오메가 지방산 비율이 조절된 식물성 식용유가 흰쥐의 출혈시간 , 혈장 콜레스테롤 및 혈압에 미치는 효과

한찬규(C . K . Han),박병성(B . S . Park),성기승(K . S . Sung),윤칠석(C . S . Yoon),강통삼(T . S . Kang),이남형(N . H . Lee) 한국영양사료학회 1994 韓國營養飼料學會誌 Vol.18 No.1

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.

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.

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.

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.

진공포장된 수입 냉장우육의 저장성에 관한 연구

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℃.