• Asian-Australasian Journal of Animal Sciences
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• v.6 no.4
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• pp.601-605
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• 1993

This study was purposed to investigate the efficiency of protein utilization of rapeseed meal (RSM) and formaldehyde-treated RSM (TRSM) by sheep, and their influence on performance of growing heifers. Experiment 1 was conducted according to a double $3{\times}3$ Latin square design involving sex yearling Hu Sheep and three experimental diets. All diets contained 600 g ammoniated rice straw and 200 g concentrate mixture. Three dietary treatments were: (1) 100 g RSM + 40 g soybean meal (URUS), (2) 100 g TRSM + 40 g soybean meal (TRUS) and (3) 100 g TRSM + 40 g treated soybean meal (TRTS). Apparent nitrogen digestibility was significantly higher for diet TRUS than that for URUS or TRTS (p<0.05), but with no significant difference between URUS and TRTS (p>0.05). Proportion of nitrogen retention (NR) to the digestible nitrogen intake for diet TRUS and TRTS was 25.57 (p<0.05) and 23.44% (p<0.05) higher than that for URUS respectively. As a result, proportion of NR to nitrogen intake for diet TRUS and TRTS was 34.74 (p<0.05) and 23.78% (p<0.05) higher than that for URUS respectively. Experiment 2 was conducted with 59 Holstein heifers. They were 12-20 months of age at the start of the trial. The experiment was a $2{\times}2$ factorial trial in which the heifers were given the ammoniated rice straw ad libitum and 1.5 kg hay, and supplemented with either RSM or TRSM at a daily allowance of 1.2 or 1.8 kg per day. The live weight gains for heifers receiving 1.2 and 1.8 kg/d of RSM or TRSM were 0.491 and 0.556 or 0.564 and 0.665 kg/d, respectively. The results suggest that formaldehyde treatment can effectively improve the efficiency of protein utilization of rapessed meal and cattle's performance.

• Preventive Nutrition and Food Science
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• v.19 no.2
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• pp.98-107
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• 2014

New in vitro anti-diabetes makgeolli was produced from rice by adding various quantities of Laminaria japonica, and the fermentation characteristics of the L. japonica makgeolli during the fermentation process were investigated. The contents of alcohol and reducing sugar, and viable count of yeast, of L. japonica makgeolli were not significantly changed when the proportion of L. japonica was increased. The total acid content decreased with an increase in L. japonica concentration; the pH and total bacterial cell count increased in proportion with the increase in L. japonica concentration. The L. japonica makgeolli contents of free sugars, such as fructose, glucose, and sucrose, and of organic acids, such as acetic acid, citric acid, succinic acid, and lactic acid, were altered during fermentation and showed various patterns. The effects of the quantity of L. japonica added on the acceptability and anti-diabetes activities of L. japonica makgeolli were also investigated. In a sensory evaluation, L. japonica makgeolli brewed by adding 2.5 or 5% L. japonica to the mash showed the best overall acceptability; the 12.5% L. japonica sample was least favored due to its seaweed flavor. L. japonica addition did not increase the peroxynitrite-scavenging activity of makgeolli. L. japonica makgeolli showed potent anti-diabetes activity, particularly that containing >7.5% L. japonica. Therefore, L. japonica makgeolli may represent a new functional makgeolli with anti-diabetes properties.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.9
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• pp.1431-1441
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• 2018

Objective: This study was conducted to assess the effects of replacing rice straw with different proportions of cassava pulp on growth performance, feed intake, digestibility, rumen microbial population, energy partitioning and efficiency of metabolizable energy utilization in beef cattle. Methods: Eighteen yearling Thai native beef cattle (Bos indicus) with an average initial body weight (BW) of $98.3{\pm}12.8kg$ were allocated to one of three dietary treatments and fed ad libitum for 149 days in a randomized complete block design. Three dietary treatments using different proportions of cassava pulp (100, 300, and 500 g/kg dry matter basis) instead of rice straw as a base in a fermented total mixed ration were applied. Animals were placed in a metabolic pen equipped with a ventilated head box respiration system to determine total digestibility and energy balance. Results: The average daily weight gain, digestible intake and apparent digestibility of dry matter, organic matter and non-fiber carbohydrate, total protozoa, energy intake, energy retention and energy efficiency increased linearly (p<0.05) with an increasing proportion of cassava pulp in the diet, whereas the three main types of fibrolytic bacteria and energy excretion in the urine (p<0.05) decreased. The metabolizable energy requirement for the maintenance of yearling Thai native cattle, determined by a linear regression analysis, was $399kJ/kg\;BW^{0.75}$, with an efficiency of metabolizable energy utilization for growth of 0.86. Conclusion: Our results demonstrated that increasing the proportion of cassava pulp up to 500 g/kg of dry matter as a base in a fermented total mixed ration is an effective strategy for improving productivity in zebu cattle.

• Current Research on Agriculture and Life Sciences
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• v.32 no.2
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• pp.91-97
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• 2014

In order to analyze the structural factors and milling performance of farmhouse rice milling machines in Korea, this study classified 29 models of the farmhouse rice milling machines sold in Korea into hulling and polishing devices, examined the structural features for each device, and then analyzed the performance factors based on the results. With regard to hulling devices, impeller rotational speed was investigated as a major structural factor. The hulling devices at an impeller rotational speed of 4,800 rpm were most frequently used and accounted for the largest proportion, 65.5%. At this rotational speed, the hulling rate was the highest, 99.45%, and the brown rice cracked rate was the lowest. Thus, the best impeller rotational speed for the hulling performance was analyzed as 4,800 rpm (p<0.05). With regard to polishing devices, rotor speed was investigated as a major structural factor. The polishing devices with a rotor linear velocity of 2 m/s were most commonly used and accounted for the largest proportion, 60.1%. At this linear velocity, the hulling rate was the highest with 75.07%, and the dispassion rate and broken rice rate were the lowest with 0.02 and 7.06%, respectively. Thus, the best rotor linear velocity for the polishing performance was analyzed as 2 m/s (p<0.05).

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.682-688
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• 2014

The in vitro digestibility and molecular and crystalline structures of rice starches (Seilmi, Dasan1, and Segoami) with differing amylose content were investigated. Segoami had the highest amylose content (30.9%), whereas Dasan1 had the lowest amylose content (21.2%). The molecular weight ($\bar{M}_w$) of amylose and amylopectin in Segoami was much lower than that of the other two rice starches. Segoami had the highest proportion (8.7%) of amylopectin short branch chains (DP 6-12) and the lowest proportion of B1 chains (DP 13-24). The relative crystallinity, intensity ratio of $1047-1022cm^{-1}$ (1047/1022) and gelatinization enthalpy followed the order: Segoami>Seilmi~Dasan1. Segoami showed substantially low pasting viscosity. Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents showed the highest value in Seilmi, Dasan1, and Segoami, respectively. The expected glycemic index (eGI) of Segoami was lower than that of the other two rice starches. Overall results suggested that the digestibility of rice starch could be highly influenced by their molecular and crystalline structure.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.55-74
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• 2002

This study, observing each respectively packaged Kongdduk during 12-day storing period and comparing it with unpackaged Kongdduk, through a cross-sectional view of its fiber and temperament, through a sensory evaluation rheometer measurement of rheological change depending on storing period and packaging type and through the organic acid content, micro-organic change, and retrogressive process. The results are as follows: 1. Kongdduk made of bean oil shows better chewiness, cohesiveness, and moistness than Kongdduk made of bean flour while Kongdduk made of bean flour shows better rheological properties as to roasted nutty taste or roasted nutty order. 2. The test of the cutted loaves of Kongdduk shows that adding oil of proper proportion to the dough of steamed rice cake in accordance with the amount of rice flour has a good influence on rheological properties of softness. 3. Rice cakes were prepared by addition of yellow soybean flour or peanut flour and packaged with CMP or VP, and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. 4. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness, from the End day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cakeappeared to be more important than the type of packaging in terms of quality deterioration of rice cake. 5. As the storing period passed by, organic acid is detected less at CMP-packaged Knngdduk than at wrapped. and its increasing speed proves to be slower as well. 6. The one wrapped with plyethylene film began to get moldy from pure rice cake or Kongdduk (rice cake mixed with yellow soybean or peanut) after 6 days, and more and more modly after 9 daysor after 12 days, but the CMP-packaged ones didn't get modly until 12 days or more. 7. CMP-packaged Kongdduk showed higher enthalpy of retrogradation than PE-wrapped one. As storing Period Passed by, Kongdduk,s enthalpy grew high. That is to say, it shows that Kongdduk got retrograded.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.159-167
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• 2017

In this study, quality characteristics of yakju fermented with byeo-nuruk prepared using rice, wheat, and water were investigated. Five different mixture ratios were considered for byeo-nuruk preparation. A comparative analysis of commercial yakju and byeo-nuruk yakju was also performed. The results showed no significant differences in pH, total acidity, and total soluble solids of byeo-nuruk yakju immediately following fermentation. The byeo-nuruk yakju alcohol content increased with increasing wheat proportion. Lactic and succinic acid were the major organic acids of byeo-nuruk yakju, and the major volatile components were isoamyl alcohol and linalool. Yakju prepared using material D had the highest volatile component content and high preference evaluation scores for taste and overall acceptability. Compared to commercial yakju, byeo-nuruk yakju had less total acidity, soluble solids, and volatile acids, whereas its pH level and amino acid content were higher. No significant differences were observed between commercial yakju and byeo-nuruk yakju in terms of sensory evaluation.

• Journal of the Korean Dietetic Association
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• v.26 no.1
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• pp.1-13
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• 2020

This study was undertaken to optimize preparation of sweet rice muffins using lotus (Nelumbo nucifera Gaertn) seed powder. The experimental conditions used in the preparation included lotus seed powder (X₁) and soybean oil (X₂). The muffin formulation was optimized using rheology. Lightness (P<0.01) displayed a quadratic model pattern, whereas yellowness (P<0.01) and redness (P<0.05) was presented a linear model. Texture properties significantly differed in cohesiveness (P<0.05). Evaluating the sensory characteristics of muffins, except for flavor and texture, the remaining properties of color (P<0.01), taste, overall quality, and appearance (P<0.05) were found to be significantly different. The overall quality was also affected by the proportion of lotus seed powder, rather than the amount of soybean oil. The optimal ratio for palatability of muffins was determined to be 47.80 g lotus seed powder and 95.28 g soybean oil. Taken together, our results indicate that sweet rice muffins prepared using lotus seed powder are sufficiently competitive in terms of function and quality.

• KIEAE Journal
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• v.5 no.3
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• pp.49-56
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• 2005

Recently the Volatile Organic Compound, HCHO, a harmful object spout from the construction materials is made an issue of social problem. Also the appearance of the building where the confidentiality is high was interior air pollution and it was brought about a huge problem. The government research facility and a relation industry sector conducts a many effort to improves like this actual condition. The Diverse ability building material which contains the natural material of the jade, the charcoal and the hwangto instead of the finish material which contains the harmful chemical material, is becoming development and utility. Hereupon the study have carried out research on hwangto plaster that was composed of hwangto and rice straw. The result of test that is deduced by basic proportion is properly appeared with suitable ratio of the hwangto and the sand to 4:6~5:5 by the compressive strength and crack control, workability. The result of test, that adds the rice straw to basic blending for a crack control, appeared with the fact that it is most suitable 3%to add the rice straw that has a length of 0.5cm~2cm. The result of test that plaster over the large size to compare a cement plaster with a hwangto plaster show a similar efficiency by workability. Also it controlled the crack and peeling off actual condition which is discovered from the hwangto plaster of existing perfectly.

• Korean Journal of Organic Agriculture
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• v.19 no.spc
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• pp.182-185
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• 2011

Soil $NH_4$-N content became higher in proportion to the increase in the urea application rate, while in livestock faeces compost (LFC) plots, it became lower than in urea plots and had no significant difference statistically among LFC plots. There was a close relationship between phosphate fertilization rate and the increment of soil available phosphate content after experiment resulting y=0.1788x-6.169 ($R^2=0.9425$) when applied fused superphosphate fertilizer, and y=0.0662x-2.689 ($R^2=0.9315$) when applied LFCs by the same amounts of phosphate (x: phosphate application, kg $ha^{-1}$, y: increment in soil available phosphate content, mg $kg^{-1}$. Plant height, number of stems, nutrients uptake by rice and rice yield showed higher levels in N 100, 150% application plots of chemical fertilizers, while every LFC plots exhibited lower values and no significant difference among them. Relative nitrogen fertilization efficiencies of LFCs compared to urea was 12.3% for cattle faeces compost (CaFC), 8.8 for swine faeces compost (SwFC) and 24.6 for chicken faeces compost (ChFC), respectively.