• Journal of Animal Science and Technology
• /
• v.55 no.5
• /
• pp.451-460
• /
• 2013

The feed value of sesame meal, a main agricultural by-product from the northern area of Gyeongsangbuk-do province, was assessed in Hanwoo steers. A total of twelve Hanwoo steers (average BW = 412.08 kg) were allocated into a Control (fed no sesame meal) or Treatment (fed sesame meal from 14.6 months of age) group, considering BW and ages, and the animals were fed for a total of 480 days. The final BW, total gain and ADG for the Control and Treatment groups were 741.17 kg and 762.67 kg, 331.84 kg and 347.84 kg, and 0.69 kg and 0.72 kg, respectively, showing better performances in sesame meal-fed animals. Feed requirements during the whole experimental period improved by feeding sesame meal (15.31 and 14.87 for Control and Treatment group, respectively). Hanwoo steers fed sesame meal also showed a 22.83 kg heavier cold carcass weight (424.17 kg and 447.00 kg in the Control and Treatment group, respectively), and 2.41% improved dressing percentages (58.60% and 57.22% for the Control and Treatment group, respectively). The area of the M. longissimus dorsi was $91.83cm^2$ and $88.33cm^2$ in the Control and Treatment group, respectively. The final yield of A and B grade meat were 50 : 50% and 33.3 : 66.7% from the Control and Treatment group, respectively. The average marbling score was 4.83 and 5.50, and the numeric values for quality grade was 2.17 and 2.67 for the Control and Treatment group, respectively, showing better beef quality in sesame meal-fed Hanwoo steers. In fact, there were two animals with beef quality $1^{{+}{+}}$ in the sesame meal-fed group. The melting point of lipid extracted from the M. longissimus dorsi of Hanwoo steers was significantly (p<0.05) lower in the Treatment group ($28.28^{\circ}C$) compared to the Control group ($30.65^{\circ}C$). The composition of saturated fatty acids, $C_{14:0}$ (myristic acid) and $C_{16:0}$ (palmitic acid), were significantly lower in sesame meal-fed animals, 4.70% and 2.20% for myristic acid, and 30.55% and 27.12% for palmitic acid, in the Control and Treatment group, respectively. In contrast, there were no significant differences in C18:0 (stearic acid) composition between the groups. The composition of a representative unsaturated fatty acid, $C_{18:1}$ (oleic acid), was significantly higher in Treatment animals (49.89%) than Control animals (44.29%) (p<0.05). The ratio of total monounsaturated fatty acids / saturated fatty acids; M/S) was 1.10 and 1.36 for the Control and Treatment groups, respectively, showing remarkably higher ratios in sesame meal-fed group. The content of glutamic acid, related to beef flavor, was significantly higher in the Treatment group (3.35 mg/100 g) compared to the Control group (1.88 mg/100g) (p<0.05). The tenderness score, evaluated by an eight-point scale in the panel test, and overall palatability (based on juiciness, flavor, oiliness, and umami) were significantly higher in the Treatment group (5.67 and 5.23, respectively) than the Control group (3.83 and 4.60, respectively) (p<0.05). In conclusion, the current results imply that sesame meal could serve as a good supplement for Hanwoo steers for producing high quality beef.

• Asian-Australasian Journal of Animal Sciences
• /
• v.18 no.12
• /
• pp.1761-1768
• /
• 2005

Effects of alpha-galactosidase (GAL) on broiler corn-soybean meal diet was investigated. In experiment 1, sixty cockerels were allocated to five groups, including three enzyme treatments (GAL added at 0, 500, and 1,000 mg/kg diet), a nitrogen-free diet group and a fast group. The true nitrogen-corrected ME (TME$_n$) and true amino acid availability were determined. In experiment 2, 324 day-old chicks were used in a 2${\times}$3 factorial design consisting of two energy contents (high and low) and three GAL levels (0, 250, and 500 mg/kg). Three feeding phases, comprising 0-21 d, 22-35 d and 36-48 d, were involved. GAL addition improved TME$_n$ and the availability of methionine and cystine (p<0.05). The apparent ME (AME) or nitrogen-corrected AME (AME$_n$) and digestibility of dry matter, organic matter, calcium, and phosphorus were improved significantly on d 21, so was crude protein and an interaction of energy and GAL on AME$_n$ (p<0.05) was found on d 35. However, daily intake and daily gain were significantly improved with GAL addition (p<0.05) during 21 d. The small intestine relative weight decreased at 250 mg/kg GAL (p<0.05) on d 35, whereas presented an interaction between GAL and energy on d 21 (p<0.05). Likewise, this treatment increased breast muscle ratio (p<0.05). On d 21, triglycerides level of broilers showed interaction between energy and enzyme levels (p<0.05). Uric acid level in 500 mg/kg GAL declined linearly (p<0.05). On d 35, quadratic effects (p<0.05) were observed in total protein, albumin, globulin and cholesterol content for enzyme supplementation. And the interactive effects of energy and GAL on serum values showed more obviously. The study implies that GAL improved energy and nutrient availability of corn-soybean meal diet in broiler. The GAL supplementation to corn-soybean meal based diet can improve performance of broilers in early stages of growth.

• Food Science and Preservation
• /
• v.17 no.4
• /
• pp.500-506
• /
• 2010

This study was conducted to compare and analyze the active and general components in mate leaf tea according to degree of fermentation conditions. The contents of tannic acid of hot water extracts from #1 (mate leaf), #2 (Mate leaf after fermentation and roasting), #3 (Mate leaf after Pan-firing), and #4 (Mate leaf after final drying) were decreased according to degree of fermentation conditions. Polyphenol contents of hot water extracts were approximate in #1 and #3, with measurements of 43.45 mg/g and 38.20 mg/g, respectively. Caffeine contents were 6.78 mg/g in #1, 4.30 mg/g in #3, and 3.65 mg/g in #4. In addition, the level of total free amino acid of #1 was higher than that of #2, #3, and #4. Lightness (L) and Redness (a) values increased and yellowness (b) values decreased after fermentation. When sensory tests were conducted, mate leaf tea after fermentation had pleasant taste.

• Microbiology and Biotechnology Letters
• /
• v.43 no.2
• /
• pp.97-104
• /
• 2015

Vinegar is a widely used acidic seasoning and can be manufactured using various methods and bases, including cereals, wheat, and fruits. Most studies on vinegar have been conducted to evaluate its antioxidant activity. In the present study, fermented dark vinegar (FDV) produced from unpolished rice was examined for its antimicrobial activity, biochemical content, including the amounts of sugar, total soluble sugar, organic acid, and free amino acids, and pH and physiological activity. The antimicrobial efficiency of FDV was assessed using the paper disc-agar diffusion method. FDV exhibited strong antimicrobial activity against the pathogenic bacteria and yeast strains that were tested. In fact, the activity of FDV was shown to be higher than that of the commercial antibiotics carbenicillin (50 µg/ml) and tetracycline (50 µg/ml) against Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Yersinia enterocolitica, and Lodderomyces elongisporus. The antioxidant activity of FDV and ascorbic acid was evaluated. Using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, we found that FDV has the highest activity of the antioxidants. After spreading FDV onto tryptic soy broth and yeast extract-peptone-dextrose agar media, the microbial strains were isolated and characterized through physiological and biochemical analysis. Based on 16S ribosomal DNA sequence analysis, the isolated microorganisms exhibited a close similarity to Acetobacter papayae, Acetobacter pasteurianus, and Acetobacter peroxidans.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.48 no.4
• /
• pp.411-416
• /
• 2015

Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method for olive flounder ball processing. Clean olive flounder were divided into five portions. Olive flounder meat (100 g with added egg white 39 g) was chopped and then mixed with 10 mL fresh cream and ingredients. The dough was molded into the shape of a ball. The olive flounder balls were then processed by two different methods. In the first method, the flounder ball was boiled in water for 3 min then vacuum-packed in polyethylene film and stored at $-20^{\circ}C$ for 7 days. After 7 days, the ball was thawed and heated in a microwave for 2 min (Sample-1). In the second method, the ball was vacuum-packed in polyethylene film without boiling and then stored at $-20^{\circ}C$ for 7 days before thawing and boiling in water for 3 min (Sample-2). After heating, both types of olive flounder balls were evaluated. Various factors (including the viable bacterial count, chemical composition, pH, hardness, thiobarbituric acid level, salinity, and free amino acid content) were measured, and a sensory evaluation was conducted. Based on the results of the sensory and hardness evaluations, Sample-1 was deemed to be superior to Sample-2.

• Food Science and Preservation
• /
• v.16 no.3
• /
• pp.311-316
• /
• 2009

Changes in physiochemical properties and polyphenol activities of wine fermented with apples and Rosa rugosa Thun were investigated. To this end, four different mixing ratios of apple and R. rugosa, including R. rugosa:apple 2:1 (Apple 33), R. rugosa:apple 1:2 (Apple 67), R. rugosa:apple 1:5 (Apple 83), and apple alone (Apple 100), were prepared and fermented by Saccharomyces bayanus for 14 days at $24^{\circ}C$ with a further 14 days of post-fermentation at $20^{\circ}C$. The final ethanol content ranged from 8.2.10.2%, with no significant difference between the four groups after fermentation and post-fermentation. Final Brix, pH, and total acidity of the four samples ranged from 7.1.7.5 Brix, pH 3.85.4.07, and acidity 0.73.1.19%. As the proportion of R. rugosa increased, the anthocyanin content and color intensity of wine also increased, whereas the free amino acid concentration decreased.

• Journal of Aquaculture
• /
• v.11 no.3
• /
• pp.319-325
• /
• 1998

Quality evaluation of fish muscle was conducted in olive flounder, Paralichthys olivaceus fed with control or experimental diet containing 0.3% of Obosan (Sungam Co., Korea). Sensory panel members preferred the experimental fish were more preferable than those of control (P<0.01 or 0.05). The difference test was shown that the experimental fish muscle is more firm elastic and palatable than the control ones (P<0.01 or 0.05). The physical properties of meats from fish fed a diet containing Obosan improved qualities with compared to those of control meats. The total amount of free amino acids in muscles from control fish (31.7 mg/100mg), especially with the significant increase of glutamic acid, proline, glycine, alanine and methionine. In all nucleotides and their related compounds, ATP was the most abundant in muscles from fish fed a diet containing Obosan (about 1.9 fold compared to mean of control), however, IMP was more abundant in control muscles.

• Korean Journal of Agricultural Science
• /
• v.11 no.1
• /
• pp.8-24
• /
• 1984

In this study, investigated the effects of four strains belonging to Aspergillus oryzae on the quality of Kochujang. In the Koji and Kochujang making, investigated the difference of enzyme production of each strain, the change of each component and color during the aging, and tested the sensory taste. The results obtained were as follows; 1. Protease activity (acid, neutral) in wheat flour Koji was high in the case of Aspergillus $oryzae-S_1$ and Aspergillus oryzae - M of short stalked type. The strain Aspergillus $oryzae-S_1$ showed maximum activity after two days of Koji making, while the strain Aspergillus oryzae - M showed low activity till two days, but showed maximum activity after three days-four days of Koji making. 2. In $\alpha$-amylase activity, strain Aspergillus $oryzae-S_1$, Aspergillus $oryzae-S_2$ and Aspergillus oryzae - M showed high activity after two days of Koji making. Aspergillus oryzae-NB strain showed slower ${\alpha}$ - amylase activity than that strains. 3. In glucoamylase activity, all strain tested showed high activity after three days of Koji making, but st rain Aspergillus oryzae - NB showed slower activity than ot - hers. 4. In protease activity (acid, neutral) during the aging of Kochujang, strain Aspergillus $oryzae-S_1$ and Aspergillus oryzae - M of short stalked type showed higher activity than that of long stalked type. 5. Amino type nitrogen contents during the aging of Kochujang was very higher in the case of strains Aspergillus $oryzae-S_1$ and Aspergillus oryzae - M of short stalked type than other strains, and each contents was 315mg% and 337mg% after aged for ninty days. 6. The results that analysed free sugar of Kochujang aged for ninty days with HPLC were; glucose 5.84~7.13%, fructose 4.13~5.00%, rhamnose 0.91~1.04%, maltose 0.72~0.92% and presence of xylose was recognized. 7. The results that analysed alcohols of Kochujang aged for ninty days with gas chromatography were; ethanol 1.51~1.78%, n-propyl alcohol 1.13~1.20mg%, iso-amyl alcohol 3.5~4.4mg%. 8. In the sensory test of Kochujang aged for sixty days and for ninty days, the case of strains Aspergillus oryzae-M and Aspergillus $oryzae-S_1$ of short stalked type showed good taste, while the case of strains Aspergillus $oryzae-S_2$ and Aspergillus oryzae-NB of long stalked type showed good flavor and color.

• Journal of Sericultural and Entomological Science
• /
• v.46 no.1
• /
• pp.23-27
• /
• 2004

We were investigated the cognitive ability enhancement in rats using B. mori fibroin molecular controlled hydrolysate by preparative recycle HPLC system. Also, some of its physicochemical properties and free amino acid components were investigated, too. Nuclear magnetic resonance (NMR) spectrum are measured different pattern between high (HF) and low (LF) molecular controlled B. mori fibroin samples, respectively. The in vitro test by neuron primary cell culture are showed dependent on molecular weight (Mw) of B. mori fibroin in the order of LF > MF > HF, too. However, the memorial effects in rats by in vivo test are large dependent molecular weight on that maximum 50% than control. Also, the memorial effect was higher than the enzymatic relative and acid hydrolysate, which was 50.0$\pm$2.1 and 25.9$\pm$0.32%, respectively.

• Journal of Mushroom
• /
• v.11 no.4
• /
• pp.208-213
• /
• 2013

The contents of raw materials which are components of mixed substrate for mushroom cultivation were analyzed to optimize the composition. The pure protein(amino acid) level of soybean meal was the highest, 44.02% followed by those of soybean curd residue(31.5%) and cotton seeds meal(30.6%). The non protein nitrogen(NPN) contents in crude protein of main nitrogen materials were 2.4% for soybean meal and 5.6% for dried soybean curd residue, while those of wheat bran and rice bran used as the carbon source were relatively higher, 17.6% compared to that of nitrogen supplying media. Crude protein content per price was 6.0 for rapeseed meal, indicating that it is high crude protein content per price. Nitrogen-free extract(NFE) considering as an ingredient for mycelial growth were high in alphacorn(72.9%) and wheat bran B(57.2%). Acid detergent fiber(ADF) was high in corncob, 51.88%, its use for cultivation of brown rot fungi including Lentinus lepideus should pay attention because the fungi lack complete lignin degradation activity.