• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.4
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• pp.411-417
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• 2021

By-products produced from medicinal plants (MP) were evaluated as feed additives on growth performance, blood chemistry, and immune responses of the juvenile red lip mullet Liza haematocheila. A commercial diet was used as the control. Four experimental diets were prepared by combining 0.5% of MPs such as Panax ginseng (PG), Schisandra chinensis (SC), Angelica gigas (AG), and Rehmannia glutinosa (RG), via water absorption, to the control diet. Triplicate groups of fish averaging 61.8 g were fed one of experimental diets to apparent satiation for 8 weeks. Dietary supplementation of MPs did not affect the growth performance, biological indices and whole body composition of fish compared to the control. The fish fed with AG diet had an increased weight gain, and specific growth rate compared to fish in SC group. Decreased level of plasma glucose was observed in fish fed diet containing MPs. Lysozyme activity was significantly increased in the fish fed AG diet compared to that of fish in PG group. These results indicate that dietary supplementation of Angelica gigas may enhance growth performance and immune responses in juvenile red lip mullet.

• Journal of Veterinary Clinics
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• v.22 no.2
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• pp.125-129
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• 2005

This experiment was conducted for the development of oriental feed additives in broiler chicks. It conducted experiment to investigate the effect of $1\%$ dietary supplementation of oriental feed additives containing oriental herbal medicines such as Saururus Chnensis B.(S. chnensis) and Carthamus Tinctorius L.(C. tinctorius) on growth performance, and physicochemical properties in broiler chicks. The results of this study demonstrated that chicks feed $1\%$ oriental feed additives decreased feed gain, and death rates compared with control treatment. Weight gain and meat color were higher in the $1\%$ supplement group than control. The supplementation of $1\%$ oriental feed additives increased unsaturated fatty acid, and reduced crude fat in the broiler chicks compared with those of control. In conclusion, this study implied that oriental feed additives containing oriental herbal medicines such as S. Chnensis and C. Tinctorius were effective in improving broiler chicks on growth performance, physical-chemical properties and is highly recommended for increasing economic returns.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.10
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• pp.1458-1468
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• 2002

There is increasing interest in exploiting natural products as feed additives to solve problems in animal nutrition and livestock production. Essential oils and saponins are two types of plant secondary compounds that hold promise as natural feed additives for ruminants. This paper describes recent advances in research into these additives. The research has generally concentrated on protein metabolism. Dietary essential oils caused rates of NH$_3$ production from amino acids in ruminal fluid taken from sheep and cattle receiving the oils to decrease, yet proteinase and peptidase activities were unchanged. Hyper-ammonia-producing (HAP) bacteria were the most sensitive of ruminal bacteria to essential oils in pure culture. Essential oils also slowed colonisation and digestion of some feedstuffs. Ruminobacter amylophilus may be a key organism in mediating these effects. Saponin-containing plants and their extracts appear to be useful as a means of suppressing the bacteriolytic activity of rumen ciliate protozoa and thereby enhancing total microbial protein flow from the rumen. The effects of some saponins seems to be transient, which may stem from the hydrolysis of saponins to their corresponding sapogenin aglycones, which are much less toxic to protozoa. Saponins also have selective antibacterial effects which may prove useful in, for example, controlling starch digestion. These studies illustrate that plant secondary compounds, of which essential oils and saponins comprise a small proportion, have great potential as 'natural' manipulators of rumen fermentation, to the potential benefit of the farmer and the environment.

• Journal of Environmental Science International
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• v.23 no.1
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• pp.153-156
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• 2014

This study was conducted to evaluate the effects of sea urchin shell powder on nitrogen characteristics in poultry litter by assigning ninety 1-d-old male broiler chicks (Arbor Acres) to one of 3 treatments (control, 1% sea urchin shell powder, and 1% feed additives) in 3 replicates of 10 birds each. For all treatments, the overall dry matter contents were decreased (P < 0.05) as time increased, except for at 1 week. When compared with controls, the dietary sea urchin shell powder and feed additives for 0 and 3 weeks did influence their TN contents, but not for 1, 2 and 4 weeks. The treatments with sea urchin shell powder and feed additives had a significant (P < 0.05) influence on $NH_3$-N in poultry litter compared with controls. However, at 4 weeks, no marked differences were observed in $NH_3$-N contents among treatments. Treatments with 1% sea urchin shell powder might enhance the value of poultry litter as N fertilizer.

• Korean Journal of Poultry Science
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• v.22 no.2
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• pp.105-115
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• 1995

The balance of microbial populations in the gastrointestinal (GI) tract of all warm-blooded animals is critical to the maintenance of health and resistance to disease. The composition of the populations can be altered by diet and environment, making the host animal susceptible to disease, and reducing growth rate and feed efficiency. Some feed additives including antimicrobial agents, prohiotics or yucca extract have been used to promote growth and feed utilization. There is evidence that part of growth-promoting effect of those feed additives results from the suppression of microbial urease activity or ammonia production in the GI contents of animals. Over 200 microbial species have been known to produce urease and the product of urea hydrolysis, ammonia, is toxic to animals. Carefully tested probiotics or other urease-suppressing agents can be a possible alternative to antimicrobial agents including antibiotics as growth promotants used for animals feeds.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1994.06a
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• pp.7-15
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• 1994

Dietary life of Korean population was greatly improved by the increased food production, enlarged food processing and betterment of food distribution system during the last three decades. On the other hand, food pollution issues have arisen from the increased use of chemicals and advancements in analytical techniques and toxicological information. The health risk of hazardous substances in Korean diet was estimated to be in the decreasing order of heavy metals>pesticide residues>food additives>mycotoxins>radionuclides>PCBs whereas consumers do not recognize it in the same order. It is needed to evaluate the food safety more accurately based on scientific evidences and to adopt reasonable regulatory measures in Korea for the benefits of people's health and national interest.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.243-256
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• 2017

This study attempted to improve frying powder products based on 272 consumers' purchase conditions. Factor analysis by type was conducted on purchase attributes of consumers who purchased frying powder by categorizing them based on five factors-namely, convenience, information, diversity, safety, and economy. Five main factors were divided into four purchase attributes named various pursuit, convenience pursuit, economical pursuit, and inform/safety pursuit. Purchasing status of frying powder products was analyzed according to three independent variables such as age, meal preparation type, and purchase attributes. The top motivation for using frying powder was convenience. According to the importance-satisfaction analysis survey, taste, expiration date, and certification mark were chosen as highly important and high satisfaction characteristics for frying powder (p<0.001), whereas nutrition, oil absorption, adhesiveness, crispiness, origin, and food additives were highly important and low satisfaction characteristics (p<0.001). In the conjoint analysis, crispiness was the most important attribute of fried food.

• Journal of Aquaculture
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• v.21 no.4
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• pp.309-316
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• 2008

Effects of the various dietary additives on growth and tolerance of abalone Haliotis discus hannai to the stresses were determined in the 16-week feeding trial. Seventy juvenile (an initial body weight of 4.2 g) abalone per container were randomly distributed into 21, 50 L plastic rectangular containers each. The six kinds of experimental diets were prepared: control (CON) with no additive, by-product of green tea (BPG), extract of figs (EF), extract of green tea (EG), commercially available product of Hearok (PH), and Haematococcus (HC). In addition, dry sea tangle (ST) was prepared to compare the efficiency of the experimental diets. Fishmeal, soybean meal and shrimp head meal were used as the protein source, and dextrin, sea tangle powder and wheat flour, and soybean oil and fish oil were used as the carbohydrate and lipid sources, respectively in the experimental diets. The experimental diets were fed to abalone once a day at a satiation level with a little leftover. The feeding trial lasted for 16 weeks. At the end of the 16-week feeding trial, abalone was exposed to the different types of stresses (air exposure, and sudden changes of rearing temperature and salinity). Survival of abalone fed the sea tangle was highest. However, weight gain of abalone fed the EF, EG and PH diets was significantly (P<0.05) higher than that of abalone fed the BPG diet or dry sea tangle. Shell length of abalone fed the all experimental diets was significantly (P<0.05) higher than that of abalone fed the dry sea tangle. Accumulated mortality of abalone fed the sea tangle was low when exposed to the different types of stresses. Also, relatively low mortality was achieved in abalone fed the HC and EF diets. In considering these results, it can be concluded that the various sources of additives is effective to improve production of abalone, and Haematococcus and extract of figs can be considered as dietary additives to improve resistance of abalone against the different types of stresses.

• Journal of Food Hygiene and Safety
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• v.35 no.6
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• pp.581-586
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• 2020

In this study, we investigated the illegal hazardous compounds in dietary supplements. We analyzed the contents of anti-obesity drugs, their analogues (orlistat, sibutramine, desmethylsibutramine, didesmethylsibutramine, chlorosibutramine, chlorosipentramine) and three heavy metals (lead (Pb), cadmium (Cd), arsenic (As)) in 62 other processed products (n=32), candies (n=7), weight control foods (n=10) and teas (n=13). Anti-obesity drugs or their analogues were not detected in any of the 62 samples. Three heavy metals (Pb, Cd, As) were detected in the range of ND-0.177 mg/kg, 0.002-0.233 mg/kg and 0.001-0.188 mg/kg in teas, ND-0.370 mg/kg, 0.003-0.057 mg/kg and 0.007-0.120 mg/kg in candies, ND-0.055 mg/kg, 0.012-0.045 mg/kg and 0.010-0.163 mg/kg in weight control foods, respectively. Heavy metals (Pb, Cd, As) were detected in the range of ND-2.324 mg/kg, 0.004-0.936 mg/kg and 0.003-21.247 mg/kg in other processed products that are not regulated by specification standards according to food types. These results show that regulations of heavy metals is required in other processed products for genuine food safety.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.477-487
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• 2006

The quality characteristics of dough and French breads containing dietary fibers, which were resistant starches (RS3 and RS4 types) and commercial non-starch polysaccharides (cellulose, pectin and chitosan), were investigated. The pH of the dough containing all dietary fiber except pectin was greater than that of control and was increased with increasing addition level. There was no correlation between pH and the expansion ratio of dough. As the level of added dietary fibers became high, the bread baking loss decreased, and the order of specific bread volume was 5% cellulose < 5% pectin < control bread, with no significant difference in specific volume. When a high level of dietary fibers was added to wheat flour, a complex phase appeared due to the formation between the network structure of additives and wheat gluten, and starch granules were heavily masted by the increased development of gluten-network matrix after the first fermentation like a wide spread net. Comparing the colorimetric changes of breads with the same added ratio (10%) of dietary fibers, the cellulose and RS4 addition breads had lower levels and the pectin-added bread had the highest value in the redness, while the chitosan-added bread had the highest value in the yellowness. Breads with a high level of dietary fibers showed increased hardness, gumminess, and brittleness and decreased springiness and cohesiveness. By sensory data, breads with 5% NSP and 10% RS addition showed high overall acceptability, with higher sensory RS score, compared to NSP addition. In conclusion, it was suggested that bread with lower than 10% RS or 5% NSP addition based on the amount of wheat flour, was acceptable with no considerable change in preference/overall quality and processing in bread-making.