• Food Science of Animal Resources
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• v.27 no.4
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• pp.475-481
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• 2007

A total of 40 Korean native pigs (gilt 21, boar 19) were used to investigate the meat quality, nutritional and sensory properties by gender. Gilts had significantly lower moisture and ash contents (%) than boars, but protein contents were not significantly different between the gender (p<0.05). Gilts contained high intramuscular fat contents were significantly lower in Warner-Bratzler shear force (WBS) and Water holding capacity (WHC) when compared to those of boars. There was no significant difference in meat color L (lightness) and a (redness) values between the gender (p>0.05), but gilt had higher b (yellowiness) values than boar. Regarding amino acid compositions, there were glutamic acid (3.25%), aspartic acid (1.94%) lysine (1.83%), leucine (1.77%), alanine (1.17%) and arginine (1.15%) for gilts and boars. There were no significant differences in the contents of the minerals such as calcium, potassium, phosphorous, sodium, magnesium, iron, zinc and copper (p>0.05). The results of fatty acid composition showed that gilts had significantly higher C16:1n7, C18:1n9, in intramuscular fat., whereas they had significantly higher contents of C14:0, C16:0, C20:1n9, C20:5n3 in subcutaneous fat than boars (p<0.05). Boars had significantly higher contents of C18:0, C18:1n7, C18:2n6, C20:1n9, C20:4n6, C22:4n6 in intramuscular fat and they had significantly higher contents of C18:2n6, C22:4n6 than gilts in subcutaneous fat (p<0.05). In sensory evaluation, gilts had significantly higher scores in juiciness, tenderness and flavor when compared to boars (p<0.05).

• Food Science of Animal Resources
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• v.27 no.4
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• pp.424-431
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• 2007

This study was conducted to investigate the effect of intramuscular fat scores on pork quality assurance. Pork loins were collected from animals (110-120 kg body weight) slaughtered in a commercial slaughterhouse, assigned an IMF score (1-3) from and stored for 24 hrs at $-3^{\circ}C$. Samples were analyzed for chemical composition, pH, cooking and drip loss, shear force, meat color, and texture characteristics. The moisture, crude protein and crude ash content were not significantly different among the various IMF score groups. The crude fat content of the IMF score 3 group was significantly higher than the IMF score 1 and 2 groups (p<0.05). The pH values of the IMF score 2 and 3 groups was significantly higher than the IMF score 1 group (p<0.05). There was a no significant difference in shear force value and cooking loss among the IMF score groups. The purge loss content of the IMF 3 group was significantly lower than that of the IMF score 1 group (p<0.05). The increase in IMF score resulted in lower hardness, gumminess, and brittleness values. The hardness and gumminess of the IMF score 3 group were significantly lower than those of the IMF 1 score group. The adhesiveness, cohesiveness, and springiness were not significantly different among the IMF score groups. With regard to meat color traits, lightness ($CIE\;L^*$) was not significantly different among the IMF score groups. The $a^*\;and\;b^*$ values correlated positively with the IMF score. In general, the results of this study show that the CIE color values and drip loss had a positive correlation, while only redness was positively correlated with shear force and hardness. pH was negatively correlated with CIE color values and drip loss, while positively correlated with moisture content.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.409-415
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• 2007

This experiment was conducted to investigate the effects of dietary enzyme mixture fortified with ${\beta}-glucanase$ on the growth performance, serum components and meat quality of broiler chicks. 31,800 Ross 208 male broiler chicks were randomly allotted into 2 groups, the control and 0.3% enzyme diet with ${\beta}-glucanase$ supplementation groups. Control group chicks were fed the control (corn-soybean meal based) diet and the treatment group chicks were fed the 0.3% enzyme mixture supplemented with ${\beta}-glucanase$. The growth performance, serum components and meat qualities such as pH, color, water holding capacity, cooking loss, and shearing force of meats were investigated. The results showed that the growth performance of chicks fed the 0.3% enzyme mixture diet were improved compared to that of the control group, as much as 5% in growth rate, 19% in average weight, 6.8% in performance index, and 5.5% in feed efficiency. Although, there were no significant differences in the muscle color degrees ($L^*a^*b^*$) and shearing force between the control group and experimental group, the water holding capacity and cooking loss of the experimental group were significantly higher than those of control group (p<0.05). The antibody titers in serum against the antigens of Newcastle disease and Infectious Bursal disease were higher in the experimental group than in the control group. Altogether, these suggest that the broiler diet containing 0.3% enzyme mixture fortified with ${\beta}-glucanase$ activity can improve the growth performance, immune reaction, and meat quality of broiler chicks.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.261-268
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• 2010

This study was conducted to investigate the effects of environmental temperature (ET; $21^{\circ}C$ and $32^{\circ}C$) and antibiotic substitute conditions on meat quality of chicken breast during cold storage. Seven treatments were as follows; T1, ET $21^{\circ}C$ + antibiotics (+); T2, ET $21^{\circ}C$ + antibiotics (-); T3, ET $32^{\circ}C$ + antibiotics (+); T4, ET $32^{\circ}C$ + antibiotics (-); T5, ET $32^{\circ}C$ + 0.1% Lactobacillus; T6, ET $32^{\circ}C$ + 0.1% medicinal plant extract; T7, ET $32^{\circ}C$ + 0.1% essential oil. T7 had a higher (p<0.05) pH at 72 h post-slaughter value when compared to the other treatments. The CIE $b^*$ value of treatments at ET $32^{\circ}C$ showed significantly (p<0.05) higher when compared to the treatments at $21^{\circ}C$. T7 also had significantly (p<0.05) lower TBARS values than the other treatments as the storage time increased. T6 contained significantly (p<0.05) higher extractability of salt-soluble protein contents than the other treatments. The results from SDS-PAGE showed that the actin protein decreased for ET treatments at $32^{\circ}C$. The concentration of actin protein was not significantly different among T1, T2 and T7. Therefore, these result suggested that the antibiotic alternative with essential oil was effective under the high environmental temperature ($32^{\circ}C$) for chicken meat production.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.449-457
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• 2010

This study investigated the effects of three kinds of water extract mixtures each with different ratios of A. capillaris, C. sinensis, S. chinensis, and V. coloratum on laying performance, egg quality, blood characteristics, and egg storage stability in laying hens. One hundred and sixty 35-wk-old laying hens (Hy-line brown) were divided into four groups of 10 birds each replicated times four. The treatments involved a basal diet (C, control) or diets containing three kinds of water extract mixtures at 200 ppm (T1, water extract mixture A; T2, water extract mixture B; T3, water extract mixture C). The egg production rate, egg mass, and feed conversion ratio were significantly improved in all treatments compared to those of control (p<0.05). Haugh unit and egg yolk color in all treated groups were significantly improved in comparison with control (p<0.05), but no significant differences were observed for egg shell quality. The content of total cholesterol in blood serum was significantly decreased in all treatments compared to that of control (p<0.05). The blood biochemical parameters of liver and kidney damage were significantly decreased in all treatments compared to those of control (p<0.05). Total antioxidant activity in the blood serum of all treated groups was increased as well. The Haugh unit and malondialdehyde content in the egg yolk during storage were significantly decreased in all treated groups compared to control (p<0.05). Consequently, the dietary supplementation of water extract mixtures of A. capillaris, C. sinensis, S. chinensis, and V. coloratum improved laying performance and egg quality but decreased egg quality deterioration with increased storage. These results suggest that medicinal plant extracts could be used as a feed additive in feed for laying hens.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.976-982
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• 1998

The effects of the glycoprotein (PAG) isolated from Pteridium aquilinum on the immune function was examined in mice. PAG was intraperitoneally administered into BALB/C mice for 14 days and the antibody forming ability to hen egg lysozyme (HEL) and the blastogenic responses of splenocytes were measured. PAG treatment significantly increased antibody formation to HEL in a dose-dependent manner. Blatogenesis of splenocytes in response to lipopolysaccharide (LPS, B-cell specific mitogen) or phytohemagglutinin (PHA, T-cell specific mitogen) was also increased after treatment with PAG, indicating that the PAG increases both humoral and cellular immunities. To examine whether the immune function of PAG was via a direct effect on the lymphocytes, splenocytes were isolated from BALB/C mice, exposed to various concentrations of PAG in vitro and the blastogenic responses were measured. In vitro exposure to PAG significantly increased blastogenesis of splenocytes to LPS up to $500{\;}{\mu}g/kg$, whereas the blastogenic response to PHA was not altered by PAG treatment. To identify the fraction responsible for the increase in the immune function, the effect of periodate digest, pronase digest or purified polysaccharide on the antibody production to HEL was examined. Crude protein fraction of PAG significantly increased the antibody formation to HEL. On the other hand, both crude and purified polysaccharide fractions did not have any effects on the antibody production ability. These data indicated that 1) PAG increased both humoral and cellular immune functions, 2) the increase in humoral immunity was probably via a direct action of PAG on lymphocytes and 3) the protein portion of PAG was responsible for the increase in humoral immunity.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.567-573
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• 2001

Lactobacilli have been generally recognized as an important lactic acid bacteria present in the normal human intestinal flora. Fifty two Lactobacillus isolates were recovered from the feces of healthy Koreans whose age ranged from thirteen days after birth to 37 years. Among the isolates above, 17 isolates were tentatively identified as strains of Lactobacillus acidophilus and 3 isolates as strains of Lactobacillus casei. For their characterization, these twenty isolates were subjected to the experiments for the resistance to the artificial gastric juice, pH2.5 and bile salt. Interestingly, 3 strains survived pH 2.5 after 3 hour incubation in the artificial gastric juice with more than 75% of survival rate. L. acidophilus a-4 had the highest survival rate of 100%. Four strains including L. acidophilus a-3 grew gradually in MRS broth in the presence of the artificial bile salt. Cholesterol assimilation was also tested for the 20 isolates. The result showed that cholesterol concentration of the medium was reduced by 10 Lactobacillus isolates with more than 60%, as compared to the control. L. acidophilus a-2 had the highest reduction rate of 77%. Judging from these data obtained in vitro, some isolates ware likely to reach the lower small intestine after consumption without a significant loss of viability, suggesting that they had the potential to be developed as a probiotic culture which might lower the cholesterol level in human.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.449-453
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• 2002

This was studied to evaluate the quality characteristics of the bread added chitosan during storage at room temperature(Temp. $27^{\circ}C{\pm}2$, RH $75%{\pm}10$). The volume of the dough was increased depending on the larger molecular weight and the higer concentration of chitosan but was decreased at 0.50% of 120 kDa chitosan. The water activity was low depending on the larger molecular weight and the higher concentration of chitosan at the early storage, but maintained constantly during storage totally. The colors of the bread was hardly affected by 30 kDa of chitosan. Textural characteristics was improved at 30 kDa and 120 kDa of chitosan. Especially, the change of the hardness were maintained lower at 30 kDa, 120 kDa of chitosan during storage than that of standard. These results showed that the quality of the bread by added 30 kDa of chitosan was improved highly.

• Current Research on Agriculture and Life Sciences
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• v.26
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• pp.55-62
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• 2008

To obtain food materials of high isoflavone content from soy-sprouts, 8 soy-sprout varieties, Aga 1, Aga 2, Aga 3, Aga 4, Pungsannamulkong, Eunhakong, Jangkikong and Bosugkong, were grown into soy-sprouts for 7 days under light condition and stored for 5 days at 6 different temperatures; 3, 6, 9, 20, 30, and $40^{\circ}C$ in the dark. The isoflavone content of 7 days grown sprout varieties were highest in the order of Aga 3>Aga 1>Aga 2>Aga 4>Jangkikong>Bosugkong>Eunhakong>Pungsannamulkong. The highest isoflavone content of Aga 3 was $4,619{\mu}g/g$. The isoflavone content of soy-sprouts showed much varietal differences depending on the storage temperatures. Comparative high isoflavone content was obtained at storage temperatures of $6^{\circ}C$ and $20^{\circ}C$ while most of varieties showed low isoflavone content at $9^{\circ}C$ and $30^{\circ}C$. No constant trend in isoflavone content for the tested varieties along with the days to storage but most of varieties showed the highest isoflavone content in 3 days of storage. On the contrary, Aga 4 and Jangkikong showed high isoflavone content even at 5 days of storage. The comparatively high isoflavone content for 4 varieties including of Aga 3 out of 8 varieties was obtained from the treatment of one day storage at $20^{\circ}C$. Out of all treatments, the highest isoflavone content was obtained from one day storage at $20^{\circ}C$ for Aga 3 and the content was as high as $11,705{\mu}g/g$. In this experiment, soy-sprouts were believed to be made continuous growth during the storage because the sprouts were being dipped in water during the temperature treatment to protect soy-sprouts from drying. Thus, it is inferred that additional researches should be made to establish better method to increase isoflavone content in soy-sprouts during the storage.

• Proceedings of the KSCN Conference
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• 2003.11a
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• pp.1051-1052
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• 2003

미취학 아동기는 생후 1년 동안의 급격한 성장 이후로부터 학령기가 되기 전까지 성장이 완만해지는 시기이다. 이 시기의 아동들은 혼자 먹는 행동을 익히게 되고 식품에 대한 기호가 형성되는 등 식생활에서도 뚜렷한 개인특성을 갖게되며 이 시기에 형성된 식습관은 성인까지 이어지게 된다. 이 시기에 영양부족에 따른 신체발달의 지연이나 영양과잉에 따른 비만과 같은 과다한 신체발달의 문제점이 지적되고 있어 올바른 식습관 형성은 신체발달과 밀접한 관련성이 있는 것으로 보여진다. 우리나라는 취약한 칼슘섭취 부족에 따라 골격건강에 대한 관심이 크게 증가하고 있는데, 모든 질환이 그러하듯이 골격질환도 치료보다는 예방적인 관리가 다양한 측면에서 효율적이다. 따라서 골격건강과 최적의 신체발달을 위한 식사인자는 매우 중요하며, 일생의 성장시기에 따라 서로 다른 인자들이 관여할 것으로 생각된다. 이에 본 연구에서는 성장이 이루어지면서 식품선택의 독립성이 확립되는 미취학 아동에 있어 신체와 골격 발달에 관련성이 있는 영양섭취 요인을 찾아봄으로써 골격과 신체 발달을 위한 올바른 식습관 형성에 필요한 기초자료를 제시하고자 하였다. 이에 46~84개월의 미취학 어린이 총 62명(남자 37명, 여자 25명)을 대상으로 어머니에 의한 설문조사를 실시하고 대상자의 신체계측(InBody, Biospace)과 손목의 골밀도(DEXA, Medilink)를 측정하였다. 설문지는 어린이와 부모의 일반사항, 어린이의 건강상태, 식습관 및 활동조사표와 24시간 회상법에 의한 식사조사표로 구성하였다. 식사섭취조사 결과는 CAN-Pro를 이용하여 영양소 섭취량을 분석하였으며, 모든 연구결과는 SAS program을 이용하여 통계 분석하였다. 연구결과를 요약하면 다음과 같다. 남녀 어린이의 평균 월령은 62.43$\pm$7.26 개월과 62.12$\pm$8.85개월이었다. 출생시 신장과 체중은 남자 어린이가 50.92$\pm$2.14 cm와 3.36$\pm$0.42kg, 여자 어린이는 각각 50.29$\pm$1.36cm와 3.32$\pm$0.39kg이었다. 현재 신장과 체중은 남자 111.65$\pm$5.44 cm와 19.60$\pm$3.52kg, 여자 109.04$\pm$5.04 cm와 18.67$\pm$2.81kg이었으며, 비만지수는 남녀 각각 -2.13$\pm$9.09%와 0.22$\pm$10.49%였다. 손목의 골밀도는 남녀 어린이 각각 0.25$\pm$0.04g/cm, 0.24$\pm$0.03g/$\textrm{cm}^2$이었다. 에너지 섭취량은 남녀 어린이 각각 영양권장량의 66.43$\pm$18.58%와 70.46$\pm$20.31% 수준이었으며, 남녀 어린이 모두 단백질(124.97$\pm$37.55%, 131.24$\pm$45.49%), 비타민B$_{6}$ (152.48$\pm$47.01%, 152.95$\pm$61.77%), 엽산(106.87$\pm$40.44%, 104.52$\pm$50.16%), 비타민 E (121.04$\pm$52.79%, 113.48$\pm$75.78%)를 제외한 영양소 섭취량이 권장량에 미달되는 섭취수준을 보였다. 특히 성장기에 중요한 칼슘도 남녀 어린이 각각 권장량의 62.21$\pm$39.46%와 70.07$\pm$34.52%로 낮게 섭취하고 있었다. 모든 영양소 섭취량은 남녀 어린이간에 유의한 차이가 없었다. 신체계측치와 영양섭취와의 관계에서 체중, 체수분량, 제지방량은 각각 동물성 철 섭취량과 유의한 부의 상관관계를 보였다(p<0.05, p<0.01, p<0.01). 골밀도와 영양섭취와의 관계에서 손목 골밀도는 식물성 칼슘 섭취량과 유의한 정의 상관관계를 보였고(p<0.05), 특히 위쪽 손목 골밀도는 동물성 단백질, 동물성 철 섭취량과 각각 유의한 부의 상관을 보였다(p<0.05, p<0.05). 이상의 연구결과를 종합할 때 성장이 진행되고 있는 미취학 아동에 있어 신체상태와 골밀도는 동물성 단백질, 식물성 칼슘, 동물성 철 섭취량과 상관성이 있는 것으로 나타남으로써 앞으로 이들 영양소의 섭취가 신체와 골격 성장에 어떠한 영향을 미치는가에 대한 보다 세부적인 연구가 이루어져야 할 것으로 생각된다.