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RISS 인기검색어
- 검색키워드
- 학과정보 : 축산학과전공 (검색결과 964 건)
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卵用鷄 育成期 營養素 供給體系가 育成鷄의 成長, 營養素 攝取量과 産卵能力에 미치는 影響
A total of 720 brown egg strain pullets were used to examine the effect of 9 rearing dietary treatments involving 3 protein feeding systems of step-down (18-15-12%), step-up(12-15-18%) and single-stage low (13-13-13%) protein utilizing 3 metabolizable energy levels of 3200. 2900 and 2600kcal/kg in each system on pullet growth from 2 to 18 weeks of age and on subsequent laying performance from 20 to 54 weeks of age. The results obtained are summarized as follow. 1. During the growing period, Pullets subjected to the step-up and single-stage low protein diets were smaller in body weight and consumed less feed and ME than those on step-down protein diet, however the pullets on step-up protein diet consumed more protein while those on single-stage low protein diet consumed less protein than those on step-down protein diet(P<0.05). The feed cost was reduced in pullets on single-stage low protein diet than in those on the other systems(P<0.05). As the ME level of grower diet reduced, cumulative feed and protein consumption increased(P<0.05), however ME intake and body weight at 18 weeks of age decreased(P<0.05). Grower feed cost decreased as the dietary ME level reduced(P<0.05), but no significant difference was found between 2900 and 2600 kcal/kg. 2. During the laying period, sexual maturity was delayed in the hens reared on step-up and single-stage low protein diets than in those on step-down protein diet(P<0.05), however hen-day egg production and average egg weight were not significantly affected by the protein feeding systems in growing period. Daily feed intake and feed per egg were significantly reduced in hens on step-up and single-stage low protein diets than in those on step-down protein diet(P<0.05). AU of the production parameters such as sexual matarity, hen-day egg production, egg weight, feed intake and feed conversion were not significantly affected by the ME levels of grower diet Result of this study indicate that pullets can be reared on the ME levels of 2600-2900kcal/kg without any impairment of egg production and that 13% single-stage low protein diet produce smaller pullets with less feed, nutrients and feed cost during the growing period and consume less feed during the laying period with the same production performance compared to the conventional protein feeding system.
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凍結 및 冷藏處理時 Sodium pyrophosphate의 量이 牛肉의 理化學的 特性에 미치는 影響
The effects of sodium pyrophosphate(SPP) on the change of physicochemical properties for ground beef were investigated. Ground beef was mixed with 0%, 0.3% sodium pyrophosphate combined with 2.0% NaCI, 0.5% sodium ptrophosphate combined with 2.0% NACI and then stored for 5 days at 4℃ and -25℃. The results obtained were summarized as follow. 1. The pH walue of ground beef decreased during storage. It showed relative increase in sodium pyrophosphate combined with NaCI treatment compared with control although there was no reamrkable differnce between chilled and frozen beef. 2. The content of water soluble protein extracted from ground chilled and frozen beef with two levels of sodium pyrophosphate was higher than that from contral beef, but tended to decrease as storage period was longer. 3. The content of salt soluble protein extracted from ground chilled and frozen beef continued to decrease for the first 3 days but began to increase after 3 days. 4. The emulsion capacity of water soluble protein extracted frozen and chilled beef with sodium pyrophosphate combined with 2.0% NaCI was higher than that in control. Water holding capacity of ground beef also increased in sodium pyrophosphate treatment compared with control. 5. Percentage of cooking loss of ground beef decreased during chilled and frozen storage days. Especially, it showed the reduction of 11.9% in 0.5% sodum ptrophosphate combinet with 2.0% NaCI and 13.2% in 0.3% sodium pyrophosphate combined with 2.0% NaCI treatment than 26.4% in control on the 3rd storage days.
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