• Journal of Animal Environmental Science
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• v.12 no.3
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• pp.123-132
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• 2006

This study was conducted to determine the volume of Holstein heifers manure excreted and its characteristics. The average dry matter intake of heifers was 6.7 kg/head/day. The intake rate was lowest in spring among four seasons. The average dry matter intake rate during spring, summer, fall, and winter was 4.6, 8.3, 7.1, and 6.8 kg/head/day, respectively. The average water intake of heifers was $19.3{\ell}/head/day$. The wale. consumption was highest value ($21.8{\ell}/head/day$) in summer and lowest values ($18.3{\ell}/head/day$) in spring and winter. Values were found not to be statiscally different for the four seasons. The average manure production of heifers (average live weight was 363.1 kg) was 20.3 kg/head/day and it was 5.6% of live animal weight. The manure production during spring, summer, fall, and winter was 13.7, 23.5, 25.0, and 20.2 kg/head/day, respectively. Production during spring was lower than the other seasons (p<0.05). A higher correlation between live weight and manure production ($R^2=0.7816$) and between live weight and feed intake ($R^2=0.7296$) was observed for heifers. Correlations between manure production and water intake and between manure production and feed intake were found to be relatively low for heifers. The moisture content of feces was 83.5% and that of urine 94.6%. The pH of feces and urine were in the ranges of 7.4 and 7.5, respectively. The $BOD_5$, COD, SS, T-N, T-P concentrations of the heifer feces were 18,048, 50,114, 119,833, 2,519, and $427mg/{\ell}$, respectively. Heifer urine showed lower levels of $BOD_5(5,434mg/{\ell})$, COD$(6,550mg/{\ell})$, SS$(825mg/{\ell})$, T-N$(3,616mg/{\ell})$, and $T-P(28mg/{\ell})$ than feces. The fertilizer nutrient concentrations of heifer feces was 0.25% N, 0.1% $P_2O_5$ and 0.14% $K_2O$. Urine was found to contain 0.36% N, 0.006% of $P_2O_5$ and 0.31% $K_2O$.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.1
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• pp.29-38
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• 2012

This study was carried out to compare the agronomic characteristics, forage yield, and feed value of nine sorghum ${\times}$ sudangrass hybrids at paddy field cultivation. The nine recommended sorghum ${\times}$ sudangrass hybrids used in this study were P877F, Cow pow, Turbo gold, Maxi graze, Jumbo, G7, Sweet home, Honey chew BMR and Green star. Plant height, leaf number, stem diameter, and stem hardness were higher in Jumbo than other varieties (P<0.01). Sugar content (brix) was higher in order of P877F > Sweet home > maxi graze > Green star > Cow pow > G7 (P<0.01). Fresh (86,199kg/ha) and dry matter yield (16,206 kg/ha) of Jumbo were higher than other varieties (P<0.01). Crude protein was the highest in Maxi graze (6.5%), but crude fat was the highest in Honey chew BMR as 2.1% (P<0.01). NDF and ADF of Jumbo and G7 were higher than other varieties (P<0.01). TDN was higher in order of Maxi graze > Sweet home > P877F > Honey chew BMR > Green star, but no significant differences were found among the varieties. Minerals were the highest in Cow pow (15,020.5 mg/kg), and Sweet home (6,222.6 mg/kg) was the lowest as compared to other varieties (P<0.01). Total amino acids were higher in order of Maxi graze > Sweet home > Turbo gold > Honey chew BMR > Jumbo (P<0.01). Crude protein yield and crude fat yield were the highest in Turbo gold (814.6 kg/ha) and Honey chew BMR (309.8kg/ha), respectively (P<0.01). Mineral yield was the highest in Cow pow as 207.6 kg/ha (P<0.01). Amino acid yield (592.2 kg/ha) and TDN yield (10,194 kg/ha) were the highest in Sweet home. Based on the above results, sorghum ${\times}$ sudangrass hybrid varieties should be selected on the basis of the purpose of use. Because, each varieties showed various growth characteristics and nutrition yield (protein, fat, mineral, amino acid, TDN).

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.207-214
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• 2008

In Asia Saussurea lappa (SL) has been used as a traditional herbal medicine to treat abdominal pain and tenesmus. Recently, in vitro cell culture studies have shown that SL has anti-ulcer, anti-inflammatory, and anti-tumor properties. To explore its potential chemopreventive and chemotherapeutic effects in colon cancer, we examined whether the hexane extract of SL (HESL) could inhibit the growth of HT-29 human colon cancer cells, and investigated the mechanisms for this effect. The cells were cultured with various concentrations (0-5 ${\mu}g/mL$) of HESL. The results indicated that HESL markedly decreased the numbers of viable HT-29 cells; whereas at the concentration of 5 ${\mu}g/mL$, HESL slightly decreased the viable cell numbers of CCD 1108Sk human skin normal fibroblasts at 72 hr. HESL substantially increased the numbers of cells in the sub G1 phase, and dose-dependently increased apoptotic cell numbers. Western blot analysis of the total cell lysates revealed that HESL increased Bax protein levels, but did not affect Bcl-2 levels. HESL induced the cleavage of poly (ADP-ribose) polymerase and caspases 8, 9, 7, and 3. This study demonstrated that HESL inhibits cell growth and induces apoptosis in HT-29 cells, which may be mediated by its ability to increase Bax levels and activate the caspase pathway. These findings may lead to the development of new therapeutic strategies for colon cancer treatment.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.11-18
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• 2013

In this study, rice wine cakes (Jubak) was produced using with Astragali memvranaceus with excellent antioxidant and antidiabetic effects and produced. This Jubak was applied to improve the cookies of modern taste and well-being products. The cookies according to the different ratio (added 0-1.0%) of Astragali memvranaceus and investigated the physicochemical characteristics, sensory evaluation, DPPH free radical scavenging activities, polyphenol and flavonoid contents. There were little changes in pH and density. The hardness of all treated cookies increased with Astragali memvranaceus Jubak(AJ) containing of different moisture contents. In color, L and a values of most cases increased in most of the treatments, but b value was reduced. In the sensory evaluation, the flavor and total scores showed the highest in 0.5% AJ cookies. But the higher proportion of AJ cookies that had unique flavors and tastes, so the total acceptance score decreased. The polyphenol and flavonoid contents increased in the higher proportion of AJ. In DPPH free radical scavenging activities, the control (no Jubak added) was 44%, and containing of 1% AJ cookies showed 82%. In conclusion, our study suggests that 0.5% in addition of AJ increased positive attributes and functional to cookies.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.512-519
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• 2012

The current study was conducted to investigate the effect of macsumsuk and herb resources on the performances and meat quality of broiler chickens. Six hundreds (600) broiler chickens were randomly allocated into four groups (4 groups${\times}$50 chickens/group${\times}$3 replica), Control, Treatment 1 (T1; 0.3% macsumsuk), Treatment 2 (T2; 0.3% herb resources), and Treatment 3 (T3; 0.3% macsumsuk + 0.3% herb resources) and fed for 5 wk. T2 group showed higher total body weight gain and average daily gain of 1,812.5 g and 51.79 g, respectively, than the other groups. Control group showed the highest (p<0.05) mortality (8%) and total blood cholesterol (111.8 mg/dL) among experimental groups. T3 group (6.71 mg/dL) showed the highest (p<0.05) while control group (4.50 mg/dL) showed the lowest (p<0.05) in blood IgG levels. Cooking loss was 17.08, 16.14, 16.55, and 15.25%, shear force value was 1.91, 1.52, 1.55, and 1.47 $kg/cm^2$, and water holding capacity (WHC) was 54.40, 55.97, 56.01, and 55.70% for Control, T1, T2, and T3, respectively. Cholesterol contents in breast meat of Control (88.91 mg/100 g) chickens showed the highest (p<0.05) levels comparing to either T1 (83.59 mg/dL), T2 (82.41 mg/dL), or T3 (80.81 mg/dL) chickens. In conclusion, the current study implies that feeding macsumsuk and herb resources to broiler chickens could decrease cholesterol contents in breast meat.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.781-786
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• 1998

To assess effect of surface area on the oxidative stability in thermooxidative system, soybean oil and lard with different surface area $(0.04{\;}cm^2/g,{\;}0.08{\;}cm^2/g,{\;}0.12{\;}cm^2/g{\;}and{\;}0.16{\;}cm^2/g)$ were heated 8 hrs/day at $185^{\circ}C$. The iodine values of soybean oil heated for 64 hrs with surface area of $0.12{\;}cm^2/g$ and $0.16{\;}cm^2/g$ were 113.1 and 116.9, while those of the oil heated for the same length time with surface area of $0.04{\;}cm^2/g$ and $0.08{\;}cm^2/g$ were 126.4 and 125.9, respectively. The same trend was observed in lard, but less markedly than in soybean oil. The polar lipid content, dielectric constant and refractive index of soybean oil and lard heated with surface area above $0.12{\;}cm^2/g$ significantly increased as the heating time increased, while those of the oil heated with surface area below $0.08{\;}cm^2/g$ slowly increased as the heating time increased. On the other hand, the conjugated diene content of soybean oil heated with surface area above $0.12{\;}cm^2/g$ oil increased as the heating time increased while ratio of linoleic acid to palmitic acid decreased as the heating time increased. However, the conjugated diene content and ratio of linoleic acid to palmitic acid of lard were not significantly different depending on the surface area. The results obtained from this investigation indicated that the thermooxidative stability of oil heated with surface area below $0.08\;}cm^2/g$ was better than that of oil heated with surface area above $0.12{\;}cm^2/g$ (P<0.05).

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.652-660
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• 2002

To develop natural food preservatives for extending the shelf-life of jeotkal (salted and fermented seafood), antimicrobial substances were extracted from 32 types of medicinal herbs and edible plants using 95% ethanol. Among the extracts, Glycyrrhizae radix, Curcumae domestica, Galla rhois, and Resina pini showed relatively high inhibitory effects on the growth of the microorganisms isolated from the deteriorated jeotkal. We selected and tested the extract from Recina pini as a natural jeotkal preservative. This ethanol extract was purified partially by adding equal quantity of water, through which 77% of insoluble materials were removed as impurities. In manufacturing modified jeotkal using squid, sucrose and starch syrup were substituted with sorbitol, $glucono-{\delta}-lactone$ was added instead of vitamin C and lactic acid, and sterilized hot pepper was used instead of natural one. The shelf-life of modified jeotkal was prolonged by 4 days compared with the control jeotkal when stored at $20^{\circ}C$, while that of modified jeotkal containing 1.0% partially purified Recina pini extract was prolonged by 6 days compared to the control. The same tests were conducted for the changran (stomach and intestine of Alaska pollack) jeotkal preservation. The shelf-life of the control jeotkal was 24 days, whereas the modified jeotkal and the Resina pini extract-containing modified jeotkal maintained their qualities without changes in microbial and chemical characteristics for 90 days at $20^{\circ}C$ storage.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.962-968
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• 2002

Effects of gamma-irradiation of 1 to 10 kGy on the microbial growth, contents of amino acids, fatty acids, and free sugars, and changes in acid values in soybean powder were studied. Irradiation doses at $3{\sim}5\;kGy$ inhibited the mold growth completely in two kinds of imported soybean powders. Contents of sulfur-containing amino acids, such as cysteine, in both soybean powders decreased with irradiation, whereas no significant changes in free amino acid and fatty acid contents of both soybean powders were observed. Free sugar contents of stachyose and sucrose in Chinese soybean powder decreased with increasing irradiation dose level, whereas, those of other sugars remained unchanged. Results of this study confirm that $3{\sim}5\;kGy$ irradiation can be safely applied to apply to soybean powder without causing significant quality deteriorations microbiologically and chemically.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.857-863
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• 2004

The effects of adipic acid on the growth of psychrotrophic kimchi lactic acid bacteria and on the fermentatation of mulkimchi were investigated. Four Leuconostoc and one Lactobacillus species were isolated from kinnchi fermented for 50 days at 6$^{\circ}C$. The growth inhibition rate of adipic acid on psychrotrophic kimchi lactic acid bacteria and control strain, Leuconostoc mesenteroides KCCM l1324, was gradually increased from 0.1% of adipic acid concentration and its growth inhibition rate on selected strains reached 90% at 0.4% addition of adipic acid. On the bases of these results, the Preservative effect of adipic acid on the fermentation of mulkimchi was investigated for 25 days at 1$0^{\circ}C$. The pH of mulkimchi containing adipic acid was lower than that of control mulkimchi at the beginning of fermentation. However, the pH of the control mulkimchi decreased rapidly and the pH is lower at the end of fermentation than that of all samples containing adipic acid. The control increased rapidly during fermentation at the acidity. Adipic acid inhibited the growth of several microorganisms in mulkimchi including Lactobacilli. The number of Lactobacilli in control mutkimchi increased rapidly at the beginning stage of fermentation and it decreased at the end stage due to lowering of pH. However, that of mulkimchi with adipic acid slowly increased. Addition of 0.2% ethyl alcohol showed increase of preservative effect of 0.1% adipic acid in mulkimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1286-1290
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• 2006

The objectives of this study were to determine antioxidant activities and antioxidnat compounds of 13 imported and 4 domestic red wines and to investigate relationships between antioxidant activities and antioxidant compounds in the selected red wines. The concentrations of total polyphenolics and anthocyanins in the samples were investigated by spectrophotometric methods. ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, and reducing power have been used to compare the relative antioxidant activities of the selected red wines. In this study, total polyphenolic contents of the red wines were ranged from 250 to 2,298 mg gallic acid equivalents/L and the anthocyanin contents were ranged from 11 to 349 mg cyanidin-3-glucoside equivalents/L, respectively. As expected, all the red wines exhibited excellent antioxidnat activities (ABTS and DPPH radical scavenging and reducing power) except three domestic red wines. The correlation coefficient between total polyphenolic content and their antioxidant activities, namely ABTS radical scavenging activity, DPPH radical scavenging activity and reducing power, were 0.9784, 0.9905 and 0.8580, respectively. No correlation was observed between total anthocyanin content and their antioxidant activities.