• Asian-Australasian Journal of Animal Sciences
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• v.24 no.10
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• pp.1464-1472
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• 2011

Effects of a supplemental fermented agro by-products diet on growth performance, blood characteristics and carcass traits were investigated in fattening pigs. The fermented diet mainly contained 38.0% brewer's grain, 25.0% rice bran and 21.0% byproduct of king oyster mushrooms. The mixed ingredients were fermented at $40^{\circ}C$ for 7 days and fed to crossbred barrow pigs for 62 days. Ninety pigs were housed in 10 head per pen with three replicate pens per treatment. The pigs in the control group were fed with formula feed, while the pigs in T1 group were fed 20, 40, 60, 80 and 100% fermented diet substituted with formula feed on 1 week interval. Pigs in T2 group were fed 30, 60 and 100% fermented diet substituted with formula feed on 1 week interval. The fermented diet significantly (p<0.05) decreased body weight gain and feed efficiency of pigs. The blood characteristics differed with diet types. Carcass grade was significantly better (p<0.05) in the pigs fed fermented diet than in the pigs fed control diet as well as ratio of high grade was higher in the fermented diet groups. Therefore, although a dietary of fermented diet decreased growth performance and feed efficiency, it improved the carcass grade in pigs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.5
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• pp.685-690
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• 2021

Harmful shell-boring species of the genus Polydora (Polychaeta: Spionidae) were frequently reported from commercially important mollusk species in Korea, Japan and China. The traditional approach based on the morphological characteristics showed limitations for species discrimination among shell-boring species. Therefore, DNA barcoding was adopted to identify Polydora species using molecular markers. Two Polydora species (P. haswelli and P. hoplura) in abalone shells were reported from our previous molecular phylogenetic study. In this study, we additionally reported the presence of shell-boring Polydora haswelli in commercially sold shellfish. The taxon-specific cox1 marker used in this study successfully allowed the isolation of P. haswelli from cockle Scapharca subcrenata, mussel Mytilus galloprovincialis, oyster Crassostrea gigas and scallop Argopecten irradians. Polydora hoplura was not found in these shellfish species. The genetic variations were found on the intraspecific level of P. haswelli and the same genotype was also detected in different shellfish species. This result can provide information on a new host and accurate parasitic Polydora species. Moreover, this report can be used as the biodiversity data of Polydora species on the invasion and transition of harmful Polydora species in mollusk aquaculture farms.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.802-815
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• 2021

To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L^*, b^*, hue angle values than rigor mortis and post-rigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and postrigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large inter-myofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.211-215
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• 1989

The fatty acid composition of lipids separated from 14 kinds of canned fish and shellfish products from the market were examined. The crude lipid contents of canned fish and shellfish products showed wide difference (1.3-15.2%) depending on raw materials and kinds of products. Fatty acid composition of products were mainly consisted of polyenoic acid(34.5-61.4%), and followed by saturated acid(24.5-47.8%), monoenoic acid(12.4-32.0%). The major fatty acids were palmitic acid, palmitoleic acid oleic acid, eicosapentaenoic acid and docosahexaenoic acid. In case of canned tuna in oil and canned smoked oyster in oil, linoleic acid was the most predominant component(48.2%, 34.6%). Judging from the results, canned fish and shellfish products were abundant of the polyunsaturated fatty acids in spite of the high temperature sterilization and lone storage periods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.130-138
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• 1981

Discoloration of canned boiled oysters during storage is one of the serious problems which affect the quality of the products as well as the nutritive value. Usually the factors influencing the quality of canned boiled oysters are the process of pretreatments and the storage temperature of the products. In the present work, the changes of the total chlorophylls and carotenoids in the meat and the viscera of oysters were determined in order to make certain the procedure of the discoloration. In addition, the amino-N and the available lysine as factors of the nutritive value were also checked. In case of treatment with additives, direct addition of syrups containing additives just before seaming or soaking boiled oysters into the solution of additives seemed to have mild effects on retardation of discoloration. The migration of carotenoids from the viscera into the meat was faster than that of chlorophyll resulting in yellowing of the Products preceded greening caused by the chlorophylls. Treatment with $0.5\%\; Na_{2}EDTA\;of\;2.5\%$ brine retarded discoloration and available lysine loss of the Products while sodium-polyphosphate accelerated them. It was probably due to that sodium-polyphosphate could affect the softening or breakdown of the muscle of oysters. But most of all, storage temperature of canned boiled oysters seemed to be the major factor influencing the discoloration and nutritive loss of the products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.285-290
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• 2001

To utilize canned oyster processing waste water effectively, this study was carried out to prepare instant powdered soup using the waste water (IPSW), Instant powdered souu from oyster hot-water extracts (IPSE) was prepared by mixing hot-water extracts powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE, The IPSW consists mainly of carbohydrates (about $72\%$). It was not different from the IPSE. The volatile basic nitrogen, viable cell counts, coliform group of the IPSW contains 33.4 mg/100g, $2.2\times10^4CFU/g$, <180 MPN/100g, respectively, and its water activity has 0.257. So it was a hygienically safe and conservable instant food. The main fatty acids of IPSW were 16: 0 and 18: 1n-9. Its chemical score of protein was $61.4\%$ and its main inorganic matter was iron. According to a sensual evaluation, in contrast to the IPSE, the IPSW had a bit lower aroma but better taste, It was concluded from the above chemical and sensory evaluation that even the boiling liquid waste which had been mostly abandoned because of its high table salt content can be used as a good material for instant powdered soup if it's powdered and mixed adequately with powder from wash water, and its table salt content is properly adjusted.

• Journal of the Korean Ceramic Society
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• v.44 no.9
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• pp.517-523
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• 2007

For the preparation of tricalciumaluminate $(C_3A)$ clinker, in traditional clinkering method using oxides and carbonates as a raw material, uneconomical repetition of burning have been necessary to avoid the melting of clinker by eutectic reaction in the system $CaO-Al_2O_3$. In this study, special starting raw materials for the clinker burning were prepared from a mixture of oyster shell and aluminium hydroxide by heating to $1100^{\circ}C$ and hydrating at $30^{\circ}C$. The starting raw materials, hardened body with weak hydraulic strength, were mainly composed of $C_3AH_6$ formed by resolution-precipitation mechanism of the system $CaO-Al_2O_3-H_2O$. By heating them, relatively pure $C_3A$ clinker could be obtained by one-time burning at the fairly lower temperature than that of conventional method. The easier formation of $C_3A$ clinker seemed to be caused by higher compositional homogeneity and stoichiometry of the starting materials, high surface area and crystallographic instability of the thermally decomposed products, and the catalytic effect of decomposed moisture on the early-stage crystallization of calciumaluminates. The basic hydration behavior of the clinker was also confirmed.

• The Plant Pathology Journal
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• v.21 no.4
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• pp.343-348
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• 2005

The partial nucleotide sequences of the genomic dsRNA mycoviruses infecting Pleurotus ostreatus (isolates ASI2596, ASI2597, and Bupyungbokhoe) and Agaricus blazei Murrill were determined and compared with those of the other dsRNA mycoviruses. Partial nucleotide sequences of the purified dsRNA from ASI2596 and ASI2597 revealed RNA-dependent RNA polymerase sequences that are closely related to Oyster mushroom isometric virus 2, while nucleotide sequences and the deduced amino acid sequence from dsRNA mycovirus infecting Agaricus blazei did not show any significant homology to the other dsRNA mycoviruses. Specific primers were designed for RT-PCR detection of these dsRNA viruses and were found to specifically detect each dsRNA virus. Northern blot analysis confirmed the homogeneity of RT-PCR products to each purified dsRNA. Altogether, our results suggest that these virus-specific primer sets can be employed for the specific detection of each dsRNA mycovirus in infected mushrooms.

• Journal of Korean Society on Water Environment
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• v.32 no.2
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• pp.216-221
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• 2016

The adsorption characteristics of mixed heavy metals (Cr(III), As(VI)) in aqueous solution were investigated using a sediment amendment composite. Sediment amendment composite was composed of clean sediment (40%), zeolite (20%), recycled aggregate (10%), steel slag (10%), oyster shell (10%), and cement (10%). The experimental results showed that the adsorption equilibrium was attained after 180 mins. Heavy metal adsorption was characterized using Freundlich and Langmuir equations. The equilibrium adsorption data for the sediment amendment composite better fitted with the Langmuir model than the Freundlich model. The maximum adsorption capacity of Cr(VI) (36.07 mg/g) was higher than As(III) (25.54 mg/g); and the adsorption efficiency of the Cr(VI) and As(III) ions solution decreased with decreasing pH from 2 to 10. The collective results suggested that the sediment amendment composite is a promising material for a reactive cap that controls the release of Cr(VI) and As(III) from contaminated sediments.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.655-671
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• 2022

There are differences of spectral characteristics between different types of meat cut, which means the model established using only one type of meat cut for meat quality prediction is not suitable for other meat cut types. A novel portable visible and near-infrared (Vis/NIR) optical system was used to simultaneously predict multiple quality indicators for different commercial meat cut types (silverside, back strap, oyster, fillet, thick flank, and tenderloin) from Small-tailed Han sheep. The correlation coefficients of the calibration set (R_c) and prediction set (R_p) of the optimal prediction models were 0.82 and 0.81 for pH, 0.88 and 0.84 for L^*, 0.83 and 0.78 for a^*, 0.83 and 0.82 for b^*, 0.94 and 0.86 for cooking loss, 0.90 and 0.88 for shear force, 0.84 and 0.83 for protein, 0.93 and 0.83 for fat, 0.92 and 0.87 for moisture contents, respectively. This study demonstrates that Vis/NIR spectroscopy is a promising tool to achieve the predictions of multiple quality parameters for different commercial meat cut types.