• 한국식생활문화학회지
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• 제23권4호
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• pp.469-478
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• 2008

In this study, degree of rancidity and trans fatty acid formation were examined in fat and oils, including soybean oil (SB), canola oil (CA), corn germ oil (CO), olive oil (OL), palm oil (PO), and beef tallow (BT), during heating for 10-130 minutes at 160-200$^{\circ}C$. In order to determine the rancidity of the fat and oils, acid values (AV), iodine values (IV), viscosity, and color were measured. Changes in the amounts of fatty acids and the formation of trans fatty acids were measured using GC and HPLC. For all groups, AV increased, IV decreased, and coefficients of viscosity and color increased as the heating temperature and heating time increased, indicating there were positive correlations between the heating temperature and time and AV. In addition, all groups had similar amounts of trans fatty acids, with the exception of the beef tallow; however, its level only slightly increased with heating. The olive oil had the lowest trans fatty acid content and the lowest amount created by heating. The order of trans fatty acid amounts generated while heating was BT>PO>CO>CA>SB>OL. According to the study results, the deep frying temperature during cooking should be 160-180$^{\circ}C$ in order to reduce AV and the amount of trans fatty acids that are formed. In addition, it is better to remove beef tallow during cooking and avoid heating at high temperatures since it results in high levels of trans fatty acids. The correlation between the amount of trans fatty acids and AV was positive, while the correlation between the amount of trans fatty acids and IV was negative, indicating that AV and trans fatty acid levels increase while IV decreases as the deep frying temperature and time increase. From the results, it was found that reducing the deep frying temperature and time can lessen increases in AV and trans fatty acids, and decrease IV. Accordingly, to reduce AV and trans fatty acid formation, the ideal deep frying conditions would be to use olive oil or soybean oil rather than beef tallow or palm oil at a temperature of 160-180$^{\circ}C$.

• 한국양식학회지
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• 제11권2호
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• pp.159-166
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• 1998

참전복용으로 경제적인 배합사료를 개발하기 위해 이미 수행된 실험 결과를 바탕으로, 배합되는 원료의 조성비(7 종류)와 단가(사료원료의 단가:kg당 5,000원에서 800원대)를 달리하여 외국산 수입사료 및 천연먹이 (건조미역)와 그 효능을 비교하였다. 평균체중 120 mg의 참전복 치패를 선별하여 각 실험수조에 70마리씩 완전임의 배치하여 각 실험사료마다 3반복으로 4개월간 사육실험하였다. 사육 결과, 생존률은 71~90% 범위였으며, 미역 공급구가 71%로 가장 낮은 값을 보였다. 최종 평균체중, 증체율 가식부 중량, 체중에 대한 가식부 중량비, 평균 각장 및 각폭은 사료 단가가 5,000원대로 가장 비싼 사료와 건조 미역 공급구가 가장 낮은 값을 보여 타 실험구와 차이를 보였으며(P<0.05), 그 외 실험사료들은 서로 유의차가 인정되지 않았다.(P>0.05). 실험 종료시 가식부의 일반성분 중에서 수분과 회분은 실험구간에 서로 유의차가 없었으나(P>0.05), 단백질 함량은 사료 단가가 5,000원대인 사료가 가장 낮았으며, 지질함량은 건조 미역구가 0.73%로 가장 낮았다(P<0.05). 위와 같이 단가가 가장 비싼 사료구 외의 실험 배합사료는 외국 수입사료와 비교하였을 때 그 효능이 전혀 뒤지지 않은 것으로 보아, 사료의 단가는 kg당 1,000원 전후로 낮아질 수 있을 것으로 기대된다.

• 대한수의학회지
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• 제53권1호
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• pp.55-60
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• 2013

The vomeronasal organ (VNO) plays an important role in reproduction and social activities in ruminants including goats. A morphological study on the structure of VNO and its epithelial cells was carried out in Korean black goats. Grossly, the VNO of Korean goats opens into mouth through incisive ducts. Microscopically, the epithelium of VNO consisted of medial sensory epithelium and lateral non-sensory epithelium. Several blood vessels and nerve bundles were observed in the lamina propria encased by vomeronasal cartilage. Immunohistochemical staining showed that protein gene product (PGP) 9.5 was immunostained in the receptor cells of the sensory epithelium and in some cells of the non-sensory epithelium. Galectin-3 was mainly observed in the supporting cells of sensory and non-sensory epithelium. Lectins including wheat germ agglutinin, Ulex europaeus agglutinin, Bandeiraea simplicifolia lectin Isolectin B4, Dolichos biflorus agglutinin and soybean agglutinin used in this study were bound in VNO sensory, non-sensory epithelia as well as in the lamina propria with varying intensity. Collectively, this is a first descriptive morphological study of VNO of Korean black goat with special reference to lectin histochemistry.

• 한국식생활문화학회지
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• 제18권2호
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• pp.181-191
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• 2003

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of com germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCT bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

• Asian-Australasian Journal of Animal Sciences
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• 제32권11호
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• pp.1745-1752
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• 2019

Objective: The objective was to determine standardized ileal digestibility (SID) of amino acids (AA) in 11 plant protein sources fed to growing pigs. Methods: Eleven feed ingredients used were sesame meal, two sources of soybean meal (SBM) produced in the Republic of Korea, a source of SBM produced in India, high-protein distillers dried grains (HPDDG), perilla meal, canola meal, copra meal, corn germ meal, palm kernel expeller, and tapioca distillers dried grains (TDDG). Experimental diets were prepared to contain each test ingredient as a sole source of AA, and a nitrogen-free diet was also prepared to estimate the basal ileal endogenous losses of AA. Twelve barrows surgically fitted with T-cannulas at the distal ileum with an initial body weight of 29.0 kg (standard deviation = 3.0) were individually housed in metabolism crates equipped with a feeder and a nipple drinker. A $12{\times}9$ incomplete Latin square design was employed with 12 experimental diets, 12 animals, and 9 periods. After a 5-d adaptation period, ileal digesta were collected on d 6 and 7 in each experimental period. Results: Values for apparent ileal digestibility of most indispensable AA in three sources of SBM were greater compared with other test ingredients except HPDDG and canola meal (p<0.05). Pigs fed diets containing SBM sources had also greater SID of most indispensable AA compared with those fed diets containing other test ingredients (p<0.05) except for HPDDG and canola meal. There was no difference in the apparent ileal digestibility and SID of AA among sources of SBM. The TDDG had the least value for the SID of methionine among test ingredients (p<0.05). Conclusion: The SID of most AA in SBM, HPDDG, and canola meal were greater than those in sesame meal, perilla meal, copra meal, and TDDG.

• 한국응용곤충학회지
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• 제60권4호
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• pp.473-477
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• 2021

벼 해충인 이화명나방(Chilo suppressalis)(포충나방과) 유충을 사육하기 위해 맥아, 콩, 옥수수, 효모, 설탕, 카세인, 콜레스테롤, 베타시토스테롤, 거대억새 건조 가루를 주 영양성분으로 구성한 인공사료를 개발하였다. 25℃와 광주기 15:9 시간 명:암 조건에서 갓부화 1령 유충을 개체별로 성충 우화 때까지 사육하였을 때, 용화율이 82.2%, 우화율이 98.6%였다. 유충 발육기간은 암컷이 평균 34.6일, 수컷이 31.0일이었고, 번데기 기간은 암컷이 8.9일, 수컷이 9.7일로 성별 간에 유의한 차이가 있었다. 번데기 무게는 암컷이 평균 75.0 mg, 수컷이 57.0 mg으로 암컷이 통계적으로 유의하게 무거웠다.

• 한국축산식품학회지
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• 제24권2호
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• pp.103-107
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• 2004

이 연구는 한국 전통 양념을 이용한 발효 돼지고기가 병원성 미생물의 성장에 미치는 영향을 파악하기 위한 연구로 돼지고기의 바깥 볼깃살을 채취하여 7${\times}$12${\times}$2cm 크기로 자른 후육을 동일한 비율의 양념액에 침지하여 병원성 미생물을 접종한 후 -1$\pm$1$^{\circ}C$에서 28일간 발효숙성하면서 발효육[T1(마늘소스 돼지고기), T2(제육김치 돼지고기), T3(김치소스 돼지고기), T4(된장소스 돼지고기), T5(고추장소스 돼지고기)의 병원성 미생물의 성장 특성을 측정한 결과는 다음과 같다. 발효용 양념반죽과 원료 돼지고기 5종 모두에서 Escherichia coli O157, Listeria monocytogenes, Salmonella은 발견되지 않았다. $1.5{\times}$$10^3$ CFU/$\textrm{cm}^2$ E. coli O-157를 인위적으로 접종시 5가지 발효돼지고기 모두 접종 후 3일째 $10^3$-$10^4$ CFU/$\textrm{cm}^2$까지 약간 증가한 후 감소하여 18일경 모두 접종 수준으로 낮아졌다. 8${\times}$$10^4$ CFU/$\textrm{cm}^2$ Listeria monocytogenes를 접종 시 T3와 T4는 28일 동안 $10^3$ CFU/$\textrm{cm}^2$ 이하의 아주 낮은 수를 나타낸 반면 T1과 T2는 $10^{6}$ CFU/$\textrm{cm}^2$까지 증가한 후 $10^4$CFU/$\textrm{cm}^2$ 이하로 감소하였다. 3${\times}$$10^4$ CFU/$\textrm{cm}^2$ Salmonella enteritidis를 접종 시 모든 구가 18일째 $10^{5}$ CFU/$\textrm{cm}^2$ 수준까지 증가한 이후 급격히 낮아져 23일 이후 접종 수준으로 낮아졌다. 향후 이들 전통 발효식품에서 병원성 미생물에 관여하는 균의 분리 기술에 관한 연구가 이루어져야 하겠으며 이러한 연구들의 축적으로 육가공 산업에 있어서 전통 장류를 이용한 제품화와 산업화에 기여할 수 있을 것으로 사료된다.다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권10호
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• pp.1454-1464
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• 2015

Four methods were adopted, including the mobile nylon bag (MNB) method, modified three-step in vitro (MTS) method, original three-step in vitro (OTS) method, and acid detergent insoluble nitrogen (ADIN) estimating method, to evaluate the intestinal digestibility of rumen undegradable protein (DRUP) of 10 types of concentrates and 7 types of roughages. After correlation analysis to determine the DRUP values using the MNB, MTS, OTS, and ADIN methods, the study aimed to find out appropriate methods to replace the MNB method due to its disadvantages such as high price, long time period, and use of a duodenal T-fistula. Three dairy cows with a permanent ruminal fistula and duodenal T-fistula were used in a single-factor experimental design. The results showed that the determined DRUP values using the MNB method for soybean meal, cottonseed meal, rapeseed meal, sunflower meal, corn germ meal, corn, rice bran, barley, wheat bran, corn fiber feed, Alfalfa (Zhao dong), Alfalfa (Long mu 801), Alfalfa (Long mu 803), grass (North), Grass (Inner Mongolia), corn silage and corn straw were 98.13%, 87.37%, 88.47%, 82.60%, 75.40%, 93.23%, 69.27%, 91.27%, 72.37%, 79.03%, 66.72%, 68.64%, 73.57%, 50.47%, 51.52%, 54.05%, and 43.84%, respectively. The coefficient of determination ($R^2=0.964$) of the results between the MTS method and the MNB method was higher than that ($R^2=0.942$) between the OTS method and the MNB method. The coefficient of determination of the DRUP values of the concentrates among the in vitro method (including the MTS and OTS methods) and the MNB method was higher than that of the roughage. There was a weak correlation between the determined DRUP values in concentrates obtained from the ADIN method and those from the MNB method, and there was a significant correlation (p<0.01) between the determined DRUP values of the roughage obtained from the MNB method and those obtained from ADIN method. The DRUP values were significantly correlated with the nutritional ingredients of the feeds. The regression equation was DRUP =100.5566+0.4169CP - 0.4344SP - 0.7102NDF - 0.7950EE ($R^2=0.8668$, p<0.01; CP, crude protein; SP, soluble protein; NDF, neutral detergent fiber; EE, ether extract). It was concluded that both the MTS method and the OTS may suitable to replace the MNB method for determining the DRUP values and the former method was more effective. Only the ADIN method could be used to predict the values of the roughages but conventional nutritional ingredients were available for all of the samples' DRUP.

• 한국식품조리과학회지
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• 제6권3호통권12호
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• pp.25-32
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• 1990

In this study, the cis to trans isomerization of unsaturated fatty acids were investigated about Soybean oil (SBO), Corn germ oil (CGO), Cottonseed oil (CSO), Margarine (MG), Shortening (ST) incubated at $40{\pm}2^{\circ}C$ for 35 days and heated at $185{\pm}2^{\circ}C$ for 24 hours. The contents and kinds of trans fatty acids in each sample were determined by GLC after seperating by HPLC. The results were obtained as follows; 1. When samples were incubated at $40{\pm}2^{\circ}C$ for 35 days, the contents of total trans fatty acids were increased from $0.5{\sim}12.3%$ to $0.8{\sim}20.5%$. The kinds of trans fatty acids found were $t-C_{18:1},\;t,c-C_{18:2},\;t,t-C_{18:2},\;t,c,c-C_{18:3}$ in $SBO,\;t-C_{18:1},\;t,c-C_{18:2}$ in $CGO,\;t-C_{16:1},\;t-C_{18:1},\;t,c-C_{18:2},\;t,t-C_{18:2}$ in CSO. Processed oil such as MG and ST showed more complicated composition of trans fatty acids than SBO, CGO and CSO. $t-C_{18:1},\;t,c-C_{18:2},\;t,t-C_{18:2},\;t,c,t-C_{18:3},\;t-C_{20:1}$ were detected in ST. 2. In the case of heating at $185{\pm}2^{\circ}C$ for 24 hours, the contents of total trans fatty acid were $1.6{\sim}37%$. 2% in all samples. Heating made more remarkable isomerization than incubation $(40{\pm}2^{\circ}C)$. Specially, $c,c,t-C_{18:3}$ in $SBO,\;t,t,t-C_{18:3}$ in $MG,\;t,c,t-C_{18:3},\;t,t,t-C_{18:3}$ in ST were detected. 3. The total contents of trans fatty acids of processed oil were higher than vegetable oils. During incubation, trans fatty acids increased in the order of MG>ST>CGO>SBO>CSO, and during heat treatment, MG>ST>SBO>CGO>CSO.

• 한국응용곤충학회지
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• 제59권3호
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• pp.243-250
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• 2020

열대거세미나방(Spodoptera frugiperda)(밤나방과) 유충을 사육하기 위해 강낭콩과 맥아, 콩, 전지분유, 설탕을 주 영양분으로 구성한 두 종류(N4와 N6)의 반합성 인공사료를 개발하였다. 25℃와 광주기 15:9 h(명:암) 조건으로 페트리접시(지름 50 × 10 mm, 19.6 ㎤) 안에서 1령 유충을 각 사료로 개체별로 사육하였을 때, 6령 유충까지 관찰되었다. 용화율은 N4에서 평균 97.8%로 N6의 85.6%에 비해 유의하게 높았다. 번데기의 우화율은 각각 92.0과 93.5%로 유의한 차이는 없었다. 암컷 유충의 발육기간은 N4에서 17.9일, N6에서 17.7일이었고 수컷은 N4에서 18.7일, N6에서 18.5일이었는데, 사료 및 암수 사이에 차이는 없었다. 번데기 기간은 암컷이 11.1일, 수컷은 12.8일로 각 사료에서 동일하였는데, 암수 사이에는 유의한 차이가 있었다. 번데기 무게는 N4에서 257 mg로 암수가 동일하였고 N6 사료에서는 암컷이 256 mg, 수컷이 263 mg이었는데, 사료 및 암수 사이에 차이는 없었다. 각 사료로 자란 암컷 성충의 수명은 N4에서 8.6일에 비해 N6가 13.8일로 길었다. 산란전 기간은 N4에서 5.0일, N6에서 4.2일로 차이는 없었다. 산란기간은 N6사료에서 6.5일로 N4의 3.9일 보다 유의하게 길었다. 암컷당 유효 산란수는 N6에서 1,392개(최대 1,776개)로 N4사료에서의 942개(최대 1,694개)보다 많았으나, 사료 사이에 유의한 차이는 나타나지 않았다. N4와 N6 각각에서 알의 부화율은 79.2%와 79.8%이었고, 알 기간은 3.0일과 2.9일이었는데, 사료 사이에 유의한 차이는 없었다.