• Journal of Animal Science and Technology
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• 제47권3호
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• pp.379-390
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• 2005

Effects of dietary brown seaweed product levels on performance and metabolism of protein and energy were investigated in broiler chicks that were activated the acute phase response. One day old chicks were fed diets containing either 0.0(basal), 1.0, 2.0 or 4.0 % brown seaweed products for 3 weeks. The acute phase response was activated by injecting i.p. the Salmonella typhimurium lipopolysacharide(LPS) at $2^{nd}$ week of age. The acute phase response lowered nitrogen balance(NB)/ $kg^{0.75}$ (metabolic body size) and highered dietary ME values in birds fed diets containing brown seaweed product. Increase in dietary brown seaweed products levels lowered daily gain, and NB, uric acid nitrogen(UAN) excretion and ME utilization per $kg^{0.75}$ in chicks with the acute phase response. But the dietary brown seaweed product level did not affect the performance of 3 Week old broiler chicks that experienced the acute phase response. And the brown seaweed products 1.0 and 2.0 % diets lessened the feed intake reduction caused by the acute phase response in broiler chicks. The brown seaweed 2.0% diet increased NB / g diet or $kg^{0.75}$ and decreased the excretion of UAN/g diet or $kg^{0.75}$. This result indicated that the brown seaweed was able to interact with the acute phase response and increased protein retention via decreased breakdown of protein in birds fed brown seaweed 2.0% diet.

• Asian-Australasian Journal of Animal Sciences
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• 제31권10호
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• pp.1654-1659
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• 2018

Objective: This study was conducted to investigate the effects of dietary supplementation with fermented and non-fermented brown algae by-products on the laying performance, egg quality, relative organ weight, and blood profile of laying hens. Methods: Hy-Line Brown chickens (n = 180; 70-week-old) were randomly divided into 5 groups with 4 replicates per group (3 hens per cage, 4 cages per replicate), and fed with 5 experimental diets, namely the basal control diet (CON) or the control diet supplemented with 0.5% brown seaweed (BS), 0.5% seaweed fusiforme (SF), 0.5% fermented brown seaweed (FBS), or 0.5% fermented seaweed fusiforme (FSF), for 4 weeks. Results: Egg production rate and egg mass were greater in the BS group than in the other groups (p<0.05), and the SF and FSF groups had greater egg production than the control group (p<0.05). Egg weight was higher in the BS group than in the other groups (p<0.05). There were no differences in eggshell color, egg yolk color, eggshell strength, or eggshell thickness among the groups. There was no difference in Haugh units among the treatment groups, except for the FSF group, which had a significantly lower value (p<0.05). The non-fermented groups had greater relative organ weights, particularly the liver and cecum, than the other groups (p<0.05). Regarding blood profile, the supplemented-diet groups had higher albumin levels than the control group (p<0.05). The FBS group had higher total cholesterol and triglyceride levels than the other groups (p<0.05). The BS and FBS groups had higher glutamic pyruvic transaminase levels than the other groups (p<0.05). Conclusion: This study demonstrated that dietary brown algae supplementation can improve egg-laying performance; however, supplementation with fermented seaweeds had no positive effect on the egg-laying performance of hens.

• Korean Chemical Engineering Research
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• 제48권6호
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• pp.747-751
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• 2010

본 연구에서는 아임계 수 가수분해 공정을 이용하여 동결건조 된 미역(Undaria pinnatifida)으로부터 아미노산 생산 조건 및 생성된 물질의 특성에 대하여 고찰하였다. 가수분해 장치는 회분식으로 설계 되었으며, 반응기는 내경 4.6 cm, $200cm^3$ 부피 용량의 Hastelloy 276 강으로 제작된 것을 사용하였다. 반응기 내부에는 교반기가 부착되어 100 rpm으로 연속적으로 교반되도록 하였다. 시료는 동결건조 된 미역 파우더와 회수율 향상을 위해 부가된 1% acetic acid를 촉매로 한 반응용액을 1:100(w/v) 비율로 혼합시켜 반응을 진행시켰다. 반응물질의 혼합을 위해 100 rpm으로 일정하게 교반하였으며, 반응온도와 압력 변화에 따른 아미노산 생성 회수율을 고찰하였다. 실험조건은 온도 $180{\sim}374^{\circ}C$, 반응시간 1시간이었다. 총 아미노산 함량은 고온의 조건에 비해 저온에서 높은 함량을 나타내었으며 분자량이 작은 아미노산(glycine, alanine, serine 등)이 분자량이 큰 아미노산들보다 높은 함량을 나타내었다. 아미노산의 최대 회수율($290.84{\mu}g/mL$)은 $220^{\circ}C$, 촉매 첨가조건에서 분석되었다.

• 융합경영연구
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• 제6권4호
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• pp.41-49
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• 2018

Purpose - The purpose of the study was to investigate restaurants increasing seaweed of marine products and to let consumers live healthy and happy lives and to discuss increase of seaweeds consumption. The purpose of the study was to give consumers good food and to live healthy and happy life and to elevate life quality and to produce added value by increase of consumption of seaweeds such as laver, brown seaweed, tangle and gracilaria and others and to give economic advantage. The seaweed could be produced in large quantity without spending of much money in accordance with demand to make use of it at restaurants. Research design, data, and Methodology - The author visited restaurant businessmen at Suwon, Anyang, Hwaseong and Yongin to investigate low sales by in-depth interview. The study investigated Kodari-jorim restaurants that made use of laver ssam for side dish. The subject was HS distributors to let restaurant keepers think of seaweeds and replacement of vegetable by seaweed. Results - Women customers who thought of health and diet usually selected menu at the restaurants not to appeal. Conclusions - Menu with high quality seaweeds (low calory, satiety and health) can satisfy women customers thinking much of health and diet to increase consumption of seaweeds. The study was exploratory to investigate in qualitative and quantitative way in the future.

• Asian-Australasian Journal of Animal Sciences
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• 제28권9호
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• pp.1296-1302
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• 2015

This study was conducted to examine the effects of supplementing brown seaweed by-products (BSB) in the diet of ruminants on ruminal fermentation characteristics, growth performance, endocrine response, and milk production in Holstein cows. In Experiment 1, the effects of different levels (0%, 2%, and 4% of basal diet as Control, 2% BSB, 4% BSB, respectively) of BSB were evaluated at 3, 6, 9, 12, and 24 h in vitro batch culture rumen fermentation. The pH tended to be higher for the higher level of BSB supplementation, with the pH at 12 h being significantly higher (p<0.05) than that of the control. The concentration of ammonia nitrogen was lower at 3, 9, 12, and 24 h incubation (p<0.05) compared with the control, and tended to be low at other incubation times. Volatile fatty acid concentration appeared to be minimally changed while lower values were observed with 4% BSB treatment at 24 h (p<0.05). In Experiment 2, effects of levels (0%, 2%, and 4%) of BSB on growth performance, endocrine responses and milk production were studied with Holstein dairy cows during transition. Dry matter intake, daily gain and feed efficiency were not affected by BSB supplementation. The concentration of plasma estrogen for the control, 2% BSB and 4% BSB after three months of pregnancy were 55.7, 94.1, and 72.3 pg/mL, respectively (p = 0.08). Although the differences of progesterone levels between BSB treatments and the control were minimal, the concentration in 4% BSB treatment increased to 157.7% compared with the initial level of the study. Triiodothyronine and thyroxine levels were also higher after both three months and eight months of pregnancy than the initial level at the beginning of the study. In addition, BSB treatments during one month after delivery did not affect daily milk yield and composition. In conclusion, the present results indicate that supplementation of BSB did not compromise ruminal fermentation, and animal performance at lower levels and hence may have potential to be used as a safe feed ingredient in dairy cows.

• Preventive Nutrition and Food Science
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• 제13권4호
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• pp.321-326
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• 2008

In order to improve the market competitiveness of the processed products of Undaria pinnatifida, various extraction conditions of Undaria pinnatifida were examined to determine the optimal conditions for the extraction of its valuable components. The highest level of alginic acid content was detected after 90 min of typical extraction or after 20 min of pressure extraction, after which the levels decreased slightly. The concentrations of reducing sugar and crude protein were also high after 90 min of typical extraction. Both alginic acid and reducing sugar were extracted in greater amounts using pressure extraction. The reducing sugar content was $2.8{\sim}3.2$ times higher using pressure extraction rather than typical extraction. Furthermore, the extraction results were superior with the, pressure extraction method. The appropriate temperature and duration of extraction were found to be $120^{\circ}C$ for 20 min. The use of a single enzyme yielded better results during extraction compared to the use of a mixture of enzymes. 20 min of pressure extraction followed by the addition of 0.1% pectinase and 2 hr of further extraction at $50^{\circ}C$ yielded high contents of alginic acid and reducing sugar from Undaria pinnatifida.

• Fisheries and Aquatic Sciences
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• 제22권11호
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• pp.24.1-24.7
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• 2019

Sporophylls from sea mustard, Undaria pinnatifida, which are by-products in seaweed production industries, were taken from Hansan Island, Tongyeong, and Gijang, Busan, and investigated for their fucoidan content and corresponding antioxidant activities. The extracted fucoidan yield from sporophylls of sea mustard samples from Tongyeong (TF) and Gijang (GF) were 12.1% and 13.6%, respectively. The antioxidant activities assessment of TF and GF extracts showed relative significant difference between samples, suggesting effect of location on bioactivities of fucoidan samples. GF was 50-68% more effective than TF against DPPH and superoxide radicals samples which may be attributed to the difference in their degree of sulfation and monosaccharide composition. Meanwhile, TF exhibited greater scavenging activity against hydroxyl radicals compared to GF which could be due to protein impurities.

• The Plant Pathology Journal
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• 제35권5호
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• pp.406-416
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• 2019

Strawberry, an important fruit crop, is susceptible to a large number of pathogens that reduce fruit quality and productivity. In this study, the effect of a biostimulant prepared from Ascophyllum nodosum extract (ANE) (0.1%, 0.2%, and 0.3%) was evaluated on powdery mildew progression under greenhouse and field conditions. In the greenhouse, application of 0.2% ANE showed maximum reduction in powdery mildew progression as compared to the control. Forty-eight hour post-inoculation, foliar spray of 0.2% ANE reduced spore germination by 75%. Strawberry leaves sprayed with ANE showed higher total phenolic and flavonoid content in response to powdery mildew infection. Furthermore, application of ANE elicited defense response in strawberry plants by induction of defense-related enzymes, such as phenylalanine ammonia lyase, polyphenol oxidase, and peroxidase activity. In field conditions, foliar spray of 0.2% ANE showed a reduction of 37.2% of natural incidence of powdery mildew infection as compared to the control. ANE sprayed plant also reduces the severity of powdery mildew infection under natural conditions. These results indicate that application of ANE induces the strawberry plant's active defense against powdery mildew infection by induction of secondary metabolism and regulating the activities of defense-related enzymes.

• 한국해양바이오학회지
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• 제2권3호
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• pp.133-141
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• 2007

국내 해조류 자원의 이용성 증대를 위해서 해조류의 기능성, 유산균 생육 특성, 가공식품에의 이용, 생분해성 포장재의 소재, 그리고 부산물을 이용한 동물사료화 및 퇴비화 가능성의 연구 보문을 조사하였다. 기능성물질 연구에서는 유용색소 (Fucoxanthin)의 추출과 부위별 함량 및 분광학적인 특성이 있으며, 해조류로부터 alginate의 함량 조사와 최적추출조건 확립에 대한 연구를 수행하여 AASA (Acid alkali soluble alginate) 추출방법에서 3% $Na_2CO_3$ 농도와, $H_2SO_4$의 농도 0.4 N에서 가장 높은 수율을 얻었다. 톳으로부터 산알칼리 (AASA) 방법으로 추출한 알긴산에 인위적으로 sulfate를 흡착 Lactobacillus acidophilus를 접종한 후 배양하면서 유산균의 성장에 대한 영향을 살펴 본 결과 모든 농도에서 이들 배지에 S-alginate를 첨가한 것이 유산균의 성장을 증가시켰다. 미역귀 추출물로 잼을 제조하였고, 김, 미역, 다시마의 물 추출물로 물성이 우수하고 관능성적도 양호한 젤리를 제조하였다. 해조류 젤리를 상품화하는데 있어서 해조류가 갖는 해조취와 젤리색소의 안정화가 상품화의 요소로 대두되어 이를 개선할 방법도 제시되었다. 해조 간장과 된장 및 두부에서는 다당류나 무기질 등 영양적인 기능성과 관능적 기호성을 향상시킬 수 있었다. 알긴산 필름의 물성 증진을 위하여 $CaCl_2$를 필름용액에 직접 첨가 또는 필름을 $CaCl_2$용액에 침지하는 두 가지 방법에서 수분 저항성이 강한 필름을 제조할 수 있었다. 미이용 해조분말이나 해조가공 부산물로 얻어지는 해조분말을 이용하여 새로운 생분해성 포장소재로 사용할 수 있는 가능성이 있다. 해조류의 영양성분 및 아미노산 함량을 분석한 결과 사료첨가제로서 충분한 가치가 있었으나 다량의 염분 함량으로 인하여 그 가치가 평가 절하되었다. 따라서 해조류의 사료적 가치를 증진시키기 위하여 발효처리를 하였으며, 그 결과 기능성 영양소 (불포화 지방산)가 증가되는 효과가 있었다.

• 한국조리학회지
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• 제3권
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• pp.327-341
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• 1997

Food materials usually contain much water, and thus are susceptible to decay be enzyme and microorganism. Cereals are usually consumed as staple food, but they have low protein content. Protein is a major component of body, and should be consumed as a nutrient for all ages. Animal protein like chicken and vegetable protein such as bean curd and soybean and good sources of high quality protein. Bean curd is a traditional food which have good nutrients, and so various cooking methods are needed to be developed for the supplement of high quality food. 1) Cereals such as rice, barley, and bean curd, soybean, green vegetables, tangle and brown seaweed are known as food for long life. 2) Soybean is able to suppress the formation of hydroperoxide by saponin and lecithin. 3) Curd in bean curd means soft in Chinese character, and bean curd may be the mother of cheese. 4) Bean curd have high nutrition and digestibility. As soybean is dipped longer in water for bean curd, the production rate is higher. 5) There are many kinds of bean curd products, and can be purchased inexpensively.