Effects of Feeding Citrus by Products on Nutritional Components of Korean Native Chickens

Yang, Seung-Ju; Jung, In-Chul; Moon, Yoon-Hee

doi:10.5352/jls.2008.18.10.1369

Cited by 8 publications

(1 citation statement)

References 12 publications

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“…It was reported that the content of highly unsaturated fat in meat was significantly increased when citrus pulp was added to the ostrich feed (Lanza et al, 2004). In addition, many studies have examined nutrition and quality after adding CJPW to livestock and bird feed (Yang et al, 2006;Jung et al, 2007;Yang et al, 2008). However, some studies have shown that CJPW promoted animal growth when used as a feed supplement, but other studies have found contrasting results (Bampidis and Robinson, 2006;Jwa and Yeo, 2015).…”

Section: Introductionmentioning

confidence: 99%

Extracts of Citrus Juice Processing Wastes Induce Weight Gain and Decrease Serum Glucose in Sprague-Dawley Rats

Lee

Yeo

Yoon³

et al. 2022

Prev. Nutr. Food Sci.

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In this study, the safety and functionality of using citrus juice processing waste (CJPW) was confirmed. Large quantities of CJPW are generated on Jeju Island and cause environmental problems. CJPW extract (2,000 mg/kg) was administered intragastrically to male and female Sprague-Dawley (SD) rats for 14 days and the rats were analyzed. No general signs of toxicity were observed in SD rats administered CJPW extract. Feed intake did not differ between experimental and control animals. However, male and female rats administered CJPW extract had greater weight gain (102.9±5.53% and 114.15±6.89%, respectively) compared with the control animals. Higher weight gain was found in male and female experimental animals, but the difference was only significant in female animals. Serum analyses indicated that total protein and albumin, indicators of nutritional status, were significantly increased in animals administered CJPW. Further, serum glucose values were lower in male and female rats treated with CJPW (91.6±9.02% and 69.9±4.11%, respectively) compared with the controls; again, the difference was significant only for female animals. From the results of this study, CJPW can be considered as a safe material that does not induce toxicity in experimental animals. Therefore, CJPW is a potential raw material that can be used as a supplement in animal feed to help improve weight gain and achieve serum glucose control.

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Section: Introductionmentioning

confidence: 99%

Extracts of Citrus Juice Processing Wastes Induce Weight Gain and Decrease Serum Glucose in Sprague-Dawley Rats

Lee

Yeo

Yoon³

et al. 2022

Prev. Nutr. Food Sci.

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Chemical profile and antioxidant activity of peel of Yellowball, a novel citrus variety

Sun¹,

Jo²,

An³

et al. 2023

Korean J. Food Preserv.

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Yellowball (Citrus hybrid cv. Yellowball ) is a new citrus hybrid between Haruka (C. tamurana × natsudaidai ) and Kiyomi (C. unshiu × sinensis) and is known to possess strong antioxidant activity. However, detailed information on the antioxidant components of its peel has not yet been reported. This study evaluated the antioxidant activity of the peel and identified the antioxidant components by fractionating a methanolic extract of Yellowball peels using liquid-liquid extraction with n-hexane, ethyl ether (ether), ethyl acetate (EA), butanol, and water. The phenolic contents and antioxidant activities of the n-hexane, ether, and EA fractions were higher than those of the other fractions, and these fractions were further separated by semi-preparative high-performance liquid chromatography (HPLC). Four antioxidant peaks, EA1, EA2, EA3, and He1, were isolated and analyzed using ultra-performance liquid chromatography–quadrupole-time- of-flight mass spectrometry (UPLC-Q-TOF MS). Sinapoyl glucoside and hesperidin were identified in EA2 and EA3, respectively, and a polymethoxylated flavone (PMF) complex (5-hydroxy-3,6,7,8,3’,4’-hexamethoxyflavone, natsudaidain, tetrameth- oxyflavone, and tangeretin) was identified in He1. A compound in EA1 with m/z 223.0246 [M-H] could not be identified and was named unknown2. The antioxidant activity of unknown2 (IC50=69.17 μg/mL) was similar to that of Trolox, which was noted as a major antioxidant in Yellowball peel. Further studies on the antioxidant capacity of Yellowball peel are required; however, these results provide a foundation for using Yellowball peel as an antioxidant.

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Effect of Feeding of Citrus Byproducts on Physicochemical and Sensory Characteristics of Chicken Meat

Moon¹,

Jung²

2009

Journal of the Korean Society of Food Science and Nutrition

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In this study, the effects of feeding citrus byproduct on physicochemical and sensory characteristics of chicken meats were investigated. The samples consisted of chicken meats provided with only feed for laying hen without citrus byproduct (T-0), and the chicken meats fed with 1.0%, 1.5% and 2.0% citrus byproduct during the starter (initial period feed; 1~9th day), the grower (middle period feed; 10~24th day), and the finisher (latter period feed; 25~36th day), respectively. The L * value of thigh was significantly lower in the T-1 than in the T-0, the a * value was significantly higher in the T-1 than in the T-0 (p<0.05). The water holding capacity of thigh was significantly higher in the T-1 than in the T-0 and the cooking loss was significantly higher in the T-0 than in the T-1 (p<0.05). The acid value was significantly higher in the T-0 than in the T-1 (p<0.05). Antioxidant activity was higher in the T1 than in the T-0 (p<0.05). There was no significance between T-0 and T-1 regardless of feeding citrus byproduct, in terms of chicken's b * value, frozen loss, thawing loss, hardness, springiness, cohesiveness, gumminess, chewiness, shear force, free amino acid content of hot water extracts, taste, flavor, tenderness, juiciness and palatability.

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Effects of Feeding Citrus by Products on Nutritional Components of Korean Native Chickens

Cited by 8 publications

References 12 publications

Extracts of Citrus Juice Processing Wastes Induce Weight Gain and Decrease Serum Glucose in Sprague-Dawley Rats

Extracts of Citrus Juice Processing Wastes Induce Weight Gain and Decrease Serum Glucose in Sprague-Dawley Rats

Chemical profile and antioxidant activity of peel of Yellowball, a novel citrus variety

Effect of Feeding of Citrus Byproducts on Physicochemical and Sensory Characteristics of Chicken Meat

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