• Asian-Australasian Journal of Animal Sciences
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• v.16 no.2
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• pp.211-216
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• 2003

The objective of this study was to determine the degradability of cassava chip (CC), cassava waste (CW), yellow sweet potato (YP), white sweet potato (WP), purple sweet potato (PP), corn meal (CM), and rice bran (RB) using in situ technique. Two ruminally fistulated steers with an average weight of $303{\pm}10kg$ were used to determine in situ degradabilities of DM and OM. Seven feed sources were weighted in nylon bags ($38{\mu}m$ pore size) and incubated ruminally for 1, 2, 4, 6, 8, 12, 24, and 48 h. The results showed that asymptote (a+b) and effective degradability (ED) of DM of energy sources ranked from the highest to the lowest; CC, YP, WP, PP, RB, CW, and CM (99.3, 92.5; 97.6, 87.9; 97.5, 87.9; 97.2, 87.8; 87.5, 63.6; 78.6, 63.0 and 81.7; 59.3, respectively) and for OM asymptote (a+b) and effective degradability (ED) were similar to those of degradation of DM (99.4, 93.4; 98.8, 89.8; 98.5, 89.4; 98.4, 88.1; 92.4, 65.8; 85.1, 66.9 and 83.6, 63.3, respectively). It was concluded that disappearance characteristic of CC was the highest and it may potentially facilitate the achievement of optimal ruminal availability of energy: protein especially with NPN for microbial protein synthesis.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.308-315
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• 2018

To select suitable cultivars to produce sweet potato (SP) chips instead of potato chips, ten Korean cultivars, Sinjami, Yeunjami, Sinhwangmi, Juhwangmi, Sincheonmi, Sinyulmi, Gunhwangmi, Dahomi, Daeyumi, and Pungwonmi were used. The acrylamide content, quality characteristics, and oxidation stability of SP chips were investigated. Acrylamide content was shown to be under 0.48 mg/kg in case of all cultivars except Yeunjami (1.07 mg/kg). The color values significantly differed among the cultivars and were maintained like those of raw roots. The hardness, brittleness, and fracturability of Juhwangmi and Sinhwangmi chips showed the lowest values, while those of Daeyumi were the highest. According to the sensory evaluation data, the quality characteristics of chips were influenced by not only hardness, fracturability, and crunchiness, but also the flavor taste. Pungwonmi chips showed the highest score, followed by Gunhwangmi and Dahomi chips. Therefore, Pungwonmi, Dahomi, and Gunhwangmi are suggested as suitable cultivars to make SP chips, because of their high overall quality and very low acrylamide content.