• Korean Journal of Animal Reproduction
• /
• v.3 no.1
• /
• pp.30-35
• /
• 1979

A, B and C dilutors were used to make Ka (A plus B (1 : 1)) and Na (B plus C(1 : 1)) dilutors in this experiment. Three aliqots of semen were respectivly diluted 1 : 1 and 1 : 2 (semen: dilutor) with Ka, Na and C dilutors and stored at 5$^{\circ}C$ for 7 days in order to study their livability during storage. Fertility was checked for the diluted semen with Ka, Na and C dilutors. Whole semen and extended semen with Na dilutos with and without DMSO were cold shocked at various temperatures for 10 min. Effects of different 1st and 2nd dilution with A, B, C and Na dilutors and of vessels on freezability of spermatozoa were investigtigated. 1. Extended semen 1 : 2 with Na and C dilutors showed highest live sperm index during storage for 7 days at 5$^{\circ}C$. 2. The components of Na dilutor per 100$m\ell$ were skim milk 2.5g, trisaminomethane 0.54g, citric acid 0.265g, glucose 2.835g, fructose 1.5g, sodium lauryl sulfate, 0.08g, penicillin 0.06g, streptomycin 0.075g, and egg yolk 10$m\ell$. 3. Fertility of diluted semen was higher than that of whole semen. Ka dilutor showed higher fertility than Na and C dilutors, and there was no difference in the fertility between Na and C dilutors. 4. Na dilutor with DMSO showed slightly higher livability than Na dilutor without DMSO during storage for 7 days at 5$^{\circ}C$. 5. Cold shock at 1$0^{\circ}C$ for 10 min. decreased greatly the sperm livalility of whole semen but not of extended semen with Na dilutor. Addition of DMSO to Na dilutor has no effect in prevention of cold shock. 6. The extended semen with C. C dilutor (1st and 2nd dilution with C and C dilutor) showed higher post-thawing sperm livability than A.A and Na. B dilutors. Na. B dilution shwed higher post-thawing sperm livability than A.A dilution. There was no difference in the post-thawing livability between semen in 1$m\ell$ straw and 10$m\ell$ aluminium package.

• Journal of Animal Science and Technology
• /
• v.51 no.4
• /
• pp.321-328
• /
• 2009

A total of fourteen, 1-wk-old male Holstein calves were allotted into two groups consisted of control (CON) and IGY which was orally administrated with immunoglobulin yolk (IgY) for 1wk. Calves in both groups were provided with milk replacer according to feeding program and had ad libitum access to timothy hay for the entire experimental period (7wks). At 0, 7 and 49 day of experiment, blood samples were collected from the jugular vein of calves to investigate blood biochemical profiles and the differential count (%) of white blood cell (WBC). We also monitored growth performance and colony forming unit (CFU) of fecal microbial population in calves. The adminstration of IgY in calves did not affect body weight and weight gain during 49 days feeding trial compared with control group. The CFU of E. coli and Lactobacilli in the feces of calves were not significantly affected by IgY treatment, whereas the score of the calf scours during day 43 to 49 in IgY group showed a significant (P<0.05) solid type. There were no differences in plasma biochemical components including total protein, albumin, immunoglobulin and the other indicators. As for WBC differential count (%), there was no statistical difference in the percentages of neutrophil, lymphocyte, monocyte, eosinophil and basophil at 0, 7 and 49 days after the oral supplementation of IgY. In conclusion, the oral supplementation of IgY as an immunostimulant did not affect growth performance, fecal microbial population, blood biochemical profile and WBC differential count in Holstein calves.

• Korean Journal of Food Science and Technology
• /
• v.20 no.2
• /
• pp.218-224
• /
• 1988

For the optimization of thermal processing conditions in soymilk process, 4 strains of thermoresistant flat-sour bacteria were isolated from soymilk. The isolates were aerobic spore-forming rods, and grew at $-65^{\circ}C$. Based on the morphological and physiological properties, all of the isolated strains were identified as Bacillus stearothermophilus. The heat resistance of spores of 3 isolates and Bacillus stearothermophillus ATCC 12980 as a reference was determined in soymilk(pH 7.0) and pH 7.0 buffer solution. For each of the spores studied, linear regression equations with standard error were presented for the thermal destruction at 110, 115, 121, and $125^{\circ}C$. It was not obvious that the components of soy milk increased the heat resistance of spores. Between the strains studied, variability was noted in the D values at the different temperature, and no one strain was consistently the most heat resistant at all the given temperatures. The average D value for the 4 strains was 77.27, 20.20, 2.76 and 1.39 min at 110, 115, 121 and $125^{\circ}C$, respectively, and the average z value was $8.36^{\circ}C$.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 1998.10a
• /
• pp.266-287
• /
• 1998

Environmental conditions and expected profit are the major criteria to select crops to be cultivated in any region. Traditionally, miscellaneous crops have been cultivated as alternative crop in case of unfavorable climate or supplementary crop in marginal lands. Since the successful breeding of high yielding varieties of staple crops and development of cultural techniques in 1970s in Korea, production of miscellaneous crops decreased markedly due to the rapid commercialization of agriculture and increased productions of horticultural crops, although yields have been doubled during the last $2\~3$ decades. On the other hand, animal husbandry has been developing remarkably parallel with national economic development and the increased consumption of animal products. As a result, imports of feed grains such as corn have increased rapidly, while roughage production became lower than demand. Among miscellaneous crops, corn production increased markedly through the development of hybrids and due to its importance as silage crops. Acreage of corn production including grains, fresh corns and feeding is about 120,000 ha, while acreage of buckwheat is about 5,000 ha and those of other miscellaneous crops decreased to a level of about 1,000 ha. Although miscellaneous crops have low yield potential and are unprofitable due to low price and imports of cheap foreign products, they should be kept to cultivate. Miscellaneous crops are important components that maintain diversity among upland crops as well as alternative crops in case of unfavorable climate. The low yield potential of miscellaneous crops might be due to lack of efforts to breed high yielding varieties and to develope cultural techniques. Continuous investment in research, exploitation of new utilization for miscellaneous crops as sustainable crop, honey crop and sightseeing crop, and development of healthy and special foods will promote their cultivation. Animal feeding in Korea depends mainly on formula feeds. As the number of animals increases to meet demand of animal products, there is no alternative way but to import grains to feed them. But roughage production, which is necessary for normal growth of ruminant animals, should be increased. However, lack of arable land and pasture land limits the production of good roughages. It is estimated that number of course for meat and milk production will be $2.5{\~}2.6$ million and total of $6.2{\~}7.5$ million tons of roughages should be produced. This implies that more than 1 million tons of roughage are needed, although pasture land, upland for forage crops, forage crops after rice cultivation and rice straw are utilized. Therefore, new reclamation of pasture land, increased roughage production in cultivating land, increased cultivation of forage crops after rice, more utilization of rice straw and active exploration of indigenous plant species as roughage resources should be promoted

• Journal of the Korean Society of Food Culture
• /
• v.11 no.3
• /
• pp.305-316
• /
• 1996

The purpose of this study was to find out how much they have several aspects of food related knowledge and eating behaviors of high school students in Sungnam area. The self-administrated questionnaire was used. The result were as follows: 1. The average height of boys and girls was $172.6{\pm}0.7$ cm and $156.3{\pm}1.5$ cm respectively. The average weights of them were $62.4{\pm}0.5$ kg (male) and $47.2{\pm}0.8$ kg (female). BMI (Body Mass Index) of them were $20.74{\pm}0.14$ (male), $18.82{\pm}0.28$ (female). The average age is 16.7 years old. 2. The 66.5% of the subjects were spent more than one-third of their pocket money in buying on light meals during three times a week. There were significant differences between income level of family. Boys spent more money on each meal than girls. And significant differences were also obserbed by their residence area and Bundang residences spent more in buying snacks. 3. The rate of skipping meals was 51.2% in boys compared with 68.0% in girls. The frequencies of buying snacks instead of main meal were high in girls. Time limits in eating may possibly be the main reason for skipping meals (59.8%), especially in the morning. Skipping a breakfast becomes general eating habits in high school students, because of pressure for time to go to school. 4. It is required that parents should be taught to prepare balanced lunch box for their children because the rate of students who prepared two lunch boxes are 49.4%. 5. The students took snacks once or twice a day. They usually bought snacks in school concessions (51.8%) and they selected items of snack instinctivly. The girls ate snacks during lunch break time (31.7%) and after dinner (23.6%). Boys ate snacks after dinner (29.1%). Preference of foods were different by sex. Boys preferred bread (31.7%), milk and otherdairy products (80.8%), cola and soda (42.0%) as their snacks between meals. Girls selected biscuit, chip, beverage, coffee as their snacks, frequently. 6. BMI value of the group who ate between meals more than three times a day was lower $(18.78{\pm}0.65)$ than that of the group who ate nothing between meals $(20.71{\pm}3.79)$. 7. As for the nutritional knowledge, the students generally had higher correct rate of answer about which nutritive components of food has (76.6%). But they had lower knowledge on questions of nutritive values in food (10.6%). There was a meaningful relation between favorite food and nutritional knowledge. In conclusion, there were some problems on nutritional knowledge and eating habits among the high school students. Therefore, it was required that girls should be learned to recognize the importance of breakfast and needed to select balanced meals and snacks. And it was required that the nutrition education should be complemented to motivate and improve practical eating behaviors.

• Korean Journal of Environmental Agriculture
• /
• v.42 no.4
• /
• pp.259-268
• /
• 2023

Rhodococcus sp. 3-2 strain has been reported to degrade benzimidazole-based pesticides, such as benomyl and carbendazim. Therefore, this study aimed to optimize culture medium composition and culture conditions to achieve cost-effective and efficient large-scale production of the Rhodococcus sp. 3-2 strain. The study identified that the optimal media composition for mass culture comprised 0.5% glucose, 0.5% yeast extract, 0.15% NaCl, 0.5% K₂HPO₄, 0.5% sodium succinate, and 0.1% MgSO₄. Additionally, a microbial agent was developed using a 1.5-ton fermenter, with skim milk (20%), monosodium glutamate (15%), and vitamin C (2%) as key components. The storage stability of the microbial agent has been confirmed, with advantages of low temperature conservation, which helps to sustain efficacy for at least six months. We also assessed the benomyl degradation activity of the microbial agent within field soil. The results revealed an over 90% degradation rate when the concentration of viable cells exceeded 2.65 × 10⁶ CFU/g after a minimum of five weeks had elapsed. Based on these findings, Rhodococcus sp. 3-2 strain can be considered a cost-effective microbial agent with diverse agricultural applications.

• Journal of Animal Science and Technology
• /
• v.45 no.2
• /
• pp.251-264
• /
• 2003

This study was conducted to make on-site survey on the output pattern and utilization situation of 19 by-products selected, to evaluate their nutritional characteristics, to find out a reliable index with which digestion of by-products can be predicted on the basis of chemical compositions analyzed and to diagnose the risk of using book values in the absence of the actual values analyzed for diet formulation. Production and utilization situations of by-products were quite various. Nutritionally, fruit processing by-products such as apple pomace (AP), pear pomace (PP), grape pomace (GP), and persimmon peel (PSP), and bakery by-products (BB) were classified as energy feeds. Soybean curd meal (SCM), animal by- products such as blood (BD), feather meal (FM) and poultry by-products (PB), and activated milk processing sludge (AMS) were classified as protein feeds. Soy hulls (SH), spent mushroom compost (SMC), barley malt hulls (BMH), waste paper (WP) and broiler litter (BL) were classified as roughage. Rumen contents (RC) and restaurant food waste (FW) were nutritionally analogous to complete diets for cattle and swine, respectively. Compared to soybean meal (SBM), BD and FM contained high (P<0.05) levels of amino acids and barley malt sprouts (BMS), AMS and FW contained low (P<0.05) levels of amino acids. Enzymatic (pepsin) digestibilities of proteinaceous feeds ranged between 99 and 66%. In vitro DM digestibility was high (P<0.05) in the order of FW, BB, AP, SH, PP, PSP, BMH, BMS, SCM, GP, RC, PB, BL, WP, SMC, AMS, FM and BD. In vitro DM digestibility had the highest correlation (r=0.68) with nonfibrous carbohydrate among chemical components. Differences between analyzed values of chemical components and book values were considerable. Caution is required in using book values when large amount of by-products are used in diets.

• Food Science of Animal Resources
• /
• v.33 no.5
• /
• pp.646-654
• /
• 2013

In this study, quantitative analysis of major volatile flavor compounds from yogurt was conducted using headspace-solid phase microextraction (HS-SPME) GC-FID analysis technique, and the changes of volatile aroma compounds during the storage period were evaluated. The yogurt was prepared with the addition of 2% cereals, such as, white rice (WR), brown rice (BR), germinated brown rice (GBR) and saccharified germinated brown rice (SGBR). After fermentation, the products were stored at $5^{\circ}C$for 15 d. The major volatile aroma compounds in yogurt, such as acetaldehyde, acetone, diacetyl and acetoin were able to be extracted using HS-SPME technique efficiently. The regression ($r^2$) value of standard curve prepared with various concentrations of individual flavor chemicals was analyzed over 0.9975, and reproducibility was acceptable to apply quantitative analysis. The analysis of volatile components of control sample during storage showed that the acetaldehyde on 0 d was 10.83 ppm, and that contents were increased to 15.67 ppm after 15 d of storage. However, addition of BR, GBR and SGBR decreased the acetaldehyde contents during storage periods. The acetone content of all treatments during storage was not significantly different. The diacetyl content of all treatments were increased during storage and the addition of SGBR showed the highest amount of diacetyl (0.84 ppm) among treatments on 15 d of storage. The acetoin content of yogurt added with grains was higher than that of control during storage. As a result, the content of volatile aroma compounds in yoghurt during storage period could be analyzed HS-SPME extraction technique effectively, and HS-SPME/GC analysis can be considered for quality control of fermented milk products.

• Korean Journal of Food Science and Technology
• /
• v.24 no.3
• /
• pp.209-214
• /
• 1992

In order to save foreign currency and to domesticize the dairy products, various fresh cheeses and whey drinks were developed and some physicochemical, microbiological and sensory evaluation were performed. The yield of fresh cheese was 22.3%, while that of whey 77.7%. The pH-values of fresh cheeses were $5.90{\sim}6.49$, while those of whey drinks $6.07{\sim}6.49$, and fermented whey drinks $3.97{\sim}4.91$. The acidities of fresh cheeses were $0.09{\sim}0.26%$, while those of whey drinks $0.09{\sim}0.36%$. The contents of solid substances, protein and lactose in fresh cheeses were $25.67{\sim}34.18%$, $7.45{\sim}9.11%$ and $3.61{\sim}4.14%$, while those of whey drinks $7.39{\sim}7.70%$, $0.88{\sim}0.94%$ and $4.93(\sim}6.17%$, respectively. The lactic acid contents of whey drinks varied from $0.01{\sim}0.38%$, where the content in the fermented sample was the highest. The general colony counts of fresh cheeses were $0{\sim}30/g$, while those of whey drinks $0{\sim}80/ml$. The psychrotrophs counts of fresh cheeses were $0{\sim}20/g$, while those of whey drinks $0{\sim}60/ml$. Lactic acid bacterial counts in both products were not detected except for $97{\sim}401{\times}10^8/ml$ in fermented whey drinks. E. coli and fungi were not detected in both products. In sensory evaluation of both products, the strawberry added fresh cheese was the best of fresh cheeses, while the garlic added fresh cheese was the worst. Pure whey drink was the best of whey drinks, while the ginseng added whey drink was the worst.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.5
• /
• pp.589-597
• /
• 2008

The purpose of this study is to arrange for the systematic execution of safety control in children's foods through nutrition and hygiene standard suggestions and guidelines for quality certification system in children's preferable food. Aiming to achieve this objective, the study researched the present status of children’s preferable food sold near elementary schools, elicited the hazards and problems of those foods and selected nutritional and hygienic hazard components in those foods. To suggest the standards and guidelines for quality certification in children's preferable food, the study referred to sundry records, surveyed the practical cases of relevant policies and standards at home and abroad. We studied the standard of nutrition for the quality certification in those foods for sugar, fat, sodium, and additives (tar color: red No. 2 in a ban on use, caffeine), microorganism (aflatoxin $B_1$ (${\mu}g$/kg) and pathogenic bacteria (Staphylococcus aureus, Bacillus cereus, Salmonella spp.), which are the nutrients that may hamper health when taken in a large amount, and the standard for a diet restricted to under 200 kcal per one serving size. Results of distribution of processed foods (242 samples) by nutrition standards were as follows. In case of all ‘low’ level in total sugar, total fat and sodium, 0.4% of total samples was possible to be certified, In case of all ‘medium’ level in total sugar, total fat and sodium, maximumly 22.3% of total samples was possible to be certified. In case of all medium level in nutrients and $\leq$200 kcal/serving, 17.8% of total samples was possible to be certified. Certified food types was milk products and beverages.