• Journal of The Korean Society of Grassland and Forage Science
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• v.31 no.3
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• pp.305-314
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• 2011

This study was conducted to investigate the effect of harvest stage of corn on the quality of gunny bag silage manufactured with corn grown in paddy land of Department of Animal Resources Development, National Institute of Animal Science, RDA from 2009 to 2010. Corn "Kwangpyungok" was harvested at three different growth stages (milk, yellow ripen and ripen stage) and ensiled at each harvest stages. The content of crude protein (CP) of corn in gunny bag silage decreased with delayed harvest maturity, but the contents of ADF (acid detergent fiber), NDF (neutral detergent fiber), TDN (total digestible nutrient) and in vitro dry matter digestibility (IVDMD) were not changed with delayed harvest maturity. The contents of moisture, pH, and the nutritive values at three different harvest stages were not influenced by the method of silage manufacture and inoculant. The content of lactate in corn bag silage at milk stage was significantly increased (P<0.05), as compared with that of round baled corn silage. However, The contents of lactate in corn bag silage at yellow ripen stage and ripen stage were significantly decreased (P<0.05). Flieg's score in corn bag silage manufactured at milk stage increased as compared with that of round baled corn silage, and Flieg's score was hardly influenced by inoculant. Therefore, we suggest that manufacture method of bag silage can be new silage technique to improve the fermentation of corn silage and that smallscale stock farmer could be substituted bag silage for roll bale silage on small farm land.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.272-277
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• 1997

To evaluate the quality of commercial anchovy sauces, 8 varieties (2 products from the Fishery Cooperation, 2 from small companies, and 4 well-known brands) were chosen and their physicochemical and sensory properties were examined. The salinity of anchovy sauces ranged from 19.8％ to 26%, where product E was the saltiest and followed by F> H > B > E > A> C = G > D. Product D with the least salinity was turbid, rancid, and high in ammonia content, suggesting that it is difficult to control the quality of anchovy source with a low salt content. Protein content of anchovy sauces ranged from 2.51％ to 2.64%. The unit price of anchovy source A was the highest, whereas B was the lowest. Sensory evaluation scores of anchovy sauces were in the order of B > G > A > F > E > C > H > D for color, B > G = C > H > E = F > G > D for odor, E > C > F > G > H > D > B > A for saltiness, and B > A > C > H > E = F > G > D for overall acceptability. Above results suggest that product B was the best in quality as well as the cheapest among all. Based on the above results, kimchies were prepared with product A, B, C with a high sensory quality and product H with a high market occupancy, and sensory evaluation was performed. The kimchi with product C got the highest sensory score in appearance and the one with product A and H in odor. Although the kimchi with product A generally had high scores throughout the fermentation period, there were no significant differences in texture, salty taste, and overall acceptability among kimchies with different varieties of anchovy sauces.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.731-738
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• 2021

This study investigated the physicochemical properties of rice starch isolated from broken rice using alkaline steeping (AKL) and enzymatic digestion (ENZ) methods. Broken rice starch (BRS) by AKL and ENZ possessed crude protein contents (0.6-1.4%) acceptable to commercial products of native starch and belonged to an intermediate amylose rice starch. AKL-BRS and ENZ-BRS showed a typical A-type crystal packing arrangement with small variations in their relative crystallinity. ENZ-BRS exhibited higher gelatinization onset and peak temperatures, and a narrower gelatinization temperature range than AKL-BRS, indicating that annealing occurred in ENZ-BRS. Lower swelling power and solubility were generally observed in the ENZ-BRS. ENZ-BRS also showed slower viscosity development, higher peak and trough viscosities, and lower breakdown, final, and setback viscosities, compared to those in AKL-BRS. These results are ascribed to the annealing phenomenon in ENZ-BRS. Overall, BRS from cheap broken rice using AKL and ENZ could contribute to the expansion of rice starch utilization in food and non-food industries.

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.28 no.3
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• pp.97-107
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• 2017

The present study was conducted to investigate the effects on growth performance, nutrient digestibility, and gut health of broiler chickens when a dietary supplementation of multienzymes was added to diets, containing different energy levels. A total of 480 broiler chickens of similar body weight (Ross 308, 1-day-old) were randomly subjected to four treatments. The dietary treatments included a corn-soybean meal-based diet supplemented with: multienzyme (amylase+protease+ mannanase+xylanase+phytase), 0.05% enzyme, and different energy levels (3010 and 3060 kcal/kg). The experimental diets were fed to the chicks in a mash form for 35 days in two phases (1-21 d, phase I; and 22-35 d, phase II). During the overall period, chicks fed with diets supplemented with multienzymes had a better weight gain (p<0.05) and feed conversion ratio (FCR) than those fed with diets without enzymes. There was no difference in the growth rate and FCR among the chicks fed with diets supplemented with enzymes, even though the dietary energy levels were different. The apparent fecal and ileal digestibility of dry matter, gross, crude protein, calcium, and phosphorus were significantly enhanced (p<0.05). The population of cecal and ileal Lactobacillus spp. was significantly increased (p<0.05), and Clostridium spp. and coliforms were significantly decreased (p<0.05) in diets supplemented with enzymes. Villus height and villus height to crypt depth ratio in the small intestine was also significantly enhanced (p<0.05) in diets supplemented with enzymes. In conclusion, multienzyme supplementation had positive effects on the weight gain of broilers, FCR, digestibility of nutrients, and on the growth of intestinal microbiota.

• Korean Journal of Breeding Science
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• v.42 no.3
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• pp.272-275
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• 2010

'Geumyoung' is a new early maturing rice cultivar developed from the cross between Sambaegbyeo and Iksan423/Sangju22 at Sangju Substation, NICS, RDA, Korea in 2009. It needs about 116 days from seedling to harvest in mid-mountainous areas. This cultivar has about 72 cm long culm and 19 cm long panicle, which are similar to Odaebyeo. It has higher panicle number per plant, medium to small grains and sometimes has a few awned spikelets. It shows tolerance to cold and resistance to blast but is susceptible to bacterial blight, virus diseases, and insects and pests. Milled rice of 'Geumyoeng' is translucent with non-glutinous endosperm and medium short grain. It has about 18.0% amylose and 6.6% protein content with good palatability of cooked rice. The milled rice yield of this cultivar was 5.53 MT/ha under standard fertilizer level of ordinary transplanting cultivation. 'Geumyong' would be adaptable for ordinary transplanting cultivation in the northern plains, and northern and southern mid-mountainous areas of South Korea.

• Journal of the Korean Society of International Agriculture
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• v.30 no.4
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• pp.370-375
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• 2018

In order to promote the mechanized cultivation of perilla for seed, which has been increasing in cultivation area and production recently as demand increases according to the health-functional effects, we carried out this experiment to determine the optimum sowing time of perilla to minimize the seed loss at harvest and increase the yield. We used two different types of perilla varieties, 'Sodam(small-branch)' and 'Deulsaem(multi-branch)', and the sowing time was June 15, June 30, July 15 and August 1. As the sowing time is late, days of growth from sowing to flowering were shortened, and they were shortened from 14, 26 and 31~32 days on June 30, July 15 and August 1 as compared with June 15, respectively. And, the stem length and culm diameter were shortened or tapered and the number of nodes tended to decrease. The number of effective branch was 82%, 61% and 56% on June 30, July 15 and August 1 as compared with June 15, respectively. Accordingly, it seems to make against in securing the yield from July 15. And, the lowest cluster height was generally shorter as the sowing time is late, and the height was below 15cm on July 15 and August 1. It seems that this may work against the machine harvest. There was a high degree of significance between the sowing time and the yield. Although, the total yield was not statistically significant among June 15, June 30 and July 15, the ratio of shattering seed at harvest was in order of July 15, August 1(30.3%)> June 15(15.3%)> June 30(13.5%). Therefore, the net yield except for shattered seed was higher in order of June 30${\geq}$ June 15> July 15> August 1. This tendency was characteristic regardless of variety and sowing method. And, the protein content in perilla seed increased as the sowing time was delayed, and the content was the highest on August 1. The content of crude fat was relatively high on June 15 and July 15 in 'Sodam', and June 30 and July 15 in 'Deulsaem', respectively. And, the content of linolenic acid was found to be the highest on August 1. As a result, the optimal sowing time for machine harvest of perilla for seed is about June 30. At this time, it is determined that the sowing time is the most suitable to be advantageous in increasing the yield of perilla seed, while minimizing the seed loss due to the shattering at harvest.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.6
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• pp.392-399
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• 2000

This study was carried out to investigate the physicochemical characteristics of corn silks. Pollination of corn silks was finished within three days after silking, and elongation of open pollinated corn silks was stopped, but unpollinated silks elongated until eight days after silking. Moisture contents of corn silks were about 92-94% at silking stage, but continuously decreased. these were about 70-75% at 30 days after silking. Chlorophyll b was higher than chlorophyll a in corn silks, and chlorophyll a/b ratios of four hybrids were high in this order : silage ＞ sweet ＞ super sweet ＞ waxy corn. Free sugars in corn silks were mainly fructose, glucose and maltose. Their composition rate was 55% of glucose, 42% of fructose and 4% of maltose. Water soluble solid (Brix %) contents of unpollinated corn silks were ranged from 13.7 to 16.8 Brix % and pollinated corn silks were from 12.6 to 13.7 Brix %. Phytic, oxalic, malic. shikimic, glutaric and acetic acid were detected on corn silks. Phytic, oxalic and glutaric acid were considered as a major organic acids in corn silks. Amino acids in corn silks were high in this order : waxy ＞ silage ＞ sweet ＞sweet corn. Serine, glycine and thereoine were contained more than 10%, and five amino acids such as aspartic, glutaric, arginine, alanine and proline were ranged about 5 to 8%. Methionine and cystine, amino acids containing sulfur were contained only small quantity as about 2.1% and 1.3%, respectively. Acetaldehyde, ethanol, acetone, DMS, isobutylaldehyde, cis-3-hexanol, 3-hexe-1-ol, acetate, trans-2-hexanol and pentanol were detected as the volatile components in corn silks, but acetaldehyde and DMS were major volitiles in silage corn silks, and acetaldehyde, ethanol and DMS were major volitiles in waxy corn silks. The length of corn silks was a positively correlated with organic acids (r=${0.556}^*$), and a negatively correlated with amino acids (r=${-0.514}^*$), respectively. Free sugars were positively correlated with all characteristics tested and significantly correlated with organic acid (r=TEX>${0.703}^{**}$), and flavonoids (r=TEX>${0.544}^*$). Chlorophyll was significantly correlated with flavonoid contents (r=TEX>${0.523}^*$). For this reason chlorophyll was evaluated as an indirect selection character for the high flavonoid containing varieties.

• Korean Chemical Engineering Research
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• v.62 no.1
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• pp.87-98
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• 2024

This study was conducted to investigate the efficiency of the filtering sets composed of fiberboards, which were fabricated with lignocellulosic fiber and cork oak bark-based activated carbon (COA), as well as traditional Korean paper handmade from mulberry trees (KP) for the filtration of PM, TVOC and HCHO. Three-layers fiberboards (WRF) were fabricated with wood fiber in its surface layers and recycled fiber/COA in its core layer using a protein-based adhesive with the resin content of 8%. Filtering sets were composed of three WRF and one sheet of KP. Concentrations of PM, TVOC and HCHO generated with the combustion of a incense in a sealed laboratory hood were reduced efficiently with the operation of air-purifier installed the filtering sets. Except for the WRF fabricated with 4%/4% resin contents, other WRF were prepared with 5%/3% and 6%/2% resin contents in surface/core layers, and then the WRF were used with KP for the fabrication of filtering sets. Filtration efficiency of the filtering sets was improved as the core-layer resin content applied in the fabrication of WRF decreased. In addition, filtration efficiency of the WRF-based filtering set fabricated with KP of 25 g/m² basis weight was higher than that with KP of 45 g/m² basis weight. Filtering sets composed of three-layers fiberboards (RWF) that recycled fiber and wood fiber/COA were used in its surface and core layers, respectively, and KP-25g showed higher filtration efficiency than those of WRF-based filtering sets. Air-inhalation equipment installed the RWF-based, WRF-based filtering sets and without filtering set were operated in small indoor and large outdoor spaces. Efficiency for filtering PM and TVOC of the RWF-based filtering sets was higher than that of other filtering sets. It is concluded that fiberboard-based filtering sets composed of RWF and KP-25g can be used as a filter for reducing the concentrations of PM and TVOC existed in indoor and outdoor spaces.

• Journal of The Korean Society of Grassland and Forage Science
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• v.4 no.1
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• pp.41-60
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• 1983

Experiments were conducted to study the effect of stage of maturity at harvest on the quality of silage. Herbage samples taken from the barley plant, rye plant, wheat plant, oat plant, Orchardgrass, Italian ryegrass, a mixed grass sward of Orchardgrass and Italian ryegrass and corn plant at different stages of maturity and ensiled in order to evaluate the effect of maturity on the chemical composition and feeding value as well as digestibility using sheep. Forage material were ensiled in small concrete silo. 1. The dry matter yield per 10a increased with advancing the maturity. Yield of brarley plant was 404, 635 and 900 kg at heading, milk and milk dough stage, respectively. Rye plant yield was 279, 589, 708, 10,000, 1,265, 1,376 and 1,492 kg at booting, before heading, early heading, late heading, early flowering, late flowering and after flowering stage, respectively. Italian ryegrass yield was 355, 613, 844 and 1,109 kg at vegetative, booting, heading and flowering, respectively. Orchardgrass/Italian ryegrass production was 477, 696, 891 and 1,027 kg at before was 458, 1,252, 1,534, 1,986 and 2,053 kg at tassel, early milk, yellow ripe and ripe stage, respectively. 2. Dry matter content increased with advancing maturity, but crude protein declined markedly. The NFE content decreased with advancing maturity of all the herbages except corn plant where NFE content increased, but corn plant increased. The content of crude fiber increased with advancing maturity except corn plant. The content of crude ash decreased with advancing maturity. In the rye plant, the content of neutral detergent fiber (NDF), acid detergent fiber (ADF) and cellulose increased with advancing maturity. 3. In vitro dry matter digestibilities of the rye plant was 53.6, 54.1, 50.7, 47.1, 44.9, 40.1 and 38.9% booting, before hcading, early heading, late heading, early flowering, late flowering and after flowering stage, respectively. The regression equation was $Y=56.22-0.74X+0.009X^2$ (X=cutting date from the first cut, Y=dry matter digestibilities). 4. In vitro digestible dry matter yield (kg/10a) of rye plant increased with advancing maturity, but declined from the flowering stage. The regression equation was $Y=168.88+26.09X-0.41X^2$ (X=cutting date from the first cut). 5. In vitro digestibility of dry matter in the corn plant was 69.2, 71.5, 69.8 and 69.9% at tassel, early milk, milk and yellow ripe stage, respectively. 6. The digestibility of crude protein and crude fiber of all plants decreased with advancing matuity, but NFE of the barley and corn generally increased. 7. The TDN contents on the dry matter basis decreased, but those of barley and corn silage were not different. TDN content of barley was 57.8, 57.1 and 57.9% at heading, milk and milk dough stage, respectively. That of rye silage was 50.0, 27.2 and 43.7% at early flowering, after flowering and milk stage, respectively. Italian ryegrass silage was 67.9, 63.7, and 54.9% at before heading, early heading and after heading, respectively. In case of Orchardgrass silage the TDN was 54.8, 52.9 and 46.1% at after heading, after flowering and milk, respectively. Corn shows TDN value of 59.5, 62.8 and 61.6% at milk, yellow ripe and ripe, respectively. 8. The pH value increased slightly by advancing maturity. 9. the content of organic acid decreased by advancing maturity and also increasing the DM content.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.367-375
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• 2011

For this study, Korean-type Koumiss was made by the fermentation of mixed cultures, in which yeast, Kuyveromyces, and microflora, Streptococcus thermophiles and Lactobacillus bulgaricus, were inoculated into 10% skimmed milk with added whey powder(control: A, 2%: B, 4%: C, 6%: D, and 8%: E). Fat, protein, lactose, titratable acidity, pH, the number of lactic acid bacteria, the number of yeast, alcohol content, volatile fatty acids, volatile free amino acids and minerals were measured in the products. The results were as follows: As the dosage of whey powder increased, fat increased from 0.74% in the control to 2.30% in sample E, protein increased from 2.95% in the control to 4.39% in sample E and lactose increased from 3.10% in the control to 7.43% in sample E. Titratable acidity and pH increased gradually. The number of lactic acid bacteria increased from $10^9\;cfu/m{\ell}$ in the control to $3.8{\times}10^9\;cfu/m{\ell}$ in sample E, and the number of yeast increased from $6.1{\times}10^7\;cfu/m{\ell}$ in the control to $1.65{\times}10^8\;cfu/m{\ell}$ in sample E, according to the increase of whey powder content. For alcohol content, the average values were 0.863%, 0.967%, 0.890%, 1.290%, and 1.313% for the control and samples B, C, D, and E, respectively. As the dosage of whey powder increased, alcohol content showed a tendency to gradually increase. The average alcohol content of E was 1.313 and this was higher than the alcohol content of Kazahstana-type Koumiss with 1.08%. Sixteen types of free amino acids were detected. Glycine was the lowest in the control at $0.38mg/m{\ell}$ and sample E contained $0.64mg/m{\ell}$. Histidine was also low in the control at $0.42mg/m{\ell}$ and sample E contained $0.65mg/m{\ell}$. On the other hand, glutamic acid was highest at $4.13mg/m{\ell}$ in the control whereas sample E had $6.96mg/m{\ell}$. Proline was also high in the control at $1.71mg/m{\ell}$ in control, but E contained $2.80mg/m{\ell}$. Aspartic acid and leucine were greater in sample E than in the control. For volatile free fatty acids, content generally had a tendency to increase in the control, and samples B, C, D, and E. Content of acetic acid gradually increased from $12,661{\mu}g/100m{\ell}$ in the control to $37,140{\mu}g/m{\ell}$ in sample E. Butyric acid was not detected in the control and was measured as $1,950{\mu}g/100m{\ell}$ in sample E. Caproic acid content was $177{\mu}g/100m{\ell}$ in the control and $812{\mu}g/100m{\ell}$ in sample E, and it increased according to the increase of whey powder content. Valeric acid was measured in a small amount in the control as $22{\mu}g/100m{\ell}$, but it was not detected in any other case. Mineral contents of Ca, P, and Mg increased from 1,042.38 ppm, 863.61 ppm, and 101.28 ppm in the control to 1,535.12 ppm, 1,336.71 ppm, and 162.44 ppm in sample E, respectively. Na content was increased from 447.19 ppm in the control to 1,001.57 ppm in sample E. The content of K was increased from 1,266.39 ppm in the control to 2,613.93 ppm in E. Mineral content also increased with whey powder content. In sensory evaluations, the scores increased as whey powder content increased. Flavor was lowest in the control with 6.3 points and highest in E with 8.2 points. Body and texture were highest at 4.2 points in the control, which did not have added whey powder. In the case of appearance, there were no great differences among the samples.