• Asian-Australasian Journal of Animal Sciences
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• v.29 no.5
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• pp.695-701
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• 2016

This study was conducted to observe antioxidant enzyme activity, iron content and lipid oxidation of Korean native chickens and other poultry. The breast and thigh meat of three Korean native chicken breeds including Woorimatdak, Hyunin black and Yeonsan ogye, and three commercial poultry breeds including the broiler, White Leghorn and Pekin duck (Anasplatyrhyncos domesticus) were studied. The analyses of the antioxidant enzymes activity, iron content and lipid oxidation were performed in raw and cooked samples. The activity of catalase (CAT) in the thigh meat was higher than that of the breast meat of three Korean native chickens and the broiler, respectively. The activity of glutathione peroxidase (GPx) in the uncooked thigh meat of three Korean native chickens was higher than that of the breasts. The breast meat of Woorimatdak and Pekin duck had higher superoxide dismutase (SOD) activity than the others, while only the thigh meat of Pekin duck had the highest activity. Cooking inactivated CAT and decreased the activity of GPx and SOD. The thigh meat of Woorimatdak, White Leghorn, Yeonsan ogye and Hyunin black contained more total iron than the breast meat of those breeds. The heme-iron lost during cooking ranged from 3.2% to 14.8%. It is noted that the thigh meat had higher thiobarbituric acid reactive substances values than the breast in all chicken breeds. Though Woorimatdak showed higher antioxidant enzyme activity and lower released-iron percentage among Korean native chickens, no differences were found on lipid oxidation. We confirm that the dark meat of poultry exhibited higher antioxidant enzyme activity and contained more iron than the white meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.348-352
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• 1992

Investigation on the characteristics of actomyosin was prepared from leg and breast muscle of duck treated by hard scalding and subscalding method and their extractability , ATPase activity , solubility and SDS polyacrylamide gel electrophoresis were compared. The extractability of actomyosin in leg and breast muscle of duck by hard scalding was 7.84 and 39.84mg/g, whereas 4.79 and 28.04mg/g by subscalding respectively. Ca-ATPase activity of breast muscle wash higher than that of leg muscle. In case of leg muscle, hard scalding was higher tan subscalding. Breast muscle showed that subscalding was higher than hard scalding in less than ionic strength 0.08, and was lower than hard scalding in over ionic strength 0.08.Mg-ATPase was great in ionic strength and subcalding was relatively higher than hard scalding. Without regard to be treated method and part, the start point and end point of solubility were like. Hard scalded muscle and breast muscle showed that proteins in thin filament produced many extraction.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.588-600
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• 2020

The effect of age (22, 30, 38, and 46 days) on Beijing duck breast myosin gels was investigated. The results showed that the water holding capacity (WHC) and gel strength were markedly improved at the age of 30 days. Differential scanning calorimetry suggested that the myosin thermal ability increased at the age of 30 and 38 days (p<0.05). A compact myosin gel network with thin cross-linked strands and small regular cavities formed at the age of 30 days, which was resulted from the higher content of hydrophobic interactions and disulfide bonds. Moreover, the surface hydrophobicity of myosin extracted from a 30-day-old duck breast decreased significantly under temperature higher than 80℃ (p<0.05). This study illustrated that myosin extracted from a 30-day-old duck's breast enhanced and stabilized the WHC, thermal stability and molecular forces within the gel system. It concluded that age is an essential influencing factor on the myosin thermal stability and gel quality of Beijing duck due to the transformation of fibrils with different myosin character.

• Proceedings of the KAN Conference
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• 2004.11a
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• pp.87-98
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• 2004

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1639-1645
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• 2016

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at $4^{\circ}C$ for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color ($a^*$ and $b^*$) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.

• Asian Oncology Nursing
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• v.8 no.2
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• pp.120-127
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• 2008

Purpose: The purpose of this study was secondary analysis to explore about risk factors with breast cancer on a basis of primary literature. Methods: This study was searched articles by using CINAHL, MEDLINE, Riss4u, Internet website regarding breast cancer. This study searched for the journal published in Korea and foreign countries from 2000 to 2008, about risk factors of breast cancer. This study was reviewed 42 articles (5 experimental study, 35 survey, 1 qualitative study, 1 report) suitable for the research objectives. Results: Magnitude of risk breast cancer (++) was age, geographic region, family history, mutations in BRCA1, BRCA2 genes and in other penetrance genes, radiation, history of benign breast disease, late age of menopause, early age of menarch, nulliparity and older age at first birth, high mammographic breast density, high insulin-like growth factor 1 level. Magnitude of risk factor (+) was hormone replacement therapy, oral contraceptives use, obesity, tall stature, alcohol consumption, high prolactin level, high saturated fat and well-done meat intake, polymorphisms in low penetrance gene, high socioeconomic status. Conclusion: A breast cancer screening protocol according to magnitude of risk factors is needed for disease prevention. The nurses need to educate and counsel women with risk factors of breast cancer.

• Journal of Nutrition and Health
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• v.10 no.1
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• pp.34-37
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• 1977

Quantitative analysis of the fatty acids contained in Duck meat was carried out by the Gas Chromatography with Flame ionization Detector, The general components and chemical constants have been performed with A.O.A.C. methods. The results art summarized as follows : 1. General composition of Duck meat come out to be 64.87% moisture, 19.06% protein, 17.05% fat, and 1.02% ash. 2. It was investigated that extraction of lipids were performed by Soxhlet extractor for 12 hours. Amounts of lipids were extracted 79.57% in ethylether, 70.15% in chloroform, and 72.35% in n-hexane. 3. Chemical constants of lipids in Duck meat were obtained as follows : Saponification number 201.5, Acid number 5.01, Iodine number 50.1 and Carbonyl number 4.5 4. It was investigated that the fatty acid component were quantitatively determined by the gas chromatography : Linolenic acid 1.6%, Linoleic acid 19.9%, Oleic acid 45.9%, Stearic acid 3.1% Palmitic acid 17.2% and Myristic acid 0.12% in leg portion. Linolenic acid 1.7% Linoleic acid 17.2%, Oleic acid 51.2%, Stearic acid 3.3%, Palmitic acid 17.1% and Myristic acid 0.17% in breast portion. 5. Cholesterol of blood, breast and leg portion fat in Duck were obtained as follows : Total cholesterol 200 mg%, 260 mg% , and 400 mg% respectively; cholesterol ester 120mg%, 151 mg%, and 240mg% respectively.

• Journal of Environmental Science International
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• v.30 no.5
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• pp.425-428
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• 2021

The present study evaluated the blood profile and meat color of ducks with Houttuynia cordata (H. cordata) pellets in their diets. In total, 120 pekin ducks (1-d-old) were used in a 42 d growth trial. Ducks were randomly allocated to six pens and exposed to three replicates of two treatments: (1) controls as basal diet and (2) basal diet + 2% H. cordata pellets (T1). Total-cholesterol, HDL-cholesterol, triglyceride contents or L^* and b^* vaules revealed significant difference (p>0.05) in compared with those in the controls; however, dietary supplementation of H. cordata pellets did not affect (p>0.05) LDL-cholesterol, VLDL-cholesterol and a^* values. In conclusion, the inclusion of 2% H. cordata pellets improved HDL-cholesterol and meat color in duck breast and thigh meats, which further reduced other cholesterol values.

• Asian Oncology Nursing
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• v.11 no.1
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• pp.26-32
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• 2011

Purpose: The purpose of this study was to analyze the trend of cognitive developmental interventions on patients with breast cancer who underwent chemotherapy. Methods: The researcher searched databases and selected 17 literatures using chemotherapy, breast cancer, cognitive function and intervention as searching key words. Searched databases included Ovid, Pubmed, Proquest and Medline and data collection period was from January 2000 to May 2010. Results: Interventions for patients with breast cancer have been continuously developed and frequent research topics included breast cancer, chemotherapy, quality of life, and cognitive function. In terms of study design, four research articles were pre-experimental study designs, one was case study, and the rest of studies were non-equivalent pretest-posttest control group design. Effects of intervention were examined in only 5 studies among 17. The interventions were not found to have direct effects in cognitive improvement. Conclusion: It is needed to figure out the mechanism of cognitive deterioration of the patients with breast cancer who underwent chemotherapy. And nursing interventions needs to be developed in order to hold up the cognitive downhill and help their cognitive rehabilitation.

• Asian Oncology Nursing
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• v.12 no.1
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• pp.1-11
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• 2012

Purpose: This study reviewed articles related to breast cancer, cognitive function and chemotherapy available in 4 databases. Methods: The researcher reviewed 32 pieces of literature that were published between January 2001 and November 2011. Results: Within the last decade, several studies have investigated whether adjuvant treatment of breast cancer affects cognitive function. A number of prospective studies have reported inconsistent results regarding whether chemotherapy affects cognitive function. Approximately half of the studies reported subtle cognitive decline in a wide range of domains among some breast cancer patients following chemotherapy, and others did not. Conclusion: Breast cancer patients receiving adjuvant chemotherapy showed the most deterioration and the most persistent decline in cognitive function. Since cognitive impairment is subtle, if evident at all, discrepant findings are due to hormonal, physiological, psychological or temporal confounding variables and differences in study design. Especially, that chemotherapy may impair memory, executive function, attention and visuospatial function in women with breast cancer.