• Asian-Australasian Journal of Animal Sciences
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• v.30 no.12
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• pp.1711-1717
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• 2017

Objective: This experiment was studied the effects of various levels of crude glycerin (CG) in dairy goat diet on daily intake, milk yield, milk composition, some physical properties and some quality changes of goat milk after sterilization. Methods: Twelve 75% Saanen dairy goats (body weight = $49{\pm}3kg$; days in milk = $60{\pm}12d$) were randomly assigned in a completely randomized design to evaluate the effects of three experimental diets consisting of 0%, 5%, and 10% CG (dry matter basis) which were formulated to meet or exceed the nutrient requirements of goats. Experimental dairy goats were evaluated for feed and milk yield. Milk samples were analyzed for their composition, including fatty acids, casein profile, fat globule size, and color, and were sterilized to evaluate milk heat stability. Results: There were no significant differences between 0% and 5% CG treatments infeed. Increasing CG supplementation from 0% to 5% increased milk yield from $2.38{\pm}0.12$ to $2.64{\pm}0.23kg/goat/d$. In addition, milk samples from 5% CG treatment had the highest total solids, fat content and lactose content, and largest fat globule size. Increasing CG to 10% resulted in a decrease in milk fat. After sterilizing at $116^{\circ}C$, $F_0=3min$, goat milk samples from 5% CG treatment had slightly higher sediment content and comparatively higher degree of browning. Conclusion: Considering milk yield, milk fat content and quality of sterilized milk, 5% CG supplementation in a total mixed ration has a potential for implementation in dairy goats.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.3
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• pp.43-51
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• 2011

Chemical composition and contents of carbohydrates, lignin, and extractives in Moso(Phyllostachys pubescens Mazel), Henon(Phyllostachys nigra var. henonis Stapf ex. Rendle), and Timber bamboo(Phyllostachys bambusoides Sieb. et Zucc.) known as economically valuable bamboo species in Korea were analyzed as a function of ages. All of tested bamboo species were composed of fucose, arabinose, rhamnose, galactose, glucose, xylose, and mannose. Glucose was the sugar which showed the highest content followed by xylose. The contents of others were below 3%. Sugar contents of bamboo shoots showed the lowest among the tested bamboo samples, and the constant rates were shown after 50 days of growth. Lignin content increased by the growth of one year, and the increasing rates tended to be constant after the growth of three years. Bamboo shoots have the highest contents of acid-soluble lignin, which turned into insoluble lignin after the growth of 50 days. Bamboo shoots showed the highest content of extractives and tend to be decreased by the growth of 50 days and then the content increased slowly in proportion to the period of bamboo growth. No relationship was found between species and chemical composition of bamboo. However, there were significant difference in chemical composition between bamboo shoots and 50-day old bamboo.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.10
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• pp.1422-1428
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• 2000

This investigation was conducted to evaluate the shrimp flesh (SF) and shrimp by-product (SB) of the most abundant shrimp species (Metapenaeus affinis, Penaeus semisulcatus and Penaeus monodon) caught in Central Vietnam, with the emphasis on yield, gross and amino acid (AA) composition and effect of heat treatment. The results showed that the mean edible SF and SB (head and shells with tail) yields of the three shrimp species averaged 56.7 and 43.3%, respectively, of the total wet body weight, with the M. affinis generating the highest by-product yield (45.7%) and P. semisulcatus (40.6%) the lowest. Significant differences in dry matter (DM), crude protein (CP) and ash content were found between SF and SB. The DM content of SF (21.5%) was lower than of SB (24.9%) and the ash content (on a DM basis) of the SB in all shrimp species was more than three times that of the SF (p<0.05), whereas the CP content was almost twice as high in the SF as compared with the SB (p<0.05). The SB of the three species contained (on a DM basis) between 44.0 and 49.8% CP (p<0.05) and between 13.5 and 18.1% chitin (p<0.05). The Ca content of SB differed also between species (p<0.05). On average, the sum of AA in SB corresponded to 89.3% of the CP and essential AA accounted for about 50% of the total AA. The most abundant AA were arginine, aspartic and glutamic acids, which accounted for 33% of the total AA. Minor, but significant differences in some AA concentrations of SB between species were observed (p<0.05). With the exception of the DM and ether extract content, all other chemical constituents of entire shrimp, SF and SB were not significantly affected by heat treatment (p>0.05).

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.85-96
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• 1990

Globefish, Fugu xanthopterus, known to have a severe toxin, is one of the favorite food in Korea and Japan when the toxic part is removed. In this paper, the effect of cooking on the composition of nitrogenous components in the extractives from globefish cooked investigated and the changes of the taste compounds originated from the nitrogenous components in the extractives were discussed. When the sample fish was analysed for general composition, drip amount and pH by the different methods of thawing, the method effective method was the running water thawing. Total nitrogen content in raw globefish and the frozen globefish was not different, and the nitrogen content was increased with the heat treatment. It seemed that the nitrogen content was higher in the extract from the boiled globefish than that of the steamed globefish. Taurine, lysine, glycine and alanine were occupied about 70% of the total free amino acids. Total free amino acid content was higher in the extracts from the frozen sample than those from the raw sample. The amount of free amino acids was increased when the globefish soup cooked under the direct-heat cooking than in the microwave oven-heat cooking. Among nucleotides in the extracts from the thawed and cooked fishes, IMP and inosine contents were increased, and the both components were decreased with the heating time and by the heating method. Tne content of total creatinine-nitrogen were 50% of the total nitrogen content of the extracts, but the concentration of glycinebetaine, TMA and TMAO were only a few amounts. It could be concluded that total creatinine components, including free amino acids such as taurine, lysine, glycine and alanine, and IMP might be the important components contributing to the taste of the cooked globefish.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.305-316
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• 2013

The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits, including proximate composition, cholesterol content, nucleotide content, dipeptide content, creatine and creatinine, free amino acid content, fatty acid composition, instrumental meat color, pH, water holding capacity, drip loss, cooking loss, and sensory qualities of the LD muscle from the 3 yield grades of Hanwoo carcasses were measured. The decline in yield grade from A to C resulted in an increase in crude fat and cholesterol content as well as a decrease in inosine 5'-monophosphate and aspartic acid in the LD muscle (p<0.05). In terms of fatty acid composition, the LD muscle from yield grade A had higher SFA and PUFA and lower MUFA content than that from yield grade C (p<0.05). However, the ratio of PUFA/SFA and n-6/n-3 did not differ among LD muscles from the 3 yield grades. There were no significant differences among other meat quality traits in relation to the yield grade. In conclusion, we suggest that the changes of substances related with health and flavor can be considered in order to obtain better quality Hanwoo beef.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1043-1050
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• 2000

The nutritional value of commercial instant noodles produced in summer and winter seasons were investigated. Only the noodle itself was used for the analysis. The content of carbohydrate was calculated by difference. The calorie was estimated by using a conversion factor of 4.32 for protein, 9.21 for fat and 4.20 for carbohydrate. Bag-type instant noodles had higher moisture, but lower content of fat and calorie compared with bowl-type products. No seasonal variations on composition and calorie were found. The calorie was negatively correlated with moisture or carbohydrate content, and positively correlated with fat content. The calorie estimated from linear regression equation of calorie vs. moisture was similar to the value calculated using a conversion factor, which implies that the calorie of the instant noodle can be simply estimated from the moisture content. The intakes of calorie from fat accounted for 30.8% and 34.1% from bag-type and bowl-type noodles, respectively. The content of ash and fat, and calorie were significantly decreased upon cooking, which were more pronounced in the bowl-type products. At the same moisture contents the loss of calorie for bag-type products was 3.5% and for bowl-type ones was 7.7%.

• Journal of Nutrition and Health
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• v.27 no.3
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• pp.215-227
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• 1994

Changes in total lipid content, total cholesterol content and fatty acid composition of preterm milk were investigated during early lactation. Milk samples were collected from Korean mothers of 16 premature(34 to 36 weeks gestation age) infants on day 2 to 5(colostrum) and at 6 weeks(mature) postpartum. We estimated the lipid nutrition of preterm milk by comparing with the lipids of term milk. The total lipid content of preterm colostrum was significantly lower than the lipid content of preterm mature milk(p<0.001). Lipid content, determined gravimetrically in colostrum and matured milk, was 1.50g/이 and 3.2g/dl, respectively. Also the total cholesterol content(mg/dl) in preterm milk tends to increase from 14.16mg/dl to 15.20mg/dl, while the total cholesterol(mg/g lipid) concentration higher significantly in colostrum(12.36mg/g) than in mature(5.73mg/g)(p<0.001). The total unsaturated fatty acid contents in preterm milk were higher in colostrum than in mature milk and the total saturated fatty acids were higher in mature milk. The average DHA contents of colostrum and matured milk was 0.64%, 0.53% and the P/M/S ratio of preterm milk were 0.63 : 1.05 : 1.00, 0.47 : 0.79 : 1.00, respectively. Also, $\omega$6/$\omega$3 ratio of preterm milk were 2.35 in colostrum and 5.81 in mature. Therefore, colostrum in preterm milk contained higher amounts of $\omega$3 PUFA than mature milk. The levels of total lipid in preterm milk were higher than term milk. Also, preterm milk is richer in cholesterol, and long chain polyunsaturated fatty acid than term. It appears that the milk secreted by mothers who delivered prematurely differs from milk in several important respect. These components may serve as precursors for membrane, myelin development in the preterm infants. Therefore, it would be necessary to study further into the machanism of how the gestation age might affect to the lipid composition in human milk. These data may provide a basis for better construction of infant formaulas to provide more adequately for the lipid requirements of the Korean premature infant.

• Journal of Forest and Environmental Science
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• v.38 no.1
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• pp.21-37
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• 2022

The present study was carried out to evaluate the chemical properties of soil in relation to forest structure and composition at different altitudes (900-2,600 m asl) in a part of Western Himalaya. The composite soil samples were taken from three (viz. upper, middle and lower) depths. The soils of the whole study area were acidic in nature (pH=4.90-5.51). Contents of Nitrogen (N), Phosphorus (P), Potassium (K), Carbon (C) and soil organic matter (SOM) showed much fluctuation during different seasons of year. Nitrogen content showed significant positive correlations with altitude (r=0.924, p<0.05) and different community parameters like species diversity (r=0.892, p<0.01) and species richness (r=0.941, p<0.05). Phosphorus exhibited direct correlations with carbon (r=0.637) while weak negative correlations with different community parameters like species richness & diversity, total basal cover (TBC), density and canopy cover. Carbon content and hence SOM showed direct correlations with Nitrogen (r=0.821, p<0.01); Phosphorus (r=0.637, ns) and Potassium (r=0.540, ns). But no significant relationship was observed between K content and species richness (p=0.30, r=-0.504); between K content and species diversity (p=0.14, r=-0.672); between P content and species diversity (p=0.29, r=-0.513) and species richness (p=0.23, r=-0.575). Among the different soil nutrients, only N showed a significant positive correlation with altitude while all others exhibited negative (but non-significant) correlation with it. The study revealed that the chemical properties affect and are reciprocally affected by forest structure and composition and that N rich soils of higher altitudes are best for the growth and development of forests.

• Journal of Nutrition and Health
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• v.27 no.2
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• pp.192-206
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• 1994

This study was conducted to find out the weak points of present Korean food composition table, so that to suggest the revision direction. Korean food composition table in Appendix of Recommended Dietary Allowances for Korean, 5th edition, was analyzed by comparing with 6 other food composition tables such as one other Korean food composition table, and those of Japan(two), U.S.A., East Asia and Near East. The content analysis was applied as the method of this study. As result, many drawbacks like classification of food components, etc. were pointed out. The best solution to improve these drawbacks in present food composition table is establishing on organization entirely in charge of food composition table. In this way the organization can carry out food analysis systematically and continuously. Then new food items can be added, old food items be eliminated based upon people's food consumption pattern change. Also we need to analyze our own foods consumed by our people instead of borrowing the other country's data.

• Journal of Nutrition and Health
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• v.24 no.2
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• pp.77-86
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• 1991

Changes in total lipid content. total cholesterol content and fatty acid composition of human milk were investigated longitudinaly from 2-5 days to 12 weeks postpartum Milk samples were collected from 19 Korean lactating women at 2-5 days and at 1. 2. 4. 6. and 12 weeks postpartum. The obtained results were as follows : On average the daily energy intake protein intake and fat intake of Korean lactating women was 1812 kcal 72.5g and 29.8g respectively. The composition ratio of energy consis-ting of protein fat and carbohydrate was 16:15:69 The total lipid content increased from 1.39g/이 at 2-5 days to 2.86g/dl at 12 weeks ; while the total cholesterol concentration (mg/g) decreased significantly with time following postpartum. The total unsaturated fatty acids content was higher in colostrum than in mature milk. and the total saturated fatty acids were higher in mature milk. The average DHA content was 0.55% and the P/S ratio of human milk lipids was 0.37.