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- 저자 : 정천용 ( Tack W . Lee (검색결과 1 건)
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가축분의 사료화를 위한 연구 9 . 수집계절 , 수집방법 및 건조방법이 계분의 영양소함량에 미치는 영향
이택원,육종융,한인규,정정수,유문일,정천용 ( Tack W . Lee,Chong Y . Yuk,In K . Han,Chung S . Chung,Moon I . Yoo,Chun Y . Chung ) 한국축산학회 1978 한국축산학회지 Vol.20 No.5
This experiment was conducted to investigate the changes in chemical composition of dehydrated poultry waste (DPW) as affected by season (spring, summer, autumn, winter), collection intervals (12, 24, 36, 48 hours) and drying process (oven dry, oven dry often solar exposure for I-day, oven dry after solar exposure for 2-day, oven dry after solar exposure for 3-day, oven dry after solar exposure for 4-day). The waste was collected from laying hens of White Leghorn strain at Livestock Experiment Station and College of Agriculture, Seoul National University. Fresh hens excreta was dried in drying even at 80℃ for 24 hours after various preliminary treatment as originally designed. The results obtained are summarized as follows: 1. Crude protein content of dries poultry waste collected in winter (38.40%) way much higher than that of spring (28.63%), autumn (24.91%) and summer (22.20%). However, no definite; trend by season was found in the contents of crude fat, crude fiber, crude ash and nitrogen free extract (NFE). 2. Although the collection intervals had no effect on the contents of crude fat. crude fiber, crude ash and NFE, the crude protein content of DPW collected at 12 hours interval (30.15%) showed the higher than the at 24 hours (29.62%), 36 hours (27.70%), or 48 hours (27.20%). 3. It was found that the crude protein content of DPW dried in drying oven at 80℃ was analyzed to be 34.45% and that of DPW dried in oven after solar exposure for 1 day, 2 days, 3 days and 4 days was found to be 30.19%, 28.32%, 27.75% respectively. Drying process had no effect on the other chemical components of DPW studies. 4. Present data indicated that the content of crude protein in DPW could best be retained when fresh poultry waste was dried in oven at 80℃ regardless of collection intervals. It was also apparent that nitrogen loss was proportional to the length of collection intervals, even if same method of drying process was used. It appeared that the content of crude protein and fat was more easily affected by season, collection interval and dying method than the other chemical components.
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