• Journal of Animal Science and Technology
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• v.49 no.2
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• pp.161-170
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• 2007

A submerged biofilm sequencing batch reactor (SBSBR) process, which liquor was internally circulated through sandfilter, was designed, and performances in swine wastewater treatment was evaluated under a condition of no external carbon source addition. Denitrification of NOx-N with loading rate in vertical and slope type of sandfilter was 19% and 3.8%, respectively, showing approximately 5 times difference, and so vertical type sandfilter was chosen for the combination with SBSBR. When the process was operated under 15 days HRT, 105L/hr.m3 of internal circulation rate and 54g/m3.d of NH4-N loading rate, treatment efficiencies of STOC, NH4-N and TN (as NH4-N plus NOx-N) was 75%, 97% and 85%, respectively. By conducting internal circulation through sandfilter, removal performances of TN were enhanced by 14%, and the elevation of nitrogen removal was mainly attributed to occurrence of denitrification in sandfilter. Also, approximately 57% of phosphorus was removed with the conduction of internal circulation through sandfilter, meanwhile phosphorus concentration in final effluent rather increased when the internal circulation was not performed. Therefore, It was quite sure that the continuous internal circulation of liquor through sandfilter could contribute to enhancement of biological nutrient removal. Under 60g/m3.d of NH4-N loading rate, the NH4-N level in final effluent was relatively low and constant(below 20mg/L) and over 80% of nitrogen removal was maintained in spite of loading rate increase up to 100g/m3.d. However, the treatment efficiency of nitrogen was deteriorated with further increase of loading rate. Based on this result, an optimum loading rate of nitrogen for the process would be 100g/m3.d.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1608-1614
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• 2014

The objective of this study was to investigate the different dietary ratios of n-6 to n-3 (n-6/n-3) fatty acid (FA) on performance and n-6/n-3 FA in muscles of broiler chickens. A total of 300 one-day-old Cobb chicks were randomly assigned to 3 treatments of 10 replicates in each (10 birds/replicate). Birds were fed on a corn-soybean meal-based diet containing 1% oil during starter (day 1 to 21) and 2% oil during finisher (day 22 to 39) phases, respectively. Treatments of high, medium and low dietary n-6/n-3 FA were formulated by replacing rice bran oil with linseed oil to achieve n-6/n-3 FA close to >20:1, 10:1 and 5:1, respectively. Average daily gain, average daily feed intake, and feed conversion ratio were similar (p>0.05) among the treatments. Serum glucose, cholesterol and triglycerides concentrations were not affected (p>0.05) by dietary treatments. In breast, concentration of C18:3n-3 was significantly greater (p = 0.001) for medium and low vs high n-6/n-3 FA, while concentrations of C20:5n-3, C22:6n-3, total n-3 FA, and n-6/n-3 FA were significantly higher for low vs medium, and medium vs high dietary n-6/n-3 FA. In contrast, concentrations of C18:2 and mono-unsaturated FA (MUFA) were lower for low vs high dietary n-6/n-3 FA. In thigh muscles, concentrations of C20:5n-3 were higher (p<0.05) for medium and low vs high dietary n-6/n-3 FA, and concentrations of C18:3n-3, C22:6, and n-3 FA were greater (p<0.05) for medium vs high, low vs medium dietary n-6/n-3 FA. However, concentrations of C18:1, MUFA, n-6/n-3 were lower (p<0.05) for low and medium vs high dietary n-6/n-3 FA. In conclusion, lowering the dietary n-6/n-3 FA did not affect the performance of chickens, but enhanced beneficial long-chain n-3 FA and decreased n-6/n-3 FA in chicken breast and thigh, which could be advantageous for obtaining healthy chicken products.

• Journal of the Korea Organic Resources Recycling Association
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• v.2 no.1
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• pp.31-40
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• 1994

In the later part of 1980's, a great emphasis has been placed on the treatment issues of livestock wastes due to the continuous increase in consumption of livestock and meat products. Continued economic development for three decades has enhanced the nationally general level of life for the purpose of exit out of absolute poverty, thus accompanied with people's demand for a quality of environment beyond the traditional economic factors over times. Such an individual or collective demand for environment of life has been primarily focussed and argued on only rural environment in the early development periods. In perspective of clean water supply and security for urban area, however, it is more important to treat livestock wastes in the oriented-sustainable environment than in the conventional ways without working on environment degradation. Livestock wastes composed of the high-concentrated organic matter ought to be controlled and treated in sound ways, if not, which on one hand may result in pollution of underground water, surface water and a nasty smell, and on the other hand also may cause people to file a civil petition. Therefore on the research paper, reviewing occurrence of livestock waste and situation of treatment in details, through scrutinizing the government regulation and financing or subsidizing for it, author intends to find out the initiative of 'resourcefication' of treating of livestock wastes in the environmental soundness and efficiency

• Korean Journal of Poultry Science
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• v.50 no.4
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• pp.261-266
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• 2023

The skeletal muscles of livestock play a crucial role as protein sources for humans, and the consumption of poultry meat is steadily increasing worldwide. Numerous genes, including myogenic regulatory factors, are involved in myogenesis, and precise regulation of them is essential. In this study, genes specifically expressed in muscles were selected, and their promoters were cloned and analyzed. The analysis of gene expression in various tissues of animals revealed that many genes exhibited specific expression patterns in skeletal muscles, with TNNT3, TNNC2, and MYF6 genes showing similar patterns in poultry. The promoter regions of three genes were amplified by polymerase chain reaction to sizes of 1.2 kb, 1.03 kb, and 1.43 kb, respectively. These fragments were then inserted at the front of the enhanced green fluorescent protein gene in vectors. It was confirmed that the sequences of three promoters closely matched the chicken genome sequences. Upon introducing vectors with each promoter into QM7 quail muscle cells, all three promoters successfully induced the expression of the green fluorescent protein. The brightness of the green fluorescence in each promoter was approximately seven times dimmer compared to the control, CMV-IE promoter. It is predicted that more than 230 transcription factors can bind to each promoter, especially various transcription factors expressed in muscles, including myogenic regulatory factors such as MYF5, MYOD, and MYOG. These promoters can be valuable for studying gene expression in poultry muscle cells, and further research is needed to precisely investigate the regulatory region of gene expression in promoters.

• Journal of Life Science
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• v.18 no.11
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• pp.1521-1531
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• 2008

After pigs was fed by commercial diets supplemented with various concentrations (0, 0.5, 1, and 1.5%) of the fermented mushroom by-product of Pleurotus eryngii, the meat qualities and the serum lipid compositions of the individual pig groups were investigated. The levels of total lipid, total cholesterol, and triglyceride in the serum were significantly lower when the pigs were fed with the diet supplemented with 1.5% fermented mushroom by-product than those of the control pigs. HDL-, LDL-, and VLDL-cholesterol contents in the serum exhibited no significant difference between the pig group fed by the diet containing the fermented mushroom by-product and the control group. In comparison to the control group, the pig group fed by the diet supplemented with 1.5% fermented mushroom by-product showed significantly lower level of AI, CRF, GOT, and LDH values in the serum, whereas the difference in the level of antioxidant activity of the serum was not significant. Sensory evaluation regarding color, off-flavor, tenderness, juiciness, and overall acceptability also showed that the pork from the pig group fed by the diet supplemented with the fermented mushroom by-product ($0.5{\sim}1.5%$) was better than that from the control group. Although enhancement in the lghtness ($a^*$) value of the pork was significant in 20 days of storage at $4^{\circ}C$, the redness ($L^*$) value was not significantly differential during the storage periods regardless of the supplementation of the fermented mushroom by-product into the diet. The cooking loss of the pork from the pig group fed by the diet supplemented with the fermented mushroom by-product (1% and 1.5%) decreased in the storage 10 days, but it increased in the storage 20 days. After storage for 20 days at $4^{\circ}C$, shear force of the pork obtained from the pigs fed by the diet supplemented with $1%{\sim}1.5%$ fermented mushroom by-product appeared to become significantly lower than that of the control. There were, however, no significant changes between two groups in the level of moisture content, crude lipid, and pH during the storage period. Although the TBARS content was enhanced in all groups during the storage period, the enhancement appeared to be more significant in the pork from the pig group fed by the diet containing the fermented mushroom by-product in comparison to the control. On the other hand, the ratio of UFA/SFA for the pork obtained from the individual pig groups showed no considerable diet-associated alterations during the storage period.

• Journal of agriculture & life science
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• v.45 no.5
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• pp.81-89
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• 2011

This study was carried out to investigate changes in physicochemical and sensory properties of cooked sausages replaced sodium chloride (NaCl) to potassium chloride (KCl) or magnesium chloride ($MgCl_2$) during storage for 30 days under $4^{\circ}C$. All sausages were prepared with different combination of salts as follow; CTL (1.5% NaCl), KCL (0.9% NaCl+0.6% KCl), MCL (0.9% NaCl+0.6% $MgCl_2$), KML (0.9% NaCl+0.3% KCl+0.3% $MgCl_2$) and PST (1.5% PanSalt). Among sausages moisture content in KML was the highest (p<0.05). Lightness and redness in CTL were lower than those of other treatments, but MCL and KML containing $MgCl_2$ showed higher CIE $L^*$ and $a^*$ values than CTL. The pH in CTL was the highest during storage, however, no significant difference was determined between two treatments, MCL and KML (p>0.05). Crude fat content and water holding capacity (WHC), hardness and cohesiveness of MCL sausages were higher than those of CTL. In sensory characteristics of cooked sausages, saltness in MCL was the lowest during 10 and 20 days of storage (p<0.05). Yellowness in PST was lower than other treatmeants. Gumminess and chewiness of texture property of sausages from MCL and KML were higher than CTL. The results indicate that the replacement of NaCl by KCl improved texture, but meat color was not improved as expected. In contrast, the replacement of NaCl by $MgCl_2$ enhanced color, texture and WHC, whereas partial replacement of NaCl by $MgCl_2$ must reduce bitter taste as compared to sausages manufactured with a NaCl only. Therefore, $MgCl_2$ may be a salt replacing NaCl in cooked pork sausages.