• 동아시아식생활학회지
• /
• 제21권2호
• /
• pp.250-256
• /
• 2011

The findings of this study into the quality of fresh pasta noodles containing different amounts of the lyophilized citrus peel powder are as follows. The higher the amount of the citrus peel powder in the pasta, the higher was its WRC. The Hunter's values, whether L, a, and b all increased in both cooked and raw noodles. The higher the amount of the citrus peel powder, the less the level of tensions and the lower the setback values. These results suggest that the citrus peel powder might have a controlling effect on retrogradation. As for the characteristics of cooked pasta noodles, the weight decreased; the volume increased; and the moisture absorptive power also increased. The tasters' preferences were in the following order: 3%>0%>5%>7%>1%. In other words, a citrus peel powder content of 3~5% appears to be most appropriate.

• 동아시아식생활학회지
• /
• 제20권4호
• /
• pp.516-523
• /
• 2010

This study was conducted to investigate the physicochemical and sensory characteristics of tofu prepared with the addition of lotus root powder (LRP). The moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of the lotus root powder were 8.29%, 4.73%, 30.66%, 47.84%, and 8.48%, respectively. The yield rate of the tofu did not differ significantly according to the level of added LRP; however, there was a significant decrease in pH and a significant increase in acidity. The L and b values of the tofu decreased as the amount of LRP in the formulation increased, whereas the a value increased. Furthermore, hardness and cohesiveness increased significantly as the level of LRP increased. In sensory evaluation, LRP tofu had low scores in air cell size and a beany smell, but high scores in hardness. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.3% lotus root powder.

• Asian-Australasian Journal of Animal Sciences
• /
• 제25권3호
• /
• pp.369-374
• /
• 2012

A $3{\times}2$ factorial experiment was conducted to determine the effects of dietary protein and lipid levels on the growth and body composition of juvenile far eastern catfish. Six diets were formulated to contain three levels of protein (20%, 30% and 40%) and two levels of lipid (9% and 17%). Triplicate groups of fish (initial body weight of 7.6 g) were hand-fed to apparent satiation for 66 days. Final mean weight was improved with increasing dietary protein and lipid levels, and the highest final mean weight was observed in fish fed the 40/17 (% protein/% lipid) diet. No significant difference was observed in final mean weight for fish fed between 30/17 diet and 40/9 diet. Feed efficiency of fish fed the diets containing over 30% protein levels with 9% and 17% lipid levels were significantly higher than those of fish fed the 20% protein levels. Feed efficiency of fish fed the 30/17 diet was not significantly different from that of fish fed the 40/9 diet or 40/17 diet. Feed efficiency and protein efficiency ratio of fish fed the 20% protein diets with 17% lipid level were significantly higher than those of fish fed 9% lipid diet. Daily feed intake of fish tended to decrease with increasing dietary protein and lipid levels. Moisture content of whole body in fish fed the 9% lipid diets was significantly higher than that of fish fed the 17% lipid diets at the same protein level, but the opposite trends were found for crude lipid content. Significant effects of dietary lipid were observed for most fatty acids, according to their relative values in the diets. The results of this study suggest that the protein requirement for maximum growth of juvenile far eastern catfish may be higher than 40%, and an increase of dietary lipid level from 9% to 17% can improve growth and feed utilization.

• 한국양식학회지
• /
• 제21권4호
• /
• pp.226-233
• /
• 2008

본 연구는 시중에 판매되고 있는 상품사료에 물을 첨가하여 수분함량이 5%, 15% 및 25%가 되게 조절한 배합사료를 5, 20(실온) 및 $35^{\circ}C$의 각각 다른 온도에 10일 동안 저장하면서 이틀 간격으로 시료를 채취하여, 지방산화 정도를 알아보기 위해 AV, POV, TBA값 및 지방산 조성의 변화를 측정하였다. 또한, 이를 활용하여 수분함량에 따른 배합사료의 적절한 사용기한을 예측해 보고자 하였다. 5% 수분함유 배합사료의 경우는 모든 저장온도에서 저장 10일째까지 AV, POV 및 TBA값에 별다른 차이가 없었다. 그러나, $35^{\circ}C$에 저장한 수분함유 15% 및 25% 배합사료의 경우는 각각 저장 4일 및 2일 이후부터 AV, POV 및 TBA값이 급격하게 증가하였으며 그 변화 폭도 컸다. 한편, 수분함량이 5%인 배합사료를 $5^{\circ}C$ 및 $20^{\circ}C$에 10일간 저장하는 동안 SFA, monoene 및 polyene의 지방산 함량에 별다른 변화는 없었으나, 수분함량이 15% 및 25%인 배합사료의 경우는 저장온도가 높고 저장일이 경과함에 따라 monoene의 함량은 지속적으로 증가하고, polyene의 함량은 급속하게 감소 하였다. 또한, 수분함량 5% 배합사료를 $20^{\circ}C$에 저장한 경우는 PUFA/SFA 비율 및 불포화지방산 잔존율($C_{20:5}+C_{22:6}/C_{16:0}$)에는 거의 변화가 없었으나, 수분함량 15% 및 25%인 배합사료는 저장 4일 이후부터 감소하였다. 35에 저장한 배합사료는 수분함량에 상관없이 저장 2일 이후부터 불포화지방산 잔존율이 급격하게 감소하였다. 이상의 결과로부터 수분함량 5%인 배합사료는 지질산화의 영향을 적게 받아 저장온도에 상관없이 다소 긴 기간동안 사용이 가능할 것으로 예측되었고, 수분함량이 15% 및 25%인 배합사료의 경우는 가급적이면 저온에서 사용하고, $20^{\circ}C$(실온)에서 사용하는 경우라면 2일 이내에 사용하는 것이 지질산화에 의한 영양적 손실을 최소화 할 수 있을 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제31권3호
• /
• 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.

• 한국양식학회지
• /
• 제19권4호
• /
• pp.299-304
• /
• 2006

넙치 치어용 건조사료의 적정 단백질 및 지질 함량을 조사하기 위하여 사료의 단백질 함량을 50% 및 55%로 조절하고, 각 단백질 함량에 지질 함량을 8%, 12% 및 15%로 조절하여 6종류의 실험 EP 사료를 제조하였다. 21 g의 넙치 치어를 300 L 수조에 3반복으로 무작위로 수용하여, 평균 수온 $20\;^{\circ}C$에서 1일 2회 만복으로 EP 사료를 9주간 공급하였다. 사육실험 결과, 생존율, 증중률 및 일일사료섭취율은 사료의 단백질 및 지질 함량에 영향을 받지 않았다(P>0.05). 사료효율과 단백질효율은 사료의 지질 함량에 유의하게 영향을 받았으며(P<0.001), 사료 지질 함량이 증가함에 따라 증가하는 경향을 보였다. 사료효율은 단백질 50%에 지질 15% 공급구와 단백질 55%에 지질 15% 공급구 사이에 유의차는 없었지만, 다른 실험사료 공급구보다 높았다(P<0.05). 단백질효율도 사료효율과 유사한 경향을 보였고, 단백질 55%에 지질 15% 공급한 실험구가 단백질 50%에 지질 8%, 단백질 55%에 지질 8% 및 지질 12% 공급구보다 높았다(P<0.05). 어체 간의 수분, 단백질 및 지질 함량은 사료의 지질 함량에 유의하게 영향을 받았다(P<0.01). 근육의 일반성분은 실험구간에 유의차가 없었다(P>0.05). 이상의 결과로부터, 본 실험에 적용된 사육조건에서 넙치 치어용 EP 사료의 단백질 함량이 $50{\sim}55%$일 때, 지질 함량을 높여주는 것이 사료이용 효율을 개선시키는데 도움이 될 것으로 판단된다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제17권8호
• /
• pp.1123-1130
• /
• 2004

Two experiments were conducted to examine the effects of dietary inclusion of xylose on growth performance, nutrient digestibility and xylose absorption in the portal-drained viscera of broiler chicks. In Exp. 1, ninety male 14 day-old broilers were used to study the effects of different inclusion levels (0, 5, 10, 20 and 40%) of D-xylose in the semi-purified diets on the growth and nutrient digestibility of broilers. In Exp. 2, One hundred and eight male broilers, fed by precision feeding at 22 day-old, were used to investigate the absorption and transportation of dietary xylose in the portal-drained viscera of broiler. The results of Exp. 1 indicated that the growth of broilers was gradually decreased as the xylose level increased (p<0.01). With the xylose supplementation increased, the moisture in broiler excreta was gradually elevated (p<0.01), AME and the digestibilities of crude protein and ether extract were significantly reduced and the digestibilities of xylose and arabinose were also decreased (p<0.01). The results of Exp. 2 showed that the concentrations of ribose, xylose and galactose in serum were significantly influenced by different dietary levels of xylose (p<0.01), but there's no apparent difference among rhamnose, glucose and arabinose (p>0.05). The xylose concentration in serum was highest in Vena Cava, middle in Portal Vein and lowest in Ulnar Vein within 6 h after precision feeding. And then the xylose concentration in Portal Vein and Ulnar Vein were higher than that of Vena Cava. The concentration of ribose, xylose and galactose in serum were also significantly changed with time prolongation (p<0.01). The concentration of xylose in serum was highest in the 40% xylose treatment, middle in the 20% xylose group and lowest in the control group. The glycogen contents in liver and muscle were linearly decreased as the level of xylose increased (p<0.01). The higher the dietary level of xylose was, the lower digestibility of dietary xylose was (p<0.10). 40% xylose markedly decreased the digestibility of dietary glucose (p<0.01). In conclusion, high levels of xylose in the diets inhibited the growth and nutrient digestibility of broiler. The outputs of xylose from the hydrolyzation of wheat-based diet by xylanase should have no adverse effects on broiler performance.

• 한국수산과학회지
• /
• 제33권5호
• /
• pp.469-474
• /
• 2000

넙치 배합사료의 어분 대체 단백질원으로서 대두박의 이용성을 조사하기 위하여 평균체중 359인 넙치를 각 수조마다 20마리씩 2반복 수용하여 대두박 함량을 $0{\%}, 10{\%}, 20{\%}$ 및 $30{\%}$로 조절한 사료로 45일간 사육실험하였다. 그 결과, 모든 실험구에서 $100{\%}$의 생존율을 나타내었으며, 증중량은 대조구와 대두박 $10{\%}$ 첨가구간에는 차이가 없었지만, 대두박 $20{\%}$ 및 $30{\%}$ 첨가구는 대조구보다 유의하게 낮았다 (P < 0.05). 사료효율과 단백질효율은 사료의 대두박 첨가수준이 높을수록 감소하는 경향을 보였으나, 대조구와 대두박 $10{\%}$ 및 $20{\%}$ 첨가구간에 유의한 차이를 보이지 않았다(P > 0.05). 이와 반대로, 일일사료섭취율과 일일단백질섭취율은 사료의 대두박 첨가수준이 높을수록 증가하는 경향을 보였다. 어체간의 일반성분은 각 실험구간에 유의차가 없었으나 (P > 0.05), 사료의 대두박 첨가수준이 높을수록 단백질과 수분함량은 증가하고, 지질함량은 감소하였다. 혈장 총 콜레스테롤 농도는 사료의 대두박 첨가수준이 높을수록 감소하는 경향을 나타내었으나, 대조구와 대두박 $10{\%}$ 첨가구간에 유의차가 없었다 (P > 0.05) 혈장 GOT는 사료의 대두박 첨가수준이 높을수록 증가하는 경향을 보였다. 이상의 결과로부터, 본 실험 사료 조성으로 넙치 치어를 사육하였을 때, 어분 대체단백질원으로서 대두박을 사료의 $10{\%}$까지 첨가할 수 있을 것으로 판단된다.

• 동아시아식생활학회지
• /
• 제24권2호
• /
• pp.190-200
• /
• 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.

• 한국식품조리과학회지
• /
• 제10권4호
• /
• pp.363-368
• /
• 1994

The study was carried out to investigate the proximate composition, amino acids, dietary fiber, ascorbic acid and minerals contents of seven edible wild vegetables; an Evening Primerose($S_1$), a Spiderwort($S_2$), the Flower of a Convolvulus($S_3$), So Ru Jaeng Yi($S_4$), Shoe Bi Rum($S_5$), O Yi Pul($S_6$), Jip Sean Na Mul($S_7$). Results as summarized as follows: 1. The moisture contents of samples were determined as 64.43~88.30% The largest amount of them was contained in a Spiderwort($S_2$) and the smallest was in a Jip Sean Na Mul($S_7$), 2. The crude protein contents of samples were determined as 2.71~8.10%. The largest amount of them was contained in a O Yi Pul($S_8$), the smallest was in the Spiderwort($S_z$). 3. A relatively large amount of total amino acids were determined in samples. The abundant amino acids existed in the samples were Glutamic acid(10%), Lysine(8%), Leucine(8%) and the content of Methionine was very low. The highest level of them was found in the Convolvulus($S_3$), 4,419.6 mg% and the lowest was Shoe Bi Rum($S_5$), 2,393.1 mg% 4. The Ascorbic acid contents of samples was determined as 55.99~31.8O mg. The highest level of them was found in the Jip Sean Na Mul($S_7$) and the smallest was in the Primerose($S_1$) 5. The mineral contents of samples were determined. A relatively large amount of K, Ca and Mg were found in the samples. Especially the level of Iron was higher than that of any other vegetables. 6. The contents of dietary fiber were determined as 31.8~79.9%. The highest level of them was found in the Convolvulus($S_3$) and the lowest was in the Spiderwort($S_2$). The highest level of them was found in the Convolvulus($S_3$) and the lowest was in the Spiderwort($S_2$). From the above mention, we can say that the contents of protein, fat, fiber, total amino acids and iron were abundant in wild grasses than that of any other wild and cultured vegetables. The contents of ascorbic acid, potassium, calcium and magnesium were similar and the moisture is significantly low compared with any other vegetables.