• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.339-339
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• 2017

The long grain rice varieties adaptable to South-east Asia tropical regions were tried to develop in Cambodian Agriculture Research and Development Institute (CARDI), Cambodia. The final goal is to develop rice varieties which can culture in diverse environmental conditions of tropical regions of South-east Asia under climate change. We collected and evaluated for agronomic traits of 131 rice germplasm from Cambodia, China, India, Indonesia, Myanmar, Philippines and Vietnam in CARDI. We selected core germplasm including leading varieties of target countries and made 813 F1 cross combinations between leading varieties of each country and promising germplasm of high yield potential, resistance to biotic/abiotic stresses, aromatic rice, and so on. Out of 607 F1s evaluated to heading date, plant type, agronomic traits, and grain type, 106 F1s selected and advanced to F2 populations. 106 F2 populations were evaluated to major agronomic traits, grain type and yield-component traits, and selected 2,560 plants in 62 F2 populations. During six seasons in 2014~2016, the lines of F3 subsequent-generation were cultured a total of 6,256 lines. In yield trial for promising lines in F5 generation, the growth duration from sowing to harvesting was 97~114 days. These lines were 88~129 in number of grain per panicle, an average of 84.6% in the range of 79.3~91.9% in the percentage of ripened grain and 17.5~22.8g in 1000-brown rice weight. The rough rice yields were in the range of 4.33~6.06 ton/ha with an average of 5.23 ton/ha. The yield was increased to 5~47% than Chulsa and 12~41% than IR66. Five lines, KR54-28-1, KR55-14-2, KR57-5-2, KR67-57-2 and KR128-19-1 were 5.33~6.06 ton/ha in rough rice yield. These high yield potential lines would be evaluated to adaptability in Cambodia, Laos, Myanmar and Vietnam during 2017.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.155-155
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• 2017

The long grain rice varieties adaptable to South-east Asia tropical regions were tried to develop in Cambodian Agriculture Research and Development Institute (CARDI), Cambodia. The final goal is to develop rice varieties which can culture in diverse environmental conditions of tropical regions of South-east Asia under climate change. We collected and evaluated for agronomic traits of 131 rice germplasm from Cambodia, China, India, Indonesia, Myanmar, Philippines and Vietnam in CARDI. We selected core germplasm including leading varieties of target countries and made 813 F1 cross combinations between leading varieties of each country and promising germplasm of high yield potential, resistance to biotic/abiotic stresses, aromatic rice, and so on. Out of 607 F1s evaluated to heading date, plant type, agronomic traits, and grain type, 106 F1s selected and advanced to F2 populations. 106 F2 populations were evaluated to major agronomic traits, grain type and yield-component traits, and selected 2,560 plants in 62 F2 populations. During six seasons in 2014~2016, the lines of F3 subsequent-generation were cultured a total of 6,256 lines. In yield trial for promising lines in F5 generation, the growth duration from sowing to harvesting was 97~114 days. These lines were 88~129 in number of grain per panicle, an average of 84.6% in the range of 79.3~91.9% in the percentage of ripened grain and 17.5~22.8g in 1000-brown rice weight. The rough rice yields were in the range of 4.33~6.06 ton/ha with an average of 5.23 ton/ha. The yield was increased to 5~47% than Chulsa and 12~41% than IR66. Five lines, KR54-28-1, KR55-14-2, KR57-5-2, KR67-57-2 and KR128-19-1 were 5.33~6.06 ton/ha in rough rice yield. These high yield potential lines would be evaluated to adaptability in Cambodia, Laos, Myanmar and Vietnam during 2017.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.331-331
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• 2017

This study was conducted to know the influence of air temperature and sunshine duration on yield, chemical component, pigment color difference and starch characteristics of two colored rice cultivars in the plain area of Yeongnam province in Korea. The $L^*$, $a^*$, and $b^*$ value of brown rice in Hongjinju and Josaengheugchal rice cultivars was significantly different at continuous cultivated years, 2015 and 2016. The $L^*$, $b^*$ value of two colored rice was significantly increased in 2016 compared to 2015. The $a^*$ value of Josengheugchal rice cultivar was also significantly higher at 2016 than at 2015. It can be noticed the $a^*$, $b^*$, $L^*$ values in Josaengheugchal varied more than those in Hongjinju. Air temperature during ripening period in 2016 was higher than 2015, especially minimum temperature was too high to proper maturation for rice quality. In Josaengheugchal rice cultivar, sunshine duration after heading was longer in 2016 than in 2015. On the contrary, Hongjinju rice cultivar was ripened under condition of insufficient sunshine duration in 2016. The short growing duration by high temperature and long shiny duration made the lack of pigment for Josaengheugchal brown rice. In Hongjinju rice cultivar, shorten sunshine duration and higher night temperature were the source of the pigment deficiency. The grain size of rice which produced in 2016 was bigger than that of 2015 in both rice cultivars. The 1,000 grain weight of rice from 2016 was also bigger than that of 2015. Head rice ratio was high in the rice cultivars produced in 2015. Protein of milled rice in 2016 was more decreased than that of 2015 in Josaengheugchal rice cultivar, it showed reverse result in Hongjinju rice cultivar. Amylose contents of milled rice in 2016 were more decreased than that of 2015 in Hongjinju rice cultivar. Branch chain length distribution of amylopectin was shown a distinct difference between Josaengheugchal and Hongjinju rice flours by each produced year. Josaengheugchal rice cultivar produced in 2015 had a higher amount of short chains than that of 2016 rice starches. In Josaengheugchal rice cultivar, the pasting temperature and peak, trough, breakdown, final viscosity increased in rice flour which produced at 2016, whereas the setback viscosity and peak time showed lower value than those of rice from 2015. The most pasting properties (except of setback viscosity) of rice starch in Hongjinju rice cultivar grown in 2015 were higher than those of rice cultivar produced in 2016.

• Journal of Veterinary Clinics
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• v.25 no.2
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• pp.96-101
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• 2008

This study was performed to quantify the pleural effusion in radiography, ultrasonography and computed tomography(CT) and to evaluate and compare the usefulness of these methods. Normal saline of 10 ml/kg was infused into the pleural space until a final loading volume of 60 ml/kg body weight was reached in six Beagle dogs. The radiographic examination was performed for the detection and quantification of pleural effusion. On the ultrasonographic study, the maximum perpendicular distance was measured between the surface of the lung and the thoracic wall to evaluate pleural effusion. On the CT image, pleural effusion was evaluated as the perpendicular distance to the thoracic surface in the maximum pleural effusion volume on any transverse images with soft tissue window. Statistical analysis was performed using linear regression test. The volume of pleural effusion and measurements of radiography and ultrasonography had no statistical relationship. However, a significant correlation was identified between the volume of pleural effusion and the depth at right ($r^2=0.715$), left ($r^2=0.745$), and mean right and left depth ($r^2=0.844$) on the CT images. All of the thoracic radiographs, ultrasonography, and CT are useful in recognition of pleural effusion. In quantification of pleural effusion, the CT measurement method is superior to radiographic and ultrasonographic measurements.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.569-577
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• 1997

The characteristics of an watery type Kimchi prepared without the addition of red pepper, were investigated focused on the effect of salt concentration and fermentation temperatures. The Chinese cabbage was brined in various NaCl solution to obtain the final salt concentration range of 0.5∼3.0% of the brined cabbage. Fermentation of Baik Kimchi was carried out at 10, 20, 30$^{\circ}C$ with addition of equal weight of water to brined cabbage. The result showed that the fermentation was generally increased as the NaCl concentration decreased for all temperatures based on the data of pH and total acidity. The higher temperature resulted in an increase in fermentation rate in terms of pH and total acidity. The organoleptic flavor properties of fresh sourness and acidity were significantly affected by NaCl concentration and fermentation temperatures. The Baik Kimchi prepared with 1.0% NaCl and fermentation at 30$^{\circ}C$ was found to be most acceptable.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.114-120
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• 2009

This study was conducted to determine the effect of feeding complex of wild chrysanthemum powder, probiotics and selenium on meat quality in finishing pigs ($LY{\times}D$). 25 pigs were randomly alloted to two treatments; C (basal diet), T (C diet added 0.3% wild chrysanthemum powder, 0.1% probiotics and 0.1% selenium). Pigs were slaughtered at approximately 110 kg final weight and chemical composition, physico-chemical characteristics, fatty acid composition and sensory test were measured in pork loin. Proximate composition, pH, water holding capacity, cooking loss, shear force and color were no differences among the tested samples. Texture properties of hardness in treatment were significantly higher than the control (p<0.05). Fresh meat of overall acceptance and cooked meat of tenderness, juiciness and overall acceptability in T were significantly higher than the control. Fatty acid compositions of myristic acid, palmitoleic acid, oleic acid, unsaturated fatty acid and monounsaturated fatty acid in T were significantly higher than the control.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.242-253
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• 2020

Currently, there is a growing interest among consumers in selecting healthier meat with a greater proportion of essential fatty acids (FA). This experiment was conducted to evaluate the role of different ratios of dietary n-6:n-3 on growth performance, FA profile of longissimus dorsi (LD), relative gene expression of cytokines, meat quality, and blood parameters in finishing pigs. A total of 108 finishing pigs was randomly allotted to three treatments including a control (basal diet) and low ratios (4:1 and 2:1) of n-6:n-3. The 4:1 and 2:1 diets decreased the overall stearic acid in LD. There were reductions in the content of stearic acid, palmitoleic acid, total saturated acid, and n-6:n-3 ratio of LD in pigs fed 4:1 and 2:1 diet compared with the control diet. The 4:1 and 2:1 diets increased the concentration of α-Linolenic acid and polyunsaturated FA in the LD of pigs. Acetyl-CoA carboxylase enzyme gene was down-regulated in pigs fed 2:1 diet compared with finishing pigs fed the control or 4:1 diets. The relative expression of hormone-sensitive lipase was increased in pigs fed 2:1 and 4:1 ratio diets. Lower total cholesterol of plasma was observed in finishing pigs fed 2:1 and 4:1 diets. The cooking loss ratio of meat was lower in pigs fed the 2:1 and 4:1 diets compared with the control diet. Pigs fed the 4:1 and 2:1 diets had greater final body weight. In conclusion, the 2:1 and 4:1 diets have the potential to increase the meat quality and growth performance of pigs.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.286-297
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• 2010

This study examines physiochemical characteristics of functional bread with black garlic flour added such as its content, texture, sensory test and quality properties. The loaf volume and weight of black garlic flour-added pan bread showed that for the control, the loaf volume was the greatest, and the more the black garlic flour content increased, the smaller the loaf volume became. The change of crust chromaticity showed that the L value decreased significantly, and crust chromaticity thickened, and as the black garlic flour content increased, a value and b value decreased. The characteristics of texture showed that the hardness and chewiness decreased as the black garlic flour content increased, and gumminess increased significantly while there was no significant difference in cohesiveness. The flavor, taste and texture of pan bread with black garlic flour content didn't showed a significant difference with the control. Consequently, the black garlic flour-added wheat flour was no significant difference with the control up to 3% black garlic flour-added wheat flour, which can be used as a product.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.5
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• pp.557-562
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• 1996

The effects of diets differing in protein content through soybean meal supplementation on ruminal fractionation of selenium (Se) were studied. A $3{\times}3$ Latin square design was used with three Japanese Corriedale wethers (45 kg average body weight), three periods, and three dietary treatment. The three dietary treatments were : Diet 1, without soybean meal supplementation (14% crude protein, CP); Diet 2, with 10% soybean meal supplementation (16.5% CP); and Diet 3, with 20% soybean meal supplementation (19% CP). All the diets had a Se supplementation in the form of sodium selenite at 0.2 mg Se/kg dietary DM. The Se supplement and the concentrate mixture were fed only in the morning before the hay was given. Daily feeding schedule for gay was set at 09:00 and 17:00 h. On the final day of collection period, ruminal fluid samples were obtained at 0.5, 2, 6, 12 and 24 h post-feeding starting at 09:00 h. Total ruminal fluid Se was markedly higher (p<0.05) in Diet 3 than those in Diets 1 and 2 at almost all sampling time except at 24 h. The proportion of Se in soluble protein to the total ruminal Se was higher (p< 0.05) in Diet 3 (40%) followed by Diet 2 (28%) and Diet 1 (21%). The proportion of free inorganic Se to the total ruminal Se was the reverse, especially after two hours where Diet 1 (p<0.05) was higher than the other diets. Bacterial Se was lower (p < 0.05) in Diet 1 than those in Diets 2 and 3 at any sampling time. The highest was observed at 2 h postprandially in all diets with a value of 421, 556, $655{\mu}g/kg$ bacterial DM for Diet 1, 2 and 3, respectively. No differences (p>0.05) were observed on ruminal pH, ammonia and total nolatile fatty acids although increasing protein supplementation tended to decline the ruminal pH and increase ruminal ammonia. This study concludes that increasing dietary protein content by soybean meal supplementation can affect the ruminal Se metabolism.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.4
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• pp.459-464
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• 2009

Data and pedigree information for Lori-Bakhtiari sheep used in this study were 6,239 records of lamb mortality from 246 sires and 1,721 dams, collected from 1989 through 2007 from a Lori-Bakhtiari flock at Shooli station in Shahrekord. The traits investigated were cumulative lamb mortality from birth up to 7 days, up to 14 days, up to 21 days, and up to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 and 12 months of age. The models included fixed factors that had significant effects and random direct genetic, maternal genetic and maternal permanent environmental effects. Variance components were estimated using the restricted maximum likelihood procedure applying three animal models with and without maternal and common environmental effects. The overall mean of cumulative lamb mortality rate was 22.95% from birth to 1 year of age, while the overall mortality rate up to 3 and from 3 to 6 months of age was 6.14% and 12.76%, respectively. The mortality rate after 6 months of age declined as the lambs grew older. The age of dam had no important effect on lamb mortality. The type of birth was more important during the preweaning period than at later ages, and lamb mortality rate was higher in twins. The year of birth, month of birth and sex of lamb significantly (p${\leq}$0.01) affected the cumulative lamb mortality rate at all ages. The least square mean of mortality during the final one-third of the lambing period was higher than the first and middle onethird of the lambing period. Male lambs were found to be at a higher risk of mortality than females. Birth weight of the lamb had a highly significant (p${\leq}$0.01) effect on lamb mortality at all ages as a quadratic regression. Direct and maternal heritability estimates of lamb mortality ranged from 0.01 to 0.13 and 0.01 to 0.05, respectively. Direct heritability increased with age of lamb, while maternal effects (genetic and common environmental) were important in the preweaning period. These results indicate that lamb mortality can be reduced first through farm management practices and secondly by genetic selection. Both animal and maternal effects should be considered in breeding programmes for reducing lamb mortality at preweaning.