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반추위 보호 Methionine 이 젖소의 유타우린 함량에 미치는 영향
여영근,박동진,김동신 한국유가공기술과학회 2001 Journal of Dairy Science and Biotechnology (JMSB) Vol.19 No.1
This study was conducted to increase the content of taurine in milk from the dairy cows fed the rumen protected DL-methionine matrix and methionie hydroxy analog matrix for 42days. Dairy cows fed rumen protected DL-methionine matrix showed 23% increased milk taurine concentration compared to the value of the control groups. Dairy cows fed rumen protected methionine hydroxy analog matrix showed 53% increased milk taurine concentration compared to the value for the control groups ( p $lt; 0.01).
여영근 한국축산학회 1984 한국축산학회지 Vol.26 No.8
From foasted beef top loin steak, volatile flavor compounds were identified by gas-chromatograph using three different columns and mass spectrometer. A total of 37 compounds was found from the head space of saturated aqueous meat slurry of the roasted beef loin. They included 10 volatile fatty acids, 7 hydrocarbons, 14 alcohols, and 6 aldehydes. Among them, 13 compounds were newly found in this study.
여영근,최병국,임아영,김효정,김수민,김대곤 한국유가공기술과학회 1998 Journal of Dairy Science and Biotechnology (JMSB) Vol.16 No.2
The lipids of milk provide energy and many essential nutrients for the newborn animal. They also have distinctive physical properties that affect the processing of dairy products. Milk fat globules mainly consist of neutral lipids like triacylglycerols, whereas the globule membranes contain the complex lipids mostly. Phospholipids are a small but important fraction of the milk lipids and are found mainly in the milk fat globule membrane and other membranous material in the skim-milk phase. The milk fats of ruminant animals are characterized by the presence of relatively high concentrations of short-chain fatty acids, especially butyric and hexanoic acids, which are rarely found in milks of non-ruminants. The fatty acids of milk lipids arise from de novo synthesis in the mammary gland and uptake from the circulating blood. The fatty acid compositions of milks are usually complex and distinctive, depending on the nature of the fatty acids synthesized de novo in the mammary gland and those received from the diet in each species. The content and composition of milks from different species vary widely: presumably, these are evolutionary adaptations to differing environments. The actual process by which these globules are formed is unkonwn, but there are indications that triglyceride-containing vesicles which bleb from endoplasmic reticulum may serve as nucleation sites for globules. Recent studies on milk have centred on the manipulation of milk lipids to increase specific fatty acids, i.e. 20-carbon omega-3 fatty acids (eicosapentaenoic acid 20:5n3, decosahexaenoic acid 22:6n3) from marine sources because the fatty acids are closely associated with a decreased risk of coronary heart disease.
여영근 ( Young K . Yeo ) 한국축산학회 1986 한국축산학회지 Vol.28 No.6
Twenty hams from 10 hogs were prepared to study the effect of paraffin wax coating on fatty acid in country cured hams. Waxed hams had less butyric and isovaleric acids than unwaxed one in six months aged hams. Wax coating increased the relative levels of palmitoleic and linolenic acids. There was no significant wax coating influence on the other fatty acids of six months aged ham or any of the fatty acids of the twelve months aged hams. Acetic, isobutyric, isovaleric, myristic and palmitic acids increased with time of aging while propionic, butyric, stearic and oleic acids had no significant effect by aging.
사양방법을 달리한 소고기의 휘발성지방산 조성과 풍미에 관하여
여영근 ( Young K . Yeo ) 한국축산학회 1983 한국축산학회지 Vol.25 No.2
Flavor and volatile fatty acids of steaks from 90 steers were studied as days steers were fed corn were increased. Significant changes were observed in volatile fatty acids content by days on feed. Of all volatile fatty acids, acetic, propionic, isobutyric, butyric, isovaleric, valeric, isocaproic, caproic acid showed significant effects with days on feed. As days on corn increased, milky-oily flavor and aroma decreased linearly while beef fat flavor and aroma increased linearly in intensity.
쥐의 척수에서 분이한 Alk - 1 - enylacyl , Alkylacyl 그리고 Diacyl GPC 와 GPE 의 지방성 acyl chain 의 구성
여영근 ( Young K . Yeo ) 한국축산학회 1986 한국축산학회지 Vol.28 No.3
The acyl group compositions of alk-1-enylacyl-, alkylacyl-, and diacyl-from spinal cord of five month old rats were examined. Diacyl-GPC (82.0%) showed the higheest proportion in diradly GPC, and alk-l-enylacyl (59.3%) was highest in diradyl GPE. The major acyl chain of alk-1-enylacyl GYC included C 16:0, C18:1 and C20:1, whereas alk-1-enylacyl GPE was mainly composed of C18:0, C18:1 and C20:1. In alkylacyl group, C 16:0, C 18:1 and C20:1 were main acyl groups in both CGP and EGP, and diacyl GPC showed high proportions of C 16:0, C 18:0 and C 18:1 while its GPE count-part showed high C 18:0, C 18:1 and C20:1 fatty acids. In general, small amounts of C 18:2, C22:4 (n-6), C22:5 (n-6) and C22:5 (n-3) were found in alk-1-enylacyl, alkylacyl and diacyl analogues of GPC and GPE. Lower rate of C18:1 (25.0%) from diacyl GPE was determined in this study than other studies.
Analysis of Oxy- and Metmyoglobin in Beef Chuck by Absorption Spectrophotometer and Hunter-Lab.
Yeo, Young Keun,Park, Choon Ran COLLEGE OF AGRICULTURE KYUNGPOOK NATIONAL UNIVERSI 1983 慶北大農學誌 Vol.1 No.-
Oxy - and metmyoglobin concentrations in beef chuck were measured by Hunter-Lab and spectrophotometer. The values of oxymyoglobin by Hunter- Lab got 34.03, 10.40, and 6.50 as average in L, a, and b while the CIE color primaries were 13.33, 11.58, and 9.94 in X, Y, and Z, respectively. The metmyoglobin values recorded 39.10, 13.20, and 10.13 in L, a, and b, of which values were converted to 17.88, 15.29, and 11.40 in X, Y, and Z of the CIE primaries. Absorption spectrum of oxymyoglobin showed 2 peaks which were 0.79 and 0.83 pf extinction coefficient with 530 and 570nm in wavelengh, and that of metmyoglobin appeared on an irregular curve with a summit of 0.58 and 500 in extinction coeffcient (㎠/mg) and wavelength(nm) each.
저장중 Rancid off - Flavor 에 따른 우유지방산의 지방산 조성의 변화
김혜영,여영근,김영춘,현기영 한국낙농학회 1987 韓國酪農學會誌 Vol.9 No.1
우유를 5일간 상온에서 저장 후 rancid off-flavor에 따른 TG, FFA 그리고 PL의 지방산 조성의 변화를 관찰하였다. 지방종(TG, FFA, PL)은 TLC로 분리하였으며 그들의 지방산은 GLC로 분석하였다. 저장중 C_(16:0)는 TG와 FFA에서 감소하였고 PL에서는 2배로 증가하였다. C_(18:0)는 TG와 PL에서 증가한 반면 FFA에서는 감소율을 보였다. C_(18:1)은 TG와 PL에서 감소하였고, FFA에서는 증가율을 보였다. TG와 FFA 중 C_(18:2)는 저장중 증가를 보였고, C_(18:3)는 감소하였으며, PL에서는 C_(18:2)와 C_(18:3)는 예상대로 매우 높은 감소율을 나타내었다. Changes in fatty acid composition of TG, FFA and PL from bovine milk which created rancid off-flavor after 5 days on storage, were observed in this study. Lipid classes (TG, FFA and PL) were separated by TLC and their fatty acids were analyzed by GLC. Palmitic acid was decreased proportionally in TG and FFA, and doubly increased in PL by storage. Stearic acid showed an increasing rate in TG and PL with a decreasing rate in FFA. Oleic acid, which is most abundant in milk lipids, was decreased in TG and PL but increased in FFA by storage. In TG and FFA, linoleic acid was increased and linolenic acid decreased by rancid off-flavor during storage. Linoleic and linolenic acids in PL were very decreased by storage as it is expected.
Stereospecfic Synthesis of Cis - Alkenyl Thioethers of Mercaptolycerol
Kim, Deuk Jin,Yeo, Young Kun 慶北大學校出版部 1987 慶北大農學誌 Vol.5 No.-
Methods were developed to synthesis optically active mercaptoglycerol form optically active isopropylidene glycerols. 1, 2 - Isopropylideneglycerol was tosylated and the tosyl group displaced with thiolacetate. Base hydrolysis and oxidation gave 1,1'- dithiobis - 2, 3 - isopropylidene - 2, 3 - propanediol. This compound could be used as a source of mercaptoglycerol, or reacted with 1 - devenyl lithium to form cis - 1 - S - dec - 1'enyl -2, 3-isopropylidene - 1 -mercapto - 2, 3 - propanediol. The latter is a stereospecific synthetic route to cis -alkenyl thioethers of protented mercaptoglycerol, and it may be useful for the preparation of a thioplasmalogen substrate for plasmalogenase.