• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.33 no.3
• /
• pp.242-247
• /
• 1988

To elucidate the relationship of the quality of aromatic tobaccos to their chemical constituents, certain chemical components and leaf quality by price were compared among cured leaves produced under different soil moisture levels during growing season. As the soil moisture increased, plant height and the length and width of largest leaf increased. days to flower was shortened and total chlorophyll and carotenoid content of green leaf decreased. As the soil moisture increased, leaf quality was deteriorated. The content of nicotine, pet. ether ext. and total nitrogen increased with slight increment of nonvolatile organic acids and higher fatty acids, but ash content and pH of cured leaves decreased under high soil moisture content. Volatile organic acids such as 3-methyl pentanoic acid, the main compounds contributing to the aroma of oriental tobacco, and most volatile neutrals decreased conspicuously under high soil moisture. The content of pet. ether ext., volatile organic acids, volatile neutrals, ash and pH of cured leaves were found to be the appropriate factors for the quality evaluation of aromatic leaves grown under under different soil moisture.

• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.6
• /
• pp.812-819
• /
• 2013

Forty two Malpura lambs (21 d old) were divided into three groups of 14 each consisting of 8 females and 6 males. Lambs were allowed to suckle their respective dams twice daily up to weaning (13 wks) and offered free choice concentrate and roughage in a cafeteria system. The lambs in control group were fed conventional concentrate mixture, in RBO group concentrate mixture fortified with 4% industrial grade rice bran oil and in Ca-soap rice bran oil (as in RBO group) was supplemented in the form of calcium soap. The concentrate intake decreased($p{\leq}0.05$) in RBO group as a result total dry matter, crude protein and metabolizable energy intake decreased compared to control whereas Ca-soap prepared from the same rice bran oil stimulated the concentrate intake leading to higher total dry matter, crude protein and energy intakes. The digestibility of dry matter ($p{\leq}0.05$), organic matter ($p{\leq}0.05$) and crude protein ($p{\leq}0.05$) was higher in RBO group followed by Ca-soap and control whereas no effect was observed for ether extract digestibility. Higher cholesterol ($p{\leq}0.05$) content was recorded in serum of oil supplemented groups (RBO and Ca-soap) while no effect was recorded for other blood parameters. Rice bran oil as such adversely affected and reduced the body weight gain ($p{\leq}0.001$) of lambs in comparison to control whereas the Ca-soap of rice bran oil improved body weight gain and feed conversion efficiency in lambs. Fat supplementation decreased total volatile fatty acids ($p{\leq}0.05$) and individual volatile fatty acid concentration which increased at 4 h post feeding. Fat supplementation also reduced ($p{\leq}0.05$) total protozoa count. Ca-soap of rice bran oil improved pre slaughter weight ($p{\leq}0.05$) and hot carcass weight ($p{\leq}0.05$). It is concluded from the study that rice bran oil in the form of calcium soap at 40 g/kg of concentrate improved growth, feed conversion efficiency and carcass quality as compared to rice bran oil as such and control groups.

• Journal of Animal Environmental Science
• /
• v.11 no.1
• /
• pp.17-24
• /
• 2005

Aerobic sequencing batch reactor (SBR) was used to treat screened dairy wastewaters. The study examined the production of volatile organic compounds (VOCs) and volatile fatty acids (VFAs) in the aerobic SBR and raw manure effluent storage over 35 days. The reduction of total VFAs in the aerobic SBR was over $59\%$ removal than that of the raw manure. Acetic acid production in the aerobic SBR and the raw manure effluent storage were kept 138 and 286 mg/L. The propionic acid in the aerobic SBR was 1.9 mg/L, while the raw manure effluent storage was 68 mg/L, respectively. The concentrations of VOCs in the aerobic SBR reactor and effluent fill down remarkably than the raw manure storage. The results confirmed that the aerobic biological treatment is an essential requirement for minimizing odor problems.

• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.9
• /
• pp.1362-1370
• /
• 2015

This study was performed to investigate the effect of different levels of dietary crude protein (CP) on composition of odorous compounds and bacterial communities in pig manure. A total of 48 male pigs (average initial body weight 45 kg) fed diets containing three levels of dietary CP (20%, 17.5%, and 15%) and their slurry samples were collected from the pits under the floor every week for one month. Changes in composition of odorous compounds and bacterial communities were analyzed by gas chromatography and 454 FLX titanium pyrosequencing systems, respectively. Levels of phenols, indoles, short chain fatty acid and branched chain fatty acid were lowest (p<0.05) in CP 15% group among three CP levels. Relative abundance of Bacteroidetes phylum and bacterial genera including Leuconostoc, Bacillus, Atopostipes, Peptonphilus, Ruminococcaceae_uc, Bacteroides, and Pseudomonas was lower (p<0.05) in CP 15% than in CP 20% group. There was a positive correlation (p<0.05) between odorous compounds and bacterial genera: phenol, indole, iso-butyric acid, and iso-valeric acid with Atopostipes, p-cresol and skatole with Bacteroides, acetic acid and butyric acid with AM982595_g of Porphyromonadaceae family, and propionic acid with Tissierella. Taken together, administration of 15% CP showed less production of odorous compounds than 20% CP group and this result might be associated with the changes in bacterial communities especially whose roles in protein metabolism.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.34 no.3
• /
• pp.288-295
• /
• 1989

This study was conducted to establish the most appropriate nitrogen levels and planting densities which can attribute to increase of aromatic substances in tobacco variety, Hyangcho, maintaining its original aroma. An increase of nitrogen fertilization from 3 to 12 kg per 10a increased total alkaloid content 2.0% to 3.3%, while an increased nitrogen fertilization decreased the contents of total sugar, starch, fatty acid etc., Which seem to be the positive components relating to tobacco aroma the contents of alkaloids were decreased and total fatty acids were increased as the planting densities increased. The higher contents of 2. 3-methylbutanoic and 3-methylpentanoic acid was obtained at the density of 3 plant per pit (12,498 plant/10a). The components determined in the neutural fraction such as solanone, furfural, furfurylalcohol and benzyl alcohol were presented in higher amount at the higher densities. The volatile acids such as 2. 3-methylbutanoic acid 3-methylpentanoic acid decreased and also the contents of butanol, furfutal, furfuryl alcohol, hexanol, cinnamil, acetophenone, benzyl acetate and solanone etc., were decreased as the nitrogen level increased from 3 to 12 kg per l0a.

• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.1
• /
• pp.72-81
• /
• 2013

Four Luxi beef cattle ($400{\pm}10$ kg) fitted with ruminal, duodenal and ileal cannulas were used in a $4{\times}4$ Latin square to assess the effects of soybean small peptide (SSP) infusion on rumen fermentation, diet digestion and flow of nutrient in the gastrointestinal tract. The ruminal infusion of SSP was 0 (control), 100, 200 and 300 g/d. Ruminal SSP infusion linearly (p<0.01) and quadratically (p<0.01) increased microbial protein synthesis and rumen ammonia-N concentration. Concentrations of total volatile fatty acid were linearly increased (p = 0.029) by infusion SSP. Rumen samples were obtained for analysis of microbial ecology by real-time PCR. Populations of rumen Butyrivibrio fibrisolvens, Streptococcus bovis, Ciliate protozoa, Ruminococcus flavefaciens, and Prevotella ruminicola were expressed as a proportion of total Rumen bacterial 16S ribosomal deoxyribonucleic acid (rDNA). Butyrivibrio fibrisolvens populations which related to total bacterial 16S rDNA were increased (p<0.05), while Streptococcus bovis populations were linearly (p = 0.049) and quadratically (p = 0.020) decreased by infusion of SSP. Apparent rumen digestibility of DM and NDF were (Q, p<0.05; L, p<0.05) increased with infusion SSP. Total tract digestion of DM, OM and NDF were linearly (p<0.01) and quadratically (p<0.01) increased by infusing SSP. The flow of total amino acids (AA), essential amino acids (EAA) and individual amino acids were linearly (p<0.01) and quadratically (p<0.01) increased with infusion SSP. The digestibility of Lysine was quadratically (p = 0.033) increased and apparent degradability of Arginine was linearly (p = 0.032) and quadratically (p = 0.042) increased with infusion SSP. The results indicated that infusion SSP could improve nutrient digestion, ruminal fermentation and AA availability.

• Food Science of Animal Resources
• /
• v.40 no.4
• /
• pp.527-540
• /
• 2020

Donkey in China is well known for its draft purpose and transportation; however, donkey meat has attracted more and more consumers in recent years, yet it lacks sufficient information on its flavor components compared to other main meats. Therefore, in this study, volatile flavor compounds in neck meat of donkey, swine, bovine, and sheep were classified by electronic nose, then confirmed and quantified by gas chromatography-mass spectrometry. High-performance liquid chromatography (HPLC) and gas chromatography were used to quantify free fatty acid, amino acid, and flavor nucleotide. A total of 73 volatile compounds were identified, and aldehydes were identified as the characteristic flavor compounds in neck meat of donkey, bovine, swine and sheep in proportion of 76.39%, 46.62%, 31.64%, and 35.83%, respectively. Particularly, hexanal was the most abundant volatile flavor. Compared with other neck meat, much higher unsaturated free fatty acids were present in donkeys. Furthermore, neck meat of donkeys showed essential amino acid with highest content. Thus, special flavor and nutrition in donkey neck meat make it probably a candidate for consumers in other regions besides Asia.

• Journal of the Korean Society of Tobacco Science
• /
• v.23 no.2
• /
• pp.156-161
• /
• 2001

This study was carried out to evaluate the effect of bulk fermentation on chemical, chromatic, and organoleptic characteristics of burley leaf tobacco. The pile of ferment processing was taken up 32 days under the conolitions of leaf moisture contents of $28\pm1%$, with a pressure of some 200kg/$m^2$ within a closed room (mean air temperature and relative humidity ; 20.5$^{\circ}C$ and 58.7%). The pile was opened up and reconstructed two times when the maximum inside temperature reached at $45~46^{\circ}C$. The nicotine content was decreased, but amomnia contents and pH were significantly increased by bulk fermentation. Otherwise, the contents of total nitrogen, total volatile base, organic acids, and fatty acids were not affected by same treatment. The value of L(black to white), a(red to green) and b(yellow to blue) in chromatic characteristics were significantly decreased by bulk fermentation. In sensory test of the cigarettes made by addition of the tormented tobacco leaves after toasting in proportion of 19-25%, no negative characteristics in irritation, taste, and preference were detected in comparison with normally processed cigarettes(19%, 2 years fermentation, toasting). The results suggest that bulk fermentation may be useful to increase the proportion of burley leaf tobacco in the cigarettes and to shorten the period of storage for aging.

• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.4
• /
• pp.523-528
• /
• 2013

This study investigates the effects of three branched-chain amino acids (BCAA; valine, leucine, and isoleucine) on the in vitro ruminal fermentation of wheat straw using batch cultures of mixed ruminal microorganisms. BCAA were added to the buffered ruminal fluid at a concentration of 0, 2, 4, 7, or 10 mmol/L. After 72 h of anaerobic incubation, pH, volatile fatty acids (VFA), and ammonia nitrogen ($NH_3$-N) in the ruminal fluid were determined. Dry matter (DM) and neutral detergent fiber (NDF) degradability were calculated after determining the DM and NDF in the original material and in the residue after incubation. The addition of valine, leucine, or isoleucine increased the total VFA yields ($p{\leq}0.001$). However, the total VFA yields did not increase with the increase of BCAA supplement level. Total branched-chain VFA yields linearly increased as the supplemental amount of BCAA increased (p<0.001). The molar proportions of acetate and propionate decreased, whereas that of butyrate increased with the addition of valine and isoleucine (p<0.05). Moreover, the proportions of propionate and butyrate decreased (p<0.01) with the addition of leucine. Meanwhile, the molar proportions of isobutyrate were increased and linearly decreased (p<0.001) by valine and leucine, respectively. The addition of leucine or isoleucine resulted in a linear (p<0.001) increase in the molar proportions of isovalerate. The degradability of NDF achieved the maximum when valine or isoleucine was added at 2 mmol/L. The results suggest that low concentrations of BCAA (2 mmol/L) allow more efficient regulation of ruminal fermentation in vitro, as indicated by higher VFA yield and NDF degradability. Therefore, the optimum initial dose of BCAA for in vitro ruminal fermentation is 2 mmol/L.

• Journal of the Korean Society of Food Culture
• /
• v.9 no.4
• /
• pp.395-400
• /
• 1994

The objective of this study was to investigate the chemical properties of fermented youbsak sauce to use as a source of the flavor and taste enhancement for kimchi preparation. The pH and total acidities of fermented youbsak sauce were not greatly changed during fermentation. The contents of volatile basic nitrogen and amino type nitrogen were gradually increased during one year fermentation, from 63.7 mg% to 224.8 mg% and from 352.5 mg% to 851.7 mg%, respectively. Acid value were increased until 120 days of fermentation and then it was slightly increased up to 44.3. In fatty acids composition, saturated fatty acids were slightly increased during the fermentation, but unsaturated fatty acids were gradually decreased. Palmitic acid was the most abundant fatty acid and followed by oleic acid, palmitoleic acid, myristic acid and eicosapentaenoic acid. The major amino acids in the early stage of fermentation were arginine, glutamic acid, alanine, leucine and valine, while fermentation progress, the amounts of glutamic acid, lysine, phenylalanine increased. Finally, glutamic acid, lysine, phenylalanine, arginine and alanine became the major amino acids after one year fermentation.