• Korean Journal of Poultry Science
• /
• v.45 no.2
• /
• pp.125-135
• /
• 2018

This study was conducted to evaluate the productivity and meat quality of three newly-developed crossbreds of Korean native chicken (2A, 2C, and 2D) as compared with commercial Korean native chicken (CKNC) and commercial broiler. Totally, 400 birds of different crossbreds were randomly allotted to eight pens, each with 50 birds. The birds were reared ad libitum and slaughtered at the age of 12 weeks. Fifty male chickens were slaughtered at the same day in the same slaughterhouse were selected for the comparison of meat quality. The crossbred 2C had greater body weight than that of CKNC (P<0.05), and had similar uniformity with lower death rate. Although shank length of 2C was the longest among the Korean native chicken breeds, the ratio of shank length to body weight was the lowest among them (P<0.05). The crossbred 2C had similar inosine 5'-monophosphate (IMP) content as that of CKNC in breast meat, and the highest IMP content in thigh meat (P<0.05). In a sensory analysis, the crossbred 2C generally showed, similar savory taste and texture as that of CKNC, and the overall acceptability of thigh meat was the highest in CKNC and broiler. Based on the present results, the possibility of commercialization of a newly-developed crossbred of Korean native chicken was confirmed.

• Food Science of Animal Resources
• /
• v.28 no.3
• /
• pp.283-288
• /
• 2008

Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades ($1^{++}$, $1^+$, 1) at 13 stores were evaluated the tenderness using Warner-Bratzler shear (WBS). The beef frequency ratio (%) depending on postmortem aging periods were investigated. The 37.5 (quality grade $1^{++}$), 45.8 (quality grade $1^+$), and 36.4% (quality grade $1^{++}$) of branded beef were aged for < 7 d, 26.6 (quality grade $1^{++}$), 47.2 (quality grade $1^+$) and 36.4% (quality grade 1) were aged for $7{\sim}13$ d, and 31.3 (quality grade $1^+$), 4.2 (quality grade $1^+$) and 25.8% (quality grade $1^+$) were aged for 14 to 20 d. The temperature of cold room in stores was ranged average 2.27 to $2.42^{\circ}C$. WBS values for ansimsal (tenderloin), witdngsimsal (ribeye), cheggtsal (shortloin), doganisal (knuckle) and moongchisatae (hind shank) from branded Hanwoo beef of quality grade $1^{++}$ were tender than those from branded Hanwoo beef of quality grade 1 (p<0.05). WBS values for ansimsal (tenderloin) were 2.56 (quality grade $1^{++}$), 2.76 (quality grade $1^+$) and 3.10 kg (quality grade 1), respectively, and those for doganisal (knuckle, quality grade $1^{++}$), hongdukesal (eye of round, quality grade $1^+$) and bosupsal (top sirloin, quality grade 1) were 4.76, 4.96 and 5.66kg, respectively (p<0.05). The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts from branded Hanwoo beef of quality grade $1^{++}$ were 100 [ansimsal (tenderloin) and cheggtsal (shortloin)], 87.5 [witdngsimsal (ribeye)] and 62.5% [bosupsal (top sirloin)], whereas that of WBS > 4.6 kg were 50.0% [hongdukesal (eye of round) and doganisal (knuckle)]. The frequency ratio of WBS < 3.9 kg in the an subprimal cuts of quality grade $1^+$ were 100 [ansimsal (tenderloin) and witdngsimsal (ribeye)] and 44.4% [cheggtsal (shortloin) and gurisal (chuck tender)], whereas that of WBS > 4.6 kg were 66.7 [hongdukesal (eye of round)], 55.6 [doganisal (knuckle)] and 44.4% [bosupsal (top sirloin)]. The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts of quality grade 1 were 88.9 [ansimsal (tenderloin)], 62.5 [cheggtsal (shortloin)] and 44.4% [witdngsimsal (ribeye)], whereas that of WBS > 4.6 kg were 100.0 [doganisal (knuckle)] 62.7 [hongdukesal (eye of round)], 62.5 [gurisal (chuck tender)] and 55.6% [moongchisatae (hind shank)]. From these results, subprimal cuts from branded Hanwoo beef were marketed with short aging periods and high frequency ratio (%) of WBS > 4.6 kg.

• Korean Journal of Veterinary Research
• /
• v.16 no.2
• /
• pp.131-139
• /
• 1976

The concentrations of some components of the serum in a liver function test were determined in samples of 74 apparently healthy dairy cattle, imported from foreign countries in Jeonnam district, during the periods of June to September of 1975 and July to August of 1976. The ranges, mean concentrations and activities of the SGOT, SGPT, SALP, thymol turbidity, total protein, serum albumin, serum globulin, A/G ratio, total bilirubin and total cholesterol were investigated in this work. This results obtained in the survey were summarized as follows: 1. The SGOT activities obtained from Holstein cows ranged from 57 to 129 Sigma Frankel units/ml, with a mean of $96.5{\pm}19.38$ S.F. units/ml. 2. The SGPT activities obtained from Holstein cows ranged from 5 to 49 Sigma Frankel units/ml, with a mean of $21.27{\pm}9.52$ S.F units/ml. 3. The alkaline phosphatase activities of serum obtained from Holstein cows ranged from 0.3 to 3.8 Sigma Frankel units/ml, with a mean of $1.88{\pm}0.94$ S.F. units/ml. 4. The thymol turbidity of serum obtained from Holstein cows ranged from 0.2 to 4.4 Shank Hoagland units/ml, with a mean of $1.69{\pm}0.30$ S.H units/ml. 5. The total serum protein values of Holstein cows ranged from 5.9 to 8.6g/100ml with a mean of $7.17{\pm}0.65g/100ml$. 6. The serum albumin values of Holstein cows ranged from 2.5 to 4.3g/100ml with a mean of $3.24{\pm}0.28g/100ml$. 7. The serum globulin values of Holstein cows ranged from 2.9 to 5.8g/100ml with a mean of $4.02{\pm}0.72g/100ml$. 8. The A/G ratio of serum obtained from Holstein cows ranged from 0.5 to 1.0 with a mean of $0.78{\pm}0.12$. 9. The total bilirubin of serum obtained from Holstein cows ranged from 7.2 to 0.8mg/100ml, with a mean of $0.32{\pm}0.11mg/100ml$. 10. The total cholesterol of serum obtained from Holstein cows ranged from 50.5 to 240.6mg/100ml with a mean of $135.70{\pm}57.44mg/100ml$. 11. There was little difference in the concentrations of the various serum components between cow groups by birth countries and total cow group, except for SGOT activities, serum alkaline phosphatase activities, thymol turbidity of the Holstein cows from New Zealand.

• Korean Journal of Applied Biomechanics
• /
• v.32 no.1
• /
• pp.17-23
• /
• 2022

Objective: The aim of this study was to investigate the effect Tiger-step walking on the movement of the lower extremities during walking. Method: Twenty healthy male adults who had no experience of musculoskeletal injuries on lower extremities in the last six months (age: 26.85 ± 3.28 yrs, height: 174.6 ± 3.72 cm, weight: 73.65 ± 7.48 kg) participated in this study. In this study, 7-segments whole-body model (pelvis, both side of thigh, shank and foot) was used and 29 reflective markers and cluster were attached to the body to identify the segments during the gait. A 3-dimensional motion analysis with 8 infrared cameras and 7 channeled EMG was performed to find the effect of tigerstep on uphill walking. To verify the tigerstep effect, a one-way ANOVA with a repeated measure was used and the statistical significance level was set at α=.05. Results: Firstly, Both Tiger-steps showed a significant increase in stance time and stride length compared with normal walking (p<.05), while both Tiger-steps shown significantly reduced cadence compared to normal walking (p<.05). Secondly, both Tiger-steps revealed significantly increased in hip and ankle joint range of motion compared with normal walking at all planes (p<.05). On the other hand, both Tiger-steps showed significantly increased knee joint range of motion compared with normal walking at the frontal and transverse planes (p<.05). Lastly, Gluteus maximus, biceps femoris, medial gastrocnemius, tibialis anterior of both tiger-step revealed significantly increased muscle activation compared with normal walking in gait cycle and stance phase (p<.05). On the other hand, in swing phase, the muscle activity of the vastus medialis, biceps femoris, tibialis anterior of both tiger-step significantly increased compared with those of normal walking (p <.05). Conclusion: As a result of this study, Tiger step revealed increased in 3d range of motion of lower extremity joints as well as the muscle activities associated with range of motion. These findings were evaluated as an increase in stride length, which is essential for efficient walking. Therefore, the finding of this study prove the effectiveness of the tiger step when walking uphill, and it is thought that it will help develop a more efficient tiger step in the future, which has not been scientifically proven.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.5
• /
• pp.661-666
• /
• 2003

This research was aimed at evaluating the effects of natural antioxidants on lipid oxidation and sensory quality in cooked, chill- stored and reheated Wanjajun prepared with pork meat (short shank). Sage (SA) and combinations of herbs; basil/mints (BM), rosemary/parsley/thyme (RPT) were used as sources of antioxidants. The products were pan-fried in a medium layer of soybean oil and then stored in a refrigerator at 3$^{\circ}C$ for 8 days after rapid chilling. The process of heat treatment of Wanjajun caused changes in the chemical composition of products and simultaneously, thermal oxidative reaction was initiated. During storage of products in a refrigerator, further hydrolytic and oxidative processes in the lipid extraction were progressed. Acid value was increased, peroxides and malonaldehyde formation gradually were increased during cool storage. Addition of garlic, sage and combinations of herbs retarded the process of oxidation. Wanjajun made with addition of SA and RPT showed good quality in antioxidative potential after 8 days of storage. The sensory effect of herbs on undesirable warmed-over flavor was in order of : SA>RPT>BM.

• Physical Therapy Korea
• /
• v.20 no.1
• /
• pp.64-73
• /
• 2013

The purposes of this study were to develop a new orthosis controlling ankle and knee joint motion during the gait cycle and to identify the effects of the newly designed orthosis on gait kinematics and tempospatial parameters, including coordination of the extremities in stroke patients. Fifteen individuals who had sustained a stroke, onset was 16 months, participated in this study. Before application of the measurement equipment the subjects were accustomed to walking on the ankle-foot orthosis (AFO) or stance control knee with knee flexion assisted-oil damper ankle-foot orthosis (SCKAFO) for 5 minutes. Fifteen patients were investigated for 45 days with a 3-day interval between sessions. Measurements were walking in fifteen stroke with hemiparesis on the 3D motion analysis system. Comparison of AFO and SCKAFO are gait pattern. The difference between the AFO and SCKAFO conditions was significant in the gait velocity, step length of the right affected side, stance time of both legs, step-length asymmetry ratio, single-support-time asymmetry ratio, ${\phi}$-thigh angle and ${\phi}$-shank angle in the mid swing (p<.001). Using a SCKAFO in stroke patients has shown similar to normal walking speeds can be attained for walking efficiency and is therefore desirable. In this study, the support time of the affected leg with the SCKAFO was longer than with the AFO and the asymmetry ratio of single support time decreased by more than with the AFO. This indicates that the SCKAFO was effective for improving gait symmetry, single-support-time symmetry. This may be due to the decrease of gait asymmetry. Thus, the newly designed SCKAFO may be useful for promoting gait performance by improving the coordination of the extremity and decreasing gait asymmetry in chronic stroke patients.

• Korean Journal of Poultry Science
• /
• v.39 no.1
• /
• pp.9-15
• /
• 2012

The aim of this study was to investigate phenotypic characteristics, morphometric measurements, reproduction and production performances of Aseel chicken of Bangladesh. The dominant feather color of neck/hackles was red in both males (56.14%) and females (54.16%) while the sickle feather color was mostly black in both chickens (71.93% vs. 54.17%). The predominant saddle and breast feather colors were red (40.35%) and black (64.91%), respectively, in male whereas most frequent observed color was pale brown in female (58.33 and 50.0%, respectively). The predominant feather color of wing bow and wing bay was found black (68.42 and 80.70%, respectively) in male but only pale brown color was observed in females (62.5 and 54.17%, respectively) for these two characters. Different phenotypic measurements such as the average shank length and circumference were $12.79{\pm}0.13$ and $7.8{\pm}0.08$ cm, respectively, in male and $10.21{\pm}0.25$ and $5.81{\pm}0.21$ cm, respectively, in female. Keel length was $14.39{\pm}0.19$ cm in male and $10.79{\pm}0.23$ cm in female. The average adult live weight in male was measured $3749.12{\pm}83.44$ g while in female it was $2062.50{\pm}105.26$ g. The age of 1st lay was found to be 28.86 weeks. Total number of eggs laid per year ranged between 24~48, number of clutch/hen/year varied from 2 to 4 and number of eggs/clutch/hen was found to be 10~12. The average live weight of Aseel chicken at 1, 2, 3, 4, 6, 8, 10, 12, 16 and 17 weeks of age were recorded as $31.14{\pm}0.55$, $48.63{\pm}3.99$, $116.57{\pm}5.72$, $138.40{\pm}5.91$, $212.88{\pm}4.82$, $361.00{\pm}9.72$, $577.50{\pm}42.86$, $743.75{\pm}24.65$, $1086.00{\pm}26.02$, $1402.00{\pm}24.54$ and $1432.00{\pm}27.00$ g respectively. Finally, this phenotypic characterization as well as productive and reproductive performances of Aseel chicken will give the baseline information to researcher for further study and for planning any on-ward conservation and implement strategy.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.16 no.2
• /
• pp.245-254
• /
• 1992

The purpose of this study was to evaluate the mechanical thermal resistances and comfort properties of ski wear made with vapor-permeable water repellent (VPWR) fabrics and thermal insulation battings. Four types of experimental clothing were made with the combination of two VPWR fabrics (Hipora-$TM^{\circledR}$, Hipora-$CR^{\circledR}$) and two thermal insulation battings ($Viwarm^{\circledR},\;Airseal^{\circledR}$). Thermal resistances of ski wear were objectly evaluated by thermal manikin experiment ($21{\pm}\;2^{\circ}C,\;50{\pm}5\%$ R.H.,0.25 m/sec air velocity) and thermographic accessment ($2{\pm}2^{\circ}C,\;0\%$ R.H.,0.25 m/sec air velocity, and emissivity level : 1). Garment wear tests of ski wear included the measurement of the microclimate (inner temp. and relative humidity) of the experimental clothing by digital thermohygrometer and subject wear sensation using McNall's thermal comfort ratings. CBo values of experimental clothing 4 (Hipora-$CR^{\circledR}+Airseal^{\circledR}$) and 1 (Hipora-$TM^{\circledR}+Viwarm^{\circledR}$) were significantly higher than those of 2 (Hipora-$TM^{\circledR}+Airseal^{\circledR}$) and 3 (Hipora-$CR^{\circledR}+Viwarm^{\circledR}$). Thermal resistances in the points of breast, back, belly, and loin was significantly higher than those of upper am, fore arm, and shank of measuring points on the thermal manikin. According to the color map of the thermogram, the experimental clothing 4 indicated higher surface temperatures than the others showing more yellowish spots on the surface of clothing. Inner temperature of experimental clothing was not significantly different among the four types of ski wear, but relative humidities of experimental clothing were significantly different. Relative humidities of experimental clothing 1 and 3 showed higher than those of 2 and 4. Relative humidity of experimantal clothing was affected largely by the thermal resis- tance of thermal insulation batting materials. The subject wear sensation of experimental clothing 2 and 4 showed lower humidity than the others. Subject wear sensation was affected more by humidity sensation than by thermal sensation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.2
• /
• pp.307-310
• /
• 2003

This study investigated the nutritional components of jokpyun. Jokpyuns made with cow feet and two kinds of jokpyun were added 30% of chicken and dry codfish to 70% of cow feet, respectively. There was no difference in moisture contents among three jokpyuns. Crude protein content was higher in jokpyun made with cow feet than in those added chicken and dry codfish. Contents of lipid and ash in jokpyuns added chicken and dry codfish were higher than those of jokpyun made with cow feet. The ratio of unsaturated fatty acid in jokpyun added dry codfish was the highest, but, that of linoleic acid was the highest in jokpyun added chicken than the others. Amino acid contents were higher in the order of glycine, proline, alanine, glutamic acid and composition of essential amino acid was similar to soupstock made with beef shank and leg bone. The contents of glycine and alanine in jokpyun added codfish and that of glutamic acid in jokpyun made with cow feet were the highest. Especially, among essential amino acids lysine was the highest in all jokpyuns. Methionine and valine were higher jokpyun added chicken and jokpyun made with cow feet than the others. Calcium and phosphorous were higher in jokpyun added chicken than in others. From these results, jokpyun, especially added chicken, was seemed to be more nutritious than other jokpyuns.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.12 no.9
• /
• pp.3952-3958
• /
• 2011

This study was to investigate the difference in gait pattern between the visual handicap children and non handicap children in by analyze the biomechanical variation and pattern of lower limb. Therefore, we have made a choice of four visually handicapped children and two subjects, who had no medical disorder for the last six months. In order to collect the gait pattern data of each group, we have used six infrared cameras and one forceplate Also, we have used QTM program to collect the raw data and Visual3D program to calculate kinetic variable. The results were as follows, An/Posterior GRF of breaking phase and propulsion phase in stance phase was lower in visual handicapped children than that of non handicapped children and breaking phase was longer than propulsion phase. extension moment at the ankle was quite lower than general gait pattern and there was little variation at the knee joint which makes the results differ from the general gait pattern. However, hip joint moment was relatively higher than that of other joints. Mechanical variation of lower limb, in case of foot and shank, showed similar results. but generated very low mechanical energy. In thigh, the form of mechanical energy generation was slightly different in each group but generated more mechanical energy than other segments.