• Animal Bioscience
• /
• v.36 no.10
• /
• pp.1584-1595
• /
• 2023

Objective: This study was conducted to evaluate the effect of a low-protein diet on growth performance, carcass traits, nutrient digestibility, blood profiles, and odor emissions in growing-finishing pigs. Methods: A total of 126 crossbred pigs ([Yorkshire×Landrace]×Duroc) with an average body weight (BW) of 38.56±0.53 kg were used for a 14-week feeding trial. Experimental pigs were allotted to one of 6 treatments in 3 replicates of 7 pigs per pen in a randomized complete block design. Pigs were fed each treatment diet with different levels of crude protein (CP). Phase 1 (early growing): 14%, 15%, 16%, 17%, 18%, 19%; phase 2 (late growing): 13%, 14%, 15%, 16%, 17%, 18%; phase 3 (early finishing): 12%, 13%, 14%, 15%, 16%, 17%; phase 4 (late finishing): 11%, 12%, 13%, 14%, 15%, 16%. All experimental diets in each phase were contained the same concentration of lysine (Lys), methionine (Met), threonine (Thr), and tryptophan (Trp). Results: Over the entire experimental period, there was no significant difference in BW, average daily feed intake, and gain-to-feed ratio among all treatments (p>0.05), but a quadratic effect (p = 0.04) was observed in average daily gain (ADG) during the late finishing phase with higher ADG in Group D. Blood urea nitrogen concentration linearly increased with an increase in dietary CP levels (p<0.01). Regarding nutrient digestibility, excreted nitrogen in urine and feces and nitrogen retention linearly increased as the CP level increased (p<0.01). A linear effect was observed with increasing CP levels in amines, ammonia, and hydrogen sulfide in odor emissions (p<0.01). No significant effects were observed in the measurements of carcass traits and meat characteristics (p>0.05). Conclusion: In phase feeding, reducing the CP level to 14% in early-growing pigs, 13% in late-growing pigs, 12% in early-finishing pigs, and 11% in late-finishing pigs is recommended.

• Journal of Korean Society of Water and Wastewater
• /
• v.22 no.5
• /
• pp.517-522
• /
• 2008

This study aims at an assessment of the effectiveness of taste & odor removal and transmembrane pressure changes in a pilot membrane plant(500m3/day) by adding PAC to MF process, and at providing a basis for applying it to the advanced water treatment process. The transmembrane pressure showed, in low turbidity of raw water, a tendency to decrease when PAC was injected at the Flux of 1, $1.5m^3/m^2{\cdot}d$, while it increased in high Flux($1.5m^3/m^2{\cdot}d$) in high turbidity of raw water. in addtion, it is shown that the fouling could be reduced more when PAC is injected together with appropriate amount of coagulant, than when PAC is solely injected. Taste & Odor-causing 2-MIB may not be detected in membrane filtered water, if the amount of PAC injection is increased in accordance with the increasing concentration of 2-MIB. Hence, PAC injection, as a pre-treatment process in MF membrane filtering, is supposed to be a suitable process for reducing fouling as well as for improvement effectiveness of taste & odor treatment.

• Journal of environmental and Sanitary engineering
• /
• v.11 no.1
• /
• pp.9-15
• /
• 1996

The purpose of this study was to evaluate the decomposition efficiency of $NH_3$ odor gas using high frequency surface discharge body. The results from this study are as follows; 1, Voltage and frequency of electric elements have effects on removal of $NH_3$ odor. The higher these two elements were set up, the more efficiently deodorizing processing worked. In this experiment, the optimum voltage and frequency applicable were observed around AC 6.0 kVp-p and 24.0 kHz respectively. 2. The temperature, humidity and residence time were observed strong variables for NH$_3$ removal process. Its performance had limits at high temperature and humidity conditions. The longer the residence time continued, the more efficiently deodorization process worked. The experimental results showed that the deodorization was efficiently processed under such conditions as $30.0^{\circ}C$ in temperature, 60rh% in humidity and 0.3 sec in residence time. 3. It was observed that in deodorization experiment, $NH_3$ odor gas was perfectly decomposed under the concentration condition below 15.0ppm. Moreover it was considered as economic and practical in terms of maintenance cost when compared with other deodorization methods.

• Microbiology and Biotechnology Letters
• /
• v.30 no.1
• /
• pp.91-97
• /
• 2002

Removal of malodorous gases from swine manure by a polyurethane biofilter inoculated with heterotrophic and autotrophic bacteria was investigated. Ammonia, hydrogen sulfide and other gases could be efficiently treated at 3~3.6 second of empty bed retention time by the polyurethane biofilter. In the range of SV $200~l,200h^{-1}$ , the average removal efficiency of odor was about 89% when the odor unit of inlet gas was below 4100. Odor elimination capacity of the polyurethane biofilter was$ 1.8$\times$10^{5}$ $~5.0$\times$10^{7}$OUㆍm$^{-3}$ㆍ$h^{-1}$ that were 84~90% of the inlet load. The critical loads of $NH_3$ and $H_2$S, which mean 97% removal with respect to the inlet loads, were 31 and $27 g.m^{-3}$ ㆍ$h^{-1}$ , respectively. The maximum elimination capacities of $NH_3$ and $H_2$S were 56 and $157 gㆍm^{-3}$ ㆍh$^{-1}$ , respectively. Although the removability for$ NH_3$ and $H_2$S was not influenced by $H_2$S$NH_3$ ratio (ppmv/ppmv), the $H_2$S removability was inhibited by high $H_2$S concentration more than 80 ppmv.

• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.5
• /
• pp.411-418
• /
• 2000

The purpose of this study was to investigate the sensory and mechanical characteristics of mayonnaise containing various levels of green tea powder The highest viscosity of mayonnaise was obtained at the green tea powder concentration of 0.5% The emulsion, stability was increased with the addition of green tea powder. In the sensory evaluation, overall acceptabilty appeared to be the highest when 0.1% of green tea powder was added. There was a significant difference between the samples (P<.05) In terms of change in color, the values of L, a, b, and ΔE decreased as the amount of green tea powder increased. In the measurement of the texture, the hardness of mayonnaise was highest in the control of green tea powder, and the springiness appeared to be higher in the mayonnaise with 0.1% of green tea powder. The odor acceptabilty in the sensory evaluation showed a negative correlation with the values of gumminess in the mechanical characteristics. The subjective parameters that affect overall quality on sensory evaluation were determined by, and they were odor acceptabilty, after taste, oily taste, sour odor. sweet taste. egg odor, color acceptabilty, and salty taste. These results showed that mayonnaise made with 0.1% green tea powder, salad oil 474.5ml. egg golk 85g, sugar l0g, salt 7g, and vinegar 23m1 with the addition of 0.6g green tea powder was the most effective compared with other treatments.

• Journal of the Korean Society of Food Culture
• /
• v.37 no.6
• /
• pp.529-539
• /
• 2022

This study investigated the quality characteristics of madeleines prepared using varying amounts of roasted black soybean flour (RBF). The RBF was used to substitute 0% (control group), 20% (RBF-20 group), 40% (RBF-40 group) and 60% (RBF-60 group) of weak flour (WF) in the manufacture of madeleine. The substitution of WF with RBF showed decreased the pH but increased the sugar concentration of the batter (p<0.01). Low lightness (L) and low yellowness (b) were observed in the experimental groups at high ratios of RBF substitution (p<0.05). The experimental groups of madeleines showed higher hardness and chewiness than the control group (p<0.001). The principal component analysis of the RBF-60 experimental group, which had the highest proportion of RBF, showed that it had relatively strong characteristics with respect to "darkness", "soybean odor", "sesame odor", "grains odor", "savory flavor", "sweetness", "black soybean taste", and "moistness". The acceptance test results, showed that the RBF-20 experimental group was similar to the control group with respect to "odor acceptance", "taste acceptance", and "texture acceptance". Thus, this study confirmed the possibility of using RBF for the preparation of madeleines.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.10 no.10
• /
• pp.2779-2785
• /
• 2009

Among the livestock, chickens are raised because of the merit ingested protein in low-priced cost of production and are primary livestock increased the consumption of meat. The factors of influencing condition, odor is the most important factor. Odor substances are ammonia, amines, hydrogen sulfide and mercaptan which come from night soil. Livestock are prevented from rearing by means of these odor substances. Though the henhouse is heated using hot air type heater in the winter season, it is ventilated for the control of odor because of the increase of odor concentration. In the present work, composite catalytic system combined the existing facilities(hot air type heater) with catalytic system was developed, it could controled odor and hazardous gas using the oxidation/reduction reaction without extra operating cost. Moreover, the purpose of this work is to develop the catalysts which are cost competitive and can maximize energy efficiency. The catalysts are noble metal(Pt-Rh) and composite transition metal(Mn) type.

• Journal of the Korean GEO-environmental Society
• /
• v.10 no.5
• /
• pp.33-39
• /
• 2009

This study was conducted to evaluate production of complex odor and 12 specific odorous compounds in a pilot-scale (capacity : $100m^3$) ultra thermophilic aerobic composting. There were three types input: municipal wasted sludge, livestock manure and slurry, and food waste produced in Jung-Eb city. Each raw material was mixed with seed material and operated for two periods (1st : 50 days, 2nd : 60days). During composting, the temperature hit $90{\sim}95^{\circ}C$ after every mixing in both periods. Therefore, it was concluded that increasing temperature also saves the time which required for composting and high reduction of organics and water contents. The primary odorous compounds were ammonia, methyl mercaltan, dimethyl disulfide and trimethylamine. The concentration of the primary compounds and complex odor during the operation were higher than those on final day and most compounds did not exceed the allowable exhaust standard for odor. Also, it was found that optimal mixing time and control of high temperature are the most important parameters for odor control in ultra thermophilic aerobic composting.

• The Korean Journal of Mycology
• /
• v.40 no.4
• /
• pp.254-257
• /
• 2012

The different microbial species were isolated from soy bean paste samples. A yeast strain NASS-2 was effective to decrease odor activity on pig excreata was identified as Pichia farinosa based on nucleotide sequences of 18S ribosomal DNA and Internal transcribed space (ITS). The extracellular fraction of P. farinosa NASS-2 was effective to decrease odor activity of pig excrements. Optimal medium component for decreasing order activity on odor material composed of soluble starch 2.0% (w/v) and yeast extract 0.8% (v/v). The decrease of odor material was maximum at $28^{\circ}C$ for 72 hours with pH 5.5. When the P. farinosa NASS-2 culture broth was treated to pig excrements, the removal efficiency was an average concentration with 1.38 ppm of ammonia gas.

• Journal of Korean Society of Environmental Engineers
• /
• v.38 no.4
• /
• pp.162-168
• /
• 2016

The aim was to investigate the effect of reducing the odorous and complex odor released during the decomposition of food wastes using effective microorganism (EM) as a function of time at $20^{\circ}C$ and $35^{\circ}C$. The variation of total microbial counts and dominant species counts in EM and leachate produced during food wastes decomposition was also observed. In general, the cumulative concentration of sulfur compounds ($H_2S$, $CH_3SH$) and complex odor released during food wastes decomposition increased with increasing elapsed time. The nitrogen compounds ($NH_3$, trimethyl amine), however, was not observed in all samples. The addition of EM in food wastes resulted in the reduction of concentration of sulfur compounds and complex odor, in spite of the increase of $CH_3CHO$ concentration. The dominant microbial species detected in EM were Lactobacillus species(Lactobacillus rhamnosus and Lactobacillus casei). In the leachate produced during food wastes decomposition, however, the various microbial community alternative to that detected in EM was observed. The EM could be potentially useful as a tools for reducing odor induced from the food waste decomposition process.