• 한국식품영양학회지
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• 제21권4호
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• pp.518-523
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• 2008

Experiments were conducted to assess the quality properties of steamed fish paste by addition level, along with a fish meat replacement(dried bovine plasma). The moisture, crude protein, crude fat and ash contents evidenced partially significant difference among the controls, DBP1, DBP2 and DBP3 groups(p<0.05). The pH values of the steamed samples were higher than those of the non-steamed samples, and when the content of the dried bovine plasma as meat replacement agent was increased, the pH was increased. The water holding capacity of the steamed fish past samples, along with the replacement levels were significantly higher than in the samples without the meat replacer(p<0.05). The range of cooking loss was $5.19{\sim}5.38%$. Structural weakening of the boiled samples was significantly higher than that observed in the fried sample. Hardness and chewiness were increased slightly by the addition of bovine plasma, but gel strength evidenced a pattern of decreased in DBP1, DBP2 and DBP3 groups. The result of our sensory evaluation on taste, texture, color and overall acceptance evidenced significant differences among the controls, DBP1, DBP2 and DBP3 groups, and the sensory score of color was the highest.

• 한국양식학회지
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• 제18권2호
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• pp.92-97
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• 2005

This study examined the partial replacement of the fish meal with meat meal in practical diets for juvenile rock-fish. Five isonitrogenous (48% CP) diets were prepared to contain meat meal at 0% (control), 10%, 20%, 30% and 40% with substituting the mackerel meal in the control diet. Three replicate groups of fish (initial average weight, 4.1g) were hand-fed to visual satiety two times daily for 8 weeks. Survival (>93%) and daily feed intake were not significantly different (P>0.05) among treatments. The best weight gain, feed efficiency and protein efficiency ratio were obtained from fish fed the diets containing 0% and 10% meat meal, and were not significantly different (P>0.05) to those of fish 134 diet containing 20% meat meal. Condition factor, visceralsomatic index and hepatosomatic index were not influenced by dietary meat meal levels. The contents of crude protein and ash of whole body were not significantly affected (P>0.05) by dietary meat meal levels, whereas crude lipid content of fish fed the diets containing 30% and 40% was lower than that of fish fed the control diet. Proximate composition of liver was not influenced by dietary meat meal level (P>0.05). The data obtained in this study indicate that a diet containing $10{\sim}20%$ meat meal could be used for least-cost formulation in juvenile rockfish diet.

• Animal Bioscience
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• 제34권7호
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• pp.1181-1192
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• 2021

Objective: The objective of the current study was to investigate the effects of dietary hatchery by-products (HBPs) as a replacement of fish meal (FM) on growth performance, relative organ weight, plasma measurements, immune organ index, meat quality, and tibia characteristics of broiler chickens. Methods: A total of 720 broiler chickens (3 d of age) were randomly allotted to 1 of 9 treatments with 8 replicates. Each replicate consisted of 5 male and 5 female birds. The basal diet was formulated to contain 5.0% commercial FM, whereas eight treatment diets were prepared by replacing 25%, 50%, 75%, or 100% of FM in the basal diet with infertile eggs (IFE) or a mixture of various HBPs (MIX); therefore, the inclusion levels of IFE or MIX in the experimental diets were 1.25%, 2.50%, 3.75%, or 5.00%. The diets and water were provided on an ad libitum basis for 32 d. Results: Increasing inclusion levels of IFE as a replacement of FM in diets had no effects on growth performance, plasma measurements, immune organ index, and tibia characteristics of broiler chickens. Increasing inclusion levels of IFE in diets increased (linear, p<0.05) meat lightness (L^*) but decreased (linear, p<0.05) meat redness (a^*). The breast meat pH at 1-h postmortem was increased (linear, p<0.05) by increasing inclusion levels of IFE in diets. Likewise, increasing inclusion levels of MIX in diets had no effects on growth performance, relative organ weight, plasma measurements, immune organ index, and tibia characteristics. However, increasing inclusion levels of MIX in diets increased (linear, p<0.05) 1-h postmortem pH but decreased (linear, p<0.05) 24-h postmortem pH of breast meat. Increasing inclusion levels of MIX in diets decreased (linear, p<0.05) thiobarbituric acid reactive substances values of breast meat. Conclusion: Both IFE and MIX are suitable alternatives to FM as protein ingredients in broiler diets.

• 한국가금학회지
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• 제26권2호
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• pp.97-108
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• 1999

The consumer demands for quality of meats has become diverse in recent years. The present paper describes mainly the technology to improve the broiler meat quality with special reference to reducing fat contents in edible meats which is the heart of the quality constraints. Abdominal fat deposition in broilers was reduced by feeding of medium-chain triglycerides(MCT), suggesting MCT feeding is useful to produce broiler meat with low fat content. A phase feeding system to aim at improving meat quality that is mainly comprised with partial replacement of dietary protein into phase during 4∼6 weeks increased edible meat yields and reduced abdominal fat deposition and fat contents in breast and thigh meats. Whiteness of fat tissue was intensified by feeding beef tallow or lard in place of yellow grease. Feeding Phaffia yeast containing astaxanthin increased redness of breast and thigh meats and improved visual appearance of meats which may be preferential for consumers. Feeding fish oil reduced abdominal fat deposition and increased EPA and DHA contents of fat tissues. These procedures could be used for manipulation of meat quality to meet consumer demands.

• Asian-Australasian Journal of Animal Sciences
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• 제23권12호
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• pp.1614-1625
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• 2010

Two experiments were conducted to evaluate the use of fish silage prepared from Indian oil sardines, Sardinella longiceps, as partial replacement of soybean meal as a sole source of protein for growing broiler chickens. The main objective of Experiment 1, an ileal digestibility assay, was to assess the nutritional value of fish silage compared with soybean meal for feeding broiler chickens. The two test ingredients, soybean meal and dried fish silage, were incorporated into semi-synthetic diets, as the only component containing protein. The ileal digestibility coefficients of amino acids of fish silage were considerably higher than those of soybean meal (p<0.001). The lower digestibility of amino acids from soybean meal was related to the presence of anti-nutritional factors such as trypsin inhibitors. Fish silage had higher levels of sulphur-containing amino acids than soybean meal. The objective of Experiment 2, a growth study, was to evaluate the effect of feeding fish silage on performance and meat quality characteristics of broiler chickens raised under closed and open-sided housing systems. Four diets containing various levels of fish silage (0, 10, 20 and 30%) were evaluated. Daily feed intake, body weight gain and feed conversion ratio were measured. At the end of Experiment 2, 96 birds were randomly selected and slaughtered to evaluate meat quality characteristics. Housing type had significant effects on feed intake and body weight gain (p<0.01). Birds in the open-sided house consumed 4.7% less amount of feed and gained 10.6% less than their counterparts in a closed house. Birds in both houses fed diets containing 10 and 20% fish silage gained more than birds fed 30% fish silage. The current study produced evidence that fish silage can replace up to 20% of soybean meal in broiler diets without affecting either growth performance or the sensory quality of broiler meat.

• 한국양식학회지
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• 제10권2호
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• pp.153-161
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• 1997

본 연구는 잉어 사료의 어분 대체사료원으로서 피혁분과 육골분의 이용 가능성과 어분단백질 대체 범위를 결정하고 잉어용 어분대체품 개발의 기초자료를 제공하고자 실시되었다. 본 실험사료의 단백질원으로 동물성으로는 북양어분(White Fish Meal, WFM), 피혁분(Leather Meal, LM), 육골분(Meat & Bone Meal, MBM)을 식물성으로는 대두박(Soybean Meal, SM), 콘글루텐밀(Corn Gluten Meal, CGM)을 사용하였고, 조단백질 함량은 39.5%, 가용성 에너지는 15.3 KJ/g으로 동일하게 맞추었고, 실험사료내의 어분대체 비율은 다음과 같다 : diet 1 (대조구), 100% white fish meal (WFM, control) : diet 2, 75% WFM+25% leather meal (LM) : diet 3, 50% WFM+50% LM : diet 4, 75% WFM+25% meat and bone meal (MBM) : diet 5, 50% WFM+50% MBM. 일주간의 먹이붙임후에 잉어는 각 실험군별 평균어체중 10 g이 되도록 하여 3반복으로 무작위 배치하였고, 첫 번째와 두 번째 4주간의 사육기간이 끝난 8주후에는 평균어체중이 28 g이 되도록 재배치하여 세 번째 4 주간동안 사육하였다. 사료는 1일 3회 어체중의 2.7-4%로 12주간 공급하였다. 첫 번째와 두 번째 4주후 사료 1(대조구)과 2의 증체율은 유의적 차이가 없었으나(P>0.05), 사료 3, 4, 5는 대조구보다 유의적으로 낮았다(P<0.05). 이와는 달리 세 번째 4주후에 있어서는 대조구와 비교하여 전 사료구에서 유의적인 차이가 없었다(P>0.05). 전어체 일반성분 분석결과, 8주의 수분과 12주의 조지방을 제외하고는 모든 사료구의 일반성분치(수분, 조단백, 조지방, 조회분)에 있어서 유의적 차이가 없었다(P>0.05). 본 실험 결과, 사료내 동물성 단백질원으로 피혁분과 육골분은 충분한 먹이붙임후에 어분단백질의 50%까지 대체 가능함을 보여 주었다.

• 한국양식학회지
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• 제12권2호
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• pp.107-114
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• 1999

This study was conducted to evaluate the possible utilization and the replacing range of fish meal analogue (FMA) as a dietary animal protein source for fish meal replacer in fingerling common carp, Cyprinus carpio. Leather meal, meat and bone meal, feather meal, squid liver powder, poultry by product meal, blood meal and amino acids were selected as ingredients for FMA. fish averaging 12.5 g were fed one of five isonitrogenous and isocaloric diets containing fish meal and/or FMA as the dietary animal protein sources. Fish meal protein (0, 20, 40, 60 or 100%) was replaced by the graded level of FMA protein. The feeding trial was conducted for 12 weeks after one week of conditioning period. Percent weight gain of fish fed diets containing 20%, 40% and 60% FMA were not significantly different from that of the fish fed the control diet (P>0.05). Feed conversion ratio of fish fed diets containing 20%, 40%, 60% and 100% FMA were not significantly different from that of fish fed control diet. These findings suggest that replacement of fish meal protein by FMA could be possible up to 60% of fish meal protein in fingerling Israeli carp diets.

• Journal of Animal Science and Technology
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• 제62권6호
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• pp.824-839
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• 2020

The current study was aimed to examine the effect of partial or complete replacement of fishmeal (FM) with fermented soybean meal (FSBM) on growth performance, fecal composition, and meat quality in broiler chickens. A total number of 240 one-day-old broiler chicks were randomly allotted into four dietary treatments with six replications and ten birds per one pen. Dietary treatments were followed as; 1) Diet incorporated with 4% FM without FSBM (Control), 2) Diet incorporated with 3% FM and 2% FSBM (FSBM2), 3) Diet incorporated with 2% FM and 3% FSBM (FSBM3) and 4) Diet incorporated with 4% FSBM without FM (FSBM4). Body weight and feed intake were recorded weekly for 35 days of the experimental period. Moreover, fecal samples were collected to evaluate moisture, ash, nitrogen, calcium and phosphorus content on day 21 post-hatch. On day 35, two birds were sacrificed from each pen to measure meat quality parameters and visceral organ weights. Results revealed that, no dietary treatment effect (p > 0.05) was observed either in both body weight or average daily gain of broilers within the entire experimental period while broilers fed FSBM2 increased (p < 0.05) average daily feed intake by 10.07% whereas FSBM4 improved (p < 0.05) feed efficiency ratio by 8.45% compared to birds fed other dietary treatments on day 7 post-hatch. Besides, birds fed FSBM3 obtained the improved (p < 0.05) feed conversion ratio over the birds fed control diet by 7.51% from hatch to day 35 post-hatch (1.60 vs. 1.73). Nevertheless, no difference (p > 0.05) was detected on visceral organ weight, proximate composition and physicochemical characteristics of meat while broilers offered FSBM4 obtained the lowest (p < 0.05) calcium and phosphorous in faces (2.27% and 1.21% respectively) over those offered control feed and other FSBM treatments. In conclusion, FSBM would be a better replacement for ousting FM partially or completely in broiler diet as it did not impair the growth performance and meat quality while reducing the calcium and phosphorous excretion in broilers for 35 days post-hatch.

• 한국축산식품학회지
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• 제38권3호
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• pp.580-592
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• 2018

The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effect of potential ingredients in the (o/w) emulsion, including polyglycerol polyricinoleate (PGPR), fish gelatin, soy protein isolate (SPI), sodium caseinate, carrageenan (CR), inulin (IN) and sodium tripolyphosphate. The PBD showed that SPI, CR and IN showed promise but required further optimization, and other ingredients did not affect the technological properties of the (o/w) emulsion. The PBD also showed that PGPR played a critical role in inhibiting an emulsion break. The level of PGPR was then fixed at 3.2% (w/w total emulsion) for an optimization study. A central composite design (CCD) was applied to optimize the addition levels of SPI, CR or IN in an (o/w) emulsion and to observe their effects on emulsion stability, cooking loss and the textural properties of a cooked meat emulsion. Significant interactions between SPI and CR increased the cooking loss in the meat emulsion. In contrast, IN showed interactions with SPI leading to a reduction in cooking loss. Thus, CR was also removed from the formulation. After optimization, the level of SPI (4.48% w/w) and IN (14% w/w) was validated, leading to a perilla-canola oil (o/w) emulsion with the ability to replace animal fat in an emulsion-type meat products.

• 한국식생활문화학회지
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• 제31권1호
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• pp.1-32
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• 2016

This research intended to conduct literary research on 'Jeok' of 25 jong-ga through Jong-ga Ancestral Ritual Formalities and Food, published by the Cultural Heritage National Research Institute of Cultural Heritage during 2003~2008, and compared and analyzed an arranging method and recipe transmission process by directly visiting four Jong-ga. Religious ceremony foods of Jong-ga could be divided according to the standard of the hakpa attribute (large), regional attribute (midium), and family attribute (small), which forms a complex connection structure between the attributes. 'Jeok' arranging form is divided into '3-Jeok building method (vertical structure)', '3-Jeok arrangement method (horizontal structure)', '3-Jeok replacement method', '2-Jeok arrangement method', 'Jeon-Jeok arrangement method', and 'Others-Jeok arrangement method'. Generally, 'jeok' arrangement order per hakpa is in the order of 'meat jeok - chicken jeok - fish jeok' in case of Gihohakpa, whereas Yeongnamhakpa is in the order of 'fish jeok - meat jeok - chicken jeok'. Umoringye (羽毛鱗介), the method of laying 'dojeok' of the Gyeongbuk region, could be found in the 2nd century B.C. Chinese ancient book Hoenamja and the theoretical background was Yin and yang philosophy (陰陽論). This research has significance in terms of securing advanced results compared to advanced research that has so far concentrated on some regions and hakpas.