• 한국초지조사료학회지
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• 제44권2호
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• pp.113-117
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• 2024

본 연구는 옥수수 사일리지에서 첨가제 처리와 저장기간을 달리 하였을 때 사일리지의 품질 변화 및 미생물 군집 변화를 검토함으로써 품질 향상 방안을 찾기 위해 수행되었다. 각 미생물 미접종 시험구(CON)와 미생물 접종 시험구(ADD) 내에서 저장기간에 따른 옥수수 사일리지의 영양소 함량의 변화는 없었다(p>0.05). 그러나 각 시험구 내에서 저장기간에 따른 건물(DM)의 감소(CON, 35.9~33.2%; ADD, 34.5~32.7%; p<0.05)와 젖산 함량의 증가(CON, 6.03~6.71%; ADD, 6.02~9.00%; p<0.05) 및 Lactobacillales의 상대적 비율의 증가(CON, 34.3~79.5%; ADD, 84.8~93.3%)는 발효 120일까지 지속적인 발효가 진행되었음을 나타낸다. 옥수수 사일리지의 발효 전에는 Enterobacterales (33.0%), Flavobacteriales (14.4%), Sphingobacteriales (12.7%), Burkholderiales (9.28%), Pseudomonadales (6.18%)등이 우점하였으나, 발효 후 Lactobacillales (69.4%), Bacillales (11.5%), Eubacteriales (7.59%)의 우점으로 인해 미생물의 다양성이 급격히 감소하였다. 결과적으로 옥수수 사일리지는 모든 저장기간에서 첨가제 유무에 관계 없이 양호한 발효 품질을 유지하였으나, 장기간 저장에도 발효가 지속되는 점과 호기적 안정성을 고려한다면 미생물 첨가제를 이용하는 것이 유리할 것으로 사료된다.

• 한국조리학회지
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• 제22권5호
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• pp.117-133
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• 2016

본 연구는 카무트 사워종 제조 방식을 달리하여 제조한 사워도우 식빵의 품질 특성을 알아보고자 반죽의 pH와 발효율, 비용적, 영상분석, 수분함량, 색도, TPA, 저장성, 기호도 검사를 실시하였다. 반죽의 pH의 경우, 카무트 사워종을 첨가함으로써 대조구보다 유의적으로 낮은 pH를 가지는 것을 확인하였으며, 발효율 측정을 통해 사워종을 첨가한 시료의 발효가 대조구보다는 다소 느리지만, 대조구와 동일한 부피만큼 팽창하는 것을 알 수 있었다. 비용적과 영상분석 결과, 사워종을 첨가한 실험구가 CON보다는 다소 작은 부피를 가지며, 실험구 중에서도 TM과 CM의 부피와 비용적이 유의적으로 낮음을 확인하였다. 수분함량은 사워종의 수분함량이 높을수록 최종 제품의 수분함량도 높아지는 경향을 보여, Pool의 수분함량이 가장 높게 나타났다. 색도 분석 결과, 카무트 자체의 색으로 인해 카무트 사워종을 첨가한 실험구에서 다소 어두워지는 것을 알 수 있었다. TPA과 저장성 측정 결과, 시료 제조 24시간 후 시료의 경도는 CON이 유의적으로 가장 낮았으나, 72시간 경과할 때는 Pool과 CON은 유의적인 경도 차이가 없어짐을 확인하였다. 관능검사 중 기호도 검사 결과, 실험구 중에서는 이스트가 소량 첨가된 Pool과 Biga가 높은 평가를 받았고, TM과 CM은 전체적 기호도에서 좋지 않게 나타났다. 특성 차이 검사결과, 카무트 사워종을 첨가함으로써 부피는 다소 감소하지만, 빵의 속질과 껍질 색은 더 진해지며, 신맛과 곡물 풍미를 향상시킬 수 있음을 확인하였다. 전반적인 품질특성 결과와 관능검사 결과에 따르면, Poolish의 형태로 카무트 사워종을 제조하는 것이 사워도우 빵의 품질과 기호도 측면에서 최적으로 여겨진다.

• 펄프종이기술
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• 제47권3호
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• pp.11-17
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• 2015

In acid hydrolysis process of biomass saccharification. neutralization of acid hydrolyzate is essential step, which resulted in dissolved cations in glucose solution. Impact of cations to Kluyveromyces marxianus in glucose solution was investigated focused on ethanol fermentation. Either potassium or sodium cations decreased the ethanol fermentation and glucose to ethanol conversion. Glucose consumption by K. marxianus was delayed by increasing potassium cation concentration as completely consumed within 12 h in potassium cation 0.46 mol and 0.92 mol but within 24 h in potassium cation 1.38 mol. Also, ethanol fermentation process was slowed down with increasing concentration of the potassium sulfate. Fermentation of glucose solution to ethanol was more inhibited by sodium cation than potassium cation in glucose solution. Glucose was completely consumed within 24 h in sodium cation 0.95 mol. but at 1.90 mol or 2.84 mol in sodium cation could not finish the fermentation within 48 hour. Ethanol concentration was 22.26 g/L at low sodium cation in glucose solution with complete fermentation within 24 h. With increasing sodium cation in glucose solution, final ethanol concentration was reached at 14.10 g/L (sodium cation con) and 0.21 g/L (sodium cation con), which meant delaying of fermentation by sodium cations.

• Asian-Australasian Journal of Animal Sciences
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• 제28권9호
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• pp.1274-1280
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• 2015

This study was conducted to assess the effects of microbial and chemical combo additives on nutritive values, fermentation indices and aerobic stability of whole crop barley silage. Barley forage (Youngyang) was harvested at about 30% dry matter (DM) by treatments, chopped to 5 cm length and treated with distilled water only (CON), Lactobacillus plantarum (INO), propionic acid (PRO) or an equal mixture of INO and PRO (MIX). Barley forages were ensiled in 4 replications for 0, 2, 7, and 100 days. On 100 days of ensiling, MIX silage had higher (p<0.05) in vitro DM digestibility than CON silage, but lower (p<0.05) acid detergent fiber concentration. The pH in all treated silages was lower (p<0.05) than CON silage. The MIX silage had higher (p<0.05) lactate concentration and lactate to acetate ratio than in CON, but lower (p<0.05) yeast count. Aerobic stability in CON, PRO, and MIX silages were higher (p<0.05) than in INO silage. It is concluded that microbial and chemical combo additives using L. plantarum and propionic acid could efficiently improve nutritive values of barley silage in terms of increased in vitro DM digestibility compared to other treatments. In addition, all treatments except CON reduced yeast count which is the initiate microorganism of aerobic spoilage.

• Asian-Australasian Journal of Animal Sciences
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• 제21권2호
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• pp.204-213
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• 2008

Four ruminally cannulated Holstein cows averaging 43 days in milk (DIM) were used in a $4{\times}4$ Latin square to determine the effect of feeding extruded soybean, ground canola seed and whole cottonseed on ruminal fermentation and milk fatty acid profile. One hundred and twenty lactating Holstein cows, 58 (${\pm}31$) DIM, were assigned to four treatments in a completely randomized block design to study the effects of the three types of oilseeds on production parameters and milk fatty acid profile. The four diets were a control diet (CON) and three diets in which 10% extruded soybean (ESB), 5% ground canola seed (GCS) and 10% whole cottonseed (WCS) were included, respectively. Diets consisted of concentrate mix, corn silage and Chinese wild rye and were balanced to similar concentrations of CP, NDF and ADF. Ruminal fermentation results showed that ruminal fermentation parameters, dry matter intake and milk yield were not significantly affected by treatments. However, compared with the control, feeding cows with the three oilseed diets reduced C14:0 and C16:0 and elevated C18:0 and C18:1 concentrations in milk, and feeding ESB increased C18:2 and cis9, trans11 conjugated linoleic acid (CLA). Production results showed that feeding ESB tended to increase actual milk yield (30.85 kg/d vs. 29.29 kg/d) and significantly decreased milk fat percentage (3.53% vs. 4.06%) compared with CON. Milk protein (3.41%) and solid non-fat (13.27%) from cows fed WCS were significantly higher than from cows fed CON (3.24% and 12.63%, respectively). Milk urea N concentrations from cows fed the ESB (164.12 mg/L) and GCS (169.91 mg/L) were higher than cows fed CON (132.31 mg/L). However, intake of DM, 4% fat corrected milk, energy corrected milk, milk fat and protein yields, milk lactose percentage and yield, somatic cell count and body condition score were not affected by different treatments. The proportion of medium-chain fatty acid with 14 to 16 C units in milk was greatly decreased in cows fed ESB, GCS and WCS. Feeding ESB increased the concentration in milk of C18:1, C18:2, C18:3 and cis9, trans11-CLA content by 16.67%, 37.36%, 95.24%, 72.22%, respectively, feeding GCS improved C18:0 and C18:1 by 17.41% and 33.28%, respectively, and feeding WCS increased C18:0 by 31.01% compared with feeding CON. Both ruminal fermentation and production trial results indicated that supplementation of extruded soybean, ground canola seed and whole cottonseed could elevate the desirable poly- and monounsaturated fatty acid and decrease the medium chain fatty acid and saturated fatty acid content of milk fat without negative effects on ruminal fermentation and lactation performance.

• Asian-Australasian Journal of Animal Sciences
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• 제27권4호
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• pp.511-517
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• 2014

This study examined the effects of bacterial inoculants on chemical composition and fermentation indices of barley silage. Barley forage (Youngyang) was harvested at 24% dry matter (DM) and wilted to 47.9% DM. The wilted barley forage was chopped to 3-5 cm length and applied with no inoculant (CON), L. plantarum ($1{\times}10^{10}cfu/g$, LP) or Effective Microorganisms ($0.5{\times}10^9cfu/g$, EM). Then the forages were ensiled in four replications for each treatment in 20 L mini silos and stored for 100 days. The contents of crude protein and ether extract were higher in CON silage ensiled for 100-d, while the contents of DM and crude ash were higher in EM silage (p<0.05). The contents of ADF, NDF and hemicellulose as well as the in vitro DM digestibility were not affected by microbial inoculation (p>0.05). The pH, ammonia-N concentration and lactate to acetate ratio were higher (p<0.05) in CON silage, while lactate concentrations were higher (p<0.05) in CON and LP silage. Acetate concentration and lactic acid bacteria was increased (p<0.05) by both inoculants (LP and EM), but propionate concentration and yeast was increased (p<0.05) by EM and LP, respectively. These results indicated that the fermentation quality of barley silage was improved by the application of bacterial inoculants.

• 농업과학연구
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• 제49권2호
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• pp.185-192
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• 2022

The purpose of this study was to investigate the effects of condensed molasses fermentation solubles (CMS) on the growth performance, nutrient digestibility, and backfat thickness of growing pigs. In an eight-week trial, a total of 120 cross-bred ([Landrace × Yorkshire]× Duroc) growing pigs with an average initial body weight (BW) of 25.84 ± 1.60 kg were used. The pigs were randomly assigned to one of two dietary treatments based on body weight and sex. The dietary treatments were as follows: CON - corn-soybean meal-based basal diet (CON) + 2% molasses; and TRT1 - CON + 2% CMS. Each treatment had 12 replicates with five pigs (three gilts and two castrated barrows) per pen. Though there were no significant differences observed in terms of the growth performance and nutrient digestibility (p < 0.05), the backfat thickness in pigs fed 2% CMS tended to increase in week 4 (p < 0.1). Thus, 2% CMS could be optimal to replace molasses given that it does not exert any adverse effects on the performance of growing pigs.

• 한국초지조사료학회지
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• 제42권4호
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• pp.276-285
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• 2022

This study evaluated the effect of lactic acid bacteria (LAB, a mixture of Enterococcus faecium and Lactobacillus plantarum) supplementation, the storage temperature, and storage period on the fermentation characteristics and in vitro ruminal digestibility of a total mixed ration (TMR). The TMR was prepared into two groups, namely, CON (control TMR without the LAB) and ML (supplementing a mixture of E. faecium and L. plantarum in the ratio of 1% and 2% (v/w), respectively). Both groups were divided and stored at 4℃ or 25℃ for 3, 7, and 14 d fermentation periods. Supplementing LAB to the TMR did not affect the chemical composition of TMR except for the lactate and acetate concentration. Storage temperatures affected (p<0.05) the chemical composition of the TMR, including pH, lactate, and acetate contents. The chemical composition of TMR was also affected (p<0.05) by the storage period. During in vitro rumen fermentation study, the ML treatment showed lower (p<0.05) dry matter digestibility at 24 h incubation with a higher pH compared to the CON. There was no difference in the in vitro dry matter digestibility (IVDMD) of TMR between the CON and ML treatment however, at 24 h, ML treatment showed lower (p<0.05) IVDMD with a higher pH compared to the CON. The effects of storage temperature and period on IVDMD were not apparent at 24 h incubation. In an in vivo study using Holstein steers, supplementing LAB to the basal TMR for 60 d did not differ in the final body weight and average daily gain. Likewise, the fecal microbiota did not differ between CON and ML. However, the TMR used for the present study did include a commercial yeast in CON, whereas ML did not; therefore, results were, to some extent, compromised in examining the effect of LAB. In conclusion, storage temperature and period significantly affected the TMR quality, increasing acetate and lactate concentration. However, the actual effects of LAB supplementation were equivocal.

• Animal Bioscience
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• 제37권2호
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• pp.218-227
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• 2024

Objective: The aim of this research was to explore the effects of dietary substitution of alfalfa hay by amaranth hay on production performance, rumen fermentation, nutrient digestibility, serum biochemical parameters and antioxidant ability in dairy cows. Methods: A total of 45 healthy Holstein cows with same parity and similar milk yield and body weight were randomly divided into 3 groups: control diet without amaranth hay (CON) or 50% and 100% alfalfa hay replaced by an equal amount of amaranth hay (dry matter basis, AH1 and AH2, respectively). All the cows were fed regularly 3 times a day at 06:30, 14:30, and 22:30 and had free access to water. The experiment lasted for 60 d. Results: The dry matter intake of CON and AH1 groups was higher (p<0.05) than that of AH2 group. Compared with AH1 group, the milk yield of AH2 group was reduced (p<0.05). Moreover, dietary substitution of alfalfa hay by amaranth hay increased (p<0.05) milk fat, ammonia nitrogen and acetate concentrations. However, the crude protein digestibility of AH2 group was lower (p<0.05) than that of CON group, while an opposite tendency of serum urea nitrogen was found between two groups. The neutral detergent fiber digestibility of AH1 group was increased (p<0.05) when compared to AH2 group. Amaranth hay treatment increased (p<0.05) the serum concentration of glutathione peroxidase in dairy cows. Compared with CON group, the malonaldehyde activity of AH1 group was decreased (p<0.05). Conclusion: Dietary replacing alfalfa hay with amaranth hay (50% ratio) in dairy cows did not affect production performance but improved their antioxidant ability.

• 한국식생활문화학회지
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• 제31권3호
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• pp.235-242
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• 2016

The purpose of this study was to investigate the quality characteristics of makpyeon prepared with dry milled rice powder. The makpyeon samples prepared with dry milled rice powder and various amount makgeolli (0% (CON), 25% (M25), 50% (M50), 75% (M75), 100% (M100)), and analyzed for moisture content, pH, Hunter's color value, TPA and sensory evaluation. The moisture content did not showed significant difference among makpyeon samples. The L-value, a-value resulted in that CON showed the highest and decreased with the amount of makgeolli. The b-value of makpyeon samples showed that CON was the lowest and increased with the amount of makgeolli. TPA resulted in that M100 showed the highest hardness and the lowest adhesiveness, cohesiveness. Chewiness and gumminess of makpyeon samples were higher than those of CON. Based on quantitative descriptive analysis, the score of brightness, moistness, particle size and gloss of showed higher in CON that in makpyeon samples, firmness increased with the amount of makgeolli. Flavor attributes of liquor odor, sour odor, fermentation odor of makpyeon was stronger in makpyeon samples that in CON with the amount of makgeolli. Acceptance test resulted in makpyeon made with CON, 100% of makgeolli (M100) showed the significantly highest score in taste and overall acceptance.