• Animal Bioscience
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• v.37 no.1
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• pp.105-115
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• 2024

Objective: A study was conducted to determine the chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia, and to test the hypothesis that production area or production methods can impact the chemical composition of wheat co-products. Methods: Samples included seven barley grains, two malt barley rootlets, one corn gluten feed, one corn gluten meal, one corn bran, eight wheat brans, one wheat mill mix, and four wheat pollards. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid hydrolyzed ether extract, ash, minerals, starch, and insoluble dietary fiber and soluble dietary fiber. Malt barley rootlets and wheat co-products were also analyzed for sugars. Results: Chemical composition of barley, malt barley rootlets, and corn co-products were in general similar across countries. Wheat pollard had greater (p<0.05) concentrations of tryptophan, magnesium, and potassium compared with wheat bran, whereas wheat bran had greater (p<0.05) concentration of copper than wheat pollard. There were no differences in chemical composition between wheat bran produced in Australia and wheat bran produced in Thailand. Conclusion: Intact barley contains more starch, but fewer AA, than grain co-products. There were only few differences in the composition of wheat bran and wheat pollard, indicating that the two ingredients are similar, but with different names. However, corn gluten meal contains more protein and less fiber than corn bran.

• Preventive Nutrition and Food Science
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• v.10 no.4
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• pp.349-352
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• 2005

The growth inhibitory effect of wheat grain, fermented wheat grain products, red pepper powder and kochujang was examined in AGS human gastric adenocarcinoma cells. The kochujang samples were prepared by mixing red pepper powder and each fermented wheat grain products, such as first fermented wheat grain (FFWG), second fermented wheat grain (SFWG) and final fermented wheat grain (FiFWG). The methanol extract of FiFWG showed the highest growth inhibitory effects. In order to investigate the effects of fermented wheat grain products at each stage of fermentation on anticancer activity, the kochujang prepared with red pepper powder and each of FFWG, SFWG and FiFWG were fermented until reaching pH 5.1. The kochujang adjusted to pH 5.1 by fermentation increased the growth inhibitory effect; however, the kochujang prepared with FiFWG showed the highest effect. Increased fermentation time increased the growth inhibitory effect of kochujang when prepared with FiFWG. These results suggested that the anticancer effect of the kochujang on the gastric cancer cells was affected by the fermentation periods of the wheat grains. The well-fermented end products of the wheat grains seem to be one of the major components that showed anticancer activity of kochujang.

• Animal Bioscience
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• v.36 no.7
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• pp.1091-1100
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• 2023

Objective: The present study is to examine the effect of high inclusion of co-products in pig diets (referred to as an alternative diet) during the finishing stage on pig growth performance, meat quality and boar taint compounds. Methods: Growing pigs were fed an alternative diet made with distillers dried grains with solubles (25%), canola meal (20%), and wheat middling (15%) or a control diet based on barley and soybean meal to investigate the impact of co-products on pig performance and meat quality. Sixteen female and sixteen entire male Duroc×(Large White×Landrace) pigs (22.6±2.07 kg, body weight±standard error) were equally allocated to the diets. Results: Pigs fed the alternative diet had a lower feed intake; however, growth rate and feed conversion efficiency were unaffected by diet. A diet by sex interaction was found for gain:feed whereby males fed the alternative diet had the best feed conversion (p<0.01). Pork from pigs fed the alternative diet had lower a^* and Chroma and protein % (p<0.05), while other meat quality characteristics were unaffected. The alternative diet reduced backfat skatole levels (p<0.001). Conclusion: A diet containing high inclusion levels of co-products can be fed to pigs during the finishing stage without detrimental effects on pig performance or meat quality and with the potential to enhance pork flavour. This finding suggests a solution to increase the sustainable development of pig production.

• Journal of Animal Science and Technology
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• v.58 no.9
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• pp.33.1-33.7
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• 2016

Background: The continuing growth of the ethanol industry has generated large amounts of various distillers grains co-products. These are characterized by a wide variation in chemical composition and ruminal degradability. Therefore, their precise formulation in the ruminant diet requires the systematic evaluation of their degradation profiles in the rumen. Methods: Three distillers grains plus soluble co-products (DDGS) namely, corn DDGS, high-protein corn DDGS (HP-DDGS), and wheat DDGS, were subjected to an in situ trial to determine the degradation kinetics of the dry matter (DM) and crude protein (CP). Soybean meal (SBM), a feed with highly degradable protein in the rumen, was included as the fourth feed. The four feeds were incubated in duplicate at each time point in the rumen of three ruminally cannulated Hanwoo cattle for 1, 2, 4, 6, 8, 12, 24, and 48 h. Results: Wheat DDGS had the highest filterable and soluble A fraction of its DM (37.2 %), but the lowest degradable B (49.5 %; P < 0.001) and an undegradable C fraction (13.3 %; P < 0.001). The filterable and soluble A fraction of CP was greatest with wheat DDGS, intermediate with corn DDGS, and lowest with HP-DDGS and SBM; however, the undegradable C fraction of CP was the greatest with HP-DDGS (41.2 %), intermediate with corn DDGS (2.7 %), and lowest with wheat DDGS and SMB (average 4.3 %). The degradation rate of degradable B fraction ($%\;h^{-1}$) was ranked from highest to lowest as follows for 1) DM: SBM (13.3), wheat DDGS (9.1), and corn DDGS and HP-DDGS (average 5.2); 2) CP: SBM (17.6), wheat DDGS (11.6), and corn DDGS and HP-DDGS (average 4.4). The in situ effective degradability of CP, assuming a passage rate of $0.06h^{-1}$, was the highest (P < 0.001) for SBM (73.9 %) and wheat DDGS (71.2 %), intermediate for corn DDGS (42.5 %), and the lowest for HP-DDGS (28.6 %), which suggests that corn DDGS and HP-DDGS are a good source of undegraded intake protein for ruminants. Conclusions: This study provided a comparative estimate of ruminal DM and CP degradation characteristics for three DDGS co-products and SBM, which might be useful for their inclusion in the diet according to the ruminally undegraded to degraded intake protein ratio.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1148-1155
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• 2020

Objective: The objective was to determine standardized ileal digestibility (SID) of crude protein (CP) and amino acids (AA) in cereal grains and various co-products fed to growing pigs. Methods: Ten feed ingredients tested were barley (9.3% CP), lupin kernels (31.1% CP), and wheat (11.3% CP) as cereal grains, and 2 sources of corn gluten feed produced in China (21.6% CP) and Korea (24.6% CP), corn gluten meal (65.3% CP), lupin hulls (11.6% CP), rice bran (14.5% CP), soybean meal (44.8% CP), and wheat bran (15.4% CP) as co-products. Ten experimental diets were formulated to contain each ingredient as a sole source of N and an N-free diet was used to correct basal endogenous losses of CP and AA. All diets also contained 0.5% Cr₂O₃ as an indigestible index. A replicated 11×6 incomplete Latin square design with 11 dietary treatments, 6 periods, and 22 animals was employed. Twenty-two barrows with an initial body weight of 64.6±4.9 kg were equipped with a T-cannula in the distal ileum. An experimental period consisted of a 4-d adaptation period and a 2-d collection period. Results: The SID of CP in the barley, lupin kernels, wheat, 2 sources of corn gluten feed, corn gluten meal, lupin hulls, rice bran, soybean meal, and wheat bran were 84.7%, 90.5%, 90.4%, 77.4%, 74.6%, 89.5%, 90.4%, 74.4%, 86.9%, and 63.4% (standard error of the mean [SEM] = 5.3, p = 0.006), respectively. The respective SID values of Lys were 75.5%, 88.4%, 83.9%, 74.7%, 62.4%, 80.3%, 83.9%, 78.5%, 88.0%, and 71.2% (SEM = 3.3, p<0.001), and the SID values of Met were 83.6%, 88.7%, 89.4%, 85.7%, 78.3%, 88.9%, 89.4%, 85.3%, 91.1%, and 77.0% (SEM = 2.4, p<0.001), respectively. Conclusion: The ileal digestibility of protein and amino acids varies among the feed ingredients fed to pigs.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.243-252
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• 2006

White salted noodles and pan bread were prepared from Korean wheats with 1Dx2.2+1Dy12 subunits in high molecular weight glutenin subunits (HMW-GS) to evaluate the suitability for end-use products through the comparison with US wheats with various classes and commercial wheat flours. Korean wheat flours with 1Dx2.2+1Dy12 subunits showed higher SDS sedimentation volume than US wheat flours with similar protein content. Compared to wheat flours with similar protein content and SDS sedimentation volume, water absorption percent of Korean wheat flours using a mixograph was higher than that of US wheat flours, but similar to commercial wheat flours. Mixograph mixing time was similar to hard wheat flours and commercial noodle flours. Optimum water absorption percent of noodle dough from Korean wheat flours was higher than that of US wheat flours. Noodle sheets from Korean wheat flours with 1Dx2.2+ 1Dy12 subunits showed lower L values, higher a values and similar b values compared to commercial noodle flours. Hardness of cooked noodles from Korean wheat flours 1Dx2.2+1Dy12 subunits correlated positively with protein content, NIRS hardness, mixograph water absorption and gluten yield of flours. Korean wheat flours with 1Dx2.2+1Dy12 subunits showed lower loaf volume and harder crumb firmness than hard wheat flours and commercial bread wheat flours in spite of similar protein quantity and quality to hard wheat flours.

• Food Science and Preservation
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• v.15 no.2
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• pp.219-224
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• 2008

"Charmdlerak" a new high-quality Korean wheat, was produced with production management from the Rural Development Administration (RDA). We evaluated the characteristics of grain, flour, and end-use quality of "Charmdlerak" wheat to assess consumer satisfaction with this new variety of wheat. Eighty-two farmers (450MT/100 ha) in Gwangju metropolitan city produced Keumkangmil wheat and 23 farmers (30 ha) produced "Charmdlerak" wheat "Charmdlerak" wheat had 1.55% ash content and 11.0-13.0% protein content "Charmdlerak" flour was milled by a commercial machine in Samyang Milmax. The protein content of "Charmdlerak" was slightly higher than that of flour from Hard Red Winter Wheat (HRWW), the most popular multipurpose flour in Korea. The ash content and color of "Charmdlerak" wheat were similar to those of HRWW. End-use quality testing of cooked noodles and bread indicated that "Charmdlerak" flour resulted in softer noodles and similar bread loaf volume compared with products made from Keumkangmil wheat.

• Journal of The Korean Society of Agricultural Engineers
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• v.60 no.3
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• pp.51-61
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• 2018

Transportation and storage technologies, which are key drivers for trade, has increased global trade of agricultural products about 165% from 1995 to 2015. Korea imports 76.2% of grain from major food exporters such as USA, Australia, Brazil, and China. The expected long shipping distances from these countries can seriously cause environmental impacts on various environmental categories such as climate change, particulate matter, and acidification. The goal of this study is to assess the environmental implications focused on greenhouse gases (GHGs) and particulate matters (PMs) emissions of imported grains (wheat, corn, and bean) using food miles analysis and life cycle assessment (LCA). The environmental impacts of imported crops are estimated by transportation modes using the national LCI database provided by Korea Environmental Industry & Technology Institute (KEITI). The results of this study are as follows; (1) Imported wheat comes from USA (29%), AUS (27%), and URK (20%), corn is imported from USA (34%), BRA (29%), and URK (16%), and bean comes from BRA (57%), USA (40%), and CHN (2%); (2) the food miles of imported crops (wheat, corn, and bean) are 3.62E+10, 1.30E+11, and $2.20E+10ton{\cdot}km$, respectively; (3) the potential GHGs and PMs of wheat, corn, and bean are 5.02E+08, 1.67E+09, and 2.84E+08 kg $CO_2e$ and 5.89E+05, 1.83E+06, 3.07E+05 kg $PM_{10}e$, respectively. The outputs of this study could provide environmental impacts and carrying distances of imported agricultural products for preparing a plan to reduce environmental impacts.

• Journal of Life Science
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• v.24 no.6
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• pp.618-625
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• 2014

Rice flour is used in many food products. However, dough made from rice lacks extensibility and elasticity, making it less suitable than wheat for many food products such as bread and noodles. The high-molecular weight glutenin subunits (HMW-GS) of wheat play a crucial role in determining the processing properties of the wheat grain. This paper describes the development of marker-free transgenic rice plants expressing a wheat Glu-Dy10 gene encoding the HMG-GS from the Korean wheat cultivar 'Jokyeong' using Agrobacterium-mediated co-transformation. Two expression cassettes, consisting of separate DNA fragments containing Glu-1Dy10 and hygromycin phosphotransferase II (HPTII) resistance genes, were introduced separately into Agrobacterium tumefaciens EHA105 for co-infection. Each EHA105 strain harboring Glu-1Dy10 or HPTII was infected into rice calli at a 3: 1 ratio of Glu-1Bx7 and HPTII. Among 290 hygromycin-resistant $T_0$ plants, we obtained 29 transgenic lines with both the Glu-1Dy10 and HPTII genes inserted into the rice genome. We reconfirmed the integration of the Glu-1Dy10 gene into the rice genome by Southern blot analysis. Transcripts and proteins of the Glu-1Dy10 in transgenic rice seeds were examined by semi-quantitative RT-PCR and Western blot analysis. The marker-free plants containing only the Glu-1Dy10 gene were successfully screened in the $T_1$ generation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1785-1791
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• 2012

This study aimed to characterize and compare makgeolli (a Korean rice wine) made using different raw materials. Five cultivars of rice and wheat flour were used as starch materials for makgeolli and assessed for their moisture, crude lipid, crude protein, and crude dietary fiber content. Overall, wheat flour was higher in crude lipid and crude protein and lower in moisture than rice. Makgeolli characteristics were assessed for pH, total acids, organic acids, free sugars, color and appearance. We found no significant differences in pH and total acids between makgeolli made from rice and wheat flour. In addition, the major free sugar in the makgeolli made from rice and wheat flour was glucose, although the content of total free sugars was lower in the wheat flour makgeolli (67.75 mg/mL) than the rice makgeolli (76.41~84.53 mg/mL). In terms of organic acids content, the total organic acid content was highest in the wheat flour makgeolli, while the major organic acids of the makgeolli made from rice and wheat flour were lactic acid and succinic acid, respectively. There were no significant differences in color values among rice makgeolli, but the rice makgeolli was higher in sensory scores (indicating preference) than the wheat flour makgeolli. As the degree of milling increased, moisture, crude lipid, and crude protein in the rice decreased. Acetic acid in the makgeolli also decreased, while there were no significant differences in pH, total acids, free sugars, color values, and sensory scores (except fruitiness). Traditional nuruk (TN) and cultured nuruk (CN) were compared as fermentation starters. Nuruk is a Korean traditional starter for fermentation of makgeolli and a raw material for makgeolli making. The pH in the makgoelli made with TN and CN were 4.29~4.65 and 4.02~4.23, respectively. Total organic acid content was higher in the TN makgeolli (3.5~6.3 mg/mL) compared to the CN makgeolli (2.3~4.3 mg/mL). The content of free sugars in the makgeolli made with CN was higher (59.44~73.34 mg/mL) than that with TN (56.45~59.75 mg/mL). The Hunter color test showed that makgeolli made with TN was lighter and higher in red and yellow color compared to CN. Overall sensory acceptability was higher in the CN makgeolli compared to the TN makgeolli.