• Asian-Australasian Journal of Animal Sciences
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• 제19권12호
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• pp.1761-1768
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• 2006

In this study, the comparative effects of transgenic corn (Mon 810 and Event 176) and isogenic corn (DK729) were investigated for their influence on in vitro rumen fermentation. This study consisted of three treatments with 0.25 g rice straw, 0.25 g of corn (Mon810/Event176/DK 729) mixed with 30 ml rumen fluid-basal medium in a serum bottle. They were prepared in oxygen free conditions and incubated at $39^{\circ}C$ in a shaking incubator. The influence of transgenic corn on the number of bacterial population, F. succinogenes (cellulolytic) and S. bovis (amylolytic), was quantified using RT-PCR. Fermentative parameters were measured at 0, 2, 4, 8, 12 and 24 h and substrate digestibility was measured at 12 and 24 h. No significant differences were observed in digestibility of dry matter, NDF, ADF at 12 and 24 h for both transgenic and isogenic form of corns (p>0.05) as well as in fermentative parameters. Fluid pH remained unaffected by hybrid trait and decreased with VFA accumulation as incubation time progressed. No influence of corn trait itself was seen on concentration of total VFA, acetic, propionic, butyric and valeric acids. There were no significant differences (p<0.05) in total gas production, composition of gas (methane and hydrogen) at all times of sampling, as well as in NH3-N production. Bacterial quantification using RT-PCR showed that the population number was not affected by transgenic corn. From this study it is concluded that transgenic corn (Mon810 and Event 176) had no adverse effects on rumen fermentation and digestibility compared to isogenic corn. However, regular monitoring of these transgenic feeds is needed by present day researchers to enable consumers with the option to select their preferred food source for animal or human consumption.

• Asian-Australasian Journal of Animal Sciences
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• 제25권9호
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• pp.1248-1254
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• 2012

The effect of silage additives on ensiling characteristics and nutritive value of Napier grass (Pennisetum purpureum) silages was studied. Napier grass silages were made with no additive, fermented juice of epiphytic lactic acid bacteria (FJLB), molasses or cassava meal. The ensiling characteristics were determined by ensiling Napier grass silages in airtight plastic pouches for 2, 4, 7, 14, 21 and 45 d. The effect of Napier grass silages treated with these additives on voluntary feed intake, digestibility, rumen fermentation and microbial rumen fermentation was determined in 4 fistulated cows using $4{\times}4$ Latin square design. The pH value of the treated silages rapidly decreased, and reached to the lowest value within 7 d of the start of fermentation, as compared to the control. Lactic acid content of silages treated with FJLB was stable at 14 d of fermentation and constant until 45 d of ensiling. At 45 d of ensiling, neutral detergent fiber (NDF) and acid detergent fiber (ADF) of silage treated with cassava meal were significantly lower (p<0.05) than the others. In the feeding trial, the intake of silage increased (p<0.05) in the cow fed with the treated silage. Among the treatments, dry matter intake was the lowest in the silage treated with cassava meal. The organic matter, crude protein and NDF digestibility of the silage treated with molasses was higher than the silage without additive and the silage treated with FJLB. The rumen parameters: ruminal pH, ammonia-nitrogen ($NH_3$-N), volatile fatty acid (VFA), blood urea nitrogen (BUN) and bacterial populations were not significantly different among the treatments. In conclusion, these studies confirmed that the applying of molasses improved fermentative quality, feed intake and digestibility of Napier grass.

• Asian-Australasian Journal of Animal Sciences
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• 제30권6호
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• pp.804-810
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• 2017

Objective: The objective of this study was to evaluate the effect of sodium diacetate (SDA) on fermentation profile, chemical composition and aerobic stability of alfalfa (Medicago sativa L.) silage. Methods: Fresh alfalfa was ensiled with various concentrations of SDA (0, 3, 5, 7, and 9 g/kg of fresh forage). After 60 days of the ensiling, the samples were collected to examine the fermentative quality, chemical composition and aerobic stability. Results: The application of SDA significantly (p<0.05) decreased silage pH with the lowest value in silage with 7 g/kg of SDA. The proliferations of enterobacteria, yeasts, molds and clostridia were inhibited by SDA, resulted in lower ethanol, propionic and butyric acid concentrations and dry matter loss in SDA treated silages than control. The increasing SDA linearly decreased free amino acid N (p<0.001), ammonia N (p = 0.018) and non-protein N (p<0.001), while linearly increased water soluble carbohydrate (p<0.001) and peptide N (p<0.001). It is speculated that SDA accelerated the shift from homofermentative to heterofermentative lactic acid bacteria during the silage fermentation, indicated by lower lactic acid production in SDA-9 than SDA-7 silages after 60 days of ensiling. Alfalfa silages treated with SDA at 7 g/kg had highest Flieg's point and remained stable more than 9 d during aerobic exposure under humid and hot conditions in southern China. Conclusion: SDA may be used as an additive for alfalfa silages at a level of 7 g/kg.

• Asian-Australasian Journal of Animal Sciences
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• 제33권3호
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• pp.436-445
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• 2020

Objective: Ensiling is a simple and effective method for long-term preservation; however, less information exists about the ensilability characteristics of garlic stalk (GS). Therefore, the objectives were to examine the ensiling feasibility of GS. Methods: The GS was ensiled alone or inoculated with Lactobacillus plantarum KU5 in the presence or absence of 5% molasses and ensiled for 7, 14, and 28 d. As an alternative storage method, GS was co-ensiled with wet citrus pulp (CP) at different proportions (GS:CP: 70:30, 60:40, 50:50, and 40:60). Analysis was made on physicochemical, fermentative, and nutritional parameters. Results: The GS was found to be a biomass which is difficult to ensile. A combination of microbial inoculant and molasses was successful in the improvement of the silage fermentation quality of GS. Co-ensiling of GS with wet CP at the mixing ratio of 50:50 provided the most desirable silage fermentation parameters, including the substantial lactic acid formation, low final pH, minor effluent loss, and the more favorable organoleptic properties. Conclusion: Co-ensiling GS with CP appears to be a simple and viable method of conservation, enabling the more efficient utilization of these by-product resources over a prolonged period.

• 한국초지조사료학회지
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• 제8권3호
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• pp.169-174
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• 1988

An experiment was conducted to determine the feeding value of Arundinella hirat silage making by different methods ie., added starch 3%, formic acid 1% (FA), anhydrous ammonia ($NH_3$) 3%, and dried poultry waste (DPW) 3%. The samples were analyzed organic acid, cell wall constituent (NDF), cell contents (NDS), lignincutin-silica (ADL), hemicellulose (H: CHO) and in vitro dry matter digestibility (DMD) by pepsin-cellulase technique. The feeding value of silages were compared with corn siiage. The results are summarized as follows; 1.Formic acid treated to silage was lower pH(4.0), but anhydrous ammonia (8.37) and DPW added silage (8.72) were higher than that of the other treatment silages. 2.Fermentative quality of corn silage, starch, DPW, $NH_3$, control and FA treated silage were marked 100,81, 77,63,62 and 58, respectively. 3.Silage with $NH_3$, (23.57%) and DPW (10.42%) of content of protein were higher than that of other treated silages. 4.Silage with $NH_3$, was significantly lower contents of NDF, but did not ADF of among the treated silages. 5.In the contents of ADL, starch added silage was significantly decreased (p < 0.05), but did not the other treatment. 6.DMD of in vitro by pepsin-cellulase of silage with starch was increased three folds as equal to corn silage but did not increased the other treated silages. 7.Correlationship of latic acid an total acid, and NDS were a positive but lactic acid and NDF was a negative correlation.

• 한국축산시설환경학회지
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• 제9권1호
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• pp.35-44
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• 2003

본 연구는 육계분의 혐기 또는 퇴적 발효시 발효에 따른 물리화학적 성분 변화를 추적하여 맥아근의 첨가 효과 및 적정 첨가 수준을 구명하고, 아울러 효과적인 발효 방법을 제시하고자 실시되었다. 육계분의 혐기 또는 퇴적 발효 시 맥아근을 최고 10%까지 첨가함에 따라 발효물의 영양적 성상(건물, 유기물, 조단백질, 조지방, ADF-CP 등)은 바람직하게 향상되었다. 특히 조단백질 성분은 양적, 질적으로 향상되었다. 그러나 혐기발효 후 여전히 매우 높은 pH는 혐기발효가 효과적으로 일어나지 못하였으며, 발효 촉진 방안의 고려가 필수적임을 시사하였다. 육계분의 퇴적 발효 시 5∼10%의 맥아근 첨가는 발효물의 영양적 성상을 향상시켰고, 이는 아마도 발효미생물의 분해 활동을 촉진시킴으로서 퇴적발효 온도를 상승시키는 효과를 초래하였다. 이는 맥아근 첨가는 육계분의 퇴적발효를 더욱 촉진시키는 것으로 사료되었다. 또한 육계분에 맥아근을 첨가하여 위생적인 발효사료를 제조하고자 할 때 퇴적발효법은 혐기발효법 보다도 더 효과적인 것으로 권장되었다.

• Journal of Dairy Science and Biotechnology
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• 제32권2호
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• pp.111-119
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• 2014

다양한 기능성을 갖는 유청과 표고버섯을 혼합한 기능성 음료를 개발해 유청의 활용 범위를 높이고자, 유청과 표고버섯을 혼합하여 유산균 발효를 시킨 다음, 발효 전 후 성분 비교, 항산화 활성 평가 및 관능검사 등을 실시한 결과는 다음과 같다. 표고버섯 첨가량에 따른 pH 변화는 버섯 첨가량이 증가할수록 약간 감소하는 경향을 보였으나, 시료구별 큰 유의적인 차이를 보이지 않았다. 산도는 표고버섯 첨가량이 증가할수록 높아지는 걸 확인하였다. 표고버섯 첨가 유청 발효액의 유산균수는 $10^{11}$까지 확인되어 유산균 음료로의 가능성을 확인하였다. 발효 전 유청과 발효 후 유청 발효액의 단백질 함량은 유의적인 차이를 보이지 않았고, 지방 함량은 0.31%에서 0.63%로 발효 후 유청 발효액이 약 2배 정도 증가하였다. 유리당은 lactose의 경우, 발효 전 4.83%에서 발효 후 2.48~2.61%로 급격히 감소하였다. 유리아미노산 함량은 발효 전 유청은 196.7 mg%였고, 발효 후 유청 발효액의 경우 260.16~462.16 mg%로 함량이 증가하였다. 발효 전 후 DPPH radical 소거 활성은 유산균 접종 후 즉시 측정한 값과 비교해, 발효 24시간째 측정한 값이 모든 시료구에서 높게 나타났다. ABTS radical 소거 활성은 DPPH radical 소거 활성 측정 결과와 마찬가지로 발효한 시료가 발효 전 시료에 비해 활성이 매우 높게 나타났다. 발효 전 후 산화질소 생성량은 발효 후의 산화질소 생성량이 발효 전의 산화질소 생성량에 비해 낮아지는 경향을 보였다. 유청 발효액의 관능평가 결과는 색, 맛 및 종합기호도 항목에서는 1.0% 첨가구에서 4.7, 4.5 및 4.8로 가장 높은 기호도를 보였다. 유청 발효액의 브랜딩을 통한 유청 음료의 관능평가 결과, 브랜딩 후 유청 음료는 7~8점 정도의 기호도를 보여 음료로써의 기호도 값을 확보하였다. 표고버섯향 첨가량에 따른 기호도를 보면 0.01% 첨가 시료구에서 모든 항목의 기호도가 높게 나타났다.

• 한국식품저장유통학회지
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• 제15권1호
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• pp.144-149
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• 2008

본 연구는 청국장의 관능적 품질개선을 위해 초의차(불발효차)의 첨가량을 달리하여 청국장의 발효기간 중 이화학적, 관능적 품질특성 및 미생물균수 측정을 실시하였다. 초의차 첨가량이 증가할수록 발효미생물 생육이 지연되었고 pH 및 휘발성염기태 질소 함량은 초의차 첨가량 증가에 따라 감소하였다. 초의차 첨가 청국장의 색도측정에서 명도(L) 및 적색도(a)가 유의적으로 감소하였고, 그 결과 초의 차가 첨가된 모든 실험구들의 외관에 대한 선호도는 무첨가 대조구에 비해 낮았다. 또한 3%까지 초의차를 첨가할수록 이취개선 효과로 인해 향, 맛, 종합적 기호도가 증가하였으며, 3% 초의차 첨가 청국장의 항산화활성은 대조구에 비해 유의적으로 높게 나타났다. 이상의 결과를 통해 청국장의 관능적 품질이 3%의 초의차 첨가에 의해 개선된 것으로 판단되었다.

• 한국식품과학회지
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• 제27권1호
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• pp.112-118
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• 1995

포장김치의 유통과정 중 안전성과 상품성 유지를 위한 팽창 파열방지 포장기법의 개발과 관련하여 포장방법에 따른 김치의 품질특성 변화를 확인하고자 하였다. 상압(AP), 배기(CV), 이중(DP), 진공(VP) 포장 등으로 김치의 포장방법을 각각 달리하여 $10^{\circ}C$ 에서 저장하면서 포장내 기체조성, 포장내 자유용적, pH, 산도, 색상, 젖산균수 및 관능적 품질변화를 측정하였다. 저장기간이 증가함에 따라 AP와 CV의 포장내 $O_2$ 농도는 지수적으로 감소하고 $CO_2$ 농도는 2단계 증가양상을 나타내었으나, DP에서는 $O_2$ 농도가 일정하고 $CO_2$ 농도는 2단계 증가 후 감소하는 양상을 보였으며, VP는 저장말기에 저농도 $O_2$와 고농도 $CO_2$를 일정하게 유지하는 등 각기 다른 경향을 나타내었다. 포장내 자유용적은 AP와 CV에서 sigmoid 곡선형으로 증가하였으나, DP는 거의 일정하였고 VP는 저장말기에 약간의 증가를 나타내었다. 각 포장구의 pH는 유의차 없이 대부분 비슷하였으나, 산도는 DP가 다른 포장구에 비해 상대적으로 높은 값을 유지하였다. 김치 여과액의 색상변화에서 포장구 모두 L, b값은 전반적으로 감소하고 a값은 일정하게 증가하였는데, 색지수(L b/a) 값으로 표시할 경우 지수적으로 감소하다가 일정하게 유지되는 경향을 나타내었다. 색지수의 변화에 있어 DP는 AP, CV 포장구에 비해 높은 값을, VP는 낮은 값을 보였다. 젖산균수의 변화에 있어서도 DP는 다른 포장구에 비해 급격한 증가를 나타내었으나, VP는 비교적 낮은 수준을 유지하였다. 관능검사 결과 신맛은 DP에서 상대적으로 높았고, 조직감은 각 포장구에서 유의차를 볼 수 없었으며, 기호도에서는 VP>AP, CV>DP의 순서를 나타내었다. 결론적으로 본 연구에서는 김치의 팽창 파열방지 포장기법으로서 배기포장이 상압포장과 큰 차이 없었으나 이중포장과 진공포장은 상당히 효과적임을 알 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제20권6호
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• pp.920-924
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• 2007

Two experiments were carried out on a laboratory scale. The first involved a study of the effect of green tea on characteristics of fermented juice of epiphytic lactic acid bacteria (FJLB). FJLB was treated with 50 g/L of green tea products as follows: new shoot powder (FJLB+N), leaf powder (FJLB+L), commercial powder (FJLB+P), sterilized new shoot powder (FJLB+SN), sterilized leaf powder (FJLB+SL) or sterilized commercial powder (FJLB+SP). FJLB without any additive was also prepared (Untreated FJLB). After incubation, the number of microorganisms in FJLB were studied. Subsequently, these FJLB were applied at 10 ml/kg to chopped rhodesgrass to study their effects on fermentation. Compared with untreated FJLB, the addition of green tea increased (p<0.05) lactic acid bacteria (LAB) and also aerobic bacteria counts in FJLB. At 60 d of ensiling, all the FJLB treated silages were well preserved, pH and butyric acid content were lower (p<0.001) and lactic acid was higher (p<0.001) than that of the control. Lactic acid content was significantly higher (p<0.001) with treated FJLB than with untreated FJLB. FJLB treated with sterilized green tea decreased (p<0.001) the pH and the lactic acid content was higher (p<0.001) than that in the unsterilized green tea silages.