• Asian-Australasian Journal of Animal Sciences
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• 제29권5호
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• pp.652-658
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• 2016

Twenty $Pelibuey{\times}Katahdin$ ewes ($35{\pm}2.3kg$) were used to determine the effects of the consumption of standardized plant extract containing a mixture of quaternary benzophenanthridine alkaloids and protopine alkaloids (QBA+PA) on growth performance, dietary energetics, visceral mass, and ruminal epithelial health in heat-stressed ewes fed with a high-energy corn-based diet. The basal diet (13.9% crude protein and 2.09 Mcal of net energy [NE] of maintenance/kg of dry matter) contained 49.7% starch and 15.3% neutral detergent fiber. Source of QBA+PA was Sangrovit RS (SANG) which contains 3 g of quaternary benzophenathridine and protopine alkaloids per kg of product. Treatments consisted of a daily consumption of 0 or 0.5 g SANG/ewe. Ewes were grouped by weight and assigned to 10 pens (5 pens/treatment), with two ewes per pen. The experimental period lasted 70 days. The mean temperature humidity index during the course of this experiment was $81.7{\pm}1.0$ (severe heat stress). There were no treatment effects on water intake. Dry matter intake was not affected (p = 0.70) by treatments, but the group fed SANG had a numerically (11.2%) higher gain in comparison to the control group, SANG improved gain efficiency (8.3%, p = 0.04), dietary NE (5.2%, p<0.01) and the observed-to-expected NE (5.9%, p<0.01). Supplemental SANG did not affect ($p{\geq}0.12$) carcass characteristics, chemical composition of shoulder, and organ weights (g/kg empty body weight) of stomach complex, intestines, and heart/lung. Supplemental SANG decreased liver weight (10.3%, p = 0.02) and increased visceral fat (16.9%, p = 0.02). Rumen epithelium of ewes fed SANG had lower scores for cellular dropsical degeneration (2.08 vs 2.34, p = 0.02), parakeratosis (1.30 vs 1.82, p = 0.03) and neutrophil infiltration (2.08 vs 2.86, p = 0.05) than controls. It is concluded that SANG supplementation helped ameliorate the negative effects of severe heat on growth performance of feedlot ewes fed high-energy corn-based diets. Improvement in energetic efficiency may have been mediated, in part, by anti-inflammatory effects of supplemental SANG and corresponding enhancement of nutrient uptake.

• Journal of the Korean Wood Science and Technology
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• 제14권3호
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• pp.43-46
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• 1986

A stainless steel autoclave reactor, which is the property of Pacific Northwest Laboratories(PNL) and located in PNL, was acted for pyrolysis and gasification of sawdust, ricestraw, and ricehusk. The initial reaction temperature of this reactor was 300$^{\circ}C$, and up to 500$^{\circ}C$ to complete pyrolysis and gasification reaction. The maximum exerted pressure on this reactor was 800 psig. In order to examine the effect of catalyst on reaction temperature, $K_2CO_3$, and nickel/alkali carbonate catalyst mixture were also used. The experimental results obtained with this reactor indicated that good yields of methane-rich gas(exceeding 40% methane) can be produced. The product gas mixtures were also identified to be CO. $CO_2$, $C_2H_4$, and $CH_3CHO$ etc. by Gas Chromatography and Mass Spectrometer.

• 한국축산식품학회지
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• 제36권6호
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• pp.787-790
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• 2016

Kefir is a unique fermented dairy product produced by a mixture of lactic acid bacteria, acetic acid bacteria, and yeast. Here, we compared the antimicrobial spectra of four types of kefirs (A, L, M, and S) fermented for 24, 36, 48, or 72 h against eight food-borne pathogens. Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis, Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa, and Cronobacter sakazakii were used as test strains, and antibacterial activity was investigated by the spot on lawn method. The spectra, potencies, and onsets of activity varied according to the type of kefir and the fermentation time. The broadest and strongest antimicrobial spectrum was obtained after at least 36-48 h of fermentation for all kefirs, although the traditional fermentation method of kefir is for 18-24 h at $25^{\circ}C$. For kefir A, B. cereus, E. coli, S. Enteritidis, P. aeruginosa, and C. sakazakii were inhibited, while B. cereus, S. aureus, E. coli, S. Enteritidis, P. aeruginosa, and C. sakazakii were inhibited to different extents by kefirs L, M, and S. Remarkably, S. aureus, S. Enteritidis, and C. sakazakii were only inhibited by kefirs L, M, and S, and L. monocytogenes by kefir M after fermentation for specific times, suggesting that the antimicrobial activity is attributable not only to a low pH but also to antimicrobial substances secreted during the fermentation.

• 한국축산식품학회지
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• 제34권5호
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• pp.576-581
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• 2014

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents.

• Asian-Australasian Journal of Animal Sciences
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• 제17권5호
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• pp.633-637
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• 2004

The experiment of silage for preservation of fresh Italian ryegrass (Lolium multiflorum) was carried out to examine whether the fermentation quality and microbial degradation in the rumen can be altered by the treatment of amino acids fermentation byproduct (AFB). The plant was ensiled for 40 days with 4 treatments of different ratios of AFB and sugarcane molasses (SCM) mixture. The treatment 2 (T2, AFB:SCM=100:0) and treatment 3 (T3, AFB:SCM=40:60) silages showed higher (p<0.05) concentrations of lactic acids, lower (p<0.05) pH and dry matter (DM) losses than the Control (T1, none additive) and treatment (T4, AFB:SCM=0:100) silages. The treatments 2 and 3 contained higher (p<0.05) DM and crude protein contents in silages compared to treatments 1 and 4 silages. The NDF, ADF and cellulose contents were also lower (p<0.05) in T2, T3 and T4 silages than T1 silage and fresh material before ensiled. The in situ rumen DM, NDF, ADF, hemicellulose and cellulose degradability was also higher (p<0.05) in T2, T3 and T4 silages than T1 silage, while the highest improvement was achieved with addition of AFB:SCM at level of 40:60 at ensiling. The result in this study indicates that the addition of AFB and SCM additives improved the silage fermentation and cell wall degradability of Italian ryegrass silage.

• Asian-Australasian Journal of Animal Sciences
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• 제19권3호
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• pp.431-437
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• 2006

This work was undertaken to study the effect of dietary fat source on the fatty acid profile of pork, and to evaluate the effect of inclusion of vitamin E in pig diets on lipid oxidation of pork tissue and processed pork products. Fifty-six pigs were allocated to four treatments, that included two dietary fat sources and two levels of vitamin E inclusion. Dietary fat was derived from either tallow, a source of saturated fatty acids (SFA), or from a mixture of soybean and linseed oils, which contain polyunsaturated fatty acids (PUFA). Vitamin E was included at either 0% or 0.011% of the diet. Growth and carcass characteristics were not affected by the dietary treatments. Dietary fat source affected the fatty acid profile of the longissimus muscle and subcutaneous fat tissue, with the PUFA diet resulting in significantly more polyunsaturated fatty acids in the tissues, and more favourable ratios of SFA to PUFA and C18:2 to C18:3 in terms of human health considerations. Lipid oxidation was significantly greater in tissues and processed products from PUFA-fed pigs. Inclusion of vitamin E in the diets, however, reduced the extent of lipid oxidation in the meat and meat products. Dietary manipulation of the fatty acid profile of pigs is an effective means of altering the fat composition of pork in order to provide human consumers with a healthy product. Vitamin E is effective as an antioxidant agent, particularly where processed products are concerned.

• 한국응용과학기술학회지
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• 제27권3호
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• pp.233-239
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• 2010

Supercritical carbondioxide is very effective in removing oils from a variety of seed matrices, devoid of any appreciable amount of phospholipid content. However, the limited solubility of phosphalipids in supercritical carbondioxide leaves behind a potentially valuable by-product in spent seed matrix. Any phospholipid extraction process from the spent matrix must maintain the structure and the quality of phospholipids and must be compatible with the end use of the seed protein meal an animal feed or for human consumption. An initial supercritical carbondioxide extraction of soybean flakes was performed at 32 MPa and $80^{\circ}C$ to extract the oils, leaving the phospholipids in the deflatted soybean flakes, A second step was performed on the defatted soybean flake using $X_{eth}$=0.10, Varying the pressure from 175 MPa to 70.6 MPa and temperature from $60^{\circ}C$ to $80^{\circ}C$. For all supercritical carbon dioxide/ethanol mixture extractions, a fraction rich in phospholipids was obtained. The fractions extracted from defatted soybean flakes were dried and them redissolved in chloroform before HPLC-ELSD analysis. Quantitative and qualitative analysis of phospholipids on soybean seeds, defatted soybean flake, and different extracted phospholipid fractions was carried out, to ascertain the effect of extraction pressure and temperature.

• 한국축산식품학회지
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• 제37권2호
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• pp.162-167
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• 2017

Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from mechanically separated chicken meat surimi-like material (MSCM-SLM) processing wastewater by acidic pH-shifting, on the composition and texture of RP-MSCM-SLM, with RP contents of 0, 10, 20 and 30% (w/w) in the mixture. For that, proximate composition and gel properties were evaluated. The fat content of the MSCM-SLM was significantly reduced to 11.98% and protein increased to 83.64% (dry basis) after three washing cycles. The addition of 30% RP in the MSCM-SLM significantly augmented the protein content to 93.45% and reduced fat content from to 2.78%. On the other hand, the addition of RP was responsible for a drastic decrease in texture parameters, reaching 252.36 g, 185.23 g.cm, and 6.97 N for breaking force, gel strength and cutting strength, respectively, when 30% of RP was included in the MSCM-SLM. It was concluded that the obtained intermediary product (RP-MSCM-SLM) is a good option to applications in processed meat products where high texture parameters are dispensable, e.g., emulsified inlaid frankfurter-type sausages, but high protein content and low fat content desired.

• 한국응용과학기술학회지
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• 제34권4호
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• pp.807-817
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• 2017

본 연구는 Bacillus subtilis를 포함하는 3개의 균주를 지렁이 분변토에 접종하여 제조한 생균제인 분변토 발효사료가 육계의 사양성적 및 닭고기 품질에 미치는 영향을 조사하기 위하여 수행하였다. 육계 240마리를 4개의 처리구로 완전임의 배치하였다. 실험 처리구는 대조구, Lactobacillus fermentum으로 제조된 상업용 생균제 (CP) 0.2%, 분변토 발효사료 0.3% (FECF3), 분변토 발효사료 0.5% (FECF5)로 구분하였다. 평균 체중 증가량, 흉선, 비장, F낭의 무게는 대조구, CP 처리구와 비교할 때 FECF 처리구가 높았다. 혈액 IgG 함량은 대조구, CP 처리구와 비교할 때 FECF 처리구가 증가하였다. 맹장 Lactobacillus는 대조구, CP 처리구와 비교할 때 FECF 처리구가 높았으나 Escherichia, Salmonella, Coliform bacteria 및 total aerobic bacteria는 FECF 처리구가 낮았다. 닭고기의 보수력은 대조구, CP 처리구와 비교할 때 FECF 처리구가 높았다. 닭고기 n-6/n-3 지방산의 비율은 대조구, CP 처리구와 비교할 때 FECF 처리구가 낮게 나타났다.

• Parasites, Hosts and Diseases
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• 제42권2호
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• pp.85-89
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• 2004

Cryptosporidium parvum oocysts were isolated from a child suffering from acute gastroenteritis and successfully passaged in a calf and mice (designated hereafter SNU-H1) in the Republic of Korea; its molecular genotype has been analyzed. The GAG microsatellite region was amplified by a polymerase chain reaction (PCR), with a 238 base pair product, which is commonly displayed in C. parvum. The isolate was shown to be a mixture of the genotypes 1 (anthroponotic) and 2 (zoonotic). To study its infectivity in animals, 2 calves and 3 strains of mice were infected with the SNU-H1; in these animals, the propagation of both genotypes was successful. In immunosup-pressed (ImSP) BALB/c and C57BU6 mice the number of oocysts decreased after day 10 post-infection (PI); but in ImSP ICR mice, they remained constant until day 27 PI. The results show that both the C. parvum genotypes 1 and 2 can be propagated in calves and ImSP mice.