• Korean Journal of Poultry Science
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• v.38 no.2
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• pp.105-112
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• 2011

This study were investigated the effects of dietary supplementation of ground Kalopanax pictus leaves powder on pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS, WHC, shear force, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed diets for five weeks containing 0% Kalopanax pictus leaves powder (Control), 0.5% Kalopanax pictus leaves powder (T1), 1.0% Kalopanax pictus leaves powder (T2), and 2.0% Kalopanax pictus leaves powder (T3). The pH and TBARS were significantly decreased by the supplementation of Kalopanax pictus leaves powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of Kalopanax pictus leaves powder compared to those of the control group (P<0.05), and especially, T3 was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC and shear force were not significantly different. CIE $L^*$ and $a^*$ value of treatment groups (especially T3) showed significantly higher value compare to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In fatty acid composition, linolenic acid of chicken meat was increased by the supplementation of Kalopanax pictus leaves powder than compared to those of the non-supplementation group. In conclusion, a supplementation of Kalopanax pictus leaves powder was effective in decreasing pH and TBARS, and increasing total phenol contents and DPPH radical scavenging activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.571-575
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• 2012

The objective of this study was to evaluate the quality characteristics of noodles made with a dried powder of the shoots and leaves from $Aralia$ $elata$and $Kalopanax$ $pictus$. Ash, protein, and dietary fiber contents of $A.$ $elata$ and $K.$ $pictus$ were higher than those of wheat flour. The protein and fat contents of $K.$ $pictus$ powder were higher than those of the $A.$ $elata$ powder, but ash and dietary fiber contents were less than those of $A.$ $elata$. When the amount of $A.$ $elata$ powder increased, brightness (L) values of dough decreased, and redness (a) and yellowness (b) values of dough increased. The weight and volume of the cooked noodles also increased, as did the turbidity of the soup. Addition of $A.$ $elata$ and $K.$ $pictus$ powders in noodles reduced the cutting forces needed to cut the cooked noodles. The sensory evaluation indicates that noodles with 5% $A.$ $elata$ and $K.$ $pictus$ powder added were the most preferable.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.323-329
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• 2010

The objective of this study was to investigate the effects of supplementation diets with Kalopanax pictus leaf powder on performance, proximate composition, carcass characteristics and blood characteristics of chicken meat. Broiler chicks were fed diets containing Kalopanax pictus leaves with concentration of 0% (Control), 0.5% (T1), 1.0% (T2), and 2.0% (T3) for five weeks. There were no significant differences in performance among treatment, however there were significant decrease in mortality within treatment. The crude fat of chicken meat was increased in diets by addition of Kalopanax pictus leaf powder than control, but moisture, crude protein, and crude ash were no significant differences. The abdominal fat was significantly increased by the supplementation of Kalopanax pictus leaf powder compare to the control (P<0.05). The total cholesterol, LDL-cholesterol and triglyceride of control were higher than treatment groups, and the HDL-cholesterol and glucose of control were lower than treatment groups (P<0.05). Especially, T2 and T3 were significantly (P<0.05) more effective in improving cholesterol compare to other treatment groups. In conclusion, these data indicate that supplementation of 1.0% Kalopanax pictus leaf powder (T2) were most effective in decreasing total cholesterol, LDL-cholesterol and triglyceride and increasing HDL-cholesterol.