• Asian-Australasian Journal of Animal Sciences
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• 제18권4호
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• pp.502-511
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• 2005

The effects of different levels of crude protein (CP) and cottonseed meal replacing for soybean meal in cassava chips and rice straw-based diets for mid-lactating cows (100-150 day in milk [DIM]), were studied using 32 multiparous Holstein Fresian crossbred dairy cows. Diets containing 10.5, 12.5, 13.7, 14.4% CP of the rations and 0, 12.1, 14.9, 17.8% cottonseed meal were fed to cows for 60 days. Thirty two cows were randomly divided into four dietary treatments using a Randomized complete block design. Four dietary treatments were offered in the form of total mixed ration (TMR) with concentrate to roughage (chopped rice straw) at 60:40 and offered ad libitum. Dry matter (DM) and neutral detergent fiber (NDF) intakes tended to linearly increase with increasing dietary CP levels. Intakes and digestibility of crude protein increased linearly with increasing dietary CP level (p<0.01). Crude protein digestibility of the 10.5% CP diet was lower (p<0.05) than that in diets with higher levels of CP, while there were no significant differences among the other three levels of CP (12.5, 13.7 and 14.4%). Daily milk yield tended to increase with increased CP from 10.5 to 14.4%. Income over feed in terms of US$/kg of milk increased with increased CP from 10.5 to 13.7% and decreased when the CP level was higher than 13.7% (quadratic effect p<0.09). Milk composition was not significantly affected by increasing level of CP, however there were relatively high contents of protein and fat among treatments. The proportion of milk-urea N (MUN), ammonia-N ($NH_3$-N) and bloodurea N (BUN) were closely correlated and increased linearly with increasing CP levels (p<0.01). Balanced diet was found in diet containing 12.5 and 13.7% CP of the rations when BUN and MUN were used as indicators of the protein to energy ratio in the diet. Conclusions can be made that increasing dietary CP levels from 10.5 to 13.7% using cottonseed meal as the main source to completely replace soybean meal was beneficial to cows consuming rice straw and cassava chips based-diets. Increasing the CP level above 13.7% of total ration did not additionally improve milk yield and composition or net income.

• Journal of the Korean Data and Information Science Society
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• 제26권2호
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• pp.355-365
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• 2015

지난 수 십년간 전 지구적인 기후가 극적으로 변화함에 따라 가장 중요한 문제 중 하나로 인식되고 있는 식량 안보에 대하여 기후 변화의 영향을 평가하는 연구가 활발하게 진행되어 왔다. 본 연구에서는 메타분석을 이용하여 기후변화가 국내 농업에 미치는 영향을 분석하였다. 특히, 국내 농업에서 큰 비중을 차지하는 쌀에 대하여 이산화탄소 농도와 두 적응방안(파종시기 변경과 품종 변경)에 대한 효과를 추정하였다. 관심있는 효과에 대한 요약통계량을 이용하는 기존의 일반적인 메타분석 방법과는 달리, 다양한 온실가스 배출 시나리오와 대순환 모형을 사용하여 쌀 생산량을 예측한 6개의 개별 연구로부터 자료를 통합하여 메타분석을 수행하였다. 모델링 접근법으로써 쌀 생산량의 변화율을 종속변수로 설정하고, 이산화탄소 농도와 적응방안의 주 효과와 상호 작용 효과를 독립변수로 설정하여 회귀분석 실시하였다. 결과적으로 적응방안이 고려되지 않을 경우 이산화탄소 농도의 증가는 쌀 생산량을 감소시키나, 적응방안이 고려된다면 이산화탄소 농도의 증가는 쌀 생산량을 증가시키는 것으로 나타났다. 추가로 파종시기 변경 방안보다 품종 변경 방안이 쌀 생산량을 더 증가시키는 것을 알 수 있었다. 본 연구 결과는 향후 기후변화 대응책을 수립하는데 정량적 자료로 활용될 것으로 기대된다.

• 한국대기환경학회지
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• 제28권4호
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• pp.384-395
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• 2012

This study was performed to develop the source profiles for fine particles ($PM_{2.5}$) emitted from the biomass burning. The multi-method research strategy included a usage of combustion devices such as field burning, fireplace, and residential wood burning to burn rice straw, fallen leaves, pine tree, and oak tree. The data were collected from multiple sources and measured water-soluble ions, elements, elemental carbon (EC), and organic carbon (OC). From this study, it turned out that OC (34~67%) and EC (1.2~39%) are the major components emitted from biomass burning. In the case of burning rice straw at field burning, OC (66.6%) was the most abundant species, followed by EC (4.3%), $Cl^-$ (3.6%), Cl (2.1%), and $SO^{2-}_4$(1.9%). Burning rice straw, fallen leaves, pine tree, and oak tree at fireplace, the amount of OC was 58.5%, 52.7%, 52.5%, and 61.2%, and that of EC was 1.2%, 18.4%, 36.5%, and 2.7%, respectively. The ratio of OC for the burning of pine tree and oak tree from the residential wood burning device was 56.9% and 34.3%, and that of EC was 25% and 38.6%, respectively. Applying the measured data with respect to the proportion of components emitted from biomass burning to reference model, it turned out that self-diagnosed result was appropriate level, and the result based on the model is in highly corresponding to actual timing of biomass burning.

• 한국토양비료학회지
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• 제37권1호
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• pp.31-35
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• 2004

자외선 처리에 의한 세포 내 소기관의 구조적 변화를 관찰하기 위하여 수행하였다. 광학현미경을 통한 인산기를 가진 광합성산물은 자외선 처리시간의 증가와 함께 급격히 감소하였다. 주사전자현미경을 통한 엽 표면의 큐티클층은 자외선 처리 6시간 이후부터 파괴되기 시작하였다. 자외선에 의한 세포 수분압의 변화는 엽록체의 틸라코이드막을 파괴하였으며, 표피세포의 두께를 증가시켰는데 특히 1차 세포벽은 파괴되었으며 2차 세포벽은 리그닌의 합성 및 축적으로 인해 무처리에 비해 약 2배정도 두꺼워졌다.

• Asian-Australasian Journal of Animal Sciences
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• 제12권8호
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• pp.1277-1284
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• 1999

Eight feeds and their residues left after washing with tap water (water residue) or incubation in the rumen (rumen residues) were treated with hydrochloric acid, neutral detergent solution without EDTA (NDS) or both, and the release or sorption of minerals (Ca, Mg, P, Na, K, Cu and Zn) assessed. Six of the feeds were from Sri Lanka (Panicum maximum ecotype Guinea A, Glyricidia maculate, Artocarpus heterophyllus (jak leaves), untreated and urea-treated rice straw, and rice bran) and two from the Netherlands (maize silage and wheat straw). The initial concentration of mineral elements, the concentration of neutral detergent fibre (NDF) and the type of feed significantly influenced (p<0.01). The proportion of the mineral elements released or sorbed. In general, feeds with high NDF content (straws and guinea grass) sorbed Ca from tap water, or released less in the rumen, and within these feeds the extent of sorption varied with source of fibre. Acid or NDS treatment removed little of the sorbed Ca, but they removed much of the Mg from both water and rumen residues. Fibres of wheat straw and jak leaves showed an affinity for Mg in the rumen. All feeds and their water and rumen residues sorbed P and Na from NDS, and the extent of sorption varied with the initial concentrations of these elements and with the type of fibre. Acid treatment removed part of the sorbed Na, but not the P. The solubility of K was not affected by the content of NDF, the type of fibre or the initial concentration of K. All feeds and their residues, except for the rumen residues of rice bran sorbed Cu from tap water and in the rumen. The recovery of Cu in rumen residues declined from 353% to 147% after NDS treatment, and with some feeds (glyricidia and jak leaves) the recovery was below 100%. Acid treatment removed part of the Zn sorbed by the water and rumen residues, but the capacity of residues to retain Zn varied with the type of feed.

• 한국식생활문화학회지
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• 제14권1호
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• pp.1-15
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• 1999

A survey was conducted in 591 college students using 8 different cafeterias serving 31 meals. The information was obtained about the name and amount of dishes they consumed from the menu offered by college foodservice. Mean nutrient contents per meal in offered menu were higher than 1/3 of RDA for their age, sex in offered menu. The mean energy content was 466kcal from rice, 113kcal from soup, 141kcal from side dish and 21kcal from kimchi. When side dishes were classified by cooking methods, side dishes using grilling, frying, roasting methods had high energy content and fat percent above 200kcal, 40% per dish. By main ingredients, side dishes with animal food were higher energy than with plant food. Students consumed 94% of the energy provided in offered menu. When compared to proportion of foods consumed by sex, there was 43% of female and 22% of male consumed less than half in soup and 31% of female and 12% of male in kimchi. The most prevalent menu patterns of subjects included rice, soup, 2 side dishes, kimchi and were the same in both sexes. Mean energy intakes per meal were 989kcal for males and 842kcal for females which were enough to meet 1/3 of RDA for their age and sex. Most nutrient intake except fat and vitamin B1 were higher in set menu than in cafeteria. Nutrient adequacy ratio(NAR) were above 0.9 except calcium and vitamin A. The mean energy intake was 542kcal from rice, 70kcal from soup, 164kcal from side dish and 20kcal from kimchi. In conclusion, intake of most of the nutrients of students obtained from males in college foodservice were sufficient but calcium intake was insufficient and fat content was above 20% of energy. High fat consumption was due to side dishes from frying, grilling, roasting with animal food. To provide desirable meals in college foodservice, use of fat in cooking must be decreased.

• 대한가정학회지
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• 제19권4호
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• pp.41-53
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• 1981

The purpose of this survey was to investigate the nutrient and food intake and food habits of the aged Jeju island. The survey was conducted to 102 persons, 50 persons aged 65 to 74 years and 52 persons aged 75 years over from July 5 to 25, 1981. The result obtained was summarized as follows; 1. Average nutrient intake per day Calorie intake was 1408 ㎉(which was 64% of RDA) for male and was 1343 ㎉ (84%) for female aged 65 to 74 years. For male aged 75 years over calorie intake was 1316㎉ (60%) and for female was 1292㎉ (81%). According to the intake of calorie, the ratio of carbohydrate, protein, fat, were average 74.8%, 15.1%, 10.1%. Protein intake was insufficient quantiatively, but the proportion of animal protein to total protein intake were 26.1 to 33.5%. Other nutrient intake, such as Ca, vitamin A and C were lower than the recommended dietary allowance. 2. Food intake In per capita food consumption were 69.1g to 744.7g and average 320.1g of cereal (125.1g of rice and 160.5g of barley) and 63.9g of fishes. Total food consumption and vegetables were diminished by older age. 3. Correlation assessment The correlation coefficient between residental stus lived with family, high activity, good health, and nutrient intake were significant (P<0.05). Poor teeth had influence on less nutrient intake, but was not significant. 4. Food preferences Food liked over 70% of subjects were persimmon, fishes, leef, tomato, and boiled rice with barley, etc. owing to tender food, economical reasons, seasonal influence, and food habits. Food disliked over 20% of subjects were instant noodle, small sardin, boiled rice, and ice-crea, etc. The majority of subjects had never had the processing food, such as ham, sausage, butter and margarine, etc.

• 한국식생활문화학회지
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• 제22권3호
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• pp.359-364
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• 2007

Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2% and 4% wheat flour in sample II and III, respectively. The lightness(L) of uncooked noodles was decreased, whereas that of cooked noodles was increased with increasing amount of extract added. Redness(a) and difference of total color(${\Delta}$E) were significantly increased according to the amount of extract added in uncooked and cooked noodles. Yellowness(b) of the noodles containing 2% Takju lees water extract powder was exhibited lowest values in uncooked and cooked noodles. In cooking property of noodles, turbidity of soup decreased in proportion to amount of extract added, 2% and 4% in sample II and III, respectively whereas the weight and volume of noodles were not significant than those of control. Tension of cooked noodle was highest in sample II and lowest in sample III. Texture profile analysis of cooked noodle showed an significant increase of hardness in addition of Takju lees water extract powder but not significant different in springiness, chewiness, adhesiveness. Cohesiveness was significantly lowest in sample II. The sensory evaluation showed that significant difference between noodles with 2% addition groups and control was not recognized but was recognized 4%. Therefore, based on cooking properties and sensory evaluation, Takiu lees water extract powder up to 4% could be substituted for wheat flour.

• 한국식품조리과학회지
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• 제2권2호
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• pp.43-54
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• 1986

백편을 만들때 멥쌀가루 100에 찹쌀가루를 총중량의 0%, 5%, 10%, 15%, 20%, 25%, 30% 첨가하고 저장시간 0시간, 24시간, 48시간, 72시간 저장한 후($4^{\circ}C$ 에서) reheating한 백편의 기호성과 조직감(Textur) 에 어떠한 영향을 끼치는 가를 관능검사와 기계적 검사에 의해 측정한 결과를 다음과 같이 요약할 수 있다. 1. 관능검사 결과 백편의 Color는 찹쌀의 첨가량이 증가할수륵 누런색이 짙어졌으며, 24,48,72시간 저장 한 후 reheating한 백편도 누런색이 짙어지는 경향을 나타냈다. Coarseness는 찹쌀의 첨가량이 증가할수록 증가하는 경향이었으나 저장전의 백편은 유의적인 경향을 나타내지 않았다. 찹쌀의 첨가량이 증가할수륵 Softness, Dryness, Crumblyness는 감소경향을 나타냈으며 24,48,72시간 저장한 후 reheating한 백편도 유의적인 감소청향을 나타냈다. 외관의 기호도는 찹쌀의 첨가율이 5%인 백편을 가장 좋아했고, 조직감 및 종합적인 기호도는 찹쌀의 첨가율이 $10{\sim}20%$인 백편을 좋아했다. 2. Rheometer에 의한 백편의 Texture는 찹쌀의 첨가량이 증가할수록 Compression force, Gumminess, Chewiness가 증가하는 경향을 나타냈다. 24,48,72시간 저장한 후 reheating한 백편은 저장전보다 점점 감소경향을 나타했다가 72시간 저장한 후 reheating하면 다시 증가경향을 나타했다. Work ratio 및 Recovered height는 찹쌀의 첨가량과 저장근간의 변화에 크게 영향을 미치지 않았다. Reheating하지 않고 0,24,48,72시간 저장한 백편의 Compression force는 찹쌀의 첨가량이 증가할수륵 증가경향이 켰고 저장시간이 경과함에 따라 Compression force가 증가하였는데 특히 24시간 저장하는 동안 급격히 증가하였다. 3. 찹쌀 첨가량이 증가할수록 수분함량은 증가하였고, 저장시간이 경과함에 따라 수분함량은 감소경향을 나타냈으나 24시간 저장한 후 reheating한 백편만이 수분함량의 증가경향을 나타했다. 4. 백편의 Softness는 Compression force 및 Work ratio와 유의적인 상관관계를 나타내었으며, Dryness와 Crumblyness는Work ratio와 유의적인 상관관계를 나타내고 있어 백편의 조직감은 Compression force 와 Work ratio로 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.

• 한국작물학회지
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• 제62권4호
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• pp.352-360
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• 2017

본 연구에서는 국내 시중에서 유통되는 있는 혼합잡곡 제품을 첨가하여 취반 후 품질특성과 페놀성분 함량, radical 소거활성을 검정하여 추후 소비자의 수요와 용도별 잡곡 혼합비율 설정을 위한기초자료로 활용하고자 하였다. 시중 유통 혼합잡곡 제품 첨가 취반 밥의 명도는 백미에 비해 감소하였으며, 적색도와 황색도는 증가하는 경향을 보였다. 경도와 탄력은 압력밥솥에서 유의적으로 낮았으며, 부착성과 찰기는 일반밥솥과 압력밥솥에서 유의적인 차이가 없었다. 혼합잡곡 첨가에 따라 총 폴리페놀 및 플라보노이드 함량은 유의적으로 증가하였으며, 시중유통 혼합잡곡 첨가 취반 밥 에탄올 추출물의 총 폴리페놀 함량은 일반밥솥과 압력밥솥에서 각각 $16.50{\pm}3.86$ 및 $15.88{\pm}3.52mg$ GAE/100 g이었고 총 플라보노이드 함량은 각각 $1.58{\pm}0.00$ 및 $1.55{\pm}0.02mg$ CE/100 g이었다. 일반밥솥과 압력밥솥으로 취반한 혼합잡곡 첨가 취반 밥 에탄올 추출물의 DPPH radical 소거활성은 각각 $9.27{\pm}2.62$ 및 $8.72{\pm}2.41mg$ TE/100 g으로 일반밥솥으로 취반한 경우가 유의적으로 약간 높았다. ABTS radical 소거활성은 각각 $22.89{\pm}4.60$ 및 $23.07{\pm}4.49mg$ TE/100 g으로 압력밥솥으로 취반한 경우가 약간 높았으나 유의적인 차이는 없었다. 현미, 유색미, 보리, 콩, 수수 등의 잡곡 함유율이 높을수록 제품의 페놀 성분 함량과 radical 소거활성이 높게 나타났다.