Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effects of Dietary Yeast Culture Containing Recombinant Porcine Somatotropin on Growth Performances in Broiler Chickens

Recombinant Porcine Somatotropin 함유 Yeast Culture의 사료 내 첨가가 육계의 생산성에 미치는 영향

  • Ko Y. M. (Animal Resources Research Center, Konkuk University) ;
  • Kim D. W. (Animal Resources Research Center, Konkuk University) ;
  • Kim K. E. (Animal Resources Research Center, Konkuk University) ;
  • Shin S. C. (Animal Resources Research Center, Konkuk University) ;
  • You S. J. (Animal Resources Research Center, Konkuk University) ;
  • Ahn B. K. (Animal Resources Research Center, Konkuk University) ;
  • Kang C. W. (Animal Resources Research Center, Konkuk University)
  • 고영민 (건국대학교 축산대학 동물자원연구센터) ;
  • 김동욱 (건국대학교 축산대학 동물자원연구센터) ;
  • 김관응 (건국대학교 축산대학 동물자원연구센터) ;
  • 신승철 (건국대학교 축산대학 동물자원연구센터) ;
  • 유선종 (건국대학교 축산대학 동물자원연구센터) ;
  • 안병기 (건국대학교 축산대학 동물자원연구센터) ;
  • 강창원 (건국대학교 축산대학 동물자원연구센터)
  • Published : 2004.12.01
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Abstract

This study was conducted to investigate the effects of dietary yeast culture containing rPST on growth performances and the characteristics of body compositions in broiler chickens. A total of 460 Ross male broiler chicks aged 2-day-old were fed one of five experimental diets; Control(devoid of all), TI (with $0.1\%$ antibiotics; chlorotetracycline), T2 (with $0.1\%$ rPST-yeast culture), T3 (with $0.2\%$ rPST-yeast culture) or T4 (with $0.2\%$ SC yeast culture) for 6 weeks. Feed consumption and body weights were measured weekly. At week 5 of the experiment, 10 chicks were randomly selected and sacrificed. The relative weights of each organ and the chemical composition of edible meat were measured. The enzyme activity, total cholesterol, Ca and P were also determined. Tibial weight, bone strength and chemical composition were investigated. There were no significant differences in feed intake and feed conversion ratios among the treatments throughout the experimental period. Body weight gains tended to be increased by feeding of diets containing rPST-yeast culture. The relative weight of breast muscle in T3 group was significantly higher than that of the control (P<0.05). The moisture contents of breast meat in groups fed diets containing rPST-yeast culture or SC yeast culture were significantly increased as compared with those of the control and n. However, the contents of crude protein and ether extract were not affected by feeding of rPST-yeast culture. There were no significant differences in GOT, total cholesterol, Ca and P. The relative weight and strength and proximal composition of the tibia were also not affected by dietary treatments. These results indicated that dietary rPST-yeast culture may be a valuable alternative for optimizing growth performances, particularly for improving the yield of breast muscle.

본 연구는 육계사료 내 rPST-yeast culture의 첨가 급여가 육계의 성장성적, 도체 특성 및 골격발달 등에 미치는 영향을 규명하기 위해 수행하였다. 2일령의 Ross 육용종 수평아리 460수를 공시하여 항생제, rPST-yeast culture 및 yeast culture가 첨가되지 않은 대조구 사료와 대조구 사료에 항생제(chlorotetracycline)만을 $0.1\%$ 수준으로 첨가한 실험사료(T1), rPST-yeast culture를 각각 $0.1\%$ 및 $0.2\%$ 수준으로 첨가한 실험사료(T2 및 T3) 및 yeast culture만을 $0.2\%$수준으로 첨가한 실험사료(T4)를 각각 6주간 급여하였다. 사료섭취량과 증체량은 주 단위로 조사하였다. 실험 5주차 종료 시에 각 처리구별로 10수씩 선발하여 도살하였고, 간, 비장, 복강지방 및 가슴근육의 상대적 중량과 가슴근육의 화학적 조성을 측정하였다. 혈액 내 GOT와 GPT 수치, 총 콜레스테롤, Ca 및 P을 측정하였으며, 경골의 중량, 파쇄 강도, 회분 함량, Ca및 P 함량을 측정하였다. 증체량은 대조구에 비하여 rPST-yeast culture를 $0.1\%$ 첨가한 실험구에서 증가하는 경향을 보였으며, 사료섭취 량 및 사료요구율은 처리구간 큰 차이가 없었다. 비장 및 복강 지방의 상대적 중량은 실험구간 유의한 차이가 관찰되지 않았으나, 간과 가슴근육의 상대적 중량은 처리간에 유의한 차이가 관찰되었는데,특히 T2처리구에서 가슴근육의 상대적 중량이 대조구에 비해 유의하게 증가하는 결과가 관찰되었다(p<0.05). 가슴 근육 내 조단백질 및 조지방 함량에 처리구간에 큰 차이는 없었으나, 수분 함량은 대조구에 비해 rPST-yeast culture와 SC yeast culture 첨가 급여구에서 유의하게 증가하였다(P<0.05). 혈청 내 GOT 수치는 변화가 없었으나, GPT수치는 rPST-yeast culture 첨가 급여 후에 유의하게 감소하는 결과가 얻어졌다(P<0.05). 혈중 총 콜레스테롤, Ca 및 P 농도는 처리간에 큰 차이를 보이지 않았다. 경골중량, 파쇄강도 및 화학적 성분 조성에서도 처리간에 큰 차이는 나타나지 않았다. 본 연구의 결과로부터 사료 내 rPST-yeast culture의 첨가급여에 의해 육계에서 성장성적이 향상될 가능성이 제시되었고, 특히 가슴근육이 증가와 같은 긍정적인 효과를 기대할 수 있을 것으로 사료되었다.

Keywords

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