• Journal of the Korea Safety Management & Science
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• v.13 no.2
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• pp.195-202
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• 2011

The study focuses on the Repeated Measurements Design (RMD) which observations are periodically made for identical subjects within definite time periods. One of the purposes of this design is to monitor and keep track of replicated records within regular period over years. This paper also presents the classification models of RMD that is developed according to the number of factors in Between-Subject (BS) variates and Within-Subject (WS) variates. The types of models belong to each number of factors: One factor is 0BS 1WS. Two factors are 1BS 1WS and 0BS 2WS. Three factors are 1BS 2WS and 2BS 1WS. Lastly, the four factors include model of 2BS 2WS In addition, the study explains the generation mechanism of models for RMD using Generalizability Design (GD). GD is a useful method for practitioners to identify linear model of experimental design, since it generates a Venn diagram. Lastly, the research develops three types of 1BS 2WS RMDs with crossed factors and nested factors. Those are random models, mixed models and fixed models and they are presented by using Generalizability Design, $(S:A{\times}B){\times}C$. Moreover, the example of applications and its implementation steps of models developed in the study are presented for better comprehension.

• Journal of Animal Science and Technology
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• v.51 no.5
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• pp.369-378
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• 2009

Protein fractionation was evaluated from whole crop silages of rye (RS), wheat (WS), triticale (TS), oat (OS), barley (BS), and rice straw silage (RSS), and in vitro trial was carried out to examine the effect of silage and extraction of soluble protein on fermentation characteristics, total gas production and degradation. Soluble protein of silages was extracted with borate-phosphate buffer, and fermentation characteristics, gas production and degradation of silages were estimated by incubating anaerobically the mixed solution of strained rumen fluid and artificial saliva (1:1, v/v) containing dried and ground silages placed in nylon bag at $39^{\circ}C$ up to 48h. Soluble protein (SP) content was lowest for RSS as 2.11% in total CP compared to those for other silages. Highest A fraction (NPN) was observed from RS (74.33% of total CP) while those from TS and RSS were relatively low (48%). B2 fraction was relatively higher for RS, RSS and WS than for TS and BS. $B_3$ fraction was lowest in WS among silages. C fraction (27.07) in RSS was higher than in other silages (1.40~9.93%). pH in incubation solution was increased (P<0.01~P<0.001) for extracted silages up to 12h but decreased (P<0.01) at 48h for non-extracted ones. Contents of ammonia-N (P<0.001) and total VFA (P<0.01~P<0.001) were higher for non-extracted silages than for extracted ones. Acetate proportion was increased (P<0.001) in buffer extracted silages while those of propionate and butyrate were decreased (P<0.001) up to 24h incubation. Increased (P<0.001) total gas production was obtained from non-extracted silages up to 12h while gas production was increased (P<0.01) in extracted ones thereafter. In vitro degradation of dry matter and CP was increased (P<0.001) in non-extracted silages but that of neutral detergent fiber was increased (P<0.001) in extracted ones without difference among silages. Difference in mean values of degradability for each silage prior to- and post extraction with borate buffer, however, was not found among silages. It may be concluded that high NPN content of silages may reduce the protein availability in silages and borate buffer soluble components in silages can stimulate the early stage of fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.11
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• pp.1535-1541
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• 2005

Five broiler chicken lines, namely HC, BPB2, CPB2, PB2 and UM1, involving in a selection program and differing in selection intensity and genetic background, were screened for randomly amplified polymorphic DNA (RAPD) polymorphism using 10 selected decamer primers. Nine primers amplified the genomic DNA, generating 200 to 2,500 bp and all detected polymorphism between lines. Out of 74 bands scored using these primers, 34 (50.0%) were found to be polymorphic. The number of polymorphic loci ranged from 3 to 6 with an average of 4.33. Lines differed considerably for within-population genetic similarity estimated by band frequency (WS = 93.55 to 99.25). Between-line genetic similarity estimates based on band sharing as well as on band frequency ranged from 71.35 to 86.45 and from 73.38 to 87.68, respectively. Lines HC and PB2 were the most closely related to the other, while BPB2 and CPB2 appeared to be more distant from each other. The between-line genetic distance based on both band sharing and band frequency revealed the similar trends as for Between-line genetic similarity. Based on BS and BF criteria, BPB2 and CPB2 as well as PB2 and UM1 lines can be merged to launch a new genetic group for further progress in biometrical objectives. A phylogenetic tree, derived using Nei's coefficient of similarity revealed the different pattern of genetic distance between lines.

• Food Science and Preservation
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• v.24 no.1
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• pp.84-92
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• 2017

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.