표제지
목차
Ⅰ. 서론 12
Ⅱ. 연구사 14
1. 버섯의 특징 14
2. 팽이버섯 18
3. 발효사료 및 혼합재료 20
4. 미강 21
Ⅲ. 재료 및 방법 23
1. 생산형질 23
1) 시험 장소 및 기간 23
2) 공시동물 23
3) 시험사료 24
4) 발효사료 제조 27
5) 사양관리 30
6) 조사항목 및 방법 30
2. 혈액성상 33
1) 혈액채취 33
2) 혈구계수 34
3) 혈액화학치 34
3. 도체특성 35
1) 공시재료 35
2) 조사항목 및 방법 35
4. 육질특성 36
1) 공시재료 36
2) 조사항목 및 방법 36
5. 경제성 분석 41
1) 생산형질에 의한 분석 41
2) 도체형질에 의한 분석 41
6. 통계분석 42
Ⅳ. 결론 및 고찰 43
1. 팽이버섯 부산물 발효사료 원료의 일반성분 조성(%) 및 총에너지(cal/g) 43
2. 일반배합사료와 팽이버섯 부산물 발효사료의 일반성분 조성(%) 및 총에너지(cal/g) 45
3. 생산형질 47
4. 혈액성상 50
1) 혈액상 50
2) 혈액화학치 51
5. 도체특성 55
6. 육질특성 57
1) 돈육의 일반성분 57
2) 물리적 특성(pH, 보수력, 전단가) 58
3) 육색 및 지방색 61
4) 지방산 조성 65
5) 아미노산 조성 68
6) 관능검사 71
7. 경제성 분석 74
1) 사양성적에 의한 경제성 분석 74
2) 도체특성에 의한 경제성 분석 78
Ⅴ. 요약 83
Ⅵ. 참고문헌 85
Abstract 91
Table 1. Feeding experimental design 24
Table 2. Ration of formula feed to fermented diet of Flammulina velutipes by-product 25
Table 3. Compositions of basal diets 26
Table 4. Compositions and prices of fermented diet of Flammulina velutipes by-product 28
Table 5. Conditions of share force analyses for fresh meat and cooked meat 38
Table 6. Condition of gas chromatography for fatty acid composition in pork 39
Table 7. Chemical compositions (%) and total calory (cal/g) of fermented diet ingredients 44
Table 8. Chemical compositions of fermented diet of Flammulina velutipes by-products 45
Table 9. Effects of dietary fermented diet of Flammulina velutipes by-product on growth performance and feed efficiency in growing-fattening pigs 48
Table 10. Effect of dietary fermented diet of Flammulina velutipes by-product on the hematological values in pigs 50
Table 11. Effect of dietary fermented diet of Flammulina velutipes by-product on the blood chemical compositions of pigs 52
Table 12. Effects of dietary fermented diet of Flammulina velutipes by-product on carcass characteristics in pigs 55
Table 13. Effect of dietary fermented diet of Flammulina velutipes by-product on the chemical composition in longissimus dorsi of pigs 57
Table 14. Effect of dietary fermented diet of Flammulina velutipes by-product on the pH, Warner-Bratzler shear force and cooking loss in longissimus dorsi of pigs 59
Table 15. Effect of dietary fermented diet of Flammulina velutipes by-product on the meat surface and backfat surface color in longissimus dorsi of pigs 62
Table 16. Effects of dietary fermented diet of Flammulina velutipes by-product on the fatty acid composition in longissimus dorsi of pigs 66
Table 17. Effects of dietary fermented diet of Flammulina velutipes by-product on the amino acid composition in longissimus dorsi of pigs 69
Table 18. Sensory analyses of longissimus dorsi of pigs fed fermented diet of Flammulina velutipes by-product 72
Table 19. Economic analyses of feeding experiment in pigs fed fermented diet of Flammulina velutipes by-product (When formula feed price per kg was 630 won) 75
Table 20. Economic analysis of feeding experiment in pigs fed fermented diet of Flammulina velutipes by-product (When formula feed price risen, 930 won/kg feed) 77
Table 21. Economic analysis of carcass characteristics in pigs fed fermented diet of Flammulina velutipes by-product 79
Table 22. Economic analysis of carcass characteristics in pigs fed fermented diet of Flammulina velutipes by-product(When pork price risen) 81
Fig 1. Processing for fermented diet of Flammulina velutipes by-product 29