• Asian-Australasian Journal of Animal Sciences
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• 제7권4호
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• pp.517-522
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• 1994

Three experiments were carried out to evaluate the fermentation process and subsequent nutritional quality of silage made from dried and fresh barley straw with and without the addition of wet brewers' grains. The treatments were: 1 kg of dried straw with 600 g of water but no wet brewers' grains (I - 0) as a control, and the same straw mixed with 2 kg (I - 2), 3 kg (I - 3), 4 kg (I - 4), or 5 kg (I - 5) of wet brewers' grains as treatments in Experiment I; and 2 kg of fresh straw without wet brewers' grains (II - 0) as a control, and the same fresh straw mixed with 2 kg (II - 1), 4 kg (II - 2), 6 kg (II - 3), or 8 kg (II - 4) of wet brewers' grains as treatments in Experiment II. Each material prepared was ensiled in 5 L (vinyl) bag silos, and the silos placed in a chamber of $21^{\circ}C$ for 10 (Exp. I) or 7 (Exp. II) months. The fermentation quality and nutritive value of the barley straw silages produced were markedly improved by mixing them with wet brewers' grains. Increasing levels of wet brewers' grains caused on increase in fermentation quality. The in vitro dry matter digestibility of silages was also increased by adding wet brewers' grains. Two semi scale pilot silages, experiment III, prepared from dried and fresh barley straw mixed with wet brewers' grains were fed to wether sheep. These silages, which contained 50% barley straw and 50% wet brewers' grains by dry weight, were moderate apparent digestibility and supplied of about 50% TDN and DCP.

• 한국작물학회지
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• 제58권4호
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• pp.459-467
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• 2013

본 연구에서는 여러 가지 품종별 통보리가루를 20% 첨가하여 보리 국수를 제조하고 제조된 국수의 품질특성과 ${\beta}$-glucan 함량 및 항산화활성 변화를 조사하였다. 호화특성 중 호화개시온도와 최고점도는 보릿가루 첨가에 따라 증가하였고, 치반점도는 감소하였다. 통보리가루 첨가 국수의 L값은 밀가루 국수에 비해 낮았고 a값과 b값은 높았다. 조리시 흡수율은 통보리가루 첨가국수에서 밀가루 국수보다 낮게 나타났으며, swelling index는 메성보리는 높았고 찰성보리는 밀가루 국수와 비슷하였다. 보리국수의 조리 후 경도, 검성은 밀가루 국수에 비해 약간 낮았으며, 메성보리가 찰성보리보다 경도, 응집성, 검성이 높았고 메성 품종인 다한이 가장 밀가루 국수와 유사한 특성을 보였다. 보릿가루 첨가에 따라 국수의 ${\beta}$-glucan 함량은 증가하였으며, 조리 후 ${\beta}$-glucan 함량이 약간 증가하였고, 전분함량은 조리 후 감소하였다. 보리첨가 국수의 항산화활성은 밀가루 국수보다 높았고 조리 후 감소하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제6권3호
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• pp.383-388
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• 1993

Three experiments were conducted to investigate the effect of cellulose addition on high (Exp. I) and low (Exp. II and III) dry matter barley straw silages. In Exp. I : 1 kg barley straw + 16 g glucose + 600 g water + 0 g as control (E0G), + 2 g (E2G), + 4 g (E4G), + 6 g (E6G), and + 8 g (E8G) of cellulose as treatments were ensiled. In Exp. II and III, 10 g glucose was and was not added, respectively, into 2 kg barley straw + 0 g (E8W, E8T) of cellulose as treatments. Samples were stored for 10 (Exp. I) and 7 (Exp. II and III) months at $21^{\circ}C$. The effect of cellulose addition on the fermentation and breakdown of the polysaccharides component in the silos at ensiling occurred more markedly at low dry matter silages rather than at the high ones. All cellulose treated silages were well preserved (pH below 5 in Exp. I and below 4 in Exp. II and III), while lactic acid and ethanol concentration increased. The fibrous fraction (ADF, NDF, crude fiber, hemicellulose, and cellulose) significantly (p<0.01) decreased (except hemicellulose content in Exp. I) compared with corresponding untreated silages. In vitro dry matter digestibility values (IVDMD) were similar for all silages. The present study showed that cellulose addition improved the potential nutritional and fermentation quality of barley straw silage.

• 한국식품영양과학회지
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• 제27권5호
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• pp.890-896
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• 1998

In order to increase the use of waxy barley, cakes were made and the textural and sensory properties were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15$^{\circ}C$. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15$^{\circ}C$, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day freezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy baley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.

• 한국조리학회지
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• 제21권1호
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• pp.30-41
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• 2015

보리의 이용증대와 식혜 제조 시 개선되어야 할 문제점인 엿기름 함량의 부족을 해결하기 위하여 보리의 종류(자수정보리, 검정보리, 늘보리, 늘찰보리, 쌀보리, 쌀찰보리)를 달리하여 전통음료인 식혜를 제조한 후 품질특성을 조사한 결과는 다음과 같다. 보리 입자의 장폭비를 측정한 결과, 검정보리가 가장 높았으며, 자수정보리가 가장 작았다. 보리밥알의 수분은 54.96~71.74%의 함량을 보였다. 당화액의 pH는 5.40~5.63의 범위였으며, 가용성 고형분 함량은 15.37~18.73 brix%의 범위로, 늘찰보리로 제조한 식혜의 당화액의 가용성 고형분 함량이 가장 높으며, 검정보리로 제조한 식혜에서 가장 낮았다. 환원당 측정결과, 4.35~7.42 mg/ 100 g의 값을 보였으며, 늘찰보리에서 가장 높은 환원당의 값을 검정보리에서 가장 낮은 환원당 값을 보여, 가용성 고형분함량과 유사한 결과를 보였다. 밥알과 당화액의 명도, 적색도, 황색도 모두 검정보리에서 낮게 나타났다. 보리식혜의 특성차이 검사 결과, 밥알의 통통함은 검정보리가 강하게 평가되었으며, 늘찰보리가 낮게 평가되었다. 밥알의 삼킨 후의 느낌은 검정보리가 강하게, 늘찰보리가 낮게 평가되었으며, 밥알의 통통함 항목과 상관관계를 보였다. 기호도 검사 결과, 외관은 쌀찰보리와 쌀보리로 만든 식혜가 높았으며, 냄새는 자수정보리가 가장 좋게 평가되었다. 텍스처에서는 쌀보리와 쌀찰보리가 높은 기호도를 보였다. 전체적인 기호도에서 쌀보리로 제조한 식혜가 높은 기호도를 보였다. 위와 같이 보리의 품종에 따라 식혜 품질의 차이를 보였다. 특히, 늘찰보리와 쌀보리로 식혜 제조 시 엿기름의 함량을 늘리지 않으면서도 당도를 높이는 데 도움을 줄 수 있을 것으로 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권4호
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• pp.479-485
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• 2012

In order to develop methods that would enlarge the feed resources in Tibet, mixtures of hulless-barley straw and tall fescue were ensiled with four levels (0, 10%, 20%, and 30% of fresh weight) of wet hulless-barley distillers' grains (WHDG). The silos were opened after 7, 14 or 30 d of ensiling, and the fermentation characteristics and nutritive quality of the silages were analyzed. WHDG addition significantly improved fermentation quality, as indicated by the faster decline of pH, rapid accumulation of lactic acid (LA) (p<0.05), and lower butyric acid content and ammonia-N/total N (p<0.05) as compared with the control. These results indicated that WHDG additions not only effectively inhibited the activity of aerobic bacteria, but also resulted in faster and greatly enhanced LA production and pH value decline, which restricted activity of undesirable bacteria, resulting in more residual water soluble carbohydrates (WSC) in the silages. The protein content of WHDG-containing silages were significantly higher (p<0.05) higher than that of the control. In conclusion, the addition of WHDG increased the fermentation and nutritive quality of straw-grass silage, and this effect was more marked when the inclusion rate of WHDG was greater than 20%.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1034-1043
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• 1999

Rheological properties of dough made from waxy barley(Iri28) flour wheat flour mixtures with additives were investigated for the preparation of waxy barley bread using farinograph, extensograph and amy lograph. The water absorption, development time and dough weakness increased as the waxy barley flour level increased in all blends; however, dough stability decreased. Farinogram properties of 10% waxy barley flour added mixture were similar to those of 100% wheat flour. The addition of A.A(ascorbic acid), gluten, HPMC(hydroxy propyl methyl cellulose) improved rheological properties of dough with 30% waxy barley flour added mixture. In particular, stability and weakness of the dough showed greater dough improving effect by addition of A.A. For the extensograph data, strength, resistance and extensibility of dough decreased with increasing level of waxy barley flour. With the addition of additives, extensogram properties were variable for 30% waxy barley flour mixture. Of these additives, gluten had highest value in strength of dough. Addition of A.A and HPMC to 30% waxy barley flour added mixture resulted in an increase in the resistance and a decrease in the extensibility. Waxy barley flour added mixtures showed little higher gelatinization temperature on amylograph data than control. Maximum viscosity reduced as the waxy barley flour level increased. Also 30% waxy barley flour added mixture containing A.A and HPMC showed a decrease in maximum viscosity. But addition of gluten to 30% waxy barley flour mixture resulted an increase in the maximum viscosity. All of 30% waxy barley flour added mixture with additives had lower gelatinization temperature than those without additives. In the SEM images, starch granules were dispersed in a protein matrix. A non continuous, loose protein starch matrix was observed in all waxy barley flour mixture by SEM. Addition of additives gave the dough a more continuous structure with interactions between the starch granule and protein component.

• 한국작물학회지
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• 제48권3호
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• pp.184-190
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• 2003

국산 맥주보리의 품질향상을 위한 육종을 도모하기 위하여 농촌진흥청 영남농업시험장에서 보유하고 있는 맥주보리 유전자원 59품종 및 계통을 중심으로 원맥 및 맥아의 품질분석을 실시하여 품질이 우수한 자원을 선발하여 품질향상을 위한 육종소재로 이용할 목적으로 수행하였다. 1. 원맥의 단백질함량은 평균 12.3% (10.7-14.9%)를 나타내었으며, $\beta$-글루캔함량은 3.5-5.8%로 평균 4.6%였다. 2. 맥아신장도, 불발아율, Friability, 여과시간, 맥즙추출율, 콜박지수 및 효소력가는 품종간 유의 차가 인정되었으나, 그 밖의 형질은 차이가 없었다. 3. 15개 품질관련 형질간의 상관분석 결과, 원맥의 단백질 함량이 높을수록 맥아 단백질($0.800^{**}$)은 상대적으로 증가하지만, 당도(-$-0.578^{**}$). Friability($-0.554^{**}$), 맥즙추출율($-0.592^{**}$) 및 콜박지수($-0.681^{**}$)등은 낮아져 품질을 저하시키는 고도의 부의 상관이 인정되었다. 4. 맥아의 단백질함량이 높아짐에 따라서 추출을($-0.774^{**}$)과 콜박지수($-0.778^{**}$)가 현저하게 감소되는 등 품질저하의 원인이 되었다. 5. 본시험에서 추출율이 80% 이상이면서 콜박지수 및 효소력가 등 종합적으로 품질이 우수한 품종 및 계통은 외국품종으로서 Viva, Nishino chikara, Kinukei 9 및 Kinukei 12 의 4품종 및 계통과 국내육성 품종으로서 사천6호와 진양보리였다

• Asian-Australasian Journal of Animal Sciences
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• 제21권10호
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• pp.1416-1424
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• 2008

The objective of this research was to study the production and quality of forage at three different times of the year (April, June and July) of six winter cereals in the southern plateau of the Iberian Peninsula. The cereals studied were Triticale (xTriticosecale wittm) cv. "Tritano", Oat (Avena sativa L.) cv. "Prevision" and cv. "Saia; Rye (Secale cereale L.) cv. "Giganton", Barley (Hordeum vulgare L.) cv. "Cameo" and cv. "Albacete". The study was carried out in three different locations and over three successive years of harvesting. The three variables considered were location, year and cereal. The % dry matter (DM), % crude protein (CP), % acid detergent fiber (ADF), % neutral detergent fiber (NDF) and % ash content were determined for the three sampling periods and the quality was calculated in milk forage units (MFU/kg DM), the production in kg DM/ha, MFU/ha and kg CP/ha. In all three sampling periods the quality of the cereals was significantly influenced only by the year and by species. However, for production of dry matter (kg DM/ha), milk forage units (MFU/ha) and gross protein (kg CP/ha) all three variables were of significant influence as were their interactions. In the April sampling, the species which showed a significantly higher production ($p{\leq}0.05$) was rye (1,693 kg DM/ha), which, along with its forage quality (16.56% CP, 0.886 MFU/kg DM) meant that the same occurred in MFU/ha and kg CP/ha. Significant differences between species were also found for the June sampling. The most productive cereal was again rye with 2,656 kg DM/ha, although its sharp fall in forage quality meant that barley cv Albacete (2,513 kg DM/ha) returned the highest production in forage units (1,934 vs. 1,951 MFU/ha) and barley cv. Cameo (2,413 kg DM/ha) in gross protein production (242 vs. 264 kg CP/ha). The significantly highest cereal production for July was barley cv. Albacete (4,923 kg DM/ha, 9.11% CP 0.722 MFU/kg DM). As a consequence of the results, we conclude that from the viewpoint of nutritional quality and production, rye is the most suitable for use in early spring in whatever year and location. However, barley cv. "Albacete" is the most appropriate for utilisation in later spring or early summer.

• 한국초지조사료학회지
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• 제28권4호
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• pp.289-294
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• 2008

본 시험은 호밀과 보리의 혼파에 의해 수량성과 품질이 높은 조사료 생산방법을 강구하고자 2004년 9월부터 2007년 6월까지 충남대학교 생명과학대학 내 부속 초지시험포장에서 수행하였다. 시험 재료는 청예용 호밀인 Koolgrazer와 대면보리였으며, 시험구 배치는 호밀 100%, 호밀 60+보리 40%, 호밀 50+보리 50% 및 호밀 40+보리 60% 등 호밀과 보리의 혼파비율을 4수준으로 하는 난괴법 3반복으로 시험하였으며 얻어진 결과는 다음과 같다. 3년 평균 ha당 건물수량은 호밀 100%구가 9,282 kg으로 가장 높았고 보리의 파종비율이 높아질수록 건물수량은 반대로 감소하는 경향이 뚜렷하였다(p<0.05). 식생비율은 보리의 파종비율이 각각 40%, 50% 및 60%로 높아짐에 따라 보리의 식생비율은 각각 30%, 41% 및 47%로 높아졌으나 파종비율 대비 보리의 식생비율은 그리 높지 못한 결과를 가져왔다. 조단백질 함량과 건물소화율은 호밀 100%구에 비하여 보리의 파종비율이 높아질수록 높아졌던 반면에 NDF, ADF, cellulose 및 liglin 함량은 낮아지는 결과를 보였다(p<0.05). ha당 조단백질 수량과 가소화건물 수량은 호밀 100%구에 비하여 보리를 혼파한 모든 처리 구에서 낮은 결과를 나타내었다(p<0.05). 따라서 대전지역에서 호밀과 보리를 혼파하여 이용할 경우, 청예용 보리의 다수확품종 보급이 선행되지 않고는 건물수량과 CPDM 및 DDM수량을 높이는 데는 어려움이 클 것으로 사료된다.