• Asian-Australasian Journal of Animal Sciences
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• v.21 no.9
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• pp.1330-1338
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• 2008

This study was conducted to investigate the effects of Acanthopanax senticosus extract (ASE) as a dietary additive on gut microflora in weaned piglets. A total of sixty pigs were weaned at 21 d of age (BW = $5.64{\pm}0.23kg$) and allocated on the basis of BW and litter to three dietary treatments in a randomized complete block design. The dietary treatments were: control group (basal diet), antibiotics group (basal diet+0.02% colistin), and ASE group (basal diet+0.1% ASE). On d 7, 14 and 28 after consuming the experimental diets, five piglets per group were sacrificed and then the contents from the jejunum, ileum and cecum were collected to determine changes in the microbial community by using a polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique and estimating the contents of Lactobacillus and E. coli by in vitro culturing methods. The results showed that the ASE promoted the microflora diversity in the cecum. Enumeration of bacteria in the gut contents showed that the number of Lactobacillus increased (p<0.05), while that of E. coli decreased (p<0.05) when compared with the other 2 groups as the days of age progressed post-weaning. These findings suggested that the ASE, as a substitute for dietary antimicrobial products, could improve the development of the normal gut microflora and suppress bacterial pathogens, and effectively promote a healthy intestinal environment.

• Nutrition Research and Practice
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• v.2 no.2
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• pp.55-61
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• 2008

We investigated the combinatorial effects of different doses of dietary soy isoflavones (SI) and fructooligosaccharide (FOS) in a rat model of colon cancer. We hypothesized that increased bioavailability of SI metabolites due to dietary FOS may increase production of bioactive equol and affect colon carcinogenesis in a dose-dependent manner. Sprague-Dawley male rats were injected with 12-dimethylhydrazine (DMH) and were providec experimental diets that contained 0, 10, 50, 150, or 500 mg SI per kg of diet and 6% FOS for 12 weeks. The number of aberrant crypt foci (ACF) and the expression of cyclooxygenase-2 (COX-2) in colonic tissues were significantly decreased in the 6% FOS-fed groups compared to the control group. Gut transit time and fecal pH were significantly lower, and fecal concentrations of bifidobacteria were increased with 6% FOS. However, dietary SI supplementation in combination with 6% dietary FOS did not affect ACF formation or COX-2 expression. Plasma equol concentrations were dose-dependently increased by supplementation of SI up to 500 mg/kg of diet. In conclusion, SI supplementation up to 500 mg/kg of diet appeared to have no additive beneficial effects in rats with chemically-induced colon cancer that were fed 6% FOS, although plasma equol was dose-dependently increased.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.7
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• pp.999-1005
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• 2015

Bacillus-based feed additive was evaluated for its efficacy on growth performance, nutrient digestibility, fecal gas emission, and the consumption of time and amount of water for cleaning the pen of growing finishing pigs. A total of 120 growing pigs ($23.59{\pm}1.41kg$) were used in a 16-wk feeding trial. Pigs were randomly distributed into 1 of 2 treatments on the basis of body weight and sex. There were 12 replicate pens per treatment, with 5 pigs (3 barrows and 2 gilts) per pen. Dietary treatments were CON which was basal diet, and T1 which was CON+62.5 ppm microbial feed additive that provided $1.47{\times}10^8cfu$ of Bacillus organisms per gram of supplement. During the weeks 0 to 6, average daily gain (ADG) in T1 treatment was higher (p<0.05) than CON, but no improvement in average daily feed intake (ADFI) and feed efficiency (G:F) was noted. During 6 to 16 weeks, no difference (p>0.05) was noted in growth performance. However, ADG was improved (p<0.05) and overall ADFI tended (p = 0.06) to improve in T1 compared with CON. At week 6, the co-efficient of apparent total tract digestibility (CATTD) of dry matter (DM) nitrogen (N) was increased (p<0.05) in T1 compared with CON. Fecal $NH_3$ emission was decreased (p<0.05) in T1 compared with CON, at the end of 6th and 15th weeks. The time and water consumed for washing the pens were decreased (p<0.05) in T1 compared with CON. In conclusion, supplementation with Bacillus-based feed additive could improve the overall growth performances, increase the CATTD of DM and decrease the fecal $NH_3$ content and the time and water consumed in washing the pens for growing-finishing pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.9
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• pp.1453-1461
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• 2007

This study was conducted to test the hypothesis that dietary supplementation with an herbal extract of Acanthopanax senticosus (AS) enhances the immune response in weaned piglets. Sixty piglets weaned at 21 days of age were randomly assigned to 3 treatment groups representing the addition of 0 or 1 g/kg of the AS extract or 0.2 g/kg of colistin (an antibiotic) to maize- and soybean meal-based diets (n = 20 per group). On days 7, 14 and 28 after initiation of the addition, total and differential counts of leucocytes, proliferating activity of peripheral lymphocytes, serum levels of immunoglobulins (Ig) and cytokines and the spleen index were determined. The AS extract decreased (p<0.05) the number of neutrophils on days 7 and 28 in comparison with the control group and reduced (p<0.05) serum interleukin-$1{\beta}$ level on day 28 compared with the other 2 groups. Dietary supplementation with the AS extract increased (p<0.05) the lymphocyte/leukocyte ratio on day 28 compared with the control group and increased the proliferating activity of lymphocytes on days 14 and 28 compared with the other 2 groups. The AS extract increased (p<0.05) the serum content of IgG on day 7 and of IgG and IgM on day 28 compared with the other 2 groups, as well as increasing the serum content of tumor necrosis factor on day 7 and spleen index on days 7 and 28 compared with the control group. Collectively, these findings suggest that the AS extract as a dietary additive enhances the cellular and humoral immune responses of weaned piglets by modulating the production of immunocytes, cytokines and antibodies.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.2
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• pp.239-247
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• 2003

Two experiments were conducted with broilers to investigate the feasibility of microbial phytase replacing partial inorganic phosphorus supplementation and the synergistic effects of xylanase (320 FTU/kg) supplementation alone or in combination with phytase (750 U/kg) replacing 0.08% dietary inorganic phosphorus, on the growth performance and utilization of nutrients in broilers fed wheat-based diets. In Experiment 1, 540 broilers were fed five diets for 6 weeks. Diets C0 and C1 were corn-based diets and 0.08% inorganic P supplementation was replaced with 750 U phytase/kg feed in Diet C1. Diets W0, W1 and W2 were wheat-based diets supplemented with microbial phytase 0, 750, 750 U/kg feed and 0, 0.08% and 0.16% dietary inorganic P were replaced, respectively. In Experiment 2, 432 broilers were divided into four treatments to determine the synergistic effects of supplemental xylanase and phytase replacing 0.08% inorganic P. Four experimental diets were arranged according to a $2{\times}2$ factorial design. The results indicated that addition of phytase increased the digestibility of phytic P by 31.0 to 55%, dramatically decreased the excretion of phytic P and total P by 31.6 to 55.0% and 13.8 to 32.9%, respectively (p<0.01). It is feasible to completely replace 0.08% inorganic phosphorus supplementation with microbial phytase 750 U/kg in corn- or wheat-based diets for broilers. Addition of xylanase alone or in combination with phytase replacing 0.08% dietary inorganic P, increased body weight gain and feed utilization efficiency of broilers fed wheat-based diets (p<0.10) and decreased overall mortality (p<0.10). In the groups of birds supplementing xylanase 320 FTU/kg feed, a marked elevation of the dietary AME was observed (p<0.05). Addition of phytase replacing 0.08% dietary inorganic phosphorus, concurrently with xylanase supplementation had additive effects on the apparent digestibility of dietary phytic P and overall feed conversion ratio (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.1
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• pp.90-96
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• 2013

Effects of dietary Scutellaria baicalensis extract (SBE) on growth, feed utilization and challenge test of olive flounder (Paralichthys olivaceus) were determined. Six hundred thirty fish averaging 5.0 g were distributed into 18, 180-L tanks. Six experimental diets were prepared in triplicate: SBE-0, SBE-0.5, SBE-1, SBE-2, SBE-3 and SBE-5 diets containing SBE at the concentrations of 0, 0.5, 1, 2, 3 and 5%, respectively. Fish were hand-fed to apparent satiation twice a day for 8 wks. At the end of 8-wk feeding trial, ten fish from each tank were infected by Edwardsiella tarda for challenge test. Survival and weight gain of fish were not affected by dietary concentrations of SBE. However, specific growth rate of fish fed the SBE-2 diet was higher than that of fish fed the SBE-0, SBE-1, SBE-3 and SBE-5 diets. Neither feed efficiency nor serum chemical composition of fish was affected by dietary concentrations of SBE. The cumulative mortality of fish fed the SBE-0 diet was 100% at 96 h after E. tarda infection, but 77 to 87% for fish fed the other diets. Dietary inclusion of 2% SBE appears to be recommendable to improve specific growth rate of fish and SBE had the potential to mitigate mortality of fish at E. tarda infection.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.567-574
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• 2010

This study was performed to evaluate the physicochemical and quality characteristics of dried noodles when different concentrations of Enteromorpha intenstinalis powder (EIP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity of the prepared with noodles were measured, and then a sensory evaluation was conducted on them. The gelatinization points of the composite Enteromorpha intenstinalis powder-wheat flour were shown to have an increased viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples decreased with increasing EIP content. Also, when increased amounts of EIP were added, both the L and b values were reduced, whereas the a value was increased. The color values, weight and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the EIP additive increased hardness and reduced adhesiveness, cohesiveness and springiness. Overall, according to the results of our sensory evaluations, the noodles prepared with 5% EIP were preferred over other noodles.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.468-473
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• 2006

This study was conducted to develop pigment of flowers as a food material and the red rose(Rosa hybrida L.) was used for this study. To check the possibility of using the rose pigment as a food additive we have extracted the pigment from rose and examined all the factors (pH, temperature, free sugars, organic acids, metal ions) for stability. The results obtained are as follows: In examining the stability of the pigment, the residue of the pigment noticeably decreased with the increase of the pH and the temperature, and among free sugars (fructose, glucose, sucrose) the addition of fructose made the residue the lowest. With the addition of organic acids the samples exhibited the hyperchromic effect throughout the period of the storage. The pigment residue decreased when the amount of the metal ions increased and especially the Cu$^{2+}$ ion was most destructive.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.315-322
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• 2006

The purpose of this study was to examine the perceptions of herbs as a bread additive among 880 university students(436 male and 444 female). A sensory evaluation was also undertaken to investigate the taste and qualitative aspects of breads with various herb additives such as rosemary and mint. First, rosemary was the most popular(40.9%), followed by mint(28.5%) and lavender(10.9%). Second, sensory evaluation gave a positive response rate of 85.8% for the breads and cookies with added herbs. Third, in terms of using herbs for breads and cookies, respondents favored mint as the favorite with 58.1%, followed by rosemary with 57.9%. Fourth, in terms of sensory test, the highest preference was scored by the bread with 2% mint and 2% rosemary, and this ingrediebt mixture was confirmed as the best to make herb added breads.

• Proceedings of the Korean Society of Life Science Conference
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• 2006.09a
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• pp.73.2-73.2
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• 2006