• Animal Bioscience
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• 제36권8호
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• pp.1263-1273
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• 2023

Objective: This study was conducted to evaluate the effects of crude protein (CP) levels on the physiological response, reproductive performance, blood profiles, milk composition and odor emission in gestating sows. Methods: Seventy-two multiparous sows (Yorkshire×Landrace) of average body weight (BW), backfat thickness, and parity were assigned to one of six treatments with 10 or 11 sows per treatment in a completely randomized design. Experimental diets with different CP levels were as follows: i) CP11, corn-soybean-based diet containing 11% CP; ii) CP12, corn-soybean-based diet containing 12% CP; iii) CP13, corn-soybean-based diet containing 13% CP; iv) CP14, corn-soybean-based diet containing 14% CP; v) CP15, corn-soybean-based diet containing 15% CP; and vi) CP16: corn-soybean-based diet containing 16% CP. Results: There was no significant difference in the performance of sow or piglet growth when sows were fed different dietary protein levels. Milk fat (linear, p = 0.05) and total solids (linear, p = 0.04) decreased as dietary CP levels increased. Increasing dietary CP levels in the gestation diet caused a significant increase in creatinine at days 35 and 110 of gestation (linear, p = 0.01; linear, p = 0.01). The total protein in sows also increased as dietary CP levels increased during the gestation period and 24 hours postpartum (linear, p = 0.01; linear, p = 0.01). During the whole experimental period, an increase in urea in sows was observed when sows were fed increasing levels of dietary CP (linear, p = 0.01), and increasing blood urea nitrogen (BUN) concentrations were observed as well. In the blood parameters of piglets, there were linear improvements in creatinine (linear, p = 0.01), total protein (linear, p = 0.01), urea (linear, p = 0.01), and BUN (linear, p = 0.01) with increasing levels of dietary CP as measured 24 hours postpartum. At two measurement points (days 35 and 110) of gestation, the odor gas concentration, including amine, ammonia, and hydrogen sulfide, increased linearly when sows fed diets with increasing levels of dietary CP (linear, p = 0.01). Moreover, as dietary CP levels increased to 16%, the odor gas concentration was increased with a quadratic response (quadratic, p = 0.01). Conclusion: Reducing dietary CP levels from 16% to 11% in a gestating diet did not exert detrimental effects on sow body condition or piglet performance. Moreover, a low protein diet (11% CP) may improve dietary protein utilization and metabolism to reduce odor gas emissions in manure and urine in gestating sows.

• 한국축산시설환경학회지
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• 제8권1호
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• pp.1-8
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• 2002

실제 규모의 반밀폐 교반통기식 퇴비화 시스템에서 돈분과 톱밥의 혼합물을 퇴비화하는 과정에서 발생하는 암모니아가스의 탈취처리를 위하여 개방식 바이오필터 시스템을 제작하고 바이오필터로서 부숙퇴비를 이용하여 탈취시험을 수행하였다. 퇴비화 및 탈취과정에서 재료의 이화학적 특성 및 암모니아가스의 발생량을 측정하여 퇴비화의 특성 및 바이오필터 시스템의 성능을 분석하였다. 바이오필터의 암모니아가스 탈취효율은 2개월 평균 84%로 나타났으며 탈취재를 통과한 후의 암모니아가스의 농도는 최대 45ppm 이하로 나타나 허용농도 (50ppm) 범위에 있었다. 부숙퇴비는 교반통기식 퇴비화 시스템에서 발생하는 암모니아가스의 탈취재로 활용할 수 있는 것으로 나타났다.

• 한국축산식품학회지
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• 제42권1호
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• pp.111-127
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• 2022

This study examined how chicken breed affects consumer behavior. The breeds evaluated were a Korean native chicken (KNC) and a commercial broiler (CB). Consumer behavior was measured by evaluating sensory attributes (taste, odor, and texture) and purchase behaviors [satisfaction, purchase intention, and willingness to pay (WTP)]. The sensory evaluation was conducted using healthy Korean consumers (n=100). The chicken was cooked in baeksuk (Korean traditional chicken soup), which is a seasonal summer health food in Korea. The participants evaluated sensory attributes and purchase behaviors between blinded samples of baeksuk (CB) and unblinded samples of baeksuk (KNC). The sensory evaluation involved chicken breasts and legs. The participants considered KNC as having a more umami taste, a chewier and juicer texture, and a less metallic odor than CB. Moreover, when participants were given KNC breed information, they expressed higher satisfaction, purchase intention, and WTP. The results of this study contribute to consumer behavior literature by revealing the effects of breed information on consumer sensory perceptions and purchase behaviors. Furthermore, the findings provide evidence that branding KNC is one way to increase its demand and low market share while contributing to sustainable consumption.

• 한국축산식품학회지
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• 제44권2호
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• pp.483-497
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• 2024

This study investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties (proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue) of restructured black goat jerky. Restructured black goat jerky was prepared using three different treatments, i.e., 3% (w/w) each of ultra-ground sea tangle (ST; Undaria pinnatifida), sea mustard (SM; Saccharina japonica), and sea string (SS; Gracilaria verrucosa) powders. Moisture and ash contents were significantly higher in the USP-treated group than in the control (p<0.05). Potassium, calcium, and zinc contents were significantly higher in the SM than in the other USP-treated groups (p<0.05). In contrast, pH values were significantly higher in the ST and SM than in the control and SS (p<0.05). CIE L^*, CIE a^*, CIE b^*, and shear force were significantly lower in the USP-treated groups than in the control (p<0.05). Sensory evaluation revealed no significant difference in taste, texture, seaweed-like odor, and goaty flavor (p<0.05). Principal component analysis (PCA) and peak graph analysis of the electronic nose showed that the SS differed the most from the control compared with the other USP-treated groups, owing to the seaweed odor of ultra-ground SS powder. The PCA and ranking analysis of the electronic tongue showed that the umami taste of the SM was higher than that of the control and other USP-treated groups. Therefore, the potassium, calcium, zinc contents, and umami taste of reconstituted black goat jerky were significantly higher in the SM than in the control and other USP-treated groups.

• Animal cells and systems
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• 제10권3호
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• pp.137-143
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• 2006

A series of no-choice olfactory response tests using water pre-conditioned with females, with intact and surgically removed ventral glands, at various reproductive states were conducted to determine whether male Hynobius leechii discriminates among females in different reproductive states based on chemical cues. Similarly, ventral gland extracts were tested, and ventral glands were examined histologically. Males’ responses to putative odors of females in four (ovulating, ovulated, ovipositing, and oviposited) reproductive states were independently measured by: i) the latency time to initiate male behavioral response, ii) the arrival time at a fixed point of putative odor source, and iii) the staying time close to the odor point source. Male salamanders showed significant olfactory responses to recently ovulated and ovipositing female odors by quickly arriving at odor sources and staying longer at the origin of the source, but the olfactory responses to the earlier staged ovulating females and the later stage of already oviposited females were not different from controls. Olfactory responses of test males to water preconditioned by intact females or females with ventral glands excised were not different. In addition, ventral gland extracts did not induce significant olfactory responses of test males although the lumens of alveoli in ventral glands of oviposited females were smaller than those of ovulated females. These results indicate that male H. leechii recognizes ovulated and ovipositing females based on chemical cues released but not from the ventral glands.

• Journal of Animal Science and Technology
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• 제59권12호
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• pp.28.1-28.8
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• 2017

Background: Major amino acids in pig diets are Lys, Met, Thr, and Trp, but little is known about the requirements for the other essential amino acids, especially on odorous compounds and microbial characteristics in feces of growing-finishing pigs. To this end, different levels of amino acid composition added to diets to investigate the effects of amino acid composition on microbial characteristics and odorous compounds concentration. Methods: A total eight (n = 8) barrows (Landrace ${\times}$ Yorkshire ${\times}$ Duroc) with an average bodyweight of $89.38{\pm}3.3kg$ were individually fed diets formulated by Korean Feeding Standards 2007 (old version) or 2012 (updated with ideal protein concept) in metabolism crates with two replication. After 15-day adaptation period, fresh faecal samples were collected directly from pigs every week for 4 weeks and analysed for total volatile fatty acids (VFA), phenols and indoles by using gas chromatography. The nitrogen was determined by Kjeldahl method. Bacterial communities were detected by using a 454 FLX titanium pyrosequencing system. Results: Level of VFA tended to be greater in 2012 than 2007 group. Among VFAs, 2012 group had greater (p < 0.05) level of short chain fatty acids (SCFA) than control.Concentration of odorous compounds in feces was also affected by amino acid composition in pig diet. Levels of ammonium and indoles tended to be higher in 2012 group when compared with 2007 group.Concentration of phenols, p-cresol, biochemical oxygen demand, and total Kjeldahl nitrogen, however, were lower (P < 0.05) in 2012 treatment group compare to 2007. The proportion of Firmicute phylum were decreased, while the Bacteriodetes phylum proportion increased and bacterial genera includingCoprococcus, Bacillus, and Bacteroides increased (p < 0.05) in 2012 compare to 2007 group. Conclusion: Results from our current study indicates that well balanced amino acid composition reduces odor by modulating the gut microbial community. Administration of pig diet formulated with the ideal protein concept may help improve gut fermentation as well as reduce the odor causing compounds in pig manure.

• 한국축산시설환경학회지
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• 제13권3호
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• pp.211-218
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• 2007

본 시험은 축분을 이용한 활성탄소를 제조하는 기술을 개발하고 이의 활용방안을 연구하여 축분의 처리방법을 다변화하고 제조된 활성탄소의 토양개량재, 악취흡착재 등 농업적 이용을 모색하기 위하여 악취제거시험 등을 수행하였으며 그 결과는 다음과 같다. 1. 가축분을 건조, 펠렛화 과정을 거친 후 $400^{\circ}C$에서 1시간 탄화처리하고 $750^{\circ}C$에서 1시간 활성화처리시 활성탄소가 제조되었다. 2. 축분의 회분 함량은 돈분퇴비가 11.9%로 낮았으나 계분퇴비 29.8%, 젖소깔짚 40.7%로 높았다. 휘발성물질은 젖소깔짚 11.6%, 계분퇴비 18.8%, 계분 31.0%, 돈분퇴비 22.3% 이었으나 육계깔짚은 49.8%로 높았다. 3. 축분활성탄소의 비표면적은 계분퇴비 259.8, 계분 209.8, 돈분퇴비 442.3, 젖소깔짚 $812.9\;m^2/g$으로 야자각 활성탄소 $1,040\;m^2/g$ 보다 낮았으며 미세기공의 크기는 육계깔짚 $5.02\;{\AA}$으로서 큰 반면 젖소깔짚은 $0.39\;{\AA}$으로 야자각 활성탄소와 비슷하였다. 4. 축분활성탄소의 요오드 흡착능력은 $530{\sim}580mg/g$으로 야자각 활성탄소의 1,000 mg/g 보다 낮았다. 5. 암모니아가스의 흡착율은 계분이나 계분퇴비로 만든 활성탄소가 가장 낮았으며 젖소깔짚 활성탄소가 가장 높았으며 계분퇴비 활성탄소는 20분 경에 흡착 포화에 도달하는 반면 젖소깔짚 활성탄소는 40분이 되어서 흡착 포화에 도달하였다. 6. 황화수소의 경우 휘발성물질이 비교적 많은 육계깔짚, 계분퇴비, 산란계분 등으로 만든 활성탄소에서 흡착율이 낮았으며 젖소깔짚 활성탄소에서 높았다.

• 한국축산시설환경학회지
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• 제13권3호
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• pp.161-170
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• 2007

액비제조과정에 발생되는 악취물질을 감소시키기 위하여 파일럿 규모의 오존발생기를 제작하여 저장탱크에 있는 호기성 액비에 오존처리와 대조구를 두고 종자발아상태, 액비의 물질성상 변화 및 악취 저감효과를 구명하고자 본 시험을 수행하였으며 그 결과는 다음과 같다. 1. 각각의 처리에 대한 무씨의 발아성적은 오존처리구에서 발아율이 좋았다. 2. 액비저장조내의 분뇨성분 분석 결과 모든 처리구에서 pH는 상승하였고, 오존처리구는 모든 성분 함량에서 감소하는 경향을 보였다. 3. 액비저장조의 물질성상 변화에 대한 대조구와 오존처리구를 비교한 결과, 오존처리구는 대조구 보다 유기물 함량은 오존처리의 경우 1% 이하에서 검지됨에 따라 오존의 산화력이 높았고, 암모니아태 질소 함량은 대조구보다 낮은 수준에서 검지되었으며, BOD/COD 비율은 1.5 이하에서 물질성상의 변화를 호조건으로 만들어지고 있었다. 또한 부유물질(SS)의 경우 제거효과가 컸고, 총질소 함량은 대조구에 비해 낮게 검출되어 산화력이 좋은것으로 판단된다. 4. 유해가스중 Methyl isobutyl ketone만 오존의 저감효과가 있었고 공기 희석관능법에서는 대조구와 오존처리구 모두 배출구에서 500 이하로 나타나 적합하였지만 대조구 보다 오존처리구의 악취가 더 감소한 것을 알 수 있었다. 그러나 오존발생기를 이용한 오존처리농도(0.15ppm)와 액비에 오존접촉시간(15분/일)에 대한 좀 더 깊은 연구가 필요하다고 사료된다.

• 한국수산과학회지
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• 제49권3호
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• pp.270-276
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• 2016

This study investigated the sensory characteristics (texture, odor, taste and color) of jerky produced from ground sea rainbow trout (SRT) Oncorhynchus mykiss frame muscle (FM). The hardness of the ground SRT-FM jerky was 453.9±91.0 g/cm², which was lower than that of commercial animal jerky (893.5±404.6 g/cm²) and commercial fish jerky (1,394.4±363.5 g/cm²). The difference in the hardness values of the ground SRT-FM jerky and commercial animal jerky was not significant. The volatile basic nitrogen content of the ground SRT-FM jerky was 48.3±1.6 mg/100 g, which was higher than that of commercial fish jerky (21.6±6.2 mg/100 g) and commercial animal jerky (18.2±6.3 mg/100 g). However, the fish odor of the ground SRT-FM jerky was masked by the presence of various additives. The hydrophilic and lipophilic browning indices of the ground SRT-FM jerky were higher than those of the commercial jerky. The total taste value of the ground SRT-FM jerky was 169.0, and the major amino acids were glutamic acid and aspartic acid. These results suggest that ground SRT-FM jerky would be acceptable to consumers.

• Asian-Australasian Journal of Animal Sciences
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• 제29권1호
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• pp.109-118
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• 2016

The antioxidant potential of mistletoe (Viscum album L. var. coloratum Ohwi; VAL) extract in uncooked pork patties was evaluated. Three concentrations of VAL extract (0.1 [T1], 0.5% [T2] and 1.0% [T3]) along with 0.02% ascorbic acid as a positive control (V) were added to ground pork and pork patties were prepared. Incorporation of VAL extract decreased (p<0.05) the pH of the pork patties throughout the storage time and reduced (p<0.01) the thiobarbituric acid reactive substance values after day 14 of storage. Total plate counts of the VAL extract-treated samples and V-treated samples were also significantly lower (p<0.01) than that of the control (C) throughout the storage period. In addition, odor scores of the VAL extract-treated patties were lower than those of the C- or V-treated samples on 3rd day of the storage period. These results demonstrated that the VAL extract acts as a natural antioxidant in uncooked pork products.