초록

○ 연구결과
- 3종의 미생물에 의한 발효기술 개발 및 부산물 3종의 발효사료첨가제 개발
- 기능성사료의 사료효율, 도체특성 등에서 우수, 치사율 낮아 항생제사료 대체효과 입증
- 부산물에 비해 기능성사료의 기능성이 높고, 돈육의 기능성과 저장성도 우수
- 부산물 3종의 가공적성검증, 기능성사료의 대량생산공정 확립, 2종의 시작품 개발

Abstract ▼

The cultivation byproducts of King oyster mushroom(Pleurotus eryngii), fruitbody defective, mycelium debris and used substrate, were developed as functional feed additive for pig. The processing properties of King oyster mushroom byproducts were evaluated. The fermentative processing technology of K

The cultivation byproducts of King oyster mushroom(Pleurotus eryngii), fruitbody defective, mycelium debris and used substrate, were developed as functional feed additive for pig. The processing properties of King oyster mushroom byproducts were evaluated. The fermentative processing technology of King oyster mushroom byproducts was developed. The functional properties of feed additive and swine meat were investigated. The breeding efficacies of feed additive on pig were evaluated.
The results were as follows 2,918 ton of fruiting body defectives, 23,708 ton of mycelium debris and 353,099 ton of the used substrate were annually produced. Total 379,725 ton of byproducts was enough amount for the annual needs of processing material. The economical value of byproducts as feed was estimated as 76 billion won.
The feed from byproducts is add-valued 13 fold. We investigated the seasonal change of microbial patterns and physicochemical properties. There was no problematic fluctuation in the microbial patterns and physicochemical properties. The best drying quality of King oyster mushroom defective was obtained at hot-air drying at 45℃ for 36 hours. Comparing with processing efficiency of dried grinded powder the above condition among relected King oyster mushroom(Pleurotus eryngii), Mud woody mushroom(Phellinus linteus), Yellow oyster mushroom(Pleurotus cornucopiae), we found out that King oyster mushroom is the best out of general component, physicochemical characteristics, color degree, senses characteristics etc. The manufacturing process of feed additive using King oyster mushroom byproducts was as follows. Sucrose(10%) was added into the aqueous slurry of the crushed mushroom byproducts as carbon source. The slurry was autoclaved at 121℃/1.2㎏/㎠ for 15 min.
The autoclaved slurry was used as substrate for three step subsequent fermentation using Bacillus sutilis BL-2, Saccharomyces carisbergensis Saflager S-23 and Lactobacillus plantarum KCTC3108. The fermented products of mushroom defective was used as raw material for production of 1 functional additive for piglet. The fermented products of mushroom defective was used as raw material for production of 1 functional additive for pig.
The byproducts of King oyster mushroom industry, mushroom debris and mycelium debris, were subsequently fermented by following three strains: Bacillus subtilis BL2, Saccharomyces carlsbergensis and Lactobacillus plantarum. Bacillus subtilis BL2 produces levan sucrase which form levan(fructose polymer) and fructo-oligosaccharides from sucrose, and several useful enzymes. Levan and fructo-oligosaccharides act as prebiotics in animal and human. Saccaromyces carlsbergensis produces ethyl alcohol and flavor from glucose, the remaining sugar of levan formation from sucrose.
Lactobacillus plantarum acts as probiotics in the bowel of pig. The products of three step fermentation were used as functional feed additive for swine piggy. The viability of fermentative products was stable at 4℃ for 1 month.
The test is to verify the efficiency of antibiotics substitutive functional feed of fermented King oystermushroom byproduct and appropriate supplementation level to weaned pigs. Firstly, weaned pigs are divided into control(0%) and treatment of T1(0.5%), T2(1.0%) and T3(1.5%) and total 180 heads of pig were used by 15 heads at a time and 3 times for each, and it was supplemented for 42 days. In addition, growing/finishing pigs experiment was performed into C(0%), T1(0.5%), T2(1.0%) and T3(1.5%) like weaned pigs, and total 240 heads of pig were used by 20 heads at a time and 3 times for each, and the king oyster mushroom byproduct extract fermented feed was supplemented for 42 days for the experiment. As for the manufacturing process of the King oyster mushroom byproduct extract fermented feed, we mixed and adsorbed King oyster mushroom byproduct extract 10 ㎏ with basic feed 100 ㎏ for weaned pig, and fermented it in high speed ferment machine for 24 hours at 38℃.
After fermented in high speed ferment machine for a day, it was dried for 24 hours at 35℃ and kept in low temperature at 4℃. The fermented feed for growing/finishing pigs were manufactured in the same way. In verifying the efficiency of functional feed for weaned pigs and developing appropriate supplementary condition, the manufacturing form and quality was resulted that daily increase was shown to be higher in treatment than control, and feed request rate was shown to be higher in control than treatment, and the feed efficiency was shown to be higher in treatment than control. In economical efficiency analysis, when the production index for the control is 100% according to feed cost per increased kg of weight, it was shown that T1, T2, and T3 are 96.72%, 84.37%, and 88.14% respectively which means T3 is the lowest. In verifying the efficiency of functional feed for growing/finishing pigs and developing appropriate supplementary condition, the manufacturing form and quality was resulted that the final weight was shown to be meaningfully higher in treatment than control, and the feed request rate was shown to be higher in control, and the feed efficiency was shown to be lower in treatment than control. In blood parameters, HDL-cholesterol was shown to be meaningfully higher in treatment than control, and LDL-cholesterol was shown to be lower in treatment than control. In carcass characteristics, live weight was shown to be higher in treatment than control, and the high rank appearance rate was shown to be higher in treatment than control. In economical efficiency analysis, when the production index for the control is 100% according to feed cost per increased kg of weight, it was shown that T1, T2, and T3 are 99.66%, 98.51%, and 105.85% respectively which means T2 is the most economical. In carcass rank economical efficiency analysis, as we calculated auction prices according to carcass rank evaluation, the control was 187,000 won and the T1, T2, and T3 are 187,400 won, 189,600 won, and 187,800 won respectively which are higher than the control.
Physicochemical characteristics and antioxidative activity were measured to investigate the possibility for functional characteristics of King oyster mushroom and its byproducts. Byproducts of King oyster mushroom were classified with fruitbody defective, mycelium debris and used substrate and fermented mushroom byproduct.
Moisture was the highest in fermented mushroom byproduct and crude protein was 1.72%, in fruitbody defective. Crude fiber was less than 10% except by used substrate.
Potassium was a predominant mineral in fruitbody defective, mycelium debris and used substrate of King oyster mushroom. Of its byproducts, fermented mushroom was the highest by 3,696.1 /100 g. Amino acid was the highest in ㎎ fruitbody defective by 989.59 ㎎/100 g. DPPH radical scavenging ability of fermented mushroom was the highest, showed 64.07±0.23, 76.27±1.46% in its methanol and water extract of 10 ㎎/㎖.
Reducing power was significantly higher in fermented mushroom than fruitbody defective, mycelium debris and used substrate. The water extract of fermented mushroom was the highest by 2.22±0.03. SOD-like activity for 10 ㎎/㎖ concentration was showed more than 50% except by used substrate. The scavenging of hydroxyl radical was showed more than 50% except by extracts(1∼5 ㎎/㎖) of used substrate.
Its significantly difference was showed more than adding 10 ㎎/㎖. Nitrite scavenging effect was higher in pH 2.5 than pH 4.0. The effect were 42.93±1.71∼72.97±2.18% in methanol extract and 57.66±1.80∼81.07±0.81% in water extract. The first experiment was to investigate the effects of fermented mushroom byproduct of King oyster mushroom(0, 0.5%, 1% and 1.5%) feeds on meat quality and the plasma lipids of pigs were investigated. Total lipid, total cholesterol and triglyceride of serum were significantly lower in 1.5% fermented mushroom byproduct fed group than control.
HDL-, LDL-, and VLDL-cholesterol were not significantly different between control and fermented mushroom byproduct fed groups. AI and CRF were significantly lower in 1.5% fermented mushroom byproduct fed group than control. GOT and LDH activities were significantly lower in 1.5% fermented mushroom byproduct fed group than control and 0.5% fed group. Antioxidant activity of serum was ranged by 45.92±2.46∼47.25±1.64%, it was not significant. Sensory evaluation was significantly higher in fermented mushroom byproduct fed group but was no significant within each group(T1∼T3). Lightness (L*) value was not significant in storage 1 day, but it was tended to increase in the after 20 days. Redness (a*) value was not significantly different between added amount of fermented mushroom byproduct and storage days.
The cooking loss of the fermented mushroom byproduct fed group(1% and 1.5%) was decreased in the storage 10 days, but it was increased in the storage 20 days. Shear force was significantly lower 1% and 1.5% fermented mushroom byproduct fed groups than control in storage 20 days. There were no significant changes found in the moisture, crude lipids and pH during storage. TBARS content was increased in all groups depending on the storage period, but fermented mushroom byproduct fed groups were lower than control. When added fermented mushroom byproduct of 1% and 1.5%, the ratio of UFA/SFA was increased as control level as in the storage 20 days.

목차 Contents

• 제출문 ... 1
• 요약문 ... 2
• SUMMARY ... 5
• 목차 ... 13
• 제 1 장 연구개발과제의 개요 ... 17
• 제 1 절 연구개발의 목적 ... 17
• 제 2 절 연구개발의 필요성 ... 17
• 제 3 절 연구개발의 목표 및 범위 ... 23
• 제 2 장 연구개발 현황 및 문제점 ... 25
• 제 1 절 국내 기술개발 현황 및 문제점 ... 25
• 제 2 절 국외 기술개발 현황 및 문제점 ... 25
• 제 3 장 연구개발수행 내용 및 결과 ... 27
• 제 1 절 서론 ... 27
• 제 2 절 재료 및 방법 ... 35
• 1. 기능성사료의 대량생산기술 확립 ... 35
• 가. 새송이버섯 부산물의 생산성 조사 ... 35
• 나. 새송이버섯 부산물의 경제적인 가치 분석 ... 35
• 다. 새송이버섯 부산물의 균질성 검정 ... 36
• 라. 새송이버섯 부산물의 건조조건 조사 ... 37
• 마. 새송이버섯 부산물의 저장성 조사 ... 37
• 바. 새송이버섯 부산물의 가공적성 조사 ... 38
• 2. 새송이버섯 부산물의 발효가공기술개발 ... 38
• 가. 사용균주 ... 38
• 나. 발효사료의 제조 ... 39
• 다. 새송이버섯 부산물과 Bacillus subtilis의 상관관계 ... 40
• 라. 배양시간에 따른 Sucrose의 변화 ... 40
• 마. 배양시간에 따른 Glucose의 농도측정 ... 41
• 바. 새송이버섯 발효사료의 생균저장성 ... 41
• 사. 새송이버섯 폐배지의 발효기술개발 ... 42
• 3. 기능성사료에 의한 사양기술 개발 ... 42
• 가. 시험장소 및 기간 ... 42
• 나. 공시가축 및 시험설계 ... 43
• 다. 시험사료 ... 44
• 라. 사양관리 방법 ... 49
• 마. 조사항목 및 방법 ... 49
• 바. 경제성분석 ... 50
• 사. 통계분석 ... 50
• 4. 기능성 돈육의 식품학적 평가 ... 51
• 가. 새송이버섯 부산물의 영양성분 분석 ... 51
• 나. 새송이버섯 부산물의 기능성 분석 ... 51
• 다. 실험동물의 사육 ... 52
• 라. 실험동물의 혈액 및 돈육 채취 ... 52
• 마. 혈청 중 지질 성분의 분석 ... 53
• 바. 이화학적 특성분석 ... 54
• 사. 통계처리 ... 56
• 제 3 절 결과 및 고찰 ... 58
• 1. 기능성사료의 대량생산기술 확립 ... 58
• 가. 새송이버섯 부산물의 생산성 ... 58
• 나. 새송이버섯 부산물의 경제적인 가치 ... 59
• 다. 새송이버섯 부산물의 균질성 ... 59
• 라. 새송이버섯 부산물의 건조조건 ... 65
• 마. 새송이버섯 부산물의 저장성 ... 66
• 바. 새송이버섯 부산물의 가공적성 ... 67
• 사. 제조공정도 개발 및 제품화 ... 70
• 2. 새송이버섯 부산물의 발효가공기술개발 ... 73
• 가. 삼각플라스크를 이용한 배양에서 생균수 측정 및 pH변화 ... 73
• 나. 비멸균 발효통을 이용한 배양에서 생균수 측정 및 pH 변화 ... 74
• 다. 새송이버섯 부산물과 Bacillus subtilis의 상관관계 ... 75
• 라. 멸균된 발효통을 이용한 배양에서 생균수 측정 및 pH 변화 ... 76
• 마. 배양시간에 따른 Sucrose의 농도측정 ... 78
• 바. 배양시간에 따른 Glucose의 농도측정 ... 79
• 사. 새송이버섯 발효사료의 생균저장성 ... 79
• 아. 새송이버섯 폐배지의 발효가공기술 개발결과 ... 80
• 자. 실제 생산을 위한 100 L 통에서의 발효시험생산 ... 82
• 3. 기능성사료에 의한 사양기술 개발 ... 84
• 가. 이유자돈에 대한 기능성 사료의 효능 검증과 적정 급여 조건개발 ... 84
• 나. 육성.비육돈에 대한 기능성 사료의 효능 검증과 적정 급여 조건 개발 ... 90
• 4. 기능성 돈육의 식품학적 평가 ... 97
• 가. 새송이버섯 부산물의 영양성분 ... 97
• 나. 새송이버섯 부산물의 기능성 ... 100
• 다. 새송이버섯 부산물 발효사료첨가제의 적정 첨가수준에 따른 돼지의 혈액 성분조성 ... 106
• 라. 새송이버섯 부산물 발효사료첨가제의 적정 첨가수준에 따른 돈육 등심의 관능평가 및 물리적 특성 ... 110
• 마. 새송이버섯 부산물 발효사료첨가제의 적정 첨가수준에 따른 돈육 등심의 이화학적 특성 ... 116
• 제 4 장 목표달성도 및 관련분야에의 기여도 ... 122
• 제 1 절 연구개발의 목표달성도 ... 122
• 제 2 절 관련분야에의 기여도 ... 123
• 제 5 장 연구개발결과의 활용계획 ... 127
• 제 1 절 추가연구의 필요성 및 향후 개선사항 ... 127
• 제 2 절 적용분야 및 기대효과 ... 128
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 131
• 제 7 장 참고문헌 ... 134
• 끝페이지 ... 143