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돼지의 유행성폐렴 원인균(Mycoplasma hyopneumoniae)에 대한 항체가 분포도 조사
어용준 ( Yong Jun Eo ),육동현 ( Dong Hyun Yook ),이재문 ( Jae Moon Lee ),김윤기 ( Yun Ki Kim ),이정학 ( Jung Hak Lee ) 한국가축위생학회 1999 韓國家畜衛生學會誌 Vol.22 No.1
Mycoplasmal pneumonia of swine(MPS) cause by Mycoplasma hyopneumoniae has been recognized as a serious impediment to swine production due to chronic respiratory disorder which result in the weight loss and decreased feed conversion. The disease causes a great economic losses in pig industry by characterizing with high morbidity, low mortality, growth retardation and low feed efficiency. The present study was conducted to investigate the titers of antibody against M hyopneumoniae from the regional and seasonal groups of the slaughtered pigs by enzyme-linked immunosorbent assay(ELISA). The result have shown that the average seropositive rate of M hyopneunoniae infection was 84.6%. The regional seropositive rate in Korea showed 87.4% in Kyonggi, 83.4% in Kangwon, 89.2% in Chungnam and 77.6% in Chungbuk area, respectively. Also the seasonal seropositive rate was appeared as 78.6% in spring, 90.1% in summer, 76.9% in autumn and 83.8% in winter, respectively.
강호조,이후장,정태성,김도경,어용준,김재황 한국수의공중보건학회 2003 예방수의학회지 Vol.27 No.3
Feather waste, generated in large quantities as a byproduct of commercial poultry processing, is almost pure keratin, which is not easily degradable by common proteolytic enzymes. Several feather-degrading bacterial isolates were isolated from feather waste and soil. These isolates were able to degrade chicken feather, when grown on basal medium containing 1.0% native feather as a source of energy, carbon, and nitrogen. The isolates were characterized according to morphological characteristics and biochemical tests, and Vitek and API kit system. belonging to the Acinetobacter calcoaceticus complex, Bacillus thuringiensis, Bacillus circulans, Bacillus cereus. It was observed that aerobic growth by the isolate on single whole chicken feather, resulted in complete degradation of the keratin protein after 5-6 days of incubation at 37℃. The production of protein by the organism was decreased with cultivation time, with the maximum activity coinciding with the start of the stationary phase. The kerationolytic activity increased with cultivation time.
Rosemary와 유자과피 분말 첨가가 유화형 소시지의 POV, TBARS, 미생물 및 아질산염 소거능에 미치는 영향
이제룡,곽석준,정재두,하영주,어용준,조현소,성낙주,도창희,Lee, J.R.,Kwack, S.J.,Jung, J.D.,Hah, Y.J.,Eo, Y.J.,Cho, H.S.,Sung, N.J.,Do, C.H. 한국축산학회 2005 한국축산학회지 Vol.47 No.4
본 연구는 유화형 소시지 제조시 rosemary, 유자과피 분말 단일 및 rosemary와 유자과피 분말을 혼합 첨가하여 소시지를 제조한 다음 소시지의 POV, TBARS, 미생물 및 아질산염 소거능에 미치는 영향을 비교하고자 실시하였다. 소시지의 POV 값은 rosemary, 유자과피 분말 단일 및 혼합 첨가 소시지가 대조구에 비해 낮았으며, 특히 저장 60일에 유자과피 분말 첨가 소시지가 대조구에 비해 현저하게 낮은 POV 값을 나타내었다(P<0.05). 소시지의 TBARS은 저장 20일과 40일에 rosemary, 유자과피 분말 단일 및 혼합 첨가 소시지가 대조구에 비해 낮았으며(P<0.05), 유자과피 분말 첨가 소시지가 가장 낮은 TBARS를 나타내었다. 소시지의 미생물 수는 저장 20일과 45일에 rosemary, 유자과피 분말 단일 및 혼합 첨가 소시지가 대조구에 비해 낮았다(P<0.05). 소시지의 아질산염 소거효과는 rosemary, 유자과피 분말 단일 및 혼합 첨가 소시지가 대조구에 비해 높은 아질산염 소거효과를 나타냈으며, 특히 저장 20일과 60일에 rosemary 첨가 소시지는 대조구에 비해 현저하게 높은 아질산염 소거효과를 나타내었다(P<0.05). 이상에서, rosemary와 유자과피 분말 첨가 소시지는 대조구에 비해 지방산화와 미생물 성장을 지연시키면서 잔존 아질산염 소거능이 높았고, rosemary와 유자과피 분말 혼합 첨가의 시너지 효과는 발견되지 않았다. This study was carried out to investigate the effects of addition of 0.1% rosemary, 0.9% citron peel powder and 0.1% rosemary combination with 0.9% citron peel powder on the POV, TBARS, aerobic microorganisms and nitrite scavenging of emulsion-type sausages. The POV values of sausage containing citron peel powder were significantly lower than those of control at 60 days of storage. The TBARS values of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 40 days of storage. The aerobic microorganisms count of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 45 days of storage. The nitrite scavenging of sausage containing rosemary were higher than those of control at 20 and 60 days of storage.