강제환우와 보존기간이 난질에 미치는 영향

오홍록,이봉덕,이수기,류현덕,유동조 충남대학교 농업과학연구소 2006 농업과학연구 Vol.33 No.1

An experiment was conducted to investigate the effects of forced molting and egg storage time on the various egg qualities. A total of 240 ISA Brown layers (60 wk of age) were employed as the unmolted treatment (Control). Two hundred and forty ISA Brown layers, molted at the age of 55 wk, were used as a forced molting treatment (T1), and the same number and strain of layers, molted at the age of 70 wk. were also used as the another forced molting treatment (T2). A total of 120 eggs were sampled from each treatment, and divided into six sets, 20 eggs per set. These six sets were stored for 1, 3, 6, 9, 12, and 15 days at 18℃ temperature, respectively. Eggs from T1 were collected from laying hens at the age of 68 wk, which started molting at 60 wk of age and achieved 50% egg production at 63 wk of age. Eggs from T2 were collected from hens at 82 wk of age, which started molting at 70 wk of age and achieved 50% egg production at 78 wk of age. The eggshell strength of T1 was significantly (p<0.05) higher than the Control and T2, and the storing periods did not affect the eggshell strength at all. Neither the forced molting nor the storing periods did not exert any consistent effect on the egg weight, eggshell thickness, eggshell color and egg yolk color. The albumin heights of T1 and T2 were significantly (p<0.05) lower than the Control, and it was remarkably reduced gradually as the storage periods increased in all three treatments. The Haugh unit showed very similar trends as the albumin height, indicating that both albumin height and Haugh unit were very much related to each other. In conclusion, the forced molting improves the eggshell strength, but decreases the albumin height and Haugh unit. The storage of eggs also decreases the albumin height and Haugh unit regardless of molting.

Effect of combination of chitosan coating and irradiation on physicochemical and nutritional properties of chicken egg during storage room temperature

Xian De Liu,Binna Kim,Youn Kook Jeong,Ju Woon Lee,CheorunJo 한국가금학회 2009 한국가금학회 정기총회 및 학술발표회 Vol.26 No.-

One-d-old fresh chicken egg was coated with 1% chitosan solution(pH 5.0) and irradiated at 0, 0.5, 1.0, 1.5 and 2.0 kGy by gamma ray. The egg samples were stored at room temperature for 14 days and the effects of the combination treatment on internal physicochemical and nutritional properties of the egg were investigated. Combination of chitosan coating and irradiation did not show any effect on proximate composition, water activity, and mineral contents. However, carotenoid content was decreased by irradiation with increasing irradiation dose. The cholesterol content of 2 kGy irradiation group was lower than that of non irradiation group. The total phospholipids content was not affected by chitosan coating and irradiation treatment.

Animal Products and Processing : Effect of Irradiation on the Mixture of Egg White Proteins Responsible for Foaming Property

Xian De Liu,Rong Xiu Han,Dong Il Jin,Soo Kee Lee,Cheo Run Jo 한국동물자원과학회 2009 한국축산학회지 Vol.51 No.6

Combination of chitosan-coating and irradiation on nutritional and sensory quality of egg

Xian De Liu,Aera Jang,Dong Ho Kim,Cheorun Jo 한국가금학회 2007 한국가금학회 정기총회 및 학술발표회 Vol.24 No.-

An experiment was desi gned t o improve the safety of chicken egg by the combination of chitosan-coating and irradiation process. One-day old hen egg produced from Rohman Brown with 26-week old was collected and coated with 2% chitosan solution. The sample egg was then irradiated at 0 and 2.0 kGy by gamma ray to see the effect of combination of chitosan-coating and gamma irradiation on nutritional quality of egg. Nutritional quality characteristics of hen egg studied included proximate composition, amino acid profiles, water activity, and mineral content in egg yolk and white. Sensory evaluation of cooked egg with different treatments also conducted. Chitosan-coating of egg resulted in a little decrease of amino acid contents in both yolk and white but the effect of irradiation was not found. There was no change found in other nutritional quality characteristics including proximate composition, and mineral contents. Sensory score indicated that chitosan-coating, irradiation, and their combination was not changed. Therefore, it can be concluded that chitosan-coating, irradiation, and the combination of those may affect on the egg quality very limitedly.

Differential Proteome Analysis of Breast and Thigh Muscles between Korean Native Chickens and Commercial Broilers

Liu, Xian De,Jayasena, Dinesh D.,Jung, Yeon-Kuk,Jung, Samooel,Kang, Bo-Seok,Heo, Kang-Nyeong,Lee, Jun-Heon,Jo, Cheo-Run Asian Australasian Association of Animal Productio 2012 Animal Bioscience Vol.25 No.6

The Korean native chickens (Woorimotdak$^{TM}$, KNC) and commercial broilers (Ross, CB) show obvious differences in meat flavor after cooking. To understand the contribution of protein and peptide for meat flavor, 2-dimensional (2-D) gel electrophoresis and matrix-assisted laser desorption-ionization time-of-flight (MALDI-TOF) mass spectrometry was performed. A total of 16 protein spots were differentially expressed in the breast and thigh meat between the two breeds. A total of seven protein spots were represented by different levels between KNC and CB for breast meat. Among them three protein spots (TU39149, TU40162 and TU39598) showed increases in their expressions in KNC while other four protein spots (BU40125, BU40119, BU40029 and BU39904) showed increases in CB. All nine protein spots that were represented by different levels between KNC and CB for thigh meat showed increases in their expression in KNC. Phosphoglucomutase 1 (PGM 1), myosin heavy chain (MyHC), heat shock protein B1 (HSP27), cytochrome c reductase (Enzyme Q), Glyoxylase 1, DNA methyltransferase 3B (DNA MTase 3) were identified as the main protein spots by MALDI-TOF mass spectrometry. These results can provide valuable basic information for understanding the molecular mechanism responsible for breed specific differences in meat quality, especially the meat flavour.

Polishing surface integrity of TC17 aeroengine blades

De Liu,Yaoyao Shi,Xiaojun Lin,Chao Xian,Zhiyang Gu 대한기계학회 2020 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.34 No.2

Aeroengine blades have high requirements for surface integrity. Through the flexible polishing of TC17 engine blades, the surface integrity of polished blades is improved. First, the influence of process parameters on polishing force and polishing temperature is analyzed through experiments. The influence of parameters on surface roughness is analyzed, and the relationship between wear debris shape and surface morphology under different process parameters are analyzed from the microscopic level. Second, the influence of process parameters on the residual stress of the polished surface is analyzed in accordance with the polishing force and polishing temperature. Then, the variation of the residual stress of the blade after milling and polishing is analyzed. In addition, the microstructure of the metamorphic layer after milling and polishing is analyzed. Experimental results show that reasonable polishing parameters can effectively improve the surface integrity of the blade.

Roughness modeling for polishing an aero-engine blade with an abrasive cloth wheel

Chao Xian,Yaoyao Shi,Xiaojun Lin,De Liu 대한기계학회 2020 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.34 No.8

Roughness is a crucial factor that determines workpiece quality. In this paper, the time-domain signals of polishing force for polishing an aero-engine blade with an abrasive cloth wheel were experimentally obtained, and the contact arc lengths were determined based on these signals. A mathematical model for the representative R a of blade surface roughness after polishing was then established, and this model is only related to the contact arc length. This model was experimentally verified, and the prediction results agree well with the measurement results.

Chlorogenic Acid-Enriched Extract of Ilex kudingcha C.J. Tseng Inhibits Angiogenesis in Zebrafish

Tao Zhong,Linghua Piao,김현정,Xian De Liu,Shengnan Jiang,Guomin Liu 한국식품영양과학회 2017 Journal of medicinal food Vol.20 No.12

Kudingcha is a particularly bitter tasting tea that has been widely used in China to eliminate fever and itching eyes, and to clear blood toxins. Kudingcha is considered of value for its potential anticancer effects that are attributed to the presence of characteristic bioactive ingredients. The chlorogenic acid (CGA) derivatives 3-0-caffeoylquinic acid, 5-0-caffeoylquinic acid, 3,5-0-dicaffeoylquinic acid, and 4,5-0-dicaffeoylquinic acid were separated from Ilex kudingcha C.J. Tseng extract by high-performance liquid chromatography (HPLC)–photodiode array detector (PDA) and HPLC-nuclear magnetic resonance (NMR). In Tg(flk1:EGFP) zebrafish embryos at 52 hours postfertilization (hpf), angiogenesis was significantly inhibited by kudingcha extract (KDCE) at concentrations of 400 and 500 μg/mL and CGA also showed significant inhibition in embryos treated with 80, 100, and 130 μg/mL. Endothelial cell apoptosis showed a dose-dependent increase in response to KDCE and CGA. CGA derivatives from KDCE could have potential as anticancer agents against tumor angiogenesis.

Physicochemical and Sensory Characteristics of Pickled Hen Egg and Its Calcium Content and Antioxidative Activity

Aera Jang,Ki-Chang Nam,Xian-De Liu,Mooha Lee,Dong-Ho Kim,Cheorun Jo 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.5

Pickled hen egg dipped in brewed apple vinegar for 7 and 14 days was prepared and changes of weight, pH, viscosity, calcium content, antioxidative effect, and sensory characteristics were determined. During a pickling, the egg weight was increased from 62.03 g at day 0 to 91.13 and 94.93 g at day 7 and 14, respectively. The pH of the egg white and yolk, initially at pH 10.24 and 6.56, was decreased, while that of the pickling solution was increased by the pickling days. Viscosity of the pickled egg white was significantly decreased with the pickling days (p<0.05). Significant antioxidative effect was found from the pickled egg mixture (egg white:yolk=1:1). Calcium content of the egg white after 7 and 14 days of the pickling was 280-300 times higher than the fresh egg white and 1.9 times higher than fresh egg yolk. Addition of plain yogurt and honey improved the sensory quality of a pickled egg and was able to mask the unpleasant sour taste. Results suggest that, in addition to the use of pickled egg by itself, egg-based foods such as mayonnaise with enforced calcium content can be developed using a pickled egg.

Refining and Validating a Two-stage and Web-based Cancer Risk Assessment Tool for Village Doctors in China

Shen, Xing-Rong,Chai, Jing,Feng, Rui,Liu, Tong-Zhu,Tong, Gui-Xian,Cheng, Jing,Li, Kai-Chun,Xie, Shao-Yu,Shi, Yong,Wang, De-Bin Asian Pacific Journal of Cancer Prevention 2014 Asian Pacific journal of cancer prevention Vol.15 No.24

The big gap between efficacy of population level prevention and expectations due to heterogeneity and complexity of cancer etiologic factors calls for selective yet personalized interventions based on effective risk assessment. This paper documents our research protocol aimed at refining and validating a two-stage and web-based cancer risk assessment tool, from a tentative one in use by an ongoing project, capable of identifying individuals at elevated risk for one or more types of the 80% leading cancers in rural China with adequate sensitivity and specificity and featuring low cost, easy application and cultural and technical sensitivity for farmers and village doctors. The protocol adopted a modified population-based case control design using 72, 000 non-patients as controls, 2, 200 cancer patients as cases, and another 600 patients as cases for external validation. Factors taken into account comprised 8 domains including diet and nutrition, risk behaviors, family history, precancerous diseases, related medical procedures, exposure to environment hazards, mood and feelings, physical activities and anthropologic and biologic factors. Modeling stresses explored various methodologies like empirical analysis, logistic regression, neuro-network analysis, decision theory and both internal and external validation using concordance statistics, predictive values, etc..