제주재래마 특이 표지인자 개발

신택순,김선구,강한석,이길왕,조병욱,전해열 密陽産業大學校 農業技術開發硏究所 1998 農業技術開發硏究所報 Vol.2 No.1

본 연구는 제주재래마의 유전적 특성파악과 이를 통한 타품종과의 유전적 특이성을 가지는 DNA 표지인자를 개발하고자 PCR-RAPD기법을 이용하여 제주재래마와 더러브렛, 가고시마의 3품종에서의 다형 band에 대한 특성파악을 실시한 결과이다. 각 품종별로 10두의 혈액을 혼합한 후 분석하였고 200개의 random primer들 중 PCR증폭양상의 재현성을 기준으로 70개의 primer를 선별하였다. 또한 선별된 primer들중 다형성을 9개의 primer를 이용하여 개체별 DNA분석을 실시하였으며 9개의 prkmer에 의해 나타난 15개의 band는 제주재래마 특이 band, 4개는 더러브렛종에 그리고 4개는 가지고시마 재래마에 품종특이 RAPD band가 나타났다. 따라서 RAPD기법에 의해 품종간의 차이를 보이는 표지인자의 개발이 가능할 뿐 아니라 품종간의 특성차이를 보이는 유전인자 개발과 특성파악이 용이한 것으로 평가되었다. This study was carried out using PCR-RAPD technique to estimate genetic characteristics of Cheju Horse (Jorangmal) and to develop the DNA marker for bread identification in horse. Each three horse breeds was represented by pooled DNA from 10 individuals and tested for 200 different random primers for their reproducible PCR pattern. From them 70 primer were selected and 9 primers were used to detect the difference between breeds at the individual level. Fifteen highly polymorphic bands were observed between breeds using 9 primers . Additionally, the 15 most polymorphic bands showed great difference between breeds in their appearing frequencies, implicating their usefulness in the breed discrimination and in the characterization of genetic structure. Therefore, the polymorphism of RAPD could be used in characterizing genomic difference between breeds and some genetic mechanism that give rise to breed disctimination in horse.

韓國在來山羊의 體重에 따른 屠體 및 精肉生産量

全海烈,金善丘,趙炳旭,愼澤淳 密陽産業大學校 農業技術開發硏究所 1998 農業技術開發硏究所報 Vol.2 No.1

한국 재래산양 34두로부터 체중에 따른 도체 및 부산물 생산량과 정육율을 조사하였다. 생체중이 13.3kg에서 33.4kg까지 증가함에 따라 도체율은 35.32%에서 45.94%까지 상승하였다. 생체중(X)과 도체율(Y)의 관계는 Y=-4.537 +4.049X-0.067X2으로 추정되었으며 생체중 28KG에서 도체율(48.7%)이 가장 높았다. 도체중이 4.70KG에서 15.34KG으로 증가에 따라 정육율도 64.05%에서 74.31%로 증가하였다. 도체중(x)과 정육율(y)의 관계는 Y= 50.162+3.533X-0.127X2으로 추정되었으며 도체중 13.9KG (생체중30KG)에서 정육율(74.7%)이 가장 높았다. 따라서 재래산양의 적정 도살 시기는 생체중 30KG 내외가 적당할 것으로 사료된다. Thirty-four heads of Korean native goats were used to investigate the yields of carcass and by-products and lean-meat percentage as influenced by live weight. The dressing percentages were increased 35.32% to 45.94% with increasing live weight from 13.3kg to 33.4kg. The regression equation of dressing percentare(Y) on live weight(X) was Y= -4.537 + 4.049X - 0.076X2 and the highest dressing percentage(48.7%) was found at 28kg of live weight. The lean-meat percentages were increased 64.05% to 74.31% with increasing carcass weight from 4.70kg to 15.34kg, The regression equation of lean-meat percentare(Y) on carcass weight(X) was Y =50.162+3.533X-0.127X2 and the highest lean-meat percentage(74.7%) was found at 13.9kg of carcass weight (30kg of live weight). Therefore, it is considered that the optimum slaughter weight of Korean native goat is around 30kg of live body.

제트베인형 추력편향장치의 공기역학적 특성

박종호,이성노,이은모,신완순,이택상,길경섭 충남대학교 공업교육연구소 2000 論文集 Vol.23 No.1

The aerodynamic study of jetvane type TVC(Thrust Vector Control) were conducted using supersonic cold-flow system. The use of TVC Systems in particular jet vanes, are currently being researched for use in air launch, ship launch, underwater launch and high altitude maneuvering of tactical missiles and rockets. The necessity to generate control forces to rapidly change the course of the missile is frequently required when traditional, exterior aerodynamic surfaces are unable to produce these forces, when the flow over the control surface is insufficient. This situation can occur at launch, or high angles of attack of the control surfaces. Jetvanes performed well at all altitudes and environmental conditions, and jet vanes are extremely effective at deflection angles up to as high as 30 degrees, make them ideal for the launch and maneuver applications. In this study, aerodynamic performance test of jetvane type TVC was conducted, and The effect of shape and deflection angle of various types of jetvanes are investigated

Cloning and Sequencing of Breed specific DNA Fragment in Cattle

Shin,Teak Soon,Kang,Han Seok,Kim,Seon Gu,Lee,Kil Wang,Cho,Byung Wook 密陽産業大學校 農業技術開發硏究所 1999 農業技術開發硏究所報 Vol.3 No.1

본 연구는 소의 품종을 구분하는 품종특이 표지인자를 클로닝하고 염기서열을 분석하기 위하여 수행되었다. 임의의 primer UBC376을 이용한 RAPD분석에서 홀스타인과 다른 품종을 구분하는 홀스타인 특이 DNA 밴드가 관찰되었다. 홀스타인 특이 밴드 UBS376-H1500을 다른 품종에서는 출현하지 않고 홀스타인에서만 관찰되었다. UBS376-H1500의 분자유전학적 특징을 밝히기 위해 클로닝하였다. 클로닝된 유전자를 probe로 RAPD 산물과 Hybridization시켰을 매 오직 홀스타인에서만 신로가 나타났고, 다른 품종의 RAPD 산물에서는 나타나지 않았다. Genomic DNA를 Souther blotting을 실시 한 결과 홀스타인 특이 RAPD 산물은 Sing1e copy임을 알 수 있었다. 홀스타인 특이 표지인자의 염기서열을 부분적으로 결정한 결과 돼지의 Na+, K+ ATPase mRNA의 alpha Suhunit와 66%, taryl coenzyme Areductase와 65% 그리고 소의 575 boySTSOO09 Clone 와는 82%의 유사성을 보였다. RAPD(Random amplified polymorphic DNA) markers generated by short oligonucleotide primers of random sequences have been successfully employed to detect genetic polymorphisms between cattle breeds. We were able rapidly to identify markers which distinguish Holstein from Hanwoo, or Hanwoo from charolais and Angus. PCR products from four primers(UBC 97, UBC 126, UBC 376, and UBC 119). Clearly identified marker differentiation between cattle breeds. The primer UBE376 of seven generated polymorphic DNA fragment were specific for Holstein, being present only in Holstein but absent in others breed. We cloned the Holstein specific allelic marker UBS 376-H 1100 and the result of southern blotting with cattle genomic DNA showed that this fragment was hybridized only in Holstein. This result demonstrates that this(UBS 376-H 1100) is non repetitial sequence. Therefore, these RAPD bands specifie to breed have potential possibility for genetic marker for specific breed. RAPD bands specific for Hanwoo could be used to distinguish the Hanwoo meat from imported or Holstein meat, as a reference marker for misidentified Hanwoo in consumer market Genetic resource in korea.

천연항산화제가 분쇄돈육의 지질산화에 미치는 효과

신택순(Teak-Soon Shin),문점동(Jeom-Dong Moon),김용곤(Yong-Kon Kim),김영직(Young-Jik Kim),박태선(Tea-Seon Park),이정일(Jeong-Ill Lee),박구부(Gu-Boo Park) 한국식품과학회 1998 한국식품과학회지 Vol.30 No.4

구연산의 첨가가 피단의 품질에 미치는 영향

신택순,이길왕,김선구,강한석,조병욱 密陽大學校 生命資源開發硏究所 2002 生命資源開發硏究 Vol.6 No.-

This study was conducted to investigate the influence of citric acid additive on the qualities and shelf life of pidan which was made with NaOH 3%, NaCl 5% and various levels of citric acid solution. The eggs were manufactured with the solutions which were randomly assigned to one of four treatments : a), control (NaOH 3% and NaCl 5%); b), CA 0.2% (NaOH 3%, NaCl 5% and citric acid 0.2%); c), CA 0.4% (NaOH 3%, NaCl 5% and citric acid 0.4%); d), CA 0.6% (NaOH 3%, NaCl 5% and citric acid 0.6%). The samples were stored at 15±1℃. The pH of egg white and yolk, Hunter color of egg white and yolk, texture of egg white, and alkali osmotic depth of yolk were analyzed for over a period days(5, 10, 15 and 20). The results obtained were summarized as follows: 1. Citric acid addition was increased the pH of pidan whites as the storage period began but was decreased those of them as storage period passed. The pH of CA 0.2% was similar than that of control. 2. Citric acid addition was not effected on the pH of pidan yolks, but but was decreased those of them during storage period. 3. The Hunter L^* of treatments added Citric acid was higher than that of control. The a^*, b^* of CA 0.6% were higher than those of others. 4. The Hunter L^* of pidan yolks added Citric acid was tend to be lower than that of control. The citric acid addition were not effected on a^* and b^* of those treatments. 5. The citric acid addition were not effected on the texture of pidan white but were incresed the springness of pidan white a little. 6. There were no changed in alkali osmotic depth of pidan yolk cause of the citric acid addition.

혼합 천연항산화제가 가영분쇄돈육의 지방산화에 미치는 영향

신택순 密陽産業大學校 農業技術開發硏究所 1999 農業技術開發硏究所報 Vol.3 No.2

천연항산화제의 실용화를 위한 기초자료로서 열처리된 육에서 천연항산화제의 혼합 사용이 상승효과를 얻을 수 있는지의 여부와 상승효과의 정도를 구명하고저 돈육의 대퇴부위를 마쇄한 후 α-tocopherol, GFSE, carnosine, rosemary 등의 천연항산화제를 조합하여 본쇄돈육을 제조한 후 열처리하여 4℃에서 10일간 저장하면서 저장기간에 따른 지방의 산화 및 지방산 조성의 변화를 조사한 연구결과를 요약하면 다음과 같다. POV는 저장기간이 경과함에 다라서 전 처리구에서 증가하였으며, 대조구와 BD구는 8일과 10일 경에 POV의 변화가 없었다. Carnosine이 첨가된 처리구들이 유의적으로 낮은 POV를 나타내었으며, 저장 6일경부터 POV가 증가하였고, 다른 처리구들은 저장 4일경부터 POV는 증가하였다. AC와 CD구는 상승효과가 인정되었고, 다른 처리구는 상승효과가 인정되지 않았다. 전체적으로 POV는 AC < CD < BC < AD < AB < BD < Control의 순으로 낮았다. 전 처리구에서 TBARS는 저장기간이 경과함에 따라서 증가하였으며, carnosine을 첨가한 처리구들이 낮은 TBARS를 나타내었다. AC구를 제외한 대조구와 다른 처리구들이 저장 8일부터 급격한 TBARS의 상승을 나타내었다. AC, BC, 및 CD구만이 상승효과가 있었으며 AB와 AD구는 상승효과 보다는 혼합효과로 사료된다. AC < CD = BC < AD < AB < BD < Control 의 순으로 낮았다. This study was conducted to investigate the synergistic effects of antioxidants in cooked ground pork which was made with mixed natural antioxidants-α-tocopherol, GFSE, carnosine and rosemary. Raw meat samples were prepared with one of seven treatment : control(no antioxidant), treatment AB(α-tocopherol at 0.02% of total fat and GFSE at 0.1% of meat), treatment AC(α-tocopherol at 0.02% fat and carnosine at 0.5% of meat), treatment AD(α-tocopherol at 0.02% of total fat and rosemary at 0.02% of meat), treatment BC(GFSE at 0.1% and carnosine at 0.5% of meat), treatment BD (GFSE at 0.1% and rosemary at 0.02% of meat), and treatment CD(carnosine at 0.5% and rosemary at 0.02% of meat). The ground pork samples were cooked at 85℃ for 1 hour and stored at 4±1℃. The physico-chemical properties and fatty acids composition were analyzed during the storage periods of 2, 4, 6, 8 and 10 days. The peroxide values of all cooked ground porks increased upon the passage of the storage time but those of control and BD slightly decreased at 8 and 10 days, respectively. The peroxide values of cooked ground porks with carnosine were lower(P<0.05) than those of control and others and increased from 6 days of storage, but those of control and others were increased after 4 days of storage. The peroxide values of treatment were in order AC > CD > BC > AB > BD > control. The TBARS of all ground porks was increased as the storage period passed. The TBARS of cooked ground porks with carnosine were lower (P<0.05) than those of control and others. Those of all treatments except treatment AC rapidly increased after 8 days. Antioxidant treatment reduced the TBARS in order of AC > CD = BC > AD > AB > BD > control.

인산철의 첨가가 피단의 품질에 미치는 영향

신택순,이길왕,김선구,강한석,조병욱 密陽大學校 生命資源開發硏究所 2002 生命資源開發硏究 Vol.6 No.-

This study was conducted to investigate the influence of ferric phosphate additive on the qualities and shelf life of pidan which was made with NaOH 3%, NaCl 5% and various levels of ferric phosphate solution. The eggs were manufactured with the solutions which were randomly assigned to one of four treatments : a), control (NaOH 3% and NaCl 5%); b), FP 0.3%,(NaOH 3%, NaCl 5% and ferric phosphate 0.3%); c), FP 0.6% (NaOH 3%, NaCl 5% and ferric phosphate 0.6%); d), CA 0.9% (NaOH 3%, NaCl 5% and ferric phosphate 0.9%). The samples were stored at 15±1℃. The pH of egg white and yolk, texture of egg white, and alkali osmotic depth of yolk were analyzed for over a peried days(5, 10, 15 and 20). The results obtained were summarized as follows : 1. The ferric phosphate addition was effected to be decreased on the pH of pidan white 2. The ferric phosphate addition was not effected on the pH of pidan yolks as the storage period began but was decreased those of them during storage period. 3. The Hunter L^*, a^* and b^* of pidan whites added ferric phosphate were lower than those of control. 4. The Hunter L^* and b^* of pidan yolks added ferric phosphate was tend to be higher than those of control but the Hunter a^* of them was tend to be lower than that of control. 5. The ferric phosphate addition was inreased the hardness of pidan whites but decreased springness of them. 6. The alkali osmotic depth of pidan yolk was decreased cause of the ferric phosphate addition.

혼합 천연항산화제가 가열분쇄돈육의 pH와 지방산 조성에 미치는 영향

신택순 密陽産業大學校 農業技術開發硏究所 1999 農業技術開發硏究所報 Vol.3 No.2

촌연항산화제의 실용화를 위한 기초자료로서 열처리된 육에서 천연항산화제의 혼합 사용이 상승효과를 얻을 수 있는지의 여부와 상승효과의 정도를 구명하고저 돈육의 대퇴부위를 마쇄한 후 α-tocopherol, GFSE, carnosine, rosemary 등의 천연항산화제를 조합하여 분쇄돈육을 제조한 후 열처리하여 4℃에서 10일간 저장하면서 저장기간에 따른 지방의 산화 및 지방산 조성의 변화를 조사한 연구결과를 요약하면 다음과 같다. 전처리구에서 pH는 저장 4일 에 낮아졌다가 다시 서서히 증가하였고, carnosine을 첨가한 처리구들이 유의적으로 높은 pH를 나타내었다. CD = BC < AC < AD = BD < Control의 순으로 높았다. 저장초기 대조구와 처리구간의 지방산 조성의 차이는 없었으나 저장기간이 경과함에 따라 대조구의 불포화 지방산의 함량은 감소하였고, 천연항산화제를 첨가한 처리구들에서는 불포화 지방산이 약간 감소하였거나 변화가 없었다. 저장초기 대조구와 처리구간의 S:U, S:M:P 비율은 차이가 없었으나 저장기간이 경과함에 따라 대조구의 S:U, S:M:P 비율은 감소하였고, 천연항산화제첨가구인 처리구들에서는 S:U, S:M:P 비율이 약간 감소하거나 변화가 없었다. This study was conducted to investigate the synergistic effects of antioxidants in cooked ground pork which was made with mixed natural antioxidants - α-tocopherol, GFSE, carnosine and rosemary. Raw meat samples were prepared with one of seven treatments : control(no antioxidant), treatment AB( α-tocopherol at 0.02% of total fat and GFSE at 0.1% of meat), teatment AC( α-tocopherol at 0.02% of total fat and carnosine at 0.5% of meat), treatment AD( α-tocopherol at 0.2% at total fat and rosemary at 0.02% of meat), treatment BC(GFSE at 0.1% and carnosine at 0.5% of meat), treatment BD(GFSE at 0.1% and rosemary at 0.02% of meat), and treatment CD(carnosine at 0.5% and rosemary at 0.02% of meat). The ground pork samples were cooked at 85℃ for 1 hour and stored at 4±1℃. The physico-chemical properties and fatty acids composition were analyzed during the storage periods of 2,4,6,8 and 10 days. The pH values of cooked ground pork with carnosine were higher(P<0.05) than those of control and others but there were no significant differences between the other treatments and control. The pH of all treatments was slightly increased with the storage period. The pH of treatments was in order of CD = BC > AC > AD = BD > AB > control. There was no difference in the fatty acids composition of control and treatments in early storage time; however, unsaturated fatty acid content was decreased and that of treatments was slightly decreased or not changed as the storage period passed. There was no difference in the ratio of S:U and S:M:P of control and treatment in early storage time; however, S:U and S:M:P of control was decreased and that of treatments was slightly decreased or not changed as the storage periods passed.

톱밥발효사료 급여시 분말어유의 첨가가 돈육 등심의 지방산조성과 콜레스테롤 함량에 미치는 영향

신택순,이길왕,김선구,강한석,조병욱 밀양대학교 농업기술개발연구소 2001 農業技術開發硏究所報 Vol.5 No.1

This study was conducted to investigate the influence of meat quality of pork which was fed with fermented sawdust and sardine oil powder The fed pigs were fed with the feeds which were randomly assigned to one of four treatments : a), control (normal feed); b), T1 (normal feed and fermented sawdust 30%); c), T2 (normal feed and sardin powder oil 10%); d), T3 (normal feed, fermented sawdust 30%, sardin powder oil 10% and limited amino acid 30%) from live weight 30 kg to 110 kg and slaughtered. The samples were stored at 0±1℃. The fatty acids composition and cholesterol content were analyzed for over a period days(2, 4, 6, 8 and 15). The results obtained were summarized as follows : The quantity of crude lipid of control was slightly decreased with the storage periods but that of others was not significantly decreased. There were no significant differences each that of treatments. The composition of unsaturated fatty acid of all the treatments was not changed as the storage periods passed. The n-3 fatty acids - EPA, DPA and DHA- were not found in control and T1, but were found a lot in T2 and T3. The ratio of n-6 to n-3 of T2 and T3 was decreased because the quantity of polyunsaturated fatty acid of T2 and T3 was higher than that of control and T1 The cholesterol of all the treatments was not significantly changed with the storage periods. That of T2 was higher than that of other at 15th day(P<0.05).