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국내에서 유통되고 있는 오리의 도체중량 분포 및 도체품질 현황
강근호,채현석,박범영,조수현,성필남,정석근,김동훈,Kang, Geun-Ho,Chae, Hyun-Seok,Park, Beom-Young,Cho, Soo-Hyun,Seong, Pil-Nam,Jeong, Seok-Geun,Kim, Dong-Hun 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.2
The objective of this study was to investigate the current state of carcass weight distribution and external quality of domestic duck products. A total of 419,164 duck heads were used for the carcass weight distribution analysis. From the results, the average, mode, median, and quartile were 2,164.4, 2,000, 2,200, and 300 g, respectively. Furthermore, carcass yield averaged 70.1% from the live weights of domestic duck products. Duck carcasses had 28.4% external defects and 4.8% external damage. Moreover, the appearance ratio of discoloration was 34.1% and, in particular, the leg region was significantly (p<0.05) higher than that of the other regions. The feather removal defect ratio averaged 44% from the duck carcass surface. The ratio of disjointed and broken bones averaged 9.91% and mostly appeared in wing and leg parts. Fat content was significantly (p<0.05) higher in carcasses with weights >2.3 kg than that of other carcass weight levels, suggesting that market live weight of domestic duck products must be greater than a minimum of 3 kg.
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강근호,김상호,강환구,김동욱,김지혁,김현수,황보종,유동조,나재천,방한태,강보석,최희철,서옥석 한국가금학회 2008 한국가금학회 정기총회 및 학술발표회 Vol.25 No.-
This experiment was conducted to investigate the effect of dietary supplementation of the various materials contained lutein on the lutein accumulation in egg yolk. The laying hens were fed corn-soybean meal based diets containing 0, 0.6, 1, 3, 5 or 10 ppm of lutein. The lutein content of egg yolk was linear increased by increasing the supplementation level of lutein. The spinach 10 treatment, lutein content was the highest than that those treatments from egg yolk. But the efficiency of lutein accumulation in egg yolk was significantly higher in lutein extract treatment as compared to that of raw materials treated groups. The results of this experiment suggested that the dietary supplementation of lutein extract was more effective than that of raw materials for producing the lutein enriched eggs.
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사료 내 무청 및 시금치 급여가 육계의 조직 내 루테인 축적률 및 육질에 미치는 영향
강근호,김상호,김지혁,강환구,김동욱,조수현,성필남,박범영,함준상,김동훈,Kang, Geun-Ho,Kim, Sang-Ho,Kim, Ji-Hyuk,Kang, Hwan-Ku,Kim, Dong-Wook,Cho, Soo-Hyun,Seong, Pil-Nam,Park, Beom-Young,Ham, Jun-Sang,Kim, Dong-Hun 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1
본 연구는 사료 내 무청 및 시금치의 첨가급여가 육계의 조직 내 루테인 축적률 및 육질에 미치는 효과를 알아보고자 수행하였다. 대조구는 기본배합사료를 이용하였고, 처리구는 기본배합사료에 시금치로부터 추출한 루테인 화합물(2.223%), 무청분말(2%) 및 시금치분말(0.61%, 1.83%)을 각각 첨가하였다. 증체량, 사료섭취량 및 사료요구율에 있어서는 처리구간 유의적인 차이가 없는 것으로 나타났다. 닭 피부의 색깔을 측정한 결과, 황색도에 있어서 무청분말 처리구와 시금치분말 1.83% 처리구가 다른 처리구에 비해 유의적으로 높은 것으로 나타났다(p<0.05). 닭 가슴살의 육색을 측정한 결과, 명도의 경우 대조구가 처리구에 비해 유의적으로 낮게 나타났다(p<0.05). 시금치분말 1.83% 처리구는 대조구에 비해 적색도 값은 유의적으로 낮고(p<0.05), 황색도 값은 유의적으로 높게 나타났다(p<0.05). 지방산화도의 경우 루테인 화합물 처리구가 다른 처리구에 비해 냉장저장 중 낮은 값을 보였으나 유의적인 차이는 없었다. 닭 조직내 루테인 축적률을 조사한 결과 시금치분말 1.83% 처리구의 간 조직에서만 미량 검출되었다. 이상의 결과를 전체적으로 종합해 볼 때, 시금치분말 1.83% 첨가구에서 육색(적색도 및 황색도)에 영향을 주는 것으로 나타났으나, 지방산화도 및 루테인 축적률에 있어서는 효과가 없는 것으로 나타났다. 따라서 향후 닭고기 조직내 루테인 축적률 및 선행연구와 같이 지방산화도의 효과를 보기 위해서는 시금치 원물질 급여 보다는 시금치로부터 추출한 루테인 화합물의 농도를 높여서 첨가급여 하는 것이 바람직할 것으로 사료된다.
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강근호,조수현,성필남,박범영,함준상,정석근,김동훈,채현석,Kang, Geun-Ho,Cho, Soo-Hyun,Seong, Pil-Nam,Park, Beom-Young,Ham, Jun-Sang,Jeong, Seok-Geun,Kim, Dong-Hun,Chae, Hyun-Seok 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.4
The study was performed to investigate microbial and physicochemical properties of domestic liquid eggs during cold storage. The liquid eggs used in the experiment were whole liquid, liquid egg yolks, and liquid egg whites. All samples were analyzed in summer and winter. The aerobic microorganisms were 1,270-83,300 CFU/g from non-sterilized liquid eggs produced in summer and their numbers increased from those produced in winter (ND, ~4,330 CFU/g). Total coliforms were not observed in non-sterilized whole liquid and non-sterilized liquid egg yolk regardless of season. Total coliforms from nonsterilized products were not detected in liquid egg whites during cold storage. Salmonella sp. was not observed in any of the liquid egg products. However, Pseudomonas sp., Pseudomonas geezennei, Pseudomonas otitidis, and Pseudomonas aeruginosa were identified by 16S rRNA from non-sterilized whole liquid eggs produced in summer. The pH and viscosity of whole liquid eggs and liquid egg whites were not different between the sterilized and non-sterilized treatments during cold storage. These results suggest that managing cross-contamination is necessary when non-sterilized liquid eggs are processed in summer.
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세계 계란홍보 활성화를 위한 활동사례 - 세계가 '계란'에 주목한다
강근호,Gang, Geun-Ho 대한양계협회 2010 월간 양계 Vol.42 No.10
계란소비 활성화를 위해 세계 각국에서 벌이고 있는 계란홍보 활동사례를 요약하면 다음과 같다. 세계 계란홍보 활동사례에 대해 가장 눈여겨 볼만한 사항은 소비자들에게 설명할 때에는 각 계층의 관심에 맞는 내용만을 집중적으로 설명한다는 점이다. 또한, 다양한 입체적인 방법들이 계란홍보에 성공할 수 있었던 이유는 소비자에게 전달하고 싶은 메시지가 강렬하면서도 간결하였기 때문이었다. 따라서 국내에서도 계란 소비활성화를 위해 우리가 눈여겨 볼 점은 계란의 영양적 우수성에 대해서 설명을 할 때 누구를 위해(소비층), 어떤 방법으로 풀어나가야 할 것인가에 대해서 고민을 해야 할 것으로 판단된다.
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깊이 정보를 이용한 영역분할 기반의 다시점 영상 조명보상 기법
강근호,고민수,유지상,Kang, Keunho,Ko, Min Soo,Yoo, Jisang 한국정보통신학회 2013 한국정보통신학회논문지 Vol.17 No.4
In this paper, a new illumination compensation algorithm by segmentation with depth information is proposed to improve the coding efficiency of multi-view images. In the proposed algorithm, a reference image is first segmented into several layers where each layer is composed of objects with a similar depth value. Then we separate objects from each other even in the same layer by labeling each separate region in the layered image. Then, the labeled reference depth image is converted to the position of the distortion image view by using 3D warping algorithm. Finally, we apply an illumination compensation algorithm to each of matched regions in the converted reference view and distorted view. The occlusion regions that occur by 3D warping are also compensated by a global compensation method. Through experimental results, we are able to confirm that the proposed algorithm has better performance to improve coding efficiency.
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강근호,조수현,성필남,강선문,박경미,박범영,김동훈,Kang, Geunho,Cho, Soohyun,Seong, Pilnam,Kang, Sunmun,Park, Kyoungmi,Park, Beomyoung,Kim, Donghun 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.1
This study was conducted to investigate meat quality and sensory characteristics between castrated and non-castrated dairy goats. Dairy goat of Saanen breeds was slaughtered at an age of 6 mon. Then, characteristics of dairy goat meat were analyzed to chemical compositions, collagen content, pH, meat color, cooking loss, water-holding capacity, shear force, protein solubility, and myofibrillar protein fractions by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Also, odor from dairy goat meats was analyzed by sensory evaluation and volatile substances by gas chromatography-mass spectrometry (GC-MS). As a result, the chemical compositions and physicochemical characteristics were not significantly different between castrated and non-castrated dairy goats meat. Also, there is no difference protein solubility (sarcoplasmic, myofibrillar and total protein) and protein fraction by SDS-PAGE. Sensory evaluation results in odour scores are highly (p<0.05) non-castration dairy goat meat better than castration. As a result, overall palatability was higher (p<0.05) in castrated goat meat when compared with non-castrated one. The indole and octadecanoic acid by GC-MS based on sensory evaluation results were only detected in non-castrated dairy goat meat. Therefore, distribution for goat meats castrated compared to non-castrated dairy goat meat is expected to be able to get a good response to the Korean consumer.
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