• Asian-Australasian Journal of Animal Sciences
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• v.16 no.1
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• pp.11-14
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• 2003

To evaluate the ewe reproductive performances of three Iranian local sheep breeds, namely Moghani, Chal and Zel, 27 rams and 473 ewes were used as the foundation flock in a crossbreeding program. The three breeds were crossed amongst themselves reciprocally. Ram breed and ewe breed showed a two-way interaction on apparent fertility. The Zel ewes showed higher fertility than the Chal and Moghani ewes (94.4 vs 77.3 and 84.6%). Prolificacy among main and individual mating groups were not significantly different (p>0.05). Zel ewes were 22.3 and 14.8% more reproductive (p<0.05) than Chal and Moghani ewes, respectively. Zel and Moghani ewes showed higher (p<0.05) ewe productivity than Chal ewes. Ram breed had a significant (p<0.05) effect on ewe efficiency. The Zel rams were not completely successful to mate with Chal ewes, this caused a to way-interaction between ram and ewe breeds. The Zel ewes mated with Chal and Moghani rams showed 26.1 and 28.5% more efficiency than those mated with Zel rams. This observation strongly supports the use of crossbreeding to improve the efficiency of the Zel ewes. With decreasing lamb mortality, through supplemented feeding of lambs in pre-weaning period, and increasing litter weight, through crossbreeding, it should be possible to improve the efficiency of Zel ewes even better than Chal and Moghani ewes. Small body size of Zel ewes that needs the lower maintenance requirements would be a well advantageous to using Zel ewes as the dam herd to produce commercial lambs in north area of Iran.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.5
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• pp.648-652
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• 2012

This study was conducted to determine the effects of dietary addition of tea saponins (TS) and soybean oil (SO) on fatty acid profile and gene expression of stearoyl-CoA desaturase (SCD) in longissimus dorsi (LD) muscle of growing lambs. Thirty-two Huzhou lambs were assigned to four dietary treatments in a $2{\times}2$ factorial arrangement with main effects of TS (0 or 3 g/d) and SO (0 or 30 g/kg of diet DM). The diet without additives was considered as NTNS (no TS or SO). After a feeding trial for 60 d, four lambs of each treatment were slaughtered to collect the samples of LD muscle. Percentage of trans-11 vaccenic acid was enhanced (p<0.05) in muscle of lambs fed TS and SO. The proportion of total conjugated linoleic acid (CLA) was increased (p<0.05) by SO, but decreased (p<0.05) by TS in LD muscle. The percentage of total saturated fatty acids in muscle was decreased (p<0.05) by addition of TS and SO, while addition of SO increased (p<0.05) the percentage of total polyunsaturated fatty acids. The ratio of cis-9, trans-11 CLA to tran-11 vaccenic acid was decreased (p<0.05) by TS, but increased (p<0.05) by SO. The same effects were observed in SCD mRNA expression. From these results it is indicated that including TS and SO in the diet of growing lambs affect the fatty acid profiles of LD muscle and that the proportion of cis-9, trans-11 CLA in the muscle influenced by TS and SO may be related to the SCD gene expression.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.6
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• pp.2765-2769
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• 2014

Background: Oesophageal cancer presents high incidence rates in the so-called Brazilian-Uruguayan belt. Materials and Methods: The present study included 1,170 participants (234 cases and 936 controls) which were analyzed by unconditional multiple logistic regression in order to examine risk of oesophageal squamous cell carcinoma (OESCC) associated with several food groups. Results: Boiled red meat (OR 2.59, 95%CI 1.69-3.97), lamb meat (OR 1.64, 95%CI 1.07-2.51), processed meat (OR 1.49, 95%CI 1.01-2.21), whole milk (OR 1.78, 1.19-1.68), fresh vegetables and fruits (OR 0.42, 95%CI 0.27-0.63), mate consumption (OR 2.04, 95%CI 1.32-3.16), and black tea (OR 0.10, 95%CI 0.04-0.28) were significantly associated with risk of OESCC. Conclusions: Hot beverages (mate) and hot foods (boiled meat) appear to be important determinants in the risk of OESCC, allowing the penetration of carcinogens in tobacco and alcohol into the oesophageal mucosa.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.151-163
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• 2006

The sauce is very important to western dishes and also to value and relish of dishes because taste, appearance and the degree of water content are determined by sauce. Also, the taste derived from major sauce like a demi-glace and the basic sauce that affects cooking quality are highly recognized, but preference analyses of source and researches on each ingredients have not been performed up to now. Until today, sauces act as lubricants which add relish to dishes and aid digestion, so the importance of source is more emphasized to raise the taste, appearance, water content and specially healthy function of main ingredients. In this research, some problems of sauce itself and possibilities of improvement was grasped and then some remedies were suggested through the preference, variety and quantity analyses of demi-glace sauce practically used in hotels and restaurants around Gwang-Ju City and South Jeolla(Chon-Nam) Province. Finally, the volume of demi-glace sauce with various ingredients was suggested for various kinds of application. Through the actual proof analysis, preference of each sauce made from various kinds of ingredients was investigated. The result shows that the sauce made from beef bone is highly preferred, followed by pork bone and lamb bone. The least preferred is chicken bone.

• Journal of the Korean Society of Costume
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• v.53 no.4
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• pp.49-69
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• 2003

The purpose of the study is to develop the competitive swimming suit design with Korean traditional images. which excels in dimension of functionality, aesthetics, and symbolism. To accomplish this study, first. a theoretical examination about Korean image was added, on the basis of the practical research about professional swimmers' preferences as well as the theoretical research about the history of swimming suits and the qualifications of competitive swimming suits in the prior study. Next, practical designing was performed to achieve the creative designs according to Lamb & Kallal's design process. and the superiority of the newly designed swimming suits was evaluated by using Grant's alpha-beta model. The results of this study can be summarized as follows : First. in the problem apprehension stage. the need for swimming suit designs with Korean traditional images for professional swimmers was acknowledged, and three major criteria. which are functionality, aesthetics. and symbolism has been verified. Second. in the preliminary brainstorming stage, considerable amounts of data for the design concept considering the criteria above have been gathered. The athletic one-piece for women and the brief for men in style and nylon/lycra in fabric were used in the aspect of functionality. And the S Korean traditional colors in color and Tae-guk motive and others in pattern were selected to apply Korean traditional images in the aspects of aesthetics and symbolism. Finally, the 13 series of creative designs with 4 themes( l17pieces in total) have been suggested. Third, in the design improvement stage. after the preference to each design was surveyed, reformation of the designs was arranged on the basis of the results. Fourth, in the prototyping stage. the 17 actual prototypes, including 13 pieces for women and 4 pieces for men were produced. Fifth. in the evaluation stage. the evaluation procedure using Grant's alpha-beta model was performed. As a result, the newly designed swimming suits were rated above other existing ones in all three aspects of functionality, aesthetics, and symbolism.

• Journal of the Korean Society for Nondestructive Testing
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• v.31 no.1
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• pp.47-52
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• 2011

An electromagnetic acoustic transducer(EMAT) is a non-contact transducer which can transmit the ultrasonic guided waves into specimens without couplant. And it can easily generate specific guided waves such as SH(shear horizontal) or Lamb waves by altering the design of coil and magnet. In this study, the SH wave, which is generated by EMAT, has been applied to estimate the thickness-reduction in a steel plate. Especially, the interesting feature of the dispersive behavior in selected wave modes is used to detect the thickness-reduction. Experimental results show that the reduction-level can be quantified by the measurement of the group velocity of the wave which passes though the thinning area.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1390-1393
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• 2006

Data spread over 11 years (1986-1996) pertaining to a synthetic population developed by inter se mating of half-breds of Corriedale and Russian Merino with Nali maintained at CCS Haryana Agricultural University, Hisar were utilized for the estimation of genetic parameters for growth traits. The means for birth weight (BWT), weaning weight (WWT), six month body weight (SWT), yearling weight (YWT), preweaning daily gain (PRW) and post weaning daily gain (POW) were 3.35 kg, 10.79 kg, 13.28 kg, 18.96 kg, 82.6 gm and 27.6 gm, respectively. The effects of year and season of birth and sex of lamb were significant for all the traits under study except the effect of season of birth for WWT, SWT and PRW. No definite trend was observed over the years for the averages of body weight and gain. Lambs born during the spring season performed better for BWT, WWT and PRW while the performance of lambs born during autumn was better for the other traits included in the study. The male lambs were heavier than the females for body weight at all stages and gain in weight. The heritability estimates for WWT and PRW were low; for BWT and SWT were moderate and for YWT and POW were high. Birth weight had high heritability and high genetic correlations with subsequent body weights and gains but due to the presence of a maternal effect on BWT and WWT, a sequential selection procedure is recommended for the improvement of growth rate in sheep.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.6
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• pp.577-582
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• 1995

Sixty ram lambs, weighting 23.5 kg, were randomly assigned in a $2{\times}3$ factorial arrangement of two dietary energy (high; 11.7 and low; 9.0 MJ ME/kg DM) and three levels of poultry offal meal supplementation (0, 5 and 10%). Lambs were fed ad libitum for 120-day before slaughter. At slaughter, half the lambs in each dietary treatment group were randomly selected for electrical stimulation of their undressed carcasses. The M. Biceps femoris pH and temperatures were monitored at 1, 3, 5, 8 and 24 h postmortem. At 24 h postmortem, the M. biceps femoris was removed from the fight side of each carcass and steaks were obtained for determination of Warner-Bratzler shear force, collagen content and collagen solubility. The results showed that temperature and pH values during the 24-h postmortem were consistently higher (p < .01) and lover (p < .01), respectively, for M. biceps femoris from lambs fed high energy diets than for those fed on low energy diets. Muscles from high energy fed lambs had lower (p < .01) shear force values and higher (p < .01) percent soluble collagen than for low energy fed lambs; total collagen content was not significantly influenced by dietary energy level. Increased the level of poultry offal meal supplementation in the diet to 10% was associated with concomitant increases (p < .01) in muscle tenderness and percent soluble collagen. Electrical stimulation (ES) of carcasses resulted in a lower shear force values for the M. biceps femoris than in non-stimulated carcasses (Non-ES); total collagen content and percent soluble collagen were not significantly affected by ES treatment.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.12-17
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• 1993

This book is named 'The Ryuk-Jab-Rok' because it was written in the last page of 1820's almanac. This book is written purely in Korean and has not been published yet. This book comprises twenty eight items, among which there are eight items of vegetable preserving method, ten items of Jook preparation methods(a kind of cereal soup), nine items of Pyun-Myun methods(a kind of rice cakes and noodles) and Yak-Bab(a kind of spiced rice). In vegetable preserving method, the eggplant, the cucumber and a songi mushroom were preserved with the drying method., A radish, a sorojangii, and the root of white cabbage were used with the cold temperature preservation. A garlic was dried after salting. The sprouts of DooRub, which were coming in the hot room, were used. In the Jook preparations, there were five animal materials which were lamb, chick, crudian, oyster and abalone. In nine Pyun-Myun methods, Jap-Gua-Sil was illegible because the letters were not clear. Among eight items, the stick rice was used in four cases, the regular rice in two cases. The ground pine nuts, honey and the Chinese date were used most ofter. And the sesame salt and the chestnut were next. The analysis of the terms I this book revealed that 26 items were used for cooking processes. And it also showed us that there were seven kind of cutting procedure and eight kinds of heating procedure. The shapes and size of foods were revealed at only three places in all items. The one-chi(chi ; abut three cm) and three-Ja(Ja ; about thirty cm) which the terms represent the length were revealed twice and once respectively in this book. In the taste description, 'the good', the most common word, was used in seven times, and which was the most frequently introduce case. The measuring unit is hard to revive since the measurements were taken by the container, which were Jong-Ja, Sabal and Tang-gii, then in use. Fifteen kinds of containers and cookers were used for preparing foods. And all of them are now I use.

• Geophysics and Geophysical Exploration
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• v.6 no.2
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• pp.77-86
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• 2003

We designed a new time-domain, finite-difference, elastic wave modeling technique, based on a displacement formulation. which yields nearly correct solutions to Lamb's problem. Unlike the conventional, displacement-based, finite-difference method using a node-based grid set (where both displacements and material properties such as density and Lame constants are assigned to nodal points), in our new finite-difference method, we use a cell-based grid set (where displacements are still defined at nodal points but material properties within cells). In the case of using the cell-based grid set, stress-free conditions at the free surface are naturally described by the changes in the material properties without any additional free-surface boundary condition. Through numerical tests, we confirmed that the new second-order finite differences formulated in the cell-based grid let generate numerical solutions compatible with analytic solutions unlike the old second-order finite-differences formulated in the node-based grid set.