• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.192-201
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• 1985

Two experiments, utilizing 204 broiler chicks of the Maniker strain, were conducted to study the effects of dried whey and chitin on the growth of chicks. In the first experiment, diets containing 5%, 10%, or 15% dried whey, or a control diet with no whey, were fed to chicks from 1 day to 4 weeks of age. There were no significant differences among the dietary groups, with respect to the rate of growth or protein or feed efficiency. In the second experiment, chicks were fed with diets containing no whey, 2% chitin, 20% dried whey, or 20% dried whey plus 2% chitin, from 1 day to 4 weeks of age. Adverse effects (diarrhea, crooked toes and enlarged cecum) were observed in the group fed 20% dried whey. The protein efficiency ratio (PER) and feed efficiency ratio (FER) tended to improve in the dietary groups with dried whey, as compared to the control group. No significant differences were observed in the total carcass nitrogen and lipid levels of dietary groups. But the chitin-supplemented diets tended to improve on the growth rate compared to the groups without chitin. The results of the two experiments suggest that the growing broiler chick can tolerate up to 15% dried whey in the diet, without any harmful effect on growth. Also, chitin may improve the poorer growth rate of chicks fed dried whey, but not all of the adverse effects of whey.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.575-581
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• 2010

This investigation was aimed at developing a ready-to-reconstitute beverage by utilizing probiotics and whey protein hydrolysates carrying bioactive peptides. Cheddar cheese whey was ultrafiltered. The 18% protein retentate was subjected to protein hydrolysis using Neutrase. The hydrolyzed retentate was further condensed to 35% total solids and spray-dried at $75^{\circ}C$ outlet air temperature. Different levels of sugar, citric acid and stabilizer were blended for spray-dried hydrolysates. Spray-dried hydrolysate was further inoculated with different levels of probiotics grown in a whey medium and dried in fluidized-bed drier at $40^{\circ}C$ to obtain a ready-to-reconstitute beverage. Hydrolysis was greatest at an enzyme:substrate ratio of 1:25 for 3 h. Spray-dried hydrolysate reconstituted to 1% protein and blended with 15% sugar, 0.2% citric acid and 0.15% xantham gum resulted in a superior product with no sedimentation. Accordingly, sugar, citric acid and xanthum gum were dry-blended with spray-dried hydrolysates. Bifidobacterium bifidum and Lactobacillus acidophilus that was grown separately in a whey medium, blended to produce 2% spray-dried hydrolysate and dried as described above resulted in a readyto-reconstitute beverage mix. The fluidized dried product typically exhibited a probiotic count of $10^8$colony forming units (CFU)/g. However, blending of probiotic to the retentate and direct spray-drying precipitously reduced the probiotic count to $10^4$ CFU/g of powder.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1615-1622
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• 2014

An accurate assessment of moisture content in feed ingredients is important because moisture influences the nutritional evaluation of feedstuffs. The objective of this study was to evaluate various methods for moisture content determination. In Exp. 1, the weight loss on drying (LOD) of corn, soybean meal (SBM), distillers dried grains with solubles (DDGS), whey permeate, whey powder, spray-dried porcine plasma (SDPP), fish meal, and a mixed diet of these 7 ingredients were measured by oven drying at $135^{\circ}C$ for 2 h. Additionally, the samples were dried at $105^{\circ}C$ for 3, 6, 9, 12, or 15 h. The LOD contents of the DDGS, whey permeate, and whey powder measured by drying at $135^{\circ}C$ for 2 h were greater than the values measured by drying at $105^{\circ}C$ for 3 h (p<0.05). All samples except SDPP (p = 0.70) dried at $105^{\circ}C$ for 6, 9, 12, or 15 h caused more LOD compared with the samples dried for at $105^{\circ}C$ for 3 h (p<0.05). The LOD contents of the individual ingredients were additive when dried at $105^{\circ}C$ regardless of drying time. In Exp. 2, moisture contents of corn, SBM, wheat, whey permeate, whey powder, lactose, and 2 sources of DDGS (DDGS1 and DDGS2) were measured by the Karl Fischer method, oven drying at $135^{\circ}C$ for 2 h, and oven drying at $125^{\circ}C$, $115^{\circ}C$, $105^{\circ}C$, or $95^{\circ}C$ for increasing drying time from 1 to 24 h. Drying samples at $135^{\circ}C$ for 2 h resulted in higher moisture content in whey permeate (7.5% vs 3.0%), whey powder (7.7% vs 3.8%), DDGS1 (11.4% vs 7.5%), and DDGS2 (13.1% vs 8.8%) compared with the Karl Fischer method (p<0.05). Whey permeate and whey powder were considerably darkened as the drying time increased. In conclusion, drying samples at $135^{\circ}C$ for 2 h is not appropriate for determining the moisture content in whey permeate, whey powder, or DDGS as well as the mixed diet containing these ingredients. The oven-drying method at $105^{\circ}C$ for 5 to 6 h appears to be appropriate for whey permeate and whey powder, and at $105^{\circ}C$ for 2 to 3 h for DDGS.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.1
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• pp.85-93
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• 2017

Objective: This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. Methods: Four formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity ($a_w$), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process. Results: At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products. Conclusion: The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made

• Preventive Nutrition and Food Science
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• v.18 no.4
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• pp.292-295
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• 2013

Fermented whey solution presenting bifidogenic growth stimulation (BGS) activity was processed as prototypes such as sterilized fermented whey (SFW), spray-dried fermented whey (SDFW), and freeze-dried fermented whey (FDFW) and their BGS activities were compared. In optical density ($OD_{600}$) test, the BGS activity of three prototypes, which showed similar activities, were significantly different with non-fermented whey solution adjusted to pH 4.5 as a control (P<0.05). In viable cell count test, SDFW had the most positive influence than other prototypes on the BGS activity even though the difference was not significant. However, the activities of all prototypes were significantly different than the negative control (no addition). These results indicate that the processed prototypes of fermented whey solution show BGS activities and might be commercialized, with further evidences, in animal or human studies.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.2
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• pp.332-338
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• 2020

Objective: Aim of this study was to evaluate the influence of freeze-dried acid whey addition and the use a game meat (fallow deer) on a microbial content and the biogenic amines formation in dry fermented sausages. Methods: The experiment involved dry fermented sausages made in two variants from beef and from fallow deer. Each variant was divided into five groups: control (with a curing mixture), reference (with a sea salt), sample with a liquid acid whey and two samples with the addition of reconstituted freeze-dried acid whey in different concentrations. Changes in lactic acid bacteria (LAB), Enterobacteriaceae content and biogenic amines content were determined. Results: The microbial content changes suggest that addition of acid whey slightly affected LAB content in comparison with the control and reference sample, but the addition of freezedried acid whey resulted in a reduction of Enterobacteriaceae content in the sausages from fallow deer or a similar level in the beef sausages compared with the control and reference sample. Both changes in LAB and Enterobacteriaceae content were more evident in case of sausages made from fallow deer. Addition of acid whey (liquid and a higher amount of freezedried) and use of fallow deer meat to produce the sausages resulted in a significant reduction of total biogenic amines content. Conclusion: The addition of acid whey (liquid and higher amount of freeze-dried) resulted in a significant reduction of total biogenic amines content in dry fermented sausages made from fallow deer meat.

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.3
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• pp.285-292
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• 1998

A total of 125 pigs (5.8 kg BW, 21 d of age) were allotted in a completely randomized block design experiment. Dietary treatment added carbohydrate sources : corn starch, lactose, glucose, sucrose or dried whey in corn-soybean meal based diet. Each treatment has 5 replicates with 5 pigs per replicate. Lactose, sucrose and dried whey supported a better growth performance than starch and glucose (p < 0.05) during the first and second week postweaning. However, in the third week postweaning no difference was found in ADG and ADFI among treatment. For overall period, pigs fed lactose, sucrose and dried whey diets showed similar growth performance and were superior to starch and glucose. The gross energy digestibility in pigs fed lactose, sucrose and dried whey diets were similar and significantly higher than those fed glucose and starch diets (p < 0.05). DM digestibility was not significantly affected by other carbohydrate sources except starch. Pigs fed lactose, sucrose and dried whey showed the best nitrogen digestibility. In all nutrients digestibility, there was no significant difference among treatment except starch and glucose diet. DM excretion was lower in pigs fed lactose, sucrose and dried whey than pigs fed starch and glucose. In conclusion, it appeared that sucrose could be effectively incorporated in baby pig diet without sacrificing growth performance.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.433-438
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• 2005

This investigation was undertaken in order to elicit the relationship between the extent of ultrafiltration processing of whey and its effect on composition and yield of resultant whey protein concentrate (WPC). Cheddar cheese whey was fractionated through ultrafiltration to an extent of 70, 80, 90, 95, 97.5% and 97.5% volume reduction followed by I stage and II stage diafiltration. After each level of ultrafiltration, the composition of WPC was monitored. Similarly, the initial whey was adjusted to 3.0, 6.2 and 7.0 pH levels and ultrafiltration was carried out to elicit the effect of pH of ultrafiltration on the composition. Further, initial whey was adjusted to different levels of whey protein content ranging from 0.5 to 1.0 per cent and subjected to ultrafiltration to different levels. The various range of retentate obtained were further condensed and spray dried in order to assess the yield of WPC per unit volume of whey used and the quantity of whey required to produce unit weight of product. With the progress of ultrafiltration, there was a progressive increase in protein content and decrease in lactose and ash content. The regression study led to good relationships with $R^2$ values of more than 0.95 between the extents of permeate removed and the resultant changes in composition of each of the constituents. Whey processed at pH 3.0 had significantly a very low ash content and high protein content as compared to processing at 6.2 and 7.0. The yield of WPC per unit volume of whey varied significantly with the initial protein content. Higher initial protein content led to higher yield of all ranges of WPC and the quantity of whey required per unit weight of spray dried WPC significantly reduced. Regression equations establishing the relationship between initial protein content of whey and the yield of various types of WPC have been derived with very high $R^2$ values of 0.99. This study revealed that, the yield and composition of whey can be monitored strictly by controlling the processing parameters and WPC can be produced depending on the food formulation requirement.

• Korean Journal of Agricultural Science
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• v.50 no.3
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• pp.313-320
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• 2023

A total of 96 weanling pigs with an initial body weight of 5.96 ± 0.08 kg were randomly allocated to two dietary treatments and fed experimental weaning diets for 36 days in three phases; phase 1: day 1 to 7; phase 2: day 8 to 21, and phase 3: day 22 to 36. Treatments consisted of a basal diet (CON) containing 334.0 g/kg dried whey versus a lactic acid (LA) supplemented diet containing 313.6 g/kg dried whey with 10 g/kg LA during phase 1; a CON diet containing 200.0 g/kg dried whey versus an LA diet containing 186.0 g/kg dried whey with 7 g/kg LA during phase 2. During phase 3, both CON and LA groups were fed a diet without dried whey and LA. Pigs fed the LA diet had a higher average daily feed intake ADFI (p = 0.014) and reduced (p = 0.035) gain-feed ratio compared to pigs fed CON diet in phase 2. In phase 3, the average daily gain and feed intake were both increased (p = 0.026 and; p = 0.010, respectively) in the pigs previously fed the LA diet than those fed the CON diet. The apparent total tract digestibility of dry matter and, nitrogen, and the digestible energy were decreased (p < 0.05) in the LA diet group on day 7; however, increased (p < 0.05) digestibility of dry matter and nitrogen and digestible energy was observed at the end of phase 2 and 3. In conclusion, the inclusion of LA was inferred to have improved the average daily gain, feed intake, and nutrient digestibility during the late weanling period of pigs.

• Journal of Nutrition and Health
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• v.35 no.8
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• pp.848-853
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• 2002

For the Exp. 1, twelve Duroc $\times$ Yorkshire $\times$ Landrace pigs (6.12 $\pm$ 0.24 kg average initial body weight and 21 d average age) were used in an 8-d metabolic assay to determine the effects of replacing spray-dried plasma protein (SDPP) with spray-dried egg Protein containing egg yolk antibody (SDCEP) on nutrient and amino acids digestibility in weaning Pigs. Experimental animals were fed diets containing SDPP, SDCEP (spray-dried commercial egg protein) and SDAEP. Protein content in the SDPP, SDCEP and SDAEP were 58.20, 45.83 and 41.85%, respectively. Pigs fed the SDPP diet tended to increase the apparent digestibility of dry matter and nitrogen compared to pigs fed the SDAEP diets without significant differences. The ileal digestibility of lysine and methionine for the SDAEP were greater than those for the SDPP, however, there are no significant differences between groups. For Exp.2, 36 Duroc $\times$ Yorkshire $\times$ Landrace pigs (4.11 $\pm$ 0.05 kg average initial body weight and 14 d average age) were used in a 10-day growth assay to determine the effects on growth performance and nutrient digestibility of replacing SDPP with SDAEP in early-weaning pigs. Experimental animals were fed diets containing CON (corn-dried whey-SBM based diet), SDAEP3 (corn-dried whey-SBM based diet + 3% SDAEP), SDAEP6 (corn-dried whey-SBM based diet + 6% SDAEP). The average daily weight gain of the pigs fed the SDAEP3 diet was higher than that for the pigs fed the CON and SDAEP6 diets (p < 0.05). SDAEP3 significantly increased the digestibility of dry matter and nitrogen compared to the CON and SDAEP6 diets (p < 0.05).