• Development and Reproduction
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• v.23 no.1
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• pp.55-61
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• 2019

To develop a promoter capable of driving transgene expression in non-model fish, we identified and characterized the muscle-specific alpha-actin gene in olive flounder, Paralichthys olivaceus (PoACTC1). The regulatory region of PoACTC1 includes putative regulatory elements such as a TATA box, two MyoD binding sites, three CArG boxes, and a CCAAT box. Microinjection experiments demonstrated that the regulatory region of PoACTC1, covering from -2,126 bp to +751 bp, just prior to the start codon, drove the expression of red fluorescent protein in developing zebrafish embryos and hatching olive flounder. These results suggest that the regulatory region of PoACTC1 may be useful in developing a promoter for biotechnological applications such as transgene expression in olive flounder.

• Journal of Animal Reproduction and Biotechnology
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• v.36 no.4
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• pp.314-322
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• 2021

Paired box protein, PAX7, is a key molecule for the specification, maintenance and skeletal muscle regeneration of muscle satellite cells. In this study, we identified and characterized the cDNA and amino acid sequences of PAX7 from black sea bream (Acanthopagrus schlegelii) via molecular cloning and sequence analysis. A. schlegelii PAX7 cDNA was comprised of 1,524 bp encoding 507 amino acids and multiple sequence alignment analysis of the translated amino acids showed that it contained three domains including paired DNA-binding domain, homeobox domain and OAR domain which were well conserved across various animal species investigated. Pairwise Sequence Alignment indicated that A. schlegelii PAX7 had the same amino acid sequences with that of yellowfin seabream (A. latus) and 99.8% identity and similarity with that of gilt-head bream (Sparus aurata). Molecular phylogenetic analysis confirmed that A. schlegelii PAX7 formed a monophyletic group with those of teleost and most closely related with those of the fish that belong to Sparidae family including A. latus and S. aurata. In the investigation of its tissue specific mRNA expression, the expression was specifically identified in skeletal muscle tissue and a weak expression was also shown in gonad tissue. The cultured cells derived from skeletal muscle tissues expressed PAX7 mRNA at early passage but the expression was not observed after several times of subculture.

• Animal Bioscience
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• v.35 no.2_spc
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• pp.347-355
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• 2022

Among edible insects, black soldier fly (Hermetia illucens), yellow mealworm (Tenebrio molitor), and common housefly (Musca domestica) have been considered as an alternative protein source for pigs. Because they are easy to breed and grow in the organic wastes, and they have well-balanced nutritional value as a protein source for pigs. The black soldier fly larvae and mealworm could replace the fish meal in the diets for weaned pigs without adverse effects on growth performance and nutrient digestibility. Black soldier fly could also be included in the finishing pig's diet without any negative effects on the growth performance and pork quality of the market pigs. Insect products showed a greater standardized ileal digestibility value of amino acids than conventional animal proteins in growing pigs. Due to the limited amount of insect products used for pig feeding study, most previous pig studies have been conducted in weaned pigs. Thus, further study is needed about the optimal inclusion level of insect products in every phase diet from weaned pigs to sows. The use of insect products in swine diets has some challenges in terms of cost, supply, and safety. Lastly, intrinsic differences among insect species, processing method, and feeding phase should be taken into consideration for the use of insect products in the swine diets.

• Korean Journal of Ecology and Environment
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• v.56 no.4
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• pp.420-429
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• 2023

This study was designed to examine the immune response in Korean rockfish during water temperature fluctuation and to elucidate the factors contributing to streptococcal pathogenesis in cultured Korean rockfish, S. schlegeli. We investigated cumulative mortality against Streptococcus iniae (FP5228 strain) infection in the exposed Korean rockfish (39.7±5.8 g) to environmentally relevant temperature (Control, 23℃; High temperature, 28℃ and 23℃ and 28℃ with 12 hours interval exchange, 23↔28℃) for 48 hours. Also, the expression of the mRNA related to the immune response genes (heat shock protein 70, interleukin1β, lysozyme g-type and thioredoxin-like 1) were measured in spleen and head kidney by real-time PCR analysis in the exposed fish to thermal stress. In this study, the combined stress with bacterial challenge in fishes exposed to thermal stress lowered the survival rate than that of control (23℃). The cumulative mortality in the group of control, 28℃ and 23↔28℃ was 24%, 24% and 40% (P<0.05), respectively. Also, thermal stress modulated the mRNA level of immune related genes; heat shock protein 70, interleukin-1β, lysozyme g-type and thioredoxin-like 1 in Korean rockfish. The present study indicates that a high and sudden water temperature change affect immune responses and reduce the disease resistance in Korean rockfish.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.33-41
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• 1984

To obtain the fundamental data on the nutritional value of protein for fresh meat, it was per- formed the distribution of Tl(trypsin indigestible substrates) and the apparent in vitro protein digestibility in 8 species of dark-fleshed fishes and8 species of white-fleshed fishes which were consumed in Korea popularly. It was also investigate the changes in VBN and TBA value during frozen storage at $-10^{\circ}C$on the purpose of assaying the antinutritional factors that affect on apparent in vitro protein digestibility or Tl forming. Tl content in dark-fleshed fishes were varied with their species, ranged from 0.02 to 0.17 mg/g. using the method by Hamerstrand, while that in white-fleshed fishes was almost same, ranged from 0.10 to 0.26 mg/g. For all the fresh fish samples, however, the apparent in vitro protein digestibility were showed the value from 83 to 83%. In comparison with the parts of pacific mackerel, viscera had the most abundant Tl content as much as 0.3m g/g, while a trace was noted for skin and dark muscle had more Tl content than ordinary muscle based on the method by Hamerstrand. The apparent in vitro protein digestibility for all samples was dropped but the changes of VBN and TBA were retested the similar tendency with the increasing Tl content during frozen storage at $-10^{\circ}C$. Therefore, it could be concluded that Tl contbnt and apparent in vitro protein digestibility were affected by its freshness and fat oxidation and that, especially, fat was assumed to play an important role on apparent in vitro protein digestibility.

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.267-278
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• 1986

The evolution of Korean fish fermentation technology was reviewed from the old literatures and the on-going processes were surveyed. The principles involved in the traditional fermentation methods were explained by the recent scientific findings. The fish fermentation technology be classified into two groups; jeot-kal process, where. salt is the only material added to the fish for fermentation, and sik-hae process, where cooked cereals, garlic and red pepper powder are added to the salted fish. A total of 46 kinds of jeot-kal was identified in a survey, depending on the raw materials used. The characteristic feature of Korean jeot-kal process is to produce fermented products which still has original shape after 2-3 months of fermentation to be used for side-dishes of rice meal, as well as fish sauce by keeping these products for longer time (over 6 months) for severe ansymematic hydrolysis to be used for the subingredient of Kimchi (Korean fermented vegetable food). The taste of jeot-kal is formed by the protein hydrolymates due to the action of salt-tolerant Pediococcus, Bacillus, Halobacterlum etc. When the taste of jeot-kal deteriorates, yeasts appear to dominate. In ski-hae fermentation, the safety of preserved fish is kept by the rapid decrease in pH resulting from the acid fermentation of added cereals. The roles of cid forming bacteria and proteloytic bacteria are important. The fermentation is completed in 2 weeks and the excess production of acid during prolonged storage limits the taste acceptability. The fish fermentation technology in Korea stands at important position in Korean food science and technology. since the processes of jeot-kal and soysauce have same root in the principle of microbial proteolysis and the processes of sik-hae and Kimchi in the microbial acid production principles.

• Journal of Aquaculture
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• v.11 no.3
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• pp.381-390
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• 1998

Three feeding experiments were carried out to evaluate the effects of fatty acids or lipid sources in diets on the survival, growth and body composition of junenile abalone(Haliotis discus hannai). Diets used in this study contained casein or fish meal as a protein source. Three replicate groups of abalone averaging 160 mg were fed with casein diets containing 12:0, 18:1, 18:2n-6, 18:3n-3, n-3HUFA, squid liver oil (SO), corn oil (CO), beef tallow (BT), SO+CO, and SO+BT, or fed fish meal diets containing SO, CO, BT, SO+CO, SO+BT and not supplemental oil for 20 weeks, respectively. Survival rate, weight gain and soft body weight of abalone were not significantly affected by different fatty acids in the casein diets (P>0.05). Weight gain, soft body weight and shell length of abalone fed the casein diets containing SO, SO+CO or SO+BT were significantly higher (P<0.05) than those of abalone fed the casein diets containing CO or BT. Survival rate of abalone fed the fish meal diets was not influenced by different lipid sources (P>0.05). Weight gain and soft body weight of abalone fed the fish meal diets containing beef tallow (BT or SO+BT diet) were lower than those of abalone fed the diet not added oil or diets containing SO, CO and/or SO+CO(P<0.05). These data indicated that SO or SO+CO was good dietary lipid source for juvenile abalone, and that these oil supplement in diet was not necessary when fish meal was used as a protein source.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.8
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• pp.1034-1042
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• 2010

This study aimed to determine the optimum dietary crude protein level in a typical diet for fattening pigs fed ad libitum under normal climate conditions in Central Vietnam. One hundred and ninety two gilts of Mong Cai local breed (MC), $F_1$ Large White${\times}$Mong Cai and $F_2$ crossbreds of (Landrace${\times}$Mong Cai)${\times}$Large White were used. At the start of the experiment, Mong Cai pigs weighed 12 kg at 11 weeks of age, $F_1$ pigs 12.1 kg at 8 weeks of age and $F_2$ pigs 12.2 kg at 8 weeks of age. Four diets differing in crude protein (CP) content (10.1, 13.1, 16.1 and 18.9% in DM) were formulated from rice bran, corn meal, cassava meal and fish meal. Calculated digestible energy content of the diets ranged from 13.5 to 13.8 MJ per kg DM. Pigs were housed individually in pens of $2.5\;m^2$ each and had ad libitum access to feed in a trough as well as water in bowls. The final weights after a growing period of 150 days were 66, 86 and 96 kg for MC, $F_1$ and $F_2$, respectively. Feed intake of MC pigs was highest at 13.1% CP while $F_1$ and $F_2$ had the highest feed intake at 16.1% CP. The results showed that for MC the maximum gain was obtained at levels between 13 to 16% CP. For the $F_1$ the maximum gain was at dietary protein levels of 16-17%. For $F_2$ the max gain was obtained at CP levels of 16 to 18%. Feed conversion was highest in MC pigs (~4.0) followed by $F_1$ (~3.3) and $F_2$ (~3.1), and within genotypes was lowest at the optimum CP level (p<0.05). Back fat thickness in MC (33.1 mm), $F_1$ (23.0 mm) and $F_2$ (20.5 mm) pigs was different and within genotypes was the lowest at intermediate CP levels. In conclusion, increasing the dietary crude protein contents in practical diets for pigs in Vietnam can increase production on small holder farms. Optimal performance for MC, $F_1$ and $F_2$ pigs is achieved at different dietary crude protein contents.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.3
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• pp.143-153
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• 1979

A study on tile processing of liquefied fish protein with a long self life and good solubility has been carried out for the effective utilization of sardine. The whole sadine was chopped, homogenized with same amount of water and then hydrolyzed by the addition of commercial proteolytic enzyme. The hydrolysate was centrifuged and the supernatant was decolorized with active carbon, desodorized by azeotropic distillation with toluene, xylene and cyclohexane. The liquefied sardine protein was then concentrated by rotary vacuum evaporator with the addition of starch. The use of $0.2\%$ commercial proteolytic enzyme to the weight of the whole sardine showed the optimum hydrolysis ratio at $55^{\circ}C$ for 4 hours. The liquefied sardine protein could be decolorized and also desodorized by the treatment with $15\%$ active carl]on at room temperature for 30 minuted. In the view point of lipid concentration and the solubility of the product, the liquefied sardine protein prepared by enzymic hydrolysis from the sardine protein concentrate was better than that prepared by enzymic hydrolysis from the whole sardine and sardine protein concentrate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.3
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• pp.255-262
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• 1992

In vitro digestibility of filefish, protein was substantially decreased by fiber constituents in the follow-ing order : pectin (9.97%), gum karaya (7.03%), sodium alginate (6.12%),and cellulose (1.52%). The order of reduction by fibrous residues from vegetables ranked as follows : sea tangle (12.36%), Ro-maine lettuce (11.12%), perillar leaf (8.96%), and green pepper (5.15%). The inhibitory effect of the dietary fibers towards filefish protein digestion, expressed as soybean trypsin inhibitor equivalents, in-creased with added levels, but the inhibition differed with the sources of dietary fibers. Sea tangle and sodium alginate were most active in decreasing the concentration of essential amino acid from filefish protein hydrolysis. Sodium alginate exerted an inhibitory effect on the activity of trypsin, but the other fiber constituents did not have an inhibitory potency on trypsin and bacterial pretense (Streptomyces griceus). Results supported that dietary fiber components may reduce protein digestibility through the interaction of dietary fiber components with filefish protein.