• Asian-Australasian Journal of Animal Sciences
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• 제25권8호
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• pp.1132-1137
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• 2012

Objective of this experiment was to evaluate the effect of partial substitution of barley grain with bread by-product (BB) on performance of Awassi ewes and their lambs. Forty Awassi ewes rearing single lambs were randomly allotted into four experimental diets containing various levels of BB. The experimental diets contained 0 (BB0), 10 (BB10), 15 (BB15), and 20% (BB20) of BB on dietary dry matter (DM). The study lasted for eight weeks, in which the first week was used as an adaptation period and seven weeks of data collection. Ewes and their lambs were penned individually where they were fed their lactating diets ad libitum. Ewes and lambs body weights were measured at the beginning and at the end of the experiment. However, milk production and composition were evaluated biweekly. Feeding BB had no effect (p>0.05) on dry matter (DM), organic matter (OM), and crude protein (CP) intakes. However, neutral detergent fiber (NDF) intake was the lowest (p<0.05) for the BB20 and BB15 diets followed to BB10 diet (i.e., 640, 677, 772 g/d, respectively) while the highest NDF intake was for the BB0 diet (i.e., 825 g/d). Similarly, NDF intake decreased linearly (p<0.001) as the BB content increased. Acid detergent fiber (ADF) intake was highest (p<0.05) for the BB0 and BB10 diets (425 and 416 g/d, respectively) followed by the BB15 and BB20 diets (359 and 342 g/d, respectively). Moreover, a linear (p<0.001), quadratic (p = 0.04), and cubic (p = 0.04) effects were observed in ADF intake among diets. Nutrient digestibility was similar among different diets. Bread by-product had no effect (p>0.05) on ewes body weight change and on lamb performance (i.e., weaning body weight and average daily gain). Similarly, no differences (p>0.05) were observed either in milk production or composition by the BB substitution. Inclusion of BB reduced feed cost by 9, 14, and 18% for the BB10, BB15, and BB20 diets, respectively. No differences were observed in milk efficiency (DM intake: milk production; p>0.05) among diets. However, cost of milk production ($US/kg milk) was the lowest (p<0.05) in the diet containing BB20. Results of the present study indicate that feeding bread by-product up to 20% of the diet DM had no effect on performance of Awassi ewes and their lambs and reduced feed cost.

• Asian-Australasian Journal of Animal Sciences
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• 제20권3호
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• pp.373-377
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• 2007

Alfalfa silage and corn silage are the major dairy feeds in most dairy operations in Michigan, USA. In recent years, the need to improve digestible fiber and dry matter intake of forages to meet the nutrient requirements of high yielding dairy cows and the willingness to plant corn specifically for silage has led plant breeders to focus on the brown mid-rib (BMR) trait. The objective of this study was to investigate the effect of different ratio of alfalfa to BMR corn silage and ration level of forage neutral detergent fiber (NDF) on animal performance of lactating cows in the Upper Peninsula of Michigan. This study was conducted at the Upper Peninsula Experiment Station of Michigan State University in Chatham, Michigan, USA. Two different ratios of forage type (high alfalfa silage/low BMR corn silage, AS, and high BMR corn silage/low alfalfa silage, BMRCS) and two different dietary NDF contents (27% NDF, 27 = low forage/high grain feeding, and 33% NDF, 33 = high forage/low grain feeding) were used. The experimental design was a $4{\times}4$ Latin Square with 20 milking cows (12 multiparous and 8 primiparous). This trial had four 21-day periods with 14 d adaptation and 7 d data collection. Milk yield and body condition score (BCS) on the AS-27, BMRCS-27 and BMRCS-33 treatments were significantly (p<0.05) higher than on the AS-33 treatment. Dry matter intake of the AS-27 and BMRCS-27 treatments was significantly (p<0.05) higher than for the AS-33 and BMRCS-33 treatments. Milk urea nitrogen (MUN) on the AS-33 treatment was significantly (p<0.05) higher than on the other diet treatments. A key finding of this study was that the BMRCS-33 (higher amounts of brown mid-rib corn silage than alfalfa silage, high forage and low grain feeding diet at 33% NDF) led to the equal highest milk production whilst having the equal lowest dry matter intake. This study demonstrated that the diet with higher ratio of highly digestible NDF forage such as brown mid-rib corn silage to alfalfa silage could lower grain feeding in the ration.

• Asian-Australasian Journal of Animal Sciences
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• 제30권10호
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• pp.1396-1404
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• 2017

Objective: This study was determined the influence of virginiamycin supplementation on growth-performance and characteristics of digestion of cattle with decreasing dietary net energy value of the diet for maintenance ($NE_m$) from 2.22 to 2.10 Mcal/kg. Methods: Eighty crossbred beef steers ($298.2{\pm}6.3kg$) were used in a 152-d performance evaluation consisting of a 28-d adaptation period followed by a 124-d growing-finishing period. During the 124-d period steers were fed either a lesser energy dense (LED, $2.10Mcal/kg\;NE_m$) or higher energy dense (HED, $2.22Mcal/kg\;NE_m$) diet. Diets were fed with or without 28 mg/kg (dry matter [DM] basis) virginiamycin in a $2{\times}2$ factorial arrangement. Four Holstein steers ($170.4{\pm}5.6kg$) with cannulas in the rumen (3.8 cm internal diameter) and proximal duodenum were used in $4{\times}4$ Latin square experiment to study treatment effects on characteristics of digestion. Results: Neither diet energy density nor virginiamycin affected average daily gain (p>0.10). As expected, dry matter intake and gain efficiency were greater (p<0.01) for LED- than for HED-fed steers. Virginiamycin did not affect estimated net energy value of the LED diet. Virginiamycin increased estimated NE of the HED diet. During daylight hours when the temperature humidity index averaged $81.3{\pm}2.7$, virginiamycin decreased (p<0.05) ruminal temperature. Virginiamycin did not influence (p>0.10) ruminal or total tract digestion. Ruminal (p = 0.02) and total tract digestion (p<0.01) of organic matter, and digestible energy (p<0.01) were greater for HED vs LED. Ruminal microbial efficiency was lower (p<0.01) for HED vs LED diets. Conclusion: The positive effect of virginiamycin on growth performance of cattle is due to increased efficiency of energy utilization, as effects of virginiamycin on characteristics of digestion were not appreciable. Under conditions of high ambient temperature virginiamycin may reduce body temperature.

• Asian-Australasian Journal of Animal Sciences
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• 제30권7호
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• pp.967-972
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• 2017

Objective: Two experiments were conducted to determine the effects of forage-to-concentrate (F:C) ratio on the nutrient digestibility and enteric methane ($CH_4$) emission in growing goats and Sika deer. Methods: Three male growing goats (body weight $[BW]=19.0{\pm}0.7kg$) and three male growing deer ($BW=19.3{\pm}1.2kg$) were respectively allotted to a $3{\times}3$ Latin square design with an adaptation period of 7 d and a data collection period of 3 d. Respiration-metabolism chambers were used for measuring the enteric $CH_4$ emission. Treatments of low (25:75), moderate (50:50), and high (73:27) F:C ratios were given to both goats and Sika deer. Results: Dry matter (DM) and organic matter (OM) digestibility decreased linearly with increasing F:C ratio in both goats and Sika deer. In both goats and Sika deer, the $CH_4$ emissions expressed as g/d, g/kg $BW^{0.75}$, % of gross energy intake, g/kg DM intake (DMI), and g/kg OM intake (OMI) decreased linearly as the F:C ratio increased, however, the $CH_4$ emissions expressed as g/kg digested DMI and OMI were not affected by the F:C ratio. Eight equations were derived for predicting the enteric $CH_4$ emission from goats and Sika deer. For goat, equation 1 was found to be of the highest accuracy: $CH_4(g/d)=3.36+4.71{\times}DMI(kg/d)-0.0036{\times}neutral$ detergent fiber concentrate (NDFC,g/kg)+$0.01563{\times}dry$ matter digestibility (DMD,g/kg)-$0.0108{\times}neutral$ detergent fiber digestibility (NDFD, g/kg). For Sika deer, equation 5 was found to be of the highest accuracy: $CH_4(g/d)=66.3+27.7{\times}DMI(kg/d)-5.91{\times}NDFC(g/kg)-7.11{\times}DMD(g/kg)+0.0809{\times}NDFD(g/kg)$. Conclusion: Digested nutrient intake could be considered when determining the $CH_4$ generation factor in goats and Sika deer. Finally, the enteric $CH_4$ prediction model for goats and Sika deer were estimated.

• 한국식품과학회지
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• 제37권2호
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• pp.214-220
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• 2005

구전에 의해서 건강 보신식품으로 알려져 온 뱀과 자라에 대하여 이들 추출물에 대하여 흰쥐의 운동수행능력에 미치는 영향에 대하여 평가하고, 보신식품에 대한 기초자료 축적 및 향후 의약품 대체식품 개발에 이용 가능한 원료로서의 가능성을 평가하고자 하였다. 흰쥐의 식이에 5% 사탕 또는 1% 용봉탕을 첨가하고 4주간 사육한 후 90분간 수영시킨 군(90-min subgroups)과 탈진 때까지 수영시킨 군(all-out subgroups)을 두 하부군으로 나누어 분석하였다. 강제수영능력 시간을 측정한 결과 용봉탕 또는 사탕은 흰쥐의 수영시간에 거의 영향을 미치지 않는 것으로 나타났다. 90-min subgroups의 피로요소 측정 결과 대조군에 비해 사탕 추출물 첨가식이를 섭취한 군의 혈청 젖산 농도가 유의적으로 낮았으나(p<0.05), 무기인산, creatine kinase 및 요산 농도는 ET군과 ES군 모두 대조군과의 유의적인 차이는 없었다. All-out subgroups과 대조군의 혈청 피로 요소 역시 사탕 섭취군의 젖산 농도가 높았던 점 이외에 다른 요소의 농도는 유의적인 차이가 없었다. 따라서, 용봉탕 및 사창 추출물의 섭취로 인한 지구력운동 수행에 대한 효능 및 혈청 피로 요소에 미치는 영향은 전혀 없다고 판단할 수 있으며, 이들이 몸을 이롭게 한다는 인식은 영양 보충식품으로 이해할 수는 있지만, 건강기능 면에서는 잘못된 믿음이라고 판단된다.

• Journal of Nutrition and Health
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• 제15권3호
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• pp.212-222
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• 1982

본(本) 연구자(硏究者)는 21세(歲)부터 25세(歲)까지의 건강(健康)한 여대생(女大生) 8명(名)을 대상(對象)으로 식이중(食餌中)의 단백질(蛋白質) 급원(給源)((동물성)(動物性)과 식물성(植物性) 단백질(蛋白質))을 달리했을 때 혈청중(血淸中)의 cholesterol 농도(濃度)와 triglyceride 농도(濃度) 및 24시간(時間) 뇨중(尿中)의 creatinine 농도(濃度)와 3-methylhistidine의 농도(濃度)에 미치는 영향(影響)을 살펴보았다. 조사대상자(調査對象者)들은 control diet와 meat diet와 textured soy protein (TSP) diet를 각(各) 3일씩 섭취(攝取)하였으며, 각(各) 식이(食餌)의 3일째 되는 날에는 24시간(時間) 뇨(尿)를 채취(採取)하였고, 4일째 되는 날 아침 식사(食事) 전에 채혈(採血)하여 분석(分析)한 결과(結果)는 다음과 같다. 1) 혈청(血淸) cholesterol 농도(濃度)는 meat diet 시에 control diet보다 현저(顯著)하게 증가(增加)하였으며 (P<0.05), TSP diet시에는 control diet 보다 현저(顯著)하게 감소(減少)하였고 (P<0.01) meat diet와 비교(比較)시에도 현저(顯著)하게 감소(減少)되었다(P<0.01). 2) 혈청(血淸) triglyceride 농도(濃度)는 meat diet 시에 control diet 보다 감소(減少) 되었으나, 유의적(有意的)인 차이(差異)는 없었고 meat diet와 비교(比較)시에는 현저(顯著)하게 감소(減少)되었다(P<0.01). 3) 뇨중(尿中)의 creatinine 농도(濃度)는 meat diet 시에 control diet보다 약간 증가(增加)했으나 유의적(有意的)인 차이(差異)는 없었다. TSP diet 시에는 control diet보다 약간 감소(減少)하였으나 유의적(有意的)인 차이(差異)는 없었고 meat diet와 비교(比較)시에는 현저(顯著)하게 감소(減少)되었다(P<0.05). 4) 뇨중(尿中)의 3-methylhistidine 농도(濃度)는 meat diet 시에 control diet보다 약간 증가(增加)했으나, 유의적(有意的)인 차이(差異)는 없었다. TSP diet 시에는 control diet보다 약간 감소(減少)하였으나 유의적(有意的)인 차이(差異)는 없었고 meat diet와 비교(比較)시에는 현저(顯著)하게 감소(減少)되었다 (P<0.05). 5) 3-methylhistidine가 creatinine의 비(比)는 control diet 보다 meat diet와 TSP diet 시에 약간 증가(增加)하였으나, 유의적(有意的)인 차이(差異)는 없었다.

• Journal of Animal Science and Technology
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• 제63권6호
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• pp.1314-1327
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• 2021

Bacillus is characterized by the formation of spores in harsh environments, which makes it suitable for use as a probiotic for feed because of thermostability and high survival rate, even under long-term storage. This study was conducted to investigate the effects of Bacillus-based probiotics on growth performance, nutrient digestibility, intestinal morphology, immune response, and intestinal microbiota of weaned pigs. A total of 40 weaned pigs (7.01 ± 0.86 kg body weight [BW]; 28 d old) were randomly assigned to two treatments (4 pigs/pen; 5 replicates/treatment) in a randomized complete block design (block = BW and sex). The dietary treatment was either a typical nursery diet based on corn and soybean meal (CON) or CON supplemented with 0.01% probiotics containing a mixture of Bacillus subtilis and Bacillus licheniformis (PRO). Fecal samples were collected daily by rectal palpation for the last 3 days after a 4-day adaptation. Blood, ileal digesta, and intestinal tissue samples were collected from one pig in each pen at the respective time points. The PRO group did not affect the feed efficiency, but the average daily gain was significantly improved (p < 0.05). The PRO group showed a trend of improved crude protein digestibility (p < 0.10). The serum transforming growth factor-β1 level tended to be higher (p < 0.10) in the PRO group on days 7 and 14. There was no difference in phylum level of the intestinal microbiota, but there were differences in genus composition and proportions. However, β-diversity analysis showed no statistical differences between the CON and the PRO groups. Taken together, Bacillus-based probiotics had beneficial effects on the growth performance, immune system, and intestinal microbiota of weaned pigs, suggesting that Bacillus can be utilized as a functional probiotic for weaned pigs.

• Asian-Australasian Journal of Animal Sciences
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• 제32권10호
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• pp.1573-1579
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• 2019

Objective: The research was conducted to determine the digestible (DE) and metabolizable energy (ME) contents as well as the apparent total tract digestibility (ATTD) of nutrients in corn, waxy corn and steam-flaked corn fed to growing pigs. Methods: Eighteen growing pigs with initial body weight of $15.42{\pm}1.41kg$ were randomly allotted to three diets including a corn diet, a waxy corn diet and a steam-flaked corn diet in a completely randomized design. Each treatment contained six replicates. The experiment lasted for 12 days, which comprised 7-d adaptation to diets followed by a 5-d total collection of feces and urine. The energy contents and the nutrient digestibility in three ingredients were calculated using direct method. Results: Compared to normal corn, both the amylose and dietary fiber contents in waxy corn were numerically lower, but the starch gelatinization degree was numerically greater. Moreover, the DE and ME contents as well as the ATTD of neutral detergent fiber and acid detergent fiber (ADF) in waxy corn were significantly greater (p<0.05) than those in normal corn when fed to growing pigs. Furthermore, the steam-flaked corn had greater (p<0.05) DE and ME contents, and ATTD of ether extract and ADF compared to normal corn. Conclusion: Both variety and processing procedure have influence on chemical compositions, energy contents and nutrient digestibility of corn. The waxy corn and steam-flaked corn had greater degree of starch gelatinization and DE and ME contents compared to normal corn when fed to growing pigs.

• Animal Bioscience
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• 제35권11호
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• pp.1760-1770
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• 2022

Objective: It is crucial to accurately determine the net energy (NE) values of feed ingredients because the NE system is expected to be applied to the formulation of broilers feed. The NE values of 5 wheat and 5 wheat brans were determined in 12-to 14-day old Arbor Acres (AA) broilers with substitution method and indirect calorimetry method. Methods: A total of 12 diets, including 2 reference diets (REF) and 10 test diets (5 wheat diets and 5 wheat bran diets) containing 30% of test ingredients, were randomly fed to 864 male AA birds with 6 replicates of 12 birds per treatment. These birds were used to determine metabolizable energy (ME) (8 birds per replicate) in the chicken house and NE (4 birds per replicate) in the chamber respectively at the same time. After a 4-d dietary and environment adaptation period, growth performance, energy values, energy balance and energy utilization were measured during the following 3 d. Multiple linear regression analyses were further performed to generate prediction equations for NE values based on the chemical components and ME values. The NE prediction equation were also validated on another wheat diet and another wheat bran diet with high correlation (r = 0.98, r = 0.75). Results: The NE values of 5 wheat and 5 wheat bran samples are 9.34, 10.02, 10.27, 11.33, and 10.49 MJ/kg, and 5.37, 5.17, 4.87, 5.06, and 4.88 MJ/kg DM, respectively. The equation with the best fit were NE = 1.968AME-0.411×ADF-14.227 (for wheat) and NE = -0.382×CF-0.362×CP-0.244×ADF+20.870 (for wheat bran). Conclusion: The mean NE values of wheat and wheat bran are 10.29 and 5.07 MJ/kg DM in AA broilers. The NE values of ingredients could be predicted by their chemical composition and energy value with good fitness.

• 한국식생활문화학회지
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• 제22권6호
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.