• Journal of Animal Science and Technology
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• v.65 no.3
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• pp.579-587
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• 2023

In this study, rumen temperature and environment in estral and non-estral Korean Native breeding cattle were evaluated by using a bolus sensor. Behavioral and physiological changes in study animals were also assessed. To assess the rumen temperature and environment, we inserted bolus sensors into 12 Korean Native cattle with an average age of 35.5 months, then measured temperature and activity within the rumen using the wireless bolus sensor. Drinking, feeding and mounting behavior, and measured vaginal temperature and levels of intravaginal mucus resistance were recorded. We found that cattle in estrus exhibited more acts of mounting (37.4 vs. 0 times/day), increased vaginal temperature (39.0℃ vs. 38.4℃), and decreased vaginal mucus resistance (136.3 Ω vs 197.4 Ω), compared with non-estral animals. Furthermore, increased levels of rumen activity were most significant in estrus cattle at the highest activity levels (p < 0.01). Overall, the estrus group exhibited increased rumen temperature (p = 0.01), compared with the non-estrus group. In conclusion, the results of this study not only provide basic physiological data related to estrus in improved Korean Native breeding cattle, but also suggest that monitoring of rumen temperature and activity might be used as an effective smart device for estrus detection.

• Food Science of Animal Resources
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• v.44 no.5
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• pp.1126-1141
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• 2024

Antioxidant activity of freeze-dried paprika powder and storage properties of emulsion-type pork sausages containing diverse concentrations of this powder (0%, 1%, 2%, and 3%) were analyzed. Antioxidant activities of red and yellow paprika powders were analyzed by evaluating their 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), total phenol content (TPC), and total flavonoid content (TFC). The yellow paprika powder exhibited remarkably higher DPPH radical scavenging activity, FRAP values, and TPC than the red paprika powder (p<0.05), while TFC showed no remarkable difference between them (p>0.05). Storage properties of sausages containing the yellow paprika powder were analyzed by evaluating their water holding capacity, cooking yield, and thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN) values. The 3% yellow paprika powder group showed remarkably higher water-holding capacity and cooking yield compared to the 0% group (p<0.05). TBARS values were remarkably lower in the 2% and 3% yellow paprika powder groups than in the 0% group at all weeks (p<0.05). VBN value was remarkably lower in the 3% yellow paprika powder group than in the 0% group at all weeks (p<0.05). Overall, addition of 3% yellow paprika powder improved the storage properties of emulsion-type sausages.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.329-333
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• 2005

ACE inhibition activity of peptides was measured after 2 months of storage at $4^{\circ}C$ under condition of pH 6.0, 6.5, 7.0, 7.5, 8.0. and the ACE inhibitory activity were changed only slightly. After 2 months of chilled storage ($4^{\circ}C$), no dramatic change and significance was found. This indicates that acidic, neutral, weak alkali conditions did not affect ACE inhibitory activity of those peptides. Among peptide 1134, 1152, and 1155, peptides from thermolysin + protease A hydrolysates, inhibition activity of peptide 1134 and 1152 was decreased significantly at $60^{\circ}C$, however, they showed stable inhibition activity from $70^{\circ}C$ to $100^{\circ}C$ (P<0.001). Also, chromatogram of peptide 1134, 1152, and 1155 was shown that retention time of peptide of $60^{\circ}C$ was not correspond to the retention time of the rest of peptides. This indicated that temperature may change the inhibitory activity and profile of peptides.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1222-1228
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• 2007

The aim of this experiment was to compare the characterization of fatty acid digestion of Beijing Fatty (BF) and Arbor Acres (AA) chickens. One-day-old male AA and BF chickens were raised in the same house, and fed with the same diet. We first evaluated utilization of dietary fatty acids in chickens by the total collection procedure, and chickens were then killed to compare the abundance of intestinal mRNA expression of liver-fatty acid binding protein (L-FABP) and intestinal-fatty acid binding protein (I-FABP) by Real-time PCR, and also the pH of intestinal mucosa at 3 and 6 weeks of age. Another group of chickens were sampled at 6 weeks of age to compare the total bile acid concentration in serum, and lipase activity in contents of the small intestine. Results showed that compared to AA chickens, BF chickens had higher lipase activity in the content of the small intestine (p<0.05), greater total bile acid content in portal vein blood (p<0.05) at 6 weeks of age, lower intestinal mucosal pH at both 3 weeks (p<0.05) and 6 weeks (p<0.05) of age, and higher abundance of liver-fatty acid binding protein (L-FABP) mRNA expression in intestine tissues at 6 weeks of age (p<0.05), and higher digestibility of fatty acids at both 3 and 6 weeks (p<0.05) of age. There was no difference in I-FABP mRNA expression between AA and BF chickens at either age. Thus, BF chickens had greater fatty acids utilization than AA chickens that was associated with L-FABP, lipase activity, bile acid content and intestinal mucosal pH.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.663-667
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• 2011

This study was performed to measure the angiotensin I-converting enzyme (ACE) inhibitory activity of peptide extracts derived from the enzymatic proteolysis of Hanwoo Musculus longissimus (M. longissimus) during cold storage. Thermolysin (80 ppm, w/w) and protease type XIII (100 ppm, w/w) were injected separately or in combination for the enzymatic proteolysis of sarcoplasmic and myofibrillar proteins prior to storage at $5^{\circ}C$ (T1) or at $-1^{\circ}C$ (T2) in a chilling room for 9 days. Beef injected with thermolysin (E2) and thermolysin+protease type XIII (E3) showed a significantly higher degree of hydrolysis at both storage temperatures (p<0.05). During the storage period, T1E2 at day 6 and T1E3 at day 9 showed the strongest ACE inhibitory activity with sarcoplasmic and myofibrillar protein proteolysates. Macromolecules greater than 10,000 Da were removed by ultra filtration, and the filtrates were separated into fractions using gel filtration. Five and three major fractions were collected from S-T1E2-6 and M-T1E3-9 extracts, respectively, and the $4^{th}$ fraction of the S-T1E2-6 extracts showed the highest ACE inhibitory rate of $61.96{\pm}7.41%$.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.610-622
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• 2019

The aim of this study was to investigate the natural antioxidant activity of raw garlic (RG), aged black garlic (AG), and garlic fermented with Bacillus subtilis (FG) extracts on pork patty lipid oxidation throughout refrigerated storage. The total polyphenol, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity of three different types of garlic extracts were measured. The total phenolic and flavonoid content of AG was significantly higher than that of FG and RG; FG also showed a significantly higher total phenolic content than that of RG (p<0.05). The DPPH and ABTS radical scavenging activity of AG and FG was significantly higher than that of RG and that of AG was significantly higher than that of FG (p<0.05). To investigate the effect of processed garlic extracts on pork patty lipid oxidation, freeze-dried extracts of RG, FG, and AG were added to the patties at levels of 0.5% (w/w). Patties containing 0.01% (w/w) ascorbic acid (AA) and patties without treatment (CON) were compared with patties containing garlic extracts. The pH value, 2-thiobarbituric acid reactive substances value, and volatile basic nitrogen value of pork patties containing AG and FG extracts were significantly decreased compared to the other groups (CON, AA, and RG; p<0.05). Taken together, these results suggest that AG and FG extracts possess strong antioxidative activity and can serve as natural antioxidative additives to prevent pork patty lipid oxidation.

• Journal of Animal Science and Technology
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• v.63 no.6
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• pp.1286-1300
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• 2021

The objective of this study was to evaluate in vitro antimicrobial and anti-biofilm activity of sodium long chain polyphosphate (SLCPP) and effect of dietary supplementation of SLCPP on growth performance, organ characteristics, blood metabolites, and intestinal microflora of broilers. Antimicrobial activities of SLCPP were observed against Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica ser. Pullorum, Shigella sonnei, Klebsiella pneumonia, Pseudomonas aeruginosa in agar well diffusion assay. In addition, SLCPP demonstrated good anti-biofilm activity against K. pneumonia and P. aeruginosa. Furthermore, to investigate the dietary effect of SLCPP, a total of 480 1-day-old male Ross 308 broiler chicks were randomly allotted to three dietary treatment groups (4 replicates per group, 40 birds in each replicate): an antibiotic-free corn-soybean meal basal diet (NC); basal diet + enramycin 0.01% (PC); and basal diet + 0.1% SLCPP (SPP). The experiment lasted for 35 days. Results showed that birds fed with SLCPP had higher body weight (BW) and average daily gain (ADG), and lower feed conversion ratio (FCR) during the grower phase (days 7 to 21) (p < 0.05). Except for blood urea nitrogen, all other blood biochemical parameters remained unaffected by the dietary supplementation of SLCPP. Compared to the control group, lengths of the duodenum and ileum in the SPP group were significantly shorter (p < 0.05). Moreover, counts of lactic acid bacteria (LAB), total aerobes, and Streptococcus spp. in jejunum as well as LAB in cecum were increased in the SPP group than in the PC group (p < 0.05). These results suggest that dietary supplementation of SLCPP might promote the growth of broilers in their early growth phase.

• Journal of Veterinary Science
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• v.25 no.2
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• pp.30.1-30.16
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• 2024

Background: Biofilms, such as those from Staphylococcus epidermidis, are generally insensitive to traditional antimicrobial agents, making it difficult to inhibit their formation. Although quercetin has excellent antibiofilm effects, its clinical applications are limited by the lack of sustained and targeted release at the site of S. epidermidis infection. Objectives: Polyethylene glycol-quercetin nanoparticles (PQ-NPs)-loaded gelatin-N,O-carboxymethyl chitosan (N,O-CMCS) composite nanogels were prepared and assessed for the on-demand release potential for reducing S. epidermidis biofilm formation. Methods: The formation mechanism, physicochemical characterization, and antibiofilm activity of PQ-nanogels against S. epidermidis were studied. Results: Physicochemical characterization confirmed that PQ-nanogels had been prepared by the electrostatic interactions between gelatin and N,O-CMCS with sodium tripolyphosphate. The PQ-nanogels exhibited obvious pH and gelatinase-responsive to achieve on-demand release in the micro-environment (pH 5.5 and gelatinase) of S. epidermidis. In addition, PQ-nanogels had excellent antibiofilm activity, and the potential antibiofilm mechanism may enhance its antibiofilm activity by reducing its relative biofilm formation, surface hydrophobicity, exopolysaccharides production, and eDNA production. Conclusions: This study will guide the development of the dual responsiveness (pH and gelatinase) of nanogels to achieve on-demand release for reducing S. epidermidis biofilm formation.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.764-772
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• 2010

Staphylococcus aureus lipase is regarded as a virulence factor. The response of lipase activity to various factors can provide important insights concerning the prevention of S. aureus during meat fermentation. This study was conducted to evaluate the main effects of nutrients used in culture media, and their combined effects on the inhibition of lipase activity and cell growth of pathogenic S. aureus SK1593 isolated from fermented pork meat. A Plackett-Burman design was used to evaluate the main effects of variables, including olive oil, soybean oil, grapeseed oil, sesame oil, $CuSO_4$, $MgCl_2$, $KNO_3$, $CaCl_2$, and KCl. Significant negative effects on lipase activity were detected with soybean oil, grapeseed oil, $KNO_3$, and $CaCl_2$. Additionally, these nutrients were further selected as variables for the investigation of their combined effect on lipase activity, via response surface methodology. In order to confirm the regression model, a situation that only inhibits lipase activity was simulated. The predicted lipase activity and cell growth of the simulated situation were 14.0 U/mL and $9.6\;{\log}_{10}$ (CFU/mL), respectively, and the estimated value of those in the same medium showed 15.14 U/mL and $9.4\;{\log}_{10}$(CFU/mL) respectively. The lipase activity of the simulated medium was inhibited approximately 5-fold as compared to the basal medium, but no significant differences in cell counts were noted to exist between the basal and simulated media. These results suggest that soybean oil, grapeseed oil, $KNO_3$, and $CaCl_2$ can be used to inhibit the growth of pathogenic S. aureus during the process of meat fermentation.

• Animal Bioscience
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• v.34 no.2
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• pp.276-284
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• 2021

Objective: The objective of this study was to determine whether a dietary vitamin E (VE) supplement could alleviate any detrimental effects of aged corn on lipid metabolism and antioxidant status in laying hens. Methods: The experiment consisted of a 2×3 factorial design with two corn types (normal corn and aged corn (stored for 4 yr) and three concentrations of VE (0, 20, and 100 IU/kg). A total of 216 Lohmann laying hens (50 wk of age) were randomly allocated into six treatment diets for 12 wk. Each treatment had 6 replicates of 6 hens per replicate. Results: The results show that aged corn significantly decreased the content of low-density lipoprotein cholesterol (p<0.05), and reduced chemokine-like receptor 1 (CMKLR1) mRNA expression (p<0.05) in the liver compared to controls. Diet with VE did not alter the content of crude fat and cholesterol (p>0.05), or acetyl-CoA carboxylase, lipoprotein lipase, fatty acid synthase or CMKLR1 mRNA expression (p>0.05) in the liver among treatment groups. Aged corn significantly increased the content of malondialdehyde (MDA) (p<0.05) and decreased superoxide dismutase (SOD) activity (p<0.05) in the liver. The VE increased the content of MDA (p<0.05) but decreased glutathione peroxidase (GSH-Px) activity in serum (p<0.01) and in the ovaries (p<0.05). Adding VE at 20 and 100 IU/kg significantly increased GSH-Px activity (p<0.05) in liver and in serum (p<0.01), 100 IU/kg VE significantly increased SOD activity (p<0.05) in serum. Aged corn had no significant effects on GSH-Px mRNA or SOD mRNA expression (p<0.01) in the liver and ovaries. Addition of 100 IU/kg VE could significantly increase SOD mRNA expression (p<0.01) in the liver and ovary. Conclusion: Aged corn affected lipid metabolism and decreased the antioxidant function of laying hens. Dietary VE supplementation was unable to counteract the negative effects of aged corn on lipid metabolism. However, addition of 100 IU/kg VE prevented aged corninduced lipid peroxidation in the organs of laying hens.