• Journal of Nutrition and Health
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• v.56 no.5
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• pp.496-509
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• 2023

Purpose: This study aimed to identify the general characteristics, chronic diseases, health behavior, mental health, and nutritional status of young-old women based on their vitality. Methods: This study used data from the 2019 and 2021 Korea National Health and Nutrition Examination Survey (KNHANES). The subjects were 1,113 young-old women aged 65 to 74 years old. The health-related quality of life concept with an 8-item questionnaire was used to measure the quality of life. Subjects were categorized into 4 groups (always, often, sometimes, never) based on their vitality. General characteristics, chronic diseases, health behavior, dietary behavior, food intake, and nutrient intake were compared among the groups. Results: Age, education level, household income, employment, fruit intake, dietary supplements, abundance of food, and nutrition labeling recognition were associated with the vitality of the subjects. Young-old women with arthritis, diabetes, and osteoporosis displayed lower vitality. Moreover, subjective health status, exercise, activity restrictions, and average daily sitting hours were related to vitality, while no significant difference was found in vitality between smoking and drinking. In terms of mental health factors, higher vitality was associated with 6-8 hours of sleep, lower stress levels, and reduced depression. The high-vitality group exhibited a higher intake of potatoes, starch, mushrooms, fruits, meat, milk, animal oils, and beverages than the low-vitality group. Additionally, the group with higher levels of vitality showed a higher intake of protein, fat, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, n-6 fatty acids, dietary fiber, sugars, phosphorous, potassium, magnesium, iron, zinc, and riboflavin. Conclusion: This study suggests that the vitality of young-old women is related to socioeconomic factors, health behavior, mental health, and food intake. To maintain a vibrant lifestyle in elderly women, it is necessary to have social and economic stability, prevent arthritis, diabetes, and osteoporosis, exercise regularly, get sufficient sleep, maintain mental health, and have a balanced diet.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.235-243
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• 2007

This study was conducted to evaluate the effects of feeding rye silage on growth performance, blood and carcass characteristics in finishing pigs. The total of eighteen($Landrace{\times}Yorkshire{\times}Duroc$) pigs($74.22{\pm}0.71kg$) were used for 49-day assay. Dietary treatments included 1) CON(basal diet), 2) S1(1.66% rye silage) and 3) S2(3.32% rye silage). In growth performance, from 4 to 7 weeks, average daily feed intake(ADFI) in pigs fed CON diet was higher than pigs fed S1 and S2 diets. Through the entire experimental period($0{\sim}7$ weeks), a ADFI in CON and S2 treatments was higher than S1 treatment (p<0.05). Serum cortisol concentration of pigs fed rye silage decreased significantly compared to pigs fed basal diet (p<0.05). The Hunter's $L^*$(lightness) value of loin in the pigs fed S2 diet was higher than that of loin in the pigs fed CON diet(p<0.05). The $b^*$(yellowness) value of loin in the pigs fed S1 and S2 diets were higher than CON treatment(p<0.05). Backfat thickness in CON treatment increased significantly compared to S1 and S2 treatments(p<0.05). Among fatty acid contents of lean meat, the contents of palmitic and stearic acids were significantly higher in CON than others(p<0.05), where as eicosenoic and linolenic acids were the highest in S2 treatment among treatments(p<0.05). Total SFA(saturated fatty acid) was the highest in CON(p<0.05) and S1 and S2 treatments were higher USFA/SFA(unsaturated fatty acid/saturated fatty acid) ratio than CON treatment. In fats, linolenic acid was higher in S2 treatment than those of S1 and CON treatments(p<0.05). Digestibility of dry matter in pigs fed S1 and S2 diets was greater than that of pigs fed CON diet(p<0.05) and S1 treatment was higher than others on digestibility of nitrogen(p<0.05). VFA(volatile fatty acid) emission from focal, measured after 1 day, increased significantly in pigs fed S1 and S2 diets(p<0.05). In conclusions, our results showed that feeding rye silage might be beneficial in decrease of cortisol concentration, hunter's $L^*$(lightness) value and $b^*$(yellowness), fatty acid contents, and nutrient digestibility. However, there should be more study on the relationship between feeding rye silagr and finishing pigs.

• Korean Journal of Poultry Science
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• v.39 no.2
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• pp.87-95
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• 2012

This experiment was conducted to investigate the effects of varying levels of metabolizable energy (ME) and crude protein (CP) on growth performance and carcass characteristics in layer-type growing male chicks. Nine hundred 1-d-old Hy-Line Brown male chicks were randomly allocated to 30 pens in a $2{\times}3$ factorial design. The experimental diets contained 2 levels of ME (2,800 kcal/kg and 2,950 kcal/kg) in combination with 3 levels of CP (17%, 18.5%, and, 20%). A significant interaction of ME and CP on feed intake was observed (p<0.05). No interaction was observed between ME and CP for 53 d BW gain or FCR, which improved linearly with dietary CP levels (p<0.05). A significant interaction or tendency was observed between ME and CP levels. The intake of ME for 1 g BW gain was linearly decreased with increasing CP levels (p<0.001). The intake of CP per bird was significantly increased in low ME (2,800 kcal/kg) treatment than that of the high ME treatment (2,950 kcal/kg) (p<0.05), and dietary CP level had more influence on CP intake for gram BW gain than level of ME. The relative weights of liver, spleen, breast meat and, leg were not influenced by the dietary treatments. Serum BUN, albumin, creatinine, and the activities of GOT and GPT were not influenced significantly by the diet treatment. In conclusion, the growth performance in layer-type male chicks was linearly increased when the level of dietary CP increased. The ME and CP did not affect the carcass characteristics and blood profiles. Therefore, the optimum levels of dietary ME and CP to improve the growth were 2,800 kcal/kg and above 18.5% in layer-type growing male chicks, respectively.

• Journal of Animal Science and Technology
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• v.52 no.2
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• pp.103-110
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• 2010

This study was conducted to determine the effect of supplemental medicinal plants (Artemisia, Acanthopanx and Garlic) on productive parameters in pigs. In experiment 1, a total of 90 multiparous sows were used in a 21-d performance study. The diets included: 1) CON (basal diet; Control), 2) BM1 (CON + 0.1% medicinal plants) and 3) BM2 (CON + 0.2% medicinal plants). Backfat thickness from farrowing to weaning was higher (P<0.05) in CON compared with sows fed treatments diets. The piglets weight gain was higher in the medicinal plants treatments (P<0.05). ADFI, nutrient digestibility and survivability were not affected by the experimental treatments. In experiment 2, a total of 60 finishing pigs (Landrace ${\times}$ Yorkshire ${\times}$ Duroc, $65.21\;{\pm}\;0.04\;kg$ average initial body weight) were used in a 56-d performance assay to determine the effects of supplemental medicinal plants (Artemisia, Acanthopanx and Garlic) on growth performance and carcass characteristics in finishing pigs. The dietary treatments included: 1) CON (basal diet ; Control), 2) BM1 (CON + 0.1% medicinal plants) and 3) BM2 (CON + 0.2% medicinal plants). For 4~8 weeks and overall period, ADG was higher (P<0.05) in the pigs fed medicinal plants. CON treatment was higher 24 pH loin and cooking loss than BM1 treatment (P<0.05). Water holding capacity and drip loss after 1day were affected by the dietary treatments (P<0.05). No numerical differences were observed in sensory evaluation, meat color, TBARS and loin area among three treatments. In conclusion, the results obtained from this feeding trial suggest that the medicinal plants mixture supplementation in diets for finishing pigs can improve ADG, water holding capacity, cooking loss and it improved backfat loss in sow and, litter weight gain.

• Journal of agricultural medicine and community health
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• v.35 no.4
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• pp.339-349
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• 2010

Objective: We surveyed awareness levels of brucellosis, Q fever and enterohemorrhagic Escherichia coli (EHEC) among dairy farmers in Gyeonggi Province to suggest directions for public education and public relations. Methods: We designed questionnaires to evaluate awareness of 3 major zooneses. We conducted a questionnaire survey to assess knowledge of the general characteristics of them, information sources for the awareness of zooneses, and the mode of transmission. Subjects were 716 workers from 482 dairy farms in Gyeonggi province. Results: The awareness levels for brucellosis, Q fever, and EHEC were 90.2%, 2.5% and 56.6%, respectively. Awareness of brucellosis and EHEC were tended to increase with higher number of school years. Television was the most common route of information for these zoonoses. Most common responses for questions concerning the method of transmission for each zoonoses, 'Contact with parturient fluid or placenta of animal' was 63.2% for brucellosis, 'Ingestion of raw meat or residual product' was 66.7% and 64.2% for Q fever and EHEC, respectively. The most common reason why dairy farmers think that it is difficult to prevent zoonoses was the inconvenience of wearing protection. Conclusions: Education programs for zoonoses, especially Q fever, are needed for dairy farmers. In addition, publicity information activities about prevention of zoonoses are needed for high risk groups, such as the dairy farmers surveyed.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1447-1456
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• 2015

Olive flounder (Paralichthys olivaceus) including red seabream (Pagrus major) and jacopever (Sebastes schlegeli) were known to be suitable characteristics for preparing a processed food because of white meat fish containing low fat in muscle. In this study, the physicochemical properties of olive flounder (46-50 cm of length, 950-1,050 g of weight), red seabream (30-33 cm of length, 1,250-1,350 g of weight) and jacopever (20-23 cm of length, 550-650 g of weight) were studied to obtain a basic data for the development of a new processed food. Head, scale, bone and viscera of each samples were removed, and then grinding with homogenizer before experiment. Moisture content of red seabream is lower than that of olive flounder and jacopever, therefore, crude protein and crude lipid are higher content. Red seabream showed higher redness, yellowess and color difference value than those of olive flounder and jacopever except lightness. The major total amino acid in olive flounder, seabream and jacopever were glutamic acid, lysine and aspartic acid in order. Especially, the highest content of free amino acid was lysine for olive flounder and jacopever and alanine for red seabream. The highest content of mineral in olive flounder, seabream and jacopever was potassium (K) and then phosphorous (P) and sodium (Na) in order. The highest amount of fatty acid in olive flounder, red seabream and jacopever was polyenoic acid in which especially contained 6.8, 7.1 and 6.7% for EPA, and 15.2, 15.2 and 17.1% for DHA, respectively. From the result of sensory evaluation, there was no significant difference in color and odor, but not in taste and texture.

• Journal of Life Science
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• v.15 no.5 s.72
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• pp.840-846
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• 2005

This study was carried out to investigate the effect of electron beam irradiation and cooking temperature on physico-chemical characteristics and lipid oxidation of beef. A total of six beef carcasses ($280\∼300 kg$) that were quality grade $1^{+}$(marbling score No.7, meat color No.4, maturity No.1, texture No.1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteulized with $ 50\% $ ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5cm thickness) or ground beef respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator at Samsung Heavy Industries Ltd. Co. (in Taejun). Irradiated samples were cooked with different methods(electronic pan and gas oven) and temperatures ($ 60^{\circ}C, 70^{\circ}C and 80^{\circ}C$) and used to measure fatty acid composition, TBARS, cholesterol oxide products and panel test scores. The content of saturated fatty acids increased by increasing heating temperature in oven boiling steak (OBS) and pan boiling steak (PBS), and there was no difference by electron-beam irradiation. Both irradiated and non-irradiated treatment were high as the heating temperature increased in TBARS by heating temperature in PBS (p < 0.05) and the amount of Malonaldehyde (MA), standard of fat deterioration, was increased in OBS (p < 0.05). Non-irradiated and 3, 6 kGy treatment produced about 2 fold amount of MA at $ 60^{\circ}C $ compared with $ 80^{\circ}C $. In comparison with PBS, OBS produced much amount of MA and a bit different from non-irradiated treatment but did not show no tendency. As irradiation levels and heating temperature increased, the amount of cholesterol oxides products was increased and also pan-heating method, direct heating method, significantly increased the degree of oxidation compared with oven-heating method, indirect heating method (p < 0.05).

• Food Science of Animal Resources
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• v.33 no.5
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• pp.626-632
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• 2013

This study was performed to determine the antioxidant activity of the oven-dried paprika powder as affected by the color differences of paprika and to evaluate physicochemical characteristics and antioxidant activity of pork patties with various levels of paprika powders. The total phenolic contents of the paprika were not affected by color and solvent (p>0.05). The methanol extracted paprika powder showed higher DPPH radical scavenging activity than water extracted counterpart, and no differences were observed at concentration of 0.5% as compared to the reference (ascorbic acid) (p>0.05). In all treatments, the iron chelating ability increased with increasing concentrations. At a concentration of 1.0%, methanol extracts of orange paprika (MOP) and water extracts of red paprika (WRP) were not different from the reference, (ethylendiaminetetraacetic acid, EDTA). The paprika color and extraction solvent didn't affect reducing power of paprika powder at each concentration (p>0.05). Pork patties with red paprika powder were higher redness values than those with orange ones, regardless of addition level. The addition of red paprika increased the yellowness, and patties with 1.0% orange paprika powder showed the highest value. TBARS values were decreased with increasing paprika powder, especially, patties with 1.0% paprika powder were lower TBARS than those with 0.5% paprika powder, resulting in similar to those with ascorbic acid (p>0.05). Although the microbial counts increased with storage time, paprika powders did not inhibit microorganisms during storage. In conclusion, paprika powders could be used as a natural antioxidant in meat products, regardless of paprika color.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.207-213
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• 2001

The objectives or this study were to examine reed value or waste onion in duck. Experimental chicks (Cherry Valley F$_1$, 1day old, 350 chicks) were randomly assigned in 8 treatment groups, each 45 chicks, and man-aged for 7 weeks (3 kg BW, 49 days old). Treatments were control, 3%, 6% of chopped onion-fed, 5%, 10% of onion extract fed, 6% of onion meal, 3%, 6% of fermented onion-fed. Feed intake was significantly (P<0.05) high in control group, but ADG was high in 3% chopped onion-fed group. Feed requirement was very efficient in all treatment groups except 6% fermented onion-fed group. Dressing rate was high in 5% onion extract-fed group, but it was not significant. Abdominal fat was the highest in control and 6% fermented onion-fed group and lowest in 6% chopped onion-fed group. Cholesterol content was lower in all treatment groups than in control group, but it was not significantly different. Stearic acid ($C_{18:0}$) content was significantly low in all treatment group (P<0.05). However, arachidonic acid ($C_{20:4}$) content was higher in treatment group than in control group. In result, onion diet was not significantly effect on palatability, feed intake, ADG in ducks. Duck meat of onion-fed contained low cho-lesterol and high unsaturated fat content.

• Journal of the Korea Convergence Society
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• v.8 no.8
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• pp.355-363
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• 2017

Jeju-do was designated as the 'first horse industry special zone' in 2014, followed by additional designation of horse industry special zones in Icheon, Yongin of Gyeonggi-do and Gyeongsangbuk-do in 2015. As a result, horses have become no more synonymous with Jeju-do. Jeju-do may see its competitive edge becoming blunt, compared to other local governments, due to its environmental characteristics and accessibility. The Korean proverb, "Send people to Seoul and horses to Jeju-do", has become an old saying that does not match reality. However, Jeju-do, designated as the first horse industry special zone, is expected to play a leading role in cultivation of domestic horse industry and faces a challenge of creating exemplary cases of success in transforming horse industry into the senary (6th) industry. In addition, KRW 114.2 billion is planned to be invested into 35 projects covering 9 sectors, including supply of elite domestic racing horses, expansion of demand basis for horse-riding, cultivation of horse meat industry, etc., by 2017 as envisioned by the horse industry special zone promotion plan. Despite expansion of facilities and demand base for horse-riding, those at the sites point out that government support at policy level has not come home to their hearts and criticism has been mounting that project efficiency remains low. Factors hindering the growth of horse industry, which have come to the fore, include inadequate supply of horse-riding facilities, limitation to expansion of demand for horse-riding, etc., due to excessive regulation. Advancement of horse industry requires wide-ranging deregulation on investment related to horse industry, including horse breeding and horse-riding facility installation, etc. Regulation which is deemed to be the biggest stumbling block to advancement of horse industry is related to the regulation requiring formation of farmland at horse-riding facilities in farming and fishery villages. Along with improvement in such regulations, horse-riding facilities without license should be legalized to promote qualitative growth of horse-riding industry. Moreover, efforts should be made to develop and deploy instructors with horse-riding license in order to develop horse-riding into a full-fledged leisure beyond simple experience auxiliary to tourism, thus ensuring that people can enjoy leisure style horse-riding regularly in safe and healthy manners. It would be necessary to add fresh momentum into efforts to turn Jeju-do into the hub of well-being leisure horse-riding by pooling our wisdom.