• 한국축산식품학회지
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• 제37권2호
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• pp.305-312
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• 2017

This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and $30^{\circ}C$ for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes were observed during a 4 wk storage period. Caffeine analysis revealed that the changes in caffeine content were negligible during the storage period. Total aerobic bacteria, Escherichia coli, yeast, and mold were not detected in the products during an 8 wk storage period. Sensory evaluation revealed that after 4 wk of storage overall acceptance was less than 3 points on a 5-point scale. In this study, PV was used as an indicator of the shelf-life of the milk beverage product. PV analysis revealed that a value of 20 meq/kg was the end of the shelf-life using the Arrhenius equation and the accelerated shelf-life test (ASLT). Assuming that the beverages are kept at $4^{\circ}C$ during distribution, calculation of when the PV reached the quality limit point (20 meq/kg) was done with the equation ln(PV) = 0.3644X - 2.21834 and, using that equation, $PV=e^{0.3644X-2.21834}$ was calculated. Therefore, 14.3086 wk was determined to be the shelf-life of the milk beverage supplemented with coffee when stored at $4^{\circ}C$.

• 대한생식의학회:학술대회논문집
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• 대한불임학회 1999년도 제38차 추계 학술대회
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• pp.37.2-38
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• 1999

• 한국수정란이식학회:학술대회논문집
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• 한국수정란이식학회 2006년도 The 6th Intermational Symposium on Developmental Biotechnology
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• pp.16-17
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• 2006

• Journal of Animal Science and Technology
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• 제62권3호
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• pp.356-364
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• 2020

The reproductive performance of lactating sows was investigated by using different feeding methods including conventional feeding (CF, 3 times/d) or free feeding (FF), and different dietary energy level including low energy (LE: 3,300) or high energy (HE: 3,400 kcal/kg) during the hot season. A total of twenty-eight crossbred (Yorkshire × Landrace) sows were distributed into four treatments as a 2 × 2 factorial arrangement. Sows in the FF group showed lower body weight and backfat loss (p < 0.05) compared with the CF group. Backfat loss during lactation was lower (p < 0.05) in sows fed HE diet than in that fed LE diet. There were no significant differences in litter survival rate and weaning to estrus interval, but the litter weight at weaning was improved (p < 0.05) in FF and HE sows. Hence, it is concluded that using the free-feeding system or increased dietary energy density leads to improved sow performance during hot ambient temperature.

• 한국동물번식학회:학술대회논문집
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• 한국동물번식학회 2004년도 춘계학술발표대회
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• pp.245-245
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• 2004

This study was carried out to evaluate the possibility of production of kittens by a non-surgical intrauterine insemination (NIUI) or intra-vaginal insemination (IVI) with the Norwegian catheter and using a frozen epididymal sperm (FES). Semen was collected epididymal sperm and frozen in Tris-buffered with 50 × 10/sup 6//㎖. The motility and progressive motility of FES was approximately 40.3±5.8% and 35.9±6.5% after thawing. (omitted)

• 대한바이러스학회지
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• 제30권3호
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• pp.189-202
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• 2000

This study was conducted to see what types of bovine rotaviruses were isolated at Jedong farm in Jeju province and Seohwa farm in Chungnum province. The results were as follows. 1. Rotavirus was positively detected in 18 out of 39 fecal samples from calves with diarrhea in Jeju province and in 13 out of 18 fecal samples from calves with diarrhea in Chungnam province. 2. The electropherotype pattern of dsRNA for 31 viruses was shown to be 4 : 2 : 3 : 2 type like traditional group A and the imigration pattern of dsRNA was the long type like NCDV (G6), JBR (G6), B223 (G10) and KK3 (G10). 3. The serotypes of the 18 viruses of Jedong and 9 viruses of Seowha were shown to be group A, subgroup I, G6, and P1 by ELISA and PCR analyses. The serotypes of S-2, S-6, S-9 and S-12 viruses of Seowha were shown to be group A, subgroup I, G10, but was not shown to be P type. 4. The partial nucleotide sequence of VP4 of S-8 was 97% homology with that of BRV 033. VP4 of J-10 showed 96% homology with that of BRV 033 in nucleotide sequence.

• 한국수정란이식학회:학술대회논문집
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• 한국수정란이식학회 2006년도 The 6th Intermational Symposium on Developmental Biotechnology
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• pp.36-37
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• 2006

• 한국수정란이식학회지
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• 제25권4호
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• pp.247-250
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• 2010

• 한국동물번식학회:학술대회논문집
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• 한국동물번식학회 2004년도 춘계학술발표대회
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• pp.200-200
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• 2004

The purpose of this study was carried out to determine the possibility of in vitro maturation of tiger oocytes. Immature oocytes were recovered from a pairs of ovaries. A total of 78 oocytes were collected, of which forty threes were identified as compact cumulus cells and uniform cytoplasm. 43 COCs were in vitro matured at 39℃, 5% CO₂ in air atmosphere for 48 h in a IVM medium (TCM-199 supplement with 10% FBS, 0.6 mM cysteine, 0.2 mM pyruvic acid and 10 IU/㎖ HMG). (omitted)

• 한국축산식품학회지
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• 제39권5호
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• pp.780-791
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• 2019

This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate. Response surface methodology was employed to determine optimum microencapsulation conditions, and headspace solid-phase microextraction was used to detect the caramel flavor during storage. The microencapsulation yield of the caramel flavor increased as the ratio of primary to secondary coating material increased. The optimum ratio of core to primary coating material for the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary coating material was also 1:9. Microencapsulation yield was observed to be approximately 93.43%. In case of in vitro release behavior, the release rate of the capsules in the simulated gastric environment was feeble; however, the release rate in the simulated intestinal environment rapidly increased within 30 min, and nearly 70% of the core material was released within 120 min. The caramel flavor-supplemented beverage sample exhibited an exponential degradation in its flavor components. However, microcapsules containing flavor samples showed sustained flavor release compared to caramel flavor-filled samples under higher storage temperatures. In conclusion, the addition of coffee flavor microcapsules to coffee-containing milk beverages effectively extended the retention of the coffee flavor during the storage period.