• Journal of the Korean Applied Science and Technology
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• v.26 no.3
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• pp.248-262
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• 2009

This study is on the feasibility of use of glycoprotein in various areas such as cosmetics and food etc. by extracting, isolating and refining glycoprotein from carrots, red ginseng extract residue, sesame and pine needles using protease(pepsin) and by analyzing general characteristics and measuring various bioactivities. The results of analysis of nutritional composition showed protein contents of glycoprotein. In the analysis of constitutive amino acids, the ratio of contents of hydroxy proline and glycine, the characteristics of glycoproteins appeared similar and the contents of glutamic acid and aspartic acid appeared higher. As a result of measurement contents of total polyphenol and flavonoid, it showed that glycoprotein had more contents generally, and the effect of bioactivity of glycoprotein appeared higher although different kinds of glycoprotein showed a little DPPH radical and nitrite scavenging ability, total antioxidant capacity by ABTS, ACE inhibitory.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.1
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• pp.138-143
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• 2008

A study was conducted to evaluate nutritional value for twenty-one pork muscles. Ten market-weight crossbred pigs (five gilts and five barrows) were used for evaluating proximate chemical composition, cholesterol, total iron, calorie and fatty acid contents. As preliminary analysis revealed no noticeable sex effect, pooled data from both sexes were used for the final analysis. M. rectus femoris had the highest moisture content, while m. latissimus dorsi was lowest in moisture content (p<0.05). Protein content was highest for m. longissimus dorsi and lowest for m. supraspinatus (p<0.05). The tensor fasciae and latissimus dorsi muscles contained the highest intramuscular fat (p<0.05), while rectus femoris, adductor and vastus lateralis were lowest in intramuscular fat content. When simple correlations between chemical values were computed for the pooled dataset from all muscles, intramuscular fat had significant (p<0.05) negative linear relationships with moisture (r = -0.85) and protein (r = -0.51) contents. Calorie levels were not significantly affected by fat content, while rectus femoris and latissimus dorsi muscles showed lowest and highest calorie contents, respectively (p<0.05). Polyunsaturated fatty acid content was highest (p<0.05) for both m. adductor and m. rectus femoris, while it was lowest for m. longissimus dorsi. Collectively, the current study identified a large amount of variation in nutritional characteristics between pork muscles, and the data can be used for the development of muscle-specific strategies to improve eating quality of meats and meat products.

• Proceedings of the KSCN Conference
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• 2004.12a
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• pp.66-67
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• 2004

• Journal of the Korean Dietetic Association
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• v.29 no.2
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• pp.73-85
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• 2023

This study examined the nutritional information using the nutrition labels of gimbap sold at convenience stores and evaluated nutritional adequacy compared to dietary reference intakes for Korean adolescents. Thirty gimbaps (triangular gimbaps and regular gimbaps according to the main ingredients of vegetables, fish, and meat) were purchased at five convenience stores of different brands with many stores in Korea. The food and nutrition labels of the gimbaps were investigated, and nine minerals were analyzed using inductively coupled plasma-mass spectrometry (ICP-MS). The average price of gimbap was 1,906.7 won, and average energy was 292.0 kcal, and the protein content was 15.5% of the recommended intake for Korean male adolescents aged 15~18 years. The mineral content ranged from 6.9% for zinc to 39.0% for selenium. Except for sodium and selenium, the energy, protein, and mineral content did not meet 1/3 of dietary reference intakes for adolescents. For the index of nutritional quality (INQ), calcium and zinc were the lowest in the triangular and regular gimbap, respectively. The INQ of potassium was significantly higher in triangular gimbap with vegetables. The content and INQ of selenium were in regular gimbap with fish, and the zinc INQ was in regular gimbap with meat. Overall, gimbap sold in convenience stores has a high sodium content, and the contents of energy, protein, and minerals, except selenium, are insufficient for a single meal.

• Preventive Nutrition and Food Science
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• v.17 no.4
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• pp.269-273
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• 2012

Shinseoncho and kale were divided into stem [shinseoncho stems (SS) and kale stems (KS)] and leaf parts [shinseoncho leaves (SL) and kale leaves (KL)] and made into green vegetable juices for analyses of nutritional compositions and antioxidant activities. Higher values of total acidity were observed in SL (0.736%) and KL (0.841%) than in SS (0.417%) and KS (0.335%) (p<0.05). Neutral sugar content showed higher values in SS (21.740 mg/mL) and SL (18.657 mg/mL) when compared with KS (1.497 mg/mL) and KL (1.452 mg/mL) (p<0.05). Protein content showed the highest value in SL (7.610 mg/mL) (p<0.05), while SS (0.403 mg/mL) and KS (0.403 mg/mL) showed similar lower values. Total polyphenol contents of SL (423.139 ${\mu}g/mL$) was significantly higher value (p<0.05) than those of other samples, which occurred in the following order: SL>KL (218.494 ${\mu}g/mL$) KS (107.269 ${\mu}g/mL$)>SS (75.894 ${\mu}g/mL$). KL exerted the highest DPPH radical scavenging activity (84.834%) (p<0.05), which occurred in the following order: KL>SL (63.473%)>KS (52.894%)>SS (35.443%). ABTS radical scavenging activity showed that SL (66.088%) and KL (38.511%) had higher scavenging activities, whereas SS (7.695%) and KS (9.609%) demonstrated to be lower activities (p<0.05). In general, leaf parts had much higher antioxidant activities as well as total polyphenol contents than those of the stem parts. In conclusion, shinseoncho and kale, particularly their leaf parts, offer antioxidant properties in green vegetable juices and the consumption of them may be beneficial as a nutrition source and in health protection.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.1-6
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• 2014

Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed in China, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fatty acids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash, whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duck egg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins, lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duck eggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptides and amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses of amino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents are lower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives of duck egg products which will benefit the human health during consumption.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.179-188
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• 2015

Though a great amount of chicken by-products are consumed everyday in many countries worldwide, however, no attention has been paid to the investigation of nutritional composition of these by-products. In the present work, the basic information regarding the aspects of nutritional composition of chicken by-products such as; liver, gizzard, heart, lung, crop, small intestines, cecum and duodenum was studied. Our results revealed that the approximate composition range (minimum to maximum) of these by-products was found as such: moisture 76.68-83.23%; fat 0.81-4.53%, protein 10.96-17.70% and calories 983.20-1,426.0 cal/g tissue, in which liver and gizzard had the highest protein content. Liver had higher (p<0.05) vitamin A, B1, B2, B3, B5 and B6 contents in comparison to other remaining byproducts. Total saturated fatty acids (SFA), unsaturated fatty acids (UFA), polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 31.82% to 43.96%, 56.04% to 68.19%, and 18.27% to 32.05%, respectively. Remarkably, all of by-products showed desirable PUFA/SFA ratios. Furthermore, all of chicken by-products, especially liver, contained higher levels of trace elements (e.g., Fe, Mn and Zn) in comparison with those from muscle tissues published in literature. Overall, the study indicated that most of chicken byproducts examined are good sources of essential nutrients and these obtained results will be the useful information to consumers and meat processors.

• Journal of Nutrition and Health
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• v.5 no.1
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• pp.33-42
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• 1972

This study was designed to investigate the nutritional value of fermented soybean bran as animal feed. Natural soybean bran has low protein quality and high cellulase contents. The soybean bran was supplemented by urea and ammoniumsulfate as N-source for incubation of Aspergillus niger. After incubation of soybean bran with Aspergillus niger, the nutritional quality of protein and riboflavin contents were increased in general and more in aging process than in fermentation. In order to elucidate the biological efficiency of prepared soybean bran, 120 male weanling rats were divided into 22 groups, five rats each, and were fed by standard casein diet mixed with soybean bran in the proportion of 1/10, 1/15, 1/20 respectively. The animals were kept under the experimental diet for nine weeks. In the result of this study, food efficiency ratio showed higher in the groups of urea and ammonium-sulfate-add group than row soybean bran group but the former group is lower than the later in the body weight gains. Protein efficiency ratio was also same trend. It was noteworthy that the nitrogen retention rate in total body on the basis of urinary nitrogen excretion and dietary intake nitrogen and in big organ such as liver and spleen were higher in fermented group than raw soybean bran fed group. It was worth while to treat the soybean bran in first place fermentation and further aging process to elevate the biological efficiency and effect of nutritional values specifically of protein and of riboflavin.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.2
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• pp.267-274
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• 1992

In order to study the relationships between the contents of urinary nitrogenous compounds and energy utilization of bird, the sum of nitrogen contents of uric acid, ammonia, creatine and urea voided in excreta was estimated as the urinary nitrogen (UN) in 13-33 day-old fed or fasted White Leghorn male chicks. Energy retention and heat production of birds were determined by comparative slaughter studies. 2.75 mg of endogenous urinary nitrogen (EUn) and 2.19 mg of uric acid was excreted constantly per kJ heat production in fasted bird. One mg of UN was proportionated to 32.26 J (r = 0.999, n = 8) of the urinary energy (UE) in fed and 32.97 J (r = 0.9998, n = 8) of the endogenous urinary energy (UEn) in the fasted bird. Also relationships between 1 mg of uric acid and 38.95 J of UE (r = 0.998, n = 8) or 38.97 J of UEe (r = 0.996, n = 8) were significant (p<0.01). The EUn (r = 0.997, n = 4), uric acid (r = 0.995, n = 4) and metabolic fecal energy (FEm) plus UEe (r = 0.961, n = 4) were increased with the increase of body weight (g/bird). Metabolic fecal nitrogen (MFn) or energy (FEm), EUn and UEe per unit diet were not influenced by the age of day or body weight. The results indicated that energy and protein utilization of bird can be approximated by the relationships among urinary nitrogen, urinary energy, uric acid content in excreta and body weight of bird.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.479-484
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• 2004

The study was conducted to assess the effect of milk production, parity, stage of lactation, season and individual milk components themselves on milk urea nitrogen (MUN) concentration and other milk components of 3,219 Holstein dairy cows in Korean dairy farms. The MUN concentrations in Korean dairy cows were estimated to 16.68$\pm$5.87 mg/dl. Milk yield was negatively correlated with fat and protein contents and somatic cell counts (SCC) in milk (p<0.01). The increasing MUN concentration has positive correlation with yield and fat content. By increasing somatic cell, milk yield was reduced and MUN level was increased. Cows in spring and winter produced more milk over 1.43 and 0.93 kg/day, respectively, than cows in summer (p<0.01). Milk urea nitrogen concentrations of milk produced in summer and fall were significantly lower (p<0.01) than those in spring and winter. Both MUN concentration and somatic cell counts were highest in winter. Milk yield was lower (p<0.01) in the first calving than other calving time and was tended to increase until the fifth parity and then decrease. Milk urea nitrogen and SCC were not related to parity of cows in this study. Milk yield and SCC were positively related to lactation period while MUN concentrations and milk fat and protein contents were negatively influenced by stage of lactation. In the present study, the relationship between MUN and reproduction of dairy cows was also investigated. Cow produced milk in high MUN concentrations (greater than 18 mg/dl) had more open days than cows in MUN concentrations less than 18 mg/dl. However, no significant difference between MUN concentration levels and frequency of artificial insemination was found in this study. It is suggested that although MUN values for nutritional management and measures of production or reproduction are used, non-nutritional factors should be considered.