표제지
목차
I. 서론 10
II. 연구사 13
1. 솔잎과 부산물의 사료가치 13
2. 단감의 사료가치 15
3. 발효사료 17
III. 재료 및 방법 19
1. 발효사료 제조 19
2. 공시동물 및 사양관리 20
3. 시료채취 및 조사방법 24
1) 발효사료 성분변화 24
2) 생산성 25
3) 혈액성상 26
4) 도체특성 27
5) 육질특성 28
(1) 등심 채취 28
(2) 화학적 조성 28
(3) 물리-화학적 특성 28
(4) 육색 29
(5) 지방산 조성 30
(6) 조직감 30
(7) 관능평가 31
3. 경제성 분석 33
4. 통계분석 33
IV. 결과 및 고찰 34
1. 발효사료의 성분 변화 34
2. 생산성 37
3. 혈액성상 39
4. 도체특성 44
5. 육질특성 47
1) 화학적 조성 47
2) 물리-화학적 특성 49
3) 육색 52
4) 지방산 조성 54
5) 조직감 57
6) 관능평가 59
6. 경제성 분석 61
V. 참고문헌 64
국문요약 76
ABSTRACT 79
Table 1. Composition of experiment diets 22
Table 2. Chemical composition of experimental diets 23
Table 3. Chemical composition and pH of fermented diet on 0 day and 10 days of fermentation 36
Table 4. The Effects of fermented diet using probiotic from pine needle microbes on growth performance, feed intake and feed efficiency of fattening pigs 38
Table 5. The Effects of fermented diet using probiotic from pine needle microbes on blood corpuscle of fattening pigs 40
Table 6. The Effects of fermented diet using probiotic from pine needle microbes on plasma chemical composition of fattening pigs 43
Table 7. The Effects of fermented diet using probiotic from pine needle microbes on carcass traits, meat grades of fattening pigs 46
Table 8. The Effects of fermented diet using probiotic from pine needle microbes on chemical composition in longissimus dorsi of fattening pigs 48
Table 9. The Effects of fermented diet using probiotic from pine needle microbes on physico-chemical characteristics in longissimus dorsi of fattening pigs 51
Table 10. The Effects of fermented diet using probiotic from pine needle microbes on meat color in longissimus dorsi of fattening pigs 53
Table 11. The Effects of fermented diet using probiotic from pine needle microbes on fatty acid composition in longissimus dorsi of fattening pigs 56
Table 12. The Effects of fermented diet using probiotic from pine needle microbes on texture profile analysis in longissimus dorsi of fattening pigs 58
Table 13. The Effects of fermented diet using probiotic from pine needle microbes on sensory evaluation in fresh and cooked longissimus dorsi of fattening pigs 61
Table 14. The Effects of fermented diet using probiotic from pine needle microbes on economical analysis in fattening pigs 63
Figure 1. Processing of fermented diets using the indigenous microorganism from pine needles. 20