• Asian-Australasian Journal of Animal Sciences
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• v.17 no.5
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• pp.629-632
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• 2004

The objectives of this study were to determine the effects of substituting bread by-product (BBP) for barley grain in high concentrate fattening diets for kids on nutrient intake, growth performance, and nutrient digestibility. Twenty-eight Baladi kids (body weight=17.1${\pm}$1.0 kg) were assigned randomly to 4 experimental finishing diets (7 kids/treatment) in a completely randomized design for 70 days. The control (CON) diet contained 20, 60, 11, 7 and 2% (DM basis) alfalfa hay, barley grain, soybean meal, corn grain, and mineral and vitamin mix, respectively. Bread by-product substituted barley grain by 10, 20 and 30% of the diet DM in the LBBP, MBBP, and HBBP diets, respectively. Dry matter intakes for the CON, LBBP and MBBP diets were similar (p>0.05; avg.=592 g/day), however, kids fed the HBBP diet had a lower (p<0.05) DM intake (451 g/day). Organic matter and CP intakes showed similar patterns to that observed for DM. Dietary treatments did not affect (p>0.05) average daily gain for kids fed the CON, LBBP and MBBP diets (avg.=150 g/day). Final body weights for kids fed the CON, LBBP and MBBP diets (avg. 27.1 kg) were greater (p<0.05) than for kids fed the HBBP diet (23.7 kg). Feed to gain ratio was greater for the CON, LBBP and MBBP diets (avg. 3.9) compared with the HBBP diet (5.0). No significant (p>0.05) effect of the dietary treatment was observed for DM, OM and NDF digestibility. Substituting BBP for barley grain up to 20% of the diet DM did not affect nutrient intake, growth performance and nutrient digestibility of kids and resulted in a decrease in feed cost.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.634-638
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• 2005

The effects of ingredients added (first cutting ingredients vs. both first and second cutting ingredients), and cooking method (smoking vs. boiling) on product quality and volatile compounds were examined for low-fat and regular-fat sausages. Regular-fat sausages had slightly higher pH values (6.2-6.3) than those (6.1-6.2) of low-fat counterparts. However, the pH values of the sausages were not significantly affected by the different ingredients and cooking methods (p>0.05). Approximately 30 volatile compounds were identified from these comminuted sausages. The headspace concentrations of 4-methyl-1-[1-methylethyl]-3-cyclohexen-1-ol, ${\alpha}$- terpenyl acetate, eugenol, trans-caryophyllene and myristicine were lower in low-fat and regular-fat sausages containing the first cutting ingredients alone, than in those with both cutting ingredients. The volatile compounds of the smoked comminuted sausages were mostly phenols and hetero-compounds, and a lot of volatile compounds were shown before the retention time (RT) of 30 min. However, not many volatile compounds were detected in the boiled sausages prior to the RT of 30 min.

• Journal of Animal Science and Technology
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• v.65 no.2
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• pp.275-292
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• 2023

Nanotechnology in the food industry can increase the effectiveness of food ingredients. Nanotechnology can increase the bioavailability and absorption of bioactive compounds, enhance their stability, and improve the sensory quality of the product. Processed meat products are easily damaged due to bacterial activity. Advanced nanoemulsions as a meat preservative are nanoemulsions that can be used as preservative agents in meat products, particularly essential oil nanoemulsions, due to their antimicrobial and antioxidant properties. Its application is still limited to foods made from meat products. Therefore, this literature review examines nanoemulsion and its application in meat products and functionality improvement. Also, in the future, nanoemulsions in meat products must be made safe, and the government and businesses must work together to build consumer trust. It can be concluded that essential oil-based nanoemulsion has the potential to be used as an additive in meat products because it can kill bacteria, fight free radicals, improve flavor, and keep food fresh. Nanoemulsion is challenging in the meat industry because it can be toxic due to its tiny droplets (under 200 nm).

• Journal of Radiation Protection and Research
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• v.26 no.2
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• pp.87-91
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• 2001

The optimized derived intervention levels for animal products were evaluated based on cost-benefit analysis. From these results, the radionuclide concentrations in animal feedstuffs for use were derived. It was shown that radionuclide concentrations in animal feedstuffs for use depend strongly on animal products, radionuclides and feeding period (period from the starting time to be led with contaminated feedstuffs to production time of animal products). In case of feedstuffs contaminated with long-lived radionuclides ($^{l37}Cs,\;^{90}Sr$), the feedstuffs with lower contamination should be supplied to animals with increase of feeding period due to the bioaccumulation of radionuclides. While, in case of feedstuffs contaminated with short-lived radionuclides ($^{131}I$), the feeding of higher contaminated feedstuffs was possible with increase of feeding period due to radionuclide decay. It was shown that $^{137}Cs$ concentration in animal feedstuffs lot use was lower than $^{90}Sr$ concentration. It is primarily, due to the higher feed-animal product transfer factor of $^{137}Cs$.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.12
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• pp.1914-1922
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• 2019

Objective: The study was conducted to evaluate the effect of stocking density and alphalipoic acid (ALA) on the growth performance, feed utilization, carcass traits, antioxidative ability and immune response of broilers. Methods: A total of 1,530 22-day-old male broilers (Arbor Acres) with comparable body weights ($731.92{\pm}5.26$) were placed into 18 cages ($2.46{\times}2.02m$) in groups of 75 birds ($15birds/m^2$, $37.5kg/m^2$; low stocking density [LD]), 90 birds ($18birds/m^2$, $45.0kg/m^2$; high stocking density [HD]) and 90 birds with 300 mg/kg ALA added to the basal diet ($18birds/m^2$, $45.0kg/m^2$; HD+ALA, high stocking density+${\alpha}$-lipoic acid); each treatment was represented by 6 replicates. The experimental period was 3 weeks. Results: The results showed that the high stocking density regimen resulted in a decreased growth, feed conversion ratio, carcass weight, thigh yield and bursa weight relative to body weight (p<0.05) on d 42. The abdominal fat yield in the HD+ALA group was lower (p = 0.031) than that of the LD group at 42 d. The superoxide dismutase and glutathione peroxidase activities in serum were increased, and malondialdehyde content decreased after adding ALA product (p<0.05) on d 42. Additionally, the serum concentrations of immunoglobulin A (IgA) and IgG were decreased (p<0.05) and the level of diamine oxidase was higher (p<0.01) in the HD group on d 42. Conclusion: The high stocking density significantly decreased broiler growth performance, feed utilization and carcass traits, increased physiological and oxidative stress and induced intestinal mucosal injury. The supplementation of ALA product in broiler diet at 300 mg/kg may reduce the adverse effects of high stocking density-mediated stress by maintaining the antioxidant system and humoral immune system.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.738-747
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• 2015

Angiotensin-converting enzyme (ACE) inhibitory activity was evaluated for the low-molecular-weight fraction (<3 kDa) obtained from milk fermentation by Bifidobacterium longum KACC91563. The ACE inhibitory activity in this fraction was 62.3%. The peptides generated from the <3 kDa fraction were identified by liquid chromatography-electrospray ionization quantitative time-of-flight mass spectrometry analysis. Of the 28 peptides identified, 11 and 16 were identified as β-casein (CN) and α_s1-CN, respectively. One peptide was identified as κ-CN. Three peptides, YQEPVLGPVRGPFPIIV, QEPVLGPVRGPFPIIV, and GPVRGPFPIIV, from β-CN corresponded to known antihypertensive peptides. We also found 15 peptides that were identified as potential antihypertensive peptides because they included a known antihypertensive peptide fragment. These peptides were as follows: RELEELNVPGEIVE (f1-14), YQEPVLGPVRGPFP (f193-206), EPVLGPVRGPFPIIV (f195-206), PVLGPVRGPFPIIV (f196-206), VLGPVRGPFPIIV (f197-206), and LGPVRGPFPIIV (f198-206) for β-CN; and APSFSDIPNPIGSENSEKTTMPLW (f176-199), SFSDIPNPIGSENSEKT- TMPLW (f178-199), FSDIPNPIGSENSEKTTMPLW (f179-199), SDIPNPIGSENSEKTTMPLW (f180-199), DIPNPIGSENSEKTTMPLW (f181-199), IPNPIGSENSEKTTMPLW (f182-199), PIGSENSEKTTMPLW (f185-199), IGSENSEKTTMPLW (f186-199), and SENSEKTTMPLW (f188-199) for α_s1-CN. From these results, B. longum could be used as a starter culture in combination with other lactic acid bacteria in the dairy industry, and/or these peptides could be used in functional food manufacturing as additives for the development of a product with beneficial effects for human health.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.2
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• pp.260-267
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• 2015

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, $b^*$ value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) $L^*$ and $a^*$ values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.7
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• pp.1020-1027
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• 2015

The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.297-306
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• 2014

Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung, stomach, spleen, uterus, pancreas, and small and large intestines, was studied. Our results revealed that the yields varied widely among the pork by-products examined; in particular, liver had the highest yield (1.35%); whereas, spleen had the lowest yield (0.16%). The approximate composition range (minimum to maximum) of these by-products was found to be: moisture 71.59-82.48%; fat 0.28-19.54%; ash 0.155-1.34%, and protein 8.45-22.05%. The highest protein, vitamin A, B2, B6, and total essential amino acid (EAA) contents were found in liver. Large intestine had the highest fat content and lowest EAA content. Heart had the highest vitamin B1 content, whereas pancreas had the highest niacin and vitamin B3 contents. The concentrations of Fe and Zn were highest in liver and pancreas. Total saturated fatty acids (SFA) levels and polyunsaturated fatty acids (PUFA) levels between the by-products ranged from 43.15-50.48%, and 14.92-30.16%, respectively. Furthermore, with the exception of large intestine, all the by-products showed favorable PUFA/SFA ratios. The study indicated that almost all of the pork by-products examined were good sources of important nutrients, and that these data will be of great importance in the promotion of the consumption of edible pork by-products, as well as their utilization in meat processing.

• Journal of Korea Multimedia Society
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• v.25 no.2
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• pp.390-397
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• 2022

Affordance is a kind of mental physiology, used by psychologist Donald A. Norman as a design idea, defined as "the property that something can directly and essentially provide something to a person or animal". This idea of returning to the essence and providing properties intuitively has a new guiding effect on product design. The purpose of this thesis is to take the theory of affordance as the basis of design concept, and redesign the shape of desktop lamps in small home appliances, so as to optimize the product shape. A product styling design method based on the concept of affordance is established through four major classifications of affordance, and a styling design scheme is completed using a tabletop luminaire in small home appliances as an example, and then a product styling design evaluation system is used to evaluate the new tabletop luminaire styling design scheme and the existing styling, and the evaluation results are analyzed. Finally, it is concluded that a new product styling design method based on affordance is constructed, and the feasibility and effectiveness of this method are verified, which provides ideas and theoretical basis for product styling design.