• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.668-673
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• 2006

The effects of Acanthopanacis cortex water extract on allergic contact dermatitis (ACD) in Sprague-Dawley male rats treated with 2.5% 1-chloro-2,4-dinitrochlorobenzene (DNCB) on the dorsal skin were evaluated. The concentration of TBARS in plasma and liver was increased in ACD rats and was significantly decreased in Acanthopanacis cortex fed group (ACFG) compared to CG (control group). Serum Ig E level was significantly increased in CG compared to normal group, while that of ACFG was significantly decreased. The epidermal thickness of CG was significantly increased compared to that of normal group, while that of ACFG was significantly decreased compared to that of CG These results indicated that the Acanthopanacis cortex water extract administration improved lipid preoxidation, antioxidative activity, serum Ig E level and epidermal thickness in rats with ACD.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.242-253
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• 2020

Currently, there is a growing interest among consumers in selecting healthier meat with a greater proportion of essential fatty acids (FA). This experiment was conducted to evaluate the role of different ratios of dietary n-6:n-3 on growth performance, FA profile of longissimus dorsi (LD), relative gene expression of cytokines, meat quality, and blood parameters in finishing pigs. A total of 108 finishing pigs was randomly allotted to three treatments including a control (basal diet) and low ratios (4:1 and 2:1) of n-6:n-3. The 4:1 and 2:1 diets decreased the overall stearic acid in LD. There were reductions in the content of stearic acid, palmitoleic acid, total saturated acid, and n-6:n-3 ratio of LD in pigs fed 4:1 and 2:1 diet compared with the control diet. The 4:1 and 2:1 diets increased the concentration of α-Linolenic acid and polyunsaturated FA in the LD of pigs. Acetyl-CoA carboxylase enzyme gene was down-regulated in pigs fed 2:1 diet compared with finishing pigs fed the control or 4:1 diets. The relative expression of hormone-sensitive lipase was increased in pigs fed 2:1 and 4:1 ratio diets. Lower total cholesterol of plasma was observed in finishing pigs fed 2:1 and 4:1 diets. The cooking loss ratio of meat was lower in pigs fed the 2:1 and 4:1 diets compared with the control diet. Pigs fed the 4:1 and 2:1 diets had greater final body weight. In conclusion, the 2:1 and 4:1 diets have the potential to increase the meat quality and growth performance of pigs.