• 한국재료학회지
• /
• 제28권12호
• /
• pp.696-701
• /
• 2018

This study is carried out to evaluate the commercial feasibility of the room temperature and thermal polymerization method as a lens manufacturing method. All samples are found to be transparent after polymerization, thereby indicating that their physical and surface properties are suitable for hydrogel ophthalmic lenses. The optical and physical properties of the lenses are compared. The water content of the samples that are prepared via a room temperature polymerization process decreases with the addition of MMA as compared to the water content of the samples that are prepared via thermal polymerization. When MMA and DMA are used as an additive for improving functionality, the wettability of the lenses increases. By measuring the AFM, the surface roughness is shown to improve more than MMA and DMA. Therefore, it is judged to be an appropriate process for manufacturing hydrogel lenses with high functionality.

• Asian-Australasian Journal of Animal Sciences
• /
• 제33권6호
• /
• pp.888-901
• /
• 2020

Objective: A set of microsatellite markers with high polymorphism from Tsaiya duck were used for the genetic monitoring and genetic structure analysis of Brown and White Tsaiya duck populations in Taiwan. Methods: The synthetic short tandem repeated probes were used to isolate new microsatellite markers from the genomic DNA of Tsaiya ducks. Eight populations, a total of 566 samples, sourced from Ilan Branch, Livestock Research Institute were genotyped through novel and known markers. The population genetic variables were calculated using optional programs in order to describe and monitor the genetic variability and the genetic structures of these Tsaiya duck populations. Results: In total 24 primer pairs, including 17 novel microsatellite loci from this study and seven previously known loci, were constructed for the detection of genetic variations in duck populations. The average values for the allele number, the effective number of alleles, the observed heterozygosity, the expected heterozygosity, and the polymorphism information content were 11.29, 5.370, 0.591, 0.746, and 0.708, respectively. The results of analysis of molecular variance and principal component analysis indicated a contracting Brown Tsaiya duck cluster and a spreading White Tsaiya duck cluster. The Brown Tsaiya ducks and the White Tsaiya ducks with Pekin ducks were just split to six clusters and three clusters when K was set equal to 6 and 3 in the Bayesian cluster analysis. The individual phylogenetic tree revealed eight taxa, and each individual was assigned to its own population. Conclusion: According to our study, the 24 novel microsatellite markers exhibited a high capacity to analyze relationships of inter- and intra-population in those populations with a relatively limited degree of genetic diversity. We suggest that duck farms in Taiwan could use the new (novel) microsatellite set to monitor the genetic characteristics and structures of their Tsaiya duck populations at various intervals in order to ensure quality breeding and conservation strategies.

• 한국축산식품학회지
• /
• 제33권6호
• /
• pp.696-700
• /
• 2013

A quick and reliable method for identifying meat origin is developed to ensure species origin of livestock products for consumers. The present study examined the identification of meat sources (duck, chicken, goat, deer, pig, cattle, sheep, and horse) using PCR by exploiting the mitochondrial 12S rRNA and mitochondrial cytochrome b genes. Species-specific primers were designed for some or all mitochondrial 12S rRNA nucleotide sequences to identify meat samples from duck, chicken, goat, and deer. Mitochondrial cytochrome b genes from pig, cattle, sheep, and horse were used to construct species-specific primers, which were used to amplify DNA from different meat samples. Primer sets developed in this study were found to be superior for detecting meat origin when compared to other available methods, for which the discrimination of meat origin was not equally applicable in some cases. Our new development of species-specific primer sets could be multiplexed in a single PCR reaction to significantly reduce the time and labor required for determining meat samples of unknown origin from the 8 species. Therefore, the technique developed in this study can be used efficiently to trace the meat origin in a commercial venture and help consumers to preserve their rights knowing origin of meat products for social, religious or health consciousness.

• 한국동물위생학회지
• /
• 제36권1호
• /
• pp.57-60
• /
• 2013

This study was carried out to investigate the prevalence and antimicrobial resistance patterns of Campylobacter jejuni isolated from duck feces. In total, 112 (32.9%) isolates of C. jejuni were identified from 430 duck feces samples from September to December, 2010. All isolates were susceptible to telithromycin, whereas majority of the C. jejuni isolates were resistant to azithromycin (18.8%), ciprofloxacin (86.6%), erythromycin (0.9%), gentamicin (15.2%), tetracycline (80.4%), florfenicol (3.6%), nalidixic acid (87.5%), clindamycin (7.1%). As a result, appropriate protocols for antimicrobial agents and strategies to reduce antimicrobial resistance will be needed in the future.

• 한국가금학회지
• /
• 제33권1호
• /
• pp.7-14
• /
• 2006

함기 포장과 진공 포장이 냉장 저장 중 오리고기의 육색, 지방 산화 및 지방산 조성에 미치는 영향을 조사하였다. pH는 가슴육이 다리육에 비해 낮았으며, 냉장 저장 중 가슴육이 다리육에 비해 육색의 변화가 크게 나타났다. 다리육의 조지방 함량이 가슴육에 비해 약2배 정도 높았으며, 저장 3일 째부터 전단가가 낮아졌다. 함기 포장은 진공 포장에 비해 냉장저장 중 다리육의 지방 산화를 촉진하는 것으로 나타났으며, 지방 산화는 palmitic acid 함량의 감소와 linoleic acid 함량의 증가와 관련이 있는 것으로 나타났다 결과적으로 오리고기의 장기적인 냉장 유통을 위해서는 함기 포장보다 진공 포장을 하는 것이 바람직할 것으로 사료된다.

• 한국동물위생학회지
• /
• 제35권3호
• /
• pp.215-222
• /
• 2012

Species-specific $TaqMan^{(R)}$ probe-based real-time PCR assays were developed for detection of beef, pork, chicken, duck, goose and turkey. The primer and probe sets used in this study were designed to be complementary to fibroblast growth factor (FGF) for cattle and pig, mitochondrial NADH dehydrogenase (ND) subunit 3 and ND2 for chicken and duck, 12S rRNA for goose and turkey, respectively. As internal positive control we used conserved region in the ribosomal 18S RNA gene to ensure the accuracy of the detection of target DNA by real-time PCR. We confirmed that real-time PCR assays with the primer and probe sets were positive for cattle, pig and chicken intended target animal species with no cross-reactivity with other non-target animal species. Only >50 ng DNA of beef show cross-reactivity in the determination of duck. Using species-specific primer and probe sets, it was possible to detect amounts of 0.1 ng DNA of cattle and pig, 1.0 pg DNA of chicken, duck and turkey, and 0.1 pg DNA of goose for raw samples, respectively. The detection limits were 0.1 ng DNA of cattle, 1.0 ng DNA of pig and 1.0 pg DNA of chicken for DNA mixtures (beef, pork and chicken) extracted from heat-treated ($121^{\circ}C$/5 min) meat samples. In conclusion, it can be suggested that the $TaqMan^{(R)}$ probe-based assay developed in this study might be a rapid and specific method for the identification of meat species in raw or cooked meat products.

• 한국축산식품학회지
• /
• 제32권4호
• /
• pp.428-433
• /
• 2012

The objective of this study was to identify appropriate aging conditions, changes in nucleotide-related compounds, chemical changes, and a sensory evaluation of duck meat during aging at $0^{\circ}C$ for 7 d. Twenty one 45-day-old Pekin white ducks samples were separated into breast and leg meat. ATP was not detected for almost the entire aging period because ATP was depleted immediately after slaughter. Inosine monophosphate (IMP) was highest on day 1 ($26.69{\mu}mol/g$), and then it rapidly decreased to $7.11{\mu}mol/g$ on day 7. However, this level was not different between breast and leg meat. Hypoxanthine (Hx) content of breast meat was $14.88{\mu}mol/g$, whereas that of leg meat was $16.41{\mu}mol/g$. Inosine content of breast meat was double than that of leg meat. The pH values of breast and leg meat were 5.90-6.05 and 6.23-6.73, respectively, during the aging period. Volatile basic nitrogen content of breast and leg meat increased during aging. Breast meat had good sensory evaluation scores for flavor (7.4), juiciness (6.8), tenderness (7.2), and overall acceptance (7.4) on day 3. Similar to breast meat, leg meat also had good sensory evaluation scores. Therefore, it is concluded that the appropriate aging period is 3 d for duck breast meat and 1 day for leg meat at $0^{\circ}C$.

• Animal Bioscience
• /
• 제35권8호
• /
• pp.1250-1257
• /
• 2022

Objective: Low fat duck meat sausages were prepared by replacing the fat in the formulations with soy protein isolate (SPI) and inulin to find the best formulation having superior shelf-life without affecting its quality attributes. Methods: Four sausage mix formulations were prepared viz.control (0% SPI and inulin), T₁ (2.5% inulin), T₂ (2.5% SPI), and T₃ (2.5% SPI+2.5% inulin) replacing duck fat as per the recipe. Five batches of duck meat sausages of each formulation were prepared, and the final products were evaluated for physico-chemical, organoleptic, and microbiological qualities. Results: The % moisture and crude protein content of the sausages revealed an increasing trend (p<0.01) from control to the treated formulations, while the % total ash contents were found to be non-significant (p>0.05). On the contrary, the per cent ether extract decreased significantly (p<0.01) from the control to the treated groups. In terms of calorie value, control samples exhibited the highest values with a significant (p<0.01) regression from control to treated formulation, respectively. The colour profile study (L, a^*, b^*) of the formulations were found to be non-significant. Texture profile study in terms of springiness, cohesiveness, chewiness, and resilience revealed no significant difference in all the treatment groups except the hardness scores, which revealed a significantly (p<0.01) increasing trend from control to the treated formulations. The total viable count showed a significant decrease in the treated groups. However, there was a significant increase in the bacterial load during the storage till day 15th. The total viable psychrophilic bacterial count showed a significant (p<0.01) increase in bacterial load from day 5th to 15th day of storage. Colititre counts were negative for all the formulations until the 15th day of storage. Conclusion: The present study results may conclude that duck meat sausages could be prepared satisfactorily by replacing duck fat with SPI and inulin at the rate of 2.5% of each with superior quality attributes.

• Asian-Australasian Journal of Animal Sciences
• /
• 제15권4호
• /
• pp.610-614
• /
• 2002

The purpose of this study was to investigate the prevalence of fumonisin contamination in corn and corn-based feeds in Taiwan. A total of 233 samples was collected from 8 feed mill factories located in four different regions in Taiwan. The presence of fumonisin $B_1$ ($FB_1$) and $B_2$ ($FB_2$) was determined by thin layer chromatograph, while the total fumonisin content was determined using immuno-affinity column cleanup and fluorometer quantitation. Our results showed that 55 samples of swine feeds had the highest percentage of incidence of $FB_1$ and $FB_2$ (41.8% and 41.8%, respectively), followed by 66 samples of duck feeds (40.9% and 37.8%). However, the percentage of incidence of $FB_1$ and $FB_2$ was much lower in 43 samples of broiler feeds (23.2% and 13.9%) and 69 samples of corn (17.3% and 10.1%). Corn and duck feeds were found to have a significant higher level of means of total fumonisins ($5.4{\pm}1.5$ and $5.8{\pm}0.6$ ppm, respectively) than swine feeds ($2.9{\pm}0.4$ ppm) and broiler feeds ($3.0{\pm}0.5$ ppm). Comparing fumonisins distribution in different regions, the highest percentage of $FB_1$ incidence (39.2%) was found in the eastern region of Taiwan, and total fumonisins level ($4.5{\pm}0.7$ ppm) was significantly higher than other regions. However, the highest percentage of $FB_2$ incidence (32.0%) was found in the central region of Taiwan. Trimonthly analysis of data showed that both high percentage of $FB_1$ and $FB_2$ incidence (39.3% and 37.7%) and total concentration of fumonisin ($5.7{\pm}0.4$ ppm) were found in the period of Jan. to Mar., The incidence and concentration were significantly higher than other trimothly periods. These results indicate that fumonisin B mycotoxins are both widespread and persistent in feed-grade corn and corn-based feeds in Taiwan.

• 한국식생활문화학회지
• /
• 제31권3호
• /
• pp.243-249
• /
• 2016

The purpose of this study was to investigate the effects of Capsosiphon fulvescens powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour along with the addition of different amounts of Capsosiphon fulvescens powder, and then instrumental characteristics and sensory evaluations were investigated. According to amylograph data, the composite Capsosiphon fulvescens powder-wheat flour samples had increased gelatinization temperatures with increasing Capsosiphon fulvescens powder content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L, a and b values decreased with increasing Capsosiphon fulvescens powder content. Besides cooked weight, cooked volume and turbidity of dumpling shell increased as the addition level of Capsosiphon fulvescens powder increase. In terms of textural characteristics, addition of Capsosiphon fulvescens powder increased springiness, chewiness, brittleness, pringiness and adhesiveness. Based on sensory evaluations, the overall preference of dumpling shell with 3% added Capsosiphon fulvescens powder, was more effective than control.