• 한국가금학회지
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• 제48권2호
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• pp.59-67
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• 2021

This study investigated the morphological features, growth, and meat yield performance of Pekin (P), Nageswari (N), and their reciprocal F₁ crossbreds (P♂×N♀ and N♂×P♀). A total of 301-day-old ducklings were reared in four different pens up to 20 weeks of age under intensive management conditions. Feeding and management practices were similar for all individuals throughout the experimental period. The morphology and plumage pattern of F₁ crossbreds were similar to those of indigenous Nageswari ducks because of the dominant inheritance of the extended Black allele (E locus). Genotype had significant differences (P<0.05) among the four genotypes in morphometric measurements, except wing and shank length. Growth performance was highly significant among the four genotypes (P<0.001) from one-day to 12 weeks of age. The average live weights of P, N, P♂×N♀ and N♂×P♀ crossbred genotypes at 12 weeks of age were 2038.35±29.74, 1542.44±33.61, 1851.85±28.59 and 1691.08±27.80 g, respectively. Meat yield parameters varied significantly (P<0.05) among the different genotypes for all studied traits, except for liver and gizzard weight. Moreover, no significant differences (P>0.05) were observed between P and P♂×N♀ crossbred for important meat yield traits such as hot carcass weight, dressing%, back half weight, drumstick with thigh weight and breast meat weight. Remarkably, the P♂×N♀ crossbreed possesses 50% native inheritance, which contributes to better adaptation in a hot-humid environment. Our results revealed that the P♂×N♀ genotype could be suitable for higher meat production with better adaptability in the agro-climatic conditions of Bangladesh.

• 한국축산식품학회지
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• 제30권4호
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• pp.669-673
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• 2010

The purpose of this study was to evaluate kiwifruit as a tenderizer by its effects in improving the quality of various beef parts. Basic data are provided for development of standard recipes for convenient cooking in foodservice. The optimum temperature of the crude proteolytic enzymes in the kiwifruit was determined to be $65^{\circ}C$. The substrate specificity of the enzymes was higher in beef than in pork, chicken, or duck. The enzymes had their greatest effects on chuck and rib parts, and had lower effects on loin, breast, and round parts, in that order. As the amount of kiwifruit extract increased, the moisture content of the cooked beef also increased. The addition of 10% kiwifruit improved the sensory quality of the cooked beef. In particular, the texture scores of cooked beef samples treated with 10% and 15% kiwifruit extract were significantly higher than the other samples (p<0.001), and juiciness and overall acceptability scores were also highest. In summary, 10% kiwifruit extract is deemed an appropriate addition to improve.

• 한국식품영양과학회지
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• 제44권2호
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• pp.234-241
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• 2015

본 연구에서는 조리방법(원재료, 삶기, 굽기, 볶기, 튀기기, 찌기, 로스팅, 전자레인지)에 따른 닭, 토종닭, 오리의 부위별(가슴, 날개 및 다리) 콜레스테롤, 레티놀 및 알파-토코페롤의 함량을 조사하였다. 모든 지용성 영양 성분은 알칼리 검화법을 통해 검화물 제거 후 용매추출법을 이용하여 동시 추출하였다. 닭, 토종닭 및 오리의 부위별 지용성 영양 성분의 함량을 조사한 결과, 닭과 토종닭의 가슴살은 다리살이나 날개살에 비해 낮은 콜레스테롤, 레티놀 및 알파-토코페롤 함량을 보였다. 콜레스테롤의 경우에는 조리 후에 전반적으로 성분 함량이 증가하였으며, 특히 닭의 경우 튀기기 조리 후 날개살과 다리살의 콜레스테롤 함량은 107.32 mg/100 g과 94.25 mg/100 g으로 높은 경향을 보였다. 분석된 시료들 중에서 가장 높은 콜레스테롤 함량(233.77 mg/100 g)은 전자레인지 조리 후 오리의 날개살에서 검출되었다. 레티놀의 경우 닭, 토종닭 및 오리의 부위별 성분 함량이 전반적으로 감소하였으며, 닭의 가슴살과 다리살의 경우 볶기와 튀기기에서 다른 조리방법에 비해 비교적 높은 레티놀 함량을 나타냈다. 또한 토종닭의 경우 가슴살의 함량이 날개살과 다리살보다 매우 낮은 경향을 보였다. 알파-토코페롤 역시 모든 가금류에서 대체적으로 가슴살이 다른 부위에 비해 낮은 알파-토코페롤 함량을 나타냈으며, 닭과 토종닭의 경우에는 대체적으로 볶기와 튀기기 조리 후 알파-토코페롤의 함량이 증가하였다. 이러한 경향은 조리 중에 사용된 콩기름에 산화방지제로 함유된 토코페롤의 영향 때문인 것으로 생각된다.

• Journal of Nutrition and Health
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• 제10권1호
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• pp.49-58
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• 1977

Nutrition counselors in Korea often encounter difficulty in their attempt to change village women's attitudes regarding food taboos which are counter to good eating habits. There are a great many food superstitions which are not due to religious influence, but seem to be related to shape and composition of food. Many expectant mothers superstitiously avoid eating certain foods for fear that they may cause mental or physical abnormality in their babies. As was shown in a previous survey (Mo, 1966)of villages in all provinces except Jeju Island, such superstitions were common among pregnant and lactating mothers. Many food taboos and superstitions based on non-scientific and irrational ideas do exist even in modern society, and are a major obstacle to nutritionally adequate food consumption. A study of food taboos among women of Jeju Island was undertaken from November to December of 1976, these results to be compared as well with those of the previous study. There were 73 items found to be prohibited during pregnancy. Of these, 48.7% were of the deaf group, 17.4% fish, 5.5% eggs, 4.7% cereal, and only 2.2% fruit. Of 252% women respondents, 111 (45% ) abstained from eating chicken, duck, and shark because of the belief that they would cause their babies to be born with gooseflesh or shark skin. Many of them avoided rabbit meat for fear that their babies might be born with harelip. It was also feared that a baby would become disfigured if his mother ate duck, goat, dog meat, chicken or duck eggs, or soup made of bones. A common superstition was that highly spiced or salty foods would cause the fetus to be hairless. Squid and octopus were believed to cause babies to have weak bones, or none at all. Most of these food taboos were associated with fears concerning Physical structure and appearance of unborn babies. Other taboos were associated with fear of undesirable behavioral characteristics. For example, some mothers thought that a baby would pinch or bite the mother's breast during the weaning period, if crab meat were eaten during pregnancy. Unevenly sliced rice cake, loach, snake meat and eel were also believed to cause a baby to be ill-tempered. The findings of this study are remarkably similar to those of the previous study conducted by the authour in 1966. Most of the same food taboos, based on non-scientific and irrational reasons, were found on Jeju Island as on the peninsula, and thor were similarly wide-spread. The results of correlational analysis show that the most significant factors related to prevalence of food taboos, are level of education and religious background. Number of food taboos is correlated with level of education. Also, food taboos are least freqent among the Christian woman. Proper nutrition education should he undertaken in order to encourage intake of protein-rich food, particularly during pregnancy when nutritional needs of mother and fetus are great.

• 한국가금학회지
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• 제29권4호
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• pp.293-300
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• 2002

This experiment was conducted to investigate the effect of the supplemental Bamboo vinegar on production and meat quality of broiler ducks for 35 days. One hundred broiler ducks were divided into 4 groups of 25 ducks. Dietary levels of bamboo vinegar 0%, 1%, 2% and 4% were added to experimental diets ot each of the groups. The wei핌t gain and feed intake of ducks f3d with supplemental bamboo vinegar significantly high compared to those of the control. The carcass rate of the ducks fed with supplemental Bamboo vinegar 1% and 2% were increased compared to that of control, but the ducks fed with 4% treatment was decreased in carcass rate. The lipid and cholesterol content of breast meat of the ducks f3d bamboo vinegar 2% and 4% were significantly decreased (P<0.05). The color values in redness and yellowness were increased by supplemental Bamboo vinegar. Palmitic acid of fatty acid composition in breast meat was decreased by supplemental bamboo vinegar groups, whereas linoleic acid was increased, this difference was especially observed in supplemental Bamboo vinegar 2% (P<0.05). The odor, appearance and taste of sensory evaluation were improved by supplemental bamboo vinegar, especially in supplemental bamboo vinegar 1% and 2% (P<0.05). The results of this study indicate that the supplemental bamboo vinegar 1% and 2% may improve the production and meat quality of broiler ducks.

• IMMUNE NETWORK
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• 제6권1호
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• pp.43-51
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• 2006

Background: The DR-$70^{TM}$ immunoassay is a newly developed cancer diagnostic test which quantifies the serum fibrin degradation products (FDP), produced during fibrinolysis, by antibody reaction. The purpose of this study was to evaluate the potential of DR-$70^{TM}$ Immunoassay in screening malignant tumor. Methods: Sample subjects were 4,169 adults, both male and female, who visited the health promotion center of a general hospital from March 2004 to April 2005 and underwent the DR-$70^{TM}$ immunoassay test and other tests for cancer diagnosis. The patient group was defined as 42 adults out of the sample subjects who were newly diagnosed with cancer during the same time period when the DR-$70^{TM}$ immunoassay test was performed. Final confirmation of a malignant tumor was made by pathological analysis. Results: The mean DR-$70^{TM}$ level was $0.83{\pm}0.65{\mu}g/ml$ (range: 0.00 (0.0001)${\sim}7.42{\mu}g/ml)$ in the control group (n=4,127) as opposed to $2.70{\pm}2.33{\mu}g/ml$ (range: $0.12{\sim}9.30{\mu}g/ml)$ in the cancer group (n=42), and statistical significance was established (p<0.0001, Student t-test). When categorized by the type of malignant tumor, all cancer patients with the exception of the subgroups of colon and rectal cancer showed significantly higher mean DR-$70^{TM}$ levels compared with the control group (p<0.0001, Kruscal-Wallis test). The receiver operating characteristic (ROC) curve analysis revealed ${\geq}1.091{\mu}g/ml$ as the best cut-off value. Using this cut-off value, the DR-$70^{TM}$ immunoassay produced a sensitivity of 71.4%, a specificity of 70.1%, a positive predictability of 69.4%, and a negative predictability of 69.2% (1). Conclusion: A significant increase in the mean DR-$70^{TM}$ value was observed in the cancer group (thyroidal, gastric, breast, hepatic and ovarian) com pared with the control group. In particular, the specificity and sensitivity of the DR-$70^{TM}$ immunoassay was relatively high in the subgroups of breast, gastric, and thyroidal cancer patients. There is need for further studies on a large number of malignant tumor patients to see how the DR-$70^{TM}$ level might be changed according to the differentiation grade and postoperative prognosis of the malignant tumor.

• 한국대기환경학회지
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• 제34권5호
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• pp.639-650
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• 2018

Identification of the major sources contributing to PM is of importance in order to understand their quantitative contributions to atmosphere. In the viewpoint of the meat cooking in Korea, only a few analyses of organic molecular markers have been conducted due to analytical difficulties. In this study, ten different parts of meat (i.e., blade shoulder, belly, and arm shoulder of pork; ribeye roll, top blade muscle, and short plate of beef; leg quarter, breast, and wing of chicken; duck; mackerel) were pyrolyzed to generate the cooked PM using an electronic heating plate. Generated PM were collected by the pyrolysis sampling system to identify total carbon (TC) using a carbon analyzer and cholesterol using a Liquid chromatography tandem-mass spectrometry (LC-MSMS) based on fragmentor voltage (FV), precursor ion, collision energy, product ion. In addition, oxydative potential (OP) analysis using dithiothreitol (DTT) method were discussed to investigate the toxicity relates. Highly correlated pairwise scatterplots between the cholesterol and TC indicate that oxydative potential was highly associated with different parts of meat. This study provides insight into the meat cooking components of PM, which could be drivers of the oxidative potential relates.

• Asian-Australasian Journal of Animal Sciences
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• 제14권12호
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• pp.1728-1733
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• 2001

An experiment was conducted at the experimental duck farm of Cantho University in the Mekong Delta of Vietnam to evaluate the effects of offering pairwise feeds with different crude protein (CP) levels to Cherry Valley broiler ducks from 28-63 days of age on feed intake and performance. Five diets consisting of mixtures of soya bean meal, fish meal, maize meal and fine rice bran, were formulated to give isocaloric diets with 30, 24, 18, 16 and 12% CP. These were offered separately as pellets to growing ducklings in the following combinations: 30+18, 30+12, 24+16 and 18+12. A diet with 20% CP (CP20) was used as control. All the diets were offered ad libitum. Daily feed intakes (g dry matter, DM) were 161, 168, 150, 101 and 143 g for the 30+18, 30+12, 24+16, 18+12 and CP20 treatments, respectively. CP intakes were 29.6, 27.0, 24.8, 17.1 and 22.9% of total DM intake, and the ratio of methionine+cystine to lysine was 0.76, 0.75, 0.75, 0.76 and 0.75 for the 30+18, 30+12, 24+16, 18+12 and CP20 treatments, respectively. Live weights at 63 days of age were 2,937, 3,054, 2,898, 2,200, and 2,811 g (p<0.001), and daily live weight gains 57.8, 61.7, 57.0, 38.5 and 55.7 g (p<0.001) for the 30+18, 30+12, 24+16, 18+12 and CP20 treatments, respectively. The weights and yields of the carcass, breast and thigh muscles, and heart decreased in the order 30+18, 30+12, 24+16, CP20 and 18+12 (p<0.001). The present study suggests that growing broiler offered a combination of high and low protein feeds pairwise will eat excessive amounts of the high protein feed, thus resulting in protein intakes above requirements.

• Archives of Plastic Surgery
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• 제37권1호
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• pp.95-98
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• 2010

Purpose: One of the most common cause of upper extremity lymphedema is breast cancer surgery. We experienced the nerve entrapment syndrome which was associated with postmastectomy lymphedema. To the best of our knowledge, this is the first case report of lymphedema induced nerve entrapment syndrome on upper extremity in Korea. Methods: A 54-year-old woman presented with a tingling sensation on her right hand, which had been present for 1 year. On her history, she had a postmastectomy lymphedema on her right upper extremity for 20 years. Initial electromyography (EMG) showed that the ampulitude of the median, ulnar, and dorsal ulnar cutaneous nerve were decreased, and conduction block was also seen in median nerve across the wrist. In needle EMG, incomplete interference patterns were observed in the muscles innervated by median and ulnar nerves. In conclusion, electrophysiologic study and clinical findings suggested right median and ulnar neuropathy below the elbow. Therefore, we performed surgical procedures, which were release of carpal tunnel, Guyon's canal, and cubital tunnel. Results: The postoperative course was uneventful until the first two years. The tingling sensation and claw hand deformity were improved, however, the motor function decreased progressively. In 7 years after the operation, patient could not flex her wrist and thumb sufficiently. EMG which was performed recently showed that ulnar motor response was of low ampulitude. Moreover, median, ulnar, dorsal ulnar cutaneous, lateral antecubital cutaneous and median antebrachial cutaneous sensory response were unobtainable. Abnormal spontaneous activities were observed in upper arm muscles. In conclusion, multiple neuropathies were eventually developed at above elbow level. Conclusion: On treating nerve entrapments associated with lymphedema, medical professionals should be fully aware of the possibility of unpredictable results after the surgery, because of the pathophysiologic traits of chronic lymphedema.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2001년도 제18차 정기총회 및 학술발표 PROCEEDINGS
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• pp.80-82
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• 2001

죽초액을 사료내 0%, 1%, 2% 및 4%로 첨가하여 5주 동안 급여했을때 육성오리의 생산성 및 육질에 미치는 영향을 조사한 결과는 다음과 같다. 증체량과 일당증체량은 죽초액 1%구에서 비교적 증가하였으나 유의성은 인정되지 않았다. 사료섭취량은 죽초액을 첨가함에 따라 약 간 증가하는 경향이였다. 도체중은 1%구가 비교적 증가하는 경향이였다. 죽초액 2%와 4%구에서 육성오리 가슴육의 단백질함량의 유의적인(P<0.05) 증가와 지방의 유의적인(P<0.05) 감소를 나타냈다. 콜레스테롤 함량과 TBA는 죽초액을 첨가함으로써 유의적(P<0.05)으로 감소하였다. 지방산 조성은 죽초액 2%구에서 콜레스테롤의 전구물질이며 포화지방산의 가장 높은 비율을 차지하는 palmitic acid가 죽초액을 급여함으로써 감소하는 경향인 반면에, 맛과 풍미에 영향을 주며 불포화지방산의 가장 높은 비율을 차지하는 oleic acid는 죽초액을 급여함으로써 증가하는 경향이었다. 관능평가 결과 맛과 풍미 그리고 외관에 있어 죽초액 1%와 2%구에서 유의적(P<0.05)으로 높게 나타났다. 장내 살모넬라균과 대장균의 수가 죽초액의 첨가수준의 증가에 따라 감소하는 경향으로 항균작용 효과가 있음을 알 수 있었다.