• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.277-284
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• 1999

To confirm the food quality of conventionally processed fish extracts, protein quality of boiled crucian carp(Carassius carassius) and bastard halibut(Paralichthys olivaceus) extracts and their residues were evaluated. For the both fish extracts, some of the essential amino acids were lowered significantly but two times more proline and glycine were detected in extracts than those in raw fish meats. Boiling(100oC, 5 hours) caused 1.8(crucian carp)~2.4(bastard halibut) times more total free amino acid contents in fish extracts as compared to those in original fish meats. Taurine, glutamic acid, proline, lysine, and ammonia were the predominant free amino acids released in fish extracts. In vitro digestibility of boiled fish extracts were lower at a level of 4~6% than those of raw fish meats. Fish extraction residue had a higher in vitro digestibility and had a 60% lower level of TI than that of original fish meats. 18(bastard halibut)~ 24%(crucian carp) of available lysine was reduced in boiled fish extracts but a remarkable variation was not noted between extracts and residues. PERs and NPRs of fish extracts were significantly lower than those of casein, while those values of extraction residue were slightly higher as compared to those of control(ANRC casein). In vivo apparent digestibility exhibited a similar trend to in vitro digestibility. Hematological properties in serum of rat fed with fish extracts and residue were not changed significantly but the serum cholesterol concentration were reduced in rats fed fish extraction residue comparing with those of control. These results suggest that body weight loss due to fish extracts may not affect physiological changes.

• Journal of Animal Science and Technology
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• v.47 no.3
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• pp.409-418
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• 2005

This study was conducted to examine the nutrient digestibility and ruminal fermentation characteristics in sheep fed dried mugwort and mugwort silage for 5% levels of rice straw in the basal diet, and mugwort pellet for 5% levels of concentrate in the basal diet. For the experiment, they were given a basal diet containing of rice straw and concentrate mixed at a 3: 7 ratio (DM basis). The treatments were designed as a 4 ${\times}$ 4 Latin square design with four sheep (50.2 kg body weight). The digestibility of crude protein was increased (p < 0.05) to 4.6 - 6.2 % in sheep fed mugwort silage treatments (60.23 %) compared with those of control (54.08 %) and dried mugwort treatment (55.67 %). That of ether extract was iicreased (p < 0.05) to 4.8 - 8.8 % in sheep fed mugwort silage treatments (80.22 %) compared with those of control (71.47 %) and dried mugwort treatment (75.46 %). In the dry matter intake, mugwort silage treatment (904.44 g) was the hightest and mugwort pellet treatment, dried mugwort treatment and control were 810.66 g, 780.66 g and 742.18 g, respectively. The ruminal pH in all treatments were rapidly decreased (p < 0.05) at 0.5 and 1 hour after feeding and slowly increased at 2, 4 and 8 hours after feeding, especially mugwort silage treatment. The ammonia nitrogen concentrations were the highest (p < 0.05) in sheep fed mugwort silage treatment (11.24 - 12.05mg / 100 rnz) at 0.5 and 2 hours after feeding. The ruminal concentrations of acetic acid (6.06 mmol /100 $m\ell$) and propionic acid (2.35 mmol/ 100 mz) were an increased (p < 0.05) at the mugwort silage treatments at 1 and 2 hours after feeding. Purine derivatives out put (13.41 mmol / d) and microbial protein production (11.61 mmol / d) were increased (p < 0.05) compared with those of control (5.42 and 4.93 mmol / d).

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.3
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• pp.378-385
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• 2013

The aim of this study was to examine the effect of variety and growing conditions of wheat on broiler performance and nutrient digestibility. One hundred and sixty-four wheat samples, collected from a wide range of different sources, locations, varieties and years, were analyzed for a range of chemical and physical parameters. Chemical and physical parameters measured included specific weight, thousand grain weight (TG), in vitro viscosity, gross energy, N, NDF, starch, total and soluble non-starch polysaccharides (NSP), lysine, threonine, amylose, hardness, rate of starch digestion and protein profiles. Ninety-four of the wheat samples were selected for inclusion in four bird trials. Birds were housed in individual wire metabolizm cages from 7 to 28 d and offered water and feed ad libitum. Dry matter intake (DMI), live weight gain (LWG) and gain:feed were determined weekly. A balance collection was carried out from 14 to 21 d for determination of apparent metabolizable energy (AME), ME:gain, DM retention, oil and NDF digestibility. At 28 d the birds were sacrificed, the contents of the jejunum removed for determination of in vivo viscosity and the contents of the ileum removed for determination of ileal DM, starch and protein digestibility. The wheat samples used in the study had wide-ranging chemical and physical parameters, leading to bird DMI, LWG, gain:feed, ME:GE, AME content and ileal starch and protein digestibility being significantly (p<0.05) affected by wheat sample. A high level of N fertilizer application to the English and NI wheat samples tended to benefit bird performance, with increases of up to 3.4, 7.2 and 3.8% in DMI, LWG and gain:feed, respectively. Fungicide application also appeared to have a positive effect on bird performance, with fungicide treated (+F) wheat increasing bird DMI, LWG and gain:feed by 6.6, 9.3 and 2.7%, over the non-fungicide treated (-F) wheats. An increase (p<0.1) of 9.3% in gain:feed was also observed at the low seed rate of 40 compared to 640 seeds/$m^2$. It was concluded that the type of wheat sample and environmental growing conditions significantly affects bird performance when fed wheat-based diets.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.9
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• pp.1265-1272
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• 2016

The present study evaluated the effects of different cutting height on nutritive value, fermentation quality, in vitro and in vivo digestibility of whole crop barley silage. Whole crop barley forage (Yuyeon hybrid) was harvested at height of 5, 10, and 15 cm from the ground level. Each cutting height was rolled to make round bale and ensiled for 100 days. After 100 days of ensiling, pH of silage was lower (p<0.05) in 5 cm, but no difference between 10 and 15 cm of cutting height. The content of lactate and lactate to acetate ratio were increased (p<0.05) in 5 cm of cutting height, whereas the acetate content was higher (p<0.05) in 10 and 15 cm than that of 5 cm cutting height. Aerobic stability was greater (p<0.05) in silages of 10 and 15 cm of cutting height. Three total mixed rations (TMR) were formulated with silages from the three different cutting heights (TMR5, TMR10, and TMR15) incorporated as forage at 70:30 ratio with concentrate (dry matter [DM] basis). In vitro dry matter digestibility was higher (p<0.05) in the TMR5 and TMR10 than that in TMR15, whereas in vitro neutral detergent fiber digestibility was higher (p<0.05) in the TMR10 and TMR15 than that in TMR5. Concentration of $NH_3-N$ was highest (p<0.05) in the TMR10 followed by TMR15 and TMR5. Total volatile fatty acid was decreased (p<0.05) with increased cutting height. The digestibility of DM and neutral detergent fiber were highest (p<0.05) in TMR15, than those in TMR5 and TMR10, whereas acid detergent fiber digestibility was higher (p<0.05) in TMR5 than that in TMR10. The results showed that increasing cutting height, at least up to 10 to 15 cm, of whole crop barley forage at harvest (Yuyeon) may be beneficial for making silage for TMR formulation and increasing digestibility of DM and NDF.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.241-247
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• 1998

Fish extracts were processed at high temperature (136.7 ~14$0^{\circ}C$) for possible use as functional food ingredients. Raw fish meats and those hydrothermal extracts were compared with respect to in vitro and in vivo protein qualities. 95% of fat inraw meats was reduced in extracts but there were not remarkable changes in other macronutrients in freeze-dried extracts. Most of essential amino acids were decreased significantly but two times more proline and glycine were detected in extracts. High temperature cooking resulted 2.1 ~3.7 times of higher total free amino acid content infish extracts compared iwth raw meat, and taurine and glutamic acid were increased especially. Severe protein damages were occurred when invitro protein quality indices such as availblae lysine, hydrophilic browing, trypsin inhibitor formation and in vitro protein digestibility were measured on fish extracts. In vivo protein qualities were also strongly influenced by high temperature ; however rat-body-weight gain was nearly zero during PER assay, and rat PER or NPR of fish extracts were significantly lower (p<0.001) than those of cotnrol (ANRC casein) and original raw fish meats.

• Animal Bioscience
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• v.35 no.10
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• pp.1592-1605
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• 2022

Objective: The objective of this study was to select an effective in vitro digestion-fermentation model to estimate the effect of decreasing dietary crude protein (CP) on odor emission during pig production and to suggest potential prediction markers through in vitro and in vivo experiments. Methods: In the in vitro experiment, three diet formulations with different CP contents (170 g/kg, 150 g/kg, and 130 g/kg) but containing the same standardized ileal digestible essential amino acids (SID-EAA) were assessed. Each diet was evaluated by two different in vitro gastric-intestinal phase digestion methods (flask and dialysis), combined with fresh pig feces-ferment inoculation. Eighteen growing barrows (31.9±1.6 kg) were divided into three groups: control diet (180 g CP/kg, without SID-EAA adjustment), 170 g CP/kg diet, and 150 g CP/kg diet for 4 weeks. Results: The in vitro digestion results indicated that in vitro digestibility was affected by the gastric-intestinal phase digestion method and dietary CP level. According to the gas kinetic and digestibility results, the dialysis method showed greater distinguishability for dietary CP level adjustment. Nitrogen-related odor compounds (NH₃-N, indole, p-cresol, and skatole) were highly correlated with urease and protease activity. The feeding study indicated that both EAA-adjusted diets resulted in a lower odor emission especially in p-cresol and skatole. Both protease and urease activity in feces were also closely related to odor emissions from nitrogen metabolism compounds. Conclusion: Dialysis digestion in the gastric-intestinal phase followed by fresh fecal inoculation fermentation is suitable for in vitro diet evaluation. The enzyme activity in the fermentation and the fecal samples might provide a simple and effective estimation tool for nitrogen-related odor emission prediction in both in vitro and in vivo experiments.

• Journal of Animal Science and Technology
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• v.53 no.6
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• pp.525-532
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• 2011

Insufficient pre-slaughter fasting leaves serious amount of feed-like contents (designated here as un-fasted stomach spent feed, USSF) in the eviscerated pig stomach. This study was intended to evoke economical and environmental seriousness of USSF discharge by estimating its value as pig feed. For finishing pigs feeding trial, three levels (0, 5, and 10%) of USSF were blended with pig feed to prepare control and two treatment diets, respectively. A total of 42 (21 males, 21 females) crossbred (Landrace ${\times}$ Yorkshire ${\times}$ Duroc) finishing pigs weighing $81.5{\pm}8.0$ kg were employed to 28d feeding trial and in vivo digestibility trial by $Cr_2O_3$ indicator method with 7 males and 7 female pigs per treatment. In vitro total tract digestion of USSF showed 70.5% and 57.6% of DM and OM digestibilities, respectively which were poorer (p<0.05) than those of pig diet. There were no differences in body weight gain, daily feed intake and feed conversion ratio among treatments although 10% USSF substitution exerted relatively poor performance. In vivo apparent digestibilities of diets containing USSF 5% and 10% were lower (p<0.05) than that of 100% pig feed. There were no differences (p>0.05) in dressing percentage and carcass grade among treatments. Results of this study showed that 5% USSF substitution in finishing pigs diet did not exert any disadvantage in terms of production performance and carcass grade. This study implied that un-fasted slaughter causing excessive excretion of USSF should be avoided. If not avoidable, the USSF should not be wasted in abattoir but could be recycled as pig feed.

• Food Science of Animal Resources
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• v.43 no.4
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• pp.594-611
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• 2023

Whey protein (WP) has nutritional value, but the presence of β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) cause allergic reactions. In this study, hypoallergenic whey protein hydrolyate (HWPH) was prepared by decomposing β-LG and α-LA of WP using exo- and endo-type proteases. The enzyme mixing ratio and reaction conditions were optimized using response surface methodology (RSM). Degradation of α-LA and β-LG was confirmed through gel electrophoresis, and digestion, and absorption rate, and immunostimulatory response were measured using in vitro and in vivo systems. Through RSM analysis, the optimal hydrolysis conditions for degradation of α-LA and β-LG included a 1:1 mixture of Alcalase and Prozyme reacted for 10 h at a 1.0% enzyme concentration relative to substrate. The molecular weight of HWPH was <5 kDa, and leucine was the prominent free amino acid. Both in vitro and in vivo tests showed that digestibility and intestinal permeability were higher in HWPH than in WP. In BALB/c mice, as compared to WP, HWPH reduced allergic reactions by inducing elevated Type 1/Type 2 helper T cell ratio in the blood, splenocytes, and small intestine. Thus, HWPH may be utilized in a variety of low allergenicity products intended for infants, adults, and the elderly.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.2
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• pp.211-216
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• 1999

Protein nutritional quality of fish extracts processed at $110^{\circ}C$ for 5 hours with spicy vegetables (garlic, onion and ginger) were evaluated using in vitro and in vivo (rat assay) parameters, Protein and total lipid contents were closely related to the degree of discarding floated lipid on fish extracts and the kinds of added spicy vegetables. Hydrocooking ($110^{\circ}C$, 5 hours) tended to result in better protein qualities than high temperature cooking ($136\~140^{\circ}C$). Spicy vegetables had not remarkable effects on improving in vitro protein quality parameters. The fish extract with $10\%$ of ginger was generally higher in vitro protein digestibility than those of the other vegetables. In spite of generally higher in vivo protein digestibility of fish extracts containing spicy vegetables processed at mild condition ($110^{\circ}C$), Protein efficiency ratios (PER) of-these extracts were not higher than those of extracts processed at severe conditions ($136\~140^{\circ}C$).

• Journal of Animal Science and Technology
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• v.44 no.5
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• pp.549-560
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• 2002

This study, including two in vitro experiments and an in vivo experiment were conducted to evaluate effects of Passtein$^{(R)}$ on crude protein degradability, ruminal fermentation characteristics and nutrient digestibility. In in vitro experiment protein degradability was examined using borate-phosphate buffer and neutral detergent, and using protease from Stroptomyces griseus at 39$^{\circ}C$ for 0, 2, 4, 8, 12, and 48 h. In addition, an in vivo experiment was conducted in a switch back design and ruminal fermentation and nutrient digestibility were determined. Four ruminal-fistulated Holstein cows weighing 300kg in mean body weight randomly allotted to 2 treatments (control and Passtein$^{(R)}$ supplementation). Although there was no significant difference on protein fraction between treatments, it appears that Passtein$^{(R)}$ supplementation decreased buffer soluble protein fraction compared to control. Protein degradability was not affected by Passtein$^{(R)}$ from 0 h to 4 h, but decreased at 12 h and 48 h compared to control. Degradation of immediately degradable fraction was higher in Passtein$^{(R)}$ treatment, but degradation of fermentable fraction was lower in Passtein$^{(R)}$ treatment compared to control. The pH and $NH_3$-N concentration tended to increase in Passtein$^{(R)}$ treatment, but VFA production, microbial counts and enzyme activity tended to decrease in Passtein$^{(R)}$ treatment compared to control. In addition, nutrient digestibility in the total tract tended to increase in Passtein$^{(R)}$ treatment compared to control.