• Journal of Animal Science and Technology
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• v.44 no.5
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• pp.499-506
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• 2002

This study was conducted to estimate the heritabilities and genetic and phenotypic correlations among average daily gain, age at 90kg and backfat thickness in Yorkshire pigs. The data were obtained from 2,111 heads of Yorkshire tested at National Livestock Research Institute from May, 1994 to April, 2000. Genetic parameters were estimated with a multiple trait animal model by using DF-REML (Deri- vative-Free REstricted Maximum Likelihood). The results obtained are summarized as follows ; The means of traits studied were 0.871${\pm}$0.124 kg for average daily gain, 145.397${\pm}$11.718 days for age at 90kg and 1.476${\pm}$0.241 cm for backfat thickness. The estimated heritabilities were 0.55 for average daily gain, 0.56 for age at 90kg and 0.55 for backfat thickness. The genetic correlation of average daily gain with age at 90kg and backfat thickness were －0.82, 0.10, respectively. The genetic correlation of age at 90kg with backfat thickness was －0.25. The phenotypic correlations of average daily gain(ADG) with age at 90kg and backfat thickness and age at 90kg with backfat thickness were －0.77, 0.02 and －0.05 respectively. Though phenotypic correlation of ADG and age at 90kg was low, breeding project should be carefully considered by high genetic correlation. High heritabilities on all economic traits were obtained. Therefore, it is considered that suitable selection and management is needed successful improvement.

• Korean Journal of Plant Resources
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• v.28 no.4
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• pp.382-390
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• 2015

Momordica charantia L. is a valuable food and medicinal plant of the gourd family (Cucurbitaceae) that is cultivated in tropical and subtropical regions of the world. Physicochemical properties of M. charantia based on cultivars, parts and growing stage were investigated. Crude protein contents of leaf were 27.5%, 26.9%, and 23.6% in native leaf (NL), cv. Erabu leaf (EL), and cv. Dragon leaf (DL), respectively. In particular, the crude protein content was the highest in leaves. The crude fat content was in the order of developmental stage 1 of cv. Erabu fruit (EF1) and developmental stage 1 of native fruit (NF1) with values of 4.0%, and 3.9%, respectively. There was also high amount of crude fiber in stem of all three cultivars. The crude ash content was in the order of cv. Erabu leaf, cv. Dragon leaf, and developmental stage 3 of native fruit (NF3) with values of 23.2%, 17.4%, and 13.6%, respectively. The major minerals found in M. charantia were K, Ca, and Mg. The potassium contents of developmental stage 3 of native fruit (NF3), developmental stage 3 of cv. Dragon fruit (DF3), cv. Dragon stem (DS), and developmental stage 2 of native fruit (NF2) were 498.37, 339.21, 314.30, and 307.34 ㎎ /100g, respectively, while the calcium contents were decreased of EL, DL, and NL with values of 513.45, 371.69, and 209.43 ㎎/100g, respectively. The calcium content was higher in leaves and stems than fruits. On the otherhand, the highest magnesium content was measured in EL (69.92 ㎎/100g). The highest contents of chlorophyll a, chlorophyll b, and total chlorophyll were found in NL (442.9 ㎎/100g dw), EL (759.6 ㎎/100g dw), and EL (1164.9 ㎎/100g dw), respectively. The vitamin C contents from developmental stage 2 of cv. Erabu fruit (EF2), NF3, developmental stage 3 of cv. Erabu on fruit (EF3), and NF2 were found with values of 2849.9, 2330.5, 1985.1, and 1844.5 ㎎/㎏, respectively, and found to be higher in Korean cultivar and Erabu fruit than in Dragon. The charantin contents of leaf were higher than the fruit found to be 547.71, 506.04 and 395.62 ㎍/g dw in DL, EL and EF2, respectively. According to the results, mineral contents, total chlorophyll and charantin contents of M. charantia were higher in the leaves (EL and DL) than the fruits. And, vitamin C content was the highest in the fruit (EF2 and EF3). Therefore, much more research needs to be undertaken to use of the leaves as well as fruits. The data showed that M. charantia can be considered a good source of nutrient for application in food system.