• Asian-Australasian Journal of Animal Sciences
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• 제28권1호
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• pp.37-49
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• 2015

During pregnancy, the maternal body undergoes significant physiological changes. The present study assessed the changes on calcium (Ca), phosphorus (P), magnesium (Mg), sodium (Na) and potassium (K) metabolism in singleton and twin-pregnant dairy goats. The 42 goats used ($49.5kg{\pm}7.6$ body weight [BW]) were assigned at random to treatments that were factorially arranged to account for 2 breeds (Oberhasli and Saanen), 2 pregnancy types (singleton and twin) and 3 gestation periods (80, 110, and 140 days). Digestibility trials were performed at 80, 110, and 140 days of gestation. Mineral retention during pregnancy was determined in the maternal body, femur, uterus, mammary gland, fetus and fetal fluid. Blood samples were taken during pregnancy before and after a meal, and Ca, P, Mg, Na, K ions and alkaline phosphatase activity determined in serum. Bone mineral density was determined in the right femur. Statistical analyses were performed using the SAS MIXED procedure. Dry matter intake decreased linearly up to 140 days of gestation. Maternal BW gain, and Ca, P, and Mg retention (g/kg) decreased linearly with the advance of gestation days. Macromineral retention in maternal body (g/kg) was greater in Oberhasli than Saanen goats, and their fetuses had higher Ca, P, and Mg deposition (mg/g). Mineral retention (mg/g) increased in fetuses according to pregnancy development, with no differences between singleton and twin pregnancy. In the mammary gland, the retention of all minerals (g) increased with the days of pregnancy. In conclusion, related to Ca, P, and Mg metabolism can be divided into two stages. Up to 80 days of gestation, was characterized by the preparation of the maternal body reserves for future mineral demands. From 80 days of gestation onward, was characterized by the transfer of maternal body reserves for fetal development and colostrum production. Na and K supply was provided by adjustments in endogenous excretion and an increase in intestinal absorption. Finally, mineral metabolism was specific to each genotype and, except for Na, was not affected by the number of fetuses.

• Asian-Australasian Journal of Animal Sciences
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• 제26권3호
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• pp.358-365
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• 2013

A series of in vitro studies were carried out to determine i) the effects of enzyme and formaldehyde treatment on the degradation characteristics of carbohydrate and protein sources and on the synchronicity of these processes, and ii) the effects of synchronizing carbohydrate and protein supply on rumen fermentation and microbial protein synthesis (MPS) in in vitro experiments. Untreated corn (C) and enzyme-treated corn (EC) were combined with soy bean meal with (ES) and without (S) enzyme treatment or formaldehyde treatment (FS). Six experimental feeds (CS, CES, CFS, ECS, ECES and ECFS) with different synchrony indices were prepared. Highly synchronous diets had the greatest dry matter (DM) digestibility when untreated corn was used. However, the degree of synchronicity did not influence DM digestibility when EC was mixed with various soybean meals. At time points of 12 h and 24 h of incubation, EC-containing diets showed lower ammonia-N concentrations than those of C-containing diets, irrespective of the degree of synchronicity, indicating that more efficient utilization of ammonia-N for MPS was achieved by ruminal microorganisms when EC was offered as a carbohydrate source. Within C-containing treatments, the purine base concentration increased as the diets were more synchronized. This effect was not observed when EC was offered. There were significant effects on VFA concentration of both C and S treatments and their interactions. Similar to purine concentrations, total VFA production and individual VFA concentration in the groups containing EC as an energy source was higher than those of other groups (CS, CES and CFS). The results of the present study suggested that the availability of energy or the protein source are the most limiting factors for rumen fermentation and MPS, rather than the degree of synchronicity.

• 유기물자원화
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• 제8권4호
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• pp.100-110
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• 2000

음식찌꺼기의 사료화를 위한 발효처리시 수분조절제로 이용되는 재료 (톱밥, 버섯폐재, 밀기울, 야자박 등)와 발효방법 (호기성파 혐기성)및 발효기간이 음식찌꺼기 사료의 사료가치에 미치는 영향을 구명하기 위한 일련의 시험을 실시하였다. 본 연구의 시험설계는 농가 지도자료로 활용 될 수 있도록 하였다. 참나무 톱밥과 소나무 톱밥의 NDF(중성세제 불용성 섬유)함량은 각각 건물기준 93.5%와 95.4%로써 사료로 이용하기는 어려운 재료라고 할 수 있다. 톱밥을 수분조절제로 50% 혼합하여 $30^{\circ}C$에서 2일간 호기성발효를 했을때 NDF 함량은 발효 전 재료에 비하여 12% 증가했고 in vitro DDM (인공반추위 건물소화율)은 48% 감소했다. 참나무 톱밥은 소나무 톱밥에 비하여 양호하였으며, 버드나무 톱밥(80%)과 밀기울(20%)을 혼합하여 팽이버섯재배의 배지로 이용된 후의 폐재는 톱밥류에 비하여 사료가치가 우수한 것으로 나타났다. 발효된 사료의 NDF함량과 건물소화율은 이용된 수분조절제의 NDF함량에 주로 관계된다는 것을 알 수 있었다. 버섯폐재를 밀기울로 대체 했을때 밀기울의 대체율이 증가함에 따라 발효된 사료의 NDF함량은 직선적으로 감소했고 소화율은 직선적으로 증가했다. NDF함량이 높은 수분조절제를 이용한 호기성발효는 발효기간이 길어질수록 NDF함량은 증가되었고 건물소화율은 감소되었다. 그러나 밀기울 만을 이용하거나 밀기울이 함유된 수분조절제는 발효기간이 연장됨에 따라 조단백질 함량이 증가되었다. 혐기성발효는 호기성 발효에 비해 전 처리구에서 NDF함량은 감소되었고 건물소화율은 향상되었다. 버섯폐재와 밀기울을 수분조절제로 이용하여 실온에서 30일간 혐기적으로 발효한 사료를 유기산 조성과 pH가를 기준으로 발효상태를 판정할 때 우수한 것으로 나타났다.

• 유기물자원화
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• 제14권4호
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• pp.121-131
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• 2006

본 연구는 산란계에서 남은 음식물과 녹차 부산물이 산란계의 산란성적과 계란품질에 미치는 영향을 연구하였다. 공시동물은 50주령 Tetran Brown종 산란계 210수를 7처리 5반복 (반복당 6수)으로 임의 배치하였다. 시험설계는 대조구와 옥수수 곡류와 대두박을 대용한 건조된 남은음식물 10, 20, 30 및 40% 첨가구 (10% DLF, 20% DLF, 30% DLF 및 40% DLF)와 1.0%의 녹차 부산물 첨가구 (1.0% GTB)와 30% DLF와 1.0% GTB를 첨가한 혼합 첨가구를 두어 사양실험을 8주 동안 실시하였다. 산란율은 대조구에 비하여 10, 20 및 40% DLF 처리구에서 유의적으로 증가하였다 (P<0.05). 난중은 대조구에 비하여 10% DLF 처리구에서 유의적으로 감소하였다 (P<0.05). 사료 섭취량은 대조구보다 20% DLF 처리구와 30% DLF와 1.0% GTB의 혼합 첨가구에서 높게 나타났다 (P<0.05). 사료 요구율은 대조구에 비하여 10% DLF 처리구와 1.0% GTB 처리구에서 유의적으로 감소하였다 (P<0.05). 난황 콜레스테롤은 DLF 처리구와 대조구 사이에서 변화가 없었다 (P>0.05). 난황의 리놀렌산은 DLF 처리구와 1.0% GTB 첨가한 처리구에서 유의적으로 증가하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권6호
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• pp.806-811
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• 2002

A 90 d study was designed to investigate the effects of rumen undegradable protein (RUP) and a mixture of Cu, Zn and Mn proteinate (CZMP) on milk yield and composition and ovarian functions during rainy months. Twenty four Holstein${\times}$ indigenous cows in their 2nd and 3rd lactation were randomly allocated to total mixed rations (TMR) containing soy bean meal (SBM) as a source of rumen degradable protein (RDP), SBM plus CZMP, and formalin treated SBM (FSBM) as a source of RUP. Maximum and minimum temperature humidity index during the experimental period were 83.6-84.7 and 75.4-76.1. There were no differences (p>0.05) in intakes of dry matter, crude protein and net energy and in contents of butterfat, lactose and minerals. Cows on TMR containing FSBM not only lost less weight (-278, -467 and -433 g/d) with more intake of RUP (0.92, 0.58 and 0.59 kg/d) but also produced more milk (19.27, 18.23 and 18.13 kg/d) and 4% fat corrected milk (18.57, 17.57 and 17.51 kg/d) with more protein (3.06, 2.81 and 2.80%), solids-not-fat (8.69, 8.38 and 8.38%) and less milk urea N (9.3, 15.4 and 15.0 mg/dl) compared with those on TMR containing SBM and SBM+CZMP, respectively (p<0.01). However, cows on TMR containing SBM and SBM+CZMP did not differ in these respects (p>0.05). Whereas incidence of cystic ovaries at 20 and 90 d pospartum was less (p<0.01) in cows on TMR containing SBM+CZMP (37.3 and 12.5%) than those on TMR containing SBM (62.5 and 25%), it was nil for cows on TMR containing FSBM. Cows in all three group differed (p<0.01) from each other for the recurrence of first observed estrus with those on TMR containing FSBM having least days (22, 36 and 47 d) compared with their counterpart on TMR containing SBM+CZMP and SBM, repectively. The results suggest that RUP is one of the limiting factors affecting milk yield and its composition and ovarian functions during early lactation of dairy cows in the tropics.

• 한국수산과학회지
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• 제36권2호
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• pp.100-106
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• 2003

This study was conducted to investigate the supplementary effects of vitamin C and E to moist pellet on growth and body composition in juvenile olive flounder (Paralichthys olivaceus). Four groups of diet made : moist pellet (MP) diet group was used as the control group where the ratio of raw feed and commercial compound meal is 5:5 $(CP\;30\%,\;CL\;17\%),$ vitamin C added group (VC), vitamin I added group (VE) and vitamin C and I added group (VCE). The supplementary amount of vitamin C and E corresponded to 1000 mg/kg (dry wt.) and 220mg/kg (dry wt.), respectively. Vitamin C was destroyed $50\%$ and vitamin E was destroyed $20\%$ for manufacturing process. After 8 weeks feeding trial, weight gain was $121.9\%$ in MP group, while it ranged from 180.5 to $184.9\%$ in the VC, VE and VCE group. Feed efficiency was $71.\6%$ in MP group, whereas it ranged from 78.7 to $80.6\%$ in the VC, VE and VCE group, weight gain and feed efficiency of fish fed vitamin supplemented diets were significantly higher than control group and no significant difference among the vitamin added groups was observed (p>0.05). There were no significant differences in moisture, crude protein, crude lipid, crude ash, condition factor (CF), hepatosomatic index (HSI), and visceraweight index (VWI) of body composition. Hemoglobin (Hb) was $3.79\%$ in MP group, whereas $4.99\%$ in VC group, $4.55\%$ in VE group and $5.07\%$ in VCE group; Hb was significantly higher in the vitamin added groups than the control group (p<0.05). Vitamin C retention in liver was 18.1, 20.7, 46.6, 54.0 mg/kg in MP, VE, VC and VCE groups, respectively. Vitamin E retention in liver was 25.9, 53.8, 88.2, 124.5 mg/kg in MP, VC, VE and VCE groups, respectively. These results indicate that supplementation of vitamin C and E to moist pellet diet significantly improved growth and feed efficiency of olive flounder, and the mixed addition of vitamin C (1,000 mg/kg dry wt.) and vitamin E (220 mg/kg dry wt.) did not lead to the synergy effect.

• 한국식생활문화학회지
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• 제9권5호
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• pp.447-455
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• 1995

The purpose of the present study is to assess nutrient content for providing nutrition information such as nutrition labeling on Korean dishes in restaurant and food service institutions. The content of nutrients was calculated in recipies used to prepare dishes which has been frequently consumed in such four groups as the literature, foodservice institutions of industries, restaurants, and households. The numbers of dishes surveyed were 15. Total numbers of literture used for recipies analysis are 20. Recipies used in foodservice institutions of industries were abstracted from the journal 'Guk-Min Young-Yang' published in Korea dietetic association and obtained with the help of dietitians working in those institutions. Also, recipies has been using in restaurants were given from the Korea restaurant association. Recipies in households was calculated from the secondary analysis of the Korean National Nutrition Survey. Nutrient content from foods except steamed rice and side dishes in each dish was calculated using data of Korean food composition table published. The content of energy and protein in 'Gal-bi tang' (beef-rib soup) were highest in recipes used at restaurants, vitamin C in recipes of food service institutions of industries due to the generous use of meats and vegetables than other recipies. 'Doen-jang chigae' (soybean paste stew) showed the lowest content of energy in results analyzing recipes presented on the literature and varied protein level by four groups for difference of protein source used. The content of energy in 'Gop-chang jeongol' (small intestines stew) is 150 kcal more than 'Soegogi jeongol' (beef stew) in general. The energy level of 'Daeji-galbi' jim (braised pork ribs) and 'Dak jim' (braised chicken) turned out to be the highest in recipies presented on literature. Variation of each nutrient content including energy and protein was relatively high, since some of foods used in 'Pibimbab' (mixed rice) varied with four groups. Amounts of energy and protein in 'Naeng-myeun' (cold noodles) is the highest in recipies of foodservice institution of industries because much amounts of noodle and meats were used comparing to other groups. The average content of energy in 'Pulgogi' (grilled meat with sauce) was 50% to Korea recommended amounts of one meal, 833.3 kcal. Content of vitamin $B_1$ in 'Jeuk pyeunuk' (boiled pork), which is made of pork meat, was higher than other dishes. The ingredients of frequently consumed Korean dishes were highly variable among the four groups which inevitably results in variation of nutrient content in each dishes. The high variation of nutrient content in each dish according to study requires careful collecting of the large number of recipies in presenting representative nutrient content for nutrition labeling on dishes in restaurant and food service institutions effectively.

• 동아시아식생활학회지
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• 제14권6호
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• pp.529-541
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• 2004

This study was carried out to survey the eating behaviors and the food preferences of the tourism transportation business managers in Daegu areas by age. The survey was performed from 17 to August 25, 2003 by questionnaires and the subjects were 365 males. As a general factor, the subjects of survey were male drivers in their thirties to sixties. Their education level was middle school(44.9%) and high school(45.8%) diploma. This study showed that the managers eat three meals per day with high percentage(75.9%) and a large number of managers(24.1%) eat two meals only. 77.8% of the subjects responded that their diet life were irregular due to the property of their job. Frequency of eating-out turned out to be much higher in managers aged 60 over(p<0.001). They considered taste of the food firstly, and the prices of the food secondly, but the nutritional value of the food was considered with a low percentage(22.7%). We found that their BMI were overweight from 23.5 to 26.01, their calorie and some nutrient intakes were below their RDA. The most insufficiently consumed nutrient(less than 75% of RDA) was vitamin B₂ followed by calcium. The food preferences of subjects showed that the managers preferred boiled rice to any other rice as a staple foods. Their favorite menu of one-course Korean style meal turned out to be the bibimbob(boiled rice mixed with assorted vegetable and meat). As for subsidiary foods, out of all various meat soups, beef soups and beef-rib soups were most preferred. The most preferred stew were soybean paste stew and kimchi stew, and the most preferred cooked vegetables were cooked spinach, seasoned cucumber. Baechu kimchi(white cabbage kimchi) were the most preferred kind of kimchi. For desserts there was a very high preference for the watermelons, apples, and pears. For beverages the most preferred were ginseng tea, fruit juices and dietary fiber drinks. From the results listed above, the nutritional education needed to be done to the tourism transportation business managers to set the proper menu considering the characteristics of the preference each age group of managers.

• 한국축산식품학회지
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• 제30권3호
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• pp.512-517
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• 2010

본 연구는 전통당류식품인 엿 제조시 발생하는 엿밥에 대한 영양가치 평가와 착유우에서의 유량 및 유조성분에 미치는 영향을 규명하고자 실시하였다. 엿밥은 잔류하는 효소 및 당도 함량이 높고, 단백질과 지방 함량이 옥수수 글루텐에 필적 할 만큼 영양적 가치가 우수한 것으로 나타났다. 착유우에게 완전배합사료 형태로 엿밥을 1, 3 및 6% 급여하였을 때 고능력우군(평균유량 31.3 kg)에서는 대조구에 비해 유량 증진 효과가 인정되었으며, 엿밥 3% 군에서는 유지율도 증가하였다(p<0.05). 저능력우군(평균 유량 18.9 kg)에서도 엿밥 1 및 6% 첨가군에서 유량이 증가하였으며(p<0.05) 엿밥 3%군에서는 유단백질 함량도 증가하였다(p<0.05). 그러므로 우유 생산 시 엿밥의 적극적인 활용은 축산식품을 보다 저렴하게 공급하는데 도움이 될 수 있을 것으로 판단된다.

• Journal of Animal Science and Technology
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• 제65권6호
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• pp.1226-1241
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• 2023

Selenium (Se) is an essential trace mineral that plays an important role in physiological processes by regulating the antioxidant defense system and enhancing immunity. Chromium is an essential mineral involved in carbohydrate and lipid metabolism and also plays a role in maintaining normal insulin function. Based on these advantages, we hypothesized that the addition of selenomethionine (SeMet) and organic chromium (OC) to broiler diets would increase Se deposition, antioxidant capacity and immune response in meat. Therefore, this study analyzed the effects of OC and SeMet on growh performance, nutrients digestibility, blood profiles, intestinal morphology, meat quality characteristics, and taxonomic analysis of broilers. A total of 168 one-day-old broiler chicken (Arbor Acres) were randomly allotted to 3 groups based on the initial body weight of 37.33 ± 0.24 g with 7 replicate per 8 birds (mixed sex). The experiments period was 28 days. Dietary treatments were folloewd: Basal diets based on corn-soybean meal (CON), basal diet supplemented with 0.2 ppm OC and 0.2 ppm SeMet (CS4), and basal diet supplemented with 0.4 ppm OC and 0.4 ppm SeMet (CS8). Supplementation of OC and SeMet did not affect on growth performance, nutrient digestibility. However, CS8 supplementation increased in duodenum villus height and villus height : crypt depth, and increased in breast meat Se deposition. In addition, CS8 group showed higher uric acid and total antioxidant status than CON group. Taxonomic analysis at phylum level revealed that Proteobacteria and Firmicutes of CS4 and CS8 were lower than CON group. In genus level, the relative abundance of fecal Lactobacillus and Enterococcus of CS4 and CS8 groups were higher than CON group. In short, 0.4 ppm OC and 0.4 ppm SeMet supplementation to broiler diet supporitng positive gut microbiome change, also enhancing antioxidant capacity, and Se deposition in breast meat.