• 한국산림과학회지
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• 제87권4호
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• pp.577-583
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• 1998

우리 전통 악기용 밤나무와 오동나무 향판용재를 여름 초순부터 잔적하여 70일간 옥외 천연건조와 150일간 옥내 천연건조하여 함수율, 건조속도 및 건조시간을 비교하였다. 밤나무 판재의 평균 최종함수율과 건조속도는 옥외천연건조의 경우 각각 20.6%와 0.78%/일(日)이었고, 옥내 천연건조의 경우 각각 16.6%와 0.44%/일(日)이었다. 오동나무 판재의 평균 최종함수율과 건조속도는 옥외 천연건조의 경우 각각 16.7% 와 1.53%/일(日)이었고, 옥내 천연건조의 경우 각각 13.5%와 0.77%/일(日)이었다. 이들 수종의 옥외 평균 천연건조속도는 옥내 경우보다 2배 정도 더 컸었는데 섬유포화점(30%) 이상에서 매우 컸었으며 감율건조하다가, 섬유포화점 이하에서는 불규칙하게 감소하였다. 그러나 옥내 천연건조속도는 밤나무의 경우 함수율 55% 이상, 그리고 오동나무의 경우는 함수율 80% 이상에서 컸었으며 감율건조하다가, 이들 함수율 이하부터 불규칙하게 감소하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권10호
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• pp.1449-1457
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• 2008

This experiment was carried out to evaluate the carcass characteristics, chemical composition and fatty acid profile of the Longissimus muscle (LM) of three cattle genetic groups (Purunã, PUR, 11; 1/2 Purunã vs. 1/2 British, PUB, 6 and 1/2 Charolais vs. 1/2 Caracu, CHC, 10) finished in pasture systems. The field work took place at the Lapa Research Farm of the Agronomic Institute of Paraná, in the city of Lapa, south Brazil. The animals were fed during the winter with corn silage, cottonseed meal, cracked corn, urea, limestone and mineral salts as sources of protein, as well as an energy supplement, in pasture systems of Brachiaria decumbens Stapf. The animal groups were slaughtered at 20 months of age, at 50122.6 kg live weight. CHC bulls had higher (p<0.05) final weight than PUR and PUB bulls. Hot carcass weight was similar (p>0.10) between PUR and PUB. Hot carcass dressing percentage was higher (p<0.05) for PUB bulls than for PUR and CHC bulls. On the other hand, hot carcass dressing percentage was similar (p>0.05) between PUR and CHC bulls. Fat thickness was similar (p>0.10) among all genetic groups. However, the Longissimus area of CHC bulls was greater (p<0.05) than in PUR and PUB genetic groups. The genetic groups did not affect (p>0.10) the marbling of Longissimus. There was no observed difference (p>0.10) in moisture, ash, crude protein and total cholesterol contents among the three genetic groups. On the other hand, the total lipid percentage was higher (p<0.05) for the PUB genetic group in comparison with PUR and CHC. CLA percentage was highest for PUR animals. However, total CLA amounts were not altered by the different genetic groups.

• 한국수산과학회지
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• 제42권5호
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• pp.476-480
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• 2009

This study was conducted to evaluate the effect of extruded pellets (EP) containing different levels of protein (51%-55%) and lipid (9%-15%) for growth of flounder (Paralichthys olivaceus) comparing with raw fish-based moist pellet (MP). Two replicate groups of 40 fish per each tank (initial mean weight 106 g) were fed one of three experimental EP (EP1, EP2 and EP3) containing different protein and lipid levels, a commercial EP (EP4) and MP for 16 weeks. Survival was not significantly different among all groups. Final mean weight of fish fed MP was significantly lower than that of fish fed EP1, EP2 and EP4 (P<0.05), but not significantly different from fish fed EP3. Feed efficiency of MP-fed fish was significantly lower than fish fed all EP formulations (P<0.05), but no significant difference was observed among the EP groups. Daily feed intake of MP-fed fish was significantly higher than fish fed all EP formulations (P<0.05). Condition factor was not significantly different among all groups. Whole body moisture and crude lipid contents were significantly affected by diet (P<0.05). Growth and feed efficiency of flounder was not affected by EP protein and lipid levels. Dietary formulation used in EP1, EP2 and EP3 can be applied to the practical feeding of flounder.

• 수산해양교육연구
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• 제27권3호
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• pp.718-724
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• 2015

To survey the most feeding frequence of formulated diet as food for cultured puffer in winter season, we performed a rearing test using juveniles of river puffer, Takifugu obscurus (body weight 15.0 g) for 120 days. The feeding frequencies were set up as 2times/1day, 2times/2days, 2times/3days and 2times/4days. We tested triplicately the experiment and investigated survival rate, daily food intake (DFI), feed efficiency (FE), condition factor (CF), daily growth rate (DGR). Consequently, growth was increased following to an increasing of feeding frequency, was the fast in 2times/1day of feeding frequency, and was the slowest in 2times/4days (p<0.05). DFI and CF were increased following to an decreasing of feeding frequency and was the highest in 2times/4days of feeding frequency. FE was decreased following to an decreasing of feeding frequency, and was the highest in 2times/1day of feeding frequency. In a proximate carcass composition at the final day, moisture and crude lipid contents were the lowest in 2times/4days, and in survival, there was not any significant difference among experimental groups. Therefore, we concluded that the 2times/2days are the best of feeding frequency for economical benefit of river puffer culture in winter season.

• 한국축산식품학회지
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• 제42권2호
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• pp.295-312
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• 2022

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash, moisture, and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%-4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L^*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L^* value, pH, and WHC decreased while redness (a^*) and yellowness (b^*) values increased in all the samples. In addition, TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion, garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.

• 한국자원식물학회지
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• 제27권5호
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• pp.546-555
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• 2014

연구의 최종 목표는 실내의 공간과 특성에 따라 효율적으로 실내공기질을 향상시킬 수 있는 식물 녹화와 바이오필터를 통합한 시스템의 개발이다. 그러나 이러한 목표를 달성하기 위해서는 바이오필터 시스템의 적절한 공기정화량에 대한 용량 설계에 중요한 영향을 주는 일정한 압력손실량과 토양수분 함량과 같은 여러 가지 요구사항들이 충족되어야 한다. 따라서 본 기초 연구는 바이오필터의 토양 내 균일한 분포를 갖는 토양수분 함량과 압력손실량을 유지하고 정상적인 식물 생장 특히 바람에 의한 근권부 스트레스를 받지 않도록 풍속을 적절히 조절하고, 바이오필터 내 초기 토양수분 함량이 일정하게 유지되어 안정성을 확보하기 위해 수행되었다. 본 실험에서는 평면형 바이오필터 모델을 설계하여 제작하고 세 가지 풍속(1, 2, $3cm{\cdot}sec^{-1}$)에 따른 바이오필터의 공기정화량, 공기체류시간, 기액비를 산출하였다. 또한 세가지 풍속에 따라 바이오필터 내 토양층을 통과하여 배출된 가습공기의 상대습도, 압력손실량, 토양수분 함량을 측정하고, 이 바이오필터 내에서 자란 상추와 더 피고사리의 생육을 평가하였다. 풍속 실험의 결과, 풍속 $3cm{\cdot}sec^{-1}$가 상대습도, 토양수분 함량, 식물생육을 유지하기에 가장 적절하였다. 따라서 다음 실험에서는 풍속을 $3cm{\cdot}sec^{-1}$로 고정하고 두 가지 수준의 초기 토양수분 함량(저수준 18.5%, 고수준 28.7%) 조건에서 바이오필터를 가동한 처리구와 바이오필터를 가동하지 않은 대조구(초기 토양수분 함량 29.7%)를 설정하고, 바이오필터 내 토양층을 통과하여 배출된 가습공기의 상대습도, 압력손실량, 토양수분 함량과 바이오필터 내에서 자란 상록넉줄고사리의 생육을 평가하였다. 이 실험 결과는 첫 번째 실험 결과와 유사하였으며 상대습도, 토양수분 함량, 압력손실량이 일정한 수준을 유지하였다. 또한 세 가지 초기 토양수분 함량에 따른 상록넉줄고사리의 생육도 유의성 있는 차이를 나타내지 않았다. 그러나 두 가지의 바이오필터 처리구는 대조구에 비해 건물중이 다소 증가된 것을 알 수 있었다. 따라서 주요 물리적 요소인 토양수분 함량과 압력손실량을 유지할 수 있는 본 바이오필터 시스템의 안정성은 가까운 미래에 보다 발전된 일체형 바이오필터 모델 설계에 적용될 수 있을 것으로 판단된다.

• 한국수산과학회지
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• 제47권6호
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• pp.818-823
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• 2014

This study compared the effects of feeding diets consisting of an experimental extruded pellet with tapioca starch (EEP), commercial extruded pellet (CEP), and raw-fish-based pellet (MP) on the growth, flesh quality, and apparent digestibility coefficient of the olive flounder Paralichthys olivaceus. Two replicated groups of 4,000 fish each (initial mean weight: $81.8{\pm}3.5g$) were fed one of the experimental diets for 5 months. After the feeding trial, the final mean weight, weight gain, specific growth rate, and feed efficiency of fish fed the EEP was significantly higher than those of fish fed the CEP and MP. Moisture content in the whole-body of fish fed MP was significantly higher than those of fish fed other diets. However, the highest crude protein in the whole-body was found in fish groups fed the EEP. Significantly higher contents of 24:1n-9, 20:5n-3, 22:6n-3 and lower 18:1n-7 was observed in fish fed the EEP compared with fish fed the MP. The amino acid contents in the whole-body showed significant differences in the composition depending on the feed, but the distribution of free amino acids showed similar patterns. Among amino acids, glutamic acid showed the highest content in all the experimental groups, and the threonine, cysteine, and lysine contents were significantly higher in the groups fed with EEP and CEP than in the group fed with MP. Digestibility of nutrients of the EEP was significantly higher than that of fish fed the CEP. This suggests that extruded pellets can be used to feed olive flounder without compromising growth and flesh quality in comparison to raw-fish-based moist pellets. Formulation of the EEP could be used as a practical feed for olive flounder.

• 한국토양비료학회지
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• 제24권2호
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• pp.130-136
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• 1991

우분(牛糞)의 부숙(腐熟)을 용이(容易)하게 하기 위하여 우분(牛糞)에 왕겨를 비율별(比率別)로 섞고 수분함량(水分含量), C/N률(率) 및 C/P률(率)에 대(對)한 조건(條件)을 파악(把握)하여 부숙(腐熟)과 후숙시험(後熟試驗)을 실시(實施)하였다. 최종제품(最終製品)으로 오이 유식체(幼植物)을 재배(栽培)하였고, 그 결과(結果)는 다음과 같다. 1 부숙기간중(腐熟期間中) 퇴적내(堆積內) 평균온도(平均溫度)는 속서구(速成區)가 $55{\sim}65^{\circ}C$로 광행구(慣行區) $40{\sim}50^{\circ}C$보다 훨씬 높았으며 2. T-N함량(含量)은 속성구(速成區)가 관행구(慣行區) 보다 낮았으나 T-C함량(含量) 및 C/N률(率)은 높았으며, 속성구(速成區)가 관행구(慣行區)보다 부숙(腐熟)이 훨씬 잘 되었다. 3. 후숙기간중(後熟期間中) 부숙온도(腐熟溫度)와 C/N률(率)은 초기(初期)에 증가(增加)하였다가 그후(後) 감소(減少)하였으며 T-N 및 T-C함량(含量)은 시일(時日)이 경과(經過) 할수록 증가(增加)하였다. 4. 속성제품(速成製品)의 균일도(均一道)(위도분포(粒度分布))는 관행구(慣行區) 보다 약간(若干) 미세(微細) 하였으며 입도(粒度)는 -4.00+1.68mm가 가장 많았다. 5. 오이의 유식물(幼植物)은 속성구(速成區)가 관행구(慣行區) 보다 생육(生育)이 양호(良好)하였다.

• 한국식품조리과학회지
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• 제27권6호
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• pp.671-680
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• 2011

In this study, frying mix was prepared containing 0.5, 1.0, 1.5 or 2.0% brown rice fiber(BRF). The samples along with a control were then compared regarding their quality characteristics, including pasting properties, spreadability, pick-up ratio, color, textural characteristics, moisture and oil contents, and sensory qualities, all to determine the optimal ratio of BRF. For the pasting properties of frying mix, the control group was evidenced by a significantly higher peak viscosity, through viscosity, and final viscosity than that observed in the BRF samples. Breakdown was the highest at the 1.0% addition level, and time to peak viscosity and pasting temperature were maximal with the 0.5% addition. There was no significant difference in setback among the experiments. Spreadability and pick-up ratio of frying batter were not significantly different among the samples. As the BRF content increased, the lightness, greenness decreased, whereas yellowness increased. The BRF samples presented significantly higher hardness of fried batter than the control group and there was no significant difference in crispiness among the samples. Moisture content of fried sweet potato decreased with increasing BRF and oil content was the maximum on the control group. In the sensory evaluation, appearance, color, flavor, savory taste, yellowishness, coating thickness, off-flavor, and oiliness were not significantly different among the fried sweet potato samples. Bindingness, crispiness, and chewiness were highest in the control samples but minimal at a addition level of 2.0%. The control group evidenced significantly higher overall acceptability than were observed in the BRF samples. In conclusion, the results demonstrated that 0.5~1.0% BRF may prove quite useful as a additive for frying mix in the preparation of fried sweet potato and may provide favorable textural and functional properties.

• 한국식품영양과학회지
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• 제33권2호
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• pp.386-391
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• 2004

상주 전통곶감의 고품질화를 위하여 곶감의 제조과정 중이 화학적인 품질특성 변화를 조사하였다. 건조기간 중 수분함량은 7∼14일 경에 감소 또는 완만하여 이 시기에 2차 표피의 형성을 예측할 수 있고, 이 표피가 곶감의 품질에 많은 영향을 주는 것을 알 수 있었다 또한 반건시의 수분함량을 45∼55%로 본다면 건조시작으로부터 25일 경에 반건시 제품이 완성됨을 알 수 있었다. 수분활성도 변화는 수분의 감소가 둔화되는 시기에 저하 속도가 증가하는 것을 알 수 있었고, 2차 표피의 형성이 수분활성도의 저하를 초래하는 것으로 판단된다. 중량변화는 21일경 가지는 급격히 감소하다가 그 이후는 완만히 감소하는 경향을 보였고, 곶감을 대량으로 제조하는 남장동 및 복룡동 곶감에서는 2차 표피가 형성되는 7∼14일 경 이후에는 표피의 경화현상에 의하여 수분증발 억제효과가 있어 중량감소가 완만하였다. 당도변화는 초기 감의 당도가 18∼27%이었으나, 건조7∼14일경 이후부터 급격히 증가하여 건조 21일경에는 40∼50%의 높은 값을 나타내었다 경도는 곶감의 품질을 결정하는 물리적 인자중 가장 중요한 요소로서 건조시작 후 7∼14일경에 감과육의 수분감소에 따라 경도가 낮아지는 경향을 보였고, 건조일수의 증가에 따라 일정 간격으로 감소되기 시작하였다. 관능평가에서는 곶감의 색, 단맛 및 조직감은 남장동곶감제품이 가장 좋은 점수를 얻었고, 떫은맛, 시큼한 맛 및 곰팡이 취는 복룡동 곶감제품이 가장 높았고, 전체적인 기호도는 남장동에서 제조한 곶감제품이 가장 좋게 나타났다.