단백질과 Calcium 의 수준이 면양의 영양에 미치는 영향 1 . 단백질과 Calcium 의 수준이 면양의 소화율 , 질소균형 및 광물질 축적율에 미치는 영향 = Effect of Dietary Protein and Calcium Levels on Nutrition in Sheep 1 . Effect of dietary protein and calcium levels on digestibility , nitrogen balance and some mineral retention in sheep

다국어 초록 (Multilingual Abstract)

A metabolism trial was conducted with 9 Corriedales averaging 25Kg to determine the effect of dietary protein and calcium levels on digestibility, nitrogen balance and mineral retention in sheep. Three calcium levels (80, 100, 120% of NRC requirement) were allotted and each calcium level contained three protein levels (9, 11, 13%) with three replicates per treatment. The results obtained were as follows. Dry matter and NFE digestibilities were decreased with increasing calcium levels, but no significant differences were found out among calcium levels. Crude protein and crude fiber digestibilities were not greatly affected by the calcium levels. Dry matter digestibility was increased with decreasing protein levels but crude protein digestibility was significantly (p$lt;0.05) higher in sheep fed 11 or 13% protein diets than in sheep fed 9% protein diet. Crude fiber and NFE digestibilities were significantly (p G 0.05) decreased in proportion with. decreasing protein levels. Nitrogen retention was 46 to 56% and was gradually increased as the calcium levels increased, but no significant differences were found out between calcium levels. However nitrogen retention was greatly affected by the protein levels. Ruminal ammonia concentration was 5.5 to 14.88㎎ per 100㎖ of rumen fluid and was increased in proportion with increasing calcium levels and in the higher protein levels. Calcium retention was not affected by the dietary calcium levels but phosphorus retention was gradually decreased as the calcium level increased and magnesium retention was gradually decreased as the calcium level increased and magnesium retention was significantly P $lt; 0.05) decreased as the calcium level increased. Calcium and magnesium retention was significantly (p$lt;0.05) increased in proportion to decreasing dietary protein levels but phosphorus retention was gradually decreased as the dietary protein levels decreased.