• Proceedings of the Korea Society of Poultry Science Conference
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• 2005.11a
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• pp.17-30
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• 2005

Lycopene is the red-coloured carotenoid predominantly found in tomato fruit and one of the major carotenoids in the diets of North American and Europeans. Interest in lycopene is growing rapidly following the recent publication of its effects as a natural antioxidant and prevention of cardiovascular disease and cancers. Lycopene, a polyene hydrocarbon carotenoid haying 13 double bond, of which 11 are conjugated double bonds in a linear array exhibits a strong antioxidant property almost twice as strong as that of ${\beta}$-carotene. Lycopene has been shown in recent epidemiological and experimental studies to protect against oxidative damage of DNA which plays an important part in development of various cancer. Lycopene also contribute towards reducing the risk of cardiovascular diseases by preventing oxidation of low-density lipoprotein(LDL) cholesterol. This review summarize our knowledge and the current understanding of lycopene in human health as well as the results of experiments we conducted. We conducted experiments for investigating the effects of antioxidant in broiler and the possibilities of production of high quality eggs containing lycopene by the dietary lycopene supplementation with synthetic lycopene or tomato paste. The results shows that thiobarbituric acid reaction substances(TBARS) values in process of LDL oxidation in blood serum of broiler were significantly decreased by dietary lycopene and tomato paste. The dietary lycopene supplementation resulted in improved egg yolk color and in decreased the malondialdehyde (MDA) of egg yolk after 4 wk of storage at room temperature significantly(P<0.05). The dietary tomato paste was more effective in the MDA reduction compared to the lycopene(P<0.05). The contents of lycopene in egg yolk of the lycopene supplementation groups were significantly higher than those of the control group.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.476-486
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• 2016

This study investigated the effect of the powder produced by ball-milling the outer layer of annatto (Bixa orellana L.) seeds on the physicochemical properties as well as the antioxidant and antimicrobial activities of pork patties over 14 d of refrigerated storage (4±1℃). Five pork patty treatments were produced containing three different concentrations of annatto seeds, 0.1, 0.25 and 0.5% (ANT0.1, ANT0.25, ANT0.5), 0.1% ascorbic acid (AA0.1), and a control (CTL). Based on the results, annatto seed powder appeared to show antioxidant activity. The Hunter color values of pork patties were affected by the addition of annatto seed powder, which increased the redness and yellowness values, but decreased the lightness of the patties (p<0.05). To evaluate the antioxidative effects of annatto on pork patties, thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) were analyzed over 14 d of refrigerated storage. Treatments containing annatto seed showed lower TBARS and POV than control (CTL) samples (p<0.05). The volatile basic nitrogen (VBN) of the pork patties containing annatto seeds were lower than that of CTL at the end of storage (p<0.05). Although no differences in total bacterial counts were observed between control and treated patties, those containing annatto seeds had lower microbial counts for Enterobacteriacease than CTL or AA 0.1%. Therefore, annatto seed powder might be a good source of natural antioxidants for the production of meat products.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1165-1170
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• 2003

A total of 250 laying hens were fed a diet containing 0, 1, 2.5 or 5% conjugated linoleic acid (CLA), and 5% Safflower seed oil (SSO) for 5 weeks, and eggs were collected by week to analyse lipid characteristics of egg yolk. Egg yolk from CLA-fed groups showed significant increase in CLA content with increased CLA in the diet. Dietary CLA also increased the ratio of saturated fatty acids and decreased unsaturated fatty acids in the egg yolk. The proportion of myristic, palmitic, stearic and CLA were increased, while those of oleic, linoleic, linolenic and arachidonic acid were decreased. The cholesterol content in egg yolk was significantly decreased by dietary CLA for 5 weeks feeding. After 7 days of feeding, 5% CLA-fed group showed the lowest cholesterol content in egg yolk. CLAfed groups showed significantly lower 2-thiobarbituric acid-reactive substances (TBARS) values compared to control and SSO-fed group after 14 days of storage. No significant differences in TBARS values among CLA-fed groups were observed at the 28 days of storage. Results suggested that lipid oxidation of egg yolk during cold storage could be inhibited by dietary CLA due not only to changes in fatty acid composition but also to the high concentration of CLA in egg yolk.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.1
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• pp.79-85
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• 2015

One-day-old Cherry valley meat-strain ducks were used to investigate the effect of supplemental dried oregano powder (DOP) in feed on the productivity, antioxidant enzyme activity, and breast meat quality. One hundred sixty five ducks were assigned to 5 dietary treatments for 42 days. The dietary treatment groups were control group (CON; no antibiotic, no DOP), antibiotic group (ANT; CON+0.1% Patrol), 0.1% DOP (CON+0.1% DOP), 0.5% DOP (CON+0.5% DOP), and 1.0% DOP (CON+1.0% DOP). Upon feeding, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity of oregano extracts was higher than that of tocopherol, although it was less than that of ascorbic acid. As a result of in vivo study, DOP in the diet showed no effects on final body weight, feed intake, or feed conversion ratio. However, dietary 0.5% and 1% DOP supplementation caused a significant increase in the serum enzyme activity of superoxide dismutase (SOD) compared with CON and ANT, while glutathione peroxidase (GPx) in tissue was increased as compared to ANT (p<0.05). Cooking loss from ducks fed with DOP decreased compared with the control ducks. Thiobarbituric acid reactive substance (TBARS) values of duck breast meat at 5 d post slaughter was found to be significantly reduced in ducks whose diets were supplemented with 0.5% and 1% DOP (p<0.05). These results suggest that diets containing 0.5% and 1% DOP may beneficially affect antioxidant enzyme activity of GPx and SOD, improve meat cooking loss, and reduce TBARS values in breast meat at 5 d of storage in ducks.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.2
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• pp.258-263
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• 2011

This experiment was conducted to evaluate the effects of dietary wild-ginseng adventitious root meal (WGM) on growth performance, blood profiles, relative organ weight and meat quality of broiler chickens. A total of 480, 2-day-old male broiler chicks (BW = $42.8{\pm}1.38\;g$) were randomly allocated to 1 of 4 dietary treatments (6 cages with 20 broilers per cage). Dietary treatments were: i) CON (basal diet), ii) WGM0.1 (basal diet+0.1% WGM), iii) WGM0.2 (basal diet+0.2% WGM) and iv) WGM0.3 (basal diet+ 0.3% WGM). Birds fed WGM0.3 diet (p<0.05) had a higher feed intake (FI) than those fed the CON diet during weeks 1 to 3. During weeks 3 to 5, dietary WGM0.1 treatment led to a higher (p<0.05) BW gain (BWG) and feed intake (FI) compared with the CON and WGM0.3 treatments. Overall, birds fed WGM0.1 improved BWG and FI compared with those fed the CON treatment. A greater lymphocyte count was observed (p<0.05) in WGM0.2 and WGM0.3 treatments compared with the CON treatment; dietary WGM decreased (p<0.05) the total cholesterol concentration compared with the CON group. The inclusion of WGM increased the relative weight of spleen and bursa of fabricius (p<0.05) compared with CON, while less abdominal fat was observed in the WGM0.3 treatment (p<0.05) compared with CON. The 2-thiobarbituric acid reactive substances (TBARS) of breast muscle were decreased (p<0.05) by WGM supplementation. Overall, our results indicated that the use of WGM at the 0.1% level could enhance growth performance in broilers. The supplementation of WGM could induce a decreased TBARS, abdominal fat and serum cholesterol in broiler chickens.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.5
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• pp.723-731
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• 2013

This study provides a comparative analysis of the effects of pre-slaughter penetrative and non-penetrative stunning and post-slaughter stunning on meat quality attributes in longissimus lumborum (LL) and semitendinosus (ST) muscles in heifers. Ten animals were assigned to each of four treatment groups: i) animals were subjected to conventional Halal slaughter (a clean incision through the structures at the front of the upper neck - the trachea, oesophagus, carotid arteries and jugular veins) and post-cut penetrating mechanical stun within 10 to 20 s of the neck cut (Unstunned; US); ii) high power non-penetrating mechanical stunning followed by the neck cut (HPNP); iii) low power non-penetrating mechanical stunning followed by the neck cut (LPNP); and iv) penetrative stunning using a captive bolt pistol followed by the neck cut (P). For each carcass, muscle samples were removed within 45 min of slaughter, portioned and analysed for pH, cooking loss, water holding capacity (WHC), tenderness (WBS), lipid oxidation (TBARS) and color, over a two week storage period. Stunning did not affect pH and cooking loss. Significant differences in water holding capacity, tenderness, lipid oxidation and color were present at different storage time points. HPNP stunning resulted in lower WHC and color values, particularly lightness ($L^*$), higher TBARS values and peak force values compared with those stunned using LPNP, P and US. These adverse effects on quality were mostly encountered in the ST muscle. In conclusion, the meat quality achieved using P, LPNP and US treatments was comparable, and no treatment stood out as considerably better than another.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1639-1645
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• 2016

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at $4^{\circ}C$ for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color ($a^*$ and $b^*$) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.10
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• pp.1444-1449
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• 2001

Two feeding trials were conducted to determine the effect of inclusion levels or deletion of vitamin-trace mineral (VM) premixes on growth performance and pork quality in finishing pigs. In exp. 1, a total of ninety-six crossbred pigs $(Landrace\;{\times}\;Yorkshire\;{\times}\;Duroc,\;85.09{\pm}3.12kg)$ were used for a 4-week feeding triaL Treatments were premix supplementation at the level of 50% (Control), 100%, 150%, and 200% of NRC (1998) requirements for vitamins and trace minerals. In exp. 2, a total of one hundred and eight crossbred pigs $(Landrace\;{\times}\;Yorkshire\;{\times}\;Duroc,\;84.76{\pm}0.58kg)$ were used for a 4-week feeding trial. Treatments were premix supplementation at the level of 0% (Control), 200% VM, and 200% vitamin E and Se listed in NRC (1998) requirements. Average daily gain (ADG) and feed/gain (F/G) were the highest at 150% VM addition level (quadratic, p<0.05) among treatments. Dressing percentage and backfat thickness in pigs were not affected by different addition levels of VM premixes. Pork stability in terms of TBARS was linearly (p<0.05) improved as dietary VM premix was increased (exp. 1). ADG, F/G and pork stability (TBARS) were also reduced (p<0.05) when VM premixes were deleted. However, supplementation of vitamin E and Se improved (p<0.05) ADG and pork stability when pigs were fed diets without VM premixes (exp. 2). In conclusion, deleting dietary VM premixes gave negative effects on growth performance and pork quality for the last 4 weeks of finishing period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.175-181
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• 1998

The relation between lipid peroxidation and thrombotic reaction were investigated in streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley male rats weighing 100$\pm$10gm were randomly assigned to normal and STZ-induced diabetic group(DM). Diabetes was experimentally induced by intravenous injection of 55mg/kg of body weight of STZ in citrate buffer(pH 4.3) after 4 weeks feeding of basal diet. Animals were sacrificed at the 6th day of diabetic states. Body weight gains were lower in diabetic group after STZ injection. Serum levels of thiobarbituric acid reacting substances(TBARS) that were markedly increased in DM group compared with of normal group. TBARS levels of HDL and LDL were similar patterns to total TBARA of serum. Activities of platelet phospholipase A2(PLA2) were higher in diabetic group than those of normal group. Activities of platelet cyclooxygenase were 106% in DM group than normal group. Platelet thromboxane A2(TXA2) formation was increased in DM group than normal group. Production of aortic prostacyclin(PGI2) was lower in diabetic group than that of normal group. PGI2/TXA2 ratios were decreased by 55% in DM groups than those of normal group. The present results indicate that STZ-induced diabetic rats are more sensitive to oxidative stess which leads to acceleration of lipid peroxidation and platelet aggregability. In conclusion, accelerating effect of lipid peroxidation and thrombogenesis in diabetic state is regareded to be resulted from enhancement of PLA2 activity and arachidonic acid metabolism, inhibition of antiaggrgating agent and aortic PGI2 formation.

• BMB Reports
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• v.33 no.6
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• pp.469-475
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• 2000

The purpose of this study was to examine the chemopreventive potential of taurine at various levels on the diethylnitrosamine (DEN)·induced hepatocarcinogenesis. Male Sprague-Dawley rats were fed on diets containing 0, 1, 2, 3% taurine or 5% ${\beta}-alanine$ for taurine depletion. Then they were treated with DEN and 2/3 partial hepatectomy. The number of placental glutathione S-transferase positive ($GST-P^+$) foci, as a preneoplastic marker in the 1 % taurine group was lower than the control diet group. However the difference was insignificant. Although taurine diets reduced the thiobarbituric acid reactive substance (TBARS) level, the number of $GST-P^+$ foci was increased in 3% taurine diet group. The 1 % taurine diet increased the glutathione (GSH) level and GST activity, however they unfortunately did not suppress the foci formation. In the 3% taurine group, the GSH level and GSH peroxidase (GPx) activity were significantly decreased. Excess taurine supplementation of the pharmaceutical dose worked against hepatic chemoprevention, which might result from modulation of GPx activity and GSH utility. On the contrary, taurine might work as an antioxidant against TBARS production as the 1 % taurine diet increased GSH level. The potency of the cancer preventive effect of taurine still remains and further studies should investigate the effect of taurine with less than 1 % levels on the prevention of hepatic cancer.