• Fisheries and Aquatic Sciences
• /
• v.21 no.5
• /
• pp.11.1-11.8
• /
• 2018

Interspecific hybridization experiments were conducted between the common seahorse Hippocampus kuda (male) and the slender seahorse H. reidi (female) during artificial rearing to develop a new aquarium fish with unique polyandrous mating. Molecular analysis via mitochondrial DNA (mtDNA) cytochrome b and nuclear DNA (ncDNA) ribosomal protein S7 gene supported the hybridization between the two species, and the hybrid also showed morphological characteristics of both species. Juveniles of H. kuda have dense melanophores on the whole body or only on the trunk and tail, whereas juveniles of H. reidi have thin melanophores on the whole body or present in stripes only along their prominent trunk and tail rings. However, all the hybrid juveniles had dense melanophores only on the tail, with the striped trunk rings, thus showing an intermediate pattern, and these patterns were limited to the fairly early stage of development (1-10 days old). In contrast, the two eye spines in the hybrid were apparent after 9 days old, which were not inherited from H. kuda (one eye spine), but from H. reidi (two eye spines). According to LOESS (local regression) analysis, the growth rate increased between 20 and 25 days, and the hybrids grew faster than H. kuda when they entered the explosive second phase of growth between 25 and 45 days for all the seahorses. This study highlights the hybridization between H. kuda and H. reidi may contribute to the improved taxonomic information of young seahorses.

• Asian-Australasian Journal of Animal Sciences
• /
• v.12 no.8
• /
• pp.1263-1272
• /
• 1999

The effects of carnitine in diets with or without added fat (5% lard or soybean oil) were evaluated in 72 Large White ${\times}$ Landrace ${\times}$ Duroc pigs weaned at 35 days of age. Pigs were fed a 1.30% lysine corn-soybean basal diet+15% dried whey+4% fish meal with carnitine at 0 or 50 mg/kg and either 0% added fat, 5% soybean oil or 5% lard for 6 weeks in a $2{\times}3$ factorial trial (6 treatments, 3 pens per treatment, 4 pigs per pen). Addition of carnitine increased average daily gain (ADG) and average daily feed intake (ADFI) in the second two weeks of the six-week trial and overall, but had no significant effect on feed per gain (F/G). Lard alone depressed ADG (p<0.05) in the last two weeks of the trial and overall, but the ADG for pigs fed lard+carnitine was similar to the control. Lard reduced feed intake in the first two weeks of the trial (p<0.05). Carnitine reduced the percentage of pigs with poor (ADG<375 g/d) growth (15 vs 40%; p<0.05). The greater uniformity of growth was most evident in low-weaning-weight pigs in the second period (16 vs 62%, p<0.005). Addition of fat did not produce any positive effect on uniformity and had no interaction with carnitine on uniformity. Carnitine addition increased serum total carnitione and short-chain acyl-carnitine levels (p<0.05), but did not modify free carnitine levels. Serum carnitine levels were lower at weaning than at 14, 28, or 39 days after weaning (p<0.05). Carnitine increased serum protein levels on day 14 (p<0.05). Addition of fat in the form of soybean oil or lard did not improve piglet growth performance. Addition of 50 mg/kg of carnitine to the diet of weanling pigs enhanced postweaning performance.

• Journal of Nutrition and Health
• /
• v.31 no.9
• /
• pp.1457-1467
• /
• 1998

The relationship between cognitive function and dietary patterns in Korean elderly women was investigated in this study. Twenty-four-hour dietary recall and cognitive function tests were performed in 170 elderly women aged over 60 years. Average age of the subjects was 71 years and the average number of family members was 3.3. Most of the subjects had less than seven years of education and their monthly income was much lower than the Korean average. Most of the subjects engaged in regular exercise and did not indulge in drinking and smoking. The average cognitive function score of the subjects was 58.4. Most of the subjects appeared to consume insufficient amount of food ; average intakes of energy, Ca, iron, vitamin A, and riboflavin were lower than RDA for the elderly. Cognitive function score was positively related to education level and regularity of exercise. Also, cognitive function score had a strong relationship with food intake such as total amounts of foods, fish and shellfish, milk and dairy products, total animal food, fruit, bread and sugar. Energy, protein, Ca, p, riboflavin, and niacin were also shown to have positive relationships to cognitive function score, while carbohydrate caloric ratio had a negative relationship with cognitive function. According to the results of multiple regression analysis, factors that most influenced on cognitive function were education level and riboflavin intake. The subjects who had more than seven years of education had significantly higher cognitive function scores than those with no school education. And cognitive function scores f3r those who consumed more than 2/3 of the RDA for most nutrients were significantly higher than the ones fir the subjects who consumed less than 2/3 of the RDA. These results suggest that proper education and adequate nutrient intake in quantity and quality by achieving food diversity are essential in maintaining cognitive function in later life (Korean J Nutrition 31(9) : 1457-1467, 1998)

• Journal of Nutrition and Health
• /
• v.14 no.1
• /
• pp.1-8
• /
• 1981

The purpose of this nutritional survey on the actual conditions of group feeding is to be of value for promoting the health of the blue collar workers through consice understanding of food intake trends in businesses as well as realizing our desirable target. The results of the survey are summarized as follow. 1, Status of food economics 1) The average feeding cost amounts to 453 won per day per person. 2) The average school years of food buyers were 12.3 years, cookers were 12.0 years and dieticians were 14.5 years. 3) Kerosene(57.6%), gas(24.2%), electric(12. 1%) and cool briguette(6.1%) were used for fuel. 2. Status of food intake The average food intake per person per day in surveyed businesses was 1193.4g. The total intake of food was consisted of 42% grains, 40.4% vegetables, 4.7% legumes, 4.5% fish and shellfish, 4.0% potatoes, 1.6% meats, 1.0% seasonings. 0.8% eggs, 0.5% sea weeds, 0.3% oil and fats, 0.1% sugar. These findings led us to the conclusion that workers in the surveyed businesses retied heavily on plant foods. 3. Status of nutrient intakes 1) The average intake of calorie was 2752.6 kcal per day, which was slightly higher than 2,700 kcal of RDA. Though the quantity was above the level of RDA, it was largely from plant foods. 2) The average intake of protein was 84.7g per day, which was slightly higher than 80g of RDA. 3) The average intake of fat was 26g per day, which was much lower than 36g of RDA. 4) The averse intake of calcium was 532.3mg per day, which was lower than 600mg of RDA. 5) The average iron intake was 9.8mg per day, which was much lower than 10mg of RDA and 18mg of HDA for women. 6) Intakes of vitamin group were high. Especially, intake of vitamin A was 2-3 times higher than RDA and intake of vitamin C and niacin were 2 times higher than RDA.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.30 no.1
• /
• pp.79-87
• /
• 1997

A study on the processing method of anchovy hydrolysate paste (AHP) was carried out to improve the sensory quality of salted and fermented fish. Homogenized whole anchovy was hydrolyzed using commercial pretenses, Complex enzyme-2000 (CE, Pacific Chem. Co.) and Alcalase (AL, Novo), in a cylindrical vessel with 4 baffle plates and 6-bladed turbine impeller. Optimal pH, temperature, and enzyme concentration for the hydrolysis with CE and AL were $7.0,\;52^{\circ}C,\;7\%$, and $8.0,\;60^{\circ}C,\;6\%$, respectively. The rational amount of water for homogenization, agitation speed, and hydrolyzing time were $100\%\;(w/w)$, 100 rpm, and 210 min, respectively. To make the hydrolysate to paste type, it was effective to mix the additives, such as starch, soybean protein, agar, and carrageenan gum to the hydrolysate 5 min before the end of boiling at $100^{\circ}C$ for 30 min. Minimal NaCl concentration for long-term preservation was $15\%$, and this could be reduced to $12\%$ by adding $5\%$ of KCl. yield of the AHP based on the total nitrogen content was $94.6\~97.0\%,\;and\;86.0\~89.2\%$, of the nitrogen was amino nitrogen. Salinity, pH and histamine content of the AHP prepared with $12\%$ NaCl and $5\%$ KCl were $9.3\~9.9\%,\;6.1\~6.2$, and below 13 mg/100 g, respectively. The AHP was stable at $26{\pm}3^{\circ}C$ for 60 days on bacterial growth, and addition of $0.05\%$ of rosemary (Herbalox) extract was effective to inhibit the lipid oxidation of the AHP during storage.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.48 no.5
• /
• pp.668-673
• /
• 2015

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster sauce from IQFOE and characterized its volatile compounds using vacuum simultaneous steam distillationsolvent extraction / gas chromatography / mass spectrometry. The moisture, crude protein, crude ash, salinity, pH and volatile basic nitrogen contents of the oyster sauce were 60.6%, 8.2%, 9.2%, 9.3%, 5.7 and 21.0 mg/100 g, respectively. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds included 14 esters, including ethyl acetate, 13 nitrogen- containing compounds, including 2,4,6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the cooked oyster sauce, with some aldehydes, ketones, and furans.

• Microbiology and Biotechnology Letters
• /
• v.30 no.4
• /
• pp.415-419
• /
• 2002

The replacement effects of cheese far salted and fermented fish on growth of lactic acid bacteria, fermentation velocity and sensory characteristics of Kimchi were investigated. In both control and cheese Kimchi, the total viable cell count of lactic acid bacteria was increased rapidly during the initial 2 days of fermentation. From 3 days after preparation, Kimchi added with cheese showed higher number of lactic acid bacteria than control Kimchi. The pH of Kimchi decreased rapidly after a small increase at the first day of fermentation, reaching 4.18-4.33 at the third day of fermentation, and the pH was slightly lower in Kimchi added with cheese than in control. Proximate analysis of Kimchi added with cheese was slightly higher in moisture and lower in crude protein and fat than control Kimchi. Sensory evaluation of the Kimchi fermented for 3 days showed that the Kimchi added with 3 or 5% of cheese had higher scores of appearance, flavor and overall taste than the control Kimchi.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.4
• /
• pp.679-686
• /
• 2004

In order to find the relationships of nutrient intakes and food consumptions to calorie intake for young and middle-aged men, a study was peformed using the data of Korean National HealthㆍNutrition Survey in 1998. Data from 659 young men (20 to 29 years) and 1,697 middle-aged men (30 to 49 years) were analysed for percent of recommended daily allowance (%RDA), index of nutritional quality (INQ) and nutrient adequacy ratio (NAR) in order to evaluate one's Quality and quantity. We found that energy and nutrient intakes were not significantly different between young and middle-aged groups. Their calorie and nutrient intakes were below their RDA. The most insufficiently consumed nutrient (less than 75% of RDA) was calcium followed by thiamin vitamin A, and calorie. The lacks of calorie, protein, iron, vitamin C, and niacin were more widely-spread in the twenties than the middle-aged. The mean nutrient adequacy ratio of the middle-aged was better than that of the young, even though some INQ were worse. Only for the subjects consumed sufficient energy, there were positive relations between grains, meats or alcoholic drinks to calorie level in middle-aged men but there were positive relations between broiled fish/shell or fats/oils to calorie level in young men. It seemed that both middle-aged men eating alcoholic drinks, broiled meat, and grains and young men eating cake/cookies, rice cake/potato cake, grains, and sugars could consume enough calorie with nutritional imbalance.

• Journal of Aquaculture
• /
• v.12 no.3
• /
• pp.221-228
• /
• 1999

The effects of sparp changes of water temperature (WT) on the stree response and physiological change of the cultured olive flounder (Paralichthys olivaceus) were examined by manipulating WT (3 patterns) in a running seawater culture system. In the first group (Exp. I), the WT was decreased from 18$^{\circ}C$ to 11$^{\circ}C$ within 6 hours and increased back to the original WT quickly. WT was decreased from 2$0^{\circ}C$ to 11$^{\circ}C$ within 5 hours and main-tained at 11$^{\circ}C$ for 10 hours. and then increased to 2$0^{\circ}C$ in the second group (Exp. II). In the third group(Exp. III) WT was decreased to 11$^{\circ}C$ within 5 hours (type A) or 10 hrs. (type B). In Exp. I and III, the level of serum cortisol was increased from 2.5$\pm$0.3 ng/ml and 2.6$\pm$0.9 ng/ml to 13.6$\pm$3.0 ng/ml and 12.4$\pm$3.2ng/ml, respectively, with WT decrease. However, no consistent tendency in the change of serum glucose level was shown according to WT decrease. In Exp. III, the glucose level of fish in type A was decreased until 5 hours and increased at 7 hours, then decreased until 12 hours where as the glucose level in type B was decreased until 5 hours and stayed at the level of 15.7 mg/dl. The serum osmolality was reduced with WT decrease and the response of serum electrolytes in this experiment conflicted, and a tendency in total protein, AST and ALT was not found following WT decrease. In conclusion, olive flounder responded to the stress caused by WT decrease and acclimated to this condition when the lower temperature was maintained. But there was no stress response in the blood of olive flounder when WT was increased. On the other hand, the degree of stress response in olive flounder was various according to the range and gradient of WT change.

• Journal of Aquaculture
• /
• v.21 no.2
• /
• pp.107-110
• /
• 2008

This study was conducted to evaluate extruded pellet for the growth of grower Korean rockfish Sebastes schlegeli. Two replicate groups of 150 fish per each tank(initial mean weight 112 g) were fed one of four experimental extruded pellets for 8 months. Survival was 100% in all groups. Final mean weight, feed efficiency and protein efficiency ratio, feed intake and hepatosomatic index were not significantly different among all groups. Proximate compositions of the whole body and liver were not significantly different among all groups. It can be concluded that the dietary formulation used in four extruded pellets could be applied in the practical extruded pellet for grower Korean rockfish.