公开(公告)号：KR1020140059373A

公开(公告)日：2014-05-16

申请号：KR1020120125657

申请日：2012-11-07

Applicant: 대한민국(농촌진흥청장)

Inventor： 이승환 ,  김형철 ,  최봉환 ,  김승창 ,  당창권 ,  조수현 ,  양보석 ,  홍성구

IPC: C12N15/11 ,  C12Q1/68

CPC classification number: C12Q1/6888 ,  C12Q2600/124 ,  C12Q2600/156

Abstract: The present invention relates to a composition for predicting the meat quality of hanwoo (Korean beef) and a method for predicting the meat quality of hanwoo using the same. More specifically, the present invention relates to a method for predicting the meat quality of hanwoo using a composition including a DNA marker that is selected from calpain/calpastatin genes and has a statistical relationship with the year, juiciness, and flavor which are target traits for the meat quality of hanwoo. By the single nucleotide polymorphism of the calpain/calpastatin genes according to the present invention, the year, juiciness, and flavor which are target traits related to the meat quality of hanwoo can be analyzed in terms of molecular biology. Also, provided are objective gene information about customer preferences and a profile about genes and proteins related to the meat quality of hanwoo so as to be usefully used as a selected gene marker for improving the meat quality of hanwoo.

Abstract translation: 本发明涉及一种用于预测韩国牛肉（韩国牛肉）的肉质量的组合物以及使用该组合物预测汉堡肉质量的方法。 更具体地，本发明涉及一种使用包含选自钙蛋白酶/钙蛋白酶抑制基因的DNA标记物的组合物来预测hanwoo的肉质的方法，并且与作为目标性状的年份，多汁性和风味具有统计学关系 hanwoo的肉质。 通过根据本发明的钙蛋白酶/钙蛋白酶抑制剂基因的单核苷酸多态性，可以分子生物学来分析作为与hanwoo的肉质量有关的目标性状的年份，多汁性和风味。 此外，提供关于客户偏好的客观基因信息和关于与hanwoo的肉质量相关的基因和蛋白质的简档，以便有效地用作提高hanwoo的肉质量的选择的基因标记。

公开(公告)号：KR1020120076874A

公开(公告)日：2012-07-10

申请号：KR1020100138623

申请日：2010-12-30

Applicant: 대한민국(농촌진흥청장) ,  주식회사 한동

Inventor： 김태일 ,  임석기 ,  권응기 ,  김형철 ,  박정용 ,  홍성구 ,  이원규

IPC: A61K36/06 ,  A61K31/07 ,  A61P37/00

CPC classification number: A61K35/74 ,  A61K31/07 ,  A61K31/7016 ,  A61K31/702 ,  A61K31/722 ,  A61K2121/00 ,  Y10S514/885

Abstract: PURPOSE: A composition containing probiotics for enhancing livestock immunity is provided to reduce livestock mortality and to reduce disease frequency. CONSTITUTION: A composition for enhancing livestock immunity contains probiotics of Escherichia fergusonii(1-3 weigh parts), Acinetobacter parvus(1-3 weight parts), Chryseobacterium indologenes(1-3 weight parts), and Bacillus liqueniformis(1-3 weight parts) as an active ingredient. The composition additionally contains 12-18 weight parts of lactose, 0.2-0.4 weight parts of vitamin A, 65-75 weight parts of fructo oligosaccharides, and 4-6 weight parts of chitosan. A method for preparing the composition comprises: a step of mixing the lactose, vitamin A, fructo oligosaccharides, and chitosan and sterilizing at 80-90°C for 20-40 minutes; a step of adjusting pH concentration of the mixture using 1N-chloric acid; and a step of adding the strains.

Abstract translation: 目的：提供含有益生菌以增强家畜免疫力的组合物，以减少家畜死亡率并降低疾病频率。 构成：用于增强家畜免疫的组合物含有益母菌（1-3重量份），不动杆菌（1-3重量份），苦参链球菌（1-3重量份）和芽孢杆菌（1-3重量份） ）作为活性成分。 该组合物另外含有12-18重量份的乳糖，0.2-0.4重量份的维生素A，65-75重量份的果寡糖和4-6重量份的壳聚糖。 制备该组合物的方法包括：将乳糖，维生素A，果寡糖和壳聚糖混合并在80-90℃下灭菌20-40分钟的步骤; 使用1N-氯酸调节混合物的pH浓度的步骤; 以及添加菌株的步骤。

公开(公告)号：KR1020100041187A

公开(公告)日：2010-04-22

申请号：KR1020080100243

申请日：2008-10-13

Applicant: 대한민국(농촌진흥청장) ,  주식회사 누보비앤티

Inventor： 권응기 ,  조영무 ,  김태일 ,  최낙진 ,  김형철 ,  장선식 ,  박병기 ,  백봉현 ,  김현수 ,  임인택 ,  조윤석 ,  이재우

IPC: A23K1/16 ,  A23K1/00

CPC classification number: A23L27/20 ,  A23K20/10

Abstract: PURPOSE: An additive for promotion of feed intake using flavor materials and a manufacturing method thereof are prvided to improve digestion function and fermentation stability by mixing a hydrophilic solvent, a surfactant, and water with a digestion promoter. CONSTITUTION: An additive for promotion of feed intake includes hydrophilizing edible flavoring materials consisting of edible flavoring materials 20 ~ 50 parts by weight, a hydrophilic solvent 5 ~ 30 parts by weight, a surfactant 0.5 ~ 5 parts by weight and water 35 ~ 55 parts by weight. The hydrophilizing edible flavoring material 1 ~ 15 parts by weight is included in the additive compositions. The edible flavoring is orange flavor, vanilla flavor, chocolate flavor, strawberry flavor, and caramel popcorn flavor. The hydrophilic solvent is ethanol, glycerine and propylene glycol.

Abstract translation: 目的：通过将消炎促进剂与亲水性溶剂，表面活性剂和水混合，来提高使用风味物质促进摄食的添加剂及其制造方法，以提高消化功能和发酵稳定性。 构成：用于促进进食的添加剂包括将可食用调味料20〜50重量份亲水化，亲水性溶剂5〜30重量份，表面活性剂0.5〜5重量份，水35〜55份 重量。 添加剂组合物中含有1〜15重量份的亲水化食用调味料。 食用香料是橙味，香草味，巧克力味，草莓味和焦糖爆米花味。 亲水性溶剂是乙醇，甘油和丙二醇。