동충하초 급여 돈육의 물리적 및 관능적 품질특성

김일석,진상근,송영민,하경희,류현지,하지희,박기훈 진주산업대학교 농업기술연구소 2005 農業技術硏究所報 Vol.18 No.-

90kg 전후의 3원 교잡종(LY × D) 돼지를 이용하여 처리구별로 각 10두씩 배치하여 출하전 30일간 비육후기 사료를 급여하여 시험하였고, 기본사료(C)에 누에동충하초를 0.01% 첨가한 것을 처리구(T)로 하였으며 주요결과는 다음과 같다. 일반성분(수분, 조단백, 조지방, 조회분), 가열감량, 보수성, 전단가, 콜레스테롤에서는 유의적인 차이가 없었다. 육색의 밝기를 나타내는 L^(*)값에 있어서 육색과 지방색 모두 대조구가 유의적으로 높았다(P<0.05). 유의적인 차이는 없었으나, 전체 포화지방산 비율은 처리구에서 불포화지방산 비율은은 대조구에서 높은 경향을 나타내었고, 필수지방산의 함량은 처리구에서 다소 높았다(P>0.05). 대조구에 비해 처리구가 Proline을 제외한 모든 아미노산 구성 비율이 낮은 것으로 나타났다(P<0.05). 신선육 및 가열육에서 전반적인 기호도는 동일하였다. 이상의 결과로 볼 때, 향후 누에동충하초의 급여량과 급여방법 및 시기 등과 육질과의 상호관련성에 대해 더 많은 연구가 필요하다. This study was conducted to investigate the physical and sensory characteristics of the loin from pigs fed Peacilomyces Tenuipes. A total of 20 pigs average 90kg of live weight were assigned into 2 pens(10 pigs/pen). Pigs were fed finishig diets(C; basal feed) or finishing diets containing 0.01% Peacilomyces Tenuipes(T) from 30 days to market weight. The results obtained were as follows; In proximate analysis, there were no significantly difference among the samples of C and T in moisture, crude protein, crude fat and crude ash. Also, cooking loss, water holding capacity, shear force and cholesterol were not different(P>0.05). L^(*) value of meat and fat color in C were higher(P<0.05) than that of T. In fatty acids, saturated fatty acid and essential fatty acids of pork loin from T was higher than that of C, while, unsaturated fatty acid of pork loin from C was slightly higher(P>0.05) than that of T. Amino acid compositions of T was lower(P<0.05) than that of C, except proline. The sensory score of fresh and cooked meat showed similarity. Further studied are needs on the relation between physico-chemical properties and feeding dietary Peacilomyces Tenuipes

Association of Alzheimer's Disease with the Risk of Developing Epilepsy: a 10-Year Nationwide Cohort Study

Hyun Ji Lyou,Kwon-Duk Seo,Ji Eun Lee,박해용,Jun Hong Lee 대한치매학회 2018 Dementia and Neurocognitive Disorders Vol.17 No.4

Background and Purpose: Previous studies have reported conflicting results about the prevalence of seizures in Alzheimer's disease (AD). There are few epidemiological studies on this topic in Asia. Thus, the objective of this study was to examine demographic and clinical characteristics as well as incidence for seizures in AD patients compared to non-AD patients in a prospective, longitudinal, community-based cohort with a long follow-up. Methods: Data were collected from National Health Insurance Service-National Elderly Cohort (NHIS-elderly) Database to define patients with AD from 2004–2006 using Korean Classification Diseases codes G30 and F00. We performed a 1:5 case-control propensity score matching based on age, sex, and household income. We conducted Cox proportional hazards regression analysis to estimate the risk of epilepsy in AD patients. Results: In the cohort study, patients with AD had higher risk for epilepsy than those without AD, with hazard ratio of 2.773 (95% confidence interval [CI], 2.515–3.057). This study also showed that male gender and comorbidities such as hypertension, hyperlipidemia, diabetes, and chronic kidney disease increased the risk of developing epilepsy. Patients with AD had 1.527 (95% CI, 1.375–1.695) times higher mortality rate than those in the control group. Conclusions: AD patients have significantly higher risk of developing epilepsy than non-AD patients.

LGMD2E with a novel nonsense variant in SGCB gene: a case of LGMD2E with a novel variant

Yun Kyung La,Eun Kyoung Oh,Hyun Ji Lyou,홍지만,최영철 대한임상신경생리학회 2020 Annals of Clinical Neurophysiology Vol.22 No.1

Sarcoglycanopathies are a rare group of autosomal recessive limb-girdle muscular dystrophies (LGMDs) caused by genetic variants in α-, β-, γ-, or δ-sarcoglycan that maintain membrane integrity and contribute to molecular signal processing. High-throughput nucleotide sequencing was performed in patients with slowly progressive proximal muscle weakness from early childhood with respiratory involvement, which detected a novel homozygous nonsense variant (c.601C>T;p.Gln201Ter) in SGCB. This report informs about the clinical characteristics of LGMD2E (type-2E LGMD) in Korea and provides genetic confirmation of the disease.

수출용 진공포장 야끼부다 제품의 냉장저장 중 물리화학적, 미생물학적 및 관능적 품질 특성

김일석,진상근,하경희,류현지,박기훈,정구용,Kim Il-Suk,Jin Sang-Heun,Hah Kyoung-Hee,Lyou Hyun-Ji,Park Ki-Hoon,Chung Ku-Young 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1

본 연구는 $4{\pm}1^{\circ}C$에서 40일 저장되는 동안 수출용 진공 포장 야끼부다 제품의 물리화학적, 미생물학적 및 관능적 품질특성의 변화를 알아보고자 실시하였다. 공시된 제품은 일본인이 선호하는 육제품으로 안심 야끼부다(T1), 등심 야끼부다(T2), 뒷다리 야끼부다(T3) 3종이다. pH는 저장기간이 경과함에 따라 높아지는 경향을 보였고, 저장 40일차에는 T2가 다른 처리구에 비해 유의적으로 높았다(p<0.05). 모든 처리구에서 TBARS와 VBN값은 저장기간이 지남에 따라 증가하였다. 저장기간 동안 보수력은 T1 $81.41{\sim}92.20%$, T2 $81.13{\sim}94.51%$, T3 $82.93{\sim}87.50%$ 범위로 나타났다. 전단가는 T3가 다른 처리구들보다 전 저장기간 동안 더 높았다. 총균, 대장균 및 유산균수는 저장 전 기간 동안 $3.0\;log_{10}CFU/g$ 이하로 나타났다. 관능 검사 결과, 모든 제품이 40일까지 5.5점 이상의 점수를 받아 전체적인 기호도는 대체로 양호하였다. 이상의 결과로 미루어 볼 때 $4{\pm}1^{\circ}C$에서 진공포장된 야끼부다의 저장성은 40일까지 유지된다고 볼 수 있다. This study was carried out to investigate the changes in physicochemical, microbiological and sensory properties on vacuum packaged Yakibuda products for Export during storage at $4{\pm}1^{\circ}C$ for 40 days. Yakibuda, Japanese favorite meat product, were produced with three different pork cuts or tenderloin (T1), loin (T2) and ham (T3). The pH of all produce was tend to increased with increase in storage period. After 40 days of storage, pH of T2 was significantly (p<0.05) higher compared to other treatments. TBARS and VBN values of all treatments were increased with increased storage period. The water holding capacity ranged $81.41{\sim}92.20%$ in T1, $81.13{\sim}94.51%$ in T2 and $82.93{\sim}87.50%$ in T3. The shear force of T3 was higher than that of other treatments during whole storage time. The number of microorganism (Total plate counts, Escherichia coli, Lactobacilli spp.) were below 3.0 $log_{10}CFU/cm^2$ during the whole storage period. In sensory evaluation, the score of overall acceptability were above 5.5 point in all products. The storage properties of vacuum packaged Yakibuda could be maintained for 40 days at $4{\pm}1^{\circ}C$ storage temperature.

교잡종 돼지에서 도체등급에 따른 돈육의 이화학적 특성 변화

진상근,김일석,송영민,허선진,하경희,김회윤,류현진,하지희,김병우,Jin Sang-Keun,Kim Il-Suk,Song Young-Min,Hur Sun-Jin,Hah Kyung-Hee,Kim Hoi-Yun,Lyou Hyun-Jee,Ha Ji-Hee,Kim Byeong-Woo 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.3

재래돼지 수컷과 랜드레이스 암컷을 교배하여 생산된 돼지 250두의 등급에 따른 돼지의 도체 특성과 돈육의 이화학적 특성을 비교한 결과는 다음과 같다. 생체중, 도체중, 지육율 및 등지방 두께는 E등급이 다른 네 등급에 비하여 유의적으로(P<0.05) 낮게 나타났다. 등급이 높을수록 가열 감량은 유의적으로(P<0.05) 많았으며, 수분 및 조지방 함량, PH 및 전단가는 등급간에 차이를 보이지 않았다. 육색 a*값은 C와D등급이 유의적으로 가장 높았으며, A등급이 유의적으로 가장 낮게 나타났으나 L*값과 b*값은 등급간에 차이를 보이지 않았다. 지방색 b*값은 A와 E 등급이 유의적으로 가장 높게 나타났으며, C 등급이 유의적으로(P<0.05) 가장 낮게 나타났으나 L*값과 a* 값은 등급간에 차이를 보이지 않았다. 가열육의 부착성과 씹힘성은 등급이 높을수록 유의적으로 (P<0.05)높게 나타났으나 경도, 응집성, 탄력성 및 파쇄성은 등급간에 차이를 보이지 않았다. 지방산조성은 등급이 높을 수록 palmitic산 함량이 유의적으로(P<0.05) 높고 불포화지방산/포화지방산 비율은 유의적으로(P<0.05) 낮게 나타났으며, 기타 다른 지방산들은 등급간에 유의적인 차이를 보이지 않았다. The objective of this study was to determine the changes of physico-chemical characteristics in crossbred pigs (Korean native breed ${\times}$ Landrace breed) by carcass grade. Research was conducted on 250 pigs divided into 5 carcass grade groups. Cooking loss have significantly (p<0.05) higher in higher carcass grade. However, water content, crude fat, pH and shear force have no difference. In meat color, a* was significantly (p<0.05) higher in C and D grade, whereas A grade was lower than those of others. L* and b* did not different among the carcass grades. In fat color, A and E grade were significantly (p<0.05) higher in b* and, C was lower than those of others. Adhesiveness and Gumminess of cooked meat were significantly (p<0.05) higher when carcass grade was higher. However hardness, cohesiveness, springiness and brittleness were not different among the carcass grades. Palmitic acid was significantly (p<0.05) higher in higher carcass grades and, saturated fatty acid/unsaturated fatty acid ratio was lower, whereas other fatty acids compositions had no difference among the carcass grades.