• 한국식생활문화학회지
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• 제24권3호
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• pp.267-278
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• 2009

The purpose of this study was to examine parents' perceptions towards, and the importance and performance levels of, foodservices in child-care centers and to suggest ways to increase foodservice quality and promote efficient operations in the future. A questionnaire survey was provided to 540 parents and the return rates 82%. The survey period was from June 20 to July 27,2007. The collected data were statistically analyzed with the SAS package program using descriptive statistical analysis, t-tests, ANOVA, Duncan's multiple comparisons, factor analysis, and multiple regression analysis. The results were as follows: The parents perceived that foodservice operations promoted their children's health and helped them form desirable dietary habits. The parents also had a high level of perception toward the need for foodservice, earning greater than 4.5 points out of 5 points. Their perceptions of foodservice quality were examined by four dimensions of importance and performance levels. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points of less out of 5 points to most quality attributes of performance level. As for the importance and performance levels of the quality dimensions of meal service, the parents regarded sanitation as the most important dimension. IPA showed that 'organic food materials' was included as a 'focus here' area. The overall satisfaction level for foodservice was 3.59 out of 5 points. A higher level of satisfaction was shown when a dietitian was present as well as in public childcare centers. According to multiple regression analysis, 53.51% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, sanitation, environment, and foodservice effects.

• 한국가금학회지
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• 제44권1호
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• pp.29-39
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• 2017

본 시험은 가축혈액과 맥섬석을 7:3 중량비율로 잘 혼합하여 $200^{\circ}C$에서 초고온 순간 분무방식으로 건조된 혈분을 육계사료에 첨가 급여하여 생산성과 육질에 미치는 영향을 조사하기 위하여 육계(브로일러)병아리 600수(4처리 ${\times}$ 50수씩 ${\times}$ 3반복) 구분 배치(대조구; 건조혈분 무첨가; T1구, 건조혈분 0.5% 첨가; T2구, 건조혈분 1.0% 첨가; T3구, 건조혈분 3.0% 첨가)한 후 35일간 사양시험한 결과는 다음과 같다. 사료섭취량과 사료요구율은 대조구가 높은 경향이었고, 도체중은 T2구(1,749 g), T3구(1,739 g), T1구(1,621 g)가 대조구(1,448.5 g)보다 유의적으로 높았고(p<0.001), 도체율은 T3구(83.26%)가 유의적으로 높았다(p<0.001). 계육의 육질분석에서 조지방은 T2구(1.14%)가 높았고(p<0.001), 보수력은 T1구(62.27%)와 T2구(63.80%)가 유의적으로 높았다(p<0.001). 또한 육색에서 L값(명도)은 처리구(53.98~55.48)가 대조구(45.81)보다 크게 높았다(p<0.01). 또한 가슴과 다리육의 콜레스테롤 함량은 39.28~50.44 mg/100 g 범위에 있었고, 대부분 처리구가 39.28~47.34 mg/100 g 범위로서 대조구(50.44 mg/100g)보다 유의적으로 낮게 나타났다(p<0.001) 계육의 지방산 조성은 oleic acid가 가장 많았고, 그 다음으로 palmitic acid, linoleic acid, stearic acid 순으로 낮아졌다. 또한 불포화지방산(UFA) 및 단가불포화지방산(MUFA) 및 UFA/SFA 비율은 T1구가 각각 69.35%, 52.00% 및 2.26%로 다른 처리구보다 크게 높았다(p<0.05, p<0.01, p<0.001). 아미노산 함량에서는 cystine, methionine 함량이 처리구(0.43~0.57%)가 대조구(0.38~0.46%)보다 유의적으로 높았다(p<0.05). 이상의 결과를 종합해 보면, 가축혈액과 맥섬석을 7:3 비율로 혼합하여 제조한 혈분을 육계사료에 0.5~1.0% 정도 첨가급여하면 증체량, 사료효율 및 계육의 육질이 개선될 수 있을 것으로 판단되었다.

• 한국콘텐츠학회논문지
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• 제8권2호
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• pp.164-172
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• 2008

본 연구는 승객들이 인식하는 항공사 서비스 품질에 대한 중요도와 만족도가 어떠한 차이가 있는지를 분석하고 이를 통해 궁극적으로 항공사의 서비스 품질 개선을 위한 기초자료로 활용할 목적으로 수행되었다. 항공사 서비스 품질에 대한 중요도와 만족도를 알아보기 위해 중요도-만족도 분석(Importance-performance analysis: IPA)을 이용하였고, 분석결과 한국 국제선 승객이 인지하고 있는 항공사 서비스 품질에 대한 중요도와 만족도는 차이가 있는 것으로 나타났다. 특히 IPA 결과 한국을 운항하는 항공사들이 무엇보다도 개선을 위한 집중적인 노력을 기울여야 하는 서비스 요인인 승객들이 중요하게 여기고 있지만 실제로 만족하지 못하는 서비스 요인은 '기내식', '좌석의 안락감', '좌석의 폭과 다리를 뻗는 공간', '탑승수속 서비스'인 것으로 분석되었다. 본 연구의 IPA결과를 토대로 항공사들은 강점과 약점을 파악하고 이를 통해 궁극적으로 항공사의 수익을 극대화 할 수 있는 방안을 세워야 할 것이다.

• 한국식품저장유통학회지
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• 제24권5호
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• pp.600-607
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• 2017

본 연구는 과열증기(superheated steam, SHS) 기술을 이용하여 높은 품질의 편의식 식자재로서의 무를 제조하고, 제조한 무의 저장 중 품질변화를 알아보기 위해 수행하였다. 적당히 자른 무를 1차 과열증기(오븐온도 $250^{\circ}C$, 증기온도 $370^{\circ}C$)에서 각각 0, 3, 5 및 7 분간 처리한 후, $80^{\circ}C$에서 6 시간동안 완전히 건조 하였다. 본 연구 결과, 혼합용액(음용수:설탕:식초:소금=2:1:0.8:0.1)에서 복원한 무가 음용수만으로 복원한 무에 비해 좀 더 단단하였다. 5, 10 및 $15^{\circ}C$에서 56일간 저장한 모든 무를 품질변화를 측정하였다. 물로 복원하고 $15^{\circ}C$에 저장한 대조구 무는 저장 7일만에 부패하였다. 실험구 무는 저장 1일을 제외하고, 수분 함량에 변화가 없었다. 저장기간이 증가함에 따라 무의 단단한 조직감이 감소하였다. 혼합용액으로 복원한 무는 낮은 pH로 인해 미생물 성장이 억제되었다. 따라서 SHS의 사용과 혼합용액을 이용한 복원은 손쉽게 무 제품을 개발할 수 있었다.

• 대한지역사회영양학회지
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• 제4권3호
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• pp.394-402
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• 1999

The purpose of this study is to investigate diet quality and changes in nutrient and food intake with increase in age. Subjects were 69 patients(28 males, 41 females) living in Jeon-ju city, over middle-aged, and they were the same patients studied 4-7 years ago in a previous study. Dietary survey with one day 24-hour recall method was used. Energy, calcium, vitamin A and vitamin B$_2$intakes were lower than the RDA and vitamin C was in excessive status in pre-test and post-test. In food groups examrned, the consumption of potatoes, beans, vegetables, seaweeds, beverages, seasonings, oils, fish & shells and milks was increased amount than 4-7 years before but the consumption of cereals(p<0.01), sugars, seeds, fruits, processed food, meats and eggs was decreased. Diet quality was assessed by %RDA, nutrient adequacy ratio(NAR), mean adequacy ratio(MAR), dietary diversity score(DDS), meal balance and food group pattern. In %RDA, those proportion of appropriate intake in post-test in were higher than those in pre-test. For most nutrient except vitamin A, the levels of NAR in post-test were higher than in pretest. The MAR, an index of overall dietary quality, was 0.77 for pre-test and 0.83 for post-test(p<0.05). When we counted the major food groups consumed(KDDS), 62.3% of subjects had a KDDS of 3 in pre-test and 42.0% of subjects had a KDDS of 4 in post-test. Based on these results, in terms of variety and balance, total diet quality was improved with advancing of age.

• Asian-Australasian Journal of Animal Sciences
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• 제17권8호
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• pp.1118-1122
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• 2004

The study was conducted to evaluate the effect of chromium nanoparticle (CrNano) on growth, carcass characteristics, pork quality, and tissue chromium in finishing pigs. A total of 100 Duroc$\times$Landrace$\times$Yorkshire barrows (average initial BW of 64.78$\pm$0.83 kg) were divided into 10 pens, 10 pigs per pen. 5 pens of pigs were fed with control diet (corn-soybean meal, 1.05% Lys) and others were fed with control diet addition with 200 $\mu$g/kg Chrome (Cr) from CrNano. During the trial, all pigs were given free access to feed and water. After 35 days trial, 10 pigs from each each treatment (weight similar to average group weight, 91.34$\pm$1.31 kg for control group, and 92.26$\times$0.56 kg for CrNano treated group) were sacrificed to measure carcass characteristics, pork quality, and to collect the samples of longissimus muscle, liver, kidney and heart. The results indicated that the addition of 200 $\mu$g/kg CrNano decreased feed: gain ratio by 3.56% (p<0.05) compared to the control group. Pigs fed CrNano had 14.06% higher (p<0.05) carcass lean percentage, 19.96% (p<0.05) larger longissimus muscle area and 25.53% lower (p<0.05) carcass fat percentage, 18.22% lower (p<0.05) backfat thickness. Drip loss in chops from pigs fed CrNano was decreased by 21.48% (p<0.05) and weights of longissimus muscle and semimembranosus were increased by 16.33% (p<0.05) and 14.87% (p<0.05) respectively. In addition, supplemental CrNano resulted in 184.11% (p<0.05), 144.99% (p<0.05), 88.13% (p<0.05) and 52.60% (p<0.05) increment of Cr concentration in longissimus muscle, liver, kidney and heart, respectively. These results suggest that supplemental CrNano has beneficial effects on carcass characteristics, pork quality and individual skeletal muscle weight, increase tissue chromium concentration in selected muscle and organs.

• Asian-Australasian Journal of Animal Sciences
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• 제20권12호
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• pp.1865-1873
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• 2007

An experiment was performed to evaluate the effects of dietary metabolizable energy (ME) and lysine on carcass characteristics and meat quality in Arbor Acres (AA) broilers from 1 to 56 days of age. A total of 2,970 1-d-old male broiler chicks were randomly allocated to nine dietary treatments (three ME levels in combination with three lysine levels), and dietary ME and lysine concentrations were formulated by varying corn, soybean meal, tallow, and L-lysine sulfate concentrations. Live body weight (BW), carcass weight (CW), dressing percent, breast muscle weight (BMW), yield of breast muscle, muscle color (CIE L*, a*, and b*), pH values 45 min and 24 h postmortem ($pH_{45}$, and $pH_{24}$), meat shear force value (SFV), and water loss rate (WLR) were evaluated. Results showed that live body weight and dressing percent increased (p<0.05) as dietary energy increased. Higher dietary lysine content improved breast muscle weight. Neither carcass weight nor yield of breast muscle was affected by dietary energy or lysine content. Higher ME increased the b* value (p = 0.067) and $pH_{24}$ value (p<0.05), whereas it decreased SFV (p<0.05) and WLR (p = 0.06). Only water loss rate was influenced (p<0.01) by dietary lysine, which was higher in broilers from the high lysine diet as compared to those from medium or low lysine diets. The $pH_{45}$ value and L* value of breast muscle were not affected by ME or lysine. Significant interaction of dietary ME and lysine was found on a* value of breast muscle. These results indicated that dietary ME and lysine had important effects on breast muscle growth and meat quality, however their effects were different. Different concentrations of dietary ME and lysine might be considered to improve meat quality.

• Asian-Australasian Journal of Animal Sciences
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• 제30권10호
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• pp.1464-1470
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• 2017

Objective: This study investigated the effect of fermented biogas residue (FBR) of wheat on the performance, serum biochemical parameters, and meat quality in pigs. Methods: We selected 128 pigs (the mean initial body weight was $40.24{\pm}3.08kg$) and randomly allocated them to 4 groups (1 control group and 3 treatment groups) with 4 replicates per group and 8 pigs per pen in a randomized complete block design based on initial body weight and sex. The control group received a corn-soybean meal-based diet, the treatment group fed diets containing 5%, 10%, and 15% FBR, respectively (abbreviated as FBR5, FBR10, and FBR15, respectively). Every group received equivalent-energy and nitrogen diets. The test lasted 60 days and was divided into early and late stages. Blood and carcass samples were obtained on 60 d. Meat quality was collected from two pigs per pen. Results: During the late stage, the average daily feed intake and average daily gain of the treatment groups was greater than that of the control group (p<0.05). During the entire experiment, the average daily gain of the treatment groups was higher than that of the control group (p<0.05). Fermented biomass residue did not significantly affect serum biochemical parameters or meat quality, but did affect amino acid profiles in pork. The contents of Asp, Arg, Tyr, Phe, Leu, Thr, Ser, Lys, Pro, Ala, essential amino acids, non-essential amino acids, and total amino acids in pork of FBR5 and FBR10 were greater than those of the control group (p<0.05). Conclusion: These combined results suggest that feeding FBR could increase the average daily gain and average daily feed intake in pigs and the content of several flavor-promoting amino acids.

• 한국유기농업학회지
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• 제12권2호
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• pp.219-230
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• 2004

In recent years, the consumption of livestock products were markedly decreased by awareness of world-widely occurred diseases including mad cow disease, Foot and mouth disease, Hog cholera, and Poultry Influenza virus. the consumers ara also wanting to have highly safe food such as organic animal products because of concerning about residual of antibiotics in animal products. However, disease control and impairment of productivity are the major problem in organic animal production. On these points of view, the present study was undertaken to investigate the effects of 1% or 2% of dietary probiotics fortified with various minerals on improvement of egg production and egg quality in old lay6r feeding low quality feed mainly composed of food waste, sesame meal, and rice bran. After 4 weeks of experimental feeding, the diameter of spreading of egg white was clearly decreased from 11.2cm of control eggs to 10.5m and 10.1m in 1% and 2% treatment group eggs, respectively. The color of egg yolk was 9.3 in control eggs but remarkably increased in treatment groups showing 10.1~10.2. Egg production was 75.8% in control layers but significantly increased to 79.8% of 1% treatment group and 82.9% of 2% treatment group layers. Egg weights (C : 66.3g, 1% : 73.2g, and 2% : 76.7g) and egg shell thickness (C : 0.33mm, 1% : 0.35mm and 2% : 0.36mm) were also increased by the addition of 1% or 2% of probiotics when compared to those of control group eggs. All together, it has been suggested that dietary addition of probiotics fortified with various minerals can improve the egg quality and egg production in layer's productivities by the recycling of organic waste resources such as food waste and agricultural by-products.

• 한국축산식품학회지
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• 제31권2호
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• pp.207-214
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• 2011

The influence of supplementing diets with various levels of organic zinc (OZ) on the performance, meat quality attributes, and sensory properties of broiler chickens was investigated. A total of 3,200 1-d-old female broiler chicks were randomly allotted to 16 floor pens (replicates) with 200 birds per pen. A corn-wheat-soybean meal basal diet (control) was formulated and 20 ppm OZ (20 OZ), 40 ppm OZ (40 OZ), or 80 ppm OZ (80 OZ) was added to the basal diet to form four dietary treatments with four replicates per treatment. Live performance of broiler chickens, meat quality, and sensory properties were evaluated. The results showed no significant difference among the treatments for live performance of broiler chickens. Significant increases (p<0.05) in thigh skin epidermis and dermis thickness were shown in the OZ supplementation groups; however, no effect of OZ on the thickness of back skin epidermis or dermis was found. Dietary OZ levels did not affect the pH of breast and thigh meat or the water holding capacity (WHC) of thigh meat, but the WHC of breast meat increased significantly (p<0.05) when birds were fed 40 OZ and 80 OZ. Results of a sensory analysis showed no differences among the dietary treatments. In conclusion, dietary OZ did not affect live performance or sensory properties of broiler chickens but did increase the WHC of breast meat and thickness of skin layers; thus, improving carcass quality in broiler chickens.