• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.569-582
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• 2004

Current growth in the deer industry is 20% per annum as the demand increases for venison in Europe, including the increased use in Asia of antlers as a natural medicine by humans. The deer industry in Australia has developed rapidly, but farm profitability has fluctuated markedly. The knowledge on deer farming has largely been adopted from New Zealand (NZ) and the United Kingdom (UK) although the environmental conditions in these deer growing countries differ markedly from Australia. The practice used for weaning is one of the key factors influencing the profitability of the industry. However, a wide range in weaning dates are practised by farmers leading to the question of whether deer should be weaned after mating to reduce the stress during weaning or should they be weaned in the pre-rut period to allow does to recover their body condition for the next reproduction cycle. This review examines the effect of weaning time on the performance of does and hinds and the subsequent growth rate of the fawns and calves. Gaps in knowledge of weaning procedures and nutritional management for early weaned deer are identified.

• Journal of Dairy Science and Biotechnology
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• v.37 no.2
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• pp.83-93
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• 2019

Food spoilage by fungi is responsible for considerable food waste and economical losses. Among the food products, fermented dairy products are susceptible to deterioration due to the growth of fungi, which are resistant to low pH and can proliferate at low storage temperatures. For controlling fungal growth in dairy products, potassium sorbate and natamycin are the main preservatives used, and natamycin is approved by most countries for use in cheese surface treatment. However, a strong societal demand for less processed and preservative-free food has emerged. In the dairy products, lactic acid bacteria (LAB) are naturally present or used as cultures and play a key role in the fermentation process. Fermentation is a natural preservation technique that improves food safety, nutritional value, and specific organoleptic features. Production of organic acids is one of the main features of the LAB used for outcompeting organisms that cause spoilage, although other mechanisms such as antifungal peptides obtained from the cleavage of food proteins and competition for nutrients also play a role. More studies for better understanding these mechanisms are required to increase antifungal LAB available in the market.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8_spc
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• pp.1244-1255
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• 2019

Dairy goat production continues to be a socially, economically and culturally important part of the livestock industry in North, Central and South America and the Caribbean islands. Goat milk, cheese and other dairy products offer consumers food products with nutritional, health and environmental benefits. In North America, Mexico produces the greatest volume of goat milk, but most is for family or local consumption that is typical of a mixed farming system adopted by subsistence farmers in dry areas. The United States is not yet a large global goat milk producer, but the sector has expanded rapidly, with dairy goat numbers doubling between 1997 and 2012. The number of dairy goats has also increased dramatically in Canada. Commercial farms are increasingly important, driven by rising demand for good quality and locally sourced goat cheese. In South America, Brazil has the most developed dairy goat industry that includes government assistance to small-scale producers and low-income households. As of 2017, FAO identified Haiti, Peru, Jamaica, and Bolivia as having important goat milk production in the Western Hemisphere. For subsistence goat producers in the Americas on marginal land without prior history of chemical usage, organic dairy goat production can be a viable alternative for income generation, with sufficient transportation, sanitation and marketing initiatives. Production efficiency, greenhouse gas emission, waste disposal, and animal welfare are important challenges for dairy goat producers in the Americas.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.51-61
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• 2022

This study aimed at elementary, middle, and high school dietitians who purchase ingredients for school meals. Therefore, for the study, the awareness and usage of nutritional information by 108 teachers and dieticians on 5 hazard-free meals using multivariate analysis of variance were investigated during May 18~21, 2021. Among the five questions that asked the general perceptions of school meal dietitians of 5 hazard-free meals, the perception that the "5 hazard-free foods can be easily distinguished" was the lowest. Problems were associated with using the 5 hazard-free meals such as "expensive price," "no variety in items," "disruption in the supply and demand," "inconsistent quality," and "lack of taste," in that order. Therefore, to improve 5 hazard-free school meal service, it is necessary to not only lower the price burden by providing subsidies to schools but also improve the development and distribution structure of various 5 hazard-free foods.

• Journal of Forest and Environmental Science
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• v.39 no.3
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• pp.155-166
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• 2023

Consumption and selling of Non Timber Forest Products (NTFPs) are important means to meet nutritional requirements and improve the socio-economic conditions of the rural population. The purpose of this study was to document the status and utilization pattern and assess the economic value of NTFPs sold in the markets of the Itanagar Capital Region (ICR) of Arunachal Pradesh. Five major markets with 182 vendors were surveyed, and a total of 94 plant-based products under 63 species belonging to 32 families were found to be sold in the markets. Species like Acmella oleracea, Clerodendrum glandulosum, Dioscorea alata, Houttuynia cordata, Phoebe goalparensis, Piper pedicellatum, Zanthoxylum rhetsa, etc. are found to be highly preferred and have a higher demand in the local markets. The edible products of species like Piper pedicellatum and Phoebe goalparensis though highly consumed in the study area, are used only within the region, and the national and international demands of the species are nil. The animal-base products are not included in the study.

• Journal of Microbiology and Biotechnology
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• v.33 no.4
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• pp.511-518
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• 2023

The use of dietary protein products has increased with interests in health promotion, and demand for sports supplements. Among various protein sources, milk protein is one of the most widely employed, given its economic and nutritional advantages. However, recent studies have revealed that milk protein undergoes fecal excretion without complete hydrolysis in the intestines. To increase protein digestibility, heating and drying were implemented; however, these methods reduce protein quality by causing denaturation, aggregation, and chemical modification of amino acids. In the present study, we observed that Lacticaseibacillus rhamnosus IDCC 3201 actively secretes proteases that hydrolyze milk proteins. Furthermore, we showed that co-administration of milk proteins and L. rhamnosus IDCC 3201 increased the digestibility and plasma concentrations of amino acids in a high-protein diet mouse model. Thus, food supplementation of L. rhamnosus IDCC 3201 can be an alternative strategy to increase the digestibility of proteins.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.324-333
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• 2010

Off-flavor in foods and in raw materials is quite concerning, as it could signify deeper-rooted problems. Methods of reduction of "off-flavors" in traditional food such as Cheonggukjan and Kimchi, and in raw materials of soybean paste were studied by means of a literature review. It was found that the major components of "off-flavor" were due to butyric acid, valeric acid, alkylpyrazines, ammonia, and sulfides for Cheonggukjang, and for Kimchi were sulfur containing components such as methyl allylsulfide, dimethyl disulfide, diallyl disulfide, methyl allyl trisulfide, methyl 2-propenyldisulfide, dipropenyldisulfide. There is a demand for a scientific and systematic approach in overcoming the "off-flavor" problem. Nutritional aspects and safety should be considered. Several methods have been attempted, such as masking, binding, improving cooking process, inhibiting rancidity, and controlling the growth of micro-organism. Methods of masking were the most frequently ones used for the reduction of "off-flavor", and in some cases, othertechniques were additionally applied. The masking method would be useful in the reduction of "off-flavor" in traditional Korean foods, i.e. Cheonggukjang, Kimchi, as well as in new product development.

• The Korean Journal of Food & Health Convergence
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• v.9 no.5
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• pp.1-5
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• 2023

As the elderly population is rapidly increasing not only domestically but also globally, convenience foods for the elderly population are receiving attention. Therefore, the senior food market continues to grow rapidly both domestically and overseas. In relation to this, this study seeks to explore convenience food preferences through the growth status of the convenience food market and the demand for convenience food among the elderly population. We would like to consider various factors that influence the increase in convenience food consumption among the elderly population. This study uses meta-analysis and systematic literature research to find ways to revitalize the convenience food market targeting the elderly population. As a result of the analysis, it was mentioned that in order to revitalize the convenience food market for the elderly population, it is important to develop products with high nutritional value, suitable for the physical characteristics of the elderly population, and low price, and to consider convenience and accessibility. Through a multifaceted approach, we aim to increase the need for convenient food products that meet the needs of the elderly population, contribute to improving the health and well-being of the elderly, and further efficiently manage the health of the elderly nationally and globally.

• Journal of Mushroom
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• v.22 no.1
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• pp.8-16
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• 2024

Paecilomyces tenuipes (P. tenuipes) is a fungus cultivated artificially by South Korean researchers, utilizing rice bran as its substrate. The increased demand for this fungus has not been met with successful cultivation methods for fruiting body production in natural environments. Therefore, we tested the effect on the growth of P. tenuipes using a Solid media based on pests. In this results, the Solid media based on M.alternatus was effective in increasing the growth of P. tenuipes and the content of cordycepin. Moreover, we confirmed the conditions for manufacturing a Solid media based on M.alternatus for P. tenuipes growth. We suggested that the growth-promoting compounds offers valuable insights for optimizing fungal cultivation conditions, thereby enhancing productivity and contributing to a broader understanding of fungal physiology in varying nutritional environments.

• Journal of Korean Home Economics Education Association
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• v.34 no.2
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• pp.59-75
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• 2022

The purpose of this study is to develop a sustainable dietary education program using garden vegetables for middle school students. Textbook analysis and demand survey were conducted before developing the program. Ten textbooks of technology and home economics for middle and high school students were analyzed and the results showed that none of the textbooks covered food gardening. Two hundred and six middle school students participated in the demand survey and the results revealed that students lack an understanding of food gardening despite high interest. Therefore, six sessions of a sustainable dietary education program using garden vegetables were developed based on a six-step DESIGN procedure. Then, the content validity of the program was evaluated by three experts and the program was revised based on the results. This dietary education program will lead students to live a sustainable diet, eventually benefiting the health and wellness of individuals, communities and ecosystems.