• Animal Bioscience
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• v.35 no.1
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• pp.54-63
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• 2022

Objective: This study aimed to evaluate the replacement of degummed soybean oil (DSO) by acid soybean oil (ASO) in diets with or without the inclusion of emulsifier on broiler performance, relative organ weight, lipase activity, intestinal morphometry, and nutrient digestibility. Methods: A total of 704 1-day-old male broiler chicks were allotted to a 2×2 completely randomized factorial design (with or without emulsifier × two lipid sources [ASO and DSO]), with eight replicates and 22 birds each. The metabolizable energy level in diets with emulsifier was reduced by 40 kcal/kg from 1 to 21 d and 50 kcal/kg from 22 to 49 d. Results: Broilers fed diets containing ASO without emulsifier had higher (p = 0.005) weight gain than DSO-fed animals and with the inclusion of emulsifier had worse (p = 0.018) feed conversion ratio (FCR). Birds fed diets with emulsifier worsened FCR regardless of lipid source from 1 to 21 days (p = 0.006) and from 1 to 49 days (p = 0.0002). There was an increase (p = 0.026) in the relative pancreas weight, at 14 days, in birds fed diets containing ASO. Lipase activity and morphometry of the duodenum and jejunum, at 14 and 21 days, were not affected (p>0.05). The dietary inclusion of emulsifier improved the digestible energy (p = 0.053) in the presence of ASO. For the digestibility coefficients (gross energy, crude protein, and mineral matter), no interference was observed (p>0.05). Conclusion: The inclusion of emulsifier to energy-restricted diet with ASO maintained broiler performance in the first week, but worsened FCR in subsequent phases. The ASO can be considered as an alternative lipid source to DSO and does not interfere with the morphophysiological characteristics and performance of broilers. The combination of ASO and emulsifier increased the digestible energy content by 6.2%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.257-266
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• 2022

This study was conducted to prepare hamburg steak (HS), cooked rice with vegetables (CRV), and white stew (WS) using Pacific anchovies Engraulis japonicus with different physical and nutritional properties as senior-friendly seafoods (SFS) and investigate their quality characteristics. The hardness values of HS, CRV, and WS were 319.5×10³, 20.4×10³and 2.1×10³ N/m², respectively. The viscosity of the WS was 12,514 mPa·s. The nutritional properties of HS, CRV, and WS were 19.7, 6.2, and 7.5 g/100 g of protein, respectively; 12.50, 83.97, and 15.96 ㎍RAE/100 g vitamin A; 1.53, 1.51, and 0.35 ㎍/100 g vitamin D; 16.96, 2.82, and 4.13 mg/100 g vitamin C; 0.40, 0.07, and 0.19 mg/100 g riboflavin; 6.68, 0.34, and 2.30 mg NE/100 g niacin; 93.6, 35.4, and 82.1 mg/100 g Ca; 290.1, 103.9, and 158.6 mg/100 g K; and 0.11, 0.02, and 0.04 mg/100 g of dietary fiber. Escherichia coli was not detected in any of the products. These results suggest that HS be classified as step 1, CRV as step 2, and WS as step 3, according to the SFS standards of the KS. Overall, the nutritional and physical properties of the products were improved.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.5
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• pp.645-654
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• 2022

This study was conducted to prepare superheated steam roasted (SSR) small yellow croaker Larimichthys polyactis sweet potato salad (SPS) and tomato mousse (TM), as senior-friendly seafoods (SFS) and to examine their quality characteristics. The hardness values of SSR, SPS and TM were 110.5×1.0³, 22.4×1.0³ and 14.5×1.0³ N/m², respectively. The nutritional properties of SSR, SPS and TM were 22.4, 6.7 and 10.2 g/100 g, respectively, for protein, 97.01, 3.40 and 17.00 ㎍/100 g, respectively, for vitamin A, 10.26, 2.79 ㎍/100 g and not detected (ND), respectively, for vitamin D, 60.68 mg/100 g, ND and 4.17 mg/100 g, respectively, for vitamin C, 0.18, 0.10 and 0.33 mg/100 g, respectively, for riboflavin 24.28, 10.91 and 13.77 mg/100 g, respectively, for niacin, 76.3, 53.0 and 48.5 mg/100 g, respectively, for calcium, 258.2, 231.3 and 145.2 mg/100 g, respectively, for potassium, and ND, 0.70 mg/100 g and ND, respectively, for dietary fiber. Escherichia coli was not detected in any of the products. These results suggested that the products should be classified as step 1 for SSR, step 2 for SPS and step 3 for TM based on the SFS standard of the Korean industrial standards. Moreover, the nutritional and physical properties of the foods were improved.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.111-120
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• 2022

This study was conducted to prepare braised product with soy sauce (BP), rose gratin (RG) and white mousse (WM) using Japanese Spanish mackerel Scombermorus niphonius as senior-friendly seafoods with different physical and nutritional properties and to examine their quality characteristics. The hardness of BP, RG and WM were 428.0×10³, 46.9×10³ and 16.0×10³ N/m², respectively. The nutritional values of BP, RG and WM are 17.8, 9.1 and 18.5 g, respectively, for protein; 11.86, 23.32 and 13.35 ㎍ RAE, respectively, for vitamin A; 1.27, 0.49 and 0.17 ㎍, respectively, for vitamin D; 45.21, 12.79, and 35.54 mg, respectively, for vitamin C; 0.17, 0.13 and 0.23 mg, respectively, for riboflavin; 4.28, 2.94 and 3.65 mgNE, respectively, for niacin; 19.6, 104.0 and 48.1 mg, respectively, for Ca; 441.6, 271.1 and 250.1 mg, respectively, for K; 0.20, 0.80 mg and undetection, respectively, for dietary fiber. Escherichia coli was undetected in all the products. These results indicated that the products be classified as steps 1 for BP, step 2 for RG and step 3 for WM of senior-friendly seafoods based on the KS, and as nutritional and physical properties-improved senior-friendly seafoods based on the Food Code.

• Journal of Naturopathy
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• v.11 no.2
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• pp.100-108
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• 2022

Background: It has been reported that various substances exist in wild Conyza canadensis, but I think that the overall compositional analysis is still insufficient. Purposes: This study was to set extraction conditions and search for various nutritional components in the wild C. canadensis. Methods: Various extracts were extracted and analyzed using different analytical instruments to suggest and study the conditions for component analysis. Results: As for the general nutritional components of C. canadensis leaf extract, carbohydrates were 46.4%, crude protein 26.5%, moisture 16.3%, raw meal 9.5%, and natural fat 1.2%. The dietary fiber content was 30.76%. Free fructose, glucose, sucrose, and maltose were separated, and the amount of fructose was as high as 4,144.2 mg/100 g. In addition, we found 64.87 mg/g of K, 4.09 mg/g of P, 1.77 mg/g of Mg, and 0.16 mg/g of disodium in the extracts. A total of 20 fatty acids have appeared. In addition, unsaturated fatty acids (octadecenoic acid, octadecadienoic acid, and linolenic acid) were detected. Linolenic acid was high at 54.1%. The saturated fatty acid content was 0.39 g/100 g, and the trans fatty acid content was 0.01 g/100 g. No cholesterol was found in the plant. Riboflavin was at 0.4 mg/100 g, with six essential amino acids and 24 amino acids. Conclusions: As a result of the primary research on the plant, various nutritional and functional ingredients exist in the extract, and natural healing uses are available.

• Korean Journal of Poultry Science
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• v.49 no.4
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• pp.247-253
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• 2022

This study was conducted to investigate the effects of γ-aminobutyric acid (GABA) and a probiotic mixture on egg quality, blood parameters, and corticosterone content in broiler breeder stock in summer in Korea. A total of 72 broiler breeders (Arbor Acres) at 49 weeks old were randomly divided into the following three groups of 24 heads each: control, GABA, and probiotics (1 × 10⁸/g Bacillus licheniformis, 1 × 10⁷/g Lactiplantibacillus plantaru, and 1 × 10⁷/g Clostridium butyricum). The hens were fed a diet containing 50 mg of GABA/kg of feed and 0.1% probiotics for 6 weeks. Egg quality, blood parameters, and stress levels (corticosterone concentration) of the broiler breeders were evaluated. No significant differences were observed in the egg weight, albumen height, Haugh units, yolk color, shell thickness, or shell strength between the groups. There were no significant between-group differences in the blood biochemical profile, including total cholesterol, triglyceride, glucose, total protein, aspartate aminotransferase, alanine aminotransferase, albumin, and inorganic phosphorus concentrations. The corticosterone concentration was significantly lower in the GABA and probiotics groups than the control group (P < 0.05) at 6 weeks of age. In conclusion, these results suggest that dietary probiotics and GABA significantly improve the stress levels of broiler breeders in summer in Korea.

• Animal Bioscience
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• v.36 no.2
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• pp.218-228
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• 2023

Objective: This study investigated the effects of feeding anthocyanin-rich black cane treated with ferrous sulfate and molasses on animal performance, rumen fermentation, microbial composition, blood biochemical indices, and carcass characteristics in meat goats. Methods: Thirty-two Thai-native×Anglo-Nubian crossbred male goats (14.47±2.3 kg) were divided equally into two groups (n = 16) to investigate the effect of feeding diet containing 50% untreated anthocyanin-rich black cane silage (BS) vs diet containing anthocyaninrich black cane silage treated with 0.03% ferrous sulfate and 4% molasses (TBS) on average daily gain (ADG) and dry matter intake (DMI). At the end of 90 d feeding trial, the goats were slaughtered to determine blood biochemical indices, rumen fermentation, microbial composition, and carcass characteristics differences between the two dietary groups. Results: Goats fed the TBS diet had greater ADG and ADG to DMI ratio (p<0.05). TBS diet did not affect rumen fluid pH; however, goats in the TBS group had lower rumen ammonia N levels (p<0.05) and higher total volatile fatty acid concentrations (p<0.05). Goats in the TBS group had a higher (p<0.05) concentration of Ruminococcus albus but a lower (p<0.05) concentration of methanogenic bacteria. The TBS diet also resulted in lower (p<0.05) thiobarbituric acid-reactive substances concentration but higher (p<0.05) total antioxidant capacity, superoxide dismutase, catalase, glutathione peroxidase, and glutathione reductase concentrations in blood plasma, while having no effect on plasma protein, glucose, lipid, immunoglobin G, alanine transaminase, and aspartate aminotransferase. Meat from goats fed the TBS diet contained more intramuscular fat (p<0.05) and was more tender (p<0.05). Conclusion: In comparison to goats fed a diet containing 50% untreated anthocyanin-rich black cane silage, feeding a diet containing 50% anthocyanin-rich black cane silage treated with 0.03% ferrous sulfate and 4% molasses improved rumen fermentation and reduced oxidative stress, resulting in higher growth and more tender meat.

• Journal of Animal Science and Technology
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• v.64 no.5
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• pp.871-884
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• 2022

Two experiments were conducted to evaluate the effects of calcium (Ca) levels in weanling pigs (Landrace × Yorkshire × Duroc). In experiment 1, one hundred and eighty weanling pigs were randomly allotted to one of the three treatments. The treatments were low (Ca 0.60% in phase 1 and 0.50% in phase 2), standard (Ca 0.72% in phase 1 and 0.66% in phase 2), and high (Ca 0.84% in phase 1 and 0.72% in phase 2). In experiment 2, hundred and forty weanling pigs were randomly assigned to one of four treatments differing in Ca levels (high and low) and sources (CaCl₂ and CaCO₃) in a 2 × 2 factorial arrangement. There were 10 pigs per replicate in both experiments, with 6 replicates in each treatment, and they were conducted in two phases (phase 1, days 0-14; phase 2, days 15-28). In experiment 1, body weight (BW), average daily gain (ADG), and growth to feed ratio (G/F) increased as the Ca level decreased (p < 0.05). P digestibility was higher in the low-Ca diet group than in the high-Ca diet group (p <0.05). In experiment 2, the final BW, ADG, and G/F increased in the CaCl₂ diet group compared with the case in the CaCO₃ diet group (p < 0.05). The digestibility of crude protein (CP), Ca, and P was higher in the CaCl₂ diet group than in the CaCO₃ diet group (p < 0.05). Cl^- levels were higher in the CaCl₂ diet group than in the CaCO₃ diet group (p < 0.05). The bicarbonate (HCO_3-), base excess (BE), and electrolyte balance (EB) levels were lower in the CaCl₂ diet group than in the CaCO₃ diet group (p < 0.05). Hematocrit increased as the Ca level decreased (p < 0.05). The HCO_3- interacted with the Ca sources and thus, affected the Ca levels (p < 0.05). Bone ash, Ca, and P were downregulated in the low-Ca diet group compared with the case in the high-Ca diet group. Overall, the low dietary Ca supplementation led to greater growth performance. Furthermore, CaCl₂ appeared to be a better Ca source than CaCO₃ because of the greater digestibility of CP, Ca, and P, and improved EB.

• Korean Journal of Community Nutrition
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• v.27 no.6
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• pp.455-467
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• 2022

Objectives: In this study, we suggest a Korean NOVA food classification that can be applied to food consumption among Korean. Based on this suggestion, the nutritional intake of Korean adults from ultra-processed foods (UPFs) was estimated. Methods: Korean commercial food was categorized based on the NOVA food classification criteria through the Korea Food Code and expert meetings. Then, the nutrient intake status of 6,991 participants in the 2018 National Health and Nutrition Examination Survey was analyzed according to the food processing level. Then, 4,152 adult participants (age 19-65) were divided into quartiles on the basis of their intake of UPFs, and the nutrient intakes from UPFs were compared. Results: Korean NOVA Food Classification defines with priority Group I (Unprocessed/ Minimally processed foods) and Group II (Processed culinary ingredients) foods based on the food cooking or consumption. Then, Group III (Processed foods) and Group IV (UPFs) are classified according to whether the characteristics of the raw materials used are maintained or whether the food was consumed before the 1970s. Our analysis results showed that most of the calories in the diet were consumed by Group I (52.7%), followed by Group IV (29.3%). After categorization of the adult participants into four groups according to their energy consumption from UPFs, we found that the highest consumption group (Q4) was younger and had higher percentage of men than women. The comparative analysis of the consumption of ultra-processed foods by Korean adults revealed that participants of a younger age and men consumed higher energy from UPFs than older participants and women, respectively (P < 0.01). Furthermore, the larger intake of UPFs was associated with an increasing trend for a higher intake of energy, sugar, saturated fat (P for trend < 0.001), total fat (P for trend = 0.021), and sodium (P for trend = 0.005), whereas the intake of carbohydrate, protein, and dietary fiber had a decreasing trend (P for trend < 0.001). Conclusions: With the current increase in the consumption of processed and ultra-processed foods, it is important to carefully consider not only nutrient intake but also the level of food processing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.4
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• pp.363-372
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• 2023

This study was developed to prepare hamburger steak (HS), wantang soup (WS), and tomato soup (TS) for senior-friendly seafood's (SFS) using bigeye tuna Thunnus obesus, and to investigate their quality characteristics. All data were presented in the order of HS, WS, and TS. The hardness values were 298.9×1.0³, 47.1×1.0³ and 14.9 ×1.0³ N/m², respectively. The viscosity of TS was 2,856 mPa·s. The protein contents were 13.8, 11.7, and 9.7 g/100 g, respectively. The fat-soluble vitamins content were as follows: vitamin A 21.88, 5.03, and 23.72 ㎍RAE/100 g; vitamin D 1.15, ND, and 1.81 ㎍/100 g, respectively. The water soluble vitamins contents were as follows: vitamin C 47.22, 32.83 and 37.01 mg/100 g; vitamin B₂ 0.17, 0.11 and 0.10 mg/100 g; vitamin B₃ 34.87, 34.76 and 54.62 mgNE/100 g. The Ca contents were 15.9, 16.8, 28.9 mg/100 g, and the K contents were 383.8, 167.4, and 300.0 mg/100 g, respectively. The dietary fiber was 0.04, 0.07 and 0.08 g/100 g, respectively. Escherichia coli was not detected in any of the products. These results suggest that the products should be classified as follows, based on their appropriateness as SFS: HS, WS and TS.