• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.766-772
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• 2009

In this study, the effects of feeding citrus byproduct on physicochemical and sensory characteristics of chicken meats were investigated. The samples consisted of chicken meats provided with only feed for laying hen without citrus byproduct (T-0), and the chicken meats fed with 1.0%, 1.5% and 2.0% citrus byproduct during the starter (initial period feed; $1{\sim}9th$ day), the grower (middle period feed; $10{\sim}24th$ day), and the finisher (latter period feed; $25{\sim}36th$ day), respectively. The $L^*$ value of thigh was significantly lower in the T-1 than in the T-0, the $a^*$ value was significantly higher in the T-1 than in the T-0 (p<0.05). The water holding capacity of thigh was significantly higher in the T-1 than in the T-0 and the cooking loss was significantly higher in the T-0 than in the T-1 (p<0.05). The acid value was significantly higher in the T-0 than in the T-1 (p<0.05). Antioxidant activity was higher in the T1 than in the T-0 (p<0.05). There was no significance between T-0 and T-1 regardless of feeding citrus byproduct, in terms of chicken's $b^*$ value, frozen loss, thawing loss, hardness, springiness, cohesiveness, gumminess, chewiness, shear force, free amino acid content of hot water extracts, taste, flavor, tenderness, juiciness and palatability.

• Animal Bioscience
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• v.35 no.7
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• pp.1069-1079
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• 2022

Objective: The objective of this study was to investigate the effect of 4-month intensive feeding on the meat quality, fatty acid profile, flavor, and growth performance of grazing Hulunbuir sheep (HBS). Methods: The HBS were selected 4-months after birth in a pasture rearing system as the experimental animals (n = 44, female, average body weight 23.8±2.2 kg) then divided equally into pasture-based grazing fattening (PAS) and concentrate-included intensive fattening (CON) groups for another 4-month finishing. When finished fattening, all animals were slaughtered to collect musculus longissimus dorsi subcutaneous adipose tissue and to investigate the influences on meat quality, fatty acid profile, flavor and growth performance. Results: The results showed lambs in CON group got significantly higher live weight, hot carcass weight, and dressing percentage. The CON group had significantly higher value of redness (a^*), lightness (L^*) and water holding capacity (p<0.05), significantly lower value of Warner-Bratzler shear force than the PAS group (p<0.05). The subcutaneous fat from CON group lambs demonstrated a significantly higher content of C18:1 and C18:2 (p<0.05), but lower C14:0 and C16:0, indicating an increased degree of unsaturated fatty acid. The content of 4-methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid had increased 2 to 4 times, representing a more intense odor in the CON group. However, the values were still lower than most sheep breeds reported, indicating the indoor feeding system could not fundamentally deteriorate the excellent meat characteristic of HBS. Conclusion: It was evident that lambs in CON group exhibited a better meat production performance, improved in meat color, texture and healthier fatty acid profile through pasture-weaned concentrate included intensive fattening system, which offers a good alternative regimen for lamb finishing and has a wide prospection in the HBS meat industry.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.188-193
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• 2009

This study was conducted to determine the effect of mugwort powder on meat composition and sensory characteristics in finishing gilts $(LY{\times}D)$. Twenty pigs (75kg) were randomly allotted to four treatments. Mugwort powder was added to final concentrations of 0(C), 0.5(T1), 1.0(T2), and 1.5%(T3) in the basal diet. Pigs were fed with the specified diet for 50 days. Carcass characteristics and cooking loss were not significantly affected by mugwort powder supplementation. The WHC and cooking loss of T2 and T3 were not significantly different than the control. However, the pH values for meat from gilts fed the T1 and T3 diets were significantly lower than the control (p<0.05). Shear force values of fresh meat were highest with the T3 diet (p<0.05), while the shear force values of cooked meat were significantly lower than the control with the T2 and T3 diets. Texture values of hardness, brittleness, gumminess, chewiness, and adhesiveness were significantly higher with the T3 diet (p<0.05), however values for cohesiveness and springiness were not significantly affected by mugwort powder supplementation. These results indicate that the feeding of mugwort powder improves the shear force of cooked meat from gilts fed the T3 diet, however the carcass, WHC and cooking loss characteristics in gilts are not affected by mugwort powder supplementation.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.403-416
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• 2018

In this study, the dietary effects of probiotics with a liquid application system on meat quality and physicochemical characteristics of pigs were evaluated. A total of 80 Landrace${\times}$Yorkshire${\times}$Duroc (LYD) 3-way crossbred pigs (average age $175{\pm}5d$) were assigned to a conventional farm and a probiotics farm equipped with a liquid probiotics application system (40 pigs in each farm). The two treatments were: CON (diet without probiotics) and PRO (diet with probiotics). Dietary probiotics decreased shear force in the longissimus muscle compared to the control group (p<0.05). The treatment diet did not affect backfat thickness, carcass weight, meat color, cooking loss, water holding capacity (WHC), and drip loss. Dietary probiotics significantly reduced ash, salinity, and pH (at 5 and 15 d) (p<0.05). There was no significant effect on thiobarbituric acid reactive substance (TBARS) values. Polyunsaturated fatty acid (PUFA) and omega fatty acids (${\omega}3$ and ${\omega}6$) were significantly (p<0.05) higher in the PRO group, whereas monounsaturated fatty acid (MUFA) was decreased. The free amino acid composition, serine, lysine, histidine, and arginine levels were significantly lower in the PRO than in the control group. The treatment group exhibited higher nucleotide compounds (hypoxanthine, inosine, GMP, IMP) than the controls. Also, levels of ascorbic acid and thiamin were significantly different (p<0.05), while minerals were not significantly different between the groups. In conclusion, feeding of probiotics had effects on shear force, ash, salinity, pH, PUFA, and some amino acids which related to taste and flavor without any negative effects on the pigs' carcass traits.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.78-84
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• 2006

Effect of fish oil and mugwort pelleted on meat quality in 40 pigs was investigated. The pigs were randomly assigned to one of the four dietary treatments : 1) Control (commercial feed 2) T1 (commercial feed supplemented with 1% fish oil and 1% mugwort pelleted 3) T2 (commercial feed supplemented with 1% fish oil and 3% mugwort pelleted) 4) T3 (commercial feed supplemented with 1% fish oil and 5% mugwort pelleted). The weight gain was not significantly difference between control and treatment groups(p<0.05). In proximate composition, crude fat of pork from treatment groups were decreased by addition level increased than that of control (p<0.05) but moisture crude protein and crude ash was no significantly difference. The total cholesterol, HDL-C and triglyceride of treatment groups was higher than that of control. LDL-C of control was higher than that of treatment groups. The pH, WHC (water holding capacity) and shear force of treatment groups were higher than control group. Especially pH, WHC and shear force was higher in T3 than other treatment groups (p<0.05). The meat color of treatment groups showed whiter than that of control group owing to higher $L^*$ value. The hardness and flavor of sensory evaluation were improved by treatments, especially in T2 and T3 (p<0.05).

• Journal of Nutrition and Health
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• v.39 no.2
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• pp.109-114
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• 2006

The effects of the erect bipedal stance exercise on bone mass and the biomarkers of bone formation and resorption were investigated in rats. Five-week old rats were assigned into control and exercise groups. The rats of exercise group were weight-bearing-trained for 13 weeks in the cage designed to adjust progressively the height from 26.5 cm to 31.5 cm to force the rats rising an erect bipedal stance for feeding and drinking. There was no significant difference in food intakes between two groups. But body weight gain was significantly increased in control group. The lengths of femur, tibia, humerus and radius were significantly longer in control group than exercise group, but the femur and tibia weights per body weight were significantly higher in exercise group than control group. Also the breaking force of femur and tibia in exercise group were higher than control group significantly. The calcium contents of femur and tibia were significantly increased in exercise group than control group. The activity of bone specific alkaline phosphatase (B-ALP) and the osteocalcin contents of serum (the biomarkers of bone formation) in exercise group were higher than control group, but the carboxyterminal propeptide of type I procollagen (P1CP) contents of serum did not show any difference between two groups. However the urinary deoxypridinolin (DPD) excretion, biomarker of bone resorption, was significantly lower in exercise group than control group. From these results, it has been indicated that the erect bipedal stance exercise enhanced the density and the strength of femur and tibia by increasing biomarkers of bone formation and suppressing a biomarker of bone resorption in rats.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.29-37
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• 2009

This study was conducted to determine the effects of dietary supplementation with chitosan feeding levels and feeding forms on the performance, proximate composition, pH, thiobarbituric acid reactive substance (TBARS), water holding capacity (WHC), shear force, meat color, and fatty acid of chicken thigh meat. Two hundred broilers (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was evaluated in this experiment. The amounts of proximate composition, crude fat of control and T3 for the chitosan-treated groups were significantly higher as compared with T2 (P<0.05), but no significant effects were detected on moisture, crude protein, and crude ash. By comparison, pH was significantly increased when chitosan was included at 2% into diet or more than 1% into drinking water. TBARS was significantly lower at chitosan treated groups it was decreased with increasing chitosan level in the diets (P<0.05). Therefore, chitosan had the possibility to improve shelf life of chicken meat. Higher chitosan levels and feeding additive increased high density lipoprotein cholesterol (HDL-C) and reduced total cholesterol and low density lipoprotein cholesterol (LDL-C) (P<0.05). $L^*$ and $a^*$ of chitosan treated group was higher than the control. As the dietary chitosan levels increase, the composition of palmitic acid and oleic acid levels was increased, however, those but the rates of linoleic acid and arachidonic acid were decreased. It is concluded that dietary chitosan has a positive effect on increasing HDL-C and oleic acid and decreasing total-C, LDL-C and TBARS values. Therefore, the treatment with the most significant effects in the current study was the high level of chitosan.

• Journal of Korean Academy of Nursing
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• v.35 no.3
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• pp.621-630
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• 2005

Purpose: The purpose of this study was to -retrospectively describe the childhood sports activity level of Korean adult men and women and to determine whether a higher level of childhood sports activity was positively associated with adult bone mineral density. Methods: A cross-sectional study of 100 Korean men (n=40) and women (n=60) was completed. Participants completed a detailed lifetime sports activity questionnaire and had their bone mineral density of the femur and lumbar spine measured using dual energy x-ray densitometry (DEXA). All sports activities were classified into four categories of peak strain score on the basis of ground reaction forces (GRF). Results: During the age of high school, women and men who participated in a high intensity sports activity demonstrated higher bone density in the femur site after adjustment for the effects of body weight, fat body mass, lean body mass, the level of calcium intake, and breast feeding period than those who did not participate in sports activity at all. Conclusion: These results highlight the need to participate in high intensity sports activity during high school age as a means of increasing peak bone mass in the femur site.

• Journal of electromagnetic engineering and science
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• v.18 no.1
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• pp.7-12
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• 2018

This article proposes an ultrahigh frequency band radio frequency identification (RFID) tag antenna for drug runout management that can be used in hospitals. The RFID tag antenna is designed to function as a sensor that alerts drug runout when a drug inside a drip chamber is completely consumed but does not work when a drug remains inside a drop chamber. A previously proposed 915 MHz dipole antenna, is too large to be attached to the drip chamber of a feeding bag. Moreover, the length of the dipole (L) should be increased for conjugate matching with an RFID chip. Therefore, the dipole antenna is downsized so that it can be attached to the drip chamber through a fine meander line structure coupling with a corrugate meander line. A transparent cover is added to enhance the grip force between the designed antenna and the drip chamber and to enable detachment. The dimensions of the completed antenna structure attachable to a drip chamber are 32.59 mm (height) and 13.5 mm (width). The gain reduction due to the decreased antenna length is enhanced. The fabricated antenna shows an average omni-directional read range of 10.65 m on a horizontal plane and has the function of sensing the presence of a drug.

• Journal of Korean Society on Water Environment
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• v.21 no.1
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• pp.79-83
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• 2005

Foraging behaviour of false dace, Pseudorasbora parva, was investigated in water flowing at various velocities with the existence of a cavity for rest. The pursuit comprised three succeeding processes such as, approaching, chasing and attacking. Angles between the fish body and the water flow direction and swimming speeds increased in the latter stages of approaching, chasing and attacking. All pursuit angles, swimming speeds and distances increased with flow velocity and peaked at the flow velocity of 7 cm/sec. At higher velocities, however, the fish avoided the use of much energy against the large drag force. The probability of capture and the feeding rate steadily decreased with increasing flow velocity. Under the fast flow, the fish adjusted their swimming speed to get the optimum velocity relative to the flowing water for the energetic budget. Fish spent more time in the cavity as flow velocity increased to avoid the energy expenditure necessitated by the high velocity.