• Asian-Australasian Journal of Animal Sciences
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• 제22권11호
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• pp.1531-1539
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• 2009

This study compared the nutritional value of canola (B. napa) and mustard (B. hirta) press cakes obtained from the biodiesel industry as ingredients for use in diets fed to broiler chickens. A total of 210, one-day old, male broiler chicks were randomly assigned to one of seven dietary treatments. The control diet was based on wheat and soybean meal and contained 15% canola meal. For the experimental diets, 5, 10 or 15% of the canola meal was replaced with an equal amount of either canola or mustard biodiesel press cake. Dry matter and neutral detergent fiber digestibility were significantly higher for birds fed diets containing either canola or mustard biodiesel press cake compared with canola meal. Dry matter and neutral detergent fiber digestibility of the canola biodiesel press cakes was higher than the mustard biodiesel press cakes. Ether extract digestibility and nitrogen retention were significantly higher for birds fed canola biodiesel press cake compared with canola meal and mustard biodiesel press cake. Body weight gain and feed intake did not differ between birds fed canola or mustard biodiesel press cake and canola meal. In addition, there was no significant difference in body weight gain or feed intake between birds fed diets containing canola or mustard biodiesel press cake. Feed conversion was significantly improved for birds fed either canola or mustard biodiesel press cake compared with canola meal. Mortality was unaffected by treatment. Since the performance of broilers fed canola biodiesel press cakes was essentially the same as that of broilers fed canola meal, it is difficult to justify a premium to be paid for canola biodiesel press cake over that paid for canola meal. In addition, there was no difference in the performance of broilers fed biodiesel press cake obtained from canola or mustard seed. As mustard seeds are generally available at a lower price than canola seed, there may be some incentive to use mustard rather than canola seed for producing biodiesel press cake for use in poultry production.

• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1196-1200
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• 2007

Eight feeds (mixture of wheat straw and oil seed cakes in 3:1 ratio) were evaluated for methane emission and fermentation pattern with buffalo rumen liquor as inoculum in an in vitro gas production test. The cakes tested were groundnut cake (GNC), soybean cake (SBC), mustard seed cake (MSC), cotton seed cake (CSC), karanj seed cake expeller extracted (KCEE), karanj seed cake solvent extracted (KCSE), caster bean cake expeller extracted (CBCEE) and caster bean cake solvent extracted (CBCSE). The gas production (ml/g dry matter) was significantly higher with SBC and MSC followed by CSC, GNC, KCSE, KCEE, CBCSE and was the lowest with CBCEE. Methane emission was significantly lower with KCEE, KCSE, CBCEE, CBCSE (20.32- 22.43 ml/g DM) than that with SBC, GNC, CSC (27.34-31.14 ml/g DM). Mustard seed cake was in-between the two groups of oil cakes in methane production. In vitro true digestibility was highest with SBC followed by GNC, CSC, MSC, KCSE, KCEE, CBCSE and CECEE. Ammonia nitrogen level was positively correlated with the amount of protein present in the cake. Total holotrich protozoa were significantly higher with SBC, whereas, large spirotrich protozoa tended to be lower than with other cakes. The counts of small spirotrich and total protozoa were similar with all the cakes. Total volatile fatty acid production and acetate to propionate ratio were significantly higher with SBC and significantly lower with KCEE as compared to the other cakes. Among the conventional oil cakes tested in the present experiment (GNC, SBC, MSC and CSC), mustard seed cake-based feed produced the minimum methane without affecting other fermentation characteristics adversely.

• Asian-Australasian Journal of Animal Sciences
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• 제16권6호
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• pp.813-817
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• 2003

Taramira (Eruca sativa) cake, an unconventional oil cake, replaced 25 and 50 per cent crude protein of mustard cake in the ration of crossbred calves in an experiment of 90 days duration. Total glucosinolate content of the three concentrate mixture was almost similar (18.19, 17.95 and $17.95{\mu}mol/g$ dry matter), however, glucouracin was the major glucosinolate of experimental diets. Similar dry matter Intake, nutrient digestibility (except those of fibre fractions) and nitrogen balances as well as similar serum $T_3$ and $T_4$ levels and growth rate in all the groups indicated that taramira cake can replace 50 per cent crude protein of mustard cake in the diet of crossbred calves.

• 한국응용곤충학회지
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• 제26권4호
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• pp.267-268
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• 1987

토양에 첨가한 8종의 Oil cake 중 Margosa, Undi, Karanj cake은 생강뿌리썩음병의 발생을 억제하였다. 생강수량의 증진효과는 Karanj, Roselle, Mustard cake의 순으로 높았다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권8호
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• pp.1157-1163
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• 2005

An experiment was conducted to study the effect of replacing soyabean meal (SBM) at 50 and 100% with conventional (CMC) and low glucosinalate mustard cakes (LGMC) in iso-caloric and iso-nitrogenous diets in broiler chickens. All these diets contained 0.1% choline chloride with a purity of 50% (w/w). Another diet was prepared by replacing SBM in toto with CMC with no supplemental choline to find out the possible role of supplemental choline in mustard cake (MC) based diets. Two hundred and seventy day-old broiler chicks were distributed randomly in 54 stainless steel battery brooder pens of five chicks in each pen. Each experimental diet was allotted at random to nine battery brooders and offered ad-libitum from day 2 through 42 days of age. Body weight gain was significantly depressed by total replacement of SBM with either LGMC or CMC at 21 days of age. Non-supplementation of choline significantly depressed the growth compared to those fed CMC 100% with supplemental choline. However, at 42 days of age, such an effect was seen only with CMC. Replacement of SBM with CMC 100% with or without choline supplementation depressed the body weight gain. The concentrations of cholestorol and tryglicerides in serum and the relative weights of ready to cook yield, giblet and gizzard decreased by incorporation of mustard cakes in broiler diets. The trend in fat and protein contents in breast and thigh muscles and liver was not clearly attributable to the treatment effect. Based on the results, it is concluded that SBM can be replaced in toto with LGMC (535.0 and 466.5 g/kg starter and finisher diets, respectively) or up to 50% (215.0 and 186.7 g/kg starter and finisher diets, respectively) with CMC in commercial broiler chicken diets. Choline supplementation at 0.1% level in broiler diets containing CMC was found to be beneficial during starter phase.

• 한국식생활문화학회지
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• 제7권2호
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• pp.141-148
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• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.

• 한국식생활문화학회지
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• 제5권1호
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• pp.1-41
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• 1990

To analyze dialy meal of royal meal, studied Bankwa Sang(Fruit Table) were on record Wonheng Ulmyo Jungri Euigwae (1795). Historic book 'Jungri Euigwae' described the king's visit to his father's royal tomb 'Hyun Neung Won', during the domain of Cheung Jo, the 22nd king of Choson Dynasty. The results obtained from this study areas follows. The fruit table, which similar in concept to desert in the west but quite different in service, was prepared for a guest. The table consisted of two kinds of trays, on which serveral kinds of fruit were stacked to a height of between 4 chon (4寸 : about 12 cm) and 1 chuk(1尺 : about 30.3 cm) according to Korean measurement system. The table was decorated with beautiful artificial flowers made of paper and silk. The number of sets to be arranged on the table were different according to the royal status of the eater: 12 sets-25 sets for king's mother, 7 sets-11 sets for the king. Soy sauce mixed with vinegar and pine-nu meal, mustard were ruled out from kind of sets. Kinds of dishes served with a meal generally were noodles (麵), soup (湯), fried fish (煎油花), fried meats and vegetables (花陽灸), slices of raw fish (魚膾), minced raw meat (肉膾), slices of boiled beef (片肉), stew (蒸), rice cake (餠), sweet rice dish (藥飯), patterned savory cake (茶食), fried cake made of wheat flour, honey and oil (藥果), fried glutinous rice cake (强精), various fruits preserved in honey (正果), sugar candies (各色糖), fruits (果物) honey (淸), soy sauce mixed with vinegar and pine-nut meal (醋醬), mustard (莽子).

• 한국토양비료학회지
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• 제45권6호
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• pp.1022-1026
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• 2012

적겨자 유기농 재배를 위한 유기질비료 유박의 적정시용 기준을 마련하고자 시설하우스에서 유박비료를 질소성분량 $70kg\;ha^{-1}$ (ECF 100)을 기준으로 35 (ECF 50), 52.5 (ECF 75), 105 (ECF 150) kg $ha^{-1}$ 수준으로 처리하여 토양환경, 적겨자 생육 및 수량특성을 조사하였다. 시험 후 토양 pH는 유박 시용 전에 비해 낮아졌으며, 유박 시용량에 따른 pH는 5.7~5.9 범위로 차이는 없었다. EC는 $3.40{\sim}3.54dS\;m^{-1}$, 인산은 $580{\sim}618mg\;kg^{-1}$로 유박 시용량이 증가할수록 증가하는 경향이었으며, K, Ca, Mg 등의 양이온도 증가하였으나 유의성은 없었다. 호기성 세균과 방선균, Dehydrogenase 활성은 각각 $35.0{\sim}48.5{\times}10^6$, $15.2{\sim}19.3{\times}10^4$ CFU soil $g^{-1}$, $34.6{\sim}38.2mg\;kg^{-1}$ 범위이며, 사상균도 시용량에 따라 $37.2{\sim}39.5{\times}10^4$ CFU soil $g^{-1}$이었으나, 유의성은 없었다. 수확기 적겨자 잎의 T-N는 $63.2{\sim}66.4g\;kg^{-1}$, K는 $55.1{\sim}56.4g\;kg^{-1}$, Ca는 $8.6{\sim}9.5g\;kg^{-1}$, P는 $5.7{\sim}6.3g\;kg^{-1}$ 범위였다. 유박비료의 질소이용율은 38~52% 이었으며, 유박비료 시용량이 많을수록 질소이용율은 적어지는 경향이었다. 적겨자의 수량은 유박비료 시용량에 따라 $13,670{\sim}14,460kg\;ha^{-1}$ 범위로 유박비료 시용량이 증가해도 수량 증수는 없는 것으로 나타났다. 적겨자 재배시 최고 수량보다는 경제적이고 친환경적인 양분관리가 필요한데, ECF 50 ($924kg\;ha^{-1}$), 75 ($1,386kg\;ha^{-1}$) 시험구에 시용한 시용량 정도로 적겨자 재배시 유박비료 시용기준으로 활용 가능할 것으로 판단된다.

• Environmental Engineering Research
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• 제22권1호
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• pp.95-107
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• 2017

Adsorption equilibrium and kinetic behavior of two toxic heavy metals hexavalent chromium [Cr(VI)] and mercury [Hg(II)] on mustard oil cake (MOC) was studied. Isotherm of total chromium was of concave type (S1 type) suggesting cooperative adsorption. Total chromium adsorption followed BET isotherm model. Isotherm of Hg(II) was of L3 type with monolayer followed by multilayer formation due to blockage of pores of MOC at lower concentration of Hg(II). Combined BET-Langmuir and BET-Freundlich models were appropriate to predict Hg(II) adsorption data on MOC. Boyd's model confirmed that external mass transfer was rate limiting step for both total chromium and Hg(II) adsorptions with average diffusivity of $1.09{\times}10^{-16}$ and $0.97m^2/sec$, respectively. Desorption was more than 60% with Hg(II), but poor with chromium. The optimum pH for adsorptions of total chromium and Hg(II) were 2-3 and 5, respectively. At strong acidic pH, Cr(VI) was adsorbed by ion exchange mechanism and after adsorption reduced to Cr(III) and remained on MOC surface. Hg(II) removal was achieved by complexation of $HgCl_2$ with deprotonated amine ($-NH_2$) and carboxyl (COO-) groups of MOC.

• 한국식생활문화학회지
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• 제18권4호
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• pp.379-395
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• 2003

Regional foods is influenced by weather, local and social environment etc. The purpose of this study was to understand that regional foods in the middle of Chosun Dynasty through Domundaejac. Some of representative dishes of the Hansung and Kyonggi-do Area is duck(rice cake) of seasonally celebrated days, hangua(korea confectionary) and rice wine. Typical foods in Chungchong-do Area is included persimmon, jujube, watermelon and wax gourd. Some of the well-known food in Kangwon-do Area is pear, bangpungchuk(gruel), sukebyung(rice cake), woongjijunggua(korea confectionary) and sanat-kimchi(picked mustard leaves and stem) that is seemed characteristics of mountainous section. Some of the famous dishes in Cholla-do Area is backsanja(korea confectionary), tea, chuksun kimchi(bamboo shoot pickle), citrus fruits and ear shell. Kyongsan-do Area ia famous persimmon, bamboo fruit, dasik(korea confectionary) and yakban(glutinous rice cake). Hwanghae-do Area is famed pear and choshi as assumed the eatly form of gochujang(thick soypaste mixed with red pepper). Representative dishes are deljjuk(blue berry), herring, sangat-kimchi(picked mustard leaves and sterm) in Hamgyong-do Area and daemandu(big dumpling) in Pyongan-do Area. The coast area is famous for using lots of sea food. Fresh seafood is consumed raw, and clams, fish and seaweed are liberally added to soups and other dishes. The East coast is catched salmon, flatfish, codfish, sandfish and mackerel The West coast is catched yellow corvenia, lobster, tiny shrimp and large-eyed herring. The South coast is catched sea mussel, codfish and laver.