• Asian-Australasian Journal of Animal Sciences
• /
• 제23권11호
• /
• pp.1462-1468
• /
• 2010

The effects of vitamin C and vitamin E with selenium on acid-base balance and some stress hormones were evaluated during heat stress in goats. Goats, 1.5 years of age, were divided into control, heat stress and antioxidant treatment groups 1, 2 and 3. Except for the control, all groups were exposed to a temperature of $40{\pm}2^{\circ}C$ with a relative humidity of 30% for 5 h/d for 21 days in a psychrometric chamber. Rectal temperature and respiratory rates were recorded daily post exposure. Blood samples were collected on every 3rd day for estimation of plasma vitamins C and E, total antioxidant activity and hormones, and separate blood samples were taken to estimate acid-base status. The rectal temperature and respiratory rates were increased (p<0.05) in the heat stress group only. Except for pH and $pO_2$, which were increased significantly (p<0.05) other parameters of acid-base balance such as $pCO_2$, $HCO_3^-$, $TCO_2$, BEb, BEcef, PCV and Hb were significantly decreased (p<0.05) in the heat stress group. An improvement in acid-base status was noted in the antioxidant supplemented groups. Prolactin and cortisol levels were significantly (p<0.05) higher and free T3 and T4 levels were significantly (p<0.05) lower in the heat stress group. Levels of prolactin and cortisol were decreased and free T3 and T4 were increased in antioxidant treatment groups. Different levels of antioxidant supplementation resulted in similar protection against heat stress.

• 생물환경조절학회지
• /
• 제6권4호
• /
• pp.264-269
• /
• 1997

본 실험은 고기능성 채소 생산을 위한 배양액내의 적정 셀레니움 농도를 구명하고자 수행되었다. 벨기에의 채소연구소에서 허브재배를 위해 개발된 양액을 이용하여 각각 $Na_2$SeO$_4$를 0, 2, 4, 6, 8mg/$\ell$농도로 처리하였다. 배양액내 셀레니움의 농도가 국화과 식물인 향쑥의 생육에 미치는 영향을 알아본 결과 저농도의 처리는 생육을 향상시켰으나 6mg/$\ell$이상의 고농도 처리는 생육을 감소시켰다. 엽록소의 함량은 셀레니움 처리에 의해 증가되었는데 배양액 내의 selenate ion 농도가 높을수록 전체 엽록소함량도 증가되었다. 비타민 C의 함량은 좋은 생장을 보였던 4mg/$\ell$처리까지는 증가하였으나 그 이상으로 농도가 증가했을 때 비타민C의 함량은 감소하였다. 저농도의 selenate 이온 농도는 정유의 함량을 증가시켰으나 고농도에서는 정유의 함량이 감소되었다. 식물에 의한 셀레니움의 흡수는 배양액내의 selenate 이온 농도가 증가할수록 촉진되었다.

• 한국식품영양과학회지
• /
• 제31권2호
• /
• pp.306-314
• /
• 2002

조사대상자의 평균나이는 채식인 44.2세, 비채식인 40.5세, BMI는 각각 22.4, 21.0이었고, WHR은 0.8, 0.8였고, %BF는 28.7, 26.5였으며, 채식인의 평균채식기간은 13.1년이었다. 조사대상자중 비만인 사람의 식사 형태는 채식인은 볼륨형(58.8 %), 미식가형(20.6%), 다이어트형(8.8%), 패스트푸드형 (5.9%), 밸런스형(5.9%)의 순이었고 비채식인은 미식가형(33.3%), 볼륨형 (27.8%), 다이어트형 (16.7%), 패스트푸드형 (11.1%), 밸런스형(11.1%)의 순이었다. 채식인은 식사의 양이 많은 사람에게서 비채식인은 미식가형에서 비만이 많은 것으로 나타났다. 정상체중인 사람의 식사형태는 책식인은 볼륨형(45.1 %), 미식가형 (32.4%), 밸런스형 (16.2%), 다이어트형 (4.2%), 패스트푸드형 (2.1%)의 순으로 볼륨형과 미식가형이 약 78% 정도를 차지하였다. 비채식인은 볼률형(34.2%), 미식가형(26.1 %), 패스트푸드형 (22.6%), 밸런스형 (10.6%), 다이어트형 (6.5 %)의 순으로 의외로 볼륨형이 가장 많았다. 조사대상자의 평균 중성지방은 채식인 136.7 mg/dL, 비채식인 130.5 mg/dL 였고, total-cholesterol은 채식인 161.4 mg/dL, 비채식인 189.6 mg/dL, HDL-cholesterol은 채식인 48.2 mg/dL, 비채식인 50.8 mg/dL, LDL-cholesterol은 채식인 86.6 mg/dL, 비채식인 111.1 mg/dL, AI는 채식인 2.4, 비채식인 2.9, 혈당은 채식인 90.8 mg/dL, 비채식인 103.6 mg/dL, 수축기 혈압은 채식인 107.5 mmHg, 비채식인 119.3 mmHg, 이완기혈압은 채식인 72.4 mmHg, 비채식인 73.6 mmHg이었다. 조사대상자의 total-cholesterol, LDL-cholesterol, HDL-cholesterol, AI, 수축기혈압 및 혈당은 비채식인이 유의적으로(p<0.05) 높았으며, 심혈관질환 예견지수인 HDL-cholesterol/total-cholesterol 비는 채식인이 유의적으로(p<0.05) 높았다. 조사 대상자의 비타민 및 영양제 복용실태는 비타민을 복용한다고 한 사람은 채식인 53명(22.6%), 비채식인 71명 (29.0%), 영양제를 복용한다고 한 사람은 채식인 24명(10.2%), 비채식인 15명 (11.0%), 비타민이나 영양제를 먹지 않는다고 한 사람은 채식인 158명(67.2%), 비채식인 147명(60.0%)으로 두 군이 비슷한 비율이었다.

• Journal of Pharmaceutical Investigation
• /
• 제32권1호
• /
• pp.13-19
• /
• 2002

Water-lipid soluble multivitamin formulations were widely used to reduce the disease and stress of animals as husbandry has made a remarkable progress in recent. But the efficiency of these formulations is far from satisfactory. So, this study was attempted to develop the physically and chemically stable and useful multivitamin o/w emulsion. Multivitamin o/w emulsion composed of water, soybean oil (10%, v/v), vitamin A, D, E, K, $B_2,\;B_6,\;B_{12}$ and panthenol. To make a stable o/w emulsion, the egg lecithin (2%, w/v) and glycerin (2.5%, w/v) were used for emulsifier and thickening agent, respectively. The oil in water emulsion system was manufactured by microfluidizer and the physicochemical stability of this emulsion was evaluated. The average particle size and interfacial tension were measured. From the result of interfacial tension tested, critical micelle concentration of the egg lecithin was 0.5% (w/v) and optimal concentration for the preparation of emulsion was 2% (w/v). The mean particle size was about $0.6\;{\mu}m$ which was suitable for injections. Short-term accelerated stability as physical stability study was tested by centrifuging and freeze-thawing the emulsion samples. The additions of vitamins resulted in the increment of particle size and reduction of physical stability of emulsion. But it is not an enormous problem for the stability of emulsion. Also, we have performed the long-period preservation stability test for the vitamins. All vitamins were analysed by HPLC. The result of storage under $4^{\circ}C$ and dark conditions demonstrated that all vitamins were maintained stable at least 16 weeks, except for vitamin $B_{12}$.

• Animal Bioscience
• /
• 제35권12호
• /
• pp.1921-1928
• /
• 2022

Objective: This research aimed to evaluate the effects of age on growth, tibia development, and intestinal calcium (Ca) and phosphorus (P) transporter gene expressions in broiler chickens. Methods: A total of 224 male Arbor Acres broilers were fed with nutrient-adequate diets and reared in eight cages (28 broilers per cage). Eight broilers (one broiler per cage) were selected and killed at 5, 10, 15, 20, 25, 30, 35, and 40 days of age, respectively. Results: Body weight continuously increased with age of broiler chickens from 5 to 40 days. The bone weight, ash weight, diameter, and length of the tibia also increased with broiler age. By contrast, the tibia ash, Ca, and P percentages quadratically changed with age (p<0.001), and the highest values of mineral contents were observed at 20, 25, and 25 days of age, respectively. The mRNA abundances of calcium-binding protein 28-kDa (CaBP-D28k), sodium-calcium exchanger 1 (NCX1), and plasma membrane ATPase 1b (PMCA1b) increased from 5 to 25 days and then decreased up to 40 days. Similar results were noted in the mRNA abundances of IIb sodium-phosphate cotransporter (NaPi-IIb), inorganic phosphate transporter 1 (PiT-1), inorganic phosphate transporter 2 (PiT-2), nuclear vitamin D receptor (nVDR), and membrane vitamin D receptor (mVDR). The mRNA abundances of Ca and P transporters and VDRs were the highest at 25 days of age. Conclusion: These data indicate that age quadratically affects intestinal Ca and P transporter gene expression and mineral absorption capacity in broiler chickens.

• 한국지역사회생활과학회지
• /
• 제18권1호
• /
• pp.55-62
• /
• 2007

본 연구는 표고버섯에 많이 함유된 ergosterol을 비타민 D로 전환시킨 표고버섯 분말을 메밀 냉면에 첨가함으로써 우리 국민의 골격 건강에 도움을 줄 수 있는 건강편의식을 개발하기 위한 것이다. 표고버섯 분말의 활용성을 조사하기 위하여 제조한 냉면의 종류는 기본 메밀 냉면 외에 3% 표고버섯분말 첨가냉면, 5% 표고버섯분말 및 해조칼슘 첨가 냉면, 3% 표고버섯 분말 및 해조칼슘 첨가 냉면 등 총 5종이었다. 표고버섯 분말은 총 반죽 무게의 3%와 5% 수준으로 첨가하였고, 해조칼슘의 첨가량은 냉면 1회 분량 당 1.4g의 칼슘이 함유되도록 하였다. 냉면의 질감에 대한 기계적 측정 결과, 버섯분말 혹은 해조칼슘 첨가로 인해 조리면의 경도, 응집성, 검성 및 탄력성 등은 영향을 받지 않는 것으로 나타났다. 접착성은 3% 버섯분말첨가 냉면에서만 약하게 나타났으며, 씸힘성은 특히 해조칼슘에 의해 유의적으로 감소하였고 버섯분말 첨가량이 증가량이 증가할수록 낮아지는 경향을 보였다. 냉면의 색도는 버섯분말 첨가로 농도와 황색도가 낮아진 반면 해조칼슘은 이를 보완하는 경향을 나타냈으며, 생면에 비해 조리면에서 L값은 높아진 반면, a, b 값은 모두 감소하였다. 조리면의 농도는 기존 메밀냉면에 비해 버섯분말이나 해조칼슘을 첨가하였을 때 유의적으로 낮았으며, 황색도는 버섯분말 첨가로 감소하였다가 해조칼슘 첨가시 유의적으로 증가하였고, 적색도는 대조군과 3% 버섯분말 첨가냉면의 경우에는 적색보다는 오히려 녹색 쪽으로 기울었다. 버섯분말 및 해조칼슘 첨가에 따른 메밀냉면의 기호도를 비교한 결과, 풍미, 맛, 질감은 기존의 메밀냉면과 유의적 차이를 보이지 않았으나, 색깔과 수응도에서 5% 버섯분말 첨가 냉면이 가장 좋게 평가되었다. 결과적으로 냉면에 풍미는 버섯분말 첨가에 의해, 그리고 맛과 질감은 해조칼슘을 가함으로써 개선되는 것으로 해석할 수 있다.

• 생물환경조절학회지
• /
• 제12권4호
• /
• pp.240-244
• /
• 2003

마죠람과 오레가노 수경재배시에 생육과 정유함량에 미치는 양액내 $Ca^{2+}\;:\;K^+$의 적정비율을 구명하고자 시험을 수행하였다. 양액은 유럽채소연구소의 0.5배액을 사용하였다. $Ca^{2+}\;:\;K^+$의 비율은 3.5;13, 4.5:11(표준용액), 5.5:9, 6.5:7 mM${\cdot}L^{-1}$ 4가지 농도로 처리하였다. 그 결과 마죠람의 생육은 5.5:9와 6.5:7 mM${\cdot}L^{-1}$구에서 우수하였다. 비타민 C는 6.5:7구에서 그리고 정유함량(%)과 정유수량은 5.5:9구에서 높았다. 오레가노의 경우는 생육과 비타민 C의 함량은 5.5:9와 6.5:7구에서, 정유성분과 수량은 6.5:7구에서 높았다. 따라서 마죠람은 5.5:9 그리고 오레가노는 6.5:7로 조절하여 가꾸는 것이 생육과 수량 그리고 정유 생산량을 증가시킬 수 있다고 본다.

• 한국수산과학회지
• /
• 제55권3호
• /
• pp.257-266
• /
• 2022

This study was conducted to prepare hamburg steak (HS), cooked rice with vegetables (CRV), and white stew (WS) using Pacific anchovies Engraulis japonicus with different physical and nutritional properties as senior-friendly seafoods (SFS) and investigate their quality characteristics. The hardness values of HS, CRV, and WS were 319.5×10³, 20.4×10³and 2.1×10³ N/m², respectively. The viscosity of the WS was 12,514 mPa·s. The nutritional properties of HS, CRV, and WS were 19.7, 6.2, and 7.5 g/100 g of protein, respectively; 12.50, 83.97, and 15.96 ㎍RAE/100 g vitamin A; 1.53, 1.51, and 0.35 ㎍/100 g vitamin D; 16.96, 2.82, and 4.13 mg/100 g vitamin C; 0.40, 0.07, and 0.19 mg/100 g riboflavin; 6.68, 0.34, and 2.30 mg NE/100 g niacin; 93.6, 35.4, and 82.1 mg/100 g Ca; 290.1, 103.9, and 158.6 mg/100 g K; and 0.11, 0.02, and 0.04 mg/100 g of dietary fiber. Escherichia coli was not detected in any of the products. These results suggest that HS be classified as step 1, CRV as step 2, and WS as step 3, according to the SFS standards of the KS. Overall, the nutritional and physical properties of the products were improved.

• 한국수산과학회지
• /
• 제55권5호
• /
• pp.645-654
• /
• 2022

This study was conducted to prepare superheated steam roasted (SSR) small yellow croaker Larimichthys polyactis sweet potato salad (SPS) and tomato mousse (TM), as senior-friendly seafoods (SFS) and to examine their quality characteristics. The hardness values of SSR, SPS and TM were 110.5×1.0³, 22.4×1.0³ and 14.5×1.0³ N/m², respectively. The nutritional properties of SSR, SPS and TM were 22.4, 6.7 and 10.2 g/100 g, respectively, for protein, 97.01, 3.40 and 17.00 ㎍/100 g, respectively, for vitamin A, 10.26, 2.79 ㎍/100 g and not detected (ND), respectively, for vitamin D, 60.68 mg/100 g, ND and 4.17 mg/100 g, respectively, for vitamin C, 0.18, 0.10 and 0.33 mg/100 g, respectively, for riboflavin 24.28, 10.91 and 13.77 mg/100 g, respectively, for niacin, 76.3, 53.0 and 48.5 mg/100 g, respectively, for calcium, 258.2, 231.3 and 145.2 mg/100 g, respectively, for potassium, and ND, 0.70 mg/100 g and ND, respectively, for dietary fiber. Escherichia coli was not detected in any of the products. These results suggested that the products should be classified as step 1 for SSR, step 2 for SPS and step 3 for TM based on the SFS standard of the Korean industrial standards. Moreover, the nutritional and physical properties of the foods were improved.

• Asian-Australasian Journal of Animal Sciences
• /
• 제21권7호
• /
• pp.1059-1066
• /
• 2008

This study was carried out to investigate the effects of dietary sulfur (S) and vitamin E (Vit E) supplementation on the quality of beef from longissimus muscle of Hanwoo bulls. Eleven, 29 months-aged Hanwoo bulls were randomly divided into three feed supplementation groups (S (n = 4), Vit E (n = 4) and S+Vit E (n = 3)). S was given as much as 12 g/head/d and Vit E was given as much as 1,200 IU/head/d; both supplements were given for 3 months prior to slaughter. At 24 h post-slaughter, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter, the M. longissimus from each carcass was collected and stored at $4{\pm}0.2^{\circ}C$ for 10 days. There were no significant differences in yield and quality grades of carcass and proximate composition, physical properties and aroma pattern of meat among all groups. At 5 days of storage, the TBARS value of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than other groups; and at 10 days of storage, the TBARS value of meat from cattle with Vit E and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with S supplementation. At 5 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from cattle with Vit E supplementation; and at 10 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from other groups. At 10 days of storage, the redness value of meat from cattle with S supplementation was significantly higher (p<0.05) than from cattle with Vit E supplementation and the hue-angle value of meat from cattle with S and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with Vit E supplementation. Dietary Vit E supplementation had a better effect on lipid stability whereas dietary S supplementation had a better effect on OxyMb stability. The dietary combination of S and Vit E created the highest protection for beef from myoglobin oxidation and thus improved the color stability of meat.