• Clinical and Experimental Reproductive Medicine
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• v.26 no.3
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• pp.419-432
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• 1999

Objective: To establish the evaluation system of the quality of oocytes on the basis of the incidence of cumulus cells apoptosis, to investigate the relationships beween the incidence of cumulus cells and the outcomes of IVF-ET. Method: Thirth-four cycles undergoing controlled ovarian hyperstimulation for IVF-ET with tubal infertility (23 cycles) or unexplained infertility (11 cycles) were included in this study. Cumulus cell masses surrounding mature oocyte and co-culture of embryos with autologous cumulus cells during IVF-ET process. The incidence of apoptosis in cumulus cells was assessed by apoptosis detection kit fluorescein. The effect of co-culture using cumulus cells and the incidence of cumulus cells apoptosis. Results: The results were as follows: 1. The incidence of apoptosis in cumulus cells markedly increased in patients aged 40 or over, while the fertilization rate was greatly decreased in those age group. 2. Apoptosis in cumulus cells was found in both the fertilized oocytes and unfertilized oocytes, but the incidence of apoptosis was higher in unfertilized oocytes. 3. There is no clear correlation between apoptosis in cumulus cells and the number of oocytes retrieved. However, the incidence of apoptosis was increased when the number of oocytes retrieved was 5 and fewer in comparison with $6{\sim}10$. 4. Embryo grade was significantly affected by the incidence of apoptosis in cumulus cells. 5. Pregnancy rate of IVF-ET per cycle was 29.4%, and the pregnant group had the higher fertilization rate and a significantly lower incidence of apoptosis in cumulus cells compared with the nonpregnant group. 6. When cumulus cells were used as helper cells in the co-culture of the embryo, in vitro activity of cumulus cells based on morphological change and proliferation did not influence the quality of embryo, but was closely associated with the implantation rate and pregnancy rate, which was enhanced when morphological changes and proliferation of cumulus cells was more active. 7. This difference in the outcome of IVF-ET according to in vitro activity of cumulus cells used for co-cultue was not associated with the incidence of apoptosis in cumulus cells; but rather had likely relations with the different secretion pattern of protein, which may be an embryo trophic factor by cumulus cells. Conclusion: These results suggest that the incidence of apoptosis in cumulus cells can be used in predicting oocyte qualities and the outcomes of IVF-ET. And the effect of co-culture largely depends on the in vitro activity of cumulus cells as well.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.3
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• pp.221-228
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• 2012

This study was performed to investigate the effects of various parts of sorghum-sorghum hybrid (SSH) silage on nutritive values and qualities of SSH round bale silage and trench silage. SSH "SS405" was harvested at heading stages and ensiled. Samples of SSH silage used in this study were collected in three different parts (outer, middle and inner). The contents of crude protein (CP) and neutral detergent fiber (NDF), and in vitro dry matter digestibility (IVDMD) in SSH round bale silage showed trends similar to SSH trench silage. However, the contents of acid detergent fiber (ADF) and total digestible nutrient (TDN) in SSH trench silage appeared slightly an increased trend, as compared to SSH round bale silage. The contents of CP in inner parts of both SSH round bale silage and trench silage were lower than those of Outer and middle parts (p<0.05). However, The contents of NDF, ADF and TDN, and IVDMD were not different between the parts of SSH silage. The content of lactic acid in SSH round bale silage was significantly decreased (p<0.05), as compared to SSH trench silage. The content of acetic acid appeared an decreased trends, but there is not significantly different between SSH round bale silage and trench silage. In addition, the contents of lactic acid, acetic acid and butyric acid were not different between the parts of SSH silage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.869-874
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• 2005

The purpose of this study was to determine the qualities of loaf breads added with green tea powder, minimum fermented tea powder (fermented for 10 hrs), medium fermented tea powder (fermented for 17 hrs), and black tea powder (fermented for 24 hrs). The moisture content of loaf bread added with green tea and three types of fermented tea was $36.02\~36.44\%$ and was similar to the control group of $36.98\%$. The content of crude protein and ash of loaf bread added with green tea powder and fermented tea was higher than that of control group. The water holding capacity of loaf bread added with green tea powder was the highest and was followed by the fermented tea added group and the control group. The volume and specific volume of loaf bread were high in tile order of the control group, the fermented tea added group, the green tea added group. The lightness of loaf bread got lower, while the redness and the yellowness of the bread 9ot higher as loaf bread was added with more fermented tea. The hardness of loaf bread get higher, but the cohesiveness got lower as loaf bread was added with the more fermented tea. The gumminess and chewiness of loaf bread added with black tea powder were the highest. The result of sensory evaluation of the loaf bread showed that the preference of the color was tBle highest in the control group, while the preference of the flavor and the taste was the highest in the green tea group and the minimum fermented tea group. The preference of overall acceptability of loaf bread was the highest in the minimum fermented tea group.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.4
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• pp.382-387
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• 2008

This study was conducted to determine the effect of rice bran on rice yield, grain quality and weeds control depending on applying times. The redox potential was severely reduced $4{\sim}7$ days after rice bran application but that of conventional practice was reduced 17 days after transplanting. During the decomposing of the rice bran in the water, the dissolved oxygen in the water was exhausted right away after rice bran application. The dry weight of weed increased as the rice bran application time was delayed that weed dry weights increased by 138% in applying before puddling (ABP), 219% in 5 DAT (days after transplanting), 300% in 7 DAT and 619% in 9 DAT compared to conventional practice. The rice yield reduced remarkably in rice bran treatments after transplanting compared to conventional practice and applying before puddling. In the rice quality, the head rice ratio in the rice bran treatment was higher than that in conventional practice, and its protein content decreased. The results confirm that the rice bran application make the rice palatability higher, but there was no difference in rice qualities depending on application times.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.539-544
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• 1998

A study was conducted to investigate the effects of Poria cocos powder on dough rheology and wet noodle quality. Poria cocos powder had considerably lower content of crude protein, crude fat and crude ash than those of wheat flour. Poria cocos powder had also much bigger particle size $(74.62\;{\mu}m)$ and larger surface area $(3884.13\;cm^2/g)$ than those of wheat flour. The peak, final viscosities and setback in amylograph increased with the increase of Poria cocos powder concentration. The water absorption and dough stability in farinograph increased with the increase of Poria cocos powder concentration. With the increase of Poria cocos powder, the L values decreased in wheat flour-Poria cocos powder blend and dough, but increased in wet noodles. The cooked weight and volume of cooked noodles decreased, but the turbidity of soup increased with the increase of Poria cocos powder concentration. The hardness, cohesiveness, chewiness and springiness of cooked noodles had the biggest values at 3% addition of Poria cocos powder, but the values decreased above that concentration. The sensory evaluation of cooked noodles showed that the wet noodles with high quality could be produced by $5{\sim}7%$ addition of Poria cocos powder.

• Journal of Nutrition and Health
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• v.46 no.2
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• pp.166-176
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• 2013

The purpose of this study was to investigate consumption of health functional food (HFF) and dietary habits, nutrient intake, and dietary quality by HFF consumption in college students. The subjects of this study included 283 college students (179 males and 104 females) in Incheon metropolitan city. The cross-sectional study was conducted using self-reported questionnaires, including kinds of HFF consumed, motivation for purchase, reason for consumption, effect after consumption, reason for no consumption, and dietary habits. A three-day recall method was used for dietary assessment. Dietary qualities were assessed using nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and nutrient density (ND) values. The percentage of HFF consumption was 40.2% in males and 50.0% in females. The main kinds of HFF consumed by males were vitamins and minerals, red ginseng, protein, and omega-3 fatty acid, in that order. HFF consumed by females were vitamins and minerals, red ginseng, omega-3 fatty acid, and individually approved functional ingredients, in that order. The main motivation for purchase of HFF was recommendation of family and relatives (males 76.4% and females 78.8%). The main reason for consumption of HFF was health promotion (males 67.7% and females 63.5%) and the main reason for no consumption of HFF was not having a health problem (males 49.5% and females 46.2%). The dietary habit score for 'eat the milk or dairy product everyday' (p < 0.05) in females was significantly higher in HFF consumers, compared to HFF non-consumers. In males, the ND of vitamin B1 (p < 0.05) in HFF consumers was significantly higher compared to HFF non-consumers. In females, HFF consumers showed a significantly higher ND of vitamin B2 (p < 0.05) and Ca (p < 0.01), compared to HFF non-consumers. Regardless of HFF consumption, the NAR of vitamin C, folic acid, and Ca was less than 0.7. These results suggest the need for nutrition education for college students in order to improve dietary habits and for balanced nutritional status, and to provide correct information on HFF.

• Animal Bioscience
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• v.37 no.7
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• pp.1225-1235
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• 2024

Objective: The objective of the study was to determine the effects of feeding fermented cassava leaf meal (FCLM) on growth performance, carcass characteristics and meat sensory evaluation of broiler chickens. Methods: A total of 160 Cobb-500 chickens were used during the phases of growing (21 days of age; initial weight 0.39±0.025 kg/bird) and finishing (35 days of age; initial weight 1.023±0.164 kg/bird). The whole experiment lasted for four weeks. The FCLM was included in starter and finishing diets at 0, 50, 100, and 150 g/kg inclusion levels. Total feed intake (TFI), weight gain (WG), feed conversion ratio, and nutrient digestibility were recorded. Sensory evaluation of breast meat was used to determine the eating quality of the meat prepared using roasting and boiling methods. Results: The TFI and WG decreased (p<0.05) with increasing inclusion levels of FCLM in the diets of growing chickens. Crude protein digestibility for chickens fed 0 and 50 g/kg FCLM was higher (p<0.05) than for chickens subjected to a diet with 150 g/kg FCLM. During the finishing phase, TFI increased linearly (p<0.05) with increasing inclusion level of FCLM in chicken diets, while WG decreased (p<0.05) with inclusion level of FCLM. Treatment diets had no effect (p>0.05) on the eating qualities of breast meat. However, juiciness was significant (p<0.05) for the cooking method and treatment interaction. At 50 g/kg inclusion level, boiled meat had a higher (p<0.05) juiciness score than roasted meat. Tenderness, on the other hand, was significant (p<0.05) for the interaction of gender and treatment. Females considered the boiled meat to be more tender than the males at 150 g/kg inclusion level. Using principal component analysis, a positive correlation was observed between teeth adhesion and fibrousness, flavour and juiciness, and springiness and tenderness. Conclusion: From the study, it can be concluded that FCLM can be used as an ingredient in the diets of broiler chickens. Inclusion level of 50 g/kg can be used in chicken diets during the growing phase, whereas in the finishing phase, inclusion level of 150 g/kg FCLM can be used. The FCLM did not affect the eating quality of breast meat.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.419-424
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• 1998

Removal of monochloropropanediol (MCPD) and improvement of quality of the soy-sauce made from acid-hydrolyzate of defatted soy protein (SAHSP) were examined by fermenting the soy-sauce with soy-sauce koji or koji plus Pediococcus soya or/and Saccharomyces rouxii. The overall fermentation process performed in this work consisted sequentially of autodigestion of soy-sauce koji $(at\;45^{\circ}C\;for\;12\;days)$, lactic acid fermentation $(at\;30^{\circ}C\;for\;14\;days\;in\;S3\;and\;S4)$, ethanol fermentation $(at\;30^{\circ}C\;for\;14\;days\;in\;S2\;and\;S4)$,and aging $(at\;25^{\circ}C\;for\;20\;days)$. At the end of the autodigestion period, the highest MCPD removal (from the initial 38.6 ppm to 1.3 ppm) was observed in the S-2. Reducing sugar contents of the S-2 and S-4 sharply decreased from the 30th day of incubation, from the initial concentration of about 5.0% to less than 0.5% at the end of the process. Total soluble nitrogen content of all the soy-sauce products slightly increased during the overall fermentating period.The level of free glutamic acid, a major amino acid that is known to determine the taste of soy-sauce was determined to be an average value of $1270{\sim}1323\;mg/100\;mL$ of soy-sauce. The results of sensory evaluation of the fermented SAHSPs show that qualities of the S-2 and S-4 samples are nearly on the same level with that of the commercially fermented soy-sauce (p<0.05). This result suggests that the fermentation process in this work, especially the process performed with S. rouxii has a good effect for removing MCPD from SAHSP and also for improving quality of the SAHSP product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.319-325
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• 1984

This experiment aims to observe the nutritive value of blood sausages by manufacturing three kinds of them in order to utilize various by-products of swine when it is processed. In attempt to do so, five different diets were made: one control diet and four diets in which three kinds of blood sausages(blood sausage-1 was made with sausage meat 10%, fat 40%, blood 20%, skin 20% and liver 2%. blood sausage-2 was made with ham meat 30%, fat 20%, blood 20%, liver 2% and skin 20%. blood sausage-3 was made with smoked ham patch 30%, fat 20%, blood 20%, liver 2% and skin 20%) and mixed sausage(sausage meat 20%, fat 10% and fish meat 35%) were mixed with control diet at the rates of 10% respectively. These diets were fed to growing male and female albino rats for 6 weeks. The results obtained through this study are summarized as follows. In body weight gain of male rats, blood sausage-1 and 2 groups were significantly higher than mixed sausage group during the experimental period, and in that of female rats, control group and blood sausage-1 group were similar, but the other groups were lower than control group. Food intake was different in each group every week, but the amount of that was similar to each one throughout all experimental period. Food efficiency ratio and protein efficiency ratio in male were similar in each group, but slightly different in female during the feeding period. Liver weights of male in mixed sausage group and blood sausage-3 group were lower than those in control group and blood sausage-2 group, but liver weight of female in blood sausage-2 group was lower than that in control group. And all groups were similar in liver weight per 100 g of body weight. Mixed sausage group and blood sausage-1 group were lower than control group in kidney weight of male, and blood sausage-1 group was lower than control group in kidney weight of female. Kidney weight per 100 g of body weight of male showed that blood sausage-1 group was lower than the other groups. Spleen weight was similar in all groups. Hematocrit and hemoglobin contents in blood, total protein, albumin, albumin/globulin ratio, total lipid and total cholesterol contents in serum were showed almost similar in all groups.

• Journal of The Korean Society of Grassland and Forage Science
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• v.31 no.4
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• pp.395-408
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• 2011

The study which it sees exclusions the copper and the zinc which contain in pig sludge, It study pig sludge resources fertilizer production which are rational, pig sludge resources fertilizers after seeding, silage corn it investigates growth characteristics and forage value, the result which investigates pig sludge resources fertilizers effectiveness with afterwards is same. With fertilizer ingredients in pig sludge chemical qualities, the content of the nitrogen and the phosphoric acid comes 4.4% to be 6.29%, pH 7.02 and content of the copper and the zinc which is a heavy metal which contains in pig sludge with 805 mg/kg and 1,704 mg/kg, it is a restrictive standard of the fertilizer, 300 mg/kg and 900 mg/kg it sees to be high, it manufactures citric acid 1 hydrate with the organic acid solution, heavy metals of pig sludge where it is a mixture ratio of the organic acid solution, it divides to 25%, 50%, 75% and 100% 4 kind levels, the result which measures the heavy metal exclusion ratio of the copper and the zinc, the mixture ratio of the organic acid solution to be many exclusion ratio of the copper and the zinc is showing a just interrelation, from organic acid solution 100% level content of pig sludge remains copper and zinc 330.03 mg/kg and 41.28 mg/kg, it shows the exclusion ratio of copper 59% zinc 97%. 'Cheonganok' growth characteristics with citric acid 1 hydrate, Treatment 2 and control growth characteristics etc, it exclusion the copper and the zinc it doesn't appear on significant difference statistically but, treatment 3 after only pig sludge in resources disposal where it seeding, growth characteristics of leaf area etc. is badness, it compares in control and treatment 2 the growth characteristics badness, it is appearing, it is caused by with disease and insects occurrence of $Ostrinia$ $furnacalis$ and brown spot, the damage was many. From forage value, Treatment 2 where it exclusion the heavy metal with the citric acid 1 hydrate with control it compares and there are not significant difference from crude protein and ADF and NDF contents etc., seeding only Pig Sludge in resources disposal treatment 3, it is caused by with $Ostrinia$ $furnacalis$ etc., trunk and aging of the leaf to be high ADF content is low. but from crude protein, the nitrogen ingredient which pig sludge has and interrelation it seemed and high numerical value were confirmed.