Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effects of Passtein® Supplements on Protein Degradability, Ruminal Fermentation and Nutrient Digestibility

패스틴®첨가가 단백질 분해율과 반추위 발효 및 영양소 소화율에 미치는 영향

  • Choi, Y.J. (School of Agricultural Biotechnology, Seoul National University) ;
  • Choi, N.J. (School of Agricultural Biotechnology, Seoul National University) ;
  • Park, S.H. (School of Agricultural Biotechnology, Seoul National University) ;
  • Song, J.Y. (School of Agricultural Biotechnology, Seoul National University) ;
  • Um, J.S. (EUNJIN International, Co., Ltd.) ;
  • Ko, J.Y. (Nonghyup Feed INC.) ;
  • Ha, J.K. (School of Agricultural Biotechnology, Seoul National University)
  • Published : 2002.10.31
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Abstract

This study, including two in vitro experiments and an in vivo experiment were conducted to evaluate effects of Passtein$^{(R)}$ on crude protein degradability, ruminal fermentation characteristics and nutrient digestibility. In in vitro experiment protein degradability was examined using borate-phosphate buffer and neutral detergent, and using protease from Stroptomyces griseus at 39$^{\circ}C$ for 0, 2, 4, 8, 12, and 48 h. In addition, an in vivo experiment was conducted in a switch back design and ruminal fermentation and nutrient digestibility were determined. Four ruminal-fistulated Holstein cows weighing 300kg in mean body weight randomly allotted to 2 treatments (control and Passtein$^{(R)}$ supplementation). Although there was no significant difference on protein fraction between treatments, it appears that Passtein$^{(R)}$ supplementation decreased buffer soluble protein fraction compared to control. Protein degradability was not affected by Passtein$^{(R)}$ from 0 h to 4 h, but decreased at 12 h and 48 h compared to control. Degradation of immediately degradable fraction was higher in Passtein$^{(R)}$ treatment, but degradation of fermentable fraction was lower in Passtein$^{(R)}$ treatment compared to control. The pH and $NH_3$-N concentration tended to increase in Passtein$^{(R)}$ treatment, but VFA production, microbial counts and enzyme activity tended to decrease in Passtein$^{(R)}$ treatment compared to control. In addition, nutrient digestibility in the total tract tended to increase in Passtein$^{(R)}$ treatment compared to control.

본 시험은 패스틴$^{(R)}$ 을 첨가하였을 때, in vitro 상에서 단백질 fraction과 분해율에 미치는 영향과, in vivo 상에서 반추위 성상, 미생물 군집, 암모니아태 질소 농도 및 영양소 소화율에 미치는 영향을 구명하고자 실시하였다. In vitro 실험에서는 1mm로 분쇄된 대두박을 기질로 하여 패스틴$^{(R)}$ ((주)은진인터내셔날)을 첨가하여 borate-phosphate buffer와 중성세제에서의 조단백질 분해율을 측정하였으며, exogenous enzyme (Streptomyces griseus 유래 protease)를 이용하여 39$^{\circ}C$에서 0, 2, 4, 8, 12, 48 시간동안 배양 후 조단백질 분해율을 측정하였다. 반추위 발효성상과 영양소 소화율은 반추위 fistula가 부착된 평균체중 300kg의 홀스타인 수소 4두를 이용하여 무첨가구, 패스틴$^{(R)}$ 첨가구의 두개 처리구에 2마리씩 4마리를 배치하여 측정하였다. Buffer Soluble Protein fraction은 패스틴$^{(R)}$ 첨가 수준별로 차이가 없었으나, 무첨가구에 비해 패스틴$^{(R)}$ 첨가구에서 감소하는 경향을 보였다. 단백질 분해율은 배양 0 시간대에서 4시간대까지는 처리구간 유의성이 없었지만, 12 h과 48 h에서는 패스틴$^{(R)}$ 첨가로 시험구에서 감소되었다. 용해 단백질 분해율 ‘a’는 패스틴$^{(R)}$ 시험구에서 경미하게 높은 수치를 나타내었지만, 소화 가능한 단백질 분해율 ‘a+b’는 패스틴$^{(R)}$ 시험구에서 낮은 경향을 보였다. 패스틴$^{(R)}$ 첨가로 pH와 $NH_3$- N 농도는 증가하는 경향이었으며 휘발성지방산, 미생물 수 및 enzyme activity는 감소하였고 영양소 소화율은 높았으나 유의적인 차이는 없었다.

Keywords

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