• Food Science of Animal Resources
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• v.27 no.2
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• pp.163-170
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• 2007

The effects of olive oil on the quality characteristics of pressed ham were investigated. Five different treatments were carried out varying the amount of olive oil added to pressed ham. for the control, 10% back fat among the total ham components was added without any olive oil. For the first treatment, 5% olive oil within the lard component was added into the pressed ham. The 2nd, 3rd and 4th treatments included 10%, 15% and 20% olive oil, respectively. Manufactured pressed hams containing olive oil were vacuum packaged and then stored for 28 days at $4^{\circ}C$. The crude protein and crude fat were not significantly different between the control and olive oil treated hams. The moisture and crude ash contents of olive oil treated hams was significantly lower than that of the control(p<0.05). There was no significant difference in pH between the control and olive oil treated hams. The pH increased during the first 7 days of storage and then decreased somewhat for the remainder of the 28 day storage period for all treatments. The meat color $b^*$ value of olive oil treated hams was higher than that of the control, whereas the meat color $a^*$ value decreased with the inclusion of olive oil. Neither value changed during the period of storage. There was no significant difference in texture between the control and olive oil treated hams throughout the storage period. In summary, pressed ham manufactured with added olive oil showed no change in physico-chemical properties and texture characteristics. Thus, it may be assumed that high quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

• Development and Reproduction
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• v.18 no.2
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• pp.107-115
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• 2014

Cardiovascular system is the primary organ to develop and reach a functional state, which underscores the essential role of the vasculature in the developing embryo. The vasculature is a highly specialized organ that functions in a number of key physiological works including the carrying of oxygen and nutrients to tissues. It is closely involved in the formation of heart, and hence it is essential for survival during the hatching period. The expression of genes involved during vascular development in the olive flounder (Paralichthys olivaceus) in the days after hatching is not fully understood. Therefore, we examined the expression patterns of genes activated during the development of flounder. Microscopic observations showed that formation of blood vessels is related to the expression of the vimentin gene. Also, the temporal expression patterns of this vimentin-like gene in the developmental stages and in the normal tissues of olive flounder. The purpose of this study was to examine the expression patterns of vimentin in normal tissues of the olive flounder and during the development of the vascular system in newly hatched olive flounders and HIF-1 plays a vital role in the formation of blood vessels during development. Vimentin expression was strong at the beginning of the development of blood vessels, and was present throughout all developmental stages. Our findings have important implications with respect to the roles of vimentin and HIF-1 in the development and evolution of the first blood vessels in olive flounder. Further studies are required to elucidate the vimentin-mediated hypoxic response signal transduction and to decipher the functional role of vimentin in developmental stages.

• Development and Reproduction
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• v.17 no.4
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• pp.311-319
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• 2013

Fish larvae are immediately exposed to microbes from hatching to maturation of their lymphoid organs, therefore effective innate mechanisms is very important for survival in such an environment. The key component of innate immune system, C3 is central protein of all activation pathways of the complement system, leading to inflammatory reactions, such as opsonisation, chemotaxis, and cell lysis of pathogens. Although, innate mechanisms is essential for survival in the early stage of development, little is known about defence mechanisms. In this study, the alignment analysis showed that amino acid sequence of C3 from olive flounder liver EST homologous to other known C3 sequences with 73-99% identity. Also, we examined the tissue distribution of olive flounder C3 and analyzed expression pattern from the fertilized egg until 28 days post hatching. As a result, olive flounder C3 mRNA was expressed only in the liver and the mRNA level more increased as developmental proceed during the early stage. These results may suggest that olive flounder C3 plays an important function in the early immune response of olive flounder larvae.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.415-420
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• 2007

The aim of this study was to determine the various bioactive components of five olive oil varieties, as well as to assess their contribution to the oxidative stability of the oils. Fatty acids, ${\alpha}$-tocopherol, ${\beta}$-carotene, total flavonoids, total phenols, and certain phenolic compounds of extra virgin olive oils (EVOO; blended, arbequina, hojiblanca, and picual) and pure olive oil (POO) were examined. Oxidation stability was evaluated by the peroxide value (POV). The total content of all the studied antioxidant compounds was significantly higher in the EVOOs than the POO (p<0.05). Among the EVOOs, picual had the highest levels of ${\alpha}$-tocopherol ($10.18{\pm}0.40\;mg/100\;g$), ${\beta}$-carotene ($557{\pm}8\;{\mu}g/100\;g$), and total phenols ($110.7{\pm}1.3\;mg/g$), which correlated strongly with antioxidative capacity. Furthermore, the lowest POV occurred in picual EVOO and correlated with the highest monounsaturated fatty acid (MUFA, C16:1 and C18:1) and lowest polyunsaturated fatty acid (PUFA, C18:2 and C18:3) compositions, suggesting the ratio of MUFA to PUFA is a critical parameter for the oxidative stability of olive oil. Our results indicate that the oxidative stability and antioxidant potential of EVOO depends not only on the antioxidant vitamins, but also on the amount of phenolic compounds and fatty acid profile of the oil.

• Development and Reproduction
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• v.14 no.2
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• pp.107-113
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• 2010

The olive flounder (Paralichthys olivaceus) is one of the most widely cultured flatfish in Korea and Japan. During development, in a process known as metamorphosis, this fish reorients itself to lie on one side, the body flattens, and the eye migrates to the other side of the body. However, few studies have focused on molecule regulation mechanism of eye development in olive flounder. To reveal the molecular mechanism of eye development, we performed the studies on identification of genes expressed in the eye of olive flounder using EST and RT-PCR strategy. A total of 270 ESTs were sequenced, and 178 (65.9%) clones were identified as known genes and 92 (34.1%) as unknown genes. Among the 178 EST clones, 29 (16.3%) clones were representing 9 unique genes identified as homologous to the previously reported olive flounder ESTs, 131 (73.6%) clones representing 107 unique genes were identified as orthologs of known genes from other organisms. We also identified a kind of eye development associated proteins, indicating EST as a powerful method for identifying eye development-related genes of fish as well as identifying novel genes. Further functional studies on these genes will provide more information on molecule regulation mechanism of eye development in olive flounder.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.719-724
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• 2015

In this study aiming at the cultured olive flounders in Jeju island of Korea, has performed a total of 216 cases of pathogen tests for the olive flounders which seemingly had the symptom of emaciation in 24 farms on the suspicion of its occurrence from June 2010 to December 2013 and intended to get the basic information about the pathogen. According to the survey results of the emaciation infection status of 24 farms in Jeju over the period of this survey, it was confirmed that 18 (75%) of 24 farms in Jeju are positive in the emaciation infection. Among them, as for the rate of infection per year, it was observed that they are 38% in 2010, 48% in 2011, 50% in 2012 and 60% in 2013, and over the period of this survey the infection rate in accordance with the temperature of water has observed a variety of incidence rates from the summer to the winter season. In addition, according to the results of emaciation infection status for each size, the equivalent showed a detection rate, 54% in 11-20 cm, 43.9% in 21-30 cm and 25.4% in over 31 cm. This result accounts for an important portion among the diseases of farmed olive flounders in Jeju, is considered to be one of the diseases which cause troubles in the farms for olive flounders on land and it is thought that it can be utilized as basic data in order to estimate emaciation which may occur in the similar size of the cultured olive flounders in Jeju island.

• Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.391-401
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• 2014

Ten feeding trials were conducted to determine and to make the guideline for the optimum feeding rates in olive flounder Paralichthys olivaceus fed extruded pellets at various growth stages at the optimum rearing water temperature. The entire trials were grouped into four growth stages, namely the first stage of juvenile (5 and 9 g), the second stage of juvenile (20, 30, 40 and 50 g), growing (240 and 317 g) and sub-adult (384 and 525 g) stages with 2, 4, 2 and 2 feeding trials, respectively. In the first and second experiments, results indicated that the optimum feeding rates for the first stage of juvenile olive flounder weighing 5 and 9 g could be >5.17 but <5.52% and >4.44 but <4.64% body weight (BW)/day, respectively. In the third, fourth, fifth and sixth experiments, results suggested that the optimum feeding rates for the second stage of juvenile olive flounder weighing 20, 30, 40 and 50 g could be >3.47 but <3.50, >2.85 but <3.53, >2.58 but <3.04 and >2.36 but <2.50% BW/day, respectively. In the seventh and eighth experiments, results showed the optimum feeding rates for growing olive flounder weighing 240 and 317 g to be >1.03 but <1.25 and >0.85 but <1.0 % BW/day, respectively. In the ninth and tenth experiments, the optimum feeding rates in sub-adult olive flounder weighing 384 and 525 g were shown to be >0.69 but <0.7 and >0.55 but <0.8% BW/day, respectively. We will compare these results with the previous studies done by other research groups.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.491-496
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• 2004

Forty-five Najdi ram lambs were equally and randomly allotted to five dietary groups with three replications per diet to evaluate the effect of feeding olive cake in complete diet on nutrient digestibility, growth performance and carcass characteristics. The diets were: a whole-mixed control diet (C) containing 12% wheat straw and four diets; namely O, ON, OU and OUE, where crude olive cake, 3% NaOH-treated olive cake, 5% urea-treated olive cake (U) and ensiled U, respectively were incorporated to replace the wheat straw of C diet. The results showed that the digestibility of DM, CP, EE and NFE and TDN were higher (p<0.05) in OUE diet as compared to the control diet; there were no changes (p>0.05) in the corresponding values between O, ON and OU diets. The nutrient digestibilities, body weight gain, feed efficiency and Longissimus area were significantly (p<0.05) lower in ON diet as compared to other experimental diets. Average daily DM intake and weight gain were higher (p<0.05) in lambs fed O, OU and OUE diets than those fed C diet. The moisture and protein contents in the soft tissue from ON treatment were lower (p<0.05) than those tissues from C, O, OU and OUE treatments. In conclusion, these results indicated that crude olive cake is a better substitute of wheat straw when fed to growing lambs.

• Journal of fish pathology
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• v.21 no.3
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• pp.189-199
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• 2008

This paper aims to compare difference with the in an ability of their resistance and survival against in a non-specific defence mechanism of the olive flounder, between the virulent and the avirulent E. tarda strains. The tested E. tarda strains, we divided into the virulent and the avirulent strain groups on the basis of a value of 50% lethal dose (LD50) for the olive flounder weighed 10.3 g in average. The strains of LD50 101.6~104.2 cfu/fish were grouped as virulent strains, such as KE-1, KE-3, KE-5 and FSW910410. The group of avirulent strains as LD50 exceeded 108.7 cfu/fish were included the strains, SU100 and AL92448. A test was conducted to understand the survival ability of each strain in the mucus of the skin and the intestine of olive flounders. The results showed KE-1, KE-3, KE-5 and FSW910410 were highly to survive between 6 hours and 24 hours in intestine. The survival ability in the bile of olive flounder the number of avirulent strains declined during incubation but the virulent strain showed the number of alive bacteria having sustained or increased. In the test for the survival of bacteria in fresh sera of olive flounder, the virulent strains also had tendency to multiply. Concerning the tested bacteria internalization into the head kidney macrophages and the intracellurar replication in the macrophages of olive flounder. The virulent strains exhibited strong internalization, followed high rate replication. According to the results, virulent strains of E. tarda revealed more ability to resist and survive in the face of humoral and cellular defence factors than avirulent strains.

• International Journal of Industrial Entomology and Biomaterials
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• v.29 no.2
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• pp.198-206
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• 2014

The olive fly Bactrocera oleae (Rossi) is the key pest for olive cultivation worldwide. Substantial effort has been invested in the development of the sterile insect technique (SIT) to control this pest. One of the limitations to develop SIT technology for olive fruit fly is the low ability of wild females to lay eggs in other medium than olive fruits, and their slow adaptation to oviposition in artificial substrates. In the present study, fruit grapes were used as an alternative egg collection medium to harvest eggs and young larvae from freshly colonized wild strains originating from France, Italy, Spain and Croatia. The larvae were allowed to develop into the fruits until the second instar, before they were extracted out and further reared on a standard artificial diet. Furthermore, F1 to F4 female flies were alternatively offered wax bottles to oviposit. Finally, the performance of hybrid strains created from crosses between wild and long colonised flies was assessed. The results showed that females of all 4 wild strains readily oviposited eggs in grapes and from the F2 generation onward, females from all strains were adapted to laying eggs in wax bottles. No difference was observed in eggs and pupae production among all strains tested. The findings are discussed for their implications on SIT application against olive fruit fly.