Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Composition of Corn Taffy Residue and Its Dietary Effects on Milk Production and Composition of Holstein Cows

엿밥의 조성 및 산유량과 유성분 조성에 미치는 영향

  • Yang, Si-Yong (Bio-Research Institute, CJ Cheiljedang) ;
  • Kang, Chang-Won (Department of Animal Science and Technology, Konkuk University) ;
  • Ahn, Gyu-Chul (Department of Animal Science and Technology, Konkuk University) ;
  • Lee, Gang-Yeon (Department of Animal Science and Technology, Konkuk University) ;
  • Lee, Jung-Il (Department of Animal Science and Technology, Konkuk University) ;
  • Kim, Jeong-Hoon (Research and Technology Center, Cargill Agri Purina) ;
  • Park, Keun-Kyu (Animal Resources Research Center, Konkuk University)
  • 양시용 (CJ 제일제당 바이오기술연구소) ;
  • 강창원 (건국대학교 동물생산환경학과) ;
  • 안규철 (건국대학교 동물생산환경학과) ;
  • 이강연 (건국대학교 동물생산환경학과) ;
  • 이중일 (건국대학교 동물생산환경학과) ;
  • 김정훈 (카길애그리퓨리나 기술연구소) ;
  • 박근규 (건국대학교 동물자원연구센터)
  • Received : 2010.04.26
  • Accepted : 2010.06.24
  • Published : 2010.06.30
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Abstract

This study was conducted to the evaluate nutritional value of corn taffy residue (CTR), a by-product from Korean traditional taffy, and to investigate the dietary effect of CTR on the yield and composition of milk from dairy cows. Relatively high concentrations of residual enzymes and sugars were found in CTR. Protein and fat concentrations were high, comparable to those of corn gluten meal. Inclusion of 1, 3, and 6% CTR in total mixed rations yielded more milk (p<0.05) than in the control group, and increased milk fat (p<0.05) in high-producing cows (approximately 30 kg). In low-producing cows, (approximately 20 kg), milk yield was increased by 1 and 6% CTR, and milk protein was enhanced by 3% CTR (p<0.05). Based on these results, utilization of CTR is recommended for production of high quality and economical animal products.

본 연구는 전통당류식품인 엿 제조시 발생하는 엿밥에 대한 영양가치 평가와 착유우에서의 유량 및 유조성분에 미치는 영향을 규명하고자 실시하였다. 엿밥은 잔류하는 효소 및 당도 함량이 높고, 단백질과 지방 함량이 옥수수 글루텐에 필적 할 만큼 영양적 가치가 우수한 것으로 나타났다. 착유우에게 완전배합사료 형태로 엿밥을 1, 3 및 6% 급여하였을 때 고능력우군(평균유량 31.3 kg)에서는 대조구에 비해 유량 증진 효과가 인정되었으며, 엿밥 3% 군에서는 유지율도 증가하였다(p<0.05). 저능력우군(평균 유량 18.9 kg)에서도 엿밥 1 및 6% 첨가군에서 유량이 증가하였으며(p<0.05) 엿밥 3%군에서는 유단백질 함량도 증가하였다(p<0.05). 그러므로 우유 생산 시 엿밥의 적극적인 활용은 축산식품을 보다 저렴하게 공급하는데 도움이 될 수 있을 것으로 판단된다.

Keywords

References

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