• 동아시아식생활학회지
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• 제18권6호
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• pp.1032-1038
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• 2008

This study was conducted to develope carbohydrate-based fat replacement for use in the preparation of non-(trans) fatty acid and low-caloric bread. Characteristics such as leavening height of batter, pH, titratable acidity, specific volume, sensory evaluation, shelf life and texture change of bread made using 11 types of carbohydrate-based fat replacements were measured. The 11 carbohydrate-based fat replacers (No. $1{\sim}11$) were prepared using maltodextrin as a base, and different ratios of calcium sulfate, ascorbic acid, sodium stearoyl lactylate and methyl cellulose. The pH was lowered and the total titratable acidity was increased after four hours of fermentation in the control and the samples of dough that contained the fat replacement. In addition, the leavening height of the control was 5.0cm (maximum) after two hours of fermentation and 4.6 cm after four hours of fermentation, which was similar to the heights observed when No.$9{\sim}11$ were evaluated. When the specific volume of the bread was evaluated, the 3% of fat replacement No. 10 produced the best results. When taste was evaluated, there was no significant difference between the control and the bread produced using 1% No. 10, however, there was a significant difference between the control and all samples that contained 2% or more of the fat replacement. Furthermore, the addition of a greater concentration of the fat replacer resulted in a greater moisture. However, there were no significant differences in the color of the control and any of the samples. Additionally, measurement of the firmness of the bread during four days of storage at $25^{\circ}C$ revealed that it decreased as the concentration of fat replacer increased. In addition, the sample that contained 3% of sample No. 10 showed a firmness of 18kgf after three days of storage, while the control showed a firmness of 18kg after two days, which indicates that the degradation of the bread that contained the fat replacer was delayed by one day. The bread made using fat replacers was found to have a better taste, flavor, color, texture and firmness than the control, and the best results were observed in response to the addition of 3% of replacement No. 10. The results of this study will be useful in the production of non-(trans) fatty acid, low caloric bread.

• 한국식품조리과학회지
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• 제23권6호
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• pp.1015-1024
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• 2007

Trans-fatty acids (TFAs) are defined as the sum of all unsaturated fatty acids that contain one or more non-conjugated double bonds in a trans configuration. Dietary trans- fatty acids originate from commercially hydrogenated oils and from dairy and meat fats. From the perspective of the food industry, partially hydrogenated vegetable oils are attractive because of their long shelf life, stability during deep-frying, and semisolidity, which can be customized to enhance the palatability of baked goods and fried foods. Although no definite differences have been documented so far between the metabolic and health effects of industrial and ruminant TFAs, the intake of industrially produced TFA has declined, and in Europe, the majority of TFAs are of ruminant origin. Due to the scientific evidence associating TFA intake with increased risk of coronary heart disease (CDH), the Korea Food and Drug Administration (KFDA) issued a final rule that requires the amount of trans fat present in foods to be declared on the nutrition label, by December 1, 2007. In addition, many food manufacturers who use partially hydrogenated oils in their products have developed, or are considering ways, to reduce or eliminate trans-fatty acids from certain food products.

• Asian-Australasian Journal of Animal Sciences
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• 제22권11호
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• pp.1504-1512
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• 2009

A feeding trial was conducted to examine the effect of high-temperature-micro-time (HTMT) processing of diets containing extruded soybean (ESB) in high quantity on milk fat production, metabolic responses, and the formation of conjugated linoleic acid (CLA) and trans-vaccenic acid (TVA). Twenty-one multiparous Holstein cows in mid-lactation were blocked according to milk yield in the previous lactation. Cows within each block were randomly assigned to either normal concentrate or HTMT treated diets containing ESB (7.5% HTMT-ESB and 15% HTMT-ESB). It was hypothesized that the HTMT-ESB would affect the undegradable fatty acids in the rumen and, thus, would modify the fatty acid profile of milk fat. Both 7.5% and 15% HTMT-ESB did not affect milk yield, fat, protein, lactose and solid-not-fat (SNF), but the proportion of cis-9, trans-11 CLA in milk fat was significantly increased by these treatments. Content of TVA in milk fat was not affected by HTMT-ESB. The HTMT-ESB influenced the fatty acid profile in milk fat, but there was little difference between 7.5% and 15% of supplementation. HTMT-ESB feeding significantly decreased the concentration of plasma insulin and glucose, while plasma growth hormone (GH), triglyceride (TG), non-esterified fatty acid (NEFA) and HDLcholesterol were increased by 7.5% and 15% ESB-HTMT supplementation in comparison to the control group (p<0.05). However, no significant difference was observed in plasma LDL-cholesterol, insulin like growth factor (IGF)-1, T3, T4, and leptin concentrations among treatments (p>0.05). The present results showed that cis-9, trans-11 CLA production was increased by HTMT treatment of dietary ESB without reduction of milk fat, and the unchanged milk fat and yield was assumed to be associated with the constant level of thyroid hormones, leptin, and IGF-1.

• 한국식품영양과학회지
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• 제35권6호
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• pp.721-728
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• 2006

본 연구에서는 시중에 유통되는 일반 '아이스크림' 22개 제품과 프리미엄 '아이스크림' 10개 제품, '아이스밀크' 22개 제품, '샤베트' 4개 제품, '비유지방 아이스크림' 11개 제품과 '빙과류'인 '비유제품 아이스크림' 5개 제품을 수집하여, 이들 아이스크림 제품류에서 추출한 지방의 조지방 함량과 지방산조성을 분석하였다. 일반 '아이스크림', 프리미엄 '아이스크림', '아이스밀크'에는 지방이 각각 $5{\sim}11%,\;13{\sim}17%,\;2{\sim}10%$ 함유되어 있었다. '샤베트', '비유지방 아이스크림', '비유제품 아이스크림'에는 지방이 각각 $2{\sim}7%,\;4{\sim}11%,\;1{\sim}2%$함유되어 있었다. 일반 '아이스크림' 22개 제품 중 14개 제품, 프리미엄 '아이스크림' 10개 모든 제품, '아이스밀크' 22개 제품 중 11개 제품에서 분리한 지방에는 포화지방산이 $63{\sim}75%$, 트랜스지방산이 $2{\sim}5%$ 함유되어 있었는데, 이는 우유나 버터에 있는 지방과 유사한 조성이었다. 그러나 일반 '아이스크림' 8개 제품과 '아이스밀크' 11개 제품에서 추출한 지방에는 lauric acid가 각각 $11{\sim}28%$와 $11{\sim}34%$ 함유되어 있었는데, 이는 우유나 버터의 지방을 조성하고 있는 lauric acid 함량보다 3배 이상 높은 값으로서 유지방만을 지방원료로 사용하였다고 보기는 어렵다. 이들 19개 제품 중에서 5개 제품에서만 유지방 이외에 '야자유'나 '정제가공유지'를 사용하였다고 표시하였다. '샤베트', '비유지방 아이스크림', '비유제품 아이스크림'에서 분리한 지방에는 포화지방산이 각각 $81{\sim}92%,\;76{\sim}99%,\;84{\sim}99%$ 함유되어 있었으며, lauric acid가 각각 $33{\sim}34%,\;17{\sim}45%,\;27{\sim}46%$로써 가장 많은 부분을 차지하고 있었다.

• 한국약용작물학회지
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• 제6권2호
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• pp.149-153
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• 1998

본 실험은 자생지의 야생더덕이 가지는 고방향성의 특성을 노지재배시 고방향성을 갖는 재배기술을 확립코자 차광정도를 달리하였던 바 얻어진 결과를 요약하면 다음과 같다. 1. 만장은 무차광에 비해 차광처리구 모두에서 길었으며, 특히 차광 35%와 75%에서 각각 243cm, 245m로 나타났고, 생근중은 무차광에 비해 75%차광에서 더 무거웠다. 2. 차광정도가 높아질수록 조단백질과 조지방의 함량이 감소하였고 조섬유는 무차광에 비해 차광정도가 높아질수록 함량이 감소하였다. 3. 식물정유는 차광정도가 높을수록 수율이 증가하여 75%차광에서는 0.007%로 가장 높게 나타나 더덕의 경우 식물정유의 수율을 높이는데 차광이 효과적이었다. 4. 더덕 뿌리의 향기성분은 총 48종이 확인되었고 1-hexanol, cis-3-hexanol, trans-2-hexanol 등이 가장 높은 비율을 차지하였다. 5. trans-2-hexanol은 차광처리간에 차이가 가장 컸고 75% 차광에서 160.32 % area로 무차광에 비해 약3.2배 높았다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권2호
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• pp.204-213
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• 2008

Four ruminally cannulated Holstein cows averaging 43 days in milk (DIM) were used in a $4{\times}4$ Latin square to determine the effect of feeding extruded soybean, ground canola seed and whole cottonseed on ruminal fermentation and milk fatty acid profile. One hundred and twenty lactating Holstein cows, 58 (${\pm}31$) DIM, were assigned to four treatments in a completely randomized block design to study the effects of the three types of oilseeds on production parameters and milk fatty acid profile. The four diets were a control diet (CON) and three diets in which 10% extruded soybean (ESB), 5% ground canola seed (GCS) and 10% whole cottonseed (WCS) were included, respectively. Diets consisted of concentrate mix, corn silage and Chinese wild rye and were balanced to similar concentrations of CP, NDF and ADF. Ruminal fermentation results showed that ruminal fermentation parameters, dry matter intake and milk yield were not significantly affected by treatments. However, compared with the control, feeding cows with the three oilseed diets reduced C14:0 and C16:0 and elevated C18:0 and C18:1 concentrations in milk, and feeding ESB increased C18:2 and cis9, trans11 conjugated linoleic acid (CLA). Production results showed that feeding ESB tended to increase actual milk yield (30.85 kg/d vs. 29.29 kg/d) and significantly decreased milk fat percentage (3.53% vs. 4.06%) compared with CON. Milk protein (3.41%) and solid non-fat (13.27%) from cows fed WCS were significantly higher than from cows fed CON (3.24% and 12.63%, respectively). Milk urea N concentrations from cows fed the ESB (164.12 mg/L) and GCS (169.91 mg/L) were higher than cows fed CON (132.31 mg/L). However, intake of DM, 4% fat corrected milk, energy corrected milk, milk fat and protein yields, milk lactose percentage and yield, somatic cell count and body condition score were not affected by different treatments. The proportion of medium-chain fatty acid with 14 to 16 C units in milk was greatly decreased in cows fed ESB, GCS and WCS. Feeding ESB increased the concentration in milk of C18:1, C18:2, C18:3 and cis9, trans11-CLA content by 16.67%, 37.36%, 95.24%, 72.22%, respectively, feeding GCS improved C18:0 and C18:1 by 17.41% and 33.28%, respectively, and feeding WCS increased C18:0 by 31.01% compared with feeding CON. Both ruminal fermentation and production trial results indicated that supplementation of extruded soybean, ground canola seed and whole cottonseed could elevate the desirable poly- and monounsaturated fatty acid and decrease the medium chain fatty acid and saturated fatty acid content of milk fat without negative effects on ruminal fermentation and lactation performance.

• Journal of Animal Science and Technology
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• 제57권12호
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• pp.42.1-42.14
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• 2015

Background: Dietary fats can alter the deposition and distribution of body fats in ruminants. The deposition and distribution of body fat play a vital role in the quality of ruminant carcasses and are of great commercial value since they influence the profitability and consumer acceptability of ruminant meat. The current study examined the effects of dietary blend of 80 % canola oil and 20 % palm oil (BCPO) on carcass characteristics, meat yield and accretion of fatty acid (FA) in subcutaneous, omental, perirenal, and mesentery adipose depots and m. supraspinatus (SS) in goats. Methods: Twenty four Boer crossbred bucks (BW $20.54{\pm}0.47kg$) were randomly assigned to diets containing on DM basis 0, 4 and 8 % BCPO, fed for 100 d and harvested. Results: Diet had no effect (P > 0.05) on slaughter weight, dressing percentage, carcass and non-carcass components, meat yield, color, moisture and carotenoid contents and weight of adipose tissues in goats. The proportion of C18:1n-9 and cis-9 trans-11 CLA in the omental, perirenal and SS was higher (P < 0.05) in goats fed 4 and 8 % BCPO compared with the control goats. Dietary BCPO reduced (P < 0.05) the proportion of C14:0 in the omental, perirenal and mesentery depots, C18:0 in the perirenal depot, C16:0 in the SS and C16:1n-7 in the SS, omental and perirenal tissues. Dietary BCPO enhanced the proportion of C18:1 trans-11 Vaccenic and C18:3n-3 in SS and C20:5n-3 in SS and mesentery depot. No significant changes were found in the FA composition of subcutaneous depot. Conclusions: Results indicate that dietary BCPO can be utilized to alter the FA composition of adipose tissues without detrimental effects on carcass characteristics in goats. Nonetheless, dietary BCPO is not an effective repartitioning agent for body fats in goats.

• 한국축산식품학회지
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• 제31권4호
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• pp.580-587
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• 2011

본 연구는 감마선 조사가 건조-발효햄의 조직감, 지방산, 유리아미노산 및 관능적 특성에 미치는 영향을 조사하기 위해 실시하였다. 경도(hardness) 및 부착성(adhesiveness) 의 경우 조사 처리구가 유의적으로 낮게 나타났다(p<0.01). 검성(gumminess)의 경우에는 2 및 4 kGy처리구가 대조구 및 1 kGy처리구보다 유의적으로 높은 값을 나타내었다(p<0.01). 지방산의 경우 처리구의 포화지방산(SFA)(C14:0, C16:0, C18:0)은 유의적으로 높았고(p<0.05), 불포화지방산 (UFA)(C16:1, C18:1 및 C18:3), trans 지방산, n-3 및 n-6 지방산 의 함량은 4 kGy처리에서 감소하였다(p<0.05). 감마선 조사처리는 phosposerine, aspartic acid, glutamic acid를 증가 시켰으나, lysine은 감소시켰다(p<0.05). 관능검사의 경우, 황취(sulfur odor) 및 지방산화 맛(fat pungent flavor)은 4 kGy에서 가장 높게 나타났으며(p<0.05), 곰팡이 냄새(moldy odor) 및 곰팡이 맛(moldy flavor)은 낮게 나타났다(p<0.05). 이상의 결과 감마선 조사가 조직감, 지방산조성 및 관능적 특성에 영향을 미쳤다.

• 대한의생명과학회지
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• 제10권4호
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• pp.515-521
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• 2004

To measure regional cerebral blood volume (rCBV) with perfusion MR imaging of cerebral fat embolism by neutral fat and free fatty acids in cats. Triolein (group 1, n=15), oleic acid (group 2, n=9) and linoleic acid (group 3, n=11) were infused into unilateral internal carotid artery using microcatheter through the transfemoral approach. PVA particle was used as a non-fat embolic material in a control group (group 4, n=9). Perfusion-weighted MR image was obtained at 30 minutes and 2 hours postembolization, based on T2-and diffusion-weighted images. The data of lesion and contralateral normal area were transferred to personal computer, time-to-signal intensity curve was drawn and trans for used to △R2/sup */ curve in regular order. The process in the personal computer was done by using the author's developmental image processing program and interactive data language (IDL) softwares. Statistical significance was approved by paired t-test and ANOVA. rCBV of the lesion was decreased comparing to the normal area in all groups. The ratios of rCBV were as follows (group No, at 30 minutes, at 2 hours); group 1,32％, 51％; group 2, 30％, 44％; group 3, 39％, 61％; group 4, 21％, 36％. rCBVs of 2 hours was significantly increased compared to those of 30 minutes in all groups (P<0.005). rCBV was decreased at 30 minutes in cerebral fat embolism and recovered a little, but significantly at 2 hours. Perfusion-weighted images was useful method in offering hemodynamic information in cerebral fat embolism.

• Asian-Australasian Journal of Animal Sciences
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• 제25권10호
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• pp.1364-1373
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• 2012

Four crossbred (75% Holstein Friesian) lactating dairy cows, with an average live weight of $418{\pm}5$ kg and $36{\pm}10$ d in milk were randomly assigned according to a $2{\times}2$ factorial arrangement in a $4{\times}4$ Latin square design to evaluate the effects of cassava hay (CH) and rice bran oil (RBO) on feed intake, nutrient digestibility, ruminal fermentation, milk yield, and milk composition. Factor A was non-supplementation or supplementation with CH in the concentrate. Factor B was supplementation with RBO at 0% or 4% in the concentrate mixture. The four dietary treatments were (T1) control (Concentrate with non-CH plus 0% RBO; C), (T2) Concentrate with CH plus 0% RBO (CH), (T3) Concentrate with non-CH plus 4% RBO (RBO), and (T4) Concentrate with CH plus 4% RBO (CHRBO). The cows were offered concentrate, at a ratio of concentrate to milk production of 1:2, and urea-lime treated rice straw was fed ad libitum. Urea-lime treated rice straw involved 2.5 g urea and 2.5 g $Ca(OH)_2$ (purchased as hydrated lime) in 100 ml water, the relevant volume of solution was sprayed onto a 100 g air-dry (91% DM) straw, and then covering the stack with a plastic sheet for a minimum of 10 d before feeding directly to animals. The CH based concentrate resulted in significantly higher roughage intake and total DM intake expressed as a percentage of BW (p<0.05). Ruminal pH, $NH_3$-N, BUN and total VFA did not differ among treatments, while RBO supplementation increased propionate, but decreased acetate concentration (p<0.05). Furthermore, the population of total ruminal bacteria was significantly lower on the RBO diet (p<0.05). In contrast, the total ruminal bacteria and cellulolytic bacteria on the CH diet were higher than on the other treatments. Supplementation with CH increased (p<0.05) F. succinogens and R. flavefaciens populations, whereas the populations of B. fibrisolvens and M. elsdenii were increased on the RBO diet. In addition, supplementation with CH and RBO had no effect on milk production and composition in dairy cows, while fatty acid composition of milk was influenced by RBO supplementation, and resulted in significantly lower (p<0.05) concentrations of both short-chain and medium-chain FA, and increased (p<0.05) the proportion of long-chain FA in milk fat, as well as significantly increased cis-9, trans-11 CLA and total CLA. In conclusion, RBO or CH exhibited specific effects on DMI, rumen fermentation, microbial population, milk yield and composition in lactating dairy cows, which were not interactions between CH and RBO in the diets. Feeding lactating dairy cows with RBO could improve fatty acid in milk fat by increasing cis-9, trans-11 CLA.