• Asian-Australasian Journal of Animal Sciences
• /
• v.5 no.4
• /
• pp.659-664
• /
• 1992

Twelve day old Pabna zebu calves of similar weights were assigned at random to 3 different calf starter-rations namely $T_0$, $T_1$ and $T_2$ to determine the effect of feeding regimes and growth pattern of calves upto 3 months of age. Calves allowed to intake starter 0.5 percent of body weight from 2nd week on to 7th weeks of age, while starter at 1 percent of body weight was allowed later on upto 13th weeks of age. Calves started to intake green grass after 2nd to 3rd weeks and average intake per day was limited to 1 kg upto the end of experiment, while calves started to take rice straw ad libitum after 6th weeks of age. Colostrum feeding was offered ad libitum and in addition calves suckled their dam's milk shortly before and after milking usually in the morning and evening. Growth of calves in different treatment groups was found statistically insignificant. The mean growth rate per head per day ranged from 196.43-375.0 g for $T_0$ group, 185.72-360.72 g for $T_1$ group and 180.1-385.72 g for $T_2$ group respectively between 1st to 7th weeks of age while the growth rate ranged from 309.53-328.57 g for $T_0$, 304.29-342.86 g for $T_1$ and 304.77-333.30 g for $T_2$ groups respectively from 9th weeks on to the end of the experiment.

• Asian-Australasian Journal of Animal Sciences
• /
• v.25 no.9
• /
• pp.1269-1275
• /
• 2012

An experiment was conducted to study the effect of soluble protein supplements on concentration of soluble non-ammonia nitrogen (SNAN) in the liquid phase of ruminal (RD) and omasal digesta (OD) of Korean native steers, and to investigate diurnal pattern in SNAN concentration in RD and OD. Three ruminally cannulated Korean native steers in a $3{\times}3$ Latin square design consumed a basal diet of rice straw and corn-based concentrate (control), and that supplemented (kg/d DM basis) with intact casein (0.24; IC) or acid hydrolyzed casein (0.46; AHC). Ruminal digesta was sampled using a vacuum pump, whereas OD was collected using an omasal sampling system at 2.0 h intervals after a morning feeding. The SNAN fractions (free amino acid (AA), peptide and soluble protein) in RD and OD were assessed using the ninhydrin assay. Concentrations of free AA and total SNAN in RD were significantly (p<0.05) lower than those in OD. Although free AA concentration was relatively high, mean peptide was quantitatively the most important fraction of total SNAN in both RD and OD, indicating that degradation of peptide to AA rather than hydrolysis of soluble protein to peptide or deamination may be the most limiting step in rumen proteolysis of Korean native steers. Diurnal variation in peptide concentration in OD for the soluble protein supplemented diets during the feeding cycle peaked 2 h post-feeding and decreased thereafter whereas that for the control was relatively constant during the entire feeding cycle. Diurnal variation in peptide concentration was rather similar between RD and OD.

• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.6
• /
• pp.834-843
• /
• 2011

Bacterial diversity was studied using PCR-DGGE, cloning and sequencing. DNA was isolated from digesta samples from stomach, ileum and colon of 28 weaned piglets (Large White${\times}$Mong Cai) fed dry control feed, naturally fermented liquid feed (FE) and a liquid diet with inclusion of rice distiller's residue feed. General bacterial diversity was described using DGGE analysis of the V3 region of 16S rDNA. The microbial populations in the stomach and the ileum were considerably influenced by the diet, while only marginal effects were observed in the colon. There was a large variation of the microbial flora in the stomach between individuals fed non-fermented diets. In contrast, animals fed diet FE had a more uniform microbial flora in the stomach and the ileum compared to the other diets. In total 47 bands from the DGGE profiles were cloned. In stomach, most frequently lactic acid bacteria were found. Feeding diet FE resulted in the occurrence of Pediococcus species in stomach and ileum. In pigs fed the other diets, Lactobacillus gallinarum, Lactobacillus johnsonii and Lactobacillus fermentum were found in stomach and ileum. Most of the sequences of bands isolated from colon samples and several from ileum matched to unknown bacteria, which often grouped within Prevotellaceae, Enterobacteriaceae, Bacteroidaceae and Erysipelotrichaceae. This study demonstrates that fermented liquid feed affects bacterial diversity and the specific microflora in stomach and ileum, which provides a potential to modulate the gut microflora with dietary means to increase the abundance of beneficial bacteria and improve piglets' health.

• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.1
• /
• pp.45-55
• /
• 2011

A feeding trial was conducted to study the replacement value of concentrates with Barhar (Artocarpus lakocha) leaves on growth performance of kids fed a mixed jungle grass-based diet. Fifteen Sikkim local kids, about 4 months of age and body weight ranging from 5.8 to 9.2 kg, were randomly distributed into three groups of five. Kids were stall fed ad lib with mixed jungle grass collected from the nearby forest and native scrubland. The kids in group I received supplementary concentrate (Maize 35%, mustard cake 32%, rice bran 30%, mineral mixture 2% and common salt 1%) at approximately 2% of BW. For groups II and III, 25 and 50% of the concentrate was replaced with Barhar (Artocarpus lakocha) leaves, respectively. Total dry matter intake (DMI) was not significantly different among groups. Digestibility of CP decreased (p<0.05) and that of NDF increased (p<0.01) with increasing level of Barhar leaves in the diet. Digestibility of ADF (p<0.01), hemi cellulose (p<0.05) and cellulose (p<0.01) was higher in groups II and III than in group I. Ruminal pH and TVFA concentration were not significantly different among groups. Rumen ammonia-N concentration decreased (p<0.01) with increased level of Barhar leaves in the diet. Similarly, plasma urea nitrogen and blood glucose levels were reduced (p<0.05) with increasing level of Barhar leaves in the diet. Replacement of concentrate with Barhar resulted in reduced Hb and lower serum iron concentration. Levels of other serum metabolites including minerals were not altered by the replacement. Average daily gain (ADG) was 53.3, 54.4 and 41.8 g/d in groups I, II and III, respectively. ADG was not adversely affected when the level of replacement was restricted to 25%. However, at 50% of replacement ADG was significantly lower than the control (p<0.05). Thus, it was concluded that Barhar leaves might replace 25% of the supplemental concentrate for growing Sikkim local kids fed on a mixed jungle grass-based diet.

• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.5
• /
• pp.667-673
• /
• 2014

Eight multiparous Holstein cows ($632{\pm}12$ kg BW; $135{\pm}16$ DIM) were used in a replicated $4{\times}4$ Latin square design to evaluate the effects of forage sources on rumen fermentation characteristics, performance, and microbial protein (MCP) synthesis. The forage portion of the diets contained alfalfa hay (AH), oat hay (OH), Leymus chinensis (LC), or rice straw (RS) as the primary source of fiber. Diets were isonitrogenous and isocaloric, and cows were fed four corn silages based total mixed rations with equivalent nonfiber carbohydrate (NFC) and forage neutral detergent fiber (NDF). Dry matter intake was not affected by the source of dietary forages, ranging from 18.83 to 19.20 kg/d, consequently, milk yield was similar among diets. Because of the numerical differences in milk fat and milk protein concentrations, 4% FCM and ECM yields were unchanged (p>0.05). Mean rumen pH, NH3-N content, and concentrations of volatile fatty acids in the rumen fluid were not affected by the treatments (p>0.05). Dietary treatments did not affect the total tract apparent digestibility of dry matter, organic matter, and crude protein (p>0.05); however, digestibility of NDF and acid detergent fiber in RS diet was higher compared with AH, OH, and LC diets (p<0.05). Total purine derivative excretion was higher in cows fed AH, OH, and LC diets compared with those fed RS diet (p<0.05), consequently, estimated MCP synthesis was 124.35 g/d higher in cows fed AH diet compared with those fed RS diet (p<0.05). The results indicated that cows fed AH, OH, LC, and RS diets with an equivalent forage NDF and NFC have no unfavourable effect on the ruminal fermentation and productive parameters.

• Journal of the East Asian Society of Dietary Life
• /
• v.13 no.3
• /
• pp.197-215
• /
• 2003

This study was carried out to investigate the effects of added emulsifier and enzyme on the quality characteristics of Seolgiddeok with black rice powder, green tea powder, Lentines edodes powder, pumpkin powder during storage. Samlpes were divided into two groups, the emulsifier-enzyme added group and the control, and stored fur 4 days at 2$0^{\circ}C$. Moisture content was measured by the air oven method; the Hunter's cole. values by Lightness (L), redness (a), yellowness (b) value; the degree of gelatinization by the enzyme digestion method, and expressed as glucose content by Somogi-Nelson method. The degree of retrogradation was calculated as the retrogradation rate using the degree of gelatinization value, and total cell and mold counts were also measured. Texture and sensory characteristics were also investigated. The results are as follows: The emulsifier-enzyme group was significantly different from the control from each examination and the retrogradation of pumpkin Seolgiddeok with emulsifier-enzyme was delayed the most among samples tested.

• Journal of the East Asian Society of Dietary Life
• /
• v.13 no.6
• /
• pp.527-541
• /
• 2003

The purpose of this study was to investigate food preferences and dietary habits of university students in Kyungbuk province. We assessed anthropometric measurements, food preferences, and dietary habits of seventy nine male and sixty nine female students at K university. The results of this study were analyzed with $\chi$$^2$, t, and ANOVA test using SPSS package program. The percentages of students who were underweight, normal and overweight by body mass index (BMI) were 18.0, 22.1, and 27.7 for males, and 17.8, 21.7, and 28.7 for females, respectively. Preferences for noodles with bean sauce, bread (castella, red-bean bread), beef, pork, chicken, ham, garlic, milk soy bean milt carbonated drink ionic beverages, bun (fried, steamed), croquette, soju(alcohol) and tobacco were higher in males than females, but preferences for tangle, strawberry and orange were lower in males than females. Males did not skip meals compared to females, and ate more meat fat than females. Males exercised more frequently and longer than females. Eighty six point eight percent of females and 69.7% of males were dissatisfied with their weights, and females attempted the weight control more than males. Preferences for bibimbab(boiled rice with assorted mixtures), ionic beverages, and beer were shown higher in overweight males than in normal ones and preference for red fish, hamburger, and chocolate were higher in underweight females than overweight ones. Overweight females skipped meals more and ate more meat fats than normal weight ones. Normal weight males and underweight females were satisfied with their weight. The results of this study suggest that university students need more nutritional education, and modification of dietary habits based on food preference to prevent and treat obesity and to maintain their health.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.4
• /
• pp.589-595
• /
• 2010

The purpose of this study was to investigate the practical application and optimum conditions for adding functional dropwort, which is rich in physiological activity to Sulgidduk, toward developing dropwort-added dduk as a healthy food. To this end, samples of Sulgidduk with 0, 1, 3, 5 and 7% added dropwort powder were prepared, stored for 2 days at $20^{\circ}C$, after which the water content, chromaticity, and mechanical and sensory quality characteristics were measured. The results were as follows. The water content of nonglutinous rice powder and dropwort powder used for dropwort-added Sulgidduk was 41.73% and 3.5%, respectively. The water content decreased with increasing amounts of dropwort powder the group with 7% added dropwort powder was 33.88%, the lowest. For chromaticity, the L value decreased with increasing amount of dropwort powder with significant differences between groups with different added amounts (p<0.001). The a and b values increased with increasing amount of dropwort powder while they were 7.21 and 29.22, respectively, in the 7% dropwort powder-added group with significant differences between samples (p<0.001). For mechanical quality characteristics hardness decreased with increasing of amount of dropwort powder with significant differences between samples (p<0.001). There was no difference between samples in cohesiveness and springiness. Gumminess increased with increasing amount of dropwort powder with significant differences between samples (p<0.05). Chewiness and adhesiveness had a tendency to decrease with increasing amounts of dropwort powder. Overall acceptability was in the order of 3%, 5%, 1%, 7%, and 0% dropwort powder-added groups. Overall, for dropwort powder added Sulgidduk, the quality of flavor, color and taste was acceptable, compared to other powder-added groups. The 3% dropwort powder-added group was highly rated in general preference making it most desirable for making dropwort powder-added Sulgidduk.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.4
• /
• pp.490-498
• /
• 2007

The purpose of this study was to investigate the perception of Korean kimchi in Singapore. A questionnaire was given to male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results are as follows: 86.9% of the participants answered that kimchi is Korean in origin, and 48.7% had eaten kimchi. Also 75.2% of the males and 65.2% of the females had purchased commercial kimchi at restaurants(p<0.05). Regarding the primary reason they purchased commercial kimchi, 62.1% responded 'its taste'(male 58.1%, female 65.0%), also 47.6% stated the package size was 50g(male 44.8%, female 49.7%). Among the kimchi they had experienced, 86.7% had eaten Baechu kimchi, 31.0% Mu kimchi and 30.9% Oi kimchi(males : 82.2% Baechu kimchi, 30.9% Oi kimchi, and 27.4% Mu kimchi, females: 90.0% Baechu kimchi, 33.6% Mu kimchi, and 26.2% Oi kimchi respectively). For their kimchi preference, 67.0% preferred Baechu kimchi, 9.4% Oi kimchi, and 7.1% Mu kimchi(males: 63.4% Baechu kimchi, 12.9% Oi kimchi and 5.4% Mu kimchi, females: 69.5% Baechu kimchi, 8.4% Oi kimchi and 6.9% Mu kimchi, respectively). After having eaten kimchi, 19.3% answer it tasted good, and the primary reason for liking kimchi, 'spicy and hot taste'(51.3%), The main reasons for not liking kimchi were the odor(garlic, ginger, anchovy juice, etc) and too spicy, respectively. Regarding improvements for its expanded consumption 32.0% answered 'not to improve', 18.0% answered 'don't make it too hot', 17.6% answered 'don't make it too salty', and 9.4% answered 'don't make it over-ripe'. For the overall perception of kimchi, the answer with the highest mean(3.95) was 'kimchi is a good side dish with cooked rice', which was significantly different than 'kimchi is delicious'(M=3.14, p<0.05).

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.3
• /
• pp.492-501
• /
• 2015

To improve the shortcomings of baked Yugwa 0.5, 1.0, 1.5 and 2.0% natural ind igestible materials,- (gellan gum, glucomannan and carrageenan) were each treated with glutinous rice-baked Yugwa was processed, and quality imprpvements were deducted. Baked Yugwa with natural additives,- (gellan gum, glucomannan and carrageenan) was compared,- to additional test results with sample 1.5%(w/w) additives,- The one showing the highest preference from the sensory test was the acid number reference group at $2.19{\pm}0.42$, while the sample groups,- with different additives, were lower than the reference group by $1.48{\pm}0.39$ to $1.67{\pm}0.68$. The peroxide number reference group showed the highest preference of $49.34{\pm}0.42$, whereas the sample groups, with different additives, showed lower preferences than the reference group by $36.72{\pm}$0.42 compared to the sample group of glucomannan 1.5% (w/w), $32.45{\pm}0.59$ compared to the sample group of gellan gum 1.5%(w/w), and $28.65{\pm}0.56$ compared to the sample group of carrageenan 1.5% (w/w). According to the preference test targeting employees of Korean cake, manufacturers, there was no significant difference in color and flavor among all groups, whereas the sample group of carrageenan 1.5% (w/w) showed the highest scores in items of taste, texture and overall-preference, and also sample groups of glucomannan 1.5% (w/w) and gellan gum 1.5% (w/w) scored higher than the reference group. Baked Yugwa with 1.5% (w/w) additives of carrageenan, glucomannan and gellan gum have higher marketability by decreasing deterioration caused by oxidation of existing deep fried Yugwa and by improving the solid texture of baked Yugwa.