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This study was conducted to investigate the effects of hairy vetch supplementation on quality of winter crop silage. There were 4 treatments (addition levels of hairy vetch ; 0, 5, 15, and 30%) with 3 replicates. Experimental silages stored for 40 days at room temperature (20 - 25℃). THe silage crude protein level was improved (P 0.05) in crude fat, NDF and ADF of the silage while hairy vetch supplementation increased. The silage pH was increased (P

This study investigated the quality change of strip loin from hanwoo with quality grade 2 produced by dry aging, and compared the quality of dry-aged strip loin with that of strip loin from hanwoo with quality grade 1 + . Hanwoo strip loins with quality grade 1 + (SL1) and 2 (SL2) after a day of slaughter and dry-aged strip loin (DSL2) aged for 21 days at 2 with 85% humidity were obtained from local markets. The proximate composition, pH, cooking loss, lipid oxidation, instrumental color (CIE L*, a* and b* value) and sensory properties of the strip loins were measured. DSL2 contained low moisture and high protein contents compared with SL2, and low fat, high protein, and high ash contents compared with SL1 (p

This study aimed to examine the effect of bird age on the contents of endogenous bioactive compounds, including carnosine, anserine, creatine, betaine, and carnitine, in meat from a certified meat-type commercial Korean native chicken strain (KNC; Woorimatdag). Additionally, the effects of the meat type (breast or leg meat) and the state of the meat (raw or cooked) were examined. Cocks of KNC were raised under similar standard commercial conditions at a commercial chicken farm. At various ages (10, 11, 12, 13, and 14 wk), breast and leg meats from a total of 10 birds from each age group were obtained. Raw and cooked meat samples were then prepared separately and analyzed for bioactive compounds. The age of the KNC had a significant effect only on the betaine content. The breast meat of KNC had higher amounts of carnosine and anserine but had lower amounts of betaine and carnitine than the leg meat (P < 0.05). The KNC meat lost significant amounts of all bioactive compounds during cooking (P < 0.05). Leg meat had high retention percentages of carnosine and anserine after cooking, whereas breast meat showed almost complete retention of betaine and carnitine. The results of this study provide useful and rare information regarding the presence, amounts, and determinants of endogenous bioactive compounds in KNC meat, which can be useful for selection and breeding programs, and also for popularizing indigenous chicken meat.

This study was performed to evaluate the quality characteristics of three deboned categories of chicken thigh meat: one which was slaughtered and deboned in the same plant (fresh); one which was slaughtered, deboned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaughtered in a plant, deboned in a different plant, but then transferred to the original plant (fresh-outside). Surface color, drip loss, 2-thiobarbituric acid reactive substances (TBARS) value, sensory evaluation, and total aerobic bacterial counts of the chicken samples were determined. Moreover, the torrymeter was used to measure the differences in freshness of the chicken meat. The surface color and the TBARS values did not show significant differences among the three categories. However, the total aerobic bacterial counts of fresh-outside and frozen-thawed chicken meat were significantly higher than the fresh chicken meat on the first storage day, and the drip loss of frozen-thawed chicken meat was significantly higher than the fresh-outside and fresh chicken meat. In addition, the sensory evaluation of frozen-thawed chicken meat was significantly lower than the fresh-outside and fresh chicken meat. Torrymeter values were higher in fresh chicken meat than fresh-outside and frozen-thawed chicken meat during the storage period. These results indicate that the quality of frozen-thawed chicken meat is comparatively lower than the fresh chicken meat, and the torrymeter values can accurately differentiate the fresh-outside and frozen-thawed chicken meat from the fresh ones.

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

Department of Agricultural Biotechnology, Seoul National University, 151-921, KoreaABSTRACT This study was conducted to examine the effect of spray-washing old hens (old laying hens, old molting hens and old breeder hens) carcasses with sodium hypochlorite (50 ppm) solution and vacuum packaging on the microbiological and physiochemical quality of breast meat during storage at 4. There were no significant differences of cooking loss and texture among breast meats from different birds with spray-washing by water or sodium hypochlorite solution before storage. The numbers of total aerobic bacteria of aerobically packaged and only water-washed breast meat were higher than 7 Log CFU/g (the limitation population for spoilage of meat) after 7 days of storage. However, the numbers of total aerobic bacteria of vacuum packaged breast meat washed by sodium hypochlorite solution were lower than 7 Log CFU/g even after 14 days of storage. The volatile basic nitrogen content of vacuum packaged breast meat were lower than 20 mg% (the limitation value for spoilage of meat) regardless of the washing method, while those of aerobically packaged breast meat washed by tap water and sodium hypochlorite solution were 41.1 and 20.1 mg%, respectively. In addition, lipid oxidation and change of pH in breast meat was inhibited by vacuum packaging when compared with that of aerobic packaged breast meat during storage. Therefore, the results indicated that the washing old hen’s carcasses with sodium hypochlorite (50 ppm) solution and vacuum packaging could improve the shelf-life of meat from old birds. This result can provide the basic information for industry, which are seeking for export market.(Key words : old hen, sodium hypochlorite, vacuum packaging, shelf-life)Authors, Jae Cheon Na and Sun Hyo Kim contributed equally as co-first authorship.

This study investigated the effect of wild grape (Vitis coignetiae) dietary supplementation on the antioxidative potential and quality of the breast and leg meat of broilers. A total of 36 one-day-old male Cobb broiler chicks were obtained from a commercial hatchery, and randomly assigned to 9 pens with 4 birds per pen. Then, broilers were fed 3 different dietary supplementations, including 0%, 0.25%, or 0.5% wild grape, for 2 wks at the finishing period. After slaughtering, the total phenolic content, α,α'-diphenyl-β-picryl-hydrazyl (DPPH) radical scavenging activity, 2-thiobarbituric acid reactive substances (TBARS), and total cholesterol content of broiler breast and leg meat were measured. Higher total phenolic content was recorded in the leg meat of broilers fed the wild grape when compared with the control, while breast meat did not show any difference. Dietary supplementation of 0.25% and 0.5% wild grape significantly increased DPPH radical scavenging activity of both breast and leg meat. TBARS values of both breast and leg meat were decreased by supplementation of 0.5% wild grape during storage when compared to the control, except for the leg meat at day 7. However, there was no significant difference found in total cholesterol content in both breast and leg meat. The results indicate that the antioxidative potential of broiler meat is improved by supplementing the diet with wild grape.

This study was carried out in the Chungnam National University grassland experimental field from October, 2007 to December, 2009 in order to find out the growth characteristics, seasonal anthesis distribution and botanical composition of the wildflowers which were altogether composed of 70% sheep fescue and 30% wildflowers. The experimental wildflower species contained 30 species in total to which sheep fescue (fundamental turfgrass), 8 native wildflowers, and 22 introduced wildflowers belonged. At the time of the anthesis of the wildflowers, the average length was 28.3 ㎝ one year later and 34.5 ㎝ two years later. They bloomed out into eight colors, but into simplified two colors during August, September, and October. The blooming season leant toward May and June and from August there was lots of difficulty in the wildflower blooming and the maintenance of their consistency. Especially, at the age of two (2009), the annual wildflowers after wintering were reduced but on account of domestic wildflowers the color, seasonal distribution, and consistency showed improved compared with those of one-year-old wildflowers. The annual ration of wildflowers, sheep fescue, and weed came to 25%, 61%, and 14% each one year later (2008) and 24%, 62%, and 14% each two years later (2009). Based on this result, cultivating wildflower grassland in the combination of native wildflowers and introduced wildflowers is estimated to be the proper method in the aspect of interaction.

This experiment was conducted to investigate the effects of molasses and Phellinus linteus meal supplementation on the quality of Korean herbal medicine silage. Herbal medicine meal silages were produced by the addition of 0, 15, and 30% of Phellinus linteus meal and 0, 1, and 2% of molasses(3×3 factorial design) and stored for 40 days at room temperature. There were three replicates per treatment. Its quality such as chemical composition, pH, organic acids, the number of microorganisms and in vitro dry matter disappearance were determined. As the Phellinus linteus meal level increased, crude protein and crude fat contents increased significantly, but the acid detergent fiber(ADF) content decreased significantly. As the addition of Phellinus linteus meal decreased, and molasses increased, pH tended to decrease, but the lactic acid content trended to increase. The acetic acid content was lower in a higher level(30%) of Phellinus linteus meal, and higher in a higher level(2%) of molasses. As the Phellinus linteus meal level increased, the butyric acid content decreased, and butyric acid of molasses treatment was higher than that of non-supplemented control. Molasses increased the number of Lactobacillus, but decreased the number of fungi in silage. A lower level of Phellinus linteus meal increased the number of Lactobacillus, but decreased the number of fungi. In vitro dry matter disappearance tended to increase by the addition of Phellinus linteus meal and molasses. It is concluded that the addition of molasses and Phellinus linteus to herbal medicine meal silage could enhance its nutritional quality. It is considered that proper levels of molasses and Phellinus linteus meal in herbal medicine meal silage were 2 % and 15% respectively.(Key words: Phellinus linteus meal, Molasses, Herbal medicine meal silages)

Zinc (Zn) is an essential mineral for animal development and function. A study was carried out to evaluate the effect of sex and dietary organic zinc (OZ) on growth performance, carcass traits, tissue mineral content, and blood parameters of broiler chickens. A total of 240 1-day-old male and 240 female broiler chicks (Cobb × Cobb) were assigned to two dietary levels of OZ (2 × 2 factorial) with six replicates per treatment (20 birds/replicate pen). The OZ supplementation levels were 0 and 25 ppm. Results showed that OZ supplementation did not affect the growth performance of male and female broilers, but the males showed significantly better (P < 0.05) growth performance than females did. Similarly, OZ supplementation did not affect the thickness of both the back and thigh skin of male and female broilers; however, males had thicker skin than females. Dietary OZ supplementation did not affect collagen contents in the skin and meat samples. Male broilers had higher skin collagen contents than females, but no sex difference was found in meat collagen contents. OZ supplementation did not affect the shear force values of skin and meat samples. Male broilers had higher shear force values of back skin than females, but not in the meat samples. Dietary OZ supplementation increased (P < 0.05) the thigh meat Zn content in both sexes. The plasma Ca content was significantly (P < 0.05) increased by dietary OZ supplementation; however, other blood parameters were not affected by dietary OZ supplementation. Males had higher plasma glucose and cholesterol content than females. It is concluded that dietary OZ supplementation at the level of 25 ppm does not affect the growth performance and skin quality of broiler chickens but increases the Zn content in thigh meat and Ca content in plasma of broiler chickens. Male broilers had better growth performance and skin quality than females.

The aim of this work was to determine the method and predict the optimum conditions for egg quality stored for 7 days when combination treatments of irradiation and chitosan coating were applied using response surface methodology (RSM). A central composite design was chosen for the RSM in this study and the factors were irradiation dose (0~2 kGy) and concentration of chitosan coating material (0~2%). Performance of the irradiation and chitosan coating were evaluated by analyzing the egg quality and functional property factors. The predicted maximum level of Haugh units and foaming ability calculated by a developed model were 74.19 at 0 kGy of irradiation with coating by 0.96% chitosan solution and 50.83 mm at 2.0 kGy with 1.01%, respectively. The predicted minimum value of foam stability and 2-thiobarbituric acid reactive substances (TBARS) value were 2.97 mm at 0.39 kGy with 0.21% and 0.54 mg malonaldehyde/kg egg yolk at 0 kGy with 0.90% of chitosan solution, respectively. Results clearly showed that gamma irradiation negatively affected the Haugh unit and TBARS but positively affected the foaming capacity. The estimated value from the developed model by RSM was verified by no statistical difference with observed value. Therefore, RSM can be a good tool for optimization and prediction of egg quality when 2 or more treatments are combined. However, one should decide the target quality first to achieve a successful implementation of this technology. (Key words : Egg, Irradiation, Chitosan, Response surface methodology)

The influence of supplementing diets with various levels of organic zinc (OZ) on the performance, meat quality attributes,and sensory properties of broiler chickens was investigated. A total of 3,200 1-d-old female broiler chicks were randomlyallotted to 16 floor pens (replicates) with 200 birds per pen. A corn-wheat-soybean meal basal diet (control) was formulatedand 20 ppm OZ (20 OZ), 40 ppm OZ (40 OZ), or 80 ppm OZ (80 OZ) was added to the basal diet to form four dietarytreatments with four replicates per treatment. Live performance of broiler chickens, meat quality, and sensory propertieswere evaluated. The results showed no significant difference among the treatments for live performance of broiler chickens.Significant increases ( p

This study was conducted to investigate the effects of dietary quercetin on feed utilization, blood parameters, and meat quality of Korean native goats. Totally sixteen Korean native goats, 15 kg of average BW aged at 7 months, were employed in the experiment with eight replicates per treatment. One group was fed quercetin at 200 mg/kg level and the other group was fed none as control for 15 days. Dietary inclusion of quercetin did not affect feed intake, water intake, and the amount of urine and feces. Digestibilities of crude fat, NDF, and ADF for 5 days were not affected, but digestibility of crude protein was increased by the dietary inclusion of qurecetin (P

A study was conducted to determine the effect of sources and levels of zinc on tissue zinc concentration and the carcass quality of broilers. A total of 6,000 1-day-old unsexed broiler chicks were allotted randomly to four floor pens with 1,500 birds per pen. A corn-wheat-soybean meal basal diet (Control) was formulated, and 40 ppm inorganic zinc (40 IZ), 40 ppm organic zinc (40 OZ), and 80 ppm organic zinc (80 OZ) were added to the basal diet to form four dietary treatments. During the 4-wk experimental period, feed and water were provided ad libitum. At the end of the feeding trial, five birds from each pen were randomly selected as five replicates, slaughtered and carcass evaluation was performed. Results showed that zinc supplementations have no effect on zinc content in thigh muscle but a significant increase was found in skins from broilers in 80 OZ ( P

Xian De Liu, Rong Xiu Han, Dong Il Jin, Soo Kee Lee and Cheorun JoDepartment of Animal Science and Biotechnology, Chungnam National UniversityABSTRACTIrradiation of egg white increased foaming ability significantly. To investigate the protein modification by irradiation responsible for the increase of foaming ability, 3 major egg white proteins were purchased and mixed(7.7g/L ovalbumin, 1.8g/L ovotransferrin, 0.5g/L lysozyme) as a model system and irradiated at 0, 2.5, and 5kGy. The different protein expressions were evaluated using 2-D electrophoresis and it was found that ovotransferrin was cleaved by irradiation and molecular weight and isoelectric point were changed. In addition, many uncharacterized proteins were found and it indicated that irradiation modified proteins randomly but mainly fragmentation was observed. Therefore, it can be concluded that protein fragmentation of 3 major egg white proteins responsible for foaming ability may be the main reason for the improvement of foaming ability.(Key words : Irradiation, Egg white protein mixture, Foaming ability, 2-D electrophoresis)

A mixture of three dietary medicinal herb extracts (MHE, mulberry leaf:Japanese honeysuckle:goldthread = 48.5: 48.5:3.0) was prepared as an additive of hen's feed. One hundred-eight, 28-wk-old Lohmann Brown hens were assigned randomly with three levels of MHE in the diet (0, 0.3, and 1%). Hens were fed for 6 wks and eggs were collected in the 6th week, and stored at 4°C for 14 days to investigate the effect of MHE on the quality and oxidative stability of eggs. Internal quality of the egg including weight, shell color, albumen height, yolk color, shell weight, shell thickness, and Haugh units was not different among the dietary treatments. The oxidation stability of raw and cooked egg was determined by 2-thiobarbituric acid reactive substances (TBARS) value, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and 2,2'-azinobis(3-ethylbenzonthianoline-6-sulfonic acid) (ABTS + ) radical reducing ability. Results indicated that TBARS value at day 0 and ABTS + radical reducing ability of eggs from hens fed MHE were higher than from the control group. However, DPPH radical scavenging activity showed no difference in both raw and cooked samples. Results of the present study indicate that dietary MHE may slightly enhance the oxidative stability of eggs.

Corn distiller's dried grains with solubles (DDGS) is a completely new feed ingredient in the Korean feed market. There is an ever increasing need for the Korean feed industry to import and make the best of it as a high protein and high energy feed ingredient. A layer feeding trial was conducted for 10 weeks to investigate the effects of addition of light-colored DDGS to layer diets on laying performance, egg qualities and yolk fatty acid composition. Also, the economics of using DDGS in the Korean situation was analyzed. Nine hundred Hy-line Brown layers, 24 weeks of age, were employed in a feeding trial consisting of four dietary treatments (0, 10, 15, and 20% DDGS), and five replicates per treatment. All experimental diets were prepared as iso-protein (17%) and iso-calorie (TMEn 2,780 kcal/kg). The use of DDGS up to 20% in layer diets did not exert any influence on feed intake, laying rate, total egg mass, mean egg weight and feed conversion ratio (p>0.05). The color and breaking strength of eggshell, as well as the albumin height and Haugh unit were not affected by the addition of DDGS up to 20% in the diet. The yolk color was significantly increased by DDGS supplementation (p

Two experiments were conducted to investigate effects of molasses addition to silage materials in ensiling Socheongryongtang meal on the nutritive quality of silage, palatability and various ruminal parameters in Korean native goats. In Experiment 1, Socheongryongtang meal silage was produced by the addition of 0, 0.5, or 1.0% molasses and stored for 40 days at room temperature. There were three replicates per treatment. Lactic acid contents of Socheongryongtang meal silage containing molasses (0.5 and 1.0%) were significantly (p

Probiotics are widely accepted as an alternative to in-feed antibiotics in poultry production. So far, the frequently used microorganisms in probiotics are strains of lactic acid producing bacteria having specificity of adhering to the intestinal epithelium. Recently, a probiotic containing novel strain such as Aspergillus oryzae is also in practice, but its effect on performance of poultry is limited. The present review explored Aspergillus oryzae as the potential candidate for probiotic.

The authors apply permanent magnet movers with three different magnetization patterns to a linear eddy-current braking system. Using a two-dimensional analytical technique, this paper deals with the comparison of the design guidelines, magnetic field, required magnet volume, and force capability for three types of linear brakes. The analytical results are also verified by finite-element analyses.

This paper reports on the comparison of two types of high-speed slotless permanent magnet machines with the rotor eccentricity as the motor/generator for an electromechanical battery. Using a two-dimensional finite-element method, this paper deals with the magneto static field and unbalanced forces. Specifically, the advantages of Halbach array are discussed when the rotor has eccentricity.

This study was performed to evaluate the antioxidative potential and quality of the breast meat of broiler chickens fed a dietary medicinal herb extract mix (MHEM, consisting of mulberry leaf, Japanese honeysuckle, and goldthread at a ratio of 48.5:48.5:3.0). A total of 480 one-day-old male Cobb broiler chicks were randomly allotted to 12 pens, with 40 birds per pen (replicate), and reared for 35 d. Dietary treatments consisted of a corn-soybean meal basal diet (control); a basal diet with 0.3% MHEM (T1); and a basal diet with 1% (T2) MHEM. At the end of the feeding trial, breast meat samples were excised and stored in a refrigerator at 4 degrees C to be analyzed at d 0, 3, and 7. The MHEM did not affect proximate composition of the breast meat. Total phenols content of the breast meats in the T1 and T2 diets was approximately 2 times greater than that of the control diet (P < 0.05). 1,1-Diphenyl-2-picrylhy-drazyl radical-scavenging activity and 2,2-azinobis-(3 ethylbenzothiazoline-6-sulfonic acid) cation-reduction activity were greater in the T2 diet at d 0 and in the T1 diet at d 3 compared with the control diet (P < 0.05). 2-Thiobarbituric acid-reactive substance values in the T1 and T2 diets were lower than in the control diet at d 3 and 7 and did not increase during storage, whereas the value in the control diet increased significantly. The pH of the T1 diet was significantly greater than that of the control diet at d 0 and 3. In a sensory test, panelists preferred the T1 breast meat throughout the 7-d storage period. This research indicates that dietary MHEM could increase the antioxidative potential and overall preference of breast meat during cold storage.