The objective of this study was to evaluate in vitro production of bovine embryos in Hanwoo. Oocytes were collected by ovum pick up (OPU) from ovaries of genetically high-value Hanwoo or by needle puncture from ovaries of slaughtered cattle. OPU was done every 3 4 days duing experimental period and collected oocytes were fertilized in vitro in both OPU and needle puncture groups. First, We compared the in vitro maturation rate in two groups (Experiment 1). 545 oocytes were recoverd from 4 females by 32 trials of OPU and then 433 oocytes were shown MⅡ stage after in vitro maturation (79.4%). In case of needle puncture group, 1905 oocytes were collected and then 1420 oocytes were matured to MⅡ stage during in vitro culture(74.5%). Second, we compared the developmental rate to blastocyst in two groups (Experiment 2). 1420 oocyte by needle puncture were fertilized with frozen-thawing semen; the cleavage rate 24 48 h after in vitro fertilization (IVF) was 88.6% and blastocyst development rate was 20.5% in needle puncture group. Even though there is lower cleavage rate after IVF in OPU group (84.8%), blastocyst development rate was higher compared with needle puncture group (26.4%). In conclusion, Blastocyst developmental rate could be increased by OPU than classical method of needle puncture. Improvement of bio-technique in collecting oocytes could be applied to understand the reproductive physiology in cattle, expecially Hanwoo. Therefore, further investigation should be done to clarify the efficiency and advantage of OPU involved in reproduction in animals and human being. This research was suppoted by Imsil-gun agricultural technology service center.

The objective of this study was to investigate the storage effects of the packaging method of blanched namul(Gosari, Torandae, Chwinamul and Siraegi). The samples were packaged with three packaging types (Vinyl packaging, sealing packaging and vacuum packaging) and were stored for 10 days at 10℃. The quality characteristics were evaluated via a microbiological test, hardness, pH and flavor patterns analysis. The pH values of the samples were not affected by packaging method. The total aerobic and coliform plate counts were high, in the order of vacuum packaging < sealing packaging < vinyl packaging. Vacuum packaging resulted in the highest hardness value. The flavor patterns of blanched namul by packaging type were analysed with electronic nose system equipped with 12 metal-oxide sensors, and the storage shelf life of namul was evaluated by measuring the change in volatile production. As a result, it was shown that namul in vacuum packaging had few volatile production changes with higher storage time.