사료 내 오배자 첨가가 육계 생산성에 미치는 영향 = Effects of Dietary Supplementation of Galla Rhois on Productivity in Broiler Chickens

다국어 초록 (Multilingual Abstract)

This experiment was designated to investigate the effects of dietary supplementation with various concentrations of oriental herbal natural extract, Galla Rhois (GR), on growth performance and meat quality on broiler chickens. A total of 80 two-day-old broiler chicks were randomly designated to four groups, GR 0% diet (control), GR 0.10%, 0.25%, and 0.50%-treated diet, composed 20 chicks and fed a standard diet supplemented with GR and monitored the growth performance every 5 days during 30 days. Body weight gain (BWG) in all treated groups was increased compared to control group during overall period, showing significant (P<0.05) increase in GR 0.25% and 0.50% independent on concentration, though all group represented a similar level of feed intake (FI) and feed conversion rate (FCR). In analysis of the crude proteins and fatty acid composition in leg and breast meats in control, GR 0.10% and GR 0.50%, there was no significant difference for crude proteins and fatty acid composition in leg meats among 3 groups. Whereas the crude proteins and fatty acid composition in breast meat in GR 0.50% showed significantly higher than those of control (P<0.05). Furthermore, the composition of a-linoleic acid (C18:3n-3) and conjugated linoleic acid, which are known as anticancer and antioxidative fatty acids, are higher than those of control. These results demonstrate that Galla Rhois appears to improve growth performance, feed efficiency and meat quality on broiler chickens, focusing on potential use as a dietary supplement.

국문 초록 (Abstract)

본 연구는 천연 한방 소재인 오배자를 사료첨가제로 이용하여 육계의 증체 및 육질에 미치는 영향을 분석하였다. 총 80수의 2일령 육계를 20수 씩 각 4그룹으로 나눈 후 각 각 0% (control), 0.10%, 0.25% 및 0.50%의 농도로 사료에 첨가하여 30 일간 급여 하였고, 투여 시작 후 매 5일 마다 증체량, 사료섭취량 및 사료 효율을 측정하였다. 그 결과 오배자 투여 그룹 모두에서 control 그룹보다 높은 증체량을 보였고, 특히 0.25% 및 0.50% 투여그룹인 유의적인 증가를 나타냈으나 (P<0.05), 사료섭취량 및 사료효율 분석에서는 모든 그룹에서 유의적인 차이가 나타나지 않았다. 또한 오배자 0.10% 및 0.50% 투여그룹의 닭 다리살과 가슴살에 대한 조단백질과 지방산 조성을 분석해 보았다. 본 결과를 통하여 닭 다리살의 경우 투여그룹 모두에서 비 투여군과 비교하여 조단백질 및 지방산 조성에는 큰 차이점을 보이지 않았다. 닭 가슴살의 경우 비 투여군과 비교하여 조단백질이 유의적으로 높게 나타났으며 (P<0.05), 지방산 조성에 있어서 항암 및 항산화 작용으로 알려진 a-linoleic acid (C18:3n-3) 및 conjugated linoleic acid 가 비 투여군에 비해 높게 함유한 것으로 분석되었다. 이상의 결과로서 천연 한방 소재인 오배자를 육계용 사료첨가제로 급여하였을 때, 육계의 증체 및 육질 개선을 향상시키는 것으로 나타났으며, 이는 오배자가 육계의 생산성을 증대시키는 사료 첨가제로서 가치가 있을 것으로 사료된다.

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