• Korean Journal of Poultry Science
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• v.27 no.1
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• pp.7-12
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• 2000

An experiment was conducted to investigate the effects of feeding fermented food waste on the egg production and egg qualities in laying hens. A lot of 30 commercial layer(ISA Brown) at the age 58 weeks were placed in individual of 80% commercial feed and 20% fermented food waste(C80%+F20%), a mixture of 50% commercial feed and 50% fermented food waste (C50%+F50%), and a mixture of 20% commercial feed and 80% fermented food waste (C20%+F80%). Daily measurements were made on feed intake, egg production rate, egg weight, yolk color, Haugh unit, shell color during the experimental period. At the end of the experiment, body weight change and egg cholesterol contents were determined. The results indicate that up to 50% of basal diet could be supplied by fermented food waste with little depression in feed intake and efficiency in egg production (p＜0.01). Egg weight, egg shell thickness and Haugh units were not significant different between the treatments and the control. Egg color quality improved with increasing the proportion of the fermented food waste in the diet.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.263-272
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• 2014

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, and 1% A. hookeri-containing fermented sausage processed with meat from sulfur fed pigs, were determined at 1 d, 15 d, 30 d, and 60 d. The meat qualities in fermented sausage were measured by DPPH radical scavenging activity (DPPH), $ABTS^+$ radical scavenging activity ($ABTS^+$), total phenolic acids, and total flavonoid contents. Fermented sausage made from pigs that had been fed with 0.3% sulfur was protected from oxidation by reduced free radical, as shown by the significant increase in DPPH and $ABTS^+$ values, compared with fermented sausage made from normal feed fed pigs (p<0.05). A. hookeri-added fermented sausage with sulfur fed pork was shown to increase the values in DPPH, $ABTS^+$, total phenolic acid, and total flavonoid contents, by comparison with both the control sausage, and sausage with sulfur fed pork, at 60 d. These results suggest that A. hookeri in meat from sulfur fed pigs could be a source of natural addition, to increase quality in the food industry.

• Journal of Environmental Science International
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• v.28 no.1
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• pp.159-162
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• 2019

This study aimed to evaluate the effects of dietary microbial-fermented molasses on egg production and egg quality in laying hens.In total, 90 Hy-line Brown laying hens were divided into two treatment groups (control and 1% microbial-fermented molasses)with three replicates of 15 birds each. During the experimental period, supplementation of hen diets with 1% microbial-fermented molassesdid not influence egg weight, hen-day egg production, egg mass, and feed conversion ratio (p > 0.05), except for feed intake. Regarding egg quality, diets containing 1% microbial-fermented molasses significantly affected eggshell thickness, Haugh unit, and albumen height (p < 0.05). However, there were no remarkable differences between control and 1% microbial-fermented molasses in eggshell color and egg yolk color (p > 0.05). These results indicate that supplementing 1% microbial-fermented molasses to the diet of laying hens improved egg quality parameters such as eggshell thickness, Haugh unit, and albumen height rather than egg production.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.665-675
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• 2018

A total of 80 pigs [(Landrace ${\times}$ Yorkshire) ${\times}$ Duroc] with an average body weight of $72.9{\pm}2.6kg$ were used in the present study to investigate the effects of fermented whole crop wheat and barley with or without supplementing inoculums throughout the restricted feeding in finishing pigs. There were 4 replicate pens per treatment. Pigs were fed ad libitum throughout the experiment as the control (CON), and the other four groups were restricted to 10% in the CON diet and fed ad libitum fermented whole crop cereals: fermented whole crop barley with inoculums; fermented whole crop barley without inoculums; fermented whole crop wheat with inoculums; and fermented whole crop wheat without inoculums. During the entire experiment, the average daily feed intake (ADFI) decreased in the fermented barley and fermented wheat groups compared to the CON, while no difference was observed in the average daily gain (ADG), feed efficiency (gain : feed ratio, G : F) between the control and fermented whole crop barley, wheat diet group. Dry matter and nitrogen digestibility did not show a significant difference among the treatments. In the blood constituents, concentrations of blood urea nitrogen were significantly lower in pigs fed fermented whole crop barley without inoculum diets compared with the other treatments. In conclusion, restricted feeding with fermented whole crop barley and wheat regardless of the supplementing inoculums showed no significant difference in growth performance compared to the CON. This suggests that there is a possibility that fermented whole crop barley and wheat could replace part of the conventional diets.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.4
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• pp.511-515
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• 2000

Early weaning is a means of breaking the disease cycle from sow to piglet as well as capitalising on the enormous growth potential of the pig. However, the transition from milk to dry diets results in a growth check. Feeding of supplemental milk, fermented to reduce pH and enterotoxigenic bactetial proliferation, may be a means of gradually weaning pigs on to solid feed. This study involved 216 pigs weaned from the sow at 12 days of age, allocated to groups of 6 males and 6 females per weaner pen and allowed ad libitum access to a pelleted diet. In addition, half the pigs were given supplemental fermented skim milk for the first 8 days after weaning. Feeding supplemental fermented milk increased feed intake (104 vs. 157 g DM/d, p=0.011), average daily gain (-3 vs. 112 g/d, p<0.001) and feed conversion efficiency (0.01 vs. 0.81, p=0.003) over the first 8 days after weaning. The improvements observed in the supplemented pigs continued to be augmented such that, by 42 days of age, the pigs that had received supplemental fermented milk were heavier (9.6 vs. 11.5 kg, p=0.003) than their unsupplemented counterparts. Feeding fermented supplemental milk to early-weaned pigs can improve growth performance in the immediate and subsequent post-weaning period.

• Korean Journal of Agricultural Science
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• v.47 no.1
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• pp.1-10
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• 2020

A nutrition study on weaned pigs using fermented soybean meal was done to determine the effect on growth performance, nutrients digestibility, blood profile and fecal microflora. A total of 100 weaning pigs with an initial average body weight (BW) of 8.27 ± 1.10 kg were randomly allotted into 1 of 2 dietary treatments in a 6-week feeding trial. There were 10 replicate pens in each treatment with 5 pigs per pen. The dietary treatments included: 1) control: Basal diet (CON); 2) fermented soybean meal (FSBM): Basal diet supplemented with 5% fermented soybean meal. The average daily feed intake (ADFI) was significantly improved (p < 0.05) with the dietary supplementation of the FSBM compared with the control meal during phase 2. The dietary supplementation with 5% FSBM had a significant effect (p < 0.05) on gain to feed ratio (G : F) during the overall experiment period. Collectively, the results of this study indicate that dietary supplementation of 5% fermented soybean meal improved the body weight and average daily gain (ADG), ADFI, and feed efficiency of the weaning pigs; however, there were no supplementation effects on total tract digestibility of dry matter (DM), nitrogen, energy, blood profile and fecal microflora.

• International Journal of Industrial Entomology and Biomaterials
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• v.44 no.2
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• pp.44-54
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• 2022

The food source of white-spotted flower chafer, Protaetia brevitarsis is important to economical performance. The P. brevitarsis larva were feed by mulberry and oak fermented sawdust. The effect of additional additives, Korean black raspberry (called bokbunja) marc and blueberry marc to fermented sawdust feed on the development and oviposition characteristics were investigated. The development periods of P. brevitarsis was decreased from 165.7 d to 40.0 d (mulberry sawdust) and 169.3 d to 39.0 d (oak sawdust), but the survival rate of larva was not affected by the addition of Korean black raspberry marc to fermented sawdust. However, blueberry marc addition to the fermented sawdust did not significant effect on the development period and survival rate of P. brevitarsis. The percentage of larva weight over 2.5 g was tend to increase by addition of Korean black raspberry marc and/or blueberry marc. The number of oviposition was also tend to increase by adding additional feed to sawdust but there was no significant different.

• Korean Journal of Microbiology
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• v.11 no.4
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• pp.157-166
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• 1973

Fermented feed using rice, barley, wheat, and defatted rice brans as the raw materials were prepared by 3 species of wild yeasts which were selected among 35 strains of yeasts isolated, and their analytical values were examined. The results were as follows : 1. The three yeasts were identified as H.amomala var. anomala (No.225), Candida utilis (No.400), and Irpex-cellulase(consors) (no.403-A). 2. The optimum pH, and sugar concentration of these yeasts in liquid culture were pH 5.0 and Bllg. 10.deg. each. The optimum temperature was 30.deg.C for No.225 and No.403-A, 25.deg.C for No.400. The No.225 and No.403-A grow at higher temperature than 37.deg.C and 40.deg.C each. 3. The No.225 yeast had a large vegetative cell and strong sugar fermentability. The No.225 and 403-A could assimilate cellobiose, xylose, $KNO_2$ and $KNO_3$. These properties were fit for bran fermentation. 4. The No.403-A microorganism was a yeast-like microbe and showed cellulase activity which might help the propagation of other yeasts on the brans. 5. The analytical data of fermented feed indicated the following order of usable value ; rice-wheat-barley bran 4:4:2, rice-wheat bran 5:5, rice-barley bran 5:5, rice-defatted rice bran 5:5. 6. the fermented feed were prepared by mixing brans, 0.3% ammonium sulfate and 5%(w/w) inoculum of yeast suspension in 4% glucose solution. Water content 70-80%, fermentation temperature 25-30.deg.C, and fermentation time 2-3 days were given. 7. The rice-wheat bran 5:5 and rice-barley bran 5:5 fermented feed showed 11, 17-11.45% protein increase, and the rice-barley-wheat bran 4:4:2 and rice-defatted bran 5:5 showed 3.75-6.03% protein increase. 8. The fermented feed prepared in this experiment by the author might work as a nutritive feed using microbial cell body, enzymes produced by microbes and other microbial cell constituents.

• Procedding of Korea Feed Ingredients Association Conference
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• v.1
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• pp.21-35
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• 2000

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.504-510
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• 2004

Two experiments were conducted. In expt. 1, a total of fifty-four pigs (L$\times$Y$\times$D, 56.14$\pm$1.7 kg) were used for a feeding trial to determine the effect of wet feeding of a commercial-type diet without food waste (FW). Treatments were dry (Control), wet (WF) and wet+dry feeding (WDF). For wet feeding, the diet was mixed with water at a ratio of 1:2.5 (feed:water). A wet feed was given during the whole experimental period for the WF group, but the dry feed was given during the finisher period for the WDF group. In expt. 2, a total of fifty-four pigs(L$\times$Y$\times$D, 55.7$\pm$1.8 kg) were used for a feeding trial to determine the effect of wet feeding of FW. Treatments were a commercial-type dry (Control), wet fermented food waste (WFFW) and WFFW+dry feeding (WFFW+DF). For wet feeding of fermented food waste, however, some ingredients (concentrate) were added to make nutrient contents comparable to the control diet. The FW collected was ground ($\leq$5 mm), heated with a steam jacket (140$\pm$3$^{\circ}C$) and fermented with probiotics for one day in a steel container at 30-40$^{\circ}C$. For the WFFW group, the wet feed was given during the whole experimental period, but a dry feed was given during finisher period for the WFFW+DF group. In expt. 1, during the grower period, pigs fed wet feed showed higher average daily gain (ADG) and feed conversion ratio (FCR) than those fed only dry feed (p<0.05). During the finisher period, pigs in the WDF group showed better ADG and FCR than the control group. During the entire experimental period, pigs in the WDF group grew faster (p<0.05) than those in the control group, and the same trend was found in FCR. Also, dressing percentage, backfat thickness, lean %, and pork color were not affected by the wet feeding of diets in this study. In expt. 2, during the grower period, pigs fed diets containing FW showed lower (p<0.05) ADG than those fed the control diet. But FCR was better (p<0.05) in pigs fed FW than in the control group. During the finisher period, pigs in the WFFW+DF group grew faster (p<0.05) than those in the control and WFFW groups. During the entire experimental period, pigs fed the control diet showed better ADG (p<0.05) than those fed FW, but feed intake and FCR were vice versa. Dressing percentage was lower (p<0.05) in the WFFW than in the control group, but backfat was thinner in the WFFW group than in the control group. In summary, it can be concluded that wet feeding of formula feed can improve daily gain, however, feeding fermented wet food waste may reduce daily gain of finishing pigs, even though it was fermented and the nutrient was fortified with concentrates. In addition, dry feeding of a formula feed during the finishing period can improve daily gain in pigs fed a wet feed with or without food waste during the grower period.