• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.345-352
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• 2011

TMR feed was developed by adding mugwort (Artemisia capillaris), and was fed to Hanwoo cattle to investigate the effects of feeding mugwort on the physicochemical and sensory characteristics of rump meat, and to determine the feasibility of producing Hanwoo beef with high quality and functionality. The experimental samples consisted of the Hanwoo rump from cattle fed with fattening TMR feed without mugwort (T0), and those fed with fattening cattle TMR feed supplemented with mugwort (T1). T1 was significantly higher than T0 for Hanwoo rump characteristics of Hunter's $L^*$, $a^*$, $b^*$ values (p<0.05). VBN content for T0 was significantly higher than for T1, and EDA for T1 was significantly higher than for T0 (p<0.05). There was no significant difference between T0 and T1 in terms of pH, TBARS, and total bacterial numbers. Water holding capacity for T1 was significantly higher than for T0 (p<0.05), but there was no significant difference between T0 and T1 in terms of freezing loss, thawing loss, and cooking loss. Springiness for T1 was significantly higher than for T0 (p<0.05), and there was no significant difference between T0 and T1 in terms of hardness, cohesiveness, gumminess, chewiness, and shear force. There was no significant difference between T0 and T1 in terms of acid value, peroxide value, and iodine value. However, the melting point for T1 was significantly lower than for T0 (p<0.05). Aroma of raw meat for T1 was significantly superior to aroma for T0 (p<0.05). Taste, palatability of boiled meat, and juiciness of roasted meat for T1 were significantly superior to those parameters for T0 (p<0.05). These results suggest that the feed containing mugwort can be used to improve color and sensory characteristics, inhibit VBN formation, and also to increase antioxidant ability as a functional feed.

• Korean Journal of Poultry Science
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• v.39 no.2
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• pp.157-161
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• 2012

The objective of this study was to evaluate the effects of feeding dried Thymus vulgaris powder (TVP) on the layer performance, egg quality and egg yolk fatty acid composition. Two hundred eighty eight, 35 weeks old Brown nicks were allocated in the cage for five TVP (0, 0.25, 0.5, 1.0 and 2.0%) diets with four replicates in each treatment. Each basal diet contained 16.0% CP and 2,800 kcal/kg ME and supplied to layers for 8 weeks. Egg production and egg weight were not statistically different but numerically increased in birds fed 2.0% TVP than other treatments. Egg mass was not consistent depending on the TVP addition levels in diets. Feed intake was significantly lower in TVP addition treatments than the control (p<0.05), however, feed conversion was not significantly differed among control and treatments (p<0.05). Dietary addition of 2.0% TVP showed high values on albumin height, Haugh unit and egg yolk color and they are 7.93, 86.79 and 7.20, respectively (p<0.05). Palmitic and arachidonic acids were remarkably lowered when 2.0% TVP added to basal diets and then fed to birds for 8 weeks, in contrast, significantly higher linolenic acid composition was determined in birds fed 2.0% TVP (p<0.05). As the results, the highest unsaturated fatty composition and UFA/SFA ratio were observed in 2.0% TVP treatment as compared to those of control and other treatments. Therefore, the results indicate that the Thymus vulgaris powder addition to basal diet tended to have positive effects on egg quality and egg yolk fatty acids composition, and the optimum addition of Thymus vulgaris powder may be 2.0%.

• Korean Journal of Poultry Science
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• v.39 no.3
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• pp.167-175
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• 2012

This study was undertaken to assess dietary CP and ME concentrations for optimum growth performance and carcass characteristics of Korean Native male ducks. In a $3{\times}3$ factorial arrangement, 1-d-old Korean Native male ducks were completely randomized design to experimental diets with 3,000, 2,900, and 2,800 kcal of ME/kg of diet; each contained 23, 22, and 21% CP, respectively, from 0 to 3 wk of age. From 4 to 8 wk of age, experimental diets had 3,100, 3,000, and 2,900 kcal of ME/kg of diet, and each contained 19, 18, and 17% CP, respectively. Each dietary treatment was replicated 4 times, and feed and water were provided ad libitum. Body weight, feed intake and uniformity were measured at 3 wk and 8 wk, and carcass characteristics were evaluated at 8 wk. As CP increased from 21 to 23 %, the body weight, BW gain and feed conversion ratios (FCR) linearly improved (P<0.01) during 0 to 3 wk of age. From 4 to 8 wk of age, the body weight, feed intake, BW gain, FCR and uniformity were not different (P>0.05). Carcass ratios of birds fed 3,000 kcal of ME/kg diets from 3 to 8 wk of age were quadratically increased significantly (P<0.01). As ME and CP increased, respectively, relative weight of liver weight per 100 g of BW was linearly decreased (P<0.01). Relative weights of left breast, thigh and drumstick weight per 100 of BW were not different (P>0.05). Also, breast meat color, pH, cooking loss and shear force were not different (P>0.05). Thus, diets with 2,800 kcal of ME/kg and 23% CP or with 2,900 kcal of ME/kg and 17% CP at 0 to 3 wk and 4 to 8 wk, respectively, were used more efficiently. However, diets with 3,000 kcal of ME/kg at 4 to 8 wk in carcass rate was quadratically increased.

• Korean Journal of Poultry Science
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• v.34 no.4
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• pp.271-278
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• 2007

The present study was conducted to investigate the effects of dietary supplementation of fermented wild-ginseng culture by-product on egg production, egg quality and blood characteristics in laying hens. A total of 216 ISA Brown laying hens, 55 wk of age, were used in the 6-wk feeding trial. Experimental diets were consisted of basal diet (CON), 2.5% fermented wild-ginseng culture by-product replaced lupin in basal diet (WG1) and 5.0% fermented wild-ginseng culture by-product replaced lupin in basal diet (WG2). Birds were randomly allotted to 18 replicate pens. There were 6 replicates per treatment, and 12 laying hens per replicate. Through the 6-wk feeding trial, egg production was significantly increased in WG1 and WG2 treatments compared to CON (P<0.05). Egg weight was significantly higher in WG2 than CON (P<0.05). WG1 resulted higher yolk color than CON (P<0.05). Albumen height and Haugh unit were significantly improve in WG1 compared to WG2 (P<0.05). Red blood cell was significantly lower in WG2 than CON (P<0.05). LDL-cholesterol was significantly decreased in CON compared to WG2 (P<0.05). In conclusion, fermented wild-ginseng culture by-product could improve egg production and egg weight in laying hens.

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.219-228
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• 2016

A total of 720 slow-growing Korean meat-type (Hanhyop 3) chicken were used to evaluate the effect of stocking densities and dietary protein levels on growth performance, meat quality, bone mineral composition, and serum corticosterone. Three (6.3, 9.5, and $12.6birds/m^2$) stocking densities and two dietary protein levels (19% and 18%) were factorially ($3{\times}2$) arranged for six treatments. Overall body weight gain (BWG) was highest (p<0.001) at the lowest stocking density ($6.3birds/m^2$). The feed intake (FI) of birds at the highest density ($12.6birds/m^2$) was lower than that of birds at the other densities, but resulted in better feed/gain (F/G). Among 18% protein groups, the overall FI of birds at $9.5birds/m^2$ was higher than that at the lowest density; therefore, birds at $9.5birds/m^2$ had poorer F/G than birds at the lowest density during days 61~75. Difference in F/G among densities was only significant (p<0.05) during days 61~75 but not significant (p>0.05) during days 41~60. Although there were no significant differences (p>0.05) in BWG and F/G between 19% and 18% dietary protein levels, FI of the 18% protein diet was less (p<0.05) than that of the 19% diet. Although there was no difference (p>0.05) in meat TBARS values, meat color differed (p<0.05) with stocking density and dietary protein levels. There was no effect (p>0.05) of stocking density and dietary protein levels on bone mineral composition. Serum corticosterone concentration increased (p<0.05) with increasing stock density but was not affected (p>0.05) by dietary protein levels. This study indicated that a density of $12.6birds/m^2$ is not recommended for slow-growing chickens. Between 19% and 18% dietary protein levels, 18% would be recommended for the Korean Hanhyop 3 chicken in the finishing stage.

• Korean Journal of Poultry Science
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• v.47 no.3
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• pp.159-167
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• 2020

This study investigated the effect of different light sources in the poultry house on performance, meat quality, and blood composition of finishing broilers. Two hundred and forty male broilers (1-day-old, 42.2±0.1 g) were divided into three groups and subjected to different light source treatments (incandescent, LED, and fluorescent lamps) from 3 weeks of age (four replications/treatment, 20 birds/replication). After breeding for 6 weeks, the carcass yield and meat quality of broilers with similar body weight (BW; 3.4±0.07 kg) were investigated, and blood components were analyzed. Corn-soybean meal-based feed was provided as starter (CP 22.5%, ME 3,020 kcal/kg), early (CP 18.5%, ME 3,050 kcal/kg), and finishing (CP 18%, ME 3,100 kcal/kg). Performance, carcass yield, meat quality, and blood components were evaluated. BW, BW gain, feed intake, and feed conversion ratio did not show any significant differences among treatments. There was no significant difference on live weight and carcass yield among treatments. There was no significant difference on meat color, shear force, and water holding capacity; however, cooking loss at 17.2% was the highest in the LED treatment (P<0.05). There was no significant difference on blood components except for glucose (blood biochemistry component) among treatments. Glucose was 234.5 mg/dL, 256.9 mg/dL, and 250.1 mg/dL in the three treatments, respectively, with a significant difference between incandescent and LED treatments (P<0.05). These results are used useful as basic data for investigating the effect of lighting in broilers production.

• Food Science and Preservation
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• v.11 no.2
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• pp.195-200
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• 2004

Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.

• Food Science and Preservation
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• v.22 no.6
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• pp.779-787
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• 2015

We stored sweet pumpkins at $8^{\circ}C$, $12^{\circ}C$, $12^{\circ}C$ plasma curing and room temperature (control) for 180 days. During this time, the quality characteristics were analyzed within the different groups. No spoiling occurred in either of the storage conditions for up to 120 days, and the marketability was good. After 120 days, spoiling sharply increased by over 70% in the control group, while in the $12^{\circ}C$ group it decreased to 20~60%. Conversely, spoiling was completely absent in the $8^{\circ}C$ and $12^{\circ}C$ plasma curing groups during the overall 180 days of storage. The lowest moisture content was found in the $8^{\circ}C$ group and the quality of the pumpkins was excellent during the entire storage period. The color of pulp was better in the $12^{\circ}C$ and $12^{\circ}C$ plasma curing groups, with best results were found in the latest. Both the $8^{\circ}C$ and $12^{\circ}C$ plasma curing groups maintained their dark green surface colors, while both the $12^{\circ}C$ and control groups turned from green to yellow. All groups showed a reduction in their initial hardness, with the $8^{\circ}C$ group staying the hardest. Soluble solid and mealiness was increased to the storage during 90 days while decreased, that were long to maintain the mealiness texture in the $8^{\circ}C$ storage pumpkin. The overall acceptability from sensory evaluation was higher in the $12^{\circ}C$ plasma curing group, when compared to those of the $8^{\circ}C$, $12^{\circ}C$ and control groups storage conditions.

• Food Science and Preservation
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• v.22 no.6
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• pp.915-919
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• 2015

This study was performed in order to provide basic data for predicting the usefulness of Jicama (Pachyrhizus erosus) as a food raw material. The changes in the physicochemical properties of freeze-dried and hot air-dried Jicama were investigated and analyzed. The moisture content of raw Jicama was 81.84%. The crude protein, crude fat, crude ash and carbohydrate content of hot air-dried Jicama powder were 2.85, 0.79, 7.93 and 88.44%, while those of freeze-dried Jicama powder were 3.93, 0.83, 7.92 and 87.32%, respectively on dry basis. Regarding the color values, the lightness of freeze-dried Jicama (92.86) was higher than that of the hot air-dried Jicama (88.01), whereas the redness (-0.67) and yellowness (3.21) of freeze-dried Jicama were lower than those of the hot air-dried Jicama (0.43) and (11.96), respectively. The brown index was lower in the freeze-dried Jicama (0.029) than in hot air-dried Jicama (0.107). The total sugar content showed no significant differences between freeze (46.49 mg/g) and hot air-dried Jicama (45.11 mg/g). Finally, the amylose content was higher in freeze-dried Jicama (5.66%) than in hot air-dried Jicama (6.63%).

• Food Science and Preservation
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• v.23 no.1
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• pp.42-48
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• 2016

In order to investigate the utilization of the Omija (Schizandra chinensis Baillon) extract as a natural coagulant for manufacturing soybean curd, the quality characteristics of white (Baktae) and black (Seoritae) soybean curds, coagulated by the Omija extract or $MgCl_2$, were evaluated. Crude protein ($6.14{\pm}0.30$ and $6.25{\pm}0.18%$, respectively) and crude lipid ($10.86{\pm}1.74$ and $11.29{\pm}1.69%$, respectively) contents of white and black soybean curds coagulated using the Omija extract were higher than those coagulated using $MgCl_2$. Black soybean curds coagulated using the Omija extract showed higher L, a, and b values than those using $MgCl_2$. The most abundant amino acid in white and black soybean curds coagulated using the Omija extract was arginine (3.74 and 3.71 mg/100 g, dry basis, respectively). The amounts of Ca, K, Mg, and Na were the highest in both soybean curds prepared with the Omija extract. The sensory evaluation (color, flavor, taste, texture, and overall preference) showed that white and black soybean curds coagulated using the Omija extract were more preferred than those produced using $MgCl_2$. The results suggested that using the Omija extract as a natural coagulant agent could improve the quality and sensory characteristics of soybean curds.