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魚粉의 加工方法에 의한 生物學的 評價 및 아미노산利用率에 관한 硏究
金大鎭 東亞大學校 1982 東亞論叢 Vol.19 No.1
In these experiments, the processing methods of flame drying(T₁),sun drying (T₂)and overheating sardine fish meal(T₃)and sun drying file by-products fish meal(T₄)were evaluated in term of biological value, amino acid availability and metabolizable energy contents. The animal used in the experiments were male broiler chicks and semipurified diet was fed during 2 biological evaluation tests and 6 metabolic trials for amino acid availability by differnet methods and metabolizable energy determination. The results obtainned are as follows; 1. Microbial contamination, chemical and biological evaluation of processing method of fish meal. 1) The sun drying methods(T₂,T₄) were inferior to flame dring (T??) and overheating(T₃) for microbial contamination. And microbial contamination was more conspicuous for file by-products fish meal(T₄) than for sardine fish meal in sun drying methods. Coliforn counts were 14×10³/g for sun drying file by-products fish meal(T₄) and less than 100/g for overheating sardine fish meal(T₃). However, salmonella was negative for all treatments. 2) Proximate analysis showed no ditference among fish meals with different processing methods, but difference of chemical components between sardine fish meal and file by-products fish meal was noted. The protein and amino acid content of sardine fish meals were higher than those of file by-products fish meal(T₄). However, calcium and phosphorus contents of file by-products fish meal was 2 or 3 times higher than sardine fish meals. 3) The chemical score of sun dried(T₂), overheated(T₃), flame dried sardine fish meal(T₁) and sun dried file by-products fish meal(T₄) were 87.17%, 82.12%, 79.97% and 76.17%, respectively. 4) Pepsin digestible nitrogen was affected by heat treatments; it decreased with increasing heating temperature and the lengthening of drying time. The 82% of pepsin digestible nitrogen for sun dried sardine fish meal(T₂) was decreased significantly (P<0.05) to 58.4% for heating 60 minutes at 150℃ and 15% for 120 minutes at 150℃. 5) In both Expt. 1 and Expt. 2, the daily weight gain for overheated sardine fish meal treatment was significantly (P<0.05) lower than sun dried one, and that of sun dried file by-products fish meal(T₄) was slightly low without statistical difference. 6) In Expt. 1, no significant difference difference was detected between groups for feed consumption. However, in Expt. 2, the feed consumption of overheated sardine fish meal(T₃)was remarkably decreased when compared with other groups. 7) In Expt. 1, insignificant difference was detected between groups for feed efeiciency. However, in Expt. 2, the feed efficiency of overheated sardine fish meal(T₃) was remarkably lower than that of other treatments and insignificant difference was noted between treatments. 8) In Expt. 1, protein efficiency ratio of overheated sardine fish meal treatment (T₃)was significantly (P<0.05) decreased when compared with other treatments. Also protein efficiency ratio for sun dried sardine fish meal(T₂)was significantly higher than that of sun dried file by-products fish meal without significant difference among other treatments. However, in Expt. 2, overheated sardine fish meal(T₃) showed significantly lower protein efficiency ratio(P<0.05). 9) In Expt.1, net protein ratio of overheated sardine fish meal group(T₃)and sun dried file by-products fish meal group(T₄) was significantly lower than that of sun dried sardine fish meal(T₂)without significant difference among other treatments. However, in Expt. 2, the overheated sardine fish meal treatment showed significantly lower net protein value(P<0.05). 10) In both experiments, net protein utilization of overheated sardine fish meal treatment(T₃) was significantly lower(P<0.05) without significant difference among other treatments. 11) In Expt.1, true nitrogen digestibility of overheated sardine fish meal(T₃) was significantly decreased to 52.3%, whereas true nitrogen digestibility of sun dried file by-products fish meal(T₄) was significantly higher than sun dried or flame dried sardine fish meal treatment. In Expt. 2, true nitrogen digestibility of sun dried sardine fish meal treatment(T₂) was significantly higher than that of flame dried(T₁) and overheated sardine fish meal(T₃). In conclusion, sun drying and flame drying were identified to be rational processing method in biological evaluation view point and overheating was main factor in reducing the biological value. 2. Amino acid availability and comparison of the determination methods for differently processed fish meals. 1) In the metabolic experiment 1, the essential amino acid availability of sun dried sardine fish meal(T₂), sun dried file by-products fish meal(T₄) and flame dried sardine fish meal(T₁) were 89.74%, 86.28%, and 81.46%, respectively. However, that of overheated sardine meal(T₃)was reduced markedly to 46.79%(P<0.05). 2) In the metabolic experiment 2, the essential amino acid availability of sun dried sardine fish meal(T₂), sun dried file by-products fish meal(T₄), flame dried sardine fish meal(T₁) and overheat sardine fish meal(T₃) were 94.20%, 86.26%, 82.56% and 79.12%, respectively, showing the superiority of sun drying sardine fish meal treatment. The significant difference(P<0.05) was revealed among availability of essential amino acids in all treatments. All amino acids had significantly(P<0.05) different availability in all treatments. The availability of isoleucine, valine, lysine and threonine were significantly decreased(P<0.05) among the amino acids. 3) In the metabolic experiment 3, the essential amino acid availability of sun dried sardine fish meal(T₂), sundried file by-products fish meal(T₄) flame dried(T₁) and overheated sardine fishmeal(T₃) were 86.94%, 76.76%, 75.54% and 72.54%, respectively. The availability of T₄,T₁ and T₃ were very similar except for T₂. As for the amino acid availability overheated sardine fish meal group(T₃) whowed a significant difference(P<0.05). 4) In the metabolic experiment 4, the essential amino acid availability of sun dried(T₂), flame dried sardine fish meal, sundried file by-products fish meal and overheated sardine fish meal(T₃) were 98.14%, 95.33%, 90.73% and 84.02% respectively. The availability of T₂ was 13% higher than that of T₃(P<0.05). 5) As for the determination methods of essential amino acid availability, the availability of phenylalanine and lysine in overheated fish meal(T₃) was significantly decreased(P<0.05). 6) The amino acid availability difference of several methods was determined and the correction of metabolic fecal plus endougenous urinary nitrogen was made by N-free diet feeding or by fasting methods. The metabolic fecal plus endogenous urinary amino acid excretion was increased by nitrogen free diet, and by increased age and body weight. However it was evident that the sun dried sardine fish meal(T₂) was higher than overheated one(T₃) in amino acid availability. 3. Energy content determination of cifferently processed fisg meals. 1) No remarkable difference was found in apparently metabolizable energy (AME) and true metabolizable energy(TME) value of semipurified diets used in biological evaluation. However, the values were somewhat lower for nitrogen free diet(Cot) and sun dried file by-products fish meal(T₄). 2) The conversion rate of gross energy(GE) to AME and TME for sun dried sardine fish meal(T₂) was comparatively higher, 87% and 92%, respectively but the conversion rate was similar for other treatment in the biological test diets. 3) The AME of 1 gm. dry matter of flame dried(T₁), sun dried(T₂) , overheated sardine fish meal(T₃) and sun dried file by-products fish meal(T₄) were 2.83, 2.69, 2.66 and 2.55 kcal, respectively. 4) The TME of 1 gm. dry matter of differently processed fish meals were 3.79(T₁), 3.40(T₂), 3.36(T₃) and 3.29 kcal(T₄). in the same order as AME value. 5) The conversion rate of GE to AME for sun dried sardine fish meal(T₂)and file by-products fish meal(T₄) were 62% whereas those of flame dried(T₁) and overheated sardine fish meal(T₃) tended to be reduced to 57% and 52%, respectively. 6) The conversion rates of GE to TME of sun dried file by-products fish meal (T₄), sun dried(T₂), and flame dried sardine fish meal(T₁) were 80%, 78% and 77%, respectively. However, that of overheated fish meal(T₃) was reduced to 67%. In conclusion, the sun drying method was identified to be rational method and the overheated fish meal treated in the inappropriate dryer was remarkably low in biological value, amino acid availability and energy contents. However, the flame dried fish meal treated in the well-equipped dryer showed similar value as sun dried one. Under the normal drying condition, the sardine and file by-products fish meal was similar in biological value and amino acid availability, but differed in TME contents when mixed at same level of protein because file by-products fish meal was contained higher crude ash than whole sardine fish meal.
In vitro 方法에 의한 尿素 分解 速度에 관한 硏究
金榮吉,金大鎭 東亞大學校 1982 東亞論叢 Vol.19 No.1
反芻 家畜의 蛋白質 代用 飼料인 尿素의 分解 速度를 Jackbean urease와 人工 反芻胃內醱酵에 의하여 測定하였으며 그 結果는 다음과 같다. 1. Lineweaver-Burk의 方法으로 測定한 Jackbean urease의 Michaelis 상수(Km)는 ?? mole이었으며 最大 速度(V??)는 1.52μmol/ml/min였다. 2. phosphate buffer에서 urease로 培養했을 때 尿素態 窒素로 부터 NH₃-N의 放出速度는培養 10分에 30.2%, 20分에 66.4%, 30分에 87.2%, 60分에 93.6%, 120分에 95.6%였다. 3. 人工 反芻胃 醱酵法에 의한 尿素로 부터의 NH₃-N의 放出速度는 Jackbean urease에 의한 速度보다 낮았으며 NH₃-N의 濃度는 培養後 1時間에 最高에 到達하였다. 尿素 分解에 最的 pH는 7이었으며 pH5 일때는 尿素의 分解量이 10~20%에 불과하였다. 4. 人工反芻胃 方법에 의한 培養시 에너지源으로서 cellulose를 使用했을때가 glucose보다 NH₃-N의 濃度가 높았으나 에너지원의 量에 의하여는 NH₃-N의 濃度에 別差異가 없었다. The rate of urea degradation was measured by Jackbean urease and rumen fermentation and the following results were obtained. 1. Michaelis constant(Km) value of ?? mole and the maximum velocity ?? of Jackbean Urease solution of 1.52μmol/min was obtained by the double reciprocal plot of Lineweaver and Burk. 2. The rate of NH₃-N release from urea-N in a buffered urease solution were approximately 30.2%, 66.4%, 87.2%, and 95.6% at 10, 20, 30 and 60 min utes of the incubation time, respectively. 3. Release of NH₃-N from urea by rumen fermentation was lower than that by Jackbean urease. The concentration of NH₃-N reached peak at 1 hour of incubation and the optimum pH for urea-N was released as NH₃-N. 4. The concentration of NH₃-N from urea was higher for cellulose than glucose when it was used as energy feed in rumen fermentation. However no great difference of NH₃-N concentration was observed when the different amount of energy feed were used.
Red Clover 의 재식밀도가 건물생산에 미치는 영향
김대진,윤익석,육완방 한국축산학회 1977 한국축산학회지 Vol.19 No.1
The effects of density on the growth of individual plant and per unit area and on the dry matter yield were studied with an ecological point of view in Red clover sward. 1. Different individual density caused no differences in plant height and length. 2. Comparing with the first period, the change in tiller number showed the most remarkable difference, but since the recovering metaphase the yield increase was decreased due to degenerating according to increasing of LAI. 3. The increase in leaves was rapid depending upon high density. The leaf number was followed as 600-D, 400-D, 200-D, 100-D in order. There is however, no agreement between leaf area index and dry matter weight. 4. The dry mater yield, 339.3g/㎡ yield with a 100-D was about one-half 644.8g/㎡ yield with a 400-D, but there is no difference between densities over a 200-D. 5. The increase in LAI was in direct production to leaf weight and dry matter weight, but there showed difference between LAI and leaf number. 6. The effects of an individual density on dry matter yield were studied utilizing LAI, CGR, NAR formulars depending upon each different density. The results were as follows. The yields in regenerating first stage and much density were large and high. The results when utilizing period of brasses is shorter, we should use neigh density conditions, and when grasses is longer, we should use low density condition. 7. The results of this study indicate that individual density condition in Red clover was optimum in 400-ind./㎡.
金大震 全北大學校附設 스포츠科學硏究所 1983 논문집 Vol.- No.1
The purposes of this study were 1) to analyze the professional preparation for physical education in the viewpoint of history and philosophy. 2) to present hopeful direction for the professional preparation for physical education. The contents dealt with in this study were as follows; 1) to historical review of professional preparation for P.E. 2) to enumerate the selected problem areas in teaeher education in P.E. 3) to analyze philosophical stances underlying the contrasting positions within professional preparation for P.E. 4) to recommand six criteria for an adequate philosophy of professional preparation for P.E. the six criteria were as follows; 1. The six expression of a position conceming the nature of the universe(metaphysics). 2. A statement about the posibility of the acquisition of knowledge(epistemology). 3. A determination of educational aims and objectives in relation to societal aims of values(axiology). 4. A design of action for education. 5. A design for implementation of general professional education. 6. A design for implementation of specialized professional education