• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.50 no.spc1
• /
• pp.19-23
• /
• 2005

This study was carried out to compare the rice quality between domestic brand rice and imported Chinese rice. In the appearance of grain, head rice rates were $96.1\%$ in domestic brand rice (Ilpumbyeo), $94.1\%$ in Jingguan (Chinese brand rice) and $86.5\%$ in Xiaozhandao(Chinese brand rice). In case of Chinese parboiled rice, the head rice rate was $0\%$ because the cracked and broken rice occupied about $95.5\%$. The low protein contents in Ilpumbyeo and Xiaozhandao as 6.5 and $6.7\%$ show relatively high palatability as 81.9 and 71.4. However, high protein contents in Jingguan and Chinese parboiled rice as 7.5, $7.4\%$ show low palatability as 64.3 and 55.6. In viscosity characteristics, peak viscosity, break down and final viscosity were higher in Ilpumbyeo and Xiaozhandao, midium in Jingguan and lowest in Chinese parboiled rice. And the set back value, which was negatively related with amylose content, was lowest in Ilpumbyeo and highest in Chinese parboiled, suggesting slow deterioration in Ilpumbyeo and rapid deterioration in Chinese parboiled rice. Overall physical components of cooked rice measured by Texture Analyser were higher in Ilpumbyeo than those in Chinese parboiled rice.

• Korean Journal of Organic Agriculture
• /
• v.17 no.4
• /
• pp.519-527
• /
• 2009

The main nutritional problem of sorghum$\times$sudangrass hybrid silage is low quality and dry matter (DM) contents. This experiment was conducted to evaluate whether field pre-wilting treatment of sorghum$\times$sudangrass hybrid silage increases DM content and forage quality of the silage. The experiment was a randomized complete block design with three replications. The treatments were consisted of five different wilting days: 0 day (direct cut silage), 0.5 day, 1 day, 2 days and 3 days. Sorghum$\times$sudangrass hybrid silage with pre-wilting showed low 4.00 pH values, however direct cut silage (control) showed a 4.30 value because of its high moisture content. The DM content of sorghum$\times$sudangrass hybrid silage with pre-wilting was high above 25.1% after 1 days, however that of direct cut silage had 17.6%. And the effluent of wilted silage was decreased with prolonged wilting period, but that of direct cut silage produced effluent of 183 mL/kg. Crude protein and ether extract with wilted silage were decreased, however crude ash was increased with prolonged wilting period. Silage with pre-wilting had higher acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents than control silages, while its non-fiber carbohydrate (NFC) showed the opposite results. Lactic acid and total organic acid were increased with prolonged wilting period. For the palatability of dairy goat, silage with 2 days wilting was highest among silages. The experiment results indicate that wilted sorghum$\times$sudangrass hybrid silage could be recommended as effective method for reducing effluent, increasing pH and forage quality more than direct cut silage. Optimum pre-wilting day of sorghum$\times$sudangrass hybrid silage may be 1 days.

• Food Science and Preservation
• /
• v.11 no.2
• /
• pp.182-188
• /
• 2004

This study was carried out to investigate nutritional composition and physicochemical properties of waxy(WGR) and nonwaxy(NWGR) germinated brown rice. Amylose contents of WGR(moisture content 15.45 %) and NWGR (moisture content 15.02%) were 4.9% and 17.9%. Reducing sugar of those were 4.91% and 2.28%. The free sugar contents of WGR were glucose 0.42%, sucrose 0.15%, maltose 0.27% and that of NWGR were glucose 0.59%, sucrose 0.50%, maltose 0.24%, respectively. Color value of WGR and NWGR were L=60.30, a=2.12, b=23.52 and L=59.51, a=3.15, b=23.04, respectively. Degree of gelatinization of WGR and NWGR were 7.67%, 5.21% and hardness of WGR and NWGR were 7.53 kg$\_$f//$\textrm{cm}^2$, 8.93 kg$\_$f//$\textrm{cm}^2$. Vitamin E contents of those were 271.8 $\mu\textrm{g}$/kg, 310.6 $\mu\textrm{g}$/kg and total dietary fiber contents of those were 4.21%, 3.17%. Total amino acids of brown rice, nonwaxy germinated brown rice and cooked germinated brown rice were 126.8 mg/l00 g, 90.8 mg/l00 g and 106.5 mg/l00 g, respectively. Among amylogram characteristics of WGR and NWGR, initial gelatinization temperature, peak viscosity, breakdown, setback were 42$^{\circ}C$, 498 B.U., 94 B.U., -48 B.D. and 70$^{\circ}C$, 212 B.D., 0 B.D., 123 B.D., respectively. Sensory properties of germinated brown rices were affected by color and flavor. Palatability score of WGR that intensity score of color and flavor were lower than that of NWGR showed high.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.6
• /
• pp.851-859
• /
• 2012

This study was conducted to investigate the effects of addition of lotus (Nelumbo nucifera) leaf and root extracts on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 5% ice water added (T0), 5% lotus leaf extract added (T1), 2.5% lotus leaf extract and 2.5% root extract added (T2), and 5% lotus root extract added (T3). There were no significant differences in moisture, protein, fat, ash, cooking yield, moisture retention, water holding capacity, reduction in diameter, a-value (redness), b-value (yellowness), VBN content (volatile basic nitrogen), hardness, springiness, cohesiveness or chewiness. The fat retention was highest in T0 (p<0.05). The L-values (lightness) of T2 and T3 were higher than those of T0 and T1 (p<0.05). The pH was lowest in T1 (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values of T0, T1, T2, and T3 were 0.47, 0.17, 0.21, and 0.32 mgMA/kg, respectively, with that of T1 being significantly lower than those of the other samples (p<0.05). The contents of free amino acids related to sweet taste was 642.5 ppm for T1, which was highest among the samples (p<0.05). The flavor was highest in T1 (p<0.05). These results suggest that lotus leaf extracts improved the lipid oxidation and flavor of ground pork meat.

• Journal of Animal Science and Technology
• /
• v.45 no.1
• /
• pp.69-78
• /
• 2003

This experiment was carried out to evaluate the value of total mixed fermentation feeds(TMFF) as completely mixed ration and to observe the effect of various kinds of TMFF on the palatability, feed intake, and milk performance in Holstein cows. The dry matter (DM) content of TMFF used in the experiment was 23.98-28.42% range, and CP, TDN, ADF and NDF were 16.2${\sim}$19.2%, 58.3-65.1%, 34.4-39.6% and 46.9${\sim}$49.9% levels, respectively. The relative feed value (RFV) in rape-, alfalfa-, grass-, oat-, corn-TMFF groups were 138.6, 133.9, 116.5, 111.8, 111.4 and 108.1, respectively. Among these groups, RFV of rye-TMFF group was lowest. Dry matter disappearance(DMD) showed 0.8${\sim}$.9% to the all kinds of TMFF groups. The pH was 3.89${\sim}$.87 and $NH_3$-N concentration was 6.93-8.66 mg/$d\ell$. The acetic acid concentration in the raw material of TMFF showed low level of 0.19${\sim}$0.57%, lactic acid showed high level of 1.17${\sim}$3.21% and butyric acid was very high as 0.03${\sim}$0.32%. Therefore, these results provide evidence that the quality of TMFF was not so bad. In the daily fresh matter intake on the alfalfa-, grass-, rape-, corn-, oats- and rye-TMFF were showed 62.85, 60.48, 58.04, 57.11, 54.61 and 45.74 kg respectively. All TMFF showed high palatability as daily dry matter intake of 1.95 to 2.90% by body weight of experimental cows. Body condition score(BCS) was gradually increased in during 60 days of the experiment term. Average daily gain(ADG) showed about 140.0${\sim}$326.7g. In alfalfa-TMFF group, the ADG was higher than in the other groups (p<0.05). Also, the increase in BCS was observed in grass-TMFF group (3.07 to 3.34) and rye-TMFF group was decreased in 3.07 to 3.34 (p<0.05). The milk yield appropriately showed a range of 16.16${\sim}$18.95 kg in all groups. Among these groups, alfalfa-TMFF group was highest(P<0.05). Average milk fat contents showed high levels of 4.06${\sim}$4.79% and the level was high in order of rape-, grass-, corn-, alfalfa-, rye- and oats-TMFF. Milk protein was highest in forage-TMFF and level of lactose in milk was approximately 4.56% in overall groups. Solid non fat(SNF) and total solid(TS) contents were 8.75% and 12.8%, respectively. However, milk composition was not significantly affected by TMFF.

• Korean journal of food and cookery science
• /
• v.19 no.2
• /
• pp.165-173
• /
• 2003

This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.4%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. The L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(＋) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4mg/100g for calcium, 6.5 to 20.5mg/100g for magnesium and 67.2 to 182.6mg/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.5
• /
• pp.593-603
• /
• 2012

This study was carried out to investigate the effects of pine needle extract on the color, hardness, springiness, chewiness, pH, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of seasoned pork meat stored at $4^{\circ}C$ for 9 days. The pH levels of sauce samples were not affected by the mixing rate of the extracts. Acidity, soluble solids, and salinity gradually increased as the amount of added extract increased. Total polyphenolic contents in the sauce ranged from $1.01{\pm}0.02$ mg GAE/mL to $1.41{\pm}0.04$ mg GAE/mL, DPPH radical scavenging activity ranged from $0.06{\pm}0.01$ AEAC to $0.12{\pm}0.01$ AEAC, and ABTS radical scavenging activity ranged from $0.11{\pm}0.01$ AEAC to $0.19{\pm}0.01$ AEAC. The pH levels significantly decreased as the amount of added extract increased. The lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values of meat tended to decrease with longer storage period (p<0.05). Hardness and chewiness also increased with longer storage period (p<0.05). The TBARS values decreased as the amount of added extract increased after 6 days (p<0.05). Total bacterial numbers of P5, P10, and P15 decreased compared to the control (p<0.05). In the sensory evaluation, taste and palatability were not significantly different among C, P5, and P10 (p<0.05). Further, flavor, color, tenderness, and juiciness were not different among the seasoned pork meats. These results suggest that pine needle extract can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive to seasoned pork meat.

• Asian-Australasian Journal of Animal Sciences
• /
• v.16 no.10
• /
• pp.1429-1437
• /
• 2003

Browse tree legume leaves from Acacia spp (A. nilotica, A. tortilis, A. polyacantha), Dichrostachys sp, Flagea villosa, Piliostigma thonningii, Harrisonia sp were evaluated for nutritive potential (chemical compositions and degradability characteristics) compared to Gliricidia sepium. Effect of tannins anti-nutritive activity on digestibility was also assessed by polyethylene glycol (PEG) tannin bioassay. Crude protein (CP), ash, neutral detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) differed (p<0.05) between legume foliages. Mean CP, ash, NDF, ADF and ADL for fodder species tested were 158, 92, 385, 145, and 100 g/kg DM, respectively. CP ranged from 115 (P. thonningii) to 205 g/kg DM (G. sepium). Acacia spp had moderate CP values (g/kg DM) of 144 (A. nilotica), to high CP in A. tortilis (188) and A. polyacantha (194) comparable to G. sepium. The forages had relatively lower fiber compositions. A. nilotica had (p<0.05) lowest NDF, ADF and ADL (182, 68 and 44) compared to P. thonningii (619, 196 and 130) g/kg DM, respectively. Except G. sepium, all fodder species had detectable high phenolic and tannin contents greater than 5% DM, an upper beneficial level in animal feeding and nutrition. Mean total phenolics (TP), total tannins (TT) and condensed tannins (CT) (or proanthocyanidins) for fodder species tested were 139, 113 and 43 mg/g DM, respectively. F. villosa had (p<0.05) lowest TP and TT of 65 and 56 mg/g DM, respectively, compared to A. nilotica (237 and 236 mg/g DM, respectively). The CT varied (p<0.05) from 6 (F. villosa) to 74 mg/g DM (Dichrostachys sp). In vitro organic matter (OM) degradability (OMD) differed (p<0.05) between fodder species. G. sepium had (p<0.05) high degradability potential compared to A. polyacantha that had (p<0.05) the lowest OMD values. Forage degradability ranked: G. sepium>A. nilotica>P. thonningi>F. villosa>Dichrostachys sp>A. tortilis>A. polyacantha. Addition of PEG resulted to (p<0.05) improvement in in vitro OM digestibility (IVD). Increase in IVD was mainly due to binding action of PEG on tannins; and represents potential nutritive values previously depressed by tannins anti-nutritive activity. Browse fodder has potential as sources of ruminal nitrogen especially for ruminants consuming low quality roughages due to high protein, lower fiber compositions and high potential digestibility. However, utilization of browse supplements in ruminants is hampered by high phenolic and tannin contents. Deactivation of tannin anti-nutritive activity, possibly by feeding tanniniferous browse with other readily available nitrogen sources to dilute tannin anti-nutritive activity could improve utilization of browse fodder supplements. Further studies are needed to assess browse fodder palatability and intake, and their effect on growth performance in ruminants.

• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.4
• /
• pp.543-550
• /
• 2014

Fat and fatty acids in muscle and adipose tissues are among the major factors influencing meat quality particularly nutritional value and palatability. The present study was carried out to examine the effects of supplementing inorganic selenium (Se), iodine (I) and a combination of both on fatty acid compositions in serum, and supraspinatus (SS), longissimus lumborum (LL), and semitendinosus (ST) muscles in goats. Twenty-four, 7 to 8 months old, Kacang male goats with a mean live weight of $22.00{\pm}1.17kg$ were individually and randomly assigned into four groups of six animals each for 100 d of feeding prior to slaughter. The animals were offered the same concentrate (basal) diet as 1% of body weight with ad libitum amount of fresh guinea grass. The four groups were as follows: T1 (control) - basal diet without supplementation; T2 - basal diet with 0.6 mg Se/kg DM; T3 - basal diet with 0.6 mg I/kg DM; T4 - basal diet with combination of 0.6 mg Se/kg DM and 0.6 mg I/kg DM. The major fatty acids (FAs) detected in the serum were palmitic (C16:0), stearic (C18:0), oleic (C18:1n9) and linoleic (C18:2n-6), while the major FAs in the selected muscles were C16:0, C18:0 and C18:1n9 acids. The main polyunsaturated fatty acids (PUFA) detected in muscles and serum were (CI8:2n-6), linolenic acid (C18:3n-3), and arachidonic acid (C20:4n-6). No significant differences (p>0.05) were observed in the concentration of total saturated fatty acids (SFA) among the four groups. PUFA concentrations in the goats supplemented with Se (T2) were significantly higher (p<0.05) than the goats of the control group (T1). The PUFA: SFA ratio was significantly higher in the animals supplemented with dietary Se (T2) than those of control ones (T1). It is concluded that dietary supplementation of inorganic Se increased the unsaturated fatty acids in muscle. The supplementation of iodine with or without Se had negligible effects on muscle fatty acid content of Kacang crossbred male goats.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.52 no.1
• /
• pp.29-35
• /
• 2007

This study was conducted to investigate the germination rate, fat acidity and lipoxygenase activity of brown rice after storage of 6 and 12 weeks at high temperature ($35^{\circ}C$) with fifteen Korean and two Japanese rice varieties. Germination rate in rough rice and palatability value in cooked rice by rice taster were lower with longer storage period, while protein content, fat acidity, and lipoxygenase activity in brown rice were higher with longer storage period. Fat acidify was negatively correlated with germination rate. However fat acidity was positively correlated with lipoxygenase activity. Seventeen varieties were classified into two groups on the basis of germination rate, fat acidity and lipoxygenase activity after 12 weeks' storage at high temperature; Group I including eleven varieties of Odaebyeo, Sangmibyeo, Unkwangbyeo, Ilpumbyeo, Nampyeongbyeo, Ilmibyeo, Donganbyeo, Jungsanbyeo, Koshihikari, Hitomebore and Chucheongbyeo showed high germination rate, low fat acidity and low lipoxygenase activity, while Group II including six varieties of Sindongjinbyeo, Hoanbyeo, Gyehwabyeo, Daeyabyeo, Hopyeongbyeo, and Dongin 1 showed lower germination rate, high fat acidity and high lipoxygenase activity.