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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.