• Asian-Australasian Journal of Animal Sciences
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• v.7 no.2
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• pp.183-189
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• 1994

Two experiments were made. In experiment 1, four diets containing 0, 5, 15 and 25% washed seaweed meal were prepared to study the effects of incorporating seaweed meal instead of equivalent amounts of berseem leaf meal in fish feeds on growth performance and feed utilization of common carp. The results showed that average daily gain (ADG), specific growth rate (SGR%), dry matter (DM) and ether extract (EE) of the carcasses were decreased (p<0.05) with the increasing level of seaweed meal in the feeds. Inclusion of 5% seaweed meal in the diet gave the best feed conversion ratio (FCR) among all diets, however, protein productive value (PPV) and energy utilization (EU) were decreased (p<0.05) with increasing level of seaweed meal in the diet. In experiment 2, washed seaweed meal was either steam cooked or sprayed with NaOH (0.5% or 1% NaOH) and incorporated in the diets at the level of 25% instead of equivalent amount of berseem leaf meal. The results showed that steam cooked seaweed gave the best (p<0.05) growth performance, FCR and protein efficiency ratios, PER and PPV, for other treatments in descending order were NaOH treated seaweed, washed seaweed and unwashed seaweed.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2005.11a
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• pp.74-75
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• 2005

In order to evaluate dietary brown seaweed and vancomycin on the performance, layers(Isa brown) were fed on basal diet and diets containing 2.0% of brown seaweed or 10ppm vancomycin. Brown seaweed diet significantly increased(p<0.01) nitrogen balance in layer, while excretion of uric acid nitrogen and metabolizable energy utilization were not different among diets. Layer consumed more the brown seaweed diet(p<0.05). Egg production were significantly different by diets but reduced(p<0.0001) with the experimental period passed. Layer fed brown seaweed diet gave thicker shell eggs, higher Haugh unit and higher egg white CuZnSOD activity compared with those in basal diet. Also, Brown seaweed diet increased MnSOD activity in erythrocyte cytosol and peroxidase in plasma, but decreased peroxide level in plasma, and increased proliferation of PBMC stimulated with PHA-P The result indicated that brown seaweed 2.0% diet in layer improved egg quality and performance due to increased protein synthesis which were related to regulation of antioxidant system and immune cell function in blood.

• Journal of Animal Science and Technology
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• v.47 no.3
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• pp.379-390
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• 2005

Effects of dietary brown seaweed product levels on performance and metabolism of protein and energy were investigated in broiler chicks that were activated the acute phase response. One day old chicks were fed diets containing either 0.0(basal), 1.0, 2.0 or 4.0 % brown seaweed products for 3 weeks. The acute phase response was activated by injecting i.p. the Salmonella typhimurium lipopolysacharide(LPS) at $2^{nd}$ week of age. The acute phase response lowered nitrogen balance(NB)/ $kg^{0.75}$ (metabolic body size) and highered dietary ME values in birds fed diets containing brown seaweed product. Increase in dietary brown seaweed products levels lowered daily gain, and NB, uric acid nitrogen(UAN) excretion and ME utilization per $kg^{0.75}$ in chicks with the acute phase response. But the dietary brown seaweed product level did not affect the performance of 3 Week old broiler chicks that experienced the acute phase response. And the brown seaweed products 1.0 and 2.0 % diets lessened the feed intake reduction caused by the acute phase response in broiler chicks. The brown seaweed 2.0% diet increased NB / g diet or $kg^{0.75}$ and decreased the excretion of UAN/g diet or $kg^{0.75}$. This result indicated that the brown seaweed was able to interact with the acute phase response and increased protein retention via decreased breakdown of protein in birds fed brown seaweed 2.0% diet.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.6
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• pp.862-870
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• 2014

This study was conducted to investigate the effects of brown seaweed (Undaria pinnatifida) by-product and seaweed fusiforme (Hizikia fusiformis) by-product supplementation on growth performance and blood profiles including serum immunoglobulin (Ig) in broilers. Fermentation of seaweeds was conducted by Bacillus subtilis and Aspergillus oryzae. In a 5-wk feeding trial, 750 one-d-old broiler chicks were divided into 5 groups, and were assigned to the control diet or experimental diets including control+0.5% brown seaweed (BS) by-product, control+0.5% seaweed fusiforme (SF) by-product, control+0.5% fermented brown seaweed (FBS) by-product, and control+0.5% fermented seaweed fusiforme (FSF) by-product. As a consequence, body weight gain (BWG) and gain:feed of seaweed by-product groups were clearly higher, when compared to those of control diet group from d 18 to 35 and the entire experimental period (p<0.05). In mortality rate, seaweed by-product groups were significantly lower when compared to control diet group during entire experimental period (p<0.05). However, Feed Intake of experimental diets group was not different from that of the control group during the entire experimental period. Whereas, Feed Intake of fermented seaweed by-product groups was lower than that of non-fermented seaweed groups (p<0.05). Total organ weights, lipids, and glutamic oxalacetic transaminase (GOT) of all treatment groups were not different from those of control group. However, glutamic pyruvate transaminase (GPT) of all treatment groups was higher than that of control group at d 17 (p<0.05). In case of serum Igs concentration, the concentration of IgA antibody in BS, SF, FSF treatment groups was significantly higher than in control group at d 35 (p<0.01). IgA concentration in FBS supplementation groups was negligibly decreased when compared to the control group. IgM concentration in the serums of all treatment groups was significantly higher than in control group (p<0.05) and in fermented seaweed by-product groups were much higher than in non-fermented seaweed groups (p<0.05). On the other hand, IgG concentrations in all treatment groups were lower than in control group (p<0.05). Taken together, our results suggest that by-product dietary supplementation of BS, SF, FBS, and FSF in poultry may provide positive effects of growth performance and immune response.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2004.11a
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• pp.31-32
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• 2004

In order to at day evaluate effect of dietary 2.0 % brown seaweed(Undaria pinnatifida) with bean extract on performance and nutrients utilization during acute phase response, one day-old broiler chicks were fed basal diet and diets substituted with 2.0 % brown seaweed and 2.0 % brown seaweed with bean extract instead of wheat bran in basal diet for 4weeks. Dietary 2.0 % brown seaweed with bean extract enhanced dietary ME value and protein accumulation due to the increased NB and decreased UAN excretion. increased feed intake during acute phase response and had the highest body weight among birds fed experimental diets. The resulted indicated that dietary 2.0 % brown seaweed with bean extract improved performance of broiler chicks due to the increased protein accumulation during acute phase response.

• Journal of Marine Bioscience and Biotechnology
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• v.4 no.1
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• pp.15-23
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• 2010

Seaweed has been consumed especially in the Asia since centuries ago as a vegetable (Matsukawa, 1997; Burtin, 2000; Raghavendran 2003). Seaweed has many valuable nutrients i.e. as a mineral resources, vitamin, and non-caloric fiber, also has potential antioxidant resources. Such of nutrition consists in the Seaweed is Chlorophyll, Carotene, Fucoxantine, Luteen and Zeaxantine, Polysaccharide and Diet Fiber, Mineral, Protein and Amino Acid, Fat and Fatty Acid, Vitamin, Polifenol, also Methanol. The benefits of some nutrition content on seaweed are as an antioxidant, slimmer agent, anti-diabetes, healthy for heart, eyes health, Iodium source, and some kind of vitamins functions. As a conclusion, developing research about seaweed we believe it would be a part of medicine material and food processing, also cosmetic industrial.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.10
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• pp.1654-1659
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• 2018

Objective: This study was conducted to investigate the effects of dietary supplementation with fermented and non-fermented brown algae by-products on the laying performance, egg quality, relative organ weight, and blood profile of laying hens. Methods: Hy-Line Brown chickens (n = 180; 70-week-old) were randomly divided into 5 groups with 4 replicates per group (3 hens per cage, 4 cages per replicate), and fed with 5 experimental diets, namely the basal control diet (CON) or the control diet supplemented with 0.5% brown seaweed (BS), 0.5% seaweed fusiforme (SF), 0.5% fermented brown seaweed (FBS), or 0.5% fermented seaweed fusiforme (FSF), for 4 weeks. Results: Egg production rate and egg mass were greater in the BS group than in the other groups (p<0.05), and the SF and FSF groups had greater egg production than the control group (p<0.05). Egg weight was higher in the BS group than in the other groups (p<0.05). There were no differences in eggshell color, egg yolk color, eggshell strength, or eggshell thickness among the groups. There was no difference in Haugh units among the treatment groups, except for the FSF group, which had a significantly lower value (p<0.05). The non-fermented groups had greater relative organ weights, particularly the liver and cecum, than the other groups (p<0.05). Regarding blood profile, the supplemented-diet groups had higher albumin levels than the control group (p<0.05). The FBS group had higher total cholesterol and triglyceride levels than the other groups (p<0.05). The BS and FBS groups had higher glutamic pyruvic transaminase levels than the other groups (p<0.05). Conclusion: This study demonstrated that dietary brown algae supplementation can improve egg-laying performance; however, supplementation with fermented seaweeds had no positive effect on the egg-laying performance of hens.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.286-295
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• 1996

The present study was conducted to evaluate the usefulness of four kinds of seaweeds (mixture of purple laver & sea lettuce, sea tangle, sea mustard, agar agar) as a high- fiber supplment in the therapeutic deit for the diabetic patients. Seven groups of normal and streptozotocin-induced diabetic rats were fed dietary fiber-free control diet or one of experimental diets containing 7% of one of the four seaweeds for 6 weeks. The effect of seaweeds supplementation on the body weight change, gastrointestinal function, and the control of diabetic symptoms were examined and compared with the effect of fiber-free diet or pectin diet used as references. The body weight gains of all the diabetic groups were significantly suppressed compared to the normal group. Feed efficiency ratios and body weight gains of seaweed groups were relatively higher than those of the pectin group. Sea tangle appeared to have an effect of alleviating the typical diabetic symptoms such as polyphasia, polydipsia, polyuria, urinary glucose excretion and hyperglycemia indicating its beneficial acition of improving glucose metabolism even though the degree of effectiveness was less than that with pectin. All the supplemntations of seaweeds and pectin ressulted in the significant changes in gastronitestinal functins ; shortening of GI transit time, increase of fecal volume and the length of intestine. Based on their effects of the significant changes in GI function in may be suggested that seaweeds may influence the process of digestion and absorption of nutrients in diabetic animals.

• The Journal of Economics, Marketing and Management
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• v.6 no.4
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• pp.41-49
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• 2018

Purpose - The purpose of the study was to investigate restaurants increasing seaweed of marine products and to let consumers live healthy and happy lives and to discuss increase of seaweeds consumption. The purpose of the study was to give consumers good food and to live healthy and happy life and to elevate life quality and to produce added value by increase of consumption of seaweeds such as laver, brown seaweed, tangle and gracilaria and others and to give economic advantage. The seaweed could be produced in large quantity without spending of much money in accordance with demand to make use of it at restaurants. Research design, data, and Methodology - The author visited restaurant businessmen at Suwon, Anyang, Hwaseong and Yongin to investigate low sales by in-depth interview. The study investigated Kodari-jorim restaurants that made use of laver ssam for side dish. The subject was HS distributors to let restaurant keepers think of seaweeds and replacement of vegetable by seaweed. Results - Women customers who thought of health and diet usually selected menu at the restaurants not to appeal. Conclusions - Menu with high quality seaweeds (low calory, satiety and health) can satisfy women customers thinking much of health and diet to increase consumption of seaweeds. The study was exploratory to investigate in qualitative and quantitative way in the future.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2004.11a
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• pp.28-30
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• 2004

Effect of dietary brown seaweed (Undaria pinnatifida) levels on the performance, nutrients utilization, and blood anti-oxidant system was studied in broiler chicks activated innate immune response. Brown seaweed 2.0 % diet improved performance of broiler chicks and resulted in enhanced feed efficiency due to the increased NB and decreased UAN excretion significantly (P<0.05). Dietary brown seaweed reduced SOD activity in erythrocyte cytosol and enhanced peroxidase activity in plasma significantly(P<0.05). Activation of innate immune response increased SOD activity and peroxide levels in blood. The results indicated that dietary brown seaweed affected SOD and peroxidase activity and the increased performance in birds fed brown seaweed 2.0 % diet related with decreased decomposition of body protein and the change of anti-oxidant systems in blood of broiler chicks during activation of innate immune response.