This study was conducted to evaluate dry mealworm (Tenebrio molitor) (DMLP) and super mealworm (Zophobas morio) (DSMLP) larvae probiotics as alternat

This experiment was conducted to determine the optimum level of green tea by-product (GTB) in diets without antibiotics and to evaluate its effect on broiler performances. A total of 140 Ross broilers were kept in battery cages for a period of 6 weeks. Dietary treatments used in this experiment were antibiotic free group (basal diet as a control), antibiotic added group (basal+0.05% chlortetracycline), GTB 0.5% (basal+GTB 0.5%), GTB 1% (basal+GTB 1%) and GTB 2% (basal+GTB 2%). Antibiotic added group showed significantly higher body weight gain than other treatments (p0.05). The addition of green tea by-product to diets tended to decrease blood LDL cholesterol content compared to control group although there were no significant differences among treatments (p>0.05). Addition of green tea by-product increased docosahexaenoic acid (DHA) in blood plasma and tended to decrease cholesterol content in chicken meat, but a significant difference was not observed (p>0.05). The values of TBA in chicken meat decreased in groups fed diets with green tea-by product and antibiotics compared to control group (p<0.05). The crude protein content in chicken meat was decreased slightly in treatments with green tea by-product and antibiotics supplementation. The abdominal fat was increased in chickens fed with diets with green tea by-product compared to the control (p<0.05).

The objective of this study was to determine the effects of green tea probiotics on growth performance, meat quality and immune response in finishing pigs, and to assess the possibility of substituting green tea probiotics for antibiotics in diets of finishing pigs. This green tea probiotics is made by mixing green tea powder and excipients (defatted rice bran and wheat bran) and fermenting the mixture with beneficial bacteria. A total of 90 crossbreed "Landrace×Yorkshire" finishing pigs with an average body weight of 72.5±2.5 kg were assigned to 5 dietary treatments in a completely randomized design. Each treatment had 3 replications with 6 pigs per replication. The five dietary treatments were control, antibiotic (0.003% chlortetracycline added) and 0.1, 0.5 and 1.0% of green tea probiotics. There were no significant differences in final body weight, daily weight gain, daily feed intake and feed conversion ratio in the green tea probiotics and antibiotic treatments (p>0.05). Crude protein content was significantly increased in the 0.1 and 1.0% green tea probiotics treatment groups (p<0.05) and there was no significant difference in crude fat content of the meat among the treatments. The TBA value of meat was significantly lowered with 0.5 and 1.0% green tea probiotics treatments compared to that of controls and statistically similar to the antibiotic treatment after 3 weeks of storage (p<0.05). The growth of spleen cells stimulated with Con A (0.1 and 1.0 μg/ml) was significantly increased with 1.0% green tea probiotics treatment compared to that of the control treatment (p<0.05). The growth of spleen cells stimulated with LPS (1.0, 3.0 and 10 μg/ml) was significantly increased in the 0.5% green tea probiotics group compared to the antibiotic group (p<0.05). In Con A (1.0 μg/ml) medium, IL-6 production of spleen cells was significantly increased with 1.0% green tea probiotics treatment compared to that of the control (p<0.05). In LPS (10.0 μg/ml) medium, TNF-α production of spleen cells increased significantly in all green tea probiotics treatment groups compared to that of the control (p<0.05). Finally it can be summarized that addition of green tea probiotic has a positive effect similar to antibiotic and 0.5% is the suitable dietary supplementation dose for finishing pig production.

This experiment was carried out to investigate the effects of Korean, Japanese and Chinese green tea on laying performance and egg quality in hens. A total of 168 "Tetran Brown" hens aged 40 weeks were assigned to 7 treatments in a completely randomized design. Each treatment had 4 replicates accommodating 6 layers per replication. The seven dietary treatments were: 1) control diet with no green tea added, 2) diet containing 1.0% Korean green tea (1.0% KGT), 3) diet containing 2.0% Korean green tea (2.0% KGT), 4) diet containing 1.0% Japanese green tea (1.0% JGT), 5) diet containing 2.0% Japanese green tea (2.0% JGT), 6) diet containing 1.0% Chinese green tea (1.0% CGT), and 7) diet containing 2.0% Chinese green tea (2.0% CGT). Egg production rate of the layers fed diets containing 1.0 or 2.0% green tea powders were significantly increased compared to that of the control (p<0.05). The egg weight of layers was significantly reduced in layers fed 1.0% CGT (p<0.05). The feed intake was significantly decreased in KGT and CGT groups at 2.0% inclusion levels (p<0.05). The egg shell thickness and shape index of JGT treatment was significantly lower than that of the control (p0.05). Green tea feeding to layers tended to reduce the overall cholesterol content of egg yolk. Particularly, 1.0 or 2.0% CGT significantly depressed the total cholesterol content of egg yolk (p<0.05). In conclusion, incorporation of 1.0 or 2.0% Korean, Japanese and Chinese green tea into layer diets regardless of origin had favorable effects on laying performance and egg quality profiles. Among the three green tea sources, the Chinese green tea powder had the highest reducing effect on cholesterol content in egg yolk.

Chlorine dioxide (ClO2) is a powerful biocide that has long been used commercially to control microbial activity in various sectors. This study was c

This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was supplemented to Gouda cheeses during preparation. Changes in chemical composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysis were monitored in the prepared ripened cheese. The electrophoresis patterns of cheese proteins, fruit liquor functional component concentrations, and the flavonoid content of the cheeses were also determined. The addition of fruit liquor did not affect (p> 0.05) the appearance or sensory characteristics of the cheeses. Higher amounts of crude ash, mineral, and flavonoids (p< 0.05) were observed in the liquor supplemented cheese than in the control cheese. Findings from this study suggest that wine supplemented Gouda could provide additional nutrients while maintaining flavor and quality.