• Journal of Animal Science and Technology
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• v.45 no.1
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• pp.57-68
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• 2003

Effects of supplemental levels of Bomboo vinegar(BV) on growth performance, serum profile and meat quality in 15 Korean native Hanwoo cows was investigated. Concentrate diet was supplemented with Bamboo vinegar with 3% and 6% of the diet. Daily weight gain was increased slightly at 3% BV, but it was decreased in 6% BV. Feed intake was decreased(P<0.05) at 6% BV. Glucose concentration of serum profile was decreased(P<0.05) at 3% and 6% BV. Total protein and cholesterol concentrations were increased(P<0.05) at 3% and 6% BV. BUN concentration was increased(P<0.05) at 3% BV. In carcass characteristics the longissimus muscles of all BV treatments showed no significant(P<0.05) effects, but back fat thickness was decreased significantly(P<0.05) in 6% BV. Marbling score was increased significantly(P<0.05) at 3% BV, thus improving the meat quality. Cut meat production was not difference by treatment. Crude fat content of proximate chemical composition in longissimus muscle was increased(P<0.05) in 3% BV. Shear force and cholesterol contents were decreased(P<0.05) in 3% and 6% BV. The 16:0 of fatty acid composition in longissimus was decreased(P<0.05) whereas 18:1 was increased(P<0.05) at 3% and 6% BV. The composition of saturated fatty acids(SFA) was decreased(P< 0.05), whereas unsaturated fatty acids(USFA) was increased(P<0.05) in 3% BV. Odor and appearance of sensory evaluation were not difference by treatment. Taste was improved significantly (P<0.05) in 3% and 6% BV with the peculiar and savory taste of Hanwoo being more emphasized. The results of this experiment indicated that 3% BV improved the marbling score and crude fat content, decreased the shear force and cholesterol contents, increased the USFA composition, and improved the taste of sensory evaluation in Korean native Hanwoo cows.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.721-730
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• 2005

Effects of levels of Bomboo Vinegar Liquids(BVL) on growth performance, serum profile and meat quality in employing 90 pigs were investigated. Ninety pigs were allocated into 3 groups and fed by dietary levels of BVL 0(control), 2.0 and 4.0% were included in experimental diets of each of the groups. Concentrated diet was supplemented with 2.0 and 4.0% BVL. The results showed that the daily weight gains and the feed conversion increased significantly(p<0.05) in 2.0% BVL and the feed intake increased slightly. The glucose and the cholesterol contents at the serum decreased significantly(p<0.05) in 2.0 and 4.0% BVL. On the other hand the total protein concentration and the blood urea nitrogen(BUN) increased significantly(p<0.05) in 4.0% BVL. The carcass weight increased significantly(p<0.05) in 4.0% BVL, and back fat thickness had decreased significantly(p<0.05) in 2.0 and 4.0% BVL. The carcass grade tended to increase in 2.0 and 4.0% BVL. The total fat content of loin tended to increase in 2.0 and 4.0% BVL while the cholesterol content decreased significantly(p<0.05). The pH had lower slightly in 2.0 and 4.0% BVL, the lightness and the yellowness of the meat color had higher significantly(p<0.05) while the redness decreased. Shear force values had lower significantly(p<0.05) in 2.0 and 4.0% BVL. For the fatty acid composition, the saturated fatty acids decreased significantly(p<0.05) in 2.0 and 4.0% BVL while unsaturated fatty acids(oleic acid and linoleic acid) increased significantly(p<0.05). For the sensory evaluation, 2.0 and 4.0% BVL had a significant(p<0.05) effect of diminishing the odor and improving the appearance. The taste was also significantly(p<0.05) improved. In conclusion the 2.0% BVL had a positive effect on the feeding performance, the carcass grade and the meat quality characteristics therefore 2.0% BVL is the appropriate supplemental levels of BVL for finishing pigs.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.265-272
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• 2003

This experiment was conducted to investigate the changes in meat quality characteristics on refri- gerated(4$^{\circ}C$) pork loin fed with supplemental levels of Bamboo vinegar(BV). Thirty pigs were divided into 3 groups of 10 pigs. Dietary levels of Bamboo vinegar 0%(control), 2% and 4% were included in experimental diets of each of the groups. The pH value was decreased(P<0.05) in 2% and 4% BV compared to the control after 3d of storage. Lightness was increased(P<0.05) in 2% and 4% BV compared to the control at 1d and 3d. Redness was decreased(P<0.05) in 4% VB compared to the control at 1d and 3d. The 2% and 4% BV showed a significant(P<0.05) increase in yellowness throughout the whole experiment compared to control. Cooking loss was increased(P<0.05) in 2% and 4% BV compared to the control after 3d of storage. Shear force was decreased(P<0.05) in 2% and 4% BV compared to control at 1d and 3d. TBA was decreased(P<0.05) in 2% and 4% BV at 6d and 9d. Total microbial counts was decreased(P<0.05) in 2% and 4% BV compared to control. The 2% and 4% BV scored higher(P<0.05) in odor evaluation compared to the control at 1d and 3d. The 2% and 4% BV also scored higher(P<0.05) than the control in the evaluation of appearance at 1d. The taste was increased(P<0.05) in 2% and 4% BV compared to control at 1d, 3d, and 6d. These results showed that the addition of 2% or 4% BV improved the meat quality and storage characteristics of refrigerated pork.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.403-408
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• 2005

The objective of this study was to investigate the effects of supplemental levels of Bamboo vinegar (BV) on meat quality characteristics of Hanwoo. A total of 15 cows $(400.0\pm15.0\;kg)$ was fed with a commercial diet (control) or $3\%$ bamboo vinegar supplemented diets $(3\%\;BV),\;6\%$ BV for four months. Then, cows were slaughtered and M. longissimus dorsi (LD) was collected from each treatment group During storage at $4^{\circ}C$ for 21day, physico-chemical, microbiological and sensory characteristics were determined It increased (p<0.05) in at 3 and 9 days of the refrigeration storage. Hunter a value decreased (p<0.05) in the meat fed with $3\%\;and\;6\%$ BV at 1, 3 and 9 days. Hunter b value increased (p<0.05) in $3\%\;and\;6\%$ BV at 1 and 3 days. TBA and total bacterial count were significantly (p<0.05) low in $3\%\;and\;6\%$ BV at 1 and 3 days. Supplementation of $3\%\;or\;6\%$ BV showed a significant (p<0.05) decrease in cooking loss at 9 and 15 days. $3\%\;and\;6\%$ BV showed a significant (p<0.05) decrease in shear force at 1, 3 and 9 days; it tended to decrease throughout the whole storage period The treatments $3\%\;and\;6\%$ BV scored high in area of taste; taste increased significantly (p<0.05) at 1 and 3 days.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.719-724
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• 2002

Fresh bamboo was charred in the mechanical steel kiln and traditional earth kiln, and then its smoke was condensed to produce bamboo smoke distillates (BSD). BSD made by mechanical steel kiln (MBSD) was purified by distillation. There is significant difference (p<0.05) in total phenol content among them, 663.40 ppm in MBSD, 571.62 ppm in PMBSD, and 485.16 ppm in TBSD. The nitrite scavenging activity and electron donation ability of BSDs were measured and the content of total phenol content was determined. The nitrite scavenging activity of BSD increased with increasing concentration of BSD at the same pH and decreased with increasing pH. There is significant difference (p<0.05) in nitrite scavenging activity among MBSD, purified MBSD (PMBSD), and BSD made by traditional earth kiln (TBSD) and the activity was the highest in MBSD and the lowest in TBSD. The electron donationg ability of BSDs increased with increasing the concentration of BSD and the reaction time. There is significant difference in the electron donation ability of BSDs at the same period and different concentration among the BSDs, the highest in MBSD and the lowest in TBSD.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2001.11a
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• pp.80-82
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• 2001

This experiment was conducted to investigate the effects of Bamboo Vinegar Liquid(BVL) on performance and meat quality of broiler ducks for 5 weeks. One hundred broiler ducks were divided into 4 groups with S replicates per treatment. Dietary levels of food waste 0%, 1%, 2% and 4% were included in experimental diets. The growth performance and carcass weight of broiler duck fed BVL supplement diets were not significantly different(P>0.05) from the control birds. The lipid content was decreased(P<0.n) by addition of BVL 2% and 4%, whereas the protein was increased(P<0.05). The cholesterol content and TBA in breast meat were significantly(P<0.05) decreased by addition of BVL. palmitic acid of fatty acid composition were decreased by addition BVL 2% and 4% whereas linoleic acid was increased by addition of BVI. 2% and 4%. The odor, appearance and taste of sensory evaluation were improved by addition BVL 1% and 2%. The results of this study indicate that dietary supplemental BVL 1% and 2% may improve the meat quality of broiler ducks.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.6
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• pp.429-433
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• 2014

The objective of this study was to find optimum amount of bamboo smoke distillate (BSD) and reaction time (RT) for ammonia removal in food waste compost (FWC). BSD amount (30 to 90 mL BSD/600 g FWC) and RT (1 to 3 h) significantly affected the ammonia removal in FWC. Within the design boundaries, the optimum conditions for maximum ammonia removal (8.47 ppm $NH_3$/600g FWC) were 74 mL BSD/600 g FWC (0.123 mL BSD/g FWC) and 3 h RT. The BSD was effective on ammonia removal in FWC, rather than vinegar (p < 0.05). Our results proved a good potential of BSD to serve as an alternative deodorant for FWC.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.816-822
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• 2006

The antimicrobial and antioxidative effect of mechanical bamboo smoke distillate (MBSD) and traditional bamboo smoke distillate (TBSD) were investigated. Antimicrobial activity was demonstrated against all the microorganisms used in this experiment and was the higher in TBSD than in MBSD, with an activity concentration in the range 10-50 ${\mu}m/8$ mm paper disc. At the same concentration the antimicrobial activities of TBSD and MBSD was Gram positive bacteria>gram negative bacteria>Lactotobacillus>yeast. The minimum inhibition concentration (MIC) of BSC was 1.0-7.3${\mu}L/mL$, and the maximum lethal concentration (MLC) was 26.7-116.7 ${\mu}L/mL$. The soybean oil oxidative stability increased with increasing BSD concentration. The induction periods of oil oxidation were 3.75, 4.57 and 12.06 days for the samples with BSD added at 0.1%, 0.5%, and 1.0%, respectively. The RAE in soybean oil with 0.5% BSD was evaluated to be 168.45%, being similar to that of the sample with 0.02% BHT.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2002.11a
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• pp.69-85
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• 2002

최근들어 수경재배 생산물의 품질을 높이려는 연구와 시도가 많이 이루어지고 있는데 주로 과채류의 경우는 급액되는 양액농도의 변화, 미생물제재나 식물추출물(스테비아 등 고당도식물)의 엽면살포 또는 관주처리, 키토산, 목초액, 죽초액 등 신물질의 투입 등으로 다양하게 처리되고 있으며, 상당한 효과가 있는 것으로 알려진다. (중략)

• Journal of Korea Entertainment Industry Association
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• v.14 no.7
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• pp.589-597
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• 2020

The purpose of this study was to verify the acne care improvement effects of natural cosmetics with distilled bamboo vinegar contents and develop the materials for acne cosmetics. For the research subjects, 20 teenage boys and girls were selected and based on random number table, 10 subjects were assigned in the control group that used natural cosmetics (foam cleanser, toner, facial pack) and 10 subjects were assigned in the experimental group that used natural cosmetics with distilled bamboo vinegar contents (foam cleanser, toner, facial pack). The natural cosmetics was used for 12 weeks, and Mark-·Vu facial analysis system was used to measure the sebum, pore size, and redness before using the natural cosmetics, 6 weeks after using the natural cosmetics, and 12 weeks after using the natural cosmetics. For the collected data, SPSS v. 21.0 statistics package program was used for the analysis, and the results are as follows. First, it is a safe natural cosmetics based on the results of the patch test to confirm the skin safety of the natural cosmetics. Second, homogeneity was secured based on the results of the test of homogeneity for the sebum, pore size, and redness of the control group and experimental group. Third, in the verification of acne skin improvement effects of natural cosmetics with distilled bamboo vinegar content, the experimental group had higher reduction rate of changes in the sebum, pore size, and redness on the forehead and right cheek compared to the control group. Therefore, it was identified that the natural cosmetics with distilled bamboo liquid content is safe for the skin and effective for reducing the sebum, pore size, and redness for acne skin. For this reason, it is anticipated for distilled bamboo vinegar to be used in the cosmetics industry.