Lard와 Alcohol을 攝取한 흰쥐血淸中의 脂質成分에 마늘이 미치는 影響

변부형 慶山大學校 1995 論文集 Vol.13 No.1

The present study has been undertaken to investigate the effects of garlic added to food on the lipid composition in serum of rats fed lard and alcohol. Thirty-five males of Sprague-Dawley strains weighed about 130g were divided into 7 groups, each group receiving a different diet for 10 weeks ; i.e. basal diet plus 15% lard, basal diet plus 5% alcohol, basal diet plus 0.5% garlic, basal diet plus 15% lard and 0.5% garlic. Determinations were carried out on the net weight gain, food efficiency ratio, weight of organs, triglyceride, total cholesterol, HDL-cholesterol, free cholesterol. The results obtained were as follows : 1. Rats given feed containing lard and alcohol showed significant decrease in net weight gain, but garlic caused an increase in food efficiency ratio. 2. Lard supplementation caused an increase in the weight of liver, kidney, spleen, but another groups did not. 3. The contents ratio of triglyceride, total cholesterol in serum of lard-fed group showed significantly increase compared to controls and but the simultaneous Supple-mentation of garlic and lard decreased significantly than those of lard-fed group. 4. The contents of free-cholesterol and ester cholesterol in serum of the simultaneous supplementation of garlic decreased as compared with the lard single fed group. 5. Garlic single-fed group increased plasma HDL-cholesterol compared to controls but in any other groups were not changed. 6. The ratio of contents of VLDL, LDL-cholesterol and HDL-cholesterol in serum was significantly high in the only lard containing group and alcohol group, the garlic supplemented group was showed lower tendency than only lard and alcohol group. The above results suggest that garlic would prevent the metabolic disease by improv-ing hyperlipemia.

Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics

Xiaoqin Diao,Haining Guan,Baohua Kong,Xinxin Zhao 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.6

The aim of this study was to prepare diacylglycerol (DAG) by enzymatic glycerolysis of lard. The effects of reaction parameters such as lipase type, reaction temperature, enzyme amount, substrate molar ratio (lard/glycerol), reaction time, and magnetic stirring speed were investigated. Lipozyme RMIM was found to be a more active biocatalyst than Novozym 435, and the optimal reaction conditions were 14:100 (W/W) of enzyme to lard substrate ratio, 1:1 of lard to glycerol molar ratio, and 500 rpm magnetic stirring speed. The reaction mixture was first incubated at 65°C for 2 h and then transferred to 45°C for 8 h. At the optimum reaction conditions, the conversion rate of triacylglycerol (TAG) and the content of DAG in the reaction mixture reached 76.26% and 61.76%, respectively, and the DAG content in purified glycerolized lard was 82.03% by molecular distillation. The distribution of fatty acids and Fourier transform infrared spectra in glycerolized lard samples were similar to those in lard samples. The results revealed that enzymatic glycerolysis and molecular distillation can be used to prepare more highly purified DAG from lard.

마늘成分이 Lard와 Alcohol을 攝取한 흰쥐 血淸中의 酵素活性에 미치는 影響

변부형 慶山大學校 1994 論文集 Vol.12 No.1

The present study has been undertaken to investigate the effects of garlic added to food on the activities of several enzymes in serum of rats lard and alcohol. Thirty-five males of Sprague-Dawley stains weighed about 130 g were divided into 7groups, earth group receiving a different diet for 10 weeks ; i.e. basal diet plus 15% lard, basal diet plus 5% alcohol, basal diet plus 0.5 % garlic, basal diet plus 15% lard and 0.5% garlic. Determinations were carried out on the net weight gain, food efficiency ratio, weight of organs, and glutamic oxa1acetic transaminase, glutamic pyruvic transaminase, lactate dehydrogenase, alkaline phogphatase activities in serum of rats. The results obtained were as follows : 1. Rats given feed containing lard and alcohol showed significant decrease in net weight gain, but garlic caused an increase in food efficiency ratio. 2. Lard supplementation caused an increase in the weight of liver, kidney, spleen, but another groups did not. 3. AST, ALT, ALP, LDH of serum were significantly increased in lard and alcohol containing group but garlic feeding decreased enzyme activities compared to lard and alcohol containing group.

아세톤 또는 헥산을 이용한 분별조건에 따른 돈지의 포화도 저감화 연구

이구(Koo Lee),이경수(Kyoung-Su Lee),신정아(Jung-Ah Shin),이영화(Yong-Hwa Lee),이기택(Ki-Teak Lee) 충남대학교 농업과학연구소 2012 농업과학연구 Vol.39 No.3

To reduce the saturation level of lard, solvent fractionation with hexane and acetone was carried out. The fatty acid compositions of lard were 1.5% myristic acid, 26.0% palmitic acid, 2.2%, palmitoleic acid, 12.1% stearic acid, 44.7% oleic acid, and 12.7% linoleic acid. Lard was fractionated by various conditions such as different fractionation temperatures (-15, 5, 10, 15℃), solvent ratios (1:1, 1:3, 1:5, 1:10, lard : solvent, w/v), and fractionation time (3, 6, 24 hr). At -15oC, acetone was better for reducing the content (11.2%) of saturated fatty acids (SFA) than hexane (10.8%) when the 1:5 solvent ratio was used at 24 hr. Triacylglycerol (TAG) profiles were analyzed by reversed-phase high performance liquid chromatography based on the partition number (PN) of TAG molecules. The PN of major TAG species in lard were 46 (24.4%), 48 (55.7%), and 50 (19.9%). However, after fractionation (1:5, 5℃ and 24 hr), TAG species with a PN of 46 (34.2%), 48 (54.4%), and 50 (6.9%) were major components in acetone-fractionated lard (liquid part), while TAG species with a PN of 46 (26.0%), 48 (50.3%), and 50 (19.0%) were in hexane-fractionated lard, suggesting that fractionation with acetone resulted in maximal reduction of saturation level in lard.

다양한 지방원의 급여가 육계의 생산성, 도체특성, 분내 미생물 조성 및 혈액특성에 미치는 영향

조진호,곽용철,이장형,노환국,김인호,Cho, J.H.,Kwak, Y.C.,Lee, J.H.,Nho, W.G.,Kim, I.H 국립한국농수산대학교 교육개발센터 2014 현장농업연구지 = Journal of practical agricultural resear Vol.16 No.1

This experiment was conducted to investigate the effects of different fat source feeding on growth performance, visceral organ weight, meat color, excreta microflora and blood profiles in broilers. A total of 768 1-d-old ROSS 308 broilers (mixed gender) with an initial average body weight of 39.68 ± 0.14 g were randomly allotted to 4 treatments with 12 replicate pens per treatment and 16 broilers per pen for 32 days. Dietary treatments were: 1) SBO, basal diet + 5% soybean oil, 2) PF, basal diet + 5% poultry fat, 3) TAL, basal diet + 5% tallow, and 4) LARD, basal diet + 5% lard. During d 1 to 14, broilers fed TAL diet had a higher (P<0.05) body weight gain (BWG) than broilers fed with PF and LARD diets, moreover, broilers fed TAL diet had a higher (P<0.05) feed intake than broilers fed SBO, PF and LARD diets. Overall (d 0-32), BWG in SBO and TAL treatments was greater (P<0.05) than that in LARD treatment. The meat color a^* (redness) of broilers fed with LARD diet was increased (P<0.05) compared with broilers fed with PF and TAL diets. No difference was observed in visceral organ weight of liver, spleen, bursa of Fabricius, breast muscle, abdominal fat, gizzard and excreta concentrations of Lactobacillus and Escherichia coli. The blood LDL cholesterol concentration in TAL treatment was higher (P<0.05) than that in LARD treatment. In conclusion, broilers supplementation with tallow could improve not only the body weight gain and feed intake but also blood LDL cholesterol concentration. Moreover, broiler fed lard could increase a^* (radness) of meat color, while the soybean oil supplementation improve body weight gain in broilers.

Study of α-, γ-, and δ-Tocopherols in the Oxidative Stability of Lard

Robert E. King,David B. Min,민세철 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.3

Effects of α-, γ-, and δ-tocopherols at 0, 50,100, 250, 500, and 1,000 ppm on the oxidative stability of lard during storage in the dark at 55oC for 7 days were studied by determining headspace oxygen content and peroxide value. The headspace oxygen content of the lard without tocopherol addition decreased from 21.1 to 14.4%and the peroxide value increased from 2.5 to 15.4 meq/kg lard for 7 days. The headspace oxygen depletion and the peroxide value of lard decreased by the addition of α-tocopherol at 50 ppm, but significantly increased at 250,500, or 1,000 ppm. As the concentration of γ-tocopherol or δ-tocopherol increased, the headspace oxygen depletion and the peroxide value decreased. α-Tocopherol at 250ppm acted as a prooxidant in the autoxidation of lard. The concentrations of γ- or δ-tocopherol to be applied to improve the autoxidative stability of lard may be 100-250ppm.

율피, 솔잎, 호프의 아세톤 추출물의 항산화작용

오승희,김용욱,김명애 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.4

The extracts 70% acetone from chestnut inner shell, pine needle and hop flower were added to soybean oil, lard, soybean oil-water emulsion and lard-water emulsion in order to test the antioxidant activity compared with α-tocopherol, respectively. Induction period was determined by Rancimat and the antioxidant activities were recorded in the order of pine needle〉chestnut inner shell〉hop〉tocopherol in the soybean oil, and in the order of tocopherol〉chestnut inner shell〉pine needle〉hop in the lard treatment. These three extracts showed similar high antioxidant activity by peroxide value test in soybean oil, soybean oil-water emulsion, lard and lard water emulsion, respectively. The chestnut inner shell extract would be the highest antioxidant agent among the extracts tested in this study. Ellagic acid of chestnut inner shell and flavanol of pine needle would increase the antioxidant activity according to analysis result of polyphenol compound, respectively.

튀김용 돈지의 열산화 안정성에 미치는 $\beta-Carotene$의 효과

한규호,박표잠,전병태,박우준,이치호,Han Kyu-Ho,Park Pyo-Jam,Jeon Byung-Tae,Park Woo-Joon,Lee Chi-Ho 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.4

본 연구는 $80^{\circ},\;130^{\circ}C$ 및 $180^{\circ}C$온도대별로 유열 처리한 돈지에 $0\%,\;0.001\%$ 및 $0.004\%$의 수준으로 $\beta-carotene$을 첨가한 후 $50^{|circ}C$에서 15일간 보관시키면서 $\beta-carotene$ 총의 열 산화 안정성을 알아내기 위하여 총 균수검사, 과산화물가 (Peroxide value), 산가(Acid value) 및 TBA가를 측정하여 비교한 결과 다음과 같은 결과를 얻었다. 1) 미생물 총 균수 실험에서 $\beta-carotene$의 첨가량이 $0\%,\;0.001\%$ 및 $0.004\%$로 증가함에 따라 균의 증식이 현저하게 억제되었다. 온도대별로 $180^{\circ}C$ 처리 군에서는 저장기간이 길어질수록 총 균수가 증가하는 경향을 나타내었으나, $80^{\circ}C$ 및 $130^{\circ}C$ 처리 군에서는 저장 기간이 길어질수록 총 균수가 현저하게 증가하였다. 2) 과산화물가의 측정 실험에 $\beta-carotene$의 첨가량이 $0.004\%$일 때가 $0\%,\;0.001\%$에 비해 유의하게 (P<0.05) 낮은 값을 나타냈다. 3) 산가의 측정실험에서 저장기간이 길어지면서 $\beta-carotene$의 첨가량이 증가할수록 항산화 능력과는 정의 상관관계를 나타났다. $\beta-Carotene$의 첨가량이 $0.004\%$일 때가 $0\%,\;0.001\%$에 비해 유의하게 (P<0.05) 낮은 값을 나타냈다. 4) TBA가 측정실험에서 대조군과 시료와의 비교에서 온도가 증가함에 따라 값이 상승하는 경향을 나타냈으며, 저장 기간 15일째 $\beta-carotene$의 첨가량이 $0.001\%$ 및 $0.004\%$ 처리 군이 대조군에 비해 유의하게 (P<0.05) 낮은 값을 나타냈다. 따라서 유열처리 한 돈지에 $0.004\%$ $\beta-carotene$을 첨가하면 열 산화 방지에 매우 효과적인 것으로 사료되었다. This study was designed to investigate the effect of $\beta-carotene$ on the heat oxidation stability of deep fried laid with different healing temperature. Commercially purchased $\beta-carotene$ was used to this experiment $\beta-carotene$ was added to the deep fried lard at final concentration of $0\%\;0.001\%\;and\;0.004\%$ (wt/wt fat basis). Total plate count peroxide value, acid value, and TBA(thiobarbituric acid) values of the samples were determined regulary at $50^{\circ}C$ during 15 days. The result of the study are as follows: The number of microorganism was decreased by $\beta-carotene$ added to the deep fried lard Deep fried lard with $0.004\%$ $\beta-carotene$ have higher antioxidative effect than those of control and $0.001\%$ treated group. Peroxide and TBA values were significantly (P<0.05) decreased in all samples by added $\beta-carotene$ at $0.004\%$ Antioxidative effect increased with increasing concentration of $\beta-carotene$. These results suggest that $\beta-carotene$ might inhibit the growth of microganisms and retard lipid oxidation in the deep fried lard.

Effect of Paprika (Capsicum annuum L.) on Inhibition of Lipid Oxidation in Lard-Pork Model System During Storage at 4℃

Jae Hee Park,Chang Soon Kim 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.5

This study was conducted to investigate the antioxidant activity of paprika in the lard-pork model system adding ground fresh paprika (3%) and paprika powders (5%). Paprika powders were obtained through 4 drying methods (freeze, vacuum, far infrared-ray, and hot-air). In the lard and meat-fat mixture (containing lard 30%) containing paprika powders, the rate of increase in the peroxide value (POV) and thiobarbituric acid (TBA) value decreased notably during the refrigerated storage (4℃) compared to the control without paprika. Therefore, paprika powders showed potent antioxidant activity and especially the freeze dried paprika powder revealed the most effective activity among them. However, its antioxidant activity was still lower than that of the fresh paprika because the addition of fresh paprika in the lard and meat-fat mixture merely increased the POV and TBA value. In linoleic acid oxidation, the addition of capsanthin 500 ppm to mixed linoleic acid and 10 ppm of FeCl₃ (LF) inhibited the formation of peroxides by 15.2% compared to LF, showing its iron scavenging ability. When mixed antioxidants (β-carotene 200 ppm + ascorbic acid 100 ppm, capsanthin 200 ppm + ascorbic acid 100 ppm) were added in LF, synergistic effects were obtained with 57.7 and 60.4% of inhibition of peroxide formation, respectively.

마늘즙이 돈지를 투여한 흰쥐의 혈청지질과 기타성분에 미치는 영향

김정아,정두레,서화중 조선대학교 기초과학연구소 2003 自然科學硏究 Vol.26 No.-

This study was conducted to investigate the effect of garlic juice on the level of serum lipids and other components in rats fed lard. The experimental rats were divided into 4 groups. The control group fed basal diet (CON), the 4% lard fed group (L), the 3% garlic fed group (G), the lard plus garlic fed group (LG). This study was carried out for 4 weeks. The results of experiment were as follows. The body weight gain rate of G group was significantly lower than control group. The features of organ weights was similar to that of body weight gain rate. In the serum biochemical studies only G group had significantly lowed GOT, alkaline phosphatase, and BUN value as compared to control group. In bilirubin and creatinine level L and LG group were significantly higher than those of controls. The blood triglyceride and total cholesterol levels of LG group were significantly lower than those of L group. Consequently, these results suggest that the garlic juice reduce elevated serum lipid levels in rats fed high lipid diet, but the megadose or long-term administration of garlic juice may have some adverse effects on organ functions in rats.