• Korean Journal of Organic Agriculture
• /
• v.19 no.spc
• /
• pp.144-147
• /
• 2011

The main nutritional problem of sorghum${\times}$sudangrass hybrid (Sorghum bicolor${\times}$Sorghum sudanese) silage is low quality and palatability. This experiment was conducted to evaluate whether organic com grain and crushed rice addition of sorghum${\times}$sudangrass hybrid silage increases forage quality of the silage. The sorghum${\times}$sudangrass hybrid silages with added com grain and crushed rice were similar to conventional com silage in moisture content. However organic sorghum${\times}$sudangrass hybrid silage had low pH values. Silage added with gain and byproduct had higher crude ash, acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents than control com silages, while its non-fiber carbohydrate (NFC) and total digestible nutrients (TDN) showed the opposite results. Lactic acid, butyric acid and lactic percentage of total organic acid (L/T) of sorghum${\times}$sudangrass hybrid silages were higher than those of com silage, but acetic acid was higher than control. In vitro dry matter digestibility (IVDMD) of com silage was higher than other sorghum silages. Feed intake of sorghum${\times}$sudangrass hybrid silage added with crushed rice was highest among silages. Therefore, these data indicate that crushed rice and com grain added sorghum${\times}$sudangrass hybrid silage could be recommended as the most effective treatment for increasing silage quality and palatability.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.1
• /
• pp.33-40
• /
• 2012

This study investigated the lipid profiles for the possible improving activity of insoluble dietary fiber extracted from cabbage waste discarded during kimchi manufacture and market distribution. Enzyme-treated Insoluble Dietary Fiber (EIDF) is the remnants of crude dietary fiber (CDF) treated by ${\alpha}$-amylase, protease, and amyloglucosidase after removal of soluble materials from cabbage waste. The insoluble dietary fiber of CDF and EIDF in cabbage waste was $65.33{\pm}0.33%$ and $73.57{\pm}0.09%$, respectively. To examine the effects of EIDF on plasma cholesterol concentration, two group of rats were fed either a high fat diet (HFD) or a HFD containing 0.1~1.0% EIDF for 4 weeks. The body weight of all groups was not significantly different (p<0.05) but the body weight of EIDF+HFD groups was less than that of the HFD group (p<0.1). Compared with the HFD group, EIDF also lowered serum levels of total triglycerides to 11.2~23.3% and cholesterol to 26.8~28.5%. In EIDF+HFD groups, the HDL-cholesterol level increased by 7.2~26.1%, while LDL-cholesterol especially decreased by 51.0~61.4% and VLDL-cholesterol by 16.9~26.4%. The atherogenic index of EIDF+HFD groups was also reduced twice that of the HFD group. From these results, EIDF from cabbage waste could be a potential effective food ingredient for improving lipid profiles.

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.10
• /
• pp.1405-1409
• /
• 2017

Objective: This experiment was to determine proper physical traits in the diet for goats by investigating the effects of physically effective neutral detergent fiber (peNDF) content on dry matter intake (DMI), digestibility, and chewing activity in black goats fed with total mixed ration (TMR). Methods: Six growing wethers of Korean native black goats (Capra hircus coreanae) aged 8 months and weighing between 26.9 kg and 27.1 kg ($27.03{\pm}5.05kg$) were used in this experiment. Three diets of varying peNDF content were obtained by original TMR (T1), 12,000 rpm grinding (T2), and 15,500 rpm grinding (T3) of the same TMR diet. The $peNDF_{1.18}$ content of the experimental diets was 23.85%, 21.71%, and 16.22% for T1, T2, and T3, respectively. Results: Average daily gain (ADG) was higher in T2 group compared to those of the control and T3 groups, but ADG and DMI were not affected by the dietary particle size and peNDF content. Also, there was no difference between apparent nutrient digestibility of dry matter, crude fiber, ether extract, neutral detergent fiber, and acid detergent fiber. Although there was no significant difference, rumination and total chewing time were associated with decreased peNDF content. Conclusion: The feeding of peNDF-based TMR showed no impact on apparent nutrient digestibility and nitrogen balance. Further studies are required with a wider range of dietary peNDF level and particle size to better identify the effect of dietary peNDF and particle size on chewing activity and performance in goats.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.3
• /
• pp.395-404
• /
• 2019

Objective: Wheat bran (WB) and rice bran (RB) are the agricultural by-products used as poultry feed in many developing countries. However, their use for poultry feed is limited due to high fiber and the presence of anti-nutritional substances (e.g. ${\beta}-glucans$). The objective of this study was to develop a method to improve the quality of those brans by reducing the fiber content. Methods: A two-step fermentation method was developed where the second fermentation of first fermented dry bran was carried out. Fermentation was performed at a controlled environment for 3 h and 6 h (n = 6). The composition of brans, buffer solution and rumen liquor was maintained in a ratio of 1:2:3, respectively. Brans were analyzed for dry matter, crude fiber (CF), acid detergent fiber (ADF), neutral detergent fiber (NDF), and acid detergent lignin (ADL) content. Celluloses and hemicelluloses were calculated from the difference of ADF-ADL and NDF-ADF, respectively. Samples were compared by two-factor analysis of variance followed by Tukey's multiple comparison tests (p<0.05). Results: CF %, ADF % and cellulose tended to decrease and NDF % and hemicellulose content was reduced significantly (p<0.05). After the 1st fermentation step, NDF decreased $10.7%{\pm}0.55%$ after 3 h vs $17.0%{\pm}0.78%$ after 6 h in case of WB. Whereas, these values were $2.3%{\pm}0.30%$ (3 h) and $7.5%{\pm}0.69%$ (6 h) in case of RB. However, after the 2nd fermentation step, the decrease in the NDF content amounted to $9.1%{\pm}0.72%$ (3 h), $17.4%{\pm}1.13%$ (6 h) and $9.3%{\pm}0.46%$ (3 h), $10.0%{\pm}0.68%$ (6 h) in WB and RB, respectively. Cellulose and hemicellulose content was reduced up to $15.6%{\pm}0.85%$ (WB), $15.8%{\pm}2.20%$ (RB) and $36.6%{\pm}2.42%$ (WB), $15.9%{\pm}3.53%$ (RB), respectively after 2nd fermentation of 6 h. Conclusion: Two-step fermentation process improved the quality of the brans for their use in poultry feed.

• Journal of Animal Science and Technology
• /
• v.47 no.4
• /
• pp.565-572
• /
• 2005

An experiment was conducted to determine the effect of supplementation of insoluble dietary fiber (Vitacel®) on growth performance and nutrient digestibility in weanling pigs. A total of 96 pigs that averaged 6.49$\pm$0.52kg BW and 23$\pm$2.1d age were allocated in a randomized block design with two pigs per pen and 12 pens per treatment. Pigs and feeders were weighed 10-days interval for the 40-d trials to determine ADG, ADFI and feed:gain ratio(F:G). Pigs were fed one of four diets:1) Control diet (C) 2) C+0.3% insoluble dietary fiber(IDF) 3) C+0.6% IDF and 4) c+0.9% IDF. For the determination of fecal nutrients digestibility, pigs were fed diets(diet 2) with 1% Celite-545(Fluka) as a marker and feces were collected on $9^{th}$ day and $18^{th}$ day after feeding diet 2. During the whole experimental period, pigs fed diet with 0.3% IDF have significantly higher ADG than other dietary treatment groups(P<0.05). ADG of pigs fed diet with 0.6% IDF was higher than that of pigs fed control diet(P<0.05). However, there was no significant difference in ADG between control group and 0.9% IDF group(P>0.05). ADFI of pigs fed diet with 0.3% IDF was significantly higher than any other dietary treatment groups(P<0.05). There was no significant difference in ADFI among control group, 0.6% and 0.9% IDF supplementation groups (P>0.05). Digestibilities of organic matter, crude protein, crude fiber and energy were significantly higher in 0.3% IDF supplementation group than any other dietary groups. However, there was no difference in over all nutrient digestibilities between 0.6% and 0.9% IDF group. Feeding diets more than 0.6% IDF did not affect the rest of the nutrients digestibilities except for ADF digestibility compared to control diet. Dietary supplementation level of IDF showed a significant quadratic effect on performance improvement of piglets. This response of growth performance to IDF supplementation is, as expected, in agreement with that of nutrient digestibility. Our results showed that IDF supplementation to diet for weaned piglets might be beneficial in terms of growth and nutrient digestibility. However, there should be more study on the relationship between level of IDF supplementation and piglet response as well as the exact mode of action of IDF in weaned piglets.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.4
• /
• pp.554-562
• /
• 2008

In this study, we attempted to assess the efficacy of a method to improve the quality of prepared bread via the addition Poria cocos powder to wheat flour at a range of concentrations from $0{\sim}5%$. The approximate composition for Poria cocos powder was as follow: moisture 7.67%, crude protein 0.61%, crude fat 0.58%, crude ash 0.32%, and crude fiber 0.30%, when using the flour to which the Poria cocos powder had been added, specific volume, falling number, and dough yield values all increased with increasing concentrations of added Poria cocos powder. The result of our microscopic observations revealed a relative scarcity of larger starch granules, and the bread prepared with the Poria cocos powder evidenced a sparse structure. With regard to the Hunters color value measurements, the L value decreased with increasing concentrations of Poria cocos powder. but the a and b values evidenced an inverse relationship with the concentration of added powder. The texture, hardness, and adhesiveness characteristics of the bread decreased with increasing concentration of added Poria cocos powder. but the gumminess and chewiness of the bread increased. However, we noted no significant differences in the springiness and cohesiveness characteristics among the experimental groups assessed herein. In the sensory evaluation, the quality of the 2% or 3% Poria cocos powder breads was optimal in terms of its taste and flavor.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.30 no.3
• /
• pp.340-346
• /
• 1985

Field experiments were carried out to investigate the effects of sowing dates, ferrilizer levels and clipping treatment of forage production and quality of barley and rye in paddy field. The field emergence rates in barley varieties was decreased rapidly at sowing after November. But in rye varieties, it was not decreased even in sowing until Nov. 3. Winter survival of barley and rye varieties were not affected by fertilizer levels. And winter survival decreased with delay in sowing dates in barley varieties, but, it was not influenced by sowing dates in rye varieties. The production of forage dry matter at heading stage was increased with fertilizer levels, and was decreased with delay in sowing dates. Content of crude protein and crude fat of dry forage at heading stage were increased with fertilizer levels. But, content of crude ash, crude fiber and TDN were not influenced by fertilizer levels. As increased fertilizer levels, NFE Content was decreased and TDN yield was increased with fertilizer levels. In comparisons of TDN yield between barley and rye varieties, TDN yield of rye were superior to those of barley. Clipping twice produced more forage yield than clipping once in both crops. However, optimum clipping interval was about 40 days between first and second clipping in rye but not determined in barley. The l2cm clipping height was the highest production in average total yield.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.7
• /
• pp.820-825
• /
• 2008

We investigated the antioxidant of heating pork, the physicochemical properties and antioxidative activities of Rubus coreanus Miq. extracts. The contents of moisture, crude fat, crude protein, crude fiber, and crude ash were measured. Soluble solid, acidity, pH and mineral contents were also investigated. The ethanol extract of Rubus coreanus Miq. was evaporated, and then sequentially extracted by hexane, ethyl acetate, butanol and water. The contents of total polyphenol ranged from 24.5 mg tannic acid equivalents (TAE) per g to 82.5 mg in all fractions. Antioxidative effects were investigated through DPPH free radical scavenging, $ABTS{\cdot}^+$ scavenging and TBARS methods. It was found that ethanol extract ($2,000\;{\mg}/mL$) and butanol extract ($1,500\;{\mg}/mL$) had 89.93% and 89.68% of DPPH free radical scavenging activities. As for ABTS, all extracts ($1,000{\sim}2,000\;{\mg}/mL$) except hexane showed over 90% scavenging activities. The lowest TBARS values were obtained from extract of ethyl acetate and ethanol, and their antioxidative activities were higher than that of ascorbic acid. The results of this study indicate that the ethyl acetate and ethanol extract of Rubus coreanus Miq. may be substituted for ascorbic acid in heating pork.

• Journal of Bio-Environment Control
• /
• v.21 no.1
• /
• pp.20-27
• /
• 2012

This experiment was conducted to evaluate the long-term effect of the elevated temperature and $CO_2$ concentration on the plant biomass, C/N ratio, and proximate composition of radish. Elevated temperature by 2~2.5 higher than ambient temperature decreased plant biomass by 39% in the spring and 26% in the autumn, respectively. Elevated $CO_2$ concentration by $220{\sim}230{\mu}mol\;mol^{-1}$ higher than ambient $CO_2$ concentration increased plant biomass especially in root. The elevated $CO_2$ concentration, however, could not compensate for the negative effect of elevated temperature on the plant biomass entirely. Elevated temperature increased T/R ratio by 86% in the spring and 60% in the autumn, respectively. Elevated temperature lowered C/N ratio and raised crude protein, crude fat, and ash content in radish root. On the contrary, elevated $CO_2$ concentration raised C/N ratio and lowered the crude protein, crude fiber, and ash contents. These results indicate that climate change affect the biomass yield and internal materials of radish depending on the extent of temperature and $CO_2$ concentration rise in the future.

• Korean journal of food and cookery science
• /
• v.23 no.4 s.100
• /
• pp.443-451
• /
• 2007

In order to better understand the quality of Korean cactus, Opuntia humifusa, as the functional foodstuffs, it's seeds, stems and fruits were analyzed. In addition, we performed quality evaluation on cookies manufactured with cactus powder added. The results showed the soluble nitrogen-free component levels in the cactus to be very high. The highest component levels were crude fiber(48.75%) and crude fat(7.38%) in the seeds, crude ash(15.39%) in the stems, and moisture(11.26%) and crude protein(8.79%) in the fruits. The antioxidant activities of the cactus were evaluated based on peroxide values(POV), thiobarbituric acid reactive substances(TBARS value), and electron donating ability(EDA) using the DPPH method. The POVs for soybean oil containing a 0.05% concentrated water extract from each part of the cactus revealed a remarkable antioxidant effects on peroxidation as storage time increased. The TBA values were 63.65% in BHT, 60.67% in the stems, 57.31% in the fruits and 49.16% in the seeds. The EDAs were 30.26% in the stems, 25.89% in the fruits, and 25.65% in the seeds. The total polyphenol contents of the water soluble materials from the cactus were 3.14 g/100 g in the fruits, 2.93 g in the stems and 2.11 g in the seeds. For the cookies, as the amounts of fruit and stem powder increased, the spreadness was significantly lowered, but moisture content was increased compared to the control. The color degree of the cookies changed from dim to intense as more fruit powder was added, resulting from a decrease in the L- and b-values and a significantly increased a-value. With the addition of stem powder, the L- and a-values revealed no significant differences, while the b-value was lowered compared to the control as more stem powder added. For texture changes of the fruit cookies, there were significant differences in hardness, gumminess, cohesiveness, springiness and brittleness. The stem cookies, however, showed only differences in hardness, gumminess, and brittleness, and not in cohesiveness and springiness. Finally, an overall sensory preference was found with the 1% fruit powder and 3% stem powder additions.