• Asian-Australasian Journal of Animal Sciences
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• 제22권5호
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• pp.686-693
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• 2009

A 21- to 42-day feeding study was conducted in Ross male broilers to evaluate the use of dried bakery product (DBP) and the influence of adding fat at different points in the manufacturing process. Six dietary treatments were formulated using a factorial arrangement (3${\times}$2 design) with three levels of fat in the mixer (high: 4.8%, medium: 3.8% and low: 2.8%) with or without DBP (0 and 7%). Additional fat was sprayed on pellets in a post-pelleting liquid application to bring the fat content to a similar level in all diets. Data on pellet quality (before and after post-pelleting fat addition), broiler performance, nutrient digestibility and organ weights were studied. Pellets made with DBP showed higher hardness values when measured before post-pelleting fat addition (p<0.001), although DBP did not affect final pellet hardness or durability. Higher post-pelleting hardness and durability were shown by diets to which a lower level of fat had been added in the mixer (p<0.001). In general, post-pelleting fat application improved durability (p<0.05). However, broiler performance and ileal digestibility were not affected by any of the factors tested. Dietary treatments had a significant but variable effect on carcass yield (p<0.01), although there were no differences among treatments regarding breast and leg yield, abdominal fat or organ weights. The results indicate that up to 7% DBP could be used in the broiler diet without impairing performance, ileal digestibility or organ weights. The place or point of fat addition in the manufacturing process has a strong influence on pellet quality.

• 한국수산과학회지
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• 제45권5호
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• pp.445-453
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• 2012

This study examined microbial contamination during seasoned and dried squid Dosidicus gigas processing, including the apparatus, machines, and employee's gloves at each step in processing at two companies. The numbers of bacteria floating in air in each processing area were also examined. The numbers of Staphylococcus aureus (3.6-6.0 log CFU/g) and Escherichia coli (1.3-1.4 log MPN/100 g) in domestic and imported daruma (a semi-processed product of seasoned and dried squid) at companies A and B exceeded the regulatory limits of the Food Sanitary Law of Korea (S. aureus, ${\leq}2.0$ log CFU/g; E. coli, negative). S. aureus in both daruma was reduced to below the detection limit or 3.6 log CFU/g after the roasting step, but increased again to 3.3 and 5.5 log CFU/g after the mechanical tearing step at companies A and B, respectively. E. coli showed similar tendencies at both companies. The surfaces of the apparatus, machines, and employee's gloves that contacted daruma were also contaminated with S. aureus (1.0-5.5 log CFU/$m^2$) and E. coli (negative-to 3.5 log MPN/$m^2$). The numbers of bacteria floating in air were high (1.7-5.1 log CFU/$m^3$) at both companies. These results suggest that sanitation standard operating procedures (SSOP) must be developed to control of microbial cintamination in seasoned and dried squid.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.1-7
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• 2009

Control of hyperglycemia and dyslipidemia is strongly correlated with decreased risk for cardiovascular disease, the most common and fatal diabetic complication. The purpose of this study is to determine the effects of garlic and aged black garlic on glycemic control and blood lipid profile in animal model of type 2 diabetes. Three week-old db/db mice (C57BL/Ks, n=21) were fed AIN-93G semipurified diet or diet containing 5% freeze-dried garlic or aged black garlic for 7 weeks after 1 week of adaptation. Fasting serum glucose, insulin, triglyceride, total cholesterol, and HDL-cholesterol and blood glycated hemoglobin were measured. Body weight and food intake of garlic and aged black garlic group were not significantly different from those of the control group. Fasting serum glucose and blood glycated hemoglobin levels were significantly decreased and insulin level was significantly increased in garlic group compared with control group (p<0.05). Consumption of aged black garlic significantly decreased homeostasis model assessment for insulin resistance (HOMA-IR) and tended to decrease serum glucose. Garlic consumption significantly decreased total cholesterol, while aged black garlic significantly reduced serum total cholesterol and triglyceride and increased HDL-cholesterol levels. These results suggest that garlic exerts hypoglycemic and hypocholesterolemic effect and aged black garlic improved insulin sensitivity and dyslipidemia in db/db mice.

• Nutrition Research and Practice
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• 제3권2호
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• pp.156-161
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• 2009

Hyperglycemia in the diabetic state increases oxidative stress and antioxidant therapy can be strongly correlated with decreased risks for diabetic complications. The purpose of this study is to determine antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes. The antioxidant activity of garlic and aged black garlic was measured as the activity in scavenging free radicals by the trolox equivalent antioxidant capacity (TEAC) assay. Three week-old db/db mice were fed AIN-93G diet or diet containing 5% freeze-dried garlic or aged black garlic for 7 weeks after 1 week of adaptation. Hepatic levels of lipid peroxides and activities of antioxidant enzymes were measured. TEAC values of garlic and aged black garlic were $13.3{\pm}0.5$ and $59.2{\pm}0.8{\mu}mol/g$ wet weight, respectively. Consumption of aged black garlic significantly decreased hepatic thiobarbituric acid reactive substances (TBARS) level compared with the garlic group which showed lower TBARS level than control group (p<0.05). Activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) of garlic and aged black garlic group were significantly elevated compared to the control group. Catalase (CAT) activity of aged black garlic group was increased compared with the control group. These results show that aged black garlic exerts stronger antioxidant activity than garlic in vitro and in vivo, suggesting garlic and aged black garlic, to a greater extent, could be useful in preventing diabetic complications.

• 동아시아식생활학회지
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• 제19권6호
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• pp.987-995
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• 2009

440 kDa의 키토산을 아스코르브산 0.05% 용액에 교반시켜 만든 CA 용액에 과메기를 침지한 후 냉풍 제습 건조한 과메기(CAK)와 자연 건조한 과메기(NPK)를 각각 동결 건조하여 식이에 5%씩 첨가한 식이를 5주령의 SD계 흰쥐에 6주간 급여하였을 때 혈청지질함량과 활성산소종(ROS) 관련 효소활성에 미치는 영향을 비교하였다. 체중 증가량, 식이 섭취량, 식이 효율 및 간장, 신장, 심장, 고환 등의 장기 중량 비율에는 뚜렷한 차이를 보이지 않았다. 혈중 중성 지질, 총콜레스테롤 함량에도 유의적인 차이를 보이지 않았다. 그러나 HDL- 콜레스테롤 함량은 과메기를 급여하지 않은 대조군(NC군), NPK 군 및 CAK군에서 각각 62.00, 48.01 및 71.84 mg/dL로 유의적인 차이를 보였으며, LDL-콜레스테롤 함량은 각각 34.98, 57.49, 35.17 mg/dL로 CAK군이 다른 두 군보다 유의적으로 낮은 수치를 나타내었고, 동맥경화지수도 각각 0.80, 1.49, 0.68으로 유의적인 차이를 보였다. 각 군의 total XOD (xanthine oxidoreductase) 활성은 유의차가 없었으나 XOD O type의 활성은 NPK군에서 NC군보다 높은 활성을 보이는 반면 CAK군은 NC 및 NPK군보다 21~45% 낮았다. 간조직의 SOD(superoxide dismutase) 활성은 CAK군이 NC 및 NPK군에 비하여 유의적으로 높았으나 GST(glutathione S-transferrase)의 활성은 유의적인 차이를 보이지 않았다. 한편, 혈청 ALT의 활성은 NC군에 비해 NPK군에서 증가하였으나, CAK군은 NC군의 수준으로 나타났다. 그리고 CAK군은 NC 및 NPK군에 비하여 간조직 내의 GSH(glutathione) 함량은 높은 반면 LPO(lipid peroxide)함량은 낮았다. 이상의 결과 CA처리 냉풍 제습 건조 과메기는 자연 건조 과메기에 비하여 높은 혈중 지질 개선 효과와 더불어 체내 ROS 생성계 효소 활성을 억제함과 동시에 소거계 효소의 활성을 촉진하는 효과가 있어 산업적 활용성이 기대되며, 일반 성분 분석을 통한 자연 건조 과메기와 CA처리 냉풍 제습 건조 과메기의 일반 성분 차이 및 기능성 물질의 연구는 추후 당면 연구과제이다.