• Asian-Australasian Journal of Animal Sciences
• /
• v.25 no.2
• /
• pp.234-239
• /
• 2012

The objective of this study was to evaluate the effects of forage level and oil supplement on selected strains of rumen bacteria believed to be involved in biohydrogenation (BH). A continuous culture system consisting of four fermenters was used in a $4{\times}4$ Latin square design with a factorial arrangement of treatments, with four 10 d consecutive periods. Treatment diets were: i) high forage diet (70:30 forage to concentrate (dry matter basis); HFC), ii) high forage plus oil supplement (HFO), iii) low forage diet (30:70 forage to concentrate; LFC), and iv) low forage plus oil supplement (LFO). The oil supplement was a blend of fish oil and soybean oil added at 1 and 2 g/100 g dry matter, respectively. Treatment diets were fed for 10 days and samples were collected from each fermenter on the last day of each period 3 h post morning feeding. The concentrations of vaccenic acid (t11C18:1; VA) and c9t11 conjugated linoleic acid (CLA) were greater with the high forage diet while the concentrations of t10 C18:1 and t10c12 CLA were greater with the low forage diet and addition of oil supplement increased their concentrations at both forage levels. The DNA abundance of Anaerovibrio lipolytica, and Butyrivibrio fibrisolvens vaccenic acid subgroup (Butyrivibrio VA) were lower with the low forage diets but not affected by oil supplement. The DNA abundance of Butyrivibrio fibrisolvens stearic acid producer subgroup (Butyrivibrio SA) was not affected by forage level or oil supplement. In conclusion, oil supplement had no effects on the tested rumen bacteria and forage level affected Anaerovibrio lipolytica and Butyrivibrio VA.

• Korean Journal of Microbiology
• /
• v.24 no.4
• /
• pp.357-363
• /
• 1986

Synthesis of threonine and methionine in yeast, Saccharomyces cerevisiae shares a common pathway from aspartate via homoserine. HOM6 gene encodes homoserine dehydrogenase (HSDH) which catalyzes the inter-conversion of beta-aspartate semialdehyde and homoserine. The level of HSDH is under methionine specific control. A recombinant plasmid (pEK1: 13.3kb), containing HOM6 gene, has been isolated and cloned into E. coli by complenemtary transformation of a homoserine auxotrophic yeast strain M-20-20D (hom6, trp1, ura3) to a prototrophic M20-20D/pEK1, using a library of yeast genomic DNA fragments in a yeast centromeric plasmid, YCp50(8.0kb). Isolation of HOM6has been primarily confirmed by retransformation of the original yeast strain M20-20D, using the recombinant plasmid DNA which was extracted from M20-20D/pEK1 and subsequently amplified in E. coli. Eleven cleavage sites in the insery (5.3kb) have been localized through fragment analysis for 8 restriction endonucleases; Bgl II(2 site), Bgl II(1), Cla I(3), Eco RI(1), Hind III(2), Kpn I (1), Pvu II(1) and Xho I(1).

• Korean Journal of Microbiology
• /
• v.24 no.4
• /
• pp.341-351
• /
• 1986

R-plasmid(pSBK203, 2.5Mdal) conferring chloramphenicol resistance was isolated from mutiple antibiotic resistant Staphylococcus aureus D-H-1. Bacillus subtilis BD170 was transformed by this plasmid and restriction enzyme clevage sites of this plasmid were mapped for the cloning of chloramphenicol resistance gene. Taq I partial digested fragment of pSBK203(1.3kb) inserted into Cla I site of pBD9 appears to have both regulatory region for induction and structural gene for chloramphenicol resistance whereas Rsa I fragment (1.3kb, both ends are staggered away 0.1Kb from those of Taq I fragment) inserted into Sca I site of pBR322 showed constitutive expression in E. coli. Hinf I, Taq I, and Bgl II restriction enzyme recognition sites are found in both Rsa I fragment and Taq I fragment. Among these, Bgl II recognition site was associated with chloramphenicol resistance.

• Food Science of Animal Resources
• /
• v.23 no.2
• /
• pp.115-121
• /
• 2003

The pork quality was determined with following treatments. The meat samples were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(Control), 3% beef tallow and 2% perillar seed oil(T1), 250 ppm vitamin E(a-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vitamin E in T3(T4), 3% beef tallow and 2% CLA(Conjugated linoleic acid, T5). T1 had the lowest sarcomere length, salt solubility and total protein contents among the treatments. Salt solubility and total protein content of T2 and T4 which had been fed diets containing Vit. E were higher than those of T1 and T3 which had not been fed diets without Vit. E. pH and water holding capacity(WHC) values of control were higher than those of T1, T3 and T5, while WHC of T2 and T4 was higher than those of T1, T3 and T5. The hunter L value of meat and a value of fat showed higher in T5 than those in control, T, T3. The adhesiveness of T3 and the springiness of T5 in cooked meat showed higher level than other treatments.

• Proceedings of the KIEE Conference
• /
• 2001.11c
• /
• pp.165-168
• /
• 2001

This paper presents a design of a divide unit supporting IEEE-754 floating point standard single-precision with 32-bit word length. Its functions have been verified with ALTERA MAX PLUS II tool. For a high-speed division operation, the radix-4 non-restoring algorithm has been applied and CLA(carry-look -ahead) adders has been used in order to improve the area efficiency and the speed of performance for the fraction division part. The prevention of the speed decrement of operations due to clocking has been achieved by taking advantage of combinational logic. A quotient select block which is very complicated and significant in the high-radix part was designed by using P-D plot in order to select the fast and accurate quotient. Also, we designed all division steps with Gate-level which visualize the operations and delay time.

• Journal of Plant Biology
• /
• v.38 no.3
• /
• pp.259-266
• /
• 1995

To investigate how the dyad symmetry region (DSR) and the distance between vir box and -35 sequence of the virE promoter plays a role in virE gene expression, two mutants were constructed by base substitution and insertional mutagenesis. The base substitutional mutation, a AAlongrightarrowCG substitution at positions -39 and -40 on the DSR, showed the level of $\beta$-galactosidase activity approximately 91% of the wild type virE promoter activity. Therefore, the native structure of the DSR seems to be not essential for virE expression. The insertional mutation, constructed by inserting 8 bp ClaI linker between -49 and -50, displayed the $\beta$-galactosidase activity at 12% of the native virE promoter activity. However, this striking reduction appears to be not caused by destruction of the native DSR structure, but by shifting the vir box far from putative -35 sequence.

• Animal Bioscience
• /
• v.35 no.5
• /
• pp.677-689
• /
• 2022

Objective: This study was conducted to evaluate the effects of concentrate level and chromium-methionine (Cr-Met) supplementation on the growth performance, carcass characteristics, meat quality, and fatty acid composition of Tan lambs. Methods: Sixty male Tan lambs (21±1.23 kg body weight) fed a finishing diet (concentrate-to-forage ratio: 35:65 [LC group] or 55:45 [HC group]) with daily Cr-Met supplementation (0, 0.75, or 1.50 g) were used in a completely randomized design with a 2×3 factorial arrangement of treatments. Results: Lambs from the HC group had higher average daily gain, dry matter (DM) digestibility, dressing percentages, leg proportions, intramuscular fat (IMF) contents, and saturated fatty acid levels, but lower feed conversion ratios, globulin (GLB) and total protein (TP) concentrations, shear force, and monounsaturated fatty acid (MUFA) levels (all p<0.05). Cr-Met supplementation increased the DM digestibility, GLB and TP concentrations, rack and loin percentages, and cooking loss, but decreased the IMF contents and leg proportions (all p<0.05). Cr-Met supplementation at 0.75 g/d increased the conjugated linoleic acid (CLA) content in both the HC and LC groups (p<0.01). Significant interactions between the concentrate level and Cr-Met dosage were observed for MUFA (p<0.01) and polyunsaturated fatty acid (PUFA) (p<0.01) levels. Meat from the lambs fed an unsupplemented LC diet presented the highest PUFA and MUFA levels (p<0.01). However, the MUFA and PUFA levels decreased significantly with increasing Cr-Met supplementation levels in the LC group (p<0.01), whereas the opposite trend was seen in the HC group. Conclusion: The HC diet improved the growth performance of Tan lambs, increased their profitability by increasing leg and rack joint proportions, and improved meat quality by promoting an IMF content that was more visibly acceptable to consumers. Cr-Met supplementation at 0.75 g/d in a HC diet was the best choice and may be economically beneficial.

• Journal of Environmental Science International
• /
• v.22 no.6
• /
• pp.773-777
• /
• 2013

This study examined the effects of cage rearing system and backyard raising system on fatty acid profile of egg in laying hens during 9 weeks. Two hundred hens, 70-wk-old, Hy-line Brown, were used in this study and fed basal diets. 100 hens, randomly collected from facility, were transferred to cage rearing system and 100 remaining hens were moved to backyard raising system. For overall period, higher unsaturated fatty acid percentages in two different rearing systems than did saturated fatty acid (SFA) were observed. In unsaturated fatty acid compositions, both rearing system showed a higher mono unsaturated fatty acid (MUFA) contents than poly unsaturated fatty acid (PUFA) contents. Egg quality traits of laying hens reared in backyard system had considerably lower contents of SFA and higher contents of MUFA compared with eggs from cage rearing system (P<0.05). In addition, eggs from cage rearing system resulted in a significantly lower n-3 contents and higher n-6:n-3 ratios and CLA contents in comparison with backyard raising system (P<0.05). However, no significant effects of two different rearing systems on PUFA, PUFA:SFA ratio, and n-6 contents were observed during the experimental period. In conclusion, this result suggests that cage rearing system and backyard raising system will play an important role in improving egg production as functional foods.

• Journal of Animal Science and Technology
• /
• v.48 no.4
• /
• pp.611-622
• /
• 2006

Fatty acid compositions and physicochemical properties of feta cheese made from bovine milk were studied. Nutritional compositions of feta cheese were fat 22.79%, protein 10.57% with moisture content of 59.87%. The log cfu/g of lactic acid bacteria in bovine feta cheese decreased from 10.25 to 7.95 and pH also changed from pH 6.22 to pH 5.55 during storage at 4℃ for 14 d aging. The color of feta cheese turned into more whitish (L-value, 100.1) with a red (a-value, 4.6) and gray (b-value,－4.1) color after 14day's aging. For the texture profile analysis of bovine feta cheese, resilience was increased significantly (p<0.01) throughout the aging periods and adhesiveness was rapidly increased right after progressing of aging at both temperatures, but no difference was found between the aging periods. Hardness, fracturability, gumminess and chewiness were gradually increased at 0℃, but no statistical significances were found. Springiness and cohesiveness were not changed at both temperatures. In organoleptic evaluations, organoleptic intensities in sweetness, milky taste and saltiness were significantly enhanced over those of the control cheese at the level of p<0.01, and masticatory texture at p<0.05 with the progress of aging to 14d. Organoleptic preferences were significantly (p<0.01) enhanced except smell, color, mouth feel, and masticatory texture with the aging. In the fatty acid compositions of feta cheese analyzed by gas chromatography, the content of SFA (52.61%) was slight higher than that of USFA (47.39%) composed with MUFA (28.98%) and PUFA (18.41%). Among the nutritionally important fatty acids; ω6 (9.27%) and ω3 (0.55%) fatty acids, CLA (0.12%), arachidonic acid (0.19%) and DHA (0.12%) were also found in bovine feta cheese.

• Asian-Australasian Journal of Animal Sciences
• /
• v.22 no.3
• /
• pp.433-439
• /
• 2009

This study was conducted to determine the effect of breed on the chemical composition of first (PUR1) and second (PUR2) generations of $Purun{\tilde{a}}$ young bulls, and to compare both generations with different genetic groups: CAN vs. ANG; CAR; and CHA vs. CAR. Thirty bulls were used. The animals from the PUR2 and CHA vs. CAR genetic groups featured higher (p<0.05) moisture percentage in comparison to the PUR1, CAR and CAN vs. ANG groups. The moisture percentage was similar (p>0.05) between PUR2 and CHA vs. CAR animals. The same was observed among the PUR1, CAR, CAN vs. ANG and CHA vs. CAR animals. There was no difference (p>0.05) among genetic groups for ash, total lipids and total cholesterol. The PUR1, CAR and CAN vs. ANG specimens had higher (p<0.05) crude protein percentages as compared to PUR2 and CAN vs. CAR animals. The fatty acid profile was different (p<0.05) among genetic groups. However, the percentages of SFA, MUFA, PUFA, n-6, n-3, PUFA:SFA, and n-6:n-3 were similar (p>0.05) among genetic groups.