표제지
목차
I. 서론 7
II. 연구사 8
1. 농산부산물 8
2. Silage(사일리지) 13
III. 연구방법 및 결과 18
시험 1. 감과피와 대두박의 혼합비율이 in vitro 반추위 소화율 및 발효특성에 미치는 영향 18
1. 재료 및 방법 18
2. 결과 및 고찰 26
3. 요약 44
시험 2. 감과피와 배추부산물을 이용한 볏짚 silage의 품질과 기호성 평가 46
1. 재료 및 방법 46
2. 결과 및 고찰 51
3. 요약 62
IV. 결론 63
V. 인용문헌 64
국문초록 79
ABSTRACT 82
Table 1-1. Experimental design 20
Table 1-2. Chemical composition 21
Table 1-3. The chemical composition of McDougall's buffer 22
Table 1-4. Changes of pH by the supplemental level of persimmon peel and ruminal incubation time in vitro 27
Table 1-5. Changes of microbial growth rate by the supplemental level of persimmon peel and ruminal incubation time in vitro 29
Table 1-6. Changes of dry matter digestibility by the supplemental level of persimmon peel and ruminal incubation time in vitro 31
Table 1-7. Changes of total gas production by the supplemental level of persimmon peel and ruminal incubation time in vitro 33
Table 1-8. Changes of ammonia concentration by the supplemental level of persimmon peel and ruminal incubation time in vitro 36
Table 1-9. Changes of glucose concentration by the supplemental level of persimmon peel and ruminal incubation time in vitro 37
Table 1-10. Changes of protein concentration by the supplemental level of persimmon peel and ruminal incubation time in vitro 38
Table 1-11. Changes of acetic acid concentration by the supplemental level of persimmon peel and ruminal incubation time in vitro 40
Table 1-12. Changes of propionic acid concentration by the supplemental level of persimmon peel and ruminal incubation time... 41
Table 1-13. Changes of butyric acid concentration by the supplemental level of persimmon peel and ruminal incubation time... 42
Table 1-14. Changes of acetic acid / propionic acid ratio by the supplemental level of persimmon peel and ruminal incubation time... 43
Table 2-1. Ingredient composition of the experimental silage 47
Table 2-2. Chemical composition of the experimental silage 53
Table 2-3. The pH value and buffering capacity of the experimental silage 55
Table 2-4. Organic acid concentrations and Flieg's score of the experimental silage 57
Table 2-5. Palatability evaluation on the experimental silage 59
Table 2-6. Manufacturing cost of the experimental silage 61