농업생명과학연구 (Journal of agriculture & life science)

  • 제45권3호
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  • Pages.69-79
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  • 2011
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  • 1598-5504(pISSN)
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  • 2383-8272(eISSN)
경상대학교 농업생명과학연구원 (Institute of Agriculture & Life Science, Gyeongsang National University)
권호 표지

한약재 부산물의 대체 수준이 in vitro 발효특성에 미치는 영향

Effects of Replacing Rice Straw with By-products of Medical Herbs on the in vitro Fermentation Characteristics

  • 이신자 (경상대학교 응용생명과학부(BK 21) & 농업생명과학연구원) ;
  • 신년학 (경상대학교 응용생명과학부(BK 21) & 농업생명과학연구원) ;
  • 안정준 (경상대학교 응용생명과학부(BK 21) & 농업생명과학연구원) ;
  • 추교문 (경남과학기술대학교 양돈과학기술센터) ;
  • 문여황 (경남과학기술대학교 동물생명과학과) ;
  • 이성실 (경상대학교 응용생명과학부(BK 21) & 농업생명과학연구원)
  • Lee, Shin-Ja (Div. of Appl. Life Sci.(BK 21 Program), Gyeongsang National Univ(Insti. of Agric. Life Sci.)) ;
  • Shin, Nyeon-Hak (Div. of Appl. Life Sci.(BK 21 Program), Gyeongsang National Univ(Insti. of Agric. Life Sci.)) ;
  • An, Jung-Jun (Div. of Appl. Life Sci.(BK 21 Program), Gyeongsang National Univ(Insti. of Agric. Life Sci.)) ;
  • Chu, Gyo-Moon (Swine Sci. Techn. Center, Gyeongnam National Univ. of Sci. and Techn.) ;
  • Moon, Yea-Hwang (Dept. of Animal Sci. Biotechn, Gyeongnam National Univ. of Sci. and Techn.) ;
  • Lee, Sung-Sill (Div. of Appl. Life Sci.(BK 21 Program), Gyeongsang National Univ(Insti. of Agric. Life Sci.))
  • 투고 : 2011.03.10
  • 심사 : 2011.06.23
  • 발행 : 2011.06.30
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 한약재 부산물을 조사료 대체 사료원으로서 사용하였을 때 발효기간에 따른 in vitro 발효 특성을 조사하고자 수행되었다. 처리구는 대조구 (control), 한약재 부산물 20%와 볏짚 80% (T1), 한약재 부산물 40%와 볏짚 60% (T2), 한약재 부산물 50%와 볏짚 50% (T3), 그리고 한약재 부산물 100%와 볏짚 0% (T4)이었으며 3, 6, 9, 12, 24, 36, 48, 및 72h 동안 처리당 3반복으로 in vitro 발효실험을 실시하였다. 가스 발생량과 건물소화율은 시간이 지남에 따라, 그리고 한약재 부산물의 양이 많아짐에 따라서 증가하는 경향이었으며, 특히 72시간에 T4가 가장 높았다 (P<0.05). 메탄 발생량 또한 비슷한 결과로서 시간이 경과하고 한약재 부산물의 양이 많아짐에 따라 지속적으로 증가하였다 (P<0.05). pH는 5.39~6.80의 범위로 첨가량이 높아질 수록 유의적으로 낮아졌다 (P<0.05). 미생물 성장량은 발효 후 시간이 경과함에 따라서 점차적으로 증가하였고, 첨가구가 control 보다 높았다 (P<0.05). CMCase, Xylanase 및 amylase 효소 활력은 처리구별 특정한 패턴이나 유의적인 차이가 없었다. 본 실험의 결과는 한약재 부산물이 가스발생량, 미생물성장량 및 건물소화율을 높이고 pH를 감소시키는 등의 효과를 주어 반추위 발효의 안정화 및 향상을 꾀할 수 있고, 효소 활력을 높임으로써 사료의 이용효율을 향상시킬 수 있다는 가능성을 보여 주었다.

This study was conducted to estimate effects of by-products of medical herbs replacing rice straw on in vitro fermentation characteristics. Each trial was composed of five treatments including medical herbs : rice straw (%) = 20 : 80 (T1), 40 : 60 (T2), 50 : 50 (T3), 100 : 0 (T4) and the control. Each treatment had eight fermentation times (3, 6, 9, 12, 24, 36, 48 and 72 hours) with three replications. The gas production and DM degradation were significantly (P<0.05) increased by supplementation, especially T4, during the whole fermentation periods. Methane production increased along with addition of by-products similar to the gas production and DM degradation. The pH values ranged from 5.39 to 6.80 and were significantly (P<0.05) decreased by supplementation of by-products of medical herbs. Microbial growth rates reached the peak at between 36 and 48h, thereafter tended to decrease. Although there were no significant differences in the enzyme activities, there was a tendency of increase in T4 treatment. From above results, the replacement levels, particularly 100% replacement of rice straw by by-products of medical herbs, resulted in improving the in vitro fermentation characteristics such as increasing gas production, microbial growth and DM degradation. Also it may help digestion by increasing enzyme activities.

키워드

과제정보

연구 과제 주관 기관 : (재)산청한방약초연구소

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