• Food Science of Animal Resources
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• v.25 no.1
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• pp.7-12
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• 2005

The amino acid contents, physical and sensory properties for the loins of crossbred pigs (JJ90: live weight of 90∼100 kg; and JJ110: live weight of 110∼120 kg) and crossbred Jeju black pig (JB90: live weight of 90∼100 kg) were evaluated to investigate their quality. The total contents of structural amino acid, which were 18.15∼20.22% for all the samples without showing significant differences, included significant amount of glutamic acid, aspartic acid, lysine and leucine. The free amino acid content was 0.486% for JB90, which was greater than JJ90 and JJ110. Also, significant amount of taurine, serine, glycine, alanine, valine, and leucine could be observed in the free amino acid content of the samples. The redness (a/sup */) and yellowness (b/sup */) of JB90 were significantly higher titan those of JJ90 and JJ110. The water holding capacity, hardness, chewiness, juiciness and palatability of JJ110 and JB90 were higher than those of JJ90, but their difference was not significant.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.238-245
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• 2004

The physicochemical properties and sensory characteristics of loins from crossbred Jeju black pigs from 4 different farms (Jl, J2, J3 and J4) were investigated. The approximate composition of loins were as follows; moisture 73.26∼74.75%, crude protein 22.78∼23.85%, crude fat 0.85∼1.81% and ash 1.23∼1.35%. The unsaturated fatty acid (60.21∼62.33%), pH (5.57∼5.70), water holding capacity (64.22∼69.40%), cooking loss (28.27∼30.45%), Hunter's L＊ (53.02∼55.64), a＊ (8.71∼9.87) and b＊ value (6.95∼7.29) of loins were not significantly different along the 4 samples (p>0.05). The crude fat contents and total amino acid (21.29%) of loin from farm J2 were higher than those from the others, and the hardness and chewiness were lower compared to those from farm Jl (p<0.05). The loin from farm J2 had a good score in sensory characteristics with regard to the taste (5.22), aroma (4.80), tenderness (5.30), juiciness (5.09) and palatability (5.33) of loins evaluated by the 7-point hedonic scale.

• Microbiology and Biotechnology Letters
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• v.42 no.3
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• pp.285-292
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• 2014

In the course of study for development of functional food ingredients from aged black garlic (ABG), heat-treated ripe bulbs of Allium sativum L., the water extracts from raw-garlic (RG) and ABG, and the subsequent organic solvent fractions of ABG were prepared, and their antioxidant, antimicrobial, and antithrombosis activities were compared. The extraction yield of ABG was 4-folds higher than that of RG, and the contents of total polyphenol, total flavonoid, total sugar and reducing sugar in the ABG extract were 4-folds, 1.56-folds, 3.36-folds and 6.75-folds higher than those of the RG extract, respectively. In antioxidation activity assay, the extract of ABG showed minor scavenging activity against DPPH anion, but revealed strong scavenging activity against ABTS cation and nitrite. Especially, the ethylacetate fraction from the ABG extract demonstrated stronger antioxidation activity than the RG extract and other fractions. Although the antimicrobial and antithrombosis activities of the RG extract did not appear in the ABG extract, the ethylacetate fraction from the ABG extract had antibacterial activity against Staphylococcus aureus and Bacillus subtilis, and strong antithrombosis activity via the inhibition of prothrombin, blood coagulation factors and platelet aggregation. All extracts and fractions did not show any hemolytic activity against human red blood cells up to 5 mg/ml. Our results suggest that the ethylacetate fraction of ABG could be applicable to the development of functional food ingredients for antithrombosis agents.

• Journal of Haehwa Medicine
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• v.13 no.2
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• pp.205-212
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• 2004

Now many sustitution and false articles is used in korea instead of heshouwu. To use heshouwu correctly, we will make a quilitative certificational plan of heshouwu to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source of plant Heshouwu is a root tuber of a perennial herb Polygonum multiflorum Thunberg(Family : Polygonaceae). 2) Harvest After planting 3-5 yaers, harvesting in an autumn, washin clean the mud, a big heshouwu cut off a half or section, dry in sunny place or at a little fire. When harvesting, we harvest only a big thing, a small thing transfer a field, after culturing of 1-2 years, harvest at big roots. Harvesting is done usually in an autumn after 3 years. When collecting a seed, we must harvest a heshouwu the next year. 3) Process We must process heshouwu at the decoction of black beans, heshouwu suck in the decoction of black beans, heat with steam in an iron pot. Black beans is used every 100 kg of heshouwu. 4) Quility (1) Funstional standards It is good that weight is heavy and outer skin is yellow-brown, section surface is light red color, powdery and has a figure such as clouds in section. (2) Physicochemical standards Heshouwu expesses a various chang of components in process of working. We think that it need to add a standard of detection about 2,3,5,4'-tetrahrdroxystilbene-2-O-${\beta}$ -D-glucoside in a current authentic document which is a water-soluble component of heshouwu. It must that Dry on loss is less than 14.0%, content of ash is less than 5.0%, Content of acid-nonsoluble ash is less than 1.5%, Content of extract is more than 17.0%. A fixed quantity of 2,3,5,4'-tetrahrdroxystilbene-2-O-${\beta}$ -D-glucoside is more than 1.0%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agriculural medince.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.166-172
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• 2003

Calcium lactate (CL) prepared from powdered black snail (PBS) or its ashed powder (ABS), was investigated for ideal manufacturing conditions to optimize color, solubility and sensory quality. Based on the amount of PBS and 100 mL lactic acid (LA), the yields of PBS-CL were 300% and 15 g in 10% LA and 260% and 20 g in 20% LA. Yields of ABS-CL based on the amount ABS and 100 mL LA were 400% and 60 g in 10% LA and 329% and 66 g in 20% LA. Both of the yields were decreased with an increase of the LA concentration on the basis of PBS and ABS amounts, but proportionally increased with the increment in the LA concentration on the basis of LA volume. Optimal preparation times of the dehydrated PBS-CL and ABS-CL were, respectively, 4 hr and 5 hr at 10$0^{\circ}C$, 3 hr and 4 hr at 12$0^{\circ}C$, and 1 hr and 2 hr at 15$0^{\circ}C$, which showed shorter time in preparing the dehydrated ABS-CL. PBS-CL and ABS-CL were confirmed to be Ca($CH_3$CHOH$CO_2$)$_2$ by the analysis results of IR and $^1$H-NMR. Calcium contents of the anhydrous PBS-CL and ABS-CL were individually 15.4% (w/w) and 17.3% (w/w) representing 84.2% and 94.5% or each theoretical value. Colors or PBS-CL and ABS-CL were light yellow and light-greenish white each. Solubilities of PBS- CL and ABS-CL in distilled water at pH 3~8 were 5.43 and 6.11 g/100 mL, respectively, which demonstrated higher mean solubilities rather than the 4.74 g/100 mL of standard CL. Solubilities of PBS-CL (3.14~5.03 g/100 mL) and ABS-CL (4.69~6.05 g/100 mL) against soup soy sauce, 3% brine, Soju (Korean distilled liquor), thick soy sauce, grape juice and orange juice were higher than those of standard CL (2.94~5.84 g/100 mL). ABS-CL was believed to have a wide use range due to its low sourness while different applications of PBS-CL in food are expected due to its mild astringent taste and strong savory taste despite its strong bitter taste as estimated by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.29-35
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• 1992

Total lipids of Korean black soybean (Glycine man Merr) during soaking in water were extracted, purified and fractionated into three lipid classes, and then lipid contents and their fatty acid compositions were investigated. The lipids of the beans consisted of 89.1% neutral lipids, 1.5% glycolipids and 9.4% phospholipids, and these fractions did not change significantly during the soaking period. The neutral lipid fraction of the beans contained 92.1% triglyceride, 3.0% sterol esters and hydrocarbons, 2.8% diglyceride, 1.5% free fatty acids, 0.3% free sterols and 0.3% monoglyceride, and no significant changes were found in the composition of neutral lipid fraction from the soaked beans. Major components of the glycolipid fraction were esterified steryl glycosides (43.6%), steryl glycosides (26.6%) and digalactosyl diglycerides (14.5%), and these fractions did not change significantly during the soaking period. On the other hand, phosphatidyl choline (41.6%) and phosphatidyl ethanolamine (39.5%) were most abundant components found in the phospholipid fraction, and the contents of phospholipids changed a little during the soaking period. Linoleic acid, oleic acid and palmitic acid were the major fatty acids found in total lipids, neutral lipids, glycolipids and phospholipids. A few changes in the major fatty acid compositions of phospholipids were observed during the soaking period.

• Journal of Korea Foresty Energy
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• v.22 no.3
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• pp.11-19
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• 2003

Allelopathic effects of black locust(Robinia pseudoacacia L.) was evaluated through germination tests using 13 different species including R. pseudoacacia itself. The water extract from leaf or root of R. pseudoacacia was separately tested. Seed germination of several species was inhibited in the presence of leaf or root extract, although the level of germination was in a wide range depending on the species. Seed germination of R. pseudoacacia was suppressed by 30 % in its leaf extract. Among tested tree species, Hibiscus syriacus and Alnus frma showed significantly inhibited germination in the root extracts whereas Thuja orientalis exhibited germination inhibition in the leaf extract. HPLC was carried out to identify allelochemicals in extracts of leaf and root using eight authentic phenolic compounds that are known to be responsible for allelopathy. The major phenolic compounds occupying about 40 % of total phenolic acids were gentisic acid in leaves and vanillic acid and syringic acid in roots. The leaves contained 7 times more phenolic acids than the roots. Among 8 tested phenolic compounds vanillin was detected only in roots and coumaric acid in leaves. Consequently, 3 out of 13 species showed significantly inhibited germination due to leaf or root extract. This germination test indicates that the inhibitory allelopathic effect by R. pseudoacacia is caused by chemical interaction not by nutritional competition and that the allelochermicals of black locust act species-specifically. No specific influence of the total amount of phenolic compounds on the allelopathic inhibitory germination and the synergic effect by each phenolic compound may play a role for the allelopathic effect by R. pseudoacacia.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.869-874
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• 2005

The purpose of this study was to determine the qualities of loaf breads added with green tea powder, minimum fermented tea powder (fermented for 10 hrs), medium fermented tea powder (fermented for 17 hrs), and black tea powder (fermented for 24 hrs). The moisture content of loaf bread added with green tea and three types of fermented tea was $36.02\~36.44\%$ and was similar to the control group of $36.98\%$. The content of crude protein and ash of loaf bread added with green tea powder and fermented tea was higher than that of control group. The water holding capacity of loaf bread added with green tea powder was the highest and was followed by the fermented tea added group and the control group. The volume and specific volume of loaf bread were high in tile order of the control group, the fermented tea added group, the green tea added group. The lightness of loaf bread got lower, while the redness and the yellowness of the bread 9ot higher as loaf bread was added with more fermented tea. The hardness of loaf bread get higher, but the cohesiveness got lower as loaf bread was added with the more fermented tea. The gumminess and chewiness of loaf bread added with black tea powder were the highest. The result of sensory evaluation of the loaf bread showed that the preference of the color was tBle highest in the control group, while the preference of the flavor and the taste was the highest in the green tea group and the minimum fermented tea group. The preference of overall acceptability of loaf bread was the highest in the minimum fermented tea group.

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.509-514
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• 2007

This study was conducted to investigate the optimal energy level at growing Korean black goat from April 20 to November 6, 2006. Forty male Korean black goat were divided into four treatments and were fed with concentrate feed containing ME 2.4, 2.6, 2.8 and 3.0 Mcal/kg with CP 15% and rice straw. Average daily gains of were 59.8, 65.4, 73.2 and 77.2 g/day in groups fed with ME 2.4, 2.6, 2.8 and 3.0 Mcal/kg diet, respectively. There was a tendency to increase ADG as the ME level of concentrate feed grew. Dressing percentage were 49.73, 48.64, 50.19 and 51.36% in each group, and were increased as the ME level grew. Meat percentage ranged between 53.1 and 55.3%, and were almost constant. Ranges of crude fat contents and water holding capacity were and 57.9~59.0%, which were increased as the ME level grew. On the other hand, shear force were between 2.8 and 3.1 kg/cm2, which were decreased as the ME level grew. These results suggest that the optimal energy level at growing goat's concentrate is ME 3.0 Mcal/kg.

• Animal Bioscience
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• v.35 no.10
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• pp.1479-1488
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• 2022

Objective: This work was to determine coat inheritance and evaluate production performance for crossbred pigs from Berkshire×Chenghua (BC) compared with Chinese indigenous Chenghua (CH) pigs. Methods: The coat color phenotypes were recorded for more than 16,000 pigs, and the genotypes of melanocortin 1 receptor (MCIR) gene were identified by sequencing. The reproductive performance of 927 crossbred BC F4 gilts and 320 purebred CH gilts was recorded. Sixty pigs of each breed were randomly selected at approximately 60 days of age to determine growth performance during fattening period, which lasted for 150 days for BC pigs and 240 days for CH pigs. At the end of the fattening period, 30 pigs of each breed were slaughtered to determine carcass composition and meat quality. Results: The coat color of BC pigs exhibits a "dominant black" hereditary pattern, and all piglets derived from boars or sows genotyped E^D1 E^D1 homozygous for MC1R gene showed a uniform black coat phenotype. The BC F4 gilts displayed a good reproductive performance, showing a higher litter and tear size and were heavier at farrowing litter and at weaning litter than the CH gilts, but they reached puberty later than the CH gilts. BC F4 pigs exhibited improved growth and carcass characteristics with a higher average daily live weight gain, lower feed-to-gain ratio, and higher carcass lean meat rate than CH pigs. Like CH pigs, BC F4 pigs produced superior meat-quality characteristics, showing ideal pH and meat-color values, high intramuscular fat content and water-holding capacity, and acceptable muscle-fiber parameters. C18:1, C16:0, C18:0, and C18:2 were the main fatty acids in M. longissimus lumborum in the two breeds, and a remarkably high polyunsaturated/saturated fatty acid ratio of ~0.39 was observed in the BC F4 pigs. Conclusion: The BC F4 pigs exhibit a uniform black coat pattern and acceptable total production performance.