• Asian-Australasian Journal of Animal Sciences
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• 제29권4호
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• pp.509-515
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• 2016

Twenty Ardi lactating goats were used to investigate the effect of substituting 10%, 15%, and 20% of concentrate feed with date pits on milk production, composition, and blood parameters. Four isocaloric and isonitrogenous dietary treatments were used. Four levels (0% [control], 10%, 15%, and 20%) of date pits were used to replace concentrate feed. The forages to concentrate ratio used was 60 to 40. Dry matter intake (DMI) of goats fed diets containing 10% and 15% date pits was significantly (p<0.05) higher than those fed diets containing 0% and 20%. However, goats fed a diet containing 20% date pits were significantly (p<0.05) lower in DMI compared to those fed control diet. The protein percent was significantly higher for goats fed control diet compared to the other dietary treatments. Total solids percent was significantly the lowest for goats fed diet supplemented with 10% date pits. Goats fed a diet containing 20% date pits was significantly (p<0.05) higher in the total protein compared to those fed a diet containing 10%. In addition, goats fed a diet containing 15% date pits exhibited no significant differences in the total protein percent compared to those fed a diet containing 20% date pits. Triglyceride was significantly higher for goats fed diets containing 10% and 20% date pits compared to those fed 15% date pits. Results obtained in the present study suggest that date pits can be added up to 20% of the concentrate feeds into lactating Ardi goat diets without negative effects on their productive performance.

• 동아시아식생활학회지
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• 제21권1호
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• pp.38-45
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• 2011

This study aimed to determine the sensory acceptability of Gochujang dressing containing added Maesil (Prunus mune) concentrate. Gochujang dressing was blended with different concentrations of Maesil concentrate (0%, 1%, 2%, 3%, 4%). Moisture contents, L, a, b values, pH level, and sugar contents decreased, whereas acidity and viscosity increased with increasing Maesil contents. Salinity did not change significantly. For attribute difference test, as Maesil concentration increased, color intensity, savory flavor, sour flavor, hot taste, and mouthfeel decreased, whereas glossiness decreased. The acceptance test showed that 2% Maesil concentrate was the most preferable for appearance, taste, texture, and overall quality. In conclusion, the results indicate that addition of 2% Maesil concentrate to Gochujang dressing is optimal and provides good properties as well as reasonably high overall acceptability.

• Asian-Australasian Journal of Animal Sciences
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• 제19권7호
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• pp.1004-1009
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• 2006

Four male crossbred native beef cattle (average body weight of 427.7 kg) were randomly allocated to four types of cassoy-urea pellet as a source of protein in concentrate according to a $4{\times}4$ Latin square design to determine effect of diets on ruminal fermentation and nutrient digestibility. The four types of cassoy-urea pellets contained cassava hay, soybean meal, urea and binding agent at 79.2:19.8:0:1 (27.9% CP dry matter), 78.4:19.6:1:1 (30.4% CP), 77.6:19.4:2:1 (33.0% CP) and 99:0:0:1 (23.8% CP) for dietary treatments; 1, 2, 3 and 4, respectively. All four concentrate mixtures contained similar crude protein levels (11% CP) and were fed to animals in two equal parts (0.5% of body weight per day) while urea-treated rice straw (5% urea) was given ad libitum. The experiment revealed that dietary concentrate treatments had no effect on dry matter intake while digestibilities of neutral-detergent fiber and crude protein were higher (p<0.05) in cattle fed dietary treatments 1, 2 and 3 than in cattle fed dietary treatment 4. Ruminal ammonia-nitrogen ($NH_3$-N), was higher and acetic acid concentration (C2) and ratio of C2 to propionic acid (C3) were lower (p<0.05) in cattle fed dietary treatments 1, 2 and 3 than in those on treatment 4. It is concluded that use of cassoy-urea pellet as a protein source in concentrates for cattle resulted in improvement of digestibility, ruminal fermentation and rumen ecology. Further research using cassoy-urea pellet in feeding trials with milking cows and fattening beef should be undertaken.

• 동아시아식생활학회지
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• 제22권5호
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• pp.624-633
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• 2012

This study was performed to evaluate the physiochemical and sensory quality characteristics as well as the antioxidant activities of steamed rib sauce prepared with different amounts of Rehmannia glutinosa preparata concentrate(0, 6, 12, 18%). The moisture content and salinity of control were 80% and 0.8%, respectively, but those of sauces added with Sookjihwang concentrate were not significantly different from those of control. The acidity and reducing sugar content increased according to the amount of Sookjihwang concentrate. Hunter's color L (lightness) and b (yellowness) values decreased according to the amount of Sookjihwang concentrate, whereas a (redness) value was not significantly different among the treatments. Viscosity increased according to the amount of Sookjihwang concentrate. Total phenol and flavonoid contents increased according to the amount of Sookjihwang concentrate. Antioxidant activities (DPPH and hydroxyl radical scavenging activities) also increased according to the amount of Sookjihwang concentrate. Results of sensory preference test revealed that the scores for color, glossiness, and overall preference were the highest in sauce added with 12% Sookjihwang concentrate. It can be suggested that sauce added with Sookjihwang concentrate may be a functional sauce with high antioxidant activity.

• Asian-Australasian Journal of Animal Sciences
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• 제26권11호
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• pp.1583-1591
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• 2013

The objective of this study was to investigate microbial population in the rumen of dairy steers as influenced by supplementing with dietary condensed tannins and saponins and different roughage to concentrate ratios. Four, rumen fistulated dairy steers (Bos indicus) were used in a $2{\times}2$ factorial arrangement in a $4{\times}4$ Latin square design. The main factors were two roughage to concentrate ratios (R:C, 60:40 and 40:60) and two supplementations of rain tree pod meal (RPM) (0 and 60 g/kg of total DM intake). Chopped 30 g/kg urea treated rice straw was used as a roughage source. All animals received feed according to respective R:C ratios at 25 g/kg body weight. The RPM contained crude tannins and saponins at 84 and 143 g/kg of DM, respectively. It was found that ruminal pH decreased while ruminal temperature increased by a higher concentrate ratio (R:C 40:60) (p<0.05). In contrast, total bacterial, Ruminococus albus and viable proteolytic bacteria were not affected by dietary supplementation. Numbers of fungi, cellulolytic bacteria, Fibrobactor succinogenes and Ruminococus flavefaciens were higher while amylolytic bacteria was lower when steers were fed at 400 g/kg of concentrate. The population of Fibrobactor succinogenes, was found to be higher with RPM supplementation. In addition, the use of real-time PCR technique indicated that the population of protozoa and methanogens were decreased (p<0.05) with supplementation of RPM and with an increasing concentrate ratio. Supplementation of RPM and feeding different concentrate ratios resulted in changing the rumen microbes especially, when the animals were fed at 600 g/kg of concentrate and supplemented with RPM which significantly reduced the protozoa and methanogens population.

• 동아시아식생활학회지
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• 제20권2호
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• 동아시아식생활학회지
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• 제22권4호
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• pp.535-542
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• 2012

The purpose of this study was to evaluate the quality characteristics and antioxidant activity of chocolate added with Rehmannia Radix Preparata (R. Radix Preparata) concentrate (0, 3, 6 and 9%). As the amount of R. Radix Preparata concentrate increased, water content significantly. The pH of chocolate decreased significantly as R. Radix Preparata concentrate increased, but the acidity of chocolate increased. Sugar concentration and reducing sugar contents also increased according to the amount of R. Radix Preparata concentrate. The L(lightness), a(redness) and b(yellowness) values significantly decreased as R. Radix Preparata concentrate increased. However, texture was not significantly different among the treatments. As the amount of R. Radix Preparata concentrate increased, DPPH radical scavenging and hydroxyl radical scavenging activities increased. In the results of the sensory evaluation, scores of color, taste, flavor, texture, and overall acceptability were the highest in chocolate added with 6% R. Radix Preparata concentrate. From these results, it was suggested that the optimum addition amount of R. Radix Preparata concentrate to chocolate is 6%.

• 한국초지조사료학회지
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• 제37권1호
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• pp.10-18
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• 2017

A total of nine Korean indigenous goats were used in a cross-over arrangement to give nine replicates per treatment, and they were housed individually assigned to 1 of 9 dietary treatments. Nine treatments were 0, 500, and 1000 ppm of quercetin supplementation in diets by mixing roughage and concentrate with different ratios (RC ratio) of 3:7 (RC 30), 5:5 (RC 50) and 7:3 (RC 70). Nutrient utilizations of dry matter, crude fat and NDF were not affected by neither RC ratio nor dietary quercetin (p>0.05), but the rate of crude protein and ADF increased in animals in RC 70 group regardless of quercetin supplementation (p<0.05). In addition, higher RC ratio increased (p<0.05) N retention and N retention rate. Total VFA, acetic acid, propionic acid, iso-butyric acid, butyric acid, iso-valeric acid and valeric acid contents were not affected (p>0.05) by dietary quercetin. Meanwhile, lower total cholesterol level exhibited in animals in RC 70 group compared to RC 30 or 50 groups, unrelated to dietary quercetin (p<0.05), however other plasma parameters were not influenced (p>0.05) by RC ratio and dietary quercetin. Our results indicated that both RC ratio and dietary quercetin may not directly affect the production indices and immune responses in Korean indigenous goat.

• 동아시아식생활학회지
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• 제19권1호
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• pp.62-70
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• 2009

The principal objective of this study was to determine the optimal dilution magnification for Omi-Galsu. The pH of Omi-Galsu generated by varying the temperature of 200cc of water ($4^{\circ}C$ and $80^{\circ}C$) and quantity of Omi-Galsu concentrate (36 g, 45 g, 54 g) was $3.24{\sim}3.33$ and the sugar content of the solution was $6.60{\sim}9.50$, higher than the tea beverages on the market and slightly lower than fruit juice beverages. The Omi-Galsu had a caloric content of $30.65{\sim}38.70\;kcal$, and a protein content of $0.45{\sim}0.65%$. As a result of the sensory evaluations conducted during the summer season, it was determined that the Omi-Galsu produced by mixing 54 g of Omi-Galsu concentrate into 200cc water at $4^{\circ}C$ or $80^{\circ}C$ was the most preferred; however, during the winter months, the "gusto" of the Omi-Galsu produced by mixing 54g concentrate into 200cc water at $4^{\circ}C$ or 45 g of concentrate into 200cc water of $80^{\circ}C$ was preferred most strongly. All in all, the optimal dilution magnification for Omi-Galsu was found to be $4.7{\sim}5.4$.

• 동아시아식생활학회지
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• 제27권5호
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• pp.512-520
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• 2017

This study was carried out to develop concentrate of residual jujube flesh around the seed as a thickening agent of Bulgogi sauce. Quality characteristics and sensory test of Bulgogi sauces added with jujube concentrate (30%, 35%, 40%, 45%, 50%) were evaluated in comparison with control sauce containing xanthan gum as a thickening agent. Moisture content of Bulgogi sauce added with 30% jujube concentrate was the highest (74.59%). As content of jujube concentrate increased, moisture contents in Bulgogi sauces significantly decreased. Sugar content of control sauce ($30.82^{\circ}Bx$), was lowest among the sauces. As content of jujube concentrate increased, Sugar content of sauces significantly increased ($33.00{\sim}34.38^{\circ}Bx$). Salinity (%) was highest in control sauce (1.38%), and there was no difference in salinity among the sauces depending on the amount of jujube concentrate. Viscosity was highest in sauce added with 50% jujube concentrate (43.33 cP) and lowest in sauce with 30% jujube concentrate (13.20 cP). As content of jujube concentrate increased, viscosity tended to increase significantly. Spreadability was highest in sauce added with 30% jujube concentrate (8.88 cm). As the amount of jujube concentrate increased, spreadability of sauce tended to decrease significantly. Color value was different according to the contents of jujube concentrate in sauces. L-, a-, and b-values of control sauce were highest at 40.19, 1.5, and 24.57, respectively. The results of the sensory test for Bulgogi sauce showed that overall preference was significantly highest in sauce added with 35% jujube concentrate. Moreover, sauce added with 35% jujube concentrate was preferred the most in terms of appearance, taste, and fluidity. Meanwhile, the results of the differentiation test showed a significant difference in color intensity, jujube flavor and taste, sweet taste, and salty taste. However, no significant difference was observed in fluidity. The results of the preference test for Bulgogi seasoned with sauces added with jujube concentrate showed that overall preference and flavor, taste, and texture preference were highest in Bulgogi seasoned with sauce added with 35% jujube concentrate. However, no significant difference was observed in preference towards appearance among the samples.