• Asian-Australasian Journal of Animal Sciences
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• v.23 no.12
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• pp.1578-1586
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• 2010

This study estimated the effect of fermented persimmon (Diospros kaki L.) extract (FPE) supplement on feed intake, digestibility, nitrogen (N) balance, and rumen fermentation characteristics in sheep. Five male sheep (Corriedale${\times}$Polwarth) with average body weight of $48.6{\pm}1.3\;kg$ were housed in metabolism crates and assigned to a 5${\times}$5 Latin square design with five consecutive 20-d periods which consisted of 14-d adaptation and 6-d data collection. The sheep were fed ad libitum a diet containing concentrate and rice straw (3:7). The five treatments were FPE supplemented at 0 (Control), 5, 10, 20, and 30 g/kg of concentrate. Intakes of dry matter (DM, p<0.01), organic matter (OM, p<0.01), neutral detergent fiber (NDF, p<0.05), acid detergent fiber (ADF, p<0.05), and nitrogen-free extract (NFE, p<0.01) increased quadratically with increasing intake of FPE supplement and maximized (p<0.05) at 10 g/kg FPE. The digestibilities of DM (p<0.05), OM (p<0.05), crude protein (p<0.01), and NFE (p<0.01) increased quadratically with increasing amount of FPE supplement, and sheep fed 5 and 10 g/kg diets had greater (p<0.05) DM, OM, and NFE digestibilites than the Control treatment. By increasing FPE supplement concentration, N intake (p<0.01) and fecal N (p<0.05) increased linearly, whereas retained N (p<0.05) and retained N ratio (p<0.05) increased quadratically. The retained N was maximized (p<0.05) in sheep fed 5 and 10 g/kg diets. The mean rumen pH was not affected by FPE supplement, but there was a quadratic increase (p<0.05) of mean rumen ammonia N concentration and a linear increase (p<0.01) in mean rumen total volatile fatty acid (VFA) and acetate concentrations. The mean concentration of rumen propionate in sheep fed all FPE supplemented diets was greater (p<0.05) than the Control, but the mean ratios of rumen acetate to propionate in sheep fed 5 and 10 g/kg diets were lower (p<0.05) than that of Control sheep. In conclusion, FPE supplemented at 5-10 g/kg of concentrate improved feed intake, the digestibilites of OM and NFE, N metabolism, and rumen fermentation indices of sheep.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.272-279
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• 2003

To determine optimal fermentation period of wild vegetables mixed with black sugar without microorganisms during plant extract fermentation food processing, changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period were investigated. pH and $^{\circ}Bx$ of fermented broths decreased gradually during fermentation period. Except persimmon leaf, viscosity of fermented broths of wild vegetables decreased after 3 months fermentation period. Amylase activity increased to $167{\sim}800%$ of its initial level after 6 months fermentation period, and invertase activity decreased by $60{\sim}170$ units after 1 month fermentation. No significant level of cellulase activity was observed. In the sensory evaluation test, inherent flavors and tastes of the wild vegetable decreased during the fermentation period, while those of others gradually increased. Overall acceptability was the highest after 3 months fermentation. Content of total phenolic compounds and electron-donating ability were highest after 3 to 4 months fermentation period, and decreased thereafter. Except Mugwort, tyrosinase inhibitory activity was found in all fermented broths. SOD-like activities were $23.0{\sim}25.1$ and $27.0{\sim}29.2%$ in fermentation broths of acacia flower and persimmon leaf, respectively, and were maintained throughout the fermentation period. Based on these results, fermentation period of 3 to 4 months was determined to be appropriate for plant extract fermentation food processing.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.266-274
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• 2013

The effect of different phytogenic feed additives on reducing odorous compounds in swine was investigated using in vitro fermentation and analyzed their microbial communities. Soybean meal (1%) added with 0.1% different phytogenic feed additives (FA) were in vitro fermented using swine fecal slurries and anaerobically incubated for 12 and 24 h. The phytogenic FAs used were red ginseng barn powder (Panax ginseng C. A. Meyer, FA1), persimmon leaf powder (Diospyros virginiana L., FA2), ginkgo leaf powder (Ginkgo biloba L., FA3), and oregano lippia seed oil extract (Lippia graveolens Kunth, OL, FA4). Total gas production, pH, ammonianitrogen ($NH_3$-N), hydrogen sulfide ($H_2S$), nitrite-nitrogen ($NO_2{^-}$-N), nitrate-nitrogen ($NO_3{^-}$-N), sulfate (${SO_4}^{--}$), volatile fatty acids (VFA) and other metabolites concentration were determined. Microbial communities were also analyzed using 16S rRNA DGGE. Results showed that the pH values on all treatments increased as incubation time became longer except for FA4 where it decreased. Moreover, FA4 incubated for 12 and 24 h was not detected in $NH_3$-N and $H_2S$. Addition of FAs decreased (p<0.05) propionate production but increased (p<0.05) the total VFA production. Ten 16S rRNA DGGE bands were identified which ranged from 96 to 100% identity which were mostly isolated from the intestine. Similarity index showed three clearly different clusters: I (FA2 and FA3), II (Con and FA1), and III (FA4). Dominant bands which were identified closest to Eubacterium limosum (ATCC 8486T), Uncultured bacterium clone PF6641 and Streptococcus lutetiensis (CIP 106849T) were present only in the FA4 treatment group and were not found in other groups. FA4 had a different bacterial diversity compared to control and other treatments and thus explains having lowest odorous compounds. Addition of FA4 to an enriched protein feed source for growing swine may effectively reduce odorous compounds which are typically associated with swine production.