붕어와 떡붕어의 수분, 지방, 단백질은 유의적인 차이를 보이지 않았으며, 붕어는 연령이 증가함에 따라 pH가 낮아지는 함량을 보였다. 붕어의 보수력은 5년생이 가장 낮은 반면, 가열감량은 높게 나타났다. 5년생 붕어와 떡붕어의 적색도와 전단력이 가장 높게 나타났다. 붕어와 떡붕어는 각각의 연령에 따라 다소 차이를 보여 앞으로 다각적인지 초연구가 필요하다고 판단된다.

This study examined the quality characteristics of chicken breast emulsion-type sausages manufactured with different contents of Zanthoxylumschinifolium (Z.S.) powder (0, 1, 2 and 3%). The changes to the samples upon inclusion of Z.S. powder were monitored by measuring the proximate composition, pH, color, cooking yield, viscosity, texture profile analysis and protein solubility. The sausages manufactured with increasing amounts of Z.S. powder showed a decrease significantly in fat content (p<0.05), whereas the ash content increased. The pH of the cooked samples also decreased significantly with the increasing content of Z.S. powder (p<0.05). Before and after cooked lightness significantly decreased as the Z.S. powder content increased (p<0.05). The redness of the cooked samples also increased significantly with an increasing amount of Z.S. powder (p<0.05). Samples that contained 2% and 3% of Z.S. powder resulted in a significantly larger cooking yield compared to the control sample and the one containing 1% of Z.S. powder (p<0.05). The viscosity of the uncooked samples also increased with increasing amount of Z.S. powder. Furthermore, the samples containing 3% of Z.S. powder showed significantly lower levels of hardness and springiness than the control sample (p<0.05). In addition, the sample with 3% of Z.S. powder contained showed significantly higher total protein and myofibrillar protein levels than the other samples (p<0.05). Overall, the 3% of Z.S. powder chicken breast emulsion-type sausage performed well in most quality characteristic categories, and this formulation would be suitable for use in food manufacturing.

In this study, effects of gelatin extracted from chicken feet powder and wheat fiber on physicochemical properties of gel were determined. Gel samples were prepared with different concentrations of chicken feet gelatin powder (2, 3, and 4%) and wheat fiber (0, 1, and 2%). Gel strength increased (p<0.05) with increasing concentrations of both chicken feet gelatin powder and wheat fiber. In each gel sample, melting point and apparent viscosity of the gel was affected by different chicken feet gelatin powder concentrations irrespective of the wheat fiber concentrations (0, 1, or 2%). The 4% chicken feet gelatin powder induced the highest melting point among all gel samples regardless of the wheat fiber concentration. The gel sample with 4% chicken feet gelatin powder and 2% wheat fiber showed the highest values (p<0.05). With the increasing concentrations of wheat fiber, CIE L* increased in gel samples with chicken feet gelatin powder at 3 and 4% (p<0.05). Lower CIE a* was observed in gel samples with wheat fiber at 1 and 2% compared to gel samples without wheat fiber (p<0.05). CIE b* of gel samples with 2% chicken feet gelatin powder was decreased as increasing the addition level of wheat fiber (p<0.05). Consequently, our studies show that chicken feet gelatin powder and wheat fiber mixture could be used as a food ingredient since they have various effects on physicochemical properties of gel such as an effect on gel strength, melting point, viscosity, and color.

본 조사연구는 충남 예산지역에 위치하고 있는 젖소 사 육농가 중 10개 전업 검정농가를 대상으로 2015년 1월부터 2015년 12월까지 농협중앙회 젖소개량사업소의 검정성적 을 통하여 유량 및 유조성분을 조사·분석하여 젖소농가의 경영지표 설정과 농가의 경영기술 개선을 위한 기초적 자 료를 얻고자 실시한 결과를 요약하면 다음과 같다. 평균 산유량은 33.62kg로 나타났다. 산차별로는 유의한 차이 (p<0.05)를 보였으며 1산차는 29.60kg로 가장 낮은 산유량 을 나타났으나, 2산차 이상부터 높은 산유량을 보였다. 산 유량별로도 유의한 차이를 보였으며(p<0.05), 계절별 평균 산유량은 봄에 34.51kg으로 다른 계절보다 높은 유량을 보 였다(p<0.05). 산차별의 유지율은 유의성 없이 1산에서 6산 차까지 비슷한 결과를 보였다. 산유량별 간에 유지율은 유 의한 차이(p<0.05)가 있었고, 계절별 간에는 유의한 차이 (p<0.05)를 보였는데, 겨울에 유지율 4.15%로 가장 높은 성 적을 보였으나, 여름에 3.61%로 가장 낮은 함량을 보였다. 산차별 간의 단백율은 유의한 차이 없이 평균치와 비슷한 수준을 보였다. 산유량별 간의 유단백율은 유의한 차이 (p<0.05)로 1일 30kg미만 군에서는 3.51% 높은 유단백율을 보였고, 40kg이상 군은 3.14%로 가장 낮은 함량으로 나타났다. 계절별 간의 유단백율은 가을과 겨울은 각각 3.40% 와 3.41%으로 높았으나, 봄과 여름은 각각 3.28%와 3.27% 로 낮은 수준를 보였다(p<0.05). 총고형분은 산차별 간에 1 산차가 8.92%로 가장 높은 함량를 보였으나(p<0.05), 산차 가 커질수록 감소현상을 보였다. 산유량별에 따른 총고형 분율은 1일 30 kg미만 군에서 8.92%로 높았으나, 40kg이상 군은 8.62%로 낮은 총고형분율을 나타났다(p<0.05). 계절 별 간의 총고형분율은 가을과 겨울에 각각 8.87%와 8.84% 으로 높은 함량이 었으나, 봄과 여름에는 각각 8.77%와 8.75%로 낮았다(p<0.05). 산차별간의 체세포수는 1산차가 100.75천개/ml로 가장 낮은 수를 나타냈으나, 산차가 커질 수록 체세포수는 증가현상을 보였다(p<0.05). 산유량별로 는 1일 30kg미만 군은 157.00천개/ml의 높은 체세포수로 유의한 차이를 보였으나(p<0.05), 40kg이상 군의 123.64천 개/ml로 낮은 수로 나타났다. 산유량은 유지율, 유단백율 및 총고형분율과 각각 -0.378, -0.534 및 –0.370으로 음(-)의 상관계수를 나타냈다. 유지율은 유단백율 및 총고형분율과 의 상관계수는 각각 0.600과 0.493으로 매우 높은 양(+)의 관계를 보였다. 유단백율과 총고형분율 간에는 0.833으로 양(+)의 매우 높은 상관관계를 보였다. 산유량과 유지율의 단순회귀모형은 y=-0.0297x+4.907(R2=0.1426), 유지율과 유 단백율은 y=0.2824x+2.2482(R2=0.3606), 유단백율과 총고형 분율은 y=0.8564x+5.9404(R2=0.6942)를 나타냈다. 따라서 젖소의 산유량과 유성분은 계절적 요인, 그리고 체세포수 는 산차와 산유능력에 영향을 받는 것으로 나타나 적절한 젖소의 산유량과 유질개선에 각별한 관리가 요구된다.

The purpose of this experiment was to compare the pregnancy rate (PR) according to the state of the ovaries and uterus, according to the number of embryos transferred from cows and heifers and to investigate the method of artificial twin induction with Hanwoo in vitro fertilized (IVF) embryos by embryo transfer (ET). Looking at the PR according to the condition of the ovaries and uterus, the result was not influenced by the condition of the ovaries, but was significantly influenced by the state of the uterus. The PR according to the number of embryos transferred from cows was 36.8%, 53.0%, 50.5% for 1, 2, and 3 embryos, respectively and although there was a higher frequency of twin calves with 3 embryos than 2, the calving rate was the highest with 2 embryos. In case of heifers, the transfer of 1 embryo showed the best pregnancy and calving rate, and although the PR was similar with 2 embryos (67.7 versus 66.4), in case of 2 embryos transferred there was high frequency of embryonic loss (6.1%) occurred when a cow was diagnosed at 28 and 53 d after ET, total loss (21.3%); sum of fetal death, abortion and stillbirth after pregnant diagnosis at 60 day.

The purpose of this experiment is to compare the pregnancy rate (PR) according to the state of the ovaries and uterus, according to the number of embryos transferred from cows and heifers and to investigate the method of artificial twin induction with Hanwoo in vitro fertilized (IVF) embryos by embryo transfer (ET). Looking at the PR according to the condition of the ovaries and uterus, the result was not influenced by the condition of the ovaries, but was significantly influenced by the state of the uterus. The PR according to the number of embryos transferred from cows was 36.8%, 53.0%, 50.5% for 1, 2, and 3 embryos respectively, and although there was a higher frequency of twin calves with 3 embryos than with 2, the calving rate was the highest with 2 embryos. In case of heifers, the transfer of 1 embryo showed the best pregnancy and calving rate, and although the PR was similar with 2 embryos (67.7 versus 66.4), in case of 2 embryos transferred there was high frequency of embryonic loss( 6.1%) occurred when a cow was diagnosed at 28 and 53 d after ET, total loss (21.3%; sum of fetal death, abortion and stillbirth after pregnant diagnosis at 60 day).

We used nine decamer primers to generate DNA fragment sizes ranging from 100 bp to 1,600 bp from two bullhead (Pseudobagrus fulvidraco) populations of Dangjin in Korea. 376 fragments were identified in the cultured bullhead population, and 454 in the population of wild bullhead from Dangjin: 287 specific fragments (76.3%) in the cultured bullhead population and 207 (45.6%) in the wild bullhead population. On average, a decamer primer was used to generate 34.2 amplified products in a cultured bullhead. A RAPD primer was used to generate an average of 3.1 amplified bands per sample, ranging between 2.5 and 6.0 fragments in this population. Nine primers also generated 24 polymorphic fragments (24/376 fragment, 6.4%) in the cultured bullhead population, and 24 (24/454 fragments, 5.2%) in the wild bullhead population. The OPA-16 primer, notably, produced which 11 out of 11 bands (100%) were monomorphic in the wild bullhead population. 110 intra-population-specific fragments, with an average of 12.2 per primer, were observed in the cultured bullhead population. 99 fragments, with an average of 11.0 per primer, were identified in the wild bullhead. Especially, 55 inter-population-common fragments, with an average of 6.1 per primer, were observed in the two bullhead populations. The bandsharing value (BS value) of individuals within the wild bullhead population was substantially higher than was determined in the cultured bullhead population. The average bandsharing value was 0.596±0.010 within the cultured bullhead population,. and 0.657±0.010 within the wild bullhead population. The dendrogram obtained with the nine primers indicates two genetic clusters, designated cluster 1(CULTURED 01~CULTURED 11), and cluster 2(WILD 12~WILD 22). Ultimately, the longest genetic distance displaying significant molecular differences was determined to exist between individuals in the two bullhead populations, namely between individuals WILD no. 19 of the wild bullhead population and CULTURED no. 03 of the cultured bullhead population (genetic distance = 0.714). RAPD-PCR allowed us to detect the existence of population discrimination and genetic variation in Korean population of bullhead. This finding indicates that this method constitutes a suitable tool for DNA comparison, both within and between individuals, populations, species, and genera.

This study evaluated the effects of probiotics on the quality properties of standard pork cutlet (SC) and oven cooking type pork cutlet with probiotics (OCP). Higher (p ＜0.0001) moisture and protein contents were observed in OCP compared to SC. Fat content of OCP was lower (p＜0.0001) than SC. There was no significant difference in CIE color values between SC and OCP. The pH and lipid oxidation values of OCP were lower (p＜0.0001 and p＜0.01, respectively) than SC counterpart. Based on instrumental texture profile analysis, there was no significant difference in the springiness and cohesiveness between SC and OCP. However, the hardness, gumminess, and chewiness of OCP were higher (p＜0.0001) than SC. Crispiness by sensory panel was higher (p＜0.0001) in OCP than SC. The results showed that the oven cooking type pork cutlet added probiotics could improve potential of pork cutlet physicochemical properties and give physiological functional ability.