http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020088171-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c39be25001263cac5355cd4fc7a8a516 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 |
| filingDate | 2001-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d15bda9c35ce32ae2601be299e7f2c65 |
| publicationDate | 2002-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020088171-A |
| titleOfInvention | korean tradition oxen beef quality for improvement brown seaweed fodder feeding method |
| abstract | The present invention relates to a method of feeding seaweed feed for improving Korean beef, and aims to increase the consumption of local produce and to improve farm income by producing high-quality functional Korean beef by using seaweed by-products produced in the south coast. By analyzing the stock accumulation of iodine and trace elements in seaweed according to the season and salary of seaweed, and analyzing the effect of meat improvement on the quality of seaweed, it improved the palatability of Hanwoo beef improved by seaweed and improved the quality of meat component and iodine In order to improve the disadvantage of grading, this study analyzed the accumulation of iodine and trace elements in seaweed and the meat improvement effect of seaweed salary for 92 months. When feeding the above seaweed feed, iodine accumulation increases, but iodine makes the color dark In order to improve the meat grade, there is a disadvantage, in order to improve the problem of feeding the bran to prevent the coloring of the meat with the seaweed and solve the problem when feeding, the seaweed 100g with a certain amount of iodine-specific ingredients with 1kg bran for 2 months It is a useful invention that can be seen that paying is a way of indicating the superiority of palatability, meat composition, and evaluation grade for seaweed of Hanwoo. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030021877-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100401486-B1 |
| priorityDate | 2001-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.