• Korean Journal of Poultry Science
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• v.8 no.2
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• pp.91-114
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• 1981

This research was carried out from July to August, 1981, to analyse the true state of management, the skill of production, the structure of consciousness about the selected 294 poultry$.$farms, and to know about their bottlenecks and suggestions. The results obtained were as follows: 1. As for manager's ages, 31 to 45 years old men rate was 67.76%. upper 50years old men 15.94%. 2. 79.9% of farm omen possess attainments equal to or higher than those of upper secondary school graduates. 3. In poultry farming career of the investigated person, layer chicken industry was longer than broiler. 4. Occupations of farm owners before. doing poultry farming were farmers(32.35%), company employees, civil servants and soldiers, etc. 5. 58.62% of the person ran only poultry farming and the rest of them held the additional office of a farmer and a public officer. 6. There were many people who made a speciality of poultry farming holding additional jobs as dairy farming, cultivating crops, gardening, etc. 7. 42.35% of the person began poultry farming with under 1,000 layer chickens. And the rate of the ones with 1,000-2,000 broilers for the first time consisted 40.95% 8. Present breeding scale was that the rate of the farmers having 5,000-10,000 layer chickens was 37.13% and the ones having 5,000-10,000 broilers 38.32%. 9. The rate of the person supplying self-labor was 23.16%, the person having 1.3 employees 51.47% and the ones having under 20 employees 1.47%. 10. 74.26% of the poultry farms used very good quality of baby chicks. 11. The rate of the farms which used chicken feed making the point of the quality of it was 65.47% and the ones which bought it on credit 26.62%. 12. 65.47% bought feed directly from factories and 26.62% bought it from commercial agents. 13. The rate of the layer chicken farms paying for feed in cash was 19.39% and the broiler farms 32.74%. Most of the farms bought feed on credit by 30-60 days. 14. They bought the medicine for chicken from animal drug stores or veterinary hospitals. 15. The rate of the person posting up accounts roughly was 47.52% and that of the ones doing them detaily was 43.57%, 40% did not do them because of bother and only 21.22% had their own cashbooks.

• Korean Journal of Poultry Science
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• v.30 no.4
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• pp.219-228
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• 2003

Two experiments were conducted to investigate the feeding value of stevia by-product (SB) on performance in broiler chicks and laying hens. In experiment 1, a total 256 one day old male broiler chicks were replaced in 0, 2, 4, 7% of SB with four replicates for 5 weeks. All diets were consisted of isocaloric and isonitrogen containing CP 21.5, 19% and ME 3,100 kcal/kg for starting and finishing period, respectively. Weight gain of SB treatments decreased compared with control for the first three weeks, but no difference for the finishing period. Feed intake and feed conversion were no statistical difference between control and feeding stevia groups for overall period. There were no different total number of intestinal microflora. However, the number of Salmonella and E. coli of cecum seemed to decrease in SB feeding groups. Total Lactobacillus and yeast tended to be higher in those groups than control. The PUFa increased in SB treatments, but was no significance. In experiment 2. stevia by-product(SB) were mixed with iso-caloric and isonitrogeneous method to investigate the feeding value in induced molting hens of 78 weeks old. A total 360 birds were replaced in the four treatments(0, 2, 4, 8% SB) with five replicates. Egg production, quality and fatty acid composition in egg were periodically measured for 20 weeks. No difference were found in egg production, feed intake, feed conversion between control and SB treatments for overall period. Egg shell breaking strength, thickness, albumen height and Haugh unit were not statistically different. However, yolk color was significantly high in SB treatments compared to control(P<0.05). Yolk MUFA increased significantly in SB treatments compared to that of control(p<0.05), but PUFA tended to decrease in SB treatments. No significant difference was detected in total sugar in egg yolk between SB treatments and control. Tocopherol of egg yolk 2 and 4% SB were significantly higher than those feed the control (p<0.05).

• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.07b
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• pp.37-54
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• 2003

It has been recognized that the hen. like its mammalian counterparts. provides young chicks with antibodies as protection against hostile invaders. This system facilitates the transfer of specific antibodies from serum to egg yolk. and provides a supply of antibodies called immunoglobulin Y(IgY) to the developing embryo and the hatched chick. The protection against pathogens that the relatively immuno-incompetent newly hatched chick has. is through transmission of antibodies from the mother via the egg. Egg yolk. therefore. can be loaded with a large amount of IgY against pathogens which can immobilize the existing or invading pathogens during the embryo development or in day-old chicks. Thus. the immunization of laying hens to various pathogens results in production of different antigen-specific IgY in eggs. Egg yolk contains 8~20 mg of immunoglobulins (IgY) per $m\ell$ or 136~340 mg per yolk suggesting that more than 30 g of IgY can be obtained from one immunized hen in a year. By immunizing laying hens with antigens and collecting IgY from egg yolk. low cost antibodies at less than ＄10 per g compared to more than ＄20.000 per g of mammalian IgG can be obtained. This IgY technology opens new potential market applications in medicine. public health veterinary medicine and food safety. A broader use of IgY technology could be applied as biological or diagnostic tool. nut-raceutical or functional food development. oral-supplementation for prophylaxis. and as pathogen-specific antimicrobial agents for infectious disease control. This paper has emphasized that when IgY-loaded chicken eggs are produced and consumed. the specific antibody binds. immobilizes and consequently reduces or inhibits the growth or colony forming abilities of microbial pathogens. This concept could serve as an alternative agent to replace the use of antibiotics. since today. more and more antibiotics are less effective in the treatment of infections. due to the emergence of drug-resistant bacteria.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.69-75
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• 2008

This study evaluated the physicochemical and sensory characteristics of vanilla ice cream treated with gamma irradiation. The general composition of the vanilla ice cream used for the study was 45.4-53.3% moisture, 5.5-5.9% fat and 3.9-4.1% protein, and these values did not change following gamma irradiation. The Hunter L, a and b values were slightly decreased following gamma irradiation. The fatty acid composition of the ice cream included caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid and stearic acid, and there was no detectable change following irradiation. There was no significant difference in TBARS (2-thiobarbituric acid reactive substances) values between non-irradiated and irradiated samples at a dose of 3 kGy or less (p<0.05). Sensory evaluation indicated that gamma-irradiated vanilla ice cream did not show any difference in color relative to non-irradiated ice cream. However, gamma irradiation did affect the flavor, taste and overall acceptability of ice cream at doses above 3 kGy. These results indicate that gamma irradiation at 3 kGy is an effective treatment for sustaining the physicochemical characteristics of vanilla ice cream with minimal changes in sensory characteristics, though further studies should be carried out to reduce the deterioration of sensory qualities induced by gamma irradiation.

• Korean Journal of Microbiology
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• v.40 no.4
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• pp.286-294
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• 2004

Between 1997 and 1998 in Korea, 56 isolates of Escherichia coli were obtained from pig suffering diarrhea. Among those, 38 isolates that showed the hemolytic activity, antimicrobial resistance, and toxin production were studied. Among 38 isolates, thirty-six isolates $(94.7\%)$ were resistant to tetracycline, 27 isolates $(71.0\%)$ were resistant to ampicillin, 26 isolates $(68.4\%)$ were resistant to chloramphenicol, and 21 isolates $(55.2\%)$ were resistant to trimethoprim, while none was resistant to aztreonam, amikacin, and norfloxacin. Among these iso­lates, 21 isolates $(55.3\%)$ were multiple drug resistant to at least four different class antimicrobial agents. Extended spectrum $\beta-lactamase$ producing isolates were not detected in the double disk synergy test. In these hemolytic Escherichia coli, heat-stable enterotoxin $(89.5\%)$ was the most prevalent toxin, followed by vero­toxins $(47.4\%),$ and then heat-labile enterotoxin $(31.6\%).$ Except 8 isolates $(21.0\%)$ which produced ST only, 12 isolates $(31.6\%)$ produced ST and LT, 13 isolates $(34.2\%)$ produced ST, VT, and VTe, and 5 isolates $(13.2\%)$ produced VT and VTe. However, none produced all 4 types of toxin, simultaneously. The predominant serotype could not be determined by the agglutination method. Sixteen isolates $(42.1\%)$ were strongly adhered to T-24 bladder cell and 17 isolates $(44.7\%)$ were to Caco-2 intestinal cell. Especially, 11 strains $(28.9\%)$ were evaluated as strongly adhesive to both T-24 cells and Caco-2 cells. Genes for toxin and the antimicrobial resistance were transferred to clinical isolates of Escherichia coli from human urine by the filter mating method. Results suggest the possibility that antimicrobial resistance and toxin can be transferred from animals to humans by direct con­tact of resistant bacteria as well as gene transfer, although there was no correlation between toxin production, adherent activity, and antimicrobial resistance among hemolytic E. coli isolated from pig suffering diarrhea.

• Applied Microscopy
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• v.35 no.3
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• pp.121-128
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• 2005

It has been known that ras signaling transduction leads to cell proliferation and migration including various adaptor molecules. Dynamin protein has been implicated in the formation of nascent vesicles in both the endocytic and secretory pathways. Dynamin was classified into three isoforms: dynamin I is only expressed in neuronal tissue, dynamin II is expressed ubiquitously in all tissue but that of dynamin III is confined to testis. We have reported in previous study that Grb2, binding to ras, was associated with dynamin II in NIH3T3 cells. Therefore we have tried to identify the relative expression of dynamin II according to overexpressed ras protein in ras oncogene transfected cells (NIH3T3 (ras)). For the detection of differential expression of dynamin II, we have used immunofluorescent staining and western blot methods in NIH3T3 and NIH3T3 (ras) cells. Next we have described the morphological differences between NIH3T3 and NIH3T3 (ras) cells using SEM and TEM. From these experiments dynamin II was highly expressed in NIH3T3 (ras) cells. NIH3T3 cells was transformed to more spindle shape with many cell process by transfection of ras oncogene. Moreover dynamin II was more concentrated in endocytotic membrane of the NIH3T3 (ras) cells compared to that of NIH3T3 cells. The present results suggested that dynamin II may involve the intermediate messenger in Ras signaling transduction pathway.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.178-188
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• 2015

Microbial quality of baked egg products was evaluated by counting the levels of sanitary indicative bacteria (aerobic plate counts, coliforms, and E. coli), L. monocytogenes and Salmonella spp. at the critical control points (CCPs) of manufacturing process. In addition, the survival and growth of foodborne pathogens in various egg products (cheese, tuna, tteokgalbi, pizza omelets, baked egg, and steamed egg) were investigated at 4, 10, and $15^{\circ}C$. The contamination level of aerobic plate counts decreased from 4.67 log CFU/g at CCP 1 to 0.56 log CFU/g at CCP 3 in baked egg products. No coliforms and E. coli were detected at all CCPs. Although L. innocua and Salmonella spp. were identified at CCP 1, no L. monocytogenes and Salmonella spp. were detected in the final products. The contamination levels of aerobic plate counts and coliforms in egg strips and number of aerobic plate counts in Tteokgalbi omelet are higher than the microbiological standard of processed egg products. At $10^{\circ}C$, the growth of all pathogens was not prevented in omelet and baked egg, but the populations of S. Typhimurium and E. coli were reduced in steamed egg at $10^{\circ}C$, regardless of the presence of other pathogens. The growth of L. monocytogenes was faster than that of S. Typhimurium and E. coli in omelet. More rapid growth of S. Enteritidis than S. Typhimurium was observed in egg products, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.103-107
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• 2012

We compared between an automated most-probable-number technique $TEMPO^{(R)}$TVC and traditional plating methods $Petrifilm^{TM}$ for estimating populations of total aerobic bacteria in various livestock products. 257 samples randomly selected in local retail stores and 87 samples inoculated with $E.$ $coli$ ATCC 25922, $Staphylococcus$ $aureus$ ATCC 12868 were tested in this study. The degree of agreement was estimated according to the CCFRA (Campden and Chorleywood Food Research Association Group) Guideline 29 and the agreement indicates the difference of two kinds methods is lower than 1 log base 10($log_{10}$). The samples of hams, jerky products, ground meat products, milks, ice creams, infant formulas, and egg heat formed products were showed above 95% in the agreement of methods. In contrast, proportion of agreement on meat extract products, cheeses and sausages were 93.1%, 92.1%, 89.1%, respectively. One press ham and five sausages containing spice and seasoning, two pork cutlets containing spice and bread crumbs, two meat extract product and two natural cheeses and one processing cheese with a high fat content, and one ice cream containing chocolate of all samples showed the discrepancy. Our result suggest that $TEMPO^{(R)}$TVC system is efficient to analyses total aerobic bacteria to compare manual method in time-consuming and laborious process except livestock products having limit of detection.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.255-264
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• 2008

The effects of hot air dried tomato powder on the physicochemical and sensory properties of meat patties were studied. The control(C, no addition) and 4 treatments with addition of hot air dried tomato powder(T1, 0.25; T2, 0.50; T3, 0.75; and T4, 1.00%) were prepared and stored for 7 days at 5℃. The pH values of T4 were significantly lower(p<0.05) than those of control and other treatments during initial storage, however, the pH values of T4 were higher(p<0.05) at 7 days of storage. The cooking loss was not significantly different between control and all treatments. The 2-thiobarbituric reactive substances (TBARS) of meat patties containing hot air dried tomato powder were significantly lower(p<0.05) compared to those for control during the whole storage. The volatile basic nitrogen(VBN) values of T2 increased(p<0.05) significantly as the storage period increased, but there was no difference in VBN between control and the other treatments(T1, T3, T4). In meat color, L*, a* and b* of meat patties containing hot air dried tomato powder showed slightly higher (p>0.05) than that of control. a* and b* of T4 were the highest(p<0.05) among the all products. Total plate counts(TPC) increased(p<0.05) significantly as the storage period increased. The result of TPC showed the range of 5.48(T2)~6.98(C) log CFU/g at the 7 day of storage. Sensory panels evaluated that pork patties containing hot air dried tomato powder had the slightly higher score in overall acceptability.

• Journal of Animal Science and Technology
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• v.55 no.3
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• pp.185-194
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• 2013

Microsatellite markers have been a useful genetic tool in determining diversity, relationships and individual discrimination studies of livestock. The level of genetic diversity, relationships among two Korean indigenous chicken brand populations (Woorimatdag: WR, Hanhyup3: HH) as well as two pure populations (White Leghorn: WL, Rhode Island Red: RIR) were analyzed, based on 26 MS markers. A total of 191 distinct alleles were observed across the four chicken populations, and 47 (24.6%) of these alleles were unique to only one population. The mean $H_{Exp}$ and PIC were estimated as 0.667 and 0.630. Nei's $D_A$ genetic distance and factorial correspondence analysis (FCA) showed that the four populations represented four distinct groups. However, the genetic distance between each Korean indigenous chicken brand (WR, HH) and the pure population (WL, RIR) were threefold that among the WR and HH. For the STRUCTURE analyses, the most appropriate number of clusters for modeling the data was determined to be three. The expected probabilities of identity among genotypes of random individuals (PI) were calculated as $1.17{\times}10^{-49}$ (All 26 markers) and $1.14{\times}10^{-15}$, $7.33{\times}10^{-20}$ (9, 12 with the highest PI value, respectively). The results indicated that the brand chicken breed traceability system employing the own highest PI value 9 to 12 markers, and might be applicable to individual identification of Korean indigenous chicken brand.