• 대한수의학회지
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• 제48권2호
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• pp.153-159
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• 2008

Newcastle disease virus (NDV) is the causative agent of a highly contagious and devastating Newcastle disease of poultry. A NDV (isolate DK1/07) was isolated from apparently healthy wild spot-billed ducks (Anas poecilorhyncha) captured at upper branch of the SapGyo Creek in Chungbuk province, Korea during early 2007. The DK1/07 isolate of minimum chicken embryo lethal dose killed all SPF chicken embryos within 60 h. The cleavage site of the F protein possessed the amino acid sequence $^{112}R-R-Q-K-R-F^{117}$, which is a motif characteristic of virulent NDV strains. The F protein-based phylogenetic analysis revealed that the DK1/07 duck isolate was included in the cluster of genotype VIId and most closely related to recent NDV isolates obtained from chicken farms in Korea. Epidemiological importance of virulent NDV from wild duck is discussed.

• 한국동물위생학회지
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• 제42권4호
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• pp.245-250
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• 2019

Newcastle disease (ND) is an infectious poultry disease that caused high mortality and reduced egg production. NDVs are regularly present in the domestic duck population. And ducks play a possible role in the maintenance and transmission of NDVs. While we were monitoring the Avian Influenza, NDVs were isolated from field samples by accident. So we analysed the biological and genetic characteristics of these viruses. Lentogenic NDVs were isolated from two farms among twenty breeder duck farms. The ages of ducks were 39 weeks old in the 'A' farm and 3~72 weeks old in the 'B' farm. And they were not inoculated with the NDVs vaccine. In the biological characteristics, the both viruses which separated from the farm 'A' and 'B' were thermostable. The amino acid sequence of a site from 112 to 119 in the fusion (F) protein was 'GKQGRLIG' which has monobasic motif in the samples of both farms. And this means the separated NDVs are lentogenic. Phylogenetic analysis was performed by entire nucleotide sequence of F protein. The virus strains from the A farm (MN095239) and the B farm (MN095240) belonged to class II genotype I. Using the analysis of whole F protein nucleic acid sequence, the MN095239 (GenBank) had homology with Ulster strain about 99.95% and the MN095239 (GenBank) had homology with KR/CK/KU_LBM255/09 strain about 99.89%. NDV surveillance is needed to investigate epidemiological relationship of domestic breeder duck isolates in Korea.

• 한국식품영양학회지
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• 제19권1호
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• pp.62-69
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• 2006

인지질의 기능적 특성을 조사하기 위하여 체중이 $180{\sim}220g$ 되는 Sprague-Dawley계 암컷 랫드를 사용하여 대조군(식이 제한군)과 청둥오리 인지질의 투여군으로 실험하였다. 대조군은 전 실험기간 동안 먹이를 주었고 청둥오리 인지질 첨가군은 임신 중에 임의로 주고 수유 3주 동안 제한사료를 주었다. 생후 3주에 새끼 쥐들을 어미 쥐로부터 분리시켰으며, 이후 4주 동안 임의로 사료를 먹도록 하였다. 각 군에서 0, 1, 2, 3, 5 및 7주에 새끼 쥐의 체중을 측정하고 희생하여 뇌 무게, 뇌의 protein, phospholipid, cholesterol 함량을 측정하였다. 그 결과 체중은 생후 1, 2, 3주에 대조군 및 인지질 첨가군 간에 체중이 증가하여 매우 유의적인 차이를 나타내었고, 생후 5주까지 그 차이가 나타났으나, 후기에는 유의적인 차이를 보이지 않았다. 뇌 무게는 생후 2, 3, 7주에 증가하여 유의적인 차이를 나타냈다. 뇌의 protein 함량은 생후 2주부터 대조군과 인지질 첨가군 사이에 증가하여 유의적인 차이를 나타내었으며, 그 차이는 식이회복 기간 중에도 나타냈다. 뇌의 phospholipid, cholesterol 함량은 생후 2, 3주에 두 군 사이에 유의적인 차이를 나타냈으며, 식이 회복 후기인 생후 7주에는 phospholipid(PL) 만이 점차적으로 증가하였다. 쥐를 대상으로 한 수동 회피 검사에서는 대조군에 비하여, Duck-PL 및 Pig-PL 첨가군의 수동 회피율이 우수하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제20권12호
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• pp.1895-1900
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• 2007

An experiment was carried out to investigate the effects of different chilling temperature on duck breast and leg meat quality. Duck carcasses were chilled for 30 minutes in water at either $0^{\circ}C$, $10^{\circ}C$ or $20^{\circ}C$ within 20 minutes of post mortem with 6 carcasses per group. Results showed no significant effects of chilling temperature on ultimate pH, protein solubility, sarcomere length and shear force value for duck breast or leg meat (p>0.05). Leg meat had higher ultimate pH, redness and shear force value, lower cooking loss, lightness, yellowness and protein solubility values than breast meat. The interaction of meat type and chilling temperature on cooking loss was significant (p<0.05). The effect of chilling temperature on cooking loss was more severe in leg meat than breast meat and $20^{\circ}C$ chilling resulted in significantly higher cooking losses than the other chilling temperatures. Results of this experiment revealed that duck carcass can be chilled at $10^{\circ}C$ without any harmful effect on meat quality including toughness of meat.

• Asian-Australasian Journal of Animal Sciences
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• 제24권3호
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• pp.421-428
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• 2011

Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not differ significantly among the sausage batters. However, crude protein, crude fat and total ash content were significantly lower in the group with added rice flour compared with the no flour group. Crude protein and crude fat were the highest in pork sausages without rice flour (p<0.05). Adding 10% rice flour reduced total expressible fluid in all meat type sausages. Cooking loss was also decreased when 10% rice flour was used in making sausages from chicken and pork. However, no changes in cooking loss were found in duck meat by adding rice flour. Again, the highest cooking loss was in pork sausages without rice flour and lowest in chicken sausages with 10% rice flour. The pH of the meat from different animal species differs significantly, although no significant difference was found within meat types with or without rice flour. Lightness ($L^*$) increased, while redness ($a^*$) decreased with adding rice flour in all meat type sausages. Results showed that hardness was significantly reduced when 10% rice flour was added to pork, chicken and duck meat (p<0.05). This may be due to increased water retention of rice flour after cooking. Sensory evaluation indicated that the overall acceptability of pork and chicken sausages with or without rice flour was the same, but duck sausages without rice flour had the highest off-flavor score among the sausages. Addition of rice flour increased the overall acceptability of duck sausage to that of pork and chicken sausages.

• 한국축산식품학회지
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• 제39권2호
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• pp.229-239
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• 2019

The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins. Porcine myofibrillar protein was isolated from pork loin muscle (M. longissimus dorsi thoracis et lumborum). Control was prepared with only myofibrillar protein (60 mg/mL), and gelatin treatments were formulated with myofibrillar protein and each gelatin (9:1) at the same protein concentration. The myofibrillar protein-gelatin mixtures were heated from $10^{\circ}C$ to $75^{\circ}C$ ($2^{\circ}C/min$). Little to no impacts of gelatin addition on pH value and color characteristics of heat-induced myofibrillar protein gels were observed (p>0.05). The addition of gelatin slightly decreased cooking yield of heat-induced myofibrillar protein gels, but the gels showed lower centrifugal weight loss compared to control (p<0.05). The addition of gelatin significantly decreased hardness, cohesiveness, gumminess, and chewiness of heat-induced myofibrillar gels. Further, sodium dodecyl poly-acrylamide gel electrophoresis (SDS-PAGE) showed no interaction between myofibrillar proteins and gelatin under non-thermal conditions. Only a slight change in the endothermic peak (probably myosin) of myofibrillar protein-gelatin mixtures was found. The results of this study show that the addition of gelatin attenuated the water-holding capacity and textural properties of heat-induced myofibrillar protein gel. Thus, it could be suggested that well-known positive impacts of gelatin on quality characteristics of processed meat products may be largely affected by the functional properties of gelatin per se, rather than its interaction with myofibrillar proteins.

• 한국가금학회지
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• 제40권3호
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• pp.243-252
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• 2013

Among the 16 hemagglutinin (HA) subtypes of avian influenza virus (AIV), only the H5 and H7 subtypes have caused highly pathogenic avian influenza (HPAI) in poultry. However, most H5 or H7 subtype viruses are categorized as low pathogenic avian influenza (LPAI). Some AIVs, including the H5 and H7 HPAI viruses, have shown the ability to infect humans directly. In this study, we describe the biological and molecular characterization of an H5N3 AIV (SBD/KR/KNU SYG06/06) isolated from spot-billed duck (Anas poecilorhyncha) in Korea. A phylogenetic analysis of the eight viral genes showed that the SBD/KR/KNU SYG06/06 isolate belongs to the Eurasian lineage and that the SBD/KR/KNU SYG06/06 isolate was clearly different from HPAI H5N1 strains, including human isolates and the Italian HPAI H5N2 strains. Additionally, no relationship was found between SBD/KR/KNU SYG06/06 and the Korean HPAI H5N1 isolates. The SBD/KR/ KNU SYG06/06 isolate had avian specific receptor binding site residues in the HA protein and the four C-terminal amino acids in the NS1 protein. The HA protein of the SBD/KR/KNU SYG06/06 isolate exhibited the typical LPAI motif at the cleavage site and this virus produced no cytopathic effects in MDCK cells without trypsin. Given these results, we suggest that the H5N3 AIV isolated from the spot-billed duck should be considered an LPAI virus and should have no pathogenic effect in humans.

• Animal Bioscience
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• 제34권4호
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• pp.724-733
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• 2021

Objective: The objectives of this study were to investigate the direct antioxidative effect of 90 Kda heat shock protein (Hsp90) obtained from duck muscle. Methods: The interaction of Hsp90 with phospholipids and oxidized phospholipids was studied with surface plasmon resonance (SPR), and their further oxidation in the presence of Hsp90 was evaluated with thiobarbituric acid reactive substances (TBARS) assay. The scavenging effect on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS) was measured, and the electron paramagnetic resonance (EPR) spectroscopy in combination with 5-tert-Butoxycarbonyl-5-methyl-1-pyrroline-N-oxide and 2-phenyl-4,4,5,5,-tetramethylimidazoline-1-oxyl-3-oxide (PTIO) was utilized to determine the abilities of Hsp90 in scavenging hydroxyl and PTIO radicals. Results: SPR showed Hsp90 could bind with both phospholipids and oxidized phospholipids, and prevent their further oxidation by the TBARS assay. The DPPH and ABTS scavenging activity increased with Hsp90 concentration, and could reach 27% and 20% respectively at the protein concentration of 50 μM. The EPR spectra demonstrated Hsp90 could directly scavenge ·OH and PTIO· radicals. Conclusion: This suggests that Hsp90, a natural antioxidant in meat, may play an important role in cellular defense against oxidative stress, and may have potential use in meat products.

• Animal Bioscience
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• 제35권9호
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• pp.1327-1339
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• 2022

Objective: Fat deposition in poultry is an important factor in production performance and meat quality research. miRNAs also play important roles in regulating adipocyte differentiation process. This study was to investigate the expression patterns of miRNAs in duck adipocytes after differentiation and explore the role of miR-214 in regulating carnitine palmitoyltransferases 2 (CPT2) gene expression during duck adipocyte differentiation. Methods: Successful systems for the isolation, culture, and induction of duck primary fat cells was developed in the experiment. Using Illumina next-generation sequencing, the miRNAs libraries of duck adipocytes were established. miRanda was used to predict differentially expressed (DE) miRNAs and their target genes. The expression patterns of miR-214 and CPT2 during the differentiation were verified by quantitative real-time polymerase chain reaction and western blot. Luciferase reporter assays were used to explore the specific regions of CPT2 targeted by miR-214. We used a miR-214 over-expression strategy in vitro to further investigate its effect on differentiation process and CPT2 gene transcription. Results: There were 481 miRNAs identified in duck adipocytes, included 57 DE miRNA candidates. And the 1,046 targets genes of DE miRNAs were mainly involved in p53 signaling, FoxO signaling, and fatty acid metabolism pathways. miR-214 and CPT2 showed contrasting expression patterns before and after differentiation, and they were selected for further research. The expression of miR-214 was decreased during the first 3 days of duck adipocytes differentiation, and then increased, while the expression of CPT2 increased both in the transcriptional and protein level. The luciferase assay suggested that miR-214 targets the 3'untranslated region of CPT2. Overexpression of miR-214 not only promoted the formation of lipid droplets but also decreased the protein abundance of CPT2. Conclusion: Current study reports the expression profile of miRNAs in duck adipocytes differentiated for 4 days. And miR-214 has been proved to have the regulator potential for fat deposition in duck.

• 한국축산식품학회지
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• 제26권1호
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• pp.43-48
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• 2006

도압 후 오리 가슴육의 발골시간과 취급방법이 육질에 미치는 영향을 알아본 결과, 처리구 간의 pH는 유의적인 차이가 없었으나 냉동해동 처리구가 냉도체 발골구에 비해 높은 명도($L^*$)와 황색도($b^*$)를 나타내었을 뿐만 아니라 짧은 근절길이와 높은 가열감량을 보였고, 그 결과 높은 전단가를 나타내었다. 이 같은 결과는 냉동해동 처리구의 근원섬유 단백질 용해성이 낮은 것과 관련이 있었으며, 낮은 용해성은 nebulin과 같은 고분자 단백질이 사후초기에 냉동에 의해 분해되지 않은 결과로 사료된다. 따라서 오리고기는 도압 후곧바로 발골하여 냉동 또는 냉장 유통하는 것보다 냉도체 발골하여 냉장 유통하는 것이 육질향상을 위해 바람직할 것으로 사료된다.