• Asian-Australasian Journal of Animal Sciences
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• 제27권3호
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• pp.357-364
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• 2014

The study evaluated replacement of Egyptian berseem clover (BC, Trifolium alexandrinum) with spent rice straw (SRS) of Pleurotus ostreatus basidiomycete in diets of lactating Baladi goats. Nine lactating homo-parity Baladi goats (average BW $23.8{\pm}0.4$ kg) at 7 d postpartum were used in a triplicate $3{\times}3$ Latin square design with 30 d experimental periods. Goats were fed a basal diet containing 0 (Control), 0.25 (SRS25) and 0.45 (SRS45) (w/w, DM basis) of SRS. The Control diet was berseem clover and concentrate mixture (1:1 DM basis). The SRS45 had lowered total feed intake and forages intake compared to Control. The SRS25 and SRS45 rations had the highest digestibilities of DM (p = 0.0241) and hemicellulose (p = 0.0021) compared to Control which had higher (p<0.01) digestibilities of OM (p = 0.0002) and CP (p = 0.0005) than SRS25 and SRS45. Ruminal pH and microbial protein synthesis were higher (p<0.0001) for SRS25 and SRS45 than Control, which also had the highest (p<0.0001) concentration of TVFA, total proteins, non-protein N, and ammonia-N. All values of serum constituents were within normal ranges. The Control ration had higher serum globulin (p = 0.0148), creatinine (p = 0.0150), glucose (p = 0.0002) and cholesterol (p = 0.0016). Both Control and SRS25 groups had the highest (p<0.05) milk (p = 0.0330) and energy corrected milk (p = 0.0290) yields. Fat content was higher (p = 0.0373) with SRS45 and SRS25 groups compared with Control. Replacement of BC with SRS in goat rations increased milk levels of conjugated linoleic acid and unsaturated fatty acids compared with Control. It was concluded that replacing 50% of Egyptian berseem clover with SRS in goat rations improved their productive performance without marked effects on metabolic indicators health.

• 운동과학
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• 제21권2호
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• pp.243-254
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• 2012

본 연구는 폐경에 따른 에스트로겐 대사의 부정적인 영향의 방지 및 처치를 위한 효율적인 대체요법으로서 운동과 콩 단백질 추출물 섭취 프로그램의 활용가능성을 제시하고자 한다. 이에 난소 절제하여 폐경과 동일한 상태를 유도한 흰쥐를 대상으로 8주 동안 트레드밀을 이용한 지구성 운동과 콩 단백질 추출물 섭취의 복합적인 처치가 신체구성 및 골밀도, 혈중 에스트라디올농도, 간 조직에서의 에스트로겐 수용체의 유전자 발현양상, 혈중 글루코스, 중성지방, 인슐린 및 CRP 농도 등의 변화에 미치는 영향을 분석하였다. 난소절제그룹은 체중 및 체지방률이 증가하고, 혈중 에스트라디올농도 및 간 조직에서의 에스트로겐 수용체의 유전자 발현이 감소하였으며, 혈중 중성지방농도는 증가하였다. 8주간의 운동 및 콩 단백질 섭취에 의한 처치 후 에스트라디올농도, 에스트로겐 수용체 및 혈중 변인 등에 긍정적인 효과를 나타냈으나 골밀도에는 영향을 미치지 못한 것으로 나타났다. 따라서 난소절제 흰쥐의 8주간 운동 및 콩 단백질 추출물 처치가 에스트로겐 및 지방대사에 긍정적인 영향을 미칠 수 있는 가능성은 확인 되었으나, 운동강도 및 시간, 콩 단백질의 섭취량을 포함한 처치기간 등에 대한 계속적인 검토가 요구된다고 생각된다.

• Asian-Australasian Journal of Animal Sciences
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• 제33권7호
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• pp.1126-1137
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• 2020

Objective: Pellet durability, particle size distribution, growth response, tibia bone characteristics and energy retention were measured to evaluate cassava as an alternative energy source to replace maize in broiler diets with or without Ronozyme (A+VP) enzyme composites. Methods: A total of 480 one-day broiler chicks were randomly assigned to 8 treatments in a 4×2 factorial arrangement. Four levels of cassava: (0%, 25%, 50%, 75%) and 2 levels of enzymes (0 and 500 g/tonne) were used. Each treatment was replicated six times, with ten birds per replicate. Results: The particle size distribution in the diets showed an increasing trend of small particles with increase in cassava level. Pellet durability decreased (p<0.05) with cassava inclusion. Feed intake was highest in birds fed diets with medium cassava level at 1 to 24 d and 1 to 35 d of age. The body weight gain of birds reduced (p<0.037) as cassava level increased, but it increased (p<0.017 when enzymes were added. The feed conversion ratio was high (p<0.05) when cassava level was increased, but it reduced (p<0.05) when enzymes were added. The dressing percentage (DP), and weight of drumsticks reduced (p<0.05) with increasing cassava level. Enzyme supplementation increased (p<0.05) DP, and weight of breast, thighs and drumsticks. Ash content, weight, length, width, and bone strength decreased (p<0.05) when cassava level was increased, however, they were increased with enzyme addition. The contents of Ca, K, and Zn were raised (p<0.001) with increasing cassava level. Enzyme inclusion increased (p<0.001) all mineral contents in tibia bones. Body fat and energy retained as fat decreased (p<0.001) as cassava level increased. Enzyme inclusion increased (p<0.05) body protein content and energy retained as protein. Conclusion: Although broiler performance was depressed by high levels of cassava inclusion, it was not affected by low levels, which further improved by enzyme supplementation.

• 한국축산식품학회지
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• 제36권4호
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• pp.445-451
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• 2016

The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p<0.05) higher than those in the control. When the concentration of pork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p<0.05) hardness and gumminess. The hardness and gumminess of frankfurters in other treatments were not significantly different (p>0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat.

• 대한지역사회영양학회지
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• 제10권4호
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• pp.525-535
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• 2005

This study was conducted to investigate the effect of a 3 week low calorie diet (LCD) and a 9 week of behavior modification (BM) program on the weight loss, mineral and vitamin status in 22 obese women. The subject were healthy, obese (PIBW> $120\%$) women aged 20 - 50 Yr and not taking any medications known to influence body composition, mineral or vitamin metabolism During the LCD program, subjects were provided commercial liquid formulas with 125 kcal per pack and were instructed to have a formula for replacement of one meal and at least one regular meal per day within the range of daily 800 - 1200 kcal intake. During the BM program the subjects weekly attended the group nutrition counseling session to encourage themselves to modify their eating behavior and spontaneously restrict their energy intakes. The BM program focused on stimulus control, control of portion sizes and modification of binge eating and other adverse habits. The initial mean energy intake of subjects was 2016.9 $\pm$ 129.8 kcal ($100.8\%$ of RDA) and dropped to 1276.5 $\pm$ 435.7 kcal at the end of a 3 week of LCD program and elevated to 1762 $\pm$ 329.3 kcal at the end of a 9 week of BM program. Carbohydrate, protein and fat intakes were significantly decreased at the end of the LCD but carbohydrate was the only macro nutrient that showed significant decrease (p < 0.05) at the end of the BM program compared to baseline. Calcium and iron intakes decreased significantly (p < 0.01, respectively) with no significant changes in other micronutrients at the end of the LCD. The mean weight of the subjects decreased from 73.8 $\pm$ 8.0 kg to 69.2 $\pm$ 7.7 kg with LCD and ended up with 67.7 $\pm$ 7.1 kg after 9 weeks of BM. The 3 weeks of LCD reduced most of the anthropometric indices such as BMI, PIBW, fat weight, wast-to-hip ratio and subscapular and suprailiac skinfold thickness. The 9 weeks of behavior modification showed slight change or maintenance of each anthropometric measurements. Weight loss and decreased WHR with the diet program induced significantly decreased systolic blood pressure. SGOT, SGPT and serum insulin levels with improved serum lipid profiles. Biochemical parameters related to iron status such as hemoglobin, hematocrit were significantly decreased (p < 0.01) at the end of the LCD. But their mean values were within normal range. The mean serum 25 (OH) vitamin $D_3$ level significantly increased after whole diet program. Serum folate level significantly decreased after 12 weeks of diet program. In conclusion 3 weeks of LCD brought 4.6 kg reduction in body weight without risk of iron, zinc or vitamin D deficiency and 9 weeks of the BM was effective to maintain nutritional status with slightly more weight reduction (1.5 kg). However calcium intake and serum folate should be monitored during the LCD and BM because of increased risk of deficiencies.

• Journal of Nutrition and Health
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• 제36권8호
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• pp.834-840
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• 2003

지방간 소견을 나타낸 12인의 피검자를 대상으로 하여 3개월간 1일 2회, 아침과 저녁 식사를 생식으로 대용시킨 후 3개월후 혈액 및 신체계측 조사를 통하여 생식의 지방간 개선 효과를 관찰하였다. 그 결과 생식 섭취 3개월후 체지방 양 및 체중의 감소가 나타났으며, 간손상의 지표로 사용되는 AST, ALT, r-GTP 및 ALP의 활성이 모두 유의적으로 저하되는 모습이 관찰되어 생식의 섭취가 지방간을 개선시키는데 유용한 도구가 될 수 있는 것으로 판명되었다. 생식의 지방간 개선 기작을 탐구하기 위하여 고지방 사료를 통하여 흰 쥐에게 고지혈증을 유도한 이후 생식을 6주간 섭취시킨 결과에서도 실험 동물의 혈중 콜레스테롤, 중성지방의 농도가 모두 낮아지는 것으로 나타나 생식 섭취가 체내지질 대사의 정상화에 기여하는 능력이 있는 것으로 판단되었다. 지방간은 다양한 원인에 의해서 발생되나 그 중 가장 중요한 인자는 체내 높은 지방 함량이라 할 수 있으며, 생식의 섭취는 체내 지질 대사를 정상화함으로서 지방간의 개선에 높은 효과를 발휘 할 수 있을 것으로 추측된다.

• The Korean Journal of Pain
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• 제5권1호
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• pp.117-120
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• 1992

본 통증치료실에서 요통 및 하지 방사통을 호소하는 30세된 남자환자를 보통 시행하는 횟수 보다 많은 경막외강내 스테로이드 주입중에 발생한 양측 무혈성 골두괴사를 경험하였다. 물론 이 환자는 약국이나 한약방 등에서 약명미상의 약물을 경구투여받고 있었으므로 그것(혹시 스테로이드)으로 인한 원인인지 혹은 단순히 경막외강으로 주입된 스테로이드로 인한것인지는 분명하지 않다. 그러나 최근 피부과 질환으로 인한 스테로이드의 장기복용 및 도포로 무혈성 대퇴골두괴사가 종종 보고되고 있으므로 그 원인일수도 있다는 가정하에 통증치료실에 근무하는 종사자들의 주의를 요하는 뜻에서 이 증례를 보고하는 바이다.

• 한국미생물·생명공학회지
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• 제30권4호
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• pp.415-419
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• 2002

본 연구는 배추김치 제조시 김치의 단백질원인 젓갈 대신 치즈를 첨가하였을 때 김치의 발효적, 이화학적 및 관능적 품질 특성을 조사하였다. 젓갈이 첨가된 대조구와 치즈가 첨가된 김치 모두 담근 후 2일까지 빠른 속도로 미생물이 증식되었으나, 담근 후 3일부터는 치즈 첨가 김치가 대조군 김치에 비하여 높은 생균수를 보였으며, 치즈 첨가량이 많을수록 더욱 더 높았다 pH는 대조구와 치즈 첨가 김치 모두 담근 후 하루동안 일시적으로 약간 상승하다가 2일째부터 급격히 저하되어 3일째에는 pH4.33-4.18로 가장 맛있다고 일반적으로 평가되는 김치의 pH 범위를 보였으며, 치즈 첨가량이 많을수록 pH가 다소 낮은 경향이었다. 발효속도는 대체로 치즈 첨가량이 많을수록 빨랐으며 특히 발효 3일 이후에는 7% 치즈 첨가군이 발효속도가 가장 빨랐다. 일반성분을 분석한 결과 치즈를 첨가한 시험구에서는 수분이 대조구보다 다소 낮게 나타났고 조단백질과 조지방이 다소 높은 경향을 보였다. 담근 후 3일 된 김치의 관능검사를 실시한 결과 젓갈을 넣은 대조구 김치보다 치즈를 3%, 5% 첨가한 김치가 외관, 향미, 질감, 맛 등 관능에서 대체적으로 좋은 점수를 받았다

• 한국가금학회지
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• 제17권4호
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• pp.281-283
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• 1990

10주령 병아리를 이용하여 Cage당 10수로 하여 15반복의 시험구를 배치하였다. 10주령까지는 19％의 단백질사료로 사육되었으며 그 후에는 12％의 단백질사료를 이용하여 사육하였다. 대조구는 옥수수와 대두박구로 하고 시험구는 대조구의 대두박 대신 해바라기 씨앗으로 일부(19％) 또는 전부(38％)를 대치하여 19주령까지 사육하였다. 19주령에서 산란계용 cage로 옮긴 후 13.5％의 단백질 수준을 유지시켰다. 시험결과에 의하면 해바라기씨앗 첨가구는 19％ 대치한 구에서는 전 산란기간을 통하여 반 생산 및 능력이 대조구에 비하여 아무 차이가 없었다. 그러나 38％ 대치구에서는 약간의 성성숙 지연이 있었지만 전 산란기간을 통하여 얻어진 시험결과에 의하면 오히려 경제적으로 이익이었다.

• Asian-Australasian Journal of Animal Sciences
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• 제31권1호
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• pp.123-128
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• 2018

Objective: This study was performed to determine effects of different curing salts on the quality of salamis and to assess feasibility of using NaCl-alternative salts. Methods: Various types of curing salts (KCl or $MgCl_2$) as well as NaCl (sun-dried or refined) were incorporated for processing of salamis. The proximate composition, fatty acids, nucleotide-related compounds, and free amino acids of the salamis were analyzed during 40 days of ripening. Results: The substitution of NaCl by KCl caused higher fat and ash content, but lower moisture content of the salami after 20 days of ripening (p<0.05). Compared with the sun-dried NaCl, use of KCl in salami also led to greater inosine 5'-monophosphate whereas refined NaCl had more inosine (p<0.05). KCl-added salami also had a higher C12:0, C17:1, and C20:0 than other types of salami (p<0.05). $MgCl_2-added$ salami had higher content of free amino acids compared to the other salamis (p<0.05). Conclusion: Alternative curing salts such as KCl and $MgCl_2$ could substitute NaCl in consideration of quality factor of a fermented meat product. Especially replacement of NaCl with KCl will be a suitable strategy for developing relatively low sodium salami products without compromising product quality.