김수영 시의 언술과 구조화 원리 연구

오형엽(Oh, Hyung-Yup) 한국시학회 2015 한국시학연구 Vol.- No.43

이 글은 김수영의 시에 나타나는 ‘반복’과 ‘변주’의 언술 구조에 초점을 맞추고 미적 효과와 기능을 세밀히 분석하여 구조화 원리를 규명하고자 한다. 이를 위해 이 글은 김수영 시의 언술 구조를 크게 부분적 표현의 영역에서 형성되는 ‘반복’과 부분적 표현을 연 구성으로 연결하는 영역에서 형성되는 ‘변주’라는 두 유형으로 나눈 후, 다시 ‘반복’을 ‘단어의 회기’, ‘구 · 절의 회기’, ‘문장의 회기’ 등으로 세분하고, ‘변주’의 ‘복합 유형’을 ‘병렬-대비적 대구’, ‘연쇄-점층적 대구’, ‘왕복-점층적 대구’ 등으로 세분하여 미적 효과와 기능 및 구조화 원리를 구체적으로 분석한다. 김수영의 시에는 부분적 표현의 차원에서 형성되는 ‘반복’의 경우로서 ‘단어의 회기’, ‘구 · 절의 회기’, ‘문장의 회기’ 등이 빈번히 등장한다. 먼저 ‘단어의 회기’는 「나비의 무덤」 등에서 찾을 수 있는데, 이 시는 “나비”, “지분”, “나”, “나이”, “고독”, “소리”, “너” 등의 명사를 중심으로 단어의 회기가 주로 나타난다. ‘구?절의 회기’는 「조국에 돌아오신 상병포로 동지들에게」 등에서 찾을 수 있는데, 이 시의 6연 6~8행은 “꽃같은 ~을 ~고”라는 구의 회기가 주로 나타난다. ‘문장의 회기’는 「긍지의 날」 등에서 찾을 수 있는데, 이 시는 “긍지의 날인가 보다”, “~도 내가 만드는 것” 등의 문장의 회기가 “피로”, “설움”, “아름다움”, “긍지” 등의 단어의 회기와 함께 주로 나타난다. 김수영의 시에는 연 구성의 차원에서 형성되는 ‘변주’의 ‘복합 유형’으로서 ‘병렬-대비적 대구’, ‘연쇄-점층적 대구’, ‘왕복-점층적 대구’ 등이 등장한다. 먼저 ‘병렬-대비적 대구’는 「파밭 가에서」 등에서 찾을 수 있는데, 이 시는 ‘병렬적 대구’의 구조화 원리인 ‘등가성의 병존’에 ‘대비적 대구’가 개입되어 ‘등가성의 상충’이라는 구조화 원리를 형성한다. ‘연쇄-점층적 대구’는 「봄밤」 등에서 찾을 수 있는데, 이 시는 ‘연쇄적 대구’의 구조화 원리인 ‘인접성의 접속’에 ‘점층적 대구’가 개입되어 ‘인접성의 강화라는 구조화 원리를 형성한다. ‘왕복-점층적 대구’는 「눈」 등에서 찾을 수 있는데, 이 시는 ‘왕복적 대구’의 구조화 원리인 ‘등가성의 중첩’에 ‘점층적 대구’가 개입되어 ‘등가성의 중첩과 상승’이라는 구조화 원리를 형성한다. This writing wishes to analyze discourse and structural principle in Kim Soo-Young’s poetry focusing on it’s function and role. This writing divide discourse structure of Kim Soo-Young’s poetry ‘repetition’ and ‘variation’ greatly, and classify ‘repetition’ as ‘recurrence of word’, ‘recurrence of phrase?clause’, ‘recurrence of sentence’, and classify ‘variation’ as ‘parallel-contrast antithesis’, ‘chain-gradation antithesis’, ‘round trip-gradation antithesis’. The basicest rhythm structure of Kim Soo-Young’s poetry is ‘repetition’. ‘Repetition’ means that equal word?phrase?clause?sentence are repeated. ‘Repetition’ is used to same concept with ‘recurrence’ here. ‘Recurrence of word’, ‘recurrence of phrase?clause’, ‘recurrence of sentence’ appears frequently in Kim Soo-Young’s poetry. In Kim Soo-Young’s poetry we can find ‘recurrence of word’ on “The Tomb of a Butterfly”. In Kim Soo-Young’s poetry we can find ‘recurrence of phrase?clause’ on “The Prisoner Comrade Come Back to His Country”. In Kim Soo-Young’s poetry we can find ‘recurrence of sentence’ on “Pride of the Day”. The most representative discourse structure of ‘variation’ is ‘antithesis’ in Kim Soo-Young’s poetry. ‘Antithesis’ is used to similar concept with ‘parallelism’, method that repeats equal surface structure by each unit but is inserted new component in the structure. ‘Parallel-contrast antithesis’, ‘chain-gradation antithesis’, ‘round trip-gradation antithesis’ appears frequently in Kim Soo-Young’s poetry. In Kim Soo-Young’s poetry we can find ‘parallel-contrast antithesis’ on “On the Side of Onion Patch”. In Kim Soo-Young’s poetry we can find ‘chain-gradation antithesis’ on “A Spring Night”. In Kim Soo-Young’s poetry and we can find ‘round trip-gradation antithesis’ on “Snow”.

Influence of Dry Roasting on Rumen Protein Degradation Characteristics of Whole Faba Bean (Vicia faba) in Dairy Cows

Yu, P.,Holmes, J.H.G.,Leury, B.J.,Egan, A.R. Asian Australasian Association of Animal Productio 1998 Animal Bioscience Vol.11 No.1

Whole faba beans (WFB) were dry roasted at different temperatures (110, 130, $150^{\circ}C$) for 15, 30, 45 minutes to determine the optimal heating conditions of time and temperature to increase nutritional value. Ruminant degradation characteristics of crude protein (CP) of WFB were determined by the nylon bag incubation technique in dairy cows fed 60% hay and 40% concentrate. Measured characteristics of crude protein (CP) were soluble (washable) fraction (S), undegradable fraction (U), lag time (T0), potentially degradable fraction (D) and the rate of degradation (Kd) of insoluble but degradable fraction. Based on measured characteristics, percentage bypass crude protein (%BCP) and bypass crude protein (BCP in g/kg) were calculated. Degradability of CP was reduced by dry roasting (p < 0.01). S was reduced rapidly with increasing time and temperature, from 49.0% in the raw WFB (RWFB) to 26.3% in $150^{\circ}C/45$ min. D varied from 50.7% in RWFB to 73.7% in $150^{\circ}C/45^{\prime}$. U varied from 0% in $130^{\circ}C/45^{\prime}$, $150^{\circ}/30^{\prime}$ and $150^{\circ}/45^{\prime}$ to 0.66% in $110^{\circ}/45^{\prime}$ (0.24% for the RWFB). Lag time (T0) varied from 1.58 h in $130^{\circ}C/30^{\prime}$ to 2.40 h in $150^{\circ}C/45^{\prime}$ (1.87 h for RWFB). Kd varied from 24.2% in the $110^{\circ}C/30^{\prime}$ to 4.3% in $150^{\circ}C/45^{\prime}$ (21.4% for the RWFB). Kd was significantly reduced with time and temperature. All these effects resulted in increasing % BCP from 8.9% in the $110^{\circ}C/45^{\prime}$, 11.3% in the RWFB to 43.1% in the $150^{\circ}C/45$. Therefore BCP increased from 31.3 and 39.9 to 148.4 g/kg respectively. Both %BCP and BCP at $150^{\circ}C/45$ increased nearly 4 times over the raw faba beans. The effects of dry roasting temperature and time on %BCP and BCP seemed to be linear up to the highest values tested. Therefore no optimal dry roasting conditions of time and temperature could be determined at this stage. It was concluded that dry roasting was effective in shifting crude protein degradation from rumen to intestine to reduce unnecessary nitrogen (N) loss in the rumen. To determine the optimal treatment, the digestibility of each treatment should be measured in the next trial using mobile bags technique.

Model Prediction of Nutrient Supply to Ruminants from Processed Field Tick Beans

Yu, P.,Christensen, D.A. Asian Australasian Association of Animal Productio 2004 Animal Bioscience Vol.17 No.12

The objective of this study was to compare the Dutch DVE/OEB system and the NRC-2001 model in the prediction of supply of protein to dairy cows from processed field tick beans. Comparisons were made in terms of 1) ruminally synthesized microbial CP, 2) truly absorbed protein in the small intestine, and 3) degraded protein balance. The results showed that the predicted values from the DVE/OEB system and the NRC-2001 model had significant correlations with high R (>0.90) values. However, using the DVE/OEB system, the overall average microbial protein supply based on available energy was 16% higher and the truly absorbed protein in the small intestine was 9% higher than that predicted by the NRC-2001 model. The difference was also found in the prediction of the degraded protein balances (DPB), which was 5% lower than that predicted based on data from the NRC-2001 model. These differences are due to considerably different factors used in calculations in the two models, although both are based on similar principles. It need to mention that this comparison was based on the limited data, the full comparison involving various types of concentrate feeds will be investigated in the future.

Ruminal Behavior of Protein and Starch Free Organic Matter of Lupinus Albus and Vicia Faba in Dairy Cows

Yu, P.,Leury, B.J.,Egan, A.R. Asian Australasian Association of Animal Productio 2002 Animal Bioscience Vol.15 No.7

Faba beans (vicia faba) (FB) and lupin seeds (Lupinus Albus) (LS) were dry roasted at three temperatures (110, 130, $150^{\circ}C$) for 15, 30 or 45 min to determine the effects of dry roasting on rumen degradation of crude protein and starch free organic matter ($^{PSF}OM$). Rumen degradation characteristics of $^{PSF}OM$ were determined by the nylon bag incubation technique in dairy cows fed 60% hay and 40% concentrate. Measured characteristics of $^{PSF}OM$ were undegradable fraction (U), degradable fraction (D), soluble fraction (S), lag time (T0), and the rate of degradation (Kd). Based on the measured characteristics, rumen availability ($RA^{PSF}OM$) and bypass $^{PSF}OM$ ($B^{PSF}OM$) were calculated. Dry roasting did not have a greater impact on rumen degradation characteristics of $^{PSF}OM$ (p>0.05). S varied from 32.1 (raw) to 30.0, 27.8, 30.8% (LS) and 15.4 (raw) to 14.4, 20.8, 20.9% (FB); D varied from 65.4 (raw) to 66.3, 66.9, 55.9% (LS) and 54.9 (raw) to 55.0, 51.0, 64.7% (FB); U varied from 2.6 (raw) to 7.3, 7.0, 7.7% (LS) and 29.7 (raw) to 30.6, 28.2, 14.4% (FB); Kd varied from 6.0 (raw) to 7.3, 7.0, 7.7% (LS) and 22.4 (raw) to 24.4, 21.1, 7.9% (FB); $B^{PSF}OM$ varied from 35.5 (raw) to 33.8, 36.6, 38.2% (LS) and 41.3 (raw) to 41.5, 39.7, 47.6% (FB) at 110, 130 and $150^{\circ}C$, respectively. Therefore dry roasting did not significantly affect $RA^{PSF}OM$, which were 353.7, 367.9, 349.6, 336.9 (g/kg DM) (LS) and 12.82, 127.0, 133.7, 117.1 (g/kg DM) (FB) at 110, 130 and $150^{\circ}C$, respectively. These results alone with our previously published reports indicate dry roasting had the differently affected pattern of rumen degradation characteristics of various components in LS and FB. It strongly increased bypass crude protein (BCP) and moderately increased starch (BST) with increasing temperature and time but least affected $^{PSF}OM$. Such desirable degradation patterns in dry roasted LS and FB might be beneficial to the high yielding cows which could use more dry roasted $^{PSF}OM$ as an energy source for microbial protein synthesized in the rumen and absorb more amino acids and glucose in the small intestine.

Probing Equivocal Effects of Heat Processing of Legume Seeds on Performance of Ruminants - A Review -

Yu, P.,Tamminga, S.,Egan, A.R.,Christensen, D.A. Asian Australasian Association of Animal Productio 2004 Animal Bioscience Vol.17 No.6

Published studies show that effects of heat processing of legume seeds on animal performance are equivocal. In this article, we used a nutrition model - the DVE/OEB system to re-analyze nutrient supply (such as truly absorbed intestinal protein DVE value and protein degradation balance OEB value) to ruminants from published studies to probe reasons for such equivocal effects and provided some explanation why equivocal effects occurred. The analysis results showed that an unsuitable supply of nutrients in terms of DVE and OEB intakes (negative total OEB intake, oversupply of total DVE values) resulted in an inability to detect the effectiveness of heat processing in altering bypassing protein (BCP) and/or starch (BST) and their effects. The overall nutrient supply to animal in an experiment should be the context in which any animal performance study is developed. The information described in this article may give better understanding of animal performance in relation to nutritive changes occurring upon processing of legume seeds.

Interface control of bulk ferroelectric polarization.

Yu, P,Luo, W,Yi, D,Zhang, J X,Rossell, M D,Yang, C-H,You, L,Singh-Bhalla, G,Yang, S Y,He, Q,Ramasse, Q M,Erni, R,Martin, L W,Chu, Y H,Pantelides, S T,Pennycook, S J,Ramesh, R National Academy of Sciences 2012 PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF Vol.109 No.25

<P>The control of material interfaces at the atomic level has led to novel interfacial properties and functionalities. In particular, the study of polar discontinuities at interfaces between complex oxides lies at the frontier of modern condensed matter research. Here we employ a combination of experimental measurements and theoretical calculations to demonstrate the control of a bulk property, namely ferroelectric polarization, of a heteroepitaxial bilayer by precise atomic-scale interface engineering. More specifically, the control is achieved by exploiting the interfacial valence mismatch to influence the electrostatic potential step across the interface, which manifests itself as the biased-voltage in ferroelectric hysteresis loops and determines the ferroelectric state. A broad study of diverse systems comprising different ferroelectrics and conducting perovskite underlayers extends the generality of this phenomenon.</P>

Predicting In Sacco Rumen Degradation Kinetics of Raw and Dry Roasted Faba Beans (Vicia faba) and Lupin Seeds (Lupinus albus) by Laboratory Techniques

Yu, P.,Egan, A.R.,Leury, B.J. Asian Australasian Association of Animal Productio 2000 Animal Bioscience Vol.13 No.10

Two laboratory techniques: (1) an in vitro method with two procedures for measuring protein degradabilities and (2) an in vitro method with three procedures for measuring protein solubility, were investigated to determine which laboratory techniques could most accurately predict the quantity of rumen protein degradation kinetics of legume seeds after dry roasting under various conditions, in terms of (1) rumen protein disappearance ($D_j$, where j=0, 2, 4, 8, 12, 24 and 48 h incubation), (2) rumen protein effective degradability (EDCP), (3) the parameters describing rumen degradation characteristics (the soluble fraction: S, the potentially degradable fraction: D, undegradable fraction: U, lag time: T0 and the degradation rate: Kd) and (4) rumen bypass protein (BCP), which were determined by the method accepted internationally at present, in sacco nylon bag technique using the standardized Dutch method. Feeds evaluated were the raw and dry roasted whole faba (Vicia faba) beans (WFB) and whole lupin (Lupinus albus) seeds (WLS), each was dry roasted under various conditions (at 110, 130 or $150^{\circ}C$ for 15, 30 or 45 min). In vitro protein degradability ($D_1$_Auf and $D_{24}$_Auf) were determined using the modified Aufr re method by enzymatic hydrolysis for 1 h and 24 h using a protease extracted from Streptomyces griseus in a borate-phosphate buffer. In vitro protein solubility ($bf_1$_S, $bf_2$_S, $bf_3$_S) was measured in a borate-phosphate buffer with three different procedures. Results from laboratory techniques (in vitro) were correlated and linearly regressed with in sacco results. Of the three procedures of in vitro protein solubility evaluated, none of them could predict in sacco results with good precision. The highest Pearson correlation coefficient ($R^2$) was less than 0.50. Of two procedures of in vitro protein degradability studied, the $D_1$_Auf values were closely correlated with in sacco parameters: Kd, EDCP and %BCP with high R' values: 0.82, 0.85 and 0.85, respectively, and closely correlated with in sacco $D_j$ at 2, 4, 8 and 12 h rumen incubation with high $R^2$ values: 0.83, 0.91, 0.93 and 0.83, respectively. The $D_{24}$_Auf values could not predict in sacco results. The highest $R^2$ value was less then 0.40. These results indicated that in vitro protein solubility measured in borate-phosphate failed to identify differences in the rate and extent of protein degradation of legume seeds after dry roasting under various conditions and thus should not be used to predict rumen degradation, particularly for heat processed feedstuffs. But in vitro protein degradability using the modified Aufr re method by enzymatic hydrolysis for 1 h or possibly an intermediate time (>1 h and <24 h) is a promising laboratory procedure to detect effectiveness of dry roasting legume seeds on rumen protein degradation characteristics and could be used as a simple laboratory method to predict the rate and extent of protein degradation in the rumen in sacco with high accuracy. The equations to predict EDCP, Kd and BCP of dry roasted legume seeds (WLS and WFB) under various conditions are as follow: For both: EDCP (%)=-1.37+1.06*$D_1$_Auf ($R^2=0.85$, p<0.01). For both: Kd (%/h)=-21.81+0.49*$D_1$_Auf ($R^2=0.82$, p<0.01). For both: %BCP=103.37-1.07*$D_1$_Auf ($R^2=0.85$, p<0.01).

Determination of Optimal Conditions of Pressure Toasting on Legume Seeds for Dairy Deed Industry : I. Effects of Pressure Toasting on Nutritive Values of Lupinus albus in Lactating Dairy Cows

Yu, P.,Goelema, J.O.,Tamminga, S. Asian Australasian Association of Animal Productio 1999 Animal Bioscience Vol.12 No.8

Whole lupinus albus seeds were pressure toasted at temperatures of 100, 118 and $136^{\circ}C$ for 3, 7, 15 and 30 min to study rumen degradation and post-rumen digestion and to determine optimal heating conditions for the Dutch dairy feed industry. In sacco nylon bag and mobile bag techniques were employed for rumen and intestine incubations to determine ruminal degradation characteristics and intestinal digestion of crude protein (CP) in 4 lactation rumen cannulated and 4 lactating intestinal cannulated Dutch dairy cows fed 47% hay and 53% concentrate according to Dutch dairy requirements. Measured rumen degradation characteristics were soluble fraction (S), undegradable fraction (U), potentially degradable fraction (D), lag time (T0) and rate of degradation (Kd) of insoluble but degradable fraction. Percentage bypass feed protein (BCP), ruminal microbial protein synthesized based on available nitrogen (N_MP) and that based on available energy (E_MP), true protein supplied to the small intestine (TPSI), truly absorbed BCP (ABCP), absorbed microbial protein (AVP) in the small intestine, endogenous protein losses in the digestion (ENDP), true digested protein in the small intestine (TAP or DVE in Dutch) and degraded protein balance (PDB or OEB in Dutch) were totally evaluated using the new Dutch DVE/OEB System. Pressure toasting decreased (p<0.001) rumen degradability of CP. It reduced S (p<0.05) and Kd (p=0.06), increased D (p<0.05) and U (p<0.01) but did not alter T0 (p>0.05), thus resulting in dramatically increased BCP (p<0.001) with increasing time and temperature from 73.7 (raw) up to 182.5 g/kg DM ($136^{\circ}C/15min$). Although rumen microbial protein synthesized based on available energy (E_MP) was reduced, true protein (microbial and bypass feed protein) supplied to the small intestine (TPSI) was increased (p<0.001) from 153.1 (raw) to 247.6 g/kg DM ($136^{\circ}C/15min$). Due to digestibility of BCP in the intestine not changing (p>0.05) average 87.8%, the absorbed BCP increased (p<0.001) from 62.3 (raw) to 153.7 g/kg DM ($136^{\circ}C/15min$). Therefore DVE value of true digested protein in the small intestine was significantly increased (p<0.001) from 118.9 (raw) to 197.0 g/kg DM ($136^{\circ}C/15min$) and OEB value of degraded protein balance was significantly reduced (p<0.001) from 147.2 (raw) to 63.1 g/kg DM ($136^{\circ}C/15min$). It was concluded that pressure toasting was effective in shifting degradation of CP of lupinus albus from the rumen to small intestine without changing intestinal digestion. Further studies are required on the degradation and digestion of individual amino acids and on the damaging effects of processing on amino acids, especially the first limiting amino acids.

In Sacco Evaluation of Rumen Protein Degradation Characteristics and In vitro Enzyme Digestibility of Dry Roasted Whole Lupin Seeds (Lupinus albus)

Yu, P.,Egan, A.R.,Leury, B.J. Asian Australasian Association of Animal Productio 1999 Animal Bioscience Vol.12 No.3

The effects of dry roasting whole lupin seeds (lupinus albus, WLS) at 110, 130 or $150{^{\circ}C}$ for 15, 30 or 45 minutes on the in sacco rumen degradation characteristics, optimal heating conditions of time and temperature and in vitro enzyme digestibility were determined. Ruminant degradation characteristics (RDC) of crude protein (CP) of WLS were determined by in sacco technique in dairy cows. Measure ROC were soluble (S), undegradable (U), potentially degradable (D) fractions, lag time (TO) and rate of degradation (Kd) of insoluble but degradable fraction. Based on measured ROC, percentage bypass CP (%BCP) and bypass CP (BCP in g/kg, DM) were calculated. Degradability of CP was significantly reduced by dry roasting (p<0.001). The interaction of dry roasting temperature and time had significant effects on D (p<0.05), Kd (p<0.01), U (p<0.01), %BCP (p<0.001) and BCP (p<0.001) but not on S (p=0.923>0.05). With increasing time and temperature, S, D, Kd and U varied from 31.8%, 67.4%, 10.3%/h and 0.8% in the raw WLS (RWLS) to 27.1 %, 35.8%, 3.6%/h, 38.4% in $150{^{\circ}C}/45\;min$, respectively. All these effects resulted in increasing %BCP from 25.9 in RWLS to 61.0% in the $150{^{\circ}C}/45\;min$. Therefore BCP increased form 111.2 to 261.2 g/kg DM, respectively. Both %BCP and BCP at $150{^{\circ}C}/45\;min$ increased nearly 2.5 times over the RWLS. The effects of dry roasting on %BCP and BCP seemed to be linear up to the highest value tested. Although ROC had been altered by dry roasting, the In vitro perpsin-cellulase digestibility was generally unchanged. It was concluded that dry roasting was effective in shifting CP degradation from rumen to the lower gastrointestinal tract to potential reduce unnecessary N loss in the rumen. It might be of great value in successfully synchronizing the rhythms of release of nitrogen and energy in the rumen, thus achieving a more efficient fermentation of diets with high proportions of lignocellulosic resources. To determine the optimal dry roasting conditions, the digestibility of each treatment in the cows will be measured in the next trial using mobile bags technique.

Influence of Pressure Toasting on Starch Ruminal Degradative Kinetics and Fermentation Characteristics and Gelatinization of Whole Horse Beans (Vicia faba) in Lactating Dairy Cows

Yu, P.,Goelema, J.O.,Tamminga, S. Asian Australasian Association of Animal Productio 1999 Animal Bioscience Vol.12 No.4

Whole horse beans (Vicia faba cv. Alfred) (WHB) were pressure toasted at different temperatures of 100, 118 and $136^{\circ}C$ for 3, 7, 15 and 30 minutes in order to determine an optimal heating conditions to increase bypass starch (BPSt) as glucose source which is usually limiting nutrient in highly producing dairy cows in the Netherlands. Starch (St) Ruminal Degradative Kinetics and Fermentation Characteristics of (SRDC) of WHB were determined using in sacco technique in 4 lactating dairy cows fed 47% hay and 53% concentrate according to Dutch dairy cow requirements. Measured characteristics of St were soluble fraction (S), potentially degradable fraction (D) and rate of degradation (Kd) of insoluble but degradable fraction. Based on measured characteristics, percentage bypass starch (BPSt) was calculated according to the Dutch new feed evaluation system: the DVE/OEB system. Pressure toasting temperatures significantly affected starch gelatinization (p<0.01). Degradability of Starch in the rumen was highly reduced by pressure toasting (p<0.01). S varied from 58.2% in the raw WHB (RWHB as a control) to 19.6% in $136^{\circ}C/15min$. S was reduced rapidly with increasing time and temperature (p<0.01). D varied from 41.8% in RWHB to 80.5% in $136^{\circ}C/15min$. D fraction was enormously increased with increasing time and temperature (p<0.01). Kd varied from 4.9%h in RWHB to 3.4%/h in $136^{\circ}C/15min$. All these effects resulted in increasing %BPSt from 29.0% in RWHB to 53.1% in $136^{\circ}C/15min$. Therefore BPSt increased from 93.5 g/kg in RWHB to 173.5 g/kg in $136^{\circ}C/15min$. The effects of pressure toasting on %BPSt and BPSt seemed to be linear up to the highest values tested. Therefore no optimal pressure toasting conditions could be determined at this stage. But among 10 treatments, The treatment of $136^{\circ}C/15min$was the best with the highest BPSt content. It was concluded that pressure toasting was effective in shifting starch degradation from rumen to small intestine to increase bypass starch.