• Korean Journal of Poultry Science
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• v.32 no.2
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• pp.101-106
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• 2005

This study was designed to estimate effect of wood vinegar on meat quality in old Layer which was low production and low economic value. The old layer chickens were used to resource for income increase of layer farm and protein supply. Two hundred forty Isa Brown chickens were assigned with control(Broiler feed), Treatment 1 (Broiler feed with addition of domestic wood vinegar $0.8\%$) and Treatment 2(Broiler feed with addition of foreign wood vinegar $0.4\%$). Feed intake of control group was lower 3g than other treatments. This is the reason of result that what organic acid in wood vinegar of treatment groups affect to feed digestibility, The different of chicken production was depended on ingredient and included value of wood vinegar in domestic and foreign. Foreign wood vinegar have organic acids which that functionally act sexual Pheromone so that promote endocrine matter. This is reason that old Layer chicken increase to egg production rate. Treatment 2 group effect to thigh meat rather than breast meat and improve to value of crude fat and meat color. The Meat quality and sensory test of thigh meat of foreign wood vinegar was better appraise rather than that of domestic wood vinegar. Because foreign wood vinegar make to fine of meat tissue and to decline cooking loss and also to increase juiciness and tenderness on sensory test.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.517-524
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• 2006

We investigated the effect of different kinds of dietary fats on the fatty acid composition, cholesterol content and quality of hens' eggs. The Haugh units, breaking strength, shell thickness and yolk color were not significantly different among the test groups. The type of dietary fat fed each test group notably altered the polyunsaturated fatty acid composition and cholesterol content of egg yolk. The n-6 fatty acid content of egg yolk was highest in the corn oil fed group being 31.61%, and this tended to decrease in the tallow, linseed oil and fish oil fed groups(P<0.05) in that order. The n-3 fatty acid content of egg yolk tended to increase in the linseed oil and fish oil fed groups with values of 9.74% and 5.16%, respectively(p<0.05). The increase of n-3 fatty acids in the yolk resulted in a reduced cholesterol content of the eggs. The cholesterol content ranged from $15.98{\sim}18.37mg/g$ of yolk or $227{\sim}261mg/60g$ of egg(p<0.05). The cholesterol content of egg yolk was highest in the tallow fed group, and significantly reduced to 13.01% in the fish oil group, 11.49% in the linseed oil group and 6.91% in the corn oil group(p<0.05). This result suggests that it is possible to reduce the cholesterol content or to increase the n-6 and n-3 polyunsaturated fatty acid contents in eggs by the manipulation of dietary fats.

• Korean Journal of Community Nutrition
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• v.7 no.6
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• pp.833-843
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• 2002

This study was carried out to investigate the effect of hygiene education on the microbiological changes of processing utensils and the environmental in the manufacture of cereals and to evaluate the Cd, Pb contents and nutrient compositions of 11 cereals. The result of microbiological evaluation was that fungi, coliforms and staphylococcus species were detected in employees, on equipment, utensils and environments in the first inspection. Fungi were detected in most of the cereals, staphylococcus species were detected in soybeans, perilla seeds and sea tangle How, and bacillus cereus was detected in sorghum and black sesame seeds. The water content of rice, barley, glutinous rice, brown rice and carrot flour in packaged products, and in carrot flour, angelica keiskei, carrot, sea mustard and potato in bulk products was in excess of 8.0%. The Pb content of cereals was 0.14-0.51 mg/kg and Cd was not found. The acid value of Job s tears flour and black sesame seed flour was higher than 5.0 mg/g oil. Cereals were manufactured from 41 different cereals and grains, legumes, seeds and nuts, vegetables, potatoes, seaweeds, fruits, glucose and salt. The average content of cereals and grains, legumes, and seeds and nuts in cereals was 75.75%, 16.19% and 4.93%, respectively. The mean nutrient content per 100 g of cereals was calories 365.8kcal, protein 13.3 g, fats 5.9 g, carbohydrates 63.4 g, Ca 91.8 mg, p 269.9 mg, Fe 3.15 mg, Na 76.2 g, K 421.8 mg, Zn 2.33 mg, Vit. A 12.5 R.E., Vit. B$_1$0.23 mg, Vit. $B_2$ 0.16 mg, Vit. $B_6$ 0.46 mg, Niacin 3.5 mg, Vit. C 1.36 mg, folic acid 62.3 $\mu$g and Vit. E 1.24 mg. When nutrients value of 48 g of cereals and 200 $m\ell$l of milk was compared to 1/3 of the RDA, the values were below than 60% of 1/3 of the RDA except Na, K, Vitamin $B_1$ and C contents. The average carbohydrate : protein : fat ratio of energy intake was 54.27 : 17.45 : 28.28, respectively. Therefore, a training program consisting of the education of the staff in surveillance and standard operating procedures, the elimination of dangerous procedures, sanitation checklist, the implementation of Preparation methods and standard recipes for cereals is required.

• Journal of Animal Science and Technology
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• v.55 no.2
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• pp.115-122
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• 2013

This study was conducted to evaluate the effect of dietary ${\beta}$-mannanase supplementation and palm kernel meal (PKM) inclusion (5%) on laying performance, egg quality and nutrient utilizability of laying hens with 73 weeks of age. A total of 240 Lohmann brown laying hens with average 77.5% egg production were randomly allocated with 60 hens per treatment, 4 replicates per treatment and 15 hens per replicate. Experimental design was a completely randomized design with $2{\times}2$ factorial arrangement, with the factors being (1) two levels of PKM (0 vs. 5%) and (2) with or without dietary ${\beta}$-mannanase (480 IU/kg of diet CTCzyme$^{(R)}$) supplementation. All hens were housed in cages ($35cmW{\times}35cmD{\times}40cmH$) with 2 hens per cage for six weeks feeding trial. Laying performance was recorded daily during feeding trial. Egg quality, nutrients utilizability and blood assays were done at the end of feeding trial. Egg production was improved (P<0.05) by both dietary PKM inclusion and ${\beta}$-mannanase combined supplementation. Either ${\beta}$-mannanase or PKM did not affect feed intakes and feed conversion ratio of all diets. Egg weight of hens fed diet containing 5% of PKM had heavier (P<0.05) eggs compared with hens fed without PKM. Albumen height was improved (P<0.05) by dietary mannanase supplementation. Crude fat utilization of 5% PKM diet was higher than that of no PKM diet regardless of ${\beta}$-mannanase supplementation. Both DM and total carbohydrate utilization were decreased (P<0.05) in hens fed 5% PKM diet. Serum IgG and yolk IgY contents of PKM groups were lower (P<0.05) than those of no PKM groups. This result showed that 5% PKM diet, independent of dietary ${\beta}$-mannanase supplementation, was able to improve egg production. In addition, dietary ${\beta}$-mannanase supplementation could be used for improving the albumen height of eggs.

• Applied Chemistry for Engineering
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• v.10 no.3
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• pp.438-444
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• 1999

The natural full-fat rice bran is reported to contain 8.4 to 14.7 wt % Lipids, but the amount and composition of bran depend on the type of rice, quality of paddy, pretreatments to paddy such as parboiling, type of milling system employed, and the degree of polishing. These lipids are usually mixtures of several class fatty acids containing palmitic acid, linolenic acid, linoleic acid, oleic acid, stearic acid, tocopherol, squalene, etc. In this study the oil rich essential fatty acid (EFA) including squalene was extracted from the domestic brown rice bran using supercritical fluid extraction (SFE) and cosolvent induced SFE process, respectively. And the extracts were analyzed with GC-MSD. The extracted amount of rice bran oil was dependent upon the operating pressure and temperature, and the fatty acid composition of oil was varied with the reduced density (${\rho}_{\gamma}$) of supercritical carbon dioxide. About 70~80% of rice bran oil was extracted in 4hrs. The cosolvent induced SFE process shortened the total extraction time, extracted greater amount of oil than SFE process. Especially squalene which was not found in solvent extract phase was identified in SFE and cosolvent induced SFE process.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.336-342
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• 1994

Changes in physicochemical characteristics were investigated for immature barley kernels roasted at $160{\sim}220^{\circ}C$ for $1{\sim}12$ min. Only small differences in chemical constituents including starch, protein, fat, ash, total dietary fiber, and ${\beta}-glucan were observed between immature and mature barley kernels. The amounts of 75% ethanol-soluble sugars and amino acids present in immature barley kernels were considerably higher than those in mature kernels, and gradually decreased in the process of roasting. Of free sugars, sucrose, raffinose, glucodifructose($GF_{2}$) and maltose were reduced by roasting. Glucose and fructose, simple reducing sugars, decreased at the early stage of roasting, followed by a slight increase at the later stage. Starch and nitrogen contents decreased slowly, while TDF(total dietary fiber) had a tendency to increase slightly. Stacking volume of immature barley kernels increased markedly, especially at the higher temperatures. L value of immature barley decreased throughout roasting, and a, b values increased at the early stage of roasting but b value decreased with continued roasting. The degree of roasting was strongly affected by the roasting temperature. Darkness of immature barley kernel, depending on the degree of roasting, was highly associated with concentrations of brown pigments extracted from roasted immature barley kernels.

• The Korean Journal of Mycology
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• v.16 no.3
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• pp.175-184
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• 1988

In order to make the koji in which kojic mycelium penetrate deeply, some koji making conditions were investigated, thereafter kojies were maked on a large scale, and kojic enzymes in moromi were in vestigated. After 30% of brown rice was polished out, moisture, crude protein, and crude fat was decreased by 9%, 26% and 26% respectively, and starch value was increased by 9%. The optimum conditions for the koji in which kojic mycelium penetrate deeply were found as below. Koji making time was 40 hrs., moisture of ${\alpha}-rice$ was 40%, relative humidity during the first half of koji making time was 98%, and also the relative humidity during the second half of koji making thme was 80% and inoculum size was $1.0{\times}10^4$ spores/g ${\alpha}-rice$. 23-27% of ${\alpha}-amylase$ was inactivated and 35-70% of that was adhered during the moromi fermentation. 14% of glucoamylase was inactivated and 74-92% of that was adhered during the moromi fermentation. 13-14% of acid protease(pH 3.0) was inactivated and 70-73% of that was adhered during the moromi fermentation. Remarkable enzymatic differencies in moromi were not found between the kojies in which kojic mycelium penetrate deeply and not.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.10
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• pp.204-212
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• 2016

This study was conducted to develop an edible smoked egg by penetrating seasoning through pressurization without damaging the eggshell and to investigate the quality characteristics of the product. The lyophilized smoked egg consisted of 2.43% moisture, 4.11% crude ash, 46.08% crude protein, 40.85% crude fat and 6.53% hydrated carbon. The total content of polyphenol was 3.11 mg%, 35.70% saturated fatty acid and 64.30% unsaturated fatty acid. Major types of saturated fatty acids included palmitic acid (C16:0), stearic acid (C18:0) and lauric acid (C12:0), while major unsaturated fatty acids included oleic acid (C18:1) and linoleic acid (C18:2). Due to smoking of the egg, the eggshell is dark brown, the egg albumen, egg yolk and egg shell are darker than boiled eggs, and the value of a (redness) is higher than that of boiled eggs. Overall, smoked eggs were organically superior than boiled eggs because of their seasoning and smoke flavor. The results of this study are expected to further the development of processed foods using domestic eggs and improve the egg processing industry.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.4
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• pp.331-342
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• 2022

Obesity is one of the metabolic diseases caused by excessive differentiation and accumulation of adipose tissue due to an imbalance between energy intake and consumption. In this study, we investigated the anti-obesity effect of SliMax, a natural-derived 6 compounds mixture, by using 3T3-L1 cells. As a result, SliMax showed the inhibitory effect on adipocyte differentiation through down-regulation of the PPARγ and C/EBPα expression, which are known to regulate the late adipogenesis stage. In the process of lipolysis on differentiated 3T3-L1 cells, SliMax accelerated decomposition of large-sized unilocular lipid droplet into numerous small-sized multilocular lipid droplets through up-regulation of the expression of lipolysis-related proteins ATGL and HSL. Finally, in order to confirm the effect of SliMax on induction of brown adipocyte, the expression of UCP-1 and the amount of mitochondria were confirmed by immunofluorescent staining, and as a result, SliMax increased the expression of UCP-1 and the amount of mitochondria in fat cells. Taken together, those results suggest that SliMax, a naturally-derived mixture, have a potential to be anti-obesity agent through exerting inhibitory effect on the formation of lipid droplet by suppression of adipogenesis and stimulation of lipolysis, and browning effect associated with generation of heat energy and energy consumption.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.830-841
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• 2015

This study compared the physicochemical characteristics, proximate composition, taste compound and antioxidant properties of Sikhye prepared with pigmented rice. Proximate composition showed a significant difference depending on the type of pigmented rice except crude fat contents and pH, color was a significant difference depending on the type of pigmented rice. The highest brix degree was $15.07^{\circ}Brix$ in red and black rice Sikhye. Each highest value of reducing sugar and free sugar content showed milled rice and brown rice Sikhye. Titratable acidity and total acidity of the pigmented rice Sikhye were highest for black rice Sikhye, free sugar content were highest for green rice Sikhye. Analysis of their relative antioxidative properties indicated that black rice Sikhye had the highest total polyphenol, flavonoid, and anthocyanin content, the highest levels of DPPH radical scavenging ability, and the highest level of reducing power and ferric reducing ability of plasma scores. Principal component analysis suggested that black rice Sikhye had a strong association with antioxidant properties, brown and red rice Sikhye had the strongest association with the sweetness and unique flavor.