The major limiting factor of the reproductive performance on many farms is the failure to detect estrus in a timely and accurate manner. The estrus detection for Hanwoo cows (Bos taurus coreanea) is generally performed by the visual observation which is estimated at about 40% detection rate only. This recurring problem among farmers has motivated the development of various estrus detection aids. The mounting event duration threshold, standing heat event frequency threshold, estrus detection algorithm and so on, are necessarily needed in order to detect the estrus of Hanwoo cows accurately when using some automatic devices. However, they are not yet investigated for Hanwoo cows. Therefore, the objective of this study was to establish a mounting event duration threshold and standing heat event frequency threshold more specifically for Hanwoo breed by discriminating the duration of standing heat mounting from shorter duration spurious mountings which routinely occur in cattle herds. One hundred and fifty Hanwoo cows with an age between 2 to 5 years were used in this study. Cows that were expected to come into estrus within 3days were randomly assigned to each compartment for the estrus group (EG). The heated cows were video recorded for about 24 hours until after post estrus. The results showed that Hanwoo cows can be considered on estrus when it stand immobile during mounted by any other cow in more than or equal to 3.15s and 3.22s in chest-tail head mount (CTM) and head-above back mount (HBM) and that occurs consecutively at least three times within 876.4s interval. The algorithm was also developed using the thresholds of the mount duration, mount interval and consecutive occurrence number.

The study was conducted to evaluate the effect of drying, curing and freezing on the quality of beef. Three types of dried (without salt = T1, with salt = T2 and salt + spices = T3); three types of cured (salt curing = T4, sugar curing = T5 and brine curing = T6) and three types of frozen beef (0℃ = T7, -10℃ = T8 and -20℃ = T9) were analyzed at different time intervals up to the period of 180 d. Parameters studied were protein, fat, ash, color and cooking loss of beef. All the chemical constituents (protein, fat and ash) were decreased gradually up to 120 d. The decreasing trend was observed rapid after 120 d up to 180 d of preservation. Highest protein loss was found in T7 (11.1%) and the lowest protein loss was found in T6 (3.85%) in 180 d preservation and significant (p < 0.01) differences were observed among the different preservation methods. Highest fat loss was observed in T6 (7.62%) and the lowest fat loss was observed in T2 (3.18%) and the differences were also significant (p < 0.05) among different methods during the experimental period. Spices dried beef showed a brighter color than others and cured beef showed brown color and the intensity of color was reduced gradually with the increasing of storage period. T9 showed the lowest cooking loss among 3 treatments of frozen beef and the differences also significant (p < 0.01) up to 180 d. It might be stated that sugar curing (T5) and spices drying (T3) would be the useful technique of meat preservation in rural areas and freezing (T9) would be used in large scale preservation at urban areas.

Transgenic mice containing GH Receptor (GHR) gene fused to metallothionein promoter were analyzed to evaluate effect of GHR expression on growth in vivo. Three founder mice lines contained copies of GHR transgene and transmitted these genes into F₁ and F₂ progenies. The mRNA expression of transgene was identified using RT-PCR with GHR genes in tissues. To analyze the effects of transgenes on growth performance, body weights of pups were measured at 4, 10 and 14 weeks after birth. The body weight of transgenic mice was higher compared with that of non-transgenic control mice regardless of sex (P<0.05). Body weights between transgenic and non-transgenic mice were increased with aging. Overall, GHR transgenic mice tended to grow about 10 to 15 ％ faster than non-transgenic mice without any pathological defects.

The effects of additions/deletions in glycosylated residues of recombinant human EPO (rhEPO) produced in CHO-K1 on their secretion were examined. hEPO cDNA was amplified from human liver mRNA and cloned into the pCR2.1 TOPO. Using overlapping-extension site-directed mutagenesis method, glycosylation sites at 24th, 38th, 83rd, and 126th were respectively or accumulatively removed by substituting its asparagine (or serine) with glutamine. To add novel glycosylation sites, 69 and 105th leucine was mutated to asparagine. Mutant and wild type rhEPO constructs were cloned into the pcDNA3 expression vector with CMV promoter and transfected into CHO cell line, CHO-K1, to produce mutant rhEPO mutant rhEPO proteins. Enzyme-linked immunosorbant assay (ELISA) and Western analysis with monoclonal anti-EPO antibody were performed using supernatants of the cultures showing transient and stable expressions respectively. Addition of novel glycosylation reduced rhEPO secretion dramatically while deletion mutants had little effect except some double deletion mutants (△24/83 and △38/83) and triple mutant (△24/38/83). This fact suggests that not single but combination of changes in glycosyl groups affect secretion of rhEPO in cell culture, possibly via changes in their conformations.