사과박 첨가가 아까시나무 사일리지의 품질과 in situ 소실율에 미치는 영향

조익환,황보순,안종호,김현진,이주삼 한국유기농업학회 2001 韓國有機農業學會誌 Vol.9 No.4

The quality including in situ degradability in the rumen of Holstein of the black locust silage added with apple pomace was investigated in this study. The amount of apple pomace added in different treatments were 0, 20, 40 and 60% respectively. With higher amount of addition of apple pomace in black locust, crude protein content in the silage decreased. Crude protein contents in the apple pomace added silage were in the range between 11.7 and 13.7% and those were significantly lower than 16.3% of 100% black locust silage. The contents of ADF, NDF and crude ash were in the same trend as with crude protein, which were shown more clearly in the 40~60% addition of apple pomace. Moisture content of 100% black locust silage was 56.7% however it significantly increased according to higher levels of addition of apple pomace(67.1~73.8%). pH, lactic acid and total organic acid contents in 20~60% addition of apple pomace were 3.7~4.3, 1.3~2.2%, and 2.1~6.0% respectively, however in 100% black locust silage those were significantly lower except pH as 5.4, 0.6% and 1.0% respectively. In situ disappearance rates of dry matter and NDF in the rumen were significantly higher at the stages of incubation after 12h and 24h respectively in 20~40% addition of apple pomace than in 100% black locust silage. No statistical differences were observed with quickly degradable fraction (a) in the disappearance rates of dry matter and NDF. In dry matter, however slowly degradable fractions (b) of 100% black locust and 60% addition of apple pomace were significantly higher as 99.7 and 99.8% respectively than 37.7~50.5% of 20~40% addition of apple pomace. On the contrary, fractional rate of disappearance (c) and effective degradability(ED) were significantly higher in 20~40% addition of apple pomace as 0.0115~0.0149 and 30.4~31.9% respectively than the respective values of 0.0027 and 24.9% of 100% black locust. In NDF, b was significantly higher in apple pomace added silage(38.5~99.8%) than in 100% black locust silage(14.9%). However, C was significantly lower in apple pomace added silage than in 100% black locust silage.

사과박 첨가가 아까시나무 사일리지의 품질과 in situ 소실율에 미치는 영향

조익환 ( Ik Hwan Jo ),황보순 ( Soon Hwangbo ),안종호 ( Jong Ho Ahn ),김현진 ( Hyun Jin Kim ),이주삼 ( Ju Sam Lee ) 한국유기농업학회 2001 韓國有機農業學會誌 Vol.9 No.4

The quality including in situ degradability in the rumen of Holstein of the black locust silage added with apple pomace was investigated in this study. The amount of apple pomace added in different treatments were 0,20,40 and 60% respectively. With higher amount of addition of apple pomace in black locust, crude protein content in the silage decreased. Crude protein contents in the apple pomace added silage were in the range between 11.7 and 13.7% and those were significantly lower than 16.3% of 100% black locust silage. The contents of ADF, NDF and crude ash were in the same trend as with crude protein, which were shown more clearly in the 40~60% addition of apple pomace. Moisture content of 100% black locust silage was 56.7% however it significantly increased according to higher levels of addition of apple pomace(67.1 ~ 73.8%). pH, lactic acid and total organic acid contents in 20~60% addition of apple pomace were 3.7~4.3,1.3~2.2%,and 2.1~6.0% respectively, however in 100% black locust silage those were significantly lower except pH as 5.4,0.6% and 1.0% respectively. In situ disappearance rates of dry matter and NDF in the rumen were significantly higher at the stages of incubation after 12h and 24h respectively in 20~ 40% addition of apple pomace than in 100% black locust silage. No statistical differences were observed with quickly degradable fraction (a) in the disappearance rates of dry matter and NDF. In dry matter, however slowly degradable fractions (b)of 100% black locust and 60% addition of apple pomace were significantly higher as 99.7 and 99.8% respectively than 37.7~50.5% of 20~40% addition of apple pomace. On the contrary, fractional rate of disappearance (c) and effective degradability(ED) were significantly higher in 20~40% addition of apple pomace as 0.0115~0.0149 and 30.4~31.9% respectively than the respective values of 0.0027 and 24.9% of 100% black locust. In NDF, b was significantly higher in apple pomace added silage(38.5~99.8%) than in 100% black locust silage(14.9%). However, C was significantly lower in apple pomace added silage than in 100% black locust silage.

‘후지’ 사과박 분말 함유 머핀의 품질 및 항산화 특성

김영경(Young Kyung Kim),정샘이(Saem-Lee Jeong),차승현(Seung-Hyeon Cha),이정윤(Jeong-Youn Yi),김대일(Dae-Il Kim),유도일(Do-Il Yoo),현태경(Tae Kyung Hyun),장금일(Keum-Il Jang) 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.3

본 연구에서는 ‘후지’ 사과박을 첨가하여 제조한 머핀의 품질 및 항산화 특성에 대하여 분석하였다. 머핀에 밀가루 대신 사과박을 첨가함으로써 밀가루 함량이 적어져 글루텐 형성이 약화하면서 머핀의 높이, 굽기손실률, 부피 및 비용적이 감소하였고, 사과박에 함유된 유기산 및 phytochemicals에 의해 pH는 감소하였다. 그리고 머핀의 색도는 사과박 고유의 색에 영향을 받아 사과박 함량이 증가할수록 적갈색이 진해지는 경향을 나타내었다. 또한 사과박 첨가 머핀의 조직감에서 사과박 함량이 증가할수록 밀가루의 글루텐 형성이 약화하여 가스 포집 능력이 저하되면서 부피가 감소하고 밀도가 증가해 경도가 증가하는 경향을 나타내었다. 또한 사과박 첨가에 따른 머핀의 총 폴리페놀 함량과 ABTS 라디칼 소거능 및 DPPH 라디칼 소거능이 증가하여 머핀의 항산화 성분 및 효능이 향상되었고, 총 식이섬유 함량도 증가함을 확인할 수 있었다. 그리고 ‘후지’ 사과박 첨가 머핀의 높이, pH 및 색도는 머핀의 항산화 특성과 음(-)의 상관관계를 나타냄을 알 수 있었다. 따라서 본 연구에서는 사과박을 밀가루 대신 첨가함으로써 머핀의 품질 및 항산화 특성을 향상함을 확인할 수 있었으며, 제빵 분야에서 밀가루 대체 소재로서 사과박의 이용 가능성 및 부가가치 향상을 위한 정보를 제시하였다. Muffins were prepared with various amounts of ‘Fuji’ apple pomace powder, and the quality and antioxidant properties of the muffins were investigated. The muffins were prepared with sugar, butter, eggs, milk, wheat flour, and 5, 10 and 15% (w/w) ‘Fuji’ apple pomace powder. The height, pH, volume, specific volume, baking loss rate, texture, and chromaticity, as quality properties; and the total polyphenol content, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, as the antioxidant properties of muffin containing various amounts of apple pomace powder were investigated. First, in the quality properties, the height and pH of the muffin decreased significantly with increasing amount of apple pomace powder (P<0.05). Regarding the texture and chromaticity of muffins prepared with increasing amounts of ‘Fuji’ apple pomace powder, the hardness and L (bright) and b (yellow) values decreased, whereas the cohesiveness and a (red) value increased (P<0.05). The total polyphenol content, DPPH, ABTS radical scavenging activities, and total dietary fiber content increased with increasing amount of apple pomace powder (P<0.05). These results support the possible use of apple pomace powder as baking foods in the food industry because the addition of apple pomace powder enhances the quality and antioxidant properties of muffin, and provides better information for improving the benefits of apple pomace.

사과 부산물의 영양성분 분석 및 항산화 효과

김지은(Jieun Kim),신지영(Jiyoung Shin),양지영(Ji-Young Yang) 한국생명과학회 2021 생명과학회지 Vol.31 No.7

사과주스 등 가공처리 후에는 사과의 부산물인 사과박이 다량 발생하며 일부는 동물 사료로 사용되지만 대부분이 산업 폐기물로 처리되고 있다. 본 연구에서는 이러한 사과박의 영양성분 및 ursolic acid 함량을 분석하고, 항산화 활성 및 항비만 효과를 측정함으로서 사과박의 기능성을 확인하고자 하였다. 시료로는 열풍건조 한 사과박과 동결건조 한 사과박을 이용하였으며 추출용매로는 증류수, 발효주정, methanol을 사용하여 사과박 추출물을 제조하였다. 열풍건조 한 사과박과 동결건조 한 사과박의 일반성분 분석 결과 수분함량은 열풍건조한 사과박에서는 3.2%, 동결건조 한 사과박에서는 8.2%로 건조방법에 따라 다소 차이가 있었지만 그 외 다른 일반성분에서는 유의적인 차이가 나타나지 않았다. 총 식이섬유 함량은 열풍건조 한 사과박에서 28.5%, 동결건조 한 사과박에서 33.0%로 사과의 식이섬유는 주로 세포벽에 존재하기 때문에 가공과정 후에도 부산물에 다량 존재하여 각종 식이섬유 식품의 제조에 있어 유용하게 사용이 가능하다고 판단되었다. 총 폴리페놀 함량은 열풍건조 한 사과박에서는 methanol 추출물에서 306.7 μg/ml로 가장 높은 함량을 나타내었고, 발효주정에서 243.7 μg/ml을 나타내었다. 동결건조 한 사과박에서도 마찬가지로 methanol 추출물에서 가장 높은 함량을 나타내었으며 두 시료 모두 증류수 추출물에서 가장 낮은 함량을 나타내어 사과박에서의 페놀 화합물 추출을 위해서 증류수 보다 methanol이나 발효주정과 같은 알코올성 용매를 사용하는 것이 적합한 것으로 판단되었다. 총 플라보노이드 함량은 열풍건조 한 사과박의 methanol 추출물에서 950.1 μg/ml, 동결건조 한 사과박의 methanol 추출물에서 925.0 μg/ml로 가장 높은 함량을 보였다. 열풍건조 한 사과박의 DPPH radical 소거능은 methanol 추출물에서 73.3%로 가장 높은 값을 나타내었고, 발효주정 추출물에서는 59.4%의 결과값을 나타내었다. 동결건조 한 사과박에서도 methanol 추출물에서 76.1%, 발효주정 추출물에서 66.0%로 열풍건조 한 사과박에서와 비슷한 양상을 보였다. 양성대조구로 사용한 0.1 μg/ml ascorbic acid를 시료와 동일한 조건으로 측정하였을 때 79.6%로 본 실험의 methanol 추출물과 비슷한 활성을 나타내었다. ABTS radical 소거능은 두 시료 모두 methanol 추출물에서 열풍건조 한 사과박에서는 0.330 mM Torolox, 동결건조한 사과박에서는 0.314 mM Trolox에 해당하는 항산화능을 나타내어 세 가지 용매 중 가장 활성이 높게 나타났으며 DPPH radical 소거능에서와 마찬가지로 증류수 추출물에서 가장 낮은 활성을 나타내었다. 열풍건조 한 사과박과 동결건조 한 사과박의 환원력을 측정한 결과 다른 항산화능 측정 실험과는 달리 증류수 추출물에서도 발효주정 추출물과 비슷한 환원력을 나타내었다. 또한 양성대조구로 사용한 0.1 μg/ml ascorbic acid는 311.5 μg/ml의 환원력을 나타내어 모든 실험군에서 양성대조구보다 더 강한 환원력을 갖는 것으로 나타났다. Ursolic acid는 항산화 활성이 뛰어나고 중성지방 감소로 인한 체지방 분해효과가 있는 것으로 알려진 유기산으로 본 실험에서 증류수 추출물에서는 전혀 검출되지 않았으며 두 시료 모두 methanol 추출물에서 열풍건조 한 사과박은 1,753.32 μg/ml, 동결건조 한 사과박은 1,407.03 μg/ml로 발효주정 추출물에서 보다 더 높은 함량을 나타내었다. 열풍건조 한 사과박과 동결건조 한 사과박의 항산화활성을 비교하였을 때 유의적인 차이가 나타나지 않았고, 동결건조는 열풍건조에 비하여 에너지 소비가 많고 비용이 비싸기 때문에 열풍건조가 산업에 적용하기에 더 적합할 것으로 판단되었다. 또한 methanol 추출물에서 가장 높은 항산화활성을 나타내었지만, 발효주정 추출물에서도 높은 활성을 보여 화장품 소재 및 기능성 식품 소재로 이용할 수 있을 것으로 기대된다. To enhance the applications of apple pomace, which is a by-product of apple, this study analyzed the nutritional components, ursolic acid content, and antioxidant activity of different solvent (distilled water, fermented alcohol, and methanol) extracts. The samples included hot air-dried and freeze-dried apple pomace. The moisture, protein, fat, ash, and total dietary fiber contents of hot air-dried apple pomace were 3.2%, 3.9%, 2.4%, 2.0%, and 28.5%, respectively, and those of freeze-dried apple pomace were 8.2%, 3.4%, 2.4%, 1.8%, and 33.0%, respectively. Ursolic acid was not detected in the distilled water extract of either sample. However, in hot air-dried apple pomace, the methanol extract was 1,753.32 μg/ml, and the fermented alcohol extract was 1,532.94 μg/ml. In freeze-dried apple pomace, the methanol extract was 1,407.04 μg/ml, and the fermented alcohol extract was 1,221.81 μg/ml. The total polyphenol and flavonoid contents were 306.7 μg/ml and 950.1 μg/ml, respectively in methanol extracts of hot air-dried apple pomace and 277.6 μg/ml and 925.0 μg/ml, respectively in methanol extracts of freeze-dried apple pomace. 2, 2’-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities of hot air-dried apple pomace were 73.3% in methanol extract and 59.4% in fermented alcohol extract, and those of freeze-dried apple pomace were 76.1% in methanol extract and 66.0% in fermented alcohol extract. Both samples had the lowest antioxidant activity in distilled water extracts. Similar to DPPH radical scavenging activity, both samples showed increasing 2,2"-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) radical scavenging activity in the order of methanol, fermented alcohol, and distilled water. All samples had stronger reducing power than ascorbic acid (311.5 μg/ ml) as a positive control.

Research Note : Overproduction of Laccase by the White-Rot Fungus Pleurotus ostreatus Using Apple Pomace as Inducer

( Young Jin Park ),( Dae Eun Yoon ),( Hong Il Kim ),( O Chul Kwon ),( Young Bok Yoo ),( Won Sik Kong ),( Chang Soo Lee ) 한국균학회 2014 韓國菌學會誌 Vol.42 No.2

Laccase activity of Pleurotus ostreatus is significantly increased by the addition of apple pomace. Among various conditions, the best concentration of apple pomace and cultivation time for the production of laccase by P. ostreatus was 2.5% and 9 days, respectively. Reverse transcription polymerase chain reaction analyses of laccase isoenzyme genes, including pox1, pox3, pox4, poxc, poxa3, and poxa1b, revealed a clear effect of apple pomace on transcription induction. Our findings reveal that the use of apple pomace can be a model for the valuable addition of similar wastes and for the development of a solid-state fermenter and commercial production of oyster mushroom P. ostreatus.

Overproduction of Laccase by the White-Rot Fungus Pleurotus ostreatus Using Apple Pomace as Inducer

Park, Young-Jin,Yoon, Dae-Eun,Kim, Hong-Il,Kwon, O-Chul,Yoo, Young-Bok,Kong, Won-Sik,Lee, Chang-Soo The Korean Society of Mycology 2014 Mycobiology Vol.42 No.2

Laccase activity of Pleurotus ostreatus is significantly increased by the addition of apple pomace. Among various conditions, the best concentration of apple pomace and cultivation time for the production of laccase by P. ostreatus was 2.5% and 9 days, respectively. Reverse transcription polymerase chain reaction analyses of laccase isoenzyme genes, including pox1, pox3, pox4, poxc, poxa3, and poxa1b, revealed a clear effect of apple pomace on transcription induction. Our findings reveal that the use of apple pomace can be a model for the valuable addition of similar wastes and for the development of a solid-state fermenter and commercial production of oyster mushroom P. ostreatus.

반응표면분석에 의한 사과 pomace로부터의 폴리페놀 추출조건 최적화

김윤숙(Yoon-Sook Kim),김로사(Rosa Kim),문지혜(Ji-Hye Moon),지중룡(Joong-Ryong Ji),최희돈(Hee-Don Choi),박용곤(Yong-Kon Park) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.3

사과 pomace의 알콜 추출 조건을 최적화하기 위하여 중심합성 계획법을 이용하여 용매비와 침지시간, 추출시간, 추출온도는 독립변수로 수율과 총 폴리페놀 함량은 종속변수로 설정하였다. 실험 결과 최적조건은 반응표면분석을 이용하여 모니터링하였다. 반응표면그래프 분석 결과 사과 pomace의 알콜 추출 시 수율은 침지시간과 추출시간에는 큰 영향을 받지 않았으며, 시료에 대한 용매비가 높을수록 또는 추출온도가 높아질수록 증가하였다. 총 폴리페놀 함량은 모든 독립변수에 영향을 받아 비례적으로 함께 증가하였으나 최고점을 보인 후 다시 감소되는 경향을 나타내었다. 총 폴리페놀 함량을 최대로 하는 최적 알콜 추출 조건은 사과 pomace에 용매비를 13.00 mL/g로 하고 89.02분 동안 침지시킨 후 70℃에서 180분 추출하였을 때로서 그 때의 수율은 3.76%, 총 폴리페놀 함량은 29.68 mg catechin equiv./g으로 나타났다. This study examined the optimization of alcohol extraction conditions for maximizing the total polyphenols derived from apple pomace, by response surface methodology (RSM). The effects of four independent variables, including Xsub{1} (ratio of solvent to sample content), Xsub{2} (dipping time), Xsub{3} (extraction time), and Xsub{4} (extraction temperature), were investigated at five levels using central composite design (CCD). Ysub{1} (yield) and Ysub{2} (total polyphenols) were chosen as dependent variables. The coefficients of determination, Rsub{2}, were greater than 0.900 (0.9042 and 0.9555). The results showed that the model fit was very significant (p<0.001). The optimum extraction conditions were as follows: 13.00 mL/g for the ratio of solvent to sample content, 89.02 min for dipping time, 180 min for extraction time, and 70℃ for extraction temperature. At these conditions, the predicted total polyphenol content was 29.68 mg catechin equiv./g.

사과박 퇴비화에서의 미생물군집의 천이와 효소활성도의 변화

이영옥(Young-Ok Lee),조익환(Ik-Hwan Jo),이용세(Yong-Se Lee),전하준(Ha-Joon Jun) 유기성자원학회 1999 유기물자원화 Vol.7 No.2

To verify the usefulness of enzyme activity as a index for the stability or maturity of apple pomace composting. the succession of microbial populations using viable count procedure. and Vmax of κglucosidase and cellobiohydrolase were measured. based on an increase in fluorescence as the nonfluorescent methylumbelliferyl substrates were enzymatically hydrolyzed. leading to the highly fluorescent methylumbelliferyl molecule 4-methylumbelliferone(MUF). The activities of these enzymes in the decomposition of carbohydrates were gradually decreased in the course of the time. Correlation between microbial population and enzyme activity was not significant with exception of fungi. and the fungi were represented in high density. This indicates that the fungi probably play a major role in composting of apple pomace. 사과박의 퇴비화에서 효소활성도가 퇴비의 안정성 혹은 부숙도를 나타내는 지표로서의 사용가능성이 있는지를 검증하기 위해 배양계수법에 의한 미생물군집의 천이와, 무형광상태로 기질에 결합되어있던 형광물질(MUF) 이 분해되면서 띠게 되는 형광정도가 해당효소의 활성도에 비례하여 높아지는 것을 이용하여 κglucosidase와 cellobiohydrolase 활성도를 측정하였다. 탄수화물의 분해에 관여하는 두 효소의 활성도는 시간변화에 따라 점점 낮아졌다. 미생물개체군과 효소활성도간의 상관성은 균류군을 제외하고는 없는 것으로 나타났고 또 균류가 높은 개체수를 나타내는 것으로 보아 균류가 사과박의 퇴비화에 지대한 역할을 담당할 것으로 사료된다.

The Use of Apple Pomace in Rice Straw Based Diets of Korean Native Goats(Capra hircus)

Ahn, J.H.,Jo, I.H.,Lee, J.S. Asian Australasian Association of Animal Productio 2002 Animal Bioscience Vol.15 No.11

In this study, three different experiments were conducted to evaluate the nutritional value of apple pomace produced in southern areas of the Republic of Korea (South Korea). The effects of combining apple pomace in different ratios with commercial concentrates and rice straw in the diets of Korean native goats (Capra hircus) were examined. In experiment I, in situ DM and CP disappearances from nylon bags incubated in the rumen of goats showed that greater amounts of DM and CP were released from apple pomace than those from concentrates at the later stages of incubation, but only after 48 h for DM and CP, respectively. This was reflected in the higher 'b' value of the slowly degradable fraction of the apple pomace compared to the concentrates. Prior to these times the trend was reversed. In experiment II, Korean native goats were fed a diet containing apple pomace with either rice straw or rice straw and concentrates, and the in vivo nutrient digestibilities compared to animals receiving an alfalfa hay. DM digestibility in the animals given apple pomace plus concentrates with rice straw (66.86%) were similar to the goats given alfalfa hay only (69.09%) but significantly greater than for a diet of rice straw plus concentrates. In experiment III, an in vivo study was conducted to investigate the inclusion of 30 to 60% apple pomace pre-mixed with rice straw, rice bran and concentrates on the nutritional value for Korean native goats. Apple pomace mixed diets had higher DM intakes, nutrient digestibility and nitrogen retention than diets without apple pomace, which may have been due to the higher non-structural carbohydrates (NSC) and less ADF and NDF than those in other treatments. Replacement of concentrates with apple pomace in rice straw based diets of Korean native goats fed either separately (experiment II) or by pre-mixing (experiment III) gave satisfactory feed intake, digestibility, pH of ruminal fluid and production of $NH_3$-N and VFA in the rumen of goats. The results of this study infer that apple pomace can be included at levels of up to 60% in the diets of goats without dramatic effect on the animal.

산란계 사료 내 사과박 발효물 및 계피의 첨가 · 급여가 생산성 및 계란 품질에 미치는 영향

강환구(Hwan Ku Kang),서옥석(Ok Suk Seo),최희철(Hee Chul Choi),채현석(Hyun Seok Chae),나재천(Jae Cheon Na),유동조(Dong Jo Yu),강근호(Guen Ho Kang),방한태(Han Tae Bang),박성복(Sung Bok Park),김민지(Min Ji Kim),이지은(Ji Eun Lee),김동욱(Do 韓國家禽學會 2010 韓國家禽學會誌 Vol.37 No.1

본 시험은 산란계 사료 내 사과박 발효물의 첨가가 산란계 생산성, 계란 품질 및 장내 미생물 변화에 미치는 영향을 조사하기 위하여 57주령 Hy-Line을 200수를 공시하여 5처리, 4반복, 반복당 10수씩 배치하여 10주간 사양 시험을 실시하였다. 시험구는 무첨가구(Control, C)와 산란계 사료 내 생균제 0.1% 첨가구(T1), 사과박 발효물 1.0% 첨가구(T2), 계피 0.1%첨가구(T3) 및 계피를 첨가한 사과박 발효물 1.0% 첨가구(T4)로 처리구를 나누어 시험을 실시하였다. 시험 전기간 동안 총 산란율에서는 각 처리구간 유의적인 차이는 인정되지 않았으나 대조구와 비교하였을 때 생균제 및 발효 사과부산물 첨가구에서 6.1% 개선되는 결과를 나타내었다. 계피 0.1% 첨가구에서는 무첨가구 대비 4.5% 개선되는 결과를 나타내었다. 시험 기간 동안 계란 품질 조사 결과 전체 처리구에서 유의적인 차이는 없었으나, 신선도의 경우 무첨가구와 비교 시 발효 사과 부산물 처리구에서 1.2%의 개선 효과를 나타내어 안전 양계 산물 생산에 대한 가능성을 나타내었다. 시험 전 기간 동안 혈액 생화학 및 혈구에 대해 처리구간 유의적인 차이는 나타나지 않았다. 결과적으로 산란계 사료 내 발효 사과 부산물의 첨가 · 급여는 산란계에 있어 생산성에 대해 개선 효과를 가지며, 향후 곡물 수급의 불안정 및 양계 분야에 대체 자원의 필요성을 고려할 때 농산부산물을 활용한다는 점에서 충분한 가능성을 시사한 결과라 할 수 있다. This experiment was conducted to investigate the effects of dietary supplementation of fermented apple pomace (FAP) and cinnamon on laying performance, egg quality and blood characteristics in laying hens. A total of two hundred 57-wk-old Hy-Line laying hens were divided into five groups with 4 replicates of 10 birds each; control, 0.1% probiotics, 1.0% fermented apple pomace 1.0%, 0.1% cinnamon and 1.0% fermented apple pomace with 1.0% cinnamon. Chickens fed the diets containing 1.0% of fermented apple pomace showed higher egg production than the chickens fed the other diets. No synergic effect on laying performance was found when fermented apple pomace and cinnamon were added to the diets in laying hens. There was no significant major differences in egg quality and serum blood biochemical profiles. These results suggest the possibility that fermentation of apple pomace could be used as the alternative of antibiotic growth promoters.