• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.723-728
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• 2009

In this study, the effects of feeding providing Holstein cows with with TMR feed including amended with undried citrus byproducts on the properties of their raw milk were investigated. Two samples were used for the experiment: T0 (raw milk produced by dairy cows fed with TMR feed not including citrus byproducts) and T1 (raw milk produced by cows fed with TMR feed including citrus byproducts). The All experiments were conducted with Holstein cows at a dairy farm in the on Jeju island, and were repeated three times, in each, after of which raw milk obtained from 7 cows of each samplein each group was analyzed[ED highlight - please ensure this is correct]. The daily milk yield and somatic cell numbers of T0 and T1 were 24.16 kg and 25.97 kg, and 660,000 thousands and 445,000 thousands, respectively, which means that feeding citrus byproducts to cows increases daily milk yield and reduces somatic cell numbers. There was were no significant differences between T0 and T1 in terms of the raw milk's total plate count, specific gravity, titration acidity, and or the amount of milk protein, lactose, nonfat solids, free amino acids and volatile compounds, while raw milk in T1 showed significantly lower levels of milk fat in raw milk. The antioxidant activity of raw milk was improved by citrus byproducts TMR feed containing citrus byproducts.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.633-640
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• 2008

In this study, the effects of feeding citrus byproducts on various qualities of pork during cold storage were investigated, such as water holding capacity, drip loss, meat color, storage stability, rancidity, and antioxidant activity. Pork samples (195 days old, $115{\pm}3\;kg$, female) used for the experiment was divided into three groups: T0(pigs not fed citrus byproducts), T1(pigs fed 3% and 5% citrus byproducts during growth and the finishing period, respectively), and T2(pigs fed 6% and 10% citrus byproducts). The loin used for the experiment was obtained from 5 pigs of each group, vacuum packaged, and then stored at $3^{\circ}C$ for 4 weeks. There was no difference among T0, T1, and T2 for pH, water holding capacity, or drip loss. As for the meat color of the loin, T1 and T2 showed higher redness($a^*$ value) during early chilling but showed higher yellowness($b^*$ value) during late chilling. T1 and T2 showed higher electron donating ability and lower volatile basic nitrogen, total plate count, and TBA values than T0, regardless of the chilling period. Thus, feeding citrus byproducts improves the storage stability of chilled pork in terms of rancidity and antioxidant activity.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.227-233
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• 2007

The purpose of this research was to study the effects of the feeding of dietary citrus byproducts on the physicochemical properties and palatability of Hanwoo rump (HR). The samples for experimental samples consisted of the HR not fed without citrus byproducts pulp (CBP-0) and the HR rump fed with citrus byproducts pulp during the fattening period (CBP-1). The control (CBP-0) HR rump was fed by general practical feeding (roughages and concentrates were fed separately), while the CBP-1 was fed in the same manners as CBP-0 until 17 months but with citrus byproducts then fed fer the next 10 months. There were no significant differences in the $L^*$ (tightness), $a^*$ (redness) and $b^*$ (yellowness) of the HR between the CBP-0 and CBP-1 fed groups. There were no significant differences in the pH, VBN content and EDA between the samples, but the TBARS value of the CBP-1 fed group was lower than that of the CBP-0 fed group (p<0.05). There were no significant differences in the water holding capacity, freezing loss, thawing loss, boiling and roasting logs between the CBP-0 and CBP-1 fed groups. There were no significant differences in the hardness, cohesiveness, chewiness and shear force between the samples, but the springiness of the CBP-1 fed group was higher than that of the CBP-0 fed group (p<0.05). There were no significant differences in the sensory scores for the roasted beef between the CBP-0 and CBP-1 fed groups. There were no significant differences in the taste, flavor, juiciness and palatability of roasted beef the between samples, but the tenderness of the CBP-1 fed group was superior to that of the CBP-0 fed group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.841-846
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• 2008

In this study, the effects of feeding citrus byproducts on nutritional properties of Korean native chicken eggs were investigated. Two samples of Korean native chicken eggs were used for this study: T0 (Eggs of chickens that were not fed with citrus byproducts until they became 30 weeks old) and T1 (Eggs of chickens that were fed with 4% citrus byproducts when they were between 17 and 30 weeks old). There was nostatistically meaningful difference between T0 and T1 in terms of various properties, such as general components of egg albumen and yolk, total structural amino acid, and total free amino acid. Also, no significant difference was noticed between T0 and T1 in terms of various components of egg yolk, such as amount of mineral, vitamin, and xanthophyll, which showed that those components are not affected by citrus byproducts. However, the amount of cholesterol of egg yolk for T1 was 1,168 mg/100 g, which was significantly lower than that for T0 which was 1,207 mg/100 g (p<0.05). The amount of L-glutamic acid, one of the free amino acids, of the egg albumen was 39.22 and 58.54 ppm for T0 and T1, respectively. The results of this study show that citrus byproducts can be used for the feed for Korean native chicken by adding them to general feed.

• Journal of Life Science
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• v.18 no.10
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• pp.1369-1376
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• 2008

In this study, the effects of feeding citrus byproducts on nutritional components of Korean native chickens were investigated. Two samples of Korean native chickens were used for this study: T0 (chickens fed with only feed for laying hen until they became 39 weeks old, not with citrus byproducts) and T1 (chickens fed with citrus byproducts). The feed for T1 was the same as T0 for the first 16 weeks, and then was made by adding 4% of citrus byproducts to the feed for T0 between $17{\sim}39$ weeks. The chicken used for the experiment was obtained by chilling them for 2 days after slaughter. There was no significant difference between T0 and T1 regardless of feeding citrus byproducts, in terms of their breast/thigh's calorie, contents of moisture, protein, fat and ash, total structural amino acid, total free amino acid and composition of saturated/unsaturated fatty acids. The breast's cholesterol amount of T0 and T1 were 48.4 mg/100 g and 47.6 mg/100 g, respectively, while that of thigh for T0 and T1 were 75.7 mg/100 g and 72.8 mg/100 g, respectively, which implies that T1 showed lower amount of cholesterol than T0. T1 showed significantly higher amount of phosphorus, potassium, magnesium and vitamin B2 for thigh than T0 (p<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.524-530
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• 2008

In this study, the effects of feed containing citrus byproducts on the physicochemical characteristics and palatability of Korean native chickens were investigated. The Korean native chickens used in this study were divided into two groups: T0 (chickens that were not fed citrus byproducts until they were 39 weeks old) and T1 (chickens that were fed citrus byproducts). The feed given to the T1 chickens was the same as that given to the T0 chickens for the first 16 weeks. Between weeks $17{\sim}39$, the feed given to the T1 chickens was prepared by adding 4% of the citrus byproducts to the feed given to the T0 chickens. The chickens used in the experiment were chilled for 2 days after being sacrificed. The feed containing citrus byproducts did not cause any statistically significant differences in the breast and thigh characteristics of lightness ($L^*$ value), redness ($a^*$ value), yellowness ($b^*$ value), water-holding capacity, frozen loss, thawing loss and boiling loss. As for the rheological properties, there was no statistically meaningful difference in the breast/thigh characteristics of springiness, cohesiveness, gumminess, and chewiness between the T0 and T1 chickens. However, hardness and shear force were significantly lower in the T1 chickens than in the T0 chickens (p<0.05). The acid and peroxide values were also lower in the T1 chickens than in the T0 chickens, but the difference was not statistically significant. Antioxidant activity was better in the T1 chickens than in the T0 chickens. Thus, the results of the present study show that consumption of citrus byproducts did not affect the color and smell of raw meat. The palatability of boiled meat was significantly better in the T1 chickens than in the T0 chickens.

• Journal of Life Science
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• v.19 no.9
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• pp.1258-1264
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• 2009

In this study, effects of feeding Holstein cows with TMR feed, which includes un-dried citrus byproducts, on the nutritional components of their raw milk were investigated. Two kinds of raw milk from primipara cows and multipara cows were used for the experiment: T0 (raw milk produced by dairy cows not fed with TMR feed including citrus byproducts) and T1 (raw milk produced by dairy cows fed with TMR feed including citrus byproducts). For both primipara and multipara cows, there was no statistically meaningful difference between T0 and T1 in terms of moisture, crude protein, crude fat, crude ash contents or caloric content. T1 showed a lower amount of cholesterol in raw milk for both primipara and multipara cows, which was especially statistically meaningful in multipara cows (p<0.05). Regarding mineral contents in raw milk, T1 showed significantly higher amounts of Na and S in primipara cows, and Na, Cu, Fe, S in multipara cows, respectively. For both primipara and multipara cows, there were no statistically meaningful differences between T0 and T1 in terms of the total amount of amino acids in the raw milk, the composition of saturated fatty acid/unsaturated fatty acid, vitamin A, E, $B_2$ or $\beta$-carotene, while T1 showed significantly higher levels of vitamin $B_1$ in primipara cows than T0.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.551-557
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• 2009

The effects of feeding citrus byproducts on the quality of Korean native chickens were investigated during cold storage. Two samples of Korean native chickens (39 weeks old, $1.30{\pm}0.5$ kg) were used for the study: T0 (chickens not fed citrus byproducts) and T1(chickens fed a 4% citrus byproduct diets since from age 17 weeks until 39 weeks old). The breast and thigh meat of each sample were vacuum-packed, and then used for experiments on change in Hunter's color values, acid values (AV), peroxide values (POV), thiobarbituric acid (TBA) values, electron donating ability (EDA), volatile basic nitrogen (VBN) and total plate count during storage for two weeks at 3C. Changes in $L^*$, $a^*$ and $b^*$ values were slower in T1 than in T0. T1 showed slower increment rates for AV, POV, and TBA values during storage, as well as better antioxidant activity, than T0. T1 showed slower increment rates for VBN and total plate counts during storage than T0. Thus, feeding citrus byproducts suppressed change in Hunter's color value, rancidity, and freshness in breast and thigh meat during storage, and resulted in higher EDA value (p<0.05), which implies that the diet has positive effects in maintaining high meat quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.228-232
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• 2007

The purpose of the study was to investigate the quality characteristics of Jeju island's indigenous pork fed with citrus byproducts. Samples were the Jeju island's indigenous pork loin without citrus byproduct (JNP-0) and the Jeju island's indigenous pork loin fed with 8% and 15% citrus byproducts during growing and fattening periods (JNP-1). The pH, VBN content, bacterial counts, L* value, frozen loss, thawing loss, water boiling loss, hardness, springiness, cohesiveness, chewiness, and shear force value were not significantly different between JNP-0 and JNP-1 (p<0.05). The TBARS, a* value, b* value, water holding capacity, and pan boiling loss of JNP-0 were significantly higher than those of JNP-1 (p<0.05), but the gumminess of JNP-1 was significantly higher than that of JNP-0 (p<0.05). For sensory characteristics, taste, flavor, juiciness, and palatability were not significantly different between JNP-0 and JNP-1, but tenderness of JNP-1 was sig-nificantly higher than that of JNP-0 (p<0.05).

• Journal of Life Science
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• v.20 no.9
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• pp.1358-1364
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• 2010

In this study, the effects of feeding citrus by-products on the quality and fatty acid compositions of chicken eggs were investigated. Two samples of chicken eggs were used for this study: T0 (eggs of chickens that were not fed citrus byproducts) and T1 (eggs of chickens that were fed 4% citrus byproducts). There was no statistically meaningful difference between T0 and T1 in terms of various properties, such as chemical composition, cholesterol content, minerals, vitamins, pigments, and total structural amino acid. The caloric content of the egg yolk was higher in T1 than in T0, and total free amino acid of egg albumin and egg yolk was higher in T1 than in T0 (p<0.05). There was a not significant difference in SFA:UFA ratio between T0 and T1, but the linolenic acid content was higher in T1 than in T0 (p<0.05). The results of this study show that citrus by-products can be used for feed for laying hens by adding them to general feed.