• Food Science of Animal Resources
• /
• v.34 no.3
• /
• pp.395-402
• /
• 2014

The current study was conducted to identify technology for the production of high quality pork, based on the meat consumption habits of consumers. Macsumsuk, a type of kaolinite (a clay mineral), and/or a mixture of herbs (Mori Folium, Sophorae Radix, Glycyrrhizae Radix, Citri Leiocarpae Exocarpium, and Pogostemi Herba) were added to the diets of fattening pigs. Sixty barrow pigs (4 kinds of treatment ${\times}5$ pigs/treatment ${\times}3$ replicates) were randomly assigned to either the Control (no additives), T1 (3% Macsumsuk), T2 (3% Herb mixtures), or T3 (3% Macsumsuk + 3% Herb mixtures) groups, and were fed the diets for 60 d. Dressed weights were in the order of T1 ($93.40{\pm}4.68kg$) > T2 ($91.40{\pm}6.52kg$) > Control ($88.80{\pm}1.57kg$) > T3 ($86.80{\pm}2.01kg$). Back-fat thickness of the Control animals ($23.2{\pm}1.03mm$) was significantly greater than that of the various treatment groups (p<0.01). Numeric values representing the carcass yield and quality grade were higher for all the treated groups than the Control group, thought the difference was not statistically significant. Crude fat content was significantly higher in the Control group ($2.23{\pm}0.34%$) than in the treated groups (p<0.05). The addition of both Macsumsuk and herb mixtures into the diets of the pigs significantly reduced cooking loss of the pork compared to the Control (p<0.05). No statistically significant changes were observed in the shear force (average $5.87{\pm}0.54kg/cm^2$), water holding capacity (average $54.59{\pm}3.16%$), or CIE values of the pork, whereas cholesterol levels significantly decreased (p<0.01) in those fed Macsumsuk and/or the herb mixtures. No significant changes in fatty acid composition, total saturated fatty acid (SFA), total unsaturated fatty acid (UFA), or UFA/SFA ratios were observed by any of the treatments. In conclusion, the results obtained from this study suggest that the addition of Macsumsuk and/or herb mixtures into the diets of growing and fattening pigs improves the pork quality by reducing cooking loss, decreasing cholesterol content, and enhancing sensory characteristics.

• Korean Journal of Poultry Science
• /
• v.44 no.1
• /
• pp.29-39
• /
• 2017

This study examined the effects of adding dried blood mixed with Macsumsuk to the feed of broiler chickens. The blood had been dried at $200^{\circ}C$ in an ultra-high-temperature injection system and mixed in a 70:30 proportion of blood meal to Macsumsuk. The experiment consisted of four treatment groups of 150 chickens each. The control group received common broiler feed only, while treatment groups T1, T2, and T3 received feed supplemented with 0.5, 1.0, and 3.0% of the blood meal/Macsumsuk mixture, respectively. The diets were fed for a total of 35 days. Compared with the controls, body weight gain was improved in groups T1 (1,621 g), T2 (1,749 g), and T3 (1,739 g) (1,621-1,749 g vs. 1,448.5 g, respectively) and feed efficiency increased (p<0.01). The carcass rate in group T3 was higher by 83.26% than that in the controls (75.96 %) (p<0.01). The water holding capacity (WHC) increased in groups T1 and T2 (62.27 and 63.80% respectively) compared with controls (p<0.01). The intestine length was longer in groups T1 and T2 (53.98-55.48) than in controls (45.81) (p<0.01). Adding 0.5-1.0% of the dried blood meal Macsumsuk supplement resulted in a significant reduction in the cholesterol content (39.28~47.34 mg/100 g) compared with the controls (50.44 mg/100 g) (p<0.001); furthermore, the proportions of fatty acids including oleic (C18:1n9), ${\gamma}-linoleic$ (C18:3n6), eicosenoic (C20:1n9), and arachidonic (C20:4n6) acids were significantly increased (p<0.01). Compared with controls, the proportion of unsaturated fatty acids (UFA), mono-unsaturated fatty acids (MUFA), and proportion of UFA / SFA in group T1 was (68.66 vs. 69.35%, 51.22 vs 52.00%, and 2.19 vs. 2.26%, respectively) (p<0.05). However, the amino acid content of cystine and methionine of the treatment group (0.43~0.57%) was significantly higher than that of controls (0.38~0.46%) (p<0.05). Overall, supplementing the feed with 0.5-1.0% of the mixture of blood meal Macsumsuk improved productivity by increasing weight gain and feed efficiency, improved meat quality by increasing the water-holding capacity and levels of unsaturated fatty acids, and improved meat color.

• Journal of Animal Science and Technology
• /
• v.54 no.2
• /
• pp.125-131
• /
• 2012

The study was conducted to investigate the effects of dietary supplementation of Macsumsuk and herb resources on the egg performance and quality in Korean native crossbred chickens. A total of three hundred sixty improved Korean native crossbred chickens in primary laying period were randomly allocated to four treatments (30 birds/treatment ${\times}$ 3 replications) for eight weeks. Dietary treatments included CON (basal diets), T1 (basal diets + 0.3% Macsumsuk), T2 (basal diets + 0.3% herb resources) and T3 (basal diets + 0.3% Macsumsuk + 0.3% herb resources). No significant differences were found for feed intake, egg weight and average egg production (P>0.05), however, cracked egg rate was higher in CON than in T1-T3, especially T3 was the lowest (P<0.05). The crude fat content of whole eggs, CON (11.20%) was higher (P<0.05) than the experimental treatments (9.67%-10.01%). Haugh unit, yolk color, eggshell thickness, and eggshell breaking strength tended to be higher in T1 and T2, but there were no significant differences (P>0.05). However, the experimental treatments were significantly higher than CON (P<0.05) for eggshell breaking strength, and T3 (14.91 mg/g) contained lower (P<0.05) cholesterol in egg yolk than other treatments. For fatty acid composition in egg yolk, CON group showed higher saturated fatty acid contents than the experimental treatments, but T1 (67.00%), T2 (66.78%) and T3 (66.82%) were higher than CON for unsaturated fatty acids (P<0.05). In conclusion, supplementating Macsumsuk and herb resources together in diets of Korean native crossbred chickens could decrease egg yolk cholesterol and improve egg quality.

• Food Science of Animal Resources
• /
• v.32 no.4
• /
• pp.512-519
• /
• 2012

The current study was conducted to investigate the effect of macsumsuk and herb resources on the performances and meat quality of broiler chickens. Six hundreds (600) broiler chickens were randomly allocated into four groups (4 groups${\times}$50 chickens/group${\times}$3 replica), Control, Treatment 1 (T1; 0.3% macsumsuk), Treatment 2 (T2; 0.3% herb resources), and Treatment 3 (T3; 0.3% macsumsuk + 0.3% herb resources) and fed for 5 wk. T2 group showed higher total body weight gain and average daily gain of 1,812.5 g and 51.79 g, respectively, than the other groups. Control group showed the highest (p<0.05) mortality (8%) and total blood cholesterol (111.8 mg/dL) among experimental groups. T3 group (6.71 mg/dL) showed the highest (p<0.05) while control group (4.50 mg/dL) showed the lowest (p<0.05) in blood IgG levels. Cooking loss was 17.08, 16.14, 16.55, and 15.25%, shear force value was 1.91, 1.52, 1.55, and 1.47 $kg/cm^2$, and water holding capacity (WHC) was 54.40, 55.97, 56.01, and 55.70% for Control, T1, T2, and T3, respectively. Cholesterol contents in breast meat of Control (88.91 mg/100 g) chickens showed the highest (p<0.05) levels comparing to either T1 (83.59 mg/dL), T2 (82.41 mg/dL), or T3 (80.81 mg/dL) chickens. In conclusion, the current study implies that feeding macsumsuk and herb resources to broiler chickens could decrease cholesterol contents in breast meat.

• Journal of Environmental Science International
• /
• v.31 no.2
• /
• pp.215-218
• /
• 2022

This study investigated the effect of adding poultry litter additive containing probiotics and amino acids to the litter on weight gain in ducks and ammonia content in poultry litter. Nine hundred 1-day-old ducks (Pekin) were randomly distributed into three groups (300 birds per treatment divided into three replicates) using a randomized block design. Treatments were top-dressed on the litter surface at rates of 2 kg poultry litter additives (T1) and 2 kg macsumsuk (T2) per m², and untreated poultry litter was used as the control. Overall, a significant difference (p<0.05) in weight gains was observed at 3 and 4 weeks, but not at 5 and 6 weeks. After 4 weeks, when compared to other treatments, the addition of poultry litter additive tended to increase the average body weight gain (90-130 g). The ammonia content was affected by all treatments (p<0.05) over time except at 3 weeks, however, compared to other treatments, the poultry litter additive decreased the ammonia content. In particular, the rate of ammonia reduction by the poultry litter additives over time was approximately 20.2%-49.2%. Regarding temperature, a significant difference was observed in all treatment groups (p<0.05), except at 3 weeks. In conclusion, considering poultry litter additives and temperature, the increase in duck weight gain was associated with a decrease in ammonia content in the poultry litter.