• 한국축산식품학회지
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• 제29권4호
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• pp.409-414
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• 2009

In this study, the quality of chicken breasts from organically reared chickens was compared with that of chicken breasts from conventionally reared chickens. Broilers were raised in an indoor pen with conventional and organic production system, respectively. The diet formulation for the organically reared chickens and the production density were in accordance with the guidelines for organic chicken products. Twenty birds from each group were slaughtered and their breasts were obtained for analysis. The organic chicken breasts had a higher cooking loss, and waterholding capacity, and a lower shear force (p<0.05) compared to the conventional chicken breasts. The organic chicken breasts also showed higher $a^{\ast}$ and $b^{\ast}$ values and myoglobin contents compared with the conventional chicken breasts (p<0.05). In the fatty-acid analysis, the organic chicken breasts resulted in higher polyunsaturated fatty acid (PUFA) and unsaturated fatty acid contents, and a higher PUFA-saturated fatty acid ratio.

• 한국유기농업학회지
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• 제26권1호
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• pp.19-31
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• 2018

In general, an increase in consumer income increases interest in safe foods and increases consumption of environmental friendly foods. Meanwhile, even in Malawi, interest in safe food and environmentally friendly food has been increasing due to increase in per capita income, but research related to this has not been done yet. The purpose of this study is to estimate the value of environmentally friendly foods in Malawi consumers. For this purpose, we surveyed the consumption patterns and estimated the value of organic chicken for consumers visiting supermarkets. As a value estimation technique, Contingent Valuation Method (CVM) was used. Probit model analysis showed that price, expenditure on regular chicken, and knowledge of organic food affect the willingness to pay for organic chicken. CVM analysis shows that Malawi supermarket consumers are willing to pay MK2,514 (3.59) dollars per kilo of organic chicken, which is 25.7% higher than the average price of a regular chicken. Thus, Malawi supermarket consumers can deduce that they have a higher value for environmentally friendly food than regular food. These findings can be used in formulating policies on food safety by government officials, organic chicken meat marketing strategies by supermarket mangers, decision making to enhance organic food production by producers, in order to develop organic food industry.

• 한국유기농업학회지
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• 제22권2호
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• pp.219-228
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• 2014

Even though consumers' concern about food-safety certified or environment-friendly chicken meat becomes one of the main issues of food consumption in Korea, university students' interest about food-safety certified or environment-friendly chicken meat was not often discussed. We realized that the cafeteria of university is one of the largest consumption points for the chicken meat of university students, and tried to analyze university students' consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university. The object of this paper is to conduct survey analysis about the students' behavior for consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university and to measure WTP(Willingness-to-pay) for the food cooked with food-safety certified or environment-friendly chicken meat. The results present that most of students show higher preference of environment-friendly chicken meat than food-safety certified chicken meat, and that they can pay 1,329.9 Korean won for food cooked with environment-friendly chicken meat.

• Journal of Microbiology and Biotechnology
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• 제11권3호
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• pp.418-422
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• 2001

Growth inhibition of Compylobacter jejuni ATCC 33291 was observed in the presence of various preservatives at various temperatures. The addition of ethanol (0.5% to 5%), hydrogen peroxide (0.05%), acetic acid (1%), propionic acid, benzoic acid, and sorbic acid showed strong antibacterial activities against C. jejuni at pH 5.5 or 6.5. The addition of 1% acetic acid and lactic acid were most effective at $42{\circ}C, followed by $25{\circ}C$ and $4{\circ}C$. This indicated that the inhibitory effect was temperature dependent. In the chicken model system, the practical death rate of C. jejuni in the FBP-media with 1% acetic temperatures ($4{\circ}$C$, $25{\circ}$C, and $42{\circ}$). Therefore, precaution has to be taken in the use of organic acids as a disinfectant in the chicken slaughterhouse.

• 한국유기농업학회지
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• 제19권spc호
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• pp.186-189
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• 2011

By surveying the 70 composting plants in Gyeonggi Province, the total commercial production of livestock faeces composts (LFCs) in 2008 was estimated to be about 480,000 Mg year-1 and they were manufactured mainly by using both mechanical mixer and bottom air blower. LFCs were composed mainly of chicken faeces 29.2%, pig+chicken faeces 23.1%, pig faeces 20.0%, livestock faeces+oil cake 12.3%, pig+chicken+cattle faeces 10.8% and pig+cattle faeces 4.6%. On the basis of the current official standard which was revised on March 2010, 11 composts out of surveyed 76 ones did not meet the LFCs quality standard (LQS) due to inadequate content of water (5), OM/N (1), NaCl (2) and Zn (3). The OM/N declined by adding chicken faeces and oil cake, while Ca content increased by the addition of chicken faeces and NaCl increased by adding cattle faeces.

• 동아시아식생활학회지
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• 제12권5호
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• pp.379-387
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• 2002

본 연구는 여러 가지 조리 및 영양 생리작용을 가진 유기산을 닭뼈에 이용하여 조리할 때 산의 종류와 조리 시간에 따른 칼슘, 마그네슘, 인의 용출량에 미치는 영향을 조사하였으며 그 결과는 다음과 같다. 1. 칼슘, 마그네슘, 인의 용출량은 산의 농도가 높을수록 증가하였고, 끓이는 시간에 비례하여 증가하였다. 같은 농도에서는 초산의 첨가군보다 구연산, 사과산의 첨가군이 많이 용출되었다. 2. 단백질과 총 유리아미노산의 용출량도 무기성분의 용출과 같은 경향을 나타내었다. 이상의 결과는 유기산을 첨가하여 12시간 끓이면 무기성분뿐만 아니라 단백질, 아미노산의 용출량이 증가하는데, 이것은 유기산의 첨가로 인하여 가용화 상태가 된 뼈가 끓임으로써 한층 더 연해져 뼈 중의 성분이 용출되기 쉽다는 사실을 확인할 수 있었다.

• Journal of Microbiology and Biotechnology
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• 제24권11호
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• pp.1464-1472
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• 2014

The microbial community structures of two continuous stirred tank reactors digesting turkey manure with pine wood shavings as well as chicken and swine manure were investigated. The reactor fed with chicken/swine wastes displayed the highest organic acids concentration (up to 15.2 g/l) and ammonia concentration (up to 3.7 g/l ammonium nitrogen) and generated a higher biogas yield (up to $366ml/g_{VS}$) compared with the reactor supplied with turkey wastes (1.5-1.8 g/l of organic acids and 1.6-1.7 g/l of ammonium levels; biogas yield was up to $195ml/g_{VS}$). The microbial community diversity was assessed using both sequencing and profiling terminal restriction fragment length polymorphisms of 16S rRNA genes. Additionally, methanogens were analyzed using methyl coenzyme M reductase alpha subunit (mcrA) genes. The bacterial community was dominated by members of unclassified Clostridiales with the prevalence of specific clostridial phylotypes in each reactor, indicating the effect of the substrate type on the community structure. Of the methanogenic archaea, methanogens of the genus Methanosarcina were found in high proportions in both reactors with specific methanosarcinas in each reactor, whereas the strict hydrogenotrophic methanogens of Methanoculleus sp. were found at significant levels only in the reactor fed with chicken/swine manure (based on the analyses of 16S rRNA gene). This suggests that among methanogenic archaea, Methanosarcina species which have different metabolic capabilities, including aceticlastic and hydrogenotrophic methanogenesis, were mainly involved in anaerobic digestion of turkey wastes.

• 한국국제농업개발학회지
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• 제23권5호
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• pp.507-512
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• 2011

본 연구는 유기액비 재료가 유기액비 제조시 화학적 특성 변화에 미치는 영향을 구명코자 충청북도농업기술원 플라스틱 하우스에서 수행하였다. 계분, 대두박, 쌀겨 등 3처리를 하였다. 본 시험에서 얻어진 결과를 다음과 같이 요약할 수 있다. 액비 원료의 총 질소 함량은 대두박이 55 mg·kg^-1으로 가장 많았으며, 인산과 칼륨 함량은 계분에서 가장 많았다. 계분의 pH는 중성에 가까웠으며, 대두박과 쌀겨는 강산성을 띠었다. 계분 액비의 EC는 발효기간이 증가할수록 증가하였고, 대두박과 쌀겨 액비는 발효기간 중 증가하다가 감소, 증가하는 경향이었다. 계분 액비의 황화수소 발생량은 발효 후 2주차에는 3,200 mg·L^-1이었으나, 발효 12주차에는 1,600 mg·L^-1으로 감소하였고, 대두박과 쌀겨 액비는 발효 과정중 황화수소 가스가 발생하지 않았거나 거의 발생하지 않았다. 질소와 칼슘 함량은 계분 액비와 대두박 액비에서 가장 많았다. 인산, 마그네슘의 함량은 쌀겨 액비에서 각각 5.6 g·kg^-1, 1.5 g·kg^-1으로 가장 높았다. 칼륨은 처리에 따라 4.3-4.4g·kg^-1으로 차이가 없었다.

• 유기물자원화
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• 제7권1호
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• pp.23-30
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• 1999

계분과 돈분퇴비의 연용에 따른 토양의 이화학적 특성을 검토하기 위하여 0~120 Mg/ha 범위의 퇴비를 3년간 연용하였다. 토양의 pH는 시험전 7.1에서 계분 및 돈분퇴비 3년 연용후 6.4~6.9 수준으로 낮아졌으며, 양이온치환용량(CEC)은 퇴비시용에 따라 무비구에 비해 증가하였으나, 연용에 의해 감소되는 경향을 보였다. 치환성양이온함량은 3년 연용후 현저히 증가되었으며, 전기전도도(EC)는 돈분 120Mg/ha 처리구에서 최대 1.25 ds/m 수준까지 높아졌다. 퇴비의 연용에 의해 경도, 용적밀도가 낮아지고, 토색이 짙어져 암갈색을 띠는반면, 공극율은 증가하였다. 계분 및 돈분퇴비를 3년간 연용한 결과 1년, 2년 시용시 돈분퇴비 처리구가 계분 처리구에 비해 토양 중 더 많은 양분축적을 보였으나 3년 연용시에는 큰 차이가 없는 것으로 나타났다.

• 한국약용작물학회지
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• 제6권1호
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• pp.16-20
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• 1998

유기물(有機物) 시용(施用)에 따른 전호(前胡) 뿌리 의 조단백질(粗蛋白質), 조지방(粗脂肪), 조섬유(粗纖維), 조회분(粗灰分) 등(等) 성분(成分)과 정유성분(精油成分)의 변화(變化)에 대한 실험(實驗)을 통하여 얻어진 결과(結果)를 요약(要約)하면 다음과 같다. 1. 초장(草長)은 대조구(對照區)인 단비(單肥)보다 볏집 퇴비(堆肥), 활엽수(闊葉樹) 퇴비(堆肥) 및 산야초(山野草) 퇴비(堆肥)에서는 다소 짧은 경향(傾向)을 보였으나 계분(鷄糞)톱밥 퇴비(堆肥)에서 가장 길었고. 10a 당(當) 근수량(根收量)은 단비(單肥) 165kg보다 계분(鷄糞)톱밥 퇴비(堆肥)에서 276kg으로 가장 높았고 산야초퇴비(山野草堆肥) 193kg, 활엽수(闊葉樹) 퇴비(堆肥) 188kg이었으나 볏짚 퇴비(堆肥)는 148kg으로 가장 낮았다. 2. 계분(鷄糞)톱밥 퇴비(堆肥) 시용구(施用區)에서 조단백질(粗蛋白質) 7.36 %, 조지방(粗脂肪) 5.57%, 조섬유(粗纖維) 2.89%로 단비(單肥) 및 기타 퇴비시용구(堆肥施用區)보다 현저(顯著)히 높게 나타났다. 3. 식물(植物) 정유(精油) 함량(含量)은 계분(鷄糞)톱밥 퇴비(堆肥)에서 0.82%로 가장 높았다. 4. 향기(香氣) 성분(成分)의 조성(組成)은 특(特)히 sabinene과 carboxaldehyde의 2개(個) 성분(成分)이 단비(單肥)에서 각각(各各) 14.4, 120.3 % area였으나 계분(鷄糞)톱밥 퇴비(堆肥)에서는 16.9, 163.4% area로 높게 나타났다.