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- 저자 : 최홍훈 ( S . J . Yang (검색결과 1 건)
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육성비육돈에 대한 사료첨가제 첨가 급여시험 - 생균제의 첨가가 육성비육돈의 성장과 육질에 미치는 영향 -
양승주,현재석,양창범,고석민,최홍훈 ( S . J . Yang,J . S . Hyon,C . B . Yang,S . M . Ko,H . H . Choi ) 한국축산학회 1998 한국축산학회지 Vol.40 No.1
This research was conducted to investigate the effects on the growth performance, feed intake, feed conversion and carcass characteristics of the growing-finishing pigs with 4 kinds of feed additives wmposed of probiotics which were used in the swine farm of ChejuDo area. Two experiments were conducted in the W-farm (high energy and protein, Spring) and B-farm(low energy and protein, Summer). The experiment was designed with 5 treatments according to the kinds of additives used(T; control, A; Biopro, B; Ataphon-o, C; YC-2000, D; Photo-plus). In the W-farm experiment, 75 three-way crossbred pigs weighing average 38㎏ were randomized with 3 replications for 102 days. In the B-farm experiment, 105 three-way crossbred pigs weighing average 33㎏ were randomized with 3 replications for 103 days. Daily weight gains were increased a little by supplementing the probiotics in comparison with control(T). But there were not significant differences among the treated goups. There were no differences in feed intake among treatments in the W-farm. But in the B-farm a little inaease in feed intake was observed in the probiotics group. However, feed conversion rates were somewhat improved by the probiotics compared to control(T) in the W-farm, but they were not significantly different. Carcass weight and percentage were increased a little in the pigs fed the probiotics compared to the control (T). The pigs fed probiotics A and B showed apparently higher carcass weights and rates without statistical differences compared to the others. In the W-farm the symptom of overfattening was observed in the control(T) and the treatment C. However, the backfat thicknesses of the treatment A, B and D were suitable. In the B-farm the backfat thicknesses of the control(T) and the treatment C were poor and scanty, but those of the treatment A, B and D resulted in suitable thickness. According to the carcass Bade analysis, the carcass grades of the experimental pigs showed the following order; A $gt; B $gt; D $gt; C $gt; Control(T). The improvement of carcass grade was made by the dietary probiotics. According to the result of the taste panel evaluation, the dietary probiotics made a good effect on the meat colour and marbling, tenderness, meat flavour and meat juiciness of the pork.
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