• Food Science of Animal Resources
• /
• v.24 no.3
• /
• pp.209-215
• /
• 2004

In a trial involving 120 pigs, the growth performance of finishing pigs and proximate composition, physicochemical properites and fatty acid composition of loin muscle were investigated by feeding the high-energy density diet and low-energy density diet. The treatments included feeding 1) the low-energy density diet (3,290 cal/kg DE, 14.50% CP, 0.70% lysine and 0.78% Ca) for 38 days and 2) the hight-energy density diet (3,350 cal/kg ME, 15.0% CP, 0.70% lysine and 0.78% Ca) for 27 days. The average daily gains were significantly higher for pigs fed the high-energy density diet than those fed the low-energy density diet, but average daily feed intake and feed conversion rate were significantly lower than those fed the low-energy density diet (p<0.05). The cooking loss and yellowness of pork were significantly (p<0.05) lower for pigs fed the low-energy density diet than those fed the high-energy density diet. There were no significant differences in carcass characteristics, proximate composition and fatty acid composition of pork. In conclusion, the results of the experiment suggested that the high-energy density diet for pigs tended to improve the growth performance, but the cooking loss and yellowness of pork were higher for pigs fed the high-energy density diet than those fed the low-energy density diet.

• Food Science of Animal Resources
• /
• v.32 no.2
• /
• pp.184-189
• /
• 2012

This study was investigated the effects of supplementation diets with mulberry leaves powder on pH, TBARS (thiobarbituric acid reactive substance) and VBN (volatile basic nitrogen) heating loss, WHC (water holding capacity), and drip loss of chicken meat. One hundred sixty broiler were fed diets for five weeks containing 0% mulberry leaves powder (Control), 1% mulberry leaves powder (T1), 2% mulberry leaves powder (T2), and 3% mulberry leaves powder (T3). At the end of this experiment, broiler were slaughtered, and stored at $4^{\circ}C$ for 10 d. As storage time increased, all treatment groups resulted in increased pH, TBARS, VBN and drip loss (p<0.05). The TBARS and VBN were significantly decreased by the supplementation of mulberry leaves powder compared to the control (p<0.05). T3 results in much better TBARS and VBN than other treatment groups. Especially, T3 was significantly (p<0.05) more effective in improving self life compared to other treatment groups. Heating loss and drip loss were no significantly different among treatment group. In conclusion, these data indicate that supplementation of 3% mulberry leaves powder were most effective in decreasing TBARS and VBN.

• Journal of agriculture & life science
• /
• v.45 no.1
• /
• pp.67-77
• /
• 2011

This study was conducted to investigate the effects of bio-ion water on growth performance, blood characteristics and meat quality in pigs. Ninety nine crossbreed pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were randomly allotted to three treatments; CON (basal diet), T1 (basal diet with bio ion water from growing period), T2 (basal diet with bio ion water from finishing period). There were no significant differences in growth performance and carcass characteristics of pigs among treatments. The red blood cell and white blood cell were significantly higher (P<0.05) in diet added with bio ion water than the control. Proximate analysis (%), meat color, pH, drip loss (%), cooking loss (%) and shear force $(kg/cm^{2})$ were not significantly different (P>0.05) among treatments. The treatment 1 had lower saturated fatty acid (SFA) to unsaturated fatty acid ratio, but higher UFA concentration than those of control. The aroma of cooked meat in T1 was higher than other treatments. Thereby, overall acceptability sensory score of cooked meat in T1 tended to be higher than other treatments.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.21 no.2
• /
• pp.503-510
• /
• 2020

Eco-friendly mountain railways operate on concrete rack tracks embedded on existing sharp curved and steep roads to preserve the environment in mountainous areas. Owing to the narrow roads, single lines are inevitable, and many branches are required. In branches, previous switchers and heating devices cannot be applied, because of the limited spacing for the rack and the slow removal of thick ice. To solve these problems, a switch and a heating device have been developed. The switcher changes the line by moving the block of concrete track with hydraulic actuators. The lack of discontinuity reduces the derailment risk and makes locking simple. The heating device uses high frequency induction coils to increase the efficiency and melt the thick ice rapidly. The prototype switcher and heating device were produced and operated to prove their performance. The heating device yielded a 10 times greater efficiency than the previous one. The switcher and heating device are the essential core technologies for the operation of mountain trams in winter and contribute to the spread of mountain railways to domestic or foreign resort areas by enhancing safety and efficiency. In addition, they can provide transportation rights to local residents in poor winter traffic, and bring about tourism and local economic growth.

• Journal of Animal Science and Technology
• /
• v.45 no.5
• /
• pp.819-824
• /
• 2003

Effects of feeding browses on growth and meat quality of Korean native goats were investigated. Twenty eight heads of male goats were divided into four treatment groups fed diets containing oak browse, pine browse, fermented pine browse, and rice straw. Growth rate, feed intake, carcass and meat quality and blood and serum criteria were investigated. The highest average daily gain of goats was 45.3g from oak browse, and goats on pine browse gained similar to those on fermented pine browse. Daily forage intake was 197g DM for oak browse and 74g DM for fermented pine browse. Feed efficiency(g feed/g gain) of oak browse was 11.0g and that of pine browse was 15.1g. From the results of serological inspection, metabolism in body was normal with all the browses tested. Dressing percentage was 45.1~46.2% and meat percentage was 55.2~55.9% without significant differences between diets. Fat percentage of goat carcasses fed rice straw was higher than those fed pine browse or fermented pine browse which was, however, not significantly different from those on oak browse. Shear force and coking loss of goat meat on pine browse or fermented pine browse was less than those on rice straw(p〈0.05) without significant differences between other browses. Juiciness, tenderness, and flavor of the goat meat were the better(p<0.05) from the pine browse diet than from rice straw.

• Food Science of Animal Resources
• /
• v.20 no.2
• /
• pp.152-158
• /
• 2000

This study was conducted to investigate the influence of feeding illite(yellow soil component) on meat quality of pork. 40 pigs were fed with commercial formulated feed (control group) and 1% illite added feed(treatment group). Pigs grown up to 100~110kg of weight were slaughtered in commercial abattoir. After chilling for 24hours, samples were collected from M. longissimus dorsi muscle, and stored at $4\pm$$1^{\circ}C$ for analyses. The physico-chemical properties was determined during storage days as follows. Ultimate pH was not significantly different between control and treatment(pH 5.58 and 5.60, respectively). Water-holding capacity measured using filter paper press method of the treatment group was slightly higher than that of the control group. Cooking loss of treatment group were significantly lower than that of the control group at 1 and 7 days(p〈0.05). Shear force between control and treatment group was not different. L*- and a*-value were not significantly different between the two groups(p〉0.05), but b*-value of treatment group was lower than that of the control group(p〈0.05). The drip loss of all samples was increased with storage days, and that of the treatment group was significantly lower than that of the control at 1 and 3 day storage. Meat color measured using NPPC pork quality standards was not significantly different between the two groups(p〉0.05), but marbling content of the treatment group was significantly higher than that of the control group(p〈0.05). Sensory characteristics of, flavor taste and tenderness did not show significant differences(p〉0.05), but juiciness of the treatment group showed higher value than that of the control group(p〈0.05)

• Food Science of Animal Resources
• /
• v.22 no.2
• /
• pp.145-150
• /
• 2002

Effects of dietary 0.6% activated carbon on pork quality were investigated with six pigs (Landrace ${\times}$ Large White ${\times}$ Duroc) that were randomly selected from uterine brothers. Three pigs, for control group, were fed with a commercial pig diet for 4 weeks before slaughter whereas the others were fed a diet added 0.6 % activated carbon for treatment group. Pork loin and belly cuts were collected at 24 hrs postmortem, and transfered to laboratory to measure quality characteristics. There were no significant differences in muscle pH and cooking loss % of pork loin and belly. Also there were no significant differences in adhesiveness, cohesiveness, gummness and brittleness between thed treatment and control. However, hardness and springiness of samples from the treatment were significantly higher (p<0.05) than those of control. There were no significant differences in scores of aroma, color and off-flavor assessed by a penal test. Treatment group showed a significantly higher acceptability (p<0.05) compared to the control group. Samples of the treatment had higher concentrations of oleic acid, linoleic acid and linolenic acid, wheres samples of control showed a higher concentration of palmitic acid (p<0.05). Belly cuts of control group showed a significantly higher concentration of stearic acid compared to the treatment group. These results suggested that hardness, springiness and acceptability of pork could be improved, and concentration of unsaturated fat acid in pork muscle might be increased by dietary 0.6 % activated carbon.

• Journal of the Korean Data and Information Science Society
• /
• v.27 no.4
• /
• pp.865-874
• /
• 2016

This study was carried out to investigate the effect of dietary addition of herbal probiotics on the Hanwoo steers' physiochemical property. A total of 50 Hanwoo steers (5 treatment groups${\times}$10 heads) were used. The crude fat content of beef has been found significant high in T2 and T3 group, and the Con 2 group had the highest heating loss (p<0.05). The water-holding capacity ranged from 56.73% through 60.16%, and the treatment group was generally higher than the control group. In particular, the T3 group showed significantly high water-holding capacity (p<0.05). The cholesterol content ranged from 41.64mg/100g through 47.33mg/100g. In the overall and the Con 2 group had significantly high cholesterol content (p<0.05). Furthermore, the oleic acid and MUFA had significant high T2 and T3 group in the fatty acid composition (p<0.05), but the amino acid content made no difference between the treatment groups.

• Journal of the Microelectronics and Packaging Society
• /
• v.23 no.3
• /
• pp.51-56
• /
• 2016

To fabricate a copper (Cu)-based fine conductive filler having antioxidation property, submicron silver (Ag)-coated Cu particles were fabricated and their antioxidation property was evaluated. After synthesizing the Cu particles of $0.705{\mu}m$ in average diameter by a wet-reduction process, Ag-coated Cu particles were fabricated by successive Ag plating using ethylene grycol solvent. Main process parameters in the Ag plating were the concentration of reductant (ascorbic acid), the injection rate of Ag precursor solution, and the stirring rate in mixed solution. Thus, Ag plating characteristics and the formation of separate fine pure Ag phase were observed with different combinations of process parameters. As a result, formation of the separate pure Ag phase and aggregation between Ag-coated Cu particles could be suppressed by optimization of the process parameters. The Ag-coated Cu particles which were fabricated using optimal conditions showed slight aggregation, but excellent antioxidation property. For example, the particles indicated the weight gain not exceeding 0.1% until $225^{\circ}C$ when they were heated in air at the rate of $10^{\circ}C/min$ and no weight gain until 75 min when they were heated in air at $150^{\circ}C$.

• Journal of agriculture & life science
• /
• v.46 no.2
• /
• pp.91-99
• /
• 2012

This study was carried out to compare the quality properties of pork loin from pigs fed different levels of pumpkin (Cucurbita spp.) powder. Twenty female pigs (Landrace${\times}$Yorkshire${\times}$Duroc) were fed either a control (commercial diet, based on corn and soybean meal) or the control diet supplemented with 2, 5 and 7% of pumpkin powder for 30 days. Dietary supplementation with pumpkin powder resulted in significantly higher moisture and fat contents in pork loin compared to the control (p<0.05). Dietary supplementation with pumpkin powder led to increased redness, pH and decreased shear force value and cholesterol levels in pork loin (p<0.05). In fatty acid composition, dietary supplementation with 2% or 5% pumpkin powder increased the palmitoleic acid (C16:1) in pork loin. These data suggest that supplementing pig diets with pumpkin powder can produce pork loin with low cholesterol levels and can enhance quality properties because pork loin fed a pumpkin powder-supplemented diet had better moisture, fat contents and tenderness.