• Tribology and Lubricants
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• v.28 no.6
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• pp.321-327
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• 2012

Paraffin bio-based hydrotreated biodiesel(HBD) is originated from vegetable oil(the process can also be applied to animal fat) with the the chemical structure $C_nH_{2n+2}$. In the number of process of the oil or fat, the hydrogenation is significantly important to create a bio-based diesel fuel. This study is focused on lubricity characteristics of BTL diesel blends to use alternative diesel fuel in Korea. The BTL diesel are blended the different volume ratios (HBD 5(5 vol.% HBD - 95 vol.% diesel), HBD 10, HBD 20, HBD 30, HBD 40 and HBD 50. HBD with paraffin compounds showed a very high centane number, low sulfur content and free aromatic compound. Especially, the wear scar of HBD showed poor lubricity compared to automotive diesel due to the fuel composition, low sulfur content and free aromatic compound. Also, the lubricity specification of automotive diesel with different six HBD blends is within the limit by the Korean standards. Finally, HBD as an alternative diesel fuel is challengeable in transportation sector of Korea.

• 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.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.78-84
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• 2006

Effect of fish oil and mugwort pelleted on meat quality in 40 pigs was investigated. The pigs were randomly assigned to one of the four dietary treatments : 1) Control (commercial feed 2) T1 (commercial feed supplemented with 1% fish oil and 1% mugwort pelleted 3) T2 (commercial feed supplemented with 1% fish oil and 3% mugwort pelleted) 4) T3 (commercial feed supplemented with 1% fish oil and 5% mugwort pelleted). The weight gain was not significantly difference between control and treatment groups(p<0.05). In proximate composition, crude fat of pork from treatment groups were decreased by addition level increased than that of control (p<0.05) but moisture crude protein and crude ash was no significantly difference. The total cholesterol, HDL-C and triglyceride of treatment groups was higher than that of control. LDL-C of control was higher than that of treatment groups. The pH, WHC (water holding capacity) and shear force of treatment groups were higher than control group. Especially pH, WHC and shear force was higher in T3 than other treatment groups (p<0.05). The meat color of treatment groups showed whiter than that of control group owing to higher $L^*$ value. The hardness and flavor of sensory evaluation were improved by treatments, especially in T2 and T3 (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1760-1765
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• 2008

A total of 60 one-day-old Yellow-feather broiler chickens were allotted into treatment and control groups. The treatment group was fed with the diet supplemented with 3% conjugated linoleic acid (CLA) for 48 d, while control group was fed with the diet supplemented with 3% rapeseed oil. Chickens were slaughtered in each group at the age of 49 d, and the blood and the abdominal adipose tissue were sampled. Serum cLeptin and serum cAdiponectin were measured by ELISA. The total RNA was extracted from adipose tissue to measure the abundance of the chicken growth hormone receptor (cGHR), insulin-like growth factor 1 (cIGF-1), insulin-like growth factor I receptor (cIGF-IR), peroxisome proliferator-activated receptor gamma ($cPPAR{\gamma}$), cAdiponectin and cAdipoIR mRNA by RT-PCR using ${\beta}$-actin as an internal standard. Results showed that the CLA decreased the abdominal fat index by 20.93% (p<0.05). The level of serum cLeptin but not serum cAdiponectin was significantly increased by CLA treatment (p<0.05). CLA down-regulated the relative abundance of cGH-R mRNA and $cPPAR{\gamma}$ mRNA in abdominal adipose tissue by 24.74% (p<0.05) and 66.52% (p<0.01) respectively. However, no differences were found between CLA treatment group and control group (p>0.05) in the relative abundance of cIGF-1, cIGF-IR, cAdiponectin, and cAdipoIR mRNA in abdominal adipose tissue. The data suggested that CLA inhibited abdominal fat deposition in broiler chicken may be determined by decreasing the GHR available for GH, and by inhibiting the differentiation of preadipocytes via down-regulation of $PPAR{\gamma}$, but independent of IGF and (or) GH-IGF pathway or adiponectin action.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.803-809
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• 2004

Monoacylglycerol (MG) and diacylglycerol (DG), as the components of enzymatically synthesized functional oil, were produced by glycerolysis of rice bran oil and glycerol using IM60 (immobilized lipase) in a stirredbatch reactor at 6$0^{\circ}C$ for 72 hours. After glycerolysis, the contents of triacylglycerol (TG), DG and MG in the produced functional oil were 41.71%,46.19%, and 11.15%, respectively. The functional oil also contained Phytosterols (2.04$\pm$0.17 mg/g), ${\gamma}$ -oryzanol (1.06$\pm$0.04 mg/g) and $\alpha$ -tocopherol (0.13$\pm$0.04 mg/g). In animal experiment the dietary effects of functional oil on hepatic acyl-CoA:cholesterol acyltransferase (ACAT) activities of the high cholesterol and high fat (HCHF)-fed mice were investigated. In functional oil-fed group, the liver ACAT activity was significantly lowered than in HCHF and corn oil-fed groups (p < 0.05). This results suggested that the synthesized functional oil may have an atheroproteetive effect by inhibiting ACAT activity.

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.113.2-113.2
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• 2011

동물성 오일을 이용한 바이오디젤 생산 반응 후 미반응된 메탄올과 염기촉매의 처리에 관한 연구로써 바이오디젤의 순도에 영향을 미친다. 메탄올과 염기촉매는 바이오디젤 생산 반응 후 상층인 메틸 에스터 층과 하층인 글리세롤 층에 각각 포함되어 있다. 1차적으로 각각의 층에서 메탄올을 증발하게 되며 메탄올 증발은 감압 증류 장치를 이용해 분리하게 된다. BD100을 기준으로 하여 메탄올의 함량은 0.2% 이하여야 하며 수분 함량은 0.05% 이하를 유지해야 한다. 메탄올 증발은 메탄올의 끓는 온도인 $65^{\circ}C$를 기준으로 하여 끓는점 보다 낮은 온도와 높은 온도에서 각각 증발을 실시하고 각각의 메탄올 증발 제거에 따른 FAME 함량에 미치는 영향에 대해 FAME 함량 분석을 통해 조사하였으며 메탄올 증발 후 증류수를 이용한 바이오디젤 내 잔류 촉매 및 자유 글리세린 세정 제거에 대해 조사하였다. 증류수 양과 증류수 온도 및 세정 시간에 따른 FAME 함량 변화를 알아보았으며 세정 후 증류수 증발에 따른 FAME 함량 변화에 대해서 분석을 실시하였다. 본 실험을 통해 동물성 오일을 이용한 바이오디젤 생산 후처리 공정인 메탄올 증발 및 세정, 수분 증발 공정의 최적 조건을 도출하고자 하였다.

• The Korean Journal of Community Living Science
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• v.14 no.2
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• pp.83-92
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• 2003

This study was carried out to investigate the supplementary effects of soybean oil and rice gem oil compared with lard on lipid metabolism of insulin dependent diabetic mice. Streptozotocin-induced diabetic mice were fed three kinds of experimental diets with 20% lipid from lard(L), soy bean oil(SBO) and rice gem oil(RGO) for 7 weeks, respectively. Diet intake, body weight, organs weights and lipids levels of serum, liver and feces were measured. There was no significant difference in diet intake, body and organs weights among experimental groups. But the concentrations of serum triglyceride of SBO and RGO groups, and of serum total cholesterol were lower in RGO group than in the other groups. The hepatic total lipid and total cholesterol levels of RGO group were significantly lower than those of the other groups. The contents of total lipid and total cholesterol excreted in feces of SBO and RGO groups were higher than those of L group, and the significance was shown only in RGO group. These results suggested that soy bean oil and rice germ oil can reduce serum triglyceride and total cholesterol levels and hepatic total lipid concentration of insulin dependent diabetic mice compared with lard as a animal fat source by increasing fecal lipid excretion of these groups. But the significant reducing effects on serum and liver lipid levels were shown only in RGO group, and we need to investigate the hypolipidemic effect of this oil by supplementary level and period.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.8
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• pp.1102-1110
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• 2013

Following the extraction of oil for biodiesel production, oilseed press cakes are high in fat. As the dietary supplementation of fat is currently considered the most promising strategy of consistently depressing methanogenesis, it follows that oilseed press cakes may have a similar potential for $CH_4$ abatement. As such, this study aimed to characterise the nutritive value of several oilseed press cakes, glycerine and soybean meal (SBM) and to examine their effects on in vitro ruminal fermentation, digestion kinetics and $CH_4$ production. Moringa press oil seeds exhibited the greatest in sacco effective degradability (ED) of DM and CP (p<0.05). In vitro gas production (ml/g digested DM) was not affected (p = 0.70) by supplement at 48 h of incubation. In vitro DMD was increased with the supplementation of glycerine and SBM at all levels of inclusion. Moringa oilseed press cakes produced the lowest $CH_4$ (mg/g digested DM) at 6 and 12 h of incubation (p<0.05). The findings suggest that moringa oilseed press cake at 400 g/kg DM has the greatest potential of the oilseed press cakes examined in this study, to reduce $CH_4$ production, without adversely affecting nutrient degradability.

• Preventive Nutrition and Food Science
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• v.21 no.1
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• pp.14-23
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• 2016

Non-alcoholic fatty liver disease (NAFLD) is caused by fat accumulation and is associated with oxidative stress. In this study, we investigated the potential protective effect of pomegranate (Punica granatum L.) peel extract (PPE) against oxidative stress in the liver of rats with NAFLD. Sprague-Dawley rats were fed a high fat diet (HFD), 20% corn oil, or palm oil for 8 weeks in the presence or absence of PPE. The control group was fed a basal diet. The progression of NAFLD was evaluated histologically and by measuring liver enzymes (alanine transaminase and aspartate transaminase), serum lipids (triglycerides and total cholesterol), and oxidative stress markers. The HFD feeding increased the body weight and caused NAFLD, liver steatosis, hyperlipidemia, oxidative stress, and elevated liver enzymes. Administration of PPE ameliorated the hepatic morphology, reduced body weight, improved liver enzymes, and inhibited lipogenesis. Furthermore, PPE enhanced the cellular redox status in the liver tissue of rats with NAFLD. Our findings suggest that PPE could improve HFD-induced NAFLD via abolishment of hepatic oxidative damage and hyperlipidemia. PPE might be considered as a potential lead material in the treatment of NAFLD and obesity through the modulation of lipid metabolism.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.71-79
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• 2001

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.