재래흑돼지에서 버섯재배부산물의 사료가치 평가

국문 초록 (Abstract)

본 시험은 버섯부산물중 상대적으로 사료적 가치가 높은 느타리버섯 부산물(PO-SMS)과 팽이버섯 부산물(FV-SMS)에 대한 재래흑돼지에서의 사료적 가치를 구명하고자 실시하였다. 재래흑돼지(Korean native black pig)를 20두 공시하여 각 처리구당 암?수를 구분하여 2두씩 총 4두를 배치하였고, 각 개체를 처리구당 반복으로 하였고 개시일령은 100±2일이였고, 개시체중은 20±3kg이였다. 시험기간 동안 음수는 자유채식을 하도록 하였다. 사료는 1일 1두당 건물기준으로 체중의 3%를 급여 하였다. 버섯부산물의 in vitro, CTTAD 소화율을 평가하였다. in vitro 소화율 평가에서 PO-SMS과 FV-SMS 모두 대체수준이 증가함에 따라서 소장과 대장의 건물(DM)과 유기물(OM)의 소화율의 유의적으로 감소하는 경향을 보였다(p<0.05). in vitro 소화율에서 10% 대체수준의 소화율은 PO-SMS와 FV-SMS가 비슷하게 나타나나 20%이상 첨가 시부터 FV-SMS가 PO-SMS에 비하여 소화율이 높게 나타났다(p<0.05). 발효와 건조부산물(SMS)의 형태에 in vitro 소화율은 PO-SMS와 FV-SMS 둘 다 발효상태가 건조 상태보다 소화율이 높게 나타났다. PO-SMS가 FV-SMS에 비하여 대장에서의 소화율이 낮게 나타나는데 이는 PO-SMS의 원료에 섬유질함량이 더 많은 것으로 인한 것으로 사료된다. CTTAD　소화율 평가에서도 PO-SMS 대체수준이 증가함에 따라 유의적으로 건물, 조단백질, total cho 소화율이 감소하는 경향을 보였다(p<0.05). 조지방 소화율은 반대로 대체수준의 증가로 소화율이 증가하는데 사료 내 조지방 함량의 감소로 인한 소화율 향상으로 보고 있다. FV-SMS는 대체수준의 증가에 따라 건물 소화율은 유의적으로 감소하는데(p<0.05), FV-SMS는 10% 대체 수준에서 조단백질 소화율이 가장 높게 나타났으나 대체 수준당 큰 차이는 나타나지 않았다. 건조와 발효부산물(SMS)에 CTTAD 소화율평가는 in vitro 소화율 평가와는 다르게 PO-SMS에서는 건조부산물의 소화율이 높게 나타났다. 하지만 발효와 건조 모두 일반양돈배합사료보다 높은 소화율을 나타냈다. FV-SMS는 조단백질 소화율일 일반양돈배합사료에서 높게 나타났다(p<0.05). 조지방 소화율은 건조와 발효에서 일반양돈배합사료보다 높게 나타났다(p<0.05). 결과적으로 버섯부산물을 10% 내외 양돈용 배합사료에 대체하는 것은 소화율적 측면에서 문제가 없을 것으로 보이며 이는 양돈사료가 평균 600원/kg 일 때 버섯부산물은 30원/kg으로 계산 시 톤당 57000원의 사료비를 절감 할 수 있을 것으로 보인다.

목차 (Table of Contents)

• Ⅰ. 서론 ······························································································································································· 1
• Ⅱ. 연구사 ·························································································································································· 3
• 1. 버섯부산물의 정의 ····························································································································· 3
• 2. 버섯 재배방식과 특성 ······················································································································· 4
• 3. 느타리버섯 부산물 ······························································································································ 5
• 4. 팽이버섯 부산물 ································································································································· 5
• 5. 부산물 이용현황 ·································································································································· 5
• 6. Mycelium에 의한 부산물의 ligno-cellulose의 분해 ··························································· 7
• 7. 발효사료 ·················································································································································· 8
• 8. 재래돼지 ················································································································································· 9
• Ⅲ. 재래흑돼지에서 버섯부산물의 사료가치 ··················································································· 12
• <실험 1.> ················································································································································ 12
• 1. 목적 ························································································································································ 12
• 2. 재료 및 방법 ······································································································································ 12
• 3. 결과 ························································································································································ 21
• <실험 2.> ················································································································································ 35
• 1. 목적 ························································································································································ 35
• 2. 재료 및 방법 ······································································································································ 35
• 3. 결과 ························································································································································ 42
• Ⅳ.결론 및 요약 ············································································································································ 56