• Applied Biological Chemistry
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• 제29권3호
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• pp.318-323
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• 1986

한국산 호도의 단백질 및 지방성분을 gel filtration, polyacrylamide gel electrophoresis, 아미노산분석기, thin layer chromatography 및 gas liquid chromatography에 의하여 분석하였고 그 일반성분은 조단백질의 22.18%, 조지질이 64.23%였다. 호도 단백질의 sodium dodecyl sulfate polyacrylamide gel electrophoresis에 의한 결과 12개의 band를 나타내었고 분획된 주단백질의 수득율은 60.67%였으며 이것의 분자량은 43,000이었다. 아미노산 조성은 17종류로써 glutamic acid가 38.60%로써 가장 많았고 다음은 arginine이 9.45%, aspartic acid가 6.55% 순으로 나타났으며 필수아미노산이 고르게 함유되어 있었다. 호도기름에는 중성지질이 93.05%이나 복합지질은 약 7.0%에 불과하였으며 중성지질의 성분으로써 82.05%가 triglyceride였고 sterol ester 및 유리지방산이 각각 3.85% 및 4.80%였다. 호도의 총지질과 중성, 당 및 인지질의 지방산 조성은 oleic acid 및 linoleic acid가 각각 $13.89{\sim}15.36%,\;64.48{\sim}69.98%$였고 중성지질에서 분별된 triglyceride의 지방산 조성은 linoleic acid가 69.98%로 가장 높은 함량이었다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권5호
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• pp.690-700
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• 2012

The experiment was conducted by in vitro fermentation and bacterial community analysis to investigate the reduction of odorous compounds in response to the use of feed additives (FA) during carbohydrate overload in growing pigs. Soluble starch at 1% (control) and various FA at 0.1% Ginseng meal (FA1); Persimmon leaf (FA2); Gingko nut (FA3) and Oregano lippia (FA4) were added to fecal slurry and incubated anaerobically for 12 and 24 h. In vitro parameters and microbial diversity of the dominant bacteria following fermentation were analyzed using Denaturing Gradient Gel Electrophoresis (DGGE), band cloning and sequencing of the V3 region. Results showed that total gas production increased with the advancement of incubation (p<0.05). pH values of FAs and control groups were decreased except the FA4 group which increased somewhat from 12 to 24 h (p<0.05). Ammonia nitrogen ($NH_3$-N) and $H_2S$ gas concentrations were comparatively lower in both stages in FA4 treatment than in the other groups (p<0.05). Hence, $NH_3$-N concentrations in liquid phases were increased (p<0.05) from 12 to 24 h, but the trend was lowest in FA4 than in the other groups at both stages. The total VFA production was comparatively lower and butyrate levels were moderate in FA4 group than in the the other groups during both stages (p<0.05). Indirect odor-reducing compounds such as $NO_2$, $NO_3$ and $SO_4$ concentrations were higher in the FA4 and FA3 than in the other groups at 24 h (p<0.05). After fermentation, ten dominant bands appeared, six of which appeared in all samples and four in only the FA4 treated group. The total number of DGGE bands and diversity was higher in the FA4-group compared to other groups. Additionally, similarity indices were lowest (71%) in the FA4, which represented a different bacterial community compared with the other groups. These findings indicate that $NH_3$-N, $H_2S$ and VFA production was minimal, and pH was also better in the FA4 group than in the other groups. Furthermore, the conversion of odor-reducing indirect compounds or their intermediates was higher in the FA4 group in compared to the other groups. FA4 group generated less odorous products and more indirect products by in vitro fermentation at 24 h, and their microbial pattern appeared to differ from that of the other groups. These findings suggest that this particular FA could change the microbial population, which may have a beneficial effect on odor reduction. It is recommended that the oregano lippia may be supplied to growing pigs as FA along with excess carbohydrate sources to reduce the production of odorous compounds.