• Korean Journal of Community Nutrition
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• v.14 no.3
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• pp.327-339
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• 2009

It is known that Korean pregnant women take iron supplements at a higher than the recommended level. This study was designed to provide data on current iron intake levels both from food sources and supplement to better guide iron supplement use during pregnancy. We also explored associations of iron supplement intake levels with various sociocultural factors and pregnancy outcomes. Dietary intakes of 510 pregnant women were assessed by a validated 102-item food frequency questionnaire, and information on types and amounts of nutritional supplement intakes were also attained. While dietary intake levels of most nutrients exceeded the KDRIs (Korea Dietary Reference Intakes: EAR: Estimated Average Requirements), folate fell short of the KDRIs. A total of 428 women (83.9%) reported to take iron supplement. The pregnant women were divided into the three groups (group I: Fe supplement intake ${\le}$ EAR, group II: EAR < Fe supplement intake ${\le}$ 3 times of EAR, group III: 3 times of EAR < Fe supplement intake). The mean dietary intake of iron was 24% of the total iron intake for pregnant women. Iron intake from food was not significantly different among I, II, and III. In case of iron intake from supplements, the most frequent dose (34.1%) was 90-100 mg/day, and the mean iron supplement intake was 362% of the EAR. The study findings showed that those with higher levels of iron supplements had better meal quality measured by NAR (Nutrient Adequacy Ratio) and INQ (Index of Nutrient Quality). In addition iron supplement intake levels were significantly related to age (20s: 66.5 ${\pm}$ 38.6 mg/day, 30s: 77.3 ${\pm}$ 47.8 mg/day, p < 0.0116) and experience of childbirth (1st pregnancy: 70.9 ${\pm}$ 41.2 mg/day, 2nd pregnancy: 64.5 ${\pm}$ 39.5 mg/day, ${\ge}$ 3rd pregnancy: 94.4 ${\pm}$ 63.8 mg/day, p < 0.005). However, no significant difference was found between iron supplement intake levels and various pregnancy outcomes including birth weight, birth height, gestational age, weight gain during pregnancy, and jaundice. It is worrisome that iron intake by supplement use greatly exceeded the EAR, suggesting the need of appropriate guidelines for iron supplement intake during pregnancy. Thus iron overdose from supplements in pregnancy should be considered as a serious condition.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.5
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• pp.704-710
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• 2005

The objective of this experiment was to compare corn and wheat in finishing pig diets in order to determine whether performance, carcass quality, fatty acid composition or fat colour is altered by choice of cereal grain. A total of 126 crossbred pigs were used in this experiment. At the start of the experiment, a portion of the experimental animals were assigned to receive a wheat-based diet formulated using soybean meal as the sole source of supplementary protein. The remainder of the pigs were assigned to a corn-based diet formulated to supply a similar level of lysine (0.65%) and energy (3,300 kcal/kg DE). At two week intervals, a portion of the pigs on the corn-based diet were switched to the wheat-based diet so that a gradient was produced with pigs being fed the corn and wheatbased diets for different proportions of the finishing period ranging from 100% on wheat to 100% on corn. There were no significant differences in the growth rate of pigs fed the two diets (p = 0.834). Pigs fed wheat tended to consume slightly less feed (p = 0.116) and had a significantly improved feed conversion (p = 0.048) compared with pigs fed corn. Choice of cereal did not affect dressing percentage (p = 0.691), carcass value index (p = 0.146), lean yield (p = 0.134), loin fat (p = 0.127) or loin lean (p = 0.217). Fatty acid composition of backfat was unaffected by the cereal grain fed (p>0.05). Total saturated fatty acid content was 33.31% for both corn and wheat fed pigs (p = 0.997) while the polyunsaturated fatty acid content was 12.01% for corn fed pigs and 11.21% for wheat fed pigs (p = 0.257). The polyunsaturated/saturated ratio was 0.36 for pigs fed corn and 0.34 for pigs fed wheat (p = 0.751). Hunter Lab Colour Scores indicated no difference either in the whiteness or yellowness of the fat. In conclusion, wheat can substitute for corn in growingfinishing pig rations without detrimental effects on pig performance. There were no differences in either the fatty acid composition of backfat or in backfat colour indicating that the decision to use wheat vs. corn needs to be made on economic grounds rather than being based on their effects on fat quality.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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• pp.444-449
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• 2006

This study investigated the effects of dietary supplementation of cheese byproduct on performance, egg quality and fatty acid profile of egg yolk lipids from laying hens. One hundred five 30-wk-old White leghorn laying hens were randomly distributed into five groups of twenty one hens each and maintained in individual laying cages for 4 weeks. The hens were assigned to five treatments that consisted of corn-soybean meal based diets containing 0, 1, 3, 5 or 10% of cheese byproduct. Feed intake and rate of egg production of hens were not significantly different across the treatments during the whole experiment (p>0.05). Similarly, egg yolk cholesterol level, egg weight, Haugh's unit, eggshell thickness, color, and strength were not significantly different across the treatments (p>0.05). The amount of C16:0 in egg yolk was not significantly different across the treatments, but that of C18:0 decreased with increased cheese byproduct (p<0.01). Monounsaturated fatty acid (C16:1 and C18:1) content in egg yolk was similar across the treatments. Total CLA and cis-9, trans-11 CLA content increased linearly with increased cheese byproduct (p<0.001), while trans-10, cis-12 CLA amount was not significantly different across the treatments (p>0.05). Total saturated fatty acid (SFA) in the egg yolk was decreased as the level of cheese byproduct including CLA increased (p<0.01). However, the amount of unsaturated fatty acids (UFA) such as monounsaturated fatty acids (MUFA), n-3 polyunsaturated fatty acids (PUFA), n-6 PUFA, and total PUFAs in the egg yolk were not significantly different across the treatments (p>0.05). Therefore, the present results showed that cheese byproduct beneficially improved the fatty acid composition of concern to human health in the egg yolk without adverse effects on egg quality.

• The Korean Journal of Community Living Science
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• v.17 no.1
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• pp.141-154
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• 2006

The purpose of this study is to provide the information of the aged olds for which basic data are almost no available. The subjects were divided on the base of age 75. The elderly under 75 were named 'the young olds' and over 75 were 'the aged olds'. The aim of this research is to promote health and to improve nutrition, and the survey was made for health promotion behaviors, habits against health risk, dietary management status and diet intake. And it was conducted by 24 hr-recall method and analyzed by nutrients intake. 242 subjects were collected in 12 cities or counties in Gyeonggi Province and 20 elderly people (10 male and 10 female) were selected out of 1 village in each district. Questionnaire about health behavior and dietary management was carried out by interview method through regional home extension workers. Statistical analyses were made by SAS (version 8.1) and Chi-square tests and General Linear Models were used. Out of the subjects the aged olds over 75 was 31.9%, elementary school educated (93.5%), with spouse (40.3%), with adult children(28.6%), monthly living cost of 500-1,000 thousand won(40.3%). Mean age was 78.82 years compared with 69.75 years of the young olds. 46.8% of the aged olds used monthly pocket money over 1000 won and it was lower than 63.3% of the young olds. Only half of the aged olds had regular exercise of walking (77.8%) or with athletic equipment (17.8%). However, the young olds did more frequent walking (82.1 %) and less exercise with athletic equipment (4.8 %), which was significantly different. Kinds of disease were different with the young or the aged olds, as more proportion of cardiovascular disease(37.9%) for the young olds and joint lumbago neuralgia(41.6%) for the aged olds. Dietary management was good (3 meals per day: 93.4%, fixed mealtime: 72.4%, and regular amount: 79.9%). But there was significant difference in side dish varieties and kinds of snacks; for the aged olds only 8% had over 5 sorts (compared with 18.8% of the young olds) and the kinds of snacks were cookie, candy, juice, carbonated beverage for the aged olds (compared with noodle, milk, soybean-milk for young olds). The ratio of nutrients intake (energy, riboflavin and niacin) with RDA was significantly higher for the aged olds than that of the young olds. The surveyed subjects had no difficulties in Activities of Daily Living (ADL), but some of the aged olds had difficulties in Instrumental Activities of Daily Living (IADL) like housekeeping, using transportation, going shopping and making phone calls. These results suggest that low quality of life is linked with low economic status of the rural elderly and congregate meal at village hall would be required because of the lack of side dishes variety for the aged olds. And nutrition education program about good snacks and exercise practice would be needed for the aged olds. By operating nutrition education program the aged olds would enjoy better quality life maintaining or ameliorating IADL abilities.

• Journal of Animal Science and Technology
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• v.53 no.5
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• pp.435-440
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• 2011

In this experiment, two inclusion levels (15 and 30% of diets, as-fed basis) of brown rice (BR) were tested against a control diet with 0% BR (51% wheat flour of diet). Six female Maltese (8~9 months age, initial mean body weight of $2.8{\pm}0.3$ kg) were assigned to treatments in replicated $3{\times}3$ Latin square design. Total tract digestibilities of DM, OM, acid hydrolyzed fat, CP and gross energy by dogs fed experimental diets responded quadratically (P<0.01 or <0.05) to BR inclusion levels. Similarly, quadratic responses (P<0.001, P=0.015) were observed for digestible energy and metabolizable energy values, respectively. Wet and dry fecal output also exhibited quadratic responses (P=0.006, P=0.014, respectively) but no differences were observed between control and BR 30% diets. Linear (P=0.008) effect was observed for fecal score in dogs fed BR, and fecal ammonia concentration increased linearly (P=0.001) in response to increasing BR inclusion levels. It seems that the increase in fecal ammonia concentration may be partially related to the decrease tendency (P=0.07) in short-chain fatty acid concentration. In this experiment, inclusion of BR in dog diet did not result in pronounced changes in the digestibility but in fecal score. Although inclusion of BR in diets showed profound positive effect on fecal score, it is confounded by the high inclusion level of poultry offal meal.

• Journal of Life Science
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• v.27 no.10
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• pp.1185-1190
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• 2017

Insects are gaining recognition as an alternative source of protein. As a result, more and more domestic farms have begun mass rearing of edible insects. In order to produce high quality insects, studies on the development of safe and nutritious feed sources are needed. Given the cost of rearing insects, agricultural and industrial by-products are good sources for feed. The efficient utilization of these by-products can help in reducing the cost of production and preventing environmental pollution. In the current study, Citrus unshiu peel (CP), soybean curd cake (SCC), soybean oil meal (SOM), and brewers dried grain (BDG) were investigated for their effects on larval growth and development of Protaetia brevitarsis. Interestingly, the feed with 10% SCC increased larval weight by 3.5 times. For the larval period, the group of 10% SCC was significantly shorter than the control. Furthermore, minerals such as Zn, Ca, K, Mg, Na, and P were recorded to be high in 10% SCC. A total of 17 amino acids were present in 10% SCC, of which tyrosine and arginine were predominant. The heavy metal contents were very small amounts or not detected in any of the investigated groups. These findings provided a scientific basis for the utilization of soybean curd cake as a nutritional feed source to promote larval growth and produce quality insects.

• Korean Journal of Poultry Science
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• v.32 no.4
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• pp.269-273
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• 2005

The wild ginseng culture by-products(WGCB) was added to the laying hens diets. A total of 420 Lohmann Brown laying hens were alloted to five levels of drinking water containing WGCB 0, 0.4, 0.8 1.6, $3.2\%$with seven replications and fed com-soybean meal based diets contained ME 2,800 kcal/kg, CP $16\%$. Laying Performance, egg quality, egg yolk fatty acid and cholesterol concentration were measured. Egg Production and daily e99 mass were significantly lower(p<0.05) in birds fed the WGCB $3.2\%$ compared with no WGCB group, but showed no significant effect in other treatments. Feed efficiency of birds fed $0.4\%$ WGCB showed the lowest of all treatments(p<0.05). Eggshell thickness was increased(p<0.05) by WGCB supplementation, whereas eggshell breaking strength, haugh unit and yolk color index were not affected. No significant change in yolk fatty acids and cholesterol were observed by the addition of WGCB.

• Korean Journal of Organic Agriculture
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• v.18 no.2
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• pp.209-219
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• 2010

This study was carried out to evaluate the effects of applying levels of organic liquid fertilizer (OLF) on growth and fruit quality of hot pepper. The OLF was made with compositions of chicken dung : rice bran : soybean meal (2:1:1). Hot pepper was applied with 5 treatments; control (chemical fertilize), OLF-1.0X (standard applying levels), OLF-0.7X (70% of standard applying level), and OLF-1.3X (130% of standard applying level). The plant height was reduced at 23cm in the OLF-1.0X treatment compared to control of 293cm. The number of hot pepper fruits was significantly increased. The content of capsaicin in the ripened pepper decreased by 23.6% in the OLF-1.0X treatment with $253mg{\cdot}kg^{-1}$ compared with control of $331mg{\cdot}kg^{-1}$, but the content of free sugar increased by 19.5%. The content of capsaicin and soluble solid content in OLF-1.3X treatment were significant different with other treatments. The yield of red pepper in OLF-1.0X treatments increased by 15% with $4,190kg{\cdot}10a^{-1}$ compared to control of $3,643kg{\cdot}10a^{-1}$, and OLF-1.3X and OLF-0.7X treatments showed increase by 10% and 6%, respectively.

• Horticultural Science & Technology
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• v.19 no.2
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• pp.140-144
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• 2001

Field investigations were initiated to determine possible new 'ssam' vegetable that could be grown during the summer season in highland. Korean 'ssam' means cooked rice in vegetables. The 'ssam' vegetable is called that those leaves has been used for wrapping at meal. Seventeen leafy vegetables were studied, including chard (Beta vulgaris L. var. flavescens DC.), leaf broccoli (Brassica oleracea L. var. italica), Chinese leek (Allium tuberosum Rottl.), Japanese hornwort (Cryptotaenia japonica Hassk), red leaf mustard (Brassica juncea L.), green leaf mustard (Brassica juncea L.), leaf parsley (Petroselinum crispum Nijim), pakchoi (Brassica campestris L. ssp. chinensis Jusl.) tatsoi (Brassica campestris var. narisoma), kale (Brassica oleracea var. acephala), collard (Brassica oleracea var. acephala), Korean mint (Agastache rugosa O. Kuntze), romaine lettuce (Lactuca sativa L. var. longifolia Lam.), red leaf chicory (Cichorium intybus L. var. folisum), red chicory (Cichorium intybus L. var. folisum), green leaf chicory (Cichorium intybus L. var. folisum), and sprouting broccoli (Brassica oleracea L. var. italica). Date of the first harvest in 1999 was July 10th in chard, leaf broccoli, red mustard, mustard, leaf parsley, pakchoi, tatsoi, kale, collard, Korean mint, red leaf chicory, red chicory, green leaf chicory, and sprouting broccoli. Date of the first harvest for Chinese leek, Japanese hornwort, and romaine lettuce was from the middle of June to the late of August. Based on ratings on marketable yield, we found good leaf shape, taste and yield in chard, red leaf mustard, green leaf mustard, pakchoi, tatsoi, romaine lettuce, red leaf chicory, red chicory, and green leaf chicory. Even though the most of all these vegetables were obtained high scores by test panels in shape, taste and quality, but some of them revealed inadequate leaf size as a 'ssam' vegetable. That problem will be solved by control of harvesting time. On the basis of this observation, chard, red leaf mustard, green leaf mustard, pakchoi, tatsoi, romaine lettuce, red leaf chicory, red chicory, and green leaf chicory were rated as promising 'ssam' vegetable by analysis of profits, adaptation, and quality.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.512-517
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• 2010

This study was conducted to the evaluate nutritional value of corn taffy residue (CTR), a by-product from Korean traditional taffy, and to investigate the dietary effect of CTR on the yield and composition of milk from dairy cows. Relatively high concentrations of residual enzymes and sugars were found in CTR. Protein and fat concentrations were high, comparable to those of corn gluten meal. Inclusion of 1, 3, and 6% CTR in total mixed rations yielded more milk (p<0.05) than in the control group, and increased milk fat (p<0.05) in high-producing cows (approximately 30 kg). In low-producing cows, (approximately 20 kg), milk yield was increased by 1 and 6% CTR, and milk protein was enhanced by 3% CTR (p<0.05). Based on these results, utilization of CTR is recommended for production of high quality and economical animal products.