This study aimed to evaluate the effects of dietary tryptophan supplementation on growth performance, skin lesions, and blood parameters in weaned piglets. A total of 144 piglets (Landrace × Yorkshire × Duroc; initial BW: 6.63±0.21 kg) were randomly assigned to one of three dietary treatments, with six replicates of eight pigs each for 28 days. The treatments included a control diet (CON), a diet supplemented with 0.10 % tryptophan (T1), and a diet with 0.20% tryptophan (T2). Growth performance was assessed by measuring average daily gain (ADG), average daily feed intake (ADFI), and feed efficiency (G:F). Skin lesions were scored on days 14 and 28, and blood samples were collected at the end of each phase for analysis of growth hormone, cortisol, and serotonin levels. Results indicated that tryptophan supplementation improved ADG and G:F compared with the control, particularly in the T2 group. Skin lesion scores were lower in the tryptophan supplemented groups, suggesting reduced aggression. Furthermore, blood serotonin levels tended to increase and cortisol levels showed a decreasing trend in tryptophan-supplemented groups, suggesting potential stress mitigation. These findings suggest that dietary tryptophan supplementation can enhance performance and welfare in weaned piglets under stress.

This study has investigated the physicochemical and sensory characteristics of muffins supplemented with 0%, 5%, 10%, 15%, and 20% roasted safflower seed powder (SSP) in order to assess its applicability as a functional ingredient in baked goods. As the SSP content increased, the pH of both the batter and the muffins significantly decreased, whereas the height, volume, and specific volume of the muffins increased. Moisture content and baking loss rate were not significantly affected. Color analysis revealed that the L* and b* values decreased, whereas the a* values and total color difference (ΔE) significantly increased with higher SSP levels. Texture profile analysis showed that the hardness, gumminess, chewiness, and resilience decreased as SSP increased, whereas springiness improved. In the sensory evaluation, the overall preference was highest for the control (7.30), followed by the SSP 15 group (5.77), thus indicating that excessive SSP addition negatively affected consumer acceptance due to a darker color and rougher texture. However, the SSP 15 formulation achieved a favorable balance between health functionality and sensory quality. These results suggest that up to 15% SSP can be effectively incorporated into muffins in order to improve their functional value without compromising product quality or consumer satisfaction.

Sixty dried agricultural products were collected from February to July 2024. Among these, 16 samples were randomly purchased from large supermarkets and local markets in Gwangju, and 44 were obtained from online marketplaces. Only products labeled with phrases such as “No Food Additives” or “100% Raw Ingredients” were selected for analysis. The aims of this study were to determine the concentrations of sulfur dioxide, preservatives, artificial colorants, and toxic heavy metals (lead and cadmium) in dried agricultural products, assess their risk indices, and provide foundational data to establish relevant regulatory standards. The results revealed that sulfite compounds were detected in some samples, with the highest sulfur dioxide concentrations found in gourds (82.99- 1046.95 mg/kg), apricots (10.87-529.45 mg/kg), and konjac powder (23.59-475.92 mg/kg). The highest sulfur dioxide risk index was observed in persimmons, with values ranging from 4.74% to 16.61% for male and 6.26% to 26.84% for female consumers. Sweet potatoes followed, with risk index values of 6.87% and 11.29% for male and female consumers, respectively. All the samples exhibited sulfur dioxide risk indexes below 100%, indicating safety. No preservatives or artificial colorants were detected in any of the samples, suggesting that sulfites can be used as alternatives to preservatives in certain products. The concentrations of lead in dates (9.55-137.09 μg/kg) and gourds (10.76-49.14 μg/kg) and cadmium in gourds (16.36-51.76 μg/kg) were within safe limits, with risk indexes below 100%. This study provides crucial baseline data for evaluating the safety of dried agricultural products. Furthermore, it underscores the need for more comprehensive risk assessments that consider the interactions between sulfur dioxide, heavy metals, and consumption patterns. Lastly, it highlights the necessity of strengthening regulatory standards to better protect consumers.

A total of 225, 3 weeks old weaned pigs of the Landrace × Yorkshire × Duroc breeds with initial average body weight (BW) of 6.25±0.6 kg were randomly assigned to 3 different treatments based on their BW, with each having 5 replicates. Each replicate contained 15 pigs, resulting in 75 pigs per treatment group. The treatment included a basal diet (CON), CON + allicin and cinnamaldehyde mixture 500 ppm (ALI), CON + Bacillus-based probiotics 500 ppm (PRO) tested for 42 days in a 3-phase feeding program (0–14 as phase 1, days 15–28 as phase 2, and days 29–42 as phase 3). Result shows final BW (6.3%) and average daily gain (9.0%) in the overall phase were higher (p<0.05) in PRO compared with CON. At d 14, the level of Escherichia coli was lower (p<0.05) in ALI (12.0%) and PRO (13.2%) over CON. At days 28 (14.6%) and 42 (12.8%), the level of Escherichia coli was lower (p<0.05) in PRO compared with CON. The level of tumor necrosis factor-α was lower (p<0.05) in PRO over CON (15.0%). Superoxide dismutase (9.2%) and immunoglobulin A (19.4%) were higher (p<0.05) in PRO over CON. We concluded that dietary PRO at 500 ppm showed better performance in piglets by enhancing their growth performance and health.

산업 발전에 따라 도로 연장이 지속적으로 증가하면서 폐 아스팔트 발생량이 늘어나자, 국내에서는 순환골재를 의무적으로 사 용하도록 관련 규정을 마련하였다. 현장 플랜트에서 순환 아스팔트 혼합물을 생산할 때 재생첨가제를 투입해야 하는 경우, 국 토교통부 “아스팔트 콘크리트 포장 시공 지침“에서는 재생첨가제와 아스팔트를 동시에 투입하도록 명시하고 있다. 그러나 혼합 시간이 부족하거나 혼합 과정이 불량할 경우, 재생첨가제가 균일하게 분산되지 않아 혼합물 품질이 저하될 우려가 있다. 이에 본 연구에서는 기존의 건식 혼합 방식에서 발생하는 문제점을 해소하고자, 아스팔트 플랜트의 Pre-Mixer를 활용하여 아스팔트 바인더와 첨가제를 사전에 혼합하고, 혼합 시간을 달리한 시료를 추출하여 DSR(Dynamic Shear Rheometer) 장비를 통한 MSCR 시험을 수행하였다. 그 결과, 혼합시간이 증가함에 따라 Jnr 값은 증가하고, %Recovery 값은 감소하는 경향이 확인되었 으며, 혼합 시간이 바인더 특성 변화에 유의미한 영향을 미치는 것을 확인하였다. 추가적으로 t-검정을 통해 이러한 경향의 통 계적 유의성을 검증한 결과, Jnr 값은 3-5분, 7-9분, %Recovery 값은 1-3분, 3-5분, 7-9분 구간에서 p값이 0.05 이상으로 나타 나 통계적으로 유의미한 차이가 없었다.

This study examined the effects of partially replacing wheat flour with roasted safflower seed powder (SSP) on brownie quality, using proportions of 0%, 5%, 10%, 15%, and 20%. The addition of SSP had no significant dose-dependent effect on pH. Although the highest moisture content was observed in SSP 20 brownies (8.48%), no significant differences were found among samples. Brownie thickness increased proportionately with the amount of added SSP. Volume and density also increased with higher SSP content. Brightness (L), redness (a), and yellowness (b) values were all highest in SSP 20 brownies, indicating that SSP content affects brownie color. Hardness exhibited an increasing trend, with the control group values at 331.38±12.85 and SSP 20 at 432.70±39.84. Sensory evaluations revealed a highest overall preference for the control group, followed by the SSP 10 group. These findings suggest that the addition of 10% SSP is appropriate for brownies.

The study aimed to enhance quality characteristics of prune juice added with Schisandra chinensis and optimize mixing ratios of its components. Prune juice was prepared using varying proportions of prune concentrate and medicinal herbal plant extracts. Results showed that the pH of the medicinal herbal plant complex extract containing Schisandra chinensis decreased significantly, while the content of soluble solids increased with increasing concentration of prune concentrate. Results of analyzing antioxidant activity of individual component revealed that both prune concentrate and Schisandra chinensis extract demonstrated significantly higher antioxidant activities than other extracts, with Cinnamomum cassia extract showing the lowest antioxidant activity. As a result of antioxidant component analysis, total polyphenol contents, total flavonoid contents, and total tannin contents were all the highest in MSS but the lowest in the control. Regarding antioxidant activity, DPPH radial scavenging activity, ABTS DPPH radial scavenging activity, and SOD-like activity were the highest in MSS but the lowest in the control. In conclusion, findings suggest that incorporating higher proportions of both Schisandra chinensis and prune concentrate can synergistically improve the antioxidant activity and overall quality characteristics of prune juice.

This study was conducted to investigate the quality characteristics of rose pasta sauce added with plant-based meat substitutes and plant-based ingredients. The rose pasta sauces were prepared by varying the proportions of tomato sauce and soy milk-based mayonnaise. As the proportion of soy milk mayonnaise increased and the proportion of tomato sauce decreased, the pH increased and the total acidity decreased. The total polyphenol content of rose pasta sauce ranged from 122.59 to 168.09 mg/100 mL, with higher values found in pasta sauces containing soy milk mayonnaise, particularly in the B treatment (70% tomato sauce, 30% soy milk mayonnaise) and tannin content was also highest in the B treatment (117.61 mg%). ABTS radical scavenging activity ranged from 34.90% to 40.62%, with significantly higher values observed in A, B, and C. DPPH radical scavenging activity ranged from 63.42% to 84.46%, with the highest activity found in the A treatment, followed by the B treatment. These results suggest that the development of rose pasta sauces with plant-based ingredients and meat substitutes can offer diverse applications and potential in the food industry.

To utilize textured vegetable protein (TVP) instead of meat in kimchi stew, TVP of different sizes were added to kimchi stew under different cooking conditions. Canned Kimchi stew was prepared by adding processed TVP. Physicochemical quality characteristics and antioxidant activities of the broth, kimchi, and meat (or TVP) were measured. The pH and salinity did not show a significant difference between treatment groups in the broth or kimchi. However, the TVP treatment group showed higher pH and lower salinity than the control group. There was no significant difference in color between control group and TVP-treated groups. In terms of texture, the control group had the lowest hardness, gumminess, and chewiness, followed by TVP-1 and TVP-2 manufactured after pre-cooking, which showed lower hardness, gumminess, and chewiness. The smaller the size of the TVP, the lower the hardness, gumminess, and chewiness. Results of shear force were consistent with those of hardness. Contents of flavonoid and polyphenol compounds as antioxidant components did not increase or decrease with the addition of TVP. There were no significant differences in antioxidant activities among experimental groups.

To determine the differences in food quality between fish fed a low fish meal diet containing black soldier fly (Hermetia illucens) instead of fish meal and those fed a general fish meal diet, we analyzed the approximate components, mineral content, amino acid composition, fatty acid composition, color, and texture of Flounder (Paralichthys olivaceus). The analysis of approximate components showed no difference between the two samples, except for moisture content. Mineral contents were measured in the order of K, P, Na, and Mg in both samples, with no difference except for phosphorus (P). A total of 16 amino acids were detected in both samples, with no significant differences in their composition. Additionally, 17 types of free amino acids were identified, with no significant differences between the two samples. The fatty acid composition consisted of 13 fatty acids, with palmitic acid, DHA, and oleic acid being the most prominent, although slight differences in content were observed. The color and texture also showed no differences between the two samples. Overall, there were no significant differences in chemical components or physical characteristics, so it was judged to be insignificant in terms of food science.

This study optimized the gelling agent and rice protein ratio for developing elderly friendly jelly using a response surface methodology. Response surface analysis was conducted with a gelling agent (0.1, 0.2, and 0.3%) and rice protein (3, 6, and 9%) set as independent variables. Increasing the gelling agent and rice protein ratio raised the pH while lowering the total acidity. The sugar content decreased nonlinearly with a higher gelling agent ratio. The lightness (L) and yellowness (b) differed according to the addition ratios of each ingredient, and the hardness peaked at 0.3% gelling agent and 6% rice protein, but excessive rice protein addition led to a decrease in hardness. Response surface analysis indicated an optimal formulation of 0.16% gelling agent and 6.41% rice protein, with all response variables aligning within the predicted ranges, validating the model.

The study examined the impact of adding acorn pomace dried powder (APDP) at different levels (0%, 5%, 10%, 15%, 20% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. The findings showed that as the APDP content increased, moisture levels decreased, and pH levels were affected. Color analysis revealed a decrease in lightness (L), while yellowness (b) and redness (a) values increased. Texture analysis indicated an increase in gumminess, hardness, and chewiness, but a decrease in cohesiveness, adhesiveness, and springiness with higher APDP levels. Sensory evaluation of appearance, taste, flavor, texture, and overall preference identified the sample with 10% APDP as the most preferred. Additionally, the antioxidant activity of the garaetteok demonstrated a positive correlation with the increasing APDP content. In conclusion, the incorporation of 10% APDP enhanced the quality characteristics of garaetteok, improving its nutritional value, antioxidant properties, and overall consumer appeal.

This study investigates the common liaison errors made by Chinese learners of Korean, specifically focusing on the tendency to add redundant consonants, as identified in previous research. The primary aim is to verify prior findings that such errors, especially involving the addition of the same consonant, are particularly prevalent after the final /ㄴ/ consonant. The study uses both quantitative and qualitative methods to explore the influence of gender, region of origin, Korean proficiency, native language interference, and learners’ understanding of Korean phonological rules. Findings confirm that the addition of identical consonants in / ㄴ/ final consonant is indeed frequent and largely unaffected by learners’ region of origin or Korean proficiency level. However, female learners show a slightly higher error rate compared to male learners. Key contributing factors include differences in syllable structure and phonemic characteristics between Korean and Chinese, the impact of null consonants, and learners’ limited understanding of Korean syllable and consonant rules. These insights are valuable for Korean language educators in addressing phonological errors among Chinese-speaking learners.

The objective of the present study was to investigate the effects of different red seaweeds on in vitro rumen fermentation characteristics and methane gas production. Five species of red seaweed (Chrysymenia wrughtii Yamada, CW; Hypnea sp., Hypnea sp.; Chondria crassicaulis, CC; Gelidium vagum Okamurae, GV; Hypnea saidana Holmes, HS) were obtained from National Institute of Fisheries Science (NIFS) in South Korea. The collected red seaweeds were washed for 3 minutes, and then samples were freeze-dried and ground to a size of a 1 millimeter. The buffered ruminal fluid (50 mL) was incubated with substrates and seaweeds (5% of substrates) at 39℃ for 48 hours. Total gas production was lower than red seaweed treatments excluding the CW treatment (p<0.05; 63.25 mL). Methane production was the lowest in CC treatment (p<0.05; 9.93 mL/g of digestible dry matter). The rumen pH of the red seaweed treatments ranged from 5.98 to 6.08, which was significantly the lowest in the GV treatment (p<0.05; 5.98). There was no significant difference in the total VFA concentration, but propionate (27.53%) was significantly highest in the CW treatment, whereas acetate (53.14%), iso-valerate (3.52%), valerate (1.72%), and A:P ratio (1.93) were significantly lowest (p<0.05). In conclusion, among the five species of red seaweeds, Chondria crassicaulis reduced in vitro methane production without negative effects on dry matter digestibility. Future studies will be needed to determine the optimal inclusion level of Chondria crassicaulis as feed additive to reduce enteric methane production.

This study aimed to investigate the effects of various washing pre-treatments of native Codium fragile as a feed additive on in vitro ruminal fermentation and CH4 production in ruminants. Seaweed was included at 0.5% dry matter (DM) based on the experimental feed (forage : concentrate = 3:7). Treatment groups were classified as follows: experimental feed (C), no washing (T1), washing at 0°C (T2), washing at 22°C (T3) and washing at 70°C (T4) each immersed for 6 minutes in distilled water. The pH consistently fell within the ruminal stability range. In vitro dry matter digestibility was significantly highest in T2, T3, T4 and C, T4 was the lowest at 48 h (p<0.05). NH3-N concentration was significantly highest in T4 at 48 h (p<0.05). Total gas production at 48 h was 19% lower in T4 compared to C (p<0.01). CH4 production (mL/g DM) at 48 h was lower in all treatment groups compared to C, with T3 showing a 31% reduction (p<0.01). Similarly, CH4 production (mL/g dry matter degradability, DMD) at 48 h was 39% lower for T3 compared to C (p<0.01). At 24 h, total VFA was significantly highest in T1 and T4 (p<0.05). The proportions of acetate was significantly highest in C and T3 was the lowest at 48 h (p<0.01). The proportions of propionate was significantly highest in T3 and C was the lowest at 48 h (p<0.01). The acetate to propionate ratio was singnificantly highest in C at 48 h (p<0.01). The proportions of butyrate at 24 h was lower for T3 compared to C (p<0.05). Therefore, this study confirms that Codium fragile can reduce CH4 production when used as a feed additive for ruminants and this effect is not significantly influenced by the washing pre-treatment. However, if washing process is necessary, washing at 22°C is the most appropriate method to remove foreign objects.

Super-duplex stainless steels are in great demand in various industrial fields such as chemical processing and seawater desalination due to their excellent pitting corrosion resistance. However, detrimental phases can easily form during fabrication, and even minor additions of alloying elements can significantly impact their microstructure and properties. This study investigated the effects Cu or Ti additions on a super-duplex stainless steel. First, the effects of annealing time at 950 °C on the microstructure and corrosion characteristics were investigated. It was found that as the annealing time increased, the fraction of sigma phase increased; however, the corrosion resistance in the electrochemical test using a 3.5 % NaCl electrolyte showed only a slight improvement. The microstructure of duplex stainless steel with added Cu or Ti did not differ significantly from that of the base steel. However, the overall corrosion resistance showed improvement, and in particular, an observed increase in pitting potential. Investigating the characteristics of the passive film on the alloy surface revealed that the stability of the passive film was higher in alloys with added Cu or Ti compared to the standard alloy. Among these, the alloy with Cu addition had the thickest film, while the Ti-added alloy had the highest Cr concentration and a film thickness greater than that of the standard alloy.

This study investigated the effects of starch addition and type on the characteristics of extruded products of floury rice powder (FRP). Native starches from waxy, normal, and high-amylose corn, wheat, tapioca, and potatoes were used. Each starch replaced 30% of the dry weight of FRP. FRP and FRP-starch mixtures were extruded using a twin screw extruder at 19–20% moisture content, 18 Hz screw speed, and barrel temperature of 160℃, followed by drying at 80℃ for 3 h. The water absorption and water solubility indices of the FRP-starch mixtures were higher than those of starch alone, whereas swelling power exhibited the opposite trend. The gelatinization temperatures of the FRP-starch mixtures, except for the FRP-wheat starch mixture, shifted to higher temperatures than those of FRP, whereas their gelatinization enthalpies were lower. The pasting viscosities of the FRP-starch mixtures, except for the FRP-high-amylose cornstarch mixture, were higher than those of FRP. Regarding the extruded products, partial replacement of FRP with starch improved the expansion ratio and specific volume of the extrudates. The failure strength, measured using a 3-point bending test, was higher for the FRP-starch mixture (except for high-amylose corn and tapioca starches) than for FRP.