Effects of Inoculant Application Level on Chemical Compositions of Fermented Chestnut Meal and Its Rumen Fermentation Indices

밤 발효사료 제조과정에서 미생물 첨가수준이 영양소 함량과 반추위 내 발효특성에 미치는 영향

  • Kim, Dong-Hyeon (Division of Applied Life Science (BK21Plus, Insti. of Agric. & Life Sci.), Gyeongsang National University) ;
  • Joo, Young-Ho (Division of Applied Life Science (BK21Plus, Insti. of Agric. & Life Sci.), Gyeongsang National University) ;
  • Lee, Hyuk-Jun (Division of Applied Life Science (BK21Plus, Insti. of Agric. & Life Sci.), Gyeongsang National University) ;
  • Lee, Seong-Shin (Division of Applied Life Science (BK21Plus, Insti. of Agric. & Life Sci.), Gyeongsang National University) ;
  • Paradhipta, Dimas H.V. (Division of Applied Life Science (BK21Plus, Insti. of Agric. & Life Sci.), Gyeongsang National University) ;
  • Choi, Nag-Jin (Department of Animal Science, Chonbuk National University) ;
  • Kim, Sam-Churl (Division of Applied Life Science (BK21Plus, Insti. of Agric. & Life Sci.), Gyeongsang National University)
  • 김동현 (경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원)) ;
  • 주영호 (경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원)) ;
  • 이혁준 (경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원)) ;
  • 이성신 (경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원)) ;
  • ;
  • 최낙진 (전북대학교 동물자원과학과) ;
  • 김삼철 (경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원))
  • Received : 2018.02.02
  • Accepted : 2018.03.07
  • Published : 2018.05.31


This study aimed to estimate the effect of inoculant application level on chemical composition and bacterial count of fermented chestnut meal (FCM), and its rumen fermentation characteristics. The inoculant contained Lactobacillus acidophilus ($1.2{\times}10^{10}cfu/g$), Bacillus subtilis ($2.1{\times}10^{10}cfu/g$), and Saccharomyces cerevisiae ($2.3{\times}10^{10}cfu/g$). The chestnut meal mixed with molasses, double distilled water, and inoculant at 1 kg, 3 g, 480 mL, and 20 mL ratio for the basal chestnut meal diet. The double distilled water from basal chestnut meal diet was substituted with bacterial inoculant at a level of 0 (Control), 20 (Medium), and 40 mL (High) in the experimental diets. The mixed experimental diets were incubated at $39^{\circ}C$ for 7, 14, and 21 days, respectively. On 7 days of FCM incubation, the contents of crude protein (CP) (quadratic, P=0.043) and neutral detergent fiber (quadratic, P=0.071) decreased by increases of inoculant application levels, whereas bacterial count (quadratic, P=0.065) and rumen $NH_3-N$ (linear, P=0.063) increased. By increases of inoculant application levels on 14 days of FCM incubation, the increases were found on dry matter (DM) (quadratic, P=0.085), CP (quadratic, P=0.059), acid detergent fiber (quadratic, P=0.056), in vitro DM digestibility (linear, P=0.002), rumen total volatile fatty acid (VFA) (linear, P=0.057), and rumen iso-butyrate (linear, P=0.054). However, the decreases were found on bacterial count (linear, P=0.002), propionate (linear, P=0.099), and butyrate (quadratic, P=0.082). On 21 days of FCM incubation, in vitro DM digestibility (linear, P=0.002) and total VFA (linear, P=0.001) increased by increases of inoculant application levels, whereas the contents of CP (quadratic, P=0.034) and neutral detergent fiber (quadratic, P=0.047) decreased. These results indicate that the FCM with a medium level of inoculant application and 14 of fermentation had beneficial effects by increasing DM digestibility and rumen total VFA content, without altering bacterial count.


Supported by : 농림식품기술기획평가원, 경상대학교


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