옥수수를 보리로 대체 급여 시 육성돈의 성장, 영양소 소화율 및 혈액성상에 미치는 영향

김회윤 ( Hoi-yun Kim ),김삼철 ( Sam-churl Kim ),송영민 ( Young-min Song ) 한국환경과학회 2016 한국환경과학회지 Vol.25 No.7

A total of 16 growing pigs (Landrace × Yorkshire × Duroc, average weight 71 ± 2 kg) were used in this experiment for 24 days to determine the effect of replacing ground corn with barley varieties on growth performance, nutrient digestibility, and blood metabolites. Each pig was housed individually in a metabolic cage with a nipple waterer and feeder. Four dietary treatments included control (a corn and soybean meal-based diet) and 3 barley varieties (Youngyang, Wooho, or Yuyeon barley replacing 40% of ground corn). Growth performance and nutrient digestibility were not affected by replacement of 40% of ground corn with one of the three barley varieties (p > 0.05), but final body weight was. As for blood characteristics, pig treated with all of the barley treatments had no effect (p > 0.05) on total protein, albumin, aspartate aminotransferase (AST), alanine aminotransferase (ALT), lactate dehydrogenase (LD), and glucose in comparison with control; however, there was a difference in high density lipoprotein (HDL)-cholesterol levels between the control and all of the barley replaced treatment groups (p < 0.05). In conclusion, in spite of statistically significant differences, each of the three barley varieties is a suitable substitute for ground corn in the diet of growing and fattening pigs without adverse effects on growth performance, nutrient digestibility, and blood characteristics.

옥수수를 보리로 대체 급여 시 돈분의 미생물, 가스 발생량 및 휘발성 지방산 함량에 미치는 영향

김회윤 ( Hoi-yun Kim ),김삼철 ( Sam-churl Kim ),이혁준 ( Hyuk-jun Lee ),최인학 ( In-hag Choi ),송영민 ( Young-min Song ) 한국환경과학회 2016 한국환경과학회지 Vol.25 No.8

The objectives of this study were to evaluate the effect of replacing 40% corn meal with three different types of barley (Youngyang, Wooho, and Yuyeon) on the chemical compositions, microbial indices, gas emission, and volatile fatty acid (VFA) content in feces of growing pigs. Sixteen pigs (Landrace × Yorkshire × Duroc) with an initial average body weight of 71 ± 2 kg were maintained in metabolic cages and randomly allotted to four treatments containing different sources of barley, for 23 days. The treatment with three different barley types replacing 40% ground corn showed no effect (P>0.05) on fecal chemical compositions, microbial indices, gas emission, and VFA. However, some differences (P<0.05) were noted in the chemical compositions of crude fiber and ash, and in the levels of Lactobacillus and Salmonella in the feces of the growing pigs. In conclusion, methane and hydrogen sulfide decreased by replacing 40% corn meal with Youngyang and Wooho barley, respectively.

교잡종 돼지에서 도체등급에 따른 돈육의 이화학적 특성 변화

진상근,김일석,송영민,허선진,하경희,김회윤,류현진,하지희,김병우,Jin Sang-Keun,Kim Il-Suk,Song Young-Min,Hur Sun-Jin,Hah Kyung-Hee,Kim Hoi-Yun,Lyou Hyun-Jee,Ha Ji-Hee,Kim Byeong-Woo 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.3

재래돼지 수컷과 랜드레이스 암컷을 교배하여 생산된 돼지 250두의 등급에 따른 돼지의 도체 특성과 돈육의 이화학적 특성을 비교한 결과는 다음과 같다. 생체중, 도체중, 지육율 및 등지방 두께는 E등급이 다른 네 등급에 비하여 유의적으로(P<0.05) 낮게 나타났다. 등급이 높을수록 가열 감량은 유의적으로(P<0.05) 많았으며, 수분 및 조지방 함량, PH 및 전단가는 등급간에 차이를 보이지 않았다. 육색 a*값은 C와D등급이 유의적으로 가장 높았으며, A등급이 유의적으로 가장 낮게 나타났으나 L*값과 b*값은 등급간에 차이를 보이지 않았다. 지방색 b*값은 A와 E 등급이 유의적으로 가장 높게 나타났으며, C 등급이 유의적으로(P<0.05) 가장 낮게 나타났으나 L*값과 a* 값은 등급간에 차이를 보이지 않았다. 가열육의 부착성과 씹힘성은 등급이 높을수록 유의적으로 (P<0.05)높게 나타났으나 경도, 응집성, 탄력성 및 파쇄성은 등급간에 차이를 보이지 않았다. 지방산조성은 등급이 높을 수록 palmitic산 함량이 유의적으로(P<0.05) 높고 불포화지방산/포화지방산 비율은 유의적으로(P<0.05) 낮게 나타났으며, 기타 다른 지방산들은 등급간에 유의적인 차이를 보이지 않았다. The objective of this study was to determine the changes of physico-chemical characteristics in crossbred pigs (Korean native breed ${\times}$ Landrace breed) by carcass grade. Research was conducted on 250 pigs divided into 5 carcass grade groups. Cooking loss have significantly (p<0.05) higher in higher carcass grade. However, water content, crude fat, pH and shear force have no difference. In meat color, a* was significantly (p<0.05) higher in C and D grade, whereas A grade was lower than those of others. L* and b* did not different among the carcass grades. In fat color, A and E grade were significantly (p<0.05) higher in b* and, C was lower than those of others. Adhesiveness and Gumminess of cooked meat were significantly (p<0.05) higher when carcass grade was higher. However hardness, cohesiveness, springiness and brittleness were not different among the carcass grades. Palmitic acid was significantly (p<0.05) higher in higher carcass grades and, saturated fatty acid/unsaturated fatty acid ratio was lower, whereas other fatty acids compositions had no difference among the carcass grades.

대나무 분말 첨가가 돼지생산성, 도체특성, 혈액성상, 돈분의 가스발생량 및 미생균 균총에 미치는 영향

송영민 ( Young Min Song ),조재현 ( Jae Hyeon Cho ),추교문 ( Gyo Moon Chu ),김회윤 ( Hoi Yun Kim ),이재영 ( Jae Young Lee ),김승철 ( Seung Cheol Kim ),김삼철 ( Sam Churl Kim ) 한국환경과학회 2014 한국환경과학회지 Vol.23 No.8

In this study, we investigated the effects of dietary supplementation (n = 40 pigs/treatment) with bamboo powder (0, 1, 2 and 3%) for 38 days. We evaluated growth performance, blood metabolites, and carcass characteristics of fattening pigs and gas emission and microbial populations in pig manure, to obtain data on pork producers for environmental management. We obtained the following results. First, supplementation with increasing amounts of bamboo powder had a significant (P < 0.05) effect on feed intake, feed efficiency, and glucose contents (except for initial and final body weight, weight gain, carcass characteristics, and blood urea nitrogen). In terms of blood metabolites, glucose and blood urea nitrogen tended to decrease with increasing amounts of bamboo powder. Second, the amounts of ammonia, methane, amine, hydrogen sulfide, and acetic acid were reduced by increasing amounts of bamboo powder when compared with the controls (P < 0.05). However, there were no significant differences in pH, propionic acid, iso-butyric acid, butyric acid, iso-valeric acid, and valeric acid among all treatments. The lowest gas emission was observed when 3% bamboo powder was used. Third, supplementation with increasing amounts of bamboo powder tended (P < 0.05) to increase the total number of bacteria, Lactobacillus spp., and yeast, but E. coli, Salmonella spp., and Shigella spp. were not detected in any treatment. In conclusion, the results of this study suggest that supplementation with bamboo powder was effective in reducing gas emission and inhibiting pathogen populations in pig manure by lowering the pH of the manure.

쑥 급여 돼지고기의 냉장저장 중 품질특성

김일석,진상근,송영민,하경희,김회윤,남기윤,류현지,하지희 한국국제농업개발학회 2004 韓國國際農業開發學會誌 Vol.16 No.4

쑥 분말 사료를 암돼지 및 거세돈에 첨가하여 그 수준에 따라 0%(T1, 암돼지, T2; 거세돈)와 1.5%(T3; 암돼지, T4, 거세돈)로 각 구별 45두씩 배치, 42일간 급여하여 생산된 돈육의 육질특성은 다음과 같다. 도체중량과 등지방두께는 73가 가장 낮았으며, 도체등급에서는 처리구간 유의차가 없었다(P>0.05). 쑥 분말 급여시 암돼지간(T1과 T3)에서는 조회분, 거세돈간(T2와 T4)에는 조지방 및 조회분 함량이 유의적으로 증가하였다(P<0.05). pH는 저장기간에 증가함에 따라 모든 처리구에서 감소하였으며, 쑥 분말 급여 처리구(T3와 T4)에서다소 높은 pH값을 나타내었다 드립감량은 처리구간에 일정한㎏/㎠경향을 나타내지 않았지만 저장기간이 경과함에 따라 높아졌다. 전단가(shear force, ㎏/㎠)는 T1을 제외한 모든 처리구에서 저장기간이 길어짐에 따라 감소하였다. 명도와 적색도는T3가 T1 보다 다소 높은 수치를 보였으나, 거세돈간(T2와 T4)에서는 오히려 낫게 나타났다. 저장기간이 증가함에 따라 TBARS와 VBN값은 공히 유의적으로 증가하였으며(P<0.05),쑥 분말 급여 처리구(T3 및 T4)에서 유의적으로 더 높게 나타났다(P<0.05). 지방산 분석결과, 포화지방산(saturated fatty acids)은 대조구에 비해 쑥 분말 첨가수준 증가에 따라 포화지방산은 높아지고 상대적으로 불포화지방산(unsaturated fatty acids)은 낮아지는 경향이 있었으나 유의차는 없고, 콜레스테롤의 경우에도 동일하게 유의적인 차이가 없었다. 전체적인 기호도는 신선육 및 조리육 공히 처리구가 낮은 점수를 얻었다. 향후 쑥 분말 급여에 대한 보다 많은 연구가 진행되어야 할 것으로 판단된다. This study was carried out to investigate the feeding effects of mugwort powder on meat quality characteristics for 42 days. The results obtained were as follows; Carcass weight(㎏) and backfat thickness(㎜) of T3 showed the lowest compared with other treatments. Grade scores were not significantly differ among the all treatments. In the proximate composition, crude ash content was higher(P<0.05) in the T3 than that of T1, while, crude fat and crude ash contents in T4 were higher(P<0.05) than those of T2. pH values were tended to low as storage period extended, in particular, those values slightly higher in the T3 and T4. Drip loss(%) was tended to increase during storage. Shear force(㎏/㎠) in all samples showed the decreased during the storage, except for Ti. L^(*) and a^(*) of T3 were slightly higher than those of T1, while, T4 was lower than T3. TBARS and VBN of all samples were significantly increased(P<0.05) as storage period extended, those values significantly higher(P<0.05) in the T3 and T4. There were no differences in saturated fatty acids, unsaturated fatty acids and cholesterol of pork meat between control(T1 and T2) and treatments(T3 and T4). The sensory score of pork samples fed with mugwort power were lower than that of control(T1 and T2) in both fresh and cooked meat. Further studied are needs on the pigs fed with mugwort powder.

돈육의 저장중 이화학적 성질에 미치는 토코페롤 급여효과

진상근,김일석,송영민,하경희,이성대,김회윤 한국국제농업개발학회 2003 韓國國際農業開發學會誌 Vol.15 No.1

비육후기 돼지 사료에 첨가되는 우지 함량 중 2%를 들깨유로 대체 급여한 돈육(T1), T1처리구에 비타민 E 250ppm 첨가 급여한 돈육(T2), 우지함량 중 2%를 오징어유로 대체 급여한 돈육(T3), T3에 비타민 E 250ppm 첨가 급여한 돈육(T4)을 1±1℃에서 28일간 저장하면서 육질특성을 조사한 결과는 다음과 같다. 저장기간에 따라 육색 L^*과 b^*값, 지방색 b^*값 및 drip loss는 증가하였다. 총단백질추출성과 보수력은 14일까지 증가 후 감소하였으며, 염용성 단백질추출성 및 지방색 L^*값은 감소하였다. 근절길이에서는 저장기간에 따라 T3구는 감소하였다. 총단백질추출성은 T1보다는 T2가 낮은 반면 T3보다는 T4가 높았다. 염용성단백질추출성은 비타민 E 첨가구들이(T2, T4) 첨가하지 않은 구들(T1, T3)에 비하여 높았으며, drip loss와 육색 a^*값은 비타민 첨가구들이 첨가하지 않은 구들에 비해 낮게 나타났다. 보수력은 T1보다는 T2가 낮은 반면 T3보다는 T4가 높았다. 지방색 L^*값은 저장 1일째는 비타민을 첨가한 처리구들이 첨가하지 않은 처리구들에 비해 높았으나, 저장 28일째에는 낮게 나타났고, b^*값은 비타민을 첨가한 처리구들이 낮게 나타나 비타민 첨가구가 drip loss, 육색과 염용성단백질 추출성에서 좋은 효과를 나타내었다. The quality of pork meat was determined as following treatments. The meat samples were obtained from pigs which had been fed finishing pig diets containing 2% perillar seed oil in beef tallow(T1), 250ppm vitamin E in T1(T2), 2% squid oil substituted of beef tallow(T3), 250ppm vitamin E in T3(T4). During storage period, meat color L^*, b^* value, fat color b^* value and drip loss were increased. The extraction amount of total protein and water holding capacity were increased until 14 days after then were decrease. The extraction amount of salt soluble protein and fat color L^* value were decreased and sarcomere length were decrease in T2 as well. T1 was higher than T2 in the extraction amount of total protein and its of T4 was higher than T3. The extraction amount of salt soluble protein of the T2 and T4 was higher than that of T1 and T3. The drip loss and the a^* value of meat color were lower in vitamin treated one than non treated one. On water holding capacity. T1 was higher than T2 and T3 was lower than T4. The L^* value of fat in vitamin treated ones was shown higher than that of non treated ones on day 1, however, it and the b^* value of the meat were low on day 28.