가솔린-메탄을 혼합 연료의 성능 및 배기특성에 관한 연구

김영직,정성찬,정영식,최동천,채재우(Y. J. Kim),S. C. Chung,Y.S. Jeong,D. C. Choi,Z. Y. Cai 한국자동차공학회 1994 한국자동차공학회 학술강연초록집 Vol.- No.-

사료내 생균제, 일라이트, 활성탄 및 목초액의 첨가가 육계의 성장 능력 및 도체 특성에 미치는 영향

김영직,Kim, Y.J. 한국가금학회 2007 韓國家禽學會誌 Vol.34 No.3

본 시험은 육계에 대한 생균제, 일라이트, 활성탄 및 목초액의 사료적 가치를 평가하기 위하여 생균제 0.2%(T1)와 일라이트(T2), 활성탄(T3) 및 목초액(T4)을 각각 1.0%를 broiler 200수에 급여하여 증체량, 사료 섭취량, pH, 전단력, 관능 평가, 육색 및 지방산 함량을 분석하였다. 증체량은 전기 사료 급여 시에 C보다 T1과 T4에서 유의적으로 높았고, 후기 사료 급여 시는 C와 T4보다 T1, T2 및 T3에서 유의적으로 높게 나타났다(P<0.05). 사료 효율은 처리구간에 유의성이 없었다. 계육의 일반 성분 중 수분과 조단백질 및 조회분은 유의성이 없으며, 조지방은 대조구보다 처리구에서 낮은 함량을 보였다. 가열 감량은 T3와 T4에서 낮았으며, 보수성은 T3와 T4에서 높았다. 관능 평가 결과 연도는 C가 가장 높고 T4가 제일 낮아 연도 개선 효과를 보였다. 육색 중 적색도$(a^*)$ 및 황색도$(b^*)$ 값은 모든 처리구에서 차이가 없었으나, 명도$(L^*)$값은 T1, T2, T3 및 T4에서 대조구보다 높았다(P<0.05). 포화 지방산인 stearic acid 함량은 C보다 T1, T2, T3 및 T4에서 낮았으며, 불포화 지방산인 oleic acid 함량은 대조구보다 처리구에서 높았다(P<0.05). 결론적으로 육계 사료에 목초액을 1% 첨가 급여할 경우 경쟁력 있는 브랜드 계육의 생산이 가능하며, 농가 소득 증대에 크게 기여할 것으로 생각된다. We investigated the effects of dietary supplements of probiotics, illite, active carbon and hardwood vinegar on growth performance, feed intake, and pH, shear force, sensory evaluation, meat color and fatty acid composition of meat in broilers. Two hundred broilers were fed diets for five weeks containing 0.2% of probiotics (T1), and 1% of Illite (T2), 1% active carbon (T3), or 1% hardwood vinegar (T4). Body weight gain was higher in T1 and T4 groups fed the starter diet but was the lowest in C and T4 for finishing period (P<0.05). Feed efficiency was not significantly different. In proximate composition, crude fat content of chicken meat were decreased lower in all treatment groups than control, but moisture, crude protein and crude ash were not significantly different. Cooking loss was decreased in T3 and T4 and WHC (water holing capacity) was increased in T3 and T4 groups compared to the other groups. In sensory evaluation, T4 tended to improve the hardness. Redness $(a^*)$ and yellowness $(b^*)$ were no difference between the all treatment groups, lightness $(L^*)$ were higher in T1, T2, T3 and T4 groups than control group (P<0.05). Stearic acid content was lower in T1, T2, T3 and T4 groups, but oleic acid contents were higher in T1, T2, T3 and T4 groups (P<0.05). These results showed that supplementing broiler diets with 1.0% hardwood vinegar may noticeably improve the meat quality of broiler.

곶감 부산물의 급여가 육계의 생산성 및 계육의 지방산 조성에 미치는 영향

김영직,Kim Y. J. 한국가금학회 2005 韓國家禽學會誌 Vol.32 No.3

본 실험은 곶감 부산물의 사료적 가치를 구명하기 위하여 첨가수준(0, 1, 3, $5\%$)에 따라 육계의 생산성, 계육의 지방산 조성 및 혈중 콜레스테롤 등에 미치는 영향을 고찰하기 위하여 5주 동안사양 시험하였다. 전기 3주간 사료내 조단백질은 $21.5\%$, ME는 3,100kcal/kg 수준으로 공급하였고, 후기에는 조단백질 $19\%$, ME 3,100kcal/kg 수준으로 급여하였다. 대조구(무첨가구), 곶감 부산물 $1\%$ 첨가구(T1), $3\%$ 첨가구(T2), $5\%$ 첨가구(T3)로 처리구당 4반복, 반복당 10수로 총 160수를 공시하였다. 그 결과 증체량은 전기사료 급여시에 대조구보다 곶감 부산물을 급여한 처리구에서 높은 경향이었으나, 후기 사료 급여시는 대조구와 T1 및 T2에서 T3보다 유의적으로 높게 나타났다. 사료 효율은 처리구간에 유의성이 없었다. 곶감 부산물의 급여 수준에 따른 계육의 일반 성분 중 수분과 조회분은 유의성이 없으며, 조지방은 증가하고 단백질은 감소하는 경향이었다(P<0.05). 총 콜레스테롤, HDL-C, 중성지방은 처리구에서 높았고, LDL-C은 처리구보다 대조구에서 높았다(P<0.05). 계육의 주된 지방산은 oleic acid, palmitic acid, linoleic acid, stearic acid 순이었다. 곶감 부산물의 급여량이 증가함에 따라 stearic acid, linoleic acid는 감소하였으나 oleic acid의 함량은 증가하였다(P<0.05). 이러한 실험 결과로 곶감부산물은 육계사료에 $3\%$수준까지 급여하더라도 생산성에 영향을 미치지 않을 것으로 사료된다. This experiment was conducted to compare the influences of dietary dried persimmon by-product(DPB) on performance, blood cholesterol and fatty acid composition in broiler chicks. Diets contained 21.5 and $19\%$ CP for the starting and finishing period, respectively. The ME was 3,100kcal/kg in diets for both starter and finisher diets. One hundred sixty chicks were assigned to 4 treatments with 4 replicates at different levels of dried persimmon by-product. Treatments were consisted of 0(control), 1(T1), 3(T2) and $5\%$ (T3) DPB. Body weight gain was higher in treatment groups fed the starter diet but was the lowest in T3 for finishing period. Feed efficiency was not significantly different. In proximate composition, crude fat of chicken meat were increased in diets by addition of DPB than control, but moisture and crude ash was no significantly different. The total cholesterol, HDL, and triglyceride of treatment groups was higher than control. The LDL of control was higher than treatment groups. In fatty acid composition, oleic acid contents of treatment groups were higher than control, whereas stearic, linoleic acid contents lower in meat composition than control. In conclusion, dietary supplementation of DPB at $3\%$ level tended to improve growth performance of broiler chicks.

쑥과 정어리유의 첨가가 계육의 품질 및 저장성에 미치는 영향

김영직,Kim Y.J. 한국가금학회 2006 韓國家禽學會誌 Vol.33 No.1

본 연구는 육계에 오메가 3계열을 다량 함유한 정어리유 1%와 쑥의 급여수준(0, 1, 2, 4%)에 따라 4처리구로(T1, T2, T3, T4)구분하여 5주간 급여 후 도계하여 대퇴 부위 근육을 냉장온도$(4{\pm}1^{\circ}C)$에서 10일간 저장하면서 pH, VBN, TBARS 및 육색의 변화를 조사하였다. 증체량은 T3구에서 가장 낮았으며, pH는 대조구에 비하여 처리구에서 높았고, 저장 기간이 경과하면서 유의성 있게 상승하였다(P<0.05). VBN과 TBARS는 처리구에서 저장기간이 지남에 따라 증가하였을지라도 대조구는 처리구에 비하여 높은 경향을 나타내었다. 육색은 처리구에서 $L^*$과 $b^*$값이 대조구보다 높은 경향이었다. 이상의 실험 결과로 미루어 육계사료에서 정어리유를 1%급여시에 2%까지 첨가하면 계육의 품질 및 저장성 개선 효과가 있는 것으로 사료된다. This study was conducted to investigate the influence of dietary mugwort (0, 1, 2, 4%) and sardline oil(1%) on weight gain, pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), and meat color in meat-type chickens. Birds were randomly assigned to the four dietary treatments: control (commercial feed), control plus 1% mugwort and sardine oil (T1), 2% mugwort and 1% sardine oil(T2), or 4% mugwort and 1% sardine oil (T3). Birds were sacrificed and meat samples were taken and stored for either 0, 3, 7 or 10 days at $4^{\circ}C$. Weight gain in T3 was lowest than other treatment groups (P<0.05). pH of dietary mugwort and sardine oil treatments increased significantly compared to that of control during storage periods (P<0.05). VBN and TBARS of all treatment groups were significantly increased as storage period extended (P<0.05). Meat color $(L^*,\;b^*)$ significantly increased during storage periods. $L^*\;and\;b^*$ values were higher in treatment groups than in control (P<0.05). These results indicate that the mugwort and fish oil may improve quality and self-life of meat-type chickens during storage.

성게 껍질 분말의 급여가 육계의 생산성 및 무기물 함량에 미치는 영향

김영직,Kim Y. J. 한국가금학회 2005 韓國家禽學會誌 Vol.32 No.1

본 실험은 성게 껍질 분말의 사료적 가치를 구명하기 위하여 첨가수준(0, 1, 3, $5\%$)에 따라 육계의 생산성, 계육의 무기물 및 혈중 콜레스테롤 등에 미치는 영향을 고찰하기 위하여 5주간 사양 시험하였다. 전기 3주간사료내 조단백질은 $21.5\%$, ME는 3,100 kcal/kg 수준으로 공급하였고, 후기에는 조단백질 $19\%$, ME 3,100 kcal/kg 수준으로 급여하였다. 처리구는 대조구(무첨가구) 성게 껍질 분말 $1\%$ 첨가구(T1), $3\%$첨가구(T2), $5\%$ 첨가구(T3)로 처리구당 4반복, 반복당 10수로 총 160수를 공시하였다. 그 결과 증체량은 T1구에서 사육전기에 현저하게 개선되었지만(P<0.05) 사육후기에는 가장 낮게 평가되었으며, 사료효율은 처리구 사이에 유의성이 인정되지 않았다(P>0.05). 총콜레스테롤은 대조구보다 성게 껍질 분말 처리구에서 낮게 나타났으며, HDL-C은 처리구 중T2, T3에서 높았고(P<0.05), LDL-C과 triglyceride는 유의성이 인정되지 않았다. 성게 껍질 분말 급여 수준에 따른 무기물의 변화는 대조구에 비해 처리구에서 Fe, Zn, Ca함량이 많았으며(P<0.05) 총무기물 함량은 성게 껍질 분말 급여구에서 많은 경향을 보여 주었다. 결론적으로 육계사료 내 성게 껍질 분말의 급여는 Ca, Fe 및 총무기물 함량이 증가된 계육을 생산할 수 있을 것으로 사료된다. This experiment was conducted to compare the influences of dietary sea urchin shell powder (SUSP) supplemented to broiler diets on performance, mineral contents and blood cholesterol for 5 weeks. The experimental diets contained 21.5 and $19\%$ CP for the starting and finishing period, respectively The ME was 3,100 kcal/kg of feed in both starter and finisher diets. One hundred sixty chicks were assigned to 4 treatments with 4 replicates and fed one of 4 experimental diets containing different levels of SUSP: 1) Control (commercial feed) 2) T1 (commercial feed with $1\%$ SUSP) 3) T2(commercial feed with $3\%$ SUSP) 4) T3(commercial feed with $5\%$ SUSP). Body weight gain was higher in the T1 group when fed the starter diet (P<0.05), but was the lowest in T1 group for finishing period. Feed efficiency was not significantly different between the control and treatment groups (P>0.05). The total cholesterol of the control was higher than the treatment groups and the HDL-cholesterol were higher in T2 and T3. However, effects of diets containing graded levels of SUSP on LDL-cholesterol and triglyceride contents were not found (P>0.05). The SUSP diets were increased significantly the Fe, Zn and Ca contents of chicken meat, and tended to increase total mineral contents. In conclusion, dietary supplementation of SUSP to broiler diets could be applied to the enhancement of Ca, Fe and total mineral contents levels in chicken meat.

성게 껍질 분말의 급여가 계육의 이화학적 특성에 미치는 영향

김영직,Kim Y. J. 한국가금학회 2005 韓國家禽學會誌 Vol.32 No.1

본 연구는 성게 껍질 분말을 사료내 첨가하여 그 첨가 수준(0, 1, 3, $5\%$)에 따라 계육의 관능검사, 육색, 지방산 및 아미노산 조성 등의 이화학적 특성을 검토하고자 broiler 160수를 공시하여 실시하였다. 전단력은 대조구보다 처리구에서 높고, 보수성은 대조구에서 높았으며(P<0.05), 가열감량, pH는 유의성이 인정되지 않았다. 관능검사 결과 성게 껍질 분말 급여구에서 연도, 다즙성, 풍미가 높은 점수를 나타내었는데 특히 T2에서 유의적인 (P<0.05) 차이를 나타내었다. 육색은 처리구에서 대조구보다 비교적 L$\ast$ 값이 낮고, a$\ast$ 값이 높아 육색이 어두운 편이었다. 대조구에 비해 처리구에서 oleic acid 함량이 유의하게 높거나 높은 경향을 나타내었으며, 총아미노산 함량은 대조구보다 처리구에 많은 함량을 나타내었다. 본 실험 결과 육계사료 내에 성게 껍질 분말의 급여는 관능검사의 결과를 개선할 것으로 사료된다. The experiment was conducted to study the effect of sea urchin shell powder (SUSD) on the sensory evaluation, meat color, fatty acid and amino acid contents of chicken meat. One hundred sixty broilers were fed diets for five weeks containing 0, 1, 3 and $5\%$ of sea urchin shell powder. The shear forces of the treatment groups were higher than the control uoup and the water holding capacity (WHC) was higher in the control group (P<0.05). The heating loss and pH were not significantly different between control and treatment groups (P<0.05). The hardness, juiciness and flavor evaluated by sensory evaluation were improved by treatments, especially in T2 (P<0.05). The meat color of the treatments group showed redder and darker than that of the control group owing to lower L$\ast$ and higher a$\ast$ value. Among fatty acids, oleic acid contents of the treatment groups were higher than that of the control group. The treatment groups showed a significantly higher total amino acid content (P<0.05) compared to the control group. The results of this experiment indicated that dietary SUSP tended to improve the sensory evaluation.

전기자극이 한우육의 풍미성분에 미치는 영향

김영직(Y . J . Kim),김진성(J . S . Kim),신택순(T . S . Shin),이정일(J . I . Lee),박구부(G . B . Park) 한국축산학회 1993 한국축산학회지 Vol.35 No.3

This experiment was carried out to investigate the effect of electrical stimulation on postmortem changes of Korean native cattle longissimus muscle and meat quality, and to examine the utilization of electrical stimulation in practice. Six cattle of approximately 400-500㎏ (1-2 years, ♂) live weight were assigned randomly to one of three treatment groups: (a) control, (b) stimulated with 100V, (c) stimulated with 300V. Stimulation was conducted immediately after slaughter. After, meats were transferred to chilling room (4±1 ℃), NPN, free amino acid, nucleotides and their related compounds and VBN were analyzed during the 7 days of postmortem storage with 5-time intervals. The results obtained summarized as follows ; 1. The NPN of control, ES-100 and ES-300 during postmortem storage were 3.42-4.66 ㎎/g. 3.54-4.83 ㎎/g and 3.58-4.96 ㎎/g, respectively, but generally increased during postmortem storage. Electrical stimulation improved meat flavor. 2. Increase of the total free amino acids in electrical stimulated beef was significantly higher than that of non-ES beef. Among the 17 free amino acids analyzed, 10 amino acids including glutamic acid, glycine, alanine, cystine, valine, methionine, iso-leucine, leucine, phenylalanine and histidine were increased, 5 amino acids including aspartic acid, serine, proline, tyrosine and lysine were Irregular and 2 amino acids including threonine and arginine were decreased in the all treatments. 3. As Cor the nucleotides and their related compounds, ATP, ADP and AMP were decreased but IMP, inosine, hypoxanthine were increased during postmortem storage. Above all, ATP was very rapidly decreased t electrically stimulated(ES) beef, and a large amount of hypoxanthine was detected right after slaughter. 4. The VBN value of the ES beef during 7 days of postmortem storage was ranged from 9.13-14.36 ㎎%. The value in the ES meat with high voltage was significantly lower than those in low voltage and non-ES beef.

전기자극이 한우육의 단백질 추출성에 미치는 영향

김영직(Y . J . Kim),김영환(Y . H . Kim),진상근(S . K . Jin),박태선(T . S . Park),신택순(T . S . Shin),박구부(G . B . Park) 한국축산학회 1993 한국축산학회지 Vol.35 No.3

This experiment was carried out to investigate the effect of electrical stimulation on postmortem changes of Korean native cattle longissimus dorsi muscle and meat quality, and to examine the utilization of electrical stimulation in practice. Six cattle of approximately 400-500㎏ (1-2 years, ♂) live weight were assigned randomly to one of three treatment groups: (a) control, (b) stimulated with 100V, (c) stimulated with 500V. Stimulation was conducted immediately after slaughter. Then, meats were transferred to chilling room (4±1℃), extractability of WSP, SSP, myosin and actomyosin were measured during the 7 days of postmortem storage at a coldroom with 5-time intervals. The results obtained summarized as follows ; The water soluble protein extractability in all treatments was decreased during postmortem storage. The water soluble protein extractability in ES treatments was decreased more dramatically than those in the control. The extractability of salt soluble protein in control, ES-100 and ES-300 right after slaughter were 52.8, 52.6 and 52.1㎎/g, respectively, and decreased to 51.6, 51.3 and 51.0㎎/g at 1-day, but they were gradually increased ever since. The extractability of myosin right after slaughter were 21.0-29.4㎎/g. The values increased rapidly at 3 days. and slightly increased ever since. The extractability tend to be increased during the storage at high voltage stimulation. The extractability of actomyosin increased gradually during postmortem storage. Among NES, Es-l00 and ES-300, the highest extractability was resulted from ES-300 and the lowest from NES at the initial period.

키토산의 급여량과 급여 방법에 따른 육계의 성장 및 닭 다리육의 품질에 미치는 영향

김영직(Y. J. Kim),김병기(B. K. Kim) 한국가금학회 2009 韓國家禽學會誌 Vol.36 No.1

전기자극이 한우육의 이화학적 특성에 미치는 영향

김영직(Y . J . Kim),이한기(H . G . Lee),박범영(B . Y . Park),박태선(T . S . Park),박구부(G . B . Park) 한국축산학회 1993 한국축산학회지 Vol.35 No.4

This experiment was carried out to investigate the effect of electrical stimulation on postmortem changes of Korean native cattle longissimus muscle and meat quality, and to examine the utilization of electrical stimulation in practice. Six cattle of approximately 400-500㎏ (1-2 years, ♂) live weight were assigned randomly to one of three treatment groups: (a) control, (b) stimulated with 100V, (c) stimulated with 300V. Stimulation was conducted immediately after slaughter. After, meats were transferred to chilling room (4±1℃), pH, hardness, myofibrilar fragmentation index, meat color, drip loss were analyzed during the 7 days of postmortem storage with 5-time intervals. The results obtained summarized as follows; 1. The pH`s of control, ES-100 and ES-300 right after slaughter were 6.69, 6.64 and 6.62, respectively. The pH of electrically stimulated (100 V and 300V) beef declined more rapidly than control at initial period. However, the final pH values of the stimulated and control were all between pH 5.69-5.86. The pH of the ES-300 treatment was lower than ES100 treatment through all periods. 2. The hardness of control and stimulated beef gradually decreased during postmortem storage, That of ES treatments tend to be lower than control through all periods. Hardness and chewiness values decreased as stimulation voltage levels increased. But springiness and cohesiveness were not affected by treatments. 3. The myofibrillar fragmentation index right after slaughter were 25.3, 47.6 and 49.8, respectively but gradually increased during postmortem storage. MFI of control, ES-100 and ES-300 at 7 days were shown to be 64.7, 87.5 and 90.2. Electrical stimulation resulted in higher MFI compared to the control. MFI increased with times in both stimulated and control meats. 4. The ES beefs were significantly lighter in color (greater L values) than the non-ES ones during all postmortem storage. The ES beef also reelected more red and yellow light (higher a and b values). increasing the storage time also leads to a significant decrease in the b values (yellow) and a values (red) of the all treatments. 5. The drip loss in NES, ES-100 and ES-300 were 1.41-2.99%, 1.49-3.89% and 1.71-4.35%, respectively and gradually increased during postmortem storage. `The drip loss of electrically stimulated meat was higher than that of non-ES meat.