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RISS 인기검색어
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- 저자 : 배동호 ( Chil Surk Yoon (검색결과 1 건)
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면양에서 조대두 ( 粗大豆 ) 레시친 첨가시 소화율 , 제1위 및 혈액지질의 지방산조성에 미치는 영향
윤칠석,정근기,배동호 ( Chil Surk Yoon,Keun Ki Jung,Dong Ho Bae ) 한국축산학회 1986 한국축산학회지 Vol.28 No.7
This experiment was carried out to study effects of crude soybean lecithin addition on digestibility of ration components, ruminal characteristics, fermentation of long-chain fatty acids in the rumen, and composition of fatty acids in blood lipid. The results obtained are summarized as follows: 1. The digestibility of OM, protein, ether extract, fiber, ADF, NDF and energy were improved with 4% lecithin, and especially ether extract was significantly (P$lt;.01) more digested than the control. 2. The digestibilities of major fatty acids were not greatly affected by the inclusion of lecithin. However, the unsatutated fatty acids were more digestible than the saturated fatty acids regardless of the treatments. 3. The ruminal pH at the 8% level was slightly lower than at the 0 or 4% levels. The ruminal viscosity was greatly influenced by the addition of lecithin. The ruminal viscosity was much lower at the 4 and 8% levels (6.0-9.0 cp) compared to the control (13.0-16.0 cp). 4. The total VFA concentration tended to be slightly declined with increasing lecithin. In the molar proportions of individual VFAs, the addition of lecithin resulted in a high increase in proportion of propionic acid and n-valeric acid. The acetic acid production declined greatly as the crude soybean lecithin increased. 5. The ruminal ammonia concentration was increased with lecithin supplementation. 6. The stearic acid in the rumen fluid was quantitatively the most important fatty acid, followed by palmitic and oleic acids although the difference in the proportions among treatments existed. The fatty acids in the faeces ware predominated stearic acid followed by palmitic acid, and unsaturated fatty acids were at low percentage. 7. The concentration of free fatty acid in blood lipid increased with lecithin addition. In the fatty acid composition of blood, the stearic acid was quantitatively the most proportion, followed by oleic acid and palmitic acid. 8. The above results indicate that the inclusion of crude lecithin can be well utilized by ruminants in view of the. profitable effects in the digestibility and the production of individual VFAs.
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