• Asian-Australasian Journal of Animal Sciences
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• v.28 no.10
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• pp.1471-1478
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• 2015

The present study aimed to assess the effect of dietary substitution of soybean meal (SBM) with dehulled-micronized faba bean (Vicia faba var. minor) in guinea fowl broilers on their growth traits, carcass quality, and meat fatty acids composition. In this trial, 120 day-old guinea fowl keets were randomly assigned to two treatments which were fed from hatch to 12 weeks of age. Birds were fed two wheat middlings-based diets comprising of a control treatment which contained SBM (78.3 g/kg) and a test diet containing dehulled-micronized faba bean (130 g/kg) as the main protein source. Substituting SBM with faba bean had no adverse effect on growth traits, dressing percentage, or breast and thigh muscles relative weight of the guinea fowls. Conversely, a decrease (p<0.05) of abdominal fat was found in guinea fowls fed the faba bean-diet. Breast muscle of birds fed faba bean had higher $L^*$ score (p<0.05) and water-holding capacity (p<0.05) than the SBM control diet. Meat from guinea fowls fed faba bean had less total lipids (p<0.05) and cholesterol (p<0.01), and higher concentrations of phospholipids (p<0.01). Feeding faba bean increased polyunsaturated fatty acid concentrations in breast meat and decreased the saturated fatty acid levels. Moreover, dietary faba bean improved the atherogenic and thrombogenic indexes in guinea fowl breast meat. Results indicated that substitution of SBM with faba bean meal in guinea fowl diet can improve carcass qualitative traits, enhancing also meat lipid profile without negatively affecting growth performance.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.43-51
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• 1990

Meat emulsions containing 0, 15, 30 and 45% of soy protein isolate(SPI), Na-caseinate(Na-CN) and their mixtures were prepared in order to determine the effect of these non-meat proteins on the physical properties and their sensory quality in emulsion type sausage. It was found that SPI was better fat stabilizer and better binder than Na-CN. The mixtures of SPI and Na-CN didn't exert any significant effect on emulsion stability. From the texture profile analysis by using Instron two-cycle compression tests, decrease in the substitution levels and increase in the ratio of SPI/Na-CN resulted in a significant increase in the textural values of hardness, adhesiveness, gumminess, chewiness. The finished products showed that the substituted product for 15 % meat protein had higher textural values than the unsubstituted product. The sensory quality evaluated for the final products showed no significant difference between the SPI substituted product for 15 % meat protein and the unsubstituted product. However, all of the substituted products for 15 % meat protein and some of those for 30 % substitution with SPI and 67 % SPI received higher scores than average.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.8
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• pp.1141-1146
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• 2005

A trial was conducted to evaluate the level of wheat substituted for corn in a traditional corn-soy diet and the xylanase supplementation effect on the growth performance and nutrient digestion of broiler chickens. This experiment was a randomized design with a 4${\times}$2 factorial arrangement with four levels of wheat substitution and two levels of enzyme inclusion in the diet. Wheat replaced 0, 25, 50 or 100% corn with or without 1 g/kg xylanase supplementation in iso-nitrogenous and iso-calorific experimental diets. The results showed that in the growing period, broilers attained the highest (p<0.05) body weight gain, feed intake, and relative small intestine weight when wheat was substituted at 25% for corn. The relative caecum weight increased (p<0.05) linearly with increasing levels of wheat substitution for corn. However, during the finishing period and entire experimental period from 0 to 6 weeks, no significant difference was shown in the growth performance among all treatments. Xylanase inclusion significantly improved the body weight gain, fat availability (p<0.01) and diet metabolisable energy (p<0.1) but decreased (p<0.05) the relative GI tract weight during the growing period. The digesta viscosity of 6-week old broilers was also decreased (p<0.05). It appears that wheat substituted for corn did not affect the growth performance, nutrient digestion, and the digesta viscosity of chickens. It is acceptable to completely substitute wheat for corn. Xylanase supplementation improved performance.

• Animal Bioscience
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• v.37 no.2
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• pp.218-227
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• 2024

Objective: The aim of this research was to explore the effects of dietary substitution of alfalfa hay by amaranth hay on production performance, rumen fermentation, nutrient digestibility, serum biochemical parameters and antioxidant ability in dairy cows. Methods: A total of 45 healthy Holstein cows with same parity and similar milk yield and body weight were randomly divided into 3 groups: control diet without amaranth hay (CON) or 50% and 100% alfalfa hay replaced by an equal amount of amaranth hay (dry matter basis, AH1 and AH2, respectively). All the cows were fed regularly 3 times a day at 06:30, 14:30, and 22:30 and had free access to water. The experiment lasted for 60 d. Results: The dry matter intake of CON and AH1 groups was higher (p<0.05) than that of AH2 group. Compared with AH1 group, the milk yield of AH2 group was reduced (p<0.05). Moreover, dietary substitution of alfalfa hay by amaranth hay increased (p<0.05) milk fat, ammonia nitrogen and acetate concentrations. However, the crude protein digestibility of AH2 group was lower (p<0.05) than that of CON group, while an opposite tendency of serum urea nitrogen was found between two groups. The neutral detergent fiber digestibility of AH1 group was increased (p<0.05) when compared to AH2 group. Amaranth hay treatment increased (p<0.05) the serum concentration of glutathione peroxidase in dairy cows. Compared with CON group, the malonaldehyde activity of AH1 group was decreased (p<0.05). Conclusion: Dietary replacing alfalfa hay with amaranth hay (50% ratio) in dairy cows did not affect production performance but improved their antioxidant ability.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.165-174
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• 2010

The effects of substituting whey protein isolate (WPI) for butter in the preparation of butter sponge cake were determined by objective and subjective tests. The specific gravity of cake batter, the cooking loss and moisture content of cake were all decreased with increasing amounts of WPI, whereas specific loaf volume was increased. With increasing WPI content, redness of crust and crumb, as well as lightness of crumb were increased, whereas lightness of crust, as well as yellowness of crust and crumb were all decreased. Hardness, chewiness, gumminess, adhesiveness and fracturability were increased significantly with increasing amounts of WPI, however, cohesiveness, springiness, and resilience were decreased. In the sensory evaluation, 20% WPI-substituted cake displayed scores similar to those of control. These results suggest that substitution of 20% WPI could be the best ratio for the preparation of butter sponge cake.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.148-153
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• 1993

Composition and structure of synthetic glucitol fatty acid polyesters (GPE)-a potential fat substitute-were investigated. Also degree of substitution (D.S) of GPE was determined according to the relative ester distribution within it to evaluate the feasibility of GPE using as a fat substitute. The GPE was separated into single ester group by a normal-phase HPLC and D.S of it was identified to be 6. Absorption band at $1747\;cm^{-1}$ in the IR spectrum of GPE indicated that there were ester bonds within GPE molecules. which link fatty acid moiety to glucitol. Disappearance of the hydroxyl proton signals of glucitol in the H-NMR spectrum of GPE implied that most of hydroxyl groups in glucitol participated in the formation of ester bonds with fatty acids. In addition the D.S estimated from the quantitative proton integration of GPE coincided well with the D.S of GPE determined by hydroxyl value measurement. In conclusion, the GPE synthesized in this study was found to be a glucitol fatty acid hexaester so that it is expected to be used as a fat substitute in the near future.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.6
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• pp.587-594
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• 1995

In order to estimate the nutritive value of roasted full-fat soybean (FFS) in carp diet, growth performance and excretion of protein and phosphorus were examined using carps having mean body weight of 111 g. Growth trial was conducted for 4 weeks using the fishes fed 5 diets (Control, $F_{24}S_{13}$, $F_{16}S_{27}$, $F_8S_{40}$ and $F_0S_{56}$) containing 32%, 24%, 16%, 8% and 0% of fish meal (F) and 0%, 13%, 27%, 40% and 56% of full-fat soybean, respectively. A total of 800 fishes were allotted randomly by groups of 40 to 5 treatments with 4 replicates per treatment. Fishes were fed to station eight times daily. Feeding trial was conducted for 4 weeks. As dietary FFS increased from 0% to 56%, weight gain of fish decreased from 91 g to 39 g and feed conversion ratio increased from 1.06 to 1.95. Protein efficiency ratio (PER) was highest (2.35) in control group which had the highest protein intake, while PER significantly decreased with decrease in protein intake as dietary FFS level increased. Although dietary protein and energy levels were maintained constant, protein excretion per kg weight gain varied from 273 g to 579 g for the groups control and $F_0S_{56}$, respectively. However, the value for control group was not significantly different to those for the groups $F_{24}S_{13}$ and $F_{16}S_{27}$. On the other hand, the highest protein retention efficiency was found in group fed the diet $F_{24}S_{13}$. Fish fed the diet $F_8S_{40}$ excreted the lowest phosphorus (P) based on kg weight gain showing the highest P retention efficiency of 62%. P excretion per kg feed intake was in the range of 5 g to 10 g for the groups $F_8S_{40}$ and $F_{24}S_{13}$, respectively. The present results indicated that as dietary FFS level increased, growth performance and feed utilization decreased while excretion of protein and phosphorus increased. Therefore, it was concluded that more than 25% substitution by FFS for fish meal could exert negative effects on growth and feed utilization of carp.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.382-386
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• 2007

The association between the promoter region genotypes of the porcine adipocyte fatty acid binding protein (A-FABP) gene and carcass traits in commercial pigs was examined. Interestingly, only two different genotypes (-406T/T and T/C) for the A-FABP gene were detected using Hinf-RFLP for the substitution mutation T-406C in the A-FABP promoter in commercial pigs, and no -406C/C homozygotes were detected. The reason for the lack of the -406 C/C genotype is due to the breeding system in which only Duroc, which has a high frequency of -406C/- in this locus among the three breeds involved in commercial pig production, is typically used as a terminal sire. The pigs containing the genotype -406C/- were significantly associated with an increase in intramuscula. fat content and carcass weight (p<0.05), but there was no association with the other carcass traits tested (fat composition, color score, texture score, moisture, and separation score between muscles). This study suggests that the -406C/- genotype of the porcine A-FABP gene may not only be a useful molecular marker for intramuscular fat, but may also contribute to the improvement of meat quality by the production of well-marbled pigs by breeding animals containing this genotype, especially Duroc, as a terminal sire for commercial pigs.

• Korean Journal of Community Nutrition
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• v.20 no.6
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• pp.468-478
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• 2015

Objectives: The objective of this study was to evaluate the thermic effects, the macronutrient oxidation rates and the satiety of medium-chain triglycerides (MCT). Methods: The thermic effects of two meals containing MCT or long-chain triglycerides (LCT) were compared in ten healthy men (mean age $24.4{\pm}2.9years$). Energy content of the meal was 30% of resting metabolic rate of each subject. Metabolic rate and macronutrient oxidation rate were measured before the meals and for 6 hours after the meals by indirect calorimetry. Satiety was estimated by using visual analogue scales (VAS) at 8 times (before the meal and for 6 hours after meal). Results: Total thermic effect of MCT meal (42.8 kcal, 8.0% of energy intake) was significantly higher than that (26.8 kcal, 5.1% of energy intake) of the LCT meal. Mean postprandial oxygen consumption was also significantly different between the two types of meals (MCT meal: $0.29{\pm}0.35L/min$, LCT meal: $0.28{\pm}0.27L/min$). There were no significant differences in total postprandial carbohydrate and fat oxidation rates between the two meals. However, from 30 to 120 minutes after consumption of meals, the fat oxidation rate of MCT meal was significantly higher than that of the LCT meal. Comparison of satiety values (hunger, fullness and appetite) between the two meals showed that MCT meal maintained satiety for a longer time than the LCT meal. Conclusions: This study showed the possibility that long-term substitution of MCT for LCT would produce weight loss if energy intake remained constant.

• Korean Journal of Agricultural Science
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• v.38 no.2
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• pp.263-268
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• 2011

This experiment was conducted to investigate the effect of feeding TMR with or without Yukmijihwangtang meal silage on the growth performance, meat yield and quality of Hanwoo steers. Sixteen male Hanwoo steers in the late fattening period were randomly assigned to a control diet and Yukmijihwangtang meal diet, with eight heads per treatment. The supplementation of Yukmijihwangtang meal silage did not affect the feed conversion rate, ribeye area, and meat yield index of cold carcass of Hanwoo. Fat thickness of Hanwoo s loin obtained from silage supplementation was significantly lower than that of non-supplemented. Total grade in meat yield of Hanwoo from silage supplementation were higher than that of non-supplemented control. The supplementation of Yukmijihwangtang meal silage to Hanwoo decreased the marbling score significantly, but did not affect fat color, firmness, and maturity. Total grade of meat quality of Hanwoo with Yukmijihwangtang meal supplementation was lower than that of non-supplemented control. In conclusion, Yukmijihwangtang meal could be used as partial substitution (10%) in TMR for fattening cattle. However, it is considered that Yukmijihwangtang meal can be a useful feed for the periods of growing or early fattening than that of late fattening since it improved meat yield but decreased meat quality grade of Hanwoo steers.