The objective of this study was to evaluate effects of feeding methods on in vitro ruminal fermentation, total gas and methane production in Hanwoo steers. Six Hanwoo steers fitted with rumen cannula (430 ± 21 kg of body weight) were randomly assigned to one of three feeding systems: 1) feeding forage 1 hour after concentrate, 2) feeding concentrate 1 hour after forage, 3) feeding mixed ration. Rumen fluid sampled from each animals was incubated 24 hours with maize or timothy substrates in in vitro. Ruminal pH was increased in feeding method 2 or maize substrate than that of other methods or timothy substrate (P < 0.001). The production of total volatile fatty acid, acetate, propionate, butyrate, and valerate were increased when steers fed diets using feeding method 1 or rumen fluid was incubated with maize substrate (P < 0.001). Increased production of total gas and methane was observed in feeding method 1 and maize substrate compared to those of other methods or timothy substrate (P < 0.001). Due to the inconsistent results between ruminal fermentation and gas production in this study, further research is required to estimate effects of feeding method on enteric fermentation and gas production in in vivo.

길초근 및 양강근정유를 유제 및 입제로 제형화한 후 이들의 급성어독성을 측정하였다. 잉어를 이용한 급성독성에 사용된 길초근 및 양강근 정유는 수증기증류법, 핵산을 이용한 용매추출법 및 초임계추출법을 이용하여 추출하였고 이들의 유제 및 입제의 급성어독성은 반수치사농도 (LC50)를 구하여 평가하였다. 길초근 및 양강근 원제 중 용매추출법으로 추출한 정유만이 어독성을 나타내었다. 길초근 및 양강근 추출법별 정유 이용한 유제의 급성어독성 평가한 결과 길초근의 경우 모든 추출법 대하여 독성을 나타내지 않은 반면에 양강근 정유는 추출법에 관계없이 모두 잉어에 대한 어독성이 관측되었다. 입제의 경우 길초근은 용매로 추출한 정유에서 독성이 나타났고, 양강근 정유의 경우 초임계추출법으로 추출한 정유 입제에서만 어독성이 관측되었다. 이러한 결과는 3급 어독성에 해당되는 것으로 환경 중 사용에는 문제가 없다고 사료된다. 살충효과가 뛰어난 양강근 정유의 경우 수증기증류법 및 초임계추출법으로 추출한 정유의 10 mg L-1 수준에서 노출된 잉어의 분자적 반응을 확인하여 cytochrome P450 1A 효소 및 glutathione S-transferase의 발현이 급격히 증가하였음을 확인하였고 이들은 수계환경 중 양강근 정유의 동태를 관찰하는 바이오마커로서 사용 가능하다고 사료된다.

본 연구는 농후사료의 급여 횟수에 따른 제주산마의 체중변화 및 산통에 미치는 효과를 구명하기 위하여 수행되었다. 공시축으로 36개월 내외의 제주산마를 공시하였으며, 농후사료를 체중의 2.5%로 2회, 3회, 4회로 급여한 후 체중 변화 및 생리적 변화와 혈액 특성을 조사하였다. 총 증체량은 농후사료 일일 2회 급여구에서 55.80kg, 3회 급여구에서 54.40kg, 4회 급여구에서 63.00kg을 나타내 유의적인 차이는 없었다(p>0.05). 일당 증체량은 농후사료 일일 2회, 3회, 4회 급여구에서 각각 0.69kg, 0.67kg, 0.78kg을 나타내어 일일 2, 3회 급여구보다 4회 급여구에서 일일 증체량이 높은 경향을 나타냈으나 유의적인 차이는 없었다(p>0.05). 모든 처리구에서 직장온도는 정상 범위보다 높은 경향을 보였고, 분 pH는 정상 범 위보다 낮았으나 12주차에 모든 처리구에서 6.0보다 높아지는 경향을 보였다. 모든 처리구에서 높은 직장 온도와 낮은 분 pH를 보였지만 산통 증상은 나타나지 않았는데 이는 품종에 따른 차이에 의한 것으로 사료된다. 산통 지표로 알려진 피브리노겐과 질병 발생의 지표로 알려진 백혈구는 정상 범위 내에 있었고 시험 기간 동안 유의적인 차이를 나타내지 않았다(p>0.05). 결론적으로 제주산마에게 일반적인 농후사료 급여량보다 높은 양인 체중의 2.5%의 농후사료를 급여할 경우, 여러 번에 나누어 주는 것이 산통 발생 방지 및 소화에 도움이 될 것으로 가정했으나 급여 횟수에 따른 증체량, 혈액, 생리적 특성의 차이는 나타나지는 않았다. 결론적으로 제주산마에게 체중의 2.5% 농후사료를 12주간 2회, 3회, 4회 급여하는 것에 따른 생산성 및 산통 발생에 차이가 없어 노동력의 투입을 감안했을 때 2회로 나누어 주는 것이 유리할 것으로 사료된다.

The objective of this study was to determine how feeding forage and concentrate separately (SF) or as a total mixed ration (TMR) affects enteric methane production of cattle. Six Holstein steers (203 ± 22.5 kg) were used in a 2 × 3 changeover design experiment. Experimental diets (TMR and SF) consisted of compound feed, timothy hay and soybean curd residue in a ratio of 40:48:12, respectively, and diets were fed at 10% of metabolic body weight, on an as-fed basis. There were no differences in dry matter intake and enteric methane production (g/d) between SF and TMR but the methane conversion rate (methane energy/GE intake) of TMR was significantly higher (p=0.05) than that of SF. The mean methane emission factor (kg/head/year) and conversion rate of the two treatments were 21.4 and 0.05, respectively. There was a strong relationship between metabolic body weight and enteric methane production (p<0.001). At the present time, further studies may be necessary in order to establish the effects of TMR and SF on enteric methane production.

Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were investigated. During storage, the water contents and water activities of the breads made with high amounts of yacon concentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with high amounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yacon concentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yacon concentrates for sugar in pan bread improved the bread quality.

This study examined the quality characteristics of Jeungpyun prepared with different additions of nano-filtered (NF) tofu whey concentrates. The initial pH values of the Jeungpyun batters ranged from 5.64 to 5.78, and decreased to 4.77-4.98 after 4 hours of fermentation at 35oC. The volume and specific volume values of the control Jeungpyun were lower than those of Jeungpyun samples prepared with 1%, 2%, and 3% NF powder. The color of the Jeungpyun became increasingly greenish-yellow as the NF powder level increased. Hardness and brittleness decreased with increasing NF powder content, while cohesiveness and springiness were not significantly different. Sensory evaluations revealed that as the level of NF powder increased, takju smell and sourness increased, but no significant differences were observed for sweetness and moistness between the control and NF powder groups. In terms of overall acceptability, the results revealed that Jeungpyun can be prepared with up to 1% NF powder in place of rice powder and be deemed as acceptable as a control Jeungpyun product.

The objectives of this study were to characterize the quality of soy kefir made with soymilk in combination with fructose (5%, 10%) and one of the extracts from orange (10%, 15%) and grape (5%, 10%) with differently adjusted amounts as defendant variables. The lactic acid bacteria, yeast and total microbial counts of soy kefir were respectively 1.3×107 CFU/ml, 1.6×108 CFU/ml, 1.5×108 CFU/ml, soy kefir was propered to drink. pH of soy kefir mixed by orange and grape extracts was decreased significantly according to add fructose 5%. Acidity became significantly high when orange and grape extracts were added, which means acidity showed similar tendency in the opposite direction. The saccharinity of soy kefir was not significantly in orange extract, but soy kefir added fructose 10% was high more than fructose 5% in grape extract. In sensory evaluation, soy kefirs added orange extract 15%, fructose 5% and grape extract 10%, fructose 5% were estimated highly on color, astrigent taste, sour taste, mouth feel and overall quality.

매실을 건조한 분말과 농축액을 각각 0.5%, 1.0% 첨가한 된장을 만들고 숙성하면서 품질특성의 변화를 고찰하였다. 된장의 숙성 기간이 경과함에 따라 수분함량은 다소 증가하였으며, 특히 숙성 2주의 수분함량 증가가 다른 기간에 비하여 현저하였다. 된장 숙성중 전질소의 함량은 큰 차이를 보이지 않았으나 아미노태 질소 함량은 숙성 기간 중 지속적으로 증가하였으며, 숙성 2주 동안의 증가가 현저하였다. 매실분말 및 매실 농축액 첨가구에 비하여 대조구