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Articles by S.Y. Ko
Total Records ( 2 ) for S.Y. Ko
  Ye-Jin Kim , A.B.M. Rubayet Bostami , M.M. Islam , Hong Seok Mun , S.Y. Ko and Chul-Ju Yang
  Present study was conducted to evaluate the effects of dietary supplementation with fermented Ginkgo biloba and Camelia sinensis-based probiotics on growth performance, immunity and caecal microbiology in broilers. A total of three hundred twenty day old Ross broilers were randomly allocated based on completely randomized design into five treatments with eight replications (eight birds per replicate). Dietary treatments included: (1) Control (basal diet); (2) FGB1 = basal diet+0.2% fermented Ginkgo biloba probiotics; (3) FGB2 = basal diet+0.4% fermented Ginkgo biloba probiotics; (4) FCS1 = basal diet+0.2% fermented Camelia sinensis probiotics, (5) FCS2 = basal diet+0.4% fermented Camelia sinensis probiotics. Results of the present study elucidated that average daily gain was higher in FGB2 than FCS1 and FCS2 (p<0.05) during starter period; where feed intake was unaffected after dietary supplementation during starter, finisher and overall period (p>0.05). However, feed conversion ratio was improved in FGB2 during starter period (p<0.05), as well as in FGB1, FGB2, FCS1 and FCS2 during finisher and overall period relative to control (p<0.05). In addition, serum immunoglobulin was elevated in the FGB and FCS supplemented group compared to control (p<0.05). Moreover, dietary supplementation of FGB and FCS significantly suppressed caecal pathogenic E. coli (p<0.05). To sum up, dietary FGB and FCS can be utilized as potential feed additives in broiler nutrition with significant improvement in the growth performance, immunity and suppression of pathogenic caecal E. coli. Further detailed study is required on mechanism and meat quality analysis in broilers.
  M.S.K. Sarker , K.J. Yim , S.Y. Ko , D. Uuganbayar , G.M. Kim , I.H. Bae , J.I. Oh , S.T. Yee and C.J. Yang
  This study was designed to determinate the effects of green tea on growth performance and meat quality of finishing pigs. Ninety crossbreed "Landrace x Large White" pigs were assigned to 5 treatments a completely randomized design. The five dietary treatments were control (no green tea), antibiotic (30 ppm chlortetracycline) and 0.5, 1.0 and 2.0% of green tea added. The weight gain of pigs fed diets containing 2.0% green tea supplementation was significantly lower than that of the antibiotic supplemented (p<0.05). However, the feed intake and feed conversion ratio did not differ among treatments by dietary green tea addition (p>0.05). Crude protein in the carcass of pig showed significantly highest value in 1.0% green tea than control and other green levels (p<0.05) but similar value with antibiotic. The carcass grade was significantly increased in 0.5 and 1.0% green tea treatments (p<0.05) while Thiobarbituric Acid (TBA) value of pork was significantly decreased by 2.0% green tea supplementation (p<0.05).
 
 
 
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