• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.4
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• pp.336-341
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• 2024

In this study, the economic and environmental feasibility of seaweed by-products as livestock feed ingredients was evaluated. In the last three years (2021-2023), the estimated average annual production of domestic seaweed by-products, including processing residuals from sea mustard and kelp, was 210,000 tons. The economic feasibility analysis of using seaweed by-products as livestock feed indicated a net benefit of 482,237 KRW per ton. Additionally, substituting seaweed by-products at 0.25% 0.5%, 1%, and 2% in livestock compound feed generated net benefits of 6.5, 12.9, 25.9, and 51.7 billion KRW, respectively. The potential market value was analyzed from an environmental perspective by examining the greenhouse gas reduction potential of seaweed additives. By adding 2% laver, 2% sea mustard, and 0.25% sea mustard sporophyll to the feed, greenhouse gas emissions could be reduced by economic values estimated at 10.8, 11.4, and 15.6 billion KRW, respectively. The findings of this study suggest that the use of seaweed by-products livestock as feed ingredients can generate economic and environmental benefits.

• International Journal of Contents
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• v.10 no.1
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• pp.18-22
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• 2014

Hidden nodes have a key role in the information processing of feed-forward neural networks in which inputs are processed through a series of weighted sums and nonlinear activation functions. In order to understand the role of hidden nodes, we must analyze the effect of the nonlinear activation functions on the weighted sums to hidden nodes. In this paper, we focus on the effect of nonlinear functions in a viewpoint of information theory. Under the assumption that the nonlinear activation function can be approximated piece-wise linearly, we prove that the entropy of weighted sums to hidden nodes decreases after piece-wise linear functions. Therefore, we argue that the nonlinear activation function decreases the uncertainty among hidden nodes. Furthermore, the more the hidden nodes are saturated, the more the entropy of hidden nodes decreases. Based on this result, we can say that, after successful training of feed-forward neural networks, hidden nodes tend not to be in linear regions but to be in saturated regions of activation function with the effect of uncertainty reduction.

• Special Issue of the Society of Naval Architects of Korea
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• 2017.10a
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• pp.46-53
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• 2017

We work for big offshore project in the Korean shipyards as a EPC contract. There are a lot of risks even though the FEED Engineering was taken in the famous engineering company. In case of ICHTHYS CPF, it worked on the FEED activity for several years. Here is mention that design modification was carried how to modify material and specification according to shipyards human resource and yard practice for your reference. Furthermore, I expect that this paper is used for Korean engineer for their reference.

• Laser Solutions
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• v.5 no.1
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• pp.13-21
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• 2002

Compared to conventional welding process, laser welding does not use additional filler wire generally. However, if laser welding uses the filler wire, the applicability of the method can be broaden. When laser welding uses the filler wire, it is possible to enhance gap bridging ability and to prevent cracking in weld pool by metallurgical control. In this study, we had optimal condition and experimented gap bridging capability for butt welding with 2㎜ Al5052 alloys using the filler wire feeder. As the experimental parameters, wire feed rate and wire diameter are considered and then the performance of wire feed is evaluated under various filler wire welding conditions.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 1999.10a
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• pp.221-226
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• 1999

It can be acquired the high effective productivity through of high speed, precision of machine tools, and then, machine tools will be got a competitive power. Industrially advanced countries already developed that the high speed feed is 50m/min using the high speed ball screw. Also, a lot of problems have happened the feed and servo drive system. It is necessary to study about the character of positioning accuracy, heat generation and high speed/accuracy control for feed/servo drive system of high speed/accuracy. In this study, we make use of high performance vertical machine center with a ball screw of large-scale-lead. Also, we'll apply the high-speed/accuracy control technology in this part of feedforward control, multi-buffering block size, etc. Using the design of the mechanical element and high-speed precision control, the basic design concept can be established.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2003.11a
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• pp.1038-1042
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• 2003

In order to evaluate dynamic impedance of a hand-arm system it is necessary to measure the hand-transmitted vibration and the reaction force at the same time while gripping the vibrating handle. In the study a device was developed to measure both the vibration and the force. The device consists of a measurement handle with four strain gauge and two accelerometers and a PC based control system with a program for the signal processing and evaluation of the hand-transmitted vibration and reaction force. The handle was installed on the vibration shaker so that it can move by the generated signal from the control system. As an application of the system dynamic reaction force and the frequency weighted acceleration at the handle attached to the shaker were measured at various grip force and feed force. This system will be very useful in the area of impedance measurement and the evaluation of performance of anti-vibration gloves.

• Korean Journal of Poultry Science
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• v.33 no.2
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• pp.127-131
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• 2006

This study was conducted to investigate the effects of expanding feed processing technologies on the egg characteristics and nutrient digestibility in laying hens. A total of two hundred seventy laying hens were randomly allocated into three treatments with fifteen replications for six weeks. Dietary treatments include 1) MS(mash), 2) EC(expanded crumble) and 3) EP(expanded pellet). In the egg production, the EC and EP treatments were significantly higher than MS treatment(p<0.05). However, no significant difference was founded in egg weight(p>0.05). Egg shell breaking was increased in EC and EP treatments compared with MS treatment(p<0.05), however, egg shall thickness showed no significant difference(p>0.05). Egg production and egg shell breaking were significantly higher in EC and EP treatments than MS treatment(p<0.05), but egg weight and egg shell thickness were no significantly difference among treatment(p<0.05). Yolk color was increased in EC treatment compared with other treatments(p<0.05). Also, yolk index was significantly improved in EC and EP treatments compared with MS treatment(p<0.05). Haugh unit was increased in EC treatment compared with MS treatment(p<0.05). EC treatment had improved DM, Ca and P digestibility. In conclusion, Expanded crumble and pellet processing could improve the egg characteristic and nutrient digestibility in laying hens.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.12
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• pp.1765-1772
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• 2002

Three experiments were conducted to determine the feed processing method best suited for early and conventionallyweaned pigs, and to investigate the effects of different extrusion temperatures on ileal digestibility of amino acids in diets containing different protein sources. In exp.1, a total of 108 pigs (Landrace${\times}$Yorkshire${\times}$Duroc; 24 d of age and 7.60 kg average body weight) were alloted on the basis of sex, weight and ancestry to three treatments in a randomized complete block design. Feed processing methods used were mash (M), simple pellet (SP), and expanded pellet (EP). In exp. 2, a total of 96 pigs (Landrace${\times}$Yorkshire${\times}$Duroc; 14 d of age) were allotted on the basis of sex, weight, and ancestry to three treatments in a randomized complete block design. Diets were mash (M), expanded pellet (EP), and expanded pellet crumble (EPC). In exp. 3, a study was designed to investigate the effect of different extrusion temperatures (100, 120, and $140^{\circ}C$) over the control (untreated) on the ileal digestibility of amino acids in diets containing protein sources such as spray-dried plasma protein (SDPP), whey protein concentrate (WPC), and fish meal (FM). Results in exp.1 showed that ADG, ADFI and the F/G ratio of pigs fed the SP diet were improved (p<0.05) compared with those fed the M or the EP diets, but the digestibility of nutrients was not different (p>0.05) among the treatments. In exp. 2, pigs fed expanded pellet treatments (EP or EPC) had a significantly improved (p<0.05) F/G ratio compared to the pigs fed the M diet which was primarily attributed to the significant reduction (p<0.05) in ADFI, but the overall growth rate of pigs fed expanded pellet diets was not improved. In exp. 3, there was a significant interaction effect (p<0.05) between the extrusion temperature and protein source on the ileal digestibility of amino acids. With an extrusion temperature of $100^{\circ}C$, the ileal digestibility of Lys, Val, Gly and Ser was significantly lower in the diet containing WPC compared to the diet containing SDPP. Increasing the temperature to $120^{\circ}C$ led to significant differences (p<0.05) in the digestibility of Thr and Tyr between diets containing WPC and SDPP. Regardless of extrusion temperatures, the weaned pigs' diet containing either SDPP or FM had significantly higher Lys, Phe, Thr, Val, and Gly digestibility relative to the WPC diet. Results of the present study suggest that simple pelleting of diets containing protein sources such as whey protein concentrate, spray-dried plasma protein and fish meal would be better than the extruded or expanded pellet diets. Extruder or expander processing of weaned pigs' feed could reduce palatability and ileal digestibility of several amino acids and therefore may be responsible for a negative growth response in weaned pigs.

• Animal Bioscience
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• v.37 no.8
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• pp.1398-1407
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• 2024

Objective: The objective of this study was to determine internal structure spectral profile of by-products from coffee processing that were affected by added-microorganism fermentation duration in relation to truly absorbed feed nutrient supply in ruminant system. Methods: The by-products from coffee processing were fermented using commercial fermentation product, consisting of various microorganisms: for 0 (control), 7, 14, 21, and 28 days. In this study, carbohydrate-related spectral profiles of coffee by-products were correlated with their chemical and nutritional properties (chemical composition, total digestible nutrient, bioenergy values, carbohydrate sub-fractions and predicted degradation and digestion parameters as well as milk value of feed). The vibrational spectra of coffee by-products samples after fermentation for 0 (control), 7, 14, 21, and 28 days were determined using a JASCO FT/IR-4200 spectroscopy coupled with accessory of attenuated total reflectance (ATR). The molecular spectral analyses with univariate approach were conducted with the OMNIC 7.3 software. Results: Molecular spectral analysis parameters in fermented and non-fermented by-products from coffee processing included structural carbohydrate, cellulosic compounds, non-structural carbohydrates, lignin compound, CH-bending, structural carbohydrate peak1, structural carbohydrate peak2, structural carbohydrate peak3, hemicellulosic compound, non-structural carbohydrate peak1, non-structural carbohydrate peak2, non-structural carbohydrate peak3. The study results show that added-microorganism fermentation induced chemical and nutritional changes of coffee by-products including carbohydrate chemical composition profiles, bioenergy value, feed milk value, carbohydrate subfractions, estimated degradable and undegradable fractions in the rumen, and intestinal digested nutrient supply in ruminant system. Conclusion: In conclusion, carbohydrate nutrition value changes by added-microorganism fermentation duration were in an agreement with the change of their spectral profile in the coffee by-products. The studies show that the vibrational ATR-FT/IR spectroscopic technique could be applied as a rapid analytical tool to evaluate fermented by-products and connect with truly digestible carbohydrate supply in ruminant system.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.257-262
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• 2001

Large amounts of poultry processing wastes including blood, feathers, offal, bones and manure are produced annually from the poultry industry. Over the past years, these products have been wasted and now there is a need for the treatment of these processing wastes. These processing wastes could be either discarded, a rather expensive option considering the cost of sewage disposal, or processed into animal feed or food for human consumption. This paper mainly deals with the various methods through which the different poultry processing wastes have been further processed and/or utilized for human flood or animal consumption. This paper also reviews steps involved in general poultry processing.