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목초액의 급여가 이유자돈의 분 중 미생물과 가스성상에 미치는 영향
최재용,Prashant Shinde,권일경,송영한,채병조 강원대학교 동물생명과학연구소(구 강원대학교 동물자원공동연구소) 2007 동물자원연구 Vol.18 No.-
Two experiments were conducted to determine the effect of wood vinegar (WV) on the fecal microbes and gas emission in weaned pigs. In Exp. 1, 224 weaned piglets (L×Y×D, 21 d-old, initial BW 6.02 ± 0.52 kg) were assigned to four treatments of different WV levels in randomized completely block design with four replicates (14 piglets/pen) for 28 days, including phases I (0-2 wk) and phase II (3-4 wk). The dietary treatments were 0, 0.1, 0.2 and 0.3% of WV added to a corn-soybean meal basal diet. The concentration of ammonia measured at 0 h and 24 h in feces did not differ among dietary treatments (p>0.05), but it was linearly decreased (p<0.05) in 0.2% and 0.3% addition level measured at 48 h and 72 h. The concentration of hydrogen sulfide had no significant change (p>0.05) within treatments measured at different time. The fecal total bacteria (TBC), Lactobacilli(LAB) and E. coli were measured on 14 d and 28 d. TBC were higher (p>0.05) in WV added treatments than the control. Similar results were obtained for LAB. But E. coli populations were decreased (p<0.05) in treatments added WV compared to control measured on 14 d and 35 d. In Exp. 2, 288 weaned piglets (L×Y×D, 21 d-old, initial BW 6.62 ± 0.31 kg) were assigned to four treatments in a randomized completely block design with four replicates (18 piglets/pen) for 28 days. The dietary treatments were basal diet (negative control, NC), 0.2% organic acid (positive control, PC), 0.2% antibiotic (AT) and 0.2% WV added to a corn-soybean meal basal diet. The fecal total bacteria (TBC), Lactobacilli(LAB) and E. coli were measured on 14 d and 28 d. TBC, LAB and E. coli showed lower counts in pigs fed AT diets than others. In conclusion, these results indicated that wood vinegar could reduce the NH3 concentration of feces and inhibited the growth of harmful bacteria.
송창현,Prashant Shinde,권일경,강선문,이성기,채병조,김진수,김영우,김광현 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.4
In this study, pigs [n=117; (Landrace × Yorkshire) × Duroc; 64±0.5 kg initial body weight] were used to investigate the effect of feeding different levels of lacquer (Rhus verniciflua Stokes) meal on performance, carcass traits and quality of meat kept under refrigeration at 3±1oC. The pigs were randomly allotted to 3 treatments on the basis of body weight and sex and each treatment was replicated 3 times (13 pigs in each replicate). Lacquer meal in sawdust form obtained from the stem bark and heartwood of sun-dried lacquer trees was added to the grower and finisher diets at 0, 20 and 40 g/kg diet. The experimental diets were fed for 8 wk. Inclusion of lacquer meal had no influence (p>0.05) on growth performance of pigs. Improvement in carcass traits and decreased back fat thickness were noticed in pigs fed diets added with 20 and 40 g/kg lacquer meal. Longissimus muscle obtained from pigs fed lacquer meal had higher moisture and lower fat content, thiobarbituric acid reactive substances and water holding capacity. Meat from lacquer fed pigs was also darker and redder. The data indicates that lacquer meal can be incorporated up to 40 g/kg in the diet of fattening pigs without affecting growth performance. Also, lacquer meal increases carcass lean content and improves the oxidative stability of the meat.
Young Gwon Kim,Prashant Shinde,Jae Yong Choi,Myung Sang Kwon,Byung Jo Chae 강원대학교 동물생명과학연구소(구 강원대학교 동물자원공동연구소) 2007 동물자원연구 Vol.18 No.-
In this study 300 weaned pigs (Landrace × Yorkshire × Duroc, 23±3 d of age, 5.56± 1.21 kg initial body weight) were used to study the effect of fungal (Aspergillus oryzae, FSP-A) and fungal + bacteria (Aspergillus oryzae + Bacillus subtilis, FSP-B) fermented soya proteins on their blood hematology, enzymes and immune cell populations. Pigs were allotted to 5 treatments, each comprising of 4 pens with 15 pigs. Basal diets consisted of 15% soyabean meal (Control diet) while for treatment diets SBM was replaced with 3 and 6% of each FSP-A and FSP-B, respectively. The experimental diets were fed from 0 to 14 day after weaning and then a common commercial diet was fed from 15 to 35 day. Blood was collected on 14 and 35 day of experiment and analyzed for hematology, aspartate transaminase (AST), alanine transaminase (ALT) and immune cell populations. At d 14, lower RBC count, Hb and HCT values and higher AST values were noted in pigs fed FSP-A diets when compared with Control and FSP-B fed pigs.Also at d 14 pigs fed 6% FSP-A had lower NE (P<0.05) when compared with those fed 6% FSP-B. The level of FSP influenced the RDW on d 14 and MCHC, MO and MPV on d 35. In addition on d 35, pigs fed 3% FSP-A had lesser NE than those fed 6% FSP -A and Control diet, while pigs fed 6% FSP-B had the highest number of MO compared to other treatments. But there were no differences in the plasma AST and ALT values on d 35. Thus it may be concluded that the FSP either by fungal or fungal + bacterial sources had an influence on the blood hematological status and the populations of immune cells.
Young Gwon Kim,Prashant Shinde,Jae Yong Choi,Myung Sang Kwon,Byung Jo Chae 강원대학교 동물생명과학연구소(구 강원대학교 동물자원공동연구소) 2007 동물자원연구 Vol.18 No.-
A total of 240 weaned pigs (Landrace ×Yorkshire × Duroc, 22±3 d of age, 5.16±0.90 kg initial body weight) were used to study the effect of feeding level of microbial fermented soya protein on their blood hematology, enzymes and immune cell populations. The microbial (Aspergillus oryzae + Bacillus subtilis) fermented soya protein (FSP) was used. Pigs were allotted to four dietary treatments, each comprising of 4 pens with 15 pigs. Basal diets consisted of 15% soya bean meal (Control diet); while for treatment diets SBM was replaced with 3, 6 and 9% FSP. The experimental diets were fed from 0 to 14 day after weaning and then a common commercial diet was fed from 15 to 35 day. Blood was collected on 14 and 35 day of experiment and analyzed for hematology, plasma aspartate transaminase (AST), plasma alanine transaminase (ALT) and immune cell populations. Increasing the level of FSP in the diet of pigs linearly decreased distribution of red blood cells (P<0.01), MPV (P<0.05), MO (P<0.05), EO (P<0.05) and BA (P<0.05) on d 14. Linear and quadratic decrease in the RBC (P<0.05), Hb (P<0.05), HCT (P<0.01), PLT (P<0.001) and EO (P<0.05) and linear increase in the MCHC (P<0.001), MPV (P<0.05), WBC (P<0.05) and NE (P<0.05) on d 35 was noted. Pigs fed with 6% FSP had lower (P<0.05) levels of AST and ALT on d 14, while the levels of ALT and AST on d 35 did not differ among the dietary treatments. Thus the results suggest that microbial fermented soya protein affected the hematological indices, immune cell populations and plasma enzymes in weaned pigs.
Song, Chang-Hyun,Kim, Jin-Soo,Shinde, Prashant,Kim, Young-Woo,Kim, Kwang-Hyun,Kwon, Ill-Kyung,Kang, Sun-Moon,Lee, Sung-Ki,Chae, Byung-Jo Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.4
In this study, pigs [n=117; (Landrace ${\times}$ Yorkshire) ${\times}$ Duroc; $64{\pm}0.5$ Kg initial body weight] were used to investigate the effect of feeding different levels of lacquer (Rhus verniciflua Stokes) meal on performance, carcass traits and quality of meat kept under refrigeration at $3{\pm}1^{\circ}C$. The pigs were randomly allotted to 3 treatments on the basis of body weight and sex and each treatment was replicated 3 times (13 pigs in each replicate). Lacquer meal in sawdust form obtained from the stem bark and heartwood of sun-dried lacquer trees was added to the grower and finisher diets at 0, 20 and 40 g/kg diet. The experimental diets were fed for 8 wk. Inclusion of lacquer meal had no influence (p>0.05) on growth performance of pigs. Improvement in carcass traits and decreased back fat thickness were noticed in pigs fed diets added with 20 and 40 g/kg lacquer meal. Longissimus muscle obtained from pigs fed lacquer meal had higher moisture and lower fat content, thiobarbituric acid reactive substances and water holding capacity. Meat from lacquer fed pigs was also darker and redder. The data indicates that lacquer meal can be incorporated up to 40 g/kg in the diet of fattening pigs without affecting growth performance. Also, lacquer meal increases carcass lean content and improves the oxidative stability of the meat.