http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
물리적 처리가 우모분의 단백질 함량과 소화율에 미치는 영향
김영붕,이준범,성기승,이남형 ( Y . B . Kim,J . B . Lee,K . S . Sung,N . H . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.1
These studies were carried out to investigate the effects of physical treatments of feather on improvement of digestibility. Raw feather consisted of 83.3% protein, 6.6% lipid, 9.0% moisture and 0.6% ash. Feather meals were composed of 72.25∼80.68% protein, 5.08∼22.29% lipid, 4.04∼10.06% moisture and 2.46∼4.81% ash depending upon producers. Pepsin digestibility of the feather meals were ranged from 51.92% to 74.0% by companies(P c 0.05). Various grinding conditions of the raw feather did not affect pepsin digestibility. However, the digestible protein content of the feather meal after steaming was increased to 76.58% compared to the raw feather. The digestibility of feather meal was increased with the increase temperature and time. So, the optimal condition of processed feather meal was 130℃ for 240 min with steaming and ball milling. The digestible protein content from this condition was 80.22%. In electrophoresis the bands of the feather meals showed small peptide fragments of feather by steaming. Molecular weights of the feather meals were below 14,000Da. Therefore proteins in feather were able to convert their keratinous structure to more digestible form under the high-temperature and the long-time condition.
새우젓을 첨가한 우 , 돈육 젓갈발효에 대한 단백질 분해효소의 영향
김윤지(Y . J . Kim),성기승(K . S . Sung),한찬규(C . K . Han),정재홍(J . H . Jeong),강통삼(T . S . Kang) 한국축산학회 1996 한국축산학회지 Vol.38 No.3
This study was carried on to develop a new fermented meat product which is similar to fermented fish sauce. Sliced(2㎝×8㎝×2㎜) beef or pork treated with proteolytic enzymes [0.05% Novo E89L(NE89L) or 0.5%o Pacific Protease NP(PPNP)] and nonenzyme treated beef or pork were incubated at 55℃ for 4h. Edible salt (NaCl, 25%(w/w)) and 10%(w/w) ground fermented shrimp were added to both enzyme treated sliced meats and untreated meats and then mixed well. Untreated sliced meat with only 25% salt added was used as control. Thiobarbituric acid(TBA), volatile basic nitrogen(VBN) values, and soluble protein content from filtrate of each ground treatment were observed to evaluate the degree of fermentation during 100 days storage at 10 or 20℃. Nonenzyme treated beef or pork was not fermented even after 100 days storage, and there was no significant difference in lipid deterioration between enzyme treated and nonenzyme treated beef or pork. Enzyme treated beef or pork showed higher VBN value than that of nonenzyme treated. However VBN values of enzyme treated meat was much lower(about 15%) than that of fermented anchovy sauce from other published data The soluble protein content of enzyme treated meat was increased by a maximum 2 times of that of nonenzyme treated. The effects of proteolytic enzymes between PPNP and NE89L used were not significantly different. The effect of storage temperature was observed in change of VBN value although not in the change of soluble protein content. The addition of fermented shrimp showed no significant effect on the fermentation of beef or pork.
난황 중의 항-Salmonella gallinarum 특이 항체 생성 및 가공 특성
노정해,김미현,김영붕,성기승,이남형,Rho, J.H.,Kim, M.H.,Kim, Y.B.,Sung, K.S.,Lee, N.H. 한국축산학회 2005 한국축산학회지 Vol.47 No.4
Immunization of layers against Salmonella gallinarum(S.G.) which causes fowl typhoid resulted in production of anti-S.G. IgY rich eggs. Water soluble fraction was obtained from egg yolk using various gum solutions such as 0.1%(Sigma C-3889) λ-carrageenan; 1% and 2% cold water soluble carrageenan; 1% and 2% hot water soluble carrageenan; and 1% cold water soluble carrageenan with 1% hot water soluble carrageenan. Among them, λ-carrageenan 0.1% treatment showed a high recovery rate, possessing high IgY contents. In the range of pH 5-9, more than 70 percent of IgY was existent. Moreover, Anti-S.G. IgY was relatively heat-stable. This study revealed that immunoglobulin against fowl typhoid could be produced successfully by layers and the IgY was sustainable to further processing due to its pH and heat stability. IgY is promising to be utilized for prevention and treatment of fowl typhoid in industrial scale. 가금티푸스 유발균인 Salmonella gallinarum 대항하는 항체의 함량이 높은 계란을 생산하기 위해 면역처리 후 산란계의 난황에서 항체를 분리하여 총 IgY와 특수 IgY의 함량의 변화와 그 특성을 조사하였다. 먼저 난황으로부터 항체의 수율과 경제적인 측면을 비교하기 위하여 난황 분리된 난황 25 g을 λ-카라기난(Sigma C-3889) 0.1%, 냉수 가용성(MSC #10387) 1%, 2%, 90℃ 가용성 (MSC #10386) 1%, 2% 및 냉수 가용성(0.1%) : 90℃ 가용성(0.1%) = 1 : 1 1%, 2%로 사용하여 분리하는 하였을 때 λ-카라기난 0.1%, 냉수 가용성 1% 비교적 높은 회수율과 total IgY, specific IgY 함량을 나타내었지만 λ-카라기난 0.1%가 더 나은 것으로 나타났다. Specific IgY는 마지막 백신 접종 후 44주간까지 꾸준히 검출되고 있는 것으로 나타났다. 산도 변화에 의한 total IgY의 잔존 함량을 보면 pH 5-9 범위에서 70% 이상 잔존하며, specific IgY도 pH 4-10에서 74% 이상 존재하여 산에 대하여 대체로 안정적임을 알 수 있었다. 열처리 후 조항체 용액을 total IgY, specific IgY 역가 높게 유지되는 것을 관찰 할 수 있었다. 이로써 난황으로부터의 면역 항체 생산의 가능성이 확인되었고 이러한 IgY는 추출과 가공처리 등에 의해 비교적 안정적인 것으로 나타나 IgY를 이용한 가금티푸스의 예방 또는 치료용의 대량 생산 가능성이 높은 것으로 사료되었다.
대두박 , 대두유 , 생대두 및 Extrusion 처리대두 급여가 면양에 있어 반추위내 대사와 영양소의 장내이동에 미치는 영향
고종열(J . Y . Ko),하종규(J . K . Ha),이남형(N . H . Lee),성기승(K . S . Sung) 한국축산학회 1992 한국축산학회지 Vol.34 No.3
This experiment was conducted to study the effect of feeding soybean meal (SBM), soybean oil plus SBM, raw soybean (RSB) and extruded soybean (ESB) on the nitrogen (N) metabolism in the rumen, organic matter (OM) and nitrogen flow to the abomasum in lambs. Results obtained from the present study are summarized as follows: 1. Ruminal pH, NH₃-N and total volatile fatty acid (VFA) were not affected by soybean sources. Isobutyrate (P$lt;0.01), isovalerate and valerate (P$lt;0.05) were highest for RSB and lower the heat processed diets. There was no dietary effect on ruminal OM digestion and flow to the abomasum, but a consistent trend for higher OM flow with ESB diet was observed compared with RSB diet. Nitrogen retention (% intake) was not affected by treatments and ranged from 39 to 42%, and urinary N excretion was lower for ESB diet. Soybean oil supplementation to the SBM diet tended to decrease N retention. Nitrogen flow and non ammonia nitrogen (NAN) flow to the abomasum were similar among soy-bean sources. Nitrogen composition of rumen bacteria was highest for SBM diet (P$lt;0.05) and levels of essential amino acid, notably lle, Met and Phe, were tended to be higher for SBM diet. Ether extract content in abomasal whole digesta was lowest (P$lt;0.05) with SBM diet, and Met and Asp were highest (P$lt;0.05) with ESB diet.
김영붕(Y . B . Kim),김용수(Y . S . Kim),노정해(J . H . Rho),성기승(K . S . Sung),윤칠석(C . S . Yoon),이남형(N . H . Lee) 한국축산학회 1996 한국축산학회지 Vol.38 No.4
To establish the shelf-life of beef, vacuum-packaged imported chilled beef(chuck and knuckle) was purchased from 2 American companies(M. Co. and I. Co.). The samples were transported by air and stored at 4±1℃ and 0±1℃, respectively. The chemical composition, total microbes, anaerobic microbes, coliform colony count, drip loss, TBA value, volatile basic nitrogen(VBN) and sensory evaluation were determined. Since drip loss and TBA value do not show a direct influence on the shelf-life of beef, the microbial changes, VBN and sensory evaluation were focused. In the case of vacuum-packaged chilled beef, the time needed to reach 10^6 total microbes at 4±1℃ was 27 days after slaughtering, for beef from I. Co. and 30 days for M. Co. At 0±1℃, however, it was 62 days for I. Co. and 72 days for M. Co. Under the storage at 4±1℃, VBN of both I. Co. and M. Co. beef reached to 20.1㎎% after 37 days, while that of M. Co. after 83 days was 20.6㎎g% at 0±1℃. The sensory scores of freshness and odor were less than 4 for beef from both I. Co. and M. Co. stored at 4±1℃ for 37 days. Those scores of 1. Co. beef stored for 62 days and M. Co. beef stored for 72 days under 0±1℃ were also less than 4. Therefore, the shelf life of vacuum-packaged imported chilled beef from I. Co. and M. Co. was 37 days after slaughtering at 4±1℃, while that of beef from I. Co. was 62 days after slaughtering and that from M. Co. was 72 days, at 0±1℃.
산란계의 연령과 면역주기에 따른 난황 중의 Streptococcus mutans 특이 항체 함량
성기승,김영붕,노정해,이남형,한찬규,손동화 한국축산학회 1999 한국축산학회지 Vol.41 No.5
Streptococcus mutans-specific IgY content change, laying rate, egg weight and weight change were measured for 17-week and 30-week old hens. Vaccinations with Streptococcus mutans were made two times(eight week interval), three times(four week interval) and five times(two week interval), respectively. It was observed that the laying rate of vaccinated hens was likely lower than that of non-vaccinated group. No effect on body weight by vaccination was found out. Egg weight did not show a certain tendency by vaccination. Anti-S. mutans IgY started to be detected two weeks after the lst vaccination for 30-week old hens. It was not detected for non-vaccinated group. The antibody activity was consistently detected after 8 weeks from the last vaccination. The measurement of total IgY and S. mutans-specific IgY in the egges from vaccinated hens revealed that IgY tended to increase with the number of vaccination. S. mutans-specific IgY content of five-time vaccinated l7-week hens was much higher than that of 30-week old hens. To obtain steady amount of specific IgY, multiple vaccination with two week interval was recommended.
성기승,윤칠석,이남형,한찬규,이복희 한국축산학회 2000 한국축산학회지 Vol.42 No.1
The experiment was conducted to determine the effects of various commercial feed additives on specific components in shell egg and to develop a new type of brand egg. Forty-four week old ISA Brown layers were randomly assigned to 8 treatments. Hens of each treatment were 300 and treatment was replicated 3 times. Experimental period was 10 weeks. The 8 treatments were as follows: astarich^ⓡ 2%(B), astarich^ⓡ 5%(C), chitin+chitosan 2%(D), omega-3 powder 2%(E), pyrogreen 1%(F), greenpia 0.2%(G), hydrogenated soy oil 3%(H) and commercial layer feed(A). Eggs were collected at day 0, 7, 14, 40 and 70 for chemical analyses. Chemical analyses were done for vitamins A and E, cholesterol and fatty acid profile of egg yolks. During the experimental period, the contents of vitamin A increased overall. Astarich^ⓡ 5%(C) group showed the highest amounts of vitamin A (11.14±3.93 ㎍/g yolk) whereas commercial layer feed goup(A) showed the lowest amounts of vitamin A(8.65±1.97 ㎍/g yolk). Vitamin E contents were significantly different among treatments at day 7, 40, and 70 (p$lt;0.05). Mean value of vitamin E (99.66±8.30 ㎍/g yolk) was the highest in omega-3(E) group and the lowest in pyrogreen (F) group (53.49±11.36 ㎍/g yolk). Yolk cholesterol contents tended to increase, although the fluctuation existed somewhat depending on the day of measurement. The highest value of yolk cholesterol(11.71±0.50㎎/g yolk) was observed in astarich^ⓡ 2%(B) group and the Lowest value(9.45±2.32㎎/g yolk) in pyrogreen (F) group. The mean compositions of yolk fatty acids during the experimental period were 37.3∼39.6% for saturated fatty acids(SFA), 39.3∼41.3% for monounsaturated fatty acids(MUFA), 16.2∼18.9% for omega-6 fatty acids and 2.20∼5.36% for omega-3 fatty acids. In general, the concentrations of SFA and omega-6 fatty acids decreased, while those of MUFA tended to increase. On the other hand, eicosapentaenoic acid(C_(20:5) ω6, EPA) and docosapentaenoic acid(C_(22:5) ω3, DPA) were detected only in astarich^ⓡ 5%(B) and omega-3(E) groups where the docosahexaenoic acid(C_(22:6) ω3, DHA) concentration was over twice higher than those of other group. The study proved both astarich^ⓡ and omega-3 powder were suitable to produce brand eggs specially high in certain components.
사료내 지방산 조성이 등지방 두께 및 돼지 혈액의 지방산 조성에 미치는 영향
성기승,이무하,김윤지,강통삼,신대근,권찬호 한국축산학회 1999 한국축산학회지 Vol.41 No.1
The effects of feeding isofat (8%) diets with different ratios of ω-3, ω-6 and ω-9 unsaturated fatty acids (UFA) were investigated to evaluate the accumulation of UFA in blood and growth rate of pigs. Landrace x Yorkshire x Large white crossbred pigs(36 heads) weighing 70㎏ on the average were randomly assigned to 5 treatments and a control. Each of animals was fed a diet with the different ω-fatty acid ratio for about 46 days, reaching 110㎏ of body weight. Dietary fat content was 8% and ω-3, ω-6 and ω-9 UFA ratios were divided to 5 groups(1:1.5:2, 1:2:3, 1:1:1, 1:2:1, 1:3:1). Average body weight gain and feed efficiency of the pigs were not influenced by the dietary ω-UFA ratio. But back fat thickness was influenced by the ratios in the end of the point(P$lt; 0.05). In the C treatment fed diet that the ratio of ω-3, ω-6 and ω-9 UFA was 1 : 1 :1, back fat thickness was the thickest as 21.00±2.10mm. But in D treatment fed diet containing ω-3, ω-6 and w-9 UFA was 1:2:1, back fat thickness(17.40±1.52mm) was thinner than other treatments. Correlations of saturated fatty acid(SFA), polyunsaturated fatty acid(PUFA), monounsaturated fatty acid(MUFA), ω-3, ω-6 and ω-9 fatty acid were examined between blood and diet. Positive correlation was shown in PUFA, ω-3 and ω-6 fatty acid ratio between blood and diet(P$lt; 0.01) and in PUFA/SFA between blood and diet(P$lt; 0.05). In this study, as the PUFA increased in diet the MUFA decreased in blood and as the ω-3 fatty acid increased in diet the ω-6 fatty acid decreased in blood because ω-3 fatty acid increased in blood.
이남형,윤칠석,이복희,한찬규,성기승,강통삼,김윤지 한국축산학회 1994 한국축산학회지 Vol.36 No.2
This study was conducted investigate the quality of ω-3 fatty acid- fortified pork during storage by determining thiobarbituric acid (TBA) values and fatty acid profiles since the ω-3 fatty acid-fortified pork was susceptibie to the oxidation due to its high concentrations of polyunsaturated fatty acids. Four Different experimental diets were prepared : beef tallow perilla oil, conttonseed oil, and perilla oil + soybean ail. The groups fed beef tallow and cottonseed oil diets showed no significant changes after 90 day storage at -30℃ compared to the basal TBA values although temporary increases were observed. In contrast, TBA values of the groups fed perilla oil and perilla oil + soybean oil increased after 60 das storage compared to the basal TBA values, but there was no significant difference between two groups. On the other hand, saturated fatty acid(SFA) content, diet nut differ significantly among treatments, ranging from 30 to 40% of total tarry acids, while ω-3 fatty acid contents were significantly higher than those of the cottonseed oil group and heel tallow group (11∼13% vs. 1.5∼2.7%)(p$lt;0.01). As the storage duration was extended. SFA contents tended to markedly increase at day 210(p$lt;0.01). Monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) contents tended io decrease temporarily and ω-3 fatty acid contents were decrease day 210 by 50% compared to the beginning of the study in the group fed petilla oil. In conclusion. ω-3 fortified pork could be stored up to 60 days at -20℃ and remain stable up to 30 days in storage.