• Asian-Australasian Journal of Animal Sciences
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• 제22권5호
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• pp.706-711
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• 2009

This study was carried out to compare the growth performance and quality properties of pork from finishing pigs fed different levels of betaine. A total 120 female pigs (Landrace${\times}$Yorkshire${\times}$Duroc) were fed either a control commercial diet or the control diet supplemented with 2, 4 and 6% betaine for 31 days. The average daily feed intake (ADFI) of the 2% diet was lower than of the other treatment groups. The average daily gain (ADG) for pigs fed betaine diets was significantly higher (p<0.05) compared with nonsupplemented diets. Feed conversion ratio (FCR) of pigs fed betaine diets was significantly lower (p<0.05) compared with nonsupplemented diets. pH of loin and ham samples were not significantly different between dietary groups, whereas CIE a* (redness) of pork loin was increased by dietary betaine. Also, the shear force value of loin was significantly higher (p<0.05) in pigs given dietary betaine compared with non-supplemented diets, but no significant differences were found in cooking loss by the loin among diets with different levels of betaine (p>0.05). Dietary supplementation with betaine decreased total cholesterol concentrations in blood, and increased saturated fatty acid and decreased unsaturated fatty acid levels in muscle. Pigs supplemented with betaine had increased betaine concentrations in the loin muscle. It was concluded that dietary betaine supplementation of finishing pigs can improve growth performance and reduce blood cholesterol concentrations. It was also concluded that dietary betaine produced detectable betaine concentrations in the lion muscle.

• Asian-Australasian Journal of Animal Sciences
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• 제23권12호
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• pp.1639-1644
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• 2010

An experiment was conducted to evaluate the effects of dietary acetyl-L-carnitine (ALC) on growth performance, carcass characteristics, meat quality and lipid metabolism in broilers. A total of 240 one-day-old male Arbor Acres broilers were randomly allocated to 4 dietary treatments (0, 300, 600, and 900 mg/kg dietary ALC supplementation, respectively). Compared with the control treatment, addition of ALC resulted in lower (linear effect, p<0.05) ADG and AFI. Abdominal fat percentage decreased (linear effect, p<0.05) as dietary ALC was increased, but there was no effect on dressing percentage, breast muscle percentage or thigh muscle percentage. Breast muscle pH value 24 h post-mortem increased (linear effect, p<0.05), but there were no significant differences among treatments. However, thigh muscle pH value increased (linear effect, p<0.05) as dietary ALC was increased. Breast and thigh muscle $a^*$ values increased (linear effect, p<0.05), and breast and thigh muscle $b^*$ values decreased (linear effect, p<0.05) with increased ALC in the diet. In addition, breast and thigh muscle shear force value decreased (linear effect, p<0.05) as dietary ALC was increased. Total cholesterol, triglyceride, low-density lipoprotein cholesterol and lipoprotein lipase decreased (linear effect, p<0.05) and free fatty acid and lipase in serum increased (linear effect, p<0.05) with increased ALC in diets.

• Journal of Nutrition and Health
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• 제32권3호
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• pp.307-317
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• 1999

To assess the food intake and diet quality of Koreans living in rural areas with discriminative environment, this dietary survey was conducted with 553 subjects living in five different rural areas using a one-day, 24-hour recall method. The average weight of total food intake was 1066g, with vegetable and animal food comprising 83.75 and 16.3% of total food intake, respectively. The average daily food intakes of residents in the five areas were 985g, 1005g, 1028g, 1318g, and 964g, and were significantly different(p<0.001). Residents of Ulju consumed the largest amount of food, 1318g. The total number of food items consumed was 336. The foods consumed in largest amounts were rice(223g), Korean cabbage-Kimch'i(111g), and soybean curd(41g). The foods consumed most frequently were rice, Korean cabbage-Kimchi, green onion and garlic. When investigating the consumption pattern of the major five food groups, only 5% of subjects consumed all five groups. The groups most frequently missing were dairy products and fruits. The average number of foods consumed per day was 16.8, but differed significantly by area(p<0.001). The number of major food groups (DDS, dietary diversity score) and that of food items(DVS, dietary variety score) correlated positively with NAR (nutrient adequacy ratio) and MAR (mean adequacy ratio). People with a DDS of above 4 or DVS of above 20 met two-thirds of the recommended dietary allowance for most nutrients. When assessing the dietary quality of subjects using DDS and DVS, many people appeared not to have a desirable food intake. dietary guidelines should be made considering the nutritional characteristics of different areas to improve the health of people living in those areas.

• 한국식생활문화학회지
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• 제15권5호
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• pp.368-378
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• 2000

This study was conducted to assess dietary intake and quality obtained by 24-hour recall method between Korean-Chinese in Yanbian, China(Korean-Chinese) and Koreans in Kuri, Korea(Koreans). The subjects consisted of 730 Korean-Chinese and 696 Koreans. Mean daily energy intake of Korean-Chinese was 1,788kcal and that of Korean was 1,844kcal. Proportions of energy intake from carbohydrate, fat, and protein were 62.6: 16.9: 14.2 for Korean-Chinese and 65.4: 16.3: 14.4 for Koreans. Nutrient intake levels of Koreans were higher than those of Korean-chinese in most nutrients. Calcium and vitamin $B_2$ intakes as percent of Korean RDA were less than 60% in Korean-Chinese. Koreans consumed calcium and vitamin A in the level less than 80% of Korean RDA. Iron intake level of Korean females was less than 75% of Korean RDA. Korean-Chinese consumed 90.4% of food from plant origin, and Koreans consumed 82.5% of food from plant origin. Mean dietary diversity score(DDS) of Korean-Chinese, $3.00{\pm}0.39$, was significantly lower than that of Koreans, $3.73{\pm}0.76(p<0.05)$. Mean dietary variety score(DVS) of Korean-Chinese, 13.6, was significantly lower than that of Koreans, 20.1(p<0.001). According to these results, some adults in the both Korean-Chinese and Koreans did not consume enough nutrients, especially calcium and vitamin $B_2$ intake for Korean-Chinese and calcium and vitamin A intake for Koreans. Dietary qualities of Korean-Chinese subjects and Korean females were not adequate. In the future, further research to promote dietary quality of Koreans including Korean-Chinese must consider the results of this study.

• Preventive Nutrition and Food Science
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• 제10권4호
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• pp.364-371
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• 2005

This study was performed to evaluate effects of dietary variety scores (DVS) and dietary diversity scores (DDS) on the nutritional quality of the diets of Korean college students, and to examine the association between food group intake patterns and nutritional adequacy. This study examined the relationship of dietary diversity scores (DDS), dietary variety scores (DVS), and food group intake patterns with nutrient intakes using 24-hour recall data (n=.358). The .DDS was calculated from the sum of each of the five food groups consumed as a score of 'I'. DVS was determined by counting the number of food items consumed daily. Food group intake patterns were expressed with the presence or omission of five major food groups-dairy, meat, grain, fruit, and vegetable. The four most prevalent food group patterns and the proportion of the population reporting them were as follows; no dairy and fruit, $23\%;\;no\;dairy,\;20\%;$ no dairy, meat, and fruit, $15\%$; all food groups, $14\%$. Even though the DDS or DVS was higher, the majority of this study population failed to meet the Korean RDA for calcium in both genders and iron in women. Higher DVS scores $(\geq31)$, within all DDS groups, were associated with the largest proportion of individuals consuming more than $75\%$ of the Korean RDA for selected nutrients. The consistency of these results indicates that screening diets to evaluate the overall dietary variety and variety among the major food groups including food group intake patterns provide meaningful information about their quality.

• Journal of Nutrition and Health
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• 제32권8호
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• pp.957-966
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• 1999

Underreporting of dietary intake is common and might distort analysis and interpretation of dietary surveys. This study was designed to investigate the degree of underreporting and characterastics of under-reporting group in Korean college female students. Dietary survey of 1-day 24-hour recall method was conducted on 379 college students in Seoul and Chonan areas. Physical activity and life style were aquired from questionnnaires. Underreporting was defined as energy intake(EI) lower than 0.9BMR(based metabolic rate), since EI<0.98BMR is statistically judged as bias in 1-day 24 hour recall. BMR was calculated from Schofield's equation. Proportion of underreporting was 18.7% and it's not so different from one of American or European women. Intake of nutrients except vitamin A by underreporting group was lower than other groups(p<0.001). Proportions of subjects with nutrient intake level less than 75% of Korean RDA were more than 80% in protein, Ca, Fe, vitamin A, riboflavin, niacin, zinc as well as energy. Dietary quality of underreporting group was also worse than other groups. Proportion of subjects less than 3 food groups among 5 food group was higher in underreporting group. The number of foods eaten by underreporting group were also less than those of other groups. BMI and body weight were the largest in underreporting group(p<0.05) and the trial of weight reduction was shown higher trend(p<0.01). Different in PAC and other characteristics between underreporting group and other group were not significant. Not only dietary quantity but also dietary quality were worse in the underreporting group. Furthermore underreporting in college female students seemed to be affected by body weight and concern for weight reduction.

• 한국축산식품학회지
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• 제33권1호
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• pp.45-52
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• 2013

Brewer's spent grain (BSG) is a by-product of beer manufacturing. This study was conducted to evaluate the effect of dietary fiber extracts from brewer's spent grain on quality characteristics of chicken patties. The total fiber content of BSG dietary fiber extracts after extraction increased from 58.11% to 68.57%, and the extracted dietary fiber extracts were added to chicken patties at 0, 1, 2, 3, and 4%, respectively. The effects of the BSG dietary fiber extracts on pH, color, cooking loss, reduction in patty diameter, salt-soluble protein solubility, texture, and sensory characteristics of chicken patties were evaluated. The addition of BSG dietary fiber extracts decreased pH and lightness values, and increased redness and yellowness. Chicken patties formulated with 3-4% BSG dietary fiber extracts had the lowest cooking loss among all treatments (p<0.05). The diameter of chicken patties was not affected by the addition of BSG dietary fiber extracts. Additionally, no significant difference was observed in salt-soluble protein solubility after adding 3% BSG dietary fiber extracts compared to that in the control. Textural and sensory properties were different among the chicken patties, and the 3% BSG dietary fiber-added chicken patty had the highest acceptability. Our results indicate that 3% BSG dietary fiber extract can be used as a good source of dietary fiber for improving the quality characteristics of chicken patties.

• Asian-Australasian Journal of Animal Sciences
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• 제25권6호
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• pp.839-844
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• 2012

This experiment was conducted to evaluate the effects of single or multi-particle size limestone on the egg shell quality, egg production, egg quality and feed intake in laying hens. A total of 280 laying hens (ISA brown) were used in this 10-wk trial. Laying hens were randomly assigned to 4 treatments with 14 replications per treatment and 5 adjacent cages as a replication (hens were caged individually). The experimental treatments were: i) L, basal diet+10% large particle limestone; ii) LS1, basal diet+8% large particle limestone+2% small particle limestone; iii) LS2, basal diet+6% large particle limestone+4% small particle limestone; iv) S, basal diet+10% small particle limestone. The egg production was unaffected by dietary treatments. The egg weight in S treatment was lighter than other treatments (p<0.05). The egg specific gravity in S treatment was lower than other treatments (p<0.05). The eggshell strength and eggshell thickness in S treatment were decreased when compared with other dietary treatments (p<0.05). The laying hens in LS1 and LS2 treatment had a higher average feed intake than the other two treatments (p<0.05). Collectively，the dietary multi-particle size limestone supplementation could be as efficient as large particle size limestone.

• Journal of Nutrition and Health
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• 제46권6호
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• pp.560-572
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• 2013

The purpose of this study is to investigate the food habits score, nutrients intake and dietary quality with regard to coffee consumption of college students in Incheon. The data were collected with a self-reports questionnaire with a total of 190 subjects, comprised with 101 male and 89 female college students. We classified these subjects into three groups using percentile of coffee intake to assess the nutrients intake and dietary quality. The correlations among coffee intake, food habits score, nutrients intake and dietary quality were evaluated. The average coffee intake of male and female college students were 156.8 mL and 157.4 mL, respectively. The coffee preferences with respect to specialty coffee were caramel macchiato, cafe latte, americano, cafe mocha, and cappucino in male college students, and caramel macchiato, americano, cafe mocha, cafe latte, and cappucino in female college students, in preference order. The coffee intake motivation score of the high 1/3 percentile group according to coffee intake was higher than that of the low 1/3 percentile group according to coffee intake in emotion motivation and utilitarian motivation. The highest scores were 'flavor and aroma' in emotion motivation, and 'prevention of sleepness' in utilitarian motivation. The average food habits score of "I often eat the natural food" was significantly higher in the low 1/3 percentile group according to coffee intake compared with the other groups (p < 0.05). There was a significantly positive correlation between coffee intake and 'I purchase the processed food after examining nutrition labels' of food habits score (r = 0.280; p < 0.01) in female college students. The energy intake of the high 1/3 percentile group according to coffee intake was significantly higher in that of the moderate 1/3 percentile group according to coffee intake in male college students (p < 0.05). Therefore, it may be necessary for college students to undergo a well-planned nutrition education regarding proper coffee intake, choice of coffee, energy intake related to coffee intake, and dietary habits.

• 동아시아식생활학회지
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• 제17권4호
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• pp.532-539
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• 2007

The purpose of this study was to investigate the influence of cooking wine's functions on food quality attributes. factor analysis, reliability analysis (Cronbach's $\alpha$), and multiple regression analysis were employed to analyze the data. The cooking wine functions were divided into 3 factors (expectation of utility, functionality, and quality enhancement). According to the multiple regression analysis of cooking wine factors to food quality, all factors had positive influences on food quality. Among the three factors, expectation of utility(=.556, p<0.001) had the most significant influence on food quality. And functionality (=.321, p<0.001) and quality enhancement(=.296, p<=0.001) also had significant effects in that order. further research should be conducted on cooking wine's utility aspects and their effects on food quality. Finally, we anticipate that the results of this study will be useful information for food-service companies.