대기오염 등의 영향으로 실내 활동 시간이 증가하는 상황에서 뇌기능과 신체활동 측면에서 보다 건강한 실내 생활 을 위한 다양한 방안에 대한 고려가 절실한 실정이다. 본 연구는 실내 산소의 농도와 호흡의 방법에 따라 인지능력과 생체신호에 어떤 영향을 미치는지에 대해 연구하여 보다 건강한 실내 일상생활을 제안하고자 한다. 건강한 성인 20 명을 대상으로 공기 전달 시스템을 통해 공급된 공기를 산소마스크를 통해 흡입하도록 하였다. 호흡 방법과 산소 농도에 따른 변화를 확인하기 위해 모든 피험자는 3가지 호흡(비강, 구강, 및 고농도 산소공급과 함께 구강 호흡)을 인지부하자극(눈 감은 휴식기, 눈 뜬 휴식기, 1-back 및 2-back 작업기억 과제) 별로 각각 수행하였다. 자극에 대한 반응시간, 정확도 및 생체신호를 측정하여 호흡에 따른 인지부하별 변화를 분석하였다. 그 결과, 3가지 호흡에서 모 두 인지부하의 증가에 따라 심박동수는 유의하게 증가하면서 인지부하와 높은 상관성이 있는 생체신호임을 확인하 였다. 또한 구강호흡에서는 분당 호흡 횟수가 인지부하증가에 따라 유의하게 증가하는 변화가 나타났으며, 인지활동 시 구강호흡에서 부족한 산소공급을 보완하기 위한 생체신호의 변화를 확인하게 되었다. 반면 고농도 산소공급과 함께 수행한 구강호흡에서는 비강호흡과 같이 분당 호흡 횟수의 유의한 변화는 없는 것으로 나타났다. 이는 고농도 산소공급이 구강호흡과 같이 비효율적인 산소 흡입이나 산소 농도가 부족한 환경에서 이를 보완해 주는 역할을 할 가능성이 있음을 시사한다. 본 연구 결과를 기반으로 후속 연구에서는 자율신경계 변화까지 분석하여 인지 뿐만 아 니라 심리에 미치는 영향까지 종합적으로 규명하고자 한다.

본 연구는 구강 호흡이 뇌기능에 미치는 영향을 뇌전도(EEG : electroencephalogram)를 통해 관찰하고자 한다. 신체 가 건강한 12명의 피험자(남성: 6명, 여성: 6명, 나이: 21~27, 비흡연자)는 뇌파를 측정하기 위해 두피에 전극을 부착한 상태로 휴지기 상태에서 비강(Rest_N) 및 구강 호흡(Rest_M)을 수행하였고, 영어 대본을 사용한 청각언어자극이 주어 지는 상황에서 비강(Eng_N) 및 구강 호흡(Eng_M)을 수행하였다. 각각의 뇌파는 뇌의 기능별로 크게 4 구역(R1~R4)으로 나뉘어 FFT (Fast Fourier Transform)을 통해 각각의 채널별(e.g., Pf1 and Pf2) 및 주파수 대역별(α, β, γ, θ)로 절대 파워(Absolute Power) 비율을 살펴보았다. 도출된 결과에서는 Rest_N과 Rest_M 상태의 뇌파는 서로 유의미한 차이를 보이지 않았다. 비강 호흡 수행 중 청각언어자극이 주어졌을 때(Rest_N/Eng_N)의 뇌파를 비교했을 경우, 뇌파 의 활동이 휴지기 상태의 뇌파 활동보다 통계적으로 유의미하게 높은 것으로 나타났다. 하지만 같은 조건상에서 구강 호흡을 했을 때(Rest_M/Eng_M)는 비강 호흡을 실시했을 때와 달리 대부분의 뇌 구역과 주파수 대역에서 유의미한 차이가 나타나지 않았다. 동일한 조건의 자극에도 불구하고 구강 호흡을 하는 경우는 뇌기능의 변화가 비강 호흡과 다른 결과를 나타내었다.

This study was carried out to investigate the effect of market weight on the sensory attributes of Korean native black pork. The M. longissimus from Korean native black pigs (KNP) with market weight of 56 kg and 70 kg were utilized as experimental materials. The intramuscular fat content, a* (redness) and b* yellowness) values were higher in KNP with market weight of 70 kg than in KNP with market weight of 56 kg (p<0.05). In TPA, hardness, adhesiveness, guminess and chewiness were lower in KNP with market weight of 70 kg than in KNP with market weight of 56 kg (p<0.05). The marbling score, meat color and overall liking among sensory evaluation of raw pork and taste, texture and overall liking among sensory evaluation of cooked pork were higher in KNP with market weight of 70 kg than in KNP with market weight of 56 kg (p<0.05). Therefore, higher market weight of KNP increased the sensory attributes of pork.

This study was carry out to investigate the quality comparison of ground Korean native black pork compared with modern genotype pork by different fat addition. The Korean native black pig and modern genotype pig were slaughtered at 75 kg and 105 kg of live weight, and for 240 days and 210 days of feeding periods, respectively. The ground lean pork (M. semimembranosus) mixed with ground fat (10, 20 and 30%, respectively) was stored for 9 days at 4℃. The crude fat increased as fat content increased. The pH of two porks increased significantly during storage. It was lower the Korean native black pork during storage than modern genotype pork. The WHC (water-holding capacity) of Korean native black pork was higher than modern genotype pork. The Korean native black pork maintained black reddish color because it had lower CIE L* value and higher CIE a* value than the modern genotype pork. CIE L, b*, C* and h values increased with increasing fat content in two samples but all CIE color values decreased during storage. TBARS (2-thiobarbituric acid reactive substances), POV (peroxide value) and FOX (ferrous oxidation-xylenol orange) of ground pork during storage were increased as fat content increased. Lipid oxidation of Korean native black pork occurred more rapidly than modern genotype pig. The Korean native black pork tended to contain more saturated fatty acids compared with the modern genotype pork. Especially, stearic acid and total SFA (saturated fatty acid) content had significantly higher in Korean native black pork (p<0.05).

This study was carried out to investigate the comparison of meat quality of Korean native black porks and modern genotype pork fed high and low lysine levels of diets at growing and finishing stages during refrigerated storage after thawing. M. longissimus from Korean native black pigs (gilts) with a live weight of 65 kg and modern genotype pork (gilts) with a live weight of 110 kg were frozen at -80 ℃ for 1 month and placed in the dark room at 1℃ for 7 days after thawing. The moisture content was significantly lower in modern genotype pork fed high lysine level of diets than to the other treatments (p<0.05), but crude fat content was significantly higher in modern genotype pork fed high lysine level of diets (p<0.05). The pH value and sensory evaluation were significantly higher in Korean native black pork than to modern genotype pork (p<0.05), and the drip loss was significantly lower in Korean native black pork (p<0.05). CIE L*, ho and hunter L were significantly lower in modern genotype pork fed high lysine level of diets than to modern genotype pork fed low lysine level of diets (p<0.05). Myristate, palmitate and saturated fatty acid content were significantly lower in Korean native black pork fed high lysine level of diets than to Korean native black pork fed low lysine level of diet (p<0.05), but unsaturated fatty acid content and UFA/SFA ratio were higher in Korean native black pork fed high lysine level of diets (p<0.05). Consequently, as Korean native black pigs were fed high lysine level of diets at growing and finishing stages, saturated fatty acid content of pork increased but unsaturated fatty acid content and UFA/SFA ratio of pork decreased. And the water-holding capacity, color stability and sensory evaluation of Korean native black porks were better than those of modern genotype pork.

This study was carried out to investigate the comparison of quality characteristics of Korean native black porks fed high, medium and low levels of lysine diets at growing and finishing stages during refrigerated storage. M. longissimus from Korean native black pigs (gilts) with a live weight of 65 kg were placed in the dark room at 4℃ for 7 days and utilized for the quality measurements. The proximate composition, drip loss, TBARS value and sensory evaluation of raw and cooked meat were not affected by dietary lysine level. Korean native black pork fed low lysine diets showed the highest redness (a*) at day 7. Consequently, as Korean native black pigs were fed low lysine diets at growing and finishing stages, it was effective in color stability of porks.

This study was carried out to investigate the effect of feeding level of dietary lysine on the quality of Korean native black pork during cold storage (4℃). After 54 Korean native black pigs was fed by the high, medium, low lysine dietaries at 25 kg live weight, the M. longissimus from 6 carcasses (3 gilts, 3 barrows) slaughtered at 65 kg live weight stored at 4℃ for 7 days. The proximate composition, drip loss, cooking loss, sensory evaluation was affected by feeding level of dietary lysine. The pH value was significantly higher in high lysine treatment than in the other treatments until 5 days (p<0.05) and significantly lower in medium lysine treatment (p<0.05). The CIE L* value was significantly higher in gilts among high lysine treatment (p<0.05) and increased significantly in all treatments until 5 days (p<0.05). The CIE a*, b*, C* values were higher in low lysine treatment. The hardness, adhesiveness, springiness, cohesineness, guminess, chewiness were lower in low lysine treatment and those in 7 days were lower than in 0 day.