사료 내 에너지원과 질소원의 비율 및 종류가 반추위발효성상에 미치는 영향

다국어 초록 (Multilingual Abstract)

This study investigated the effects of NR ratio, NPN content and carbohydrate degradation rate on rumen microbial fermentation.
The effects of the NR ratio and NPN on rumen fermentation were investigated. The NR ratio was set at three levels (3.5, 3.0, 2.5) and the NPN content at two levels (3.1%, 4.6%). This experiment was performed with a 3 × 2 factorial design. The NR ratio had more influence on the rumen fermentation than the contents of NSC and RDP. In particular, the amount of acetate production was significantly different according to the NR ratio and NPN content. Acetate production was higher in treatments with NR ratios above 3.0 and NPN levels of 4.6%. At the same amount of nitrogen supply to the rumen, the rate of energy supply was controlled. The energy supply rate was set by varying the ratio of sugar and starch in the NSC. In the same NSC, three ratios of sugar and starch were set, the NR ratio was 3.0, and the NPN content was applied equally at the 5.0% level. Despite the same NR ratios in all treatments, carbohydrate degradation rates affected rumen fermentation. As the sugar content increased, the production of propionate and MCP increased significantly.
The results showed that rumen fermentation was improved when the NR ratio in the feed was 3.0 or more. NPN supply could enhance the growth of fibrolytic microorganisms and increase carbohydrate fermentation by supplying nitrogen sources in the rumen. Increasing the rate of carbohydrate degradation in the rumen increased the production of propionate and MCP.

목차 (Table of Contents)

• ABSTRACT iii
• LIST OF TABLES iv
• LIST OF ABBREVIATION v
• 1. 서론 6
• 2. 반추위분해단백질과 비구조탄수화물의 비율 및 비단백태 질소 화합물의 함량이 반추위 발효성상에 미치는 영향(실험 1)10
• 2.1. 재료 및 방법 10
• 2.1.1. 시험 사료의 일반 성분 조성 10
• 2.1.2. 반추위 in vitro 발효시험 12
• 2.1.2.1. 공시축 및 사양관리 12
• 2.1.2.2. 반추위액 준비 및 배양 12
• 2.1.2.3. pH 측정 13
• 2.1.2.4. 발효 가스 분석 13
• 2.1.2.5. 암모니아태 질소 분석 13
• 2.1.2.6. 휘발성 지방산 분석 14
• 2.1.3. 통계 분석 15
• 2.2. 결과 16
• 2.2.1. pH 16
• 2.2.2. 발효 가스 18
• 2.2.3. 암모니아태 질소 20
• 2.2.4. 휘발성 지방산 22
• 2.3. 고찰 25
• 3. 탄수화물 분해속도가 반추위 발효성상에 미치는 영향(실험 2) 27
• 3.1. 재료 및 방법 27
• 3.1.1. 시험 사료의 일반 성분 조성 27
• 3.1.2. 반추위 in vitro 발효시험 29
• 3.1.2.1. 공시축 및 시험 방법 29
• 3.1.2.2. 미생물태 단백질 분석 29
• 3.1.3. 통계 분석 30
• 3.2. 결과 31
• 3.2.1. pH 31
• 3.2.2. 발효 가스 33
• 3.2.3. 암모니아태 질소 35
• 3.2.4. 휘발성 지방산 37
• 3.2.5. 미생물태 단백질 39
• 3.3. 고찰 41
• 5. 결론 43
• 6. 인용문헌 44
• 7. 감사의 글 51