• Journal of Animal Science and Technology
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• v.60 no.11
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• pp.27.1-27.8
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• 2018

Background: Enteric methane ($CH_4$) accounts for about 70% of total $CH_4$ emissions from the ruminant animals. Researchers are exploring ways to mitigate enteric $CH_4$ emissions from ruminants. Recently, nano zinc oxide (nZnO) has shown potential in reducing $CH_4$ and hydrogen sulfide ($H_2S$) production from the liquid manure under anaerobic storage conditions. Four different levels of nZnO and two types of feed were mixed with rumen fluid to investigate the efficacy of nZnO in mitigating gaseous production. Methods: All experiments with four replicates were conducted in batches in 250 mL glass bottles paired with the ANKOM$^{RF}$ wireless gas production monitoring system. Gas production was monitored continuously for 72 h at a constant temperature of $39{\pm}1^{\circ}C$ in a water bath. Headspace gas samples were collected using gas-tight syringes from the Tedlar bags connected to the glass bottles and analyzed for greenhouse gases ($CH_4$ and carbon dioxide-$CO_2$) and $H_2S$ concentrations. $CH_4$ and $CO_2$ gas concentrations were analyzed using an SRI-8610 Gas Chromatograph and $H_2S$ concentrations were measured using a Jerome 631X meter. At the same time, substrate (i.e. mixed rumen fluid+ NP treatment+ feed composite) samples were collected from the glass bottles at the beginning and at the end of an experiment for bacterial counts, and volatile fatty acids (VFAs) analysis. Results: Compared to the control treatment the $H_2S$ and GHGs concentration reduction after 72 h of the tested nZnO levels varied between 4.89 to 53.65%. Additionally, 0.47 to 22.21% microbial population reduction was observed from the applied nZnO treatments. Application of nZnO at a rate of $1000{\mu}g\;g^{-1}$ have exhibited the highest amount of concentration reductions for all three gases and microbial population. Conclusion: Results suggest that both 500 and $1000{\mu}g\;g^{-1}$ nZnO application levels have the potential to reduce GHG and $H_2S$ concentrations.

• Journal of Animal Environmental Science
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• v.18 no.sup
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• pp.41-46
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• 2012

This study was performed to test the effect of horseradish powder in fattening pig diet on odorous compound concentration from manure. Twenty fattening boars [Landrace ${\times}$ Yorkshire) ${\times}$ Duroc] weighing an average body weight of $68.4{\pm}4.95}$ kg were randomly assigned to one of 4 treatments (horseradish level in diets: 0, 0.01, 0.02, 0.03%) based on their body weight. This experiment was a randomized complete block (RCB) design using 5 pigs per treatment with 1 pig per metabolizable cage. Pigs were fed experimental diet (amount proportional to 3% of their body weight) twice a day (09:00 and 16:00) for 7 d after having 14 d adaptation period. Experimental diets were mixed with water by 1:2.5 v/v. Concentration of volatile fatty acids (VFAs) was highest (p<0.05) when pigs fed diet with 0.02% horseradish powder. Level of phenol compounds including phenol and p-cresol were decreased (p<0.05) in 0.01~0.02% horseradish treatment group compared with control group. Concentration of indoles including indole and skatole was lowest (p<0.05) in 0.03% horseradish treatment group compare to others. Therefore, results from our current study suggest that the optimal levels of horseradish powder in diet for reducing phenol and indole compounds in pig manure were 0.02 and 0.03%, respectively.

• Journal of Animal Environmental Science
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• v.18 no.sup
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• pp.29-34
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• 2012

This study was conducted to investigate the effect of storage time of manure on the concentration of odorous compounds. Levels of odorous compounds were measured from manure incubated in $20^{\circ}C$ for 6 wk in pilot chamber whose structure is similar to slurry pit. Levels of short chain fatty acids were decreased (p<0.05) by 4,159, 1,925, 844, and 483 ppm as storage time increased as 0, 2, 4, and 6wk, respectively. Transfatty acid level was not changed for 2wk but decreased (p<0.05) afterwards (levels were 250, 248, 151, and 61 ppm at 0, 2, 4, 6wk, respectively). Levels of phenol compounds were decreased (p<0.05) by 68, 48, 26, and 9 as storage time increased as 0, 2, 4, 6wk, respectively. Phenol concentration was increased whereas p-cresol level was decreased as storage time increased showing ratios of phenol and p-cresol were 6:94, 34:66, 51:49, and 67:33 at 0, 2, 4, and 6wk, respectively. Concentration of indole compounds was not different for 2wk but increased (p<0.05) after 4wk. The ratios of indole and skatole were 71:29, 42:58, 28:72, and 36:64 at 0, 2, 4, and 6wk, respectively. Skatole concentration was increased as storage time increased. Therefore, our current results indicate that levels of volatile fatty acid and phenol compounds were deceased but indole compounds were increased as manure storage time was increased.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.430-436
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• 2016

Solid phase microextraction and gas chromatography-mass spectrometry (SPME/GC-MS), electronic nose, and electronic tongue were used to characterize the sensory profiles of cider vinegars from Korea (K1-2), China (C1-2), Japan (J1-2), and US (U1-2). SPME-GC/MS detected acetic acid as the common volatile compound in all vinegars, in addition to isovaleric acid, octanoic acid, and phenethyl acetate. Acids and acetic esters were the major components of Korean and US vinegar samples, respectively. Chinese vinegars had high ethyl acetate content, while Japanese samples were characterized by a low content of acetic acid. Principal component analysis (PCA) pattern provided a clear categorical discrimination of Chinese vinegars by E-nose and E-tongue analyses. The instrumental sensory scores and the taste attributes for flavor ($r^2=0.9431$), sourness ($r^2=0.9515$), and sweetness ($r^2=0.8325$) were highly correlated. Therefore, SPME/GC-MS, E-nose, and E-tongue analyses may be useful tools to discriminate the sensory profiles of cider vinegars of different origins.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.21-30
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• 1988

To study the optimum fermentation and aging conditions for preparation of Andong Sikhe which is consumed in the northern Kyungbuk province as a traditional beverage, Sikhe were fermented and aged at $12^{\circ}C$ for 48, 60 and 72hrs and fermented at 40, 50. and $60^{\circ}C$ for 2, 3, and 4hrs and then aged at $12^{\circ}C$ for 20 hrs, Non-volatile organic acids and free sugars were analyzed by GC and HPLC, respectively, and sensory test was performed. Sikhe fermented at $40^{\circ}C$ for 3hrs and aged at $12^{\circ}C$ for 20hrs was evaluated the most favorable one by sensory test. This Sikhe had the lowest pH 4.6~4.7 among sample and 14.6% of sugar. The sugar content was lower than those of Sikhe Fermented at $50^{\circ}C$ and $60^{\circ}C$. In organic acid analysis, the concentration of malate 67.53%/mg in this Sikhe was the highest. Lactate, succinate and maleate were produced more in this Sikhe than in any other ones. Oxalate which was existed before fermentation was not found in the Sikhe, and a small amounts of citrate and fumarate were produced. In sugar analysis, maltose was dominant 11.56%, glucose 1.25% and fructose 0.45%.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.603-610
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• 2001

The quality characteristics of soy yogurt prepared with different proteolytic enzymes and starter culture were evaluated. In order to facilitate the growth of lactic acid bacteria and subsequent production of lactic acid, soy protein isolate(SPI) was hydrolyzed using three kinds of proteases; one extracted from Aspergillus oryzae, bromelain and ${\alpha}-chymotrypsin$. The cultural systems employed thereafter for lactic fermentations were: 1) Bifidobacterium bifidum, 2) B. bifidum and Lactobacillus acidophilus, 3) B. bifidum and Lactobacillus bulgaricus. In soy yogurt, pH was more decreased by mixed culture method than single culture method with the accumulation of lactic acid. Viable cells of lactic acid bacteria in soy yogurts were measured $10^8$ CFU/g by the single culture method while $10^9$ CFU/g by the mixed culture method except ${\alpha}-chymotrypsin$ treatment. The amount of free amino acids in soy yogurts were substaintially increased by enzyme treatment. Viscosity was decreased by enzyme treatment, resulting in higher viscosity by ${\alpha}-chymotrypsin$ treatment. Water holding capacity was found to be higher in the single culture method in case of enzyme treatment. Among the various volatile flavor components isolated and identified after enzyme hydrolysis, acetaldehyde, ethanol, diacetyl, butyl alcohol contents tended to increase by lactic fermentation.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.889-899
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• 2017

To investigate the quality characteristics of domestic $ros{\acute{e}}$ wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of $ros{\acute{e}}$ wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of $ros{\acute{e}}$ wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 $ros{\acute{e}}$ wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of $ros{\acute{e}}$ wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of $ros{\acute{e}}$ wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.5056-5062
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• 2011

This study was carried out to decrease intrinsic objectionable odor, bitter and fishy taste and change the biobeneficial components (gastrodin and p-hydroxybenzyl alcohol) of Gastrodia elate Blume. First of all, Gastrodia elata Blume. was dipped in the rice-washed water and rice-bran solution fermented with Lactobacillus brevis and Lactobacillus plantarum. The objectionable odor, bitter and fishy taste were decreased considerably with the treatments. Gastrodia elata Blume. was also dipped in organic acids (10 different varieties). The result showed that the most effective treatment to reduce objectionable odor, bitter and fishy taste of Gastrodia elata Blume. was treated with 1.0% lactic acid. Eleven different kinds of volatile components such as acetaldehyde, formic acid ethyl ester, acetic acid ethyl ester, 4-methylphenol and 3-hydroxy-2-butanone were separated from Gastrodia elata Blume when treated with or without 1.0% lactic acid. 4-Methylphenol, which is an objectionable odor in Gastrodia elata Blume, decreased with the treatment of lactic acid. While the contents of gastrodin and p-hydroxybenzyl alcohol in Gastrodia elata Blume. increased by 20% when dipped in 1.0% lactic acid solution for 24 hours and steamed at $98^{\circ}C$ for 4 hours.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.63-71
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• 2019

Objective: The aim of the study was to investigate the effect of zinc-bearing palygorskite (Zn-Pal) on rumen fermentation by in vitro gas-production system. Methods: In trial, 90 incubators were evenly divided into five groups: control (0% Zn-Pal), treatment I (0.2% Zn-Pal), treatment II (0.4% Zn-Pal), treatment III (0.6% Zn-Pal), and treatment IV (0.8% Zn-Pal). The contents of zinc for treatments were 0, 49, 98, 147, 196 mg/kg, respectively. The main chemical composition and microstructure of Zn-Pal was investigated by X-ray diffraction. The physicochemical features were evaluated by Zeta potential analysis, cation-exchange capacity, ethylene blue absorption and specific surface area (the Brunauer-Emmett-Teller method). In vitro gas production (GP) was recorded at 3, 6, 9, 12, 18, 24, 36, 48, 60, and 72 h incubation. Incubation was stopped at 0, 6, 12, 24, 48, and 72 h and the inoculants were tested for pH, microbial protein yield (MCP), $NH_3-N$, volatile fatty acids (VFAs), lipopolysaccharide (LPS). Results: The results showed that the GP in the treatment groups was not significantly different from the control groups (p>0.05). Compared to the control group, pH was higher at 24 h, 48 h (p<0.05), and 72 h (p<0.01) (range 6 to 7). The concentration of $NH_3-N$ in the three treatment groups was higher than in the control group at 24 h (p<0.01), meanwhile, it was lower at 48 h and 72 h (p<0.01), except in the treatment IV. The concentration of MCP in treatment I group was higher than in the control at 48 h (p<0.01). Compared with control, the LPS concentration in treatment III became lower at 12 h (p<0.05). Total VFAs in treatments were higher than in the control at 24 h, 48 h (p<0.05). Conclusion: These results suggest that the addition of Zn-Pal can improve the rumen fermentation, especially when adding 0.2% Zn-Pal.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.4
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• pp.533-540
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• 2019

Objective: This study evaluated the growth, digestibility and rumen fermentation between goats and sheep fed a fattening diet fortified with linseed oil. Methods: Twelve 3 to 4 months old male goats and sheep were randomly allocated into two dietary treatment groups in a $2(species){\times}2$ (oil levels) factorial experiment. The treatments were: i) goats fed basal diet, ii) goats fed oil-supplemented diet, iii) sheep fed basal diet, and iv) sheep fed oil-supplemented diet. Each treatment group consisted of six animals. Animals in the basal diet group were fed with 30% alfalfa hay and 70% concentrates at a rate equivalent to 4% of their body weight. For the oil treatment group, linseed oil was added at 4% level (w:w) to the concentrate portion of the basal diet. Growth performance of the animals was determined fortnightly. Digestibility study was conducted during the final week of the feeding trial before the animals were slaughtered to obtain rumen fluid for rumen fermentation characteristics study. Results: Sheep had higher (p<0.01) average daily weight gain (ADG) and better feed conversion ratio (FCR) than goats. Oil supplementation did not affect rumen fermentation in both species and improved ADG by about 29% and FCR by about 18% in both goats and sheep. The above enhancement is consistent with the higher dry matter and energy digestibility (p<0.05), as well as organic matter and neutral detergent fiber digestibility (p<0.01) in animals fed oil- supplemented diet. Sheep had higher total volatile fatty acid production and acetic acid proportion compared to goat. Conclusion: The findings of this study suggested that sheep performed better than goats when fed a fattening diet and oil supplementation at the inclusion rate of 4% provides a viable option to significantly enhance growth performance and FCR in fattening sheep and goats.