醱酵飼料 제조에 관한 硏究 : 3. 醱酵飼料 제조시 水分添加 水準에 따른 아미노산 組成에 관한 硏究 3. A Study on Amino acid Composition as added Moisture Levels = A Study on Manufacturing Fermentation Feedstuffs

다국어 초록 (Multilingual Abstract)

To estimate the essential and nonessential amino acid compositions as added moisture levels in manufacturing fermentation feedstuffs, the three kinds of experimental conditions, T1, T2, T3 were made with rice bran(90kg), leaf mold(10kg) according to added moisture 40kg, 60kg, and 80kg, respectively.
In T1 and T2 cases, the contents of threonine, phenylalanine, histidine, aspartic acid, glutamic acid, cystine, arginine increased significantly during fermentation, however, in T3 case, the thereonine content increased significantly after 9 hours fermentation but decreased at 12 hours fermentation(P＜0.05). In T1 and T3 cases, the contents of valine, leucine and arginine increased significantly after 9 hours fermentation and decreased at 12 hours fermentation(P＜0.05). Methionine increased for three hours fermentation and then did not increase in content in the T1 and the T3. In T2 case, methionine level increased gradually for whole fermentation time. In T3 case, phenylalanine, histidine, aspartic acid, glutamic acid and cystine increased significantly after 9 hours fermentation, but decreased at 12 hours fermentation(P＜0.05). In T1, T2 and T3, isoleucine, lysine, serine, proline, glycine, alanine and tyrosine increased significantly during fermentation time(P＜0.05).