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RISS 인기검색어
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- 저자 : 최재관 ( Je Gwan Choi ) (검색결과 2 건)
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Growth Curves Fitting for Body Weight and Backfat Thickness of Swine by Sex
최태정,서강석,최재관,김시동,조광현,최호성,Choi, Te-Jeong,Seo, Kang-Seok,Choi, Je-Gwan,Kim, Si-Dong,Cho, Kwang-Hyun,Choe, Ho-Sung Korean Society for Food Science of Animal Resource 2008 한국축산식품학회지 Vol.28 No.2
The purpose of this study was to establish proper shipping weight and backfat thickness by applying the growth model to backfat thickness, measured by means of not only body weight, but also ultrasonography, and predicting the changes by age. Three breeds, i.e. Duroc, Landrace, and Yorkshie, were analyzed, and the Gompertz, logistic, and Von Bertalanffy model were used for inference with the parameter of the growth model being sex. As a result, both body weight and backfat thickness showed different growth curve parameters and characteristics at inflection points depending on model selection and sex. As for backfat thickness, in estimating the inflection point, unlike the case of body weight, the inflection ages of the boars of the Duroc breed was earlier than that of sows, whereas the inflection ages of the sows of the Landrace and Yorkshire breeds was earlier than that of boars. More than anything else, in the analysis of the changes in backfat thickness according to body weight, as the body weight reached 145kg, the backfat thickness showed much variation as great as 1.7-3.2 cm in each breed and sex. In addition, unlike the other breeds, the boars of the Landrace breed showed an exponential type of relationship between body weight and backfat thickness. As they grow to become 100 kg or heavier, abrupt change in back fat thickness was confirmed. If the growth of body weight and backfat thickness is understood and the genetic relationship is taken advantage of like this, it would be possible to set desired body weight and backfat thickness, and thus help effectively set the shipping time. If not only the phenotype, but also genetic parameters about growth characteristics are estimated and analyzed additionally, more effective data can be generated.
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유전 및 육종 : 돈육 육질 검정에 따른 품질 증가의 편익 분석에 관한 연구
이상호 ( Sang Ho Lee ),남기창 ( Ki Chang Nam ),강현성 ( Hyun Sung Kang ),김성훈 ( Sung Hoon Kim ),최재관 ( Je Gwan Choi ),최태정 ( Tae Jeong Choi ),서강석 ( Kang Seok Seo ) 한국동물자원과학회(구 한국축산학회) 2013 한국축산학회지 Vol.55 No.3
돈육 육질점정에 의한 품질 증가의 경제적 가치는 품질 정보가 확보된 돼지고기를 구입하는데 소용되는 추가 비용 및 최대한 지불 의사금액(WTP)에 의해 측정된다. 가상가치평가법을 이용하여 돈육 육질검정에 따른 소비자의 지불의사금액의 측정을 위해 본 연구는 수행되었다. 분석 방법으로 선형확률모형, 양분선택형 모형 및 이중양분선택형 모형을 이용해 분석에 임하였다. 각 모형에 대한추정 결과로 돈육 육질검정에 의한 돼지고기와 기존의 돼지고기의 가격차이가 클수록 육질검정에 의하여 생산된 돼지고기를 선택할 확률이 감소함을 나타내며 양분선택형(DBDC)의 지불의사 금액은 735원/100g이며, 95% 신뢰구간은 531~1,633원으로 추정되었다. 딴일 양분선택형(SBDC)의 지불의사금액은 547원/100g이며, 95% 신뢰구간은 410~1,109원으로 추정되었다. 각 모형의 절단된 평균 WTP에 대한 추정결과는 이중 양분선택형(DBDC)의 지불의사 금액은 1,014원/100g이며 95% 신뢰구간은 821~5,185원으로 추정되었고 단일 양분선택형(SBDC)의 지불의사금액은 579원/100g이며, 95% 신뢰구간은 421~1,365원으로 추정되었다. 돼지고기육질 검정에 의한 지불의사금액의 평균값의 547.4원/100g을 적용하여 돼지고기에 의한 연간 총 가치는 5조 1,736억으로 추정된다. Willingness-to-pay (WTP) for pork produced by quality test was determined using a contingent valuation method. Three model studies including a dichotomous-choice and two double dichotomous-choice types were conducted. The respondents in this study appropriately understood the contingent valuation and the suggested price was significant as a characteristic variable. The results imply that there is lower chance to select pork produced by the quality test, as the price difference is greater between conventional and quality-tested pork. WTPs in double and single contingent valuation models were 735 and 547 won/100g, respectively. WTP was increased with increasing the educational level of respondents. The average WTPs analyzed by convariate were 1,015 won/100g for double contingent valuation and 580 won/100g for single contingent valuation. Considering the minimum price of WTP of pork produced by quality test (547.4 won/100g), the total economic value was estimated to be 5,173,600 million won and per capita customer value was 106,000won. Therefore, providing an institutional strategy for pork quality test will be beneficial for the consumers.
ScienceON
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