• Title, Summary, Keyword: pine needle

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Effects of Dietary Supplementation of Pine Needle Powder on Carcass Characteristics and Blood Cholesterol Contents of Broiler Chicken (사료내솔잎분말첨가급여가육계의도체특성및혈액콜레스테롤함량에미치는영향)

  • Kim, Young-Jik
    • Korean Journal of Poultry Science
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    • v.38 no.1
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    • pp.51-57
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    • 2011
  • This study was conducted to investigate the effects of supplementation diets of pine needle powder on performance, proximate composition, carcass characteristics, blood cholesterol concentration, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), and shear force of chicken meat. Broiler chicks were fed diets for five weeks containing 0% pine needle powder (Control), 0.3% pine needle powder (T1), 0.6% pine needle powder (T2), and 0.9% pine needle powder (T3). Performance was no significant difference among treatment groups, but mortality was decreased in diets by the supplementation of pine needle powder than that of T1 and control. The moisture, crude protein, crude fat, and crude ash were no significant difference. The liver weight and abdominal fat was significantly decreased by the supplementation of pine needle powder compare to the T1 and control (P<0.05). The total cholesterol and LDL-cholesterol concentration of control was higher than treatment groups, and the HDL-cholesterol concentration and glucose of control was lower than treatment groups (P<0.05). The TBARS value was significantly decreased by the supplementation of pine needle compared to the control (P<0.05). In conclusion, these data indicate that 0.6% pine needle powder supplementation (T2) was most effective in decreasing mortality, total cholesterol and LDL-cholesterol and increasing HDL-cholesterol concentration.

Effect of Dried Powders of Pine Needle, Pine Pollen, Green Tea and Horseradish on Preservation of Kimchi-yangnyum (솔잎, 송화, 녹차 및 고추냉이 분말이 김치양념물 저장성에 미치는 영향)

  • 나영아;박정난
    • Culinary science and hospitality research
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    • v.9 no.4
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    • pp.179-190
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    • 2003
  • This study was performed to investigate the effects of dried powders of pine needle, pine pollen, green tea and horseradish on preservation of Kimchi-yangnyum. The physicochemical and microbial changes of Kimchi-yangnyum were investigated during 30-days preservation. The changes of pH, total acid, and number of total viable cell, lactic acid bacteria, E. coli of the Kimchi-yangnyum were insignificant. And the addition of pine needle powder were more effective to suppress fermentation than that of pine pollen or green tea or horseradish.

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A study on Resistant Substance to Pine Needle Gall Midge Among Phenolic Compounds in Pine Needles (소나무류(類) 침엽내(針葉內)에 함유(含有)된 phenolic compounds 중 솔잎혹파리의 저항성(抵抗性) 물질(物質) 조사(調査))

  • Son, Doo-Sik;Eom, Tae-Jin;Seo, Jae-Durk;Lee, Sang-Rok
    • Journal of Korean Society of Forest Science
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    • v.85 no.3
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    • pp.372-380
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    • 1996
  • This study was carried out to study the resistant substances to pine needle gall midge and seasonal variation of phenolic compounds in pine needles among susceptible and resistant species to pine needle gall midge. Free and water soluble phenolic compounds contained in pine needles showed seasonal variations among pine species. But, catechol, vanillic acid and syringic acid including phenolic compounds showed no variation between pine species, even the amount of those component varied by the seasons. Salicylic acid in pine needles showed 140ppm in Pinus virginiana, 35ppm in Pinus thunbergii and 72ppm in hybrid pine, Pinus thunbergii${\times}$P. virginiana, but traces in Pinus densiflora on May and June, hatching season in larvae of pine needle gall midge. There was high level of salicylic acid in resistant species to pine needle gall midge but traces in susceptible species. As our previous researches, the necrosis rate of larvae of pine needle gall midge showed high level on the solution of phenolic compounds extracted from needles of P. virginiana and salicylic acid, and there was no gall formation in P. virginiana, so that salicylic acid in pine needles seems to have relation with those results. Therefore, it is estimated that salicylic acid is resistant substance to pine needle gall midge.

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The Effect of Roughage Source on Voluntary Feed Intake and Digestibility in Korean Native goats (조사료원이 한국 재래산양의 섭취량과 소화율에 미치는 영향)

  • 조익환;황보순;전기현;송해범;안종호;이주삼
    • Journal of The Korean Society of Grassland and Forage Science
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    • v.17 no.1
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    • pp.82-88
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    • 1997
  • A study was carried out to evaluate the values of roughages available in Korea on feed intake and digestibility of Korean native goats and consequently to apply its results to the feeding system of Korean goats as a basic information. The results are as follows. 1. The protein contents in Alfalfa and Acacia leaf were 17.6 and 16.3% respectively 11.7 and 6.8% higher than orchardgrass and pine needle. Ether extract tom pine needle was about two times higher than other roughage sources which are 9.2%. 2. Dry matter intake per day in goats fed alfalfa, acacia leaf and orchardgrass was higher (P < 0.05) at 590.3, 543.8 and 496.58 respectively and 217.lg in pine needle. 3. Dry matter intake per basal weight (DM glkg of B$W^{0.75}$ and DM g/kg of BW%) was higher in goats fed acacia leaf at 68.5 and 3.5% respectively than any other treatments goats fed pine needle showed the lowest (P< 0.05) dry matter intake at 28.6 and 1.5% respectively. 4. Dry matter digestibility was highest (PcO.05) in alfalfa fed goats at 61.4%. Dry matter digestibilities in orchardgrass, pine needle and acacia leaf were 58.0, 46.8 and 46.6% respectively. 5. Total digestible nutrients were highest (P< 0.05) in Alfalfa fed goats at 59.5%. Total digestible nutrients in orchardgrass, pine needle and acacia leaf were 54.2, 50.7 and 47.7% respectively. 6. In conclusion, the value of orchardgrass as feed for goats was as excellent as alfalfa and although acacia leaf had a less value than alfalfa in goats, it is considered to be used as a protein supplement in diets for goats due to its high content of protein and excellent palatability. Intake of pine needle in Korean goats in this study was satisfactory and it indicates the possibility of its use as a supplement in diets for goats. However, fkther investigation will be necessary particularly on the deleterious effects of ether extracts of pine needle

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Rheological Properties of Dough Added with Pine Needle Powder (솔잎분말 첨가에 따른 밀가루 반죽의 물리적 특성)

  • Shin, Gil-Man;Im, Jong-Cheol
    • Korean Journal of Food Preservation
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    • v.15 no.3
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    • pp.405-410
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    • 2008
  • The rheological properties of dough made with 0%, 1%, 2% or 3% pine needle powder were investigated The approximate composition of the pine needle powder was moisture content 58.1% crude protein 4.1% crude fat 3.9% crude ash 0.9%, and crude fiber 9.3%. Rapid Visco Analyzer (RVA) analysis showed that the initial posting temperature increased with increasing pine needle powder content, while the peak viscosity decreased The water absorption, stability, development time, elasticity and valorimeter value of the dough, as determined using a farinograph and alveograph, decreased with increasing content of pine needle powder, while weakness increased. The extensibility, fermented volume and consistency of the dough decreased gradually with increasing pine needle powder content. These results indicate that addition of pine needle powder affects the rheological properties of bread.

A Study on The Development and Evaluation of The Pine Needle Flavor oil (솔잎 향미유의 제조와 기호성에 관한 연구)

  • 원종숙;안명숙
    • Korean journal of food and cookery science
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    • v.17 no.2
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    • pp.129-138
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    • 2001
  • In this study, development of the pine needle flavor oils and their application to foods, especially to traditional Korean foods, were investigated. The pine needle flavor oils were prepared by the autoclaving method, and their volatile flavor components(VFCs) were determined by capillary gas chromatographic method The major flavor components of the pine noddle flavor oil were a -pinene 31.1%, pentane 9.8%, tricyclene 7.5%, camphene 6.8%, hexanal 6.2%, propane 6.0%, ${\beta}$-pinene 5.6%, limonene 3.9%. The acceptability of the pine needle flavor oils, sensory evaluation including a preference test and quantitative descriptive analysis(QDA), of the pine needle flavor oil, a sesame oil, and a blended oil (pine needle flavor oil : sesame oil 50 : 50 v/v) was carried out. The blended oil and sesame oil showed much higher preference scores than the pine needle flavor oil, and blended oil was almost as acceptable as sesame oil(P < 0.05). The results seem to indicate that blended oil can be used as a unique substitution for sesame oil in some foods, especially in some traditional Koran food.

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Quality Characteristics of Pork Patties Prepared with Mugwort, Pine Needle and Fatsia Leaf Extracts (쑥, 솔잎 및 두릅 추출물을 첨가한 돈육 Patty의 품질 특성)

  • 정인철;남주현;송형익;박충균;문윤희
    • Journal of Life Science
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    • v.10 no.4
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    • pp.326-332
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    • 2000
  • In order to investigate the possibility of functional property improvement of meat products, four kinds of pork patties were prepared with water 10% as control, mugwort extract 10%, pine needle extract 10% and fatsia leaf extract 10%, respectively. In case of control moisture content was higher, but crude fat was lower, compared to patties treated with plant extracts. Crude ash content of pine needle extract treatment showed higher level than that of other patties. pH range of patties revealed to 5.92∼5.978. In raw patties Hunter's L-and a-value of control were higher than those of plant extract treatment, and a-value of raw patties showed higher level than that of cooked. Yield, water holding capacity, salt soluble protein extractability and gel strength among patties did not show significant differences. In control patty, fat retention was lower compared to other plant extract treatments, but water soluble protein extractability was higher compared to pine needle. Values such as hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the patties. In sensory scores such as aroma, juiciness and palatability, significant differences were not observed among cooked patties, but texture score was higher in the order pine needle, mugwort, fatsia leaf and control.

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Effects of Pine Needle Extracts on Enzyme Activities of Serum and Liver, and Liver Morphology in Rats Fed High Fat Diet (솔잎추출물이 고지방식이를 급여한 흰쥐의 혈청, 간장의 효소 및 간조직구조에 미치는 영향)

  • 박용곤;강윤한;하태열;문광덕
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.3
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    • pp.374-378
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    • 1996
  • The effects of pine needle extracts on lipid contents and antioxidative enzyme activities in liver of rat were evaluated. Thirty male Sprague-Dawley rats were divided into five groups and fed high fat diets for four weeks. Each group was administered with pine needle extract in the following doses: control, water ; WE-3, hot water extract(3% PN) ; WE-6, hot water extract(6% PN) ; AE-3, acetone extract(3% PN) ; AE-6, acetone extract(6% PN). The results obtained from the experiment were as follows: GOT activities were not significantly different among experimental groups but GPT activities were significantly low in the experimental groups compared to the control group. Liver superoxide dismutase(SOD) activity of pine needle extract administered groups was higher than that of control group. Catalase activities of liver had a similar tendency to SOD activities, but were not significantly different among the groups. Liver TBARS of WE-3 WE and AE-6 groups were slightly lower than those of other groups. Microscopic observation of liver tissue revealed that pine needle extracts increased cellular swelling, which was markedly increased in WE-6 group compared with control group.

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Inhibitory Effect of Pine Needle(Pinus densiflora S.) Extract on Potato Polyphenol Oxidase (감자 polyphenol oxidase에 대한 솔잎 추출물의 저해효과)

  • Lee, Min-Kyung
    • Journal of Life Science
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    • v.16 no.5
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    • pp.866-869
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    • 2006
  • The inhibitory effect of pine needle (Pinus densiflora S.) on potato polyphenol oxidase (PPO) was investigated. The addition of the pine needle extract exhibited a higher inhibitory effect on the potato polyphenol oxidase activity than that of the citric acid or potassium sorbate. The enzyme activity was strongly inhibited in a pH range of 7.0-8.0. When the incubation time of reaction mixture was increased, the potato polyphenol oxidase activity was markedly inhibited. The pine needle extract inhibited the potato polyphenol oxidase non-competitively. And also the pine needle extract subjected to a heat treatment at $100^{\circ}C$ for 10 min or to an acid treatment at pH 2.0, 3.0, and 4.0 for 3 hours still retained inhibitory effect on potato polyphenol oxidase.

Functional Properties of Pine Needle Extract and Its Antioxidant Effect on Soybean Oil (솔잎 추출물의 기능적 특성과 대두유 산화억제 효과에 관한 연구)

  • Jeong, Kap-Seop
    • Journal of Environmental Science International
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    • v.17 no.10
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    • pp.1139-1146
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    • 2008
  • To investigate the functional properties and the antioxidant effect of pine needle(Pinus densiflora), the pine needle extract was obtained with methanol and its functionality was measured by spectrophotometric method, and the antioxidant experiment on soybean oil was carried out by the active oxygen method. The extraction yield of pine needle with 99% methanol was about 19%, the total flavonoid content of the pine needle-methanol extract was 11.32 mg/g on dry basis and the superoxide dismutase-like activity was 94.3%. The nitrite scavenging ability of the extract was pH dependent with the values of 77.44% at pH 1.2, 48.45% at pH 3.0 and 11.04% at pH 6.0, respectively. The peroxide value was 92.6 meq/kg at 5% dosage, 138.4 meq/kg at 2% dosage of the extract on 8 oxidation days. The period of the peroxide value to be 100 mg/kg was 4.9, 6.3 and 8.5 days at control, 2% and 5% dosage of extract, respectively. And the relative antioxidant effectiveness of the extract was 27.9% and 72.3% increase at 2% and 5% dosage, respectively, compared to control. The thiobarbituric acid value showed few differences within 4 oxidation days, but with the dosage of the extract it fairly decreased with considerable antioxidant effect to control above 4 days.