Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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The Effects of Processing Methods of Corn on In vitro DM Digestability and In sacco Degradability in Rumen

옥수수 가공방법이 In vitro 건물소화율 및 In sacco 건물 분해율에 미치는 영향

  • Son, K.N. (Devision of Animal Science & Resources, Chungnam National university) ;
  • Kim, Y.K. Kim (Devision of Animal Science & Resources, Chungnam National university) ;
  • Lee, S.K. (Devision of Animal Science & Resources, Chungnam National university) ;
  • Kim, H.S. (National Livestock Research Institute)
  • 손근남 (충남대학교 동물자원학부) ;
  • 김용국 (충남대학교 동물자원학부) ;
  • 이수기 (충남대학교 동물자원학부) ;
  • 김현섭 (농촌진흥청 축산기술연구소)
  • Published : 2003.06.30
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Abstract

The objective of these studies were to examine the effects of processing methods of corn grains on in vitro dry matter digestability and in sacco degradability in the rumen by three ruminally cannulated dry Holstein cows. The corns for these experiments were untreated; whole corn L(density; 660 g/$\ell$), whole corn H(density; 740 g/$\ell$), and treated by four different types: Ground corn, 3.8 mm, 2.8 mm, and 1.5 mm flaked corns. The results obtained were summarized as follows: The DM degradabilities, after 48 hr incubation by in sacco method, were the highest(94.4, 88.0 and 87.0%, respectively) in 1.5 mm flaked corn, ground corn, and 2.8 mm flaked corn. The 3.8 mm flaked corn was degraded significantly lower than these. Until 12 hr incubation, whole corn L tended to be degraded little more than whole corn H, was not significantly different. However, after 24 hr incubation, the significant differences between whole corn L and whole corn H were shown(P<0.05). The DM digestabilities by in vitro digestion were the highest for 1.5 mm flaked corn and ground corn(92.3 and 91.2%, respectively)(P<0.05), followed by 2.8 mm and 3.8 mm flaked corn(83.9 and 83.4%, respectively), tended to be similar to those by in sacco method. Whole corn L was digested twice more rapidly than whole corn H. Summarizing the experimental data, compared with unprocessed corns, the flaked corns were significantly increased in the degradabilities of dry matter in the rumen. In addition, as increasing the flaking degree of corn, the degradabilities of dry matter were significantly improved. Referring to these kinds of physical characteristics of grain sources in the ruminal degradabilities, it is believed to be possible to optimize the environment of the fermentation in the rumen.

본 연구는 옥수수 알곡의 가공방법(통 옥수수, 분쇄, flake 3.8mm, 2.8mm 및 1.5mm)이 in vitro 상의 건물 소화율 및 in sacco 방법에 있어 반추위 내에서의 건물 분해율에 미치는 영향를 규명하기 위해 반추위에 캐뉼라(cannulae)가 장착된 홀스타인 건유우 3두를 공시축으로 하여 수행하였는데 그 결과를 요약하면 다음과 같다. 옥수수 가공형태별 in vitro 소화율은 in sacco 방법에서와 비슷한 경향을 보였다. 48시간 배양시에 1.5mm flake 및 분쇄한 옥수수가 각각 92.3, 91.2%로서 가장 높았다, 다음으로 2.8mm 및 3.8mm flake가 각각 83.9, 83.4%이였다. 특히, 통 옥수수는 가장 낮았으며, density가 낮은 통 옥수수가 높은 것보다 2배 이상 빠르게 분해되었다. In sacco 방법에 의한 건물 분해율은 48시간대에서 1.5mm flake, 분쇄 옥수수 및 2.8mm flake가 각각 94.4, 88.0 및 87.0%로서 가장 높았고, 3.8mm flake는 61.8%로서 이들보다 유의적으로 낮았다. Density가 낮은 통 옥수수가 높은 것보다 12시간대까지는 많이 분해되는 경향을 보였으나, 유의적인 차이가 없었고, 24, 48시간대에서는 유의하게 높아졌다. 본 연구의 결과를 종합하면, 옥수수를 분쇄하거나, flaking 처리를 하면 통 옥수수에 비하여 반추위 내에서 건물 분해율이 유의하게 증가되었다. 또한 flake의 가공정도를 증진시킬수록 건물 분해율이 유의하게 증가되었으며, 1.5 mm로 얇게 가공한 flake는 반추위 내에서 급속하게 분해되는 경향이었다. 한편, 같은 통 옥수수에서도 density가 낮은 것이 빠르게 분해되었다.

Keywords

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