• Journal of Environmental Science International
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• v.23 no.2
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• pp.165-170
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• 2014

Despite abundant nutritions, krill is barely used for human consumption. The objective of this study was to investigate the nutritional component and amino acid composition of krill and further utilizes it for food resource. Proximate compositions of krill meal were consisted of crude protein 58.85%, ash 13.89%, crude fat 12.45%, carbohydrate 11.01% and moisture 3.80%. The amount of total amino acid was 54.74 g%, and the major amino acids were glutamic acid (7.71 g%), aspartic acid (6.20 g%), leucine (4.72 g%), lysine (4.41 g%), arginine (6.49 g%) and alanine (3.25 g%), respectively. Total essential amino acid content was 21.87%, and the major amino acids were leucine (4.72 g%), lysine (4.41 g%) and isoleucine (2.90 g%), respectively. Content of total free amino acid in krill meal was 20224.30 mg/kg, and the major free amino acids were taurine (4501 mg/kg), arginine (3130.60 mg/kg), proline (2302.90 mg/kg), alanine (2088.10 mg/kg), glycine (1606.40 mg/kg) and lysine (1197.40 mg/kg). Especially, taurine was the most abundant of all free amino acids. Thus, these data indicate that krill seems to be abundant protein source food.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.5
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• pp.825-835
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• 2020

Objective: The aim of the present study was to investigate the effect of dietary zinc supplementation of Friesian cows on chemical-nutritional and aromatic properties of Caciocavallo cheese after 7 days (C₇) and 120 days (C₁₂₀) of ripening. Methods: Twenty eight Friesian cows, balanced for parity, milk production and days in milk, were randomly assigned to 2 groups. The control group (CG) was fed with a conventional complete diet, while the experimental group (zinc group, ZG) received a daily zinc supplementation of 60 mg for kg of dry complete feed. During the experimental period, the milk yield was monitored and samples of milk and caciocavallo cheese were collected and analyzed for chemical-nutritional composition and aromatic profile. Results: The enrichment of dairy cows diet with zinc, did not influence milk yield and composition, however a marked reduction of somatic cell count was evidenced. Both in milk and cheese the ZG samples were characterized by a lower concentration of satured fatty acids and an increase in oleic, vaccenic and rumenic acids. The aromatic profile of dairy products was also positively affected by dietary zinc intake, with an increase in concentration of carboxylic acids, esters and lactones. Conclusion: The present results suggest a positive role of dietary zinc intake in improving the quality of bovine milk and related cheese, in particular for the increase in concentration of bioactive fatty acids such as rumenic acid. The changes evidenced in cheese through the analysis of the volatile profile, would be consistent with the development of interesting organoleptic properties, although further evaluations should be performed to confirm the consumer acceptability of these changes.

• Korean Journal of Veterinary Research
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• v.41 no.3
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• pp.407-412
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• 2001

Milk data may be increasingly used as indicators of the protein-energy balance and actual farm feeding practices. It was related to milk production, nutritional and reproductive disorders. The purpose of this study was to investigate the relationship between level of fat, protein or milk urea nitrogen (MUN) from the first test within 35 days in milk and displaced abomasum (DA) in a large dairy herd with high yielding Holstein cows. Milk data from forty-five DA cases were compared to those from 90 healthy cows. Higher odds of DA diagnosis was found with higher 5.0% milk fat, lower 3.0% milk protein. Therefore, cows with a fat to protein ratio of>1.5 had higher risks for DA. Also, incidence rates of DA was higher in the cows which the level of MUN was lower than 12.0 mg/dl or higher than 25.0 mg/dl relative to healthy cows. These results indicate that cows diagnosed with DA were energy deficient prior to DA diagnosis. We conclude that level of fat, protein or MUN serve as a monitoring tool of protein and energy nutritional balance in early lactation cows and also as a significant predictor of risk for DA.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.971-975
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• 2007

Two experiments were conducted to evaluate the feeding values of red pepper seed oil meal (RPSOM) and to investigate its dietary supplementation on broiler performances. In Exp. 1, nutritional values of RPSOM were evaluated by analyzing chemical composition and determining true metabolizable energy (TME), nitrogen corrected TME (TMEn) and true available amino acid (TAAA). RPSOM contained 22.50% of CP, 4.75% of ether extract, 27.70% of crude fiber, 4.73% of crude ash and 49.97 ppm of xanthophylls. The contents of capsaicin and dihydrocapsaicin were 34 mg and 31 mg/100 g DM, respectively. The values of TME and TMEn determined by force-feeding 16 roosters were 1.73 kcal/g and 1.63 kcal/g DM, respectively. The average TAAA value of 17 amino acids was 85.22%. In Exp. 2, a total of 225 Ross male broiler chicks, 3 weeks old, were randomly divided into 9 groups of 25 birds each and assigned to three experimental diets containing 0 (control), 5 or 10% RPSOM fed ad libitum for 3 weeks. No significant differences were observed in growth performances and carcass characteristics. The level of serum cholesterol in the 10% RPSOM group was significantly lower than that of the control group (113.92 vs. 137.50 mg/dl). The dietary RPSOM at 5 and 10% levels increased the content of C18:2 ${\omega}{\sigma}$ in leg muscle compared with the control group. The results suggested that RPSOM can be included into broiler feed up to 10% without any negative effects on broiler performances and physiological responses and used as a non-conventional plant protein source, if its nutritional values are well evaluated.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.263-269
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• 2016

Large quantities of by-products—such as fish frame, head, skin and viscera—are generated during seafood processing, and these by-products are not utilized extensively. Therefore, sea rainbow trout Oncorhynchus mykiss (SRT) frame muscle (FM) jerky was prepared by grinding SRT-FM, followed by mixing with seasoning, forming and drying. The nutritional and microbiological characteristics of the SRT-FM jerky were then investigated. The proximate composition of the SRT-FM jerky was 19.1% moisture, 38.7% crude protein, 7.9% crude lipid and 4.4% ash. The viable bacterium count of the SRT-FM jerky was 3.9 log CFU/g, and Escherichia coli and Staphylococcus aureus were not detected. The total amino acid content of SRT-FM jerky was 37.3 g/100 g, and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Based on the recommended daily intake of fish jerky (100 g), the most abundant mineral was potassium. The fatty acid composition of the SRT-FM jerky was 26.2% saturated acid, 34.5% monoenoic acid and 39.3% polyenoic acid, and the major fatty acids were 16:0, 18:1n-9, 18:2n-6, 20:5n-3 and 22:6n-3. These results suggest that SRT-FM jerky has high nutritional value.

• The Korean Journal of Community Living Science
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• v.26 no.2
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• pp.225-236
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• 2015

Materials for nutrition education to promote nutrition intake and prevent diseases in elderly individuals were developed, nutrition education was provided to 46 elderly females for 12 weeks, and its effects on the body composition, blood profile, and nutritional quality of subjects were qualitatively analyzed. After the education program, the weight of subjects decreased from 56.7 kg to 56.0 kg (p<0.001), their body fat dropped from 20.8 kg to 19.6 kg (p<0.01), their body mass index (BMI) declined from $25.2kg/m^2$ to $24.9kg/m^2$ (p<0.01), and their percentage of body fat decreased significantly (p<0.05). On the other hand, blood sugar showed a significant increase from 131.6 mg/dl to 141.8 mg/dl (p<0.05). Overall, the percentage of nutrition intake rose. In particular, the estimated energy requirement increased from 89.3% to 99.5% (p<0.05). Further, the contrast ratio of recommended intake showed significant increases in protein (p<0.01), phosphorus (p<0.05), vitamin $B_2$ (p<0.05), vitamin $B_6$ (p<0.05), and niacin(p<0.001), and that of adequate intake showed a significant increase in sodium (p<0.05). The nutrient adequacy ratio (NAR) showed a significant increase only in niacin (p<0.05), and the index of nutritional quality (INQ) showed significant increases in protein (p<0.05) and niacin (p<0.001). After the nutrition education program, a qualitative analysis of nutrients consumed by subjects was conducted. The results show improvements across the board except for the deficient intake of calcium and folic acid, suggesting that the nutrition status of subjects changed in a positive direction through the program. The implementation of this program for elderly individuals in a continuous and repetitive manner is expected to facilitate their nutrition management.

• Journal of Animal Environmental Science
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• v.11 no.1
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• pp.61-70
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• 2005

A total of 4 trials were conducted to evaluate the nutritional value of food waste-byproduct feeds mixture(FWM) rotary drum-pasteurized and cured, to trace the nutritional flow according to the processing stages and finally to determine the optimal mixing formulation of feed ingredients for the growing pigs. Pasteurizing and curing FWM using a rotary drum drier resulted in little change in chemical composition and 8 to $15 \%$ of dry matter losses. Chemical change was affected by different feed ingredients used in each trial. Curding of FWM was caused probably by high moisture content, starch content and(or) physical characteristics of feed ingredients. The optimal mixing ratio of feed ingredients was food waste 45 : deepstacked broiler litter 10 : bakery by-product 22.5 barley bran 22.5. In conclusion, FWM rotary drum-pasteurized and cured had a satisfactory feed-nutritional value far growing pigs.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.1-6
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• 2003

This study was attempted to analyze nutritional composition and nutritional balance of domestic and affiliated company of foreign group weaning food. The results were as follows: The proximate compositions were 61%∼70% carbohydrate, 14%∼16% protein, 2.5%∼3.2% ash and 8%∼15% lipid. Leucine content was the highest among all essential amino acids in all test weaning foods. The P/S and linoleic acid / linolenic acid ratio of domestic weaning foods were higher than those of affiliated company of foreign group weaning food. The peroxide values of H, M, S and N product were 13.9 meq/kg oil, 1.1 meq/kg oil, 5.4 meq/kg oil and 14.8 meq/kg oil, respectively.

• Nutrition Research and Practice
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• v.7 no.4
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• pp.302-308
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• 2013

The emerging role of endothelial inflammation in diabetes has stimulated research interest in the effects of nutrition on related indices. In the current study we investigated whether the nutrient composition of dietary formula as reflected in glycemic index (GI) may be predictive of postprandial endothelial inflammation in non-diabetic subjects. A double-blinded, randomized, crossover study was conducted in non-diabetic subjects (n = 8/group). Each subject consumed three types of diabetes-specific dietary formulas (high-fiber formula [FF], high-monounsaturated fatty acid (MUFA) formula [MF] and control formula [CF]) standardized to 50 g of available carbohydrates with a 1-week interval between each. The mean glycemic index (GI) was calculated and 3-hour postprandial responses of insulin, soluble intercellular adhesion molecule-1 (sICAM-1), nitrotyrosine (NT) and free fatty acids (FFA) were measured. The MF showed the lowest mean GI and significantly low area under the curve (AUC) for insulin (P = 0.038), but significantly high AUCs for sICAM-1 (P<0.001) and FFA (P < 0.001) as compared to the CF and FF. The FF showed intermediate mean GI, but significantly low AUC for NT (P<0.001) as compared to the CF and MF. The mean GI was not positively correlated to any of the inflammatory markers evaluated, and in fact negatively correlated to changes in FFA (r = -0.473, P = 0.006). While the MF with the lowest GI showed the highest values in most of the inflammatory markers measured, the FF with intermediate GI had a modest beneficial effect on endothelial inflammation. These results suggest that nutrient composition of dietary formula as reflected in the GI may differently influence acute postprandial inflammation in non-diabetic subjects.

• Journal of Life Science
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• v.23 no.5
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• pp.664-668
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• 2013

To evaluate Protaetia brevitarsis as a food material, we investigated its composition of nutritional and harmful components. Analysis of nutritional composition (moisture, crude protein, crude fat, crude ash, crude fiber, and carbohydrates) showed that the content of crude protein, fat, fiber, and ash were $57.86{\pm}0.01$%, $16.57{\pm}1.81$%, $5.31{\pm}0.10$%, and $8.36{\pm}0.10$% in Protaetia brevitarsis powder, respectively. Amino acids were composed of 17.68% essential and 33.97% non-essential in Protaetia brevitarsis powder. Protaetia brevitarsis powder contained 61.10% unsaturated fatty acid with oleic acids. Additionally, Protaetia brevitarsis powder had a large quantity of minerals related to body organization, such as K (1597 mg/100 g), P (724.1 mg/100 g), Mg (366.3 mg/100 g), and so on. We also confirmed that all bacteria and all heavy metals analyzed in this study, except for very small amount of Hg ($0.1{\pm}0.042$ mg/kg), were not detected in the lysophilized Protaetia brevitarsis powder.