팽이버섯 수확후배지 첨가가 수수 사일리지의in vitro 반추위 발효특성 및 소화율에 미치는 영향

서지정보

· 발행기관 : 한국버섯학회
· 수록지 정보 : 한국버섯학회지 / 13권 / 3호
· 저자명 : 문여황, 장선식, 김언태, 조웅기, 이신자, 이성실, 조수정

목차

서 론
재료 및 방법
공시사료
시험설계
반추위액 준비
In vitro 실험
화학적 성분분석
pH 측정
가스 발생량
미생물 성장량
건물소화율
통계처리
결과 및 고찰
조성분 함량
In vitro 발효 시 pH, 가스발생량 및 미생물 성장량
In vitro 건물소화율
적 요
감사의 글
Reference

영어초록

The in vitro experiment was conducted to ensure the supplemental level of spent Flammulina velutipes mushroomsubstrates (SMS) as an energy source in manufacturing of whole crop sorghum silage. Sorghum harvested at heading stage wasensiled with spent mushroom substrates of 20% (S-20), 40% (S-40) and 60% (S-60) as fresh matter basis for 6 week. Theexperiment was conducted by 3, 6, 9, 12, 24, 48 hrs of incubation time with 3 replications. The silages were evaluatedfermentation characteristics and dry matter digestibility (DMD) in vitro. The pH of in vitro solution was inclined to decrease withelapsing the incubation time, and that of the S-20 was significantly (P<0.05) lower than the other treatment at 48 hr ofincubation. Gas production was greater (P<0.05) in the S-20 than the other treatments at 6 and 12 hrs of incubation. Themicrobial growth in vitro was inclined to decrease following 24 hr of incubation, and thereafter sustained the similar levels. Invitro dry matter digestibility (IVDMD) was lowered by increasing the supplemental level of spent mushroom substrate, and was alow level in the S-60 throughout whole incubation time. Althoughthe IVDMD for S-40 was steadily increased from 9 hr ofincubation and reached to similar level with the S-20 at 48 hourof incubation, however SMS for whole crop sorghum silagefermentation might as well add about 20 to 30% in fresh matterbasis when considering DMD.

참고자료

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