• Korean Journal of Veterinary Research
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• v.13 no.1
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• pp.67-73
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• 1973

Toxoplasma gondii (Tp), RH strain, was inoculated into cultured buffy coat cells obtained from the swine blood. The main reason for adopting swine lies in the animal's unusual susceptibility to Tp, As for the culture method used in the experiment, those well proved methods practised by Cho, Merchant, Moore and Tarnvik were mainly referred to as a starting point: hence, the author's method has been turned out to be the modified or supplementary form of those methods. Observations were made on the phase of multiplication of Tp in the cytoplasm. The results obtained were as follows: 1. Better growth and multiplication of Toxoplasma gondii were noticeably observed in the swine buffy coat cell, inoculated after three-to-five day cultivation of the cell. 2. In the lapse of the observation period, there appeard Toxoplasma gondii rarely available in the earlier stage, which had been inoculated into the cell after three-to-five day cultivation. In other words, Toxoplasma gondii started to show itself in seven or eight hours after inoculation, most outstandingly noticeable between twenty four hours and forty eight hours. Thereafter the disintegration stage of Toxoplasma gondii was observed.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.195-198
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• 2005

본 연구는 cytochrome B 유전자의 PCR-RFLP 분석기법을 이용하여 다양한 식육자원 및 각종 가공 육제품의 원료육에 대한 정확하고 재현성 높은 축종 및 육종 감별기술을 개발하기 위하여 수행되었다. 국내에서 유통되고 있는 7종류 축종(닭, 양, 돼지, 소, 사슴, 말, 염소)의 육류로부터 cytochrome B 유전자의 특정 염기서열을 포함하는 primer를 설계 제작하여 PCR-RFLP 분석을 실시하였다. 각 축종의 근육조직으로부터 genomic DNA를 추출하고 PCR 증폭 반응을 수행한 후 얻어진 PCR 증폭산물(359 bp)을 두 종류의 제한효소(Hae Ш 및 Hinf I)로 각각 절단한 결과 축종 간 그리고 제한효소 간에 명확한 차이를 보이는 종 특이적인 PCR-RFLP marker를 검출하였다. 따라서, 본 연구에서 개발한 cytochrome B 유전자의 종 특이적 PCR-RFLP marker는 각종 식육 및 가공 육제품의 육종 및 축종 판별에 매우 유용한 DNA marker로 이용될 수 있을 것이다.

• Korean Journal of Veterinary Research
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• v.26 no.2
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• pp.195-199
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• 1986

The papillary tubercles (PTs) developed on the splenic capsule of normal Landrace pigs were collected and their histological structures were observed with light microscope. The results were summarized as follows : 1. The external features of the PTs were smooth spherical or oval form protruded on the splenic capsules. On cross section of PTs, the shapes were predominantly round or elliptical single follicular form, and were often multifollicular and irregular form in some PTs. 2. The PTs were interposed into the splenic capsule. Therefore the peripheral boundary of PT was consisted of splenic capsular tissue and this tissue was covered with mesothelium, The basal tissues of PT were consisted of thick connective tissue and smooth muscle of splenic capsule, and capsular foramen for transport tract between splenic parenchyma and the PT was found at the center of the basal boundary of PT. 3. The basal region of PT was composed of parenchyma and this tissue was the splenic red pulp but the central and peripheral regions of PT contained much more erythrocytes than in the splenic parenchymae. 4. The splenic parenchymae adjoining to PT contained more erythrocytes than in other splenic parenchymal regions and parallel fixed cells directed to the capsular foramen.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.216-220
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• 2004

경남 진주 소재 대형유통매장에서 유통경과일자가 비슷하고 인지도가 상대적으로 높은 5개 회사 제품(Ha, E, H, J, P)의 냉장돈육 목심을 구매하여 과도한 지방과 결체조직을 제거한 후 육질 분석을 실시하였다. 일반성분은 지방 함량이 높은 처리구들이 수분함량이 낮게 나타났으며 Ha와 H 브랜드 돈육은 정상육의 pH를 나타내었으며, P 브랜드 돈육은 PSE육에 다소 가까웠으며, E와 J 브랜드 돈육은 PSE 육으로 판단되었다. pH가 낮은 브랜드육들이 가열감량이 높게, 보수력은 낮게 나타났다. E 브랜드육의 $L^{\ast}$값이 가장 높게 나타났으며 Ha와 H 브랜드육의 $L^{\ast}$값은 다른 브랜드육에 비해 낮게 나타났다. $a^{\ast}$값은 Ha, H, J 브랜드육이 높게 나타났으며, $b^{\ast}$값은 Ha와 P 브랜드육이 낮게 나타났다. Ha와 J 브랜드육이 관능검사에서 전반적으로 높게 나타났으며, 지방산 조성은 J 브랜드 돈육이 포화 지방산의 함량이 높게, 다가 불포화지방산 함량은 낮게 나타났다. 또한 E 브랜드 돈육의 linoleic acid(Cl8:2)와 arachidonic acid(C20:4) 함량은 다른 브랜드 돈육보다 높게 나타났다.

• YAKHAK HOEJI
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• v.37 no.2
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• pp.149-157
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• 1993

Protein methylase inhibitor which is a modulator of biological methylation has been purified and characterized from porcine liver soluble fraction by cell fractionation, Sephadex G25 chromatography, reverse phase HPLC, size exclusion HPLC. The results are summarized as follows. 1) The purified inhibitor shows apparent homogeneity, as judged by HPLC. 2) A molecular weight of the purified inhibitor which is composed of 18 amino acid residues is about 1,400 daltons. 3) A single absorption peak of ultraviolet spectrum was observed at 260nm. 4) The inhibitor was not inactivated by heating at $100^{\circ}C$ until 60min. and its activity was not influenced by treatment with digestive enzymes, such as trypsin, pepsin, pronase, chymotrypin, lysozyme, DNase, and RNase. 5) The purified inhibitor inhibited protein rnethylase I, II, III and phospholipid methyltransferase activities. 6) The purified inhibitor inhibited noncompetitively protein methylase II from porcine liver, spleen, and testis. 7) The $K_{i}$ values for protein methylase II from porcine liver, spleen, and testis were 300nM, 250nM, 297nM, respectively.

• Analytical Science and Technology
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• v.13 no.1
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• pp.41-48
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• 2000

A biosensor for the determination of hydrogen peroxide was constructed by immobilizing of porcine small instestinal tissue in a plain carbon paste, and the effect of varying the $H_2O_2$ concentration and pH on the rate of catalytic reaction was evaluated. For the mathematical simplicity, no mediator was added. Electrochemical properties and the maximal rate could be derived from the quantitative analysis of the observed phenomena related to the electrode reaction. Also, pH dependence of the Michaelis constant enabled to calculate various thermodynamic parameters and subsequently to design a electrochemical method to determine the optimum pH of enzyme.

• Journal of Chest Surgery
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• v.43 no.1
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• pp.11-19
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• 2010

Background: The commercially used vascular xenografts have some problems such as calcification, fibrosis and tissue degeneration that are associated with inflammatory and immunologic reactions. We compared two methods of xenograft preservation (fresh cryopreservation versus acellularized cryopreservation) of goat aorta. Material and Method: Aortic valved xenografts were harvested from adult pigs, and these were preserved using fresh cryopreservation (FC group, n=4) or acellularized crypreservation (AC group, n=4). These xenografts were implanted into adult goats. There were 2 short-term survivors (less than 100 days) and 2 long-term survivors in each group. These xenografts were explanted and they underwent microscopic examination. Result: The goats survived 31, 40, 107 and 411 days in the FC group and the other goats survived 5, 40, 363 and 636 days in the AC group. All the short-term survivors in each group expired because of rupture at the proximal anastomosis site. Marked neutrophil infiltration was observed in the FC group FC and lymphocytes were observed in the AC group. There were no differences in the occurrence of calcification, fibrosis and thrombosis among the groups. Conclusion: Some goats survived more than 100 days after the xenograft implantation irrespective of the methods of preservation. Because severe tissue degeneration developed in both groups, we think these methods are not appropriate for xenograft preservation of aorta. It was worth a preliminary trial for improving the preservation method or to modify the processing of xenografts.

• Journal of Animal Science and Technology
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• v.55 no.3
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• pp.203-210
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• 2013

The present study was undertaken to investigate the effects of the decreased carcass grade due to overweight on meat quality traits of the loin and belly. Out of 500 carcasses from 85- to 150-kg market pigs, seven average-size $1^+A$ carcasses, seven 1A and twelve 1B carcasses almost weighing the upper limits allowed for the A (95 kg) and B (99 kg) grades, respectively, and 12 1B carcasses weighing 100 kg or greater were selected for the present study. Marbling score was greater in the $1^+A$ grade than in any other grade, whereas color and textural properties of the muscle and fat of the carcass did not differ among the four carcass grades. Physicochemical characteristics of the loin including the color, pH, chemical composition, and others pertaining to the textural properties changed minimally with decreasing carcass grade. Off-odor of the fresh loin and belly was not influenced by the carcass grade whereas dripping was lowest in the $1^+A$ grade; color and marbling were not influenced or minimally influenced by the carcass grade. Overall acceptability of the fresh primals, however, did not differ among the carcass grades. In cooked loin and belly, a trend of decreased taste and acceptability with decreasing carcass grade was evident, albeitat a low slope, with a significant difference detected between $1^+A$ and 2C grades. In conclusion, the decreased pig carcass grade due to overweight is accompanied by a slightly decreased meat quality, suggesting that the yield grade of pig carcass is also somewhat reflective of meat quality.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.99-108
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• 2007

This study was carried out to investigate the physicochemical and sensory properties of branded pork by feeding probiotics and crossbred between Korean native and wild pigs. Crude protein contents showed in order of Brand A>Brand B>control (P<0.05), while crude fat contents showed Brand A to be lower (P<0.05) than control and Brand B. The pH of Brand B was significantly higher (P<0.05) than control and Brand A. Cooking loss (%) showed Brand A to be lower (P<0.05) than control, but there was not different between Brand A and Brand B. Lightness value showed Brand B to be lower (P<0.05) than control and Brand A. Brand A had the highest (P<0.05) springiness value. For fatty acid profile among branded pork loins, the saturated fatty acid (SFA) content was highest (P<0.05) for Brand A, but lowest (P<0.05) for Brand B. Brand B had the highest (P<0.05) unsaturated fatty acid (USFA) and essential fatty acid (EFA), USFA : SFA ratio, EFA : SFA ratio, and EFA : USFA ratio. Essential amino acid contents of Brand B was higher (P<0.05) than control and Brand A.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.295-303
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• 2005

A total of 120 pigs were used to investigate the effect of feeding probiotics on physico-chemical properties and sensory evaluation of pork loin. About 50kg pigs were randomly alloted into one of six experimental diet groups (C1:commercial diet feed the gilt; C2:commercial diet feed the barrow; T1:$0.5\%$ YC2000 feed the gilt T2:$0.5\%$ YC2000 feed the barrow; T3:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the gilt; T4:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the barrow). Pigs were slaughtered at approximately 110kg live weight. Crude fat and crude ash were not difference among the treatments. However, water content was higher in T1 and T2 compared to other treatment and the protein level of T3 was higher than those of other treatments. All of dietary probiotic groups showed higher pH compared to control. Especially, pH of T1 and T2 were higher among the dietary probiotic groups. Cholesterol level of dietary probiotic groups were lower compared to control. In meat color, $a^{*}$ was higher in T1 and $b^{*}$ was lower in T2 compared to other treatments. In sensory evaluation of cooked meat, aroma, flavor, tenderness, juiciness and overall palatability were higher in control, whereas T3 and T4 showed higher score in tenderness, juiciness and overall palatability. T3 had higher myristic acid. palmitoleic acid and oleic acid, whereas arachidonic acid was lower in T3. In conclusion, dietary probiotic groups were much better than other treatments in cholesterol, color, tenderness and juiciness. But drip loss of dietary probiotic groups showed higher due to lower pH compared to control.