• 한국초지조사료학회지
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• 제16권4호
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• pp.315-326
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• 1996

An experiment was carried out to determine effect of cultivar, drying agent concentration and preservative on the moisture content, temperature and quality changes of fall harvested oat(Avena sativa L.) hay during field curing and storage. The main plots consisted of the cultivar such as 'Foothill' and 'Swan', the subplots consisted of drying agent concentration such as 7Skg/ha(C1), lOSkglha(C2) and control(C0) and the sub-subplots consisted of preservative such as buffered acid(BA), lactic bacteria inoculant(LB) and control(C0). Moisture contents of 'Foothill' and 'Swan' oat cultivar at harvest were 635.5 and 385.4%DW(Dry weight), respectively, but the final moisture contents of the oat cultivars were 117 and 86%DW. The moisture content of cut oat was not affeded by drying agent concentration. Core temperature of baled 'Swan' oat hay was a little higher than that of 'Foothill' and no consistent preservative effect was found. Total nitrogen content of 'Swan' oat hay was 3.08% and that of 'Foothill' oat hay was 3.45%(P<0.05). Drying agent treatment increased total nitrogen content of 'Swan'(P <0.05), but preservative had no effect. Crude fiber content of oat cultivar was increased as the curing progressed(P<0.05) and the difference of crude fiber content of oat cultivar was maintained through the whole curing period. Effect of drying agent concentration on crude fiber content was not found after preservation. Crude fiber content of 'Swan' oat hay was higher than that of 'Foothill' by 1.O% in ADF and 3.1 % in NDF(P<0.05). No preservative effect was found in crude fiber content. According to RFV of oat cultivar at harvest, forage quality of 'Foothill' and 'Swan' was Prime and Grade 1, respectively, but that of both cultivm was above Grade 2 at the final curing day. RFV of the stored 'Foothill' and 'Swan' oat hay was 122 and 114(P<0.05), respectively, and the quality of oat hay was classified as Grade 1 and 2, respectively, according to the forage quality standard assigned by AFGC.

• Asian-Australasian Journal of Animal Sciences
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• 제24권6호
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• pp.875-880
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• 2011

This study introduces the addition of wheat fiber, oat fiber, and inulin to Chinese-style sausages, in amounts of 3.5% and 7%, respectively. Researchers used analysis of general composition and texture properties, and sensory evaluation to assess the influence of these three types of dietary fiber on the quality and palatability of Chinese-style sausages. Results showed that the type and amount of dietary fiber introduced did not significantly influence the general composition, color, and total plate count of sausages. However, the addition of wheat fiber and oat fiber significantly hardened the texture of Chinese-style sausages (p<0.05). A greater amount of dietary fiber added implied a harder texture. Added inulin did not influence the texture of Chinese-style sausages (p>0.05). Results of product assessment showed that, aside from sausages with 7% wheat fiber scoring less than 6 points (on a 9-point scale) in terms of overall acceptability, the other groups of Chinese-style sausages scored over 6 points. Judges preferred the sausage groups with 3.5% added oat and wheat fiber. This study demonstrates that adding fiber to Chinese-style sausages to increase the amount of dietary fiber is feasible.

• 한국식품영양과학회지
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• 제27권4호
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• pp.785-788
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• 1998

Oat gum, a soluble dietary fiber, was extracted from rolled oat and the content of $\beta$-glucan and the cholesterol adsorption activity of oat gum were examined. The content of oat gum extracted from rolled oat was 5.15% and the amount of $\beta$-glucan in the oat gum was 29.48%. Most of the cholesterol adsorption of oat gum occurred within 10 hours in the dialysis cell and the cholesterol adsorption activity of oat gum was between 12 to 25%.

• Journal of Animal Science and Technology
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• 제63권1호
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• pp.137-148
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• 2021

The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and frying yield, electronic nose, and sensory evaluation. Regarding proximate composition of fried batter and fried pork loin, the water content of the dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas fat content was significantly lower than that of the control (p < 0.05). The lightness of non-fried batter with dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas the yellowness was significantly lower than that of the control (p < 0.05). The lightness, redness, and yellowness of fried pork loin with dietary fiber treatment were significantly lower than those of the control (p < 0.05). The viscosity and coating and frying yield of dietary fiber treatments were significantly higher than those of the control (p < 0.05). The volatile compounds of dietary fiber treatments were decreased "tallowy" flavor and increased "buttery" and "milky" flavor. The principal components of bamboo and oat fiber treatments were clearly distinguishable from those of the control; however, similar principal components as those of the control were obtained with wheat fiber treatment. Regarding sensory evaluation, the color, texture, and overall acceptability of wheat and oat fiber treatments were significantly higher than those of the control (p < 0.05), and the flavor of the wheat fiber treatment was significantly higher than that of the control (p < 0.05). These results show that wheat and oat fibers are suitable for fried pork loin batter and improve its quality.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.333-333
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• 2017

This study was conducted to establish of cropping system for year-round forage crops production in east-southern part of Korea and investigated their productivity and feed values. Cropping systems were tested in experiment using oat (cv. Highspeed and Darkhorse) in spring and autumn season, corn (cv. Kwangpyeongok) and sorghum (ss-450) in summer season and rye (cv. Gogu) and triticale (cv. Joseong) in winter season. Considering the forage productivity and feed value such as acid detergent fiber (ADF), neutral detergent fiber (NDF) and total digestive nutrients (TDN), this result suggest that three cropping system for year-round forage crops production. The combinations with triticale (winter), corn or sorghum (summer) and oat (autumn) were would be suitable ones. And also the combinations with rye (winter), corn or sorghum (summer) and oat (autumn) were would be suitable. If forage crops cultivation was started in spring season, the combinations with oat (spring), oat (autumn), triticale or rye (winter), corn or sorghum (summer) and oat (autumn) were would be appropriable. For the more suitable cropping system, we are proceeding on verification experiment of year-round forage crops.

• 한국초지조사료학회지
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• 제35권3호
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• pp.207-211
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• 2015

The objective of the study was to measure the beneficial effects of lactic acid bacteria (LAB) inoculation on the nutritive value of oat silage collected from thirteen regions in the Republic of Korea. The contents of crude protein, acid detergent fiber (ADF), neutral detergent fiber (NDF) and crude ash (CA) were slightly lower in LAB inoculated silage when compared with the control silage, whereas inoculation of LAB resulted in increased total digestible nutrient (TDN). Higher number of LAB, but lower count of yeast and fungi indicated the effectiveness of the LAB inoculation on oat silage fermentation. LAB inoculation resulted in low pH silage, which may prevent undesirable microbial growth. The LAB inoculation promoted lactic acid dominant fermentation with marginal levels of acetic acid and butyric acid in oat silage. These data suggest that the LAB inoculation may preserve oat silage at better quality for ruminant animal production.

• Preventive Nutrition and Food Science
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• 제4권3호
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• pp.159-162
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• 1999

The purpose of this research was to study the effects of initial moisture levels and extrusion temperatures on dietary fiber, nitrogen solubility index, available lysine, and the in vitro protein digestibility of extruded oat productes. The dehulled grains were ground in a Brabender quadrumat Senior mill and the coarse fraction, with higher crude protein, lipids and dietary fiber were conditioned on various mositre levels (15.5~25.5%) and extruded in a Brabender single-screw laboratory extruder. The extrudates showed a higher amount of soluble dietary fiber (8.14%) than in the raw material . However, the extrusion process affected the nutritional value of the protein due to a decrease in available lysine with increased temperature . The in vitro protein digestibility was unaffected by initial moisture levels and the extrusion temperatures examined.

• 한국초지조사료학회지
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• 제13권1호
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• pp.66-77
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• 1993

본 시험결과는 수원과 성환에서 3년간에 걸쳐 가을과 봄에 도입연맥품종을 대조품종인 Cayuse와 생육특성, 사초수량 및 사료가치를 비교한 결과 얻어진 것이다. Speed oat와 G-sprinter는 대조품종인 Cayuse 보다 조생종이었으나 Taiho, Zenshin 및 Almighty는 만생종이었고, 비가 많을 때 Taiho, Hay oat 및 Swallow 품종은 도복이 많았으며 Taiho, Zenshin 및 Hay oat는 누른오갈병이 더 많이 나타났다. 수원지방에서 3년간 시험결과 가을 파종시 조생품종인 Speed oat와 G-sprinter는 대조품종보다 유의적으로 증수되었다. 그러나 1991년을 제외하고는 봄파종시에는 유의적인 수량차이가 없었다. 성환지방에서는 조생종인 Speed oat와 만생종인 Almighty 및 Zenshin이 1991년의 가을 파종시에 대조품종보다 유의 적으로 증수되었으나 봄 파종시에는 3년간 품종간에 차이가 없었다. 3년동안 2개지역의 시험결과 연맥의 CP 및 IVDMD은 조생품종이 대조 품종 및 만생 품종보다 낮았으나 ADF 및 NDF함량은 조생품종이 기타 품종보다 조금 높았다. 시험결과를 종합하면 가을 파종시 조생품종은 만생품종보다 증수되는 경향이 있었으나 봄 파종시에는 품종간에 사초의 수량차이가 없는 것으로 나타났다.

• 동아시아식생활학회지
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• 제21권6호
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• pp.888-896
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• 2011

The purpose of this study was to promote the consumption of cereals rich in dietary fiber by substituting brown rice, barley, oat and goami powder for flour in making muffins. All cereals powder was prepared by grinding for 15 min. The appropriate water quantity for cereal powders muffins was set at 105 mL. The volume index of the flour muffins was 132 mL, while that of cereal powders muffins was 117 mL for broun rice muffins, 118 mL for barley muffins, 132 mL for oat muffins and 119 mL for respectively for goami powder muffins. The hardness of the flour muffins, measured by a texture analyzer, was $2.03{\times}10^3\;g/cm^2$, and the other powder muffins were $3.27{\times}10^3\;g/cm^2$ for broun rice muffins, $3.33{\times}10^3\;g/cm^2$ for barley muffins, $2.38{\times}10^3\;g/cm^2$ for oat muffins, and $2.33{\times}10^3\;g/cm^2$ for goami powder muffins respectively. The L-values and moisture contents of goami powder muffins were higher than those of the other muffins. In the sensory evaluation the overall preference was the highest in oat powder muffins.

• 한국초지조사료학회지
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• 제25권3호
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• pp.169-176
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• 2005

본 연구에서는 국내에서 반추가축용 조사료 원으로 많이 사용하고 있는 화본과 수입조사료 6종(bermuda grass hay, klein grass hay, oat hay, orchard grass straw, tall fescue straw and timothy hay)에 대하여 최근 NRC의 nutrient requirements of daily cattle(7th revised edition, 2001)에서 권장하는 사료의 영양성분 분석방법에 따라 일반조성분과 함께 heat-stable $\alpha-amylase$ treated neutral detergent fiber (aNDF), acid detergent fiber (ADF), acid detergent lignin(ADL), neutral detergent insoluble crude protein(NDICP)과 acid detergent insoluble crude protein(ADICP) 등의 함량을 분석하고 영양성분간의 Pearson의 상관계수를 산출하였다. 조사료에 따라 다소 차이는 있으나 oat hay는 CP와 NDICP(p<0.05), CP와 ADICP(p<0.01)의 상관관계가 높게 나타났고, orchard grass straw는 CP와 NDICP의 상관관계가 높게 나타났다(p<0.05). Tall fescue straw도 CP와 NDICP의 상관관계가 높게 나타났으며(p<0.01), timothy hay는 CP와 ADICP의 상관관계가 높게 나타났다(p<0.05). Klein grass hay는 CF와 aNDF (p<0.01), oat hay는 CF와 ADF(p<0.05), orchard grass straw는 CF와 ADL(p<0.05), tall fescue straw는 CF와 aNDF(p<0.01), CF와 ADF(p<0.01), timothy hay는 CF와 aNDF(p<0.01), CF와ADF(p<0.05), CF와 ADL(p<0.01)에서 높은 상관관계를 나타내었다. 이렇게 영양성분 간에 상관관계가 높은 성분들 간에는 앞으로 조사료의 영양성분에 영향을 미치는 제 요인들을 고정하여 상관관계를 조사하고, 분석점수를 많이 하여 회귀식을 만들 수 있다면 수입조사료 평가에 실질적인 적용이 가능할 것으로 생각된다.