• 한국가금학회지
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• 제48권4호
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• pp.217-225
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• 2021

국내 시중에서 유통되는 상용 육계 및 토종닭인 한협 3호, 우리맛닭 1, 2호 간의 품질특성 및 지방산 조성을 비교하는 것을 목적으로 수행된 본 연구에서, 육계와 각 토종닭은 서로 다른 품질특성을 나타냈다. 특히, 우리맛닭 1호 닭가슴살의 경우 토종닭 중 불포화지방산을 가장 많이 함유한 것이 특징이었으며, 우리맛닭 2호 닭가슴살은 육계 및 기존 토종닭에 비해 전단력이 낮고, 우리맛닭 1호 다리살은 육계보다 감칠맛에 영향을 미치는 arachidonic acid, docosahexaenoic acid의 함량이 유의적으로 높은 특성을 나타냈다. 따라서, 신품종 우리맛닭 1, 2호는 기존의 육계와 토종닭과 구별되는 품질 특성을 보이고 있어, 본 연구결과는 토종닭에 대한 기초 자료로 활용될 수 있을 것으로 생각한다.

• 한국미생물·생명공학회지
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• 제50권3호
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• pp.361-374
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• 2022

For this study, we designed and produced mulberry low-fat ice cream supplemented with synbiotics (MLF-ISS). The sensory characteristics and physical, chemical, and microbiological qualities of MLF-ISS were then determined. Mulberry juice inoculated with or without probiotic (Lactobacillus plantarum TISTR 926 and Saccharomyces boulardii CNCM I-745) was also tested at 37℃ for 24 h to determine probiotic growth rate, pH, total anthocyanin content (TAC), total phenolic content (TPC), and antioxidant activity (AA). Only the TAC of mulberry juice inoculated with S. boulardii CNCM I-745 increased considerably (p < 0.05) among these parameters. MLF-ISS was produced with varied mulberry fruit concentrations (0, 10, 20, 30, or 40%) (w/w). The MLF-ISS prepared with 30% mulberry fruit (w/w) (30-MLF-ISS) had a higher score in appearance, color, and sweetness (p < 0.05) when sensory qualities were measured using the 9-point hedonic scale method. In the CIE lab system (L^*, a^*, b^*), the color values of 30-MLF-ISS were 27.80 ± 0.26, 12.99 ± 0.59, and 1.43 ± 0.05, respectively. The 30-MLF-ISS was also subjected to a proximate analysis. The melting rate of 30-MLF-ISS was 0.29 ± 0.03 g/min and the time it took for the first drop to fall was 37.00 ± 7.00 min. TAC, TPC, and AA of 30-MLF-ISS were observed to alter significantly (p < 0.05) during varied intervals of storage at - 18℃ (0, 30, and 60 days). The viability of probiotics in 30-MLF-ISS slightly decreased after storage at -18℃ for 8 weeks, but remained about 6 log CFU/g. During storage at -18℃ for 0 and 120 days, no pathogenic bacteria were detected in 30-MLF-ISS. These findings show that 30-MLF-ISS has nutritional and functional value, is free of foodborne pathogenic bacteria, is safe for consumers' health, and is suitable for application in the ice cream and related food industries.

• 한국수산과학회지
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• 제56권1호
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• pp.33-43
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• 2023

This study compared the nutritional composition of rainbow trout Oncorhynchus mykiss from different inland-based trout farms. The proximate composition ranges of the fish were 67.10-72.77 g/100 g moisture, 19.13-21.35 g/100 g crude protein, 5.12-11.72 g/100 g crude lipid, and 1.24-1.97 g/100 g ash. In addition, rainbow trout contained significantly different mono- and poly-unsaturated fatty acid concentrations, ranging from 1.31 to 4.33 g/100 g and 1.21 to 3.2 g/100 g, respectively. The content of n-3 and n-6 fatty acids ranged from 0.68 to 1.68 and from 0.49 to 1.61 g/100 g, respectively. The n-6/n-3 ratio was in the range of 0.79-1.59. The vitamin content of the rainbow trout from the different farms was 14.83-49.30 ㎍/100 g vitamin A, 922.05-3,179.38 ㎍/100 g alpha-tocopherol, ND-73.59 ㎍/100 g, gamma-tocopherol, 2.97-14.55 ㎍/100 g vitamin D, and 76.63-126.03 ㎍/100 g vitamin B₂. Slight differences were observed in the crude lipid, fatty acid, and vitamins A and E contents among the of rainbow trouts from the different farms. The results suggest that the fish nutrient composition, especially that of lipids, was significantly different among rainbow trouts from different farms, but may not be related to the production area.

• Fisheries and Aquatic Sciences
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• 제26권8호
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• pp.500-513
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• 2023

The effects of prolonged photoperiod (additional night lighting) were investigated on the production of Ocimum basilicum (lemon basil) and fish/crayfish raised in a nutrient film technique aquaponic system. Hybrid lemon fin barb and red claw crayfish juveniles were co-cultured with O. basilicum and subjected to 12 h of ambient natural daylight and additional 0, 4, 8, and 12 h of night lighting for 14 weeks (two batches of 7 weeks each). The water quality parameters and the performance characteristics of the fish/crayfish/plant were evaluated, and the nutri- ent uptake (nitrogen, phosphorus, and potassium) in the system by the three organisms was also measured. The fish growth performance showed no significant differences (p > 0.05) in all the growth parameters measured across the treatments. The body proximate and nitrogen, phosphate, and potassium (NPK) composition of the fish and crayfish were not significantly (p > 0.05) different across the treatments. Similarly, there was no significant difference (p > 0.05) in the NPK uptake by the fish and crayfish across the treatments. The plant growth performance showed that there were no significant (p > 0.05) differences in the plant growth parameters measured, except for % plant height gained in the 12 h-light treatment (403.2 ± 26.0%) which was significantly (p < 0.05) higher than other treatments and cycles. Hence, this study demonstrat- ed that varying supplementary night lighting has no significant effect on the growth performance of O. basilicum, hybrid lemon fin barb, and red claw crayfish. This study, therefore, suggests that supplementary night lighting should not be considered for O. basilicum production as it does not significantly improve the performance characteristics of the plant nor the fish co-cultured with it in a polyculture aquaponic system.

• Journal of Animal Science and Technology
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• 제65권2호
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• pp.377-386
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• 2023

The effect of different commercially available bedding materials on the growth performance and carcass characteristics of ducks for 42 days was investigated. 336 one-day-old White-Pekin ducklings (60.48 ± 0.16 g) were randomly allocated into 24-floor pens with one of the three beddings namely i) coco peat, ii) rice husks, or iii) sawdust. 14 ducklings per pen and 8 replicate pens per bedding material were used. Birds were fed a starter diet from days 1-21 and a grower diet from days 22-42. Weekly growth performance evaluation was conducted for the average body weight, weight gains, daily feed intake, and feed conversion efficiency. One bird per pen was sacrificed on day 42 for the evaluation of carcass characteristics including the carcass, breast, and leg muscle percentages. Breast and leg muscle samples were then collected and analyzed for their proximate and pH values. Higher body weights (p < 0.05) were noticed with rice husks on day 42 only. Improved daily gains (p < 0.05) were also noticed for birds raised with rice husks over the entire period (days 1-42). Concerning feed intake, higher values (p < 0.05) were similarly noted with rice husks for the grower phase (days 22-42), and the entire experimental period (days 1-42). Marginally improved feed intake values were also noted with the use of rice husks as the bedding materials on day 42 (p = 0.092). Improved feed efficiency (p < 0.05) was noticed with rice husks on day 35, the grower period, and the entire 42-day period. However, no significant differences were noticed for most of the carcass characteristics that were evaluated. Nevertheless, higher (p < 0.05) pH values for the breast muscle were noticed with the use of coco peat and sawdust as the bedding. Conclusively, the bedding type could have a significant impact on the growth performance of ducks without adverse effects on carcass characteristics. The use of rice husks as bedding might be advantageous and is therefore recommended.

• 한국식생활문화학회지
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• 제23권1호
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• pp.62-67
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• 2008

본 연구는 쌀겨의 효율적 이용을 위하여 개발된 발효쌀겨 의 식품소재화 가능성을 발효쌀겨 첨가에 따른 제빵특성을 비교함으로써 이루어졌다. 발효쌀겨의 일반성분은 수분함량 38.72%, 조단백질 11.06%, 조지방 17.38%, 조섬유 12.74 %, 회분 11.85%, 가용성 무질소물 8.24%이였다. 발효쌀겨 의 첨가량을 달리하여 식빵을 제조한 결과, 발효팽창력 및 pH 분석에서 5% 첨가구가 대조구와 유사한 특성을 나타낸 반면 그 첨가수준이 증가할수록 발효팽창력은 감소하고, pH 의 감소도 적었다. 식빵의 무게 및 부피는 첨가량이 증가함 에 따라 무게는 증가하고, 부피는 감소하였으나 정의 상관 관계는 없었고, 식빵 내부의 색도에서 발효쌀겨 첨가량이 증 가함에 따라 어두운색을 나타내었고, 적색도 및 황색도는 증 가하는 경향을 나타내었다. 경도, 점성, 부서짐성은 발효쌀 겨 첨가량이 증가함에 따라 상승한 반면에 응집성과 탄력성 은 감소하였다. 관능검사에서 발효쌀겨 첨가량이 증가함에 따라 색, 풍미, 맛, 질감, 종합적인 기호도에서 낮은 선호도 를 보였으나, 5% 첨가구는 대조구와 유사한 기호성을 나타 내었다. 위의 결과를 종합해 볼 때 발효쌀겨는 경제적인 빵 의 영양 강화 부재료로 사용될 수 있고, 발효쌀겨를 5%까 지 첨가는 발효쌀겨의 특성을 살리면서 제빵특성에 영향을 주지 않는 것으로 보인다.

• 현장농수산연구지
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• 제25권3호
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• pp.5-13
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• 2023

본 연구는 전남 해남군 어란 어장과 임하 어장의 수질을 분석하고, 두 어장에서 양식한 잇바디돌김 3품종의 총 아미노산과 유리아미노산 성분을 조사하였다. 양식기간 중 수온 범위는 22.9℃~10.9℃였다. 수질분석 결과, 어란 어장의 NO₂-N는 9월에, NH₄-N와 COD는 10월에, NO₃-N, DIN, DIP는 11월에 높게 나타났다. 임하 어장의 NH₄-N와 COD는 9월에, NO₃-N와 DIN은 10월에, NO₂-N와 DIP는 11월에 높게 나타났다. 어란 어장에서의 율도 품종은 조지방 함량이 높고, 수품1 품종은 수분이 높았으며, 수품2 품종은 조단백, 조지방, 조회분, 탄수화물 함량이 높게 나타났다. 임하 어장에서의 율도 품종은 조지방, 조회분의 함량이 높았고, 수품1 품종은 조단백, 탄수화물이 높았으며, 수품2 품종은 수분의 함량이 높게 나타났다. 총 아미노산 분석 결과, 어란 어장에서는 잇바디돌김 3품종 모두에서 glutamic acid가 가장 많이 함유되었고, aspararic acid, alanine, leucine 순으로 나타났다. 임하 어장에서는 양식된 잇바디돌김 3품종 모두에서 glutamic acid가 가장 많이 함유되었고, alanine, aspararic acid 순으로 나타났다. 유리아미노산 분석 결과, 어란 어장에서는 잇바디돌김 3품종 모두 alanine이 가장 많이 함유되었고, taurine, proline, glutamic acid 순으로 나타났다. 임하 어장에서는 잇바디돌김 3종 모두 alanine이 가장 많이 함유되어 있고, taurine, proline, aspararic acid 순으로 나타났다.

• 한국수산과학회지
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• 제56권6호
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• pp.766-772
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• 2023

This study was conducted to compare the nutritional properties of cookies made with Israeli carp Cyprinus carpio (C-IC) to those made without Israeli carp (control). The proximate composition of C-IC per 100 g was 4.1 g moisture, 9.7 g protein, 29.2 g lipid, 1.4 g ash, and 55.6 g carbohydrates. Moisture, protein and ash contents were significantly higher and the carbohydrate content was significantly lower (P<0.05) in C-IC than control, but there was no difference in lipid content (P>0.05). The total amino acid content of C-IC per 100 g was 9.46 g and the major amino acid was glutamic acid (2.49 g). The mineral contents of C-IC per 100 g were 216.6 mg calcium, 193.2 mg phosphorus, 170.9 mg potassium, and 18.2 mg magnesium, which were all significantly higher than the contents of the control (P<0.05). The major fatty acids of C-IC were 16:0, 18:1n-9, and 18:2n-6. The digestibility of C-IC in the small intestine was 51.3%, which was higher than the digestibility of the control. These results suggest that C-IC have better nutritional properties than the control.

• 한국수산과학회지
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• 제56권5호
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• pp.606-614
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• 2023

This study was conducted to optimize the size of olive flounder Paralichthys olivaceus (OF) as a material of sikhae and to investigate the quality characteristics. The results on the protease activity of OF meat, protein and ash contents of the bone, and yields and hardness of fish bone during fermentation time suggest that the suitable fish weight for sikhae was less than 250 g. The proximate compositions of the OF sikhae fermented under optimum condition (fermentation for 9 days at 15℃), were 73.0% moisture, 12.0% crude protein, 1.3% crude fat and 2.4% ash. The salinity, titration acidity and amino acid nitrogen contents per 100 g sikhae were 1.7 g, 2.46 g, and 311.3 mg, respectively. The lactic acid bacteria concentration in the sikhae were 8.84 log CFU/g, which were higher than those (5.78-6.62 log CFU/g) of 5 kind of commercial flounder sikhae. The functional properties, such as ACE inhibitory activity (69.0%), antioxidative activity (69.3%), α-glucosidase inhibitory activity (22.7%), xanthine oxidase inhibitory activity (88.2%), and nitrite scavenging activity (96.4%) of the sikhae were superior to those of 5 kind of commercial flounder sikhae.

• Journal of Animal Science and Technology
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• 제66권3호
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• pp.504-513
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• 2024

Duck meat is recognized as a healthier poultry product that contains higher amounts of unsaturated and essential fatty acids, iron, and excellent amounts of protein. It has been found to possess the ability to reduce low-density lipoprotein cholesterol and subsequently, blood pressure in the human body; and improve the immunity system. The current study investigated the appropriate bedding depths of rice hulls as a preferred bedding material by evaluating the growth performance and carcass traits of White Pekin ducks raised for 42 days. A total of 288 one-day-old White Pekin ducklings were randomly allotted to floor cages with one of four bedding depths at 4 cm, 8 cm, 12 cm, and 16 cm. Ducklings were fed standard duck starter (days 1-21) and finisher (days 22-42) diets. The birds were stocked at a rate of 6 birds/m² with 6 replicates per treatment. Growth performance evaluation for the body weight, average daily gain, and average daily feed intake were measured to calculate the weekly feed conversion ratio. Breast, leg, and carcass yield were assessed as carcass traits. The muscle color and proximate composition were also analyzed for meat quality. Footpad dermatitis was also evaluated on day 42. Ducks reared on 16 cm bedding depth over the 42 days recorded higher (p < 0.05) body weight, average daily, average daily feed intake, and improved feed conversion ratios compared to other groups. The crude fat in breast meat also lowered (p < 0.05) in ducks reared at 16 cm (1.02%) when compared to ducks raised at 4 cm bedding depth (2.11%). Our results showed improved redness (p < 0.05) when the depth of bedding materials was elevated. Except for the breast meat fat, the dissimilar bedding depths did not affect (p < 0.05) the breast and leg meat composition, footpad dermatitis, and mortality for the current study. In conclusion, this study indicated that the bedding depths would directly or indirectly affect the growth performance and meat color of White Pekin ducks; and the bedding depth of rice hulls at 16 cm improved the growth performance of White Pekin ducks for 42 days.