표제지
목차
I. 서론 9
II. 연구사 11
1. 버섯 11
2. 새송이버섯 14
3. 버섯의 사료적 활용 16
4. 버섯과 지질대사 18
5. 생산형질 21
III. 재료 및 방법 23
1. 생산형질 23
1) 시험기간 및 장소 23
2) 공시가축 23
3) 시험설계 23
4) 새송이버섯파치 발효사료 제조공정 24
5) 시험사료 25
6) 사양관리 27
7) 조사항목 및 방법 27
2. 혈액성상 28
1) 혈액채취 28
2) 혈구계수 28
3) 혈액화학치 29
4) IgG(Immunoglobulin G) 29
3. 도체형질 29
4. 육질특성 30
1) 수분 30
2) 조지방 30
3) pH 31
4) TBARS 31
5) 지방산 31
6) 콜레스테롤 32
5. 경제성 분석 33
6. 통계 분석 33
IV. 결론 및 고찰 34
1. 생산형질 34
2. 혈액성상 37
1) 혈액상 성분 37
2) 혈액화학치 39
3) IgG(Immunoglobulin G) 43
3. 도체특성 45
4. 육질특성 47
1) 수분의 변화 47
2) 조지방의 변화 48
3) pH의 변화 49
4) TBARS의 변화 51
5) 지방산의 함량 53
6) 콜레스테롤의 변화 55
5. 경제성 분석 57
V. 요약 61
VI. 참고문헌 63
Abstract 74
감사의글 77
Table 1. Experimental design 24
Table 2. Ingredient and chemical composition(%, DM basis) of the experimental diets 26
Table 3. GLC conditions for fatty acid analysis 32
Table 4. Effects of fermented king oyster mushroom byproduct supplement with different levels on growth performance, feed intake and feed efficiency in finishing pigs 35
Table 5. Effects of fermented king oyster mushroom byproduct supplement with different levels on hematological supplement with different levels on hematological parameters in finishing pigs 38
Table 6. Effects of fermented king oyster mushroom byproduct supplement with different levels on plasma metabolite concentration in finishing pigs 40
Table 7. Effects of fermented king oyster mushroom byproduct supplement with different levels on IgG in finishing pigs 44
Table 8. Effects of fermented king oyster mushroom byproduct supplement with different level on carcass characteristics in finishing pigs 46
Table 9. Effects of fermented king oyster mushroom byproducts supplement with different levels on moisture content of pork loin during storage at 4℃ 48
Table 10. Effects of fermented king oyster mushroom byproducts supplement with different levels on crude lipid contents of pork loin during storage at 4℃ 49
Table 11. Effects of fermented king oyster mushroom byproducts supplement with different levels on pH of pork loin during storage for 20 days at 4℃ 50
Table 12. Effects of fermented king oyster mushroom byproducts supplement with different levels on TBARS of pork loin during storage at 4℃ 52
Table 13. Effects of fermented king oyster mushroom byproducts supplement with different levels on fatty acid composition of pork loin during storage at 4℃ 54
Table 14. Effects of fermented king oyster mushroom byproducts supplement with different levels on cholesterol of pork loin during storage at 4℃ 55
Table 15. Effects of fermented king oyster mushroom byproduct (FMB) supplement with different levels on feed cost and economic analysis in finishing pigs 59