• Journal of Animal Science and Technology
• /
• 제55권4호
• /
• pp.303-314
• /
• 2013

Knowledge regarding lipid catabolism has been of great interest in the field of animal sciences. In the livestock industry, excess fat accretion in meat is costly to the producer and undesirable to the consumer. However, intramuscular fat (marbling) is desirable to enhance carcass and product quality. The manipulation of lipid content to meet the goals of animal production requires an understanding of the detailed mechanisms of lipid catabolism to help meticulously design nutritional, pharmacological, and physiological approaches to regulate fat accretion. The concept of a basic system of lipases and their co-regulators has been identified. The major lipases cleave triacylglycerol (TAG) stored in lipid droplets in a sequential manner. In adipose tissue, adipose triglyceride lipase (ATGL) performs the first and rate-limiting step of TAG breakdown through hydrolysis at the sn-1 position of TAG to release a non-esterified fatty acid (NEFA) and diacylglycerol (DAG). Subsequently, cleavage of DAG occurs via the rate-limiting enzyme hormone-sensitive lipase (HSL) for DAG catabolism, which is followed by monoglyceride lipase (MGL) for monoacylglycerol (MAG) hydrolysis. Recent identification of the co-activator (Comparative Gene Identification-58) and inhibitor [G(0)/G(1) Switch Gene 2] of ATGL have helped elucidate this important initial step of TAG breakdown, while also generating more questions. Additionally, the roles of these lipolysis-related enzymes in muscle, liver and skin tissue have also been found to be of great importance for the investigation of systemic lipolytic regulation.

• Journal of Dairy Science and Biotechnology
• /
• 제29권2호
• /
• pp.51-57
• /
• 2011

Milk and dairy products are nutritionally one of the most important food in human health and the quality of raw milk is significantly important to ensure safety of dairy products. However, milk and dairy products are commonly related with chemical and microbial contaminations. Therefore, rapid and reliable detection of hazardous (e.g. pathogenic bacteria, pesticides, antibiotics, microbial toxins) in milk and dairy products is essential to ensure human health and food safety. Conventional methods for detection of food hazardous are mostly time-consuming to yield a results. Recently, biosensors have been focused as its rapidity and high sensitivity to analyse chemical and microbial hazardous from a variety of foods and environments. This study reviewed the recent trends and applications of biosensors as rapid detection method of hazardous in milk and dairy products.

• 한국환경농학회지
• /
• 제32권4호
• /
• pp.348-354
• /
• 2013

가축사체 액상부산물을 이용하여 액비의 최적조건(미생물, pH, 미생물 주입량)을 조사하였고, 이들 최적 조건하에서 112일간 부숙하여 액비의 품질을 평가하였다. 가축사체 액상부산물 액비 부숙시 최적 LP 미생물의 주입량은 0.5 mL/100 mL이었으며, pH는 7 조건에서 각각 50점으로 완숙판정을 받았다. 최적조건하에서 112일 동안 부숙시킨 액비의 부숙도는 부숙 후 28일에 50점을 받아 완숙판정을 받았으며, 부숙기간이 길어짐에 따라 부숙 56일에는 온도가 $60^{\circ}C$를 넘어 최고점인 55점을 받았고, 이후 온도가 조금씩 낮아져 부숙 후 112일에는 실온조건에 이르렀다. 완숙된 가축사체 액상부산물 액비의 품질을 평가해본 결과, 최적조건하에서 부숙시킨 액비의 경우에는 T-N, $P_2O_5$ 및 $K_2O$의 함량이 28일에 가장 높았으며, 시간이 경과함에 따라 약간 감소하는 경향이었다. 또한, 유해성분(As, Cd, Cu, Cr, Hg, Ni, Pb 및 Zn)의 함량은 28일, 56일 및 112일 부숙시킨 액비에서 모두 비료공정규격 기준치에 적합하였다. 이상의 결과를 미루어 볼 때 가축사체 액상부산물을 농업적 재활용을 위한 액비화 조건은 pH 7조건에서 LP 미생물을 0.5 mL/100 mL 주입한 경우이다. 하지만 본 연구에서 비교된 가축분뇨 발효액은 공시재료(가축사체)가 상이하여 향후 가축사체를 이용한 액비의 부숙도 기준이 개선되어야 할 것으로 판단된다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제24권10호
• /
• pp.1358-1364
• /
• 2011

The sex-determining region on the Y (SRY) gene is important in mammalian sex determination and differentiation. We report a study of the abundance of SRY gene products in bovine ejaculate. RT-PCR experiments using RNA extracted from bovine spermatozoa with SRY-specific primers yielded a 456 bp product, but the amount of SRY mRNA in sperm was lower than that in the testes (p<0.01). A protein of approximately 27 KDa was detected by western blotting. The SRY transcript was detected in the midpiece of approximately half the spermatozoa by in situ hybridization, and the SRY protein was detected in the heads of half the spermatozoa by immunofluorescence, indicating that SRY mRNA and protein may only be present in Y-bearing spermatozoa. These results suggest that the SRY transcript and protein are present in bovine ejaculated Y-sperm. The roles of the SRY gene in spermatogenesis, sperm motility, and the sperm-oocyte interaction merit further investigation.

• 한국식품저장유통학회:학술대회논문집
• /
• 한국식품저장유통학회 2007년도 학술발표회
• /
• pp.213.1-213.1
• /
• 2007

• Journal of Biosystems Engineering
• /
• 제21권2호
• /
• pp.182-190
• /
• 1996

A macerating technique which can apply to the mechanical production system of the agricultural by-product was developed to increase the utilization of agricultural waste and solve the shortage problem in the forage supply for the livestock production. The macerating method is to shred the agricultural by-product by the two rolls which rotate at different speeds each other. The testing macerator was built and the optimum operating conditions are suggested. Results of this research are as follows: 1. The increase of the base roll speed and speed ratio between two rolls shows the better shredding index but decrease the drying rate. The optimum conditions of the base roll speed and the speed ratio between two rolls for the rice straw are 1200 rpm and 1.7-2.0 respectively. 2. The macerated alfalfa was dried to the 15%(w.b.) within 3 hrs in a field at speed ratio of rolls, 2:1 and base roll speed, 1800rpm. 3. The milled surface and straight knurled surface for the macerating roll have same effect on the drying rate of material. Both rolls have self-cleaning functions during operation.

• Journal of Microbiology and Biotechnology
• /
• 제27권10호
• /
• pp.1736-1743
• /
• 2017

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

• Asian-Australasian Journal of Animal Sciences
• /
• 제5권3호
• /
• pp.559-561
• /
• 1992

Three strains each of L. bulgaricus and S. thermophilus isolated from indigenous dahi were examined for their rate of acid production and corresponding pH values in skim milk medium incubated at $40^{\circ}C$. No significant increase in titrable acidity or decrease in pH were recorded from initial period up to 2nd hour in both the strains. Following this period, however, there was a continuous increase in titrable acidity and a decrease in pH value in the milk for all the tested strains. Further it was observed that there was a variation among these strains for their acid production rate. High rate of acid production was recorded for the L. bulgaricus as compared to S. thermophilus. The results further, suggested that efforts should be made to select a proper pair of L. bulgaricus and S. thermophilus according to their rate of acid production, at a particular temperature in order to produce a good quality product.

• 한국축산식품학회지
• /
• 제35권2호
• /
• pp.240-247
• /
• 2015

Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated. There was a significant (p<0.5) treatment × ripening time interaction for moisture, pH (p<0.05) and 2-thiobarbituric acid reactive substances (TBARS) values (p<0.01). Increasing poppy seed oil level decreased (p<0.05) TBARS values. Addition of poppy seed oil to the sucuks had a significant effect (p<0.01) on hardness, cohesiveness, gumminess, chewiness and springiness values. Cholesterol content of sucuks decreased (p<0.05) with poppy seed oil addition. Using pre-emulsified poppy seed oil as partial fat replacer in Turkish sucuk decreased cholesterol and saturated fatty acid content, but increased polyunsaturated fatty acids. Poppy seed oil as partial animal fat replacer in Turkish sucuk may have significant health benefits.

• Asian-Australasian Journal of Animal Sciences
• /
• 제5권2호
• /
• pp.199-215
• /
• 1992

Sources of organic waste materials for aerobic and/or anaerobic degradation, or for composting of solid wastes in Germany were estimated. The basic microbiology and the energetics of these processes were compared with special emphasis on anaerobic degradation, for which a general degradation scheme of carbohydrates is presented. Advantages of anaerobic over aerobic treatment processes are pointed out and conditions for maintaining a highly stable anaerobic process as well as producing a sanitized, hygienic product are discussed. Reactor systems suitable for efficient treatment of wastes with a high or low proportion of suspended solids are principally compared and results of laboratory studies on the degradation of several wastes and animal manures summarized. Finally, a piggery slurry treatment factory for an ultimate slurry processing to obtain a dry fertilizer and a harmless, disposable liquid, as it is in operation in Helmond/Holland, is presented and preliminary process data are presented.