Journal of Environmental Science International (한국환경과학회지)

The Korean Environmental Sciences Society (한국환경과학회)
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Effects of Replacing Mushroom By-product with Tofu By-product on the Chemical Composition, Microbes, and Rumen Fermentation Indices of Fermented Diets

두부비지의 버섯 폐배지 대체 수준이 발효사료의 영양소 함량, 미생물 성상 및 반추위 내 발효특성에 미치는 영향

  • Joo, Young-Ho (Division of Applied Life Science (BK21Plus, Insti. of Agric. & Life Sci.), Gyeongsang National University) ;
  • Jeong, Hui-Han (Hapcheon Livestock Cooperatives) ;
  • Kim, Dong-Hyeon (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) ;
  • Kim, Sang-Bum (National Institute of Animal Science, RDA) ;
  • Kim, Sam-Churl (Division of Applied Life Science (BK21Plus, Insti. of Agric. & Life Sci.), Gyeongsang National University)
  • 주영호 (경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원)) ;
  • 정희한 (합천축협) ;
  • 김동현 (경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원)) ;
  • 이혁준 (경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원)) ;
  • 이성신 (경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원)) ;
  • 김상범 (국립축산과학원 낙농과) ;
  • 김삼철 (경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원))
  • Received : 2017.03.15
  • Accepted : 2017.04.13
  • Published : 2017.05.31
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Abstract

This study aimed to estimate the effects of replacing Mushroom By-Product (MBP) with Tofu By-Product (TBP) on the chemical composition, microbes, and rumen fermentation indices of Fermented Diets (FDs). The basal diet was formulated using MBP, TBP, rice bran, molasses, and inoculants. The MBP in the basal diet was replaced with TBP at 0, 5, and 10% on Dry Matter (DM) basis for the experimental diets. The experimental diets were fermented at $39^{\circ}C$ for 144 h. Chemical composition, pH, microbes, and rumen fermentation indices of the FDs were analyzed. With increasing TBP replacement, crude protein content of FDs increased (L, P < 0.001), whereas crude ash content decreased (L, P = 0.002). Lactic acid bacteria and Bacillus subtilis contents in the TBP-replaced FDs were higher than those in the control (P < 0.05), whereas pH level and mold count were lower (P < 0.05). With increasing TBP replacement, in vitro rumen digestibility of DM (L, P = 0.053) and neutral detergent fiber (L, P = 0.024) increased, wheres rumen pH changed (P = 0.026) quadratically. Rumen total volatile fatty acid (L, P = 0.001) and iso-butyrate contents (Q, P = 0.003) increased with increasing TBP replacement. In conclusion, this study indicates that the replacement of MBP with TBP could improve the quality of FD.

Keywords

References

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