• Animal Bioscience
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• v.37 no.2
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• pp.161-172
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• 2024

For sustainable development, better performance, and less gas pollution during rumen fermentation, there is a need to find a green and safe feed additive for ruminants. Cysteamine (CS) is a biological compound naturally produced in mammalian cells. It is widely used as a growth promoter in ruminants because of its ability to control hormone secretions. It mainly controls the circulating concentration of somatostatin and enhances growth hormone production, leading to improved growth performance. CS modulates the rumen fermentation process in a way beneficial for the animals and environment, leading to less methane production and nutrients loss. Another beneficial effect of using CS is that it improves the availability of nutrients to the animals and enhances their absorption. CS also works as an antioxidant and protects the cells from oxidative damage. In addition, CS has no adverse effects on bacterial and fungal alpha diversity in ruminants. Dietary supplementation of CS enhances the population of beneficial microorganisms. Still, no data is available on the use of CS on reproductive performance in ruminants, so there is a need to evaluate the effects of using CS in breeding animals for an extended period. In this review, the action mode of CS was updated according to recently published data to highlight the beneficial effects of using CS in ruminants.

• Journal of fish pathology
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• v.23 no.1
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• pp.47-55
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• 2010

This study was conducted to investigate the effects of dietary seleno-yeast on histological response in juvenile olive flounder Paralichthys olivaceus. Fish averaging $4.0{\pm}0.1g$ (mean ${\pm}$ SD) were fed one of the four semi-purified diets containing 0.56, 1.07, 2.86 and 4.56 mg Selenoyeast/kg diet ($Se_{0.56}$, $Se_{1.07}$, $Se_{2.86}$ and $Se_{4.56}$, respectively) in triplicates for 12 weeks. Swelling of blood cell in glomerulus, the rupture of some epithelial cell in the renal tubules and enlarged macrophage were observed in the $Se_{1.07}$ group. The hepatopancreas had hepatic cell, capillary and zymogen in the pancreas and was normal in the $Se_{0.56}$ group. Swelling of hepatocyte gradually decreased with increase in selenoyeast supplementation. The gill lamellae showed partial abnormal condition (terminal clubbing) in the $Se_{0.56}$ group, but there were little differences between these and other treatments. These results indicated that the optimum dietary supplementation level of selenoyeast in juvenile olive flounder, Paralichthys olivaceus, could be less than 1.07 mg selenoyeast/kg diet based on histological responses of the fish.

• Fisheries and Aquatic Sciences
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• v.13 no.4
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• pp.300-307
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• 2010

This study examined the effects of the dietary inclusion of various concentrations of red ginseng byproduct (RB) and a mixture containing red ginseng byproduct, garlic extract, yeast and filler (CR) on the growth, body composition, serum chemistry, and lysozyme activity of juvenile olive flounder (Paralichthys olivaceus). Juvenile fish (n= 630) weighing 5.0 g were randomly distributed into 21 180 L flow-through tanks (30 fish/tank). Seven experimental diets were prepared in triplicate: a control diet without additive, and diets containing 0.5, 1 and 2% concentrations of RB (RB-0.5, RB-1, RB-2) and CR (CR-0.5, CR-1, CR-2) at the expense of wheat flour. After an 8-week feeding trial, serum chemistry and lysozyme activity of fish were measured. Mean weight gain was significantly higher in fish fed the control diet than in fish fed the RB and CR diets. The dietary inclusion of RB and CR reduced feed utilization. Mean serum glucose and triglyceride (TG) levels were higher in fish fed the control diet than in fish fed the other diets. Mean glutamate pyruvate transaminase (GPT) levels of fish fed the control and RB-2 diets were higher than those of fish fed the RB-0.5, RB-1, CR-1, and CR-2 diets. Mean lysozyme activity levels of fish fed the RB-0.5 and RB-1 diets were higher than those of fish fed the control and CR diets. The results of this study indicate that red ginseng byproduct may be utilized as an immunostimulant rather than as a growth promoter for juvenile olive flounder. Dietary inclusion of 0.5% red ginseng byproduct effectively improved serum glucose, GPT, TG, and lysozyme activity of the fish in this study.

• Nutritional Sciences
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• v.8 no.1
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• pp.3-9
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• 2005

Obesity can be defined as a metabolic disease due to an increased fat accumulation in the body caused by an imbalance of calorie intake and output The prevalence of obesity has increased substantially over the past 2-3 decades in developed and developing countries. The health impact of weight gain is so marked that obesity has now been classified as a major global public health problem In order to investigate the effect of diet conversion and oral administration of Platycodon grandiflorum extracts on the treatment of obesity, male Spraque-Dawley rats were divided into four groups: a group converted to normal diet (Control group), a group maintained high fat (30%) diet (H), and two groups with Platycodon grandiflorum extract added to the previously mentioned two groups. All animals were fed high fat diet for 7 weeks to induce the obesity. Then they were divided as mentioned above. Animals were fed experimental diet and Platycodon grandiflorum extract (150 mg/ml/rat/day) for 7 weeks. Body weight, adipose tissue weight (subcutaneous, epididymal, peritoneal fat pads) and serum lipids (total cholesterol and triglyceride) showed some differences among groups. The Platycodon grandiflorum feeding markedly decreased both body weight and adipose tissue weight in control group compared to H, high fat diet maintaining, group. Platycodon grandiflorum extracts significantly decreased the concentrations of serum lipids compared to H group. Fat cell numbers and sizes were significantly reduced in the oriental medicinal herb extract administrated group. Increased fatty acid binding protein (FABP) expression in high fat diet group was decreased by the dietary conversion to normal diet and the oral administration of Platycodon glandiflorum extracts. In contrast, there was no significant effect on FABP expression in the high fat maintenance group. In this study, the conversion from high fat diet to low fat or normal diet had a beneficial effect on body weight loss and serum lipid profiles. Dietary Platycodon glandiflorum extracts had an additive beneficial effect on the prevention and treatment of obesity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.4
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• pp.248-252
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• 2008

A 6-week feeding trial was conducted to investigate effects of dietary supplementation with wood vinegar (WV) as a feed additive for juvenile olive flounder, Paralichthys olivaceus. Eight experimental diets supplemented with 0(control), 0.01, 0.025, 0.05, 0.1, 0.25, 0.5 and 2.0% WV/kg diet($WV_0,\;WV_{0.01},\;WV_{0.025},\;WV_{0.05},\;WV_{0.1},\;WV_{0.25},\;WV_{0.5},\;and\;WV_{2.0}$, respectively) were prepared by mixing with basal diet. After the 6-week feeding trial, fish fed the $WV_{0.1}$ diet had significantly higher weight gain, feed efficiency, and specific growth rate than those of fish fed the other diets(P<0.05). No mortality was observed in the treatment groups fed the experimental diets for 6 weeks. The liver antioxidant activity of fish fed the $WV_{0.01},\;WV_{0.025},\;and\;WV_{0.05}$ diets was significantly higher than that of fish fed the other diets. The lysozyme activity of fish fed the $WV_{0.25}$ diet was significantly higher than that of fish fed the other diets. Fish fed diets supplemented with WV had significantly lower cumulative mortality than that of fish fed the control diet throughout the challenge test, and fish fed the $WV_{0.05}\;and\;WV_{0.1}$ diets had the highest resistance to disease caused by Edwardsiella tarda at day 7 of the challenge test. Therefore, feeding 0.05-0.1% WV/kg diet improves the growth and immune responses of juvenile olive flounder, Paralichthys olivaceus.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.1
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• pp.36-41
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• 1999

An experiment was conducted to evaluate the effects of dietary Kemzyme, phytase, yeast and a combination of Kemzyme, phytase and yeast (KPY) supplementation on the growth performance, nutrient utilizability and the nutrients excretion in broiler chicks. Experimental diets based on corn-soybean meal were supplemented with 0.05% Kemzyme, 0.1% phytase, 0.1% yeast, 0.25% KPY (0.05% Kemzyme + 0.1% phytase + 0.1% yeast), respectively. Each treatment had six replicates of six male birds each. A total of 180 Arbor Ares broiler chicks were fed these diets for a period of six weeks. Numerically better body weight gain was found in chicks fed Kemzyme, phytase, yeast of KPY supplemented diet. Feed conversion rate was improved by the addition of KPY compared with control group (p < 0.05). Mortality was successfully reduced by supplementation of enzymes, yeast or a combination of enzymes and yeast. The excretions of N and P were considerably reduced by supplementation of dietary enzymes, yeast or combination of all three substances, especially for KPY fed group in starting period. The nutrient excretions in the finishing period were not significantly different. It appeared that the use of Kemzyme, phytase and yeast simultaneously had an additive effect on growth rate and nutrient excretion.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.506-513
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• 2011

Meat products have become prevalent in people's diet, and sausages, with the Korean diet getting more westernized in modern times. In particular, emerged as one of the favorite and the most consumed food products in Korea. In order to attain the best recipe to maximize the sausage's sensual taste, we have attempted to experiment and to analyze the differences in characteristic tastes of the sausages with varying increments of crushed red pepper of 0%, 2.5%, 5,%, 7.5%, and 10%. The followings are our findings from our experiment. As the result shows that red pepper, instead of nitrite, added sausage has twice more red chromaticity than those not added, sausage can be colored in red solely with natural materials when sold in the market. pH and moisture decreased as more red pepper was added, it did not show large difference. Texture results showed that the original sausage became harder and its viscosity decreased as more red pepper was added. Cohesion appeared to be similar and red pepper added sausage was munchier and more flexible. In the results of sensory test, 5% of red pepper added sausage showed the highest score but did not have any significant difference. For each items, red pepper added sausage got higher scores and by supplementing it would be seen as a useful additive in developing natural color sausages.

• Nutrition Research and Practice
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• v.5 no.3
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• pp.224-229
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• 2011

The prevalence of atopic dermatitis (AD) in school-age children has increased in industrialized countries. As diet is one of the main factors provoking AD, some studies have suggested that food additives in processed foods could function as pseudoallergens, which comprise the non-immunoglobulin E-mediated reaction. Eosinophil cationic protein (ECP) is an eosinophil granule protein released during allergic reactions to food allergens in patients with AD. Thus, serum ECP levels may be a useful indicator of ongoing inflammatory processes in patients with AD. The purpose of this study was to investigate the effect of consuming MSG in processed foods on serum ECP levels among children with AD. This study was performed with 13 patients with AD (age, 7-11 years) who had a normal range of total IgE levels (< 300 IU/ml). All participants ate normal diets during the first week. Then, six patients were allocated to a processed food-restricted group (PRDG) and seven patients were in a general diet group (GDG). During the second week, children in the PRDG and their parents were asked to avoid eating all processed foods. On the third week, children in the PRDG were allowed all foods, as were the children in the GDG throughout the 3-week period. The subjects were asked to complete a dietary record during the trial period. Children with AD who received the dietary restriction showed decreased consumption of MSG and decreased serum ECP levels and an improved SCORing score on the atopic dermatitis index (P < 0.05). No differences in serum ECP levels or MSG consumption were observed in the GDG. Serum total IgE levels were not changed in either group. In conclusion, a reduction in MSG intake by restricting processed food consumption may lead to a decrease in serum ECP levels in children with AD and improve AD symptoms.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.390-395
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• 2005

Reported here are the effects of added formic acid on inhibitory effect of Salmonella gallinarum in poultry feed. Two experiments were conducted to investigate the viability of S. gallinarum and pH of poultry feed using different dietary formic acid levels (0.0, 0.5, 1.0 and 1.5%) on inhibitory effect of S. gallinarum in broiler feed. Experiment one was conducted to investigate the viability of S. gallinarum and pH of artificially contaminated diet at 0, 1, 3, 5 and 7 days after treatment in vitro. Formic acid showed a significant (p<0.05) reduction in the viability for all treatments with time after treatment. Various formic acid levels in vitro showed a reduction in the pH of the diet depending upon the concentration of treated acid, and the diet remained acidic below the growth range of S. gallinarum. This meant that the bacterial cells were exposed to stressful conditions that made them unable to grow. Experiment two was conducted to find out the effect of dietary formic acid levels on S. gallinarum colonization and pH in the contents of crop, small intestine, large intestine and ceca and mortality rate of broiler chicks at 7, 14 and 21 days of age when fed artificially contaminated diet with S. gallinarum. The numbers of S. gallinarum re-isolated from all treated groups except in groups treated with 0.5% formic acid, decreased significantly (p<0.05) compared with the control group. The treatment significantly (p<0.05) lowered the pH of the crop, small intestine, large intestine and ceca contents in all groups except the groups treated with 0.5% formic acid compared with the control. All treated groups showed a significant (p<0.05) reduction in overall mortality rate during the experimental period (3 to 21 days) compared with the control. The results indicate that addition of formic acid in a total concentration of 1.5% to the diet of newly hatched broiler chicks significantly decreases the contamination of diet with S. gallinarum.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.103-112
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• 2010

This study was preformed to make high quality fish cake made with silver pomfret, which is one of the savory, soft and delicious fishes by adding wasabi powder (WP). WP as natural additives was added to the ratio of 0.6%, 1.2%, 1.8%, 2.4%, 3%, a color values, texture, folding test, sensory evaluation, peroxide value, TBA value, and viable cell count were analyzed. L and a value were decreased significantly by the increase of the ratio of WP. However, b value was increased. In the folding test to show the flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness was increased significantly by the addition of WP, cohesiveness was the highest in 1.8 WP and 0.6 WP, Springiness showed no significant difference among samples. However gumminess and chewiness of fish cake adding wasabi powder were significantly higher comparing with control group. In sensory evaluation, 1.8 WP had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without WP. These results indicate that fish cake could be prepared by adding the WP for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive in fish cake.