• Food Science of Animal Resources
• /
• v.29 no.2
• /
• pp.188-193
• /
• 2009

This study was conducted to determine the effect of mugwort powder on meat composition and sensory characteristics in finishing gilts $(LY{\times}D)$. Twenty pigs (75kg) were randomly allotted to four treatments. Mugwort powder was added to final concentrations of 0(C), 0.5(T1), 1.0(T2), and 1.5%(T3) in the basal diet. Pigs were fed with the specified diet for 50 days. Carcass characteristics and cooking loss were not significantly affected by mugwort powder supplementation. The WHC and cooking loss of T2 and T3 were not significantly different than the control. However, the pH values for meat from gilts fed the T1 and T3 diets were significantly lower than the control (p<0.05). Shear force values of fresh meat were highest with the T3 diet (p<0.05), while the shear force values of cooked meat were significantly lower than the control with the T2 and T3 diets. Texture values of hardness, brittleness, gumminess, chewiness, and adhesiveness were significantly higher with the T3 diet (p<0.05), however values for cohesiveness and springiness were not significantly affected by mugwort powder supplementation. These results indicate that the feeding of mugwort powder improves the shear force of cooked meat from gilts fed the T3 diet, however the carcass, WHC and cooking loss characteristics in gilts are not affected by mugwort powder supplementation.

• Korean Journal of Food Science and Technology
• /
• v.27 no.4
• /
• pp.598-604
• /
• 1995

The contents in large intestine of Sprague Dawley rats fed polygalae radix(Polygala tennuifolia), onion(Allium cepa) and mugwort(Artemisia asiatica)-supplemented diets for 14 days were analysed for changes of major intestinal microflora, activities of ${\beta}-glucosidase\;and\;{\beta}-glucuronidase$ and amounts of putrefactive products such as indole and volatile basic nitrogen. The rats having ingested $5%{\sim}10%$ mugwort water or ethanol extract-supplemented diets showed a significant increase in intestinal bifido-bacteria and a decrease in clostridia and E. coli (p<0.05). And 10% onion juice group also showed a similar beneficial microflora change. In 5% mugwort powder-supplemented group, ${\beta}-glucosidase\;and\;{\beta}-glucuronidase$ activities in the intestinal contents were lowered, but the changes were not significant. Indole contents and pH in this group were significantly low compared with that of control (p<0.05). However, the activities of ${\beta}-glucosidase$ in 5% polygalae radix water extract and 10% onion juice-supplemented group and ${\beta}-glucuronidase\;in\;5%{\sim}10%$ mugwort water and ethanol extract-supplemented group were significantly higher than those of control (p<0.05). The intestinal indole contents of rats were significantly increased by feeding diet with water extract of polygalae radix and ethanol extract of mugwort which had brought comparatively large amount of protein in intestine (p<0.05). However, polygalae radix, onion, and mugwort-supplemented group had no effect on volatile basic nitrogen.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.3
• /
• pp.345-352
• /
• 2011

TMR feed was developed by adding mugwort (Artemisia capillaris), and was fed to Hanwoo cattle to investigate the effects of feeding mugwort on the physicochemical and sensory characteristics of rump meat, and to determine the feasibility of producing Hanwoo beef with high quality and functionality. The experimental samples consisted of the Hanwoo rump from cattle fed with fattening TMR feed without mugwort (T0), and those fed with fattening cattle TMR feed supplemented with mugwort (T1). T1 was significantly higher than T0 for Hanwoo rump characteristics of Hunter's $L^*$, $a^*$, $b^*$ values (p<0.05). VBN content for T0 was significantly higher than for T1, and EDA for T1 was significantly higher than for T0 (p<0.05). There was no significant difference between T0 and T1 in terms of pH, TBARS, and total bacterial numbers. Water holding capacity for T1 was significantly higher than for T0 (p<0.05), but there was no significant difference between T0 and T1 in terms of freezing loss, thawing loss, and cooking loss. Springiness for T1 was significantly higher than for T0 (p<0.05), and there was no significant difference between T0 and T1 in terms of hardness, cohesiveness, gumminess, chewiness, and shear force. There was no significant difference between T0 and T1 in terms of acid value, peroxide value, and iodine value. However, the melting point for T1 was significantly lower than for T0 (p<0.05). Aroma of raw meat for T1 was significantly superior to aroma for T0 (p<0.05). Taste, palatability of boiled meat, and juiciness of roasted meat for T1 were significantly superior to those parameters for T0 (p<0.05). These results suggest that the feed containing mugwort can be used to improve color and sensory characteristics, inhibit VBN formation, and also to increase antioxidant ability as a functional feed.

• Korean Journal of Veterinary Research
• /
• v.54 no.3
• /
• pp.171-177
• /
• 2014

Garlic and mugwort have long been used in traditional medicine to prevent various diseases. Several in vitro studies have reported protective efficacies of garlic and mugwort in cases of gastric cancer. In the present study, we investigated the cancer preventive effects of garlic and mugwort mixture extract (GME) in a Helicobacter (H.) pylori-associated gastric carcinogenesis mouse model. To induce gastric cancer, C57BL/6 mice were treated with N-methyl-N-nitrosourea and H. pylori. Various concentrations of GME (0, 100, 500, and 1,000 ppm) were then fed to the mice for 38 weeks, after which the tumor tissues were examined for histopathology, mucin histochemistry and ${\beta}$-catenin. The incidence of gastric tumors was significantly lower in the highest dose GME-treated mice (46.7%) than control mice (85.7%) (p < 0.05). The multiplicity and size of tumors were also significantly reduced by GME feeding in a dose-dependent manner (p < 0.01). Furthermore, GME suppressed the H. pylori-associated chronic inflammation measured by histologic grading of H. pylori density, chronic gastritis, glandular atrophy and intestinal metaplasia in non-tumorous gastric mucosae. Our data suggest that GME suppresses gastric tumorigenesis via suppression of H. pylori-associated chronic inflammation.

• Journal of Life Science
• /
• v.21 no.1
• /
• pp.110-118
• /
• 2011

This study was conducted to investigate growth performance in weanling and growing pigs supplemented with mugwort powder as an antibiotic replacement. To examine the effects of antibiotic replacement, 0 (control, with and without antibiotics), 1, and 1.5% mugwort powder was supplemented into the basal diet. Pigs raised with a diet of 1.0% mugwort powder had improved average daily gain and feed conversion rate during 23~37 d feeding. During 40~59 and 63~97 d feeding periods, there were no differences between average daily gain in pigs fed no antibiotics and those given a 1% mugwort powder diet, whereas feed conversion rate of pigs given a 1.5% mugwort powder diet and average daily gain of pigs fed no antibiotics were lower than those of any other diet group. In conclusion, this study suggests that the 1.0% supplementation of mugwort in place of antibiotics is an invaluable feed additive as a physiologically activated material.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.4
• /
• pp.499-505
• /
• 2011

The purpose of this research was to study the characteristics of Hanwoo (Korean native cattle) beef fed without mugwort (T0) and Hanwoo beef fed with mugwort (T1) during storage at$3{\pm}1^{\circ}C$ for 50 days. During cold storage, $a^*$ and $b^*$ value of meat color for T1 decreased slowly compared to those of T0, there was significant difference between T0 and T1 after 40 days (p<0.01). The shear force value of T0 and T1 decreased (p<0.001), and the drip loss and cooking loss of T0 and T1 increased (p<0.05). However, there was no significant difference between T0 and T1. During refrigeration period, the volatile basic nitrogen contents of T1 slowly increased compared to T0, there was significant difference between T0 and T1 after 50 days (p<0.01). The total plat count and thiobarbituric acid value of T1 slowly increased compared to T0, and there was significant difference between T0 and T1 after 30 days (p<0.01). Further, the decrease of the antioxidant activity of T1 was delayed, there was significant difference between T0 and T1 after 40 days (p<0.05). There was no significant difference of taste, juiciness, or tenderness of cooked meat between T0 and T1. The aroma and palatability of cooked meat for T1 fed with mugwort were significantly superior than those of T0 at day 30 after storage (p<0.05).

• Food Science of Animal Resources
• /
• v.29 no.1
• /
• pp.68-74
• /
• 2009

This study was conducted to determine the effects of mugwort powder on meat compositions (proximate analysis, meat cholesterol, fatty and amino acid composition) and sensory characteristics in finishing pigs ($LY{\times}D$). Each $20{\times}3$ pigs (75 kg) were randomly allotted to three treatments. Mugwort powder was added for 0 (C), 0.5 (T1), 1.0 (T2), or 1.5% (T3) in basal diet, respectively for 50 days. Moisture, protein, ash, and cholesterol were not significantly different between the samples, however, the compositions of fat in T2 and T3 were significantly lower than the control (p<0.05). The amino acid composition did not differ significantly in the samples. The total sum of saturated fatty acid (SFA) and unsaturated fatty acid (UFA) did not differ significantly in the samples. The compositions of linoleic acid, linolenic acid, essential fatty acid (EFA) and polyunsaturated fatty acid (PUFA) were lowest significantly in T3, however, monounsaturated fatty acid (MUFA) were highest in T3 (p<0.05). The fatty acid compositions of arachidonic acid, EFA and PUFA were highest significantly in T2 (p<0.05). There were no significant differences in the sensory characteristics of fresh and cooked meats in the samples.

• Food Science of Animal Resources
• /
• v.27 no.3
• /
• pp.277-283
• /
• 2007

This study was conducted to determine the effect of mugwort powder supplementation on the fattening performance and carcass characteristics during a 14 month period (from 14 months to 27 months after birth) in 32 heads of fattening Hanwoo. Fattening Hanwoos were randomly assigned 4 treatments (8 heads/treatment): C-1 [(control (0%) with Hanwoo steers)], C-2 [(control (0%) with Hanwoo heifers)], T-1 (supplementation with 2.0% mugwort powder with Hanwoo steers) and T-2(supplementation with 2.0% mugwort powder with Hanwoo heifers). The final body weights for C-1, C-2, T-1 and T-2 at 27 months were 648.6kg, 623.1kg, 663.3kg and 620.7kg, respectively. The total gain and the daily gain were highest in the T-1 group (342.4 kg, 0.88 kg). Hanwoo steers were not significantly different from Hanwoo heifers. The feed intake for the C-1, C-2, T-1 and T-2 groups were 9.35 kg, 9.09 kg, 10.08 kg and 9.69 kg, with the T-1 value being highest. The feed conversion ratios were as follows: C-1 (11.28) > T-1 (11.48) > C-2 (11.52) > T-2 (12.57). The concentrations of total cholesterol, GOT, GPT, glucose and BUN in blood serum during the fattening period were higher after than before the experiment The total cholesterol, GOT and glucose after completion of the experiment were higher in the treatment groups than the control groups (p<0.05). The carcass body weight was higher in the treatment groups than the control groups. The back fat thickness was lower in the treatment groups (12.75-14.75mm) than the control groups (15.76-16.00mm), and the longissimus muscle area was higher in the treatment groups $(84.25-87.88cm^2)$ than the control groups $(84.00-85.25cm^2)$ with the highest over-all values in the T-1 group (p<0.05). The yield grade and quality grade point were higher in the treatment groups (2.02-2.50, 2.85-3.05 point, respectively) than the control groups (1.80, 2.55-2.80 point, respectively). In conclusion, the effects of feeding dietary mugwort powder to Hanwoo steers improved the ADG, carcass body weight, longissimus muscle area and quality grade.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.8
• /
• pp.1246-1251
• /
• 2004

To investigate the effects of plant extracts on the protection against liver damage by $CCl_4$ in rat, two kinds of experiment were performed, firstly by the primary hepatocyte culture and secondly by the animal feeding. The primary hepatocyte culture with the extracts of pine leaf, soybean sprout and mugwort showed significantly low activities (p<0.01∼0.05) of aspartate aminotransferase (AST) and alanine aminotransferase (ALT), indicating an excellent protective effect against liver damage by $CCl_4$. In the second experiment, the microsomal malondialdehyde (MDA) contents of the above same groups were also significantly lower (p<0.01) than the $CCl_4$-treated group without plant extracts, but shiitake showed less effect. Among four kinds of plant extracts, extracts of pine leaf and mugwort showed also much higher activities of the microsomal cytochrome P-450 in comparison to soybean sprout and shiitake. In the test of xanthine oxidase (XOD) activity, all of three groups except shiitake showed significantly low activities (p<0.01). These consistent results in vitro and in vivo suggest that the extracts of pine leaf, soybean sprout and mugwort may have strong protective effects against liver damage induced by the potential toxicants such as $CCl_4$.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.52 no.6
• /
• pp.637-643
• /
• 2019

Three separate feeding trials were performed to evaluate the dietary inclusion of pigments on growth and pigmentation of Semisulcospira coreana. In the first trial (Exp-1), snails (80 mg/snail) were fed diets containing green laver Enteromorpha intestinalis, seaweed fulvescens Capsosiphon fulvescens, chlorella Chlorella vulgaris, green tea, mugwort, kale, broccoli, sea tangle, dried laver Pyropia yezoensis, a synthetic edible dye, and a diet containing no pigment (control) for 12 weeks. Results showed that dietary treatments had no significant effects on growth performance. However, total chlorophyll and chlorophyll a contents of the snail's edible portion were markedly affected and the highest values were found in snails fed green laver. In the second (Exp-2) and third (Exp-3) experiments, the effect of green laver and chlorella were examined in diets for relatively smaller (35 mg/snail) and bigger (139 mg/snail) snails than those examined in the Exp-1, respectively. Feeding the bigger snails with chlorella significantly enhanced their growth rates compared to control group. Total chlorophyll and chlorophyll a contents of the edible portions of snails were significantly increased by dietary chlorella supplementation. These findings suggest that dietary green laver or chlorella could improve the pigmentation of S. coreana without any adverse effects on growth.