• Korean Journal of Veterinary Service
• /
• v.22 no.4
• /
• pp.385-392
• /
• 1999

A total of 420 chicken sera from various regions were tested for the presence of antibodies to avian rotavirus using indirect immunofluorescence assay (IFA). In broiler farms, rotavirus antibodies were detected from 20 farms among 30 farms tested and the positive rates were above 50% in 9 farms. In parent stock farms, rotavirus antibodies were detected from 5 farms among 14 farms tested. From sera collected in 7 layer farms rotavirus antibodies were not detected.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.1 no.2
• /
• pp.121-127
• /
• 1968

This research has been dealt with the nutritional component analysis of two kinds of non-edible marine algae, Sargassum herneri (Turner) C. Ag. and Zostera marina Linne which grow abundantly around the southern coast of Korea, These marine algae were mixed in several kinds of samples rates with the combined feed for poultry sold in the market. These were given to 35 chicken in seven test divisions respectively. We have experimented with 35 chicken grown up for two weeks after hatchout. The combined food for poultry obtained from the market was set up as control divisions. The experiments were as follows: 1) The average weight increase in each test division during feeding (Table 5, Fig.2). 2) Food conversion rate and food efficiency in each test division (Table 7). 3) The comparison of digestive rate of crude protein during feeding (Table 8), The results were as follows: 1) The weight increasing rate of the test animal stock fed the food containing $5\~10\%$ of Sargassum horneri (Turner) C. Ag. powder was higher than the rate of those fed only market food for poultry. 2) The stock given food containing $10\%$ Zostera marine powder showed lower growth than the control divison. 3) No apparent trouble owing to salt component involved in the marine algae was found. 4) The stock given food containing sodium glutaminate and Sargassum horneri (Turner) C. Ag. had better result than that without sodium glutaminate.

• Korean journal of food and cookery science
• /
• v.15 no.2
• /
• pp.197-202
• /
• 1999

The objective of this study was to standardized the cooking method of Imjasootang, a traditional health food in summer. By mixing chicken soup with 20 g (I$_1$), 30 g (I$_2$), 40 g (I$_3$), 50 g (I$_4$) of seasam seeds, the distinctive characteristic and level of preference of Imjasootang were examined through the analyses of the proximate composition, fatty acid contents, color index, turbidity, brix$^{\circ}$, and sensory evaluation. 1. The proximate composition of Imjasootang was 90.2∼95.1% of total moisture, 0.985∼1.271% of crude protein, 0.90∼0.98% of crude fat, 1.592∼2.456% of nonfiber, 0.003∼0.004% of fiber, and 0.77∼0.97% of crude ash. Fatty acid were composed of 15.15∼17.36% of saturated fatty acid and 79.73∼82.54% of unsaturated fatty acid. Imjasootang contains high level of oleic acid and linoleic acid which were dependant on the content of seasame seeds. 2. For color index of samples, the lightness ranged 47.2∼56.9, “a”values 1.82∼2.15%, and “b”values 15.5∼16.5%. The turbidity of samples ranged 39∼61%, in which I$_4$ (chicken stock 100 g+sesame seed 50 g+water 25 g) was the most turbid. Solid content was also the highest in I$_4$, ranging 1.4∼5.1%. 3. In sensory evaluation, all sesame seed Imjasootangs had no significance differences in appearance. The higher the level of sesame seed in Imjasootangs, the more Imjasootang was preferred in terms of nutty aroma, color nutty taste. and viscosity. I$_4$ had the strongest nutty aroma. I$_2$ (chicken stock 100 g+sesame seed 30 g+water 15 g) and I$_3$ (chicken stock 100 g+sesame seed 40 g+water 20 g) were the best in the overall preference.

• Culinary science and hospitality research
• /
• v.16 no.4
• /
• pp.274-285
• /
• 2010

This study attempts to develop a mass production product standardized by the application of high pressure extraction cooking(HPEC) in order to suggest a desirable direction for the development of salt contained standardized chicken stock. In our experiment on chicken stock with varying its salt content, the total free amino acid content was highest in S3, which contained 0.3% of salt In addition, when the total content of free amino acid was divided into the contents of essential amino acid, palatable amino acid, and other types of amino acid, they showed the same distribution as the total content of free amino acid. In addition, the total content of palatable amino acid was highest among the specimens. In the results of investigating the palatability of chicken stock according to salt content, saltiness increased with the increase of the salt content, but no significant difference was observed in preference for saltiness. It is believed to have come from the difference in the sensory evaluators' preference for saltiness, and it shows that the salt content has an effect on sweet taste, delicate taste, fishy smell, and color. In particular, specimen 83, which contained 0.3% of salt, showed the highest content of palatable amino acid, and the highest level of delicate taste in sensory tests, suggesting the correlation between palatable amino acid and delicate taste.

• Korean journal of food and cookery science
• /
• v.17 no.6
• /
• pp.589-597
• /
• 2001

This study was conducted to develop a standardized Korean cold noodle stock recipe which can be used in food service establishments. The qualities of three kinds of stock made of beef rib only(B group), beef rib added with chicken(BC group), and beef rib added with chicken and vegetable(BCV group) were investigated by using sensory evaluation and instrumental analyses for free amino acids and nucleotides during heating (2, 3, 4, and 6 hr) at 90$\pm$ 5$\^{C}$ The highest amino acid contained in B, BCV, and BCV groups was arginine followed by alanine, glycine, and glutamic acid. B and BC groups was extracted to the best contents of amino acids by heating for 4 hours but BCV group for 3 hours. Nucleotides were extracted from B and BC group between 3 and 4 hours of heating but in BCV group between 2 and 3 hours. In sensory evaluation, BCV group obtained the highest score for overall preference. In the measurement of color difference, BCV group was the lowest in L value(lightness) but the highest in b value(yellowness).

• Asian-Australasian Journal of Animal Sciences
• /
• v.14 no.2
• /
• pp.163-169
• /
• 2001

Despite the high potency of the retrovirus vector system in gene transfer, one of the main drawbacks of has been difficulty in preparing highly concentrated virus stock. Numerous efforts to boost the virus titer have ended in unsatisfactory results mainly due to fragile property of retrovirus envelope protein. In this study, to overcome this problem, we constructed our own retrovirus vector system producing vector viruses encapsulated with VSV-G (vesicular stomatitis virus G glycoprotein). Concentration process of the virus stock by ultracentrifuge did not sacrifice the virus infectivity, resulting in more than 108 to 109 CFU (colony forming unit) per ml on most of the target cell lines tested. Application of this high-titer retrovirus vector system was tested on chicken embryos. Injection of virus stock beneath the blastoderms of pre-incubated fertilized eggs resulted in chick embryos expressing E. coli LacZ gene with 100% efficiency. Therefore, our results suggest that it is possible to transfer the foreign gene into chicken embryo using our high-titer retrovirus vector.

• The Korean Journal of Food And Nutrition
• /
• v.12 no.1
• /
• pp.91-94
• /
• 1999

The amount of creatinine contained in the beef imported beef pork and chicken marketing four beef pork, and chicken, marketing four beef stocks seven ramyon soups and three hams and sausages were studied by spectrophotometry with alka-line picrate. Content of creatinine in beef was 252mg/100g of sample and it is higher than that of impor-ted beef. The amount of creatinine increases as follows; chicken

• Korean journal of food and cookery science
• /
• v.18 no.6
• /
• pp.637-643
• /
• 2002

The objective of this study was to determine the effects of wine and different meat bones added in brown sauce. Sensory evaluation of brown sauce showed that brown stock and brown sauce made by adding wine and replacing some of veal bones with chicken bones were preferred most, and the brown sauce made by brown stock and burre manie in the ratio of 12:1 was preferred most. Sensory properties of palatability. flavor and gloss were positively correlated with the overall preference. The brown sauce made with wine and some of chicken bones had 77.60% of water content and 1.79% of lipid content, which was the lowest, but its protein content was similar to the others. Whereas the brown sauce made with wine and some of chicken bones gave the darkest color, the one made with some of pork bones and without wine showed the lightest color. The viscosity was the highest in the sauce made with some of chicken bones and without wine. The sauce made with wine showed lower viscosity than the one without wine.

• Korean Journal of Poultry Science
• /
• v.2 no.1
• /
• pp.4-6
• /
• 1975

Field trials and research works have shown that the sexually retarded pullets are better equipped to lay larger eggs at the commencement of lay than the pullets grown under the natural conditions with no control over the rate of maturity. The method of delaying the sexual maturity by restricting the nutrient intake is receiving a considerable attention from the research workers, since the nutrient restriction can be a method of reducing the rearing cost. Many experiments were carried out to study the effect of different methods of restricting the nutrient intake of the chicken. But the comparisons between these experiments are difficult because of the differences in the environment, management, type of breed and feed, and in the length of the time during which the feed intake was restricted. In addition the comparisons were not made on an economic basis in these experiments. This experiment was designed to provide information on the reproductive responses to three different methods of restricting the nutrient intake in a egg type stock and to establish which methods are economically profitable. (omitted)

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.6
• /
• pp.1028-1033
• /
• 2004

This study was conducted to improve the quality properties of cream soup in accordance with the added amount of sweet pumpkin and Chungdong pumpkin, roux and chicken stock. As the amount of pumpkin was increased, red (a-value) and yellow (b-value) colors increased but its lightness (L-value) remarkably decreased. Also, there was a significant differences in viscosity, color, appearance and overall preference of sensory evaluation. In pumpkin 150 g (37.5%) added, the degree of total preference was high. As the added amount of roux was increased, red and yellow colors decreased by small margin and there was a significant differences in color, flavor, appearance and overall preference of sensory test. At adding roux of 5 mL (1.5%) showed the highest preference. With the adding chicken stock increase the lightness, red and yellow color decreased. It was found by sensory evaluation that there were significant differences in viscosity, color, flavor, appearance and overall preference. At adding chicken stock 150 mL (37.5%) and milk of 50 mL (12.5%) showed the high score in flavor, appearance and total preference.