• 한국가금학회:학술대회논문집
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• 한국가금학회 2001년도 제18차 정기총회 및 학술발표 PROCEEDINGS
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• pp.24-39
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• 2001

These experiments were conducted to evaluate the nutritional and feeding value of red pepper seed oil meal (RPSOM) as local vegetable protein ingredients for poultry feeding. In the first experiment, nutritional values of RPSOM were evaluated by analyzing chemical compositions and determining true metabolizable energy (TME), nitrogen corrected TME (TMEn) and true available amino acid (TAAA) contents. According to the chemical analysis, RPSOM contained 22.50％ of crude protein, 4.75％ of ether extract, 27.70％ of crude fiber, 0.34 mg／g of capsaicin and 49.97 ppm of xanthophylls. The values of TME and TMEn determined by force-feeding 16 roosters (ISA-Brown) were 1.73 kcal／g and 1.63 kcal／g on dry matter basis, respectively. The average TAAA value of 16 amino acids measured by the force－feeding technique was 81.70％. These values were used for formulating experimental diets containing various levels of RPSOM for broiler chicks and laying hens. Two feeding trials were made to investigate the effects of dietary incorporation of RPSOM into chicken feed performances of broiler chicks and laying hens. In the broiler feeding (Exp. 2), a total of two hundred twenty-five, 4 wk old male broiler chicks (Ross) were randomly divided into 9 groups of 25 birds each and assigned to three experimental diets containing 0, 5 and 10% RPSOM. The birds were fed ad libitum the diets for 3 wk and feed intake, weight gain and feed conversion rate were determined. At the end of the feeding, the blood levels of glutamate oxaloacetate transaminase (GOT), gamma glutamyl transpeptidase (GGT), blood urea nitrogen (BUN) and cholesterol, and the body and fatty acid compositions of leg muscle were measured. No significant differences were observed in weight gain, feed intake, feed conversion rate, body composition, serum levels of GOT, GGT and BUN among the treatments. However, blood cholesterol level was lower (P＜0.05) in 10% RPSOM diet group than those in the other. The dietary RPSOM at 5 and 10% levels increased the content of linoleic acid (P＜0.05) in leg muscle compared to that of control group. The results indicate that RPSOM can be used for broiler feed up to 10% without any significant negative effects on broiler performance. In the layer feeding (Exp. 3), the effects of dietary RPSOM on the performances of laying hen were investigated by feeding ninety 45 wk old laying hens (ISA-Brown) with experimental diets containing 0, 5 and 10% RPSOM for 4 wk (30 birds per treatment). Measurements were made on egg production rate, egg weight, feed intake, Haugh unit, egg shell strength which was higher (P＜0.05) in layers fed 10% RPSOM diet compared to those fed 0 and 5% RPSOM diets. Thus, it can be concluded that RPSOM can be included into laying hen feed up to 10% without any harmful effects.

• Toxicological Research
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• 제22권4호
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• pp.381-390
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• 2006

Astaxanthine is a pigment that belongs to the family of the xanthophylls, the oxygenated derivatives of carotenoids whose synthesis in plants derives from lycopene. Astaxanthine is also a carotenoid widely used in salmonid and crustacean aquaculture to provide the pink color characteristic of that. Recent study reported that astaxanthine has the role as a detoxicant against the free radicals. On our study, we estimated the genotoxicity in ICR mice and possibility as antioxidant reagents of mutant Phaffia rhodozyma strain over expressing the astaxanthine by gamma-lay and carophyll pink including astaxanthine in apoE knock out mice, respectively. In our study, we administered Phaffia rhodozyma (2 mg and 3 mg) and carophyll pink for 4 and 8 week. The clinical sign and mortality were not detected compared with control groups. In the mutant frequency of hprt gene and chromosome aberration in splenic cells, there was not detected abnormality. There was not critical change in hematological and serum biochemical test compared to control. In expression level of repair enzyme, increase of catalase were detected and increase of expression level of Nrf-2 was detected in Phaffia rhodozyma (3 mg) and carophyll pink in 8 week treated group. In GSH level, the group of treated with Phaffia rhodozyma (3 mg) showed the increase of the GSH. In conclusion, mutant Phaffia rhodozyma and caphyll pink may be applied to the effective food additives to reduce the free radical.

• 한국환경농학회지
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• 제34권3호
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• pp.186-191
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• 2015

BACKGROUND: Carotenoids which are a major source of vitamin A are contributed to have great potential role in anti-carcinogenic effects and eyesight. Carotenoids which can not synthesize in human body are required for food supply. The objectives of this study are to investigate compositions and contents of pumpkin (Cucurbita spp.) germplasms based on their pulp color. METHODS AND RESULTS: Carotenoids were extracted with 0.2% ascorbic acid in ethanol and saponified with 80% potassium hydroxide. Insoluble compounds were extracted into hexane. A total of nine carotenoids (three xanthophylls and six carotenes) were identified from pumpkin germplasms using HPLC equipped with photodiode array detector (450 nm). Especially, lutein and ${\beta}$-carotenes were major compound in germplasms. Among isomers of ${\beta}$-carotene, all-trans-${\beta}$-carotene (16-27% of total carotenoids) was predominant compositions. The mean of total carotenoid contents was showed as brown (286.1 mg/100 g dw) > dark green (217.0) > orange (153.4) > primrose (85.8) > dark yellow (80.3). On the basis of carotenoid information, PLS-DA score plots showed different patterns by cluster in pumpkin germplasms. It was considered that these differences of phenotype were relative closely to genotype. CONCLUSION: This study indicated that dark color of pumpkin pulp was presented in high-level of biological pigments. It may contribute to develop potentially beneficial functional food ingredients.

• 한국수산과학회지
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• 제2권2호
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• pp.105-133
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• 1969

김(해태)의 중요색소인 chlorophyll, carotenoid, phycobilin 색소의 가공 및 저장중의 안정도를 실험하였다. 생김의 색소함량, 생김의 저온저장, 초제$\cdot$건조김의 열 처리, 열 처리한 김의 실온저장시에 일어나는 이들 색소의 면화에 대한 실험 결과를 요약하면 다음과 같다. 1. 생김의 chlorophyll a, xanthophyll (lutein+zeaxanthin), 및 carotene ($\alpha-+\beta-carotene$)의 함량은 각각 1,525, 627, $409{\mu}g/g$였고 $\beta-carotene$, lutein, zeaxanthin, 및 $\alpha-carotene$의 비교 함량은 33.7, 35.9, 12.2, $5.8\%$의 순이었다. 2. 생김을 실온($20^{\circ}-25^{\circ}C),\;2^{\circ}\~5^{\circ}C$, 및 $-15^{\circ}C$에서 저장하였을 때색소의 감소는 대체로 $2^{\circ}\~5^{\circ}C$때가 다른 조건에서 보다 적었는데 carotene만은 $-15^{\circ}C$때가 $2^{\circ}\~5^{\circ}C$때 보바 다소 남은 결과였다. Phycocyanin은 Phycoeythrin 보다 많은 감소를 보였다. 3. 초제$\cdot$일건한 김 또는 초제 직후의 김을 $40^{\circ},\;60^{\circ},\;80^{\circ},\;100^{\circ}C$에서 열 처리하였을 때 양자의 경우 모두저온에서 처리할수록 색소감소가 적었고 carotenoid는 전자보다 후자의 경우 감소량이 적었다. Carotenoid중 xanthophyll은 carotene보다 열에 안정하였다. Phycoerythrin은 phycocyanin보다 열에 불안정한 경향이 였는데 높은 온도일수록 현저하였다. 4. 열 처리한 김을 50일간 저장하였을 때, 색소의 변화는 열 처리 온도에 따라 다소의 차는 있었으나 $60^{\circ}C$에서 처리한 것이 대체로 감소량이 적었다. 그러나 큰 차이는 없었다. Xanthophyll, carotene, phycobilin은 모두 고온에서 처리한 것이 저장중의 색소 감소율이 낮았고 따라서 장기저장이 가능한 것 같은 경향을 나타내었다. Xanthophyll과 carotene은 일광건조하지 않고 열 처리한 것에서 감소가 적은 만면 chlorophyll a는 일건 열 처리한 것에서 낮은 감소를 보였다. 5. 색소의 안정도와 분해반응의 억제를 감안한 열처리조건은 $60^{\circ}C$에서 $6.0\%$ 정도의 수분량을 유지할 때까지 처리하거나 그 이상의 고온에서 처리하되 열에 의한 색소의 분해를 최소한으로 하는 시간으로 한정하는 것이 적당하다고 보았다. 6. 김초제액의 PH조절은 저장중에 있어서의 chlorophyll a의 안정화에 효과가 있었으며 pH 7.8일 때가 성적이 좋았다. 초제액에 한천, 알긴산등의 해조추출물을 첨가하였을 때 김의 균일한 성형과 율택의 증진에 효과가 있었다.