• Journal of Animal Science and Technology
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• v.55 no.3
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• pp.219-227
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• 2013

This study was conducted to elucidate the characteristics of equine meat traits and to evaluate the utilization of dried-citrus pulp abundantly produced in Jeju Island as feed ingredient in the diet of finished meat horses. Treatment groups consisted of wheat bran (A) and the dried-pellet mixture of citrus pulp (20%) and wheat bran (80%) (B). Feeding of agricultural by-products were 2 times in a day at the level of 1.5% of body weights. Water and dried-grass forage was not restricted. The average daily gain was similar in both groups. Feed conversion of treatment B showed lower level than that of A. Carcass rate of B was relatively lower than that of A, but meat yield grade of B was higher than that of A. For meat color traits, $L^*$ of B was lighter than that of A, and $b^*$ of group B was lower than that of group A. From the analysis of physical characteristics of equine meats, shearing force had decreased in the treatment B but the levels of drip loss and water holding cavity had increased in the treatment B compared to A. The level of crude fat is lower in the treatment B than the treatment A. For the mineral contents, the treatment B showed higher levels of Ca, K, Mg, Cu and Mn than that of A. For the fatty acid contents, the treatment B showed increased levels of stearic acid, oleic acid, eicosenoic acid, and arachidonic acid compared to A. Consequently, these results suggested that dried-citrus pulp might be utilized as replacement material for equine forage. Please rewrite the whole abstract and should include all required information. Before resubmission, please check it again from a native colleague in your group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1197-1206
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• 2014

This study compared and analyzed the physiochemical and quality characteristics of young radish kimchi made with YR-FNC or YR-GC cultivated by organic farming as well as kimchi made with young radish cultivated by chemical composting/general farming (YR-Control). YR-Control showed higher contents of water and crude protein than YR-FNC and YR-GC kimchi but lower contents of crude ash, dietary fiber, and vitamin C. YR-FNC and YR-GC kimchi also showed higher contents of P and Cu than YR-Control but lower contents of N, K, Ca, Mg, Fe, and Zn. YR-Control fermentation progressed faster than that of YR-FNC or YR-GC after 24 days, and YR-Control more rapidly reached an appropriate pH. On the other hand, YR-FNC and YR-GC kimchi fermentation progressed slow and did not reach a pH level below 5.3. For period of fermentation, YR-Control and YR-FNC kimchi showed no significant difference in reducing sugar content, whereas that of YR-GC kimchi decreased significantly after 24 days of fermentation (P<0.002). YR-FNC and YR-GC kimchi showed 1.5~3 times higher total polyphenol and flavonoid contents than YR-Control at the beginning of fermentation, whereas YR-Control and YR-FNC kimchi showed a significant increase in total polyphenol and flavonoid contents during the fermentation period. By day 7 of fermentation, YR-FNC kimchi showed higher contents of lactic acid bacteria and total microbes than YR-Control. In the sensory evaluation, YR-FNC and YR-GC kimchi showed higher preference values than YR-Control. Therefore, kimchi made from young radish cultivated by organic farming has a longer freshness period than control kimchi and is characterized by excellent sensory quality, increased physiological contents, and improved beneficial health effects.