저장기간에 따른 계육의 지방산 조성에 관한 연구 - 2 . 지방산의 조성변화

김영직,박구부,이한기,정천교 경상대학교 축산진흥연구소 1989 畜産振興硏究所報 Vol.16 No.1

The purpose of this study was designed to comapare the storage stage of spermatozoa in the utero-vaginal (U-V) glands and the infundibular glands of high-fecundity hens. These laying hens were assigned to four group by date intervals after last artificial inseminations. The U-V glands and the infundibular glands in the tissue preparation of the each hen uterus were observed microscopically, and also the appearance rates of spermatozoa-contained U-V glands were compared with those of the infundibular glands. 1. The appearance rates of spermatozoa-contained U-V glands were found to be 27,8%, 28.8, 19.9, 11.1% respectively at the hen groups of 1, 3, 7, 10 days after artificial insemination. 2. The appearance rates of spermatozoa-contained infundibular glands were found to be 0.5, 1.1, 0.6. 0.4% of 1, 3, 7, 10 days after AI and number of spermatozoa contained in a infundibular glands tend predominently to be 1 to 2. So this study cocluded as follows: The appearance rates of spermatozoa-contained glands were found to be higher in the U-V glands than in the infundibular glands and also spermatowa number per gland were more numerous in U - V glands than in infundibular glands.

쑥 및 게 껍질 분말의 급여가 재래종 계육의 이화학적 특성에 미치는 영향

김영직,김병기 한국동물자원과학회 2001 한국축산학회지 Vol.43 No.4

This study was conducted to investigate the influence of dietary mugwort and crab shell powder on physico-chemical properties in meat sample of Korean Native Chicken meat(KNC). KNC were randomly assigned to one of the three dietary treatment: 1) control(commercial feed) 2) T1(commercial feed supplemented with s% mugwort powder) 3) T2 (commercial feed with 5% crab shell powder). 120 KNC raised for 21 weeks. They were feed one of the experimental diets for 10 weeks and slaughtered The proximate composition of all treatments was no significantly difference. The shear value was not significantly among control and treatment group (P$gt;0.05). The WHC (Water Holding Capacity) of control was higher than those of T1 and T2. The heating loss of T1 was the highest followed by control and T2. Cholesterol contents of T1, T2 was rather lower than that of control(P$lt;0.05). Especially, the T2 showed the lowest cholesterol among other treatments. There were no significantly different in meat color(L*, a*, b*) and sensory evaluation between control and T1, T2. Among fatty acids, oleic acid contents of control and T2 were higher than that of T1. Unsaturated fatty acid and saturated fatty acid ratio was T1 $lt; control $lt; T2. Total amino acid contents of T2 and control were higher than that of T1.

쑥과 정어리유의 첨가가 계육의 품질 및 저장성에 미치는 영향

김영직,Kim Y.J. 한국가금학회 2006 韓國家禽學會誌 Vol.33 No.1

본 연구는 육계에 오메가 3계열을 다량 함유한 정어리유 1%와 쑥의 급여수준(0, 1, 2, 4%)에 따라 4처리구로(T1, T2, T3, T4)구분하여 5주간 급여 후 도계하여 대퇴 부위 근육을 냉장온도$(4{\pm}1^{\circ}C)$에서 10일간 저장하면서 pH, VBN, TBARS 및 육색의 변화를 조사하였다. 증체량은 T3구에서 가장 낮았으며, pH는 대조구에 비하여 처리구에서 높았고, 저장 기간이 경과하면서 유의성 있게 상승하였다(P<0.05). VBN과 TBARS는 처리구에서 저장기간이 지남에 따라 증가하였을지라도 대조구는 처리구에 비하여 높은 경향을 나타내었다. 육색은 처리구에서 $L^*$과 $b^*$값이 대조구보다 높은 경향이었다. 이상의 실험 결과로 미루어 육계사료에서 정어리유를 1%급여시에 2%까지 첨가하면 계육의 품질 및 저장성 개선 효과가 있는 것으로 사료된다. This study was conducted to investigate the influence of dietary mugwort (0, 1, 2, 4%) and sardline oil(1%) on weight gain, pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), and meat color in meat-type chickens. Birds were randomly assigned to the four dietary treatments: control (commercial feed), control plus 1% mugwort and sardine oil (T1), 2% mugwort and 1% sardine oil(T2), or 4% mugwort and 1% sardine oil (T3). Birds were sacrificed and meat samples were taken and stored for either 0, 3, 7 or 10 days at $4^{\circ}C$. Weight gain in T3 was lowest than other treatment groups (P<0.05). pH of dietary mugwort and sardine oil treatments increased significantly compared to that of control during storage periods (P<0.05). VBN and TBARS of all treatment groups were significantly increased as storage period extended (P<0.05). Meat color $(L^*,\;b^*)$ significantly increased during storage periods. $L^*\;and\;b^*$ values were higher in treatment groups than in control (P<0.05). These results indicate that the mugwort and fish oil may improve quality and self-life of meat-type chickens during storage.

오일 Aeration에 따른 엔진의 마찰 및 윤활 특성에 대한 연구 ( A Study on the Engine Friction & Lubrication Characteristics related with Oil Aeration )

김영직,이창희,윤정의 한국트라이볼로지학회 1999 한국트라이볼로지학회 학술대회 Vol.30 No.-

성게 껍질 분말의 급여가 계육의 이화학적 특성에 미치는 영향

김영직,Kim Y. J. 한국가금학회 2005 韓國家禽學會誌 Vol.32 No.1

본 연구는 성게 껍질 분말을 사료내 첨가하여 그 첨가 수준(0, 1, 3, $5\%$)에 따라 계육의 관능검사, 육색, 지방산 및 아미노산 조성 등의 이화학적 특성을 검토하고자 broiler 160수를 공시하여 실시하였다. 전단력은 대조구보다 처리구에서 높고, 보수성은 대조구에서 높았으며(P<0.05), 가열감량, pH는 유의성이 인정되지 않았다. 관능검사 결과 성게 껍질 분말 급여구에서 연도, 다즙성, 풍미가 높은 점수를 나타내었는데 특히 T2에서 유의적인 (P<0.05) 차이를 나타내었다. 육색은 처리구에서 대조구보다 비교적 L$\ast$ 값이 낮고, a$\ast$ 값이 높아 육색이 어두운 편이었다. 대조구에 비해 처리구에서 oleic acid 함량이 유의하게 높거나 높은 경향을 나타내었으며, 총아미노산 함량은 대조구보다 처리구에 많은 함량을 나타내었다. 본 실험 결과 육계사료 내에 성게 껍질 분말의 급여는 관능검사의 결과를 개선할 것으로 사료된다. The experiment was conducted to study the effect of sea urchin shell powder (SUSD) on the sensory evaluation, meat color, fatty acid and amino acid contents of chicken meat. One hundred sixty broilers were fed diets for five weeks containing 0, 1, 3 and $5\%$ of sea urchin shell powder. The shear forces of the treatment groups were higher than the control uoup and the water holding capacity (WHC) was higher in the control group (P<0.05). The heating loss and pH were not significantly different between control and treatment groups (P<0.05). The hardness, juiciness and flavor evaluated by sensory evaluation were improved by treatments, especially in T2 (P<0.05). The meat color of the treatments group showed redder and darker than that of the control group owing to lower L$\ast$ and higher a$\ast$ value. Among fatty acids, oleic acid contents of the treatment groups were higher than that of the control group. The treatment groups showed a significantly higher total amino acid content (P<0.05) compared to the control group. The results of this experiment indicated that dietary SUSP tended to improve the sensory evaluation.

고순도 Fe - C - Si 합금의 응고조직에 미치는 미량 Sulfur 의 영향

김영직,박현순,임병일 대한금속재료학회 1989 대한금속재료학회 학술대회 개요집 Vol.1989 No.1

제조 방법이 다른 솔잎 추출물 첨가가 유화형 소시지의 냉장 저장 중 항산화 및 아질산염 잔존량에 미치는 영향

김영직,Kim, Young-Jik 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1

유화형 소시지에 제조 방법을 다르게 추출한 솔잎 추출물을 첨가하여 냉장온도($4{\pm}1^{\circ}C$)에서 30일간 저장하면서 pH, TBARS, 총 미생물수, 육색 및 아질산염 잔존량을 조사하였다. 시험구는 솔잎을 첨가하지 않은 대조구, 솔잎즙 첨가구는 T1, 솔잎 에탄올 추출물 첨가구는 T2, 솔잎중탕 추출물 첨가구를 T3 등 4개 처리구로 나누어 0, 10, 20 및 30일간 저장하면서 실험하였다. pH는 저장기간이 경과하면서 모든 처리구에서 서서히 감소하였다(p<0.05). TBARS와 총미생물수는 저장기간 동안 증가하였으며, 솔잎 즙과 에탄올 추출물을 첨가한 유화형 소시지는 대조구보다 낮아 솔잎의 첨가는 지방산화와 미생물 성장을 지연시켰고, 특히 에탄올 추출물 첨가구인 T2에서 TBARS 값과 미생물수는 가장 낮은 경향이었다(p<005). 육색은 저장기간이 지나면서 CIE $L^*$ 값과 $a^*$ 값 및 $b^*$ 값은 감소하였고, 처리구간에는 CIE $L^*$ 값과 $a^*$ 값은 T1과 T2에서 낮았고, $b^*$ 값은 T1과 T2에서 높은 결과로 솔잎 추출물의 첨가는 소시지 색을 어둡게 하는 경향이었다. 아질산염 잔존량은 저장기간이 경과하면서 감소하였는데 T2에서 다른 시험구보다 유의하게 감소하였다. 이상의 결과를 종합적으로 고찰해보면 솔잎 에탄올 추출물 첨가는 지방의 산화와 미생물 성장 억제 및 아질산염 잔존량 감소에 효과가 가장 있을 것으로 생각된다. The objective of this study was to determine the shelf-life effects and residual nitrite content of emulsified sausages added with pine needles during cold storage. The sausage consisted of four types: no pine needles added (control), pine needle juice added (T1), ethanol extract of pine needles added (T2), and boiling extract of pine needles added (T3). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20, or 30 d. As storage time increased, the presence of pine needles resulted in decreased pH, meat color (CIE $L^*$, $a^*$ and $b^*$), residual nitrite value, and increased thiobarbituric acid reactive substances (TBARS) values and total plate counts (TPC). Values for pH, TBARS, residual nitrite, total plate counts and CIE $L^*$ and $a^*$ decreased significantly with added pine needles relative to the control (p<0.05). In particular, T2 was significantly (p<0.05) more effective for delaying lipid oxidation than the other treatment groups. In conclusion, the results demonstrate that adding an ethanol extract of pine needles (T2) to emulsified sausages tended to improve antioxidative and antimicrobial effects and reduce residual nitrite content during storage compared to the other treatment groups.

Utilization of Dried Garlic Powder and α-Tocopherol to Improve the Shelf-life of Emulsion-type Sausage during Refrigerated Storage

김영직,최인학 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.6

This study investigated the shelf life of emulsion-type sausages containing garlic powder and/or α-tocopherol during storage at 4oC for 0, 10, 20, and 30 d. Six groups of emulsion-type sausages were included: control (no additives), GP1 (1%garlic powder), GP3 (3% garlic powder), AT100 (100 IU of α-tocopherol/kg of sausage), AT200 (200 IU of α-tocopherol/kg of sausage), and GP1+AT100 (1% garlic powder+100 IU of α-tocopherol/kg of sausage). During storage, the pH,thiobarbituric acid reactive substances, and residual nitrite content were reduced by the addition of garlic powder and/or α-tocopherol relative to the control (p<0.05). In addition, emulsion-type sausages supplemented with garlic powder and/or α-tocopherol improved color stability (p<0.05). The results suggest that a higher amount of garlic powder and their different combinations could improve the shelf life of emulsion-type sausages and protect against lipid oxidation.

嶺南地域의 人口高齡化와 老年人口의 空間的 分布變化

金永直 대구효성 가톨릭대학교 1994 연구논문집 Vol.48 No.1

Youngnam area has the highest proportion of aging population in Korea. As a general trend in Korea, Its aging in population also results from demographic and social, economic factors. Demographic factors are low rate of death caused by improvement of national income and living conditions, medical development and improvement of health and sanitation, and prolongation of the average span of life,, and low birth rate by the population policy. And social, economic factors are young and middle aged people's migration to cities by industrialization and urbanization, and the movements of the aging people by family migration, and the movement of the aging themselves. Youngnam area's aging population and its distributional changes are as follows : 1. The number of Yongnam area's elderly population constantly increased from 245,504 in 1955, 312,245 in 1966, 378,567 in 1975, 486,403 in 1980, 535,805 in 1985, to 646,409 in 1990. In the urban areas such as Pusan, Daegu, etc, though the absolute number is increasing, the rate of elderly population is decreasing. But in counties, with the incrreasing absolute number the rate is also increasing. 2. the proportion of aging population to total aging population is increasing in metropolises and urban areas where total population is large, on the other side it is decreasing in rural areas. 3. Of the tatal aging population, 54.68% resides in rural areas, 45.32% in urban areas, especially 27.09% in metropolises, and 18.25% in small to medium cities. So the changes of regional distribution of the aging population is divided into urban and rural areas, and the regional difference is deepening. 4. The rate of aging population is low in metropolises and small to medium cities. Especially industrial cities such as Kumi, Pohang, Ulsan, etc, have the lowest rate, while traditional rural areas such as namhae(county), Hapchun, Kunwi, Euhsung, Andong, Chungdo, Koryun, Sungju, Kumrung, Sangju, Yechun, Younpoong, and coastal regions have the highest rate. The increase of the number of the aging population and the rate of elderly population causes many problems of the aging population and the regional concentration of aging population might hinder regional development which results from the shortage of labor force. So social porblems caused by the increase of elderly population and distributional difference and the elderly population itself are matters of concern.

사료내 Conjugated Linoleic Acid 첨가수준이 육계의 생산성, 도체특성 및 근내 지방산 조성에 미치는 영향

김영직,김병기,윤용범,Kim, Young-Jik,Kim, Byung-Ki,Yoon, Yong-Bum 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.4

This study was conducted to determine the effects of dietary supplementation with conjugated linoleic acid (CLA) feeding levels (0, 0.5, 1.0, 1.5, and 2.0%) on the carcass characteristics, growth performance, serum cholesterol, and fatty acid in thigh of chicken meat. Two hundred broiler (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was used for determining fatty acid composition. There was no significant difference in growth performance, such as weight gain, feed intake and feed conversion by CLA levels. Among carcass characteristics, percentage of carcass, thigh, breast, and drumstick was not influenced by the dietary CLA levels, but abdominal fat was significantly reduced with the increased CLA amount in the broilers diets (p<0.05). Higher CLA levels increased HDL-C and reduced total cholesterol and LDL-C (p<0.05). As the dietary CLA levels increased, muscular palmitic acid (saturated fatty acid) levels was increased, but the rates of oleic acid, linoleic acid, and arachidonic acid (unsaturated fatty acid) were decreased. In addition. CLA isomers were linearly increased with the increase in dietary CLA levels (p<0.05). As a conclusion, 2% of CLA feeding is possible to maximize accumulation of CLA in meat, but changes in fatty acid composition is not profitable. Therefore, 1% of CLA feeding i,j considered to be proper for accumulation of CLA and minimization of the change in fatty acid.