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폴리페놀을 다량 함유한 커피박 및 녹차박 추출물의 수준별 첨가가 반추위 발효 및 메탄 발생량에 미치는 영향
원미영 ( Won¸ Miyoung ),류채화 ( Ryu¸ Chae-hwa ),박혜련 ( Bak¸ Hyeryeon ),채병호 ( Chae¸ Byungho ),장승호 ( Jang¸ Seung-ho ),최승신 ( Choi¸ Seung-shin ),최봉환 ( Choi¸ Bong-hwan ),이성수 ( Lee¸ Sung-soo ),이진욱 ( Lee¸ Jinwook 한국유기농업학회 2021 韓國有機農業學會誌 Vol.29 No.4
This study was conducted to investigate the effect of addition levels of coffee and green tea by products extract including polyphenols through hot water extraction on rumen fermentation. The treatment groups consisted of coffee extract (CO), green tea extract (GR) and mixed extract (MIX), and the addition level was 10 μL, 20 μL and 30 μL of three levels. The experiment consisted of a total of 10 experimental groups including the control group, and a full factorial design was used. The effect of polyphenol addition in coffee and green tea by-products was analyzed through main and interaction effect of statistical analysis. The total polyphenol content of the extracts was 106.15, 79.10 and 185.25 μg GAE/g DM for coffee by-product, green tea by-product and mixture, respectively. Total gas production was significantly lower in the treatment groups than in the control (114.00 mL/gDM) (p<0.05). Methane emission tended to decrease as the polyphenol addition level increased. Moreover, the MIX showed the lowest methane emission when 30 μL was added (p<0.05). Volatile fatty acids showed a significant difference compared to the treatment group as a control (98.06 mM) (p<0.05), but there was no change according to the level of polyphenols. As a result of the main effect and interaction, it is thought that the effect on methane reduction and improvement of rumen fermentation in MIX20 can be expected. In a series of studies, the addition of 20 μL of a blended extract of coffee and green tea by-products is thought to reduce methane to levels that do not inhibit rumen fermentation.
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다양한 조사료를 이용해 제조한 TMR이 흑염소 반추위 in vitro 발효성상에 미치는 영향
이진욱,이성수,김찬란,최봉환,이상훈,김동교,이은도,김관우,류채화,Lee, Jinwook,Lee, Sung-Soo,Kim, Chan-Lan,Choi, Bong-Hwan,Lee, Sang-Hoon,Kim, Dong-Kyo,Lee, Eun-Do,Kim, Kwan-Woo,Ryu, Chae Hwa 한국초지조사료학회 2021 한국초지조사료학회지 Vol.41 No.2
본 연구는 TMR에 사용된 조사료원의 종류가 염소 반추위 발효 특성에 미치는 영향을 조사하였다. 시험에 사용된 조사료원은 볏짚(RS), 이탈리안 라이그라스(IRG), 티모시(TIM) 및 알팔파(ALF)을 이용하여 시험용 TMR을 제조하였다. In vitro 반추위 발효 실험은 24, 48 및 72시간 동안 진행하였고, 각 시간별 발효성상(발효가스, 휘발성지방산, 암모니아태 질소)을 조사하였다. 시험사료의 조단백질 및 비섬유성 탄수화물 함량은 RS, IRG, TIM 그리고 ALF 순으로 높았다. 발효 24시간에서는 valerate와 암모니아태 질소에서 유의적인 차이가 관찰되었고, ALF 시험구가 가장 높았고, RS가 가장 낮았다. 발효 48시간에서는 총 가스 발생량에서 유의적 차이가 관찰되었고(p<0.05), RS 시험구에서 가장 높은 가스발생량이 관찰되었다. 그러나 발효 72시간대에서는 RS 시험구에서 유의적으로 가장 낮은 가스발생량이 관찰되었다. 휘발성 지방산의 유의적인 차이는 발효 72시간에 관찰되었다. ALF 시험구에서 유의적으로 높은 총 휘발성지방산, butyrate 및 valerate 생성량이 관찰되었다(p<0.05). 메탄가스 발생량은 모든 발효시간동안 처리구간 유의적 차이가 관찰되지 않았다(p>0.05). 본 연구결과 염소에서 사료 내 조사료의 종류가 발효성상 변화에 영향을 줄 수 있는 것으로 나타났으며, 이는 염소에서 양질조사료의 활용성을 향상시키기 위한 기초자료로 활용될 수 있을 것으로 사료된다. 그러나 실제 가축에서의 생산성 변화 등의 효과를 확인하기 위하여 in vivo 상에서 추가적인 연구가 필요하다고 생각된다. In this study, the effect of forage sources in the total mixed ration (TMR) on in vitro goat rumen fermentation was investigated. Rice straw (RS), Italian ryegrass (IRG), timothy (TIM), and alfalfa (ALF) were used as forage sources. Each forage source was mixed with a commercial goat concentrate diet in the ratio of 1:1. Total 4 TMR were prepared. Rumen simulated in vitro fermentation using goat rumen fluid collected from the slaughterhouse was conducted until 72<sup>th</sup>. For fermentation parameters, gas production (GP), volatile fatty acids (VFAs), and ammonia nitrogen (NH<sub>3</sub>-N) were examined. All assays were performed at 24<sup>th</sup>, 48<sup>th</sup>, and 72<sup>th</sup> h of incubation individually. Contents of crude protein and non-fibrous carbohydrate were greater in the order of RS < IRG < TIM < ALF. Significant treatment effects were found in valerate and NH<sub>3</sub>-N at 24<sup>th</sup> h of incubation (p<0.05). ALF showed the greatest contents of them and RS was the lowest. At 48<sup>th</sup> incubation, a significant effect was detected at GP (p<0.05) and RS was greater than others. However, GP of RS was lower than others at 72<sup>th</sup>. Significant effects on Total VFA, butyrate, and valerate productions were found at 72<sup>th</sup> h of incubation (p<0.05). ALF showed the greatest production. Methane production from all treatments was not significantly different for each incubation time (p>0.05). The present study provided primary information on how goat rumen fermentation responds to different nutrient contents and forage sources of TMR. And the information could be used for the design or optimizing economical diet formulation for goats.
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