• Title/Summary/Keyword: 구 품질

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Effects of Expanding Feed Processing Technologies on Egg Characteristic and Nutrient Digestibility in Laying Hens (Expanding 사료 가공 기술이 산란계의 계란 품질 및 영양소 소화율에 미치는 효과)

  • Yoo J.S.;Chae S.J.;Park S.E.;Jang H.D.;Seok H.B.;Kim I.H.;Kim Y.C.
    • Korean Journal of Poultry Science
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    • v.33 no.2
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    • pp.127-131
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    • 2006
  • This study was conducted to investigate the effects of expanding feed processing technologies on the egg characteristics and nutrient digestibility in laying hens. A total of two hundred seventy laying hens were randomly allocated into three treatments with fifteen replications for six weeks. Dietary treatments include 1) MS(mash), 2) EC(expanded crumble) and 3) EP(expanded pellet). In the egg production, the EC and EP treatments were significantly higher than MS treatment(p<0.05). However, no significant difference was founded in egg weight(p>0.05). Egg shell breaking was increased in EC and EP treatments compared with MS treatment(p<0.05), however, egg shall thickness showed no significant difference(p>0.05). Egg production and egg shell breaking were significantly higher in EC and EP treatments than MS treatment(p<0.05), but egg weight and egg shell thickness were no significantly difference among treatment(p<0.05). Yolk color was increased in EC treatment compared with other treatments(p<0.05). Also, yolk index was significantly improved in EC and EP treatments compared with MS treatment(p<0.05). Haugh unit was increased in EC treatment compared with MS treatment(p<0.05). EC treatment had improved DM, Ca and P digestibility. In conclusion, Expanded crumble and pellet processing could improve the egg characteristic and nutrient digestibility in laying hens.

Effect of fermented earthworm cast feed on the production of high-quality chicken meat (지렁이 분변토 발효사료가 고품질 닭고기 생산에 미치는 영향)

  • Goh, Yong-Gyun;Kim, Jin-Soo;Park, Byung-Sung
    • Journal of the Korean Applied Science and Technology
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    • v.34 no.4
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    • pp.807-817
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    • 2017
  • The present study was undertaken to investigate the effect of fermented earthworm cast feed prepared by using three probiotic mixture with Bacillus subtilis strain on meat quality and growth performance of broiler chickens. A total of 240 one-day-old broiler chickens were randomly assigned to four treatments: 1) control, 2) 0.2% commercial product contain strain of Lactobacillus fermentum (CP), 3) 0.3% fermented earthworm cast feed (FECF3); and 4) 0.5% fermented earthworm cast feed (FECF5). Mean body weight gain, thymus, spleen, and F-bursal weight of birds fed with FECF were higher than those of birds fed with control or CP. Serum IgG levels were higher in birds fed with FECF than those in birds fed with CP or control. Cecal Lactobacillus counts were higher whereas Escherichia, Salmonella, Coliform bacteria, and total aerobic bacteria counts were lower in FECF groups than those in CP or control group. Water holding capacities in FECF groups were higher than those in CP or control group. Ratios of n-6/n-3 in chicken meat were lower in FECF groups compared to those in CP or control group.

Influence the Fruit Quality of 'Campbell early' Grape according to Inoculation time of Kluyvera sp. CL2 (Kluyvera sp. CL2 처리시기가 포도 '캠벨얼리' 과실품질에 미치는 영향)

  • Lee, Seok-Ho;Song, Myung-Kyu;Kim, Seung-Duck;Choi, Won-Ho;Lee, Yoon-Sang;Hong, Seong-Taek;Kim, Hyun-Joo
    • Korean Journal of Organic Agriculture
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    • v.23 no.2
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    • pp.291-299
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    • 2015
  • This study aimed to investigate the effect of inoculation time of phosphate- solubilizing Kluyvera sp. CL2 on fruit quality in cultivation of Campbell early' grape. When phosphate-solubilizing strain was treated at the stone-hardening stage, soil phosphorous increased, exchangeable cations such as K, Ca and Mg also increased. Soil pH was not changed severely due to the soil buffer capacity. Water soluble phosphate concentrations did not decrease heavily up to 20 days after inoculation. When this strain was treated at the berry-softening stage, soil phosphate solubilization ratio was high, cluster weight and sugar content also increased. Both anthocyanin contents and Hunter's values were seen to be significant when inoculation times were stone-hardening stage and berry-softening stage, in particular, increase of Hunter's value a resulted in the improvement of coloration. From these results, we could find that the inoculation of phosphate-solubilizing Kluyvera sp. CL2 at berry-softening stage was the most effective in improvement of fruit productivity and quality in cultivation of'Campbell early' grape.

Effect of Browning Inhibitors on Quality Property of Fresh-Cut Strawberries (갈변억제제 처리가 신선 절단 딸기의 품질 특성에 미치는 영향)

  • Chung, Hun-Sik;Moon, Kwang-Deog
    • Food Science and Preservation
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    • v.19 no.1
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    • pp.26-30
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    • 2012
  • The effect of browning inhibitors on quality properties of fresh-cut strawberries was investigated. Half-cut strawberries were treated with dipping solutions alone and with combinations of 1% ascorbic acid, 1% citric acid, 1% sodium chloride, and 1% magnesium chloride, were packaged with low density polyethylene bags, and were kept for 24 hours at $4^{\circ}C$. The levels of oxygen and carbon dioxide in the packages of the samples treated with the combined solutions were the highest and the lowest, respectively. The loss of L value and flesh firmness of fresh-cut strawberries was retarded by the combined solutions than by the dipping solutions alone. The soluble solids and pH were not affected by the browning inhibitor. These results suggest that mixture of ascorbic acid, citric acid, sodium chloride, magnesium chloride may prevent browning and softening of fresh-cut strawberries.

Quality Characteristics of the White Bread Added with Onion Powder (양파분말 첨가 식빵의 품질 특성)

  • Bae, Jong-Ho;Woo, Hee-Seob;Choi, Hee-Jin;Choi, Cheong
    • Korean Journal of Food Science and Technology
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    • v.35 no.6
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    • pp.1124-1128
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    • 2003
  • The quality characteristics of white bread added with 0, 2, 4, 6 and 8% of onion powder were investigated. The color value of bread when onion powder was added had lower values of lightness and higher values of redness and yellowness than those of the control bread. The specific volume of bread added with onion powder increased compared to that of the control bread. Texture measurement showed that hardness, springiness, gumminess, and chewiness decreased as the added amount of onion powder increased.

Effect of Nitrogen Fertilizer Level on the Yield and Quality of Watermelon (Citrullus vulgaris S.) (질소시비수준이 소과종 수박의 수량 및 품질에 미치는 영향)

  • 이상규;김광용;정주호;이용범;배종향
    • Journal of Bio-Environment Control
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    • v.6 no.2
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    • pp.97-102
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    • 1997
  • To investigate the effect of nitrogen level on the yield and quality of watermelon(Citrullus vulgaris S. cv. Bocksubak), N levels of 250, 200, 140, and 0kg/ha with the conventional amount of K and P supply non-fertilization treatments were compared one anther. Plant height, leaf area, fresh weight and dry weight were better in nitrogen application treatments than no nitrogen and non- fertilization treatments. But there was no significant difference between nitrogen levels. Yield and fruit setting ratio were the highest in N level of 140kg/ha. Fruit weight was increased by N application, and soluble solids content was the highest as 12.5 $^{\circ}$Bx in N level of 140kg/ha. Nitrogen content of leaves was increased with the applied nitrogen amount and highest at the middle stage of growth. P content was no significant difference between treatments. Ca content was increased with the applied nitrogen amount and highest at the late stage of growth.

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Effects of Ozone-Water Washing on the Quality of Melon (오존수 세척이 포장 참외의 품질에 미치는 영향)

  • Hwang Tae Young;Park Yoen Ju;Moon Kawng Deog
    • Food Science and Preservation
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    • v.12 no.3
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    • pp.252-256
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    • 2005
  • For increasing shelf-life, melons with different washing and packaging were evaluated during storage at room temperature. Hardness and weight of melon was decreased during storage period and, after 12 days, severe rotten or decay appeared on melons except melon with ozone-water. Organoleptic test on color, appearance, taste and texture showed maximum values on melons eith ozone-water washing. Particularly, spots have been shown on all packaged melons in the later storage, except melons washed with ozone-water. According to these results, ozone-water washing was effective for keeping the high quality of melons.

Effects of Dried Leftover Food and Green Tea By-Product on Performance and Egg Quality in Laying Hens (남은 음식물과 녹차 부산물이 산란계의 산란성적과 계란품질에 미치는 영향)

  • Damdinsuren, Unganbayar;Ku, Min jung;Bae, In Hyu;Yang, Chul Ju;Sun, Sang Soo
    • Journal of the Korea Organic Resources Recycling Association
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    • v.14 no.4
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    • pp.121-131
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    • 2006
  • This study was designed to determinate the effects of dried leftover food and green tea by-product on laying hens performance and egg quality in hens. A total of 210 "Tetran Brown" layers 50-weeks of age were assigned to 7 treatments in a completely randomized design. Each treatment had five replicates per treatment with six layers per replication. Seven dietary treatments were a control diet (formula diet) and dried leftover food (DLF) mixed in 10, 20, 30 and 40% to the control diet substituting the corn grain and soybean meal, control diet containing 1.0% GTB without DLF supplementation and control diet containing 30% DLF plus 1.0% GTB supplementation. The trial period was for 8 weeks. The egg production rate of layers was significantly increased in 10, 20 and 40% DLF treatments compared to that of the control treatment (P<0.05). The egg weight was significantly decreased in 10% DLF treatment compared to that of the control (P<0.05). The feed intake of layers was higher in 20% DLF and 30% DLF plus 1.0% GTB treatment than that of the control (P<0.05). The feed conversion ratio significantly decreased in 10% DLF and control plus 1.0% GTB treatments compared to that of the control (P<0.05). The egg yolk cholesterol not varied among the DLF and control treatments (P>0.05). However, the linolenic acid content of egg yolk was significantly increased in DLF and control treatments both containing 1.0% GTB supplementation.

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The Quality Characteristics of Kimchi as Affected by the Addition of Xanthan Gum (증점안정제로 사용한 Xanthan Gum첨가가 김치의 품질에 미치는 영향)

  • Park, Woo-Po
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.3
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    • pp.423-427
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    • 2002
  • Xanthan gum (XG) was investigated for use as a thickening and stabilizing agent in kimchi during fermentation at 10$\^{C}$. The mixing ratios of XG to salted Chinese cabbage were 0.1, 0.3 and 0.5%. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured. pH and reducing sugar content showed abrupt decreases after 5 day lag time until 20 days, while titratable acidity steadily increased during fermentation. The addition with 0.5% XG retarded the change rates of pH and titratable acidity showing the slowest change. Kimchi samples added with 0.1% and 0.3% XG maintained a higher reducing sugar content during the whole fermentation period of 30 days. Microbial loads showed an abrupt increase from 5 to 10 days, and maintained a nearly same load thereafter. Kimchi sample added with 0.3% XG showed better scores in color, aroma and taste.

Effect of Selenium Treatment on the Quality of 'Wonwhang' Pear Fruit (셀레늄 처리가 배 '원황' 과실 품질 특성에 미치는 영향)

  • Kim, Hyun-Ji;Kim, Wol-Soo;Choi, Hyun-Sug
    • Food Science and Preservation
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    • v.16 no.6
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    • pp.838-842
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    • 2009
  • We explored how 'Wonwhang' pear fruit quality was affected by selenium (Se) application. The fruit skin color and fruit type differed between Se-treated trees and controls. Se-treated fruits had higher potassium and Se concentrations, more fruit soluble solids, and lower acidity, compared to the controls. All Se treatments improved fruit firmness during cold temperature storage compared to the controls. Also, Se-treated fruits had greater specific gravity and minuteness, which reduced fruit pithiness and rendered test fruits denser than the controls. Overall, Se foliar application improved fruits marketability compared to the Se fertilization or Se trunk injection.