• Animal Bioscience
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• 제36권10호
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• pp.1536-1545
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• 2023

Objective: The objective was to evaluate the effects of UV-B irradiated vitamin D-enriched yeast supplementation on milk yield, milk composition, vitamin D in milk, milk fatty acids, blood chemistry, and 25(OH)D status in dairy cows. Methods: Six Thai Friesian cows (milk production, 11.2±2.0 kg/d; body weight, 415.0±20.0 kg; and days in milk, 90.0±6.0) were allocated to each treatment in a 3×3 Latin square design, with three treatments and three periods. Each period of the Latin square lasted 49 days consisting of 14 days for diet adaptation and 35 days for sample collection. Dairy cows were randomly assigned to one of three treatments: i) feeding a basal diet without yeast (CON); ii) basal diet + 5 g of live yeast (75 IU/head/d of vitamin D₂; LY); and iii) basal diet + 5 g of UV-B irradiated vitamin D enriched yeast (150,000 IU/head/d of vitamin D₂; VDY). Feed intake and milk production were recorded daily, milk sample collection occurred on days 14 and 35 of each collection period, and blood plasma was collected on days 0, 7, 14, 21, 28, and 35 of each collection period. Results: The results show that after a trial period of 14 and 35 days, the VDY group had significantly higher vitamin D content in milk than the LY and CON groups (376.41 vs 305.15, 302.14 ng/L and 413.46 vs 306.76, 301.12 ng/L, respectively). At days 7, 14, 21, 28, and 35 of the experiment, cows fed the VDY group had significantly higher 25(OH)D₂ status in blood than the CON and LY groups (51.07 vs 47.16, 48.05 ng/mL; 54.96 vs 45.43, 46.91 ng/mL; 56.16 vs 46.87, 47.16 ng/mL; 60.67 vs 44.39, 46.17 ng/mL and 63.91 vs 45.88, 46.88 ng/mL), respectively. Conclusion: In conclusion, UV-B irradiated vitamin D-enriched yeast supplementation could improve vitamin D content in the milk and 25(OH)D status in dairy cows during the lactation period.

• 유기물자원화
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• 제13권4호
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• pp.89-99
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• 2005

문화생활의 향상과 더불어 골프를 즐기는 인구는 해를 거듭할수록 꾸준히 증가하고 있다. 이에 따라 골프장 설립도 활발하여 현재 200여개 이상의 골프장이 운영, 건설 혹은 착공을 준비하고 있어 발생되는 잔디예초물의 양도 계속 증가되고 있는 실정이다. 본 연구는 골프장에서 발생되는 잔디예초물을 농업적인 유기자원으로 재활용하기 위하여 호기적정체식퇴비화장치에서 잔디의 종류에 따른 퇴비화를 약 30일간 진행하면서 시료를 채취하여 이화학성을 분석하여 부숙도를 평가하였으며 실험에 사용한 잔디예초물의 초종은 Creeping Bentgrass(CB), Kentucky Bluegrass(KB), Korean Lawngrass(KL)이며 보조재료로는 계분과 탈지강, 처리구는 잔디예초물 초종별로 CB, KB, KL의 세 처리구를 선정하였다. 퇴비화 기간 동안 온도는 급격히 상승하여 약 20일 후 CB, KB, KL 처리구가 각각 ($57.9^{\circ}C$, $67.8^{\circ}C$, $74.3^{\circ}C$)의 최고온도를 보였고, 주 발효기간이 끝나고 30일차 부근에서는 $35.2{\sim}41.6^{\circ}C$로 낮아져 안정화되었다. 처리구의 pH는 상승하여 적정 pH인 6.0~8.5 범위에 준하는 8.25, 7.84, 8.34의 값을 나타내었고, 각 처리구의 C/N 비는 감소하여 11.7~13.5 범위에서 완료하였다. 배추, 상추종자를 이용한 식물독성실험에서는 KL의 G.I.값이 98.7, 78.2로 가장 높은 결과를 보였으며 원형여 지크로마토그래피에서도 KL이 가장빨리 전개되었다. 이러한 결과를 볼 때 KL, CB, KB의 순으로 퇴비의 부숙이 잘 되었으며 비료공정규격에도 모두 적합하였다. 향후에는 양질의 퇴비를 생산하기 위한 잔디예초물의 혼합비율에 따른 퇴비화연구와 작물재배 실증시험 등의 연구가 수행되어야 할 것으로 판단된다.

• 한국축산식품학회지
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• 제30권1호
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• pp.55-61
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• 2010

Breakfast sausages containing 1, 2, 3, and 4% sea tangle powder (Lamina japonica) were prepared. No differences were found in moisture, protein, and fat contents among the control and treatments. However, the ash content increased with increasing amounts of sea tangle powder (p<0.05). The pH levels in the treated samples were lower than the control in both the meat batters and the breakfast sausages (p<0.05). The $L^*$ and $a^*$ values of the meat batters and breakfast sausages were decreased by the addition of the sea tangle powder, and the control had the highest $b^*$ value (p<0.05). The added sea tangle powder improved cooking loss and improved emulsion stability. The T4 sample (containing 4% sea tangle powder) was shown to have the lowest cooking loss and water loss (p<0.05). The hardness, gumminess, and chewiness of the treatments increased compared to the control due to the presence of dietary fibers in the sea tangle. In the sensory evaluations, the 1% sea tangle powder treatment received a lower color score, but received significantly higher scores for flavor, tenderness, and juiciness (p<0.05). Collectively, the breakfast sausage containing 1% sea tangle powder was determined to have the highest overall acceptability. Altogether, the best results, in terms of physicochemical and sensory properties, were obtained for the breakfast sausage containing 1% sea tangle powder.

• Journal of Ecology and Environment
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• 제36권4호
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• pp.223-233
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• 2013

Acid deposition is one of the most serious environmental problems in ecosystems. The present study surveyed the effects of simulated acid rain on leaf litter mass loss and microbial community in the decomposing leaf litter of Sorbus anifolia in a microcosm at $23^{\circ}C$ and 40% humidity. Microbial biomass was measured by substrate-induced respiration (SIR) and phospholipid fatty acids (PLFAs), and the microbial community structures were determined by composition of PLFAs at each interval of decomposition in litter sample and at each pH treatment. The microbial biomass showed peaks at mid-stage of decomposition, decreasing at the late stage. The leaf litter mass loss of S. anifolia decreased with decreasing pH during early and mid-decomposition stages; however the mass loss becomes similar between pH treatments at late-decomposition stage. The acidification remarkably lowers the microbial biomass of bacteria and fungi; however, microbial diversity was unchanged between pH treatments at each stage of litter decomposition. With changes of decomposition stage and pH treatment there were considerable differences in replacement and compensation of microbial species. Fungi/bacteria ratio was considerably changed by pH treatment. The PLFA profile showed significantly larger fungi/bacteria ratio at pH 5 than pH 3 at the early stage of decomposition, and the difference becomes smaller at the later decomposition stage. At low pH, pH 3 and pH 4, the fungi/bacteria ratios were stable according to the litter decomposition stages. Simulated acid rain caused decreases of 10Me17:0, 16:1${\omega}$7c, 18:1${\omega}$7, 15:0, but increase of 24:0. In addition, litter mass loss showed significant positive correlation with microbial biomass measured by SIR and PLFA on the decomposing leaf litter.

• 한국식품과학회지
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• 제26권6호
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• pp.787-790
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• 1994

새우껍질 건조 분말을 원료로 하여 품질이 우수하고 효과적으로 탈색된 chitin을 제조하는 공정을 정립하였다. 새우껍질에서 희분을 제거하기 위한 최적조건은 1.66% HCl로 2시간 교반 추출하는 것이었으며, 단백질은 3% NaOH로 1시간 처리에 의해 효과적으로 제거되었다. 또, 탈색제로 0.16% 차아염소산나트륨을 30분간 처리하여 백색의 키틴을 얻을 수 있었다. 이 탈색처리는 ethanol, acetone, $H_2O_2$처리 등의 기존에 보고된 탈색방법들보다 월등한 효과를 나타내었다. 실험적으로 제조된 chitin의 IR spectrum 양상은 시판 chitin들과 유사하였으며, 탈아세틸화도는 22.8%외 비교적 낮은 값을 나타내어 품질이 우수한 chitin임을 알 수 있었다.

• 한국식품과학회지
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• 제23권6호
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• pp.702-710
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• 1991

세척 및 결체조직 제거 처리가 노계육의 성분, 기능적 성질, 저장성 및 조직감에 미치는 영향이 조사되었다. 수세처리, 중탄산용액 세척 처리 및 결체조직 제거 처리를 거친 노계육 시료의 경우 수분의 증가와 단백질, hydroxyproline 및 heme 색소 함량의 감소가 관찰되 었고 염용성 단백과 보수력의 증가 및 완충력과 유화력의 감소가 관찰되었다. 또한 처리 시료의 경우 대조구에 비하여 저장 중 TBA 값의 증가가 완만하여 저장성의 증가가 시사되었다. 중탄산 용액 세척 처리 및 결체조직 제거 처리를 거친 thigh육 및 drumstick육을 사용하여 제조한 시료 roll의 경우 대조 시료에 비하여 질긴 감이 적은 것으로 훈련된 관능평가 요원들에 의하여 판정되었다.

• 한국전문물리치료학회지
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• 제10권2호
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• pp.61-70
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• 2003

The purposes of this study was to evaluate the effect of low power GaAsAl laser on tissue contraction in a linear incision wound on rat skin. The linear incision wound was made on the midline of the backside in the experimental animals. Low power laser applications with different intensities such as 3, 6, or 10 mW were applied to the experimental animals twice a day for 10 days. On either the seventh or tenth postoperative day, the quantitative analysis of the inflammatory reaction surrounding the linear incision wounds on the rats were performed using enzymatical analysis of myeloperoxidase (MPO) activity. The number of neutrophil was $.07-1.0{\times}106/m{\ell}$ from a normal blood sample that was obtained from the normal experimental animals. Each concentration of neutrophil showed .04-.62 unit activity of MPO. Therefore, the 6 unit activity of MPO per neutrophil was $.57{\pm}.014{\times}10^{-6}$ unit. On the 7th and 10th post operative day, non treated tissues demonstrated increased MPO activity as compared to that of normal tissue. These data indicated that the inflammatory reaction of tissue was induced after wound induction and the MPO activity were increased in the inflammed tissues. While both 3 mW or 6 mW intensity of laser treatments did not affect the tissue MPO activity, 10 mW intensity of laser treatment significantly decreased the tissue MPO activity on the 7th and 10th post operative day. These data demonstrated that only 10 mW intensity of laser treatment successfully suppressed tissue inflammatory reaction after wound induction. In conclusion, these findings suggested that 10 mW of GaAIAs laser treatments effectively suppressed the inflammatory reaction of tissue that was induced during the wound healing process.

• 한국축산식품학회지
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• 제34권2호
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• pp.151-157
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• 2014

This study investigated the effects of three proteases (trypsin, pepsin and chymotrypsin) on the hydrolysis efficiency of porcine placenta and the molecular weight (Mw) distributions of the placental hydrolysates. Because placenta was made up of insoluble collagen, the placenta was gelatinized by applying thermal treatment at $90^{\circ}C$ for 1 h and used as the sample. The placental hydrolyzing activities of the enzymes at varying concentrations and incubation times were determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and gel permeation chromatography (GPC). Based on the SDS-PAGE, the best placental hydrolysis efficiency was observed in trypsin treatments where all peptide bands disappeared after 1 h of incubation as compared to 6 h of chymotrypsin. Pepsin hardly hydrolyzed the placenta as compared to the other two enzymes. The Mw distribution revealed that the trypsin produced placental peptides with Mw of 106 and 500 Da. Peptides produced by chymotrypsin exhibited broad ranges of Mw distribution (1-20 kDa), while the pepsin treatment showed Mw greater than 7 kDa. For comparisons of pre-treatments, the subcritical water processing (37.5 MPa and $200^{\circ}C$) of raw placenta improved the efficiency of tryptic digestions to a greater level than that of a preheating treatment ($90^{\circ}C$ for 1 h). Consequently, subcritical water processing followed by enzymatic digestions has the potential of an advanced collagen hydrolysis technique.

• Asian-Australasian Journal of Animal Sciences
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• 제19권6호
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• pp.898-904
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• 2006

Effects of sodium bicarbonate (SBC) injection on meat quality and functionality of porcine M. longissimus lumborum were investigated. Fifteen pigs ($100{\pm}5kg$) were randomly selected at a commercial slaughter plant. After slaughtering the loins were dissected from the carcass before chilling at approximately 30 minutes post mortem. The loins were divided into four cuts for sample treatment, and SBC of 0.25 M, 0.40 M and 0.75 M was injected (2% w/w) using a syringe. As SBC injection level was increased, muscle pH increased significantly (p<0.05). SBC injection decreased lightness ($L^*$) values on the surface of muscle. Moreover, with injection of SBC, drip loss %, cooking loss % and shear force were significantly (p<0.05) decreased, whereas WHC and $Na^+$ content were significantly (p<0.05) increased. From panel testing of uncooked pork loin, no significant differences (p>0.05) were found in aroma, off-flavor and drip between injection of SBC at different levels and the control, although color and acceptability were significantly lower (p<0.05) in control pork loin compare with injection of SBC at 0.75 M. In cooked pork loin from the panel test, aroma, flavour, off-flavour and juiciness were found to be similar (p>0.05) on all treatments, but tenderness and acceptability were significantly higher (p<0.05) with injection of SBC at 0.75 M than for control loin. Myofibrillar protein solubility of muscles treated with SBC was significantly (p<0.05) higher than that of the control, although no significant differences (p>0.05) were found in sarcoplasmic protein solubility between the treatments. These results indicated that SBC injection into pre-rigor porcine M. longissimus lumborum could improve ultimate pork quality characteristics such as meat color, water-holding capacity, and could inhibit muscle protein denaturation due to an increase in muscle pH.

• Asian-Australasian Journal of Animal Sciences
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• 제15권2호
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• pp.243-246
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• 2002

This experiment was conducted to study the effect of dietary propionic acid on inhibitory effect of Salmonella gallinarum. Day-old 144 broiler chicks were randomly distributed into four dietary treatments, three replicates per treatment. The four dietary treatments consisted of 0.0, 0.6, 1.2, and 1.8% dietary propionic acid. Chicks were challenged orally on three days of age with $10^6$ cfu Salmonella gallinarum. Sample of crop and cecal contents were obtained on Days 1, 8 and 15 post-inoculation. The pH of crop contents decreased significantly (p<0.01) for groups of chicks provided 1.2 and 1.8% propionic acid in the diet as compared with those provided 0.6% propionic acid and control group. The pH of cecal contents decreased significantly (p<0.01) for groups of chicks provided with 0.6, 1.2 and 1.8% of propionic acid as compared with control group. The number of Salmonella gallinarum positive culture in the crop and ceca of chicks, decreased significantly (p<0.01) from the groups provided with 0.6, 1.2 and 1.8% of propionic acid in the diet at day 1, 8 and 15 post-inoculation. The addition of 1.8% propionic acid in the diet provided a high level of protection against colonization than did 0.6 and 1.2%. These results indicate that the addition of propionic acid in a concentration of 1.2 or more to the diet of newly hatched chicks significantly decreases crop and cecal colonization by Salmonella gallinarum.