Hypolipidaemic effects of dietary whole soybean curd (jeondubu) in rats

Lee, Keong Hee; Jeong, Yeon Ho; Lee, Beomgoo; Kang, Wisoo; Choi, Yong

doi:10.1002/jsfa.4460

Cited by 5 publications

(3 citation statements)

References 146 publications

(248 reference statements)

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“…Soybean curd residue and SSC are not only nutritious feed resources; they also have relatively high fat content that is rich in unsaturated fatty acids (Lee et al . ; Hosoda et al . ).…”

Section: Introductionmentioning

confidence: 99%

Growth performance, carcass traits, physiochemical characteristics and intramuscular fatty acid composition of finishing Japanese black steers fed soybean curd residue and soy sauce cake

Yasuda

Kitagawa

Oishi

et al. 2015

Animal Science Journal

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This study was conducted to determine the effects of dietary soybean curd residue (SCR) and soy sauce cake (SSC) on the growth performance, carcass traits and physiochemical and intramuscular fatty acid (FA) characteristics in Japanese Black steers. Ten steers (29.7 ± 0.3 months old, 856.6 ± 24.4 kg body weight) were assigned to either treatment C, fed a conventional concentrate or T, fed the test diet including dried SCR and SSC for 3 months. In growth performance, dry matter (DM) intake and average daily gain, and carcass traits did not differ significantly between the treatments. Color of beef was affected by the dietary treatments and meat samples from T showed higher a(*) value and chroma than those in C. On FA composition, there was no significant difference between the treatments in neutral lipids, whereas in polar lipids, meat samples from T had higher C16:1 (P < 0.05) and tended to have higher C16:0 (P = 0.05) and C18:1 (P = 0.08), but lower C17:0 (P = 0.098), C18:2 (P = 0.06) and C20:4 (P = 0.07) than those from C. The study suggested that SCR and SSC could be used as a substitute for conventional concentrate and would influence meat color and intramuscular FA composition of polar lipids.

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“…Soybean curd residue and SSC are not only nutritious feed resources; they also have relatively high fat content that is rich in unsaturated fatty acids (Lee et al . ; Hosoda et al . ).…”

Section: Introductionmentioning

confidence: 99%

Growth performance, carcass traits, physiochemical characteristics and intramuscular fatty acid composition of finishing Japanese black steers fed soybean curd residue and soy sauce cake

Yasuda

Kitagawa

Oishi

et al. 2015

Animal Science Journal

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“…Soybean curd residue and soy sauce cake are by‐products of soybean products with relatively high EE contents and unsaturated fatty acids (Lee et al . ; Hosoda et al . ).…”

Section: Discussionmentioning

confidence: 97%

Feed intake, digestibility, nitrogen utilization, ruminal condition and blood metabolites in wethers fed ground bamboo pellets cultured with white‐rot fungus (Ceriporiopsis subvermispora) and mixed with soybean curd residue and soy sauce cake

Oguri

Okano

Ieki

et al. 2013

Animal Science Journal

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Three types of bamboo pellets as a ruminant feed: P1 (ground bamboo (GB) cultured with the fungus Ceriporiopsis subvermispora (CGB) : soybean curd residue (T) : soy sauce cake (S) in a 5:4:1 ratio on a dry matter (DM) basis); P2 (GB : T : S = 5:4:1 on a DM basis); and P3 (CGB : T : S = 5.5:0.8:3.7 on a DM basis) were prepared. Four wethers were assigned in a 4 × 4 Latin square design experiment to evaluate the applicability of the bamboo pellets. The experimental treatments were C (control): fed alfalfa hay cubes (AC) only, and T1, T2 and T3: fed P1, P2, and P3 with AC by 1:1 on a DM basis, respectively. The digestibility of the DM, organic matter and acid detergent fiber of P1 were significantly higher than those of P2 and P3 (P < 0.05). The total digestible nutrient (TDN) contents of AC, P1, P2 and P3 were 56.5%, 60.2%, 53.2% and 47.0%, respectively. No significant differences in nitrogen retention or ruminal pH and NH₃ were observed among the treatment groups. The results indicate that bamboo pellets cultured with C. subvermispora and mainly mixed with soybean curd residue improved nutritional quality of ground bamboo because of its high digestibility and TDN content.

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“…Apart from the regular food articles, their by-products are increasingly proving to be rich in nutrient. Grape must, apple pomace, soybean curd residue are some of the underutilized industrial discards (Hogan et al, 2010;Lee, Jeong, Lee, Kang, & Choi, 2011;Milala et al, 2013). Several of these plant byproducts appear promising for development into hypercholesterolaemic agents.…”

Section: Introductionmentioning

confidence: 99%

Cereal bran fortified-functional foods for obesity and diabetes management: Triumphs, hurdles and possibilities

Patel

2015

Journal of Functional Foods

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Hypolipidaemic effects of dietary whole soybean curd (jeondubu) in rats

Abstract: The results suggest the possibility that whole soybean curd may have more beneficial effects in controlling serum lipid profiles than usual soybean curd that is normally consumed.

Cited by 5 publications

References 146 publications

Growth performance, carcass traits, physiochemical characteristics and intramuscular fatty acid composition of finishing Japanese black steers fed soybean curd residue and soy sauce cake

Growth performance, carcass traits, physiochemical characteristics and intramuscular fatty acid composition of finishing Japanese black steers fed soybean curd residue and soy sauce cake

Feed intake, digestibility, nitrogen utilization, ruminal condition and blood metabolites in wethers fed ground bamboo pellets cultured with white‐rot fungus (Ceriporiopsis subvermispora) and mixed with soybean curd residue and soy sauce cake

Cereal bran fortified-functional foods for obesity and diabetes management: Triumphs, hurdles and possibilities

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