• Journal of Aquaculture
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• v.12 no.4
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• pp.293-301
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• 1999

This study was conducted to evaluate the possible utilization of 5 different animal protein sources in juvenile rainbow trout, Oncorhynchus mykiss. Meat and bone meal (MBM), feather meal (FM), squid liver powder (SLP), poultry by-product(PBP) and blood meal (BM) were chosen to be the candidate for the possible ingredients for the dietary fish meal replacer in rainbow trout feed. Six different diets were formulated of isonitrogenous and isocaloric basis of $48\textperthousand$ crude protein and 16.7 kJ/g diet: diet 1, $100\textperthousand$ white fish meal (WFM); diet w, $80\textperthousand$ WFM +20% MBM; diet 3, 80% WFM +20% FM; diet 4, 80% WFM+20% SLP; diet 5, 80% SFM+20% PBP; diet 6, 80% WFM +20% BM. As the dietary protein sources, each diet containing 34.7% of animal protein were supplied by WFM with and without MBM, FM, SLP, PBP or BM and approximately 64.2% of plant protein. After one week of conditioning period, fish averaging 2g were divided into six groups and fed one of the experimental diets for 8 weeks. After eight weeks of feeding trials, there were no significant differences in weight gain and feed conversion ratio among groups of fish fed diet 1, 3, 4, 5 and 6(P>0.05). However, weight gain of fish fed diet 2 were significantly lower than those of fish fed diet 1, 3, 4, 5 and 6(P<0.05). These results indicated that FM, SLP, PBP and BM can be used as a dietary fish meal replacer up to 20% in juvenile rainbow trout.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.450-456
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• 2016

Allulose, a monosaccharide isomer of fructose, was evaluated as a sucrose replacer for healthy cookie production with benefits such as low glycemic impact and low calorie content. Sucrose (as a reference), fructose, glucose, and allulose were used to explore the effects of sugar-replacer type on solvent retention capacity (SRC), differential scanning calorimetry (DSC), rapid visco-analyzer (RVA), and wire-cut cookie baking. SRC results indicated the lowest swelling of solvent-accessible arabinoxylans in allulose compared to that in other sugar solutions. DSC and RVA results showed retardation of starch gelatinization and onset of starch pasting, respectively, in the following order: water < allulose < fructose < glucose < sucrose. Among sugars, wire-cut cookies formulated with glucose showed the least desirable attributes with respect to cookie diameter and thickness. Although the baking response of allulose was slightly inferior to that of the sucrose control, the sugar exhibited a superior baking response to that of fructose, suggesting it could be used successfully as a fructose alternative or sucrose alternative for producing wire-cut cookies with reduced calorie content and low glycemic impact.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.91-96
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• 2007

Developing carbohydrate fat replacer as materials for low-calorie and low-fat food made of Korean potato, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. Observing modified starch(treated in different method) by SEM, EZ(treated by enzyme) showed shape of deformed round oval, AC(treated by acetylation,), HPR(treated by hydropropylation) showed shape similar to that of NL(N-Lite), the commercial fat replacer. In the modified starch such as AC, peak in B and C type similar to those of general starch was found, but EZ showed non-crystalline shape. Compared to other modified starch, HPR, the chemically produced denatured starch showed very peculiar peak and structure in V-form. While the order of contents of amylopectin was in the order HPR > EZ > AC showed extremely high contents. Measuring the degree of gelatinization per the modified method, the degree of gelatinization of HPR as much higher than others. The water binding activity of modified starch was 240% in HPR. Measuring viscosity by producing general starch and modified starch as gel of 10% concentration, the CPS showed very high viscosity of 30.30 ${\times}$ 10$^3$ cp. Showing viscosity of 38.60, 31.60 10$^3$ ${\times}$ cp, the modified starch was in the order of HPR. While the calorie of starch of GPS was measured to be 3.0 Kcal/g, very low calorie those of chemically modified starch, HPR showed 2.5 Kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with saturated gel of starch and modified starch in constant rate through utilization of modified starch. Therefore, research and development for materials and related products which maintain the existing quality and reduce fat contents will be constantly performed in the future.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.254-260
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• 2007

This study was examined closely physiological activation and intended to present the possibility of developing food low-fat food. Developing carbohydrate fat replacer as materials for low-fat food made of Korean potato starch, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. The calorie of starch of GPS was measured to be 3.0 kcal/g, those of chemically modified starch, HPR showed 2.5 kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with gel of starch and modified starch in constant rate through utilization of modified starch. When producing mayonnaise by substituting edible oil with gel of modified starch in 10-50%, calorie was reduced by 44${\sim}$45% when substituted by 50%, suggesting the potential of low-fat food. Measuring viscosity of mayonnaise by Brookfield viscometer, the mayonnaise with HPR showed high viscosity and the chemical modified starch group of EZ also showed high viscosity. Generally, the material property of mayonnaise tended to reduce in all measured items when oil and fat are substituted by starch substituting materials and the substituting materials increase. When it comes to the emulsification stability of mayonnaise with starch substituting materials, emulsification stability of all mayonnaise with starch substituting materials is lower than that of compared group. While the group with NL as commercial fat replacer showed emulsification stability which was slightly higher than group with modified starch and the substitution group of HPR showed higher emulsification stability. Sensory evaluation for low-fat mayonnaise by substituting oil the products substituted by modified starch was more preferred than general starch substituting products such as GPS. While NL as commercially fat replacer showed the hight preference, products with H40, EZ were also highly preferred.

• Asian-Australasian Journal of Animal Sciences
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• v.1 no.4
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• pp.185-187
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• 1988

A total of 22 energy balance trials were done for calves fed a liquid milk replacer, calf starter and second cut mixed hay during weaning period. Milk replacer supplied 50% of the total dietary energy, calf starter 42% and hay 8% Live weight of calves averaged 64.6 ($S.D.{\pm}7.8$) kg and daily gain 0.54 (${\pm}0.22$) kg. The metabolizability of gross energy averaged 0.751. A regression was calculated relating energy retention (ER, $kJ/kg^{0.75}$) to the intake of metabolizable energy (IME, $kJ/kg^{0.75}$): $$ER=0.69({\pm}0.09)IME-395,\;r=0.888,\;P<0.01,\;S.E.{\pm}7.1$$. Metabolizable energy for maintenance (MEm) was calculated to be $572kJ/kg^{0.75}$ when ER = 0. The amount of IME over MEm for an individual animal (MEg, $kJ/kg^{0.75}$) was regressed on average daily gain (ADG, kg) by the method of regression through the origin: $$MEg=364({\pm}55)ADG,\;r=0.634,\;P<0.01,\;S.E.{\pm}12$$. The amount of ME required for maintenance and growth was estimated to be $936kJ/kg^{0.75}$.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.2
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• pp.198-203
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• 2008

This study was conducted to compare the effects of feeding high protein and low energy milk replacer (HPR; CP 25%, ME 3.6 Mcal/kg DM) with low protein and high energy milk replacer (HPR; CP 21%, ME 4.2 Mcal/kg DM) on feed consumption, body weight (BW) gain, health and selected blood metabolites in Holstein calves during the pre-weaning period. At each feeding, each milk replacer (MR) was prepared by mixing 0.125 kg of dry MR in 1L of warm ($60^{\circ}C$) water. The calves were fed either HPR (n = 10) or HER (n = 10) using mobile plastic bottles fitted with soft rubber nipples. All calves received 1.8L diluted MR at each feeding 3 times daily during the first 4 weeks of age; feeding frequency was reduced to 2 times daily for the next 2 weeks of age and then to once daily during the last week of the experiment. Jugular blood was sampled in calves at day 7, 14, 21, 35 and 49 of age to enumerate selected metabolites. Daily MR, starter and hay intake during the pre-weaning period were similar in calves fed HPR and HER. Consumption of starter, MGH and total DM steadily increased with the age of calves. Final BW, daily BW gain and feed efficiency of calves were not affected by treatments. Serum glucose, cholesterol, creatinine were decreased (p<0.05) and blood urea N was increased (p<0.05) in calves fed HER or HPR as they grew older. Serum glucose, total protein and albumin concentrations in calves were not affected by treatments. Serum GPT and GOT concentrations were higher (p<0.05) in calves on HPR than on HER. Scouring score, days scoured, respiratory score, rectal temperature and general appearance were similar in calves fed HPR and HER. Poor general appearance (dullness and droopy ears) of calves fed either HPR or HER reflected nutritional insufficiency and stress. In conclusion, energy and protein concentrations in MR did not affect feed intake and BW gain in Holstein calves during the pre-weaning period. Poor general appearance and lower BW gain of calves compared to those reported in the literature for milk fed calves prompt a demand for further research to improve the daily nutrient supply to MR-fed calves.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.10
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• pp.1478-1486
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• 2014

The present experiment was conducted to evaluate the efficacy of dietary fermented by-product of mushroom, Pleurotus ostreatus, (FBPM) as a fish meal (FM) replacer in juvenile Amur catfish, Silurus asotus. A total number of 225 fish averaging $5.7{\pm}0.1g$ ($mean{\pm}standard$ deviation) were fed one of the five experimental diets formulated to replace FM with FBPM at 0%, 5%, 10%, 20%, and 30% ($FBPM_0$, $FBPM_5$, $FBPM_{10}$, $FBPM_{20}$, and $FBPM_{30}$, respectively). At the end of eight weeks of the experiment, average weight gain (WG) of fish fed $FBPM_0$ or $FBPM_5$ were significantly higher than those of fish fed $FBPM_{20}$ or $FBPM_{30}$ diets (p<0.05). However, there was no significant differences in WG among the fish fed $FBPM_0$, $FBPM_5$ or $FBPM_{10}$, and between fish fed $FBPM_{10}$ or $FBPM_{20}$, and also between those fed $FBPM_{20}$ or $FBPM_{30}$ diets. Lysozyme activity of fish fed $FBPM_0$ or $FBPM_5$ were significantly higher than those of fish fed $FBPM_{10}$, $FBPM_{20}$ or $FBPM_{30}$ diets (p<0.05). The chemiluminescent response of fish fed $FBPM_5$ was significantly higher than those of fish fed $FBPM_0$, $FBPM_{20}$ or $FBPM_{30}$ diets (p<0.05). Broken line regression analysis of WG suggested that the maximal dietary inclusion level for FBPM as a FM replacer could be 6.3% without any adverse effects on whole body composition and on serological characteristics. Therefore, these results may indicate that the maximal dietary inclusion level of FBPM as a FM replacer could be 6.3% in juvenile Amur catfish.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.8
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• pp.1151-1158
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• 2008

This study was designed to examine the effects of different dietary protein levels on growth performance, nutrient utilization, amino acid (AA) digestibility and serum biochemical parameters of preruminant dairy calves. Fifteen healthy new-born calves were randomly allotted to three experimental groups and fed with different milk replacer that contained 18% (LP), 22% (MP) or 26% (HP) of protein. The results showed that final BW, net gain and ADG were significantly higher in the MP group than in LP and HP groups (p<0.05). In addition, the apparent digestibility of CP in the MP group was significantly higher than in the other two groups (p<0.05). The values of N intake and fecal N excretion were significantly increased following the increase of dietary protein content (p<0.05). However, in all three groups of animals, dietary protein content had no significant effect on urinary N concentration (p>0.05). BUN concentration, on the other hand, decreased as calves grew but increased following the increase of dietary CP content. Furthermore, no significant differences in digestibility of amino acids were observed among these three groups of animals (p>0.05). We concluded that calves fed with milk replacer containing 22% of protein had better growth performance and nutrient utilization as compared to animals treated with milk replacer containing either 18% or 26% of protein.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.6
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• pp.868-872
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• 2008

This experiment was conducted to evaluate the long term effects of dehulled soybean meal (DHSM) as fish meal (FM) replacer in the diet for olive flounder, Paralichthys olivaceus, for 42 wk at a commercial fish farm. The four experimental diets were MP (moist pellet based on raw fish), $DHSM_0$ (fish meal based dry pellet), $DHSM_{30}$ (30% fish meal was replaced by DHSM) and COMD (commercial dry pellet). Fish were fed one of the four diets containing 50% crude protein and 16.7 kJ available energy/kg diet for 42 wk. Fish averaging $3.20{\pm}0.04g$ ($mean{\pm}SD$) were initially distributed to each tank as a group of 6,000 fish reared in a flow-through system. At the end of the experiment, average body weight of fish was $315{\pm}9.3g$ ($mean{\pm}SD$) ). Weight gain (WG) and feed efficiency (FE) of fish fed MP, DHSM0 and DHSM30 showed no significant difference among the diet treatments. However, WG and FE of fish fed MP were significantly higher than those of fish fed COMD (p<0.05). Specific growth rate (SGR), protein efficiency ratio (PER) and survival of fish fed all diets were not significantly different among the dietary treatments. Therefore, these results indicate that DHSM could replace up to 30% white fish meal with amino acid supplementation in olive flounder diets for long-term feeding practice at the commercial farm.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.217-226
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• 2008

Product quality of low-fat sausages(LFSs) manufactured with two types(powder and hydrated) and two levels(0.5 and 1.0%) of Acorn powder was evaluated as a potential fat replacer. The addition of Acorn powder did not affect the product quality of LFSs (P>0.05), however 0.5% and hydrated Acorn was better sensory flavor than 1.0% and powder counterparts. The addition of Acorn into the LFSs decreased the expressible moisture(%) except for 0.5% powder type and decreased Hunter L-values in LFSs. The addition of 1.0% hydrated Acorn lowered sensory saltiness than those of other LFSs and regular-fat control. These results indicated that Acorn powder can be used to manufacture LFSs as a fat replacer and 0.5% with hydrated form had better characteristics than 1.0% and powder counterparts. Future research will be performed to prevent the color change with the addition of Arcon powder in LFSs.