• 한국축산시설환경학회지
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• 제11권2호
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• pp.125-134
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• 2005

본 연구는 남은 음식물에 수분흡수제 또는 영양 보충제로 유기성 부산물인 제과부산물, 밀기울, 맥강, 육계분 등을 혼합한 후 rotary drum 방식의 반건식 살균처리 및 호기적 숙성 과정 별 혼합사료 내의 미생물 분포 및 사료단백질 pepsin 소화율과 in vitro 영양소 소화율을 측정하여 실제 동물 급여 시의 효능을 사전 예측하고자 실시하였다. 살균 처리 공정($80^{\circ}C$에서 30분간)은 전반적으로 균수를 감소시키는 경향과 곰팡이를 사멸시키는 효과가 있었으며(P<0.05), 연이은 숙성 과정은 살균과정에서 감소된 lactic acid bacteria를 증식시키는 효과가 있었다(P<0.05). 열처리 살균 공정은 혼합사료 단백질의 pepsin 소화율을 감소시켰다(P<0.05). 사료원료 건물 및 유기물의 in vitro 소화율은 제과부산물>밀기울>남은 음식물=맥강 순으로 높았다. 상기한 연구 결과는 반건식 남은 음식물 혼합사료의 동물 급여시 중요한 기초 자료로 활용될 것이다.

• 한국수산과학회지
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• 제54권3호
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• pp.350-357
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• 2021

This study aimed to evaluate how fish meal (FM) replacement in diets with a mixture of animal and plant protein sources affect growth performance, feed utilization, hematological parameters and innate immunity of red seabream Pagrus major. A control FM diet was formulated to contain 65% FM (Con). Two other diets were prepared replacing FM in the control diet with a mixture of protein sources (wheat gluten, soy-protein concentrate, tankage meal, and poultry by-product meal) by 30 and 40% (FM30 and FM40, respectively). Total 300 red seabream (body weight, 77.6±0.3g) were distributed to 12 tanks (300 L) in 4 replicates per diet. The fish were fed the diets to apparent satiation for 19 weeks. After the feeding trial, no significant differences could be observed in growth performance, feed utilization, hematological parameters, innate immunity, and survivals among all the dietary treatments. This long-term feeding trial at low water temperature (13.8-17.5℃) indicates that a proper mixture ratio of wheat gluten, soy protein concentrate, tankage meal, and poultry by-product meal can replace FM up to 40% in red seabream diets.

• 한국수산과학회지
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• 제31권3호
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• pp.380-385
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• 1998

본 연구는 성장기 잉어 사료의 어분 대체사료원으로서 축산가공혼합부산물 (Animal by-product mixture. ABPM)의 이용 가능성과 어분단백질 대체 범위를 결정하고 잉어용 어분대체품개발의 기초자료를 제공하고자 실시되었다. 본 실험사료의 동물성 단백질원으로는 북양어분(White Fish Meal, WFM)과 수지박 (Leather Meal. LM). 육골분 (Meat&Bone Meal, MBM). 혈분 (Blood Meal, BM). 오징어내 장분 (Squid Liver Powder, SLP)의 혼합물인 축산가공부산혼합물 (Animal by-product mixture. ABPM)을 사용하였고. 식물성 단백질원으로는 대두박 (Soybean Meal, SM)과 콘글루텐밀 (Corn Gluten Meal, CGM)을 사용하였다. 모든 실험사료는 조단백질함량 $40\%$. 가용성 에너지 15.3 KJ/g (protein. carbohyd-rate and lipid; 16.7, 16.7 and 37.7 J/g)으로 동일하게 맞추었고 각 사료의 성분조성은 다음과 같이 요약된다. diet 1, $100\%$ WFM+$0\%$ ABPM ($0\%$ ABPM. control); dict 2, $75\%$ WFM+$25\%$ ABPM ($25\%$ ABPM); diet 3, $50\%$ WFM+$50\%$ ABPM ($50\%$ ABPM): diet 4, $25\%$ WFM+$75\%$ ABPM ($75\%$ ABPM), diet 5, $0\%$ WFM+$100\%$ ABPM ($100\%$ ABPM). 각 사료내 단백질원으로서, 동물성 단백질은 어분과 ABPM을 사용하여 총단백질의 $34.7\%$를, 식물성 단백질은 $65.3\%$를 공급하였다. 일주간의 먹이붙임후에 잉어는 각 실험군별 평균어체중 10g 되도록하여 3반복으로 무작위 배치하였고, 전반기 첫 번째와 두번째 4주간의 사육기간이 끝난 8주후에는 평균어체중이 28g 되도록 재배치하여 추가로 후반기 세번째 4주간 총 12주동안 사육하였다. 사료는 1일 3회 어체중의 $2.7\~4\%$로 12주간 공급하였다. 매 2주마다 체중을 측정하였고 전반기 8주, 12주후 체장, hemoglobin, hematocrit 및 일반성분 분석을 실시하였다. 전반기 첫 번째 4주후 증체율 및 사료전환효율은 유의적 차이가 없었으나 전반기 두번째 4주후 사료 3, 4 및 5는 사료 I (대조구)보다 유의적으로 낮았다 (P<0.05). 이와는 달리 후반기 세번째 4주후의 모든 사료구의 증체율 및 사료전환효율에는 유의적 차이가 없었다 (P>0.05). 또한, 전어체 일반성분 분석 결과 전$\cdot$후반기동안 모든 사료구의 일반성분치 (수분, 조단백, 조지방, 조회분)에는 유의적 차이가 없었다 (P>0.05). 본 실험 결과, 사료내 동물성 단백질원으로 ABPM은 충분한 먹이붙임 후에 어분단백질의 $100\%$까지 대체 가능함을 보여 주었다.

• Journal of Animal Science and Technology
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• 제45권5호
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• pp.797-804
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• 2003

본 연구는 개발된 육계분(64%)-제과부산물(36%) 혼합사료 90%와 볏짚 10%로의 기존의 배합사료와 볏짚 완전 대체 시 육성 거세 한우의 생산성, 경제성 및 육 특성에 미치는 효과를 구명하고자 실시하였다. 동일 열량 기준으로 설계된 대조구와 시험구 사료를 육성 한우 총 20두에게 12주간 급여한 결과는 다음과 같았다. 제조된 혼합사료의 성분 변이도는 배합사료보다 높은 편이었으며, 혼합사료의 기호성 문제는 없었다. 혼합사료 90%-볏짚 10% 급여구(시험구)는 기존의 배합사료-볏짚 급여구(대조구)와 비교해서 사료 DM 섭취량은 높았고(P〈0.05), OM 섭취량은 동일하였으며, 일당증체율(0.75 vs 0.64 kg/d)과 DM(10.1 vs 12.5), OM(9.0 vs 10.6) 사료 효율 또한 비슷하였다. 혼합사료 급여는 증체 당 사료비용을 약 45% 절감시켰으며, 육 특성에는 전혀 나쁜 영향을 미치지 않았다. 이러한 결과들은 육계분-제과부산물 혼합사료는 한우 육성용으로서 성공적으로 이용될 수 있는 잠재적 가능성을 시사하고 있다.

• 한국축산식품학회지
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• 제26권1호
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• pp.15-19
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• 2006

The aim of this study was to determine the best processing conditions for producing of dried lean pork as a ready-to-serve product without using large-scale machines. Lean pork sausage was produced using 1.27% sodium chloride, 0.075% sodium polyphosphate, 0.06% sodium ascorbate, 0.075% sodium pyrophosphate, 0.009% sodium nitrite, 0.009% dextrin, 0.11% sodium glutamate and 1.4% spice mixture. The most appropriate slice thickness for drying was examined by slicing the sausage at a 0.5, 1 and 2 cm thickness. The drying temperatures were determined by drying the sausage slices at 35, 48 and $68^{\circ}$. The total drying period was for 12 hr, In order to examine the ability of this process to sterilize the pork, the raw meat materials were inoculated with Escherichia coli (E. coli). The optimal conditions for producing lean pork sausages were a 2 cm slice thickness and drying temperature of $68^{\circ}C$ for 12 hr, The moisture content water activity, color, hardness and pH were measured in the dried product. The product had a moisture content of 47.5% and a water activity of 0.93. There was a 47.7% percentage reduction in moisture. The dried product tested negative for E. coli even though the raw meat materials been inoculated with E. coli.

• Asian-Australasian Journal of Animal Sciences
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• 제17권4호
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• pp.538-542
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• 2004

Comminuted sausages with reduced fat (25-0%) and increased moisture (19-44%) combinations were manufactured, and their chemical composition, and physico-chemical, textural and sensory properties were determined for the selection of the most palatable sausage treatment. The moisture and fat contents of the comminuted sausages varied from 55-79% and 26.4-2.14%, respectively, whereas, the protein content was relatively constant at 13.5-14.5%. Expressible moisture (EM, %) decreased with increased fat addition, and the high-fat control sausage (~25% fat) had lower EM than those with lower than 15% fat addition. Increased fat level also increased Hunter L values (lightness) of sausage samples taken from the core, and differences in lightness were observed between 15 and 25% fat level at the initial mixture. Sausages without fat addition had different textural characteristics from high-fat control sausages in most texture profile analysis (TPA) values. However, no differences in TPA values were observed among treatments with added fat (<25%) in the formulation. Results of the sensory evaluation showed that the most appropriate fat content of comminuted sausages to have better sensory properties ranged from 15-20% of added fat at the initial mixture. These results also indicated that decreased fat and increased moisture contents produce sausages with higher EM and lower lightness. Comminuted sausages without fat addition had different textural characteristics from the high-fat control.

• Asian-Australasian Journal of Animal Sciences
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• 제27권2호
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• pp.201-208
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• 2014

This study was conducted to evaluate the ensiling characteristics and the in situ degradability of a by-product feed (BF)-based silage. Before ensilation, the BF-based mixture was composed of 50% spent mushroom substrate, 21% recycled poultry bedding, 15% ryegrass straw, 10.8% rice bran, 2% molasses, 0.6% bentonite, and 0.6% microbial inoculant on a wet basis and ensiled for up to 4 weeks. The BF-based silage contained on average 39.3% moisture, 13.4% crude protein (CP), and 52.2% neutral detergent fiber (NDF), 49% total digestible nutrient, and 37.8% physically effective $NDF_{1.18}$ on a dry matter (DM) basis. Ensiling the BF-based silage for up to 4 weeks affected (p<0.01) the chemical composition to a small extent, increased (p<0.05) the lactic acid and $NH_3$-N content, and decreased (p<0.05) both the total bacterial and lactic acid bacterial counts from $10^9$ to $10^8$ cfu/g when compared to that before ensiling. These parameters indicated that the silage was fermented and stored well during the 4-week ensiling period. Compared with rice or ryegrass straws, the BF-based silage had a higher (p<0.05) water-soluble and filterable fraction, a lower insoluble degradable DM and CP fraction (p<0.05), a lower digestible NDF (p<0.05) fraction, a higher (p<0.05) DM and CP disappearance and degradability rate, and a lower (p<0.05) NDF disappearance and degradability rate. These results indicated that cheap, good-quality BF-based roughage could be produced by ensiling SMS, RPB, rice bran, and a minimal amount of straw.

• 한국축산식품학회지
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• 제37권4호
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• pp.599-605
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• 2017

Korean native honey (KNH) is much more expensive than European honey (EH) in Korea, because KNH is a favored honey which is produced less than EH. Food fraud of KNH has drawn attention of the government office concerned, which is in need of a method to differentiate between KNH and EH which are produced by the Asiatic honeybee, Apis cerana and the European honeybee, Apis mellifera, respectively. A method to discriminate KNH and EH was established by using duplex polymerase chain reaction (PCR) in this study. Immunochromatographic assay (IC) was examined to analyze the duplex PCR product. The DNA sequences of primers for the duplex PCR were determined by comparing cytochrome C oxidase genes of the two honey bee species. Chelex resin method was more efficient in extracting genomic DNA from honey than the other two procedures of commercial kits. The duplex PCR amplifying DNA of 133 bp were more sensitive than that amplifying DNA of 206 bp in detecting EH in the honey mixture of KNH and EH. Agarose gel electrophoresis and IC detected the DNA of 133 bp at the ratios of down to 1% and 5% EH in the honey mixture, respectively and also revealed that several KNH products distributed by internet shopping sites were actually EH. In conclusion, the duplex PCR with subsequent IC could also discriminate between KNH and EH and save time and labor.

• Natural Product Sciences
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• 제10권3호
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• pp.134-139
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• 2004

In this study, an immunoactivity of panaxtriol ginsenosides Re and Rg1 against infection due to Candida albicans was investigated. The ginsenosides were extracted from Red Ginseng with 85% ethanol and heat-treatment and were analyzed by HPLC on water-acetonitrile as a mobile phase. The HPLC analysis revealed that the extract contained ginsenosides Re and Rg1, which were eluted as a combined peak. By agar diffusion susceptibility, the mixture of Re and Rg1 had no growth-inhibitory activity on C. albicans yeast cells. However, in animal tests BALB/c mice given the mixture of Re and Rg1 intraperitoneally (Lp.) before intravenous (Lv.) infection with live C. albicans yeast cells had longer mean survival times (MST) than MST of control mice groups that received only buffer solution instead of Re and Rg1. In experiments 60% of the ginsenosides-treated mice survived the entire duration of the 50-day observation. The Re and Rg1 mixture induced production of nitric oxide when interacted with RAW 264.7 macrophage cell line. In addition, the mixture caused morphological change of the macrophages. These data indicate that immunostimulation by the Re and Rg1 may be responsible for the protection of mice against disseminated candidiasis.

• 한국식품영양학회지
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• 제3권1호
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• pp.39-56
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• 1990

The effects of six kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of hair tail, yellow tail runner and dried pollack meat paste were investigated and animal meat(pork, chicken and hare meat complex) The formulation of six kind of phosphate complex employed to this experiment were made by mixing several phosphate such as sodium polyphosphate, sodium pyrophosphate, sodium acid pyrophosphate, potassim pyrophosphate, sodium ultra-meta-phosphate, sodium-tetra-phosphate and monoglyceride at different mixture ratio Among the six kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium polyphosphate 40%, sodium pyrophosphate 30%, sodium tetra mata phosphate 10%, sodium ultra meta phosphate 10% was most effective on enchanging the W H. C, and protein solubility of hair tail, yellow tail runner dried pollack meat past and in case of pork, chicken and hare meat paste. Phosphate C complex which was formulated by mixing sodium polyphosphate 50%. sodium pyrophosphate 30%, sodium tetra meta phosphate 10%, potassium pyrophosphate 10%, was more effective them other phosphate complex, and thief optimum addition level was 0.5% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness and springiness value of Kamaboko(fish meat and pork, chicken, hare meat complex past meat product) were evaluted as best when 0.5% of Phosphate B complex was added The optimum cooking condition of Kamaboko to get good texture was heating for 20 minutes at 12$0^{\circ}C$.