• Food Science and Preservation
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• v.22 no.6
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• pp.838-844
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• 2015

The purpose of this study was to perform a functional components analysis and investigate the physical properties of powders made from the stems or fruit of freeze-dried Cheonnyuncho cactus (Opuntia humifusa). The functional components analysis showed that the stem and fruit powders han vitamin C levels of 42.14 mg and 105.21 mg, respectively. The stems powder contained more lutein than the fruit powder. The fruit powder contained more vitamin C than the stem powder. The SDF (soluble dietary fiber) and IDF (insoluble dietary fiber) in the stem powder were 45.24% and 22.15%, respectively, which were higher then the values for the fruit powder. The stem and fruit powders contained 19.30 mg/g and 25.10 mg/g of crude saponin, respectively. The pH of the stem and fruit powders was 5.34 and 5.07, respectively, both indicating low acidity. The L, a and b values of the stem powder color were 78.28, -3.71, and 19.19, respectively. The L, a and b values of the fruit powder color were 55.56, 24.84, and -3.18, respectively. The stems powder had a higher bulk density, water holding capacity, and swelling power than those of the fruit powder, but water-retaining capacity of the stem powder was lower than that of the fruit powder. In addition, the stems powder had a higher viscous material content and water uptake compared to the fruit powder. Based on the above results, we determined that Cheonnyuncho (Opuntia humifusa) powder had potentially useful functional components and physical properties.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.955-962
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• 2005

This study was conducted to examine the nutrient digestibility and ruminal fermentation characteristics in sheep fed diets containing four substitution levels of E. ulmoides leaves for rice straw. For the experiment, they were given a basal diet consisting of rice straw and concentrate at a 3:7 ratio (DM basis). The treatments were designed as a 4$\time$4 Latin square design with four sheep (50.2$\pm$1.6 kg body weight). Sheep were allotted in one of four treatments, which were designed to progressively substitute Eucommia ulmoides for 0, 3, 5 and 10% of rice straw in the basal diet. The digestibility of crude fat was significantly (p<0.05) improved by 12.5 to 17.5% in 3% and 5% air dried Eucommia ulmoides leaves compared with that in control. The digestibility of crude fiber in the 3, 5 and 10% treatments was significantly (p<0.05) higher than that of the control. Dry matter intake was highest (p<0.05) in sheep fed 10% air dried E. ulmoides). Retained nitrogen in the 3, 5 and 10% treatments was increased up to 97%, 173% and 192%, respectively, compared to that in control (p<0.05). Organic matter utilization was higer in 3% and 5% treatments than control (p<0.05). Purine derivatives and microbial nitrogen synthesis were significantly increased by the dietary substitution of 5 % E. ulmoides leaves (p<0.05) compared with control and the 3% treatment. Ruminal concentration of total-VFA was significantly (p<0.05) higher in sheep fed all levels of air dried Eucommia ulmoides than those of control. It is concluded that air-dried E. ulmoides leaves given to ruminants can increase nutrient digestibility and palatability and improve ruminal fermentation. Therefore, the 5 and 10% substitution of E. ulmoides for roughage are highly recommended to be used in practice.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.826-832
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• 2010

A total of ninety swine ($79.0{\pm}2.2\;kg$) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%, 100%, 100%, and 100% (T2) at 1, 2, 3, 4 and 5-9 wk, respectively. Compared with the control (CON) feed, FAD feed had lower moisture and nitrogen-free extract content, and higher crude fat, crude fiber, and total calorie (p<0.05). The protein content, amino acid profile, and pH values of pork loin were not affected by dietary treatment. However, higher moisture, crude ash, and meat cholesterol, and lower fat, were found in CON compared with treatment (p<0.05). FAB treatment significantly improved drip loss and cooking loss value (p<0.05), and increased the CIE $L^*$ values of loin and back-fat surface, whereas it decreased the CIE $a^*$ values of loin surface (pp<0.05). The results indicate that dietary FAB affected meat cholesterol and fat content, and improved drip loss and cooking loss, but had no affect on amino acid composition.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.10
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• pp.1366-1376
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• 2009

Effect of sulfur (S) on utilization efficiency of fresh cassava foliage and cassava hay in dairy cows was evaluated using thirty-two $1^{st}-2^{nd}$ lactation Holstein-Friesian crossbred dairy cows. The experimental treatment was a 2${\times}$2 factorial arrangement in a randomized complete block design (RCBD) using two roughages (rice straw+fresh cassava foliage (FCF) and rice straw+cassava hay (CH)) and two elemental sulfur (S) levels (0.15 and 0.4% S of dry matter (DM)), respectively. Four dietary treatments (FCF+0.15, FCF+0.4, CH+0.15 and CH+0.4) were offered ad libitum in the form of a total mixed ration (TMR) with concentrate to roughage (chopped rice straw+chopped cassava foliage) ratio at 60:40. Fresh cassava foliage or cassava hay resulted in similar dry mater intake, rumen ecology parameters, total tract digestibility, blood chemistry, milk production and composition. However, HCN intake, blood and milk thiocyanate concentration were significantly higher (p<0.01) in cows fed fresh cassava foliage with no sign of potential toxicity. Dry matter intake, body weight changes, molar percentage of propionate in rumen, neutral detergent fiber (NDF) digestibility and nitrogen (N) retention of cows tended to be increased while DM digestibility (65.6, 72.7, 68.6 and 72.1% of total DM intake for the respective treatments), rumen bacteria population (1.4, 1.7, 1.6 and $1.7{\times}10^{11}$ cell/ml for respective treatments), fungal zoospore population (0.4, 0.6, 0.4 and $0.5{\times}10^{6}$ cell/ml for respective treatments), urinary allantoin (25.3, 28.0, 26.3 and 27.6 g/d for respective treatments), microbial N yield (136.0, 154.6, 142.8 and 151.3 g N/d for respective treatments) and milk protein content (3.4, 3.5, 3.2 and 3.5% for respective treatments) were significantly (p<0.05) higher in cows fed on supplemented sulfur at 0.4% of DM in comparison with 0.15% S-supplemented diets. Based on these results, it is concluded that cassava foliage could be used as a portion of roughage for dairy cows and supplementation of S would be nutritionally beneficial.

• Journal of Mushroom
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• v.13 no.1
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• pp.50-55
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• 2015

Glucan has been shown to have a significant role in the activation of the immune system, including increased activity of macrophages and so on. Sparassis latifolia (formerly S. crispa) is an edible mushroom abundant in dietary fiber and widely known to contain high levels of ${\beta}$-glucan. In the present study, fermentation broths containing soluble ${\beta}$-glucan were prepared by fermentation with mushrooms with four Lactobacillus species (L. plantarum subsp. Plantarum, L. acidophilus, L. helveticus, and L. delbrueckii subsp. Bulgaricus). After culturing four Lactobacillus spp. in MRS broth, each Lactobacillus was inoculated into MRS broth containing S. latifolia powder 5% (w/v) at $37^{\circ}C$ in an anaerobic incubator for five days. It showed that the ${\beta}$-glucan contents were different in each fermentation sample. The suitable conditions for the preparation of mushroom fermentation broths were investigated and discussed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.560-567
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• 1996

The present study was undertaken to evaluate the effect of indigestible dextrin on bowel function and serum lipid. Recently developed indigestible dextrin is water soluble dietary fiber obtained by heating and enzyme-treatment of potato starch with low viscosity. SD male rats weighing 80~85g were divided into three groups; control diet(IC), control +5% pectin(IP), control +5% indigestible dextin(ID). Experimental rats were fed one of the experimental diets ad libitum for six weeks. Weight gain, food intake, and food efficiency ratio were not significantly different among other groups. Those of ID tended to be higher than in IP and IC. Weights of liver, spleen and kidney were not significantly different among groups. Epididymal fat pads weight in W and ID tended to be lower than in IC. The weight of cecum was sinificantly higher in m than in other groups(p<0.05). The weight and length of large intestine tended to be higher in IP and ID than in IC. Total feces excretion of ID and If tended to be more than that of IC. Transit time was shorter in IP than in other groups. Serum total lipid, total cholesterol and TG levels were higher in IC group than other groups. The fecal excretion of lipid was significantly higher in IP than in other groups(p<0.05). That of ID tended to be more than that of IC, so fat apparent absorption of ID was lower than that of IC. Ca absorption were decreased more in IP than in other groups(p<0.05).

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.314-320
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• 2002

When the soybean milk residue flour were added to the respective wheat flour at level of 5%, 10% and 15% the possibility of bread making were studied. Vital gluten was added to the soybean milk residue portion of a 10% composite flour at levels of 3%, 6% and 9% to improve bread quality. And test was baking properties of soybean milk residue composite flour and sensory evaluation of composite breads. Major components of soybean milk residue flour were crude protein, 22.0%; crude lipid, 13.2%; carbohydrate, 54.3%; and dietary fiber, 27.2%. When 5%, 10% and 15% soybean milk residue flour was blended with wheat flour, water absorption, development time and bread weight were increased, and volume of dough and loaf was decreased. But improved bread-making properties by adding gluten. Color of crumb got darker as the percentage of soybean milk residue flour increased, got brighter when gluten was added. Texture of bread increased in chewiness and hardness as the percentage soybean milk residue flour increased but not different in cohesiveness. The use of vital gluten showed influence to springiness, chewiness and hardness. The sensory evaluation showed that 5% soybean milk residue-wheat bread was similar to bread made from wheat flour in overall acceptability. And the bread made by miting gluten were better than 10% soybean milk residue-wheat bread in overall acceptability.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.119-129
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• 2015

In this study, rice bran containing biologically active substances, including oryzanol and dietary fiber, Korean food industry was used in glutinous rice Takju(a cloudy Korean rice wine) fermentation. During fermented in rice wine, four different amounts of defatted rice bran(0, 3, 6, and 10g) were formulated in a recipe and fermentation characteristics, physicochemical properties, and sensory characteristics of product were analyzed. An increase in the amount of defatted rice bran was witnessed by heightened pH values in the fermentation period. The titratable acidity of sansung takju was increased with high levels of defatted rice bran. The titratable acidity of defatted rice bran takju during the fermentation period significantly was decreased, and then increased. FRAP radical-scavenging activity of TDT6 2.56 g/moL, compare with the control group, showed the highest reducing power. The results of the sensory evaluation showed that overall-acceptability had the highest scores in the sansung takju containing TDT3(3%) level of defatted rice bran. In conclusion, sansung takju added with TDT3(3%) of defatted rice bran is rated most prefrence in the four groups in this parts quality and acceptability.

• Journal of Plant Biotechnology
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• v.45 no.3
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• pp.190-195
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• 2018

Sweetpotato [Ipomoea batatas (L.) Lam] represents an attractive starch crop that can be used to facilitate solving global food and environmental problems in the $21^{st}$ century. It can be used as industrial bioreactors to produce various high value-added materials, including bio-ethanol, functional feed, antioxidants, as well as food resources. The non-profit Center for Science in the Public Interest (CSPI) announced sweetpotato as one of the ten 'super foods' for better health, since it contains high levels of low molecular weight antioxidants such as vitamin-C, vitamin-E and carotenoids, as well as dietary fiber and potassium. The United States Department of Agriculture (USDA) also reported that sweetpotato is the best bioenergy crop among starch crops on marginal lands, that does not affect food security. The Food and Agriculture Organization (FAO) estimated that world population in 2050 will be 9.7 billion, and require approximately 1.7 times more food than today. In this respect, sweetpotato will be a solution to solving problems such as food, energy, health, and environment facing the globe in the $21^{st}$ century. In this paper, the current status of resources, and cultivation of sweetpotato in the world was first described. Development of a new northern route of the sweetpotato and its prior tasks of large scale cultivation of sweetpotato, were also described in terms of global food security, and production of high-value added biomaterials.

• Korean Journal of Poultry Science
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• v.34 no.2
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• pp.119-128
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• 2007

The effects of microbial phytase on laying performance, egg quality, and ileal digestibility of nutrients and amino acids were examined at three levels of phytase (0, 300, 600 unit/kg) in 55-wk-old White Leghorn for 4 weeks. Egg productivity tended to increase with supplemental phytase compared to that of control. Daily feed intake of hens fed phytase also increased. Egg shell thickness was not significantly different among the treatments. Haugh unit and yolk color were not statistically different. However, egg shell breaking strength was high at phytase treatment. Excretion and absorption of nitrogen were no difference among all treatments, but those of phosphorus was higher in the phytase treatment than control. The digestibility was high at crude fiber, crude ash, calcium and phosphorus in nutrients, at lysine, methionine and phenylalanine in essential amino acids, and alanine, cystine, glutamic acid, glycine and tyrosine in non-essential amino acids. In conclusion, supplemental microbial phytase in laying hens diet may help to improve egg production and to decrease P of feces. But, further studies were needed to investigate on the digestibility.