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Chicory ( Cichorium intybus L. ) 급여가 재래산양의 발육 및 육질에 미치는 영향
최순호,유영모,차영호,이종문,백광수,김원호,허삼남 ( S . H . Choi,Y . M . Yoo,Y . H . Cha,J . M . Lee,K . S . Baek,W . H . Kim,S . N . Hur ) 한국축산학회 1998 한국축산학회지 Vol.40 No.3
In order to investigate effect of chicory as a roughage source for Korean native goat, studies on growth rates and carcass qualities of 21 male Korean native goats fed chicory have been conducted for 6 weeks. For the investigation, their feed intakes, body weight gains, carcass weights and carcass qualities were measured. 1. The Korean native goats fed chicory tended to grow faster than those fed with orchardgrass alone (41.0g vs 35.2 g/daily gain). When chicory was fed together with orchardgass at a ratio of 50 to 50, the goats appeared to grow even faster (53.6g/daily gain). 2. Feed intakes(㎏/day) were 0.72, 0.58 and 0.56㎏ respectively for the goats fed chicory, orchardgrass, and the mixture of chicory and orchardgrass. 3. Chicory feeding tended to improve feed conversion ratio, compared to orchardgrass (13.7 vs 20.3). 4. Dietary chicory tended to impair the tenderness and juiciness of the goat meat, but seemed to make meat flavour distinct.
새로운 조사료원 개발을 위한 Chicory 의 생산성에 관한 연구
최순호,김원호,허삼남 ( S . H . Choi,W . H . Kim,S . N . Hur ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5
This study was conducted to determine the productivity of Chicory (Cichorium intybus L.) as forage sources. It was the study on the productivity of Chicory imported from Newzealand under Korean soil and environment. The chicory sown on the August 15 1995 grew rapidly as temperature went up high during the spring in Korea. The yield was 44.6 ton fresh weight/ha when harvested on the 10 June, 1996. Feeding value of Chicory appeared to decrease rapidly as the plant grew older. The contents of crude protein, ash, Ca, P, and Fe of chicory were decreased from 20.8 to 12.68%, 23.06 to 12.17% 0.53 to 0.38% 0.54 to 0.25 %, 424 to 117ppm, respectively, when they were harvested in from May 20 to June 10.
최순호(S.H.Choi),김경근(K.K.Kim),윤석훈(S.H.Yun),윤두호(D.H.Yun),오병주(B.J.Oh),최순열(S.Y.Choi) 한국해양대학교 해사산업연구소 1998 海事産業硏究所論文集 Vol.7 No.-
The design requirements of reactor coolant pump is very important factor for the safe operation and cooling of Pressurized Water Reactor. This study is concerned with the design requirements of reactor coolant pump based on the Young Gwang Nuclear Power Plant Unit 3 & 4. We concluded that the PWR system designers shall have an accurate information on the RCP design requirements such as kinetic energy of pump rotating parts, rated flow and head, minimum allowable slope of H-Q curve and minimum correctable head through this study. This study provide the system designer with a guideline and a basic background on the RCP design requirements.
최순호,장운기,이부웅,이문준 ( S . H . Choi,W . K . Chang,B . O . Lee,M . J . Lee ) 한국축산학회 1997 한국축산학회지 Vol.39 No.3
Steaming as well as heating resulted in the decrease of % noncaseinic nitrogen(NCN) indicative of acid precipitation and the increase of % nonprotein nitrogen(NPN) indicative of proteolysis. However, it caused considerable increase in % non sedimentable nitrogen(NSN) indicating increased solubility in spite of protein denaturation, which could be explained by that saccharose content had increased the solubility of proteins complex. Steaming time affected degree of hydration of milk powder, forming the protein complex which increased hardness. Browning of confectionery appeared from 10 minutes of steaming. The saccharide might not have effects on hardening of milk confectionery because the hardness decreased promptly when the saccharide contents elevated. The protein digestibity of milk confectionery decreased somewhat due to steaming. Increase in steaming duration possibly caused the protein and saccharide be agglomerate into large complex. The results opened the door to diversification of domestic dairy products, especially when overproduction of milk powder and increase in milk powder consumption for the purpose of military and emergency foods.