• Food Science of Animal Resources
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• v.28 no.2
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• pp.130-137
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• 2008

This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.731-744
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• 2005

Ninety Hanwoo steers(initial BW=167.2$\pm$13.4kg) were used to determine the effect of energy concentrations in concentrates and slaughter age on performance, carcass characteristics. Steers were allotted by BW to one of eighteen pens. Eighteen pens were randomly allotted to a low(70-70-71-72% for the growing, the early, the middle or the late fattening periods), medium(70-71-72-73%) or high(70-72- 73-74%) TDN level of concentrates. Five steers for each treatment of energy level were slaughtered every one month from 26 month of age to 31 month of age. Concentrates was fed restrictedly to achieve a predicted gain of 0.7-0.9kg from growing stage to middle fattening stage. All steers were fed orchard grass(Dactylis glomerata L.) hay as roughage during the growing period, fed rice straw gradually substituted for orchard grass hay during the early fattening period, and fed rice straw only thereafter. Overall body weight and feed intake were not affected by TDN levels of concentrates. Average daily gain for all treatments was higher than 0.9kg/d during the 19-21 month of age and decrease thereafter, but sustained above 0.7kg/d. Mean concentrates intake for all treatments was 1.0-1.3% of live BW during the growing period and 1.5% during the early fattening. Thereafter, it decreased up to 1.4% during the middle fattening and 1.0% during late fattening period. Delay of slaughter end point resulted in a gradual increase of rib-eye area, back fat thickness and marbling score, especially after slaughter age of 29 month there was significant increases(P<0.05). The appearance rate of 1+ and 1 grade related to the slaughter ages was 100% at 29, 30 and 31 months of age, whereas those at 26, 27 and 28 months were 93, 86 and 80%, respectively. Dressing rate was significantly(P<0.05) increased and rate of retailed cut weight significantly(P<0.05) decreased when slaughter age increased. In economic analysis, there was pronounced increase in net income up to 32-46% after slaughter age of 29 months. Under the conditions of this study, high TDN intake is not necessarily required for high quality Hanwoo meat production and slaughter age of 29 month might be the optimum for Hanwoo steers.

• Journal of Animal Science and Technology
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• v.45 no.1
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• pp.131-142
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• 2003

We evaluated the effects of adding fibrolytic enzyme into ruminant diets on ruminal fermentation (in vitro) and lactational performances of dairy cows (in vivo). Through the in vitro experiment that was carried out with different contents of NDF (34, 38, 43%) in diets, digestibilities of NDF in the rumen appeared not significantly different by the addition of enzyme but were different by NDF content in diets showing higher digestibility in NDF 43% diet. It could be attributed by the relatively higher amount of hemicellulose in the current experimental diets than in conventional diets that might have been digested easily by the addition of fibrolytic enzyme in the rumen. The addition of fibrolytic enzyme tended to increase NDF digestibilities to a little extent both in 0.05 and 0.1% enzyme levels. Ruminal pH, NH3-N concentrations and VFA production in the rumen were not affected by the addition of fibrolytic enzyme. Activities of CMCase and xylanase were higher in enzyme treated diets of both NDF 34 and 38%. In particular, the activities of xylanase that slowly decreased from 0 to 12 hr but rapidly after 24 hr indicates that the major action of the enzyme in the rumen occurs in early period of incubation. Through an in vivo experiment, fibrolytic enzyme addition into the diets of dairy cows indeed affected lactational performance of milk yield. The cows fed enzyme treated diets produced 8% (1.9kg/d) more amounts of milk than with no enzyme addition. Milk composition of milk fat and protein was not affected by enzyme addition. Overall, the results of this in vivo study indicates that fibrolytic enzyme can be used to improve milk production in lactating cows. In respect that animals in different treatments of this study had the same amounts of intake, the increased milk yield with enzyme addition may be attributed to the improved utilization of nutrients in the digestive tract.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.103-107
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• 2012

We compared between an automated most-probable-number technique $TEMPO^{(R)}$TVC and traditional plating methods $Petrifilm^{TM}$ for estimating populations of total aerobic bacteria in various livestock products. 257 samples randomly selected in local retail stores and 87 samples inoculated with $E.$ $coli$ ATCC 25922, $Staphylococcus$ $aureus$ ATCC 12868 were tested in this study. The degree of agreement was estimated according to the CCFRA (Campden and Chorleywood Food Research Association Group) Guideline 29 and the agreement indicates the difference of two kinds methods is lower than 1 log base 10($log_{10}$). The samples of hams, jerky products, ground meat products, milks, ice creams, infant formulas, and egg heat formed products were showed above 95% in the agreement of methods. In contrast, proportion of agreement on meat extract products, cheeses and sausages were 93.1%, 92.1%, 89.1%, respectively. One press ham and five sausages containing spice and seasoning, two pork cutlets containing spice and bread crumbs, two meat extract product and two natural cheeses and one processing cheese with a high fat content, and one ice cream containing chocolate of all samples showed the discrepancy. Our result suggest that $TEMPO^{(R)}$TVC system is efficient to analyses total aerobic bacteria to compare manual method in time-consuming and laborious process except livestock products having limit of detection.

• Journal of Life Science
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• v.20 no.11
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• pp.1625-1633
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• 2010

This study was carried out to investigate the physicochemical compositions and antioxidative effects of Eriobotrya japonoca Lindl (Loquat). The proximate compositions of the loquat leaf on a dry matter basis were 8.78% moisture content, 6.74% crude protein, 7.87% crude fat, 6.99% crude ash, 43.61% dietary fiber and 26.01% carbohydrate. In analysis of free amino acids, 16 kinds total amino acid components, 17 kinds of components were isolated from loquat. The essential amino acids contained in loquat leaf accounted for 50.15% of total amino acids, while the non-essential amino acids accounted for 49.85%. In analysis of total fatty acids, only 5 kinds of acid were detected: lauric acid, myristic acid, pentadecanoic acid, stearic acid and oleic acid. The contents of vitamin A, vitamin E and vitamin C were 0.039 mg%, 0.096 mg% and 0.575 mg%, respectively. The mineral contents of loquat leaf were greater in order of Zn

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.497-505
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• 2012

The nutritional, physicochemical and sensory quality characteristics of chilled loins of Jeju Black Cattle, Hanwoo and imported Australian beef were compared. For nutritional properties, moisture and crude protein contents of Jeju Black Cattle beef were 65.91% and 17.39% respectively, the lowest among the comparison groups. On the other hand, their crude fat and crude ash contents were 15.89% and 0.79%, respectively, the highest among the comparison groups. There was a significant difference in crude ash content, but there was no significant difference in the other properties. The Fe and Zn contents of Jeju Black Cattle beef were 29.85 and 48.13 ppm, respectively, lower than those of Hanwoo beef, although the difference was not significant. These values were higher than those of Australian beef (p<0.05). There was no significant difference among the samples in contents of Ca, P, Na and Cu. The total amino acid and essential amino acid contents of Jeju Black Cattle beef were 16.81% and 9.08%, respectively, the lowest among the samples, although the difference was not significant. The ratio of essential amino acids to total amino acids of Jeju Black Cattle beef was 54.01%, the highest among the samples. The saturated fatty acid (43.25%), stearic acid (13.51%), linoleic acid (2.39%) and essential fatty acid (2.47%) contents of Jeju Black Cattle beef were the lowest. However, their unsaturated fatty acid (56.69%), oleic acid (47.80%) and MUFA/SFA ratios were the highest, and there were significant differences compared with Australian beef. There was no significant difference in the PUFA/SFA ratio. Among physicochemical properties, redness ($a^*$) of Jeju Black Cattle beef was the highest while melting point was the lowest (p<0.05). There were no significant differences in lightness ($L^*$), yellowness ($b^*$), pH, water holding capacity, cooking loss or shear force value. For sensory properties, raw meat aroma, cooked meat aroma and palatability of Jeju Black Cattle beef were superior compared to other comparison groups, with significant differences in comparison with Australian beef (p<0.05). However, there were no significant differences in taste, juiciness, or tenderness of cooked meat.

• Korean Journal of Poultry Science
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• v.40 no.3
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• pp.253-262
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• 2013

This experiment was conducted to investigate the effects of floor type and heating system on performance, housing environment and health status of ducks reared in three types of duck house (OD : Open floor house-Direct heating system, OF : Open floor house-Floor heating system and LD : Loft type house-Direct heating system). In OF treatment, PVC pipes were installed for heating under concrete floor and covered with litter. In LD treatment, plastic mesh was installed 50 cm above the floor so that duck's droppings can pass through it. Each treatment had four replicates of 25 birds (Cherry Valley duck breed) per pen. There were no significant differences in weight gain and feed intake of ducks for 6 weeks among all treatments. However, feed conversion ratio in LD was significantly higher (p<0.05) than that in OF. No differences were found in carcass charac- teristics, with the exception of abdominal fat weight where OF were higher than the others. Concentrations of $CO_2$ and $NH_3$ gas in OD were higher than those of OF and LD at 3, 4 and 5 weeks. Moisture content in litter of OF was lower than that of OD. In contrast, the amount of dust in the air was higher in OF than in OD. The amount of fuel used for 6 weeks in LD was lower about 21% than that in OD. Some of unusual symptoms were observed in open floor house and loft type house, such as lying, spraddle legged, twisted ankle and legs, wounded sole, or etc. No components of leukocyte and erythrocyte of blood were significantly different among all treatments. The results of this experiment showed that OF and LD systems had no positive effects on performance of meat type commercial duck. However, there were some positive effects of certain house type for the improvement of environmental condition in duck house for hygienic production. In the future, more research on the effect of various facilities and systems for duck house is needed.

• Food Science and Preservation
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• v.21 no.5
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• pp.702-709
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• 2014

This study was conducted to provide basic date on the proximate composition and amino acid, fatty acid, sugar, and mineral contents of commercial dried lavers cultivated in Korea (in Seocheon, Wando, Goheung and Busan). The moisture, crude ash, crude fat, crude protein, and carbohydrate content ranges of the dried lavers were 5.67~7.43%, 8.01~8.95%, 1.54~2.25%, 37.77~39.98%, and 43.83~46.24%, respectively. The total amino acid, free amino acid, and essential amino acid concentrations were highest (25,982.15 mg/100 g, 4,545.44 mg/100 g, and 9,048.28 mg/100 g) in the dried lavers cultivated from Wando. The compositions of the fatty acids in four dried lavers were 16.30~22.15% saturated fatty acids, 6.04~7.73% monounsaturated fatty acids, and 70.33~76.03% polyunsaturated fatty acids. The sugar contents per 100 g of dried lavers were 3,678.84~4,052.52 mg of galactose, 2,112.30~2,473.86 mg of fructose, 1,103.74~1,648.39 mg of mannose, 361.67~590.21 mg of glucose, 8.63~10.38 mg of ribose, and 21.43~48.32 mg of xylose. The mineral concentrations in the dried lavers cultivated from Wando and Busan were low (Cu < Mn < Zn < Fe < Ca < Mg < Na < K), as were those in the dried lavers cultivated from Seocheon and Goheung (Cu < Mn < Zn < Fe < Mg < Ca < Na < K).

• Journal of Life Science
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• v.17 no.1 s.81
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• pp.125-131
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• 2007

Amino acid and fatty acid compositions of the physiological activity substance in the seed and pulpy substance of feral peach (Prunus persica Batsch var. davidiana Max.) were analyzed for the use as an biohealth functional processed products. The proximate compositions in the vacuum freeze dried seed and pulpy substance of feral peach were carbohydrate 63.92% and 75.11%, crude protein 27.85% and 12.77%, moisture 3.61% and 4.69%, crude fat 1.21% and 4.80%, crude ash 3.41% and 2.63%, respectively. Total amino acid contents in the protein of feral peach seed were 3,444.35 mg%, and the major amino acids were aspartic acid(681.10 mg%), glutamic acid(495.48 mg%), alanine(283.66 mg%), serine(251.36 mg%), proline(229.80 mg%), lysine(192.31 mg%) and leucine(191.34 mg%), respectively. Total amino acid contents in the protein of feral peach pulpy substance were 1,064.02 mg%, and the major amino acids followed aspartic acid(250.15 mg%), glutamic acid(129. 63 mg%), lysine, proline, leucine, alanine and serine, in a decreasing order. The richest total amino acid content contained in feral peach seed and pulpy substance was aspartic acid, followed by glutamic acid. The amount of free amino acids of feral peach seed were 6,215.34 ms%, and the major free amino acids were glutamic acid(827.25 mg%), threonine, valine and $\beta-aminobutyric$ acid, respectively. Free amino acid contents of pulpy substance were 683.82 mg%, and the major free amino acids were glutamic acid(339.49 mg%), serine proline, alanine and $\gamma-amino-n-butyric$ acid. Especially, in the case of glutamic acid, it was highest. The compositions of major total fatty acid in the lipid feral peach (Prunus persica Batsch var. davidiana Max.) seed and pulpy sabstance were linoleic acid($C_{18:2}$, n-6) and linolenic acid($C_{18:3}$, n-3), particularly.

• Journal of Korean Society of Forest Science
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• v.23 no.1
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• pp.17-27
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• 1974

In order to investigate the variation of nutritive value, fertilizer value, productivity and growth performance by the number of cutting times in Lespedeza bicolor, Lespedeza maximowiczii and Lespedeza japonica var. intermedia, the plots of one, two and four cutting times in a year had been made through 1972 to 1973. The results are summarized as follows. 1. Lespedeza bicolor, Lespedeza maximowiczii and Lespedeza japonicavar. var. intermedia showed increase of growth and productivity in two plots excluding the plots of four time cuttings. 2. Significant differences at 1% level were shown among the species and the number of cutting times in total grass yield. Lespedeza bicolor showed the greatest production, and followed by Lespedeza maximowiczii and Lespedeza japonica var. intermedia. The plots of one cutting time a year produced more dry weight than that of two and four cutting times. The production in plots of fourth cutting showed less growth and yield. 3. The ratios of dry weight to fresh weight and of leaf weight to stem weight were decreased when the number of cutting times increased in Lespedeza bicolor, Lespedeza maximowiczii and Lespedeza japonica var. intermedia. 4. Crude protein was decreased, though crude fiber content was increased when the grasses were growing more and more. Conent of crude fat showed great variation by the number of cutting times and cutting period seoson. 5. Early cut tings of Lespedeza showed higer fertizer value than late cuttings in all the species. 6. It is suggested that two and three time cutting through a year in Lespedeza bicolor and Lespedeza japonica var. intermedia having high nutritive and fertilizer value is good when using the Lespedeza species as a fodder or manuers, and one time cutting a year will be good when using the Lespedeza species as a fuel.