• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.3
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• pp.226-231
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• 2010

The objective of this experiment was determined to investigate the effect of the planting ratio of Male Sterility (MS) to Restorer Line (RL) and harvesting time on fatty acid compositions under $F_1$ seed production of Brassica napus L. For rapeseed seed production, two experiments were conducted in the open fields. One experiment studied planting ratios of MS to RL (4:2, 10:2, or 10:1) were planted and investigated fatty acid composition at 40, 45, 50, 55, and 60 days after flowering, the other $F_2$ seeds were analyzed on fatty acid compositions of harvested seeds at five sequential stages. The results showed that fatty acid compositions of developing seeds were influenced by MS:RL planting ratios and $F_2$ hybrid treatments and contaminated level of fatty acid compositions, erucic acid, were unaffected by planting ratio of MS to RL. Fatty acid compositions such as palmitic acid (C16:0), stearic acid (C18:0) and linoleic acid (C18:2) contents decreased during seed maturation period in $1^{st}$ and $2^{nd}$ experiments. In contrast, oleic acid (C18:1) content relatively increased up to 55days after flowering. At day 60 after flowering, oleic acid content was unaffected by MS:RL planting ratios and $F_2$ seeds treatments. Aspects of related gene expression of fatty acid synthesis such as SAD, FAD1 and FAD2 were followed exactly to changes of fatty acid composition during seed maturation. These results suggest that MS ratio may be enlarged and RL may be reduced, indicating this ratio will be useful for rape seed production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.184-188
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• 2002

The fatty acid contents of egg yolk from various chicken eggs such as general egg, ginseng egg, gamgoal egg and docosahexaenoic acid (DHA) egg were analysed during storage at 4$^{\circ}C$ for 3 weeks. The major fatty acids of all egg yolk oils were oleic acid (18 : 1) and palmitic acid (16 : 0). The contents of both fatty acids reached maximum at the first or second week and decreased at the third week. DHA was detected from 4 kinds of eggs stored for 2 or 3 weeks. The n-6/n-3 ratio was obtained under recommended intake range in fresh gamgoal egg and in general and DHA eggs stored far 0~3 weeks. For 3 weeks, polyunsaturated fatty acid / monounsaturated fatty acid/ saturated fatty acid (P/M/S) ratio of DHA e99 did not chance, but that of ginseng e99 gradually increased. The P/M/S ratio was generally maintained under recommended intake range in general egg stored for 3 weeks, in ginseng egg stored for 2 weeks and in DHA egg during all the storage period.

• Food Science and Preservation
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• v.8 no.4
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• pp.419-426
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• 2001

This study was carried out to develope a convenient instant spiced Toha-jeot. Toha-jeot was manufactured by five samples; 8%, 10%, 13% 23% sodium chloride and a conventional type soy sauce. The Toha-jeot was refrigerated at 4$\pm$1$\^{C}$ for 3 months and then boiled glutinous rice, red pepper powder, chopped garlic and ginger were added, and the spiced Toha-jeot was fermented at 4$\pm$1$\^{C}$ for 2 months, was freeze-dried at a condition of 40$\^{C}$, vacuum 100∼200 millitor millitorr and then packed in vacuum. It is called freeze-dried instant spiced Toha-jeot (FIST). Changes in the components and quality of refrigerated spiced Toha-jeot (RST) and FIST were investigated for 30day. The moisture content of RST was 53.79∼58.91%. Among the mineral constituents of RST, Na and Ca were dominantly occupying. Water activity of FIST was 0.28-0.39 while that of RST was 0.87-0.92. TBA value of FIST was lower than that of RST. Acidity, VBN (volatile basic nitrogen) and TBA(thiobarbituric acid) of the FIST and RST increased slightly, whereas pH decreased. The major components of fatty acids in FIST and RST were analysed into a feater amount of linoleic acid (Cl8:2), palmitic acid (Cl6:1), oleic acid (Cl8:1), linolenic acid (Cl8:3), EPA (C2O:5) and stearic acid(Cl8:0). In sensory evaluation, the RST had higher scores in color and taste and the FIST in chewiness and flavor. The qualitative characteristics and sensory evaluation of FIST and RST were similar.

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.777-786
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• 2003

An experiment was conducted to investigate the effects of supplementary Blended essential oil(CRINA$^{\circledR}$) on the performance, nutrient availability, fatty acid composition of leg muscle, small intestinal microflora and blood parameters in broiler chickens. One thousand unsexed day-old broiler chickens were assigned to five treatments : control(T1), 5ppm avilamycin(starter diet) & 5ppm flavomycin(grower diet) T2, 5ppm avilamycin(starter diet) & 50ppm CRINA$^{\circledR}$(grower diet) T3, 50ppm CRINA$^{\circledR}$(starter & grower diet) T4, 50ppm CRINA$^{\circledR}$+ 500ppm lactic acid$^{\circledR}$ (starter & grower diet) T5. Each treatment had four replications of 50 birds each. Growth performance was significantly improved by dietary supplements(T2-T5). There were no significant differences among treatment T2, T3, T4 and T5. Feed intake was not significantly different among treatments. Dietary supplementation of CRINA$^{\circledR}$(T3, T4, T5) resulted in significant(p〈0.05) improvement in feed/gain(F/G) during finishing period (4-5weeks). The birds fed CRINA$^{\circledR}$ supplemented diet(T4) showed significantly(p〈0.05) higher availability of crude fat, methionine and methionine + cystine than those fed antibiotics supplemented diet(T2). Mortality was not significantly affected by treatments. The colony forming unit(CFU) of E.coli in small intestinal content was significantly lower in antibiotics & CRINA$^{\circledR}$(T3) compared to CRINA$^{\circledR}$ treatment(T4)(P〈0.05). CFU of Cl. perfringens was low in CRINA$^{\circledR}$(T4) but not different significantly with other treatments. Serum triglyceride level of birds fed CRINA$^{\circledR}$ + lactic acid diet(T5) was significantly lower(p〈0.05) than those fed antibiotics supplemented diet(T2). Cholesterol level of the birds fed antibiotics(T2) or CRINA$^{\circledR}$ + lactic acid supplemented diet(T5) was significantly higher(p〈0.05) than other treatments. HDL level of birds fed control diet was significantly lower(p〈0.05) than that of others. The levels of serum IgG were not significantly different among treatments. Major fatty acids composition of leg muscle fat was significantly influenced by treatments. Control group showed significantly higher palmitic acid(C$_{16:0}$) and steraric acid(C$_{18:0}$) content than other treatments(p〈0.05). Content of oleic acid(C$_{18:1}$), however, was significantly lower in the control than others treatments. Content of linolenic acid(C$_{18:3}$) was significantly higher in CRINA$^{\circledR}$+ lactic acid(T5) than antibiotics & CRINA$^{\circledR}$(T3) treatments. Total saturated fatty acids content was higher and total unsaturated fatty acids were lower in the leg muscle fat of the control than that of other treatments. It is concluded that CRINA$^{\circledR}$ supplementation improved growth rate and F/G ratio in broilers. The combination of CRINA$^{\circledR}$ with either antibiotics or lactic acid did not show any additive or synergistic effects in broiler chickens .

• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.4
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• pp.350-356
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• 2016

The objective of this study was to evaluate the effect of different dietary corn levels in Total Mixed Rations (TMR) on growth and meat quality of castrated Korean black goats. For feeding trials, thirty-two castrated Korean black goats with similar age (average of 3 months) and body weight (average of 15.9 kg) were divided into the following four treatment groups: commercial feed (control), TMR containing 15% of corn (T1), TMR containing 25% of corn (T2), and TMR containing 35% of corn (T3) in a randomized complete block design. Final body weight was the highest in T2 (58.9 kg), followed by that in control group (53.1 kg). Average daily gain (ADG) and total dry matter intake (TDMI) were also the highest in T2 (100.2 g and 1,346 g, respectively). However, feed conversion ratio (13.4) was the lowest in T2. Carcass weight and dressing percentage in T2 and T3 were higher than those in the control. For meat quality characteristics, crude fat content was the highest in T2 (6.54%). Cooking loss (15.2%) was the lowest in the control. However, the control had the highest flavor value (5.3%). Oleic acid (C18:l) and palmitic acid (C16:0) were the highest in T2 (48.6% and 22.4%, respectively). Stearic acid (C18:0) was the highest in T1 (14.5%). Unsaturated fatty acid was the highest in the control (58.8%), followed by that in T3 (58.2%), T2 (57.8%), and T1 (54.4%). These results indicate that TMR containing 25% of corn could improve the growth performance and meat quality of castrated Korean black goats.

• Journal of Life Science
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• v.21 no.1
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• pp.146-154
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• 2011

In this study, physiological changes in a thermotolerant yeast Saccharomyces cerevisiae KNU5377 cell exposed to 48-hour alcohol fermentation at $40^{\circ}C$ were investigated. After 12 hours of alcohol fermentation at $40^{\circ}C$, the $C_{16:1}$ unsaturated acid of plasma membrane increased to 1.5 times more than the $C_{16:0}$ saturated fatty acid, and to about 2 times more for the $C_{18:1}$ unsaturated fatty acid. Fermentation at both $30^{\circ}C$ and $37^{\circ}C$ fermentation showed the same pattern as that done at $40^{\circ}C$. The pH of the alcohol-fermentation medium was reduced to pH 4.1 from a starting pH of 6.0 through the 12-hr fermentation and then maintained this level during the continuing fermentation. With the process of fermentation, the remaining glucose was reduced, but its amount remaining during the $40^{\circ}C$-fermentation was less reduced than those fermented at $30^{\circ}C$ and $37^{\circ}C$. In the study investigating the changing pattern of cellular proteins in the alcohol-fermenting cells, the SDS-PAGE and 2-D data indicated the most expressed dot was phosphoglycerate kinase, which is one enzyme involved in glycolysis. Why this enzyme was most expressed in the cells exposed to unfavorable conditions such as high temperature, increasing concentration of produced alcohol and long time exposure to other stress factors remains unsolved.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.71-84
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• 2021

This study aimed to determine the effects of breed on meat quality characteristics of porcine Boston butt muscles (M. subscapularis) from three different pig breeds: Landrace×Yorkshire×Duroc (LYD), Berkshire, and Ibérico available in Korean market. Ibérico showed significantly higher fat content, yellowness (CIE b⁎), cooking loss, and lower shear force values than LYD and Berkshire. Moreover, the contents of oleic acid (18:1) and palmitic acid (16:0) were significantly higher in Ibérico breed, but stearic acid (18:0) was higher in LYD. As linoleic acid (18:2) and arachidonic acid (20:4) were higher in Berkshire sows as compared to the other breeds, atherogenicity and thrombogenicity indexes were significantly lower in Berkshire sow. Ibérico had lower the ω-6/ω-3 fatty acids ratio, and higher taurine and free amino acids compared with the others. Ibérico also showed significantly greater lipid oxidation, lower antioxidant capacity, and higher hypoxanthine contents, whereas the Berkshire had higher inosine-5'-monophosphate and lower K-index value as compared to the Ibérico. The breed did not impart any significant effect on the size and density of muscle fibers. Thus, quality characteristics of Boston butt varied from breed to breed, and certain consumer preferences for Ibérico can be explained, in part, by the unique quality characteristics imparted by higher contents of intramuscular fat, oleic acid, and free amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1113-1120
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• 2011

Enzymatic interesterification was conducted with the palm mid fraction (PMF) and stearic ethyl ester for 1, 5, and 9 hr at 46$^{\circ}C$. The reaction was catalyzed by Lipozyme TLIM (2, 3, and 4% by weight of total substrates) in a shaking water bath at 180 rpm. As the reaction continued, oleic acid (C18:1) content at the sn-2 position decreased, whereas saturated fatty acid (C16:0 and C18:0) content increased. In the high performance chromatography analysis, 1,3-dipalmitoyl-2-oleoyl glycerol content decreased, whereas 1(3)-palmitoyl-2-oleoyl-3(1)-stearoyl glycerol (POS) content increased up to the reaction equilibrium. The rate of acyl migration increased with increasing molar ratio and enzyme load as well as reaction time. The optimal reaction conditions for maximizing POS content (53.5 area%) and minimizing acyl migration (23.1 area%) were obtained with a PMF : stearic ethyl ester=1:2 (molar ratio), Lipozyme TLIM 3 wt%, and a reaction time of 5 hr.

• Journal of agriculture & life science
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• v.43 no.1
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• pp.51-59
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• 2009

The chemical components and antimicrobial activities of garlic from different area were investigated and analyzed to provide basic data for functional food materialization and processing. Hunter's values of garlic from different area were L 53.41~57.15, a -3.49~-4.38 and b 11.47~17.55. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber and ash were 65.24~71.96, 6.24~9.35, 0.21~0.49, 19.01~22.72, 0.58~0.95 and 1.01~2.01%, respectively. The major minerals of garlic from different area were Na(27.22~112.03), Mg(18.17~32.56), K(242.16~569.28), Ca(28.60~63.93), P(117.72~265.21 mg%) and major free sugars were sucrose, glucose and fructose. The major amino acids of garlic from different area were proline, arglmne, glutamic acid and aspartic acid and content of total amino acid was 2,709.33~4,561.04 mg%. The ascorbic acid content of garlic from different area was 2.966~8.673 mg%. Composition of fatty acids of garlic from different area were linoleic acid, oleic acid and palmitic acid, unsaturated fatty acid and saturated fatty acid contents were 72.18~74.35 and 25.65~27.82%, respectively. Antimicrobial activities of garlic extracts as different area increased depends on concentration and showed the high antimicrobial activities against Gram(+) and Gram(-).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.5
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• pp.482-494
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• 1994

Most of carotenoprotein complexes have been extracted by using buffered solutions. However, in this study carotenoprotein from the muscle of Blue mussel(Mytilus edulis) was extracted by a detergent such as Triton X-100. It was purified and characterized by $20\%$ (w/v) $(NH_4)_2SO_4$, DEAE-cellulose ion exchange and Sephacryl S-300 gel filtration. The carotenoprotein(${\lambda}_{max}=462nm$) had an approximate M. W. of 372KDa(gel filtration). SDS-PAGE analysis of the carotenoprotein indicated the presence of four polypeptides of 60KDa($23.70\%$), 46.9KDa($9.14\%$), 26KDa($49.14\%$) and 13KDa($18.02\%$). Carotenoprotein denaturated by treatment with SDS to a final concentration of $0.2\%$ (w/v) caused a hypsochromic shift of ${\lambda}_{max}$ from 462nm to 456nm. The carotenoprotein contained lipids as structure units. The amino acid composition of the carotenoprotein contained large essential amino acid amounts of $62.8\%$, and the content of threonine($35.9\%$) was higher than other amino acids, but histidine, methionine and proline were not present. In the carotenoprotein, the major fatty acids were $C_{16:4},\;C_{16:0},\;C_{20:5}\;and\;C_{22:6}$. The percentages of polyunsaturated fatty acids($62.4\%$) were higher compared to other fatty acids(saturated fatty acids $19.6\%$, monounsaturated fatty acids $18.0\%$). Carotenoid was extracted from the carotenoprotein by acetone and it was separated into five different components by preparative TLC(benzene:petroleum ether:acetone=69:17:14). The major components of carotenoid were mytiloxanthin($74.79\%$) and 3,4,3'- trihydroxy-7',8'-didehydro-${\beta}$-carotene($18.26\%$), and they were at least presented as prosthetic groups of carotenoprotein.