• Journal of Nutrition and Health
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• v.10 no.2
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• pp.18-26
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• 1977

Among animals, the rabbit is known to be affected most sensitively by dietary changes and to be most susceptible to atherosclerosis. The exact reason is still unknown as to whether the primary cause is intrinsic (tissue itself) or extrinsic such as a blood factor which could be influenced by various dietary means. It is of utmost importance to check the nutritional quality of rabbit meat before it is accepted and adapted as a daily food item. To evaluate nutritional quality of rabbit meat, studies on various aspects of lipid components were carried out in comparison with other animal meats such as beef, pork and chicken also included in the study was the question whether the cooking and storage conditions influence the composition of fatty acids and cholesterol level. Some results and findings are listed below: 1. The content of linoleic acid (18 : 2), one of the essential fatty acids, was much higher in rabbit meat compared to the other meats. The Percentages of this Polyunsaturated fatty acids, was much higher in rabbit meat compared to the other meats. The percentages of this polyunsaturated fatty acid in terms of total fatty acids were $37.3{\pm}3.7$, 5.9, 14.5, and 21.9% for rabbit, beef, pork, and chicken respectively. The degree of unsaturation was high not only in meat but also in liver and adipose tissue of rabbit. The values of iodine number, the indication of degree of unsaturation, were known to be $102{\sim}107$, $32{\sim}47$, $46{\sim}67$, and $55{\sim}77$ for rabbit, beef, pork, and chicken respectively. Such a high proportion of this polyunsaturated fatty acid contained in rabbit meat could be harmful due to their Peroxidation effect. 2. A small amount of lower (short chain) fatty acids was isolated from rabbit tussues, which were not observed in other animal's tissues. The significance of this small amount of short chain fatty acids contained in rabbit meat remained an open question. 3. The concentration of total cholesterol in rabbit meat was similar to that of otherr but the content of esterified cholesterol was higher in rabbit meat. This was probably due to the perference of cholesterol to esterify with unsaturated fatty acids. By roasting the percentage of Polyunsaturated fatty acids was decreased while saturated palmitic acid was proportionally increased. 4 The composition of fatty acids were affected more by dry heat than moist heat. More research should be pursued to improve methods of preservation and storage to prevent possible peroxidation and rancidity problems of rabbit meat. In the meantime, the public should be informed to eat fresh rabbit meat and not to store it for a long period of time. This study was supported by the Ministry of Science and Technology in Korea.

• Journal of Nutrition and Health
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• v.36 no.2
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• pp.109-116
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• 2003

This study investigated the effects of high amylose starch (HAS) consumption on gut functions in male Sprague-Dawley rats. Experimental animals were fed an diet containing HAS for 4 weeks (0, 125, 250, 500 g/kg diet). Stool weights, transit time, the pH of cecum, Bifidobacterium growth, short chain fatty acid production, and prostaglandin E$_2$production in colon mucus were measured. HAS intake did not affect body weight gain or food efficiency ratio during experimental period. There were no significant differences in kidney weight, epididymal fat pad weights or spleen weights, but the weights of the liver and thymus were significantly lower in the HAS100 group. The length of the large intestine, the weights of the cecum wall and cecum contents, and stool weights significantly increased through HAS intake. But transit time was not affected by the experimental diet. Although Bifidobacterium growth in the cecum increased through the HAS intake dose dependently, there were significant differences in the HAS50 and HAS100 groups. HAS intake increased the production of short chain fatty acid in the cecum contents. In particular, acetate and butyrate concentrations grew significantly. And the production of prostaglandin E$_2$in the colon mucus significantly decreased through HAS intake. These results demonstrate that high amylose starch intake significantly improves gut function.

• Journal of Life Science
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• v.23 no.10
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• pp.1295-1303
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• 2013

According to facts revealed up until the present, there are a total of 68 known phyla on earth, including 55 phyla of bacteria and 13 phyla of archaea. The human large intestine has 9 phyla of microorganisms, which is a relatively lower diversity compared to the general environments of soil or sea. The diversity of intestinal microorganisms is affected by the characteristics of the host (genetic background, sex, age, immune system, and gut motility), the diet (non-digestible carbohydrates, fat, prebiotics, probiotics), and the intake of antibiotics, which in turn have an effect on energy storage processes, gene expressions, and even metabolic diseases like obesity. Probiotics are referred to as living microorganisms that improve the intestinal microbiota and contribute to the health of the host; in addition, probiotics usually comprise lactic acid bacteria. Recently, bacteriotherapy using probiotics has been utilized to treat sicknesses like diarrhea and irritable bowel syndrome. Prebiotics are a food ingredient which can selectively adjust intestinal microorganisms and which comprise inulin, fructooligosaccharides, galactooligosaccharides, and lactulose. In recent days, attention has been paid to the use of dietary cellulose in the large intestine and the production of short chain fatty acids (short-chain fatty acids) in relation to obesity and anticancer. More research into microorganisms in the large intestine is necessary to identify specific microorganism species, which are adjusted by diverse non-digestible carbohydrates, prebiotics, and probiotics in the large intestine and to understand the connection between sicknesses and metabolites like short chain fatty acids produced by these microorganism species.

• Bulletin of Food Technology
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• v.15 no.3
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• pp.84-91
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• 2002

식이 섬유질에는 여러 종류가 있고 그 종류에 따라 short chain fatty acid(SCFA)의 생산 등 생리작용도 크게 다르다. 식이 섬유질 중 수용성은 장내세균의 발효를 받아 butyrate, acetate, propionate 등의 SCFA를 생산한다. 수용성 식이 섬유질을 섭취함으로서 SCFA의 생산을 증가시키고 대장점막증식, 물.전해질 흡수 촉진, 혈류량을 증가시키는 작용 외에 면역조절 작용을 가지고 있다. 식이 섬유는 장관계 질환 중의 하나인 염증성 장질환 특히 궤양성 대장염의 치료법으로서 기대되고 있으며, 암세포 연구에서는 butyrate 가 apoptosis 유도작용과 발암유전자의 억제효과가 확인되고 있으나 역학 연구에서는 식이 섬유질에 의한 대장암 예방효과는 아직 불확실하다. 모든 유형의 식이 섬유질은 건강 식품으로서 사용되고 있으며, prebiotic으로서도 주목받고 있다. 또한 경장 영양제에도 각종의 식이 섬유질이 첨가되어 있다. 그러나 충분한 양의 비타민과 무기질을 함유한 고섬유질식과, 건강 식품으로서의 식이 섬유질을 같은 의미로 해석하기에는 여러 가지 문제가 남아 있다.

• Preventive Nutrition and Food Science
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• v.2 no.3
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• pp.202-206
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• 1997

To develop mil fat fractions with desirable physico-chemical properties, anhydrous milk fat (AMF) was fractionated by one- and two-stage extractions using supercritical $CO_2$(SC-$CO_2$). Tow-stage extraction of AMF was performed by first producing tow fractions, an extract and a residue at 4$0^{\circ}C$/241bar, which were subsequently used as the feed for an extraction at 6$0^{\circ}C$/241bar and 4$0^{\circ}C$/345bar, and separated into five and four fractions, respectively, based one extraction time. These fractions were quantified and analyzed for fatty acids and physico-chemical properties. SHort-chain (C4~C8) fatty acids in extract fractions from an extract were 200~150% compared with those of the original AF. Long-chain (C14~C18) fatty acids in extract fractions from a residue were 118~141%. The ratio of unsaturated fatty acids in the residue fraction was 131%. Melting point ranged from 22 to 43$^{\circ}C$, iodine value 21.8 to 36.9, and saponification value 255 to 221 in the extract and residue fractions. SC-$CO_2$ fractionation of AMF by two-stage extraction offers the possibility of developing ractions with discrete fatty acid compositions and physico-chemical properties such as melting point, iodine value and saponification value.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.482-491
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• 1997

The effect of addition of fractionated milk fats on the composition and melting behavior of cocoa butter was investigated. High melting fraction (HMF) of milk fat fractions had the highest contents of long chain fatty acid $(C16{\sim}C18)$ and saturated fatty acid followed by medium melting fraction 1 (MMF1), medium melting fraction 2 (MMF2), anhydrous milk fat (AMF), and low melting fraction (LMF) in a decreasing order. MMF2 had the highest contents of the short chain fatty acid $(C4{\sim}C10)$ and medium chain fatty acid $(C12{\sim}C14)$ followed by AMF, HMF, MMF1, and LMF in a decreasing order. When the fractionated milk fats were added to cocoa butter, the long chain fatty acid contents increased with increasing the ratio of fractionated milk fats. The saturated fatty acid contents decreased only when the LMF was added. The higher content of long chain triglyceride and the lower contents of short chain triglyceride and medium chain triglyceride were obtained from the fractionated milk fat of higher melting point. When the fractionated milk fats were added to cocoa butter, long chain triglyceride contents decreased with increasing the ratio of the fractionated milk fats. The melting points of cocoa butter, AMF, HMF, MMF1, MMF2, LMF were $33.3^{\circ}C,\;31.2^{\circ}C,\;40.6^{\circ}C,\;37.4^{\circ}C,\;33.5^{\circ}C$, and $6.5^{\circ}C$, respectively. Cocoa butter had the highest content of solid fat followed by HMF, MMF1, MMF2, AMF, and LMF in a decreasing order. When the fractionated milk fat was added to cocoa butter at various temperatures, the solid fat content in the mixture of fractionated milk fat and cocoa butter decreased with increasing the ratio of fractionated milk fat. This results suggested that anhydrous milk fat and fractionated milk fats had a good compatibility with cocoa butter.

• Journal of Animal Science and Technology
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• v.63 no.5
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• pp.1142-1158
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• 2021

Short-chain fatty acids (SCFAs) are metabolic products produced during the microbial fermentation of non-digestible fibers and play an important role in metabolic homeostasis and overall gut health. In this study, we investigated the effects of supplementation with multispecies probiotics (MSPs) containing Bacillus amyloliquefaciens, Limosilactobacillus reuteri, and Levilactobacillus brevis on the gut microbiota, and fecal SCFAs and lactate levels of weaned pigs. A total of 38 pigs weaned at 4 weeks of age were fed either a basal diet or a diet supplemented with MSPs for 6 weeks. MSP administration significantly increased the fecal concentrations of lactate (2.3-fold; p < 0.01), acetate (1.8-fold; p < 0.05), and formate (1.4-fold; p < 0.05). Moreover, MSP supplementation altered the gut microbiota of the pigs by significantly increasing the population of potentially beneficial bacteria such as Olsenella, Catonella, Catenibacterium, Acidaminococcus, and Ruminococcaceae. MSP supplementation also decreased the abundance of pathogenic bacteria such as Escherichia and Chlamydia. The modulation of the gut microbiota was observed to be strongly correlated with the changes in fecal SCFAs and lactate levels. Furthermore, we found changes in the functional pathways present within the gut, which supports our findings that MSP modulates the gut microbiota and SCFAs levels in pigs. The results support the potential use of MSPs to improve the gut health of animals by modulating SCFAs production.

• Animal Bioscience
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• v.36 no.1
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• pp.132-143
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• 2023

Objective: The aim was to study the influence of cooling milk at 9℃ at the farm versus keeping it at 20℃ on Parmigiano Reggiano cheese lipolysis. Methods: A total of six cheesemaking trials (3 in winter and 3 in summer) were performed. In each trial, milk was divided continuously into two identical aliquots, one of which was kept at 9℃ (MC9) and the other at 20℃ (MC20). For each trial and milk temperature, vat milk (V-milk) and the resulting 21 month ripened cheese were analysed. Results: Fat and dry matter and fat/casein ratio were lower in MC9 V-milk (p≤0.05) than in MC20. Total bacteria, mesophilic lactic acid and psychrotrophic and lipolytic bacteria showed significant differences (p≤0.05) between the two V-milks. Regarding cheese, fat content resulted lower and crude protein higher (p≤0.05) both in outer (OZ) and in inner zone (IZ) of the MC9 cheese wheels. Concerning total fatty acids, the MC9 OZ had a lower concentration of butyric, capric (p≤0.05) and medium chain fatty acids (p≤0.05), while the MC9 IZ had lower content of butyric (p≤0.05), caproic (p≤0.01) and short chain fatty acids (p≤0.05). The levels of short chain and medium chain free fatty acids (p≤0.05) were lower and that of long chain fatty acids (p≤0.05) was higher in MC9 OZ cheese. The principal component analysis of total and free fatty acids resulted in a clear separation among samples by seasons, whereas slight differences were observed between the two different milk temperatures. Conclusion: Storing milk at 9℃ at the herd affects the chemical composition of Parmigiano Reggiano, with repercussion on lipolysis. However, the changes are not very relevant, and since the cheese can present a high variability among the different cheese factories, such changes should be considered within the "normal variations" of Parmigiano Reggiano chemical characteristics.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.6
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• pp.844-850
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• 2011

This study was conducted to compare the effects of dietary supplementation of Sodium Gluconate (SG), Mannan Oligosaccharide (MOS) and Potassium Diformate (PDF) on growth performance and small intestinal morphology in nursery piglets. One hundred forty four female piglets ($11.69{\pm}0.71\;kg$) were divided into 4 treatments with six replicates of six pigs each. The pigs received a control diet or diets supplemented with SG, MOS and PDF at 2,500, 3,000 and 8,000 ppm; respectively, for 6 weeks. Supplementation of SG, MOS or PDF increased final body weight, average daily gain and tended to improve feed to gain ratio (p = 0.02, 0.04 and 0.16; respectively), other than average daily feed intake, intestinal pH and the bacterial populations were not influenced by the dietary treatments. SG significantly decreased the ammonia concentration in the caecum (p<0.05) and supplementation of SG, MOS or PDF tended to increase lactic acid and total short chain fatty acid concentration in the caecum (p = 0.08, 0.09; respectively), in addition SG, MOS or PDF slightly increased butyric acid concentration in the caecum (p = 0.14). SG highly significant increased the villous height in jejunum (p<0.01) and supplementing SG, MOS or PDF significantly increased crypt depth in jejunum (p<0.05), moreover, PDF significantly increased villous height and crypt depth ratio in jejunum (p<0.05) compared with control. The dietary treatments did not influence villous height and crypt depth in duodenum and villous height in jejunum (p>0.05). It can be concluded that supplementing SG, MOS or PDF as a feed additive has the potential to improve the growth performance, the intestinal lactic acid bacteria population, intestinal short-chain fatty acid concentration and the intestinal morphology of pigs.

• Journal of Animal Environmental Science
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• v.19 no.2
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• pp.89-94
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• 2013

This study was performed to investigate the effect of beet plup and IRG (Italian ryegrass) dry powder in fattening pig diet on reducing concentration of odorous compounds in the pig slurry. Fifty fattening boars [(Landrace ${\times}$ Yorkshire) ${\times}$ Duroc] were randomly assigned to one of 3 treatments (control, beet plup 5%, and IRG 5%). Pigs (BW 50~110 kg) were fed diets formulated to meet the Korean Feeding Standard (2012) and their excretion was collected from the slurry pits. Short chain fatty acid (SCFA) and branched chain fatty acid (BCFA) were higher in beet plup (31,786, 3,985 ppm) and IRG (32,755, 4,261 ppm) treatments, which was not different among treatments (p>0.05), compared to control (p<0.05). Concentrations of phenols and indoles were highest in beet plup (183.83, 168.59 ppm) and IRG (9.32, 8.92 ppm) treatments. Altogether, addition level of two contents was not appropriate to decrease concentration of odorous compounds.