• 한국축산시설환경학회지
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• 제19권1호
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• pp.25-32
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• 2013

This study was performed to analyse the concentration of odorous compounds in the piggeries. Piggeries for different types of pigs include piglets, growing pigs, gestating and lactating sows. Slurry from these piggeries was sampled every month for chemical analysis. Short chain fatty acid (SCFA) was 9,862 ppm (piglet), 8,410 ppm (growing pigs), 6,791 ppm (fattening pigs), 3,508 ppm (lactating sows) and 1,687 ppm (gestating sows). Branched chain fatty acid (BCFA) was 1,634 ppm (piglet), 1,206 ppm (growing pigs), 868 ppm (fattening pigs), 493 ppm (lactating sows) and 185 ppm (gestating sows). Concentration of phenols was 209 ppm (piglet), 166 ppm (growing pigs), 127 ppm (fattening pigs), 85 ppm (lactating sows) and 36 ppm (gestating sows). Indoles was 18 ppm (piglet), 14 ppm (growing pigs), 8 ppm (fattening pigs), 6 ppm (lactating sows) and 4 ppm (gestating sows). Altogether, concentration of odorous compounds was decreased as pigs got aged.

• Animal Bioscience
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• 제36권6호
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• pp.962-972
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• 2023

Objective: This study determined the effects of dietary treatments and castration on meat quality, fatty acids (FAs) profiles, and volatile compounds in Korean native black goats (KNBG, Capra hircus coreanae), including the relationship between the population of rumen microbiomes and meat FA profiles. Methods: Twenty-four KNBG (48.6±1.4 kg) were randomly allocated to one of four treatments arranged into a 2×2 factorial structure. The factors were dietary forage to concentrate ratio (high forage [HF, 80:20] and low forage [LF, 20:80]), and a castration treatment (castration [CA] vs non-castration [NCA]). Results: Among meat quality traits, the CA group exhibited a higher percentage of crude fat and water holding capacity (p<0.05). The profiles of the saturated fatty acid (SFA) in meat sample derived from CA KNBG showed a significantly lower percentage compared to NCA individuals, due to the lower proportion of C14:0 and C18:0. Feeding a high-forage diet to KNBG increased the formation of C18:1n7, C18:3n3, C20:1n9, C22:4n6 in meat, and polyunsaturated fatty acid (PUFA) profiles (p<0.05). Consequently, the n6:n3 ratio declined (p<0.05). There was an interaction between dietary treatment and castration for formation of C20:5n3 (p<0.05), while C18:1n9, C22:6n3, monounsaturated fatty acid (MUFA) and the MUFA:SFA ratio were influenced by both diet and castration (p<0.05). Nine volatile compounds were identified and were strongly influenced by both dietary treatments, castration (p<0.05), and their interaction. In addition, principal component analysis (PCA) revealed distinctly different odor patterns in the NCA goats fed LF diets. Spearman correlation analysis showed a high correlation between rumen bacteria and meat PUFAs. Conclusion: These results suggest the essential effects of the rumen microbial population for the synthesis of meat FAs and volatile compounds in KNBG meat, where dietary intake and castration also contribute substantially.

• 한국약용작물학회지
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• 제2권2호
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• pp.162-167
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• 1994

국내에서 자생하고 있는 광릉쥐오줌풀 및 넓은잎 쥐오줌풀의 지하부에서 지방산, 무기성분 및 휘발성 유기산의 조성을 분석한 결과는 다음과 같다. 1. 광릉 및 넓은잎 쥐오줌플의 조지방질 함량은 $3.7{\sim}4.5%$ 범위 이었고 지방산은 총11종이 동정되었는데 그중 특히 양적으로 많이 함유되어있는 linoleic acid, linolenic acid 및 palmitic acid 등은 산지에 따라 함량차이가 큰 경향을 보였다. 2. 희분함량은 $4.3{\sim}6.3%$ 이었고 무기성분중 많이 검출된 성분으로는 조규소$(SiO_2)$를 위시하여 K, Na, Ca, Mg, Al, Fe, Mn, Zn등 이었으며, Na, Fe, Zn 및 Cu 는 산지에 따라 함량차이가 큰 경향을 보였다. 3. 광릉 쥐오줌풀로 부터 분리한 산성분획으로 부터 40종의 성분을 확인하였으며 그중 dimethoxy-2-propenoic acid, 3, 4-dimethoxy benzoic acid, 4-methoxy phenyl-2-propenoic acid 이외에도 3-methyl butanoic acid(isovaleric acid), 3-methyl pentanoic acid, 2-methyl butanoic acid 등 branched-chain fatty acid 류가 양적으로 많이 검출되었다.

• 한국환경과학회지
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• 제26권2호
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• pp.265-268
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• 2017

The objective of this study was to evaluate the characteristics of duck litter in ducks fed diets containing Houttuynia cordata powder. One-day-old ducklings (Pekin) were randomly divided into two groups and fed a control or 1% H. cordata powder-containing diet for an experimental period of three weeks. The results showed that pH for 1-2 weeks and total nitrogen for 1-3 weeks in duck litter were affected by dietary treatments with 1% H. cordata powder (P < 0.05). For Volatile Fatty Acids (VFAs), there was no significant difference (P > 0.05) between ducks fed 1% H. cordata and control diets, as shown in the results for acetic acid and propionic acid in duck litter over three weeks; but, this was not the case for propionic acid at 3 weeks. The inclusion of 1% H. cordata powder in the diet had a the positive effect on increasing the total nitrogen and decreasing pH and VFAs in duck litter.

• Animal Bioscience
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• 제37권2호
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• pp.240-252
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• 2024

Objective: The aim of this study was to investigate the impact of dietary nicotinic acid (NA) on apparent nutrient digestibility, rumen fermentation, and rumen microbiota in uncastrated Xiangzhong black cattle. Methods: Twenty-one uncastrated Xiangzhong black cattle (385.08±15.20 kg) aged 1.5 years were randomly assigned to the control group (CL, 0 mg/kg NA in concentrate diet), NA1 group (800 mg/kg NA in concentrate diet) and NA2 group (1,200 mg/kg NA in concentrate diet). All animals were fed a 60% concentrate diet and 40% dried rice straw for a 120-day feeding experiment. Results: Supplemental NA not only enhanced the apparent nutrient digestibility of acid detergent fiber (p<0.01), but also elevated the rumen acetate and total volatile fatty acid concentrations (p<0.05). 16S rRNA gene sequencing analysis of rumen microbiota revealed that dietary NA changed the diversity of rumen microbiota (p<0.05) and the abundance of bacterial taxa in the rumen. The relative abundances of eight Erysipelotrichales taxa, five Ruminococcaceae taxa, and five Sphaerochaetales taxa were decreased by dietary NA (p<0.05). However, the relative abundances of two taxa belonging to Roseburia faecis were increased by supplemental 800 mg/kg NA, and the abundances of seven Prevotella taxa, three Paraprevotellaceae taxa, three Bifidobacteriaceae taxa, and two operational taxonomic units annotated to Fibrobacter succinogenes were increased by 1,200 mg/kg NA in diets. Furthermore, the correlation analysis found significant correlations between the concentrations of volatile fatty acids in the rumen and the abundances of bacterial taxa, especially Prevotella. Conclusion: The results from this study suggest that dietary NA plays an important role in regulating apparent digestibility of acid detergent fiber, acetate, total volatile fatty acid concentrations, and the composition of rumen microbiota.

• 한국환경과학회지
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• 제32권3호
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• pp.191-195
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• 2023

This study aimed to investigate the effect of amino acid additives to weaned piglet diets on the pH and volatile fatty acids of pig slurries. A total of 135 weaned 22 -day-old piglets (Yorkshire x Landrace x Duroc) were used in this 56-d study. The three dietary treatments were as follows: (1) Control as a basal diet, (2) 1% amino acid additive and (3) 2% amino acid additive. Both pH and acetic acid values at 71 and 78 days were significantly different in all treatment groups (p<0.05). In addition, significant differences in propionic acid values were observed among treatment groups at 64 and 78 days (p<0.05). However, pH, acetic acid, and propionic acid values did not differ between 1% and 2% amino acid treatment groups. In conclusion, adding 1% and 2% amino acid to weaned piglet diets reduced the pH, acetic acid and propionic acid contents of pig slurries by acting as a probiotic. This may help formulate increase management strategies for improving the pig housing environment.

• 융합정보논문지
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• 제10권11호
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• pp.177-184
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• 2020

본 연구는 불포화지방산 중 α-리놀렌산이 풍부한 아마씨에서 볶음조건과 저온압착법으로 착유된 아마씨유의 화학적 변화에 미치는 영향을 조사하고자 하였다. 볶지 않은 아마씨와 볶은 아마씨(150℃와 200℃에서 10분과 20분)를 가정용 저온압착기를 사용하여 저온압착으로 착유하여 착유수율, 총 페놀 함량, 지방산 조성 및 휘발성 성분을 분석하였다. 착유수율은 볶지 않은 아마씨에서보다 볶은 아마씨에서 높게 나타났다. 총 페놀 함량은 150℃에서 20분 동안 볶아서 착유한 경우 다른 착유군보다 유의적으로 높은 반면, 200℃에서 착유한 경우는 볶지 않은 생 아마씨유보다 낮았다. 지방산의 조성은 볶음조건에 의해서 차이를 보이지 않았다. 휘발성 성분은 총 함량과 지방산패의 지표로 알려진 aldehyde, ketone, furan은 볶음온도와 시간이 증가됨에 따라서 증가되었고, Maillard 반응에 영향을 주는 pyrazine도 200℃에서 볶아서 착유한 아마씨유에서 증가하였다. 결과적으로 가정용 저온압착기로 착유된 아마씨유는 볶지 않은 아마씨보다는 150℃에서 20분 동안 볶은 후 저온압착으로 착유하는 방법이 안전한 추출과정으로 제안된다.

• Animal Bioscience
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• 제35권7호
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• pp.1080-1090
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• 2022

Objective: This study aimed to characterize the effect of pre-treated black garlic (BG) extracts addition into retorted Korean ginseng chicken soup (Samgyetang) on the fatty acid composition and flavour-related indexes. Methods: Four different treatments; Samgyetang made with a 5% (w/w) addition of garlic (G), fresh BG (FBG), oven-dried BG (DBG), or encapsulated BG (EBG) extracts were developed and compared to negative control (NC) without any extract addition. Prepared samples were cooked via retorting at 121.1℃, 1.5 kgf/cm² for 1 h. Results: The BG treated samples were higher in C18:3n3 and C18:2n6 fatty acids, with thrombogenic index was 18% to 20% lower than the NC. EBG yielded the highest umami-related nucleotides (5'-guanosine monophosphate and 5'-inosine monophosphate) and modified some free amino acid (alyne, phenylalanine and leucine) thus possessed the highest equivalent umami concentration among samples. Some individual aldehydes (pentanal, hexanal, and heptanal) were lower, while furans and volatile sulfur compounds were higher than the NC and G treatment group, indicating a potential suppression of unpleasant flavour alongwith the intensificiation of favourable flavour from the addition of BG extracts into retorted Samgyetang. Conclusion: Taken together, the synergistic results of this study indicate that incorportating suitable pre-treatment of BG extract could be of critical importance for the development of the retorted Samgyetang with improved flavour and functionalities.

• 한국환경보건학회지
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• 제31권4호
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• pp.294-300
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• 2005

Food waste can be a valuable carbon source in biological nutrient removal (BNR) systems because of high C/N and C/P ratios. However, food waste should be pretreated to promote its hydrolysis rate because hydrolysis reaction would be a rate-limiting step. This study investigates the influence of the enzymatic pretreatment on acid fermentation of food waste. Solubilization of particulate matter in food waste by using commercial enzymes was examined. The acidification efficiency and the volatile fatty acids (VFAs) production potential of enzymatically pretreated food waste were also examined. The highest volatile suspended solids (VSS) reduction was obtained with an enzyme mixture ratio of 1:2:1 of carbohydrase:protease:lipase. An optimum enzyme dosage for solubilization of food waste was $0.1\%$(V/V) with the enzyme mixture ratio of 1:2:1. In the acid fermentation of enzymatically pretreated food waste, $0.1\%$(V/V) enzyme mixture dosage for pretreatment result in the maximum VFAs production and the best VFAs fraction in soluble COD(SCOD). The VFAs production at this addition level was 3.3 times higher than that of no-enzyme added fermenter. The dominant VFAs present was n-butyrate followed by acetate.

• Journal of Animal Science and Technology
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• 제65권4호
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• pp.735-747
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• 2023

The composition of fatty acids determines the flavor and quality of meat. Flavor compounds are generated during the cooking process by the decomposition of volatile fatty acids via lipid oxidation. A number of research on candidate genes related to fatty acid content in livestock species have been published. The majority of these studies focused on pigs and cattle; the association between fatty acid composition and meat quality in chickens has rarely been reported. Therefore, this study investigated candidate genes associated with fatty acid composition in chickens. A genome-wide association study (GWAS) was performed on 767 individuals from an F2 crossbred population of Yeonsan Ogye and White Leghorn chickens. The Illumina chicken 60K significant single-nucleotide polymorphism (SNP) genotype data and 30 fatty acids (%) in the breast meat of animals slaughtered at 10 weeks of age were analyzed. SNPs were shown to be significant in 15 traits: C10:0, C14:0, C18:0, C18:1n-7, C18:1n-9, C18:2n-6, C20:0, C20:2, C20:3n-6, C20:4n-6, C20:5n-3, C24:0, C24:1n-9, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). These SNPs were mostly located on chromosome 10 and around the following genes: ACSS3, BTG1, MCEE, PPARGC1A, ACSL4, ELOVL4, CYB5R4, ME1, and TRPM1. Both oleic acid and arachidonic acid contained the candidate genes: MCEE and TRPM1. These two fatty acids are antagonistic to each other and have been identified as traits that contribute to the production of volatile fatty acids. The results of this study improve our understanding of the genetic mechanisms through which fatty acids in chicken affect the meat flavor.