전주 근교 농장의 자돈에서 면역형광항체법을 이용한 돼지콜레라 혈청 중화항체가 조사

허창열,김영진,노수일,김진구,송희종,김종면 全北大學校 附設 畜産開發硏究所 1991 畜産開發硏究報告 Vol.4 No.-

In order to evaluate the effect of vaccinantion for hog-cholera virus, sera were collected from each 20 piglet out of 26-32 days old before vaccination, and then from the 14th and 28th day post-vaccination(PV) with LOM live virus vaccine at the J and C swine ranches in the suburbs of Chonju. Monoclonal antibody(MAb) against ALD strain of hog cholera virus(HCV) and goal antimouse FITC-conjugates were employed in indirect immunofluorescence(IF) test for the titration of HCV and neuralization IF test for serum neutralization(SN)-Ab-titers against HCV. SN-Ab-titers(M±S.D.) were <2±0 in all piglets before vaccination at the both swine ranches. Whereas SN-Ab-titers of the J and C swine ranches were 111.2±115.08 and 144±121.7 at the 14th day PV and were 361.6±279.6 and 723.2±966.2 at the 28th day PV, respectively. Compared with Duncan's test, SN-Ab-titers were not significantl difference between the H and C swine ranches of the 14th day PV, but were significantly difference at the 28th day PV (P<0.0009). Therefore, SN-Ab-titers were significantly difference between the 14th and 28th day at the J or C ranches, respectively(P<0.0007, P<0.0114). Excepting SN-Ab-titer was1:16 in one piglet of the 14th day PV at the J swine ranch, defensible levels of SN-Ab-titers could be detected in all piglets PV of the both swine ranches. It is suggested that varied dffect of vaccination against HCV may be depended by feed and mangement, enviroment, sanitary conditions, breed and pedigree or vaccination program, etc.

수송시간이 돼지의 혈액성상과 육질에 미치는 영향

이제룡,서종태,허태영,정재두,하영주,이진우,이정일,이중동 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.5

In a trial involving 120 pigs, the effects of transport time on blood profile and meat quality in pigs were investigated. One group of 60 animals was subjected to 20min and the others to 2 h transport time, and held in lairage for 1 h 30min. There was not significantly different in the carcass weight, backfat thickness and carcass grade between groups. Cortisol and lactic dehydrogenase(LDH) concentrations were significantly(P<0.05) higher in the group transported for 2 h compared with the group transported for 20min. There was not significantly different(P>0.05) in meat quality(?_(1), ?_(u), drip loss, cooking loss, hardness, CIE L^(*), a^(*), b^9*) and NPPC) and skin damage of port carcass between groups. These results imply that the stress could be affected by transport time in transit without meat quality.

포장방법과 저장조건이 돈육 등심의 저장성 및 보수력에 미치는 영향

허선진,주선태,오성현,김영직,김영환,이정일,박구부 한국동물자원과학회 2001 한국축산학회지 Vol.43 No.1

To investigate the effects of packaging method and storage condition on meat quality, a total of eight pork loins were selected from a commercial meat plant at 24 hr postmortem. The loins were cut to 2.5㎝ thick steaks and were randomly assigned to the five treatment combination; vacuum packaging and submersion in chilled salt water(SCSW)(T1), non-vacuum packaging and submersion in chilled salt water (T2), vacuum packaging and storage in conventional refrigerator(SCR)(T3), non-vacuum packaging and storage in conventional refrigerator(T4), and wrap packaging and storage in conventional refrigerator(TS). All samples were stored at 0℃ for 20 days to measure color of meat(CIE L*, a*. b*), pH, drip loss, purge loss %, lipid oxidation (TBARS; thiobarbituric acid reactive substances) and total plate counts (TPC). CIE L* and b* value of SCSW(T1, 2) samples were significantly(P$lt;0.05) lower than SCR samples when they were measured at storage 20 days. The sample of SCSW(T1, 2) showed significantly(P$lt;0.05) lower pH than those of SCR(T3, 4, 5) during storage. The sample of SCSW(T1, 2) showed significantly(P$lt;0.05) higher Drip loss than those of SCR(T3, 4, 5) during 5 days storage. T2 showed the lowest purge loss % whereas T3 remarked the highest purge loss %. The samples of SCSW showed significantly(P$lt;0.05) lower TBARS than those of SCR during storage. TPC was samples of SCSW(T1, 2) showed significantly(P$lt;0.05) lower than other treatments. These results suggested that NVP(non-vacuum packaging) and SCSW could reduce purge loss and discoloration, and extend shelf-life of pork loin.

Conjugated Linoleic Acid(CLA) 급여수준과 급여기간이 돈육의 조직감과 지방산 조성에 미치는 영향

이정일,하영주,곽석준,이중동,김두환,강근호,허선진,박구부 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.6

To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of port meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with com oil. Pigs were divided into 5 treatment groups(4 pigs/group) and subjected to one of five treatment diets(0, 1.25% CLA for 2 weeks, 2.5% CLA for 2 weeks, 1.25% CLA for 4 weeks and 2.5% CLA for 4 weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals(110㎏ body weight) slaughtering at the commercial slaughter house. Pork loin meat were aerobic packaged and then stored during 2, 5, 8, 11 and 14 days at 4℃. Samples were analyzed for shear force value, texture, TBARS, fatty acid composition, cholestreol and CLA content. CLA treatment groups showed significantly(p<0.05) higher shear force value compared to those of control group at 11, 14 days of cold storage. All treatments were decreased significantly as the storage period passed. There was a not significantly difference in texture between control and CLA treatment groups. All CLA treatment groups showed significantly(p<0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. CLA treatment groups showed significantly(p<0.05) lower cholesterol content compared to those of control group. As dietary CLA was increased in feed, the content of CLA was increased, but the control was almost not detected. The contents of CLA were not significantly changed during chilled storage for 14 days. In the change of fatty acid composition, the contents of oleic, linoleic and arachidonic were decreased by dietary CLA-supplementation, whereas the increase level of CLA-supplementation resulted in the higher palmitic and stearic acid. In all results, CLA could be accumulated in pork meat and its antioxidant capability had been indicated. It was suggested that dietary CLA-supplementation could be produced high quality pork.

MD-95 WING DESIGN

정진만,김재홍,정규상,허정원 국립경상대학교 공과대학 부설 첨단소재연구소 1995 尖端素材 Vol.5 No.-

본 기고에서는 Risk Sharing의 국제분업 형태로 한라가 참여하고 있는 21세기형 항공기 MD-95개발 프로젝트의 설계현황을 간략하게 소개하였다. 본 사업을 통하여 한라는: 항공기 Wing 구조 및 System에 대한 설계/해석, 생산, 시험평가 및 FAA 인증 등 전과정을 수행함으로써 향후 독자적인 항공기 Wing 제작기술을 확보한다. 세계적인 항공사인 MD사의 표준프로세스 시스템(Standard Process System: SPS)을 기준으로 전체 과정을 수행함으로써, 항공기 개발/생산에 필요한 H/w 및 S/W 운영시스템을 정립하고 운용능력을 축적한다. 또한 MD-95개발 프로젝트에서 한라는 단순한 하청생산이 아니라 Risk Sharing Partner의 일원으로 MD사와 수평적 지위를 보장받고 참여하고 있으며, 개발/생산, 시험평가, FAA인증 및 Service(Repair) History까지 전체 기술 데이터를 제공받을 수 있다. 따라서 한라는 MD-95개발 프로젝트를 활용하여 세계적인 항공기 Wing 제작회사로 발돋움한다는 야심찬 계획 하에 자긍심을 갖고 본 사업을 추진하고 있다.

양파 부산물 급여가 돈육의 지질산화와 혈액성상 및 항돌연변이성에 미치는 영향

이정일,김동훈,박구부,이제룡,주선태,허선진,하영래 한국축산학회 1999 한국축산학회지 Vol.41 No.6

Effects of dietary onion peels on pork quality were investigated using pigs(20 barrows and 20 gills). The pigs were divided into 4 treatment groups (5 pigs/group, each sex) and subjected to one of four treatment diets(0, 1, 3, and 6% onion peels diets) for 4 weeks before slaughter. Pork loin and blood were taken and collected from the animals (105-110 ㎏ body weight) slaughteed at the commercial slaughter house. Concentrations of quercetin (0.39-6.89 ㎎/㎏) and rutin(0.11-0.72 ㎎/㎏) in pork loin samples of both sexes were positively related to the onion peel content in the diets. Thiobarbituric acid reactive substances(TBARS) were significantly reduced in the pork loin from onion peel-treated groups (P $lt; 0.05), as compared to those of control group. Cholesterol content was also significantly reduced in the pork loin by dietary onion peels(P $lt; 0.05). Low density lipoprotein (LDL) concentrations in the blood were significantly reduced by dietary onion but high density lipoprotein (HDL) were increased in both sexes. Cholesterol concentration in the blood were significantly reduced by dietary onion peels(P $lt; 0.05). These positive effects of pork quality and blood composition by dietary feeding might be, in part, due to the flavonoids (quercetin and rutin) absorbed from onion peels, These results suggest that onion peels, actually wastes, could be used to improve pork quality as feed ingredients.

Digital Twin과 SAE J1939을 이용한 중장비의 엔진 시스템 안전성 평가

도재석(J. S. Do),허장욱(J. W. Hur) 한국기계가공학회 2022 한국기계가공학회 춘추계학술대회 논문집 Vol.2022 No.12

HMM을 이용한 연속 음성인식 시스템의 화자적응화에 관한 연구

심장엽,김상범,김주성,김수훈,이영재,이종진,허강인 동아대학교 공과대학 부설 한국자원개발연구소 1995 硏究報告 Vol.19 No.2

It is hard to collect sufficient speech data for training a speaker-dependent (SD) model from the same speaker. In contrast, to trains a speaker-independent (SI) model need not collect a large amount of speech data per speaker but from many speakers. Speaker-adaptation (SA) is an additional training technique from SI model by a small amount of adaptation speech. It has proved to be a powerful tool for achieving good recognition performance without the high cost of SD training. In this study, a speaker adaptation algorithm (MAPE) which trains it by every utterance sequentially without hand-labelling is introduces. The hand-labelling is performed automatically by Concatenation training and Viterbi-segmentation. The secuential-training is performed by MAPE(Maximum A Posteriori probability Estimation). We can train it using any small amount of adaptation speech data. For newspaper editorial continuous speech, the recognition rates of adaptation of HMM was 62.5% respectively which is approximately 32.5% improvement over that of unadapated HMM.

세그멘트 통계량을 이용한 HMM의 한국어 음절 인식

박창호,안종영,김주성,김수훈,이영재,허강인 동아대학교 공과대학 부설 한국자원개발연구소 1995 硏究報告 Vol.19 No.2

A conventional CHMM is unable to express time transient variation well. In this paper, we formed segments to combine several frames and made up a vector for each segment to reflect a dynamic variation speech. If we used as they were, the number of parameter's dimensions increased. Therefore we could not estimate aptly when the train date was insufficient. So we compressed the parameter's dimensions and decreased the number of parameter's dimensions. At the exteriment, we compared the result of using vectors compressing mel-cepstrum by the K-L transformation with the result of using mel-cepstrum and mel-cepstrum coefficients. At the result, we got higher recognition rates of using mel-cepstrum and mel-cepstrum + regressive coefficients than that of using vectors compressing mel-cepstrum by the K-L transformation.

天然 및 養殖産 魚類의 呈味成分에 關한 硏究(Ⅰ) : 産地 및 成長條件別 참돔, 조피볼낙,넙치의 呈味成分 比較 Comparison of the Taste Compounds of Red Sea Bream, Rockfish and Flounders Differing in the Localities and Growing Conditions

金喜衍,朴千濟,李賢富,安柄珠,許宗和,李壽晤,趙德濟 국립보건연구원 1994 국립보건원보 Vol.31 No.2