• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.73-73
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• 2017

To set an optimal harvest time of main 7 whole crop silage rice cultivars, Nokyang(Ny), Mogwoo(Mw), Mogyang(My), Jungmo1029(Jm1029), Jungmo1038(Jm1038), Nokwoo(Nw) and Yeongwoo(Yw), based on feed value, we analyzed their feed values such as percent crude protein(CP), crude fat(CF), crude ash(CA), neutral detergent fiber(NDF), acid detergent fiber(ADF) and lignin. It was evaluated every 10 days from heading to 40 days after heading(DAH). Total digestible nutrient(TDN) and relative feed value(RFV) was also calculated from ADF and NDF. As results, CP was generally in decline as increasing DAH in Ny, My, Jm1029, Jm1038 and Yw and decreased to 20 DAH in Mw, decreased after increasing to 30 days in Nw. The CP content of Ny was relatively the highest ranged from 5.3% to 10.1% and Mw the lowest 4.5% to 5.2%, compared to others. CF content tend to decrease as DAH increase in Ny, My and Nw and decreased after increasing to 30 days Jm1029, increased after decreasing to 20 days Jm1038 but was not shown distinct trend of increase or decrease in Mw. Especially, that of Yw's CF gradually increased as harvest time late but relative content the lowest from 1.46% to 2.29% among 7 cultivars. The CA content of Ny, My, Jm1029 and Jm1038 approximately decreased as DAH increased and that of Mw was similar to others after heading, Nw decreased after 10 days and Yw increased after flowering. In all 7 cultivars, NDF and ADF had a tendency to decrease as days accumulated, in particular, Yw was the lowest on 30 DAH and so the content of Yw's TDN the highest(71.5%), while the lowest(67.2%) in Nw. For lignin, particularly, Mw tend to be in decline as DAH increase and was the lowest ranged from 1.34% to 1.87%. ADF analyses allows for the evaluation of in vivo digestible dry matter(DDM) and energy availability and NDF analyses provides the best indication of dry matter intake(DMI). Ultimately, the two factors can be combined to derive RFV for forage. RFV in general increased as DAH increased in all cultivars and was in order, Yw>My>Ny> Jm1038>Mw>Jm1029>Nw on 30 DAH. Taken together when these results, despite a slight increase of TDN after 30 DAH except Yw, considering forage yield potential, digestibility of grains and gradual decrease of CP and CF, the yellow ripe stage, about 30 DAH, was appropriate to harvest whole crop rice for silage use.

• 한국초지조사료학회지
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• 제35권3호
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• pp.257-263
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• 2015

This study was conducted to assess the potential of using NIRS to accurately determine the chemical composition and fermentation parameters in fresh coarse sorghum and sudangrass silage. Near Infrared Spectroscopy (NIRS) has been increasingly used as a rapid and accurate method to analyze the quality of cereals and dried animal forage. However, silage analysis by NIRS has a limitation in analyzing dried and ground samples in farm-scale applications because the fermentative products are lost during the drying process. Fresh coarse silage samples were scanned at 1 nm intervals over the wavelength range of 680~2500 nm, and the optical data were obtained as log 1/Reflectance (log 1/R). The spectral data were regressed, using partial least squares (PLS) multivariate analysis in conjunction with first and second order derivatization, with a scatter correction procedure (standard normal variate and detrend (SNV&D)) to reduce the effect of extraneous noise. The optimum calibrations were selected on the basis of minimizing the standard error of cross validation (SECV). The results of this study showed that NIRS predicted the chemical constituents with a high degree of accuracy (i.e. the correlation coefficient of cross validation ($R^2{_{cv}}$) ranged from 0.86~0.96), except for crude ash which had an $R^2{_{cv}}$ of 0.68. Comparison of the mathematical treatments for raw spectra showed that the second-order derivatization procedure produced the best result for all the treatments, except for neutral detergent fiber (NDF). The best mathematical treatment for moisture, acid detergent fiber (ADF), crude protein (CP) and pH was 2,16,16 respectively while the best mathematical treatment for crude ash, lactic acid and total acid was 2,8,8 respectively. The calibrations of fermentation products produced poorer calibrations (RPD < 2.5) with acetic and butyric acid. The pH, lactic acid and total acids were predicted with considerable accuracy at $R^2{_{cv}}$ 0.72~0.77. This study indicated that NIRS calibrations based on fresh coarse sorghum and sudangrass silage spectra have the capability of assessing the forage quality control

• 한국초지조사료학회지
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• 제34권2호
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• pp.94-102
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• 2014

본 연구는 사일리지 발효 특성에 있어 미생물제제와 유기산제제의 처리효과를 분석하고 비교하기 위한 목적으로 수행되었다. 사일리지 pH, 젖산, 초산, L/A비율, 프로피온산, 낙산, WSC, CP, $NH_3-N$, NDF 및 ADF 등을 발효 특성항목으로 조사하였고, 메타분석기술을 이용하여 분석을 수행하였다. 총 14편의 연구논문들을 분석에 사용하였다. 미생물제제 처리는 대조구에 비하여 pH, 젖산, 초산, L/A 비율, 프로피온산 및 ADF 함량 향상시키는 것으로 나타났다 (p<0.01). 이와는 반대로 낙산, WSC, CP, $NH_3-N$ 및 NDF는 대조구에 비하여 감소하는 것으로 나타났다 (p<0.001). 유기산제제의 처리는 ADF 결과를 제외하고 모든 조사 항목에서 대조구에 비해 처리구에서 높은 결과를 갖는 것으로 나타났다 (p<0.001). 미생물제제와 유기산제제의 처리효과 비교에서 유의적인 차이는 낙산, WSC, CP 및 $NH_3-N$에서 나타났고 (p<0.05), 미생물제제 처리가 유기산제제 처리에 비하여 낙산, WSC, CP 및 $NH_3-N$ 함량을 낮추는 것으로 나타났다 (p<0.05).

• 한국식품영양학회지
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• 제23권3호
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• pp.405-410
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• 2010

인삼의 저장 가공 방법을 개발하기 위해 마이크로파 단독처리로 수삼을 처리한 후 일반 성분, 색도, 밀도, 사포닌의 조성 및 미세구조 등 품질 특성을 조사하였다. 마이크로웨이브 출력을 100 Watt와 200 Watt에서 각각 1시간과 3시간 동안 수삼을 처리하고 $60^{\circ}C$ 열풍건조기에서 96시간 건조한 후 성분 함량을 측정하였다. 수삼의 초기 수분 함량인 76.26%에서 마이크로파 가열 처리 조건에 따라 13.12~10.77%까지 건조되었다. 마이크로파로 처리한 수삼의 회분 함량은 처리 과정에 따른 차이는 보이지 않았다. 지방의 경우 마이크로파 출력과는 상관없이 처리 시간에 따라 조금씩 감소하였다. 단백질 함량은 마이크로파 가열 후 건조하기 전 수삼의 단백질 함량과 비교하여 큰 차이를 나타내지 않았다. 마이크로파로 처리한 수삼의 총 식이섬유 함량은 대조군보다 증가함을 보이고 있으나, 처리 시간이나 출력과의 유의성은 보이지 않는다. 처리군의 색도는 대조군에 비해 더 어두운 색을 나타내었다. 마이크로파 가열 처리 후 인삼의 색도의 변화는 출력보다 가열 처리 시간에 따라 변하는 양상을 보였다. 마이크로파 가열 처리 후 수삼의 밀도는 감소하는 경향을 보였고, 가열 시간이나 출력에 따른 뚜렷한 차이는 찾을 수 없었다. 사포닌 ginsenoside-$Rb_1$과 $Rb_2+Rb_3$, Rc, Rd, Re, Rf, $Rg_1$, $Rg_2+Rh_1$, $Rg_3$의 함량은 대조군에 비해 감소하는 경향을 보였고, 100 Watt에서 가열한 처리구들보다 200 Watt에서 가열한 처리구들의 함량이 높은 값을 나타냈다. 예외적으로 200 Watt에서 가열했을 때, ginsenoside-$Rb_2+Rb_3$와 ginsenoside-Rc의 함량은 대조군에 비해 증가하였다. 미세구조는 마이크로파 건조 후 더 치밀한 조직이 관찰되었다.

• 한국식품저장유통학회지
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• 제24권7호
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• pp.965-974
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• 2017

본 연구에서는 영양학적 가치가 높은 쌀귀리의 식품산업 이용률을 높이고자 쌀귀리를 입도별로 제조하여 이들의 이화학적 특성 및 항산화 활성을 비교하였다. 쌀귀리의 조단백질, 조지방 및 조회분 함량이 각각 15.7%, 10.0% 및 1.8%이었으며, 입도가 작아질수록 이들의 함량은 감소하였다. 주요 유리아미노산은 비필수아미노산 중에서는 cystine(58.3 mg%), ${\beta}$-aminoisobutyric acid(53.8 mg%) 등, 필수아미노산 중에서는 phenylalanine(8.6 mg%)과 histidine (12.2 mg%)이었으며, 입도가 작아질수록 함량은 감소하였다. 총 전분, 아밀로스, 손상전분, 총 식이섬유, ${\beta}$-glucan 및 총 유리당 함량은 각각 56.4%, 21.4%, 11.7%, 11.0%, 4.7% 및 2,555.3 mg%이었으며, 입도가 작아질수록 총 전분, 아밀로스 및 손상전분의 함량은 감소한 반면에 총 식이섬유와 ${\beta}$-glucan의 함량은 증가하였다. 색도는 L 값이 75.3, a 값이 0.3 및 b 값이 13.1이었으며, 입도가 작아질수록 L 값은 증가하였으나 a와 b 값은 감소하였다. 호화특성은 최고점도가 263.8 RVU, 최저점도가 155.6 RVU 및 최종점도가 399.3 RVU이었으며, 입도가 작아질수록 최고점도와 최종점도는 증가하였다. TPC, TFC 및 항산화 활성(DPPH radical assay, ABTS radical cation assay 및 reducing power)은 각각 $237.8{\mu}g/g$, $90.9{\mu}g/g$, 57.3%, 53.4% 및 0.23이었으며, 입도가 작아질수록 항산화 성분 및 항산화 활성은 감소하였다. 한편 TPC와 TFC에 관한 각 항산화 활성의 결정계수(correlation determination coefficient, $R^2$) 값이 각각 0.87 이상과 0.81 이상으로 나타나 항산화 성분과 항산화 활성은 상관성을 보였다.

• 한국토양비료학회지
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• 제50권5호
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• pp.391-400
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• 2017

Italian ryegrass (IRG) is one of the fastest growing grasses available to farmers. It offers rapid establishment and starts growing early in the following spring and has fast regrowth after defoliation. So, IRG can be utilized as the dominant/single species of grass used in a farming system, or to play a role as a large producing pasture and sacrificial paddock. The objective of this study was to develop the use of unmanned aerial vehicle (UAV) for the evaluation of feed value of IRG. For this study, UAV imagery was taken on the Nonsan regions two times during the IRG growing season. We analyzed the relationships between $NDVI_{UAV}$ and feed value parameters such as fresh matter yield, dry matter yield, acid detergent fiber (ADF), neutral detergent fiber (NDF), total digestible nutrient (TDN) and crude protein at the season of harvest. Correlation analysis between $NDVI_{UAV}$ and feed value parameters of IRG revealed that $NDVI_{UAV}$ correlated well with crude protein (r = 0.745), and fresh matter yield (r = 0.655). According to the relationship, the variation of $NDVI_{UAV}$ was significant to interpret feed value parameters of IRG. Eight different regression models such as Linear, Logarithmic, Inverse, Quadratic, Cubic, Power, S, and Exponential model were used to estimate IRG feed value parameters. The S and exponential model provided more accurate results to predict fresh matter yield and crude protein than other models based on coefficient of determination, p- and F-value. The spatial distribution map of feed values in IRG plot was in strong agreement with the field measurements in terms of geographical variation and relative numerical values when $NDVI_{UAV}$ was applied to regression equation. These lead to the result that the characteristics of variations in feed value of IRG according to $NDVI_{UAV}$ were well reflected in the model.

• 한국식품영양과학회지
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• 제7권1호
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• pp.7-13
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• 1978

comfrey의 잎과 뿌리에 함유된 free amino acid의 종류 및 함량은 G.L.C와 T.L.C.로 측정한 결과는 다음과 같다. (1) G.L.C.에 의해서 검출한 free amino acid는 13종이었으며 alanine, valine, glycine, isoleucine, methionine, aspartic acid, glutamic acid, lysine, arginine, histidine, cystine, tryphtophan, phenylalnine 등 13종이 정량되었으며 이들 중 arginine은 전질소 100%중에서 10.77%로 제일 많았고 그 다음이 glutamic acid, aspartic acid, lysine, histidine순이었다. (2) T.L.C로 검출한 amino acid는 G.L.C로 검출한 것보다 cysteic acid, leucine를 검출할 수 있었으며, 정량적인 면에서도 G.L.C방법과 일치하였으나 검출감도가 나쁘고 1종은 미확인 되었다. (3) G.L.C의 분석은 T.L.C 분석보다도 검출감도가 높고 정량적이었으나 재현성이 낮았고 실험과정이 복잡하여 비용이 많이 든다. (4) comfrey 중에서 잎과 뿌리에 함유된 amino acid의 함량과 성분을 비교해볼때 잎보다는 뿌리에 amino acids의 함량과 종류가 약간 많았다. (5) 60일후에 채취한 comfrey뿌리의 일반성분은 수분 13.2%, 조지방 2.2%, 조단백질 22.30%, 탄수화물 37.62%, 조섬유 9.38%, 회분 15.06%로 되어 있으며 60일 전후로 하여 조단백질의 함량이 감소되고 60일이 전의 comfrey는 수분의 함량이 많았고 60일이후에 채취한 comfrey는 탄수화물 조섬유, 회분의 함량이 증가되었다. (6) 60일정도 성장한 comfrey가 제일 많은 amino acids을 함유하고 있으며 그 함량도 제일 많았다. (7) comfrey에는 많은 amino acids가 함유되어 있는 것으로 보아 동물의 사료용으로 광범위하게 쓰일 수 있으며 comfrey차 이외의 다른 가공 식품을 만들수 있으리라고 사료된다.

• 동아시아식생활학회지
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• 제24권2호
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• pp.190-200
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• 2014

In this study, the antioxidant activity and quality characteristics of the Korean traditional food jeung-pyun made with ju-bak powder were investigated. Jeung-pyun added with 10% ju-bak powder had a total polyphenol content of 54.27%, DPPH free radical scavenging activity of 91.98%, reducing power of 0.51% and SOD-like antioxidant activity of 18.21%. Jeung-pyun added with ju-bak powder had a moisture content of 52.65 to 46.94%, crude fat content of 1.61 to 1.29%, crude protein content of 3.50 to 4.66%, crude ash content of 0.68 to 0.82% and dietary fiber content of 0.12 to 1.46%. Ju-bak powder added with jeung-pyun had a pH level from 4.86 to 4.39. As ju-bak content increased, the pH decreased significantly. Color L value were 78.82 to 68.67. As ju-bak content increased, the Color L value content decreased significantly; a value ranged from -1.89 to 0.69 and b value from 2.99 to 14.25. As ju-bak content increased, the color content significantly increased. As ju-bak content increased, the volume significantly decreased (ranged from 42.50 to 30.00 mL), hardness, gumminess and chewiness significantly increased, and cohesiveness significantly decreased. From SEM, as ju-bak content increased, the pores merged and collapsed, whereas the number of pores decreased and pore size became larger. Sensory evaluation of color, flavor, taste, texture, appearance, cell uniformity and overall acceptability for various levels of ju-bak powder showed that 10% had the highest acceptability. Therefore, 10% ju-bak power added with jeung-pyun has both high antioxidant capacity and sensory acceptability.

• 한국지역사회생활과학회지
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• 제27권4호
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• pp.851-862
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• 2016

This study was conducted to investigate the proximate composition and antioxidative activities of young barley leaf(YBL). YBL powder(all w/w) was 2.98% moisture, 17.13% crude protein, 4.00% crude fat, 10.72% crude ash, and 65.17% carbohydrate. The contents of total, insoluble, and soluble dietary fiber were $36.62{\pm}2.33$, $19.05{\pm}1.04$, and $17.57{\pm}1.01g/100g$, respectively. The essential and non-essential amino acids contained in the YBL powder accounted for 46.56% and 53.44% of the total amino acids, respectively. The major unsaturated fatty acid was linolenic acid. The ratio of polyunsaturated fatty acids to saturated fatty acids was 4.84. Only tartaric acid was detected. The contents of vitamins A, C, and E were 0.761, 398.05, and 0.936 mg%, respectively. The mineral contents of YBL powder were in the order of Na$IC_{50}$ value for the DPPH radical scavenging of the YBL ethanol extract was $365.74{\pm}6.98mg/mL$. The antioxidative index was high and was similar to that of t-butylated hydroxytouene. These results suggest that YBL can be recommended as a baby vegetable of high nutritional quality and antioxidative properties.

• 한국지역사회생활과학회지
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• 제28권3호
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• pp.403-413
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• 2017

This study was performed to investigate the quality characteristics, including sensory and physical properties, of hamburger patties added with spinach as a source of fiber. Hamburger patties were prepared with spinach at five different levels (5, 10, 15, 20, and 25%. Moisture contents of the groups with spinach were significantly higher than that of the control group. Crude fat and crude protein contents of the control group were higher than those of the group with spinach. Crude ash content of the control group was the lowest among the groups. No significant difference in pH was observed among the groups. The cooking loss rates of groups with spinach were significantly reduced compared to that of the control group. No significant difference in L value was observed among the groups. However, a value of the control group was higher than those of the groups with spinach. Otherwise, b value of the control group was lower than those of the groups with spinach. The hardness levels of the control groups were significantly higher than those of groups with spinach. In the quantitative descriptive analysis, green color and bitter taste of the groups with spinach were stronger than that of the control group. The preference levels for appearance of the groups with 10 to 15% spinach were higher than those of the other groups, including the control groups. Overall acceptabilities of the groups with 5 to 15% spinach were significantly higher than those of the other groups. In conclusion, spinach can increase the acceptability of hamburger patties, and 10 to 15% would appear to be the proper added amount.