목적: 본 연구는 원·근거리 사위와 노안 가입도의 관계를 확인하고자 하였다. 방법: 본 연구에서는 교정시력이0.8이상이며 안과 질환이 없는 연령 40세에서 76세(평균 연령은 51.88±10.50세) 60명을 양안시 검사와 가입도 검사를 실시하였다. 원거리 사위측정은 3m용 하웰시표를, 근거리 사위측정은 40cm용 하웰김시표를 사용하였다. 가입도 측정은 40cm거리에서 원거리 완전교정을 검사한 후 자동포롭터 상에서 ±0.50D 크로스 실런더렌즈와 십자 시표를 이용하였다. 결과: 나이와 원거리 사위의 상관성은 나이가 증가할수록 내사위가 감소하거나 외사위가 증가하는 경향을 보였다(r=0.40, p

기능성 느타리버섯 재배를 위하여 국내에서 자생하는 구지뽕나무 톱밥의 적정 첨가량을 구명하기 위하여 실험을 실시하였다. 구지뽕나무 톱밥의 수분함량은 6.4%였고, pH는 7.0이였다. 총질소함량은 0.27%였고, 총탄소함량은 40.9%였으며, C/N율은 152%였다. 혼합배지의 pH는 4.9~5.0이였으며, 총 질소함량은 수확후배지에서 증가하였지만 C/N율은 오히려 감소하였다. 무기성분인 P2O5, CaO, MgO, Na2O, K2O함량은 구지뽕나무 톱밥의 첨가비율에 따라 뚜렷한 차이를 보이지 않았다. 느타리버섯 균사생장은 구지뽕나무 톱밥 10% 첨가에서 가장 빨랐지만, 다른 처리구는 대조구보다 균사 생장이 느렸다. 자실체 수량은 구지뽕나무 톱밥 20% 첨가시 162g/850㎖로 가장 높았다. 갓의 크기와 두께는 구지뽕나무 톱밥의 첨가비율에 따라 뚜렷한 차이를 보이지 않았고, 대의 굵기와 길이는 구지뽕나무 톱밥 20% 첨가에서 가장 높았다. 대의 경도는 처리간에 뚜렷한 차이를 보이지 않았지만, 갓의 경도는 구지뽕나무 톱밥의 첨가량이 증가할수록 높은 경향을 보였다. 수확기 갓과 대의 색도는 구지뽕나무 톱밥 20% 첨가에서 L값이 가장 높았지만, a, b값은 처리간에 뚜렷한 차이가 없었다. 자실체의 무기성분과 미량원소의 함량은 구지뽕나무 톱밥 30% 첨가에서 약간 높았다.

In this study, physio-chemical, mechanical, and sensory characteristics of Tofu containing 0, 0.5, 1.0, and 2.0% Adenophora remotiflora powder were examined. In addition, we examined the potential of utilizing Adenophora remotiflora powder as a functional food material by estimating total phenol contents, electron-donating abilities, and hydroxyl radical scavenging activities of the hot water and ethanol extracts of Adenophora remotiflora powder in the range from 0~2.0%. The total phenol content of the ethanol extracts of Adenophora remotiflora powder was 487.93μg/mL while the that of the water extract of Adenophora remotiflora powder was 403.70μ/mL. The electron-donating abilities of the ethanol and water extracts of Adenophora remotiflora powder were 75.37 and 86.10%, respectively. The hydroxyl radical scavenging activities of the ethanol and water extracts of Adenophora remotiflora powder were 65.50 and 66.22%, respectively. We also evaluated the quality characteristics of Tofu containing Adenophora remotiflora powder. In the case of color values, as the level of Adenophora remotiflora powder increased, the values of L (lightness) and a (redness) decreased, whereas that of b (yellowness) increased. In the case of mechanical properties, as the level of Adenophora remotiflora powder increased, hardness, gumminess, and chewiness values increased (p〈0.05), whereas springiness and cohesiveness values decreased (p〈0.05). In the case of sensory evaluation, MPT1.0 scored significantly higher in color, flavor, tenderness, texture, and overall quality. To sum up, Tofu containing 1% Adenophora remotiflora powder showed the highest overall preference.

Two types of nanoclusters, termed Cluster (1) and Cluster (2) here, both play an important role in the age-hardening behavior in Al-Mg-Si alloys. Small amounts of additions of Cu and Ag affect the formation of nanoclusters. Two exothermic peaks were clearly detected in differential scanning calorimetry(DSC) curves by means of peak separation by the Gaussian method in the base, Cu-added, Ag-added and Cu-Ag-added Al-Mg-Si alloys. The formation of nanoclusters in the initial stage of natural aging was suppressed in the Ag-added and Cu-Ag-added alloys, while the formation of nanoclusters was enhanced at an aging time longer than 259.2 ks(3 days) of natural aging with the addition Cu and Ag. The formation of nanoclusters while aging at 100˚C was accelerated in the Cu-added, Ag-added and Cu-Ag-added alloys due to the attractive interaction between the Cu and Ag atoms and the Mg atoms. The influence of additions of Cu and Ag on the clustering behavior during low-temperature aging was well characterized based on the interaction energies among solute atoms and on vacancies derived from the first-principle calculation of the full-potential Korrinaga-Kohn-Rostoker(FPKKR)-Green function method. The effects of low Cu and Ag additions on the formation of nanoclusters were also discussed based on the age-hardening phenomena.

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

This study was carried out to investigate the effect of wormwood meal addition on constituent of blood, and liver fatty acid in broiler chickens. Two-day old 25 male commercial broiler chicks were distributed to 5 treatments (wormwood meal levels ; T1 (1%), T2 (3%), T3 (5%), T4 (10%), and control (C)) for 5 weeks. Free fatty acids of liver were a little different among the treatments and the palmitic, stearic, oleic, and linoleic acids were occupied 92.5% of total free fatty acids. Hemoglobin and hematocrite concentration of blood were significantly decreased (p<0.05) as the levels of wormwood meal increased, and serum albumin concentration of broilers was little different between 0 week and 5 week experiments. Also serum cholesterol, phospholipid, total cholesterol, and triglyceride concentration of liver in broilers were little different during the 5 weeks experiment. Serum triglyceride concentration was significantly increased (p<0.05) as levels of wormwood meal increased. These results indicate that dietary wormwood meal addition has a little positive effect on increasing unsaturated fatty acid and decreasing saturated fatty acid.

The main purpose of this study is to estimate the effect of adding Tea-N-Tris to the freezing buffer for miniaturepig sperm. In particular, we attempted to identify the association between the MMPs expression and the survival and viability of sperms. Prior to freezing, sperms in LEY without Tea-N-Tris showed 40.3±2.8% viability and 60.3±1.3% acrosome intact rate at 4℃. After freezing, sperms stored in LEY (lactose+Egg yolk) with Tea-N-Tris (=TLE) showed the highest viability (57.4±1.8%) and acrosome intact rate (65.6±4.6%). In accordance with this, DNA fragmentation was the highest among sperms frozen in LEY while the lowest fragmentation was observed among sperms frozen in TLE. When these sperms were used for in vitro fertilization (IVF), the LEY group showed lower rate of blastocyst development, although the difference was not statistically significant. Meanwhile the rate of blastocyst development appeared similar when sperms from TLE and TFGE (Tea-N-Tris+Fructose+ Glucose+Egg yolk) group were used for IVF. We observed MMPs expression in all sperm groups, with pro-MMP showing lower expression than active MMPs. The expression of MMP-9 and MMP-2 was the highest in sperms frozen in LEY, Meanwhile, sperms from the TFGE and TLE group showed lower level of MMP-9 and MMP-2 expression in the order of TLE being the lowest. Together, these results indicate that adding Tea-N-Tris to the sperm freezing buffer would not only suppress MMPs expression but also minimize DNA fragmentation, providing a mean to improve the success rate in the in vitro manipulation of miniaturepig sperms. * This work was supported by BioGreen 21 Program (No. PJ008029). Rural Development Administation, Republic of Korea.

Cryopreservation of canine spermatozoa affords potential exchange of genetic material, and thus may lead to improvement in the breeding management. However, canine spermatozoa undergo many damages such as, cold shock, ice crystal formation, oxidative stress during cryopreservation. In this study used the CASA for investigating the effect of various trehalose concentrations and thawing temperatures on the sperm viability. In addition, the efficacy of the most optimal of the tested cryopreservation protocols in this study was verified by AI as the in vivo test. Also, this study evaluates the variation of frozen- thawed canine spermatozoa during different incubation condition. The addition of trehalose 25 mM was optimal concentration and frozen-thawed semen quality was significantly higher better than control (Glucose) and other concentration groups. In effect of thawing temperature on frozen-thawed sperm movement and intact acrosome evaluations, which result enhance the sperm motility and movement value depending on increase temperature condition at 36, 54 and 72℃. Also, in the effect of different incubation condition on frozen-thawed sperm after thawing at 36℃ for 60 sec, that the results trehalose 25 mM was significantly better (p<0.05) than glucose in general as well as, the post-thawed sperm motility and intact acrosome was reduced depending on increase the incubation time. Especially, incubation at 4 to 8 hour was rapidly depreciation of movement value and the rate of intact acrosome was dropped similar tendency. Thus, incubation 17℃ was better than other incubation groups on sperm motility and acrosome integrity. For the in vivo evaluate of spermatozoa survival and is the most definitive test of sperm function, we performed artificial insemination in estrous bitch. The semen was prepared for intrauterine insemination using the 25 mM trehalose freezing extender and thawing at 36℃, and 2 bitches were inseminated with 1×106 motile spermatozoa by surgical method. The results of AI, the pregnancy rates, mean litter size and oocyte fertilization rate were 16.6% (1/6), and 50% (2/4), respectively. In conclusion, based on the results of these experiments, the effect of addition of trehalose on extender improves the movement and intact acrosome of frozen-thawed semen. In particular, trehalose 25 mM groups was higher than other different concentration group on movement value and acrosome integrity of frozen-thawed sperm. Also, through incubation condition, this study identify the optimal incubation temperature after thawing was 17℃. Furthermore, the information will be contributed to develop the canine ART including AI, IVF and canine ICSI. * This research was supported by iPET (Grants 110056-3), Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea.

본 연구는 두부의 침지수에 AC를 처리하고 저장기간에 따른 품질의 변화를 측정하여 두부의 저장안정성을 조사하고자 수행하였다. 두부 침지액으로는 증류수, 0.05% AC 용액, 0.1% AC 용액 및 0.15% AC 용액을 사용하여 10oC에 저장하면서 pH와 탁도, 색도, 관능검사, 그리고 미생물의 변화를 관찰하였다. 침지액에 AC를 처리한 두부는 대조구와 비교해 보았을 때 pH가 높게 나타났고 저장기간이 늘어남에 따라 두부의 pH가 약간 감소하였다. 대조구에서 탁도는 두부의 저장기간이 늘어남에 따라 급격히 증가하였으나 AC를 첨가한 두부에서는 농도 의존적으로 탁도의 변화가 감소하는 경향을 보였다. 색도를 측정한 결과 AC를 처리한 두부에서 모든 군에서 차이를 나타내지 않았다. 두부의 관능검사에 있어서 저장기간 동안에 AC를 처리한 두부는 관능적 특성을 더 오래 유지하였으나 AC의 첨가율이 높을수록 색에 대한 기호도가 떨어지고 맛에도 영향을 미쳐 전체적 기호도를 저하시켰다. 두부의 씹힘성과 경도는 AC의 첨가율이 높을수록 낮아졌으나 이물감 조성에는 영향을 끼치지 않는 것으로 나타났다. Texture특성을 관능검사를 통해 측정한 결과 경도, 탄성, 검성, 씹힘성은 0.1% AC와 0.15% AC 용액을 침지액으로 사용하였을 때 대조구와 비교해서 낮은 수치를 나타내는 것을 볼 수 있었다. 두부의 저장기간 동안 호기성 세균수는 대조구에서 7일 후 6.00 log CFU/g을 초과하였으나 0.1% AC와 0.15% AC 처리 시에는 미생물의 증식이 효과적으로 억제되어 저장기간이 연장되는 결과를 보였다. 이와 같은 결과로 볼 때, AC의 침지처리는 10oC에서 7일 동안 가공두부의 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다.

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

The effects of nano addition to superconducting properties of processed superconductors was examined. 0.1 wt.% and 1 wt.% nano powders were mixed with boron and magnesium powders by ball milling. The powder mixtures were made into pellets by uniaxial pressing. The pellets were heat-treated at in argon atmosphere for formation. It was found by powder X-ray diffraction that the raw powders were completely converted into after the heat treatment. The superconducting transition temperature () and critical current density (), estimated from susceptibility-temperature and curves, were decreased by nano addition. The and decrease by nano addition are attributed to the incorporation of iron and carbon with lattices (Fe substitution for Mg and C substitution for B) due to the high reactivity of the nano powder.

The effect of Al addition on the precipitation behavior of a binary Mg-Zn alloy was investigated based on thechanges in the morphology, distribution and element concentration of precipitates formed during aging treatment. The as-castMg-6.0 mass%Zn (Mg-6Zn) and Mg-6.0 mass%Zn-3.0 mass%Al (Al-added) were homogenized at 613K for 48h and at 673Kfor 12h; they were then solid solution treated at 673K for 0.5 h and 1 h, respectively. The Mg-6Zn and Al-added alloys wereaged at 403 K and 433K. The peak hardness of the Al-added alloy was higher than that of the Mg-6Zn alloy at each agingtemperature. Rod-like, plate-like, blocky, and lath-like precipitates were observed in the Al-added alloy aged at 433K for230.4ks, although the rod-like and plate-like precipitates were observed in the TEM microstructure of the Mg-6Zn alloy agedat 433K for 360 ks. Moreover, the precipitates in the Al-added alloy were refined and densely distributed compared with thosein the Mg-6Zn alloy. The Cliff-Lorimer plots obtained by the EDS analysis of the rod-like and plate-like phases in theAl-added alloy peak aged at 433K for 230.4ks were examined. It was confirmed that the phases had higher concentrationof solute Al atom than was present in the phases, indicating that the properties of precipitates can be changed by Al addition.

Presently, the most promising family of lead-free piezoelectric ceramics is based on K0.5Na0.5NbO3(KNN). Lithium, silver and antimony co-doped KNN ceramics show high piezoelectric properties at room temperature, but often suffer from abnormal grain growth. In the present work, the (Ba0.85Ca0.15)(Ti0.88Zr0.12)O3 component, which has relaxor ferroelectric characteristics, was doped to suppress the abnormal grain growth. To investigate this effect, Lead-Free 0.95(K0.5Na0.5)0.95Li0.05NbO3-(0.05-x)AgSbO3-x(Ba0.85Ca0.15)(Ti0.88Zr0.12)O3[KNLN-AS-xBCTZ] piezoelectric ceramics were synthesized by ball mill and nanosized-milling processes in lead-Free 0.95(K0.5Na0.5)0.95Li0.05NbO3-(0.05-x)AgSbO3 in order to suppress the abnormal grain growth. The nanosized milling process of calcined powders enhanced the sintering density. The phase structure, microstructure, and ferroelectric and piezoelectric properties of the KNLN-AS ceramics were systematically investigated. XRD patterns for the doped and undoped samples showed perovskite phase while tetragonality was increased with increasing BCZT content, which increase was closely related to the decrease of TO-T. Dense and uniform microstructures were observed for all of the doped BCZT ceramics. After the addition of BCTZ, the tetragonal-cubic and orthorhombic-tetragonal phase transitions shifted to lower temperatures compared to those for the pure KNNL-AS. A coexistence of the orthorhombic and tetragonal phases was hence formed in the ceramics with x = 0.02 mol at room temperature, leading to a significant enhancement of the piezoelectric properties. For the composition with x = 0.02 mol, the piezoelectric properties showed optimum values of: d33 = 185 pC/N, kp = 41%, Tc=325˚C, TO-T=-4˚C.

본 연구는 백년초 분말 첨가가 아질산염의 대체를 통한 소시지의 품질 특성에 미치는 영향을 조사하기 위하여 C(아질산염 및 백년초 분말 무 첨가구), T1(0.014% 아질산염 첨가구), T2(0.014% 아질산염 + 0.5% 백년초 분말 첨가구), T3(0.014% 아질산염 + 1.0% 백년초 분말 첨가구), T4(0.5% 백년초 분말 첨 가구) 및 T5(1.0% 백년초 분말 첨가구)로 처리하며 소시지를 제조하였으며 4℃에서 15일간의 저장을 통하여 실험을 실시하였다. 명도를 나타내는 CIE L*값은 대조구가 다른 모든 처리구들에 비해 높게 나타났 으며, 적색도를 나타내는 CIE a*값은 T5 처리구가 T1과 T3 처리구의 중간 값인 10.84-11.30 범위를 나 타내었다(p<0.05). 황색도를 나타내는 CIE b*값과 보수력 및 조직감을 나타내는 응집성, 탄력성 그리고 씹힘성은 T5 처리구에서 다른 처리구들에 비해 유의적으로 높게 조사되었다(p<0.05). 이에 반하여, 수분 함량, pH 및 백색도를 나타내는 W값은 T1 처리구에서 가장 높게 나타났다. 관능적 특성에서는 T1과 T5 처리구 간 유의적인 차이가 나타나지 않았다(p>0.05). 따라서 본 실험 결과에 의하면 0.014% 아질산염의 소시지내 첨가는 1.0%의 백년초 분말로 대체시 조직감에 부정적인 영향을 주지 않으면서도 적색도를 높일 수 있는 소시지 제조가 가능할 것으로 판단되며 이를 실용화하기 위해서는 제품의 유통기한 설정에 관한 추가 연구가 필요할 것으로 사료된다.

본 실험은 상황버섯박의 이용방법을 제시하기 위하여 한약제박에 혼합하여 사일리지를 제조하고 그 품질을 조사하였다. 상황버섯박을 사일리지 재료로 사용함에 있어 한약제박에 건물기준으로 0, 15 및 30% 혼합하여 사용하였으며, 수용성 탄수화물의 함량이 적은 것을 보완하기 위하여 당밀을 0, 1 및 2% 첨가하였다. 한약제박에 대한 상황버섯박의 첨가수준이 높아질수록 사일리지의 조단백질과 조지방의 함량이 유의하게 높아지고, ADF 함량은 유의하게 낮아졌다. 사

침지법을 이용한 상전이 공정으로 polysulfone (PSF), polyethersulfone (PES) and polyphenylsulfone (PPS)의 정밀여과 평막을 제조하였다. 용매로는 dimethyl formamide (DMF)를, 습윤제 고분자로는 polyvinylpyrrolidone (PVP)를 사용하였으며 pore 형성 촉매로 2-butoxyethanol (BE)을 사용하였다. 얻어진 분리막들은 SEM과 micro permporometer를 이용하여 morphology를 분석하였으며 순수투과도를 측정하여 분리막의 투과성능을 측정하였다. BE의 첨가를 통하여 분리막의 기공을 성장시킬 수 있었으며 고분자 구조에 따라 분리막의 morphology 변화를 관찰할 수 있었다. PSF, PES, PPS 분리막의 평균기공의 크기는 각각 0.282, 0.330, 0.308mum이었으며 공극률은 68.5, 66.1, 66.4%로 유사한 값을 나타내었다. 그러나 PPS 분리막의 경우 PSF, PES 분리막에 비해 높은 기공 밀도와 좁은 기공 분포를 관찰할 수 있었다. 그 결과 PPS 분리막의 순수 투과 유량은 357L/㎡ hr으로 PSF (196L/㎡ hr)나 PES membrane (214L/㎡ hr) 분리막에 비해 훨씬 증가함을 보였다.

꾸지뽕잎 분말의 첨가량을 0-20%로 달리하여 스펀지 케이크를 제조한 후 물리화학적 품질특성 및 소비자 기호도를 비교하였다. 꾸지뽕잎 분말의 첨가비율이 증가함에 따라 케이크의 비체적, 높이 및 수분함량은 단계적으로 감소하는 경향을 나타내었고, 케이크의 외관상 특성인 부피지수 및 대칭지수 또한 유의적으로 감소하였다(p < 0.05). 밝기를 나타내는 L*값과 황색도를 나타내는 b*값은 꾸지뽕잎 분말 첨가량이 증가할수록 단계별로 유의적으로 감소하였으며(p < 0.05), 반면 적색도를 나타내는 a*값은 5% 대체군에서 최소값을 나타내고 이 후 증가하는 경향을 나타내었다(p < 0.05). 케이크의 경도는 꾸지뽕잎 분말 첨가량에 따라 0.11-0.66 kgf로 단계별로 유의적으로 증가하였다(p < 0.05). 총 페놀화합물 함량은 0-15% 첨가군 사이에 단계별로 유의적인 차이없이 증가하는 경향을 나타내었고(p > 0.05) 이후 유의적인 증가를 보였다. 소비자 기호도 검사 결과 대조군, 5% 및 10% 첨가군 간 맛과 향미의 유의적인 차이는 발견되지 않았고(p > 0.05), 전체적인 기호도 또한 대조군과 5% 첨가군 사이에 유의적인 차이는 발견되지 않아(p > 0.05), 관능품질을 저해하지 않고 꾸지뽕잎 분말의 건강 기능성 효과 등을 고려할 때 5% 첨가군이 가장 적절한 것으로 판단된다.

The objective of this study was to evaluate the effect of Tea-N-tris medium on the sperm viability and acrosomal morphology for semen of normal and miniaure pig by type of freezing extender. The present study was to determine of Tea-N-tris (0.02 g/ml) effect to freezing extender LEY(Lactose 11% + Egg yolk 20%) and FGE(Fructose 3%+Glucose 7%+Egg yolk 20%) for the spermatozoa viability, acrosomal morphology and DNA fragmented analysis from normal and miniature pig semen, were evaluated freezing extender TFGE, TLE and LEY during thawing at 37℃ for 45 sec and 75℃ for 5 sec, respectively. Interestingly, the result that sperm after addition of Tea-N-tris extender(TFGE, TLE) during 15 4℃ cooling significantly increased the viability(p<0.05), as compared to than of sperm cooling in LEY extender, but lower the percentage of AR(acrosome reacted spermatozoa) pattern than LEY extender. The sperm viability and AR pattern after freezing was appeared like sperm cooling method pattern. And treatment spermatozoa during freezing after addition of Tea-N-tris extender significantly (p<0.05) increased the viability and AR to miniature pig sperm, than normal pig sperm, but most highly percentage of viability and AR pattern to normal pig sperm during freezing in LEY extender. Chromosomal DNA fragmentation increased from LEY extender to sperm of normal and miniature pig, but decreased from the Tea-N-tris extender. Therefore, suggest that Tea-N-tris freezing extender method for freezing of miniature pig sperm is required for increasing viability. This Study was supported by Technology Development Program for Agriculture and Forestry, Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea.

The current study was carried out to investigate the effect of addition of Rhus veniciflua Stokes oil (RVSO) and black garlic extract (BGE) on the lipid oxidation in Hanwoo (Korean cattle) beef model systems. The RVSO at 0.2% inhibited the TBARS (2-thiobarbituric acid reactive substances) formation when tested in liposome model system. The antioxidant effect of RVSO was further found to be similar to 0.2% butylated hydroxy toluene (BHT) and 0.01% vitamin E. On the other hand, BGE at 0.1% also showed the inhibition of TBARS formation in 4% NaCl-added Hanwoo beef patty and found to have slightly lower (p<0.05) effect than 0.1% vitamin E but higher (p<0.05) effect than 0.1% BHT. Results of this study indicated that both RVSO and BGE possess strong antioxidant effects and help to increase the oxidative stability in Hanwoo beef products.