• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.49-53
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• 2009

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.7
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• pp.960-964
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• 2014

An experiment was conducted to determine the effects of diets containing coarse-texture rice straw and small particle size alfalfa pellets as a part of total mixed ration (TMR) on milk productivity and chewing activity in lactating dairy cows. Sixteen multiparous Holstein dairy cows ($670{\pm}21kg$ body weight) in mid-lactation ($194.1{\pm}13.6$ days in milk) were randomly assigned to TMR containing 50% of timothy hay (TH) or TMR containing 20% of rice straw and 30% of alfalfa pellet mixture (RSAP). Geometric mean lengths of TH and RSAP were found to be 5.8 and 3.6, respectively. Dry matter intake, milk yield and milk composition were measured. Moreover, eating and ruminating times were recorded continuously using infrared digital camcorders. Milk yield and milk composition were not detected to have significant differences between TH and RSAP. Dry matter intake (DMI) did not significantly differ for cows fed with TH or RSAP. Although particle size of TH was larger than RSAP, eating, ruminating and total chewing time (min/d or min/kg of DMI) on TH and RSAP were similar. Taken together, our results suggest that using a proper amount of coarse-texture rice straw with high value nutritive alfalfa pellets may stimulate chewing activity in dairy cows without decreasing milk yield and composition even though the quantity of rice straw was 40% of TH.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.90-99
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• 2016

This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability of starter culture and phenolic compounds. In particular, the increase in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was highest (2.95 and 1.14 Log CFU/mL respectively) in DK yogurt. Furthermore, supplementation of the plant extracts significantly influenced to increase the antioxidant activity and water holding capacity and to produce volatile compounds. The higher antioxidant activity and water holding capacity were observed in NN yogurt than DK yogurt. Moreover, all of the sensory characteristics were altered by the addition of plant extracts. Addition of plant extracts increased the scores related to flavor, taste, and texture from plain yogurt without a plant extract, as a result of volatile compounds analysis. Thus, the overall preference was increased by plant extracts. Consequently, supplementation of DK and NN extracts in yogurt enhanced the antioxidant activity and physical property, moreover increased the acceptability of yogurt. These findings demonstrate the possibility of using plant extracts as a functional ingredient in the manufacture of herbal yogurt.

• Animal Bioscience
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• v.36 no.2
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• pp.229-237
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• 2023

Objective: This study evaluated the effects of dandelion supplements on lactation performance, circulating antioxidative activity and plasma metabolomics in primiparous dairy cows. Methods: A total of 60 mid-lactation dairy cows (milk yield = 34.29±0.34 kg/d; days in milk = 151.72±2.36 days) were divided into 4 treatment groups randomly, comprising the addition of dandelion at 0, 100, 200, 400 g/d per head. The experiment lasted for 8 weeks with an extra 10 days' pre-feeding period. Milk and blood samples were collected, and plasma samples were selected to perform metabolomics analysis. Results: Supplementing 200 g/d of dandelion increased the yield of milk and lactose (p≤0.05). The milk somatic cell counts (p≤0.05) were lower in all dandelion groups than those in the control group. The activity of glutathione peroxidase (p≤0.05) and superoxide dismutase (p≤0.05) were increased and plasma malondialdehyde (p = 0.01) was decreased when cows were fed 200 g/d dandelion. Plasma metabolomics analysis showed that 23 hub differential metabolites were identified in the 200 g/d dandelion group. These metabolites such as ribose, glutamic acid, valine, and phenylalanine were enriched in D-glutamine and D-glutamate metabolism (p = 0.06, impact value = 1), phenylalanine, tyrosine, and tryptophan biosynthesis (p = 0.05, impact value = 0.5), and starch and sucrose metabolism (p = 0.21, impact value = 0.13). Moreover, correlation analysis showed that circulating ribose, mannose, and glutamic acid were positively related to milk yield. Conclusion: Dandelion supplementation could improve lactation performance and elevate the plasma carbohydrate and amino acids metabolism and antioxidative activity. Supplementation of 200 g/d dandelion is recommended for lactating dairy cows.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1174-1181
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• 2007

To study the immunity of the buffalo mammary gland during involution and around parturition and compare it with the mastitic mammary gland, milk samples were collected from 9 Murrah buffaloes during the above critical periods. SCC of buffalo milk increased significantly (p<0.01) by day 21 of involution and one week prepartum. SCC was significantly higher around parturition but became normal at 14 days postpartum. Phagocytic activity (PA) and phagocytic index (PI) of the buffalo milk neutrophils decreased as the duration of the dry period increased. Elevated levels of immunoglobulins at calving improved the PA and PI, but the lowest PA of 18.8% and PI of 1.75 were recorded at 7 days postpartum. Buffaloes suffering from clinical mastitis had PA of 12.3% and PI of 1.46 that increased significantly (p<0.01) on the third day of treatment. Distance of teat from ground level was found to be minimum at one week before parturition. The investigation showed that in vitro phagocytic activity of buffalo neutrophils was weakest at one week postpartum.

• Journal of Dairy Science and Biotechnology
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• v.38 no.1
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• pp.37-44
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• 2020

The antimicrobial activity of the ethanol extract of Hibiscus sabdariffa L. (Roselle) powder against various food-borne pathogens was tested using the lawn diffusion assay. The results showed that the ethanol extract exhibited antimicrobial activities against Staphylococcus aureus (total inhibition), Salmonella enteritidis (partial inhibition), Listeria monocytogenes (partial inhibition), Escherichia coli (partial inhibition), Cronobacter sakazakii (partial inhibition), and Bacillus cereus (partial inhibition). Therefore, it is strongly recommended that Hibiscus sabdariffa L. (Roselle) should be considered for use as a natural food-grade additive for the inhibition of various food-borne pathogens, including both gram-positive and gram-negative pathogens, and the improvement of the overall quality of various dairy products, including milk.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.11
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• pp.1614-1618
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• 2003

Twenty crossbred (HF${\times}$Tharparkar) dry pregnant cows were divided into four equal groups. They were supplemented with 1,000 I.U. $\alpha$-tocopheryl acetate from 0 (group I), 15 (group II), 30 (group III) and 60 (group IV) days before parturition to 1month of lactation. All the cows were kept under similar feeding and management conditions. Blood plasma samples collected on specific days were analyzed for $\alpha$-tocopherol, retinol, total antioxidant activity (FRAP), immunoglobulin and calcium. Plasma $\alpha$-tocopherol concentration at 30 days prepartum averaged 3.5, 4.1, 4.4 and $3.9{\mu}g/ml$ and decreased by 50.0, 41.4, 34.1 and 33.3 percent on the day of parturition in the four respective groups. After calving, plasma vitamin E started to recover earlier in groups II, III and IV as compared to group I. Mean plasma $\alpha$-tocopherol concentration at 21 days postpartum was significantly higher in groups II, III and IV (2.9, 3.5 and $3.1{\mu}g/ml$) compared to group I ($1.9{\mu}g/ml$) cows. Plasma retinol concentration also showed a substantial decrease in all the groups on the day of calving but recovered to its normal value at 3 weeks postpartum. Plasma total antioxidant activity averaged 901, 895, 859 and $875{\mu}mol/l$ in the four respective groups on 30 days prepartum and decreased on the day of calving in all the groups, but the decrease was less in groups III and IV. Plasma immunoglobulin concentration was higher in group IV, followed by groups III, II and I, respectively, showing better immune status of vitamin E supplemented cows due to less oxidative stress. Supplementation of vitamin E resulted in higher plasma calcium concentration. The data showed that vitamin E supplementation should be started at least 30 days prepartum to reduce oxidative stress in periparturient cows.

• Journal of Animal Science and Technology
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• v.44 no.4
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• pp.491-498
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• 2002

The inhibitory effect of lactobacilli and bifidobacteria on the growth of typical intestinal pathogens, Escherichia coli and Salmonella typhimurium was studied. The degree of inhibition was measured by well disc assay and turbidimetry method. The strains which showed the higher antimicrobial activity were L. acidophilus La-5, L. acidophilus NCFM, L. casei Lc-01 on the average by using two different methods. The associative cultures were performed with selected 3 lactobacilli and 2 enteropathogens E. coli and S. typhimurium, respectively. Inhibition of pathogen began at 9hr after culturing so that viable counts was decreased rapidly. After 30hr incubation, there were no viable pathogens from the mixed culture. Under this experimental condition, the antimicrobial activity of lactic acid bacteria was not due to pH alone and supposed to different to the strains.

• 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.

• Journal of Dairy Science and Biotechnology
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• v.17 no.1
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• pp.58-71
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• 1999

This study was designed to investigate the health promotion effect of fermented milk and historical story of Korean dairy products from the ancient period to present. Although the origin of fermented milk is Europe, the recede of fermented milk was founded in far-east and middle east areas at BC 4C. After the spread of fermented milk to Korea and Japan. The consumption of fermented milk in Korea was dramatically increased to 14.2 kg per person in 1997. Health promotion effect of fermented milk can be devided to 5 major effected improvements of intestinal microflora, anticancer, cholesterol assimilation anti-pathogenic activity. Fermented milk reduced the level of ${\beta}$-glucornidase and nitroreductase to 50% and it provides anticancer activity by cell wall an polysaccharides. Fermented milk has cholesterol assimilation activity ca. 54${\sim}$40% (B. longum, Str. thermophillus). Anti-pathogenic activity of fermented milk was significant. It appeared that Sal. ser. typhimurium was more susceptible than 5. coli 0157 at low pH fermented milk. Viable cells of E. coli 0157 were not dramatically decreased in most of fermented milks tested, but in general, Sal. ser. typhimurium was drastically decreased in most of the fermented milks.