• Journal of The Korean Society of Grassland and Forage Science
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• v.38 no.4
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• pp.273-279
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• 2018

This experiment was conducted to investigate the effects of individual management and group management of Jeju cross-bred horses on the physiological characteristics, productivity, and characteristics of the loin muscle of the horse meat. Sixteen herds of Jeju cross-bred horses older than 44 months were selected as experimental subjects. The experiment was conducted by dividing the herds into eight herds for individual management and another eight herds for group management. Herds were fed with concentrated feed of 2.5% of the body weight for four times a day and roughage and water were fed ad libitum. In the 12th week, the intestinal pH was statistically significantly lower with group management than with individual management (p<0.05). However, no symptoms of colic were observed. With regard to the general composition of the loin muscle, fat content was a statistically significant difference between the 7.83% with individual management and 5.65% with group management (p<0.05), indicating that individual management is more effective than group management in terms of fattening. In conclusion, feeding a concentrated feed at a level of 2.5% of body weight with individual management during fattening of Jeju cross-bred horses could be utilized as a fattening method.

• Food Engineering Progress
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• v.21 no.4
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• pp.318-325
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• 2017

Alcoholic steatosis is a fundamental metabolic disorder and may precede the onset of more severe forms of alcoholic liver disease. In this study, we isolated enzymatichydrolysate from Semisulcospira libertine by alcalase hydrolysis and investigated the protective effect of Semisulcospira libertine hydrolysate on liver injury induced by alcohol in the mouse model of chronic and binge ethanol feeding (NIAAA). In an in vitro study, the hydrolysate protects HepG2 cells from ethanol toxicity. Liver damage was assessed by histopathological examination, as well as by quantitating activities of serum aspartate aminotransferase (AST), alanine aminotransferase (ALT), and alkaline phosphatase (ALP). After the administration of S. libertina hydrolysate, fat accumulation and infiltration of inflammatory cells in liver tissues were significantly decreased in the NIAAA mouse model. The elevated levels of serum AST, ALT, and ALP activities, along with the lipid contents of a damaged liver, were recovered in experimental mice administrated with S. libertina hydrolysate, suggesting its role in blood enzyme activation and lipid content restoration within damaged liver tissues. Moreover, treatment with S. libertine hydrolysate reduced the expression rate of cyclooxygenase (COX-2), interleukin $(IL)-1{\beta}$, and IL-6, which accelerate inflammation and induces tissue damage. All data showed that S. libertine hydrolysate has a preventive role against alcohol-induced liver damages by improving the activities of blood enzymes and modulating the expression of inflammation factor, suggesting S. libertine hydrolysate could be a commercially potential material for the restoration of hepatotoxicity.

• Journal of The Korean Society of Grassland and Forage Science
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• v.42 no.4
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• pp.243-248
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• 2022

This study was conducted to evaluate the effect of feeding the whole crop rice silage (WCRS) which partially replaces the imported grass hay crop on the milking performance of Holstein and profitability. Two experimental diets were used according to the traditional practice of dairy farms. The control diet (C) was composed of 13kg/day of mixed hay, 6.8kg/day concentrate, and orchardgrass/bermudagrass hay (1.8kg/day). The treatment diet (T) was composed of 9.6kg/day of mixed hay, 6.8kg/day of concentrate and 2.2kg/day of WCRS. The CP content of the WCRS (4.6%) was lower than orchardgrass (11.3%) and bermudagrass hay (8.4%) due to the harvest being 30days later than the optimum harvest date of rice. The lower intake was observed in T during the entire experiment period which seems to be related to the higher proportion of fiber in rice (p<0.05). No significant difference was found in milk production between C (26.9kg) and T (26.3kg) during the entire experiment period (p>0.05). Also, no difference in milk fat, milk protein, total solids, and milk composition was observed between the two diets. Higher income per head was resulted in T (21,141won) compared to C (21,915 won). These results indicate that the partial replacement of the grass hay by the WCRS can bring the profit to the dairy farm due to the no difference between the control diet and the treatment diet.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.261-267
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• 2022

The purpose of this study is to investigate the various functionalities of the peels, pulps, and seeds of passion fruit. Proximate composition, mineral contents, phenolic acid contents, total polyphenols, total flavonoids, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, reducing power, α-glucosidase, and α-amylase inhibitory activities were measured for each part of passion fruit. Proximate composition analysis of the passion fruit indicated that moisture content contained (4.78-8.20%), carbohydrate (68.33-73.23%), protein (8.78-13.63%), fat (1.19-11.60%), and ash (1.51-8.80%). K, Ca, Na and Fe were the predominant mineral in the peels. P and Mg were the predominant mineral in the pulps. All the antioxidant activities (total polyphenols, total flavonoids, DPPH radical scavenging, ABTS radical scavenging, and reducing power) showed high results in the seeds. α-Glucosidase and α-amylase inhibitory activities IC₅₀ were in the peels (5.59 and 63.16 mg/mL), in the pulps (3.80 and 31.90 mg/mL), and in the seeds (0.06 and 1.02 mg/mL). These results indicated that the pulps, peels, and seeds of passion fruit have value as natural antioxidants with the high quality functional components.

• Journal of Animal Science and Technology
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• v.45 no.1
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• pp.69-78
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• 2003

This experiment was carried out to evaluate the value of total mixed fermentation feeds(TMFF) as completely mixed ration and to observe the effect of various kinds of TMFF on the palatability, feed intake, and milk performance in Holstein cows. The dry matter (DM) content of TMFF used in the experiment was 23.98-28.42% range, and CP, TDN, ADF and NDF were 16.2${\sim}$19.2%, 58.3-65.1%, 34.4-39.6% and 46.9${\sim}$49.9% levels, respectively. The relative feed value (RFV) in rape-, alfalfa-, grass-, oat-, corn-TMFF groups were 138.6, 133.9, 116.5, 111.8, 111.4 and 108.1, respectively. Among these groups, RFV of rye-TMFF group was lowest. Dry matter disappearance(DMD) showed 0.8${\sim}$.9% to the all kinds of TMFF groups. The pH was 3.89${\sim}$.87 and $NH_3$-N concentration was 6.93-8.66 mg/$d\ell$. The acetic acid concentration in the raw material of TMFF showed low level of 0.19${\sim}$0.57%, lactic acid showed high level of 1.17${\sim}$3.21% and butyric acid was very high as 0.03${\sim}$0.32%. Therefore, these results provide evidence that the quality of TMFF was not so bad. In the daily fresh matter intake on the alfalfa-, grass-, rape-, corn-, oats- and rye-TMFF were showed 62.85, 60.48, 58.04, 57.11, 54.61 and 45.74 kg respectively. All TMFF showed high palatability as daily dry matter intake of 1.95 to 2.90% by body weight of experimental cows. Body condition score(BCS) was gradually increased in during 60 days of the experiment term. Average daily gain(ADG) showed about 140.0${\sim}$326.7g. In alfalfa-TMFF group, the ADG was higher than in the other groups (p<0.05). Also, the increase in BCS was observed in grass-TMFF group (3.07 to 3.34) and rye-TMFF group was decreased in 3.07 to 3.34 (p<0.05). The milk yield appropriately showed a range of 16.16${\sim}$18.95 kg in all groups. Among these groups, alfalfa-TMFF group was highest(P<0.05). Average milk fat contents showed high levels of 4.06${\sim}$4.79% and the level was high in order of rape-, grass-, corn-, alfalfa-, rye- and oats-TMFF. Milk protein was highest in forage-TMFF and level of lactose in milk was approximately 4.56% in overall groups. Solid non fat(SNF) and total solid(TS) contents were 8.75% and 12.8%, respectively. However, milk composition was not significantly affected by TMFF.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2002.11a
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• pp.83-98
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• 2002

The old testament of the Bible has written the milk and curd. God said, I will ive you to how the milk and honey. The present study was designed to examine the effects of different homogenization pressure, homogenization temperature and $\beta$-cyclodextrin concentration on cholesterol removal rate of cheese, and to optimize the factors of cheese manufacture Process. In addition, the characteristics from cholesterol removed cheese and control are compared in the rheological and ensory analysis. The optimized process condition for cholesterol removal was for homogenization pressure, 74$^{\circ}C$ for homogenization temperature and 2% for $\beta$-cyclodextrin concentration, it showed 875% of the highest cholesterol removal rate in milk. Therefore, manufacture conditions of cholesterol removed cheese were chosen 74$^{\circ}C$ for homogenization temperature, for homogenization pressure, and I or 2% for $\beta$-cyclodextrin concentration. Cholesterol removed cheese and control were compared with yield, cholesterol removal, meltability, stretchability, textural properties and sensory analysis. Cholesterol content of control cheese containing 23.8% milk fat was cheese made from milk treated with 2% $\beta$-cyclodextrin and homogenization pressure was cholesterol removal. Yield of cholesterol removed cheese. As the homogenization pressure increased, oiling off reduced with showed better surface appearance. Stretchability of cholesterol removed cheese was lower 5~10cm than over 30cm of control. Meltability of cholesterol removed cheese also was lower than control. The hardness, gumminess, chewiness reduced to respectively. In the result of sensory analysis, treatment of homogenization for cholesterol removed cheese improved appearance and flavor, however texture fell. In addition, the resent result of the study indicated that about 75% of cholesterol in cheese could be removed, and the possibility of development of cholesterol removed cheese was observed. We have hope to research manufacture cheese global wide.

• Korean Journal of Agricultural Science
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• v.16 no.2
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• pp.179-200
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• 1989

Mucor miehei rennet(MR) was added as calf rennet(CR) substitutes in the fixed amounts of mixed rennets in making Camembert cheese. The conditions in the variations of chemical composition: water-soluble nitrogen, non-caseinic nitrogen, non-proteinic nitrogen, amino nitrogen, ammoniacal nitorgen, electrophoresis, molecular fractionation, mineral distribution, texture characterisitics, free amino acids and free fatty acids, were checked up with the sensory test and the chesse yields at each ripening period. The results obtained by investigating the utility of Mucor rennet were summarized as follows: 1. CR chesse, MR cheese and the mixed-rennet chesse failed to show any significant difference in their yields of 15%. 2. The contents of protein, fat and ash in MR cheese gave lower value than CR cheese did and with progress of ripening lactose decreased rapidly after 14 days of ripening. The difference among the rate of addition of mucor rennet was not recognized. 3. The WSN contents of 5 fresh sample chesse were from 14.7% to 17.3% and WSN increased from 39.7% to 41.0% with progress of ripening. After 21 days of ripening MR chesse had more WSN than CR cheese did. In NCN and ammoniacal nitrogen MR cheese showed higher value. 4. As the ripening progressed, MR chesse showed more cystein, phenylalanine and proline than CR chesse did but it failed to show any increase in aspartic acid, threonine and glutamic acid etc. 5. In the content of free fatty acid MR chesse showed higher value than CR cheese did and with the progress of ripening fatty acids increased from 8.36 mEq to 26.36 mEq but did not show any significant difference in the cheese types by the coagulant ratio. 6. Ca contents in the sample chesse were 0.238-0.27%, Mg 0.019-0.022%, Na 0.910-1.047%, and K 0.175-0.200%. The important non-sedimentable Ca in casein remained from 61 % to 77% without regard the ripening periods and added-rennets and Mg remained from 59.1% to 92.5% in non-sedimentable and water-soluble conditions. 7. In the fractionation of protein by ultrafilteration, MW> $5{\times}10^4$ decresed from 95% at the beginning period of ripening to 45% and MW< $10^4$ increased from 0.2% to 38% and definite caseinolysis was shown in all samples. 8. All the cheese showed to different electrophoretic patterns for the added-amounts of mucor rennet in the 14 days of ripenig. In the 28 days or ripening, MR cheese kept some bands on the patterns compared with CR cheese. 9. In vitro digestibility increased from 81.48-94.81 % to 94.47-98.61% but failed to show any significant difference in the cheese types by the coagulant ratio. 10. In hardness, MR cheese showed lower value compared with CR cheese as the ripening progressed. 11. The results of the sensory test failed to show any difference in flora rind, feelings in mouth and hands, deep structure, flavor and bitterness between CR Camembert cheese and MR Camembert chesse.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.218-230
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• 2010

This study was conducted to survey isoflavone intake among adult women in menopause with diseases such as metabolic syndrome and osteoporosis and to analyze the relationship between each of these chronic diseases followed by isoflavone intake and the related health risk index. The average age of the subjects was 49.97 years old, while that of the pre-menopausal subjects was 45.14 years, and the post-menopausal subjects was 55.99 years. The average body mass index (BMI), waist-hip circumference, body fat percentage, blood pressure, blood sugar and blood lipid content of the post-menopausal subjects were higher in significant difference than those of the pre-menopausal subjects. The bone density of the hip and spine in post-menopausal subjects was lower in significant difference than that of the pre-menopausal subjects. After menopause, the subjects had a lower ratio of individuals at risk of anemia when compared with the subjects before menopause, but had higher health risk ratio related to each type of chronic disease, including obesity, hypertension, high cholesterol and osteoporosis than the subjects before menopause. The intake frequency of each soybean food was similar among subjects before/after menopause. The most common soybean based foods consumed by the subjects were soybean, soybean curd and soybean paste. The average daily intake level of isoflavone among subjects before menopause was 25.48 mg, while that of subjects after menopause was 32.25 mg. Evaluation of the distribution of the isoflavone level revealed that the pre-menopausal subjects consumed 3.29~78.36 mg and the post-menopausal subjects consumed 3.18~116.59 mg. The intake level by each individual varied greatly. The pre-menopausal subjects had a low BMI index and systolic blood pressure as much as their isoflavone intake level was high. Additionally, the post-menopausal subjects had a low menarche age and high menopause age when their isoflavone intake level was high, the BMI index and waist-hip circumference ratio was highest among individuals with lowest isoflavone intake level. This study showed that there was a possible relationship between soybean isoflavone intake and health problems such as obesity, high cholesterol, and osteoporosis in women after menopause with diseases such as metabolic syndrome and osteoporosis, even if this relationship was not great.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.645-658
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• 2004

To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of manufactured press ham using CLA accwnulated pork loin meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with com oil. Pigs were divided into 5 treatment groups(4 pigs/group) and subjected to one of five treatment diets(0, 1.25% CLA for 2weeks, 2.5% CLA for 2weeks, 1.25% CLA for 4weeks and 2.5% CLA for 4weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals(110kg body weight) slaughtering at the commercial slaughter house. Manufacture press ham using CLA accumulated pork loin meat were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. Samples were analyzed for general compositions, physico-chemical properties(pH, color, shear force value), TBARS. pH value of CLA treatment(T4) was increased significantly than that of oontrol(P<0.05). pH of control and CLA treatments were increased significantly as the storage period passed(P< 0.05). Crude fat content of CLA treatment groups was significantly higher than the control pork (P<0.05). Meat color(CIE $L^*$, $a^*$$b^*$

• Food Science of Animal Resources
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• v.26 no.2
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• pp.245-251
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• 2006

This study was performed to investigate the changes of vitamin A, vitamin E, vitamin $B_l$ and vitamin $B_2$ contents in cow's raw milk collected from dairy farms in Chungcheong-do and Jeolla-do for a year. The contents of fat soluble vitamin A and E were changed as seasonal effect, but water soluble vitamin $B_l$ and $B_2$ contents were not changed as seasonal effect. Vitamin A content in cow's raw milk was as follows [minimum ${\sim}$maximum (mean), ug/100 mL]; $35.1{\sim}59.0$ (44.4) in spring, $36.7{\sim}65.6$ (50.0) in summer, $28.7{\sim}61.2$ (46.8) in autumn and $29.9{\sim}57.8$ (43.1) in winter. In case of vitamin E was as follows [minimum${\sim}$maximum (mean), ug/100 mL]; $28.3{\sim}59.2$ (45.8) in spring, $39.6{\sim}69.9$ (58.8) in summer, $35.0{\sim}62.8$ (46.2) in autumn and $26.0{\sim}55.4$ (41.5) in winter. In case of vitamin $B_l$ was as follow [minimum${\sim}$maximum (mean), ug/100 mL]; $27.7{\sim}57.9$ (42.84) in spring, $32.4{\sim}66.1$ (49.39) in summer, $34.1{\sim}63.7$ (46.69) in autumn and $20.6{\sim}61.4$ (43.20 in winter. The amounts of vitamin $B_2$ in cow's raw milk was as follows [minimum${\sim}$maximum (mean), ug/100 mL]; $150{\sim}182$ (160 in spring, $145{\sim}185$ (163) in summer, $149{\sim}180$ (166) in autumn and $148{\sim}190$ (167) in winter.