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Professor Dr. Chul-Ju Yang is Faculty member of Department of Animal Science and Technology, Sunchon National University, Republic of Korea. He is a renowned scientist and academician. He has published so many research articles in the international journal. Experienced in project implementation and research in the filed of animal production, management, nutrition, animal product quality and safety.
With an emphasis on the global meat market and considering the ritual requirements and quality aspects, four types of slaughtering treatments were compared: (1) NSHS (without electrical stunning, halal neck cut, and subsequent bleeding for 180 s), (2) LSHS (electrically stunned at 250 mA for five seconds, halal neck cut, and subsequent bleeding for 180 s), (3) MSHS (electrically stunned at 500 mA for 10 s, halal neck cut, and subsequent bleeding for 180 s), and (4) HSHS (electrically stunned at 1000 mA for 20 s, halal neck cut, and subsequent bleeding for 180 s). Four hundred 36 day-old Ross 308 broiler chickens (body weights of 1.4 to 1.8 kg) were divided into four random groups of 100 birds each (ten replicated pens of ten birds). This study examined the livability, bleeding out, Pectoralis major and Flexor cruris medialis proximate composition, cholesterol content, fatty acid profile and post-mortem pH, microbial loads, and oxidative stability. The livability and bleeding out were higher in NSHS and LSHS than MSHS and HSHS (p< 0.05). The Pectoralis major and Flexor cruris medialis proximate composition, cholesterol content and fatty acid profile, post-mortem pH, and microbial loads were unaffected by the slaughter treatments (p > 0.05), but the oxidative stability of Pectoralis major differed during the eight-day post-mortem period (p< 0.05). The results suggest that for capturing the global meat market, the meat industry can consider NSHS and LSHS because the ritual requirements are fulfilled, and there is no negative impact on the nutritional aspects.
A. Bostami; Hong-Seok Mun; Muhammad Dilawar; Kwang-Soo Baek; Chul-Ju Yang. Carcass Characteristics, Proximate Composition, Fatty Acid Profile, and Oxidative Stability of Pectoralis major and Flexor cruris medialis Muscle of Broiler Chicken Subjected to with or without Level of Electrical Stunning, Slaughter, and Subsequent Bleeding. Animals 2021, 11, 1679 .
AMA StyleA. Bostami, Hong-Seok Mun, Muhammad Dilawar, Kwang-Soo Baek, Chul-Ju Yang. Carcass Characteristics, Proximate Composition, Fatty Acid Profile, and Oxidative Stability of Pectoralis major and Flexor cruris medialis Muscle of Broiler Chicken Subjected to with or without Level of Electrical Stunning, Slaughter, and Subsequent Bleeding. Animals. 2021; 11 (6):1679.
Chicago/Turabian StyleA. Bostami; Hong-Seok Mun; Muhammad Dilawar; Kwang-Soo Baek; Chul-Ju Yang. 2021. "Carcass Characteristics, Proximate Composition, Fatty Acid Profile, and Oxidative Stability of Pectoralis major and Flexor cruris medialis Muscle of Broiler Chicken Subjected to with or without Level of Electrical Stunning, Slaughter, and Subsequent Bleeding." Animals 11, no. 6: 1679.
Because the application of antibiotic growth promoters (AGP) causes accelerated adverse effects on the animal diet, the scientific community has taken progressive steps to enhance sustainable animal productivity without using AGP in animal nutrition. Organic acids (OAs) are non-antibiotic feed additives and a promising feeding strategy in the swine and broiler industry. Mechanistically, OAs improve productivity through multiple and diverse pathways in: (a) reduction of pathogenic bacteria in the gastro-intestinal tract (GIT) by reducing the gut pH; (b) boosting the digestibility of nutrients by facilitating digestive enzyme secretion and increasing feed retention time in the gut system; and (c) having a positive impact and preventing meat quality deterioration without leaving any chemical residues. Recent studies have reported the effectiveness of using encapsulated OAs and synergistic mechanisms of OAs combinations in swine and broiler productivity. On the other hand, the synergistic mechanisms of OAs and the optimal combination of OAs in the animal diet are not completely understood, and further intensive scientific explorations are needed. Moreover, the ultimate production parameters are not similar owing to the type of OAs, concentration level, growth phase, health status of animals, hygienic standards, and environmental factors. Thus, those factors need to be considered before implementing OAs in feeding practices. In conclusion, the current review evaluates the basics of OAs, mode of action, novel strategies to enhance utilization, influence on growth performances, nutrient digestibility, and meat quality traits of swine and broilers and their potential concerns regarding utilization.
Dhanushka Rathnayake; Hong Mun; Muhammad Dilawar; Kwang Baek; Chul Yang. Time for a Paradigm Shift in Animal Nutrition Metabolic Pathway: Dietary Inclusion of Organic Acids on the Production Parameters, Nutrient Digestibility, and Meat Quality Traits of Swine and Broilers. Life 2021, 11, 476 .
AMA StyleDhanushka Rathnayake, Hong Mun, Muhammad Dilawar, Kwang Baek, Chul Yang. Time for a Paradigm Shift in Animal Nutrition Metabolic Pathway: Dietary Inclusion of Organic Acids on the Production Parameters, Nutrient Digestibility, and Meat Quality Traits of Swine and Broilers. Life. 2021; 11 (6):476.
Chicago/Turabian StyleDhanushka Rathnayake; Hong Mun; Muhammad Dilawar; Kwang Baek; Chul Yang. 2021. "Time for a Paradigm Shift in Animal Nutrition Metabolic Pathway: Dietary Inclusion of Organic Acids on the Production Parameters, Nutrient Digestibility, and Meat Quality Traits of Swine and Broilers." Life 11, no. 6: 476.
This study examined the effects of stevioside (S) and organic selenium (O-Se) supplementation on the sensory attributes, microbial activity, fatty acid composition, and meat quality traits of Hanwoo cattle (Korean native cattle). Twenty-four Hanwoo cattle (663 ± 22 kg body weight) were assigned to two dietary treatments for 8 months: control diet and 1% stevioside with 0.08% organic selenium supplemented diet. S and O-Se inclusion in the diet enhanced the final body weight, weight gain, and carcass crude protein (p < 0.05). Moreover, supplementation with S and O-Se had a significant effect on lowering the drip loss and shear force and enhanced the a* (redness) of the longissimus dorsi muscle (p < 0.05). The inclusion of dietary S and O-Se improved the sum of the polyunsaturated fatty acid (ΣPUFAs) content of the meat, and the oxidative status (TBARS) values during second week of storage decreased by 42% (p < 0.05). On the other hand, the microbial count tended to decrease (7.62 vs. 7.41 log10 CFU), but it was not significant (p > 0.05), and all sensory attributes were enhanced in the S and O-Se supplemented diet. Overall, these results suggest that supplementation of the ruminant diet with stevioside and organic selenium improves the growth performance, carcass traits, and meat quality with enriched PUFAs profile and retards the lipid oxidation during the storage period in beef.
Yong Geum Shin; Dhanushka Rathnayake; Hong Seok Mun; Muhammad Ammar Dilawar; Sreynak Pov; Chul Ju Yang. Sensory Attributes, Microbial Activity, Fatty Acid Composition and Meat Quality Traits of Hanwoo Cattle Fed a Diet Supplemented with Stevioside and Organic Selenium. Foods 2021, 10, 129 .
AMA StyleYong Geum Shin, Dhanushka Rathnayake, Hong Seok Mun, Muhammad Ammar Dilawar, Sreynak Pov, Chul Ju Yang. Sensory Attributes, Microbial Activity, Fatty Acid Composition and Meat Quality Traits of Hanwoo Cattle Fed a Diet Supplemented with Stevioside and Organic Selenium. Foods. 2021; 10 (1):129.
Chicago/Turabian StyleYong Geum Shin; Dhanushka Rathnayake; Hong Seok Mun; Muhammad Ammar Dilawar; Sreynak Pov; Chul Ju Yang. 2021. "Sensory Attributes, Microbial Activity, Fatty Acid Composition and Meat Quality Traits of Hanwoo Cattle Fed a Diet Supplemented with Stevioside and Organic Selenium." Foods 10, no. 1: 129.
High electricity consumption, carbon dioxide (CO2), and elevated noxious gas emission in the global livestock sector have a negative influence on environmental sustainability. This study examined the effects of a heating system using an air heat pump (AHP) on the energy saving, housing environment, and productivity traits of pigs. During the experimental period of 16 weeks, the internal temperature was found to be higher (p < 0.05) in the AHP house than in the conventional house. Moreover, the average electricity consumption and CO2 emission decreased by approximately 40 kWh and 19.32 kg, respectively, in the AHP house compared to the house with the conventional heating system. The average NH3 and H2S emissions were significantly lower in the AHP house (p < 0.05) during the growth stages. The AHP and conventional heating systems did not have a significant influence (p > 0.05) on the average ultra-fine dust (PM2.5) and formaldehyde level fluctuations. Furthermore, both heating systems did not show a significant difference in the average growth performance of pigs (p > 0.05), but the weight gain tended to increase in the AHP house. In conclusion, the AHP system has great potential to reduce energy consumption, greenhouse gas (GHG) emissions, and noxious gas emissions by providing economic benefits and an eco-friendly renewable energy source.
Myeong Jeong; Dhanushka Rathnayake; Hong Mun; Muhammad Dilawar; Kwang Park; Sang Lee; Chul Yang. Effect of a Sustainable Air Heat Pump System on Energy Efficiency, Housing Environment, and Productivity Traits in a Pig Farm. Sustainability 2020, 12, 9772 .
AMA StyleMyeong Jeong, Dhanushka Rathnayake, Hong Mun, Muhammad Dilawar, Kwang Park, Sang Lee, Chul Yang. Effect of a Sustainable Air Heat Pump System on Energy Efficiency, Housing Environment, and Productivity Traits in a Pig Farm. Sustainability. 2020; 12 (22):9772.
Chicago/Turabian StyleMyeong Jeong; Dhanushka Rathnayake; Hong Mun; Muhammad Dilawar; Kwang Park; Sang Lee; Chul Yang. 2020. "Effect of a Sustainable Air Heat Pump System on Energy Efficiency, Housing Environment, and Productivity Traits in a Pig Farm." Sustainability 12, no. 22: 9772.
Korean Hanwoo Cattle (KHC) were utilized to compare existing and modified methods of slaughtering. Carcass traits, loin eye muscle color coordination, physico-chemical attributes, sensory evaluation and proximate composition were assessed. Twelve KHC were slaughtered following 1) CSNHS: non-halal way neck cutting as following captive bolt stunning with pithing and 2) CSHS: halal way neck cutting as following captive bolt stunning without pithing. Loin eye muscle color coordination, physico-chemical attributes and sensory evaluation did not differ significantly subjected to slaughter types (P > 0.05). However, loin eye muscle crude ash content was higher in CSHS group relative to CSNHS (P < 0.05). Pearson's correlation analysis indicated that several traits were affected by slaughter types. Overall, CSHS ensures no negative impact on meat yield and qualitative traits rather led a higher loin eye muscle crude ash content. Therefore, CSHS could be adopted in Korean slaughterhouses with modification of existing practice.
A.B.M. Rubayet Bostami; Hong-Seok Mun; Chul-Ju Yang. Loin eye muscle physico-chemical attributes, sensory evaluation and proximate composition in Korean Hanwoo cattle subjected to slaughtering along with stunning with or without pithing. Meat Science 2018, 145, 220 -229.
AMA StyleA.B.M. Rubayet Bostami, Hong-Seok Mun, Chul-Ju Yang. Loin eye muscle physico-chemical attributes, sensory evaluation and proximate composition in Korean Hanwoo cattle subjected to slaughtering along with stunning with or without pithing. Meat Science. 2018; 145 ():220-229.
Chicago/Turabian StyleA.B.M. Rubayet Bostami; Hong-Seok Mun; Chul-Ju Yang. 2018. "Loin eye muscle physico-chemical attributes, sensory evaluation and proximate composition in Korean Hanwoo cattle subjected to slaughtering along with stunning with or without pithing." Meat Science 145, no. : 220-229.
1. Four experimental diets containing 0, 0.5, 1.0 and 2.0% fermented pomegranate by-products (FPB) were supplied to 320d-old broilers to evaluate the effects of FPB on growth performance, nutritional composition, fatty acid profile and oxidative stability of meat. 2. Dietary supplementation of FPB linearly increased the weight gain and feed intake of broilers with linear reduction in feed conversion ratio. 3. The crude protein, iron, magnesium, and sodium content were linearly higher, whereas cholesterol was linearly lower in the breast meat of FPB-supplemented broilers. In thigh meat, linearly lower ether extract and cholesterol with higher moisture was noted in response to increasing levels of FPB. 4. The proportion of saturated fatty acids was both linearly and quadratically lower in breast and thigh meat, whereas those of monounsaturated fatty acids of breast (linear and quadratic) and n-3 fatty acids of breast and thigh (linear) meat was higher in the FPB-supplemented broilers. The n-6/n-3 ratio of breast meat was linearly lower in response to FPB supplementation. The hypocholesterolaemic to hypercholesterolaemic ratio of thigh meat was higher in the FPB-supplemented groups. 5. The thiobarbituric acid reactive substances and pH value were lower in the breast and thigh meat of FPB-supplemented broilers. 6. Thus, additive supplementation of the diet with up to 2% FPB improved the nutritional quality, fatty acid profile and shelf life of broiler meat.
S. T. Ahmed; S.-Y. Ko; C.-J. Yang. Improving the nutritional quality and shelf life of broiler meat by feeding diets supplemented with fermented pomegranate (Punica granatum L.) by-products. British Poultry Science 2017, 58, 694 -703.
AMA StyleS. T. Ahmed, S.-Y. Ko, C.-J. Yang. Improving the nutritional quality and shelf life of broiler meat by feeding diets supplemented with fermented pomegranate (Punica granatum L.) by-products. British Poultry Science. 2017; 58 (6):694-703.
Chicago/Turabian StyleS. T. Ahmed; S.-Y. Ko; C.-J. Yang. 2017. "Improving the nutritional quality and shelf life of broiler meat by feeding diets supplemented with fermented pomegranate (Punica granatum L.) by-products." British Poultry Science 58, no. 6: 694-703.
The effects of an herb combination (pomegranate, Ginkgo biloba, licorice) in natural (NPGL) or fermented (FPGL) form administered as 0.4% of the basal diet on the performance and meat quality of grower-finisher pigs were evaluated. Dietary supplementation with NPGL or FPGL reduced the feed intake and back fat thickness of pigs, while increasing lean production. Serum IgG was higher in the FPGL supplemented group. Remarkably, ingestion of NPGL and FPGL reduced the ether extract in the longissimus dorsi muscle (LDM) with increased moisture, whereas the cholesterol was lower in the NPGL group. Dietary supplementation of NPGL and FPGL increased the n-3 fatty acid in LDM with a reduced ratio of n-6/n-3. Both NPGL and FPGL significantly reduced the TBARS value of pig meat when fresh and after 2 and 3weeks of storage. Overall, dietary NPGL and FPGL improved the quality of pig meat by increasing the n-3 fatty acid levels while reducing the ether extract and TBARS value.
Sonia Tabasum Ahmed; Hong-Seok Mun; Manirul Islam; Seok-Young Ko; Chul-Ju Yang. Effects of dietary natural and fermented herb combination on growth performance, carcass traits and meat quality in grower-finisher pigs. Meat Science 2016, 122, 7 -15.
AMA StyleSonia Tabasum Ahmed, Hong-Seok Mun, Manirul Islam, Seok-Young Ko, Chul-Ju Yang. Effects of dietary natural and fermented herb combination on growth performance, carcass traits and meat quality in grower-finisher pigs. Meat Science. 2016; 122 ():7-15.
Chicago/Turabian StyleSonia Tabasum Ahmed; Hong-Seok Mun; Manirul Islam; Seok-Young Ko; Chul-Ju Yang. 2016. "Effects of dietary natural and fermented herb combination on growth performance, carcass traits and meat quality in grower-finisher pigs." Meat Science 122, no. : 7-15.
The effects of diets supplemented with four levels (0%, 0.5%, 1.0% and 2.0%) of pomegranate by-product (PB) on meat composition, fatty acid profile and oxidative stability of broiler meat were evaluated. The crude protein and moisture contents increased, whereas ether extract in breast and thigh meat and cholesterol in breast meat decreased in response to dietary PB supplementation (p<0.05). In breast and thigh meat, the sum of saturated fatty acids was lower, while the sum of mono-unsaturated and n-3 fatty acids were higher, alongside lower n-6/n-3 ratio in the 1.0% and 2.0% PB supplemented group (p<0.05). The TBARS values and pH of breast and thigh meat were reduced in the PB supplemented groups (p<0.05). Overall, the results presented herein indicate that supplementation of diets with up to 2% pomegranate by-products improved the meat composition, fatty acid profile and reduced lipid oxidation of broiler meat.
Sonia Tabasum Ahmed; Manirul Islam; A.B.M. Rubayet Bostami; Hong-Seok Mun; Ye-Jin Kim; Chul-Ju Yang. Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products. Food Chemistry 2015, 188, 481 -488.
AMA StyleSonia Tabasum Ahmed, Manirul Islam, A.B.M. Rubayet Bostami, Hong-Seok Mun, Ye-Jin Kim, Chul-Ju Yang. Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products. Food Chemistry. 2015; 188 ():481-488.
Chicago/Turabian StyleSonia Tabasum Ahmed; Manirul Islam; A.B.M. Rubayet Bostami; Hong-Seok Mun; Ye-Jin Kim; Chul-Ju Yang. 2015. "Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products." Food Chemistry 188, no. : 481-488.
This experiment was conducted to investigate the effects of Bacillus amyloliquefaciens probiotic (BAP) as a direct-fed microbial on growth performance, cecal microflora, serum immunoglobulin levels, and fecal noxious gas emissions of broiler chickens. A total of 400 one-day-old broiler chicks (Ross 308) were randomly assigned to 1 of 5 treatment diets formulated to supply 0, 1, 5, 10, and 20 g/kg of BAP and were fed for 35 d. Each treatment had 8 replicate pens with 10 birds per replicate. On completion of the growth trial, fecal samples were collected, and ammonia (NH3) and hydrogen sulfide (H2S) emissions were measured. Increasing concentration of BAP had positive linear effect on the ADG of broilers (P < 0.05) throughout the experimental period, with the highest values being observed in broilers offered 20 g/kg of BAP. The ADFI increased linearly (P < 0.02) with the inclusion of BAP during the overall experimental period (d 0 to 35). Providing BAP had a negative linear effect on FCR from d 0 to 21 and d 0 to 35 (P < 0.01). Supplementation with BAP did not affect cecal Lactobacillus and Bacillus content, but exerted negative linear effect on cecal Escherichia coli (P < 0.05) with increasing the level of BAP in broiler diets. Additionally, BAP modified immune response of broilers by linearly increasing serum IgG and IgA (P < 0.01). Dietary BAP resulted in decreased fecal NH3 emissions at 0 (linear, P < 0.001), 3, 6, 12, 24, and 48 h of incubation (linear, P < 0.05; quadratic, P < 0.01). Supplementation of BAP exerted negative linear and quadratic effects on fecal emissions of H2S (P < 0.001) throughout the incubation period except at 48 h, and the optimum effect was found when BAP was provided at 5 g/kg of diet. Based on these results, Bacillus amyloliquefaciens could be suggested as a potential feed additive of broiler diets.
Sonia Tabasum Ahmed; Manirul Islam; Hong-Seok Mun; Hyeon-Ju Sim; Ye-Jin Kim; Chul-Ju Yang. Effects ofBacillus amyloliquefaciens as a probiotic strain on growth performance, cecal microflora, and fecal noxious gas emissions of broiler chickens. Poultry Science 2014, 93, 1963 -1971.
AMA StyleSonia Tabasum Ahmed, Manirul Islam, Hong-Seok Mun, Hyeon-Ju Sim, Ye-Jin Kim, Chul-Ju Yang. Effects ofBacillus amyloliquefaciens as a probiotic strain on growth performance, cecal microflora, and fecal noxious gas emissions of broiler chickens. Poultry Science. 2014; 93 (8):1963-1971.
Chicago/Turabian StyleSonia Tabasum Ahmed; Manirul Islam; Hong-Seok Mun; Hyeon-Ju Sim; Ye-Jin Kim; Chul-Ju Yang. 2014. "Effects ofBacillus amyloliquefaciens as a probiotic strain on growth performance, cecal microflora, and fecal noxious gas emissions of broiler chickens." Poultry Science 93, no. 8: 1963-1971.
Two in-vitro experiments were conducted to evaluate the efficacy of Bacillus amyloliquefaciens culture broth (BA) on reduction of odorous gas emission from pig slurry. In experiment 1, the treatments included control (no spray), water spray, and spray with 1% (BA1), 5% (BA2), 10% (BA3) and 100% (BA4) BA. Each treatment was replicated three times. The only significant difference in NH3 emission was observed at 48 h, when BA1, BA3 and BA4 showed significant reduction compared to the control. The H2S emission was significantly reduced only at 3 h in response to treatments with BA compared to control. The SO2 emissions from slurry were not affected by the treatments. The treatments of experiment 2 were: control (no spray), water spray, 10% BA spray one time/day and 10% BA spray one time/two day. The NH3 emissions were significantly reduced in response to treatments with BA at day 4, 6 and 7 compared to the control. Significant reduction in H2S emissions were observed from day 3 to 7 from the BA one time/day treated slurry compared to the control slurry. The SO2 emissions did not differ among treatments, with the exception of a tendency to decline in response to treatment with BA one time/day at day 4 and 6. Overall, treatment with 10% BA one time/day was effective in reducing NH3, H2S, and SO2 from pig slurry and can be used as manure additive. Key words: Bacillus amyloliquefaciens, pig slurry, in-vitro fermentation, ammonia, sulfur dioxide, hydrogen sulfide.
Kim Ye-Jin; Tabasum Ahmed Sonia; Manirul Islam; Yang Chul-Ju. Evaluation of Bacillus amyloliquefaciens as manure additive for control of odorous gas emissions from pig slurry. African Journal of Microbiology Research 2014, 8, 2540 -2546.
AMA StyleKim Ye-Jin, Tabasum Ahmed Sonia, Manirul Islam, Yang Chul-Ju. Evaluation of Bacillus amyloliquefaciens as manure additive for control of odorous gas emissions from pig slurry. African Journal of Microbiology Research. 2014; 8 (26):2540-2546.
Chicago/Turabian StyleKim Ye-Jin; Tabasum Ahmed Sonia; Manirul Islam; Yang Chul-Ju. 2014. "Evaluation of Bacillus amyloliquefaciens as manure additive for control of odorous gas emissions from pig slurry." African Journal of Microbiology Research 8, no. 26: 2540-2546.
This study was conducted to develop a functional feed additive, citron (Citrus junos Sieb. ex Tanaka) probiotics (CPB) for beef cattle, using citrus junos by-product (CJ) with probiotics. A two-step fermentation process was developed for the production of CPB and the effects of CPB on growth performance, immune status, carcass characteristics and fatty acid profile in Korean native (Hanwoo) steers were investigated. Twenty (20) Hanwoo steers (22 months old; 619.00±10 kg BW) were randomly assigned to two dietary treatments in a completely randomized design: control (basal diet) and 1.0% CPB (basal diet + CPB 1.0% DM basis). At the end of the trial, steers were slaughtered and carcasses were evaluated. Dietary CPB supplementation significantly increased the average daily gain (ADG) and feed efficiency (kg gain/kg DMI) of Hanwoo steers as compared to the control (P < 0.05). Additionally, serum IgG and carcass weight of Hanwoo steers were increased in response to CPB dietary supplementation (P < 0.05). No difference (P > 0.05) was observed in muscle composition while cholesterol concentration reduced in CPB supplementation group (P < 0.05). Overall, the concentrations of n-3 fatty acids were increased, while the ratio of n-6/n-3 decreased in the CPB dietary group (P < 0.05). In conclusion, dietary CPB improved growth, immunity and carcass weight of Hanwoo steers while reducing muscle cholesterol concentration with an elevated n-3 fatty acids concentration, indicating that CPB can be used as a functional feed additive for beef cattle. Key words: Citron probiotics, Hanwoo steer, growth performance, immunity, carcass characteristics, fatty acid profile.
Hwang Ji-Ae; Manirul Islam; Mun Hong-Seok; Tabasum Ahmed Sonia; Kim Gwi-Man; Kim Yae-Jin; Yang Chul-Ju. Effect of citron by-product fermented with beneficial bacteria as a functional feed additive for Korean native steers. African Journal of Microbiology Research 2014, 8, 1713 -1721.
AMA StyleHwang Ji-Ae, Manirul Islam, Mun Hong-Seok, Tabasum Ahmed Sonia, Kim Gwi-Man, Kim Yae-Jin, Yang Chul-Ju. Effect of citron by-product fermented with beneficial bacteria as a functional feed additive for Korean native steers. African Journal of Microbiology Research. 2014; 8 (16):1713-1721.
Chicago/Turabian StyleHwang Ji-Ae; Manirul Islam; Mun Hong-Seok; Tabasum Ahmed Sonia; Kim Gwi-Man; Kim Yae-Jin; Yang Chul-Ju. 2014. "Effect of citron by-product fermented with beneficial bacteria as a functional feed additive for Korean native steers." African Journal of Microbiology Research 8, no. 16: 1713-1721.
The present study was conducted to evaluate the effects of liquid whey fermented with lactic acid bacteria on the growth performance, carcass characteristics, meat composition, fatty acid profile and meat oxidative stability of Korean Hanwoo steers. Twenty-four homogenous Hanwoo steers (22-months-old) were randomly distributed into two dietary treatments with four replications of three steers per treatments. Basal diet was supplemented with 0.2% fermented liquid whey (FLW) and its effects were compared with those of a control. At the end of feeding trial, steers were slaughtered and graded for quality and yield factors by a trained carcass evaluator. Overall, dietary supplementation with 0.2% FLW increased the body weight, average daily gain and gain to feed ratio (P<0.05) of Hanwoo steers. None of the carcass characteristics were affected by dietary FLW. The ether extract and ash contents of loin eye meat were reduced, whereas the calcium and iron contents were increased in response to dietary FLW supplementation (P<0.05). At fresh state, the malondialdihyde (MDA) value of meat was reduced in response to FLW supplementation (P=0.003), whereas no difference was observed at week 1. During weeks 2 and 3, dietary FLW tended to reduce the MDA value of loin eye meat (P<0.10). Dietary supplementation with FLW increased the concentration of linoleic acid, sum of polyunsaturated fatty acids (PUFAs) and n-6 PUFAs (P<0.05). Overall, supplementation of diet with 0.2% FLW exerted beneficial effects on growth performance, meat composition and meat oxidative stability without affecting carcass characteristics, indicating that it can be used as a feed additive in finishing beef cattle. Key words: Liquid whey, lactic acid bacteria, growth performance, meat composition, oxidative stability, Hanwoo steers.
Tabasum Ahmed Sonia; Mun Hong-Seok; Manirul Islam; Yang Chul-Ju. Growth performance, carcass characteristics and meat quality of Hanwoo steers fed fermented liquid whey inoculated with lactic acid bacteria. African Journal of Microbiology Research 2014, 8, 1601 -1609.
AMA StyleTabasum Ahmed Sonia, Mun Hong-Seok, Manirul Islam, Yang Chul-Ju. Growth performance, carcass characteristics and meat quality of Hanwoo steers fed fermented liquid whey inoculated with lactic acid bacteria. African Journal of Microbiology Research. 2014; 8 (15):1601-1609.
Chicago/Turabian StyleTabasum Ahmed Sonia; Mun Hong-Seok; Manirul Islam; Yang Chul-Ju. 2014. "Growth performance, carcass characteristics and meat quality of Hanwoo steers fed fermented liquid whey inoculated with lactic acid bacteria." African Journal of Microbiology Research 8, no. 15: 1601-1609.
The present study was conducted to develop a functional feed additive, Alisma canaliculatum probiotic (ACP), for beef cattle, using the medicinal plant Alisma canaliculatum along with probiotic strains. A three-step fermentation process was developed for the manufacture of ACP. The effects of dietary ACP on growth performance, carcass characteristics, meat composition and oxidative stability in Hanwoo steers were investigated. Twenty-four Hanwoo steers (average 592.91 ± 10 kg bodyweight) were randomly assigned to three dietary treatments: control (basal diet), ACP 0.5% (basal diet + 0.5% ACP) and ACP 1.0% (basal diet + 1.0% ACP). Overall, dietary ACP resulted in significant elevation of bodyweight gain and feed efficiency compared with the control (P < 0.01). No significant differences in carcass characteristics were found among the dietary treatments, although carcass quality grade was improved by the ACP 0.5% diet (P = 0.007). Moisture, crude ash and crude protein contents were unaffected; however, crude fat and cholesterol contents were lower in steers fed ACP 0.5% (P < 0.05). Whereas the calcium of Hanwoo beef was unaffected by the dietary treatments, iron and magnesium contents were elevated by the ACP 0.5% diet compared with the control or ACP 1.0% diet (P < 0.01). Further, the ACP 0.5% diet improved the meat fatty acid profile by reducing saturated fatty acid content, especially myristic acid (P ≤ 0.05), as well as by increasing unsaturated fatty acid and n-3 polyunsaturated fatty acid content, especially α-linolenic acid (P < 0.10). The ACP diet was found to have positive effects on unsaturated fatty acid/saturated fatty acid and n-6/n-3 ratios (P ≤ 0.05). Thiobarbituric acid reactive substance values of the control group were higher compared with either of the ACP diet groups (P < 0.001). Overall, these data indicate that dietary ACP conferred beneficial effects on the growth performance, fatty acid profile, meat composition and oxidative stability in Hanwoo steers. Therefore, ACP may be used as a feed additive for beef cattle.
H. S. Mun; S. T. Ahmed; J. A. Hwang; Y. J. Kim; C. J. Yang. Evaluation of fermented Alisma canaliculatum with probiotics as potential feed additives for finishing Hanwoo (Bos taurus coreanae) steers. Animal Production Science 2014, 54, 1064 -1074.
AMA StyleH. S. Mun, S. T. Ahmed, J. A. Hwang, Y. J. Kim, C. J. Yang. Evaluation of fermented Alisma canaliculatum with probiotics as potential feed additives for finishing Hanwoo (Bos taurus coreanae) steers. Animal Production Science. 2014; 54 (8):1064-1074.
Chicago/Turabian StyleH. S. Mun; S. T. Ahmed; J. A. Hwang; Y. J. Kim; C. J. Yang. 2014. "Evaluation of fermented Alisma canaliculatum with probiotics as potential feed additives for finishing Hanwoo (Bos taurus coreanae) steers." Animal Production Science 54, no. 8: 1064-1074.
A study was conducted to evaluate the effects of resveratrol and essential oils from medicinal plants on the growth performance, immunity, digestibility, and fecal microbial shedding of weaned piglets. A total of 48 weaned piglets (8 kg initial weight, 28-d-old) were randomly allotted to four dietary treatments with 3 replications of 4 piglets each. The dietary treatments were NC (negative control; basal diet), PC (positive control; basal diet+0.002% apramycin), T1 (basal diet+0.2% resveratrol), and T2 (basal diet+0.0125% essential oil blend). All piglets were orally challenged with 5 ml culture fluid containing 2.3×108 cfu/ml of Escherichia coli KCTC 2571 and 5.9×108 cfu/ml Salmonella enterica serover Typhimurium. The PC group (p0.05). Serum IgG level was increased in the T1 group, whereas TNF-α levels was reduced in the supplemented groups compared to control (p<0.05). The PC diet improved the dry matter (DM) digestibility, whereas PC and T2 diets improved nitrogen (N) digestibility compared to NC and T1 diets (p<0.05). Fecal Salmonella and E. coli counts were reduced in all treatment groups compared to control (p<0.05). Fecal Lactobacillus spp. count was increased in the T2 group compared to others (p<0.05). Dietary treatments had no significant effect on fecal Bacillus spp. count throughout the entire experimental period. Based on these results, resveratrol showed strong potential as antibiotic alternatives for reversing the adverse effects of weaning stress on growth performance, immunity and microbial environment in E. coli and Salmonella-challenged piglets
S. T. Ahmed; M. E. Hossain; G. M. Kim; J. A. Hwang; H. Ji; C. J. Yang. Effects of Resveratrol and Essential Oils on Growth Performance, Immunity, Digestibility and Fecal Microbial Shedding in Challenged Piglets. Asian-Australasian Journal of Animal Sciences 2013, 26, 683 -690.
AMA StyleS. T. Ahmed, M. E. Hossain, G. M. Kim, J. A. Hwang, H. Ji, C. J. Yang. Effects of Resveratrol and Essential Oils on Growth Performance, Immunity, Digestibility and Fecal Microbial Shedding in Challenged Piglets. Asian-Australasian Journal of Animal Sciences. 2013; 26 (5):683-690.
Chicago/Turabian StyleS. T. Ahmed; M. E. Hossain; G. M. Kim; J. A. Hwang; H. Ji; C. J. Yang. 2013. "Effects of Resveratrol and Essential Oils on Growth Performance, Immunity, Digestibility and Fecal Microbial Shedding in Challenged Piglets." Asian-Australasian Journal of Animal Sciences 26, no. 5: 683-690.