In order to provide basic data to predict changes of milk components in milk yield, this study was conducted to compare nutritive values of diets collected from organic dairy farms (ODF) and conventional dairy farms (CDF) of Chungnam and Jeonbuk in Korea. The contents of crude fat, crude fiver, neutral detergent fiber, and acid detergent fiber in diets of ODF were significantly (p<0.05) higher compared to those of CDF. The contents of crude protein and crude ash in ODF were also higher (p<0.05) than those of CDF. The contents of calcium, ferrum, and phosphorus in diets of ODF were similar to those of CDF. The contents of potassium, magnesium, and iodine in diets of ODF were higher (p<0.05) than those of CDF. The contents of total saturated and unsaturated fatty acids in diets of ODF were higher (p<0.05) compared to those of CDF. The contents of oleic acid, linoleic acid, and linolenic acid in diets of ODF were higher (p<0.05) compared to those of CDF. However, the contents of myristic acid, palmitic acid, and stearic acid in diets of ODF were lower (p<0.05) compared to those of CDF.

본 연구는 지역별로 생산되는 김의 일반성분, 무기질, 아미노산 성분함량 측정하여 비교분석하고자 하였다. 지역 구분은 한국의 전남, 중국의 강소성, 일본 아리아케 지역에서 생산되는 방사무늬김(Pyropia yezoensis)을 대상으로 일반성분은 AOAC 방법으로 분석하였으며, 무기물은 ICP-분광분석기, 아미노산은 아미노산 분석기로 정량정성 분석 하였다. 분석 결과 한국, 중국, 일본의 일반성분 함량의 범위에서 수분은 8.13±0.38 % 조단백은 37.25±1.15 % 조지방은 2.12±0.27 % 회분은 7.41±0.36 % 탄수화물 45.06±1.30 %을 확인하였고, 총 무기질 함량은 한국 28300.19±76.39 ppm, 중국 13945.63±7.73 ppm, 일본 12262.485±4.38 ppm으로 한국이 가장 높았으며, 총 아미노산의 경우 한국 265.28±0.38 mg g-1, 중국 209.19±0.19 mg g-1, 일본 157.61±0.43 mg g-1으로 나타났다. 원산지별 연안생태환경에 따라 일반성분 및 무기질, 아미노산 함량의 차이가 나타나는 것을 확인할 수 있었으며 향후 다양한 국가에서 생산되는 김에 대한 연구 기초자료로 활용될 수 있다고 사료된다.

This study was conducted to investigate the health effects of the general components of acorns in animals. In Korea, acorns have been used as food material in the form of acorn starch. Acorns contain tannin, gallic acid, digallic acid, and gallotannin. Therefore, the health effects of acorns as functional food are actively being studied. The chemical composition of acorns may vary according to the harvest time, region, and breed. Acorns have excellent antioxidant properties and might be beneficial in controlling hyperlipidemia, obesity, cardiovascular disease, and dementia, as well as strengthening immune competence. Further study is necessary to better understand the benefits of acorns, as it is expected to represent a large part of the food industry.

잣버섯의 조회분은 6.3%, 조단백은 19.1%, 조지방은1.9%, 조섬유는 8.9%로 나타났다. 잣버섯 및 송이버섯,느타리버섯의 향기성분을 SPME로 분석한 결과 잣버섯의경우 휘발성향기화합물 중 3-Octanone, 3-Octanol 및 1-Octanol이 있었고, 송이버섯은 1-Octen-3-ol이 있었으며,느타리버섯은 1-Octene이 존재하였다. 잣버섯의 에르고스테롤 함량은 145.9ppm로 느타리버섯의 43.3ppm에 비해3배 이상 함유되어 있는 것으로 밝혀졌다.

상승 온도와 상승 CO2 농도 처리가 무의 생장량, C/N율, 그리고 식품 일반 영양성분에 미치는 효과를 검토한 결과, 대기 온도보다 2~2.5℃ 범위의 온도 상승은 무의 건물생산을 26~39% 범위의 감소를 가져오며, 대기 CO2 농도가 220~230ppm 상승함에 따라서 건물생산의 감소가 9~15% 범위로 어느 정도 줄어들지만, 온도 상승에 의한 감소 효과를 극복하지 못했다. 온도 상승은 무의 T/R율을 봄에는 86%, 가을에는 60% 증가시켰으며, C/N율을 낮추고, 조단백질, 조지방, 그리고 회분의 함량을 높이는 결과를 나타내었다. 반면에 상승 CO2 처리는 C/N율은 높이고 조단백질, 조섬유, 그리고 회분의 함량을 저하시키는 결과를 나타내었다. 따라서 앞으로 온도 상승과 CO2 농도 상승 정도에 따라 무의 건물생산, T/R율, C/N율, 그리고 일반 영양성분에 상당한 영향을 미칠 것으로 판단된다.

Rice spent water (RSW) is generated when rice is rinsed before cooking. RSW has been discarded into sewerages due to its low usage in our daily life and become a major domestic wastewater for many years. But RSW can be used as a value-added resource because it contains various beneficial bioactive components. Therefore,fermented rice spent water (FRSW) has been already produced in our previous value-added fermentation process. In this study, proximate compositions and contents of other typical fermentation products were compared between RSW and FRSW. Both RSW and FRSW contain approximately 99.3% moisture and 0.7% total solids. Compared to those of RSW on a dry basis, carbohydrate content of FRSW was decreased by 44.8% and crude protein, lipid, and ash contents of FRSW were increased by 16.4%, 18.8%, and 36.6%, respectively. In addition, starch granules of RSW were intact as those of rice flour were, but those of FRSW were not. RSW did not have lactic acid, but FRSW had 212.13and 181.25 g/kg D- and L-lactic acid, respectively. Free amino and ammoniacal nitrogen contents of FRSW were 12and 7 times higher than those of RSW, respectively. Lactic acid, free amino, and ammonical nitrogen contents were considered to be increased in FRSW because carbohydrates could be disintegrated into lactic acids and proteins into free amino or ammoniacal nitrogens during the fermentation process.

In this study, nutritional analysis was done on regular rice bran and fermented rice bran toward increasing their availability and use. Regular and fermented rice bran were extracted 10 times at 98℃ for 4 hours each with water, extracted with 60% ethanol at 60℃ for 4 hours, then concentrated and extracted twice by freeze-drying. When rice bran was fermented, moisture, protein, and ash contents increased, while fats and carbohydrates decreased. Out of fatty acids, the saturated fatty acid content of regular rice ran was found to be 17.7%, and 20.5% when fermented while the unsaturated fatty acid components of rice ran and fermented rice bran were found to be 82.3 and 79.5%, respectively. In both kinds of bran, palmitic acid, oleic acid and linoleic acid represented over 90% of the fatty acid content. In rice bran the fatty acid composition was 15.1% palmitic acid, 40.6% oleic acid and 39.5% linoleic acid, while that of fermented rice bran was 13.2% palmitic acid, 43.2% oleic acid and 31.3% linoleic acid. Out of free sugars fermented rice bran contained 0% fructose, 0.0099% glucose, 0.0039% maltose and 0.3233% sucrose. These results with which those of regular rice bran were silmilar were according to the normal sugar composition of rice in general. The vitamin C content of rice bran was 53㎎/100g and that of fermented rice bran 7㎎/100g. In neither kind of rice bran was vitamin A detected. Out of 18 minerals analyzed, Ca, K, Mg, and Mn were the most abundant minerals in both kinds of rice bran. Fermented rice bran had a higher K content with 3, 163㎎/100g, than normal rice bran, Mg content was 1, 178mg/100g. Fermented rice bran had a higher total mineral content.

The general composition like moisture content, and the physical and sensory characteristics of the steamed rice cake added with powder of roots of balloonflowers were as follows. The moisture content in the roots was 4.13±0.01%, crude protein 9.24±0.11%, crude fat 3.07±0.04%, crude fiber 33.82±0.01%, and crude ash 8.16±0.02%. The moisture content of the cake was decreased with increase of the root’s powder added. In physical characteristic, the hardness of the cake was increased with increase of the powder. The control cake was the highest in the cohesiveness. The springiness tended to be increased with increase of the powder. The gumminess was higher with increase of the powder, being 530.33% in the control and 284.44% in the sample with 12.0% powder added. The adhesiveness was decreased with increase of the powder. The color change was significantly decreased with increase of the powder. With increase of the powder, the value a was decreased, while the value b showed to be increased. In a sensory test, the favorite degree to color, flavor, bitter taste, moistness, soft-ness and overall acceptability was measured to get the follow result. To color, the lot with 6% of the balloonflower powder added showed the highest accept-ability with the same highest result also to flavor and bitter taste. The moistness and the softness were revealed as the highest at the control, and the chewiness was also highest at the lot with 3% of the powder added. The overall acceptability was highest as 5.75 at the lot with 6% of the powder added, coming out to be higher in order of the 3% added-lot, the control, the 9%-lot and the 12%-lot.

두 종류의 목질진흙버섯인 P. linteus 와 P. baumii 를 뽕나무, 참나무, 느릅나무등 3가지의 기주식물에서 자실체를 발생시켜 무기물의 함량을 ICP 법으로 측정하였다. 각각의 균주 및 기주식물에 따라 무기물의 커다란 함량 차이를 확인하였다. 다량 함유 무기물중 K은 두 균주 모두 가장 많은 무기물 함량을 보였으며 참나무에서 재배한 자실체의 K의 함량이 두배 정도 높았고 Ca은 뽕나무의 함량이 특히 높았다. Fe은 특히 느릅나무에서 재배한 자실체의 Fe함량이 월등히 적게 함유된 것으로 확인되었다. 미량 함유 무기물은 Na에서 가장 주목할만한 결과를 확인하여 두 균주 모두 참나무에서 재배된 자실체의 Na 함량이 10배나 크게 함유되었다. 또한 P. linteus의 무기물 함량 특징은 극미량 원소중 Zn가 원목에 따른 함량으로 확인할수 있으며 Mn의 함량 또한 참나무 재배 자실체에서 3배 정도 높게 함유되었다. 그리고 무기물만의 함량으로 P. linteus 와 P. baumii 를 구별하는데 Zn의 함량을 측정할 수는 있으나 Zn 만으로는 판정하는데 어려움이 있을수 있으나 형태적으로 P. linteus 와 P. baumii 의 자실체의 모양이 차이가 뚜렷한 차이를 보여 무기물의 함량을 측정하며 P. linteus와 P. baumii 가 어떤 원목에서 재배되었는가를 판정할수 있는 자료로 연구의 가치가 있는 것으로 판단한다.

신개간 산지초지의 정착, 목초의 수량제고 및 품질향상 등에 미치는 초지조성비 비종별 시비효과를 구명하고, 초지조성 및 유지관리에 비효가 높은 적합한 비료를 선택하고자 미개간 산지토양을 공시한 pot 시험으로 기초실험을 수행하였다. 공시된 초지 조성비 3요소 비료처리구는 1) 무비구, 2) 요소-중과석-염가, 3) 요소-용성인비-염가 및 4) 3종 복비로 하였다. 본보에서는 무기양분 및 일반성분의 함량 및 양분수량(탈취량)을 검토하였다. 1. 무기양분의

This study was carried out to measure the contents of moisture, crude ash, crude fat, total amino acid, with amino acid composition, vitamin C, β-carotene, vitamin E, total catechins, EGCG, EGC, ECG, EC, GA, caffeine, theobromine and theophylline of the green tea I, II, III, oolong, and black tea. The content of crude fat of green tea I, II, III, oolong, and black teas was 1.1, 2.5, 4.9, 0.8 and 1.2% respectively, total amino acid content was 0.87, 0.78, 0.60, 0.63 and 1.05% respectively, and theanine content was 0.52, 0.48, 0.31, 0.41 and 0.61%, respectively. Total amino acid content of green tea increased in the order of green tea I $gt; green tea II $gt; green tea III, and among the teas, the content of theanine was the highest in the amino acids present. The content of vitamin C of green teal, II, III, oolong, and black tea was 101.6, 87.5, 95.9, 99.1 and 108.0 mg%, respectively, β-carotene content was 270, 268, 481, 80 and 181 ppm, respectively. Among the α-, β-, γ- and δ-tocopherol, the content of α-tocopherol was the highest in vitamin E present, and β- and δ-tocopherol were not detected in the samples of green teal, II, III, oolong, and black teas. The total catechins of green teal, II, III, oolong, and black teas was 10.5, 10.4, 7.2, 8.4 and 1.8% respectively, and among them, EGCG content was the highest. The content of EGC increased in the order of green tea I $gt; green tea III $gt; green tea II $gt; oolong tea $gt; black tea. The contents EGCG and ECG increased in the order of oolong tea $gt; green tea I $gt; green tea II $gt; green tea III $gt; black tea, and the highest contents of EGCG and ECG were observed in the samples of oolong tea. The content of GA was 0.01, 0.02, 0.05, 0.13 and 0.31%, respectively, and the highest contents of GA, caffeine and theobromine were observed in the sample of black tea. The highest content of theophylline, however, was observed in the sample of green tea I.