• 한국양식학회지
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• 제19권4호
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• pp.299-304
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• 2006

넙치 치어용 건조사료의 적정 단백질 및 지질 함량을 조사하기 위하여 사료의 단백질 함량을 50% 및 55%로 조절하고, 각 단백질 함량에 지질 함량을 8%, 12% 및 15%로 조절하여 6종류의 실험 EP 사료를 제조하였다. 21 g의 넙치 치어를 300 L 수조에 3반복으로 무작위로 수용하여, 평균 수온 $20\;^{\circ}C$에서 1일 2회 만복으로 EP 사료를 9주간 공급하였다. 사육실험 결과, 생존율, 증중률 및 일일사료섭취율은 사료의 단백질 및 지질 함량에 영향을 받지 않았다(P>0.05). 사료효율과 단백질효율은 사료의 지질 함량에 유의하게 영향을 받았으며(P<0.001), 사료 지질 함량이 증가함에 따라 증가하는 경향을 보였다. 사료효율은 단백질 50%에 지질 15% 공급구와 단백질 55%에 지질 15% 공급구 사이에 유의차는 없었지만, 다른 실험사료 공급구보다 높았다(P<0.05). 단백질효율도 사료효율과 유사한 경향을 보였고, 단백질 55%에 지질 15% 공급한 실험구가 단백질 50%에 지질 8%, 단백질 55%에 지질 8% 및 지질 12% 공급구보다 높았다(P<0.05). 어체 간의 수분, 단백질 및 지질 함량은 사료의 지질 함량에 유의하게 영향을 받았다(P<0.01). 근육의 일반성분은 실험구간에 유의차가 없었다(P>0.05). 이상의 결과로부터, 본 실험에 적용된 사육조건에서 넙치 치어용 EP 사료의 단백질 함량이 $50{\sim}55%$일 때, 지질 함량을 높여주는 것이 사료이용 효율을 개선시키는데 도움이 될 것으로 판단된다.

• 한국작물학회지
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• 제39권4호
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• pp.373-381
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• 1994

호밀을 답리작으로 재배시 수량, 일반사료성분과 에너지 함량 및 수량을 질소시비량 및 예취시기에 따른 반응을 요약하면 다음과 같다. 1. 호밀은 질소시비량이 30kg/10a까지 많을수록 청예 및 건물수량이 증가하고 건물률은 감소하였으며 식물체의 엽신과 엽초의 비율은 증가하는 반면 줄기와 이삭의 비율은 감소하였다. 2. 호밀은 질소시비량이 많을수록 단백질, 총가소화양분(TDN), 무기물 및 에너지 함량과 수량이 모두 증가하였으며 ADF(acid detergent fiber) 와 NDF(neutral detergent fiber)의 함량은 감소하고 상대적사료가치가 높아졌다. 3. 질소시비량이 많아지면 예취시기가 늦더라도 전체 조단백질 함량 중에서 가급태 단백질이 차지하는 비율이 크게 낮아지지 않았다. 4. 호밀의 수확적기는 관행사료가치의 관점에서 는 대체로 유숙기 무렵으로 판단되었으나 사료의 에너지 관점에서는 이와 다소 차이가 있었다. 증체에너지(NEG)와 유지에너지(NEM) 면에서 본 수확적기는 개화후기에 높고 관행사료가치보다 10일정도 빨랐으며 에너지추정값(ENE)과 필유에너지(NEL)는 유숙기 무렵으로 같았다.

• Asian-Australasian Journal of Animal Sciences
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• 제4권3호
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• pp.235-240
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• 1991

A CRD experiment with thirty growing cross bred calves were assigned at random to three treatments rations. 1) $T_0$, 0% Urea + 20% M. O. cake, 2) $T_1$, 1% Urea + 10% M. O. cake and 3) $T_2$, 2% Urea + 0% M. O. cake to develop a rice straw based ration for ruminants. Sweetish odour and yellowish colour were observed in good recovered silage. Organic matter varied from 87.45% to 89.63% whereas crude protein varied from 14.0% to 14.5% in each treatment. No significant differences were found among the nutrient composition of the ration. The dry matter in take (DMI) and dry matter digestibility was higher in $T_0$ (0% Urea) than those of ration containing 1% ($T_1$) and 2% Urea ($T_2$). The organic matter digestibility decreases with increasing doses of urea. The crude protein & nitrogen-free-extract digestibility were found higher in the ration $T_1$ containing 1% urea whereas crude fibre digestibility and available metabolizable energy (ME) were higher in $T_0$ containing no urea as compared to $T_1$ and $T_2$. Total digestible nutrient (TDN) decreases with the increase of urea level. The highest feed efficiency was found in $T_0$ having no urea and lowest was in $T_2$. The animals gained in weights from each ration. Highest gain in weight was found in $T_0$ ration, then followed $T_1$, and $T_2$. This is due to natural protein available in M. O. cake only. It is concluded that supplemetation of urea or M. O. cake with readily available energy source as molasses upto 20% of total dietary dry matter in a complete ration may increase the intake of low quality fibrous roughage only when nitrogen and mineral are not limiting factor.

• 한국식품조리과학회지
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• 제11권2호
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• pp.108-112
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• 1995

된장에 찹쌀가루, 쇠고기, 파, 마늘, 깨소금 등을 혼합하여 볕에 말렸다가 찐 후 다시 말려 항아리에서 저장하면서 먹을 때는 참기름을 골고루 발라서 석쇠에 구워먹는 장떡은 단백질이 풍부한 고유음식이다. 본 연구에서는 찹쌀가루의 첨가량을 달리하고 쇠고기의 첨가유무에 따라 각기 장떡을 제조하여 저장기간에 따른 일반성분의 변화에 대해 알아보았는데 장떡의 수분 함량은 찹쌀가루의 함량이 증가할수록 감소하며 저장기간 중 15일에서 급격한 감소를 보이다가 30, 45일가지는 비교적 적은 감소를 보이고 60일에는 거의 변동이 없거나 보관중에 공기중의 습기를 다시 흡수하여 약간 증가하는 것으로 나타났다. 저장기간에 따른 조단백, 조지방, 환원당, 조섬유, 조회분 함량은 변화가 거의 없어 유의적인 차이를 갖지 못했다. 이상의 결과로 보아 장떡은 저장기간인 60일이 되어도 일반성분에 별다른 변화가 없어 저장식품으로 알맞은 조건을 가지고 있다고 생각된다. 따라서 앞으로는 고유저장음식인 장떡의 제조시 영양배합의 우수함과 기호를 충족시킬 수 있도록 여러 종류의 장떡에 대한 다양한 연구가 지속되어야 한다고 사료된다.

• 한국초지조사료학회지
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• 제20권3호
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• pp.169-176
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• 2000

This experiment was carried out to investigate the effects of application levels of food waste compost andmineral nitrogen in 3 cuttings per annurn on the nutritive value and nutrient yields of orchardgrass (Dactylisglomerata L.). Annual food waste compost (FWC) and mineral nitrogen were applied at levels of 0, 10, 20,40 and 60 ton ha-', and 0, 90, 180 and 270 kg ha-', respectively. The contents of crude protein (CP, %) oforchardgrass were significantly higher at the application levels of 40 ton ha-' yr-' by FWC than those atapplication levels of 0 ton ha-' yr-' (p<0.05), the contents of neutral detergent fiber (NDF, %), acid detergentfiber (ADF, %) and hemicellulose were also higher in FWC applied plots, except for the FWC levels of 10and 60 ton ha-' yr-'. The contents of total digestible nutrient (TDN, %) and relative feed value (RFV) oforchardgrass were significantly higher at FWC levels of 10 and 60 ton ha-' yr-' than at levels of 0 ton ha"yr-'. Annual yields of CP and TDN were increased with increase the FWC levels. The highest contents ofCP of orchardgrass were obtained at 1st cut, NDF and ADF at 2nd cut. As the mineral nitrogen fertilizationwas increased, the contents of CP, NDF, ADF and hemicellulose of orchardgrass were significantly increased,but TDN and RFV were decreased. .Annual yields of CP and TDN of orchardgrass were significantlyincreased with increase the mineral nitrogen fertilization.(Key words : Food waste compost, Mineral nitrogen, Crude protein, Neutral detergent fiber, Acid detergentfiber)rgent fiber, Acid detergent fiber)

• Animal Bioscience
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• 제34권11호
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• pp.1794-1801
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• 2021

Objective: The study aimed to evaluate the productive performance, carcass yield, size of digestive organs and nutrient utilization in Mexican Creole chickens, using four diets with different concentrations of metabolizable energy (ME, kcal/kg) and crude protein (CP, %). Methods: Two hundred thirty-six chickens, coming from eight incubation batches, were randomly distributed to four experimental diets with the following ME/CP ratios: 3,000/20, 2,850/19, 2,700/18 and 2,550/17. Each diet was evaluated with 59 birds from hatching to 12 weeks of age. The variables feed intake (FI), body weight gain (BWG), feed conversion (FC), mortality, carcass yield, size of digestive organs, retention of nutrients, retention efficiency of gross energy (GE) and CP, and excretion of N were recorded. Data were analyzed as a randomized block design with repeated measures using the GLIMMIX procedure of SAS, with covariance AR (1) and adjustment of degrees of freedom (Kendward-Roger), the adjusted means were compared with the least significant difference method at a significance level of 5%. Results: The productive performance variables BWG, mortality, carcass yield, fat and GE retention and excretion of N were not different (p>0.05) due to the diet effect. In the 3,000/20 diet, the chickens had lower values of FI, FC, crop weight, gizzard weight, retention, and retention efficiency of CP (p<0.05) than the chickens of the 2,550/17 diet. Conclusion: The Mexican Creole chickens from hatching to 12 weeks of age can be feed with a diet with 2,550 kcal ME and 17% CP, without compromising productive parameters (BWG, mortality, carcass yield) but improving retention and retention efficiency of CP.

• Fisheries and Aquatic Sciences
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• 제12권2호
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• pp.104-110
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• 2009

Feeding trials were performed at two different water temperatures (summer and winter seasons) to identify suitable protein and lipid (energy) levels to be used in formulating extruded pellets for olive flounder. Experiments were conducted to determine the effects of protein and lipid levels in extruded pellets on the growth and body composition of the flounder in both feeding trials. Six experimental diets were prepared containing three protein levels (46%, 51%, and 56%) and two lipid levels (10% and 17%). In the first experiment, during the summer season ($22{\pm}2.2^{\circ}C$), a triplicate group of fish (initial weight, 114 g) were fed to satiation one of the six diets for 11 weeks. The highest weight gain was observed in fish fed the 56/17 (% protein/% lipid) diet, but this weight gain was not significantly different from that of fish fed the other diets, except for those fed the 46/10 diet. The feed efficiency and protein efficiency ratio of fish fed the 17% lipid diets were higher than those of fish fed the 10% lipid diets at each protein level. In the second experiment, during the winter season ($13{\pm}1.5^{\circ}C$), a triplicate group of fish (initial weight, 107 g) were fed to satiation one of the six diets for 9 weeks. Weight gain was not significantly different among all groups. The feed efficiency and protein efficiency ratio tended to increase with increasing dietary lipid level at each protein level. The whole-body crude lipid content of the of fish fed the 17% lipid diets was significantly higher than that of fish fed the 10% lipid diets at each protein level in both feeding trials. Based on the data obtained in this study, the inclusion of dietary protein at a level of 46% appears to be sufficient to support optimal growth, and increasing the dietary lipid level from 10% to 17% had no beneficial effects on the growth and feed utilization of olive flounder (110-300 g), except for fish fed a 56% protein diet in the summer season.

• 한국식품저장유통학회지
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• 제15권2호
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• pp.269-273
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• 2008

매실의 개체당 평균 수분 함량은 $88.34{\sim}90.04%$ 범위로서 수확시기에 따른 차이가 없었으며 조단백질과 조지방은 수확시기별로 수확시기가 늦어질수록 함량이 다소 감소하였으나 조섬유는 수확시기가 늦어짐에 따라 함량이 증가하였다. 또한 polyphenol 함량은 매실이 성숙함에 따라 점차 증가하는 경향을 보였다. methanol, water, hexane, ethylacetate 및 ether 추출물의 항균활성 검색 결과 methanol에서 가장 크게 나타났으며 수확시기가 늦어질수록 항균활성은 증가하는 경향을 나타내었다. 항균활성을 가진 메탄을 추출물의 활성은 $100^{\circ}C$에서 30분 가열한 조건에서도 안정함을 확인하였고, pH 변화에 따른 안정성은 큰 차이를 보이지 않았다. 용매에 따른 전자공여능은 methanol > ethylacetate > water > ether > hexane 순으로 높게 나타났으며 수확시기에 따른 차이는 크지 않았다.

• 동아시아식생활학회지
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• 제14권6호
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• pp.598-607
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• 2004

This study was conducted to examine the sensory characteristics and the contents of proximate composition and the free sugars of the Demi-glace with varying quantity of Omija extracts added. First, the qualities of Demi-glace sauces with varying quantity of Omija extracts added are as follows: (1) Proximate composition: The moisture content was 66.10～73.50%, and crude ash content was 1.59～1.89%. As the Omija extracts added increased, moisture content increased, whereas crude ash content decreased. The crude protein content was 6.12～7.95%. Among them, the one with the 2% Omija added showed the highest level of the crude protein. (2) Free sugars contents: In terms of total sugar contents, the control showed 1.32% and Omija sauces showed 1.44～1.55%. Major free sugars analyzed in the order of fructose, oligosaccharide, glucose and sucrose. Second, the results of sensory evaluation of Demi-glace sauces with the different levels of Omija added are as follows: (1) The preference of Demi-glace sauces according to occupation: Students and Cooks liked the one with the 2% Omija added in terms of color, flavor, taste, texture and overall acceptability. Cooks showed higher preference than students. (2) The preference of 5 tastes: It was found that Demi-glace sauce with the 2% Omija added was the best. The one with the 2% Omija added was suitable in terms of sweet taste and bitter taste and the one with the 3% Omija added was desirable for hot taste and saline taste. In terms of sour taste, the one with 1% Omija added was regarded as the most desirable one. (3) The preference for authentic tastes for Demi-glace sauce: In terms of simple taste, females showed higher preference than males. Demi-glace sauce with the 2% Omija added was found to be the best for savory taste, flavor enhancer taste, simple taste, after taste and overall acceptability. The one with the 1 % Omija added was regarded as the best for soft taste.

• 한국식품조리과학회지
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• 제25권5호
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• pp.593-599
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• 2009

This study was conducted to evaluate the quality characteristics of Dureup Sulgidduk samples to different amounts of Aralia elata leaf powder. Overall the samples contained 3.73% moisture, 27.12% crude protein, 1.73% crude fat, 8.06% crude ash and 11.68% crude fiber[ED highlight - very confusing, please clarify which samples(e.g. containing which amount of powder), also, should the moisture be 37. something? It dose not fall within the range in the next sentence. Furthermore, the percentages do not add up to 100, please clarify]. The moisture levels of the samples ranged from 37.72 to 40.45%, with samples containing 0% Aralia elata leaf powder having the highest moisture level. The color L-values decreased, while the a-value increased and the b-value did not differ in response to the addition of Aralia elata powder. The texture and hardness also decreased with increasing Aralia elata leaf powder content,-; however, these values increased in all samples over three days of storage. Finally, samples containing 4% Aralia elata powder received the highest cores for color, flavor, sweetness, softness and overall-acceptability.