {TEX}$B_{1}${/TEX}({TEX}$AFB_{1}${/TEX})in Salmonella typhimurium TA100. The inhibition ration were 58~69% with treatment of the 5% methanol extracts, and when the adding concentration increased the effect increased.

• 한국연소학회:학술대회논문집
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• 한국연소학회 2012년도 제44회 KOSCO SYMPOSIUM 초록집
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• pp.217-219
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• 2012

This study describes 3D RANS simulation of a 2.1 MW swirling pulverized coal flame in a semi-industrial scale furnace. The simulation of pulverized coal combustion involves various models for complex physical processes and needs information of pyrolysis rate, the yields and compositions of volatiles and char especially in coal conversion. The coal conversion information can be acquired by the experiment or the pre-processor code. The empirical model based on the experiment of the IFRF and the structural model based on the pre-processor code of the PC-COAL-LAB were evaluated against the measurement data.

• Archives of Plastic Surgery
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• 제43권4호
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• pp.316-320
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• 2016

Cosmetic lateral canthoplasty, in which the size of the eye is increased by extending the palpebral fissure and decreasing the degree of the eye slant, has become a prevalent procedure for East Asians. However, it is not uncommon for there to be complications or unfavorable results after the surgery. With this in mind, the authors have designed a surgical method to reduce complications in cosmetic lateral canthoplasty by preserving the lateral canthal angle. We discuss here the anatomy required for surgery, the surgical methods, and methods for reducing complications during cosmetic lateral canthoplasty.

• 한국콘텐츠학회논문지
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• 제14권1호
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• pp.386-399
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• 2014

교육 분야에서의 정보시스템 활용도가 높아짐에 따라 교육기관 및 관련기관에서의 개인정보유출 등의 보안사고가 빈번하게 발생하고 있지만, 교육기관의 정보보호 업무자의 현황을 파악하고 이를 체계적으로 관리할 수 있는 교육훈련은 미흡한 실정이다. 본 논문에서는 정보보호 교육의 필요성이 대두되고 있는 국내 교육관련기관 종사자의 기관유형, 근무지역, 담당직무별로 요구되는 정보보호 분야 지식 및 기술에 차이가 있는지를 정보보호 업무자 대상의 설문결과에 대한 다차원척도법(MDS) 분석을 통해 검증하고, 이를 토대로 교육관련기관의 정보보호 교육 프레임워크를 설계하여 제시하였다.