• Korean Journal of Agricultural Science
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• v.28 no.1
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• pp.27-32
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• 2001

Two experiments were conducted to investigate the effects of the addition of ginseng meal to distillers feed on the silage quality, and feed intake and dry matter (DM) digestibility in goats. In Experiment I, three levels of ginseng meal (0.15, and 30%) were added to the distillers feed to make three types (treatment) of distillers feed silages (DFS), There were five replicates per treatment. Samples of 20 kg each were put into vinyl bag and vacuumed by an air compressor. Vinyl bags were kept at $20{\sim}25^{\circ}C$ for 30 days before being analyzed. In Experiment II, 12 male Korean native goats were employed to investigate the DM intake and digestibility of silages from Experiment I. There were 4 replicates per treatment. Daily feed intakes and fecal excretion were measured. In Experiment I, the silage pH decreased and the lactic acid increased significantly by the addition of ginseng meal (P

• Korean Journal of Poultry Science
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• v.45 no.4
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• pp.273-283
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• 2018

Two diet energy levels (high or low) and two bedding material (rice husk or saw dust) treatments were designed for either male or female slow-growing Korean meat-type chicken (Hanhyop 3) to make totally eight treatments for 11~75 d feeding trial. Body weight gain (BWG) were influenced by energy levels, sex of bird and bedding material type. There were interaction effect among those three factors. Feed intakes (FI) by male bird during each and overall periods were higher than those by female. Diet energy levels and bedding material affected the FI only during final 56~75 d period, of which FI of high energy diet was higher in male whereas that of low energy diet was higher in female. Although feed conversion ratio (FCR) was improved by high energy diet, the better FCR has dissipated during 41~75 d, when the most of overall BWG were achieved. Apparent total tract retention (ATTR) of nutrients were higher in male than those in female birds with exception on fat ATTR. Fat ATTR was improved when fed low energy diet regardless of the sex of birds. Both energy levels and sex of bird influenced the color of breast. Thiobarbituric acid reactive substances (TBARS) value of female thigh was higher than that of male. Levels of moisture and P in female thigh were lower although level of fat in female breast was higher than those in male, respectively. This study showed that diet energy levels for Hanhyop 3 chicken, especially during 41~75 d, should be differently formulated between male and female bird.

• The Korean Journal of Physiology
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• v.16 no.2
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• pp.187-193
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• 1982

The relationship between water and electrolyte metabolism, and dietary intake were studied in 45 healthy Buddhist nuns who were vegetarians aged 20-34, and 28 nursing students aged 20-22 who stayed at the dormitory of Kyungpook Medical School in the Fall, 1981. The Buddhist nuns obtained significantly higher carbohydrate and total caloric intakes but significantly lower protein and lipid intakes than the female students. The Buddhist nuns excreted significantly higher urine output($1,697{\pm}68\;ml/day$, p<0. 05) and lower osmolality ($616{\pm}18\;mOsm/kg\;H_2O$, p<0.05) than the students ($1,505{\pm}67\;ml/day$ and $688{\pm}36\;mOsm/kg\;H_2O$). However, both groups excreted similar amounts of urinary $Na^+$, $K^+$ and total osmolar contents. Free water clearance of the Buddhist nuns was higher(p<0.05) than that of the students but the osmolar clearance was about the same in the two groups. Daily urine output showed good correlation with Na output (r=0.76) and osmolar clearance but not with free water clearance. Both groups showed similar values of plasma concentration of creatinine, daily excretion of creatinine and clearance. Urinary excretion of urea for Buddhist nuns was 6.4 g/day, and was significantly higher than that of the students (5.1g/day).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1015-1021
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• 2007

To expand the use of rainbow trout, the preparation of canned rainbow trout was conducted and the characteristics were also examined. Canned boiled rainbow trout was low in moisture, while high in lipid and ash compared to commercial canned salmon. There was no difference in the protein content between two kinds of canned fish. The contents of free amino acid and total amino acid of canned boiled rainbow trout were 330.9 mg/100 g and 18.2 g/100 g, respectively, and the major amino acids were glutamic acid (68.6 mg/100 g) and anserine (124.1 mg/100 g) in free amino acid and glutamic acid (18.0%), aspartic acid (8.6%), lysine (8.4%) and leucine (8.9%) in total amino acid. The mineral contents of canned boiled rainbow trout were 123.3 mg/100 g for potassium, 271.3 mg/100 g for calcium, 40.3 mg/100 g for magnesium, 2.4 mg/100 g for ferrous and 244.3 mg/100 g for phosphorus. The fatty acid composition of canned boiled rainbow trout was the highest (43.7%) in polyenoic acid, followed by monoenoic acid (28.8%) and saturated acid (27.5%) and their main fatty acids were 16:0 (18.4%), l8:1n-9 (20.6%), l8:2n-6 (17.3%) and 22:6n-3 (12.7%), respectively.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.57-69
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• 2009

This study was conducted the physicochemical and sensory characteristics of fish paste with yam powder(0~5%). The pH of the samples ranged from 6.89 to 7.02, and moisture content ranged from 79.53 to 80.44%. Increasing the amount of yam powder in the fish paste tended to decrease the lightness(L) in Hunter color value while increasing the redness(a) and yellowness(b). For the textural characteristics, the addition of yam powder increased strength, gumminess, cohesiveness and springiness. Fish paste with 3~5% yam powder had good flexibility and wasn't broken even after 4 times folds. In sensory evaluation, the addition of 2% yam powder had the best score in color, taste and overall preference. Therefore, this results suggest that 2% yam powder can be applied to fish paste for the purpose of high quality, preference and functionality.

• Korean Journal of Poultry Science
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• v.9 no.1
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• pp.1-16
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• 1982

Excessive fat deposition, particularly in the abdominal region, has become a problem in broiler production. When the caloric intake exceeds the body demands for energy, excess food is stored as fat in broilers. Researchers have shown that fat deposition varies with breed, strain, sex age, nutrition, exercise, ambient temperature and rearing systems. These factors affect fat deposition through their effects on the size or the number of adipose cells or a combination of both. In some measurements on live birds to predict body fat, the wet weight and percentage fat of skin in pectoral feather tract are significantly correlated with percentage abdominal fat. But these correlation coefficients are not so high. Therefore, correlation coefficients indicate that these measurements on live birds ate not useful for estimating body fat weight and percentage. Most reports show that an increase in the proportion of carcass fat, when measured at a given age, is correlated with selection for increased body weight. On the other hand some research results show that selection for body$.$weight gain dose not lead to an alteration in the proportion carcass fat when measured at a given body weight. Besides, selection for improved food conversion efficiency alone resulted in a decrease in carcass fat and an increase in protein and water when measured at either a given age or body weight, Thus eventhough it is uncertain whether carcass fat is increasing as a result of body-weight selection in broilers: however it is clear that selection for improved food conversion efficiency, either alone or in combination with growth rate, should result in leaner carcasses than selection for growth rate alone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.73-83
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• 1983

This experiment was conducted to study effects of different sources of protein, and of the different combination ratios of the two protein supplemented or unsupplemented with methionine on the growth and body metabolism of the growing male rats. Casein and isolated soyprotein (ISP) were combined at different ratios of 100:0, 80:20, 50:50, 20:80 and 0:100 to supply the constant levels of dietary energy and protein of 3,600kcal/kg and 20%, respectively. Each combination was supplemented with either 0 or 0.3% methionine. Results obtained in these experiments were summarized as follows: The body weight and weight gain in the ISP diet were the lowest, but were increased with the increase of ratios of casein to ISP. The body weight gain in the ISP diet supplemented with methionine was similar to that in the combination diets of casein and ISP. The combination diets of casein and ISP supplemented with methionine had the higher weight gain than the casein diet. The food intake in the casein diet was the highest, and was increased with the increase of ratios of casein to ISP, and was lowered with methionine supplementation. The food intake in the ISP diet was the lowest and was not increased with methionine supplementation to the ISP diet. The food efficiency ratio of the combination diets of casein and ISP was improved compared to those of either the casein or the ISP diets. The food efficiency ratio was improved in the diet of either casein of ISP supplemented with methionine, but was not improved in the combination diets of casein and ISP with methionine supplementation. The gross energy intake had direct relation with the food intake of rats and the relation was increased either in the casein diet of with the increase of the ratios of casein to ISP. The energy efficiency and protein efficiency ratios were improved in the diet of either casein of ISP by the supplementation of methionine, and the effect of methionine supplementation of the energy efficiency and protein efficiency atio was increased with the increase of the ratios of ISP to casein. The nitrogen intake and urinary nitrogen excretion of the casein diet were the highest and those of the ISP diet were the lowest. They were increased with the increase of ratios of casein to ISP. The nitrogen balance and retention were not significantly among the treatments. The gross energy intake and fecal and urinary energy were the highest in the casein diet but the digestible and metabolizable energy and the digestibility and metabolizability of energy were not significantly different among the treatments. The body fat content of rats was increased by supplementation of methionine but the body protein content was decreased (r=-0.65, p<0.01). The body fat content of rats was negatively correlated with body moisture content (r=-0.83, p<0.01). The liver weight was highly correlated with the carcass weight (r=0.79, p<0.01), and was increased by the methionine supplementation and by the increase of the ratios of casein to ISP.

• Korean Journal of Agricultural Science
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• v.3 no.1
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• pp.77-84
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• 1976

The preservation efficiency, quality and utilization of silage from 3 species of pumpkins (Mammoth pumpkin, Queensland blue pumpkin, Korean pumpkin) without and with 10, and 20% wheat bran additive were studied in this experiment. Silages were analysised and tested the chemical composition, pH and quality of silages between at 40-60 days and egg performance were carried out with mammoth pumpkin silage without additive. The results were summaried as follows. 1. The losses of all silage ware lower and similar as about 15% at 6 monthes following after silage-making but all raw pumpkins were spoilaged during the winter storaging. 2. The moisture content of silages were higher as about 97% in mammoth pumpkin silage, 94% in Queensland pumpkin silage and 91% in Korean pumpkin silage without additive and all nutrient content of silage without and with additive were depended on its content of raw silage material of pumpkins and wheat bran. The contents of moisture and N-free extract were slightly decrease but not significantly difference during the silaging and other contents were not so much changed. 3. Good quality of silage were made from all pumpkins with and without additive. Organic acid contents were 2.09-2.93% of lactic acid, 0.68-1.71% of acetic acid and 0% of butyric acid and it was pH 3.8-4.0 in silages. 4. Feed intakes, egg production and quality of egg were showed good result in 5.0 and 7.5% silage feeding group as D.M. base for egg performance. (P<0.01) 5. It was concluded that good quality of silage were made from pumpkins with and without wheat bran additive and it was suggested that poor quality feedstuff may be improved it feeding value by extended palatability with pumpkin additive silage.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.18-26
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• 2014

The purpose of this study is to develop value-added functional gruel by adding fresh burdock & burdock powder. For burdock, we put fresh burdock(1.0, 2.0, 3.0, 4.0%) and burdock powder(0.3, 0.6, 0.9, 1.2%) into burdock gruel and get results from mechanical tests and sensory tests. Moisture content of fresh burdock gruel increased with more addition of fresh burdock, while burdock powder gruel had less moisture content as the addition of burdock powder increased. Lightness and pH decreased in both groups as more amount of burdock was added. From the result of an attribute difference test, 4% fresh burdock gruel showed the strongest burdock flavor and astringent taste. Among the burdock powder groups, the gruel added with 1.2% burdock powder scored the highest point in color intensity, graininess, savory taste, astringent taste, thickness and aftertaste. For overall acceptability, the gruel added with 3% fresh burdock scored the highest point and the gruel added with 0.6% burdock powder was the highest among the burdock powder groups. Based on the results of this study, the gruel added with 0.6% burdock powder and the gruel added with 3% fresh burdock were the optimum for their good characteristics and overall acceptability when produced.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.859-864
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• 2016

The study investigated the physicochemical and sensory characteristics of Tarakjuk added with various concentrations of Stachys sieboldii Miq root. Tarakjuk prepared by addition of 0, 10, 20, and 30% powder to rice flour basic formulation. The spreadability and moisture content of Tarakjuk increased with addition of Stachys sieboldii Miq root powder, whereas viscosity decreased with addition of Stachys sieboldii Miq root powder. The pH of Tarakjuk decreased with addition of Stachys sieboldii Miq root powder, whereas acidity increased. The lightness of Tarakjuk decreased with addition of Stachys sieboldii Miq root powder, whereas redness and yellowness increased with addition of Stachys sieboldii Miq root powder. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activities of Tarakjuk significantly increased as Stachys sieboldii Miq root powder content increased (P<0.05). The results of the sensory evaluation showed that the flavor and taste of Tarakjuk were not significantly different among the samples. Appearance, aftertaste, texture, and overall acceptability showed the highest scores for Tarakjuk containing 10% Stachys sieboldii Miq root powder. Based on the results of this study, Tarakjuk added with 10% Stachys sieboldii Miq root was determined to be optimum for its good characteristics and overall acceptability.