• 한국축산식품학회지
• /
• 제38권1호
• /
• pp.189-202
• /
• 2018

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and $30^{\circ}C$), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions ($25^{\circ}C$) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at $30^{\circ}C$, followed by those at $25^{\circ}C$ (1.3 unit) and $20^{\circ}C$ (0.99 unit) after 4 days fermentation. Increasing the temperature up to $30^{\circ}C$ resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at $30^{\circ}C$ had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.

• 한국축산식품학회지
• /
• 제26권1호
• /
• pp.92-97
• /
• 2006

캔에 105 g씩 충전하여 $121^{\circ}C$에서 30분간 가열처리한 두 종류의 사슴 캔 개발 제품(T1; 바비큐 소스, T2; 장조림 소스)의 품질 특성을 조사한 결과는 다음과 같다. 사슴 캔 제품의 품질 특성에 있어 T1이 T2에 비하여 pH, 염도, 당도는 낮고, TBARS 및 VBN은 높았다. 관능검사 결과, $30^{\circ}C$에서 저장 60일 전 기간 T1과 T2 모두 6.0 이상의 좋은 점수를 얻었기에 상품화 가능성이 있을 것으로 판단되었다.

• Journal of Animal Science and Technology
• /
• 제65권1호
• /
• pp.225-243
• /
• 2023

Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study, six types of natural extracts with excellent antibacterial activity were selected, and their antibacterial and antioxidant activities against four types of pathogens were evaluated in various combinations. In addition, the pH, color, amount of thiobarbituric acid reactive substances (TBARS), and growth of pathogenic microorganisms were analyzed during the storage of sausages treated with various combinations of these extracts. The natural extract mixtures exhibited different antibacterial activities, depending on the combination. Compared to grapefruit seed extract, a mixture of natural extracts extracted with ethanol (M4) reduced the Escherichia coli content by more than 99.9% after 8 days of storage and slowed the growth of Listeria monocytogenes and Salmonella spp. by more than 80% after 14 days. Compared to untreated (NC) and grapefruit extract (PC)-treated sausages, sausages treated with the natural extract mixtures showed a significant decrease in CIE L^* and an increase in CIE a^* and CIE b^* (p < 0.05). The pH value was significantly lower in sausages containing natural extract mixtures than in the NC and PC sausages (p < 0.05). The natural plant extract mixtures significantly prevented lipid oxidation (p < 0.05). In summary, different types of natural extract mixtures have a synergistic effect when used together, suggesting that natural preservatives can generally inhibit the growth of microorganisms and oxidation of processed meat.

• Journal of Dairy Science and Biotechnology
• /
• 제31권1호
• /
• pp.9-20
• /
• 2013

The study was conducted to evaluate the feasibility of Mozzarella cheese analogue generation by using a mixture of soy milk and raw milk and to compare the quality of the resultant cheese with that of Mozzarella cheese manufactured using the traditional method. The mixtures showed increase in protein and decrease in lactose and SNF in a dose-dependent manner with the addition of soy milk. The Mozzarella cheese analogue had lower total solids content than the control cheese product, while the fat content was similar between both. The analogue cheese had lower ash content than the traditionally prepared cheese; the content was proportional to the amount of soy milk in the mixture. Higher soy milk quantities within mixtures also resulted in proportionally higher levels of fat content within analogue cheese. Water-soluble nitrogen content was lower in the analogue cheese than in the control cheese. While the WSN level increased in the control cheese, it was almost constant in the analogue cheese. The control cheese had much higher actual and predicted yield than the analogue cheese, while the analogue cheese had a higher stability level. The control cheese had a higher transfer rate than the analogue cheese, with the exception of lactose. Electrophoresis analysis showed bands for Mozzarella cheese analogues that were present in addition to the normal ${\alpha}$-casein and ${\beta}$-casein bands. Physical characteristic analysis showed that hardness was affected by the addition of soy milk to cheese, while cohesiveness and brittleness were affected by the addition of raw milk, and elasticity was barely affected by milk composition. The meltability of the control cheese was higher than that of the analogue cheese and increased during 30 days of storage at $4^{\circ}C$. Browning, oiling-off, and stretching characteristics were almost identical between the 2 types of cheeses. Sensory evaluation findings showed that the control cheese had much better body texture, appearance, and flavor than the analogue cheese.

• 한국유기농업학회지
• /
• 제22권1호
• /
• pp.155-166
• /
• 2014

Organic forage production system is one of the most important aspects in organic livestock production. Animals in the organic farming system are also essential for manure to be used for organic forage production. Both organic forage and animals are essential to maintain the cycle of organic agriculture system. In this paper we introduce the organic forage production system in Korea. Summer and winter crops are getting popular in Korea because of their high forage yield and cultivation in double cropping systems. Common cropping system for forage production in Korea is the double cropping system with legume and grass mixture. Forage sorghum and sudangrass are the most popular ones of annual summer forage corps because of their high production with low cost in the double cropping systems. In the mixture of forage crops, inter cropping is more suitable in the corn and sorghum cropping system because of high lodging resistance and forage yield, and low weed population. Forage sorghum and sudangrass are difficult to preserve as direct-cut silage due to the fact that its high moisture content causes excessive fermentation during ensiling. Corn grain addition to sorghum silage could be recommended as the most effective treatment for increasing quality and reducing production cost. It is recommended that corn grain could be added up to 10% of total amount of silage. And agriculture by-products also can be added at the time of ensiling to minimize losses of effluent and have the additional advantage of increasing quality. Agriculture by-products as silage supplements increased DM content and quality, and decreased the production cost of sorghum silage. Field pre-wilting treatment of forage crops also increased DM content and quality of the silage. Wilting sorghum${\times}$sudangrass hybrid before ensiling was the effective method for reducing effluent and increasing pH and forage quality more than direct cut silage. Optimum prewilting period of sudangrass silage was 1 or 2 days. In organic forage, the most important factor is the enhancement of organic forage sufficiency in relation to the environmental-friendly and organic livestock. Consequently, there are many possibilities for animal production and organic forage production in Korea. No forages no cattle concept should be emphasized in organic farming system.

• Asian-Australasian Journal of Animal Sciences
• /
• 제22권2호
• /
• pp.267-274
• /
• 2009

Two experiments were conducted to investigate the feeding value of wood vinegar in weanling pigs. In Experiment 1, weanling pigs (n = 224; Landrace ${\times}$Yorkshire ${\times}$Duroc, 21${\pm}$3 d-old, initial BW 6.12${\pm}$0.10 kg) were assigned to four dietary treatments. Different levels of wood vinegar were added to the diets as dietary treatments (0, 0.1, 0.2 and 0.3%). Each treatment comprised 4 replicates with 14 piglets in each. Experimental feeding was conducted for 28 d in two phases (phase I, d 0 to 14 and phase II, d 15 to 28). Feeding of wood vinegar linearly (p<0.05) improved the phase I, phase II and overall ADG and increased (linear, p<0.05) the overall and phase II ADFI. Linear improvements in the apparent fecal digestibility of dry matter (p = 0.013), gross energy (p = 0.019) and crude protein (p = 0.033) were observed as the level of wood vinegar was increased in the diet of pigs. Experiment 2 was conducted to compare dietary wood vinegar with commonly used growth promoters, organic acid (mixture of 21% phosphoric acid, 3.25% propionic acid, 2.8% formic acid, 10% calcium formate and 5% calcium propionate) and antibiotic (aparamycin). A total of 288 weanling piglets (Landrace ${\times}$Yorkshire ${\times}$Duroc, 22${\pm}$2 d-old, initial BW 6.62${\pm}$0.31 kg) were assigned to four treatments with four replicates (18 piglets/pen) for 28 days and fed in 2 phases: phase I, d 0 to 14 and phase II, d 15 to 28. The dietary treatments were control (corn-soybean meal basal diet without antibiotics) and diets containing 0.2% antibiotic, 0.2% organic acid and 0.2% wood vinegar. Pigs fed antibiotic showed higher (p<0.001) ADG and better feed efficiency followed by pigs fed wood vinegar and organic acid diets while those fed the control diet had lowest ADG and poorest feed efficiency. The overall and phase I ADFI was highest (p<0.001) in pigs fed wood vinegar and lowest in pigs fed the control diet. Apparent fecal digestibility of dry matter, gross energy and crude protein was significantly higher (p<0.05) in pigs fed the antibiotic diet when compared with pigs fed the control but comparable among pigs fed antibiotic, organic acid and wood vinegar diets. Higher populations of Lactobacillus (p = 0.004) were noted in the ileum of pigs fed the wood vinegar diet, while the population of coliforms in the ileum and cecum was higher (p<0.001) in pigs fed the control diet when compared with pigs fed antibiotic, organic acid or wood vinegar diets. These results indicated that wood vinegar could improve the performance of weanling pigs by improving the nutrient digestibility and reducing harmful intestinal coliforms; moreover performance of pigs fed wood vinegar was superior to those fed organic acid.

• Journal of Animal Science and Technology
• /
• 제45권4호
• /
• pp.593-606
• /
• 2003

본 연구에서는 육계분과 제과부산물로 구성되는 반추가축용 TMR의 효과적인 제조 방법 모색을 위하여 총 5회의 실험을 수행하였으며, 각 실험의 내용은 다음과 같다. 실험 1: 퇴적발효 공법을 이용한 TMR의 소규모(1 ton) 제조. 실험 2: 퇴적발효 공법을 이용하여 제조된 TMR의 펠렛화. 실험 3: 퇴적발효 공법을 이용한 TMR의 현장 규모(15 ton) 제조. 실험 4: 혐기발효 공법을 이용한 TMR의 현장 규모(0.5 ton 타이콘백 이용) 제조. 실험 5: 육계분 단독 퇴적발효 후 급여 시 TMR 제조. 선별 육계분과 건조 제과부산물은 총가소화영양소(TDN) 함량이 69%(체중 200 kg의 육성 한우 요구량 충족)가 되도록 혼합되었으며, 각 실험별 처리에 따른 온도 변화, 외관적 특성 및 물리화학적 성분 변화를 분석하였다. 육계분에 제과부산물을 혼합함으로서 OM은 상당히 증가하였고(P<0.05), 과다한 단백질과 섬유소 함량은 육성우 요구량 수준으로 낮아지는(P<0.05) 등의 영양적으로 상호 보완적인 조화를 보였다. 실험 1과 3의 퇴적발효 공법 적용 시 발생된 발효열은 살균 효과를 충족시킬 정도로 상승하였으며, 공정 중의 화학적 성분상의 손실은 미미하였고, 표층의 공기 접촉 부위에 흰 곰팡이가 발생하고, 내부 고열로 인한 부분적 숯화(charring) 현상이 나타났다. 이의 펠렛화 시(실험 2) 단순 소형 펠렛기의 이용이 충분히 가능하였으며, 공정 중의 약간의 OM 손실과 ADF-CP 증가 현상이 수반되었다(P<0.05). 실험 4의 혐기발효 공법 적용 시 공정 간의 true protein : NPN 비율의 감소(P<0.05) 현상 이외에는 별다른 화학적 성분상의 차이는 없었으나, 한 달간의 발효기간만으로는 양호한 발효 성상을 보이지 못하였다. 실험 5의 육계분 단독 퇴적발효는 true protein : NPN 비율 감소(P<0.1), 섬유소 중 hemicellulose 함량 감소(P<0.05) 및 ADF-CP 함량 증가(고열로 인해)를 초래하는 경향이었고(P<0.1), 퇴적발효된 육계분을 급여 전에 제과부산물과 혼합하는 것도 위생적이고, 영양 보전적인 방법인 것으로 사료되었다.

• 보존과학회지
• /
• 제33권1호
• /
• pp.51-59
• /
• 2017

옻칠은 천연도료로써 기원전 1~2세기부터 한반도에서 사용되었으며 접착제로도 활용되었다. 이러한 접착제로써의 기능은 고문헌과 실제 출토되는 유물에서 찾을 수 있으며, 아교, 밀가루, 어교 등을 혼합하여 사용했다는 사실을 확인할 수 있다. 본 연구는 첨가물을 혼합한 칠의 정성분석을 통하여 칠분석 및 혼합재료에 대한 분석가능성을 확인해보고자 하였다. 첨가물을 혼합한 칠에 대한 정성분석 결과, EGA분석을 통해 옻, 찹쌀풀, 아교의 열분해 온도를 확인하였다. 이를 바탕으로 Py-GC/MS 분석을 통해 생칠 시료의 경우 우루시올 곁사슬(R기)에서 유래된 열분해 산물을 확인하였으며, 찹쌀풀과 아교 각각 글루코오스와 아미노산에서 유래된 물질로 추정되는 성분이 검출되었다. 본 연구를 통해 옻과 첨가물별 최적의 열분해 온도를 확인하였으며, 열분해 산물에 대한 기초 정성분석 값을 제시하였다. 첨가물 혼합 비율별 정성분석을 실시하여 실제 유물에서 관찰되는 칠 접착제 분석 가능성을 확인하였다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제27권5호
• /
• pp.706-716
• /
• 2014

A new strategy of co-inoculating Bacillus subtilis MA139 with Streptococcus thermophilus and Saccharomyces cerevisiae was used to produce fermented soybean meal (FSBM). Three experiments were conducted to determine the concentration of digestible energy (DE) and metabolizable energy (ME) (Exp. 1), apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of amino acids (AA) (Exp. 2), and feeding value (Exp. 3) of FSBM produced by this new strategy (NFSB) compared with soybean meal (SBM) and conventionally available FSBM (Suprotein). In Exp. 1, twenty-four barrows (initial body weight [BW] of $32.2{\pm}1.7kg$) were randomly allotted to 1 of 4 diets with 6 replicates per diet. A corn basal diet and 3 diets based on a mixture of corn and 1 of 3 soybean products listed above were formulated and the DE and ME contents were determined by the difference method. The results showed that there were no differences in DE and ME between SBM and either FSBM product (p>0.05). In Exp. 2, eight barrows (initial BW of $26.8{\pm}1.5kg$) were fitted with ileal T-cannulaes and used in a replicated $4{\times}4$ Latin square design. Three corn-starch-based diets were formulated using each of the 3 soybean products as the sole source of AA. A nitrogen-free diet was also formulated to measure endogenous losses of AA. The results showed that the SID of all AA except arginine and histidine was similar for NFSB and SBM (p>0.05), but Suprotein had greater (p<0.05) SID of most AA except lysine, aspartate, glycine and proline than NFSB. In Exp. 3, a total of 144 piglets (initial BW of $8.8{\pm}1.2$ kg) were blocked by weight and fed 1 of 4 diets including a control diet with 24% SBM as well as diets containing 6% and 12% NFSB or 12% Suprotein added at the expense of SBM. During d 15 to 28, replacing SBM with 6% NFSB significantly improved average daily gain (ADG) and average daily feed intake (ADFI) (p<0.05) for nursery piglets. During the overall experiment, ADG of piglets fed diets containing 6% NFSB was significantly greater (p<0.05) than that of piglets fed SBM. In conclusion, fermentation with the new strategy did not affect the energy content or the AID and the SID of AA in SBM. However, inclusion of 6% NFSB in diets fed to nursery piglets improved performance after weaning likely as a result of better nutritional status and reduced immunological challenge.

• 한국초지조사료학회지
• /
• 제16권2호
• /
• pp.127-132
• /
• 1996

This study was carried out to obtain good livestock production in comparison with 3 different pasture mixture (Control : TI = Potomac orchardgrass + Bastion perennial ryegrass + Fawn tall fescue + Regal white clover, T2 = Potomac orchardgrass + Bastion perennial ryegrass + Roa tall fescue + Regal white clover, T3 = Potomac orchardgrass + Bastion perennial ryegrass + Roa tall fescue + Tahora white clover) by grazing experiment used 45 dairy calves (about lOOkg liveweight) during the period from April to October, 1994 at the Isidole farm, Cheju. Daily liveweight gains of calves grazed during the experiment period were 331${\pm}$29, 352${\pm}$4, 356${\pm}$18g in treatment 1, 2 and 3 respectively, but did not get statistically significant difference. On compared the results with the period investigated, the period which was highest in daily liveweight gain was early grazing season b m May to June while the period shown to be lowest in daily liveweight gain was between late July and late August. Hehage intake rate did not get significant difference among treatments with results shown as 67${\pm}$1.2, 62${\pm}$5.1, 60${\pm}$9.6% in treatment 1, 2 and 3 respectively. And efficiency of conversation into animal product was high in treatment 2. It is considered that good results were not obtained in this study because tall fescue and white clover, important species in this trial did not cover the pasture well with slow establishment in 1st year after seeding.