• Journal of Microbiology and Biotechnology
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• v.11 no.6
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• pp.1093-1098
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• 2001

The gene coding for a Lepidoptera-specific insecticidal crystalline (or control) protein (ICP), recognized as cryIAc, from Bacillus thuringiensis subsp. kurstaki HD-73, was cloned into the vector pBluscript ll SK-, and then transformed in Escherichia coli $DH5{\alpha}$. The clone was named EBtIAc and the chimeric phagemid, as pEBtIAc. Hyperexpression of CryIAc protoxin was observed in the extract of the culture of E. coli harboring pEBtIAc. Crystalline protoxin was purified by differential solubility. It was dissolved in alkaline pH, and exposed to trypsin to be activated. The molecular weights of the pro- and activated toxins on SDS-PAGE were estimated to be ca. 130 kDa and 60 kDa, respectively. The toxicity was tested by force-feeding larvae of gypsi moth (Lymantria diapar) with trypsinized protoxin. Using the batch of biologically active form of the toxin as an immunogen, anti-CryIAc antiserum was raised in a New Zealand white rabbit. Immunoglobulin G was fractionated from the seam by Protein-A sepharose affinity chromatography. Immunoreactivity of the antibody was examined by dot and Westerns blottings. It has been found that the anti- CryIAc antibody recognized the purified toxin at a level below a nanogram in terms of quantity. Using the antibody some of Bt-corns were able to be differentiated from tons of corn kernels which were imported from America as forage crops.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.925-932
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• 2007

This study was designed to measure the effect of regrowth age of Digitaria decumbens (D. decumbens) on the intake and dynamics of digesta in the rumen of rams. Six Black-belly rams (mean liveweight: 51.6 (s.d. 0.68) kg) fitted with rumen cannulae were fed twice daily a 14-, 28-, 42- and 56-day old fresh D. decumbens successively for 4 experimental periods. The daily dry matter intake decreased curvilineary from 75.2 to 48.5 (s.e. 2.0) g/kg $BW^{0.75}$ as the age of the D. decumbens grass increased from 14 to 56 days. Dry matter intake for the first 3 h after the morning meal was 863.6, 598.3, 576.4 and 401.5 (s.e. 55.6) g for the 14-, 28-, 42- and 56-day old grasses respectively. The pool of NDF in the rumen at the end of the 3-h feeding period did not vary significantly among the four diets. Twelve hours after the beginning of the morning meal, the pool of NDF increased with the forage regrowth age. Within the total pool of NDF, the pool of large particles tended to increase with the regrowth age. It was concluded that high intake was associated with fast evacuation of NDF from the rumen. Moreover, digestion (cellulolysis) rate and degree of particle reduction by rumination are highly correlated, though speed of physical degradation of forage seems to be the driving force behind intake.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.1
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• pp.95-101
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• 2015

Fermented Chlorella vulgaris was examined for its effects on growth performance, cecal microflora, tibia bone strength, and meat qualities in commercial Pekin ducks. A total of three hundred, day-old male Pekin ducks were divided into three groups with five replicates (n = 20 ducklings per replicate) and offered diets supplemented with commercial fermented C. vulgaris (CBT$^{(R)}$) at the level of 0, 1,000 or 2,000 mg/kg, respectively for 6 wks. The final body weight was linearly (p = 0.001) increased as the addition of fermented C. vulgaris into diets increased. Similarly, dietary C. vulgaris linearly increased body weight gain (p = 0.001) and feed intake (p = 0.001) especially at the later days of the feeding trial. However, there was no C. vulgaris effect on feed efficiency. Relative weights of liver were significantly lowered by dietary fermented C. vulgaris (linear effect at p = 0.044). Dietary fermented C. vulgaris did not affect total microbes, lactic acid bacteria, and coliforms in cecal contents. Finally, meat quality parameters such as meat color (i.e., yellowness), shear force, pH, or water holding capacity were altered by adding fermented C. vulgaris into the diet. In our knowledge, this is the first report to show that dietary fermented C. vulgaris enhanced meat qualities of duck meats. In conclusion, our study indicates that dietary fermented C. vulgaris exerted benefits on productivity and can be employed as a novel, nutrition-based strategy to produce value-added duck meats.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.4
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• pp.514-521
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• 2018

Objective: This experiment was conducted to investigate the effects of crude glycerin from waste vegetable oil (CGWVO) on performance, carcass traits, meat quality, and muscle chemical composition. Methods: Twenty-four crossbred (Thai Native${\times}$Anglo Nubian) uncastrated male goats ($16.8{\pm}0.46kg$ body weight [BW]) were assigned to a completely randomized design and subjected to four experimental diets containing 0%, 2%, 4%, and 6% of CGWVO (63.42% of glycerol and 47.78% of crude fat) on a dry matter (DM) basis. The diets were offered ad libitum as total mixed rations twice daily. The feed intake, feeding behavior, growth performance, carcass and meat traits, and muscle chemical composition were evaluated. Results: Based on this experiment, there were significant differences (p>0.05) among groups regarding DM intake, growth performance, and carcass traits where goats receiving 6% of CGWVO had lower daily DM intake, growth performance, and carcass traits than those fed on 0%, 2%, and 4% of CGWVO. There were no effects of CGWVO on carcass length, carcass width, Longissimus muscle (LM) area, Warner-Bratzler shear force, pH and color of LM at 45 min after slaughter, as well as on other carcass cut and muscle chemical composition. Conclusion: In conclusion, the addition of up to 4% of DM in the diets for crossbred finishing goats seems to be the most interesting strategy, since it promotes greatest animal performance. Moreover, this study was a suitable approach to exploit the use of biodiesel production from waste vegetable oil for goat production.

• Journal of Nutrition and Health
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• v.34 no.5
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• pp.532-540
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• 2001

This study explored the effect of calcium levels and/or ovariectomy on bone composition and its related factors using the female Sprague-Dawley rats which achieved peak bone mass in normal(0.5%) calcium intake during growth period. The rats were randomly divided into six groups and fed 0.1%, 0.5% and 1.5% calcium diets for 8 weeks after ovariectomized and sham operation. The results indicated that body weight gain was higher in ovariectomized groups than sham groups, regardless of dietary calcium levels and food intakes. Serum Ca and P concentrations were normal level regardless of dietary calcium levels and operation. Estrogen concentration was decreased in ovariectomized rat groups. Serum alkaline phosphatase activity and urinary hydroxyproline were increased in ovariectomized groups. When rats were fed normal Ca diet during growing period, weight, length and breaking force of femur were not significantly different in all groups but increased the same level. Generally, lipid contents in lumbar and femur were lower in low calcium groups and this effect was more pronounced in femur. In case of femur, the significant decrease in Ca contents of bone was observed in a relatively short period of feeding low Ca diet, even though it appeared th desirable peak bone mass had achieved through the growing period by supplementing the adequate amount of calcium. The marked decrease of estrogen levels after ovariectomy did not seem to influence greatly bone parameters measured except bone wet weight. Therefore, this study indicated that lower intake of Ca might be more important determinating factor against osteoporosis than postmenopausal state stimulated by ovariectomy in female rats. With normal or high intake of Ca it appears possible to prevent bone loss in postmenopausal period, and this might apply only in case of achieving peak bone mass in the growing with the adequate intake of calcium. (Korean J Nutrition 34(5) : 532∼540, 2001)

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.759-765
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• 2005

This study was carried out to investigate the feeding effects of fermented wild grape by-product on pork meat qualities. The samples consisted of the pork not fed fermented wild grape byproduct(FWG-X) and the pork fed fermented wild grape byproduct(FWG-O). The moisture, crude protein, crude fat and crude ash were not significantly different between samples. The cholesterol and TBARS of FWG-O were lower than those of the FWG-X, and the salt soluble protein extractability of FWG-O was higher than that of the FWG-X(p<0.05). The calorie, cooking loss, water holding capacity, pH and volatile basic nitrogen were not significantly different between FWG-X and FWG-O. The meat colors of the a and b value of FWG-O were higher than those of the FWG-X, and in case of the fat color, the a value of FWG-O was higher than that of the FWG-X. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force were not significantly different between FWG-X and FWG-O. The total amino acid contents of FWG-X and FWG-O were 74.35 and 69.59g/100g protein, respectively, The raw meat color of FWG-O was higher than that of the FWG(p<0.01), and the cooked meat color(p<0.05), taste(p<0.001), flavor(p<0.001), juiciness(p<0.01) and palatability(p<0.01) were superior to those of the FWG-X. This study showed that fermented wild grape by-product decreased the cholesterol content and lipid oxidation with enhancing the sensory score.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.456-462
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• 2013

The present study investigated the effects of Liriopeplatyphylla extract (LPE) and Akebiaquinata extract (AQE) on breast meat properties when used as dietary supplements of broiler chickens. First, the identification and quantification of phenolic acids and flavonoids were carried out by HPLC. As a result, the total amount of phenolic acids and flavonoids was higher in AQE than LPE. These extracts were added at a rate of 0.2% to the broiler diets, and a feeding trial was conducted in battery cages for 35 d. At the end of the experiment (d 35), six carcasses from each treatments were used for evaluating meat quality. The experimental results indicate that color shades, pH levels, volatile basic nitrogen, thiobarbituric acid reactive substance (TBARS), cooking loss and drip loss of breast meat fed with 2 extracts were not different as compared with the controls at d 0 and d 10 of storage. However, TBARS values of breast meat fed with either the control diet or the LPE supplementation was increased as the storage period increased (from d 0 to d 10) (p<0.05), while AQE-fed groups were not different between d 0 to d 10 of storage. In textural properties, the addition of LPE and AQE decreased shear force values at d 10 of storage (p<0.05). Cohesiveness, gumminess and chewiness of breast meat were increased in AQE-fed groups when compared with the control at d 0 of storage (p<0.05). Dietary additions of AQE and LPE only increased the linoleic acid contents of chicken breast meat (p<0.05). In conclusion, supplementation of these extracts in broiler diets may potentially influence meat qualities including the TBARS, textural properties and linoleic acid levels in broiler chicken meats.

• Journal of Animal Science and Technology
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• v.45 no.6
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• pp.1047-1060
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• 2003

To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of pork meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with corn oil. Pigs were divided into 5 treatment groups(4 pigs/group) and subjected to one of five treatment diets(0, 1.25% CLA for 2 weeks, 2.5% CLA for 2 weeks, 1.25% CLA for 4 weeks and 2.5% CLA for 4 weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals(110 kg body weight) slaughtering at the commercial slaughter house. Pork loin meat were aerobic packaged and then stored during 2, 5, 8, 11 and 14 days at 4$^{\circ}C$. Samples were analyzed for shear force value, texture, TBARS, fatty acid composition, cholesterol and CLA content. CLA treatment groups showed significantly(p〈0.05) higher shear force value compared to those of control group at 11, 14 days of cold storage. All treatments were decreased significantly as the storage period passed. There was a not significantly difference in texture between control and CLA treatment groups. All CLA treatment groups showed significantly(p〈0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. CLA treatment groups showed significantly(p〈0.05) lower cholesterol content compared to those of control group. As dietary CLA was increased in feed, the content of CLA was increased, but the control was almost not detected. The contents of CLA were not significantly changed during chilled storage for 14 days. In the change of fatty acid composition, the contents of oleic, linoleic and arachidonic were decreased by dietary CLA-supplementation, whereas the increase level of CLA-supplementation resulted in the higher palmitic and stearic acid. In all results, CLA could be accumulated in pork meat and its antioxidant capability has been indicated. It was suggested that dietary CLA-supplementation could be produced high quality pork.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.480-485
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• 2008

In this experiment, 5 treatments consisted of control, probiotics (0.2%; T1), illite (1.0%; T2), activated carbon (1.0%; T3), and hardwood vinegar (1.0%; T4) as diets of chicken were evaluated for 35 days through feeding of 200 male chickens (Arbor Acre Broiler). Thigh muscle from slaughtered chickens were analyzed on pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), shear force, and meat color during 10 d of cold storage at $4{\pm}1^{\circ}C$. Groups of T3 and T4 showed higher pH levels compared to the control group, and T4 showed significantly higher value. Over the storage period, all treatment groups showed increase in pH (p<0.05). Values of VBN of T1, T3, and T4 were lower than those of the control group and T2 up to 7 d of storage (p<0.05), but there was no significance at 10 d of storage. Values of TBARS of T3 and T4 were lower than the control group, T1, and T2, while all treated groups showed rapid increase of TBARS values over storage period (p<0.05). Shear force did not show significant difference among treated groups, but it was decreased over storage. Lightness of meat color (L) in treated groups was higher than the control, and T4 showed the highest value during entire storage period (p<0.05). Yellowness levels (b) of T3 and T4 were higher than the control group. These results may suggest the improvement of chicken meat quality and shelf life via the addition 1% activated carbon and 1% hardwood vinegar into feed.

• Journal of Life Science
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• v.17 no.4 s.84
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• pp.540-545
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• 2007

The purpose of this research is to study the effects of feeding dietary citrus byproducts TMR (total mixed ration) on physicochemical properties and sensory characteristics of Korean native beef loin (KNBL). The samples for experiment consist of the KNBL not fed with citrus byproducts (TMR-0) and the KNBL fed with citrus byproducts during fattening period (TMR-1). The control (TMR-0) KNBL was fed by general practical feeding (roughages and concentrates were fed separately), while the TMR-1 KNBL was fed by the same as TMR-0 until 17 months yearling but was fed by citrus byproducts feeding for 10 months after that. The $L^*(lightness),\;a^*(redness)\;and\;b^*(yellowness)$ value were not significantly different between TMR-0 and TMR-1. The pH of TMR-1 was lower than that of TMR-0 (p<0.05), the VBN content, TBARS value and EDA were not significantly different between TMR-0 and TMR-1. The water holding capacity, frozen loss and cooking loss were not significantly different between TMR-0 and TMR-1, but thawing loss of TMR-0 was higher than that of TMR-1 (p<0.05). The hardness of TMR-0 was higher than that of TMR-1, and the springiness of TMR-1 was higher than that of TMR-0 (p<0.05), but the cohesiveness, gumminess, chewiness and shear force were not significantly different between TMR-0 and TMR-1. The pH and VBN content during storage were not significantly different between TMR-0 and TMR-1, but the TBARS value of TMR-1 stored during 4 weeks was lower than that of TMR-0 (p<0.05). In case of sensory score, the color and aroma of raw meat, and the taste, juiciness and palatability of cooked meat were not significantly different between TMR-0 and TMR-1. But the flavor and tenderness of TMR-1 were superior than those of TMR-0 (p<0.05)