• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.119-119
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• 2022

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.4
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• pp.269-272
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• 2002

This study was carried out to investigate varietal differences on growth characteristics under the conditions of PE film-mulching and non-mulching in sesame. At maturing stage from 76 to 95 days after sowing, Yangbaeckkae, non-branching plant type, under non-mulching showed larger leaf area index (LAI) than that of film-mulching, while plant height and the number of capsules per plant were similar to those of film-mulching. LAI of Ahnsankkae, branching plant type, under non-mulching was similar to film-mulching, while plant height and the number of capsules per plant were smaller than those of film-mulching. Net assimilation rate (NAR) of two varieties under non-mulching was lower at seedling stage from 25 to 35 days after sowing but higher at flowering stage from 45 to 55 days after sowing. At maturing stage from 66 to 77 days after sowing, NAR and crop growth rate (CGR) of Yangbaeckkae under non-mulching were greater than those of film-mulching, whereas those of Ahnsankkae under non-mulching were lesser than those of film-mulching. Yield under non-mulching was decreased by 7 % in Yangbaeckkae and 33 % in Ahnsankkae compared with that of film-mulching, therefore Yangbaeckkae was more adaptable for non-mulching than Ahnsankkae. Main factors decreasing yield of Yangbaeckkae under non-mulching were small LAI, NAR, and CGR at the stage of young seedling, and small number of capsules at early maturing stage from first flowering to 20 days after first flowering.

• Korean Journal of Agricultural Science
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• v.49 no.3
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• pp.547-560
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• 2022

The present study investigated the effects of dietary supplementation of peanut shell extract on the growth performance and physiological properties of broiler chicks. Two diet energy levels (Positive and Negative) and four additives (0.0, 0.05, and 0.1% peanut shell extract and commercial antioxidant) were factorially arranged for eight treatments. The overall weight gain of the broilers was slightly improved at 0.05% for the antioxidant treatments regardless of the diet energy levels, but there was no statistical difference among the treatments (p > 0.05). The carcass characteristics of the broilers, such as cooking loss, crude protein content, antioxidant activity, and thiobarbituric acid reactive substances (TBARS) values, were improved by the feeding diets containing the 0.05% peanut shell extract. Furthermore, it was confirmed that the dietary supplementation of peanut shell extract did not have a negative effect on the immune responses of the broilers show by the lack of statistical differences in the liver and bursa Fabricious weight and cytokine level among the treatments. From the economic analysis, dietary supplementation of peanut shell extract significantly influenced the compensatory growth and food efficiency and, in turn, led to a decrease in the duration needed to reach 1.5 kg compared to the control. These results suggest the possibility that the peanut shell extract could be used as a functional feed additive by improving the growth performance and carcass characteristics with no detrimental effects on broilers.

• Proceedings of the Korean Society of Crop Science Conference
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• 1977.05a
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• pp.30.2-31
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• 1977

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.221-221
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• 2017

This experiment was performed to analyze variation of growth traits of soybean to determine the information of less sensitive traits under different environmental conditions. Sowing was carried out on June 2 each year and the experimental plot was laid out in three replicates by randomized complete block design with thirty soybean varieties which consisted of 19 cultivars for beancurd and soypaste, 8 cultivars for soy-sprout including 1 landrace, and 3 cultivars for cooking with rice including 1 landrace during the period 2014-2015. The weather conditions during the experimental period were quite different with extremely low precipitation and longer sunshine duration in 2015 than 2014. The variation of characteristics related to growth period such as days of growth, days of maturity, days of flowering and the 100-seed weight was less in spite of different environmental conditions. While the variation of the number of pods per plant was high. Considering growth and seed characteristics like the number of pods per plant, the number of seeds per pod and 100-seed weight which are linked directly to the yield, cultivars such as Shingi, Daewonkong, Danbaegkong, and Daepung for beancurd and soypaste, Pungwon, Haepum and Shingang for soy-sprout and Seoritae for cooking with rice were more stable and could be expected to have high yield in Suwon, the south-central part of South Korea. These results could be useful for the selection of breeding resources to develop cultivars with high stability under changeable weather condition.

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.10a
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• pp.260-260
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• 2018

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.45-45
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• 2020

• Food Science and Preservation
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• v.24 no.6
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• pp.865-870
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• 2017

Yogurt is produced by fermentation of milk using bacteria known as "yogurt cultures". Most of these bacteria are probiotics such as Lactobacillus delbrueckii subsp. bulgaricus, Lb. rhamnosus, Streptococcus thermophilus, and Bifidobacterium. The domestic fermented milk market is increasing, and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial liquid yogurt. Total 30types of commercial yogurts were sampled and their physicochemicial properties, including pH, sugar content, acidity, viscosity, and microbial characteristics of lactic acid bacteria counts, were measured. Commercial liquid type yogurt showed a pH of 4.5, sugar content of 7.4-21.2%, total acid content of 0.4-0.9%, and viscosity of 0.1-250 cP. In terms of microbial populations, lactic acid bacteria counts were 7.2-11.3 log CFU/mL and anaerobic lactic acid bacteria counts were 8.0-11.5 log CFU/mL. The quality characteristics differed depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts and are useful for identifying new trends in the domestic fermented milk industry.

• 한국약용작물학회:학술대회논문집
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• 2007.05a
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• pp.145-146
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• 2007

• Proceedings of the Korean Society of Crop Science Conference
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• 2000.04a
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• pp.312-313
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• 2000