• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.5
• /
• pp.564-572
• /
• 2006

The application of Consomm prepared with different ingredients of ground beef and ground chicken ingredients to improve the taste preferences and reduce saving the food cost of Consomm was attempted by reviewing fundamental data and its examining the effect on the physicochemical characteristics of treatment. These treatments were prepared with the following different ratios (9:1, 7:3, 5:5, 3:7, 1:9 ; w/w) of ground beef to and ground chicken: 9:1, 7:3, 5:5, 3:7, and 1:9, w/w, respectively. Gelatin contents were increased significantly with by increasing the mixed ratio of ground chicken. The free sugars identified from Consomm were, glucose, fructose, and sucrose. Free sugar contents, increased significantly by with increasing the mixed ratio of ground beef. (Ed- what are the highlighted treatments? You need to explain in this abstract otherwise the reader doesn't know. For simplicity I suggest you don't use such nomenclaturehere in the abstract and simplify with merely the weight ratios. Confirm the changes that I've made) The highest and lowest free sugars werewas shown at A9:1 and 1:9 treatments, respectively whereas the lowest value was shown at I treatment. As many as 20 different kinds of free amino acids were detected infrom the Consomm and the amount of total amino acids waswere increased with by increasing the mixed ratio of ground chicken. The contents of arginine, glutamic acid and alanine contents were high in the free amino acids of Cconsomm prepared with different ingredients. The In the changes of mineral contents in the Consomm prepared with different ingredients, the mineral showed high contents increased according to in the following order of: K, Na, P, Mg, Ca, Fe, and Zn. From the The results of analysis results, in the Relatin contents, free sugars, free amino acids and mineral contents were all increased with by increasing the mixed ratio of ground chicken. The 7:3 treatment showed From above results, it was showed that B treatment prepared with a ratio of 1 ground beef to 3 ground chicken was the bestmost preferred in physicochemical qualities.

• Asian-Australasian Journal of Animal Sciences
• /
• v.31 no.3
• /
• pp.363-368
• /
• 2018

Objective: The objective of the study was to determine the effect of fermented spent coffee ground (FSCG) on nutrient digestibility and nitrogen utilization in sheep. Methods: Fermentation of spent coffee ground (SCG) was conducted using Lactobacillus plantrum. Fermentation was performed at moisture content of 70% and temperature of $39^{\circ}C$ with anaerobic air tension for 48 h. Four adult rams (initial body weight = $56.8{\pm}0.4kg$) were housed in a respiration-metabolism chamber and the treatments were: i) control (Basal diet; 0% SCG or FSCG), ii) 10% level of SCG, iii) 10% level of FSCG, and iv) 20% level of FSCG in $4{\times}4$ Latin square design. Each dietary experiment period lasted for 18-d with a 14-d of adaptation period and a 4-d of sample collection period. Results: In SCG fermentation experimental result, acid detergent insoluble nitrogen (ADIN) concentration of FSCG (64.5% of total N) was lower than that of non-fermented SCG (78.8% of total N). Digestibility of dry matter and organic matter was similar among treatment groups. Although crude protein (CP) digestibility of the control was greater than FSCG groups (p<0.05), the 10% FSCG group showed greater CP digestibility and nitrogen retention than non-fermented 10% SCG group (p<0.05). Body weight gain and average daily gain were linearly decreased with increasing FSCG feeding level (p<0.05). When the feeding level of FSCG was increased, water intake was linearly increased (p<0.05). With an increasing FSCG level, dry matter intake did not differ among groups, although the gain to feed ratio tended to decrease with increasing level of FSCG (p<0.10). Conclusion: Microbial fermentation of SCG can improve protein digestibility, thereby increasing CP digestibility and nitrogen utilization in sheep. Fermentation using microorganisms in feed ingredients with low digestibility could have a positive effect on improving the quality of raw feed.

• Preventive Nutrition and Food Science
• /
• v.4 no.3
• /
• pp.159-162
• /
• 1999

The purpose of this research was to study the effects of initial moisture levels and extrusion temperatures on dietary fiber, nitrogen solubility index, available lysine, and the in vitro protein digestibility of extruded oat productes. The dehulled grains were ground in a Brabender quadrumat Senior mill and the coarse fraction, with higher crude protein, lipids and dietary fiber were conditioned on various mositre levels (15.5~25.5%) and extruded in a Brabender single-screw laboratory extruder. The extrudates showed a higher amount of soluble dietary fiber (8.14%) than in the raw material . However, the extrusion process affected the nutritional value of the protein due to a decrease in available lysine with increased temperature . The in vitro protein digestibility was unaffected by initial moisture levels and the extrusion temperatures examined.

• Korean Journal of Food Science and Technology
• /
• v.28 no.4
• /
• pp.702-706
• /
• 1996

Husked barley contained 17.2% dietary fiber and naked barley contained 14.9% dietary fiber. The barley was ground in a Udy cyclotec mill having a 0.5 mm screen and sieved with a 400-mesh screen (38 m openings). Coarse material of naked barley retained by the screen, with a weight yield of 54.1%, contained 7.0% soluble dietary fiber, 13.9% insoluble dietary filer and 20.9% total dietray fiber. As the naked barley flour level increased in bread baking, the water absorption, mixing time, and loaf weight increased, but the loaf volume decreased. Barley flour was added to wheat flour at a replacement level of 10% without a large adverse effect on bread quality, and the dietary fiber content of bread was increased from 3.0% to 5.0%. The soluble dietary fiber content was not changed, but the insoluble dietary fiber content was increased during the baking process.

• Asian-Australasian Journal of Animal Sciences
• /
• v.15 no.11
• /
• pp.1591-1598
• /
• 2002

The effect of different dietary structural carbohydrate (SC) to nonstructural carbohydrate (NSC) ratios on fiber degradation, digestion, flow, apparent digestibility and rumen fluid characteristics was studied with a design using 18 wethers fitted with permanent rumen and duodenum cannulae. All sheep were divided into six groups randomly, receiving six diets with varying SC to NSC ratios. All diets contained the same proportion of wheat straw and concentrate. The dietary SC to NSC ratios were adjusted by adding cornstarch to the concentrate supplements. The duodenal and fecal flows of dry matter (DM), neutral detergent fiber (NDF), acid detergent fiber (ADF), hemicellulose (HC) and cellulose (CEL) were estimated using chromium-mordanted wheat straw as a flow marker. The degradation parameters of wheat straw DM, NDF, ADF, HC and CEL were determined by incubating the ground wheat straw in nylon bags in the rumen for different periods of time. There was no effect (p>0.05) of the different dietary SC to NSC ratios on rumen pH or $NH_3$-N, but acetate, propionate and butyrate concentrations were significantly affected (p<0.05 or p<0.01) by dietary SC to NSC ratios in the rumen fluid. When the dietary SC to NSC ratio was 2.86, the highest rumen degradability of wheat straw DM, NDF, ADF and CEL was found, but the highest apparent rumen digestibilities of DM, NDF, ADF, HC and CEL occurred at a 2.64 SC to NSC ratio. However, because of compensatory digestion in the hindgut, the apparent digestibilities of DM, NDF, ADF, HC and CEL were highest when the dietary SC to NSC ratio was 2.40. In conclusion, there is a optimal range of dietary SC to NSC ratios (between 2.86 and 2.40) that is beneficial to maximize wheat straw fiber degradation and apparent digestibility.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.5
• /
• pp.852-856
• /
• 2004

This study was conducted to determine on the proximate analysis and the several structural carbohydrate for 11 kinds of new vegetables. The samples were dried at 6$0^{\circ}C$ for 24 hrs and ground to pass a 0.5 mm screen. The crude protein and crude fat contents of new vegetables were 2∼3 times higher than those of grain as dry matter basis. However the crude ash content of new vegetables was 7 times higher than that of grain. Total dietary fiber was ranged from 32.61% (Costamary) to 41,22% (Treviso) as dry matter basis. Insoluble dietary fiber was ranged from 21.58％ (Red leaf beet) to 28.95％ (Treviso) as dry matter basis. Soluble dietary fiber was ranged from 6.60% (Nakai) to 14.70% (Common danelion) as dry matter basis. Total carbohydrates was ranged from 73.62% (Salad bowl) to 36.30% (Red leaf beet) as dry matter basis. Neutral detergent fiber was ranged from 48.83% (Nakai) to 29.60% (Red leaf beet) as dry matter basis. Acid detergent lignin was ranged from 27.65% (Salad bowl) to 2.92% (Corn salad) as dry matter basis. Hemicellulose was ranged from 22.55% (Nakai) to 2.15% (Salad bowl).

• Asian-Australasian Journal of Animal Sciences
• /
• v.2 no.4
• /
• pp.579-582
• /
• 1989

Previous experiments have shown that aqueous sodium silicate ingested in drinking water may modify the gastrointestinal uptake and(or) tissue retention of certain trace elements, including heavy metals. The present experiment tested, with a mineral balance trial using sheep, the hypothesis that dietary silicic acid could modify uptake, retention and(or) biological effects of dietary Cd. Twenty-four wethers were fed a fibrous diet of ground alfalfa hay and cottonseed hulls to which either 0 or 150 ppm Cd was added as $CdCl_2$ and 0, .5 or 1% silicic acid (as dry matter of the diet). Body weight, feed intake, excretion of urine (volume) and feces (weight), digestibility of dry and organic matter, retention of nitrogen, and packed cell volumes of blood were not affected by either Cd or silicic acid (P<.10). Cadmium decreased (P<.05) Ca retention and increased (P<.01) Mg retention. Silicic acid decreased (P<.05) K retention. Silicic acid failed (P<.01) to modify the retention of added dietary Cd. Body retention of K, Mn and Ni in response to silicic acid varied with Cd levels. If Cd is interfering with mineral retention, silicic acid may be effective in preventing this interference.

• Journal of Animal Science and Technology
• /
• v.63 no.5
• /
• pp.1018-1033
• /
• 2021

In this study, we aimed to assess the effect of flaking on the nutrient digestibility of corn grain in ruminants. In this regard, in vitro rumen fermentation, in situ rumen degradability, and in vivo metabolic experiments were performed. The automated gas production technique was used for the in vitro fermentation experiments. Six types of corn flakes with various degrees of gelatinization (32%, 41%, 48%, 66%, 86%, and 89%) were ground and incubated in rumen fluid to measure rumen fermentation characteristics and digestion rate. The in situ degradability of ground corn, whole corn, and corn flakes with 62% and 66% gelatinization was measured by incubation in the rumen of two cannulated Holstein cows. In vivo metabolic experiments were performed using 12 crossbred goats (29.8 ± 4.37 kg) using a 3 × 3 Latin square design. The dietary treatments consisted of ground corn and flaked corn with 48% or 62% gelatinization. In vitro experiments showed that as the degree of gelatinization increased, the digestion rate increased linearly, while the discrete lag time decreased linearly (p < 0.05). The effective rumen dry matter degradability, determined by in situ fermentation, was 37%p lower in corn flakes than ground corn, assuming a passage rate of 6%/h (p < 0.01), and there was no difference between the two flakes. In the in vivo experiment, there was no difference in dry matter intake, average daily gain, feed efficiency, and nitrogen utilization among the treatment groups (p > 0.05); however, the crude fat digestibility was lower for corn flakes than for ground corn (p < 0.05). To summarize, the rate of fermentation of corn flakes increased as the degree of gelatinization increased. However, non-ground corn flakes had lower rumen digestibility and did not improve in vivo apparent nutrient digestibility, compared with ground corn. In contrast to the assumption that flaked corn provides more energy to ruminant animals than ground corn, we conclude that the digestibility and energy value of corn flakes are lower than those of ground corn if mastication does not sufficiently reduce the particle size of corn flakes.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.4
• /
• pp.651-659
• /
• 2015

This study was conducted to investigate the effects of addition of dandelion leaf, root and whole part extract on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 10% ice water added (control), 10% dandelion leaf extract added (DL), 10% dandelion root extract added (DR), and dandelion whole part extract added (DW). There was no significant difference in $L^*$, $b^*$, VBN content, moisture, protein, fat and ash of raw and cooked ground pork, cooking yield, water holding capacity, moisture retention, fat retention, reduction in diameter, total free amino acid, taste, texture, juiciness, or overall acceptability. The total polyphenol content of the control, DL, DR, and DW groups were 2.07, 6.49, 3.85 and 5.77 mg/100 g, respectively. Total phenol content of DL was significantly higher than those of the other samples. The pH was highest in the control. The TBARS values of the control, DL, DR and DW were 0.52, 0.20, 0.31, and 0.24 mg MA/kg, respectively, and TBARS values of the control were significantly higher than those of the other samples. Flavor was highest in DL. We suggest that dandelion leaf extracts may be a useful ingredient in ground pork to improve color, flavor, and antioxidant potential.

• Food Science of Animal Resources
• /
• v.31 no.3
• /
• pp.339-348
• /
• 2011

Ground pork containing 0, 1, 2, or 3% rice bran fiber was prepared. pH increased as the amount of rice bran fiber added increased (p<0.05) but decreased during storage. The lightness and redness values of the raw ground pork decreased with the addition of rice bran fiber, and ground pork containing 3% rice bran fiber had the highest yellowness value during early storage (p<0.05). Moreover, adding rice bran fiber was not associated with color stability during storage. Samples containing 2 or 3% rice bran fiber had improved cooking loss, hardness, gumminess, and chewiness. Furthermore, rice bran fiber enhanced tenderness, juiciness, and overall acceptability on a sensory evaluation. These physico-chemical properties were maintained to the final storage period. The best results were obtained with ground pork containing 2 or 3% rice bran fiber. Rice bran fiber combined with useful antioxidants may be a more effective approach to increase the stability of ground pork during cold storage.