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Choi, In Hag; Kim, Joo Min; Kim, Nam Jung; Kim, Jeong Dae; Park, Chul; Park, Jong-Hwan; Chung, Tae Ho. |
The objective of this study was to determine the effect of replacing FM with mealworm (Tenebrio molitor) on the growth performance and immunologic responses of white shrimp. In addition, the toxicity of such replacement to white shrimp was measured. Mealworm was incorporated to partially or totally replace fish meal in diets for white shrimp. Experimental groups of shrimp with an average initial body weight of 2.39 ± 0.49 g were fed each of 4 isonitrogeneous diets formulated to include 0, 25, 50 and 100% (control, MW25, MW50 and MW100 respectively) of mealworm substituted for fish meal. After eight weeks of feeding trials, shrimp fed diets MW25, MW50 and MW100 had higher live weight gain (10.05 ± 3.06, 11.41 ± 2.08, and 10.36 ± 1.57, respectively),... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aquaculture mealworm; Nutrition; White shrimp.. |
Ano: 2018 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/39077 |
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Ji, Joong Gu; Choi, In Hag. |
We assessed the effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage. Broilers (n = 120) were randomly assigned to one of two groups: control or treatment with 1% fermented red ginseng marc combined with red-koji. There were four replicates per group, each comprising 15 birds (10 male and 5 female). Neither the dietary supplementation group nor the number of storage days had a significant (p > 0.05) effect on meat pH. However, TBARS, a measure of lipid oxidation, was significantly affected (p < 0.05) by both the number of storage days and the dietary supplementation, with reduced TBARS activity noted in the treatment group after 7 days of... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented red ginseng marc; Red-koji; PH; TBARS; Meat color; Thigh meat.. |
Ano: 2016 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/30771 |
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Joo, Young Ho; Kim, Sam Churl; Lee, Hyuk Jun; Jang, Woo Whan; Choi, In Hag. |
We evaluated meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata (HC) with fermented red koji (FRK). In total, 240 one-day-old Pekin ducks (160 males and 80 females) were allocated to four diet treatments (control, 1% HC powder mixed with FRK, pelleted 1% HC with FRK, and coated pellets of 1% HC with FRK). At days 3 and 7 of storage, pH values were slightly influenced (p < 0.05) by different forms of HC with FRK, but was no influence at day 0 of storage day. Diet treatments with different forms of HC and FRK had an effect (p < 0.05) on TBARS values at 0, 3, and 7 days of storage and DPPH radical-scavenging activity at 0 days of storage, except for cooking loss. Overall, in breast... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Duck breast meat; Fermented red koji; Houttuynia cordata; Meat color; Meat quality.. |
Ano: 2019 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44066 |
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Kim, Sam Churl; Chung, Yung Ho; Chung, Tae Ho; Choi, In Hag. |
This study was a small pen trial in which we investigated comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat. A total of 108 male broilers were assigned to 3 groups (control, 1% sea urchin shell powder, and 1% feed additives) with 3 replicates of 12 chicks per pen in a completely randomized design for 28 days. The following parameters have been investigated: proximate composition (DM, CP, EE, and ash), physicochemical properties (pH, TBARS, cooking loss and DPPH radical scavenging), meat color and fatty acid profiles. No remarkable effects between treatment and storage day were observed for proximate composition, physicochemical properties, meat color and fatty acid... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sea urchin shell; Proximate composition; Physicochemical properties; Meat color; Fatty acid. |
Ano: 2015 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/27069 |
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