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Bacillus subtilis 급여가 비육돈의 육질 특성, 생산성 및 분내 유해가스 발생에 미치는 영향
장해동,유종상,이제현,김효진,신승오,황염,주천상,진영걸,강대경,Jang, Hae-Dong,Yoo, Jong-Sang,Lee, Je-Hyun,Kim, Hyo-Jin,Shin, Seung-Oh,Hwang, Yan,Zhou, Tain-Xiang,Chen, Ying-Jie,Kang, Dae-Kyung 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.3
This study was conducted to evaluate the effects of dietary Bacillus subtilis on meat quality, growth performance and fecal malodor gas emission in finishing pigs. Thirty-six pigs (Landrace ${\times}$ Yorkshire ${\times}$ Duroc, $83.53{\pm}1.01\;kg$ average initial body weight) were used in a 35 d growth assay. Dietary treatments were 1) CON (basal diet), 2) B1 (basal diet + B. subtilis 0.1%) and 3) B2 (basal diet + B. subtilis 0.2%). The pigs were distributed into four pigs per pen with three replicate pens per treatments by completely randomized design. For the entire period, the final weight, ADO, ADFI and gain/feed were not significantly different among the treatments. There were no significant differences in meat quality (sensory evalution, meat color, TBARS, water holding capacity, drip loss, cooking loss and M. longissimus dorsi area) among the treatments. $H_2S$ was significantly decreased in B2 treatment compared to CON and B1 treatments (p<0.05). However, ammonia, mercaptans and acetic acid were not significantly different among the treatments. In conclusion, B. subtilis 0.2% treatments decreased fecal $H_2S$ gas emission in finishing pigs.
사료내 흑운모 분말 첨가가 육성돈의 생산성, 혈액내 면역 및 스트레스 관련지표의 변화, 분중 악취방출 가스 생성에 미치는 영향
장해동 ( Hae Dong Jang ),김진동 ( Jin Dong Kim ),홍종욱 ( Jong Wk Hong ),유종상 ( Jong Sang Yoo ),김효진 ( Hyo Jin Kim ),신승오 ( Seung Oh Shin ),황염 ( Yan Hwang ),주천상 ( Tian Xiang Zhou ),진영걸 ( Ying Jie Chen ),조진호 ( Jin 한국동물자원과학회 2008 한국축산학회지 Vol.50 No.3