• Korean Journal of Poultry Science
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• v.40 no.1
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• pp.57-65
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• 2013

This study was conducted to evaluate the effect of dietary Weissella koreensis (Wk), a prominent kimchi lactic acid bacteria supplementation on growth performance, nutrients utilization, gut microbiota and meat characteristics in broiler chicken. Both live and killed Wk was compared to know which could be more efficacious as a feed probiotics. Three Wk supplemented groups and no Wk supplemented group were designated according to supplementation levels and cell status. Those were; Control (no Wk), 0.1 % live Wk (LWk 0.1), 0.5% live Wk (LWk 0.5) and 0.5% killed Wk (KWk 0.5). Body weight gain and feed conversion efficiency were improved (P<0.05) by dietary LWk supplementation. KWk did not exert any benefit on growth performance. Crude protein utilizability of KWk supplemented diet was lower (P<0.05) than that of other diets. However, there were no differences among treatments in other nutrients utilization. Serum IgG concentration and relative weight of bursa of Fabricius was highest (P<0.05) in broiler chicken fed KWk 0.5 diet. Cecal anaerobic lactic acid bacteria count of LWk groups were higher (P<0.05) than those of control and KWk 0.5 groups. Dietary Wk supplementation failed to lower the count of cecal and fecal E. coli. There was no effect of dietary Wk on TBARS values and fatty acids profile of broiler leg meat. However, the dietary supplementation of Wk exerted characteristic difference on electronic nose flavor of broiler meat. This study showed that dietary supplementation of LWk was able to improve body weight gain, feed conversion efficiency and cecal lactic acid bacterial count in broiler chicken. Further, the result of this study implemented that a live kimchi lactic acid bacteria, LWk, but not killed Wk, could be used as a probiotic feed supplement for broiler.

• Korean Journal of Poultry Science
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• v.40 no.2
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• pp.105-113
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• 2013

The present study was performed to assess the worth of using the by products for seaweed (Eucheuma spinosum) ethanol production process (SEPPB) as broiler feeds. For this purpose, 225 broiler chicks (white mini broilers) were used as experimental animals. The control (Control group) was fed with the broiler feeds. 5% mixture (5% SEPPB group) was fed with a 5% SEPPB mixture feeds, and the 10% mixture (10% SEPPB group) was fed with a 10% SEPPB group mixture feeds. The experiment was repeated for five times and 15 birds were assigned in each experiment and the experimental period was five weeks. There was no difference in the rate of weight gain until the second week of the 5% SEPPB group and 10% SEPPB group. However, the weight gain rate was increased to 6.2% for the 5% SEPPB group and 11.4% for the 10% SEPPB group as compared to the Control group at the third weeks of the experimental period. There was no statistical significant difference in terms of feed FCR and feed intake. Analyses of the quality of chicken breasts showed that pH was 2.5% higher in the 5% SEPPB group and 2.3% higher in the 10% SEPPB group. Shearing force was 31.3% lower in the 5% SEPPB group and 14.7% lower in the 10% SEPPB group, while heating loss was 14.4% lower for 5% SEPPB group and 10% SEPPB group when compared to the Control group. No significant differences were observed in terms of moisture, protein, and crude ash components in chicken breast analyses. However, crude fat was 36.8% higher in the 5% SEPPB group when compared to the Control group (P<0.05). Analyses of fatty acid in chicken breast meat showed that stearic acid was significantly higher in the 10% SEPPB group (P<0.05) and linolenic acid was significantly higher in 5% SEPPB group and 10% SEPPB group in comparison to the Control group (P<0.05). Interleukin-2 (IL-2) in blood serum was 44% higher in the 5% SEPPB group and 36% higher in the 10% SEPPB group (P<0.05). Interleukin-6 (IL-6) was similar in both the Control and the 5% SEPPB group, but it was 62% higher in the 10% SEPPB group in comparison to the Control group (P<0.05). Analyses of serum chemical values revealed that albumin was the highest in the 5% SEPPB group, followed by the Control group and then 10% SEPPB group.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.73-78
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• 2014

This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the Jerusalem artichoke were $5.06{\pm}0.08$, $8.30{\pm}0.26$, $0.70{\pm}0.16$, $5.04{\pm}0.03$, and 80.90%, respectively. The total sugar content of Jerusalem artichoke was $50.48{\pm}1.11$ mg/g, and the Hunter color space coordinates were $L=94.16{\pm}0.03$, $a=0.32{\pm}0.01$ and $b=0.30{\pm}0.01$. The water binding capacity and water activity of the Jerusalem artichoke were $4.06{\pm}0.16$ g/g and $0.245{\pm}0.005$, respectively. The total amino-acid content of the Jerusalem artichoke was $1.337{\times}10^4$ mg/kg, and essential amino acid was 2,737 mg/kg. The total free sugar of the Jerusalem artichoke was 4.12%. Linoleic acid (0.21%) was found to be a common fatty acid in the Jerusalem artichoke. Among the minerals, potassium (2,489 mg%) was found to be the most abundant in the Jerusalem artichoke. The total phenol and flavonoid contents were $3.06{\pm}0.07$ mg GAE/g and $1.89{\pm}0.03$ mg QE/g, respectively. The vitamin C content of the Jerusalem artichoke was $3.43{\pm}0.07$ mg%.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.768-775
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• 2005

Lentinus edodes powder was added at 1-3%(w/w) to improve functional properties of jocheong. Content of crude protein, ash, crude lipids, total mineral, free sugar and reducing sugar increased with increasing amount of L. edodes powder, while viscosity and solid and carbohydrate contents decreased. Through amino acid analysis, 17 amino acids were identified and quantified, glutamic acid being the major amino acid. No significant differences were observed in fatty acid composition and pH between control and L. edodes powder-added jocheong. Addition of mushroom powder in jocheong decreased lightness, yellowness and redness in Hunter's color value. Sensor score of jucheong containing 1% of L. edodes powder was similar to that of control. Results showed jocheong containing less than 2% L. edodes powder gave highest scores in quality characteristics and sensory evaluation.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.810-819
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• 2012

This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, <5; G2, 6-8; G3, >9 years old). The intramuscular fat content (%) was higher for loin and top round of G1 (p<0.05) than that in the other groups. There was no difference in age groups for the top round; however, the loin of G1 had lower protein content (p>0.05). Total collagen content was lower in the top round of G3 (p<0.05). The loin and top round muscles of G1 had higher $a^*$ values and lower Warner Bratzler shear force values than that in the other age groups (p<0.05). The loin muscles of G1 were lower in percentage of cooking loss and higher in the water holding capacity than the loin in the other groups (p<0.05). The loin of G1 had lower total content of saturated fatty acids, whereas the top round of G1 had higher total content of monounsaturated fatty acids and lower total content of polyunsaturated fatty acids than that in the other age groups (p<0.05). Alanine was the highest free amino acid in the loin of Hanwoo beef, followed by glutamine, glycine, isoleucine and proline. The loin of G1 had higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine and lysine than those in the other groups (p<0.05). The loin of G3 contained higher 3-methylbutanal, furfural, octanal, 1-(acetyloxy)-2-propanone, 1-octanol, 2,5-dimethylpyrazine and 2-ethyl-2,5-dimethylpyrazine in volatile flavor components than the loin in G1(p<0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.3
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• pp.345-356
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• 1996

Properties of enzymatic hydrolysates from ascidian tunic were assessed on supernatant ratio, solid yields and solid concentration. The concentartion of solid and yields in the extracts were increased as the enzyme concentration raised from $100\;{\mu}l\;to\;1000{\mu}l$ during the extraction period. The optima concentration and reaction time of each enzyme on digestion were $400\;{\mu}l$ 60 minutes, through treated with Duncan's multiple test. The percent of yields of solid, protein and carotenoids for 60 minutes extraction at $400\;{\mu}l$ were $32.32\%,\;1.34\%\;and\;74.60\;mg\%$, respectively, in Viscozyme systems. The extracts were composed with many kinds of carbohydrates such as arabinose, ribose, xylose, galactose, glucose, N-acetyl-D-galactosamine, and N-acetyl-D-glucosamine. Aspartic and glutamic arid were noted as predominant amino acids in all parts. Amino acid profiles of various ascidian tunic part were similiar to each other, but most of essential amino acids content of inter coat was higher than that of root and tunic (body). About sixty six fatty acids components were observed, and their distribution among neutral and polar lipids was compared. The main fatty acids were found to be 14:0, 16:0, 16:1n7, 18:0, 18:1n9, 18:1n7, 18:2n6, 20:5n3, and 22:6n3.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.278-289
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• 2021

The rapid aging of society has led to a surge in cognitive dysfunction in the elderly. As there is limited evidence for the development of dementia in medicine, a shift in focus on prevention strategies using bioactive compounds in food is required. This systematic review evaluated the effects of various bioactive compounds on age-associated cognitive decline. The literature was searched for terms related to bioactive compounds in cognitive decline and article selection was limited to clinical randomized controlled trials for a single bioactive compound. We identified 21 studies that evaluated the strength of the evidence. ω-3 fatty acids and vitamin B presented a strong evidence level, whereas vitamin D and E, anserine/carnosine, and chromium were defined as having moderate levels of evidence. ω-3 fatty acids relieved cognitive decline and reduced amyloid β-related protein accumulation. Vitamin B decreased homocysteine levels, which is accompanied by alleviation of cognitive function. In conclusion, ω-3 and vitamin B have the potential to improve age-associated cognitive decline.

• Journal of Animal Science and Technology
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• v.48 no.1
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• pp.21-28
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• 2006

A polymorphism was found in the promoter region of porcine adipocyte fatty acid binding protein gene(A-FABP) gene which plays a key role in the binding and transportation of free fatty acid in adipocyte and deposition of intramuscular fat. Mutation was detected a substitution(T406C) using SSCP analysis and subsequently confirmed by sequencing the fragment in Duroc pigs. This T-406C mutation might change the binding activity for transcription factor nuclear factor 1(NF1). In this population, this mutation was genotyped using HinfⅠRFLP, and found three kinds of genotypes(TT, TC, and CC) showing their frequencies of 42.3, 44.3, and 13.4%, respectively. We statistically analyzed the association between the A-FABP genotypes and growth traits and found that the body weights of the pigs containing 406C/(TC or CC) were heavier for the body weight at the age of 20 weeks than those containing genotype TT(P<0.05), but not for those at the age of 0, 3, and 10 weeks. Pigs containing genotype CC had also a higher value for the average daily gain and lower values for the date for 90kg of body weight and food conversion ratio than those of 406T/- genotype. In addition, without the significant difference of back fat thickness, there was a significant association between the existence of allele CC and lean meat and eye muscle area(P<0.05). As a result of this study, we suggest that the allele T406C in the promoter region of A-FABP gene play an important role in deposition of intramuscular fat and weight in the later growth period. This polymorphism will be an useful molecular marker for breeding of Duroc pigs.

• Korean Journal of Poultry Science
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• v.32 no.2
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• pp.73-80
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• 2005

This study was carried out to investigate the influence of dietary probiotics supplementation contained with astaxanthin synthesizing microorganism 'Phaffia rhodozyma' on the productivity and meat quality of ducks. Growth performance carried out during 45 days for day-old ducks offered in Joowonori incorporated. A total of 150 day-old ducks(cheribery) of mixed sex(M:F=1:1) were allotted into 5 groups. The basal diets were added with low levels of astaxanthin containing probiotics. We investigated mortality, bodyweight, and feed conversion used by growth performance. 45day-old ducks were butchered and carried out nutrients composition analysis, meat quality test, organoleptic examination, fatty acid analysis, cholesterol analysis, storage test, and astaxanthin concentration analysis. Control showed $3.7\%$ mortality and treatments showed $0\%$ mortality. These results showed improvement of immunity, for influence of dietary probiotics supplementation contained with astaxanthin. The control gained 2.68 kg and treatment gained 2.84 kg. The control was 2.15 and treatment was 1.83 for feed conversion. Treatment was increased feed conversion than control as significantly. The results of meat quality test showed that treatment was tender and taste more than control. The results of nutrients composition analysis showed that treatment was produced low fat and high protein meat. Ducks meat of treatments contained higher unsaturated fatty acid and lower cholesterol than control. The case of carotenoids confirmed that astaxanthin and $\beta-carotein$ were accumulated in duck meat.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.163-170
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• 2007

The effects of olive oil on the quality characteristics of pressed ham were investigated. Five different treatments were carried out varying the amount of olive oil added to pressed ham. for the control, 10% back fat among the total ham components was added without any olive oil. For the first treatment, 5% olive oil within the lard component was added into the pressed ham. The 2nd, 3rd and 4th treatments included 10%, 15% and 20% olive oil, respectively. Manufactured pressed hams containing olive oil were vacuum packaged and then stored for 28 days at $4^{\circ}C$. The crude protein and crude fat were not significantly different between the control and olive oil treated hams. The moisture and crude ash contents of olive oil treated hams was significantly lower than that of the control(p<0.05). There was no significant difference in pH between the control and olive oil treated hams. The pH increased during the first 7 days of storage and then decreased somewhat for the remainder of the 28 day storage period for all treatments. The meat color $b^*$ value of olive oil treated hams was higher than that of the control, whereas the meat color $a^*$ value decreased with the inclusion of olive oil. Neither value changed during the period of storage. There was no significant difference in texture between the control and olive oil treated hams throughout the storage period. In summary, pressed ham manufactured with added olive oil showed no change in physico-chemical properties and texture characteristics. Thus, it may be assumed that high quality pressed ham can be manufactured with increased monounsaturated fatty acid content.