느타리버섯 재배에서 영양원으로 가장 많이 사용하고 있는 면실박의 첨가비율은 12%이상이면 충분할 것으로 판단된다. 면실박을 12~18% 첨가된 배지에서는 균사생장량은 13.9~14.0 cm로 균사생장이 대조구와 같거나 조금 빨랐다. 그러나 면실박을 10% 이하 첨가한 배지에서는 대조구보다는 균사생장이 느렸다. 면실박 첨가량에 따른 균사밀도는 처리간에는 뚜렷한 차이를 보이지 않고 높은 밀도를 보였다. CN율은 면실박 2%첨가에서 42.5, 면실박 10%첨가에서 26.8, 면실박 12%첨가에서 25.4였으며, 면실박 16% 첨가에서는 20.4 그리고 면실박 18% 첨가에서는 18로 대조구와 비슷한 수치를 보였다. 갓 직경과 두께는 면실박 14% 처리에서 가장 높았고, 대의 굵기는 면실박 12% 첨가된 처리에서 가장 높았다. 대와 갓의 경도는 면실박 16% 첨가된 처리에서 가장 높았다. 대의 색도를 측정한 결과 L값은 면실박이 적게 첨가된 처리구에서 낮은 경향을 보였지만, a, b 값은 처리간에 뚜렷한 차이를 보이지 않았다. 병당 수량은 대조구가 147.2 g/850 ml였 고, 면실박 12% 첨가에서 147.6 g/850 ml으로 대조구보다 조금 높았다.

In Korea, wide spread use of whole cottonseed, which is primarily a GMO plant imported from foreign countries and being fed to animals as raw state, has aroused concern that it may disturb the existing ecology of the country unless dispersion of the seed is under proper control. The objective of this study was to elucidate the changes in various nutritive parameters due to heat treatment and to determine the effective condition for removing germination ability of whole cottonseed (WCS). Of the various temperatures applied (76, 78, 80, 85, 100°C/30 min) 85°C for 30 min was confirmed to be the lowest temperature treatment which resulted in a complete removal of the germination ability of WCS. Therefore, based on the determined temperature condition (85°C 30 min) we tried to examine the changes of various nutritional parameters, including nutrient composition, in vitro digestibilities and ruminal protein degradabilities, comparing raw whole cotton seed (RWCS) and heated whole cotton seed (HWCS). Some changes in amino acid composition were observed with heat treatment of WCS, but these were regarded to originate from the variation in plant quality and seed morphology, which are usually affected by different environmental factors during the vegetation period. As for fatty acid composition, no significant differences were observed to occur during heat treatment. However, WCS heated at 85°C for 30 min in a circulating oven showed a significant decrease (p<0.05) of in situ rumen degradability in both dry matter (DM) and crude protein (CP), as compared to raw WCS. Overall results obtained in the study indicate that the heating condition used in this study, which was proven to be the most appropriate and economic to remove germination ability of WCS, may also improve the nutritional value of the ruminant with regard to reducing its protein degradability within the rumen.

The objective of this research was to investigate the effect of dietary cottonseed meal (CSM) supplementation on carcass and meat quality characteristics of Hanwoo (Korean cattle) bulls. Twenty two months-old-Hanwoo bulls of eight heads (4 heads per treatments) were fed for 5 months on a diet with or without (control) CSM (500 g/head/day). The samples of M. longissimus dorsi from carcasses were used for the quality measurement. Dietary CSM supplementation did not affect the carcass traits of bulls and pH value, drip loss, water-holding capacity and fatty acid composition of beef loin. Crude protein and crude ash content of beef loin were significantly (p<0.05) higher in beef loin from bulls fed CSM than in the control. During storage of 5 days at 4℃, CIE a*, b*, C* and total color values were significantly (p<0.05) higher in beef loin from bulls fed CSM than in the control. Overall, the present results indicate that dietary CSM supplementation may improve the oxidation stability of Hanwoo beef loin.

We have investigated the effects of cottonseed extract on the proliferation, differentiation and lipopolysaccharide (LPS)-induced production of local factors in murine clonal osteoblastic MC3T3-E1 cells. Ethanol extract of cotton seed (4~63 μg/mL) significantly increased the proliferatin of MC3T3-E1 cells (p <O.05). Moreover, cottonseed extract (10~50 μg/mL) caused a significant elevation of alkaline phosphatase (ALP) activity and collagen content in the cells. Lipopolysaccharide (LPS) is a potent stimulator of bone resorption in inflarnmatory diseases. We examined the effect of cottonseed extract on the LPS-induced production of tumor necrosis factor a (TNF-a) and nitric oxide (NO) in MC3T3-El cells. Treatment with cottonseed extract (10~50 μg/mL) decreased ilie 5 μg/mL LPS-induced production of TNF-α and NO in osteoblasts， suggesting that the antiresorptive action of cottonseed extract may be mediated by decrease in these local factors. This study suggests that cottenseed may contribute to antiresorptive action against osteoblastic cells, resulting in a beneficial effect in promoting the function of osteoblastic cells.

For diversification of materials for sawdust cultivation of Lentinula edodes, this study was carried out to examine adding effects of corncob and cottonseed meal on sawdust cultivation. All treatments of corncob except 100% corncob have produced fruiting-bodies. Mushroom productivity of the fungus was decreased from 174g to 45g per 2kg sawdust-based substrate in proportion to increasing corncob contents in sawdust cultivation. Meanwhile, in treatments including less than 20% cottonseed meal, the mycelial growth of the fungus was similar to control. But, the other treatments were not suitable for the mycelial growth of fungus on sawdust-based substrate. All treatments of cottonseed meal did not produce the fruiting-body of the fungus.

The objective of this study was to determine effects of soybean oil(SO), cottonseed oil(CO) and ricebran oil(RO) on stability and flavor of yackwa. This study consisted of yackwa fried in 3 differnet oils, then stored for 0, 3, 6 weeks in normal wrap at room temp. or vaccum package at 4℃. The moisture, oil contents, Hunter color values(L, 'a' and 'b'), % free fatty acid(FFA), thiobarbituric acid(TBA) value and sensory scores for color, flavor and acceptability were analyzed. The foam height of the oil after frying was also determined. Yackwa fried in RO was more red('a'=11.43) than yackwa fried in SO(10.64) or CO(10.51). TBA value of yackwa showed no difference among frying oils. Yackwa fried in SO showed better acceptability than those fried in CO. Yackwa fried in RO showed similar acceptability to yackwa fried in SO. The % FFA and TBA value of yackwa averaged across oil and package showed increasing tendency during 6 weeks storage.