닭에 있어서 去勢 및 Hormone 處理가 產肉性 및 肉質에 미치는 影響에 관한 硏究

羅光淵(Kwang Yon Ra) 충남대학교 농업과학연구소 1975 農業技術硏究報告 Vol.2 No.1

肉資源 開發을 위한 韓國在來山羊의 利用에 關한 研究

羅光淵(Kwang-Yon Ra),權純夔(Soon Ki Kwon),金鍾禹(Jong-Woo Kim) 충남대학교 농업과학연구소 1977 農業技術硏究報告 Vol.4 No.1

하절기(夏節期) 청초(靑草)의 대용(代用)으로 건초(乾草) 및 Silage의 급여(給與)가 토육생산(兎肉生産)에 미치는 영향(影響)

김용국,나광연,Kim, Yong-Kook,Ra, Gwang-Yuen 충남대학교 농업과학연구소 1976 Korean Journal of Agricultural Science Vol.3 No.2

This study was done to find out the effect of hay and silage versus soilage on the rabbit meat prodution for summer period from June 1 to September 28, 1976. Fourty eight rabbits were fed by hay. silage and soilage. respectively. with some amount of concentrate. and the results obtained were as follow. Daily body weight gain of rabbits were slightly higher in soilage feeding group as 16.86g compared with other groups but not significantly different. And the mortality was the highest in soilage feeding group as 16.7% and silage feeding group was 8.3%. but hay feeding group showed the best health condition during the period of experiment. Feed efficiency was slightly better in silage feeding group as 5,61 than other groups but not significantly' different. The dressing percentage was higher in hay feeding group as 49% and lower in soilage feeding group as 46.79%. It was concluded that high quality of rabbit meat could be produced by high quality of hay rather than by silage and soilage for summer period. 하절기(夏節期)에 토육생산을 위(爲)하여 청초(靑草)를 급여(給與)하므로서 초래(招來)되는 여러 가지 문제점(問題点) 해결(解決)하기 위(爲)하여 건초(乾草) 및 silage로 대치(代置)할 경우(境遇)에 나타나는 효과(效果)를 구명(究明)하기 위(爲)하여 생후(生后) 1~2월령(月令)의 한국백토(韓國白兎) 48두(頭)를 구입(購入)하여 건초급여구(乾草給與區), 건초(乾草)및 silage급여구(給與區), silage급여구(給與區) 및 청초급여구(靑草給與區)로 구분(區分)하여 1976년(年) 6월(月) 1일(日)부터 동년(同年) 9월(月) 28일(日)사이에 120일간(日間) 실험(實驗)을 實施하고 그 결과(結果)를 분석(分析)하여 아래와 같은 결과(結果)를 얻었다. 일당증체량은 청초급(靑草給) 여구(與區)가 16.86g 으로 약간 높았고 silage 급여구(給與區)가 16.34g 으로 약간 떨어졌으나 처리구간(處理區間)에 유의차(有意差)는 없었으며 치사율(致死率)은 청초급여구(靑草給與區)가 16.7%, silage 급여구(給與區)가 8.3%로 나타났고 건초구(乾草區)와 건초(乾草) 및 silage 급여구(給與區)에서는 치사토(致死兎)가없었으며 건초구(乾草區)가 시험기간(試驗期間) 동안에 가장 건강상태(健康狀態)가 양호(良好)하였다. 사료효율(飼料效率)은 salge 급여구(給與區)가 5.61로 약간 효과적(效果的)이 였으나 처리구간(處理區間)에 유의차(有意差)를 인정(認定)할 수 없었으며 도체율은 건초급여구(乾草給與區)가 49%로 가장 양호(良好)하였고 silage구(區)와는 비슷한 현상(現象)을 보였으나 청초급여구(靑草給與區)는 46.57%로 떨어지는 경향(傾響)은 보였다. 그러므로 하절기(夏節期)에 양질(良質)의 건초(乾草)를 제조(製造)하여 급여(給與)하므서 청초(靑草)나 silage를 급여(給與) 하는것 보다 효과적(效果的)인 토육(兎肉) 생산을 기(期)할 수 있었다.

夏節期에 靑草의 代用으로 乾草 및 Silage의 給與가 兎肉生產에 미치는 影響

金容國(Yong-Kook KIM),羅光淵(Gwang-Yuen RA) 충남대학교 농업과학연구소 1976 農業技術硏究報告 Vol.3 No.2

산양유의 품질보존에 관한 연구

김종우 ( J W Kim ),김태진 ( T J Kim ),나광연 ( K Y Ra ) 한국축산학회 1970 한국축산학회지 Vol.12 No.3

This study was accomplished to find out the degree temperature effects on preservation of goat`s milk. The milk was tested under the controlled temperatures 35℃, 25℃, 15℃ and 5℃. The milk was drawn from 30 goats kept in the Taejon area and was preserved for 120 hours in the laboratory. The results of the acidity test, alcohol test, boiling test, pH test, methylene blue test and bacterial counts were as follows; 1. The acidity was 0.147% just after milking. The milk mainfained freshness(0.168%) for 8 hours at 35℃, (0.179%) for 20hours at 25℃,(0.170%) for 48hours at 15℃ and(0.161%) for 120 hours at 5℃. 2. The results of the alcohol test indicated negative for 4 hours at 35℃ and 25℃, 16 hours at 15℃ and 120 hours at 5℃. 3. The results of the boiling test were negative for 8 hours at 35℃, 20 hours at 25℃, 72 hours at 15℃ and 120 hours at 5℃. 4. The results of the pH test were pH 6.2 and did not change for 8 hours at 35℃, 16 hours at 25℃, 48 hours at 15℃ and 120 hours at 5℃. 5. The methylene blue reduction test showed that milk maintained it`s freshness for 12 hours at 35℃, 16 hours at 25℃, 48 hours at 15℃ and 120 hours at 5℃. 6. The total bacterial counts of goat`s milk were 200,000/㎖ just after the milking. It was also found that the milk maintained freshness for(980,000/㎖) 4 hours at 35℃, (930,000/㎖) 4 hours at 25℃, (1,400,000/㎖) 8 hours at 15℃ and(1,800,000/㎖) 120 hoars at 5℃. 7. In summary, Goat`s milk produced in Korea during the summer can be preserved for 4 hours at 35℃ and 25℃, 8hours at 15℃ and 120 hours at 5℃.

畜產公害에 關한 硏究

田暢淇(C. G. Jeon),金鍾禹(J. W. Kim),羅光淵(G. Y. Ra),金敎?(K. J. Kim) 충남대학교 농업과학연구소 1975 農業技術硏究報告 Vol.2 No.1

보존온도가 한우유 ( 韓牛乳 ) 의 자기살균 효과에 미치는 영향

김종우 ( J W Kim ),박창식 ( C S Park ),나광연 ( K Y Ra ) 한국축산학회 1970 한국축산학회지 Vol.12 No.3

This study was conducted to find out the effects of the germicidal action and preservation of milk drawn directly from 15 heads of Korean cows in the Taejon area under the temperature of 35℃, 25℃, 15℃, 5℃ each for 120 hours in the laboratory. The results of the acidity test, alcohol test, boiling test, pH test, methylene blue test and bacterial counts on Korean cow`s milk were as follows; 1. The acidity was 0.208% right after the milking. A sudden change occurred. The acidity content increased to 0.26∼0.36%. The same change occurred at 12 hours at 35℃, 16 hours at 25℃ and 48 hours at 15℃. There was only a slight charge of acidity(0.208-0.212) for 120 hours at 5℃. 2. The results of the alcohol test were positive after 12 hours at 35℃, 16 hours at 25℃ and 48 hours at 15℃. The results were negative at 5℃ for 120 hours. 3. The results of the boiling test were positive after 12 hours at 35℃, 20 hours at 25℃ and 48 hours at 15℃, while marking negative at 5℃ fur 120 hours. 4. The results of the pH test on Korean cow`s milk were pH 6.1, with the following changes after 8 hours at 35℃, 16 hours at 25℃ and 48 hours at 15℃. No change of pH appeared for 120 hours at 5℃. 5. The results of the methylene blue reduction test were as follows; During 120 hours of testing, the milk maintained a blue color for 8 hours just after the milking and kept it`s freshness for 120 hours at 5℃. It was also found that the milk kept fresh for 4-8 hours at 35℃, 12-16 hours at 25℃, 24 hours at 15℃. 6. The total bacterial counts of Korean cow`s milk were 440,000/㎖ just after the milking. The effects of germicidal action were presented for 4 hours at 35℃, 6 hours at 25℃, 12 hours at 15`C and 72 hours at 5℃.

유우의 분만계절, 산차 및 연령이 산유량과 유지율에 미치는 영향

나광연,김종우,서길웅 忠南大學校 1970 論文集 Vol.9 No.-

This study was conducted to find out the effects of calving season, calving order and age upon the milk yields and fat percent of milk in Holstein cows. Separating by calving season, calving order and age respectively the 219 heads of Holstein cows calved from 1957, to 1967 their total milk yields, revisional milk yields of 305 days, daily averages, the highest daily milk yields, days reaching the highest daily milk yield, fat percent of milk and lactation periods were observed. The results obtained are as follows: 1) In comparisons according to calving season, total milk yields and days reaching the highest daily milk yields showed the significance with P<0.01 and daily averages withP <0.05 in order of autumn, winter, spring and summer, and the others no significance. 2) In comparisons according to ages, total milk yields were the highest in the ages of 6 to 8 with no significance, and the highest daily milk yields were the top in the age of 6 with the high significance(P<0.01). Lactation periods were long in the ages of much milk yields, showing the significance with P<0.05 and there were no marked changes in the others. 3) In comparisons according to calving order, total milk yields and the highest daily milk yields showed the significance with P<0.01 in the 3 to 5 calving orders and the others no significance, generally meetng with good resnlts in the 3 to 5 calving orders.

한국재래산양의 이용에 관한 연구 : 제3보 산육성 및 육조성분에 대하여

김종우,나광연,이인호 忠南大學校 1972 論文集 Vol.11 No.-

Korean native goats that were produced in Choongnam district were divided into groups of 3 months old female, 3 months old male, 19 months old female and 18 months old male goats. The survey of calculation of live weight, all body parts and ratio of each body part to dressing percentage and body type were conducted and the summarized results are as follows: 3 months old goats with 6.55∼7.66㎏ body weight had 34.92∼41.9% dressing percentage and 18 months old goat with 16.63∼17.7㎏ body weight had 42.81∼44.5% dressing percentage. After the goats used in these trials were slaughtered, constituents ingredients were surveyed in the neck, shoulder, loin, ribchop and leg, The meat of 3 months old used in these trials contains moisture 76.08∼76.98%, crude protein 19.21∼20.24%, crude fat 1.20∼1.91% and crude ash 1.09∼1.25%. The meat of 19 months old used in these trials contains moisture 74.18∼75.89%, crude protein 17.34∼18.70%, crude fat 4.12∼5.88% and crude ash 1.02∼1.25%.

凝乳酵素의 製造에 關한 硏究

金鍾禹,羅光淵 忠南大學校 1974 論文集 Vol.13 No.1

These studies were conducted to find out the preparation of milk-clotting enzyme from the stomach of dairy goat, have widely raised in Korea, and it's properties. The effects of various extracting conditions from the stomach of kid on the milk-clotting activity, keeping quality and utility for cheese-making of the enzyme preparations were determined, and the results obtained were as follows. 1) Milk-clotting activities of the enzyme preparations extracted from 1∼3 weeks aged kids were stronger than these from 4 or more weeks aged kids. 2) When the enzyme preparation were extracted with 5% NaCl solution for 10 days, the milk-clotting activities were increased for their extracting time up to 10 days and their increasing rate was gradually show after 3 days. 3) The most effective pH value for the extraction of the enzyme was pH 5.0. 4) Potassium sorbate was more effective than boric acid as a antiseptics for the extraction of the enzyme. 5) Calcium chloride solution was the most effective salts for the extraction of the enzyme, and potassium chloride soluton. 6) When the enzyme preparations were stored at various temperatures and times, the higher temperature and the longer times were treated, the less milk-clotting activities were remained. 7) The addition of lactose or starch to the enzyme preparation was not effective to the maintenance of milk-clotting activity. 8) Milk-clotting activity of the enzyme preparation was completely disappeared by the treatments at 65℃ or more for 10 minutes. 9) When the enzyme preparation were exposed to the sunlight for 10 hours, the milk clotting activities of those contained in colorless and brown bottles were decreased to 34 and 23% respectively compared to those stored at dark and chilling room. 10) The yield and quality of Gouda cheese made with the kid rennet were superier to that with calf rennet powder.