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사료내 흑운모 분말 첨가가 육성돈의 생산성, 혈액내 면역 및 스트레스 관련지표의 변화, 분중 악취방출 가스 생성에 미치는 영향
장해동 ( Hae Dong Jang ),김진동 ( Jin Dong Kim ),홍종욱 ( Jong Wk Hong ),유종상 ( Jong Sang Yoo ),김효진 ( Hyo Jin Kim ),신승오 ( Seung Oh Shin ),황염 ( Yan Hwang ),주천상 ( Tian Xiang Zhou ),진영걸 ( Ying Jie Chen ),조진호 ( Jin 한국동물자원과학회 2008 한국축산학회지 Vol.50 No.3
연구논문 : 육성-비육돈에 있어 MSM(Methyl Sulfonyl Methane)급여가 성장 및 육질특성에 미치는 영향
장해동 ( Hae Dong Jang ),유종상 ( Jong Sang Yoo ),채수진 ( Su Jin Chae ),박송이 ( Song Lee Park ),김인철 ( In Cheol Kim ),박준철 ( Jun Cheol Park ),정현정 ( Hyen Jung Jung ),김영화 ( Young Hwa Kim ),김인호 ( In Ho Kim ),석호봉 ( H 한국국제농업개발학회 2006 韓國國際農業開發學會誌 Vol.18 No.2
Bacillus subtilis 급여가 비육돈의 육질 특성, 생산성 및 분내 유해가스 발생에 미치는 영향
장해동,유종상,이제현,김효진,신승오,황염,주천상,진영걸,강대경,Jang, Hae-Dong,Yoo, Jong-Sang,Lee, Je-Hyun,Kim, Hyo-Jin,Shin, Seung-Oh,Hwang, Yan,Zhou, Tain-Xiang,Chen, Ying-Jie,Kang, Dae-Kyung 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.3
This study was conducted to evaluate the effects of dietary Bacillus subtilis on meat quality, growth performance and fecal malodor gas emission in finishing pigs. Thirty-six pigs (Landrace ${\times}$ Yorkshire ${\times}$ Duroc, $83.53{\pm}1.01\;kg$ average initial body weight) were used in a 35 d growth assay. Dietary treatments were 1) CON (basal diet), 2) B1 (basal diet + B. subtilis 0.1%) and 3) B2 (basal diet + B. subtilis 0.2%). The pigs were distributed into four pigs per pen with three replicate pens per treatments by completely randomized design. For the entire period, the final weight, ADO, ADFI and gain/feed were not significantly different among the treatments. There were no significant differences in meat quality (sensory evalution, meat color, TBARS, water holding capacity, drip loss, cooking loss and M. longissimus dorsi area) among the treatments. $H_2S$ was significantly decreased in B2 treatment compared to CON and B1 treatments (p<0.05). However, ammonia, mercaptans and acetic acid were not significantly different among the treatments. In conclusion, B. subtilis 0.2% treatments decreased fecal $H_2S$ gas emission in finishing pigs.
미국산과 중국산 DDGS의 급여가 비육돈의 육질 및 아미노산 함량에 미치는 영향
장해동,홍종욱,이종하,이운선,이철영,유종상,이제현,김종규,강대경,김인호,Jang, Hae-Dong,Hong, Jong-Wook,Lee, Jong-Ha,Lee, Un-Sun,Lee, Chul-Young,Yoo, Jong-Sang,Lee, Je-Hyun,Kim, Jong-Gyu,Kang, Dae-Kyung,Kim, In-Ho 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.5
This study was conducted to evaluate the effects of com distillers dried grain with soluble (DDGS) in American and Chinese on quality and amino acid of meat in finishing pigs. 120 pigs (Landrace$\times$Yorkshire$\times$Duroc, 64.50 kg average initial body weight) were used in 56 day growth assay. Dietary treatments were included CON (basal diet), ADS (basal diet + DDGS from American) and CDS (basal diet + DDGS from Chinese). The pigs were allotted into four pigs per pen with ten replicates per treatments by completely randomized design. Backfat thickness and lean percentage were not affected by treatment (p>0.05). For the meat color, redness was significantly increased in DDGS treatments compared to CON treatment (p<0.05). CDS treatment was higher than in ADS treatment (p<0.001). Water holding capacity was higher in CON and CDS treatments compared to ADS treatment (p<0.05). pH was greater in DDGS treatments than CON treatment (p<0.05), and ADS treatment was higher than in CON treatment (p<0.05). For the amino acid of meat, CDS treatment significantly increased their arginine, isoleucine, leucine and lysine compared to other treatments (p<0.05). DDGS treatment was higher than in CON treatment (p<0.001). Methinonine, phenylalanine, threonine and valine were significantly increased DDGS treatments than CON treatment (p<0.05). Cysteine was greater in CDS treatment than CON and ADS treatments (p<0.001). DDGS treatments was higher cysteine than in CON treatment (p<0.001). Proline significantly improved in CON treatment compared to CDS treatment (p<0.05). Tyrosine was greater in DDGS treatments than CON treatment (p<0.01). In conclusion, redness and amino acids of meat were affected by DDGS treatments.
장해동,이형주,Jang, Hae-Dong,Lee, Hyong-Joo 한국식품과학회 1985 한국식품과학회지 Vol.17 No.5
치즈곤죽의 제조공정과 기간을 단축시키기 위해서 생치즈 커드를 제조하지 않고 Na-caseinates, cream, 여러가지 미량성분, 유산종균, 효소를 혼합하여 치즈곤죽을 제조하고 $30^{\circ}C$에서 매일 30초간 교반하면서 7일 동안 발효시킨 다음 치즈곤죽의 물리 화학적 특성을 조사하기 위해 수소이온 농도, 적정산도, 수용성 질소, 생균수, 활성 SH기, 총 휘발성산, 유리 지방산. 전기영동에 의한 단백질분해를 분석하였다. 유산균에 의한 산생성은 단백질분해효소를 첨가하지 않은 치즈곤죽보다 첨가한 치즈곤죽에서 더 잘발히 일어나 3일 후에는 PH를 4.90이하로 떨어뜨려 5N NaOH로 PH를 5.40으로 조정해 주었으며 이후에 pH는 약간 증가하였고, 적정산도의 변화는 pH변화와 비슷한 경향을 보여주었다. 단백짙분해효소를 첨가하지 많은 치즈곤죽은 발효가 끝났을 때 총 질소의 약 40%가 수용성 질소로 되었으나 효소를 첨가한 치즈곤죽은 70%정도의 단백질이 수용성 질소로 분해되었다. 사용한 유산종균. 즉 Streptococcus lactis와 treptococcus cremoris에 의한 단백질 분해는 Cheddar치즈에서와 같이 as-casein이 $\beta$-casein보다 먼저 분해되며, 첨가한 단백질분해호소는 $\alpha$-casein과$\beta$-casein을 모두 활발히 분해 시켜 3일이 지나면 모든 단백질이 펩타이드와 아미노산으로 되었다. 단백질 분해효소를 첨가한 치즈곤죽에서는 쓴맛 펩타이드가 형성되었다가 사라짐을 관찰할수 있었다. 한편 지질분해효소를 침가할 경우 총 휘발성산이 4일 이후에 급격히 증가함을 통해 사용한 효소는 유지방을 잘 분해함을 알 수 있었으며 GLC에 의한 유리 지방산의 분석 결과는 Cheddar치즈곤죽은 시판Cheddar 치즈와 비슷하고 Italian형 치즈곤죽은 시판 Italian치즈보다 약간 떨어졌다. Cheddar치즈의 중요한 품미성분인 활성 SH기는 glutathione을 첨가한 치즈곤죽에서 발효 4일부터 증가하였으며 단백질분해효소를 함께 첨가할 경우 그 증가현상이 현저하였다. 단백질분해요소의 첨가유무에 따라 점도 변화는 다른 두 가지 양상으로 나타나 효소를 첨가할 경우 단백질이 분해됨에 따라 점도가 급격히 감소하였다. To shorten the processing of cheese slurry, four different slurries, ie, Control, Cheddar 1 and 2, and Italian-type that were made of Na-caseinates, cream, trace elements, lactic culture, and enzymes were fermented at $30^{\circ}C$ for 7days with daily stirring. PH, titratable acidity, soluble nitrogen, viable cell count, active SH groups, total volatile fatty acid, free fatty acid, electrophoretic patterns of degraded caseins, and viscosity were analyzed to investigate physicochemical properties of fermented slurries. Acid production was accelerated in the cheese slurries with protease than that without the enzyme and PH of the former was decreased after three days of fermentation to 4.90. The Change of titratable acidity agreed to PH patterns. Soluble nitrogen of the Control slurry was increased slowly for four days and then rapidly to 40% of total nitrogen while those containing protease to 70%. The protease of lactic cultures used (Streptococcus lactis and Streptococcus cremoris) broke down as-casein more rapidly than $\beta$-casein and most proteins were degraded to peptides and amino acids after three days of fermentation. Total volatile fatty acids were increased by added lipase and free fatty acids composition analyzed by GLC in cheddar slurry with 0.00001% lipase was similar to that of commercial cheddar cheese, while that in Italian-type slurry was a half of that in commercial Italian cheese. Active SH groups were increased in the cheese slurries with glutathione from fourth day of fermentation. The viscosity of slurries decreased very rapidly by addition of protease.
바이오 에탄올 부산물 DDGS와 복합 효소제 첨가급여가 돈육의 품질 특성에 미치는 영향
유종상,장해동,김인호,Yoo, Jong-Sang,Jang, Hae-Dong,Kim, In-Ho 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.6
시험동물은 $68.77{\pm}0.10kg$인 3원 교잡종(Landrace${\times}$Yorkshire${\times}$Duroc) 비육돈 96두를 공시하였으며, 8주간 사양시험을 실시하였다. 시험설계는 1) corn-soybean meal diet, 2) corn-soybean meal diet + 0.05% enzyme complex, 3) cornsoybean meal diet with DDGS 및 4) corn-soybean meal diet with DDGS + 0.05% enzyme complex으로 4개 처리를 하여 처리당 6반복, 반복당 4두씩 완전임의 배치하였다. 등심의 pH는 DDGS를 함유한 두 처리구가 CON - Enzyme 처리구와 비교하여 유의적으로 증가하였다(p<0.01). 관능평가에 있어서 경도(Firmness)은 DDGS - Enzyme 처리구가 CON 처리구와 비교하여 유의적으로 증가하였으며(p<0.01), 육색에 있어서 $a^*$ 값은 DDGS를 함유한 두 처리구가 DDGS를 함유하지 않은 두 처리구와 비교하여 유의적으로 높게 나타났다(p<0.05). 등심 및 등지방의 지방산 조성에서 총 UFA와 총 UFA/SFA는 DDGS를 함유한 처리구가 CON 처리구와 비교하여 유의적으로 높은 효과를 나타냈다(p<0.001). 결론적으로 DDGS 급여는 등심의 pH, 경도, 육색, 불포화 지방산 조성을 증가시켰으나, 복합 효소제 첨가 급여에 따른 육질의 변화는 크게 나타나지 않았다. This study was conducted to evaluate the effects of dietary complex enzyme (${\beta}$-mannanase 800 IU/kg and xylanase 700 IU/kg) in a diet containing corn distiller's dried grain with soluble (DDGS) on meat quality and pork fatty acid composition. Ninety-six pigs ([(Landrace${\times}$Yorkshire)${\times}$Duroc], with an average body weight of 68.77 kg were used in the 8 wk growth assay. Dietary treatments included 1) corn-soybean meal diet, 2) corn-soybean meal diet + 0.05% enzyme complex, 3) cornsoybean meal diet with DDGS and 4) corn-soybean meal diet with DDGS + 0.05% enzyme complex. The pigs were allotted randomly into pens (n=4 per pen) with six replicate pens per treatment by a completely randomized design. Pigs were slaughtered at the end of the experiment and the loin muscle was obtained for meat quality. Meat pH (p<0.01), firmness (p<0.01) and redness (p<0.05) were higher in DDGS-supplemented diet than in the corn-soy bean meal diet. However, color, marbling, lightness, yellowness, thiobarbituric acid reactive substances, water holing capacity, driploss, cooking loss and loin muscle area were not significantly different among the diets. The pigs fed the DGGS-supplemented diet had higher total unsaturated fatty acids (UFA) and total UFA/saturated fatty acid (SFA) ratio of loin and backfat. The results indicate that a diet containing DDGS can influence pH, firmness, redness and total UFA concentration and total UFA/SFA ratio of meat and backfat, but that enzyme addition has no affect on meat quality.
고정화 Chymosin을 이용하여 Whole Casein으로부터 분리한 Caseinomacropeptide(CMP)의 특성
김의수(Eui-Su Kim),장해동(Hae-Dong Jang) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.27 No.6
Chymosin을 시판 rennet으로부터 DEAE-Sepharose CL-6B에 의해 분리하고 5% glutaraldehyde에 의해 Celite™에 고정화시킨 다음 raw milk로부터 분리된 whole casein에 작용시켜 얻은 whole casein 가수분해물로부터 TCA법과 ultrafiltration법에 따라 총 CMP를 분리하고 이들의 특성을 비교분석하였다. DEAE-Sepharose CL-6B에 의해 15g의 시판 rennet으로부터 순수분리된 chymosin의 양은 0.16g이었으며 5% glutaraldehyde에 의해 Celite™에 고정화된 chymosin은 Celite™ 1g당 18㎎이었다. 고정화 chymosin은 2시간이내에 대부분의 whole casein상의 κ-casein을 가수분해시켜 para-κ-casein과 caseinomacropeptide로 만들었다. 10g의 whole casein 가수분해물로부터 TCA법과 ultrafiltration법에 따라 분리된 총 CMP의 양은 각각 0.4g과 0.1g이었다. 전기영동, sialic acid함량, 아미노산 조성 및 A_(280)/A₂₁₄ 비율의 결과로 보아 TCA법에 따라 분리된 총 CMP가 ultrafiltration법에 의해 분리된 것보다 당을 갖고 있지 않은 CMP의 함량이 높고 순수하였다. 총 CMP로부터 12% TCA 침전에 의해 분리된 CMP는 총 CMP보다 sialic acid 함량이 적은 것으로 보아 당을 함유한 CGP의 대부분이 제거된 CMP이며 중량은 총 CMP의 50%에 해당하였다. Chymosin was purified from commercial rennet with DEAE-Sepharose CL-6B and immobilized on Celite™ using glutaraldehyde. Whole casein from fresh raw milk was hydrolyzed by immobilized chymosin and total CMP was isolated by trichloroacetic acid(TCA) and ultrafiltration, and characterized. The amount of chymosin purified from 15g commercial rennet by DEAE-Sepharose CL-6B was 0.16g and 18㎎ of chymosin was immobilized on 1g of Celite™ by 5% glutaraldehyde. Immobilized chymosin hydrolyzed most of κ-casein on whole casein within 2 hours to leave para-κ-casein and caseinomacropeptide(CMP). The total CMP isolated from 10g of whole casein hydrolyzate by TCA and ultrafiltration was 0.4g and 0.1g, respectively. Results of electrophoresis, amount of sialic acid, composition of amino acid and ratio of A_(280) to A₂₁₄ showed that total CMP by TCA was purer and had more CMP without carbohydrate than one by ultrafiltration. CMP isolated from total CMP by 12% TCA precipitation was 50% of total CMP and most of caseinoglycopeptide(CGP) was removed from total CMP, indicating less amount of sialic acid in CMP than in total CMP.