• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1622-1633
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• 2002

The effects of tuna oil supplementation (0, 1, 2 and 3%) to pig diets on growth and carcass yield as well as meat quality were determined in 40 crossbred pigs. Animals were fattened from 30 to 90 kg of live-weight. Twenty-four hours after slaughter, following various early- and late-post mortem measurements, loin, backfat and belly were prepared from the carcasses. Bacon was produced from the belly part by curing and smoking. Neither performance (feed intake, daily gains, feed conversion efficiency) nor carcass quality (slaughter weight, dressing percentage, lean percentage, nutrient composition of the loin) were significantly affected by tuna oil supplementation. Tuna oil also had no clear effects on early- and late-post mortem meat quality traits, water-holding capacity and tenderness of the M. longissiumus dorsi (LD). Colour traits of LD and backfat, and backfat firmness were not significantly affected by tuna oil, either. However, there was a certain trend to elevated fat contents of LD (and bacon), but not of backfat, with increasing levels of tuna oil in feed. Pigs receiving elevated proportions of tuna oil expressed lower VLDL cholesterol and triglyceride concentrations in blood plasma, whereas the cholesterol content of LD, backfat and bacon did not reflect this trend. Effects of tuna oil on fatty acids in LD, backfat and bacon were often small in extent, except those concerning the long-chain polyunsaturated fatty acids. With 3% tuna oil in the diet, the contents of the particularly desired omega-3 fatty acids, C20:5 and C22:6, were 0.1 and 0.2 g/kg in LD. The corresponding values for backfat and bacon were 2.6 and 12.6 g/kg, and 1.3 and 9.2 g/kg, respectively. Tuna oil supplementation was associated with significant adverse effects on flavour and overall acceptance of bacon (not significant in LD although numerically the same trend was noted), but these effects on sensory ratings were limited in extent. Also shelf life of the products, determined as TBA value after different storage periods at $4^{\circ}C$ in LD, backfat and bacon, was significantly reduced. Overall, the present study suggests that omega-3 fatty acids may be enriched in pork by feeding tuna oil with few undesired side-effects, particularly those on sensory perception and shelf life, suggesting immediate consumption of the products is advisable. Most economically important traits (performance, slaughter and physical meat quality) remained unaffected.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.12
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• pp.1732-1737
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• 2003

An experiment was conducted to investigate the effect of feeding transgenic cottonseed (Bt.) vis-a-vis non-transgenic (non-Bt.) cottonseed on blood biochemical constituents in lactating Murrah buffaloes. Twenty Murrah buffaloes in mid-lactation were divided into 2 groups of 10 each. Animals of group I were fed with 39.5% non-transgenic cottonseed in concentrate mixture while the same percentage of transgenic (Bt.) cottonseed was included in the concentrate mixture fed to the animals of group II. Animals of both groups were fed with concentrate mixture to support their milk production requirements. Each buffalo was also offered 20 kg mixed green fodder (oats and berseem) and wheat straw ad libitum. The experimental feeding trial lasted for 35 days. There was no significant difference in the dry matter intake between the two groups of buffaloes. All the buffaloes gained body weight, however, the differences were non significant. Total erythrocyte count, hemoglobin content and packed cell volume were $9.27{\pm}0.70${\times}10^6/{\mu}l$, $13.01{\pm}0.60gdl$ and $34.87{\pm}1.47%$, respectively in group I with the corresponding figures of $8.88{\pm}0.33$, $12.99{\pm}0.52$ and $31.08{\pm}1.52$ in group II. The values of total erythrocyte count, haemoglobin content and packed cell volume did not differ significantly between the two groups of buffaloes. The concentration of plasma glucose, serum total proteins, albumin, globulin, triglycerides and high density lipoprotein were non significantly higher in buffaloes fed non-transgenic cottonseed than in buffaloes fed transgenic cottonseed. The cholesterol concentration was significantly (p<0.01) higher in buffaloes of group I ($136.84{\pm}8.40mg/dl$) than in buffaloes of group II ($105.20{\pm}1.85mg/dl$). The serum alkaline phosphotase, glutamic-oxaloacetate transaminase and glutamic-pyruate transaminase activities did not differ significantly between two groups of buffaloes. However, serum glutamic-pyruate transaminase activity was considerably high in buffaloes fed nontransgenic cottonseed as compared to buffaloes fed transgenic cottonseed. Bt. proteins in serum samples of animals of group II were not detected after 35 days of feeding trial. It was concluded that transgenic cottonseed and non-transgenic cottonseed have similar nutritional value without any adverse effects on health status of buffaloes as assessed from haematobiochemical constituents.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.3
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• pp.395-404
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• 2019

Objective: Wheat bran (WB) and rice bran (RB) are the agricultural by-products used as poultry feed in many developing countries. However, their use for poultry feed is limited due to high fiber and the presence of anti-nutritional substances (e.g. ${\beta}-glucans$). The objective of this study was to develop a method to improve the quality of those brans by reducing the fiber content. Methods: A two-step fermentation method was developed where the second fermentation of first fermented dry bran was carried out. Fermentation was performed at a controlled environment for 3 h and 6 h (n = 6). The composition of brans, buffer solution and rumen liquor was maintained in a ratio of 1:2:3, respectively. Brans were analyzed for dry matter, crude fiber (CF), acid detergent fiber (ADF), neutral detergent fiber (NDF), and acid detergent lignin (ADL) content. Celluloses and hemicelluloses were calculated from the difference of ADF-ADL and NDF-ADF, respectively. Samples were compared by two-factor analysis of variance followed by Tukey's multiple comparison tests (p<0.05). Results: CF %, ADF % and cellulose tended to decrease and NDF % and hemicellulose content was reduced significantly (p<0.05). After the 1st fermentation step, NDF decreased $10.7%{\pm}0.55%$ after 3 h vs $17.0%{\pm}0.78%$ after 6 h in case of WB. Whereas, these values were $2.3%{\pm}0.30%$ (3 h) and $7.5%{\pm}0.69%$ (6 h) in case of RB. However, after the 2nd fermentation step, the decrease in the NDF content amounted to $9.1%{\pm}0.72%$ (3 h), $17.4%{\pm}1.13%$ (6 h) and $9.3%{\pm}0.46%$ (3 h), $10.0%{\pm}0.68%$ (6 h) in WB and RB, respectively. Cellulose and hemicellulose content was reduced up to $15.6%{\pm}0.85%$ (WB), $15.8%{\pm}2.20%$ (RB) and $36.6%{\pm}2.42%$ (WB), $15.9%{\pm}3.53%$ (RB), respectively after 2nd fermentation of 6 h. Conclusion: Two-step fermentation process improved the quality of the brans for their use in poultry feed.

• Journal of Bio-Environment Control
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• v.30 no.3
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• pp.218-229
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• 2021

Recently, as consumers' interest and importance in health care have significantly increased, they prefer natural and organic foods that do not use chemical pesticides. Since sprout vegetables effectively promote health and prevent diseases such as cancer and cardiovascular disease, the consumption of sprout vegetables, a highly functional and safe food, has been increased significantly. This study aimed to investigate the effect of light on the growth and bioactive compounds of seven different sprout vegetables. After sowing the seeds of various sprout vegetables (kale, Chinese kale, broccoli, red cabbage, alfalfa, red radish, and radish), the sprouts were cultivated under light conditions (20℃, RGB 6:1:3, 130 μmol·m^-2·s^-1, 12 hours photoperiod) and dark condition for 7 days. Sprouts samples were taken at 1-day intervals from 4 to 7 days after treatment. The fresh weight, dry weight, plant height, total phenol content, and antioxidant capacity were measured. Brassica species (kale, Chinese kale, broccoli, red cabbage) and Medicago species (alfalfa) had significantly higher fresh weight values under dark conditions, while the content of bioactive compounds was increased considerably under light conditions. In contrast, the fresh weight of Raphanus genus (red radish, radish) significantly increased under the light condition, but the antioxidant phenolic compounds were significantly higher under the dark state. A negative correlation was observed between the growth and secondary metabolites in various sprout vegetables. This study confirmed the effect of light and dark conditions on different sprout vegetables' growth and nutritional value and emphasizes the importance of harvest time in producing high-quality sprout vegetables.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.5
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• pp.706-716
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• 2014

A new strategy of co-inoculating Bacillus subtilis MA139 with Streptococcus thermophilus and Saccharomyces cerevisiae was used to produce fermented soybean meal (FSBM). Three experiments were conducted to determine the concentration of digestible energy (DE) and metabolizable energy (ME) (Exp. 1), apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of amino acids (AA) (Exp. 2), and feeding value (Exp. 3) of FSBM produced by this new strategy (NFSB) compared with soybean meal (SBM) and conventionally available FSBM (Suprotein). In Exp. 1, twenty-four barrows (initial body weight [BW] of $32.2{\pm}1.7kg$) were randomly allotted to 1 of 4 diets with 6 replicates per diet. A corn basal diet and 3 diets based on a mixture of corn and 1 of 3 soybean products listed above were formulated and the DE and ME contents were determined by the difference method. The results showed that there were no differences in DE and ME between SBM and either FSBM product (p>0.05). In Exp. 2, eight barrows (initial BW of $26.8{\pm}1.5kg$) were fitted with ileal T-cannulaes and used in a replicated $4{\times}4$ Latin square design. Three corn-starch-based diets were formulated using each of the 3 soybean products as the sole source of AA. A nitrogen-free diet was also formulated to measure endogenous losses of AA. The results showed that the SID of all AA except arginine and histidine was similar for NFSB and SBM (p>0.05), but Suprotein had greater (p<0.05) SID of most AA except lysine, aspartate, glycine and proline than NFSB. In Exp. 3, a total of 144 piglets (initial BW of $8.8{\pm}1.2$ kg) were blocked by weight and fed 1 of 4 diets including a control diet with 24% SBM as well as diets containing 6% and 12% NFSB or 12% Suprotein added at the expense of SBM. During d 15 to 28, replacing SBM with 6% NFSB significantly improved average daily gain (ADG) and average daily feed intake (ADFI) (p<0.05) for nursery piglets. During the overall experiment, ADG of piglets fed diets containing 6% NFSB was significantly greater (p<0.05) than that of piglets fed SBM. In conclusion, fermentation with the new strategy did not affect the energy content or the AID and the SID of AA in SBM. However, inclusion of 6% NFSB in diets fed to nursery piglets improved performance after weaning likely as a result of better nutritional status and reduced immunological challenge.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.819-825
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• 1995

Two sweet potato CV.(Ipomoea batatas) were examined, i.e. purple flesh sweet potato(PSP) and light yellow flesh sweet potato(LYSP) which varied in degree of sweetness. On a fresh weight basis, nitrogen free extract in cultivars ranged from $25.73{\sim}26.24%$ and PSP contained more crude fat than LYSP. Total amino acids of PSP and LYSP were 5676.57mg% and 4550.86mg%, respectively. Aspartic acid, serine, alanine and valine were the major components in sweet potatoes. Sulfur-containing amino acids are the first limiting amino acid in PSP. The major fatty acids in PSP and LYSP analyzed by GC were palmitic acid, linoleic acid. The content of the saturated fatty acid was less than that of the unsaturated fatty acid. Carbohydrate contents were $75.43{\sim}79.10%$ and neutral sugars contents were $67.22{\sim}64.85%$(dry wt). Two sweet potato CV. contained the most glucose of all neutral sugars. PSP contained 11.88% for uronic acid, 59.42% for starch. Free sugars of PSP(0.82%) was much less than that of LYSP(2.53%). The contents of thiamin, riboflavin and niacin were similar, and the ascorbic acid contents in PSP and LYSP were 63.4mg% and 48.7mg%(dry wt), respectively. Comparing the mineral content in PSP, K was the greatest element in concentration followed by mg, Ca, Na. The total dietary fiber(TDF) value was 13.43% in PSP, 9.79% in LYSP respectively. The ratio of soluble dietary fiber(SDF) content and insoluble dietary fiber(IDF) content to TDF content for PSP were 57.6%, 42.4%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.149-155
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• 1984

Raw and cooked pig's head, feet and tails were evaluated for yield, proximate composition, caloric value, and the contents of amino acids, minerals and vitamins. The yields of the raw pig's head, feet and tails were 67.4%, 46.1% and 67.6%, respectively. Corresponding values for the cooked were 54.1%, 34.3% and 47.6% respectively. No significant differences were observed for proximate composition between these samples and any other source3 of the meats. The high energy values, 253.8-310.5 Cal/100 g, of the samples were largely due to the fat content. Among the essential amino acids, these products showed a higher lysine, leucine and threonine content, and lower methionine and tryptophan content. The total amounts of non-essential amino acids were more than half of those of all amino acids. Neither the raw nor the cooked pig's head, feet and tails contained vitamin A. On these data, pig's head, feet and tails tissue have a relatively low in vitamin B content as compared to conventional pork cuts.

• Journal of Life Science
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• v.26 no.6
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• pp.727-736
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• 2016

Rice (Oryza sativa L.) is one of the major cereal crops for consumption by the world’s population. Recently, various colored rice, such as white, red, brown, green, and black rice, have caught the attention of world consumers. The commercial name ‘black rice’ contains a high amount of anthocyanins in pericarp, which increases nutritional value. Moreover, anthocyanin in black rice possesses biomedical properties, including anti-oxidant, anti-cancer, and anti-inflammatory effects in humans. In genetics, black rice has a dominant PURPLE PERICARP (Prp) trait governed by two genes, Pb and Pp, which are involved in the synthesis of cyanidin-3-O-glucoside (C3G). Since the publication of a report by Nagai at 1921, the genetics and physiological studies of black rice driven by Prp traits are still unable to understand the relevant genes and their roles. However, with the increased demand for anthocyanin-rich black rice as a functional food for human health, it has become urgent to develop highyielding anthocyanin-rich varieties of rice. We explored many years in the genetics of purple pericarp trait, anthocyanin biosynthesis in pericarp during seed development, and, consequently, their products in relation to different physiological and agronomic traits. In this review, we summarized the anthocyanin biosynthesis in pericarp, emphasizing the inheritance pattern of the trait and functions of their products on different physiological and agronomic traits, including the yield of black rice.

• Food Science and Preservation
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• v.23 no.2
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• pp.188-193
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• 2016

Black tea is rich in phenolic antioxidants that has shown diverse health benefits such as protection against cardiovascular diseases and cancers. Thus, it is rational to incorporate black tea into suitable food products such as sponge cakes to enhance their nutritional and functional qualities. The aim of this study was to investigate the effect of the addition of black tea powder (BTP) on the quality of sponge cake. The pH of cakes ranged from 7.00~7.17, with no remarkable differences. Height decreased while baking loss rate and hardness significantly increased with increases in the content of BTP in the formulation (p<0.05). For crumb color values, $L^*-value$ decreased while $a^*$ and $b^*-values$ increased as a result of BTP substitution. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with increases in the content of BTP which were well correlated. Hedonic sensory results indicated that sponge cakes supplemented with 2~4% BTP obtained the most favorable acceptance scores. On the basis of the overall observations, sponge cakes supplemented with 2~4% BTP were found to be benefit from the functional properties of BTP, without compromising on consumer acceptance.

• Journal of Environmental Science International
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• v.23 no.6
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• pp.1095-1100
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• 2014

Keratin wastes are generated in excess of million tons per year worldwide and biodegradation of keratin by microorganisms possessing keratinase activity can be used as an alternative tool to prevent environmental pollution. For practical use of keratinase, its physicochemical properties should be investigated in detail. In this study, we investigated characteristics of keratinase produced by Xanthomonas sp. P5 which is isolated from rhizospheric soil of soybean. The level of keratinase produced by the strain P5 increased with time and reached its maximum (10.6 U/ml) at 3 days. The production of soluble protein had the same tendency as the production of keratinase. Optimal temperature and pH of keratinase were $40^{\circ}C-45^{\circ}C$ and pH 9, respectively. The enzyme showed broad temperature and pH stabilities. Thermostability profile showed that the enzyme retained 94.6%-100% of the original activity after 1 h treatment at $10^{\circ}C-40^{\circ}C$. After treatment for 1 h at pH 6-10, 89.2%-100% of the activity was remained. At pH 11, 71.6% of the original activity was retained after 1 h treatment. Although the strain P5 did not degrade human hair, it degraded duck feather and chicken feather. These results indicate that keratinase from Xanthomonas sp. P5 could be not only used to upgrade the nutritional value of feather hydrolysate but also useful in situ biodegradation of feather.