• 한국환경생태학회지
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• 제26권4호
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• pp.588-592
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• 2012

참느릅나무가 많은 쭉정이 시과를 생산하는 원인을 구명하고자 원주지역에서 생육하는 22그루의 참느릅나무 성목의 개화, 수분 및 시과특성을 3년간 조사하였다. 참느릅나무는 당년지 엽액에 양성화가 달리는 화서를 형성하고, 꽃은 웅예선숙, 자예선숙 및 웅예이숙 하는 등의 독특한 성 형태를 가지고 있었다. 참느릅나무는 대부분의 느릅나무속 수종들과는 달리 타가수분하며 부분적이나마 충매한다는 사실이 새롭게 밝혀졌다. 충실시과의 비율의 평균값은 연도별로 고도의 퉁계적 유의차가 인정되었으며, 2009년 65.6%로 가장 높았으며, 2010년 42.9%, 2011년 37.5%로 현저히 낮아졌다. 이는 화분비산에 영향하는 강수량이나 강우일수, 화아분화기인 봄철의 저온 등에 영향을 받은 것이라 사료된다. 이상의 결과를 통하여 참느릅나무는 자가불화합성을 지니고 수분실패로 많은 쭉정이시과를 생산하는 것이라 사료된다. 앞으로 쭉정이시과를 생산하는 주요 수목의 전략, 수분시스템 등에 대한 많은 연구가 필요할 것이라 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권6호
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• pp.865-871
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• 2017

Objective: The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Methods: Forty-five woolless castrated male Santa $In{\hat{e}}s$ crossbred sheep with an initial average body weight of $23.16{\pm}0.35kg$ were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. Results: The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). Conclusion: The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.