• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.190-200
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• 2014

In this study, the antioxidant activity and quality characteristics of the Korean traditional food jeung-pyun made with ju-bak powder were investigated. Jeung-pyun added with 10% ju-bak powder had a total polyphenol content of 54.27%, DPPH free radical scavenging activity of 91.98%, reducing power of 0.51% and SOD-like antioxidant activity of 18.21%. Jeung-pyun added with ju-bak powder had a moisture content of 52.65 to 46.94%, crude fat content of 1.61 to 1.29%, crude protein content of 3.50 to 4.66%, crude ash content of 0.68 to 0.82% and dietary fiber content of 0.12 to 1.46%. Ju-bak powder added with jeung-pyun had a pH level from 4.86 to 4.39. As ju-bak content increased, the pH decreased significantly. Color L value were 78.82 to 68.67. As ju-bak content increased, the Color L value content decreased significantly; a value ranged from -1.89 to 0.69 and b value from 2.99 to 14.25. As ju-bak content increased, the color content significantly increased. As ju-bak content increased, the volume significantly decreased (ranged from 42.50 to 30.00 mL), hardness, gumminess and chewiness significantly increased, and cohesiveness significantly decreased. From SEM, as ju-bak content increased, the pores merged and collapsed, whereas the number of pores decreased and pore size became larger. Sensory evaluation of color, flavor, taste, texture, appearance, cell uniformity and overall acceptability for various levels of ju-bak powder showed that 10% had the highest acceptability. Therefore, 10% ju-bak power added with jeung-pyun has both high antioxidant capacity and sensory acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.598-607
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• 2004

This study was conducted to examine the sensory characteristics and the contents of proximate composition and the free sugars of the Demi-glace with varying quantity of Omija extracts added. First, the qualities of Demi-glace sauces with varying quantity of Omija extracts added are as follows: (1) Proximate composition: The moisture content was 66.10～73.50%, and crude ash content was 1.59～1.89%. As the Omija extracts added increased, moisture content increased, whereas crude ash content decreased. The crude protein content was 6.12～7.95%. Among them, the one with the 2% Omija added showed the highest level of the crude protein. (2) Free sugars contents: In terms of total sugar contents, the control showed 1.32% and Omija sauces showed 1.44～1.55%. Major free sugars analyzed in the order of fructose, oligosaccharide, glucose and sucrose. Second, the results of sensory evaluation of Demi-glace sauces with the different levels of Omija added are as follows: (1) The preference of Demi-glace sauces according to occupation: Students and Cooks liked the one with the 2% Omija added in terms of color, flavor, taste, texture and overall acceptability. Cooks showed higher preference than students. (2) The preference of 5 tastes: It was found that Demi-glace sauce with the 2% Omija added was the best. The one with the 2% Omija added was suitable in terms of sweet taste and bitter taste and the one with the 3% Omija added was desirable for hot taste and saline taste. In terms of sour taste, the one with 1% Omija added was regarded as the most desirable one. (3) The preference for authentic tastes for Demi-glace sauce: In terms of simple taste, females showed higher preference than males. Demi-glace sauce with the 2% Omija added was found to be the best for savory taste, flavor enhancer taste, simple taste, after taste and overall acceptability. The one with the 1 % Omija added was regarded as the best for soft taste.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.943-949
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• 2009

The objective of this study was to evaluate the quality characteristics of mung bean starch jellies prepared with additions of white lotus steam juice at differing levels (0, 2, 4, 6, 8 mL). The proximate composition of the lotus steam juice was $96.37{\pm}0.04\;g/100\;g$ for moisture, $0.75{\pm}0.01\;g/100\;g$ for crude protein, $0.24{\pm}0.01\;g/100\;g$ for crude fat, and $1.90{\pm}0.07\;g/100\;g$ for crude ash. As the level of lotus steam juice increased, the moisture contents and, L, a and b values of the jellies increased (p<0.05). However, the L value of the WSL8 group did not differ significantly. According to the mechanical evaluation results, hardness values of the WSL4 and WSL6 groups were increased (p<0.05), whereas, cohesiveness, gumminess and adhesiveness were not significantly different among the groups. Springiness was higher (p<0.05) in the WSL8 group compared to the other groups, and, chewiness was higher (p<0.05) in the WLS6, and WSL8 groups than in the WSL2 group. According to the sensory evaluations, the mung bean starch jellies prepared with 4~6 mL of lotus steam juice received the highest preference scores and were therefore chosen as optimal products.

• Korean Journal of Poultry Science
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• v.14 no.1
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• pp.1-8
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• 1987

Three experiments were conducted to investigate effects of dietary energy and protein levels on performance of laying hens. A total of 360 hens each of 352-day old Manina Brown (Exp.1), 280-day old Brown Warren (Exp.2) or 3174ay old Brown Warren (Exp.3) was divided into 20 pens of 18 birds. Each pen was assigned to one of the four dietary treatments with 5 replications according to a 2${\times}$2 factorial design, consisting of all possible cominations of two levels of metabolizable energy (2,500 and 2,800 kcal/kg of diet) and two levels of crude Protein (13 and 16%). All hens were housed two birds per cage. Exp.1 and 2 were conducted for four weeks and hens were fed experimental diets ad libitum, and Exp.3 lasted two weeks and feed consumption was restricted to 130g/hen/day. In Exp.1 and 2, increasing either energy or protein level in the diet numberically improved egg production. However, in Exp. 3, where feed consumption was restricted, egg Production was affected significantly 〈0.05) by the energy levies and numerically by the protein levels. Neither protein nor energy level influenced egg weight in Exp. 1 and 2, but in Exp. 3 the higher level of energy improved egg weight numerically, In all three experiments increasing either protein or energy level increased egg mass. Higher levels of either protein and energy tended to decrease feed consumption and improve feed conversion rate numerically. It should also be noted that the higher level of energy improved egg mass produced per unit intake of protein and the higher level of Protein improved egg mass produced per unit intake of energy.

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.5
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• pp.550-558
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• 1998

The experiment was conducted to evaluate CM (Cell Mass from Lysine Fermentation), which is used to produce synthetic lysine in industry, as an alternative protein source in broiler diets. Three different production conditions were employed to produce CMs (CM I, II, III). Treatments were control, CM I -1 (1 % of CM in the diet), CM I -3 (3% of CM in the diet), CM I -5 (5% of CM in the diet), CM II (3% of CM in the diet), and CM III (3% of CM in the diet). It was found that CM products were all high in crude protein content and especially high in lysine and methionine contents, while very low in minerals. For the starter period, all CM groups showed better weight gain, chicks fed CM I -1 diets were especially high in weight gain (p < 0.05). CM groups consumed 14.4 to 18.0% more feed than chicks fed control diets (p < 0.05). The best FCR was found in CM I -1 groups (p < 0.05), but as CM level was increased, FCR was also increased. For the finisher period, weight gain was similar through all treatments. Through whole experimental period, weight gain and feed intake were higher in all CM groups than control group (p < 0.05), however, as CM level was increased, FCR was also increased. Generally chicks fed CM diets showed higher utilizabilities of gross energy, dry matter, crude protein and crude fat. The best nutrients utilizability was obtained in CM I -1 group, and the worst was found in the control group. During the finisher period, the utilizabilities of crude protein, crude ash and phosphorus were not affected by the dietary treatments. Amino acids utilizability was not significantly affected by the treatments except CM I -5 group. In all amino acids tested, chicks did not show the big difference in utilizabilities. Only in the CM I -5 group, amino acids utilizability was significantly lower than control group. However, among CM I groups, the mean value of the amino acids utilizability was decreased as the level of CM inclusion in the diet was increased. During the finisher period, similar trend was found in amino acids utilizability.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.101-108
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• 2017

This study was conducted to investigate the noodle added with Pachyrhizus erosus powder. Total contents of carbohydrates, crude protein, crude lipid, ash, and total dietary fiber were 87.14%, 3.14%, 0.81%, 7.82%, and 49.12%, respectively. The water-binding capacity was significantly increased by increasing amount of the Pachyrhizus erosus powder. When the volume of the noodles was measured after cooking, there was no difference between the control and Pachyrhizus erosus powder groups. The texture characteristics of hardness increased by increasing amount of the Pachyrhizus erosus powder. As a result of the sensory test, the 1.5% Pachyrhizus erosus powder noodles showed the highest scores for all items including appearance, flavor, taste, texture and overall acceptability. The bacterial counts of noodle decreased with greater Pachyrhizus erosus powder content on the third days. It is considered that research on antimicrobial activity should proceed in the future. As a result, it was finally suggested that optimum level of the Pachyrhizus erosus powder in the product was 1.5% level.

• Journal of Animal Science and Technology
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• v.55 no.1
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• pp.61-66
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• 2013

The purpose of this study was to determine the effects of different crude protein levels in the concentrates on carcass and meat quality of Hanwoo steers. A total of thirty 5.3-month-old castrated Hanwoo calves ($135.6{\pm}10.52$ kg) were randomly allocated into either control or treatment group. The animals were separately housed to 5 heads per group. Crude protein levels in concentrates for growing, fattening, and finishing phases were 14, 13, and 11% for control group and 16, 15, and 14% for treatment group respectively. Comparative analysis of carcass characteristics, physico-chemical characteristics, and fatty acid composition in M. longissimus dorsi of Hanwoo steers were carried out. There was no statistical difference in average cold carcass weight between control (411.9 kg) and treatment (419.9 kg) group. Also, dietary crude protein level in concentrates did not affect M. longissimus dorsi area, backfat thickness, and meat yield index. In contrast, the marbling score in treatment group was higher (p<0.05) than the control group. Also, treatment group showed significantly higher (p<0.05) values than control group for CIE L-value, Mono-unsaturated fatty acids and oleic acid composition. Therefore increasing crude protein levels of concentrates in Hanwoo steers during growing and fattening phases might be beneficial for the improvement of meat quality.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.1
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• pp.61-66
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• 2006

This experiment was conducted to evaluate the effects of different selenium (Se) products (inorganic, organic A, organic B) added at two supplemental dietary Se levels (0.1 and 0.3 mg/kg) on growth performance, nutrient digestibility and Se retention in growing-finishing pigs. A $3{\times}2$ factorial arrangement of treatments was used in a RCB design, with a non-Se-fortified basal diet serving as the negative control. A total of 56 crossbred pigs (28 male and 28 female pigs) initially weighing an average $28.45{\pm}0.53kg$ BW were allotted to each treatment with four pigs per pen on the basis of sex and weight. Two pigs per pen were selected and bled from the anterior vena cava at 3- weekly intervals to analyze Se concentration. In the growing phase (0-6 weeks), increased ADFI was observed when pigs were fed organic Se compared to those fed the control diet or inorganic Se treatment (p<0.05). Pigs fed inorganic Se had a great ADFI than pigs fed organic Se (p<0.05) in the late finishing phase (7-12 weeks), although there were no differences in whole period ADFI between organic or inorganic Se products. During 12 weeks of the whole experimental period, serum Se concentration increased linearly when dietary Se level increased regardless of Se products (p<0.05). Both dietary Se source (p<0.05) and Se level (p<0.01) influenced the Se concentration of various pig tissues at end of this experiment and Se content was the highest in the kidney. For the determination of nutrient digestibility, a metabolic trial was conducted in 3 replicates in randomized complete block (RCB) design. A total of 21 barrows ($50.21{\pm}0.62kg$ of average BW) were used in the metabolic study. Selenium supplementation had no effect on nutrient digestibility except for crude protein. Crude protein digestibility increased with dietary supplementation of organic Se (A) compared with other forms of Se products or control diet (p<0.05). Consequently, this experiment indicated that dietary Se products and levels had no effect on growth performance of pigs. Se concentration in tissues and serum was increased in proportion to dietary Se level, especially when organic Se was provided. Although pigs were fed organic forms of Se, bioavailability of organic forms varied among products, consequently bioactivity of organic products to the animals should be evaluated before practical application in animal feed.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.4
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• pp.393-402
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• 1995

Experiments were conducted to evaluate the nutritive values of supplemental L-lysine, liquid and powder type, and DL-methionine in weanling pigs. For feeding trial, 165 weanling pigs were treated in 2 controls; 18 and 16% CP, 6 supplementations of lysine alone to 16% CP diets; 0.1, 0.2 and 0.4% of liquid and powder type each, and 3 supplementations of lysine + methionine to 15% CP diets; 0.05 + 0.025, 0.1 + 0.05 and 0.2 + 0.1%. Pigs were fed for 5 week to investigate the protein sparing effect of supplemental amino acid, and the optimal supplemental level. A metabolic trial included the measurements of digestibilities of dry matter, crude protein, crude fat, crude fiber, energy, phosphorus and amino acids. The liver acinar cell culture was conducted for the protein synthesis activity of the pigs fed each experimental diet. Supplementation of both type of L-lysine in 16% CP diet showed improved daily weight gain and feed efficiency which were compatible with those of pigs fed 18% CP diet. Groups fed liquid lysine did not differ from those fed powder type in growth performance. Supplementation of lysine and methionine to 15% CP diet did not improve growth performance of pigs to the extent that 18% CP diet was fed. In nutrient digestibility, 16% CP control diet showed significantly (p < 0.05) lower crude protein digestibility than any other treatments. Digestibilities of 16% CP diets with lysine supplementation were equal to that of 18% CP control, while digestibilities of 15% CP diets with the supplementation of lysine + methionine was inferior to that of 18% CP control. Supplementation of lysine alone reduced the nitrogen excretion compared to the none supplemented control groups. However, addition of lysine + methionine excreted more nitrogen than controls. Pigs fed diet supplemented with lysine alone, or lysine + methionine excreted less fecal phosphorus than those fed none supplemetation. Retained protein from liver tissue of pigs fed 18% diet was significantly (p < 0.05) greater than those fed 16% CP diet. A significant difference (p < 0.05) was observed in physical type of lysine. Feeding of powder type showed less secreted protein and greater retained protein in the culture of liver acinar cell. It is concluded that supplementation of lysine at the level of 0.1 to 0.2% can spare 2% of dietary protein and reduce nitrogen excretion by 19.3%. Also, no difference in nutritional values was observed between liquid and powder lysine in weanling pigs.

• Journal of Animal Science and Technology
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• v.64 no.5
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• pp.950-969
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• 2022

This study aimed to determine the effect of dietary supplementation with Acremonium terricola culture (ATC) on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat. A total of 720 one-day-old goslings were divided into four dietary treatments, each consisting of six cages of 30 goslings. The dietary conditions consisted of the control group and three treatment groups supplemented with 3, 5, or 7 g/kg ATC. In male geese, supplementation with 3 g/kg ATC elevated the crude ash (CA) content of the thigh muscle compared to the control group, and the CA content of the pectoralis major was significantly elevated when geese were supplemented with 5 g/kg ATC (p < 0.05). In females, compared with the control group, supplementation with 7 g/kg ATC enhanced the crude protein (CP) content of the pectoralis major. Supplementation with 7 g/kg ATC also increased the crude fat (CF) content of the pectoralis major in females as well as in both sexes; moreover, this supplementation dose increased the inosinic acid content of the thigh muscle in males and in both sexes. In contrast, supplementation with 5 g/kg ATC decreased the pH of the thigh muscle at 12 h postmortem (p < 0.01). No significant changes in meat color, water loss rate, shear force, moisture content or amino acid (AA) levels were observed after ATC supplementation (p > 0.05). Levels of saturated fatty acids (SFAs) and polyunsaturated FAs (PUFAs) in the pectoralis major and levels of SFAs, monounsaturated FAs (MUFAs), and PUFAs in the thigh muscle were not affected by the supplementation. Overall, ATC supplementation had positive effects on the pH, and CA, CP, CF, inosinic acid contents as well as on the FA composition of gosling meat. The optimal level of ATC supplementation was 7 g/kg in goslings from 1 to 70 days of age.