한국가금학회지 (Korean Journal of Poultry Science)

  • 제35권3호
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  • Pages.255-265
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  • 2008
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  • 1225-6625(pISSN)
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  • 2287-5387(eISSN)
한국가금학회 (The Korean Society of Poultry Science)
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해양미세조류(Schizochytrium mangrovei MM103)를 이용한 발효 대두박 급이에 따른 DHA 다량 함유 육계와 계란의 생산

Production of DHA-Rich Meats and Eggs from Chickens Fed Fermented Soybean Meal by Marine Microalgae(Schizochytrium mangrovei MM103)

  • 정우철 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 이정열 ((주)M&M Bio) ;
  • 김상호 (농촌진흥청 축산과학원) ;
  • 이상진 (농촌진흥청 축산과학원) ;
  • 최병대 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 강석중 (경상대학교 해양생물이용학부/해양산업연구소)
  • Jeong, Woo-Cheol (Division of Aquaculture/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Jeong-Yeoul (M&M Bio Co. Ltd.) ;
  • Kim, Sang-Ho (Poultry Science Division, National Institute of Science) ;
  • Lee, Sang-Jin (Poultry Science Division, National Institute of Science) ;
  • Choi, Byeong-Dae (Division of Aquaculture/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Seok-Joong (Division of Aquaculture/Institute of Marine Industry, Gyeongsang National University)
  • 발행 : 2008.09.30
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초록

대두박을 해양미세조류(Schizochytrium mangrovi MM103)로 발효하여 제조한 DHA 발효 대두박을 시판 농협사료와 3%, 5%, 10% 혼합하여 육계 병아리용과 산란계용 실험 사료를 조제하였다. 실험 사료를 3주간 급여하면 DHA 발효 대두박 농도와 관계없이 육계가슴육과 다리근육 및 계란에서 지방중 DHA 농도가 시판 사료 급여에 비하여 높아졌다. DHA 발효 대두박 10% 사료를 급여한 육계 병아리 가슴살과 다리근육 및 계란에서 각각 2.21%와 2.02% 및 1.88%로 증가하였다. 6주간 실험 사육하면 가슴살과 다리근육 및 계란 지방의 DHA 함량이 각각 5.10%와 2.48% 및 3.42%로 실험사육 기간의 경과에 따라 증가하였다. 본 연구에서 DHA 발효 대두박은 DHA 함유 가금육 및 계란 생산에 이용 가능하다는 것을 나타내었다.

The objective of this study was to evaluate the docosahexaenoic acid(DHA) levels of meats and eggs from chickens which were fed fermented soybean meal(FSM) by marine microalgae(Schizochytrium mangrovei MM103). The diets contained different amounts of FSM at 0, 3, 5 and 10%. DHA content of carcass was increased with dietary FSM. DHA amounts in the breast meat were higher in the 10% FSM diet(2.21%) than the 5%(1.65%) and 3%(1.18%) FSM, and similar results were observed in the leg meat(10% FSM: 2.21%; 5% FSM: 1.65%; and 3% FSM: 1.18%, respectively) and in eggs(10% FSM: 2.02%; 5% FSM: 1.22%; and 3% FSM: 0.73%). The level of n-3 polyunsaturated fatty acids such as DHA(22:6n-3) in the FSM treatment was significantly higher than those of the other groups(P<0.05). The results demonstrated that FSM by marine microalgae could be used to enhance DHA amounts in chicken meats and eggs.

키워드

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