• Journal of Microbiology and Biotechnology
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• 제27권12호
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• pp.2180-2189
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• 2017

Psychrophilic phytases suitable for aquaculture are rare. In this study, a phytase of the histidine acid phosphatase (HAP) family was identified in Morchella importuna, a psychrophilic mushroom. The phytase showed 38% identity with Aspergillus niger PhyB, which was the closest hit. The M. importuna phytase was overexpressed in Pichia pastoris, purified, and characterized. The phytase had an optimum temperature at $25^{\circ}C$, which is the lowest among all the known phytases to our best knowledge. The optimum pH (6.5) is higher than most of the known HAP phytases, which is fit for the weak acidic condition in fish gut. At the optimum pH and temperature, MiPhyA showed the maximum activity level ($2,384.6{\pm}90.4{\mu}mol{\cdot}min^{-1}{\cdot}mg^{-1}$, suggesting that the enzyme possesses a higher activity level over many known phytases at low temperatures. The phytate-degrading efficacy was tested on three common feed materials (soybean meal/rapeseed meal/corn meal) and was compared with the well-known phytases of Escherichia coli and A. niger. When using the same amount of activity units, MiPhyA could yield at least $3{\times}$ more inorganic phosphate than the two reference phytases. When using the same weight of protein, MiPhyA could yield at least $5{\times}$ more inorganic phosphate than the other two. Since it could degrade phytate in feed materials efficiently under low temperature and weak acidic conditions, which are common for aquacultural application, MiPhyA might be a promising candidate as a feed additive enzyme.

• Asian-Australasian Journal of Animal Sciences
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• 제23권11호
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• pp.1496-1502
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• 2010

Two experiments were conducted to evaluate the effects of diet complexity and fermented soy protein on growth performance and amino acid digestibility. In Exp. 1, a total of 120 crossbred weanling pigs ($5.68{\pm}0.80\;kg$ BW) were randomly allocated into 4 treatments. Each treatment had 6 replicate pens comprising 5 pigs in each replicate. Experimental diets consisted of simple (soybean meal as protein source) and complex (soybean meal, rice protein concentrate, potato protein concentrate and fish meal as protein sources) diets; each diet contained 0 or 5% fermented soy protein (FSP), respectively. Dietary treatments included: i) simple diet; ii) simple diet with 5% FSP; iii) complex diet; iv) complex diet with 5% FSP. Pigs were provided each experimental diet for 20 d (phase 1) and then fed the same common diet for 10 d (phase 2). During days 0-10, pigs fed FSP diets had greater ADG than those fed non-FSP diets (p<0.05). G/F in FSP treatments was significantly higher than that in non-FSP treatments (p<0.05) from days 0 to 10. Throughout the overall period, G/F was greater in FSP treatments compared with non-FSP treatments (p<0.05). On d 10, N digestibility was higher in pigs fed FSP diets than in those fed non-FSP diets (p<0.05). Diet complexity did not affect growth performance and nutrient digestibility (p>0.05) in this experiment. In Exp 2, 12 ileal-cannulated, weanling barrows were housed in individual metabolism crates and randomly assigned to 1 of 4 treatments (same as Exp. 1) by using a $4{\times}4$ Latin square design. Among the essential amino acids, apparent ileal digestibility (AID) of Met and Val were increased in pigs fed FSP diets compared with those fed non-FSP diets (p<0.05). AID of Met, Phe and total essential amino acids were higher in pigs fed complex diets than in those fed simple diets (p<0.05). Among the non-essential amino acids, AID of Ala in FSP treatments was greater than that in non-FSP treatments (p<0.05). In addition, Asp, Cys, Glu, Pro, Ser and total non-essential amino acid digestibilities in pigs fed complex diets were higher compared with those fed simple diets (p<0.05). Interaction was observed in AID of Met, Asp and Pro. In conclusion, these results indicated that feeding of 5% FSP to nursery pigs improved feed efficiency and AID of amino acids, and diet complexity did not maximize the growth performance of pigs in the subsequent phase.

• Asian-Australasian Journal of Animal Sciences
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• 제23권8호
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• pp.1034-1042
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• 2010

This study aimed to determine the optimum dietary crude protein level in a typical diet for fattening pigs fed ad libitum under normal climate conditions in Central Vietnam. One hundred and ninety two gilts of Mong Cai local breed (MC), $F_1$ Large White${\times}$Mong Cai and $F_2$ crossbreds of (Landrace${\times}$Mong Cai)${\times}$Large White were used. At the start of the experiment, Mong Cai pigs weighed 12 kg at 11 weeks of age, $F_1$ pigs 12.1 kg at 8 weeks of age and $F_2$ pigs 12.2 kg at 8 weeks of age. Four diets differing in crude protein (CP) content (10.1, 13.1, 16.1 and 18.9% in DM) were formulated from rice bran, corn meal, cassava meal and fish meal. Calculated digestible energy content of the diets ranged from 13.5 to 13.8 MJ per kg DM. Pigs were housed individually in pens of $2.5\;m^2$ each and had ad libitum access to feed in a trough as well as water in bowls. The final weights after a growing period of 150 days were 66, 86 and 96 kg for MC, $F_1$ and $F_2$, respectively. Feed intake of MC pigs was highest at 13.1% CP while $F_1$ and $F_2$ had the highest feed intake at 16.1% CP. The results showed that for MC the maximum gain was obtained at levels between 13 to 16% CP. For the $F_1$ the maximum gain was at dietary protein levels of 16-17%. For $F_2$ the max gain was obtained at CP levels of 16 to 18%. Feed conversion was highest in MC pigs (~4.0) followed by $F_1$ (~3.3) and $F_2$ (~3.1), and within genotypes was lowest at the optimum CP level (p<0.05). Back fat thickness in MC (33.1 mm), $F_1$ (23.0 mm) and $F_2$ (20.5 mm) pigs was different and within genotypes was the lowest at intermediate CP levels. In conclusion, increasing the dietary crude protein contents in practical diets for pigs in Vietnam can increase production on small holder farms. Optimal performance for MC, $F_1$ and $F_2$ pigs is achieved at different dietary crude protein contents.

• Asian-Australasian Journal of Animal Sciences
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• 제10권6호
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• pp.643-651
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• 1997

This experiment was conducted to determine apparent ileal and fecal digestibilities of protein sources for young pigs (15.6 kg BW) which were fitted with simple ileal T-cannulas. Experimental diets included one of the followings as a sole protein source: spray-dried plasma protein (SDPP), spray-dried blood meal (SDBM), soybean meal (SBM), isolated soy protein (ISP), dried skim milk (DSM), and fish meal (FM). The digestibilities of dry matter (DM), gross energy (GE) and crude protein (CP) in DSM-based diet were the highest (p < 0.05), and those of SDBM and SBM diets were the lowest at the terminal ileum. The average ileal digestibilities of essential amino acids (AAs) were 88.3, 84.7, 84.6, 83.4, 83.0 and 77.7% for pigs fed the DSM, ISP, SDBM, SBM, SDPP and FM diets, respectively. There were no significant differences in overall apparent ileal AAs digestibilities in DSM and ISP diets. Digestibilities of essential AAs in DSM, however, were significantly higher than those of ISP (p < 0.05). Among the essential AAs, the digestibility of arginine was higher except for SDBM or DSM, than other AAs. The ileal digestibilities of lysine, methionine and threonine were higher (p < 0.05) in pigs fed SDBM or DSM diet than in those fed SBM diet. Digestibilities for SDPP or ISP diet in these AAs were similar except for threonine which was higher (p < 0.05) for SDPP diet. The apparent ileal digestibilities of lysine and methionine ranged from 79.6 (FM) to 92.5 (DSM) and 75.4 (SDPP) to 88.7 (DSM), respectively. The apparent fecal digestibilities of average essential AAs were 90.4, 89.1, 86.0, 84.4, 84.2 and 80.8% in pigs fed the DSM, ISP, SDBM, SDPP, SBM and FM diets, respectively. The fecal digestibilities of essential AAs were higher (p < 0.05) in pigs fed the DSM and ISP. Lysine digestibility in pigs fed the DSM or ISP diet was higher (p < 0.05) than that of pigs fed SBM diet. Apparent essential AAs digestibility was the highest (p < 0.05) in pigs fed DSM diet, and was the lowest (p < 0.05) in pigs fed FM diet. Digestiibilities of essential AAs and nonessential AAs were higher when measured over the total digestive tract than at the end of the small intestine except for several AAs in SDPP, SDBM and SBM diets. In conclusion, whether it is fecal or ileal, the digestibilities of proximate nutrients and AAs in pigs fed DSM and ISP diet were the highest, and those of pigs fed FM was the lowest.

• 한국수산과학회지
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• 제23권2호
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• pp.69-76
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• 1990

액젓 또는 어간장 제조시 발효기간의 단축과 향미를 개선할 목적으로 최근들어 soy sauce용 koji를 많이 이용하고 있으나 본 연구에서는 soy sauce용 koji를 대체하기 위하여 어육을 기질로 한 koji의 제조 가능성을 검토하였다. 마쇄한 정어리육과 전분을 혼합한 후 살균 처리한 다음 Aspergillus awamori(KFCC. 11439), Aspergillus guercinus (KFCC. 11595), Aspergillus niger(KFCC. 11239), Aspergillus oryzae(KFCC. 32343) 및 Aspergillus sojae(KFCC. l1559)의 곰팡이균을 각각 접종하여 배양 시간에 따른 생육특성을 조사하고 우수한 균주를 선정하여 정어리육을 기질로 한 koji의 효소적 특성을 조사하였다. 생육특성을 조사한 바 $30^{\circ}C$에서 48시간 배양한 후 곰팡이의 포자가 형성되었으며 protease 및 lipase activity는 배양 72시간까지 계속 증가하는 현상을 보였고 trimethylamine생성은 배양 96시간까지 Aspergillus awamori와 Aspergillus niger를 접종한 처리구를 제외하고는 모두 감소되었으며 5종의 Aspergillus spp중 Aspergillus oryzae와 Aspergillus sojae가 비교적 우수한 균주로 선발되었고 적정 배양시간은 72시간이었다. 이 균주를 대상으로 적정 koji의 제조조건을 검토하기 위하여 pH의 변화, 전분의 첨가양 및 배양온도에 따른 protease및 lipase activity를 조사한 바 protease activity는 Asp. oryzae를 접종한 경우 pH 9 부근에서 Asp. sojae의 경우는 pH $6\~7$에서 가장 높은 활성을 나타냈고 lipase activity는 pH $6\~7$ 범위에서 가장 높았다. 전분의 첨가양은 어육중량의 $20\%$(w/w), 배양온도는 Asp. oryzae는 $30\~35^{\circ}C$ 범위에서 Asp. sojae는 $35^{\circ}C$ 부근에서 이들의 활성도가 가장 높게 나타나 어육을 기질로 한 koji의 제조 가능성을 확인할 수 있었다.

• 한국유기농업학회지
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• 제9권2호
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• pp.83-99
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• 2001

농산부산물을 이용한 엽채류 전용 유기액비를 개발하기 위하여 액비자재와 물을 1:4로 혼합 하여 45일간 혐기발효 후 시험한 결과는 다음과 같다. 1. 액비원료중 어분과 골분은 질소, 인산 및 칼리등 양분함량이 현저히 많았다. 추출액비의 무기태 질소는 골분과 어분이 많고 인산, 칼리, 석회 및 고토성분은 계분, 대두박 및 쌀겨에서 많았다. 2. 유기액비의 부숙 안정화 과정중 암모니아가스는 2ppm이하로 발생되었으며 탈취제 처리로 안정화된 액비내 세균수는 급격히 감소하였다. 유기액비의 속성 부숙 안정화를 위한 부숙촉진제인 설탕과 미생물제 처리간 온도는 차이가 없었으나 황화수소 발생량은 농산부산액비 1,761ppm에 비하여 농산부산액비+설탕+미생물제 처리는 914ppm으로 48%감소하였다. EC는 농산부산 유기액비에 설탕 첨가로 현저히 높았고, 제조후 35일 경과부터 감소하는 경향이었다. 3. 결구상추 및 배추의 생체 수량은 계분50+골분30+쌀겨20%조합에서 가장 높았다. 배추의 수량은 관행농법 10,875kg/10a에 비하여 농산부산 유기액비는 13,656kg/10a로 26% 증수하였으며 가식부의 질산염 함량은 관행농법 2,426ppm에 비하여 농산부산 유기액비는 2, 150ppm으로 11.4%감소하였다.

• 대한영양사협회학술지
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• 제10권2호
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• pp.235-245
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• 2004

The Korea School Lunch Program mandates that school meals should safeguard the health and well-being of our children. School meals provide a nutritious diet that contains at least ⅓ of the daily Recommended Dietary Allowances of necessary nutrients at reasonable prices. This study was performed to assess the nutritional management of primary school meals, and to provide basic data for improvement of school meal nutritional guidelines. Three hundred and thirty six dietitians who worked at primary schools were recruited using a stratified sampling method. A survey was done by e-mail with a set of questionnaires about nutritional meal management. During school lunch planning, dietitians referred nutrition standards with priority, followed by students' food preferences and food hygiene. They considered energy as a most important nutrient during primary school lunch planning, followed by protein and calcium. Protein is usually over-served, whereas iron, vitamin A and calcium are usually under-served during primary school meal planning. For first and second grade primary students, grains, meat and vegetable side dishes seemed to be large compared to their eating capacity. Over 92% of school dietitians agreed the needs of food group standards for primary school lunch program. For making a checklist of the school lunch program, energy, protein and calcium were highly recommended, and meat.fish.egg group, vegetable.fruit group and dairy group were also highly recommended by school dietitians. Cooking method was also highly recommended. School dietitians proposed that remodeling of school kitchens and new cooking machine were the most important factors for improving school lunch system. These results suggest that food standards should be established for health-oriented nutritional management of primary school lunch programs. Nutritional checklists could include nutrient-rich foods and food groups, and items about cooking methods.

• 한국지역사회생활과학회지
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• 제12권1호
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• pp.1-13
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• 2001

The purpose of this study was to investigate of gender difference on dietary behavior and food preferences of elementary school children. This survey was carried out through questionnaire method for 274 male and 257 female of the 6th grade elementary school children in Anyang city. By calculating WLI(weight-length index), 26.9% of students were overweight, and 26.2% were under-weight. Average height of male was 147.9cm and that of female was 148.9cm, and their weight was 40.9 kg and 39.2kg respectively. The average BMI(body mass index) was 18.1 kg/㎡. The self-recognition of health status was different according to gender, male recognized better health status than female. There was no significant difference of parents´ education level and the occupation depending on gender. The 56.7% of students had regularly for breakfast, and 60% for lunch and 42.9% for dinner. The female students had irregular meal time more frequently than male did for dinner(p<0.01). They skipped more breakfast(7.0%) than other meals. Reasons of skipping meal were lack of time to eat(50%), boring side-dishes(17.0%) etc. For snacks, choice depends on taste (55.4%), and they bought at the shop nearby (36.5%) and convenience shop(29.9%). They had a meal outside once a month(42.9%), and selected Korean traditional food(52.5%). For almost all of foods male students´ preference showed higher than female except cucumber. Low score of preference was obtained in such as salted vegetables, soy pastes, and fish(shellfish) groups raw or fermented. The preference level was a little higher in such as vegetables & kimchi group and pot stews. The results assert the importance of nutrition education for the students in puberty. It is necessary breakfast should be taken regularly, and therefore we should carry out the education of importance of nutrition and health for children considering the dietary behavior and food preference for balanced diet.

• 대한지역사회영양학회지
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• 제8권2호
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• pp.181-191
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• 2003

The purpose of this study was to investigate the dietary habits, the nutritional knowledge and the consumption patterns of convenience foods of 618 university students located in the Gwangju area, from November twentieth to November thirtieth, 2002. The subjects included 301 males (48.7%) and 317 females (51.3%). This survey was conducted using a self-administered questionnaire. The percentage of students who were underweight, normal and overweight based on their body mass index (BMI) was 3.7, 88.0 and 8.3 far the males, and 29, 71 and 0 for the females, respectively. Most students (73.8%) skipped breakfast. This was because of lack of time (65.1%) of the cases. Self-reported eating habit problems were eating irregular meal (52.4%), overeating (21%), prejudiced meal (12.4%) and skipping meal (7.4%). The type of favorite snack was biscuit (31.9%) and cup Ramyon (31.9%). The rates of alcohol drinking in male and female students were 88.0% and 85.8% respectively, and the rates of smoking were 35.9% and 28% respectively. Males ate fiequently cup Ramyon (2.08 $\pm$ 2.95), fries (pork cutlet, fried potato) (1.91 $\pm$ 2.58), Ramyon (1.81 $\pm$ 3.00) and kimbab (1.70 $\pm$ 3.17) more frequently, while females ate kimbab (2.25 $\pm$ 3.26), cup Ramyon (1.89 $\pm$ 2.09), fries (pork cutlet, fried potato) (1.77 $\pm$ 2.67), Ramyon (1.46 $\pm$ 1.1.95) and fish paste (1.45 $\pm$ 2.22) more frequently. The nutritional knowledge score was higher in females than in males. The mean consumption patterns of convenience foods of students living in home were lower than that of students living in dormitory and boarding w/cooking. When the amount of pocket money available and the body mass index increased and the nutritional knowledge level was low, the mean consumption of convenience foods increased. The mean consumption of convenience foods correlated negatively with nutritional knowledge (p < 0.01). Therefore, nutritional education for university students is needed so as to improve their health and nutritional education program should be developed to meet the various needs of these students. (Korean J Community Nutrition 8(2) : 181~191, 2003)

• 유기물자원화
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• 제31권3호
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• pp.83-91
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• 2023

본 연구는 수입산 아주까리박을 주원료로 하는 혼합유기질비료(혼합유박)을 대체하기 위해 국내 유기자원을 원료로 제조한 발효비료의 처리효과를 확인하는 목적으로 수행되었다. 발효비료는 주정박(30%), 깻묵(30%), 미강(20%), 어분(20%)을 혼합하여 제조하였다. 이때 발효조건을 달리하여 기존 발효방식(비가림 하우스에 21일간 발효)으로 제조한 발효비료A (Fermented Organic fertilizer A. OFA)와 발효기간을 단축(40℃에서 5일간 발효)시켜 제조한 발효비료B (Fermented Organic fertilizer B, OFB) 2종을 제조하였다. 본 실험의 처리구는 무처리(Control, NF), 혼합유박(Mixed organic fertilizer, MOF), 발효비료 처리구(OFA, OFB)로 설정하였으며, 노지 배추 표준시비량의 질소 기준(320 kg/ha)으로 자재를 처리하였다. 재배시험 결과 OFA, OFB와 MOF간의 배추의 생육과 수량이 유의적인 차이를 보이지 않았다. 배추의 질소이용효율은 발효비료 처리구(OFB : 81.4%, OFA : 79.1%)가 MOF (65.3%)보다 증가하였고, 발효비료를 처리한 토양의 Urease 활성도가 240~241 ㎍/g/dm/2h로 MOF (203 ㎍/g/dm/2h)와 통계적으로 유의한 차이를 보였다. 결론적으로, 국내 유기자원으로 제조한 발효비료 2종은 혼합유박과 유사한 생육과 수량을 보였으며, 발효과정으로 작물의 양분흡수가 용이해져 질소이용효율을 개선시키는데 도움을 준 것으로 판단된다. 이에 제조한 발효비료가 양분공급자재로 혼합유박을 대체 하는데 효과적일 것으로 보인다. 특히, 발효기간을 기존대비 16일 단축시켜 제조한 OFB도 기존 발효비료(OFA)와 효과가 유사하여 현장 활용도가 높을 것으로 판단된다.