• Proceedings of the Korea Society of Poultry Science Conference
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• 2001.11a
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• pp.24-39
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• 2001

These experiments were conducted to evaluate the nutritional and feeding value of red pepper seed oil meal (RPSOM) as local vegetable protein ingredients for poultry feeding. In the first experiment, nutritional values of RPSOM were evaluated by analyzing chemical compositions and determining true metabolizable energy (TME), nitrogen corrected TME (TMEn) and true available amino acid (TAAA) contents. According to the chemical analysis, RPSOM contained 22.50％ of crude protein, 4.75％ of ether extract, 27.70％ of crude fiber, 0.34 mg／g of capsaicin and 49.97 ppm of xanthophylls. The values of TME and TMEn determined by force-feeding 16 roosters (ISA-Brown) were 1.73 kcal／g and 1.63 kcal／g on dry matter basis, respectively. The average TAAA value of 16 amino acids measured by the force－feeding technique was 81.70％. These values were used for formulating experimental diets containing various levels of RPSOM for broiler chicks and laying hens. Two feeding trials were made to investigate the effects of dietary incorporation of RPSOM into chicken feed performances of broiler chicks and laying hens. In the broiler feeding (Exp. 2), a total of two hundred twenty-five, 4 wk old male broiler chicks (Ross) were randomly divided into 9 groups of 25 birds each and assigned to three experimental diets containing 0, 5 and 10% RPSOM. The birds were fed ad libitum the diets for 3 wk and feed intake, weight gain and feed conversion rate were determined. At the end of the feeding, the blood levels of glutamate oxaloacetate transaminase (GOT), gamma glutamyl transpeptidase (GGT), blood urea nitrogen (BUN) and cholesterol, and the body and fatty acid compositions of leg muscle were measured. No significant differences were observed in weight gain, feed intake, feed conversion rate, body composition, serum levels of GOT, GGT and BUN among the treatments. However, blood cholesterol level was lower (P＜0.05) in 10% RPSOM diet group than those in the other. The dietary RPSOM at 5 and 10% levels increased the content of linoleic acid (P＜0.05) in leg muscle compared to that of control group. The results indicate that RPSOM can be used for broiler feed up to 10% without any significant negative effects on broiler performance. In the layer feeding (Exp. 3), the effects of dietary RPSOM on the performances of laying hen were investigated by feeding ninety 45 wk old laying hens (ISA-Brown) with experimental diets containing 0, 5 and 10% RPSOM for 4 wk (30 birds per treatment). Measurements were made on egg production rate, egg weight, feed intake, Haugh unit, egg shell strength which was higher (P＜0.05) in layers fed 10% RPSOM diet compared to those fed 0 and 5% RPSOM diets. Thus, it can be concluded that RPSOM can be included into laying hen feed up to 10% without any harmful effects.

• Journal of The Korean Society of Grassland and Forage Science
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• v.6 no.1
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• pp.19-23
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• 1986

This experiment was conducted to find out the change of composition and yield of whole crop rye plant by the maturity stage such as boot, heading, milky, dough and yellow ripe. The results of this experiment were as follows: The yield of whole plant was significantly (P<0.01) higher in the dough stage than in the other stages, and stalk yield of whole plant was significantly (P<0.01) higher in the dough stage than in the other stages, and stalk yield of whole plant was the highest in the part of whole plant, ear yield in the yellow ripe stage. Leaf and stalk yield in the ratio of part yield to whole plant yield remarkably decreased according to the passage from boot to yellow ripe stage, but ear yield increased. Dry matter yield increased with advancing maturity stage, and was the highest in the yellow ripe stage (P<0.01). Crude protein contents of whole plant and each parts gradually decreased, and crude fiber content increased with advancing maturity stage.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.274-278
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• 2013

The aim of our study was to investigate the chemical composition of the Asian ginseng seed (Panax ginseng C.A. Meyer) and the American ginseng seed (Panax quinquifolium L.) grown in Korea (3 years, KGS3; 4 years, KGS4), China (4 years, CGS4), and USA (4 years, AGS4). AGS had the heaviest 100-seed weight ($4.21{\pm}0.31g$). The approximate compositions of the ginseng seeds were 13.66-17.00% crude protein, 2.21-8.65% crude ash, 19.06-24.06% crude lipid, and 43.21-47.49% crude fiber. The mineral contents of the ginseng seeds were greater in order of K>P>Ca>Mg>Fe>Na>Zn >Cu. The unsaturated fatty acid content was 96.71-96.94%, and the major fatty acids oleic acid and linoleic acid were present. Total sugar content was 15.00-26.17 mg glucose/g. The acidic polysaccharide content was 0.56-0.80 mg ${\beta}$-Dgalacturonic acid/g. These results showed the differences in the physicochemical characteristics of ginseng seeds with respect to cultivation location, cultivation year, and species.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.805-811
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• 2012

This study was carried out in order to optimize the manufacturing condition of fried garlic flakes as well as to investigate the physicochemical properties of the flakes. Fried garlic flake samples were prepared as follows: garlic was sliced by a thickness of 1.5 mm, 2.0 mm, 2.5 mm, which were measured by a thickness gage. The samples were fried in vegetable oil under different temperatures of $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$. The compression strength depending on the height (h) was measured in order to find the thickness effect by the rheometer (force control: 50 N, h: 3.25 mm). Moreover, the sample with 1.5 mm thickness showed crisp phenomena of the split compared with the crush shape of the 2.0 mm and 2.5 mm thick samples. The result of strength for time dependence showed a sample with a thickness of 1.5 mm, which was measured 5~9 times more than the 2.0 mm and 2.5 mm thick samples. We thought the reason that the 1.5 mm sample had less response power equivalent to compression force than the other samples. Alliin has been found to affect the immune responses in the blood, it is a derivative of the amino acid cysteine and is also quite heat stable. The LC system with a UV detection at 210 nm consists of a separation on a Zorbax TMS column and isocratic elution with water and ACN as a mobile phase. The alliin contents of raw and fried garlic flake under $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$ were 18.10 mg/mL, 14.0 mg/mL, 11.6 mg/mL and 11.1 mg/mL, respectively. The decrement of alliin content under different temperature was a small quantity hence, we confirmed that the increasing manufacturing temperature was not affected by the alliin content. Examining for the particle structure of fried garlic flakes by a polarization microscope, the color of the sample treated at $160{\sim}170^{\circ}C$ was pure yellow. Furder, the fiber shaped particle, which has an effect on the tough texture, almost did not appear compared to the different temperature conditions. Finally, the sensory test for the preference of fried garlic flake under different conditions was carried out and the scores for various sensory characteristics were surveyed. According to the physicochemical measurements and sensory evaluation, we confirmed that the optimum manufacturing condition of fried garlic flake was 1.5 mm thick at a temperature of $160{\sim}170^{\circ}C$.

• Applied Biological Chemistry
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• v.44 no.1
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• pp.30-34
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• 2001

Physicochemical properties of milled rice, brown rice, pearled barley, wheat, sorghum, foxtail millet, soybean, and adzuki bean were evaluated for the production of extrusion formed multi-grain. Grain flours showed large differences in chemical composition including starch, protein, fat, ash, and total dietary fiber contents. Grain flours were brighter in the following order of milled rice>pearled barley>soybean>brown rice>wheat>sorghum>adzuki bean>foxtail millet, and most of the grain flours showed red-yellowish color. Mean particle sizes of grain flours were different among various grains, and whole grain flours tended to have coarser particle size than milled grain flours. The amounts of damaged starch in cereal flours were varied from 5.4 to 10.9%, and limited amount of damaged starch was present in legume flours. Water absorption index of grain flours was, in decreasing order, adzuki>bean>milled rice>brown rice>sorghum>wheat>foxtail millet>pearled barley>soybean. Water solubility index was higher in legume flours containing high protein content.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.422-427
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• 2013

The physicochemical properties of raw and black doraji were examined with the goal of increasing the utilization of doraji. Raw and Black doraji contained similar amounts of crude ash, crude fat, and crude protein, but raw doraji had higher level of fiber. Arginine was the major free amino acid in both types of doraji. Free sugar and organic acid contents of doraji increased after steaming heat treatment. Potassium was a prominent mineral in both raw and black doraji, constituting 85% of total minerals. Black doraji contained almost twice as much crude saponin as did raw doraji. Black doraji showed lower values of L (lightness), a (redness), and b (yellowness). The hardness and chewiness of raw doraji were higher than those of black doraji. Black dorai showed a higher amount and extraction rate of saponin, even though nutrient value of doraji slightly decreased after steaming heat treatment. Therefore, black doraji can be a valuable ingredient in functional foods.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.5
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• pp.528-533
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• 1997

This experiment was conducted to determine the effects of cutting height on the yield and nutritive value of brittle culm rice. A brittle culm cultivar, KL501, was compared with a non-brittle culm rice, Seomjinbyeo. The cultivars were grown in paddy until flowering stage at which the first cutting was made followed by the second cutting on October 20. Cutting regime conducted were 0, 5, 10 and 20cm from the surface. Herbage yield, TDN and other nutritive values were measured. As the higher cutting height, crude protein, fat and NFE (nitrogen free extract) contents were increased and crude fiber and ash content were decreased at the first cutting, while those at second cutting were increased except NFE content. Fresh and dry matter yield at 10cm cutting height, Seomjinbyeo was 4.45 and 1.16t /ha, KL501 was 4.71 and 1.14t /ha, respectively. TDN content of first cutting was increased as the higher cutting height, but that of second cutting was decreased. TDN yields of Seomjinbyeo and KL501 at 10cm cutting height were highest by showing 0.63t /ha and 0.61t /ha, respectively.

• Applied Chemistry for Engineering
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• v.25 no.4
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• pp.374-379
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• 2014

After completing deacidification process and evacuating rest of solvent, white fine particles of MgO are found on the surface of archival materials, such as books and documents. When MgO particles remain on the surface of archives, instead of being well dispersed and absorbed into cellulose fiber of archives, such white fine particles are found. These particles have raised concerns for employees' deacidification environment and their health; however, the concerns have not been addressed. To find the cause of white fine particles on the surface of archives after deacidification process and to propose the its solution, an acidic paper and wood free paper were applied with deacidifying chemicals. We analyzed the domestic and abroad deacidifying chemicals' physical properties and conducted deacidifcation processes to find effects of different contents and sizes of MgO on white fine particles. When the size of MgO particle was 847 nm, there was significantly less amount of white fine particles on the surface of archival materials. This means that the size of MgO particle plays a significant role in producing white fine particles on the surface of archives.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.373-378
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• 2003

This research was conducted to investigate the possibilities of usage of rose (Rosa hybrida L. cv. Mary Devor) by examining th antioxidative and antimicrobial activities of extracts with various levels of ethanol concentrates. Proximate composition, dietary fiber, and flavonoids contents were analyzed, and total antioxidant status and yield ratios of extraction of rose were measured. The rose extracts were extracted in different level of ethanol concentrates (0, 75, 85, 95%), and peroxide value, acid value, and TBA value were investigated in different level of concentrates of extracts added and time duration of storage. The results were as follows; derivation period from measuring peroxide value showed that the rose (Petal & Calyces) extract-added group showed longer derivation period than the control group, tocopherol-added, or BHT-added groups, and it proved to be a highly effective antioxidant as a result. It showed the longest derivation period especially when 85% ethanol extract was added with concentration of 0.05%. For the acid values and TBA values of the extract added oil, the rose extract-added group and BHT-added group showed lower values than the control group and tocopherol-added group as th length of time for storage becomes longer. In fact, the rose extracts suggested the possibility to be used as a natural antioxidants as it showed high antioxidative effect similar to BHT. Overall, the rose extracts from each solvent showed high antimicrobial effects against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus than control group. Especially, 85% ethanol extract showed significantly high antimicrobial effect against Escherichia coli.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.8
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• pp.1242-1251
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• 2020

Objective: The 3×3 factorial arrangement was used to investigate if either high water-soluble carbohydrates (WSC) cultivars or suitable time of day that the grass cut could improve nutrient values and in vitro fermentation characteristics. Methods: The 3 cultivars were mowed at 3 diurnal time points and included a benchmark WSC ryegrass cultivar 'Premium', and 2 high WSC cultivars AberAvon and AberMagic, which contained, on average, 157, 173, and 193 g/kg dry matter (DM) of WSC, and 36.0, 36.5, and 34.1 g/kg DM of N during 7th regrowth stage, respectively. The fermentation jars were run at 39℃ with gas production recorded and sampled at 2, 5, 8, 11, 14, 17, 22, 28, 36, and 48 h. The rumen liquid was collected from 3 rumen fistulated cows grazing on ryegrass pasture. Results: High WSC cultivars had significantly greater WSC content, in vitro DM digestibility (IVDMD) and total gas production (TGP), and lower lag time than Premium cultivar. Methane production for AberMagic cultivar containing lower N concentration was marginally lower than that for AberAvon and Premium cultivars. Grass cut at Noon or PM contained greater WSC concentration, IVDMD and TGP, and lower N and neutral detergent fiber (NDF) contents, but CH₄ production was also increased, compared to grass cut in AM. Meanwhile, the effects of diurnal cutting time were influenced by cultivars, such as in vitro CH₄ production for AberMagic was not affected by cutting time. The IVDMD and gas production per unit of DM incubated were positively related to WSC concentration, WSC/N and WSC/NDF, respectively, and negatively related to N and NDF concentrations. Conclusion: These results imply either grass cut in Noon or PM or high WSC cultivars could improve nutrient values, IVDMD and in vitro TGP, and that AberMagic cultivar has a slightly lower CH₄ production compared to AberAvon and Premium. Further study is necessary to determine whether the increase of CH₄ production response incurred by shifting from AM cutting to Noon and/or PM cutting could be compensated for by high daily gain from increased WSC concentration and DM digestibility.