• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.3
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• pp.290-294
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• 1999

An 18-week growth trial was conducted in flow-through aquarium system to investigate the effects of several additives in formulated diets on the growth and body composition of juvenile abalone (Haliotis discus hannai). Four replicate groups of abalone averaging 150 mg were fed one of four isonitrogenous ($33.8\%$) and isolipidic ($5.8\%$) diets containing $5\%$ squid meal, $0.5\%$ attractant, $1\%$ herb or $0.5\%$ lecithin. In addition, these formulated diets were compared to commercial diet. Survival rate and shell growth of abalone were not significantly affected by the different dietary additives and commercial diet (P>0.1). Body weight gain of abalone fed the diet containing herb was higher than those of abalone fed the diets containing squid meal or lecithin and commercial diet (P<0.1). Moisture, protein, lipid and ash contents of soft body were not influenced by dietary additives and commercial diet (P>0.1). The results suggest that herb as additive in this formulated diet can improve weight gain of abalone.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.315-322
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• 2006

The purpose of this study was to examine the perceptions of herbs as a bread additive among 880 university students(436 male and 444 female). A sensory evaluation was also undertaken to investigate the taste and qualitative aspects of breads with various herb additives such as rosemary and mint. First, rosemary was the most popular(40.9%), followed by mint(28.5%) and lavender(10.9%). Second, sensory evaluation gave a positive response rate of 85.8% for the breads and cookies with added herbs. Third, in terms of using herbs for breads and cookies, respondents favored mint as the favorite with 58.1%, followed by rosemary with 57.9%. Fourth, in terms of sensory test, the highest preference was scored by the bread with 2% mint and 2% rosemary, and this ingrediebt mixture was confirmed as the best to make herb added breads.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.2
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• pp.167-173
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• 1997

The primary objective of this study was tested the baking properties of Korean wheat. In test results, the wheat which was harvested from all over the Korea, not suitable for making bread and cake products. However, some of possibilities to make bread were found by using vital gluten as well as additives. Out of Korean wheat classes, the Tapdong wheat showed good properties for bread making, and it is recommended to develope it as bread making wheat by segregating from other classes in seeding and harvesting.

• Journal of Aquaculture
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• v.17 no.2
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• pp.109-114
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• 2004

The effects of different concentrations (0, 0.3, 0.6 and 0.9%) of fish feed additives (Hanbangchun and Olyukchun) utilizing effective microorganisms and herb medicine on activity of liver function were examined in olive flounder, Paralichthys olivaceus, Moreover, we investigated the characteristics of the additives. Total number of microorganisms (Lactic acid bacteria, Bacillus subtilis, Saccharomyces cerevisiae, Photosynthetic bacteria and Azotobactor) in the additives was 5.6${\times}$10$^{8}$ CFU/g in the Hanbangchun and 3.0${\times}$10$^{8}$ CFU/g in the Olyukchun. Levels of three typical pathological microorgamisms (Edwardsiella tarda, Vibrio anguillarum and Streptococcus sp.) in moist pellets (MP) were significantly decreased by the additives in a concentration-dependent way. Hepatosomatic index of fish in the 0.3% group was significantly increased. Total serum protein was increased in all the groups containing additives, but the protein content in liver was higher in the control group. Higher activities of catalase and superoxide dismutase which are involved in physiological defense mechanisms were found in the dietary groups containing 0.3% and 0.6%, respectively. These results suggest that the additives, Hanbangchun and Olyukchun, can increase tolerance of olive flounder against stress and hypoxic conditions by increasing activities of body antioxidant enzymes.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.596-602
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• 2010

The objective of this study was to investigate parents' behavior and attitudes regarding their kids' snacking and dietary life education. A survey was conducted with the parents (N=412) of elementary students from seven provinces, includeing Seoul, Busan, Daegu, Kwangju, Gyungnam, Chungnam, and Kangwon. Kids' snacks consisted mainly of purchased foods rather than homemade foods. Parents' main concerns regarding kids' snacks were nutrition (44.9%), taste (24.3%), and safety (23.5%). Over 50% of parents checked food labels, especially expiration date (96.4%), food ingredients (49.5%), and food additives (33.5%). The snack items frequently provided to kids were fruits (62.8%), milk (55.5%), bread (47.1%), and snack items (23.3%). Parents responded that the amount of their kids' snacking was adequate (47.8%), small (33.7%), or large (18.2%). The results show that more research is needed regarding the adequacy of kids' snacking, considering that 15.7% and 22.4% of the children ate more and less, respectively, than their daily energy requirement. 76.5% of the parents performed home education regarding their kids' dietary habits, especially on the topics of 'balanced diet' (83.9%), 'healthful food' (53.7%), and 'eating three meals a day' (40.2%). Parents obtained dietary information from TV (65.2%), internet (12.0%), and newspapers (7.0%). From this study, we found that parents perceived their kids' snacking behavior correctly, and considered home-education for their kids' dietary habits positively. However, the information resources were limited, which makes it necessary to develop parents' education programs.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2005.11a
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• pp.31-43
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• 2005

Isoflavones are naturally occurring plant chemicals belonging to the 'phytoestrogen' class. The isoflavones are strikingly similar in chemical structure to natural estrogens. The phenolic ring is a key structural element of most compounds that bind to estrogen receptors. Dietary components that recently have received attention for their action as phytoestrogens are soy isoflavones. Soy products are the most significant dietary sources of isoflavones. Recently It is concerned clinical nutrition of isoflavone that is driven by reason of alternative sources of exogenous estrogen are constantly being needed. Estrogen therapy after the menopause offers protection from cardiovascular disease, reduces the extent of osteoporosis and relieves menopausal symptoms. Exogenous estrogen treatment is a fear of possible increased risk of developing breast cancer and because of side effects. Daily intake of soybean or soy food can affirmative effect to disease occurrence, that is based on mechanical investigation, experimental results of animals and human. Research into isoflavone is going on various field to relieve hormone - dependent disease such as cancer, menopausal symptom, cardiovascular disease and osteoporosis. Isoflavone is plenty in soybean meal, soy by-product, but only limited information is available on isoflavone efficacy into animal husbandry. Thus we conducted three experiments to investigate the effects of dietary isoflavone on productivities, antioxidative responses and bone metabolism in poultry. Dietary supplementation of isoflavone resulted in preventing the lipid oxidation of plasma and egg yolk. Dietary isoflavone improved bone development in egg-type growing chicks and broilers in terms of tibial strength. It was suggested that the proper use of feed additives such as isoflavone might provide means of improving antioxidative effect, skeletal strength, egg and eggshell quality.

• Korean Journal of Poultry Science
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• v.39 no.4
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• pp.253-260
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• 2012

This study was undertaken to investigate the influence of multi-probiotics, fermented ginseng byproducts and fermented sulfone as an alternative to probiotics on performance, intestinal microflora and immunity of broiler. A five weeks trial was conducted with one day old Ross${\times}$Ross broilers (n=340), divided into five groups which further divided into 4 replicates with 17 birds in each replicate. Birds were assigned to 5 dietary treatments as control, antibiotic avilamycin (AB), multi-probiotics (MP), fermented sulfone (FS) and fermented ginseng byproducts (FGB). Growth parameters were recorded on weekly basis while rest of the parameters viz. blood and faeces were collected at the end of the experiment. Growth parameters were not affected statistically by dietary treatments. However, numerically, higher body weight, splenocytes proliferation and lower total cholesterol and LDL values were found in MP treatment (P>0.05). Salmonella spp. count ($P{\leq}0.001$) and E. coli (P<0.001) concentrations in the ileum were found lowest in AB treatment while FS group showed lowest level of yeast (P<0.10) and Lactobacillus spp. ($P{\leq}0.001$). Fecal ammonia and $CO_2$ emission was significantly decreased in FGB than other dietary treatments (P<0.05). It was concluded that multi-probiotics would be valuable feed additives to improve the growth performance, Lactobacillus proliferation and immunity of broiler chicks.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.319-324
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• 2002

In a previous study, we developed a new food additive as an egg yolk antibody (IgY) against carbohydrate digestion enzymer for the regulation of blood glucose level and weight control. The IgY delayed and decreased the increment if blood glucose level after administration of sucrose in human being by 30% in 20∼30 min. We also developed a lipase inhibitor as a water extract of two kinds of herb, Platycodon grandiflorum and Solanum Melongena, Twenty three volunteers were subjected to the intake of the egg yolk IgY Plus the herbal extracts for 50 days. In average, the treated subjects appeared to lose 1.96 kg of body weight and 3.4 kg of body fat mass during the treated period. Furthermore, Panniculus adiposus and breech size were significantly decreased during the experimental period. Above results suggested that the administration of the dietary additives composed of egg yolk IgY and natural herbal extract improve the obesity by the decrement of body weight and body fat mass.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.323-333
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• 2005

This study was performed to analyze the quality characteristics of Oiji solution and Oiji preserved with $7\%$ salt brine and the others preserved with Pulsatilla koreana additives of varied concentrations $(3,\;6\;and\;9\%)$ during fermentation (24 days) at room temperature $(20\pm2^{\circ}C)$. The resuls of this experiment was as follows: The pH of Oiji added with Pulsatilla koreana of 3, 6 and $9\%$ tended to decrease as a fermentation period got longer. The acidity of Oiji was increased as a fermentation period got longer and reached the highest value in the 21st day. The acidity of Oiji solution was $0.92\~1.06\%$ and that of Oiji itself was $0.77\~1.61\%$. The Brix value showed $0.77\%$ for Oiji at the frist day and $3.33\~3.70\%$ at the 24th day. The Brix value of the Oiji with no addition showed the lowest value. Salt content was $2.39\~2.53\%$ for Oiji solution and $3.20\~3.33\%$ for Oiji. The tumidity as $\%T$ of Oiji solution was $52.67\%$ at the first day, that of Oiji solution with no addition of Pulsatilla koreana showed $-10.53\%$ and one which added $9\%$ Pulsatilla koreana showed $-1.16\%$ of tumidity as $\%T$ at the 24th day. As the fermentation period got longer, Oiji solution became tumid The tumidity of Oiji . solution with addition of Pulsatilla koreana showed a low level. For the texture of Oiji, hardness decreased in all cases and fracturability also decreased drastically, but adhesiveness increased as fermentation proceeded Sensory evaluation of Oiji with $6\%$ Pulsatilla koreana additives showed the highest score of taste, crispness and overall acceptance expect smell.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.4
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• pp.395-398
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• 2009

This study was conducted to investigate the effects of supplemental medicinal herb mixture, laver powder and paprika powder in extruded pellet (EP) on growth and feed utilization of juvenile olive flounder. Triplicate groups of fish (average body weight of 19.6 g) were fed four experimental EPs containing 0.2% medicinal herb mixture (MHM), 1% laver powder (LP), 1% paprika powder (PP) and without supplementation (CON) for 9 weeks. Weight gain, daily feed intake, hepatosomatic index and condition factor were not influenced by dietary additives. Peed efficiency and protein efficiency ratio of flounder fed the diet containing laver powder were significantly higher than those of fish fed the medicinal herb mixture and paprika powder (P<0.05), but not significantly different from control group. The results of this study suggest that all tested additives in the dietary formulation did not affect growth and feed utilization of olive flounder.