• Journal of Animal Environmental Science
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• v.11 no.2
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• pp.125-134
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• 2005

This study was conducted to evaluate changes of microbial population, pepsin digestibility of protein and in vitro digestibility of nutrients of food waste mixture pasteurized and cured using a rotary drum system. A pasteurization process (30 min at $80^{\circ}C$) tended to decrease microbial populations and eliminated (P<0.05) molds in food waste mixture. The subsequent curing process increased (P<0.05) lactic acid bacteria counts which were reduced by the heated pasteurization process. The heated pasteurization process decreased (P<0.05) pepsin digestibility of protein in food waste mixture. In vitro digestibilities of dry matter and organic matter were high in the order of bakery by-product, wheat bran, food waste (=barley bran). These results indicate that food waste mixture pasteurized and cured using a semi-dehydration rotary drum system may be an effective animal feed resource.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.3
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.3
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• pp.380-385
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• 1998

This study evaluated the possible utilization and the replacing range of animal by-product mixture (ABPM) as a dietary fish meal replacer in growing common carp (Cyprinus carpio). ABPM is a mixture of leather meal, meat and bone meal, blood meal and squid liver powder at a specific weight based ratio. Five different diets were formulated on isonitrogenous and isocaloric basis of $40\%$ crude protein and 15.3 KJ/g diet in which white fish meal (WFM) protein was substituted with the ABPM Protein as follows: diet 1, $100\%$ WFM ($0\%$ ABPM, control); diet 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). As the dietary protein sources, each diet contained $34.7\%$ of animal protein supplied by white fish meal and/or ABPM and $65.3\%$ of plant protein. After one week of conditioning period, fish averaging 10 g were randomly assigned to each diet treatment as triplicate groups and fed one of the experimental diets for 12 weeks. Weight gain of fish fed diet 1 (control) and 3 were significantly higher than those of fish fed diet 2, 4 and 5 during the first 4 weeks (P< 0.05), while there were no significant differences among all diet groups during the third 4 weeks (P>0.05). Feed conversion ratio of fish fed diet 1 was significantly higher than those fed diet 2, 3, 4 and 5 during the second 4 weeks (P<0.05), while there were no significant differences among all diet groups during the first and the third 4 weeks (P<0.05). There were no significant differences in proximate analysis among fish fed the experimental diets either for the second 4 weeks or the third 4 weeks (P>0.05). These results indicated that ABPM could be used as a fish meal replacer up to $100\%$ in growing common carp.

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.797-804
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• 2003

This study was conducted to determine the effect of feeding a mixture of broiler litter and bakery by-product on production, economy and meat characteristics of growing ‘Hanwoo’ steers. A control diet (conventional formulated feed and rice straw) and a treatment diet(90% mixture of broiler litter 64% and bakery by-product 36% and 10% rice straw on DM basis) were prepared on an isoenergetic basis and fed to 20 steers for 12 weeks. Palatability of TMR by ‘Hanwoo’ was fair. Compared with feeding a control diet, feeding a treatment diet resulted in increased(P〈0.05) DM intake, similar OM intake, similar daily weight gain(0.75 vs 0.64 kg/d) and feed efficiency of DM(10.1 vs 12.5) and OM(9.0 vs 10.6), considerably(45%) reduced(P〈0.05) feed cost/gain, and similar meat characteristics. These results show that a mixed ration manufactured with broiler litter and bakery by-product may be potentially used for growing ‘Hanwoo’ steers.

• Food Science of Animal Resources
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• v.26 no.1
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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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• v.17 no.4
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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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• v.27 no.2
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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.

• Food Science of Animal Resources
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• v.37 no.4
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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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• v.10 no.3
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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.

• The Korean Journal of Food And Nutrition
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• v.3 no.1
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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$0^{\circ}C$.