• Asian-Australasian Journal of Animal Sciences
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• 제24권8호
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• pp.1086-1091
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• 2011

This experiment was designed to investigate the effect of lerak extract on the dynamic of rumen microbes in the in vitro fermentation of diet with different ratios of forage and concentrate. In vitro fermentation was conducted according to the method of Tilley and Terry (1963). The design of experiment was a factorial block design with 2 factors. The first factor was the ratio of forage and concentrate (90:10, 80:20, and 70:30 w/w) and the second factor was the level of lerak extract (0, 0.6, and 0.8 mg/ml). Total volatile fatty acid (VFA) concentration, proportional VFA and NH3 concentration were measured at 4 h incubation. Protozoal numbers in the buffered rumen fluid after 4 and 24 h of incubation were counted under a microscope. Bacterial DNAs of buffered rumen fluid were isolated from incubated samples after 24 h of incubation using a QiaAmp kit. Total bacteria, Fibrobacter succinogenes, Ruminococcus albus, and Prevotella ruminicola were quantified using real time polymerase chain reaction (PCR). Lerak extract markedly reduced protozoal numbers in buffered rumen fluid of all diets after 24 h of incubation. Total bacteria did not change with lerak extract addition. While no difference in F. succinogenes was found, there was a slight increase in R. albus number and a significant enhancement in P. ruminicola number by increasing the level of lerak extract in all diets. Propionate concentration significantly increased in the presence of lerak extract at level 0.8 mg/ml. It was concluded that the addition of lerak extract could modify rumen fermentation and had positive effects on rumen microbes.

• 한국조리학회지
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• 제18권3호
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• pp.239-251
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• 2012

본 연구는 대추의 농축액을 첨가한 데리야끼소스의 이화학적, 관능적 특성에에 대하여 조사하였다. 대추 농축액을 첨가한 데리야끼 소스구의 당도는 대추 농축액 무첨가구보다 높았다. 데리야끼 소스의 대추 농축액 증가에 따라 점도, 명도(L값), 적색도(a값), 황색도(b값)이 높아지는 경향을 나타냈다. 반면, 데리야끼 소스의 대추농축액 첨가량 증가는 pH, 염도, 유리 아미노산의 함량을 감소시키는 경향을 나타내었다. 관능평가에서는 대추 농축액 20% 첨가 데리야끼 소스가 가장 높은 관능선호도를 나타내었다. 저장기간에 따른 데리야끼 소스의 총균수는 대추 농축액 무첨가구, 첨가구 모두 저장기간동안 발견되지 않았다. 이상의 결과로써, 위의 결과를 고려하여 대추 농축액을 첨가한 데리야끼 소스 제조 시 대추 농축액을 20% 첨가하는 것이 적절한 배합비로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제13권7호
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• pp.941-947
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• 2000

Three fistulated Malaysian local bulls were used in a $3{\times}3$ Latin square design to determine the effects of different levels of concentrate with oil palm (Elaeis guineensis Jacq.) frond (OPF) on rumen pH and $NH_3$-N concentration, and DM degradability of different fractions of OPF. Three diets namely, 60% OPF pellet and 40% concentrate (Diet 1), 50% OPF pellet and 50% concentrate (Diet 2) and 40% OPF pellets and 60% concentrate (Diet 3) were used. The levels of concentrate in the diets affected rumen pH and $NH_3$-N concentration. The pH and $NH_3$-N concentration almost in all hourly samples did not show any difference (p>0.05) among the diets except the 6 h and 9 h samples. The highest (p<0.01) $NH_3$-N concentration was obtained on Diet 3 followed by Diet 2 and Diet 1, but there was a slightly higher (p>0.05) pH on Diet 1. The $NH_3$-N concentrations of rumen liquor at 9 h sampling on Diet 1 and Diet 2 were below the critical level (50 mg/liter) required for efficient fermentation of fibrous feeds. The in sacco DM degradation of different fractions of OPF was affected by diets. The DM degradation of fractions of OPF was higher on Diet 3, which showed differences (p<0.01) with the other diets. It was found that a higher level of concentrate (60%) with OPF gave a higher rumen $NH_3$-N concentration that increased the DM degradation of OPF fractions. The results showed that OPF could support an efficient rumen function in terms of $NH_3$-N concentration and pH when ${\leq}50%$ in the diet. A higher level of OPF (>50%) does not support an efficient rumen fermentation in terms of $NH_3$-N concentration, and resulted in lower DM degradation values of the fractions. The results suggested that there is a need to supplement additional nitrogen to OPF based diets.

• Journal of Animal Science and Technology
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• 제46권1호
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• pp.55-60
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• 2004

농후사료와 조사료의 비율이 한우의 반추행동, 저작시간 및 저작빈도에 미치는 효과를 조사하기 위하여, 반추위 누관이 장착되고, 턱 주위에 트랜스듀서가 설치된 한우 성우 5두를 공시하였다. 사료는 농후사료와 볏짚의 급여비율을 50 : 50, 60 : 40, 70 : 30, 80 : 20과 90 : 10으로 급여하면서 사료섭취와 반추행동의 변화를 조사하였다. 사료 중 조사료의 비율을 전체 건물량의 10, 20, 30, 40과 50%로 증가시켰으F 때 일일 총 저작시간은 286.99분에서 423.30분/일로 직선적으로 증가하였는데, 이것은 반추시간이 204.91에서 342.80분/일로 증가한 것에 주로 기인하였다. 그러나 농후사료의 급여수준에 따른 사료 섭취 시간의 차이는 없었으며, 일일 반추시 저작횟수와 반추당 저작횟수는 농후사료의 급여 비율의 증가에 의하여 감소되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권7호
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• pp.971-979
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• 2012

Four, lactating dairy crossbreds ($50%{\times}50%$ Holstein Friesian${\times}$Native Zebu cattle) were randomly assigned according to a $2{\times}2$ factorial arrangement (two protein levels and two levels of mangosteen peel pellets (Mago-pel)) in a $4{\times}4$ Latin square design to receive four dietary treatments. All cows received concentrate at a proportion of 1 kg concentrate per 2 kg of milk yield, and urea-treated 5% rice straw (UTRS) was given ad libitum. It was found that total dry matter intakes, nutrient digestibility, ruminal pH and $NH_3$-N concentrations were not affected (p>0.05) by treatments. Concentrations of ruminal pH and $NH_3$-N were not affected by dietary treatments although the concentration of BUN varied significantly (p<0.05) between protein levels (p<0.05). The populations of rumen bacteria and fungal zoospores did not differ among treatments (p>0.05); however, the population of protozoa was decreased (p<0.05) when cows received Mago-pel supplementation. The composition of the population of bacteria, identified by real-time PCR technique, including total bacteria, methanogens, Fibrobacter succinogenes and Ruminococcus albus was similar (p>0.05) among dietary treatments (p>0.05); however, copy numbers of Ruminococcus flavefaciens was increased when protein level increased (p<0.05). Microbial protein synthesis, in terms of both quantity and efficiency, was enriched by Mago-pel supplementation. Milk yield was greatest in cows fed UTRS based diets with concentrate containing protein at 16% CP with Mago-pel, but were lowest without Mago-pel (p<0.05). In addition, protein level and supplementation of Mago-pel did not affect (p>0.05) milk composition except solids-not-fat which was higher in cows fed the diet with 19% CP. Therefore, feeding a concentrate containing 16% CP together with 300 g/hd/d Mago-pel supplementation results in changes in rumen fermentation and microbial population and improvements in milk production in lactating dairy crossbreds fed on UTRS.

• 한국생활과학회지
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• 제15권3호
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• pp.385-395
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• 2006

This study categorized consumer groups by their life styles and examined the differences in preferences for and satisfaction with retailing stores. The results of this study are summarized as below: First, consumers' satisfaction level was most high in department stores, and discounting stores, internet shopping malls, and home shopping channels took the next in order. Traditional Korean stores, on the other hand, were the last. Overall, preference level was high in discounting stores, department stores, and internet shopping malls in order. Second, the singles and the elderly tended not to be interested in societal issues and concentrate on consumption only. Third, the more interested they get in consumption, the more consumers prefer department stores, and consumers who are neutral in societal issues and consumption were more likely to prefer traditional Korean stores. In addition, those who participate in societal issues and concentrate on consumption preferred discounting stores, convenient stores, and home shopping channels in order. On the other hand, consumers who are more interested in societal issues and less concentrate on consumption were less satisfied with discounting stores and department stores, but more satisfied with internet shopping malls. Consumers less participating in societal issues and concentrating on consumption were more likely to be satisfied with department stores, but less with traditional Korean stores.

• Asian-Australasian Journal of Animal Sciences
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• 제14권11호
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• pp.1634-1637
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• 2001

Allantoin and uric acid were estimated in milk to study the association between the levels of these purine derivatives and milk production per day under given feeding regimens. Keeping the stage of lactation, parity and initial milk yield in view thirty lactating buffaloes were randomly selected from early lactating group. All the animals were fed 30 kg green, 2 kg straw and 5 kg concentrate mixture on per animal/day basis at basal level up to 8 1 produce. 1 kg concentrate mixture, soaked cotton seed and boiled cotton seed was fed for every 2 I milk, respectively in Group I (control), Group II and Group III animals. Average milk Allantoin and Uric acid levels were $120{\pm}11.7g/ml$ and $4.03{\pm}0.63g/ml$, respectively in milk. Cotton seed feeding enhanced the milk production significantly (p<0.01) in comparison to concentrate mixture fed control group animals. A significant difference (p<0.01) in milk allantoin levels was found over the different feeding management at higher level of production group animals. Study also revealed a significant negative correlation between the milk allantoin and production per day r=-0.43 (p<0.05).

• Journal of Animal Science and Technology
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• 제65권1호
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• pp.209-224
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• 2023

This study aimed to identify the optimum level of supplementary feeds on the carcass traits and meat quality of Jamuna basin lambs. Forty selected lambs were divided into four treatments such as T₀ (no concentrate supplementation), T₁ (1% concentrate feed), T₂ (1.5% concentrate feed) and T₃ (2% concentrate feed) having ten lambs per treatment. The data were analyzed through Completely Randomized Design (CRD) with SAS software. Hot carcass, dressing percentage, head, leg, neck, loin, heart, and spleen weight were showed significantly (p < 0.05) higher values with increasing concentrate feed. The crude protein (CP), ether extract (EE) and ash values were significantly increased (p < 0.001) except T₂ treatment. The ultimate pH was significantly increased except T₂ and cooked pH was significantly decreased (p < 0.001) except T₃ treatment. Drip loss and cooking loss (CL) % had significantly reduced (p < 0.001) except T₃ treatment. The water holding capacity (WHC) % was significantly increased (p < 0.001) except T₃ treatment. The score of color, juiciness and tenderness were significantly different (p < 0.001). Flavor and overall acceptability score were significantly increased (p < 0.05) in different treatments. The color values L^* and b^* had significantly changed (p < 0.001) and a^* value was found significantly higher (p < 0.05) in all treatments. Hence, 12 months of aged lambs with 1.5% concentrate feed showed better performances on carcass, nutritional, physicochemical, sensory and instrumental color values to increase the carcass and the meat quality of lambs.

• 한국축산식품학회지
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• 제38권6호
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• pp.1246-1252
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• 2018

This study was conducted to investigate the effects of the addition levels of a phosphate replacer blend in ground pork sausages. The phosphate replacer consisted of 0.2% oyster shell calcium powder, 0.3% egg shell calcium powder, and 0.25% whey protein concentrate. Depending on the presence or absence of synthetic phosphate and the addition level of phosphate replacer, the following products were processed: control (+) (0.3% phosphate), control (-) (non-phosphate), 20AL (20% replacer), 40AL (40% replacer), 60AL (60% replacer), 80AL (80% replacer), and 100AL (100% replacer). The pH values of pork sausages increased (p<0.05) with increasing addition level of the phosphate replacer. When more than 40% of the phosphate replacer was added to pork samples (40AL, 60AL, 80AL, and 100AL), cooking loss was significantly reduced compared to both the control (+) and control (-). However, no significant differences were observed in the moisture content and CIE $L^*$ values between the controls and the treatments with a phosphate replacer. The control (+) and 100AL treatment had the highest (p<0.05) hardness, but the samples with the phosphate replacer were not significantly different in cohesiveness and springiness from the control (+). As addition level increased, the gumminess and chewiness of the products with the phosphate replacer increased, which were lower than those of the control (+). Therefore, more than 40% of a phosphate replacer may possibly substitute synthetic phosphate to improve product yields in ground pork sausages, although further studies may be needed for improving the textural properties of the final products.

• 한국조리학회지
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• 제19권1호
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• pp.139-150
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• 2013

본 연구는 고추장 제조 방법에 감 시럽을 첨가하여 고추장의 품질과 관능적 특성을 높이려는데 그 목적이 있다. 고추장에 감 시럽을 조청쌀엿을 대신하여 0%, 10%, 20%, 30%, 40%를 첨가하여 시료로 준비하였다. 감 시럽의 첨가량이 증가할수록 할수록 수분 함량, 염도가 증가하였고, 반면에 L, a, b값, pH, 당도, 점도는 감소하였다. 특성 차이검사 결과 감 시럽의 첨가량이 증가할수록 윤기, 단맛은 유의적으로 강하다고 평가되었다. 기호도 검사 결과 감 시럽 30%를 첨가한 것이 맛, 텍스처, 전체적인 기호도에서 가장 좋다고 평가되었다. 따라서 본 연구의 결과 고추장에 감 시럽을 첨가할 때에 감 시럽을 30%를 첨가하는 것이 가장 최적이라고 사료되었다.