• Asian-Australasian Journal of Animal Sciences
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• 제12권6호
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• pp.891-894
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• 1999

A field experiment was conducted with Calliandra calothyrsus of fifteen provenances to evaluate the variation in the condensed tannin content of fresh leaves. Plants were raised in a nursery for three months and planted in the field. Experimental design was line planting of double hedgerows (3 m long plot, 1/2 meter interval, 45 plants in each plot) with 5 replicates. Plants were lopped every 5 months and samples (10 different plants within a plot; 4 newly flushed leaves, 4 partially expanded leaves and 4 mature full expanded leaves from each of 10 trees in a plot) were collected and were put on ice before transfer to the laboratory. Proanthocyanidine was extracted in aqueous acetone, and total extractable proanthcyanidine (TEPA) and total proanthocyanidine (TOPA) were measured. In addition, proximate analyses were made of different provenances. Crude protein contents varied from 19.74% to 16.45%; in vitro organic matter digestibility ranged from 36.09% to 23.32%. TEPA content ranged from 11.22 to 16.01 (measured as absorbance at $550nm,\;g^{-1}$ DM) and TOPA from 24.57 to 31.72 (measured as absorbance at $550nm,\;g^{-1}$ DM) TEPA and TOPA had a positive correlation, whereas crude protein content of Calliandra was negatively correlated with TEPA and TOPA. Provenances, such as Georgesville (Belize), local, Coban (Guatemala), Patulul (Guatemala), Bombana (Mexico) can be selected on the basis of nutritive value of fodder.

• Fisheries and Aquatic Sciences
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• 제15권4호
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• pp.265-273
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• 2012

The effects of processing and frozen storage conditions on the quality of anchovy Engraulis japonica fried surimi gels were investigated. Protein content decreased after surimi gel processing from 19.6% (raw meat) to 12.1% (kamaboko) due to the added ingredients and change in water content. Lipid content decreased from 2.8% (raw meat) to 1.3% in minced and 0.5% in surimi, but fried kamaboko showed a 6.9 % lipid level. Thiobarbituric acid values and thiobarbituric acid reactive substances levels were highest in kamaboko samples, 89.5 and 1.9 mg/g solid, and increased gradually with storage time to 101.8 and 4.6 mg/g solid, respectively. In vitro protein digestibility increased from 79.2% in raw anchovy to 88.5% in kamaboko samples. Levels of trypsin inhibitor decreased gradually with processing and during storage time from 2.43 in raw anchovy to 0.31 mg/g solid in the kamaboko sample after 60 days of frozen storage. No noticeable changes in total essential amino acid was observed during processing conditions. Computed protein efficiency ratio for kamaboko was highest (2.59) compared with whole anchovy (1.96), minced (1.94) and surimi (2.50). Fresh fried anchovy kamaboko showed similar values of hardness, springiness, gumminess and chewiness to commercial surimi gel, but a higher values were seen for fracturability and adhesiveness, and lower values for cohesiveness and resilience. The frozen and thawed anchovy kamaboko showed higher values for all of these rheological parameters compared with fresh and commercial kamaboko. Anchovy kamaboko showed the lowest lightness (62.9) and redness (0.16) and similar yellowness (11.9) compared with commercial kamaboko. Frozen storage and vacuum packaging were effective maintaining the shelf life of anchovy kamaboko within 30 days, but were not effective after 45 days due to fat oxidation.

• 한국가금학회지
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• 제11권1호
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• pp.13-17
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• 1984

동물성 단백질사료인 가수분해 우피분을 16시간 pepsin-HC$\ell$용액 농도별 (0.2%, 0.1%, 0.05%) 0.025%, 0.0125%과 0.2% pepsin-HC$\ell$ 소화시간별 (4, 8, 12, 16, 20시간)로 45$^{\circ}C$ incubator에서 소화시키고 0.75 N HC$\ell$로 acid blank value를 보정하여 in vitro pepsin-HC$\ell$ 단백질 소화율을 측정하였는데 그 결과는 다음과 같다. 1. 0.2% pepsin-HC$\ell$에서 4, 8, 12, 16, 20시간 소화시 단백질 소화율은 각각 66.31 %, 80.69%, 83.27%, 84.65%, 87.45%로서 80% 이상의 소화시간은 8시간이었고 시간이 증가하면 소화율도 향상되었다. 2. Pepsin-HC$\ell$농도 0.2%, 0.1%, 0.05%, 0.025%, 0.0125% 수준에서 16시간 소화시 단백질 소화율은 각각 85.10%, 82.08%, 76.18%, 74.67%, 64.82%로 pepsin-HC$\ell$농도가 낮아질수록 단백질 소화율도 낮아졌다.

• 한국초지조사료학회지
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• 제29권1호
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• pp.31-36
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• 2009

본 연구는 청예용 사초의 질을 신속하고 정확하게 측정할 수 있는 대안을 모색하기 위하여수행하였다. 근적외선분광분석법을 이용한 사초의 분석가능성을 타진하기 위해 2002년부터 2007년에 거쳐 생산된 각종 사초 258점을 시료로 사용하였다. 즉 시료는 조단백질, 조섬유, NDF, ADF 그리고 건물소화율을 분석하였으며, 또한 NIR System으로 $400{\sim}2,400nm$ 사이의 파장을 얻었다. 그리고 파장과 습식분석치를 이용하여 중회귀식을 만들고 이것을 사용하여 미지의 시료를 분석할 수 있는가를 검증하였다. 근적외선 분석법의 중요한 지표인 결정계수 $r^2$와 표준오차이며 본 실험의 결과 검증식의 $r^2$는 CP(crude protein), CF(crude fiber), ADF (acid detergent fiber), NDF (neutral detergent fiber) 그리고 IVTD(in vitro true digestibility)에서 각 각 0.70, 0.86, 0.94, 0.94 그리고 0.89였다. 검량식은 그 값이 0.47, 0.39, 0.89, 0.90 그리고 0.61이었다. 본 실험 결과 근적외선분광법에 의한 청예사료 질평가가 가능하며 특히 조섬유, ADF 그리고 진정인비트로 소화율 (IVTD)에서 유효할 것으로 나타났다. 그러나 보다 정확한 결과를 얻기 위해서는 시료는 한국사초의 대표성을 갖는 것을 수집하여 사용해야 할 것이다. 앞으로 더 많은 시료를 추가하면 모든 사초를 분석할 강고한 검량식이 작성될 수 있을 것으로 기대된다.

• 한국식품영양과학회지
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• 제40권4호
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• pp.593-598
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• 2011

연구에서는 스팀빵을 1차부터 5차까지 발효시켜 일반성분, 물리적 특성, 전분 가수 분해율, 단백질 소화율, 관능평가를 실시하여 최대 적정 발효횟수를 파악하고자 하였으며 이에 대한 결과는 다음과 같다. 일반성분 중 수분함량은 1차 발효 스팀빵이 가장 낮았고 5차 발효 스팀빵이 유의적(p<0.01)으로 가장 높았고 단백질 함량은 1차 발효 스팀빵이 유의적(p<0.01)으로 가장 높았다. 물리적 특성에서 비용적은 1차 발효 스팀빵이 유의적(p<0.05)으로 가장 낮았고 발효횟수가 증가함에 따라 증가하였다. 물성 특성에서는 발효횟수에 따라 견고성, 검성이 유의적(p<0.01)으로 감소하였고 응집성(p<0.05)은 유의적으로 증가하였다. 전분 가수분해율은 5차 발효 스팀빵이 1, 2, 3차 발효 스팀빵보다 유의적(p<0.05)으로 높게 나타났고, 단백질 소화율은 5차 발효 스팀빵이 1, 2, 4차보다 유의적(p<0.05)으로 높았다. 관능평가에서는 색상의 흰 정도는 4, 5차 발효 스팀빵에서 유의적(p<0.01)으로 높게 나타났고 기공의 균일성은 4, 5차 발효 스팀빵에서 유의적(p<0.01)으로 낮은 점수를 보였다. 촉촉한 정도(p<0.01), 응집성(p<0.01), 씹힘성(p<0.05), 전반적인 기호도(p<0.01)는 4차 발효 스팀빵이 유의적으로 높았다. 전체 평균 점수에서도 4차 발효 스팀빵이 유의적(p<0.01)으로 가장 높은 관능평가 점수를 보였다. 이상을 살펴볼 때, 스팀빵의 발효횟수가 증가함에 따라 관능적인 측면에서 5차 발효까지는 과발효에 의한 불쾌취가 없었고 색상, 촉촉한 정도, 씹힘성, 단맛 등이 증가하였으며 전반적인 기호도에서도 높은 점수를 보였으므로 발효 스팀빵의 발효횟수를 늘린다면, 부드러운 질감이 향상되어 입안의 식감을 높일 수 있는 제품 개발이 가능할 것으로 여겨진다. 또한, 발효횟수를 증가시킨 경우, 단백질 함량이 감소하고, 전분 가수분해율과 단백질 소화율은 증가하였다. 따라서 기존 스팀빵의 발효횟수를 적절히 증가시키는 경우, 관능적, 물성적 측면뿐 아니라 소화율도 높일 수 있는 향상된 품질의 신제품 제조가 가능할 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제31권10호
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• pp.1598-1603
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• 2018

Objective: The goal of this study was to evaluate kenaf as a roughage source in vitro and its effects on meat quality of Hanwoo (Korean native) cattle. Methods: Three roughage materials, rice straw silage, ryegrass silage, and kenaf silage, were tested in a batch culture and feeding trial. Rumen fermentation parameters, including gas, pH, volatile fatty acid (VFA), and ammonia were analyzed. In the feeding trial, Hanwoo steers ($373.5{\pm}5.1kg$, n = 36, 11 month of age) were divided into three feeding groups (n = 12 each). Animals were fed with each silage and concentrate until the fattening stage. Results: Crude protein, ether extract, and non-structural carbohydrates were greater in kenaf silage. Total gas production was higher in ryegrass silage, followed by kenaf silage and rice straw silage (p<0.05). Total VFA and individual VFA (acetate, propionate, and n-butyrate) were greater in kenaf silage than rice straw silage (p<0.05). In vitro dry matter digestibility showed a similar trend to that of total gas and VFA production; it was higher in ryegrass silage and lower in rice straw (p<0.05). Throughout the feeding trial, the rice straw silage group showed significantly greater average daily gain than did the others (p<0.05). The feed conversion ratio in the group fed kenaf silage was significantly greater than that of others (p<0.05). No significant differences were observed in yield or quality traits, including carcass weight, ribeye area, backfat thickness, and scores for marbling, meat color, and fat color (p>0.05). Conclusion: The results indicated that no negative effects on growth performance and carcass characteristics occurred across treatments. Therefore, kenaf could be substituted for rice straw, which is most widely used as a roughage source in Korea.

• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1196-1200
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• 2007

Eight feeds (mixture of wheat straw and oil seed cakes in 3:1 ratio) were evaluated for methane emission and fermentation pattern with buffalo rumen liquor as inoculum in an in vitro gas production test. The cakes tested were groundnut cake (GNC), soybean cake (SBC), mustard seed cake (MSC), cotton seed cake (CSC), karanj seed cake expeller extracted (KCEE), karanj seed cake solvent extracted (KCSE), caster bean cake expeller extracted (CBCEE) and caster bean cake solvent extracted (CBCSE). The gas production (ml/g dry matter) was significantly higher with SBC and MSC followed by CSC, GNC, KCSE, KCEE, CBCSE and was the lowest with CBCEE. Methane emission was significantly lower with KCEE, KCSE, CBCEE, CBCSE (20.32- 22.43 ml/g DM) than that with SBC, GNC, CSC (27.34-31.14 ml/g DM). Mustard seed cake was in-between the two groups of oil cakes in methane production. In vitro true digestibility was highest with SBC followed by GNC, CSC, MSC, KCSE, KCEE, CBCSE and CECEE. Ammonia nitrogen level was positively correlated with the amount of protein present in the cake. Total holotrich protozoa were significantly higher with SBC, whereas, large spirotrich protozoa tended to be lower than with other cakes. The counts of small spirotrich and total protozoa were similar with all the cakes. Total volatile fatty acid production and acetate to propionate ratio were significantly higher with SBC and significantly lower with KCEE as compared to the other cakes. Among the conventional oil cakes tested in the present experiment (GNC, SBC, MSC and CSC), mustard seed cake-based feed produced the minimum methane without affecting other fermentation characteristics adversely.

• Asian-Australasian Journal of Animal Sciences
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• 제32권7호
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• pp.977-987
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• 2019

Objective: The use of tannin extract and other phytochemicals as dietary additives in ruminants is becoming more popular due to their wide biological actions such as in methane mitigation, bypass of dietary protein, intestinal nematode control, among other uses. Unfortunately, some have strong astringency, low stability and bioavailability, and negatively affecting dry matter intake and digestibility. To circumvent these drawbacks, an effective delivery system may offer a promising approach to administer these extracts to the site where they are required. The objectives of this study were to encapsulate acacia tannin extract (ATE) with native starch and maltodextrin-gum arabic and to test the effect of encapsulation parameters on encapsulation efficiency, yield and morphology of the microparticles obtained as well as the effect on rumen in vitro gas production. Methods: The ATE was encapsulated with the wall materials, and the morphological features of freeze-dried microparticles were evaluated by scanning electron microscopy. The in vitro release pattern of microparticles in acetate buffer, simulating the rumen, and its effect on in vitro gas production was evaluated. Results: The morphological features revealed that maltodextrin/gum-arabic microparticles were irregular shaped, glossy and smaller, compared with those encapsulated with native starch, which were bigger, and more homogenous. Maltodextrin-gum arabic could be used up to 30% loading concentration compared with starch, which could not hold the core material beyond 15% loading capacity. Encapsulation efficiency ranged from $27.7%{\pm}6.4%$ to $48.8%{\pm}5.5%$ in starch and $56.1%{\pm}4.9%$ to $64.8%{\pm}2.8%$ in maltodextrin-gum arabic microparticles. Only a slight reduction in methane emission was recorded in encapsulated microparticles when compared with the samples containing only wall materials. Conclusion: Both encapsulated products exhibited the burst release pattern under the pH conditions and methane reduction associated with tannin was marginal. This is attributable to small loading percentages and therefore, other wall materials or encapsulation methods should be investigated.

• Asian-Australasian Journal of Animal Sciences
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• 제19권4호
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• pp.526-532
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• 2006

The aim of this study was to evaluate the chemical composition, in vitro DM degradability, ME and OMD of alfalfa-maize silage mixtures in comparison to pure maize and alfalfa silages, and to test the existence of associative effects of ensiling alfalfa forage with whole-crop maize using the in vitro gas production technique. Ensiling alfalfa with whole-crop maize had a significant (p<0.001) effect on chemical composition, pH, in vitro DM degradability, OMD and estimated ME values of mixtures. DM content of the resultant silages significantly increased with increasing proportion of whole-crop maize in the mixtures, whereas the pH value, crude protein (CP), acid detergent fibre (ADF) and ash contents of mixtures decreased due to the dilution effect of whole-crop maize which was low in CP, ADF and ash. The pH values of all alfalfa-maize silage mixtures were at the desired level for quality silage. Gas production of alfalfa-maize silage mixtures at all incubation times except 12 h increased with increasing proportion of whole-crop maize. When alfalfa was mixed with whole-crop maize in the ratio 40:60, ME and OMD values were significantly (p<0.001) higher than other silages. Maximum gas production ($A_{gas}$) ranged from 65.7 to 78.1 with alfalfa silage showing the lowest maximum gas production. The results obtained in this study clearly showed that maximum gas production increased with increased percentage of whole-crop maize in the silage mixtures (r = 0.940, p<0.001). It was concluded that ensiling alfalfa with whole-crop maize improved the pH, OMD and ME values. However, trials with animals are required to see how these differences in silage mixtures affect animal performance.

• Asian-Australasian Journal of Animal Sciences
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• 제26권12호
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• pp.1698-1707
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• 2013

Optimization of the dietary formulation is the most effective way to reduce methane. Nineteen feed ingredients (brans, vegetable proteins, and grains) were evaluated for their potential to generate methane and change methanogen diversity using an in vitro ruminal fermentation technique. Feed formulations categorized into high, medium and low production based on methane production of each ingredient were then subjected to in vitro fermentation to determine the real methane production and their effects on digestibility. Methanogen diversity among low, medium and high-methane producing groups was analyzed by PCR-DGGE. The highest methane production was observed in Korean wheat bran, soybean and perilla meals, and wheat and maize of brans, vegetable protein and cereal groups, respectively. On the other hand, corn bran, cotton seed meal and barley led to the lowest production in the same groups. Nine bacteria and 18 methanogen 16s rDNA PCR-DGGE dominant bands were identified with 83% to 99% and 92% to 100% similarity, respectively. Overall, the results of this study showed that methane emissions from ruminants can be mitigated through proper selection of feed ingredients to be used in the formulation of diets.