• Macromolecular Research
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• 제15권3호
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• pp.205-210
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• 2007

Collagen is the major structural protein of connective tissues. It can be used as a prosthetic biomaterial applicable to artificial skin, tendon, ligaments, and collagen implants. The objective of this study is to investigate the possibility of realizing wound dressing medical products by the synthesis of composite materials with collagen and a biodegradable polymer, PLLA, via a surface modification process. Type I collagen was obtained from pig skin by a separation process. The structural characteristics of the extracted collagen were confirmed by SDS-polyacrylamide (PAcr) gel electrophoresis (PAGE) and FTIR. Also, PLLA-g-PAcr was synthesized by the radical polymerization of acrylamide initiated by AIBN in the presence of PLLA. The surface of PLLA was modified by the presence of the acrylamide residues. The structural characteristics of the copolymer were analyzed by FTIR, $^1H-NMR$ and contact angle measurements. The water uptake and WVTR of the collagen/PLLA-g-PAcr composite tended to increase with increasing collagen concentration and with decreasing EDC concentration.

• Applied Biological Chemistry
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• 제47권2호
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• pp.197-201
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• 2004

식품 가공의 부산물 중 동물성 부산물을 재활용하여 조미소재로의 개발 가능성을 탐색하였다. 부산물 원료로는 돼지뼈(PB)와 닭뼈(CB), 그리고 참치 혈합육(TDF)을 사용하였다. PB와 CB를 열수로 18시간 추출한 후 단백질과 지방 분해효소를 처리하여 가수분해물을 제조하였다. 각각의 열수 추출물에서 지방의 제거를 위하여 1차로 lipase활성이 있는 pancreatic enzyme을 처리하고 2차로 Flavourzyme을 사용하는 경우 가수분해도(DH)가 PB는 약 70%, CB는 약 80%까지 증가하였다. 지방이 적은 TDF는 단백질 분해효소인 Alcalase와 Flavourzyme으로 분해한 결과 고형분 회수율은 약 22%, 단백질 회수율은 9%이었으며, 효소분해액 중 유리 아미노산 함량은 고형분 중 27%까지 향상되었다. 세 종류 분해액에 가염한 후 관능적인 특성을 조사한 결과 전체적으로 TDF>PB>CB의 순으로 우수하여 참치 혈합육은 조미소재의 원료로 적합한 동물성 부산물로 판단되었다.

• 한국식품위생안전성학회지
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• 제25권3호
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• pp.226-231
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• 2010

본 논문은 합성형 성장호르몬으로 천연 프로게스테론에 비해 20~30배 강하게 작용하는 초산메드록시프로게스테론에 대한 정량한계, 표준물질의 직선성, 회수율 등의 유효성 평가 및 내부표준물질 선정을 통한 분석방법 최적화를 식품공전의 시험법을 기초로 수행하고, 이를 바탕으로 국내 유통식육 내 초산메드록시프로게스테론의 잔류량을 조사하였다. 그 결과 초산메드록시프로게스테론의 검출한계는 1.5 ug/kg, 정량한계는 5.0 ug/kg 으로 나타났으며 표준물질의 좋은 직선성 ($r^2$= 0.9968)을 확인 하였다. 내부표준물질의 비교결과 식품에 오염될 우려가 없는 progesterone-D9으로 선정하였다. 이를 시험한 결과 7.69분의 머무름 시간을 가지며, 정량이온은 m/z 324-100, 정성이온은 m/z 324-113으로 설정하였다. 내부표준물질에 대한 정량의 회수율 실험결과 67.5~109.5%로 높아진 회수율을 나타낸 것을 알 수 있었다. 이와 함께 전국의 서울특별시 및 6개 광역시에서 수거한 국내산 쇠고기 46건, 수입산 쇠고기 43건, 국내산 돼지고기 60건, 수입산 돼지고기 12건과 국내산 닭고기 35건의 초산메드록시프로게스테론의 잔류량을 실태 조사한 결과 검출된 경우는 한건도 없었다. 따라서, 초산메드록시프로게스테론에 대한 유통 식육은 안전한 것으로 조사되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제29권3호
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• pp.315-320
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• 2016

Porcine beta-defensin-1 (PBD-1) gene plays an important role in the innate immunity of pigs. The peptide encoded by this gene is an antimicrobial peptide that has direct activity against a wide range of microbes. This peptide is involved in the co-creation of an antimicrobial barrier in the oral cavity of pigs. The objective of the present study was to detect polymorphisms, if any, in exon-1 and exon-2 regions of PBD-1 gene in Large White Yorkshire (LWY) and native Ankamali pigs of Kerala, India. Blood samples were collected from 100 pigs and genomic DNA was isolated using phenol chloroform method. The quantity of DNA was assessed in a spectrophotometer and quality by gel electrophoresis. Exon-1 and exon-2 regions of PBD-1 gene were amplified by polymerase chain reaction (PCR) and the products were subjected to single strand conformation polymorphism (SSCP) analysis. Subsequent silver staining of the polyacrylamide gels revealed three unique SSCP banding patterns in each of the two exons. The presence of single nucleotide polymorphisms (SNPs) was confirmed by nucleotide sequencing of the PCR products. A novel SNP was found in the 5'-UTR region of exon-1 and a SNP was detected in the mature peptide coding region of exon-2. In exon-1, the pooled population frequencies of GG, GT, and TT genotypes were 0.67, 0.30, and 0.03, respectively. GG genotype was predominant in both the breeds whereas TT genotype was not detected in LWY breed. Similarly, in exon-2, the pooled population frequencies of AA, AG, and GG genotypes were 0.50, 0.27, and 0.23, respectively. AA genotype was predominant in LWY pigs whereas GG genotype was predominant in native pigs. These results suggest that there exists a considerable genetic variation at PBD-1 locus and further association studies may help in development of a PCR based genotyping test to select pigs with better immunity.

• Asian-Australasian Journal of Animal Sciences
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• 제20권2호
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• pp.257-262
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• 2007

The current study was conducted to investigate the optimum stunning voltage and chilling regime with emphasis on reduction in pale, soft and exudative (PSE) pork. The experiments were conducted at seven Korean major pig abattoirs using a total of 91,082 industrial population. Frequencies of PSE meat was found to be significantly (p<0.05) increased as stunning voltage was elevated from 220-240 (13.14%), 250-280 (29.32%) to 430 volts (36.74%). Chilling methods after slaughter, either with cold water showing or rapid chilling reduced PSE meat by 22% compared to a classic chiller-based slow chilling regime. The current study also revealed that chiller temperature during the first 90 minutes had a significant (p<0.001) effect on PSE incidences. Pigs chilled between -5 to $7^{\circ}C$ resulted in the lowest PSE meat (17.8%), followed by higher than $7^{\circ}C$ (21.3%) and lower than $-5^{\circ}C$ (37.5%). The current data implies that low voltage stunning method (eg., 220-240 volts), followed by rapid chilling regime, maintaining chiller temperature between approximately -5 to $7^{\circ}C$ could reduce PSE incidences.

• International Journal of Advanced Culture Technology
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• 제9권1호
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• pp.177-182
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• 2021

The fourth industrial revolution based on information and communication technology (ICT) becomes the center of society, and the overall industrial structure is also changing significantly. ICT refers to the hardware of information devices and the software technologies required for the operation and information management of these devices, and any means of collecting, producing, processing, preserving, communicating and utilizing them. ICT is integrated into industries and services or combined with new technologies in various fields such as robotics and nanotechnology to connect all products and services to the network. The development of ICT, which continuously creates new products and services, has spread to all sectors of the industry, affecting not only daily life but also the livestock sector recently. In agriculture, ICT technology can reduce production costs by efficiently managing labor and energy because it can improve quality and yield based on data on environmental and growth information such as temperature, humidity, light and soil. In particular, smart livestock is considered suitable for achieving livestock management goals because it can reduce labor force and improve productivity by remotely and automatically managing accurate information necessary for raising and breeding livestock with ICT devices. The purpose of this study is to propose the need for ICT technology by comparing farm productivity before and after ICT is introduced. The method of the study is to compare the productivity before and after the introduction of ICT in Korean beef farms, pig farms, and poultry farms. The effectiveness of the study proved the excellence of ICT technology through the production results before ICT introduction and the productivity improvement case of livestock farms that efficiently operated manpower management and reduced labor force after ICT introduction. The conclusion of this paper is to present the need for smart livestock through ICT adoption through case study results.

• Asian-Australasian Journal of Animal Sciences
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• 제12권2호
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• pp.271-281
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• 1999

The cost of production of high quality pork is compensated by high returns, but constraints by the market are increasing. A few opportunities to maintain and improve pork quality by dietary means are presented. The healthy value of pork is a prerequisite. A careful control of suppliers and preservation of feeds are essential to protect pork against presence of contaminants from the feed. The feeding level and some dietary components modify the partition of the dietary energy into different pig tissues and chemical components of pork, affecting the hygienic and nutritional value, tenderness and taste. It is difficult to transfer a nutrient from the diet to pork, if the requirements. for growth are satisfied. Fatty acids and Vitamin E are the most studied exceptions. There is some evidence that iron and selenium contents can be affected too. Varying the content of a nutrient frequently changes sensorial and technological properties of pork. The addition of oils improves the acidic profile of depot fats, but the effect on phospholipid composition is not well studied and negative effects on oxidability and consistency of meat products are observed. Vitamin E can improve many healthy and sensorial characteristics, but its effect is clearer when the meat is stressed or manipulated.

• 한국축산식품학회지
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• 제27권1호
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• pp.127-131
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• 2007

본 연구는 단기 숙성형 생햄의 식중독균 오염 상태와 냉장 및 실온 저장 조건 중 미생물수의 변화를 살펴보기 위하여 실시되었다. 생햄의 등심 원료육에서의 미생물 오염도를 조사한 결과 총균수는 $3.11\;log\;CFU/cm^2$이었고 유산균, Pseudomonas spp., Clostridium perfringens 및 효모와 곰팡이는 모두 2 log 미만이었으나 Enterobacteriaceae가 3.11 log로서 주종균이었다. 생햄 원료 및 10과 $25^{\circ}C$에서 저장 된 제품에서 Salmonella spp., Staphylococcus aureus, Vibrio parahaemolyticus, Clostridium perfringens, Listeria monocytogenes와 Escherichia coli O157:H7 등 6가지 식중독균은 발견되지 않았다. 생햄의 초기 총균수는 3.06 log CFU/g이었으며 90일 후에도 균수 증가는 미미하여 $10^{\circ}C$와 $25^{\circ}C$에서 각각 4.6과 4.69 log CFU/g이었다. 생햄의 저장 중 주 종균은 유산균과 Staphylococcus균이었다.

• 제어로봇시스템학회논문지
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• 제21권8호
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• pp.709-712
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• 2015

This paper will introduce the development case study about virtual-reality-based operation training system for steel making process. Steel making process consist iron making process to create liquid steel, pig iron, by reduction process, steel making process to make molten steel by refining, continuous casting process to make slab, and rolling process to make final product like coil, plate. This steel making process deals with liquid and solid products, so facilities of steel making process are very various and complicated. In addition, according to various customer requirements, the recycle of facilities and recipes changing have been fast. So the training for skilled operators is very important point. In this paper, we develop steel making training system based virtual reality for training skilled operator. This system consists of virtual machine, virtual HMI, and virtual control panel. And for fitting the characteristics of each process and increasing the education effectiveness, we develop dynamic methods like the method of dynamic education system configuration, initial facilities setup operation education system, and etc.

• 농업과학연구
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• 제42권3호
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• pp.207-213
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• 2015

High-quality protein ingredients have been used in nursery diets, in spite of expensive ingredients, to minimize nutritional deficiency and disease problems. Recent dramatic increases in prices of protein products for nursery diets have exacerbated the challenge. Spray-dried egg may be a part of the solutions. Therefore, this review describes the value of spray-dried egg in nursery diets as a high-quality protein source. Spray-dried egg is egg by-product and is produced by only eggs without shell that are below the USDA Grade B standards. Spray-dried egg is an excellent nutrient source: 1) highly digestible, 2) excellent balance of amino acids, 3) rich content of fat, and 4) high metabolizable energy. These can be attributed to growth of nursery pigs. Beyond the provision of bioavailable nutrients, spray-dried egg also may provide specific physiological benefits. Spray-dried egg contains 1) immunoglobulin antibodies (IgY: IgG in egg yolk) that may attach to intestinal pathogens and excrete them and 2) lysozymes antimicrobial protein that can damage bacteria cell wall. Thereby feeding spray-dried egg may reduce concentration of intestinal pathogen and thus improve potential gut health or enteric disease resistance in nursery pigs. This is important for physiologically immature weaned pigs. Based on these benefits, spray-dried egg is believed to have the same benefits as spray-dried plasma protein and milk products in diets for nursery pigs. Therefore, it is suggested that spray-dried egg has a great potential as a valuable protein source in nursery diets.