• Korean Journal of Poultry Science
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• v.34 no.4
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• pp.279-286
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• 2007

This study was conducted to induce molting with DDGS and non-salt diet and compare the effect of feeding molting and fasting molting on the performance, egg quality, and visceral organs in laying hens for animal welfare. One-hundredeight 62-wk-old White Leghorn hens that egg production was over 80% and average weight was $1.8{\pm}0.1kg$ were used in this study. Treatments were control(non-molt treatment), feeding molt treatment(DDGS, non-salt diet), and fasting molt treatment. The four treatments were administered to three replicate group of nine hens wherein each group. All treatment groups were fed the basal diet(CP 15%, ME 2,700 kal/kg) for two weeks as the adaptation period. Test Periods were 28 days at all treatments. Egg production decreased for 18 days to be 0% at feeding molting treatment, and for 17 days to be 0% at non-salt feeding molting treatment. Egg production stopped for 6 days at fasting molting treatment. Egg production restarted after 12 days molt at feeding molting treatment, while after 16 days at fasting molting treatment. On the egg quality was improved at molting treatments (p<0.05) except egg yolk. Egg shell tissue was crowded at molting treatment to compare to control. Liver weights, heart weight, and oviduct weight of laying hens decreased at molting treatments(p<0.05). Finally, feeding molting might could be replaced fasting molting on the welfare and further studies were needed about molting program.

• Korean Journal of Poultry Science
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• v.47 no.3
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• pp.143-151
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• 2020

This study investigated the effects of the addition of commercial enzyme products to broiler feed with reduced levels of metabolizable energy and crude protein on the growth performance, blood profiles, and cecal microflora. A total of 750 seven-day-old male Ross 308 broiler chicks were randomly allotted to five treatment groups with six replicates (25 birds/replicate) for 28 days. A corn-wheat-soybean meal-based diet was formulated to meet or exceed the nutrient recommendations and used as the control diet. Experimental diets with metabolizable energy reduced by 100 kcal/kg and crude protein by 1% were formulated containing four different commercial enzyme products. Feed intake and weight gain were not affected by the dietary treatments; however, feed conversion ratios were significantly lower (P<0.01) in the control group than in the other treatment groups during the entire experimental period. There were no significant differences in the blood profiles and cecal microflora between the dietary treatments. However, the viscosity of jejunal contents in chicks fed a diet with enzyme B was significantly lower than that in the other groups. The tentative marketing age was unaffected by any of the dietary treatments, and ranged from 26.39 d to 26.84 d. Collectively, the use of commercial enzymes contributed to a similar weight gain as that in chicks fed diets with reduced energy and crude protein levels; however, it failed to maintain the feed conversion ratio.

• Korean Journal of Weed Science
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• v.11 no.2
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• pp.128-136
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• 1991

This experiment was conducted to evaluate the effect of plant growth regulators, dichlorprop and MCPB on the reduced effect of fruit drop and fruit quality before and after storage in apples. Dichlorprop was tested with dilution of 1000 at 30, 40, 50 days before harvesting, and MCPB with dilution of 4000 at 15, 25, 35 days before harvesting. The results are summarized as follows : Percentage of fruit drop was appeared to the notable reduction as compared with the untreated control when regulators was applied with dilution of 1000 at 30 days before harvesting by dichlorprop and with dilution of 4000 at 35 days before harvesting by MCPB. Degree of fruit colour showed to the remarkable promotion at all the treatment of 30, 40, 50 days before harvesting by dichlorprop as compared with the untreated control. Sugar contents in flesh was increased a little at the treatment of 30 days before harvesting by dichlorprop, but acid contents in flesh was reduced at all the treatment of 30, 40, 50 days before harvesting by dichloroprop and at 15, 25, 35 days before harvesting by MCPB. Passed firmness of fruit after storage was maintained at the treatment with dilution of 4000 at 35 days before harvesting. Therefore, it was repressed a softening of fruit, but by dichlorprop treatment at 30, 40, 50 days before harvesting, fruit firmmess was appeared to reduce according to the passage of storage period. Amount of ethylene evolution after storage was showed to reduce at all the treatment by early treated time of dichoroprop and MCPB, but carbon dioxide increased at treatment conditions such as the front. Accordingly, these relationship showed to be contrary each other.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.283-292
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• 2004

This study was conducted to investigate feeding effects of the high pressure boiled extracts (HPBE) of the Ogol chicken with herbs on glucose, hormones and immunological response (cytokine, specific antibody) of serum in the rat which fed either with normal feed (T$_1$), normal feed + herb HPBE (T$_2$), normal feed + Ogol chicken HPBE (T$_3$), normal feed + mixture of cross-bred Ogol chicken HPBE (T$_4$) hydrolyzed with Flavourzyme 0.1% for 35 days. During experimental period, there was a weak trend to have a higher glucose content for the T$_4$ group with 102.27${\pm}$5.95 mg/dL, but it was not significantly higher than other treatments. For insulin level, T$_1$ group showed numerically a slightly higher level with 6.79${\pm}$4.64 ${\mu}$IU/mL, but the difference was not significant in statistic term due likely to a large variation in comparison with other treatments. The treatments did not significantly alter testosterone level in rat plasma with 1.09, 1.46, 0.98, 1.13 ng/mL in T$_1$, T$_2$, T$_3$ and T$_4$, respectively. T$_4$ treatment increased the aldosterone level to a significantly (p<0.05) higher level (273.33 ng/dL) than other treatments. The extract treated rat showed a tendency in the cortisol level of lower levels than the control group, particularly, it was significantly (p<0.05) lower in T$_3$ group than other groups. T$_3$ and T$_4$ groups showed higher levels for interlukin-4 (IL-4) and anti-BSA IgG in immune cells and plasma. T$_2$, T$_3$ and T$_4$ treatments showed a slightly higher levels in v-interferon (INF-r) than the control, with a greater effect for T4 treatments. These results suggested that HPBE of the cross-bred Ogol chicken hydrolyzed with Flavourzyme increased immunological activity and decreased the concentration of cortisol and aldosterone hormones.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.808-815
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• 2007

Four different herbs, including rosemary, oregano, basil and sage, along with green tea were individually added to ground beef at different percentages: 0.5, 1.0, and 1.5, respectively. The sensory qualities of the five natural herbs and their antioxidant effects were evaluated using Beef-Yukwonjeon. For the sensory evaluation results, the 0.5% herb addition and the control group generally showed higher acceptability scores than the 1.0% or 1.5% herb addition groups. In particular, the Yukwonjeon made with 0.5% green tea showed higher preferences in the acceptance tests and ranking tests. However, the sensory differences among samples were reduced after 3 days of storage at $6^{\circ}C$. For the results of lipid oxidation without storage, the TBARS values of the herb addition groups were slightly lower than the value of the control group, but not significantly(p>0.05). However, the antioxidant effects of each herb showed higher values over a longer storage period as well as at the higher herb concentrations. The antioxidant effects of the herbs during 7 days' of storage at $6^{\circ}C$ were evaluated as $10.0{\sim}38.5%$ reductions in TBARS values as compared to the group without herbs. Furthermore, the antioxidant effects of the herbs during 30 days' of storage at $-20^{\circ}C$ were shown as $16.8{\sim}27.8%$ reductions in the TBARS value. The green tea showed the highest antioxidant activity against lipid oxidation, because it was acceptable at higher concentrations in the sensory evaluation. These results indicate the potential to produce better quality beef-Yukwonjeon, with herbs, especially green tea.

• The korean journal of orthodontics
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• v.27 no.4 s.63
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• pp.559-568
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• 1997

For orthodontic tooth movement, optimal orthodontic force should be maintained without periodontal breakdown and alveolar bone should be remodeled physiologically Therefore, To obtain proper occlusion through tooth movement within alveolar bone, we should know the biomechanics of teeth and supporting 4issues. The present study was performed to observe histologic changes of periodontal tissue immediately after application of orthodontic force and during the retention period in growing young adult dogs. In this study, experimental group contained between mandibular left canine and 1st molar and control group contained contralateral teeth of same animal. The .018'x.022' stainless steel closed coil spring(Dentaurum Co.) was ligated on the experimental teeth at initial 200gm-force from mandibular canine to 1st molar The animals(4 to 6 months aged young adult dogs) were sacrificed on 0, 14, 28 days after the finish of appliance activation, and then tissue samples were divided into hematoxylin-eosin(HE) staining section, ground section, alkaline phosphatase(ALP) staining section, and tartrate-resistant acid phosphatase(TRAP) staining section. Thereafter, the preparations were examined under light microscopy The following results were obtained: 1. Immediately after the finish of appliance activation, the periodontal space was increased in tension side, but decreased in pressure side compared to that of control. The hyalinized zone was also observed in the periodontium. 2. After the 14-day retention, peridontal space was decreased in tension side and slightly increased in pressure side compared to that of immediately after the finish of appliance activation. The hyalinized zone was repaired and a few osteoblasts showing slightly new bone formation were seen. Osteoblasts were scarcely observed along the alveolar bone. 3. Aftter the 28-day retention, the periodontal fibers are normally repaired. A lot of TRAP(+) osteoclasts md increased alveolar bone resorption were observed in pressure side, and AP(+) osteoblast and increased new bone formation were observed in tension side.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1499-1505
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• 2009

This study investigated the effect of improved liver function in rats administered with ethanol by kimchi lactic acid bacteria with high GABA producing capacity. Sprague-Dawley male rats were divided into four groups; normal diet control (NC), ethanol control (EC), ethanol＋Lactobacillus sp. OPK2-59 normal powder (EL1), ethanol＋Lactobacillus sp. OPK2-59 GABA powder (EL2) and fed for 6 weeks. Analysis showed that there were no significant differences in body weight and feed consumption among the groups during the experimental period. Also, there were no significant differences in organ weight among the groups. The test results showed total cholesterol and triglyceride in the blood concentration that were increased by ethanol administration were significantly lowered in EL2 group. Liver triglyceride was also significantly lowered in the EL2 group compared with the EC group. Serum GOT and GPT, and liver GOT levels were significantly lower in the EL2 group compared with the EC group. Serum ethanol concentration was lower in the EL1 and EL2 groups compared with the EC group. SOD activities in liver were significantly increased in the EL1 and EL2 groups compared with the EC group. These results suggest that Lactobacillus sp. OPK2-59 GABA powder improves lipid and enzyme profiles of rats administered with ethanol.

• Journal of Korean Society of Forest Science
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• v.108 no.4
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• pp.610-617
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• 2019

The effects of dippin treatments using Glycyrrhiza uralensis extract (0.5%, 1.0%, 2.0%) and calcium chloride (0.5%, 1.0%, 2.0%) on the quality of peeled chestnuts were investigated. Following dipping treatment, peeled chestnuts were vacuum-packed using a 75-㎛ polyethylene PE and nylon film, and stored in a 0 ℃ incubator for six weeks. The dipping treatments of the peeled chestnuts successfully achieved browning inhibition. The browning degree following 2.0% calcium chloride treatment was the lowest at 0.68 OD. The color change (ΔE) of the peeled chestnuts was the highest (6.0) in the control, and the lowest (3.5) for the 1.0% and 2.0% calcium chloride-treated samples. G. uralensis extract and calcium chloride treatments did not impact weight, moisture loss rate, firmness, or the soluble solid content of the peeled chestnuts following storage. The decay rate was 12.0% in the control group, and 11.0%, 11.5%, and 11.0% for G. uralensis treatment at 0.5%, 1.0%, and 2.0% calcium chloride treatment, respectively, and 13.0%, 9.5%, and 9.0% at 0.5%, 1.0%, and 2.0% calcium chloride treatment, respectively. Sensory evaluation (palatability, off-odor) showed that a 2.0% G. uralensis extract treatment presented excellent results during the storage period. Texture and color indicated no differences as a result of the browning inhibition treatments. Therefore, when considered comprehensively, a 2.0% G. uralensis extract treatment was shown to be effective for maintaining the quality and providing browning inhibition of peeled chestnuts. This result isexpected to solve the problem of quality deterioration in the form of sour taste, which is a problem in chemical processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1158-1165
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• 2014

This study investigated the anti-inflammatory effects of Sargassum fulvellum ethanol extract (SFEE) on the lipopolysaccharide (LPS)-induced inflammatory response. SFEE remarkably suppressed production of NO and pro-inflammatory cytokines (IL-6, $TNF-{\alpha}$, and $IL-1{\beta}$ at 50 and $100{\mu}g/mL$. There were no cytotoxic effects on proliferation of macrophages treated with SFEE compared to the control. SFEE reduced expression of iNOS and COX-2 proteins in a dose-dependent manner. The formation of edema in mouse ears was reduced at the highest dose tested compared to the control. Moreover, in the acute toxicity test, no mortality occurred in mice administered 5,000 mg/kg body weight of SFEE over the 2-week observation period. These results suggest that SFEE may have significant effects on inflammatory factors and be a potential anti-inflammatory therapeutic material.

• Korean Journal of Agricultural Science
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• v.6 no.1
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• pp.56-64
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• 1979

Two types of fiat-plate collector were designed and constructed for utilizing the solar energy as heating source of red pepper drying. It was performed to investigate the basic factors on using the collectors and the drying effect on various types of red pepper, and the results obtained are summarized as follows. 1. The optimum tilted angles of the collector in Daejeon area were ${\phi}-15^{\circ}$ in summer season and ${\phi}+15^{\circ}$ in winter season when it was adjusted two times per a year: 2. In the conditions during experiment period, average atmospheric temperature and relative humidity were $25.6^{\circ}C$ and 52.6%, respectively, and $42.0^{\circ}C$, 74.2% in the control chamber. The temperature in the drying chamber connected to the water heater was the highest but relative humidity in the chamber connected to the air heater was the lowest among the chambers. 3. The drying velocity of whole red pepper in the chamber connected to the water heater was the fastest as 2.3 times as compared to the whole type on the mat drying followed by air heater and control in decreasing order. The horizontally cut red pepper in the chamber connected to the water heater was dried exceedingly fast among twelve plots. 4. The content of capsaicine as pungent principle and of capsanthine as red pigment in the red pepper were reduced during drying but there were no differences significantly on the drying method, and it could not affect much on the quality of dried product.