• Korean Journal of Agricultural Science
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• v.23 no.1
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• pp.90-98
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• 1996

In order to obtain the basic information for new food product development from pheasant, wild duck(chhungdung), and Ogol fowl, which are called as special poultry, general components,fatty acid amino acid and minerals composition were analyzed. 1). The general compositions were 71.2-74.1% of water, 23.3-26.4% of protein, 1.0-2.4% fat, and 1.1-1.4% of ash in the pheasant, 73.8-76.4% of water, 18.6-19.6% of protein, 2.7-6.8% of fat, and 0.8-1.6% of ash in the wild duck, and 71.4-72.3% of water, 20.8-22.7% of protein, 1.9-6.3% of fat, and 1.0-1.2% of ash in the Ogol fowl, repectively. 2).In the pheasant and wild duck meat, the composition of unsaturated and saturated fatty acid were 60-64%,36-40%, respectively, and olec, palmitic, linolec, and stearic acid were most abundant in this order. But, in Ogol fowl, 72-76% and 24-28% were belong to the unsaturated fatty acid, respectively. 3). Amino acid contents in its order of relative amount were glutamic acid, alanine, aspatic acid, and glycine for the pheasant, glutamic acid, glycine, alanine, and aspatic acid for the wild duck, and lysine, glutamic acid, and aspatic acid for the Ogol fowl, repectively. 4).The mineral composition in the pheasant and wild duck were potassium, phosphorus, sodium, magnesium, and calcium, but in the Ogol fowl, potassium, sodium, magnesium, phosphorus, calcium were the most abundant in this order, repectively.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.387-394
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• 2014

This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3, 4, 5, and 6% duck feet gelatin, respectively. In the preliminary experiment, the increase in duck feet gelatin ranged from 5 to 20%, resulting in a significant (p<0.001) increase in the color score, but a decline in the hardness and dispersibility satisfaction scores. An increase in the added amount of duck feet gelatin contributed to decreased lightness and increased protein content in duck meat jellies. Regarding the textural properties, increase in the added amount of duck feet gelatin highly correlated with the hardness in the center (p<0.01, $R^2=0.91$), and edge (p<0.01, $R^2=0.89$), of duck meat jellies. Meanwhile, the increase in duck feet gelatin decreased the score for textural satisfaction; duck meat jellies containing 6% duck feet gelatin had a significantly lower textural satisfaction score, than those containing 3% duck feet gelatin (p<0.05). Furthermore, a significant difference in the overall acceptance of duck meat jellies formulated with 5% duck feet gelatin was observed, as compared to those prepared with 3% duck feet gelatin. Therefore, this study suggested that duck feet gelatin is a useful ingredient for manufacturing cold-cut meat products. In consideration of the sensory acceptance, the optimal level of duck feet gelatin in duck meat jellies was determined to be 5%.

• Proceedings of the Korean Society of Crop Science Conference
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• 1993.10a
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• pp.16-17
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• 1993

• Proceedings of the Korean Magnetic Resonance Society Conference
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• 2001.02a
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• pp.32-32
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• 2001

• Journal of the East Asian Society of Dietary Life
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• v.13 no.3
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• pp.176-184
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• 2003

This experiment was planned to develop a functional supplements by food resources to prevent and lessen the bad effects caused by the environmental pollution such as bad food, air, water and heavy metals exposed to people these days. As for Its primary stage, the nutrient profile and sensory characteristics of the duck-extract were evaluated in this study. The duck-extract was formulated by the mixture of bone and internal organs of ducks and 6 medicinal herbs which were able to be used as foods and known to help the excretion and the repression of the poison inside the body for a long time. As we compared the six medicinal herbs mentioned above to the vegetable herbs, the nutrient profile of the medicinal herbs were superior to the vegetable herbs. The duck-extract was composed of protein 49.92%, carbohydrate 37.02%, dietary fiber 20.99%, lipid 7.60% and ash 5.46%. The ratio of Ca to P was 1 : 1.4, which was a suitable ratio for absorption, the contents of Na and K were low and those of micro-elements such as Fe, Mn, Zn and Cu high compared to other meat extracts. The essential amino acids accounted for 30.91% of total amino acids. The result of sensory evaluation was better in overall preferences than the ones which are already in the market. From these results, the nutrient profile of the duck-extract was estimated to be able to supply enough nutrients to the people whose nutritional balance was destroyed these days. This study also showed the effective way of using duck-extract and its application to the oriental medicine.

• Journal of Animal Science and Technology
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• v.64 no.6
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• pp.1199-1214
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• 2022

Apolipoprotein H (APOH) primarily engages in fat metabolism and inflammatory disease response. This study aimed to investigate the effects of APOH on fat synthesis in duck myoblasts (CS2s) by APOH overexpression and knockdown. CS2s overexpressing APOH showed enhanced triglyceride (TG) and cholesterol (CHOL) contents and elevated the mRNA and protein expression of AKT serine/threonine kinase 1 (AKT1), ELOVL fatty acid elongase 6 (ELOVL6), and acetyl-CoA carboxylase 1 (ACC1) while reducing the expression of protein kinase AMP-activated catalytic subunit alpha 1 (AMPK), peroxisome proliferator activated receptor gamma (PPARG), acyl-CoA synthetase long chain family member 1 (ACSL1), and lipoprotein lipase (LPL). The results showed that knockdown of APOH in CS2s reduced the content of TG and CHOL, reduced the expression of ACC1, ELOVL6, and AKT1, and increased the gene and protein expression of PPARG, LPL, ACSL1, and AMPK. Our results showed that APOH affected lipid deposition in myoblasts by inhibiting fatty acid beta-oxidation and promoting fatty acid biosynthesis by regulating the expression of the AKT/AMPK pathway. This study provides the necessary basic information for the role of APOH in fat accumulation in duck myoblasts for the first time and enables researchers to study the genes related to fat deposition in meat ducks in a new direction.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.2
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• pp.271-279
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• 2016

The aim of this study was to evaluate the potential of natural humectants such as honey and rice syrup to replace sorbitol in the production of restructured duck jerky. Each humectant was mixed at 3%, 6%, and 10% (wt/wt) concentrations with the marinating solution. The values of water activity and the moisture-to-protein ratio of all of the samples were maintained below 0.75. Jerky samples treated with honey retained more moisture than those exposed to other treatments. Among all samples, those treated with 10% sorbitol produced the highest processing yield and the lowest shear force values. The highest $L^*$ value and the lowest $b^*$ value were observed for the sorbitol-treated sample, followed by the rice syrup- and honey-treated samples. Duck jerky samples treated with 10% honey showed the highest scores for the sensory parameters evaluated. The overall acceptability scores of samples treated with rice syrup were comparable with those of samples treated with sorbitol. Microscopic observation of restructured duck jerky samples treated with honey showed stable forms and smaller pores when compared with other treatments.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.850-855
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• 2007

Leptin is the adipocyte-specific product of the obese gene and plays a major role in food intake and energy metabolism. Leptin research was mainly focused on mammalian species, but understanding of leptin and its function in poultry is very poor. In this study, the duck leptin gene was amplified using the reverse transcription-polymerase chain reaction (RT-PCR) from duck liver RNA. The cDNA fragment was inserted into the pET-28a expression vector, and the resulting plasmid was expressed in Escherichia coli BL21 (DE3). Experimental mice were given an intraperitoneal injection of 10 mg/kg leptin dissolved in phosphate buffered saline (PBS), while the control mice were injected with PBS. The effect of leptin on food intake, body weight and fatty deposition in mice was detected. Sequence analysis revealed that duck leptin had a length of 438 nucleotides which encoded a peptide with 146 amino acid residues. The sequence shares highly homology to other animals. The coding sequence of duck leptin was 84 and 86% identical to human and pig leptin nucleotides sequence. Highest identity was with the rat coding sequence (95%). The identity of the amino acid sequence was 84, 82 and 96% respectively compared to that of the human, pig and rat. Results of SDS-PAGE analysis indicated that a fusion protein was specifically expressed in E. coli BL21 (DE3). The purified product was found to be biologically active during tests. Continuous administration of recombinant duck leptin inhibited food intake. Despite the decrease of food intake, leptin significantly induced body weight and fatty deposition. These changes were accompanied by a significant down-secretion of plasma glucose, cholesterol, triglyceride and insulin levels in mice. The observations provide evidence for an inhibitory effect of leptin in the regulation of food intake and for a potential role of duck leptin in the regulation of lipogenesis.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.2
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• pp.365-368
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• 1992

The experiment was carried out to estimate the energy and protein requirements of Khaki Campbell $\times$ Thai Native laying ducks. To estimate the energy requirement, 5 experimental diets were formulated at levels of 2.70, 2.75, 2.80, 2.85 and 2.90 Mcal ME/kg. These diets were equal in ME/CP ratio (170/l). A total of 150 18-week old laying ducks were assigned to 5 energy level treatments, each comprising 3 replicates of 10 birds each, and they were fed the diets for 18 weeks. To estimate the protein requirement, 90 18-week old laying ducks were divided into 9 groups of 10 birds each, and they were assigned to 3 protein level treatments, each comprising 3 replicates. The levels of protein in the diets were 13.5%, 15.0% and 16.5%, and all diets were isocaloric (2.8 Mcal ME/kg). As a result, the 16.5% protein diet gave significantly better egg production than the 13.5% and 15.0% protein diets, however, no significant difference in egg production was found among the energy levels. Feed cost to produce 1k eggs was lower in the 2.70 Mcal and 16.5%protein diets than in the higher ME and lower protein diets.

• Journal of Life Science
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• v.8 no.2
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• pp.158-161
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• 1998

An inhibitor of farnesy-protein transferae is known to be a fgood candidate for antitumor agent that block the oncogenic activity of Ras protein . We recently isolated and characterized dihydrotanshinone I from Salvia miltiorrhiza Bunge (Danshen), an oriental herb, which has an inhibitory activity of toposimerase I to some cancer cell lines. In order to examine the molecular mechanism of dihydrotanshinone I, we studied the farmesy-Protein Transferase activity by dihydrotanshinone I. As a result, we found that result, we found that dihydrotanshinone I showed inhibitory effect on farnesyl-protein transferase with $IC_{50}$ value of 15 ug/ml. This result suggest that dihydrotanshinone I may be an useful anticancer agent with the inhibitory activity of farnesyl-protein transferase.