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.

사료에 Conjugated Linoleic Acid 첨가수준이 계육의 품질에 미치는 영향

김영직,윤용범,Kim, Young-Jik,Yoon, Yong-Bum 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.3

This study was conducted to determine the effects of dietary supplementation with CLA (0, 0.5, 1.0, 1.5, and 2.0%) on the proximate composition, sensory evaluation, pH, TBARS, cooking loss, WHC, shear force and objective color of chicken meat. Two hundred broiler chickens (Arbor Acre Broiler, male) were randomly assigned to five groups, fed for five weeks, and slaughtered. The proximate composition and crude protein of thigh muscle from the 1.5% and 2.0% CLA groups were significantly higher than the other groups (p<0.05), however there was no difference in moisture, crude fat, and crude ash. Based on sensory evaluation, tenderness, juiciness, and flavor were not significantly different among the treatment groups. The pH of thigh muscle from the CLA treated groups was higher than the control, and significantly increased with the increasing levels of CLA in the broiler diets (p<0.05). TBARS values were significantly lower in the CLA treated groups, and decreased with increasing CLA levels in the diet (p<0.05). Therefore, CLA may improve the shelf life of chicken meat. WHC, shear force, and meat color did not show any significant variation in this study. In conclusion, the accumulation of CLA and the production of fresh chicken meat without changes in meat quality can be achieved through supplementation with 2% CLA. Accumulation of CLA in chicken meat significantly increased with increasing CLA levels in the diet.

어유과 쑥 펠렛의 급여가 돼지고기의 품질에 미치는 영향

김영직,Kim Young-Jik 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1

Effect of fish oil and mugwort pelleted on meat quality in 40 pigs was investigated. The pigs were randomly assigned to one of the four dietary treatments : 1) Control (commercial feed 2) T1 (commercial feed supplemented with 1% fish oil and 1% mugwort pelleted 3) T2 (commercial feed supplemented with 1% fish oil and 3% mugwort pelleted) 4) T3 (commercial feed supplemented with 1% fish oil and 5% mugwort pelleted). The weight gain was not significantly difference between control and treatment groups(p<0.05). In proximate composition, crude fat of pork from treatment groups were decreased by addition level increased than that of control (p<0.05) but moisture crude protein and crude ash was no significantly difference. The total cholesterol, HDL-C and triglyceride of treatment groups was higher than that of control. LDL-C of control was higher than that of treatment groups. The pH, WHC (water holding capacity) and shear force of treatment groups were higher than control group. Especially pH, WHC and shear force was higher in T3 than other treatment groups (p<0.05). The meat color of treatment groups showed whiter than that of control group owing to higher $L^*$ value. The hardness and flavor of sensory evaluation were improved by treatments, especially in T2 and T3 (p<0.05).

세포와 고분자 표면간의 정량적 부착력 측정

김영직,이진우,지경수,신정욱,박기동,김정구,류규하 한국생체재료학회 2002 생체재료학회지 Vol.6 No.2

Quantitative measurement of cell adhesion force to biomaterial surfaces was proposed and evaluated utilizing beam deflection theory with inverse finite element approach. The system for this measurement mainly consisted of a micropipette as a cantilever beam and digital image processing to measure the deflection amounts. Freshly isolated chondrocytes from mature porcine knee joints were seeded on three widely used biodegradable polymers: Poly -carprolactone (PCL), Poly(L-Lactide)(PLLA), Poly(Lactic-co-Glycolic acid, L:G=75:25) (PLGA). Detachment forces were measured at various time intervals, from 8 hours up to 5 days. The morphology was also observed at 12, and 24 hours after seeding. The cells seeded on the PLLA showed the highest attachment force among the three kinds of polymers at 8, 12, and 24 hours after seeding (p<0.05). No significant difference was found between PCL and PLGA at 12 hours after seeding. At 5 days after seeding, no significant difference was found between PCL, PLLA, and PLGA. This quantitative measurement technique may be potentially useful to analyze internal and external factors affecting the cell adhesion.

중등학교에서의 온라인수업을 위한 사이버교육시스템 설계 및 구현

김영직,안성훈,김영미 경인교육대학교 교육연구원 2015 교육논총 Vol.35 No.2

이 연구에서는 중등학교의 일반 학생을 대상으로 온라인수업 운영을 위하여 필요한 사이버교육시스템의 설계와 구현에 관하여 살펴보았다. 온라인수업은 2012년 2학기부터 중·고등학교를 대상으로 시범 실시되었다. 중학교는 시·도교육청에서 운영하는 사이버가정학습을 고등학교는 한국교육개발원에서 운영하는 방송통신고 사이버교육시스템을 활용하여 온라인수업을 운영하였다. 기존 시스템은 온라인수업 운영에 있어서 제한적인 기능을 제공하고 있어, 기능 개선의 필요성이 제기되었다. 특히 모든 과정이 온라인으로 진행되는 학습 준비 단계, 학습 진행 단계, 학습 종료 단계에 따라 관리교사, 교과관리교사, 학생에게 필요한 기능을 충족하는 시스템을 새롭게 설계하고 구축할 필요가 있었다. 그 동안, 한국교육학술정보원과 한국교육개발원에서 운영되던 사이버가정학습과 방송통신고 사이버교육시스템을 분석하고, 이용자 설문 조사를 통하여 학업 적령기 학생들의 눈높이에 맞는 홈페이지 구성과 관리교사, 교과관리교사가 역할을 효율적으로 수행하기 위해 필요한 기능들을 도출하여 중학교, 고등학교에 적용이 가능한 온라인수업 시스템을 설계하고 구축하였다. In this paper, We have studied on the design and implement of cyber education system for on-line class. On-line class opened as a model at second term in 2012. The cyber education system of Air and Correspondence High School on-line class was used for on-line class at high school. But the cyber education system of Air and Correspondence High School didn’t have enough functions for on-line class. Specially each function for master teacher, subject teacher and student in process of teaching and learning at on-line class was requiredTherefore, we analyzed the cyber education system of Air and Correspondence High School, surveyed teachers and students and drew functions to need for master teacher, subject teacher and student in process of teaching and learning at on-line class. Also we implemented a cyber education system for on-line class according to functions draw by analysis of Air and Correspondence High School system and survey of teachers and students.

곶감부산물의 급여가 계육의 이화학적 특성에 미치는 영향

김영직 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.4

急速凝固한 高純度 Fe―C―Si合金중의 Carbide共晶의 過冷却凝固 시뮬레이션

김영직,서수정,안현모 成均館大學校 科學技術硏究所 1991 論文集 Vol.42 No.1

This paper decribes a study of the solidification simulation with supercooling of levitation melted and rapidly solidified high purity Fe--C-Si alloys with emphasis on carbide eutectic. Newly designed growth model of carbide eutectic is proposed. From the simulation model, calculated cooling curves are derived by means of a personal computer, and compared with experimental data. The results calculated are influenced remarkably by coefficient of heat tranfer(h), latent heat of solidification(L), growth rate constant(n) and range of temperature of mushy zone. After suitable choice of h, L, n and especially temperature range of mushy zone as 100K, experimental cooling curves are duplicated by calculated. As the cooling rate exceed about l0^3K/s, graphite crystal is not formed in the high purity Fe -C-Si melts.

마늘 부산물을 사료에 첨가 급여한 계육의 총페놀함량, 전자공여능 및 이화학적 특성

김영직,Kim, Young-Jik 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.5

This study was conducted to investigate the effects of dietary supplementation of garlic by-products on TBARS, WHC (water holding capacity), shear force, pH, total phenol content, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed for 5 wk with experimental diets of 0% garlic by-product (Control), 1% garlic by-product (T1), 2% garlic by-product (T2), and 5% garlic by-product (T3). TBARS and pH were significantly decreased by the supplementation of garlic by-products compared to the control (p<0.05). Compared to the control diet, the total phenol content and DPPH radical scavenging activity were significantly increased by the supplementation of garlic by-products (p<0.05). The total phenol content and DPPH radical scavenging activity of treatment groups were higher than the control; in particular, T3 was significantly (p<0.05) more effective in improving freshness compared to other treatment groups. CIE $a^*$ value of treatment groups (especially T3) showed significantly higher values compared to the control; however, no difference in the CIE $L^*$ and $b^*$ values were observed among treatments. In its fatty acid composition, amounts of linoleic acid and linolenic acid in chicken meat was increased by the supplementation of garlic by-products, but amounts palmitic acid were decreased. In conclusion, supplementation with garlic by-products was effective in decreasing TBARS, pH, and saturated fatty acids, and in increasing total phenol content, DPPH radical scavenging activity, and unsaturated fatty acids.

가열온도와 방법에 따른 돈육의 단백질 변화

김영직,박구부,박태선,진상근,강정실 경상대학교 축산진흥연구소 1991 畜産振興硏究所報 Vol.18 No.1

사료내 생균제, 일라이트, 활성탄 및 목초액의 첨가가 닭 다리육의 품질 및 저장성에 미치는 영향

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

본 시험은 육계에게 생균제, 일라이트, 활성탄 및 목초액의 사료적 가치를 평가하기 위하여 시판 생균제 0.2%(T1)와, 일라이트(T2), 활성탄(T3) 및 목초액(T4)을 각각 1.0%를 Arbor Acre Broiler 숫병아리 200수를 35일간 급여하여 도계한 계육의 다리부위 근육을 냉장온도($4{\pm}1^{\circ}C$)에서 10일간 저장하면서 pH, VBN, TBARS, 전단력 및 육색을 분석하였다. pH는 대조구에 비해 T3와 T4에서 높았고, 특히 T4에서 유의적으로 높았으며 저장기간이 경과하면서 모든 처리구에서 증가하였다(p<0.05). VBN은 저장 7일까지 대조구와 T2에 비해 T1, T3및 T4에서 낮았으나(p<0.05), 저장 10일에는 처리구간 유의성이 없었다. TBARS는 대조구, T1 및 T2보다 T3와 T4에서 낮았고, 저장기간이 지남에 따라 모든 처리구에서 급속하게 증가하였다(p<0.05). 전단력은 처리구간에 유의적인 차이가 없었지만, 저장기간이 경과함에 따라 감소하는 경향이었다. 육색중 명도(L)는 대조구보다 처리구에서 높은 경향이었고, 특히 T4에서 전 저장기간 동안 가장 높았다(p<0.05). 황색도는(b) 대조구보다 T3와 T4에서 높았다. 이상의 결과를 종합적으로 고찰해 볼 때 육계사료에 활성탄과 목초액 1%급여는 산화안정성 및 저장성을 향상시키는 효과가 있는 것으로 기대된다.