• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1154-1161
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• 2008

The purpose of this study is to determine the possibility of using Sophorae fructus as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Sophora fructus were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 75.9%, 16.4%, 2.41%, and 5.2%, respectively, while the calories of Sophora fructus was 337.3 kcal. Total dietary fiber was 15.07% of total carbohydrates. The percentages of water soluble dietary fiber to insoluble dietary fiber were 1.09% and 10.36%, respectively. The protein was composed of a total of 18 different kinds of amino acids. The contents of essential and non-essential amino acids were 2,310.91 mg and 5,218.52 mg. The K was the largest mineral followed by Ca, P and Mg, which means Sophorae fructus is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 24.94%, 32.40%, and 32.86%, respectively. Therefore, the amount of the total unsaturated fatty acid was higher than that of any other plant. The content of vitamin C in Sophorae fructus was higher than that of any other plant, which suggests that it could increase blood elasticity. The content of rutin, which is responsible for capillary vessel permeability, was 1.78%. The contents of water soluble antioxidative materials in 1 mL of water-extracted Sophorae fructus were $4.95\;{\mu}g$ which is comparable to 1,560.96 mmol of vitamin C in antioxidant effect. The general nutrients and other antioxidatant bioactive materials in Sophorae fructus were also potential materials for good health food. It is expected that a follow up study on Sophorae fructus through developing processed food and evaluation of their functional properties would provide useful information as a source of medicinal foods.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.11
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• pp.1582-1588
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• 2005

This study aimed to evaluate the effects of silage additives on the fermentation qualities and residual mono- and disaccharides composition of silages. Forage Oats (Avena sativa L.) and Italian Ryegrass (Lolium multiflorum Lam.) were ensiled with glucose, sorbic acid and pre-fermented juice of epiphytic lactic acid bacteria (FJLB) treatments for 30 days. In both species grass silages, although the respective controls had higher contents of butyric acid (20.86, 33.45g $kg^{-1}$ DM) and ammonia-N/total nitrogen (100.07, 114.91 g $kg^{-1}$) as compared with other treated silages in forage oats and Italian ryegrass, the fermentation was clearly dominated by lactic acid bacteria. This was well indicated by the low pH value (4.27, 4.38), and high lactic acid/acetic acid (6.53, 5.58) and lactic acid content (61.67, 46.85 g $kg^{-1}$ DM). Glucose addition increased significantly (p<0.05) lactic acid/acetic acid, and significantly (p<0.05) decreased the values of pH and ammonia-N/total nitrogen, and the contents of butyric acid and volatile fatty acids as compared with control, however, there was a slightly but significantly (p<0.05) higher butyric acid and lower residual mono- and di-saccharides as compared with sorbic acid and FJLB additions. Sorbic acid addition showed the lowest ethanol, acetic acid and ammonia-N/total nitrogen, and highest contents of residual fructose, total mono- and di-saccharides and dry matter as well as high lactic acid/acetic acid and lactic acid content. FJLB addition had the lowest pH value and the highest lactic acid content, the most intensive lactic acid fermentation occurring in FJLB treated silages. This resulted in the faster accumulation of lactic acid and faster pH reduction. Sorbic acid and FJLB additions depressed clostridia or other undesirable bacterial fermentation, thus this decreased the water-soluble carbohydrates loss and saved the fermentable substrate for lactic acid fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.11
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• pp.1699-1704
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• 2007

This experiment was carried out to evaluate the effects of adding encapsulated-glucose, glucose, sorbic acid or prefermented juice of epiphytic lactic acid bacteria (FJLB) on the fermentation quality and residual mono- and disaccharide composition of Italian ryegrass (Lolium multiflorum Lam) silages. The additive treatments were as follows: (1) control (no addition), (2) encapsulated-glucose addition at 0.5% for glucose, (3) glucose addition at 1%, (4) sorbic acid addition at 0.1%, (5) FJLB addition at a theoretical application rate of $2.67{\times}10^5$ CFU (colony forming unit) $g^{-1}$, on a fresh weight basis of Italian ryegrass. Although control and encapsulated-glucose treatments had higher contents of butyric acid (33.45, 21.50 g $kg^{-1}$ DM) and ammonia-N/Total nitrogen (114.91, 87.01 g $kg^{-1}$) as compared with the other treated silages, the fermentation in all silages was clearly dominated by lactic acid. This was well indicated by the low pH (4.38-3.59), and high lactic acid/acetic acid (4.39-22.97) and lactic acid content (46.85-121.76 g $kg^{-1}$ DM). Encapsulated-0.5% glucose and glucose addition increased lactic acid/acetic acid, and significantly (p<0.05) decreased ammonia-N/total nitrogen, and the contents of butyric acid and total volatile fatty acids (VFAs) as compared with the control. However, there were higher butyric acid and lower residual mono-and di-saccharides on the two treatments as compared with sorbic acid and FJLB addition, and their utilization efficiency of water soluble carbohydrates (WSC) was lower than that of both sorbic acid and FJLB additions. Sorbic acid addition showed the lowest content of ethanol and ammonia-N/total nitrogen, and the highest content of residual fructose and total mono-and disaccharides as well as the higher lactic acid/acetic acid value. Sorbic acid addition decreased the loss of mono-and disaccharides, and inhibited the activity of clostridial and other undesirable bacteria, and greatly increased the utilization efficiency of fermentable substrates by epiphytic LAB. FJLB addition had the lowest pH value and the highest lactic acid content among all additive treatments, with the most intensive lactic acid fermentation occurring in FJLB treated silage. This resulted in the faster accumulation of lactic acid and faster pH reduction. Sorbic acid and FJLB addition depressed clostridia or other undesirable bacterial fermentation which decreased the WSC loss and saved the fermentable substrate for lactic acid fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.6
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• pp.843-851
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• 2003

An experiment was conducted to investigate the effects of pre-wilting Bana grass (Pennisetum purpureum x P. americanum) herbage under sunny conditions for 0, 6, 18, 24, 32 and 48 h and ensiling it with maize meal. Four levels of maize meal(viz., 0, 5, 10 and 15% on fresh weight (Fw) basis) were tested. The experiment had a split-plot design. Wilting increased the concentration of water soluble carbohydrates (WSC) significantly (p<0.001) on a Fw basis, although there were no significant changes on DM basis. Unwilted grass contained $36.1g{\cdot}WSC{\cdot}kg^{-1}{\cdot}Fw$ ($127.6g{\cdot}kg^{-1}{\cdot}DM$) and this increased to $64.1g{\cdot}WSC{\cdot}kg^{-1}{\cdot}Fw$ ($116.7g{\cdot}kg^{-1}{\cdot}DM$) after 48 h of pre-wilting. Wilting also increased the DM content of herbage significantly (p>0.001) from 250 to $620g{\cdot}kg^{-1}$, between 0 and 48 h respectively. The concentration of fermentation end-products decreased (except butyric acid) and pH increased when the period of wilting increased, indicating that fermentation was restricted. In particular, lactic acid content declined from 50.8 to $26.2g{\cdot}kg^{-1}{\cdot}DM$ (p<0.01) and the residual WSC contents of silage increased from 2.7 with fresh herbage to $18.1g{\cdot}kg^{-1}{\cdot}DM$ with 48 h of wilting (p<0.001). Rapid wilting for 24 h, to a DM of $450g{\cdot}kg^{-1}$ was optimum since important increases in pH, residual WSC and DMD occurred at this level of wilting. Acetic acid, butyric acid and ammoniacal-N contents were lowest with 24 h of wilting. There were no significant interactions between length of wilting and the incorporation of maize meal. Wilting had a greater influence on fermentation than the incorporation of maize meal. Addition of maize meal facilitated fermentation by increasing forage DM content and reducing effluent production. In addition, the maize meal increased DMD. It was concluded that maize meal should generally be incorporated at a level of 5% on fresh weight basis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.494-499
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• 2010

In this study, Sargassum coreanum was enzymatically hydrolyzed to prepare water-soluble extracts by using five carbohydrates (Viscozyme, Celluclast, AMG, Termamyl and Ultraflo) and five proteases (Protamex, Kojizyme, Neutrase, Flavozyme and Alcalase) and their potential antioxidant activity were evaluated. The Celluclast and Neutrase extracts of Sargassum coreanum exhibited better DPPH radical scavenging activities (92.42% and 92.78%, respectively) and hydrogen peroxide ($H_2O_2$) scavenging activities (58.28% and 57.97%, respectively) compared to those of other enzymatic extracts. These results suggest that Sargassum coreanum would be a good raw materials for antioxidant and enzymatic hydrolysis would be a good strategy to prepare antioxidant extracts from seaweeds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1139-1144
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• 2009

The purpose of this study is to determine the possibility of using Pueraria flos as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Pueraria flos a were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 69.2%, 19.9%, 2.2% and 8.9%, respectively, and calories was 340.4 kcal. Total dietary fiber was 85.1% of total carbohydrates. The percentages of water soluble dietary fiber to insoluble dietary fiber were 12.0% and 46.7%, respectively. The protein contained 18 different kinds of amino acids. The contents of essential and non-essential amino acids were 5.0 g and 6.7 g. The Ca was the largest mineral followed by K, Mg, and P, which means Pueraria flos is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 25.37%, 33.61% and 35.68%, respectively. Therefore, the amount of the total unsaturated fatty acid was higher than that of any other plant. The antioxidant activity of 70% ethanol extract and fractions of the Pueraria flos has been determined by the scavenging of the stable radical DPPH; the result showed that the ethyl acetate fraction was the most active, as the amount required for 50% reduction of DPPH after 30 mins ($RC_{50}$) was 109.9 ${\mu}g$, followed by 70% ethanol extract (217.3 ${\mu}g$), hexane fraction (134.5 ${\mu}g$), chloroform (116.7 ${\mu}g$), butanol faction (129.8 ${\mu}g$) and aqueous fraction (473.5 ${\mu}g$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.864-869
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• 2003

In order to expand the acceptability of irradiated foods by public, substantial basic data about the change of nutrient contents during irradiation are needed. The nutrient contents and digestibility of macronutrients such as carbohydrates, proteins and lipids in foods are known to be not significantly influenced by irradiation treatment. However, some of the vitamins among micronutrients are susceptible to irradiation to a large extent depending upon the food composition, food process and storage condition. This study was conducted to investigate change of thiamin in chicken breast, and vitamin C in strawberry and mandarine orange after irradiation. The effects of irradiation at frozen or refrigerated state and the effects of cooking such as heating or micron ave on thiamin contents in chicken breast were observed. Irradiation reduced the thiamin content, however, temperature condition during irradiation was much more important factor to the loss of thiamin contents. In strawberry, vitamin C content was significantly affected by original content or the variety rattler than treatments such as irradiation, heating or microwave. These results indicated that the losses of water-soluble vitamins, especially thiamin or vitamin C, are affected by food temperature during irradiation process and variety or composition of foods rallier than irradiation itself, within an acceptable range of irradiation.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.11
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• pp.1568-1579
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• 2001

This study is aimed at evaluating the effect of Aspergillus oryzae fermentation extract (AFE) on corn silage fermentation characteristics. Trial included two groups of treatments, with or without AFE inclusion in corn ensilage. Sixty corn silage containers, including two treatments with thirty replicates each, were processed in a laboratory scale mini-silo of 21 cm radius by 45 cm height. Three replicate containers were opened and sampled for analysis at 0, 0.5, 1, 2, 3, 4, 6, 10, 18 and 34 days after being ensiled. One silage container from each treatment was installed with a remote controlled electronic thermometer to record the temperature changes. Analysis included silage temperature, pH, fermentation acids, the water-soluble carbohydrates and chemical compositions and the silage protein fractions. Results showed that on the first day, the temperature of the ensiled corn was slightly higher than room temperature, but returned to room temperature on the second day. The pH and concentrations of WSC, ADF, lignin and acetic acid in the AFE treated silage were significantly lower than the control groups (p<0.05). The lactic acid and crude protein on the other hand were significantly higher in the AFE treated silage as compared to the control (p<0.05) at the end of the ensilage period. The DM content was significantly higher (p<0.05) whereas the butyric acid content of the AFE treated silage was significantly lower (p<0.05) than the control at the end of the 34 day ensilage period. Titratable acid and buffering capacity in the corn silage were not significantly different between treatment groups (p>0.05). Ammonia N concentration in the AFE treated silage showed a trend of decrease (p>0.05). NPN and the protein fraction A in both groups increased during the conservation period, but fraction A in the AFE treated corn silage was significantly higher than the control silage (p<0.05). During the conservation period, the AFE treated corn silage showed a trend toward a decrease in fractions $B_1$, $B_3$ and C (p<0.05). The protein fraction B2 showed a trend toward increase in the control group and an inconsistent trend in the AFE treated silage during the ensiling period. The AFE treated silage showed a better Flieg score over the control silage (97 vs. 75) as calculated from the concentrations of lactic acid, acetic acid and butyric acid.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.4
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• pp.556-567
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• 2020

Objective: To improve the utility of native grass resources as feed in China, we investigated the dynamics of protein and carbohydrate fractions among Inner Mongolian native grasses, during ensiling and the aerobic stage, using the Cornell Net Carbohydrate and Protein System. Methods: Silages were prepared without or with lactic acid bacteria (LAB) inoculant. We analyzed the protein and carbohydrate fractions and fermentation quality of silages at 0, 5, 15, 20, 30, and 60 d of ensiling, and the stability at 0.5, 2, 5, and 10 d during the aerobic stage. Results: Inner Mongolian native grass contained 10.8% crude protein (CP) and 3.6% water-soluble carbohydrates (WSC) on a dry matter basis. During ensiling, pH and CP and WSC content decreased (p<0.05), whereas lactic acid and ammonia nitrogen (N) content increased (p<0.05). Non-protein N (PA) content increased significantly, whereas rapidly degraded true protein (PB₁), intermediately degraded true protein (PB₂), total carbohydrate (CHO), sugars (CA), starch (CB₁), and degradable cell wall carbohydrate (CB₂) content decreased during ensiling (p<0.05). At 30 d of ensiling, control and LAB-treated silages were well preserved and had lower pH (<4.2) and ammonia-N content (<0.4 g/kg of fresh matter [FM]) and higher lactic acid content (>1.0% of FM). During the aerobic stage, CP, extract ether, WSC, lactic acid, acetic acid, PB₁, PB₂, true protein degraded slowly (PB₃), CHO, CA, CB₁, and CB₂ content decreased significantly in all silages, whereas pH, ammonia-N, PA, and bound true protein (PC) content increased significantly. Conclusion: Control and LAB-treated silages produced similar results in terms of fermentation quality, aerobic stability, and protein and carbohydrate fractions. Inner Mongolian native grass produced good silage, nutrients were preserved during ensiling and protein and carbohydrate losses largely occurred during the aerobic stage.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.8
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• pp.1292-1300
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• 2020

Objective: To explore feed resources capable of replacing regular poor-quality fodder, this study was conducted to evaluate the effects of additives on the fermentation quality, in vitro digestibility and aerobic stability of mulberry leaves silage. Methods: The mulberry leaves were ensiled either untreated (control) or treated with 1×10⁶ cfu/g fresh matter Lactobacillus plantarum (L), 1% glucose (G), 3% molasses (M), a combination of 1% glucose and Lactobacillus plantarum (L+G), and a combination of 3% molasses and Lactobacillus plantarum (L+M). The fermentation quality and chemical composition were analyzed after 7, 14, 30, and 60 d, respectively. The 60-d silages were subjected to an aerobic stability test and fermented with buffered rumen fluid to measure the digestibility. Results: Inoculating lactic acid bacteria (LAB) resulted in more rapid increase in lactic acid concentrations and decline in pH of mulberry leaves silage as compared control. Higher acetic acid and lower ethanol and ammonia nitrogen concentrations (p<0.05) were observed in the LAB-inoculated silages as opposed to control during ensiling. The LAB-inoculated silages contained lower water-soluble carbohydrates compared with control during the first 14 d of ensiling, and lower neutral detergent fibre (p<0.05) concentrations as compared with non-LAB inoculated silages. Adding molasses alone increased (p<0.05) the digestibility of dry matter (DM). The aerobic stability of mulberry leaves silage was increased by LAB inoculation, whereas decreased by adding glucose or molasses. Conclusion: The LAB inoculation improved fermentation quality and aerobic stability of mulberry leaves silage, while adding glucose or molasses failed to affect the fermentation and impaired the aerobic stability. Inoculating LAB alone is recommended for mulberry leaves especially when ensiled at a relatively high DM.