• Animal Bioscience
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• v.34 no.1
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• pp.48-55
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• 2021

Objective: This study was conducted to investigate the effects of wilting and microbial inoculant treatment on the fermentation pattern and quality of Italian ryegrass silage. Methods: Italian ryegrass was harvested at heading stage and ensiled into vinyl bags (20 cm×30 cm) for 60d. Italian ryegrass was ensiled with 4 treatments (NWNA, no-wilting noadditive; NWA, no-wilting with additive; WNA, wilting no-additive; WA, wilting with additive) in 3 replications, wilting time was 5 hours and additives were treated with 106 cfu/g of Lactobacillus plantarum. The silages samples were collected at 1, 2, 3, 5, 10, 20, 30, 45, and 60 days after ensiling and analyzed for the ensiling quality and characteristics of fermentation patterns. Results: Wilting treatment resulted in lower crude protein and in vitro dry matter digestibility and there were no significant differences in acid detergent fiber (ADF), total digestible nutrient (TDN), water-soluble carbohydrate (WSC), ammonia content, and pH (p>0.05). However, wilting treatment resulted in higher ADF and neutral detergent fiber content of Italian ryegrass silage (p<0.05), and the WNA treatment showed the lowest TDN and in vitro dry matter digestibility. The pH of the silage was higher in the wilting group (WNA and WA) and lower in the additive treatment group. Meanwhile, the decrease in pH occurred sharply between the 3-5th day of storage. The ammonia nitrogen content was significantly lower in the additive treatment (p<0.05), and wilting had no effect. As fermentation progressed, the lactic and acetic acid contents were increased and showed the highest content at 30 days of storage. Conclusion: The wilting treatment did not significantly improve the silage fermentation, but the inoculant treatment improved the fermentation patterns and quality of the silage. So, inoculation before ensiling is recommended when preparing high quality of Italian ryegrass silage, and when wilting, it is recommended to combine inoculation for making high quality silage.

• Journal of Animal Science and Technology
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• v.44 no.6
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• pp.769-782
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• 2002

Three kinds of green forages(rye, oats and mixed forages) was harvested and mixed with rice straw, wheat bran and 2 grains(corn and soybean), which harvested 2 different dates(common harvesting dates, 7 days early to common harvesting dates). And each mixture was ensiled in 6 poly vinyl chlorides that was 60 liter, immediately. They were opened at 0, 5, 10, 25, 35, 60 and 100 days after ensiling for chemical analysis. And its effects of those TMFFs on feed values were observed. Average contents of water, crude protein, ADF, NDF, Ca and P of formulated TMFs were 72 to 75%, 14.75 to 18.24, 12.47 to 19.07, 39.82 to 47.01, 0.99 to 1.07 and 0.38 to respectively. Crude protein content was the highest in the mixed forages-TMFF and the lowest in the rye-TMFF. The ADF and NDF contents of rye-TMFF were higher than orthers. And CP, ADF, NDF, TDN, P and Ca contents were no significant difference among treatments regardless of storage period and harvest time, but all treatments indicated good quality. Intenal temperatures of TMFF were shown to be 1 to 5$^{\circ}C$ higher than ambient temperatures. The temperature of the Oat-TMFF formulated during winter sustained higher to the level of 6${\sim}$9$^{\circ}C$ for 10 days. The pH of TMFF were 4.0 to 4.2 and the content of $NH_3$-N was shown to be 7.79 to 8.23mg/$d{\ell}$. In the VFA contents, any tendency was not shown at all treatments depending on harvest time. Even though rye-TMFF showed the lowest VFA value. At all treatments except rye-TMFF, propionate production was increased and stable after 25 days of storage. Digestibility of rice straw from TMFF on DM basis was 15${\sim}$20% higher compared with non-treated rice straw.

• Journal of The Korean Society of Grassland and Forage Science
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• v.19 no.1
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• pp.41-48
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• 1999

This experiment was carried out to determine the effect of the silage additives on improvement of quality of fresh rice straw silage using round bale at the forage experimental field, grassland and forage crops division, National Livestock Research Institute, RDA, Suwon from 1997 to 1998. The experiment was arranged in a randomized block design with three replication. The treatments used in this study were consisted of different additives(control, formic acid, molasses, molasses+urea and inoculant). The rice straw silage with molasses+urea treatment resulted in high crude protein content and in vitro dry matter digestibility were increased with molasses of inoculant treatments compare with the control. The mean dry matter of formic acid treatment material was higher than with control but there was no significant difference in dry matter content among the additives treatments. The pH of molasses treatments significantly increased the proportion of lactic acid(P<0.05) and decreased the proportion of butyric acid. The total organic acid content of all treatments had low around 2%. Ammonia-N of molasses+urea treatment was significantly(P<0.05) higher than that of others, but formic acid or inoculant treatments was lower below 10% per total nitrogen. Over a 7d feeding period, the dry matter intake per cattle on the inoculant treatment was higher that on both the untreated round bale silage of fresh rice straw and rice straw hay. Producing cost per kilogram of round bale silage of fresh rice straw was decreased according to the increasement of harvesting area. It is suggested that application of round bale silage system to fresh rice straw with molasses or inoculant was the best treatment for improving preservation as silage, and that animal intake was enhanced by addition of inoculant to fresh rice straw.

• Journal of Marine Bioscience and Biotechnology
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• v.2 no.3
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• pp.160-167
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• 2007

Shelf-stability of powdered model food was determined during storage at various temperatures ($25^{\circ}C$, $35^{\circ}C$) and various moisture contents (3.5%, 6.0%, 8.0%). Moisture content, peroxide value, pH, color, microbial counting and sensory evaluation were conducted during storage. Moisture content, peroxide value, pH and color were not significantly changed during storage in all samples indicating that this powdered model food was relatively stable at given conditions. Pathogenic microorganisms, such as Bacillus cereus, Listeria spp., Clostridium perfrigens, Salmonella spp. and Staphylococcus aureus, were not found during storage suggesting that there was no problem in safety in this case. On the other hand, the number of artificially added Lactic acid bacteria was decreased with increasing both storage temperature and moisture content. Therefore, powdered model food was very shelf-stable and it was impossible to predict the shelf-life using above quality factors.

• Microbiology and Biotechnology Letters
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• v.11 no.3
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• pp.205-210
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• 1983

Extracellular $\beta$-galactosidase was prepared from a culture of Lactobacillus sporogenes, a spore-forming lactic acid bacterium. The enzyme functioned optimally at pH 6.8 and at 6$0^{\circ}C$ o-nitrophenyl-$\beta$-D-galactopyranoside (ONPG) in 0.05M sodium phosphate buffer. The activation energy of the enzymatic hydrolysis of ONPG was about 16,000 cal/mole below $50^{\circ}C$ and 11,300 cal/mole above the temperature. It was fairly stable over a pH range from 4.0 to 8.0 losing only less than 30% of its activity after hearting at 6$0^{\circ}C$ and pH 6.8 for 3 hours. Metal ions showed no significant effect on the enzyme activity, whereas L-cysteine exerted a slight stimulatory effect at the concentration of 10mM. The km values were 1.48mM for ONPG and 64.5mM for lactose. Hydrolysis of ONPG by the enzyme was product-inhibited by galactose (Ki=13.3mM, competitive inhibition) and by glucose(Ki= 11.4mM, uncompetitive type). The enzyme activity was also noncompetitively inhibited in the presence of lactose (Ki= 17.8mM).

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.2
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• pp.113-121
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• 2022

In this study, fermented Lycium chinense (L. chinense) extract was used to analyze the efficacy of nitric oxide (NO) and anti-aging inhibition to verify its usefulness as a functional cosmetic material. L. chinense was extracted with hydrothermal and 70% ethanol as a solvent, fermented, concentrated, and freeze-dried to prepare a sample, followed by MTT assay, NO inhibition assay, western blot assay, and UPLC analysis.As a result of the analysis of NO inhibitory efficacy, fermented L. chinense water extract (FLW) and fermented L. chinense 70% ethanol extract (FLE) showed excellent NO inhibitory efficacy of 47.96% and 56.71%, respectively. As a result of measuring the expression patterns of the wrinkle-related proteins MMP-1, and TRPV-1 through Western blot, both FLW and FLE confirmed the inhibitory efficacy of MMP-1 and TRPV-1. Based on the results of the experiment, the fermented L. chinense extract is expected to have a high application value as a functional cosmetic material related anti-inflammatory, and anti-aging.

• Food Science and Preservation
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• v.23 no.2
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• pp.145-154
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• 2016

This study investigated the possibility of usage of freeze-dried ingredients for the preparation of Nabak kimchi. The quality characteristics of Nabak kimchi using freeze-dried ingredients (radish, kimchi cabbage, green onion, garlic and ginger) were monitored during storage at $4^{\circ}C$. The initial pH of Nabak kimchi was 5.76~5.93, however, it decreased significantly over increasing storage periods (p<0.05). The titratable acidity of Nabak kimchi increased during storage, reaching 0.43~1.08%. Among the freeze-dried samples, those treated with freeze-dried radish and minor ingredients showed lower titratable acidity than that of the control. The initial number of total aerobic and lactic acid bacteria were 5.57~6.25, and 5.52~6.24 log CFU/g, respectively. After 28 days, the population of total aerobic and lactic acid bacteria in the raw ingredients and freeze-dried minor ingredients was less than 8.0 log CFU/g, but more than 9.0 log CFU/g in other samples. Yeasts and molds in Nabak kimchi were detected up to 2~3 log CFU/g, but coliforms were not detected in all samples during storage. The score of firmness and overall acceptability in the control, raw ingredients and freeze-dried minor ingredients were significantly higher than others (p<0.05). These results indicated that freeze-dried ingredients, such as green onion, garlic, and ginger, can be used in kimchi and would delay microbial growth and extend the shelf-life of kimchi without any deduction of sensory quality.

• Korean Journal of Poultry Science
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• v.33 no.4
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• pp.283-293
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• 2006

Two experiments were conducted to investigate the effects of dietary activated charcoal mixed with wood vinegar (AC) on broiler performance and antibiotics residue in eggs. In experiment 1, a total of low hundred fifty, 1-day-old male broile. chicks (Ross) were divided into 6 groups, consisting 3 replicates of 25 birds each, and 134 one of the six experimental diets: devoid of AC and antibiotics (negative control), devoid of AC with 0.1% antibiotics (positive control), devoid of antibiotics with 1% AC, with 0.1% antibiotics and 1% AC, devoid of antibiotics with 2% AC, with 0.1% antibiotics and 2% AC, for 5 wks. Feed consumption and body weights were measured weekly. At the end of the experiment, eight birds from each group were selected and sacrificed. The relative weight of organs and characteristics of breast muscle were investigated. There were no significant differences in feed intake, body weight gain and feed conversion rate among the treatments. There were also no significant differences in the relative weight of breast meat, leg and liver. The abdominal fat tended to be decreased by the dietary AC. Significant differences were shown (P<0.05) in meat redness (a) and yellowness (b) among the treatments. However, the sensual characteristics of breast muscle was not affected by the dietary treatments. There were significant differences in total microbes, Coli forms and lactic acid bacteria (P<0.05) among the treatments. In experiment 2, a total of ninety, 40-wk-old Hy-line Brown laying hens were divided into 3 groups, consisting 3 replicates of 10 birds each and fed medicated control diet devoid of AC or diets containing 1% AC and 2% AC for 2 wks. The residue of antibiotics in Plasma and egg Yolk were significantly decreased (P<0.05) in 2% AC group compared to that of control. This study suggest that dietary AC may improve the external quality of edible meat and reduced antibiotics residue in chicken eggs without affecting laying performance.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.168-177
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• 2009

This study was conducted to investigate the dietary effects of locally grown herbs (Mentha piperascens, PM; Rubus coreanus, RC; Tagetes patula, MG) on the growth performance and meat quality of broiler chicken. A total of 600 1-d-old Ross male broiler chicks were divided into eight groups and were fed control diets (antibiotics-medicated or non-medicated commercial diets) or experimental diets (non-medicated diets containing 0.3 or 0.5% PM, 0.3 or 0.5% RC, or 0.3 or 0.5% MG) for 5wk. The body weight gains and feed conversion rates (FCRs) in all the groups that were fed diets containing PM, RC, or MG were significantly improved compared to those in the non-medicated control group (p<0.05). The relative weights of various organs, the serum cholesterol levels, and the GOT/GPT activities in all the groups were also not significantly different. The superoxide dismutase (SOD)-like activities in the groups that were fed diets containing 0.3% PM or 0.3% MG were significantly increased compared to those in the non-medicated control group (p<0.05). The number of cecal lactic-acid bacteria in the groups that were fed diets containing 0.3% PM or 0.5% RC tended to increase. The malondialdehyde contents in the leg muscles were significantly lowered by feeding with PM or MG (p<0.05). The physicochemical properties of the edible meat, including the shear force, water-holding capacity, heat loss, pH, and muscle color degrees $(CIEL^*.\;a^*.\;b^*)$, were not affected by the dietary treatments. It has been suggested that spontaneous Korean plants promote the growth of broilers and may delay lipid oxidation in edible muscles without any negative effect when added in broiler diets.

• Korean Journal of Poultry Science
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• v.40 no.3
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• pp.271-276
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• 2013

A study was conducted to investigate the effect of dietary supplementation of feedstuff of Chlorella (Chlorella vulgaris) to replace of antibiotic in the diets of broiler chickens. A total of 720 1-d-old straight run broiler chicks (Ross ${\times}$ Ross) was randomly assigned into six treatments with four replicate pens (30 birds/replicate pen) for 5-wk. A corn-soy bean meal basal diet was formulated, the treatment groups were negative group (NC, antibiotic-free diet) and 0.1% virginiamycin in as antibiotic growth promoters (PC), 1.0% fresh liquid Chlorella (T1), 1.0% dried Chlorella powder (T2), 1.0% commercial Chlorella product and 1.0% (T3) and commercial Chlorella product 0.5% (T4) were added to the basal diet to form six dietary treatments. No significant differences were found among the treatments for feed intake and feed conversion of broiler chickens during the whole experimental period, but the BW gain was significantly higher (P<0.05) in commercial Chlorella product supplemental groups than the control group (NC and PC groups). Dietary supplementation of Chlorella significantly (P<0.05) increased the plasma IgA, IgM and IgG concentration of chicks compared to NC and PC groups. Supplemental AGPs and commercial chlorella product did not affect the E. coli and Salmonella concentration in the intestinal microflora of broiler chicks; however, the population of Lactobacillus was significantly increased (P<0.05) when birds were fed commercial Chlorella product groups. It is concluded that commercial Chlorella product supplementation could be used as an alternative of antibiotics to promote growth and immune response by increasing the production of lactic acid bacteria in the intestinal microflora of broiler chickens.