• Title/Summary/Keyword: by-product

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Antioxidant Effects of Kochujang with Added Omija (Schizandra chinensis) By-product Extract Powder (오미자박 압착액 분말을 첨가한 고추장의 항산화 효과)

  • Kim, Jinkyung;Kang, Soon Ah
    • The Korean Journal of Food And Nutrition
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    • v.31 no.3
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    • pp.388-394
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    • 2018
  • This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

Shrimp By-product Feeding and Growth Performance of Growing Pigs Kept on Small Holdings in Central Vietnam

  • Nguyen, Linh Q.;Everts, Henk;Beynen, Anton C.
    • Asian-Australasian Journal of Animal Sciences
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    • v.16 no.7
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    • pp.1025-1029
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    • 2003
  • The effect studied was that of the feeding of shrimp by-product meal, as a source of eicosapentaenoic and docosahexaenoic acid, on growth performance and fatty acid composition of adipose tissue in growing pigs kept on small holdings in Central Vietnam. Shrimp by-product meal was exchanged with ruminant meal so that the diets contained either 0, 10 or 20% shrimp byproduct meal in the dry matter. The diets were fed on 6 different small-holder farms. The farmers fed a base diet according to their personal choice, but were instructed as to the use of shrimp by-product and ruminant meal. The diets were fed to the pigs from 70 to 126 days of age. There were three animals per treatment group per farm. The diets without and with 20% shrimp by-product meal on average contained 0.01 and 0.14 g docosahexaenoic acid/MJ of metabolisable energy (ME). Due to the higher contents of ash and crude fiber, the shrimp by-product meal containing diets had lower energy densities than the control diets. Eicosapentaenoic acid was not detectable in adipose tissue; the content of docosahexaenoic acid was generally increased after consumption of shrimp by-product meal. In spite of the concurrent high intakes of ash and crude fiber, the feeding of shrimp by-product meal had a general stimulatory effect on growth performance of the growing pigs. The intake of docosahexaenoic acid or its content in adipose tissue was not related with average daily gain. It is suggested that shrimp by-product meal may contain an unknown growth enhancing factor.

Quality Characteristics of Pan Bread containing Red Ginseng Jung Kwa By-Product (홍삼정과 부산물을 첨가한 식빵의 품질 특성)

  • Lee, Eui-Seok;You, Kwan-Mo;Jeong, Young-Nam;Jeon, Byeong-Seon;Ko, Bong-Soo;Hong, Soon-Taek
    • The Korean Journal of Food And Nutrition
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    • v.30 no.5
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    • pp.1096-1104
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    • 2017
  • This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.

A Study on Moisture Desorption Capacity of Model Cementitious By-product (시멘트계 부산세립의 수분 방출 성상에 관한 연구)

  • Oh, Sang-Gyun;Im, Seung-Joon
    • Journal of the Architectural Institute of Korea Structure & Construction
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    • v.28 no.9
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    • pp.123-130
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    • 2012
  • High-Strength Concrete Shrinkage in early age intense hydration in order to prevent shortages of water required for the unit mix to some extent by external factors other than speed and quantity of supply is important. And in cementious by-product porous structure containing large amounts cured paste that conservatism is expected to be the source of moisture, cementitious by-product shrinkage reduction effect of using a high-strength concrete on the first phase of the study itself, cementitious by-product release of water, check the water supply that is likely to be decided. In this study, the level of cementitious by-product that can be controlled by producing models, high-strength concrete hydration process that occurs in the initial response to the shortage of water in fine grained in order to demonstrate the possibility of hydration of the pore structure itself to determine the evaporation rate of water through experiments on the movement of moisture over time was visualized.

Effects of Dietary Fermented Seaweed and Seaweed Fusiforme on Growth Performance, Carcass Parameters and Immunoglobulin Concentration in Broiler Chicks

  • Choi, Y.J.;Lee, S.R.;Oh, J.W.
    • 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.

Effect of Green Tea By-product on Performance and Body Composition in Broiler Chicks

  • Yang, C.J.;Yang, I.Y.;Oh, D.H.;Bae, I.H.;Cho, S.G.;Kong, I.G.;Uuganbayar, D.;Nou, I.S.;Choi, K.S.
    • Asian-Australasian Journal of Animal Sciences
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    • v.16 no.6
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    • pp.867-872
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    • 2003
  • This experiment was conducted to determine the optimum level of green tea by-product (GTB) in diets without antibiotics and to evaluate its effect on broiler performances. A total of 140 Ross broilers were kept in battery cages for a period of 6 weeks. Dietary treatments used in this experiment were antibiotic free group (basal diet as a control), antibiotic added group (basal+0.05% chlortetracycline), GTB 0.5% (basal+GTB 0.5%), GTB 1% (basal+GTB 1%) and GTB 2% (basal+GTB 2%). Antibiotic added group showed significantly higher body weight gain than other treatments (p<0.05). However, no significant differences were observed in feed intake and feed efficiency among treatments (p>0.05). The addition of green tea by-product to diets tended to decrease blood LDL cholesterol content compared to control group although there were no significant differences among treatments (p>0.05). Addition of green tea by-product increased docosahexaenoic acid (DHA) in blood plasma and tended to decrease cholesterol content in chicken meat, but a significant difference was not observed (p>0.05). The values of TBA in chicken meat decreased in groups fed diets with green tea-by product and antibiotics compared to control group (p<0.05). The crude protein content in chicken meat was decreased slightly in treatments with green tea by-product and antibiotics supplementation. The abdominal fat was increased in chickens fed with diets with green tea by-product compared to the control (p<0.05).

Effects of pH, Alkalinity and Chloride on Release of Corrosion By-product in Copper Pipes (pH, 알칼리도, 염소이온이 동관의 부식 부산물 용출에 미치는 영향)

  • 김선일;곽필재;이운기;우달식;남상호
    • Journal of environmental and Sanitary engineering
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    • v.14 no.2
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    • pp.75-83
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    • 1999
  • In this research, the has been speculation about effects of pH, alkalinity, and chloride, each of which are major factors in water for the corrosion of copper pipes frequently used as the distribution system throughout the world. It is believed that these factors release a corrosion by-product. The results show the following that the first, for each water sample of pH 7, 8 and 9, various concentrations of alkalinity at 10, 50, 100, 150 mg/L was tested. It was found that conditions of higher pH led to decreased concentrations of copper by-product. For each pH, higher alkalinity produced higher concentrations of copper by-product. the second, higher chloride concentrations led to decreased concentrations of copper by-product. Apparently this was due to the Nantokite(CuCl) formation on the inner walls of the copper pipes with the passage of time. The third, when 25, 50mg/L of chloride were added, the average decreasing rate of copper release concentration was 45.7, 66.7%, respectively.

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A Study on the Combustion Characteristics of Petrochemical Process By-Product (석유화학 공정부산물의 연소특성에 대한 연구)

  • Lee, Yong-Il
    • Transactions of the Korean Society of Mechanical Engineers B
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    • v.26 no.11
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    • pp.1578-1584
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    • 2002
  • Combustion stability is one of the most important factors that must be considered in burning of heavy fuel oil, especially low-grade oil. This paper describes the combustion characteristics of petrochemical process by- product in the combustion furnace of heavy fuel oil. Main experimental parameters were combustion load, excess 02, fuel preheating temperature and air/fuel ratio. The capacity of CRF(combustion research facility) used in this study was 1.0 ton/hr and the burner is steam jet type suitable far heavy oil combustion and manufactured by UNIGAS in Italy. The fuel used in this experiment were 0.5 B-C, petrochemical process by-product and 3 kinds of 0.5 B-C/process by-product mixtures. The combustion stability was monitored and exhaust gases such as CO, NOx, SOx and particulates were measured with the excess $O_2$ and combustion load. The main purpose of this study is to clarify whether process by-product can be used as a boiler fuel or not in consideration of flame stability and emission properties.

Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation

  • Kondo, Makoto;Hirano, Yoshiaki;Ikai, Noriyuki;Kita, Kazumi;Jayanegara, Anuraga;Yokota, Hiro-Omi
    • Asian-Australasian Journal of Animal Sciences
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    • v.27 no.11
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    • pp.1571-1576
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    • 2014
  • Nutritive values of green and black tea by-products and anti-nutritive activity of their tannins were evaluated in an in vitro rumen fermentation using various molecular weights of polyethylene glycols (PEG), polyvinyl pyrrolidone (PVP) and polyvinyl polypyrrolidone as tannin-binding agents. Significant improvement in gas production by addition of PEG4000, 6000 and 20000 and PVP was observed only from black tea by-product, but not from green tea by-product. All tannin binding agents increased $NH_3$-N concentration from both green and black tea by-products in the fermentation medium, and the PEG6000 and 20000 showed relatively higher improvement in the $NH_3$-N concentration. The PEG6000 and 20000 also improved in vitro organic matter digestibility and metabolizable energy contents of both tea by-products. It was concluded that high molecular PEG would be suitable to assess the suppressive activity of tannins in tea by-products by in vitro fermentation. Higher responses to gas production and $NH_3$-N concentration from black tea by-product than green tea by-product due to PEG indicate that tannins in black tea by-product could suppress rumen fermentation more strongly than that in green tea by-product.

Effects of Feeding Autoclaved Poultry By-product and Hatchery By-product Meals on Laying Hen Performances (가압열처리한 도계부산물 및 부화부산물 사료 급여가 산란능력에 미치는 영향)

  • 이규호
    • Korean Journal of Poultry Science
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    • v.24 no.4
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    • pp.199-206
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    • 1997
  • In this experiment, three kinds of autoclaved poultry by-product meals, P1 (head+feet+viscera), P2(P1+blood), and P3(P2+feathers), mixed as to the yielding ratios, and three kinds of autoclaved hatchery by-products meals, H1 (male d-old chicks of egg strain), H2(dead embryos & infertile eggs), and H3(H1+H2, 2:1) were formulated into the layer diets each at 5% level, respectively, and compared with the control diets(C) containing fishmeal on laying performances and egg qualifies. The egg production, average egg weight, feed intake and feed conversion were not significantly affected by the poultry or hatchery by-product meals. The egg shell qualities, such as the egg specific gravity, egg breaking strength and shell thickness, were not different among treatments. The egg yolk colour was improved by the feeding of hatchery by-products meals (P<0.05). In conclusion, pultry and hatchery by-product meals could be used in layer diets without any adverse effects on laying performances to substitute for fishmeal at about 5% level.

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