• 설비공학논문집
• /
• 제24권7호
• /
• pp.578-584
• /
• 2012

In this study, the analysis on the distribution of indoor airflow velocity and temperature by using numerical simulation has carried out to make fundamental data for establishing the optimum design of laboratory animal facilities. From the results, it was found that replacement of cage lacks, air supply and exhaust system, supply air temperature, supply air velocity affect to the optimum design of laboratory animal facilities as a important element.

• 한국임상수의학회지
• /
• 제15권1호
• /
• pp.156-161
• /
• 1998

This study investigated the microbiological changes and distribution of bacteria producing enzyme in order to change food wastes to animal feed during 6 days at room temperature. Food wastes were divided as follows: one is untreated food wastes containing 80% water content and another wastes containing 40% water content adiusted by wheat bran. During the fermentation of food wastes, Lactobacillus sp. and Streptococcus sp. were grown the top position among investigated microorganisms in both of food wastes. Numbers of total microorganisms were much more than untreated wastes during fermentation of flood wastes with 40% water content. But, Streptococcus sp. and Enterobacteriaceae from 4 to 6 days were not detected in treated wastes with 40% water contents. This fact indicated that the adiustment of water content in food waste was effective in fermentation. However, the numbers of microorganisms producing pretense were low in both treated and untreated food wastes. These results suggested that flood wastes should be treated as food wastes with 40% water content to maintain a lot of fermentative microorganisms such as Lactobacillus sp., Streptococcus sp. and yeasts together with pretense to make final animal feed.

• 농업과학연구
• /
• 제46권3호
• /
• pp.637-643
• /
• 2019

The aim of the present study was to evaluate the effect of the induced heat stress on physiological response and serum biochemical parameters involving glucose, cholesterol, blood urea nitrogen (BUN), non-esterified fatty acids (NEFA), and cortisol in Holstein calves. Ten calves were kept in a climate controlled room (air temperature $37^{\circ}C$ and 90% humidity from 09:00 to 19:00) for three days. Those animals were given a one-day adaptation period. During the treatment period, we measured the skin temperature six times. Following the treatment periods, blood samples were collected before the experiment began (09:00) and at the end of the stress period (19:00). To aid analysis of the biochemical parameters, also we monitored the rectal temperature. The results, exhibited that both rectal and skin temperature showed increase in the heat stress-induced animals as compared with unstressed animals. Moreover, we noticed that the levels of BUN and NEFA increased in the blood serum of heat stress induced animals when compared with un-stressed ones. From these results, we concluded that the physiological and biochemical changes in the calves were induced by heat stress. Hence, the present study findings could be employed as base line data for development of stress reduction techniques in the dairy industry.

• 한국발생생물학회:학술대회논문집
• /
• 한국발생생물학회 2005년도 제5회 발생공학 국제심포지엄 및 학술대회
• /
• pp.101-101
• /
• 2005

• 한국동물위생학회지
• /
• 제43권4호
• /
• pp.227-236
• /
• 2020

In this study, we have developed 3D8 scFv transgenic pig (TG) by microinjection of fertilized one-cell pig zygotes (2.17%). The effect of 3D8 scFv TG on porcine reproductive and respiratory syndrome virus (PRRSV) resistance were evaluated through PRRSV VR2332 (1×103 TCID50/mL) challenge and transmission experiments. As a result, the average daily weight gain (ADWG) of TG increased compared to the wild type pigs (WT) in PRRSV challenge groups and the serum viremia levels of the TG was significantly lower than of WT on the 7 day and 21 day after infection, meaning that the viral shedding was suppressed by 3D8 scFv expression. These results suggest that the expression of 3D8 scFv in pig could suppress spreading of infected virus to pigs sharing a room.

• 한국축산식품학회지
• /
• 제32권6호
• /
• pp.718-724
• /
• 2012

The aim of this study was to investigate the effects of the addition of tomato powder [1.0% (T1), 1.5% (T2) and 2.0% (T3)] on pork loin jerky with aerobic package during storage at room temperature. The T3 sample showed lower (p<0.05) pH value and higher (p<0.05) water activity than the control during storage. Total plate counts of treated samples (${\geq}1.20$ Log CFU/g) were significantly (p<0.05) lower than the control (1.46 Log CFU/g) during storage. With the increase of the tomato powder concentration the lightness ($L^*$) of the jerky decreased, except at day 30 of storage, but the redness ($a^*$) and yellowness ($b^*$) increased significantly (p<0.05) during storage. T3 had higher values for hardness and cohesiveness but lower for springiness, gumminess and chewiness than others at day 40 of storage. However, there were no significant differences in TBARS values among the samples during storage. In sensory properties, the color scores of T3 was significantly (p<0.05) higher than that of control at day 40 of storage. These results suggested that 2.0% tomato powder could be used to improve the redness and extend the shelf-life of jerky with increasing water activity, providing the consumer with food containing natural colorant.

• 한국축산식품학회지
• /
• 제28권4호
• /
• pp.512-516
• /
• 2008

To search for anit-H5N1 influenza virus agent, the anti-viral activity of methanol and aqueous extracts from thirty medicinal plants were examined in this study. The plant material (30 g) was extracted with methanol (300 mL) for 24 hr at room temperature. Methanol extracts were filtered and evaporated, then freeze-dried. Aqueous extracts were prepared with dried plant material (30 g) and hot distilled water (300 mL). After 3 hr, the aqueous extracts were filtered and evaporated, then lyophilized. Extracts prepared from different plants were tested the antiviral activity against influenza viruses [A/vietnam/1194/04 (H5N1)-NIBRG-14] using the hemagglutination (HA) assay. Among the test plants, Asarum sieboldii was found to be a potent inhibitor of H5N1 influenza virus in MDCK cell culture. Virus titers were 7 log, whereas with methanol extract of Asarum sieboldii for 48 hr titers were 3 log, indicating that methanol extract of Asarum sieboldii inhibited the H5N1 influenza viruses from the infected cells.

• 한국축산식품학회지
• /
• 제30권2호
• /
• pp.345-350
• /
• 2010

Various extracts from 30 medicinal plants were evaluated for their antiviral activity against influenza virus A/Puerto Rico/8/34 (H1N1) and cytotoxicity in MDCK cell culture. The plant material (30 g) was extracted with methanol (300 mL) at room temperature for 24 h, after which the methanolic extracts were filtered, evaporated, and subsequently lyophilized. Evaluation of the potential antiviral activity was conducted by a viral replication inhibition test. Among these medicinal plants, Tussilago farfara, Brassica juncea, Prunus armeniaca, Astragalus membranaceus, Patrinia villosa, and Citrus unshiu showed marked antiviral activity against influenza virus A/H1N1 at concentrations ranging from 0.15625 mg/mL to 1.25 mg/mL, 0.3125 mg/mL to 10 mg/mL, 5 mg/mL to 10 mg/mL, 0.625 mg/mL to 10 mg/mL, 0.625 mg/mL to 10 mg/mL, and 0.3125 mg/mL to 5 mg/mL, respectively. The extracts of Tussilago farfara showed cytotoxicity at concentrations greater than 2.5 mg/mL, whereas the other five main extracts showed no cytotoxicity at concentrations of 10 mg/mL. Taken together, the present results indicated that methanolic extracts of the six main plants might be useful for the treatment of influenza virus H1N1.

• 농업과학연구
• /
• 제49권4호
• /
• pp.1003-1014
• /
• 2022

This study investigated quality characteristics of chicken stock with added plum extract (PE) and green tea powder (GP) stock during storage. Plum extract (0, 0.5, 1, 3%) and green tea powder (0, 0.5, 1, 3%) were added at three levels. Chicken stock was stored at room temperature for 14 days. The pH of the chicken stock decreased significantly as the content of PE and GP increased (p < 0.05). The group with 3% plum extract added showed significantly lower pH values (p < 0.05). Total numbers of microorganisms (TMC) showed significant differences according to the storage period (p < 0.05), where the groups with PE and GP added showed lower TMC values than the control group, This indicates that PE and GP could inhibit the growth of microorganisms. The addition of 3% PE or GP decreased lipid oxidation (TBARS) and protein deterioration (VBN) values. In sensory test, the results showed that adding PE or GP has a positive effect on storage characteristics of chicken stock. The addition of PE rather than GP is effective not only in improving sensory evaluation, but also in minimizing changes in quality by suppressing lipid oxidation and protein deterioration during storage. In conclusion, 3% PE addition was found to be the most optimal supplementation choice for increasing the storability of chicken stock.

• Asian-Australasian Journal of Animal Sciences
• /
• 제33권6호
• /
• pp.1002-1011
• /
• 2020

Objective: This study was conducted to determine the composition and diversity of the fungal flora at various control points in cheese ripening rooms of 10 dairy farms from six different provinces in the Republic of Korea. Methods: Floor, wall, cheese board, room air, cheese rind and core were sampled from cheese ripening rooms of ten different dairy farms. The molds were enumerated using YM petrifilm, while isolation was done on yeast extract glucose chloramphenicol agar plates. Morphologically distinct isolates were identified using sequencing of internal transcribed spacer region. Results: The fungal counts in 8 out of 10 dairy farms were out of acceptable range, as per hazard analysis critical control point regulation. A total of 986 fungal isolates identified and assigned to the phyla Ascomycota (14 genera) and Basidiomycota (3 genera). Of these Penicillium, Aspergillus, and Cladosporium were the most diverse and predominant. The cheese ripening rooms was overrepresented in 9 farms by Penicillium (76%), while Aspergillus in a single farm. Among 39 species, the prominent members were Penicillium commune, P. oxalicum, P. echinulatum, and Aspergillus versicolor. Most of the mold species detected on surfaces were the same found in the indoor air of cheese ripening rooms. Conclusion: The environment of cheese ripening rooms persuades a favourable niche for mold growth. The fungal diversity in the dairy farms were greatly influenced by several factors (exterior atmosphere, working personnel etc.,) and their proportion varied from one to another. Proper management of hygienic and production practices and air filtration system would be effective to eradicate contamination in cheese processing industries.