• Korean Journal of Agricultural Science
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• v.39 no.3
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• pp.335-340
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• 2012

During the manufacturing process of chestnut, 50% of biomass is produced as chestnut shell (CS) or chestnut hull (CH), a forestry by-product. Due to its high fiber content and economic benefit, there is a possibility of using chestnut hull as a supplement for a ruminant diet. Few studies, however, have been conducted on evaluating nutritive value of chestnut hull for ruminant animals. The objective of this study were thus to analyze chemical composition of CS, a by-product after the first processing of chestnut, and CH, a by-product after the second processing, and access in vitro rumen fermentation characteristics of them. For the in vitro fermentation using strained rumen fluid obtained from a fistulated Hanwoo steer, commercial total mixed ration (TMR) for dairy goat was used as a basal diet and was replaced with different proportions of chestnut shell and hull. A total number of 13 treatments were carried out in this study: 100% TMR, 100% CS, 100% CH, a mix with 50% CS and 50% of CH (MIX), TMR replaced with 5%, 10%, or 15% of CS, CH, or MIX, respectively. For each treatment, in vitro dry matter digestibility (IVDMD) and pH after 48 hours of rumen fermentation were measured. Gas production at 6, 12, 24, 48 hours of incubation was also analyzed. Compared to CH, CS contains higher level of fiber (NDF, ADF, lignin) and consequently has a lower amount of non-fiber carbohydrate, but no difference was observed in the other nutrients (i.e. crude protein, crude fat, and ash). IVDMD was significantly (p<0.05) the highest in 100% CH (71.97%) and the lowest in 100% CS (42.80%). Addition of CH by replacing TMR did not affect IVDMD, while an increase in the proportion of CS tended to decrease IVDMD. The total gas production after 48 hours of incubation and the rate of gas production were also the highest in 100% CH and the lowest in 100% CS (P<0.05). Likewise, the pH after 48 hours of fermentation was significantly (p<0.05) the lowest in 100% CH (6.33) and the highest in 100% CS (6.50), and no significant difference in gas production was observed when TMR was replaced with CS or CH up to 15% (P>0.05). In conclusion, CH may successfully be used for a supplement in a ruminant diet. The nutritive value of CS is relative low, but can replace, if not 100%, low quality forage. This study provides valuable information about the nutritive value of CS and CH. An in vivo trials, however, is needed for conclusively accessing the nutritive value of CS and CH.

• Journal of Radiation Protection and Research
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• v.41 no.1
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• pp.71-79
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• 2016

Background: It is necessary to analyze radioactivity of naturally occurring radioactive materials (NORM) in products to ensure radiological safety required by Natural Radiation Safety Management Act. The pretreatments for the existing analysis methods require high technology and time. Such destructive pretreatments including grinding and dissolution of samples make impossible to reuse products. We developed a rapid and simple procedure of radioactivity analysis for thorium series in the products containing NORM. Materials and Methods: The developed method requires non-destructive or minimized pretreatment. Radioactivity of the product without pretreatment is initially measured using gamma spectroscopy and then the measured radioactivity is adjusted by considering material composition, mass density, and geometrical shape of the product. The radioactivity adjustment can be made using scaling factors, which is derived by radiation transport Monte Carlo simulation. Necklace, bracelet, male health care product, and tile for health mat were selected as representative products for this study. The products are commonly used by the public and directly contacted with human body and thus resulting in high radiation exposure to the user. Results and Discussion: The scaling factors were derived using MCNPX code and the values ranged from 0.31 to 0.47. If radioactivity of the products is measured without pretreatment, the thorium series may be overestimated by up to 2.8 times. If scaling factors are applied, the difference in radioactivity estimates are reduced to 3-24%. Conclusion : The developed procedure in this study can be used for other products with various materials and shapes and thus ensuring radiological safety.

• Journal of Animal Science and Technology
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• v.44 no.6
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• pp.739-746
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• 2002

We investigated the effect of fig fermented product(FFP) supplementation on growth performance, serum profile, carcass performance, meat performance and meat quality in 10 bulls of Korean cattle. Concentrates diet was supplemented with substrate fermented from fig fruit and leaves at 10% of the diet. The feed intake of FFP were slightly higher than the control, but the final weight showed no sifnificant difference between the two. Daily weight gain and feed intake were increased in FFP. The serum profile had no significant difference in the treatment. In carcass performance, the meat quantity grade of the treatment had no significant difference, but in meat quality grade the marbling score of FFP was significantly(P<0.05) increased therefore it showed a positive effect on meat quality grade. Also there was no significant(P<0.05) difference of meat cut performance in the treatment. Due to the proximate characteristics of longissimuss muscles the crude fat content of the FFP was significantly(P<0.05) increased. There was no significant difference(P<0.05) in physical characteristics ; pH level, meat color and heat loss of the treatment, but the shear force value and the cholesterol content of FFP significantly(P<0.05) decreased. Crude fat was increased(P<0.05) and cooking loss, shear force and cholesterol concentration were decreased. In fatty acids composition of the FFP, the linoleic acid from the longissimus increased significantly(P<0.05). In subcutaneous fat of longissimus of the FFP, C16:0(palmitic acid) significantly(P<0.05) decreased, but C18:1 significantly (P<0.05) increased. Therefore in FFP, the concentration of saturated fatty acid significantly decreased (P<0.05), but on the other hand the concentration of unsaturated fatty acids significantly (P<0.05) increased. In sensory evaluation of the FFP, the evaluation of odor increased slightly in a positive manner, also the appearance and the taste increased significantly(P<0.05). In conclusion when annexing additional fig fermented product to Hanwoo bulls, the carcass grade improves and the livestock production increases. Also the shear force, lower cholesterol, improved appearance and taste will open the doors to high quality meat production.

• Korean Journal of Poultry Science
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• v.30 no.4
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• pp.219-228
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• 2003

Two experiments were conducted to investigate the feeding value of stevia by-product (SB) on performance in broiler chicks and laying hens. In experiment 1, a total 256 one day old male broiler chicks were replaced in 0, 2, 4, 7% of SB with four replicates for 5 weeks. All diets were consisted of isocaloric and isonitrogen containing CP 21.5, 19% and ME 3,100 kcal/kg for starting and finishing period, respectively. Weight gain of SB treatments decreased compared with control for the first three weeks, but no difference for the finishing period. Feed intake and feed conversion were no statistical difference between control and feeding stevia groups for overall period. There were no different total number of intestinal microflora. However, the number of Salmonella and E. coli of cecum seemed to decrease in SB feeding groups. Total Lactobacillus and yeast tended to be higher in those groups than control. The PUFa increased in SB treatments, but was no significance. In experiment 2. stevia by-product(SB) were mixed with iso-caloric and isonitrogeneous method to investigate the feeding value in induced molting hens of 78 weeks old. A total 360 birds were replaced in the four treatments(0, 2, 4, 8% SB) with five replicates. Egg production, quality and fatty acid composition in egg were periodically measured for 20 weeks. No difference were found in egg production, feed intake, feed conversion between control and SB treatments for overall period. Egg shell breaking strength, thickness, albumen height and Haugh unit were not statistically different. However, yolk color was significantly high in SB treatments compared to control(P<0.05). Yolk MUFA increased significantly in SB treatments compared to that of control(p<0.05), but PUFA tended to decrease in SB treatments. No significant difference was detected in total sugar in egg yolk between SB treatments and control. Tocopherol of egg yolk 2 and 4% SB were significantly higher than those feed the control (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.93-101
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• 2014

Asymmetric 1,2-distearoyl-3-oleoyl-rac-glycerol (SSO) triacylglycerol (TAG) is used as a cocoa butter replacer (CBR). In this study, it was produced by lipase-catalyzed interesterification of fully hydrogenated soybean oil (FHSBO) and oleic ethyl ester (OEE) in a batch type reactor at $75^{\circ}C$, 250 rpm. Different molar ratios (FHSBO : OEE=1:1, 1:2 and 1:3, w/w) and various reaction times (1, 2, 3, 4, and 5 hr) were also tested. The optimized condition for SSO was a FHSBO : OEE molar ratio of =1:1 at reaction times of 2, 3, 4, and 5 hr. Enzymatic synthesis generated SSO/SOS, as well as the other TAGs (e.g., PSO/POS, SOO/OSO, SSS), ethyl esters, monoacylglycerol (MAG), and diacylglycerol (DAG). After scale-up, fractionation by solvent (methanol and acetone) fractionation and column chromatography was applied. To reduce ethyl esters, high-melting TAGs (e.g., SSS), and SOO/OSO in reactants, solvent fractionation was applied. Using a silica gel column (sample : silica gel=2:1, wt%), MAG and DAG were removed at $25^{\circ}C$. The major fatty acid composition of the final products (with a high SSO/SOS content) was palmitic acid (C16:0, 10.9~12.9 area%), stearic acid (C18:0, 52.2~54.9 area%), and oleic acid (C18:1, 34.2~35.5 area%). In reversed-phase HPLC analysis, the major TAG species of the final product (FHSBO : OEE=1:1, 2 hr) were SSO/SOS (82.31 area%) and PSO/POS (14.51 area%). Based on the $[SS]^+$ : $[SO]^+$ ratio obtained by RP-HPLC/APCI-MS, the final product had a higher SSO (AAB type TAG) content than cocoa butter (CB). The solid fat index (SFI) of CB and the final product obtained were similar with a narrow melting point range around ~32 to $35^{\circ}C$.

• Journal of the Korean Society of Tobacco Science
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• v.24 no.1
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• pp.67-73
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• 2002

In light of addressing consumer health concern, coping with anti-tobacco movement, and promoting new product, tobacco industry is actively pursuing to make a new generation of cigarettes with low tar and nicotine deliveries, and less harmful substances. Low tar and low nicotine cigarettes increases their market shares dramatically world wide, especially in KT&G, multinational tobacco companies, EU countries, even in China regulated by CNTC to set up yearly target to lower tar and nicotine deliveries. On the other hand, to design a new cigarette with reduced harmful substances begins to gain speed. The "modified Hoffmann list" publishes thirty plus substances in tobacco leaf and main smoke stream, which is the prime suspect causing health problems. Various ways and means are developed to reduce such components including new tobacco breeds, new curing method, tobacco leaf treatment before processing, selected filtration system, innovated casing system to reduce free radicals, as well as some non conventional cigarette products. In TSRC held this year, the main topic is related to reduce tobacco specific nitrosamines in tobacco leaf. The new generation of cigarette is in the horizon. It still needs a lot help to produce commercial products with satisfied taste and aroma characters. The flavor industry is not regulated by many governments demanding which ingredients might or might not be for tobacco use. However, most of the cigarette companies self impose a list of ingredients to guide flavor suppliers to design flavors. Unfortunately, the number of ingredients in those lists is getting shorter every year. It is understandable that the health is not the only reason. Some cigarette companies are playing safe to protect the company from potential lawsuit, while others are just copying from their competitors. Moreover, it is obvious that it needs more assistance from casings and flavors to design new generation of cigarettes with missing certain flavor components in tobacco leaf and main smoke stream. These flavor components are either non-existed or at lower level at new form of cured tobacco leaf or filtered in the main smoke stream along with reduced harmful substances. The use of carbon filters and other selected filtration system poses another tough task for flavor system design. Specific flavor components are missing from the smoke analysis data, which brings a notion of "carbon taste" and "dryness" of mouth feel. It is ever more demanded by cigarette industry to flavor suppliers to produce flavors as body enhancer, tobacco notes, salivating agents, harshness reducer, and various of aromatic notes provided they are safe to use. Another trend is that water based flavor or flavor with reduced ethanol as solvent is gaining popularity. It is preferred by some cigarette companies that the flavor is compounded with all natural ingredients or all ingredients should he GMO free. The new generation of cigarettes demands many ways of new thinking process. It is also vital for tobacco industry. It reflects the real needs for the consumers that the cigarette product should be safe to use as well as bearing the taste and aroma characters smokers always enjoyed. An effective tobacco flavor system is definitely a part of the equation. The global trend of tobacco industry is like trends of any other industries lead by consumer needs, benefited with new technology availability, affected by the global economy, and subjected for various rules and regulations. Anti-tobacco organizations and media exceptionally scrutinize cigarette, as a legal commercial product. Cigarette is probably the most studied commercial product for its composition, structure, deliveries, effects, as well as its new developmental trend. Therefore, any new trend of cigarette development would be within these boundaries. This paper is trying to point out what it would be like for tobacco industry in the next few yews and what concerns the tobacco industry. It focuses mostly on the efforts to produce safer cigarettes. It is such a vital task for the tobacco industry and its affiliate industries such as cigarette papers, filters, flavors, and other materials. The facts and knowledge presented in this paper might be well known for the public. Some of the comments and predictions are very much personal opinion for a further discussion.

• Journal of Plant Biotechnology
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• v.7 no.4
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• pp.259-265
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• 2005

Indian citrus ringspot virus (ICRSV)-free plants of Kinnow mandarin (Citrus nobilis Lour x C. deliciosa Tenora) were raised from virus-infected plants using unfertilised ovules as explants. Plants were tested by indirect ELISA and RT-PCR before using their explant. An amplified product of 539 bp was obtained by RT- PCR in ICRSV infected plants. Unfertilized ovules were excised from unopened flower buds of plants tested postive for virus and were cultured on Murashige and Skoog's (MS) basal medium supplemented with various concentrations of kinetin (KN) or malt extract (ME). Maximum induction (31.94%) of embryogenic callus was observed on MS medium supplemented with KN ($9.29\;{\mu}M$). Transfer of embryogenic calli to similar media composition resulted in somatic embryogenesis in all cultures, with an average number of 60.36 globular, 17.39 heart and 7.71 cotyledonary-shaped somatic embryos per culture. All cotyledonary shaped embryos developed into complete plantlets within 60 days on transfer to similar medium. Embryogenic callus induction, somatic embryo formation, maturation, germination and plantlet formation were achieved on MS medium supplemented with KN ($9.29\;{\mu}M$) alone. The plantlets derived from somatic embryos were transferred to sterilized soil, sand and vermiculite (3:1:1) mixture. After acclimatization, the plantlets were transferred to screen house and were indexed for ICRSV employing indirect ELISA and RT-PCR and found free of virus. A distinct feature of this study is the induction of somatic embryogenesis from unfertilised ovules to produce virus-free plants.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.11
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• pp.1628-1633
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• 2005

Three hundred and twenty four one day old mixed sex broiler chicks were assigned at random into 9 treatment groups. The experimental design was a 3${\times}$3 factorial arrangement. During the starter period (week 1-3), chicks were fed ad libitum. A cornsoybean meal based diet contained 23% crude protein, 3,200 kcal/kg metabolizable energy (NRC, 1994), and supplemented with organic or inorganic forms of chromium. Two organic chromium products, chromium yeast (Cr-Yeast from Alltech Biotechnology Corporation Limited) and chromium picolinate (Cr-Pic) were supplemented at the rate of 200, 400 and 800 ppb. One inorganic product, chromium chloride, was supplemented at the rate of 200, 400 and 800 ppb. During the finishing period (week 4-7), the corn-soybean meal based diet contained 20% crude protein, 3,200 kcal/kg metabolizable energy (NRC, 1994), and the same levels of chromium as in the starter period were added. No significant difference was observed among treatment groups in average daily gain, feed intake, body weight gain, feed conversion ratio and mortality. The carcass percentage of broilers receiving 200 and 400 ppb organic chromium (Cr-Yeast or Cr-Pic) was significantly increased (p<0.01). In addition, the supplementation of organic chromium reduced (p<0.05) breast meat fat content but increased breast meat protein content. The addition of chromium in the diet had no effect on boneless breast, skinless boneless breast, boneless leg, skinless boneless leg but reduced percentage of sirloin muscle. Total cholesterol and triglycerides were reduced by organic Cr supplementation. Supplementation with 200 and 400 ppb of both Cr-Yeast and Cr-Pic showed the lowest total cholesterol. The effects of type of Cr on HDL and LDL were variable, however, LDL increased with increasing level of Cr supplementation. This trial indicates that organic chromium tended to improve growth performances and carcass composition, reduced total cholesterol and triglycerides. The optimum level of organic chromium supplementation was at 200 ppb.

• KSBB Journal
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• v.23 no.4
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• pp.297-302
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• 2008

In this work, the amounts of Flavone C-glycosides homoorientin, orientin extracted from Black bamboo by various ultrasonic waves frequency (35, 72, 170 KHz, 300 Watt $\pm$1) time (15, 30, 60 min) and temperature ($25^{\circ}C$) were compared using 50% aqueous ethanol solution. And describesanalysis of the antioxidant potential of Black bamboo using an high-performance liquid chromatography (HPLC) on-line $ABTS^+$antioxidant screening method. In conjunction with the analysis of their 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid ($ABTS^+$) radical scavenging ability. The optimum operating conditions were experimentally determined to analyze the Flavone C-glycosides homoorientin, orientin in the pretreatment ultrasonic extracts. From the results, the effect on extraction yield of variations in frequency, solvent composition and extraction time was investigated. The highest yield of Black bamboo was obtained by ultrasonic waves with a frequency of 72 KHz and an extraction time of 60 min, The extraction frequency 35 KHz ($25^{\circ}C$), time 30 min was selected as an optimal antioxidant activity condition.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.5
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• pp.702-708
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• 2016

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.