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Composition of Corn Taffy Residue and Its Dietary Effects on Milk Production and Composition of Holstein Cows

엿밥의 조성 및 산유량과 유성분 조성에 미치는 영향

  • Yang, Si-Yong (Bio-Research Institute, CJ Cheiljedang) ;
  • Kang, Chang-Won (Department of Animal Science and Technology, Konkuk University) ;
  • Ahn, Gyu-Chul (Department of Animal Science and Technology, Konkuk University) ;
  • Lee, Gang-Yeon (Department of Animal Science and Technology, Konkuk University) ;
  • Lee, Jung-Il (Department of Animal Science and Technology, Konkuk University) ;
  • Kim, Jeong-Hoon (Research and Technology Center, Cargill Agri Purina) ;
  • Park, Keun-Kyu (Animal Resources Research Center, Konkuk University)
  • 양시용 (CJ 제일제당 바이오기술연구소) ;
  • 강창원 (건국대학교 동물생산환경학과) ;
  • 안규철 (건국대학교 동물생산환경학과) ;
  • 이강연 (건국대학교 동물생산환경학과) ;
  • 이중일 (건국대학교 동물생산환경학과) ;
  • 김정훈 (카길애그리퓨리나 기술연구소) ;
  • 박근규 (건국대학교 동물자원연구센터)
  • Received : 2010.04.26
  • Accepted : 2010.06.24
  • Published : 2010.06.30

Abstract

This study was conducted to the evaluate nutritional value of corn taffy residue (CTR), a by-product from Korean traditional taffy, and to investigate the dietary effect of CTR on the yield and composition of milk from dairy cows. Relatively high concentrations of residual enzymes and sugars were found in CTR. Protein and fat concentrations were high, comparable to those of corn gluten meal. Inclusion of 1, 3, and 6% CTR in total mixed rations yielded more milk (p<0.05) than in the control group, and increased milk fat (p<0.05) in high-producing cows (approximately 30 kg). In low-producing cows, (approximately 20 kg), milk yield was increased by 1 and 6% CTR, and milk protein was enhanced by 3% CTR (p<0.05). Based on these results, utilization of CTR is recommended for production of high quality and economical animal products.

Keywords

taffy residue;nutritional value;milk yield;milk composition;milk quality;dairy cows

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