• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.226-230
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• 1999

This study was done to determine how added vegetable oils affect the physical, chemical and microbial properties of experimental frozen desserts. There were no differences in the percentages of total fat and total solids in the seven frozen desserts. Freezing points did not differ among treatments. There were significant differences in viscosity among the frozen desserts containing up to 80% of vegetable oils. Oil substitution at 30% or higher significantly decreased viscosity when compared to the milk fat control. The hardness of frozen desserts decreased significantly with increasing addition of oils. Oil substitution at 20% or higher significantly decreased hardness. Substitution of canola and soybean oils for milk fat increased melting rate. Initiation of fluid release in the control was slower than in frozen products with added oils. The SPC values and coliform counts of all frozen products were not significantly changed. Cholesterol content decreased significantly in the products as the vegetable oil content was raised. Frozen desserts containing 10% or 60% of vegetable oils in the total fat contained 91.8%, 73.5% or 32.5%, respectively, of the cholesterol in the control.

• Journal of Life Science
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• v.30 no.7
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• pp.606-613
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• 2020

This study investigated the effect of olive oil substitution ratio on physicochemical quality of pork patty. Five treatments were performed as follows: control (T0, 20% pork fat), T1 (pork fat 15% and olive oil gel 5%), T2 (pork fat 10% and olive oil gel 10%), T3 (pork fat 5% and olive oil gel 15%), and T4 (olive oil gel 20%). The moisture increased and fat amount was decreased in proportion to olive oil substitution ratio. The L^* and a^* values were highest levels in raw and cooked pork patty of T0, and the b^* value was highly enhanced in of cooked pork patty of T4. The water holding capacity, moisture and fat retention were significantly increased, and the cooking loss, diameter reduction and shrinkage ratio were decreased by olive oil substitution ratio. The hardness, springiness and chewiness showed the highest level in T4, and the cohesiveness and gumminess were highest in T0. The reduction ratio of cholesterol in T1, T2, T3 and T4 were 13.8%, 21.6%, 34.5% and 49.0%, respectively, indicating that the content was lowest level in T4. The palmitic acid was the most abundant saturated fatty acid, and the oleic acid was the most abundant unsaturated fatty acid. The unsaturated fatty acid of pork patty was increased in proportion to olive oil substitution ratio. Therefore, the olive oil gel substitution of low-fat pork patty results in a positive effect on the physicochemical qualities due to reduced cholesterol and saturated fatty acids.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.123-134
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• 2018

The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.496-499
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• 2014

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

• Asian-Australasian Journal of Animal Sciences
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• v.1 no.1
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• pp.1-5
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• 1988

Ninety feeder steers, predominantly Herefords weighing 280 kg, were assigned at random to each of nine diets: basal (high concentrate); 25 or 50% of untreated rice straw (25- or 50 URS) or ammoniated rice straw (25- or 50 ARS); a 50:50 mixture of URS - alfalfa or ARS - alfalfa replacing a proportion of the basal at 25 and 50%. Animals were slaughtered after 154 or 161 days of feeding. The cattle fed 50% URS had the lowest (P<.05) carcass weight, dressing & external fat thickness, kidney, pelvic and heart fat, rib eye area, marbling score, quality and yield grades, followed by cattle fed 50% ARS, 50% rice straw/alfalfa, and 25% rice straw alone or 25% rice straw/alfalfa mixture. Ammoniation of rice straw improved all measured traits. A 25% substitution of basal diet with untreated or ammoniated rice straw and a 50% substitution with rice straw/alfalfa mixture did not significantly affect carcass traits compared to the basal group. Only 50% ARS and 50% URS cattle showed differences in body composition (P<.05) with lower fat and higher water and protein contents. No significant differences were found in shear value, panel tenderness, connective tissue, juiciness, flavor and overall palatability of meat from steers fed the basal, ARS or URS diets.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.1
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• pp.59-65
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• 2012

The present study was conducted to determine the best level of substitution of soybean meal by sunflower cake in diets for kids through the evaluation of quantitative carcass traits. Thirty-two Boer kids X 1/2 NDB (no defined breed), males, non-castrated, with 4 months of age and initial body weight of $15{\pm}3.2$ kg, were randomly assigned to individual pens. The treatments contained four substitution levels of soybean meal by sunflower cake (0, 33, 66 and 100% DM). At the end of the experimental period, the animals were slaughtered. There was no influence of the treatments on any of the mean values of the evaluated measures (p>0.05): 21.78 kg (body weight at slaughter), 8.65 kg (hot carcass weight), 8.59 kg (cold carcass weight), 40.27% (hot carcass yield), 39.20% (cold carcass yield), 7.73 $cm^2$ (rib eye area), 46.74 cm (carcass outer length), 45.68 cm (carcass internal length), 36.92 cm (leg length), 26.04 cm (leg perimeter), 48.66 cm (hind perimeter), 58.62 cm (thoracic perimeter), 0.20 (carcass compactness index), 68.48% (total muscle of the leg), 2.79% (total leg fat), 55.19% (subcutaneous leg fat), 28.82% (total bone), 81.66 g (femur weight), 14.88 cm (femur length), 0.38 (leg muscularity index), 2.53 (muscle:bone ratio) and 33.42 (muscle:fat ratio). The substitution of soybean meal by sunflower cake may be recommended up to a level of 100% without alterations to quantitative carcass traits.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.367-372
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• 2001

This study was conducted to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake made by adding different levels of polydextrose as a fat substitute for shortening. As the substitution level of polydextrose increased, the specific gravity of the cake batter increased and the viscosity decreased. The microstructures of cake crumb observed by a scanning electron microscope showed the decreased number and size of air cells and fat particles by increasing fat substitution level. The texture profile analysis using rheometer showed significant differences among the samples according to the levels of polydextrose for shortening. The hardness. gumminess, cohesiveness and chewiness of the cake declined gradually by increasing polydextrose level, while the springiness increased. There were no significant differences in resilience. Among various sensory properties, the appearance, flavor, crumb texture and overall acceptance of the layer cake decreased by increasing polydextrose level, although the taste score increased by adding 25% of polydextrose for shortening. Taking these results together, adding 25% polydextrose for shortening suggested to be a good substitution level for the low-calorie layer cake.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.6
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• pp.779-783
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• 2006

The adiponectin gene is known to be involved in the regulation of energy homeostasis involving food intake, carbohydrate and lipid metabolism. Human adiponectin gene polymorphisms have been recently reported to be associated with obesity, insulin sensitivity and the risk of type 2 diabetes. The present study was carried out to investigate the porcine adiponectin gene as a candidate gene for fat deposition and carcass traits. A mutation of A178G of the porcine adiponectin gene that resulted in substitution of the amino acid Isoleucine to Valine was identified. AcyI PCR-RFLP was used to detect the polymorphism of the genotypes in five different pig populations (Large White, Landrace, Duroc, Chinese breeds Meishan and Qingping). The A allele frequency was significantly higher among subjects from Chinsese lard type breeds, while the G allele was the only one present in those from Western lean type breeds. To determine if there was an association of the polymorphism with phenotypic variation, the mutation was tested in 267 pigs of the "Large $White{\times}Meishan$" F2 resource population. The results of association analyses showed significant associations of the genotypes with fat deposition and carcass traits. Allele G was significantly associated with increase in loin eye height, loin eye area and lean meat percentage and bone percentage, and decrease in fat mean percentage, ratio of lean to fat, shoulder fat thickness, 6-7 rib fat thickness, thorax-waist fat thickness and buttock fat thickness. The substitution of A178G (Ile60Val) happened to be located at amino acid 60 in the collagenous domain of porcine adiponectin which might affect the association into higher-order structures, and accordingly affect the posttranslational modifications and optimal biological activity of the multimeric forms. The identified functional polymorphism provides new evidence of adiponectin as an important candidate gene affecting fat deposition and carcass traits in pigs.

• Korean Journal of Poultry Science
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• v.25 no.3
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• pp.147-155
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• 1998

Dietary levels of fermented poultry manure(FPM) 0%, 5%, 10% and 20% were included in experimental diets. It is to examine the effects of diets containing different levels of FPM on the performance of broiler chicks, including the nutrient availabilities, compared with that of the commercial diet. In order to evaluate the nutritive value of FPM, feeding and metabolism trials were conducted with a total of 160 broiler chicks for a period of 4 weeks. Contents of CP, crude fat, crude ash, crude fiber and NFE of FPM were 19.43, 2.43, 15.44, 16.57 and 38.31 %, respectively. Although there were no statistical difference in the body weight gain among treatments, weight gain achieved by the group fed diets of 5% substitution of FPM was slightly better than others. The amount of feed intake was significantly higher for FPM included groups than for control group, especially in the group fed diets of 10% substitution of FPM. The feed efficiency tended to be better for the control group than the FPM groups. The feed efficiency tended to get worse as the levels of FPM increased. The digestibility of DM, CP and NFE tended to be similar among treatments, especially it was lower for the group fed diets of 20% substitution of FPM compared with that of another groups. In conclusion, up to 10% substitution of FPM to the diet can be utilized effectively as a broiler feed ingredient, without adversely affecting growth performance.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.2
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• pp.291-298
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• 2012

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.