Ando, S.
(Department of Livestock and Grassland Science, National Agricultural, Research Center for Western Region)
,
Nishiguchi, Y.
(Department of Livestock and Grassland Science, National Agricultural, Research Center for Western Region)
,
Hayasaka, K.
(Department of Livestock and Grassland Science, National Agricultural, Research Center for Western Region)
,
Yoshihara, Y.
(Shimane Prefectural Animal Husbandry Experiment Station)
,
Takahashi, J.
(Department of Animal Science, Obihiro University of Agriculture and Veterinary Medicine)
,
Iefuji, H.
(Nationl Research Institute of Brewing)
The in vitro degradability of yeast and the effect of yeast on the in vitro degradability of forage may differ in terms of the specific yeast strains or their incubation conditions. Thus in experiment 1, two strains of sake yeast (strainK7 and strainK9) and one strain of bakers' yeast (KY5649) were ...
The in vitro degradability of yeast and the effect of yeast on the in vitro degradability of forage may differ in terms of the specific yeast strains or their incubation conditions. Thus in experiment 1, two strains of sake yeast (strainK7 and strainK9) and one strain of bakers' yeast (KY5649) were incubated in an aerobic condition. In experiment 2, aerobically or anaero bically incubated K7 was used for investigating the in vitro degradability of yeast, the effect of yeast on the in vitro degradability of forage, and the degradability of yeast by pepsin and pronase treatment. The in vitrodegradability of bakers' yeast was significantly (p<0.05) higher than those of sake yeasts. The in vitro degradability of anaerobically incubated yeast was significantly (p<0.01) higher than that of aerobically incubated yeast. The degradability of bakers' yeast by pepsin treatment was significantly (p<0.01) higher than that of the sake yeasts. The degradability of bakers' yeast by pronase treatment was slightly higher than that of the two sake yeasts, while the degradability of anaerobically incubated yeast by both enzymes, respectively, was significantly (p<0.01) higher than that of aerobically incubated yeast. The degradability of forages was increased significantly (p<0.05) by the addition of yeasts. The degradability of roughage by sake yeast tended to be higher than that by the bakers' yeast. The degradability of roughage was significantly (p<0.05) higher by anaerobically incubated yeast than by aerobically incubated yeast. Given the above results, it seems that in vitro degradability of yeast and the magnitude of the increment of roughage degradation differ among the yeast strains and their incubation conditions.
The in vitro degradability of yeast and the effect of yeast on the in vitro degradability of forage may differ in terms of the specific yeast strains or their incubation conditions. Thus in experiment 1, two strains of sake yeast (strainK7 and strainK9) and one strain of bakers' yeast (KY5649) were incubated in an aerobic condition. In experiment 2, aerobically or anaero bically incubated K7 was used for investigating the in vitro degradability of yeast, the effect of yeast on the in vitro degradability of forage, and the degradability of yeast by pepsin and pronase treatment. The in vitrodegradability of bakers' yeast was significantly (p<0.05) higher than those of sake yeasts. The in vitro degradability of anaerobically incubated yeast was significantly (p<0.01) higher than that of aerobically incubated yeast. The degradability of bakers' yeast by pepsin treatment was significantly (p<0.01) higher than that of the sake yeasts. The degradability of bakers' yeast by pronase treatment was slightly higher than that of the two sake yeasts, while the degradability of anaerobically incubated yeast by both enzymes, respectively, was significantly (p<0.01) higher than that of aerobically incubated yeast. The degradability of forages was increased significantly (p<0.05) by the addition of yeasts. The degradability of roughage by sake yeast tended to be higher than that by the bakers' yeast. The degradability of roughage was significantly (p<0.05) higher by anaerobically incubated yeast than by aerobically incubated yeast. Given the above results, it seems that in vitro degradability of yeast and the magnitude of the increment of roughage degradation differ among the yeast strains and their incubation conditions.
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제안 방법
The in vitro degradability of the yeasts was also investigated. Finally, the response of yeasts to enzymic treatment using pepsin and pronase was tested in order to investigate the relationship between the in vitro degradability of yeast or the effect of yeasts on in vitro roughage degradability and cell wall contents.
2 g and chemical composition of roughages was shown in Table 1. Measurements of in vitro degradability were carried out three times with two replications for each treatment.
대상 데이터
Two strains of sake yeast (Strain K7 and Strain K9) and bakers’ yeast (KY5649) were used in experiment 1.
Two strains of sake yeast (Strain K7 and Strain K9) and bakers’ yeast (KY5649) were used in experiment 1. One loopful of yeast grown on YM broth-solid plate media was placed into 400 ml YM-broth solution media.
이론/모형
Duneet’s multiple comparison procedure (Dunett, 1955) was used as statistical analysis method.
Duneet’s multiple comparison procedure (Dunett, 1955) was used as statistical analysis method.
성능/효과
By the pepsin treatment, the degradability of bakers’ yeast was significantly higher than it did the two sake yeasts, and the degradability of anaerobically incubated yeast was significantly higher than that of the aerobically incubated one. These results show that the cell wall structure of sake yeasts is firmer than that of bakers’ yeast, and that the cell wall structure of aerobically incubated yeast is firmer than that of the anaerobically incubated one. Given the above results, the differences in the yeasts’ cell walls may be responsible for the higher in vitro degradability of bakers’ yeast than sake yeast and for the higher in vitro degradability of anaerobically incubated yeast than that of the aerobically incubated one.
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