• 한국양식학회지
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• 제21권2호
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• pp.89-95
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• 2008

Flounder were fed a reference diet and test diets containing various feed ingredients: mackerel fish meal, meat meal, soybean meal, wheat flour, wheat gluten, corn gluten meal and brewer's yeast. Apparent digestibility was determined using a reference diet with 0.5% chromic oxide indicator and test diets contained 70% reference diet and 30% of the feed ingredient being evaluated. Apparent digestibility coefficients for amino acid and energy in the reference and test diets were determined, and digestibility coefficients for the test ingredients were calculated based on differences in the digestibility of test diets relative to the reference diet. The fish averaging 300 g were held in 2000 L tanks at a density of 20 fish per tank. Feces were collected from three replicate groups of fish using a fecal collection column attached to fish rearing tank. Apparent total amino acids digestibilities(90-95%) of mackerel fish meal, soybean meal, wheat gluten, corn gluten meal and brewer's yeast were higher than those of meat meal and wheat flour(P<0.05). Apparent energy digestibilities(86-98%) of mackerel fish meal, meat meal, soybean meal, wheat gluten and corn gluten meal were significantly higher(P<0.05) than those of wheat flour and brewer's yeast. These results provide useful information about nutrient and energy utilization for flounder.

• 한국축산식품학회지
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• 제30권4호
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• pp.597-602
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• 2010

In this study, pigs [n=117; (Landrace ${\times}$ Yorkshire) ${\times}$ Duroc; $64{\pm}0.5$ Kg initial body weight] were used to investigate the effect of feeding different levels of lacquer (Rhus verniciflua Stokes) meal on performance, carcass traits and quality of meat kept under refrigeration at $3{\pm}1^{\circ}C$. The pigs were randomly allotted to 3 treatments on the basis of body weight and sex and each treatment was replicated 3 times (13 pigs in each replicate). Lacquer meal in sawdust form obtained from the stem bark and heartwood of sun-dried lacquer trees was added to the grower and finisher diets at 0, 20 and 40 g/kg diet. The experimental diets were fed for 8 wk. Inclusion of lacquer meal had no influence (p>0.05) on growth performance of pigs. Improvement in carcass traits and decreased back fat thickness were noticed in pigs fed diets added with 20 and 40 g/kg lacquer meal. Longissimus muscle obtained from pigs fed lacquer meal had higher moisture and lower fat content, thiobarbituric acid reactive substances and water holding capacity. Meat from lacquer fed pigs was also darker and redder. The data indicates that lacquer meal can be incorporated up to 40 g/kg in the diet of fattening pigs without affecting growth performance. Also, lacquer meal increases carcass lean content and improves the oxidative stability of the meat.

• Asian-Australasian Journal of Animal Sciences
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• 제32권3호
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• pp.387-394
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• 2019

Objective: This study was to investigate the nutrient ileal digestibility of dried mealworm (Tenebrio molitor) larvae and compare with those of three animal protein by-products in growing pigs. Methods: A total of 12 crossbred ($[Landrace{\times}Yorkshire]{\times}Duroc$) growing pigs with average body weights of $24.12{\pm}0.68kg$ were surgically equipped with simple T-cannulas after being deprived of feed for 24 h according to published surgical procedures. These pigs had a recovery period of two weeks. A total of 12 pigs were assigned to individual metabolic crates and allotted to one of four treatments with 3 replicates in a fully randomized design. Dietary treatments included the following: i) Fish meal, corn-vegetable by-product basal diet+9.95% fish meal; ii) Meat meal, corn-vegetable by-product basal diet+9.95% meat meal; iii) Poultry meal, cornvegetable by-product basal diet+9.95% poultry meal; iv) Tenebrio molitor, corn-vegetable by-product basal diet+9.95% dried Tenebrio molitor larvae. Results: Results showed that the apparent ileal digestibility (AID) of Lys was higher (p<0.05) in pigs fed Tenebrio molitor diet than that in pigs fed fish meal diet. Pigs fed Tenebrio molitor diet showed increased (p<0.05) AID of His and Arg compared to pigs fed Fish meal or Meat meal diet. The AID of Cys was increased (p<0.05) in pigs fed poultry meal and Tenebrio molitor diets compared to that in pigs fish meal diet. Pigs fed meat meal, poultry meal, and Tenebrio molitor diets showed higher (p<0.05) standardized ileal digestibility (SID) of total energy compared to pigs fed fish meal diet. The SID of Arg was higher (p<0.05) in pigs fed Tenebrio molitor diet than that in pigs fed fish meal or meat meal diet. Furthermore, pigs fed poultry meal or Tenebrio molitor diets showed increased (p<0.05) SID of Cys compared to pigs fed fish meal diet. Conclusion: In conclusion, providing pigs with diets that contained Tenebrio molitor larvae meal improved AID and SID of nutrients as well as essential and non-essential amino acids. The digestibility of dried mealworm larvae protein and its utilization in vivo are also good. Therefore, dried mealworm larvae protein can be used as protein source at 10% level in growing pigs.

• 대한영양사협회학술지
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• 제3권1호
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• pp.30-43
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• 1997

This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires collected from each district of the country were statistically analyzed. Dietitians showed preference of ham and packed meat to other meat products. Dietitians had a good image on meat product regarding it as a good source of protein, imported food and diversely used food for cooking. Whereas 50% and 25.8% of dietitians concerned about the high content of preservative and sodium, respectively. More than 96% of dietitians suggested the food processing company to decrease the addition of preservatives, coloring agents, color formers and sodium. Fifty nine percent of dietitians responded they would increase the consumption of meat product if it is processed to food with low sodium, low cholesterol, low fat and no persavatives. Dietitians used ham for cooking once or twice a month. The reason they used the meat product for meal service was the preference of students and readiness of meat product for cooking. The dietitian's favorite cooking method was roasting ham or sausage with vegetable. Dietitians responded the first thing they checked for purchasing meat product was the date of processing and the term of validity.

• 한국양식학회지
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• 제10권2호
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• pp.153-161
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• 1997

본 연구는 잉어 사료의 어분 대체사료원으로서 피혁분과 육골분의 이용 가능성과 어분단백질 대체 범위를 결정하고 잉어용 어분대체품 개발의 기초자료를 제공하고자 실시되었다. 본 실험사료의 단백질원으로 동물성으로는 북양어분(White Fish Meal, WFM), 피혁분(Leather Meal, LM), 육골분(Meat & Bone Meal, MBM)을 식물성으로는 대두박(Soybean Meal, SM), 콘글루텐밀(Corn Gluten Meal, CGM)을 사용하였고, 조단백질 함량은 39.5%, 가용성 에너지는 15.3 KJ/g으로 동일하게 맞추었고, 실험사료내의 어분대체 비율은 다음과 같다 : diet 1 (대조구), 100% white fish meal (WFM, control) : diet 2, 75% WFM+25% leather meal (LM) : diet 3, 50% WFM+50% LM : diet 4, 75% WFM+25% meat and bone meal (MBM) : diet 5, 50% WFM+50% MBM. 일주간의 먹이붙임후에 잉어는 각 실험군별 평균어체중 10 g이 되도록 하여 3반복으로 무작위 배치하였고, 첫 번째와 두 번째 4주간의 사육기간이 끝난 8주후에는 평균어체중이 28 g이 되도록 재배치하여 세 번째 4 주간동안 사육하였다. 사료는 1일 3회 어체중의 2.7-4%로 12주간 공급하였다. 첫 번째와 두 번째 4주후 사료 1(대조구)과 2의 증체율은 유의적 차이가 없었으나(P>0.05), 사료 3, 4, 5는 대조구보다 유의적으로 낮았다(P<0.05). 이와는 달리 세 번째 4주후에 있어서는 대조구와 비교하여 전 사료구에서 유의적인 차이가 없었다(P>0.05). 전어체 일반성분 분석결과, 8주의 수분과 12주의 조지방을 제외하고는 모든 사료구의 일반성분치(수분, 조단백, 조지방, 조회분)에 있어서 유의적 차이가 없었다(P>0.05). 본 실험 결과, 사료내 동물성 단백질원으로 피혁분과 육골분은 충분한 먹이붙임후에 어분단백질의 50%까지 대체 가능함을 보여 주었다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권1호
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• pp.75-79
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• 2005

There were three trials involved in this experiment. All piglets in Trial 1 were randomly distributed into the following 4 treatments. Treatment 1. Corn-soybean diet with 5% SDPP. The tryptophan level was 0.237%. Treatment 2. Corn-soybean diet with 10% meat and bone meal. The tryptophan level was 0.177%. Treatment 3. Treatment 1+0.0662% synthetic tryptophan. The total tryptophan level was 0.303. Treatment 4. Treatment 2+0.0662% synthetic tryptophan. The total tryptophan level was 0.236. Piglets in Trial 2 were distributed randomly into the following 4 treatments. Treatment 1: corn-soybean diet+10% meat and bone meal. The total tryptophan level was 0.176%. Treatment 2: corn-soybean diet+10% meat and bone meal+5% SDPP. The total tryptophan level was 0.180%. Treatment 3: Treatment 1 diet+0.004% synthetic tryptophan. The total tryptophan level was 0.180%. Treatment 4: Treatment 1 diet+0.631% synthetic tryptophan. The total tryptophan level was 0.237%. There were 4 treatments in Trial 3. Treatment 1: cornsoybean diet+10% meat and bone meal. The total tryptophan level was 0.176%. Treatment 2: Treatment 1 diet+0.061% synthetic tryptophan. The total tryptophan level was 0.237%. Treatment 3: Treatment 2 diet+0.061% synthetic tryptophan. The total tryptophan level was 0.298%. Treatment 4: corn-soybean diet+10% meat and bone meal+5% SDPP. The total tryptophan level was 0.180%. The results of Trial 1 showed that the piglets ate significantly more (p<0.05) when feed included SDPP in the diet during the first 2 weeks. The feed intake also increased when synthetic tryptophan was added in the 5% meat and bone meal diet; however, the difference did not reach a significant level (p>0.05) during the first 2 weeks. Three weeks onwards the feed intake of 5% meat and bone meal treatment was significantly lower (p<0.05) than for the other three treatments. The results of Trial 2 showed that the feed intake could be significantly improved only when the total tryptophan level reached 0.237%. Piglets in the 5% SDPP treatment had higher feed intake than piglets in 10% meat and bone meal treatment with 0.180% of tryptophan, but did not reach a significant level (p<0.05). Body weight gain also had the same trend as feed intake. The pigs in Treatment 1, the lowest total level of tryptophan treatment (0.176%), had lowest feed intake and weight gain, but the difference did not reach a significant level (p>0.05). The pigs in Treatment 1 of Trial 3 had the lowest feed intake and weight gain (p>0.05). Treatment 2 (0.237%) had the highest average feed intake from Week 1 to Week 5; the second best result was recorded in Treatment 4. As for the weight gain of the piglets in Treatment 4 (5% SDPP), they had a higher average weight during the first 3 weeks. The feed efficiency was better for Treatment 4 (5% SDPP) during the first 2 weeks. The results of these trials showed that both SDPP and tryptophan had a trend to improve the feed intake and weight gain.

• 한국축산식품학회지
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• 제30권6호
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• pp.1007-1013
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• 2010

시험동물은 $68.77{\pm}0.10kg$인 3원 교잡종(Landrace${\times}$Yorkshire${\times}$Duroc) 비육돈 96두를 공시하였으며, 8주간 사양시험을 실시하였다. 시험설계는 1) corn-soybean meal diet, 2) corn-soybean meal diet + 0.05% enzyme complex, 3) cornsoybean meal diet with DDGS 및 4) corn-soybean meal diet with DDGS + 0.05% enzyme complex으로 4개 처리를 하여 처리당 6반복, 반복당 4두씩 완전임의 배치하였다. 등심의 pH는 DDGS를 함유한 두 처리구가 CON - Enzyme 처리구와 비교하여 유의적으로 증가하였다(p<0.01). 관능평가에 있어서 경도(Firmness)은 DDGS - Enzyme 처리구가 CON 처리구와 비교하여 유의적으로 증가하였으며(p<0.01), 육색에 있어서 $a^*$ 값은 DDGS를 함유한 두 처리구가 DDGS를 함유하지 않은 두 처리구와 비교하여 유의적으로 높게 나타났다(p<0.05). 등심 및 등지방의 지방산 조성에서 총 UFA와 총 UFA/SFA는 DDGS를 함유한 처리구가 CON 처리구와 비교하여 유의적으로 높은 효과를 나타냈다(p<0.001). 결론적으로 DDGS 급여는 등심의 pH, 경도, 육색, 불포화 지방산 조성을 증가시켰으나, 복합 효소제 첨가 급여에 따른 육질의 변화는 크게 나타나지 않았다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권10호
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• pp.1451-1454
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• 2003

The present investigation was carried out to study the affect of feeding urea ammoniated neem kernel meal on carcass characteristics and organoleptic properties of the meat in goats. Eight local weaned kids of 3-4 months age with mean body weight of $7.85{\pm}0.42kg$ were assigned to two groups of four each in a completely randomised design and were offered diets containing isonitrogenous concentrate mixtures containing either peanut meal or urea ammoniated neem (Azadirachta indica) seed kernel meal (UANSKM) along with ad libitium oat hay or green sorghum as roughage for 13 fortnights. The animals were slaughtered at the end of the experimental period and the carcass characteristics and organoleptic evaluation of the meat was carried out. The carcass characteristics in terms of dressing percentage, meat bone ratio, percent edible and inedible did not differ between the treatments. Similarly the organoleptic characteristics and cooking loss were comparable between the treatments implying that UANSKM can be substituted for peanut meal in goat diets to alleviate the shortage and high cost of peanut meal without affecting meat quality.

• 한국식생활문화학회지
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• 제20권6호
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• pp.668-674
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• 2005

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

• Asian-Australasian Journal of Animal Sciences
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• 제15권10호
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• pp.1507-1516
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• 2002

Meat and bone meal is a valuable protein and mineral source in diets of production animals and contributes to the protein, energy and mineral component of diets. The aim of the present study was to more accurately characterise the apparent ileal amino acid digestibility of meat and bone meals produced in New Zealand and evaluate routine in vitro assays used in practise to measure meat and bone meal quality. A total of 94 commercial meat and bone meals from 25 New Zealand rendering plants over a two and a half year period were analysed for proximates, gross energy, gross amino acid content (incl. hydroxyproline, hydroxylysine and lanthionine), apparent ileal amino acid digestibility, pepsin nitrogen digestibility, protein solubility and bone content. The mean crude protein content of the 94 meat and bone meal samples was 56.8% with a range of >35% units and a coefficient of variation of 9.8%. The mean crude fat and ash content were 10.0 and 28.4% respectively. These latter components showed a large range (16 and 43%, respectively) with coefficients of variation above 22%. Amino acid digestibility between samples was highly variable with lysine and sulphur amino acids digestibility ranging between 45.8-89.0 and 38.2-85.5%, respectively. Pearson correlation coefficients are presented between crude protein content and individual gross amino acids, crude protein content and individual digestible amino acid content, and pepsin N digestibility and individual digestible amino acid content. There was a significant relationship between the digestible amino acid nitrogen content and the crude protein content while pepsin nitrogen digestibility was not correlated to ileal amino acid nitrogen digestibility (r=-0.06). Meat meals with a high protein content had relatively low hydroxyproline and hydroxylysine levels something that was attributed to the levels of collagen from bone. The data indicated that lanthionine (formed upon heat treatment of cysteine with a hydroprotein) is not a good indicator of the heat treatment employed to meat and bone meals. Step-wise multiple regression equations to predict the apparent digestible content of amino acids from rapid in vitro assays are presented. The most selected variables included ash and crude fat content. In general the equations derived for the essential amino acids had a higher degrees of fit (R2) compared to the non-essential amino acids. The R2 for the essential amino acids ranged from 0.43 for histidine and 0.68 for leucine. These equations provide a means of more rapidly estimating the apparent ileal digestible amino acid content (protein quality) of meat and bone meal using standard analyses.