• Toxicological Research
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• v.34 no.3
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• pp.249-257
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• 2018

The purpose of the present study was to evaluate the effects of different dietary concentrations of T-2 toxin on blood plasma protein content, lipid peroxidation and glutathione redox system of pheasant (Phasianus colchicus). A total of 320 one-day-old female pheasants were randomly assigned to four treatment groups fed with a diet contaminated with different concentrations of T-2 toxin (control, 4 mg/kg, 8 mg/kg and 16 mg/kg). Birds were sacrificed at early (12, 24 and 72 hr) and late (1, 2 and 3 weeks) stages of the experiment to demonstrate the effect of T-2 toxin on lipid peroxidation and glutathione redox status in different tissues. Feed refusal and impaired growth were observed with dose dependent manner. Lipid-peroxidation was not induced in the liver, while the glutathione redox system was activated partly in the liver, but primarily in the blood plasma. Glutathione peroxidase activity has changed parallel with reduced glutathione concentration in all tissues. Based on our results, pheasants seem to have higher tolerance to T-2 toxin than other avian species, and glutathione redox system might contribute in some extent to this higher tolerance, in particular against free-radical mediated oxidative damage of tissues, such as liver.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.267-274
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• 2001

The pineal gland of the bird occupies a key position in the phylogenetic evolution of this organ. Therefore, the purpose of this study was to investigate the developmental changes of the pineal gland during post-hatching period in Korean pheasant. The pheasants were sacrificed at 1-day-, 1-month-, 2-month-, and 6-month-old after hatching. The morphological characteristics of a pineal glands were determined in all pheasants using light microscope, and transmission electron microscope. Connective tissue originated from the capsule divided the pineal parenchyma into incomplete lobules. The parenchyma was consisted of pinealocytes and supportive cells. These parenchymal cells were arranged in the forms of solid lobules as well as incomplete follicles. At the follicular lumen, membraneous lamellar complexes and blob -like structures were present. Pinealocyte, a predominent cell type, had euchromatic nucleus, and showed the segmental organization. The bulbous apical portion had scanty free ribosomes and occasional cilia associated with basal bodies. The constricted neck, transitional portion from apical to pericarya had junctional complexes with adjacent supportive cells, and had microtubules. Cell body contained abundant mitochondria, well-developed Golgi complex, rough endoplasmic reticulum (RER) and free ribosomes. Basal processes extended from the base of the cell soma toward the basal lamina and contained 60∼90 nm dense cored vesicles. Supportive cells, another major type of the parenchyma, were characterized by the dense and elongated nucleus, and contained moderate number of mitochondria, RER, developed Golgi complex, free ribosomes and a few dense bodies in the perinuclear cytoplasm. Slender processes of supportive cells interposed between the pinealocytes and often bordered the basal region of the parenchyma. These results indicate that the pinealocytes of the pheasant are not rudimentary photoreceptor cells, and appear to have secretory function. Further studies will be required to confirm the morphological characteristics of pineal gland in adult pheasant during breeding and nonbreeding season.

• Korean Journal of Poultry Science
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• v.28 no.2
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• pp.83-89
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• 2001

Newcastle disease virus, CBP-1 strain isolated from Korean pheasants was passaged for 173 times by 9-day-old specific pathogenic free (SPF) embryonated eggs at $37^{\circ}C$ (parent strain) and subsequently passaged for 15 (cold attenuation (CA) -15) and 30(cold attenuation (CA) -30) times by 10-day-old of commercial broiler chicks embryonated eggs at $29^{\circ}C$, respectively, The Physical and chemical properties (sensitivity to lipid solvents, low pH and thermostability), pathogenicity (mean death time, intracerebral pathogenic index and intravenous patho-genic index), safety, booster or protective effect and characterization of temperature sensitivity were measured in cold attenuated CA-15 or 30 strain and compared to those of parent CBP-1 strain. NDV, CBP-1 CA-30 strain acquired cold attenuation and decreased infectivity at $41^{\circ}C$ compared to those of parent strain grown at $37^{\circ}C$. It lost hemagglutination activity (HA) and cell infectivity at $56^{\circ}C$ for 30, 60, and 120 Min. CA-30 strain treated with ethyl ether also lost its HA and cell infectivity. Both CA-30 and parent strains exhibited a little resistant to HA at pH 3.0 glycine HCI buffer. Intracerebral pathogenic index (ICPI) and intravenous pathogenic index (IVPI) of parent strain were 1.12 and 1.45, but decreased to 0.75 and 0.00 in CA-30 strain, respectively. The safety was evaluated by mortality in chicks inoculated with 10$^{4.0}$ EID$_{50}$ /0.1 ml. The mortalities of parent, CA-30 and commercial Bl strains were 17.5, 12.0 and 0.0%, respectively. The safety of CA-30 strain was higher than that of parent strain. The booster effects of CA-30 strain and parent strain performed in 4-week-old chicks after being vaccinated with primary commercial Bl strain.

• Korean Journal of Environment and Ecology
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• v.21 no.1
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• pp.30-37
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• 2007

Pellets and prey remains were analyzed to compare diets and foraging tactics of Eurasian eagle owls (Bubo bubo) in two different habitat types: forested areas and open fields. Overall 150 prey items of three taxa were identified from 66 pellets and 82 prey remains, and the birds were the most important prey in biomass (78.04%) and in frequency (56.67%). Eurasian eagle owls frequently used rats (Rattus spp.), ring-necked pheasants (Phasianus colchicus), and stripped field mice (Apodemus agrarius), but the ring-necked pheasant was most important in biomass in both habitat types. The owls generally foraged various prey in biomass but the mean mass of vertebrate prey used by the Eurasian eagle owls was 503.3g in central Korea. According to the comparison of diets in the two different habitat types, the owls used bigger and more diverse prey in forested areas than in open fields. In forested areas, the Eurasian eagle owls frequently foraged the pheasants and Mandarin ducks (Aix galericulata), but they preferred prey of particular sizes to prey of particular taxa. In open fields, however, the owls showed opportunistic foraging tactics by selecting many small mammals such as rodents or a few large birds.

• Korean Journal of Poultry Science
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• v.32 no.2
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• pp.97-100
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• 2005

Mast cells have been studied extensively in various animals including rats and mice, whereas little is known the morphological data about pheasant mast cells. Here, morphological features of Korean pheasant mast cells are described in this study using light and electron microscopes. For light microscopy, mast cells had many metachromatic granules stained with toluidine blue in the cytoplasm. The fixation with $10\%$ neutral buffered formalin blocked staining of most mast cells but a modified Karnovsky solution proved to be a good fixative. In Korean pheasants, toluidine blue stained more mast cells than did alcian blue. For electron microscopy, the mast cells of the Korean pheasant were round, oval, spindle-like and irregular form and occasionally had a few short cytoplasmic processes. These cells had membrane-bounded granules and poorly developed organells. Some granules in the cytoplasm of the mast cells had bilayer membrane. Most granules were round shape and the membrane of several granules was concave or convex. The granules were composed of three parts, homogenous, particulate and reticular pattern.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.711-724
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• 2008

Guk has been a very important part of the Korean table service for a long time. To study the historical transition of traditional Guk, an analysis of old cookbooks from the Chosun dynasty ($15{\sim}19C$) was conducted based on cooking science. The following is the results of 52 types of Malgunguk from representative old cookbooks such as Sangayorok (1450), Suunjabbang (early 1500s), Eumshikdimibang (1670), Jeungbosallimgyungje (1766), Gyuhabchongsu (1815), Juchan (mid 1800s), Sieuijunsu(late 1800s). The ingredients for Malgunguk contain 30, 35, and 12 types of animal foods, plant foods, and seasonings, respectively. Fish and two to three meats are combined for the main ingredients of Guk, to harmonize the taste. Notably, deer and birds such as pheasants along with parts of beef (short ribs, marrow, Holdaegi) were used. Moreover, it is interesting to note that meat such as pork and chicken were favored to beef, which is contrary to preferences of today. There are only a few Malgunguks that have been passed down before the 16th century those after the 17th century have mostly been reported, but the ingredients have been simplified.

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.28-39
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• 2021

This study considered the rite of passage ceremonial food in the Mid-Choseon Period through the rite of passage ceremonies, food, and ingredients recorded in the Seoul Noble Ohhweemun Family Diary Shaemirok. The research used a contents analysis method through case studies. The noble families in the Mid-Choseon Period deemed the Jerye to be the most significant out of the traditional ceremonies. The nobles practiced the Sadehbongsah and the Yoonhweebongsah ceremonies for their ancestors. The Rite of passage ceremony required fruit. Of fish and birds, pheasants were used frequently during the ceremonies. Noble families, specifically the richer families, could sustainably normalize the rite of passage ceremonies against the elements. Seasonal ingredients were generally harvested even during spring and winter in large amounts. One of the last rites of passage food by Garye displayed diverse ingredients, such as Bangaeng, Myun, Tang, Uhyookjuk, Poe, Chae, Hae, and Silgwa. Such ingredients prove that the normalization of rite of passage ceremony food was well established and practiced. On the other hand, the birthday rite of passage food did not conform to a specific rite of passage normalcy or preparation. Instead, the birthday food showed a flexible menu of seasonal delicacies that were not confined to a particular traditional formula.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.18 no.8
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• pp.104-109
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• 2019

Damage caused by wild animals such as pheasants and magpies is a problem in rural areas. A bird repellent system based on sensing and repelling farm pest animals and birds is proposed herein. This system is equipped with a bird model part on a supporting platform and comprises a sound source generator, a system control user interface, and a sensor in the center. The sensor is composed of an illuminance sensor and a PIR sensor. The illuminance sensor distinguishes between day and night, whereas the PIR sensor detects birds or wild animals and outputs them from the sound generator. The entire system can be managed easily by the user interface and system control.

• Korean Journal of Heritage: History & Science
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• v.36
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• pp.313-334
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• 2003

Historically, hawking/falconry refer to the hunting for pheasants, birds and hares using a hawk. In spite of its long history, not so many studies were found and/or have been performed. Examining researches, hawking has been enjoyed solely by the royal families until the early Joseon Dynasty but it has been popularly spread among the people in the 18th century, emphasizing recreational factors of it. The researches, however, dealt only with the limited data published by the government while a diary, Swaemirok written by Oh Hi-Mun, an intellectual in the 16th century noted the realities and characteristics of hawking at that time. According to the diary, hawking has been spread all over the country in the 16th century and the people as well as the royal families enjoyed it. The hawking season has been continued for a year except for summertime trees and plants grow thick. For the hawking, they need to be permitted officially or under a tacit consent. In those days, beef and pork are very rare. A peasant acted as, therefore, an excellent alternative and was served up for a religious service. In view of the truth, it could be stated that peasant-hawking was important for recreational activities as well as for their living.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.455-467
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• 2011

The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.