• Journal of Animal Science and Technology
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• v.53 no.3
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• pp.237-252
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• 2011

In this study, four different oils containing either CLA, GLA, GLA+Carnitine or corn oil (control) were supplemented to finishing pigs (average 70.8 kg initial BW) diet for 28 d of feeding period. To evaluate the values of the dietary fatty acids, especially in view of sensory and nutritional characteristics of pork; pig performances, carcass characteristics, serum cholesterol, neutrophil phagocytosis, TBARS, electronic nose flavor and fatty acids profile of pork were measured. There were no differences in daily gain and nutrients digestion among treatments, but daily feed intake of CLA enriched diet was lower (P<0.05) than that of other diets. There were no differences in backfat thickness, dressing percentage and carcass grade among pigs fed diets supplemented with different oils. Serum total cholesterol showed a tendency to be lowered in pigs fed GLA enriched diet. TBARS values during storage of pork were higher in belly from pigs fed control diet whereas the values of belly from pigs fed GLA+Carnitine diet were lower than others. However, difference in TBARS was not remarkable in adipose tissue and 4 weeks extended storage regardless of pork parts. Proportion of saturated fatty acids such as C16:0 and C18:0 were higher (P<0.05) in pork loin and thin skirt from pigs fed CLA enriched diet compared to those from other diets. There were no differences in fatty acids profiles of belly and adipose tissue. CLA accumulation in pork was increased by the dietary CLA supplementation and this could be also confirmed by a slight de novo synthesis of CLA in pork from pigs fed CLA free diets. GLA was selectively accumulated to pork adipose tissue and loin from pigs fed GLA enriched diets. There was no accumulation of GLA when GLA was not supplemented, indicating no de novo synthesis of GLA. Phagocytic activity was the highest (p<0.05) in neutrophil of pigs fed GLA+Carnitine supplemented diet, then, followed by pigs fed GLA supplemented diet. There was no difference in phagocytosis between control and CLA treatment although the phagocytosis was numerically lowest in pig fed CLA enriched diet. There were distinct differences in electronic nose flavor pattern among treatments regardless of the parts. This study showed that dietary supplementation of functional fatty acids like CLA or GLA was able to result in characteristic differences in feed intake, TBARS, fatty acids profile and flavor of pork, serum cholesterol regulation and neutrophil phagocytosis.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.146-150
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• 2004

The objectives of this study were to develope the uncooked-restructured belly (URB) and the processed-restructured bacon (PRB) using a protein-emulsion material (PEM) from pork, and to evaluate the quality characteristics of the URB and PRB. The PEM used to adhere muscle and fat tissues was prepared with a salt-soluble protein and emulsions (ratio 9:1). In color measurements, L$\^$*/, a$\^$*/ and b$\^$*/ values were significantly (p＜0.05) higher in URB than PRB. There was no significant difference in L$\^$*/ value between PRB from fresh pork and PRB from thaw pork PRB showed significantly (p＜0.05) higher water holding capacity compared to URB. Tensil strength of PRB was also significantly (p＜0.05) higher than that of URB. However, PRB from thawed pork marked the lowest color score among restructured meats in sensory evaluation. The scores of juiciness and tenderness were significantly (p＜0.05) Higher in URB compared to PRB. Consequently URB had significantly (p.＜0.05) higher score of overall acceptability than PRB. These results suggested that URB made with PEM could have a better sensory characteristics compared to PRB. Results also suggested that the PEM would not be enough to adhere fresh muscle and fat tissues as much as PRB, even though the possibility of PEM was confirmed as a meat glue.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.328-334
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• 2006

The main objective of the present study was to determine the effect of dietary ${\beta}-cyclodextrin\;({\beta}CD)$ on reducing the cholesterol content of pork. Twelve swine of 50 kg body weight were randomly distributed into four groups of three heads each and fed experimental diets for 9 weeks until they reached a market weight of 110 kg. They were assigned to the four experimental diets containing 0% (control), 1.5%, 3.0% or 5.0% pure ${\beta}CD$. Daily feed intake, body weight gain and feed efficiency were not significantly different between any of the four group. The plasma total lipid, triacylglycerol and total cholesterol content of the swine in the three ${\beta}CD$-fed groups were significantly (p<0.05) decreased when compared to those in the control group, and were significantly (p<0.05) reduced by 21.80%,55.58% and 27.69%, respectively, in the swine fed on 5% ${\beta}CD$. The cholesterol content of pork belly (mg/100g) was significantly (p<0.05) decreased by 5.33 mg, 12.70 mg and 15.23 mg in the swine maintained on 1.5%, 3.0% and 5.0% ${\beta}CD$, respectively. The cholesterol content of pork belly, when expressed as the rate of reduced cholesterol, was significantly (p<0.05) decreased by 6.44%, 15.36% and 18.42% in groups of 1.5%, 3.0% and 5.0% ${\beta}CD$, respectively, when compared to that of the control group. These results suggest that dietary ${\beta}CD$ may be classified as dietary fiber which can modulate cholesterol metabolism in swine.

• Journal of Life Science
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• v.27 no.11
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• pp.1233-1244
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• 2017

CDPKs have pivotal roles in plant $Ca^{2+}$-mediated transduction signaling. A total of 29 CDPK genes have been identified in rice (Oryza sativa L.), but their key functions have not been completely noted. This study focused on the OsCPK11 gene, which has not been studied, to determine its functional characteristics. A study of tissue-specific expressions revealed that the OsCPK11 gene is expressed in young leaves, mature leaves and flowers of rice. An expression of the gene was also confirmed in gibberellin-treated aleurone layers of rice. Regarding the phenotypic characteristics of Tos17-inserted OsCPK11 mutants, the heights of the mutants were not distinguishable from the heights of wild type plants, but the number of caryopses and the caryopses' weights were significantly statistically different. In addition, many grains of the mutants had white belly materials in their endosperm. The cDNA of the OsCPK11 was cloned, and an OsCPK11 protein of about 60.5 kD was obtained by using a GST affinity chromatography and an SDS-PAGE. An analysis of the amino-acid sequence of the protein indicated that the OsCPK11 protein has the structural characteristics of typical CDPKs. The results provided useful information about the functions of the OsCPK11 gene and further noted the roles CDPKs have in $Ca^{2+}$-mediated signaling in plants.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.1-6
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• 2005

To evaluate the microbiological quality of pork carcasses at different slaughtering process in large and small scale slaughtering houses, swabbing method was used to analyze microorganisms on the surface of pork belly in each process of before evisceration, after evisceration, before final wash, after final wash and in chilling. In autumn time, large scale slaughterhouse showed lower incidence of aerobic microorganisms (10²∼10³ CFU/㎠) than those of small scale slaughterhouse (10⁴∼10/sup 5/ CFU/㎠) during all processing lines. Samples from cold room of large scale slaughterhouse showed lower incidence of aerobic cells (10² CFU/㎠) than small scale slaughterhouse (10⁴ CFU/㎠). In winter and spring time, large scale slaughterhouse showed lower incidence of aerobic microorganisms than those of small scale slaughterhouse during the slaughtering process of before evisceration, after evisceration and before final wash, except spring samples from before final wash and chilling at cold room storage in spring time. After final wash, different sampling place of carcass such as belly, ham, jowl showed the different washing effect depending on the small and large scale slaughterhouse. After final wash, ham and belly had lower aerobic cell counts, but jowl had higher aerobic cell counts than each site before final wash.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1537-1543
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• 2004

The purpose of this study was to determine the effect of dietary linseed oil and canola oil on the deposition n-3 polyunsaturated fatty acid in pork. Twelve pigs weighing 50 kg were offered one of four diets based on corn and soybean meal and containing tallow, linseed oil, canola oil or mixed oil (linseed oil plus canola oil). The pigs were slaughtered at approximately 110 kg of their market live weight. Linseed oil, canola oil or mixed oil did not affect any of the three indicators of growth performance-body weight gain, feed intake and feed efficiency. Saturated fatty acid content of plasma was the highest in tallow oil group, while the plasma proportion of saturated fatty acid was lowered in linseed oil, canola oil and mixed oil group from 11.84% to 16.54% than tallow group (p<0.05). The plasma n-3 polyunsaturated fatty acid was not detected at all in the tallow-fed pigs, while the plasma proportion of n-3 polyunsaturated fatty acid were higher in linseed oil, canola oil and mixed oil from 4.68% to 12.83% than tallow group (p<0.05). All three lipid supplements containing n-3 poly-unsaturated fatty acid increased the content of pork belly $\alpha$-linolenic acid (18:3n-3) by 9.43% relative to the tallow values (p<0.05). Feeding linseed oil or canola oil increased the n-3 : n-6 ratio in pork belly to 0.68, and increased the polyunsaturated fatty acid : saturated fatty acid ratio to 0.70 (p<0.05). This result showed that feeding linseed oil and canola oil can produce novel functional pork enriched in n-3 polyunsaturated fatty acid.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.145-150
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• 2002

Effects of dietary 0.6% activated carbon on pork quality were investigated with six pigs (Landrace ${\times}$ Large White ${\times}$ Duroc) that were randomly selected from uterine brothers. Three pigs, for control group, were fed with a commercial pig diet for 4 weeks before slaughter whereas the others were fed a diet added 0.6 % activated carbon for treatment group. Pork loin and belly cuts were collected at 24 hrs postmortem, and transfered to laboratory to measure quality characteristics. There were no significant differences in muscle pH and cooking loss % of pork loin and belly. Also there were no significant differences in adhesiveness, cohesiveness, gummness and brittleness between thed treatment and control. However, hardness and springiness of samples from the treatment were significantly higher (p<0.05) than those of control. There were no significant differences in scores of aroma, color and off-flavor assessed by a penal test. Treatment group showed a significantly higher acceptability (p<0.05) compared to the control group. Samples of the treatment had higher concentrations of oleic acid, linoleic acid and linolenic acid, wheres samples of control showed a higher concentration of palmitic acid (p<0.05). Belly cuts of control group showed a significantly higher concentration of stearic acid compared to the treatment group. These results suggested that hardness, springiness and acceptability of pork could be improved, and concentration of unsaturated fat acid in pork muscle might be increased by dietary 0.6 % activated carbon.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.14 no.1_2
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• pp.146-153
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• 1992

In the outpatient clinic, we have many patients who suffer from temporomandibular joint disorders. These vary from MPD syndrome to osteoarthrosis, and many cases have tender spots or areas on the temporomandibular joint region and/or masticatory muscles. Further, they frequently have masticatory muscle pain when opening the jaw. This paper presents the results of our research on the differential diagnosis for tendernesses and pain on opening the jaw in the temporomandibular joint region and the masticatory muscles by joint cavity pumping with local anesthestic. The areas of tenderness and jae-opening paw in 65 patient suffering from temporomandibular joint disorder were examined and recorded before and after anesthetizing the upper joint cavity with 2% lidocaine. Maximum interincisal distance was similarly recorded. The results were as follows : In the area surrounding the upper joint cavity including the lateral pterygoid muscle, the tenderness and jaw-opening pain vanished almost entirely after anesthesia. This was considered a direct infiltrative effect of the local anesthesia. After the anesthesia, 86% of the tendernesses on the sternocleidomastoid muscles, and 66% of those on the posterior belly of the diagstric muscles vanished, while the disappearance rates on the masseter, temporal, and medial pterygoid muscles were 50~60%. Apart from the temporomandibular region, pain on opening the jaw was found on the masseter, temporal, posterior belly of the digastric muscles, and medial pterygoid muscles before anesthesia. The disappearance rates after anesthesia were 90~100% except for the pain of the posterior belly of the digastric muscles, for which the rate was 66%. These results suggest that more than 88% of the tendernesses on the sternocleidomastoid muscle, more than 60% of the tendernesses and jaw-opening pains on the digastric muscle, and more than half of the tendernesses and almost all of the jaw-opening pains in the jaw-closing muscles are referred pains from the temporomandibular joint. The tendernesses that had no change after anesthesia were considered to be derived from spasms of the muscles proper. Generally, maximum interincisal distance increased after anesthesia. The average distance was 34mm before anesthesia, but increased to 41mm after anesthesia. In a few cases, however little or no change was found in those distances. In these cases, pathological changes were found in the joint cavities arthrographically or arthroscopically.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.206-215
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• 2010

A total of 582 gilts and barrows were analyzed to investigate the regressive relationships to slaughter weight (SW) of variables related to production efficiency and pork quality. Average initial weights and SW were 88.6 and 122.5 kg, respectively, for gilts and 88.7 and 121.4 kg, respectively, for barrows. Average daily gain and gain:feed ratio were not affected by SW. Backfat thickness, which was significantly greater (p<0.01) in barrows (23.3 mm) than in gilts (20.7 mm), increased with increasing SW (0.21 mm/kg; p<0.001). When the 4-notch carcass yield and quality grades were quantified according to an arbitrary 1 point-per-1 notch scale, the former, but not the latter, regressed on SW (-0.64/10 kg; p<0.01). The percent yield of the belly per total lean (overall mean=20.7%) increased with increasing SW (0.37%/10 kg; p<0.001), whereas in other cuts, the SW effect was negligible. The redness of the loin also increased with increasing SW (p<0.05), but other physicochemical characteristics were minimally influenced by SW. In sensory evaluation, effects of SW for fresh and cooked loin, ham, and belly were mostly considered insignificant in terms of quality, albeit statistically significant in several cases. However, positive regressions on SW (p<0.01) of the marbling and acceptability scores of fresh loin as well as the fat:lean ratio of fresh belly were noteworthy. Collectively, SW of approximately 125 kg was maximal for both sexes under the current carcass yield grading, in which 94 kg is the upper weight limit for grade A carcass. However, if the carcass weight limit of the grading was to be removed or broadened, the SW for gilts (but not that for barrows because of their excessive fat content at above 125-kg SW) could be increased to 135 kg or greater without compromising carcass quality.

• Journal of Korea Entertainment Industry Association
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• v.15 no.8
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• pp.403-409
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• 2021

The aim of this study is to investigate the coping behavior according to the personality type of mothers of children with disabilities. The study included 102 mothers of children with disabilities and the study was conducted from june to september in 2020 based on the questionnaire about the personality type and coping behavior. Personality types were evaluated using Enneagram, and coping behavior was evaluated using the Korean Coping Behavior Scale for Parents of Children and Adolescents with Disabilities As a result of the study, the belly type was the most common personality type of mothers with disabilities. As for coping behavior, active problem-solving for children with disabilities showed the highest score. As a result of analyzing the coping behavior according to the personality type of mothers of children with disabilities, there were significant differences in the coping behavior, strengthening marital cooperation, and pursuing social-emotional support. As a result of post-verification, there were significant differences between heart type and belly type in coping behavior, strengthening marital cooperation, and pursuing social-emotional support, and heart type scored higher than belly type. When conducting interventions for families of disabled children, it will be possible to provide more effective services by predicting coping behaviors according to the personality type of mothers of disabled children and presenting individualized programs.