• Economic and Environmental Geology
• /
• v.23 no.2
• /
• pp.201-213
• /
• 1990

Mineralogy, chemistry, physical property, and fossil abundance have been studied for the samples collected from three weathering profiles, two from the Duho Formation and one from the Hagjeon Formation in the Tertiary sediments in the Pohang area. The mineralogy of the samples from the Duho Formation shows somewhat different from that of the Hagjeon Formation. Kaolinite is more abundant and shows higher crystallinity in samples from the Duho Formation than those in the Hagjeon Formation, but clay mineral assemblage in each weathering profile remain fairly constant with depth. This difference in mineral distribution seems to be inherited from original source materials. It indicates that little or not severe leaching has been taking place in these three weathering profiles. Weathering indicies indicate different degrees of susceptibility to chemical weathering in these two formations. The Duho Formation has a higher degree of susceptibility to weathering than that of the Hagjeon Formation which is mainly due to differences in clay mineral assemblages in both formations. A noticeble colour difference between oxidized and unoxidized zones in each profile can be easily recognized which is definetely due to different decomposition rate organic carbon by various oxidation state from surface to bottom of the profile. Weathering process have also intensively influenced microfossil preservation about up to 7-10 m in depth in the Duho Formation. Consequently, characteristics observed at weathering surface should be used as a subsidiary tool in setting geologic boundary or establishing formation. Great care must be taken to choose sampling site for microfossil study.

• Asian-Australasian Journal of Animal Sciences
• /
• v.21 no.8
• /
• pp.1214-1219
• /
• 2008

This study was conducted to evaluate the effect of supplementing tuna oil to diets of growing-finishing pigs (barrows and gilts) on backfat characteristics when slaughtered at different weights. Four hundred and eighty crossbred (Large White$\times$Landrace$\times$Duroc) pigs averaging 30 kg were allotted to 12 treatment combinations (40 pigs/treatment combination) in a completely randomized design with a $2{\times}2{\times}3$ factorial arrangement of treatments. The treatments were: dietary tuna oil supplementation (0 and 2%); sex (barrows and gilts); and slaughter weight (90, 100 and 110 kg). As pigs reached their slaughter weight, they were randomly selected (8 pigs/treatment combination; 96 pigs in total) and slaughtered. Backfat colour, hardness and fatty acid profile were assessed. There were significant (p<0.05) differences in colour (L* and a* values) among treatments. Backfat of the control group was harder than on the tuna oil (p<0.001) and that of barrows was harder than of gilts (p<0.05). In addition, the thiobarbituric acid reactive substances (TBARS) values of fat from the tuna oil group stored for 3 days were higher (p<0.001) than the control group. The TBARS values of gilts tended to be higher than those of barrows and increased with increasing slaughter weight in the tuna oil group. The cholesterol and triglyceride levels were not affected by diet and sex but the triglyceride level increased with increasing slaughter weight (p<0.01). The tuna oil group had higher polyunsaturated fatty acid (PUFA) content, ratio of PUFA: saturated fatty acid (SFA) and total n-3 fatty acids but lower monounsaturated fatty acids content and n-6:n-3 fatty acids than the control group (p<0.01). Gilts had higher PUFA and n-6 fatty acids in backfat than barrows (p<0.05). The backfat from both 90 and 100 kg slaughter-weight groups had a lower ratio of n6:n3 fatty acid than the 110 kg slaughter-weight group (p<0.05). However, this was more pronounced in the tuna oil group. The PUFA: SFA was also increased while the n-6:n-3 ratio tended to reach the recommended levels for healthy eating in human beings of <5. However, due to oxidative susceptibility, barrows should not be slaughtered at more than 100 kg for the meat to be acceptable to consumers.

• Food Science of Animal Resources
• /
• v.34 no.5
• /
• pp.561-569
• /
• 2014

The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituric acid value (TBA) and sensory analyses of meatballs. Meatball samples were cooked in a pre-heated $180^{\circ}C$ electric oven. Uncooked meatballs formulated with 20% PP had the highest moisture content. No significant differences were recorded for protein contents of uncooked samples. The highest cooking yield was found in samples extended with 10% BC. Increasing PP from 10% to 20% increased cooking yield of meatballs. 20% PP increased moisture and fat retention values and water holding capacity of meatballs. Meatballs with 10% BC had the lowest (the hardness in the texture) and meatballs with the 20% PP had the highest (the softness in the texture) penetration values. Formulating meatballs at a level of 20% resulted lower $L^*$ values. TBA values of control samples were higher than in PP added samples at the end of the storage period. Flavour scores for meatballs formulated with PP were higher than control and meatballs formulated with BC. Meatballs formulated with 10% PP had similar overall acceptability with meatballs added with 10% BC.

• Asian-Australasian Journal of Animal Sciences
• /
• v.4 no.3
• /
• pp.235-240
• /
• 1991

A CRD experiment with thirty growing cross bred calves were assigned at random to three treatments rations. 1) $T_0$, 0% Urea + 20% M. O. cake, 2) $T_1$, 1% Urea + 10% M. O. cake and 3) $T_2$, 2% Urea + 0% M. O. cake to develop a rice straw based ration for ruminants. Sweetish odour and yellowish colour were observed in good recovered silage. Organic matter varied from 87.45% to 89.63% whereas crude protein varied from 14.0% to 14.5% in each treatment. No significant differences were found among the nutrient composition of the ration. The dry matter in take (DMI) and dry matter digestibility was higher in $T_0$ (0% Urea) than those of ration containing 1% ($T_1$) and 2% Urea ($T_2$). The organic matter digestibility decreases with increasing doses of urea. The crude protein & nitrogen-free-extract digestibility were found higher in the ration $T_1$ containing 1% urea whereas crude fibre digestibility and available metabolizable energy (ME) were higher in $T_0$ containing no urea as compared to $T_1$ and $T_2$. Total digestible nutrient (TDN) decreases with the increase of urea level. The highest feed efficiency was found in $T_0$ having no urea and lowest was in $T_2$. The animals gained in weights from each ration. Highest gain in weight was found in $T_0$ ration, then followed $T_1$, and $T_2$. This is due to natural protein available in M. O. cake only. It is concluded that supplemetation of urea or M. O. cake with readily available energy source as molasses upto 20% of total dietary dry matter in a complete ration may increase the intake of low quality fibrous roughage only when nitrogen and mineral are not limiting factor.

• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.1
• /
• pp.125-129
• /
• 2011

The aim was to determine the relationship between muscle structure and meat quality traits in neuromuscular compartments (NMCs: R1, R2, R3, R4) of pig semitendinosus muscle. Barrows from the INTA-MGC genetic line (Argentina) were slaughtered at 100 kg body weight. In each NMC the following parameters were determined: the fibre types I, IIA, IIX and IIB by immunohistochemistry, the fibre cross sectional area (FCSA), the pH of meat after 24 h post-mortem ($pH_{24}$), instrumental meat tenderness (WB) and colour ($L^*$, $a^*$, $b^*$). There were significant differences in the following: $L^*$ (R1 = R4$a^*$ (R1>R4>R2 = R3), $b^*$ (R1 = R4R1 = R3 = R4), $pH_{24}$ (R1 = R4>R2 = R3). The relative percentages of FCSA were as follows: I (R4>R1>R3>R2), IIA (R1>R4>R3>R2), IIX (R1 = R2 = R3 = R4) and IIB (R2>R3>R1>R4). The correlation values were statistically significant between IIB and WB (R1 and R4, $r_s$ = 0.66), (R2 and R3 $r_s$ = 0.74), IIB and $L^*$ (R1 and R4 $r_s$ = 0.84), IIX and $L^*$ without discriminating NMCs. Our data suggest that the NMC where the sampling takes place is important for determining meat quality traits because of the heterogeneity of the whole muscle.

• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.5
• /
• pp.683-689
• /
• 2014

This study examined carcass and meat quality parameters in growing/finishing pigs fed unconventionally versus the concentrate-based system. Ninety-six, 12 wk old pigs ($34{\pm}SD0.3kg$) were randomly divided into three groups, assigned to one of the three dietary treatments: standard complete concentrate mixture, conventional (C diet); unconventional, steamed potato-green forage-concentrate based diet (U diet), and unconventional basal diet+herbage mix (UH diet). Pigs fed U diet showed lower dressing percentage, meatiness, loin eye area, and weight of pork neck ($p{\leq}0.05$), but their carcasses were significantly ($p{\leq}0.05$) longer and had increased backfat depth ($p{\leq}0.05$). There was no impact of the diet on the meat content of dry matter, crude ash, acidity, and colour parameters of m. longissimus. Unconventional feeding significantly ($p{\leq}0.05$) elevated water the holding capacity of m. longissimus and slightly improved the sensory attributes analysis of meat. The addition of herbs resulted in increased loin eye area ($p{\leq}0.05$), decreased fat content ($p{\leq}0.05$) in m. longissimus, and tended to improve some sensory attributes of meat. There were significant gender differences in response to all diets. There were significant diet${\times}$sex interactions for some measured variables, but there were no clearly identifiable trends with regard to any specific carcass or meat parameters. Feeding unconventional diet to pigs may offer better culinary attributes of the meat, and improve some technologically important characteristics of pig carcass, but may negatively affect some carcass or meat parameters.

• Asian Pacific Journal of Cancer Prevention
• /
• v.17 no.10
• /
• pp.4761-4767
• /
• 2016

Objective: The use of Shamma (smokeless tobacco) by certain groups is giving rise to health problems, including cancer, in parts of Saudi Arabia. Our objective was to determine metals levels in Shamma using inductively coupled plasma mass spectrometry (ICP-MS). Methods: Thirty-three samples of Shamma (smokeless tobacco) were collected, comprising four types: brown Shamma (n = 14.0), red Shamma (n = 9.0), white Shamma (n = 4.0), and yellow Shamma (n = 6.0). All samples were collected randomly from Shamma users in the city of Najran. Levels of 11 elements (Al, As, Cd, Co, Cr, Cu, Li, Mn, Ni, Pb, and Zn) were determined by ICP-MS. Results: A mixed standard (20 ppb) of all elements was used for quality control, and average recoveries ranged from 74.7% to 112.2%. The highest average concentrations were found in the following order: Al ($598.8-812.2{\mu}g/g$), Mn ($51.0-80.6{\mu}g/g$), and Ni ($23.2-53.3{\mu}g/g$) in all four Shamma types. The lowest concentrations were for As ($0.7-1.0{\mu}g/g$) and Cd ($0.0-0.06{\mu}g/g$). Conclusions: The colour of each Shamma type reflects additives mixed into the tobacco. Cr and Cu were showed significant differences (P < 0.05) among Shamma types. Moreover, Pb levels are higher in red and yellow Shamma, which could be due to use (PbCrO4) as yellow colouring agent and lead tetroxide, Pb3O4 as a red colouring agent. The findings from this study can be used to raise public awareness about the safety and health effects of Shamma, which is clearly a source of oral exposure to metals.

• Journal of the Korean Home Economics Association
• /
• v.35 no.1
• /
• pp.373-388
• /
• 1997

This research was intended to understand the degree of variety in elderly women by was of classifying the type of clothing purchase's according to the degree of anxiety when they buy clothes. Samples were 285 elderly women who are aged over 55 dwelling in Busan Meropolitan city and this research is made available by the method of the questionnaire interview. The data was analyzed using reliability ANOVA regression Scheffe Test and correlation. The results of the study were the followings 1. The most important factors in the type of clothing purchase's of elder women are the styles disparity of age is represented similarly except the styles of a Brand Loyal tat ranked highest were among the age group 60-64. 2, The factor of difference in clothing purchase's according to degree of education are Brand loyal Cautious Impulsive Ecologists and Experimenters and the style of clothes buying according to activity of leisure are Brand Loyal and conformists. The factor of difference in clothing buying according to shopping companion are Planners Experiments Conformists Impulsive and Persuasible and the item represents difference according to payer for clothing marked all style of clothes buying and similarity except Impulsive and Style-Conscious, 3, The highly correlated item in the degree of education and activity of leisure in the context of the correlated item concerning about shopping companion and payer for clothes are Experimenters impulsive and Ecologists. The colthing anxiey which is highly related is the degree of education and the activity of leisure and the anxiety in masterial colour and self-harmony and the anxiety of colthing purchase's which is highly correlated in clothing purchase's companion and payer for clothin proved the priceand the anxiety of decision-making 4. Economy-Minded Experimenters Impulsive Planners and Style-Conscious represents all of the difference in all items in clothing purchase's Conformists represents anxiety to all items except the anxiety in clothing administration, Cautious and Ecologists represents the differences only for the anxiety in clothing administration,. But Brand-Loyal and Persuasible feels no anxiety in clothing purchase. 5. The most explicable independent variable based upon the analysis of regression in anxiety of colthing purchase is Economy-Minded and the next is Conformist Experiments Planners Style-Conscious Impulsive and so on.

• Asian-Australasian Journal of Animal Sciences
• /
• v.29 no.8
• /
• pp.1181-1187
• /
• 2016

The objective of the study was to evaluate fattening performance, carcass value and meat quality in pigs of Prestice Black-Pied breed in relation to slaughter weight (SW) and gender (barrows and gilts, resp.). Pigs were divided into weight categories: SW1 (75 to 99.9 kg), SW2 (100 to 109.9 kg) and SW3 (110 to 130 kg) and all individual traits were analyzed by the general linear model procedure (SAS 9.3). Average SW of each weight group was as follows: SW1 94.2 kg, SW2 105.8 kg, and SW3 115.2 kg. Differences among average backfat thickness of 36.07 mm in SW1, 40.16 mm in SW2, and 43.21 mm in SW3 were significant (p<0.01). Lean meat content was 48.94% (SW1), 48.78% (SW2), and 48.76% (SW3). Pigs were slaughtered at average weight of 105.7 kg for barrows and 104.4 kg for gilts. Average backfat thickness for barrows was 40.90 mm and 38.72 mm for gilts (significant difference p<0.05). Lean meat content was 48.75% in barrows and 48.91% in gilts. The values of pH45, characterizing the meat of very good quality. The loin in SW3 was darker than the muscles of SW1 and SW2. Drip loss was the lowest in SW1 (1.96%), compared to the highest drip loss in SW3 (2.59%). Content of intramuscular fat was 2.68% in SW3, 2.79% in SW2, and SW1 had the lowest content 2.47%. The values of pH45, colour lightness and drip loss were similar in both genders. However barrows had higher intramuscular fat content by 0.31% than gilts (p<0.05).

• Development and Reproduction
• /
• v.15 no.4
• /
• pp.315-324
• /
• 2011

This study was conducted to detect the specific expressing genes by using RAPD-PCR and RFLP method in the Korea Native Brindled Cattle, Korean Native cow and Holstein cattle. And then, the specific marker gene was investigated by the analysis of the genes for detection significance according to the expressing pattern. We found the specific expression gene by the RAPD-PCR analysis in Korea Native Brindled Cattle. It was detected the differences of the species in the colour and external section. The Korea Native Brindled Cattle were vary low compare to the Korean Native cow and Holstein cattle by analysis result of polymorphism and distribution. And there were a found the specific marker gene by sequencing in the R9B gene fragment of Korea Native Brindled Cattle. And the sequencing result of the R9B was different between Korean Native cow and Holstein cattle. Thus, this gene can be apply as the specific marker gene in the Korea Native Brindled Cattle.