남은 음식물을 첨가한 펠렛사료가 오리의 생산성 및 육질에 미치는 영향

This experiment was conducted to investigate the effects of pelleted food waste on performance and meat quality of broiler ducks. One hundred-forty four broiler ducks were divided into 4 groups with 3 replicates per treatment for 5 weeks. Dietary levels of food waste 0%, 25%, 50% and 75% were included in experimental diets Daily weight gain was significantly increased by addition of food waste 25% and .50%, whereas decreased(P<0.05) by addition of 75% food waste. Feed intake were not affected by the pelleted food waste supplementations. Feed efficiency was improved(P<0.05) by the addition 25% food waste, however, there was depressed(P<0.05) by the addition of 75% food waste. Carcass weight was significantly decreased(P<0.05) by the addition 75% food waste. Moisture composition of breast meat were not significantly different by 25% and 50% food waste, however, there was significantly increased by 75% food waste. As the food waste level was increased, lipid and protein composition in beast meat was significantly decreased As the food waste level was increased. pH of beast meat was increased, whereas lightness and redness of meat color were decreased. Cholesterol content was significantly decreased(P<0.05) by addition of food waste. Odor and appearance of sensory evaluation was depressed by addition of food waste, whereas taste of sensory evaluation was improved by addition of food waste. There was no pathological findings from liver, spleen and kidney in slaughtered ducks. The results of this study suggests that pelleted food waste 25% and 50% improved broiler ducks performance and meat quality in broiler ducks.

남은 음식물을 수분 ·탈취 ·건조하여 0%, 25%, 50% 및 75% 대체한 펠렛사료를 육성오리에 5주 동안 급여한 결과 시험종료 체중이 남은 음식물 25%와 50% 첨가에서 유의적인(p<0.05) 증가를 나타냈다. 일당증체량은 남은 음식물 25%가 다른 처리구보다 유의적(p<0.05)으로 증가함을 나타낸 반면에 75%은 유의적인(p<0.05) 감소함을 나타냈다. 사료섭취량은 남은 음식물을 첨가함에 따라 다소 증가하였으나 유의적인 차이는 없었다. 사료효율은 남은 음식물 25%가 가장 좋은 반면에 75%가 가장 나쁘게 나타났다. 도체중은 75%구가 유의적(P<0.05)으로 감소하였다. 수분함량은 남은 음식물 25%와 50%구는 대조구와 별다른 차이가 없었으나 75%구가 유의적(P<0.05)으로 높았다. 지방과 단백질함량은 남은 음식물의 대체수준의 증가에 따라 유의적(P<0.05)으로 감소함을 나타냈다. 육의 pH은 남은 음식물 대체수준의 증가에 따라 증가하는 경향이였으며, 75%구에서 유의적인 차이를 나타냈다. 육색의 명도와 적색도는 남은 음식물의 대체수준의 증가에 따라 감소하는 경향이였다. 콜레스테롤 함량은 남은 음식물 25%, 50% 및 70%구에 유의적(P<0.05)으로 감소하였다. 관능평가에서는 냄새와 외판이 남은 음식물 대체 급여에 의해 약간 떨어지는 경향이였으나 맛에 있어서는 다소 증가하는 경향을 나타냈다. 따라서 남은 음식물을 이용한 토리 펠렛사료에 있어 50% 까지 대체 이용 가능성을 시사해주고 있다.