• Asian-Australasian Journal of Animal Sciences
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• 제24권9호
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• pp.1217-1226
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• 2011

Finding alternative feeds, such as sesame hulls and Prosopis juliflora species can attenuate difficulties of feed shortage and reduce the cost of animal feed in arid and semi-arid countries. Thirty-two Black male kids with similar initial weights (BW = $16.7{\pm}0.80\;kg$) and $120{\pm}5\;d$ of age, were used to evaluate the effect of replacing barley grains and soybean meal with Prosopis juliflora pods (PJP) and sesame hulls (SH) on growth performance, digestibility and carcass and meat characteristics. Kids were equally divided into four dietary treatment groups for an 84-d fattening period. Treatment diets had similar crude protein (CP) and metabolizable energy (ME). The treatment groups were: (T1) no PJP nor SH, (T2) 10% PJP and 20% SH, (T3) 15% PJP and 15% SH, and (T4) 20% PJP and 10% SH. A tendency was detected (p<0.08) for dry matter (DM), crude protein (CP), organic matter (OM) and neutral detergent fiber (NDF) intakes that were greater for T2 than T3 and T4 while T1 was not different from all other treatment groups. Ether extract (EE) intake was the greatest (p<0.05) for T2 and the lowest for T1. Acid detergent fiber (ADF) intake was greater (p<0.05) for T2 than T1 while T3 and T4 were intermediate. Final live weight, average daily gain (ADG) and feed conversion ratio (FCR) were comparable among different treatment groups. Digestibility of DM, OM, CP, NDF and ADF were similar among all treatment groups, however, EE digestibility was the lowest (p<0.05) for T1 when compared to other treatments. In addition, nitrogen intake, nitrogen in urine and retained and retention percentages were similar among all treatment groups. However, N loss in feces was higher (p<0.05) for T2 than T3 and T4 while T1 was intermediate. No differences were observed among treatment groups with respect to fasting live weight, hot and cold carcass weights, dressing-out percentages, mesenteric fat, visceral organs, carcass cuts percentages and carcass linear dimensions. No differences were also observed for dissected loin, leg, rack and shoulder tissues except in the total bone % for loin cuts and in the meat to bone ratio for rack cuts. T3 has the greatest total bone % and the lowest meat to bone ratio when compared to all other treatment groups. No differences were observed between treatment groups in all quality characteristics of the longissimus muscle. The present study demonstrates the potential of using PJP and SH for growing kids without adverse effects on growth performance, carcass characteristics and meat quality.

• Asian-Australasian Journal of Animal Sciences
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• 제28권1호
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• pp.95-101
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• 2015

Fermented Chlorella vulgaris was examined for its effects on growth performance, cecal microflora, tibia bone strength, and meat qualities in commercial Pekin ducks. A total of three hundred, day-old male Pekin ducks were divided into three groups with five replicates (n = 20 ducklings per replicate) and offered diets supplemented with commercial fermented C. vulgaris (CBT$^{(R)}$) at the level of 0, 1,000 or 2,000 mg/kg, respectively for 6 wks. The final body weight was linearly (p = 0.001) increased as the addition of fermented C. vulgaris into diets increased. Similarly, dietary C. vulgaris linearly increased body weight gain (p = 0.001) and feed intake (p = 0.001) especially at the later days of the feeding trial. However, there was no C. vulgaris effect on feed efficiency. Relative weights of liver were significantly lowered by dietary fermented C. vulgaris (linear effect at p = 0.044). Dietary fermented C. vulgaris did not affect total microbes, lactic acid bacteria, and coliforms in cecal contents. Finally, meat quality parameters such as meat color (i.e., yellowness), shear force, pH, or water holding capacity were altered by adding fermented C. vulgaris into the diet. In our knowledge, this is the first report to show that dietary fermented C. vulgaris enhanced meat qualities of duck meats. In conclusion, our study indicates that dietary fermented C. vulgaris exerted benefits on productivity and can be employed as a novel, nutrition-based strategy to produce value-added duck meats.

• 정보처리학회논문지D
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• 제12D권7호
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• pp.993-1000
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• 2005

최근에 ISO/IEC 9126과 ISO/IEC 14598에 기반한 소프트웨어 품질 평가는 다양한 분야에서 넓게 받아들여지고 있다. 그러나 소프트웨어 품질에 대한 이러한 표준들은 소프트웨어 제품에 대한 품질 모델과 품질 평가 프로세스의 실제적인 활용을 위한 지침을 제공하고 있지 않다. 그리고 대부분의 소프트웨어 사업에서 품질관리는 이러한 표준을 적용하기보다는 결함사항을 관리하는 방식으로 수행되고 있다. 그래서 본 논문에서는 국방 CBD 방법론의 산출물에 대한 정량적 품질 평가 방법을 제시한다. 특히, 본 논문에서 제시된 방법은 대부분의 표준 품질 평가 프로세스를 허용하면서 소프트웨어에 대한 이해관계자들에게 신중하게 작성된 설문서를 제시하여 얻어진 자료를 AHP 기법을 통하여 분석된 품질특성의 중요도를 이용하는 정량적 품질 모델을 적용한다. 또한, 소규모 소프트웨어 사업에서 얻어진 국방 CBD 방법론의 산출물에 대하여 품질평가 점검표를 적용하여 제안된 방법을 시험하였다. 결과적으로 제시된 방법은 고품질 소프트웨어를 획득하는 것이 가능함을 확인할 수 있었다.

• 동아시아식생활학회지
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• 제18권5호
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• pp.781-788
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• 2008

This study was conducted to investigate the quality of white pan breads as affected by various concentration of Cordyceps powder. Breads were prepared by addition of 0, 1, 2 and 3% of Cordyceps to flour of basic formulation. The moisture content of white pan breads decreased with increasing Cordyceps powder concentration. The pH of white pan breads also decreased with increasing Cordyceps powder concentration. In color values, with increase of Cordyceps powder concentration, L value decreased and a value increased in the crumb. The weights of breads cooled decreased with increasing Cordyceps powder concentration. The volume and height of dough decreased with increasing Cordyceps powder concentration. However, the specific volume and yield of dough were not significantly different among groups. The baking loss rate was higher in the breads with Cordyceps powder than in the control. In the texture characteristics, hardness and chewiness of breads significantly increased with increasing Cordyceps powder concentration and adhesiveness increased. In the sensory evaluation, when compared to the control, the breads added to 1% of Cordyceps powder was superior to in color and flavor, while was similar to texture and taste.

• 동아시아식생활학회지
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• 제24권6호
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• pp.883-895
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• 2014

This study investigated quality characteristics of pan breads prepared with 0, 10, 20, 30 and 40% purple rice flour and naturally fermented blueberry-rice starters. RVA (Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was not retarded by addition of purple rice flour. Using amylography, gelatinization tem. perature of purple rice flour samples was higher than that of the control, whereas maximum viscosity temperature. and maximum viscosity of purple rice flour samples were lower than those of the control. Weights of pan breads containing purple rice flour were lower than that of the control, whereas volume, specific volume and baking loss rate were higher than those of the control. The anthocyanin contents and antioxidative activites as measured by DPPH radical scavenging activity of breads increased as the concentration of purple rice flour increased. The moisture content of pan breads containing purple rice flour decreased as storage time increased. The pH of breads containing purple rice flour was higher than that of the control. Color L value decreased, whereas a and b values increased significantly, as storage time increased. In texture analyzer measurement, hardness of breads containing purple rice flour significantly increased as storage time increased. Breads containing 10~20% purple rice flour showed acceptable sensory properties, such as mouth feel, appearance, flavor, texture, taste and overall acceptability.

• 한국가금학회지
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• 제42권4호
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• pp.299-305
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• 2015

The production performance and egg quality traits among five strains of Korean native chickens (KNC) were evaluated in conventional cages. A total of 240 KNC were housed in a controlled environment. Each strain had 12 replicates with 4 chickens per cage. Feed intake, body weights, egg production and egg quality were measured at 24, 28 and 32 of weeks. Egg quality parameters were analyzed using 150 eggs. Results indicated significant (P<0.05) difference in average body weights, egg production and egg weight among five strains of KNC. In contrast, KNC strains effect was non-significant (P>0.05) for feed efficiency. The difference among those KNC strains on egg shell color, egg shell strength and egg shell density were not different (P>0.05) at the age of week 24 while it was significant (P<0.05) at the age of week 28 and 32. There was no effect (P>0.05) on egg length and egg shape index from five strains of KNC. The significant difference (P<0.05) was observed in egg width with KNC strains during early ages (week 24 and 28) and it was not significant (P>0.05) at the age of 32 weeks. Regarding internal quality parameters, albumen height and Haugh unit were significantly (P<0.05) affected with KNC strains while the effect on yolk color was not significant (P>0.05). Based on the egg weight and the production performance, GS-10 KNC strain was superior when compared with the other strains.

• Asian-Australasian Journal of Animal Sciences
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• 제18권11호
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• pp.1594-1599
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• 2005

The effects of long-term feeding of diets based on bermudagrass hay supplemented with lucerne hay cube (LH) or fermented bagasse feed (FBF) on the growth rate, feed efficiency, behaviour, gut development, carcass characteristics and meat quality of goats were investigated. Six spring-born 8-month-old male crossbred (Japanese Saanen${\times}$Tokara native goats) bucks weighing mean 21.6 kg were allotted to 2 treatment groups (3 animals each) and each animal had ad libitum access to feeds, i.e. bermudagrass hay (basal diet)+LH or FBF throughout the experiment. The FBF was produced by the solid-state fermentation of substrates containing dried sugarcane bagasse mixed with wheat bran in a ratio of 1:3 (w/w DM) with Aspergillus sojae. The live body weight, final weight and average daily gain were not different between treatments. Average basal diet intake of goats fed FBF diet was significantly higher than that fed LH diet (p<0.05), but average dry matter intake (DMI; g/day and g/$W^{0.75}$), feed conversion ratio, digestible crude protein (DCP) and total digestible nutrients (TDN) intake of experimental diets were not significantly different between treatments. Goats fed on LH and FBF diets had similar eating, rumination, resting and drinking behaviours, and blood constituents except for phosphorus content. Slaughter and carcass weights, net meat percentage [(total meat/carcass weight)${\times}$100], loin ratio [(loin/total meat)${\times}$100] and rib-eye area were not different between treatments. However, goats fed FBF diet had lower dressing percentage and higher bone/muscle ratio compared with goats fed LH diet (p<0.01). Empty gut and guts fill of goats fed FBF diet were significantly greater (p<0.05 and p<0.01, respectively) than those fed LH diet. The weights of rumen and abomasum were also significantly heavier in goats fed FBF diet (p<0.05), but the length and density of papillae of rumen in goats were not different between treatments. Although meat composition of loin was not different in both groups, the meat of goats fed FBF diet was superior to that of LH diet in flavor, aroma and overall quality of loin (p<0.01). In conclusion, the nature of the diet consumed voluntarily did not affect subsequent growth, nutrient intake and behaviour of goats but had an influence on carcass traits and sensory evaluation of meat partly, when either of LH or FBF was fed with bermudagrass hay.

• 한국물환경학회지
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• 제28권3호
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• pp.444-452
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• 2012

This study aims at assessing vulnerability of water quality and aquatic ecosystem to climate change by using proxy variables. Vulnerability to climate change is defined as a function of exposure to climate, sensitivity, and adaptive capacity. Detailed proxy variables were selected considering availability and then standardized by re-scaling concept. After adequate weights were assigned to standardized proxy variables by Delphi technique, vulnerability index was calculated. As results, vulnerability of adjacent regions to coastal areas include water quality and aquatic ecosystem is relatively higher than that of inland areas, and especially adjacent region to the western and southeast seas, and Jeju show high vulnerabilities. Vulnerability in the future was performed based on A1B scenario (IPCC, 2000). Temporally, the increase of vulnerability from 2050s to 2100s may be larger than the increase from 2000s to 2050s. Because vulnerability index was estimated through the relationship among various proxy variables, it is important to consider characteristics of local region with measurements and policies for reduction of sensitivity and enhancement of adaptive capacity on climate change. This study is expected to be useful in planning adaptation measures and selecting priority to the policy on climate change.

• 한국식생활문화학회지
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• 제36권4호
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• pp.362-372
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• 2021

The present study was undertaken to investigate the quality characteristics of Korean Woori black pig (KWP) bellies and loins by different slaughter weight (SW) groups. The loin and belly samples collected from KWPs with different body weights (50, 75, 90, 105, and 120 kg) at 24 h post-mortem were used in the present investigation. The samples were analyzed for quality traits, fatty acid profiles, and volatile flavor compounds. Results showed that the fat content of the loin (8.64%) and belly samples (46.78%) was significantly higher in the 120 kg SW group compared to those of other SW groups (p<0.05). However, a lower protein content (12.20-12.67%) was found in the belly cuts of the heavier SW groups (105-120 kg) compared to those of the lighter SW groups (p<0.05). The lowest cooking loss (24.34%) was found in the loin cuts of the 120 kg SW group (p<0.05). Both the loin and belly cuts were observed to be redder in color with increasing SW (p<0.05). Higher oleic acid (C18:1, n9) and total monounsaturated fatty acid content and lower linolenic acid(C18:3, n3) and total polyunsaturated fatty acid content were observed in both cuts of the 120 kg SW group (p<0.05). Out of the flavor compounds identified, 11 and 17 compounds in the loin and belly, respectively, were associated with the SW. An increase in the SW resulted in increased concentrations of C18:1n9- and amino acid-derived flavor compounds. Overall, the meat samples of the heavier SW groups (120 kg) exhibited better quality and higher concentrations of volatile compounds associated with pleasant flavors. However, the meat of the 120 kg SW group also contained a much higher fat level (8.64 and 46.78% in the loin and belly, respectively) that may result in high trimming loss and hence a high rejection risk by consumers.

• 한국토양환경학회지
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• 제3권2호
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• pp.127-145
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• 1998

인간의 건강에 관련된 수질이나 대기의 기준설정과는 달리, 토질은 지협적이고 한정적인 토양의 기능과 이와 관련된 환경요소에 근거한다. 적정한 토질평가제도는 안전한 식품을 생산하거나, 인간과 동물의 건강증진, 그리고 토양의 퇴화 과정을 나타내는 토양성능 지표의 역할을 하여야 한다. 이에 필요한 요소는 첫째로 수분이동과 흡착의 용이성, 둘째로 식물생장의 유지, 셋째로 토양의 물리적 붕괴에 대한 저항성, 넷째로 안전한 식품생산 기반이다. 그리고 끝으로 비용 절감 농업관리와 식품생산 요소로서 토양은 토양과 수질의 영역, 식품사슬, 지속성과 효용성, 환경과 경제성을 포함하여야 한다. 토질지표는 기본 골격 내에서 각각의 기능에 대하여 여러 단계로 분리되며, 각각의 지표는 체계의 원칙에 근거하여 다목적 접근방법을 사웅하여 상대적 중요도를 반영하는 우선 순위와 가중치를 정한다. 각각의점수 환산체계는 낮은 단계부터 높은 단계로 또는 0주터 10의 범위에서 여러 단계로 등급화되어야 한다. 그리고 각각의 범위 수치에 가중치를 곱하고 그리고 토양의 여러 가지의 물리화학적 특성이 고려된 종합 토질등급으로 결론지어져야 된다. 토질 평가 방법을 개발하는데 필요한 기본 골격과 과정은 해당 지역의 대체 또는 기존의 농업방식으로 얻어진 정보를 사용함으로서 결정된다. 토질에 있어서 부수적인 과정, 관리방법, 그리고 정책의 효과를 검증하기 위한 확장된 기본골격의 용도 또한 고려되어져야 한다. 이외에도 하나의 가능한 토질지수의 형태를 개발하기 위해서는 토양의 특성과 토양 내로 유입되는 또는 기존의 화학물질을 연계시켜야된다. 이 연구는 토질의 평가 시 고려되어야 될 요소를 찾기 위한 접근 방법을 제시하고자 한다.