초록 ▼

○ 연구결과
(제1세부과제)
1. 녹차부산물의 첨가가 비육돈의 성장과 육질 및 면역반응에 미치는 영향
전 시험기간 동안의 증체량은 항생제구가 38.90 kg으로 가장 높고 녹차부산물 2% 처리구가 34.00 kg으로 가장 낮은 결과를 보여 처리구간의 통계적 유의성을 보였다 (P<0.05). 돈육의 조단백질은 항생제구가 높았고 녹차부산물 1.0% 처리구가 낮았다. 돈육의 산패도는 대조구에서 9.02 μmol/100g으로 가장 높고 녹차부산물 2.0% 처리구에서 7.80 μmol/100g으로 가장 낮게 나타났다 (P<0

○ 연구결과
(제1세부과제)
1. 녹차부산물의 첨가가 비육돈의 성장과 육질 및 면역반응에 미치는 영향
전 시험기간 동안의 증체량은 항생제구가 38.90 kg으로 가장 높고 녹차부산물 2% 처리구가 34.00 kg으로 가장 낮은 결과를 보여 처리구간의 통계적 유의성을 보였다 (P<0.05). 돈육의 조단백질은 항생제구가 높았고 녹차부산물 1.0% 처리구가 낮았다. 돈육의 산패도는 대조구에서 9.02 μmol/100g으로 가장 높고 녹차부산물 2.0% 처리구에서 7.80 μmol/100g으로 가장 낮게 나타났다 (P<0.05). 혈액내 백혈구는 녹차부산물 2.0% 처리구에서 20.87 10³/mm³로 가장 높았으며, 녹차부산물 1.0% 처리구에서 17.90 10³/mm³로 가장 낮아 통계적 유의성을 보였다 (P<0.05). 녹차부산물의 첨가는 Con A와 LPS 자극에 대한 비장세포의 증식반응을 증가시켰을 뿐만 아니라 증식반응이 일어날 때 분비되는 TNF-α의 분비량도 증가시켰다.
2. 녹차의 첨가가 비육돈의 성장과 육질 및 면역반응에 미치는 영향
사양시험 결과 증체량은 항생제가 42.28 kg으로 가장 높았으며, 녹차 2.0% 처리구가 39.00 kg으로 가장 낮아 통계적인 유의성을 보였다 (P<0.05). 등심육의 조단백질 함량은 녹차 1.0% 처리구가 24.02%으로 가장 높았으며, 대조구가 22.01%으로 가장 낮아 통계적 유의성을 보였다 (P<0.05). 혈액내 HDL cholesterol은 녹차 0.5%와 2.0% 처리구에서 45.00 mg/dl으로 가장 높았으며, 대조구가 36.33 mg/dl으로 가장 낮아 통계적인 유의성을 보였다 (P<0.05). 등심의 전단력은 녹차 1.0% 처리구가 5.02 kg/0.5inch²으로 가장 높았으며, 녹차 2.0% 처리구가 2.94 kg/0.5inch²로 가장 낮았다 (P>0.05). 돈육의 총 콜레스테롤 함량은 녹차 0.5% 처리구가 80.87 mg/100g으로 가장 높았으며, 녹차 2.0% 처리구가 75.72 mg/100g으로 가장 낮았다 (P>0.05). 또한 녹차의 첨가는 Con A와 LPS 자극에 대한 비장세포의 증식반응이 일어날 때 분비되는 TNF-α의 분비량을 증가시키는 것으로 나타났다.
3. 녹차부산물과 발효녹차의 첨가에 따른 돼지의 성장과 육질 및 면역반응에 미치는 영향
전 시험기간동안의 증체량은 발효녹차 0.5% 처리구에서 53.71 kg으로 가장 높게 나타났으며, 녹차부산물 0.5% 처리구가 49.11 kg으로 가장 낮게 나타나 처리구간의 통계적 유의성을 보였다 (P<0.05). 돈육의 조단백질 함량은 발효녹차 0.5% 처리구에서 26.02%으로 가장 높고 항생제구에서 22.28%로 가장 낮게 분석되어 통계적 유의성을 보였다 (P<0.05). 등심육의 전단력은 발효녹차 0.5% 처리구가 3.11 ㎏/0.5 inch으로 가장 높고 대조구, 항생제구와 녹차부산물 0.5% 처리구에서 각각 3.03, 3.00 및 3.068 ㎏/0.5 inch로 분석되어 처리구간의 통계적 유의성을 보였다 (P<0.05). 다즙성 (juiceness)은 항생제구가 4.97로 가장 높았고 대조구가 4.07로 가장 낮아 처리구간 통계적인 유의성을 보였다 (P<0.05). 연도 (tenderness)는 항생제구가 4.73으로 가장 높게 나타났고 대조구가 4.23으로 가장 낮게 분석되었으나 처리구간 통계적 유의성은 없었다 (P>0.05). 또한 녹차부산물 및 발효녹차의 첨가는 Con A와 LPS 자극에 대한 비장세포의 증식반응이 일어날 때 분비되는 TNF-α의 분비량을 증가시키는 것으로 나타났다.
(제2세부과제)
1. 녹차와 유용미생물을 이용한 발효녹차 첨가제 제조
인공위액 (pH 4)에 대한 유산균의 생존율은 50～66% 수준으로 높은 내산성을 나타내었다. L. acidophilus 균주 중 KCTC 3111와 KCTC 3146이 각각 66.9와 61.9%의 생존율로 위산에 매우 강한 균주로 평가되었다. Bacillus 속의 인공위액에 대한 생존율은 13～42% 수준이었으며, Saccharomyces 속의 경우 14～38%의 수준을 나타내었다. 내산성과 내담즙성 실험에서 선발된 균주는 열에 대한 생존율이 35～54% 수준이었다. 발효녹차 첨가제와 병원성 대장균의 혼합배양에 의한 억제실험 결과는 공통적으로 배양시간 9시간 이후부터 대장균의 증식을 억제하는 효과를 보였다.
2. 발효녹차의 첨가수준이 비육돈의 성장과 육질 및 면역반응에 미치는 영향
전 사양시험 기간 동안의 증체량은 항생제가 42.28 kg으로 가장 높았으며, 대조구가 39.39 kg으로 가장 낮았으나 통계적인 유의성은 없었다 (P>0.05). 돈육의 조단백질 함량은 발효녹차 1.0% 처리구가 22.58%으로 가장 높았으며, 발효녹차 0.1% 처리구가 19.71%으로 가장 낮아 처리구간의 통계적인 유의성을 보였다 (P<0.05). 등심육의 전단력 대조구가 3.40으로 가장 높았으며, 항생제첨가구가 2.70로 가장 낮았다 (P>0.05). 관능검사 결과 다즙성은 발효녹차 1.0% 처리구가 4.47으로 가장 높았으며, 대조구가 3.50으로 가장 낮아 처리구간의 통계적인 유의성을 보였다 (P<0.05). 또한 발효녹차의 첨가는 Con A와 LPS 자극에 대한 비장세포의 증식반응이 일어날 때 분비되는 TNF-α의 분비량을 증가시키는 것으로 나타났다.
3. 녹차부산물과 발효녹차의 첨가가 비육돈의 성장과 육질 및 면역반응에 미치는 영향
전 시험기간 동안의 증체량은 발효녹차 첨가제 0.5% 처리구에서 27.45 kg으로 가장 높게 나타났으며, 녹차부산물 0.5% 처리구가 25.04 kg로 가장 낮게 나타났다 (P>0.05). 돈육의 조단백질은 발효녹차 첨가제 0.5% 처리구에서 24.62로 가장 높게 나타났으며, 녹차부산물 0.5% 처리구에서 23.34로 가장 낮게 분석되었다 (P>0.05). 돈육의 산패도는 대조구가 6.86 μmol/100g으로 가장 높고 항생제구에서 5.94 μmol/100으로 가장 낮게 분석되었다 (P>0.05). 등심육의 전단력은 대조구, 항생제구와 발효녹차 첨가제 0.5%처리구가 각각 3.03, 3.05 및 3.03 ㎏/0.5 inch로 차이를 보이지 않았으나 녹차부산물 0.55 처리구에서 가장 낮은 2.98 ㎏/0.5 inch로 분석되었다 (P>0.05). 관능검사의 경우 연도 는 발효녹차 첨가제 0.5% 처리구에서 5.03으로 가장 높고 대조구에서 4.30으로 가장 낮게 분석되어 통계적 유의성을 보였다 (P<0.05).

Abstract ▼

Ⅳ. Results of the research development and a proposal for the usage
1. Results of the research development
This research was conducted to develop brand feed containing green tea and green tea by-product for pigs and to determinate the optimum inclusion level of green tea and green tea by-produ

Ⅳ. Results of the research development and a proposal for the usage
1. Results of the research development
This research was conducted to develop brand feed containing green tea and green tea by-product for pigs and to determinate the optimum inclusion level of green tea and green tea by-product to pig diet and discover the possibility substitute of antibiotics by green tea and green tea by-product in pig diet.
SUBJECT 1. Development of functional feed by utilizing green tea and green tea by-product
The 1st proiect : Effects of dietary green tea by-product on growth performance and meat quality in finishing pigs The main objective of this experiment was to determinate the effects of green tea by-product in growth performance and meat quality in finishing pigs and discover a possibility of substitute antibiotics by green tea by-product in finishing pig diet. A total of 75 crossbreed "Landrace x Large White" finishing pigs with average 77±0.4 kg of body weight was assigned to 5 dietary treatments in a completely randomized design. Each treatment had 3 replications with 5 pigs per replication. All animals were fed experimental diets for 6 weeks (42 days). The five dietary treatments were control, antibiotic (0.003% chlortetracycline added) and 0.5, 1.0 and 2.0% of green tea by-product. The growth performance, carcass characteristics and meat composition and the TBA value of meat, blood composition and the fecal bacteria content and the sensory evaluation of meat were investigated. The results of the experiment were summarized as follow: The final body weight and weight gain of finishing pigs tended to decrease with increasing level of green tea by-product particularly, 2.0% green tea by-product treatment had a significantly lower final body weight than that of the antibiotic treatment (P<0.05). The weight gain of pigs significantly decreased in 0.5 and 2.0% green tea by-product treatments (P<0.05). Although the feed intake of pigs was significantly increased in 2.0% green tea by-product treatment compared to that of control (P<0.05). The feed conversion ratio (FCR) was significantly higher in 2.0% green tea by-product treatment compared to that of the antibiotic treatment (P<0.5). The slaughter weight of pigs were significantly lower in 0.5% green tea by-product treatment han that of the antibiotics treatment (P<0.05). The carcass grade of meat was significantly improved in 0.5 and 2.0% green tea by-product treatment compared to that of the control (P<0.05). The crude fat content of meat was significantly decreased in 2.0% green tea by-product treatment compared to that of the 0.5% green tea by-product treatment (P<0.05). Meat color changes not differed among green tea by-product and antibiotic treatments (P>0.05). Supplementation of 1.0 and 2.0% green tea by-product to pig diet significantly depressed the TBA value of meat compared to that of the control (P<0.05). The WBC content was significantly increased in 2.0% green tea by-product treatment compared to that of antibiotic treatment (P<0.05). Also, the RBC was increased in 2.0% green tea by-product treatment, but not differed from that of the antibiotic (P<0.05). The heating loss of meat significantly decreased in 2.0% green tea by-product treatment compared that of the antibiotic (P<0.05). The Fe content of meat not varied among green tea by-product and antibiotic treatments (P>0.05). However, the Ca content was significantly increased in 1.0 and 2.0% green tea by-product treatments compared to that of the control (P<0.05). The γ-linolenic (C18:3ω6) acid contents was significantly decreased in 1.0% green tea by-product treatment (P<0.05) while, the eicosenoic acid (C20:1ω9) was significantly increased in 1.0 and 2.0% green tea by-product treatment compared to that of the antbiotic (P<0.05). There were no significant differences in cholesterol content of meat from pigs fed diets containing 0.5 to 2.0% green tea by-product and antibiotic supplementation (P>0.05). The juiciness and flavor of meat not varied in green tea by-product and antibiotic treatments (P>0.05) however, the tenderness of meat tented to increase in 1.0 and 2.0% green tea by-product treatments compared to that of the 0.5% green tea by-product treatment (P>0.05).
The 2nd proiect : Effects of green tea on growth performance and meat quality in finishing pigs
The objective of this experiment was to determinate the effects of green tea in growth performance and meat quality in finishing pigs and discover a possibility of substitute antibiotics by green tea in finishing pig diet. A total of 90 crossbreed "Landrace x Large White" finishing pigs with average 70 kg of body weight was assigned to 5 dietary treatments in a completely randomized design. Each treatment had 3 replications with 6 pigs per replication. All animals were fed experimental diets for 6 weeks (42 days). The five dietary treatments were control, antibiotic (0.003% chlortetracycline added) and 0.5, 1.0 and 2.0% of green tea. The results obtained from this experiment were summarized as follow: The final body weight was significantly decreased in 2.0% green tea treatment compared to that of antibiotic treatment (P<0.05). However there were no significant differences in weight gain for different level of green tea and antibiotic treatments (P>0.05). The feed intake and FCR of pigs also not differed among green tea and antibiotic treatments (P>0.05). The back fat thickness was significantly decreased in 2.0% green tea treatment compared to that of the antibiotic (P>0.05). The mycoplasma content of gut was significantly decreased in 1.0% green tea treatment compared to that of control (P<0.05). The moisture of meat was significantly increased in 1.0% green tea treatment compared to the that of the antibiotic treatment (P<0.05). The crude protein content was higher in 1.0% green tea treatment compared to that of the control (P<0.05). The meat color changes not varied among green tea and antibiotic treatments (P>0.05). The TBA value of meat was significantly lowered in 1.0 and 2.0% green tea treatments compared to that of antibiotic treatment after 3 weeks of the storage (P<0.05). The HDL cholesterol in blood was significantly increased in 2.0% green tea treatment, while the IgG content was significantly decreased in 1.0% green tea treatment compared to that of the control treatment (P<0.05). The shear value, heating loss, the mineral contents (Ca and Fe) of meat not differed among 0.5 to 2.0% green tea and antibiotic treatments (P>0.05). The stearic acid (C18:0) content was significantly increased in green tea treatments compared to that of the control (P<0.05), but it was not diffred from that of the antibiotic (12.85%). The linoleic acid content (18:2ω6) was significantly increased in 2.0% green tea treatment compared to that of the antibiotic treatment (P<0.05). The eicosapentaenoic acid (C20:5ω3) content was significantly decreased in 1.0% green tea treatment compared to that of the control (P<0.05). The total cholesterol content of meat was decreased with increasing level of green tea but without significant differences were observed among treatments (P>0.05). The fecal number of E. coli was slightly lowered in 0.5% green tea treatment compared to the rest green tea and antibiotic treatments but not significantly differed among treatments (P>0.05). There were not significant differences in sensory evaluation traits in terms of juiciness, tenderness and flavor of meat in 0.5, 1.0 and 2.0% green tea and antibiotic treatments (P>0.05).
The 3rd proiect : Effects of dietary green tea by-product and green tea fermentation medium on growth performance and meat quality in growing and finishing pigs
The main objective of this experiment was to compare the effects of green tea by-product (GTB) and green tea fermentation medium (GTF) on growth performance and meat quality in finishing pigs and discover a possibility of substitute antibiotics by green tea in finishing pig diet. A total of 72 crossbreed "Landrace x Large White" finishing pigs with average 51 kg of body weight was assigned to 4 dietary treatments in a completely randomized design. Each treatment had 3 replications with 6 pigs per replication. All animals were fed experimental diets for 8 weeks (56 days). The four dietary treatments were control, antibiotic (0.003% chlortetracycline added) and 0.5% of green tea by-product and 0.5% of green tea fermentation medium. The results obtained of this experiment were summarized as follow: The final body weight of pigs was tended to be higher in 0.5% GTF treatment but not differed from that of the control (P>0.05). Although, the weight gain was significantly increased in 0.5% GTF treatment compared to that of the control (P<0.05). There were no significant differences in feed intake and feed conversion ratio (FCR) among treatments (P>0.05). The slaughter weight, back fat thickness and carcass grade of meat also not differed in GTB and GTF treatments both containing 0.5% inclusion levels (P>0.05). The crude protein content of meat significantly increased in 0.5% treatment compared to that of antibiotic treatment (P<0.05). However there were no significant differences in moisture, crude fat and crude ash contents in 0.5% GTB, 0.5% GTF and antibiotic treatments (P>0.05). The meat color changes and TBA value of meat also not afected by GTB and GTF both 0.5% inclusion level to the pig diet (P>0.05). The cortisol content of blood was significantly lowered in 0.5% GTF treatment compared to that of 0.5% GTB (P<0.05) but it was not significantly differed from that of the antibiotic treatment (P>005). The shear value of meat was significantly increased in 0.5% GTF treatment compared to that of the control (P<0.05). No significant differences were observed in heating loss and mineral contents (Fe, Ca and Mg) in among 0.5% GTB, 0.5% GTF and antibiotic treatments (P>0.05). There were no significant differences in most of fatty acid content in meat from pigs fed diets containing 0.5% GTB and GTF supplementations (P>0.05), except the palmitic acid content of meat was significantly increased in 0.5% GTB treatment compared to that of the control (P<0.05). The total cholesterol content of meat and the fecal number of E. coli not affected by GTB and GTF both of 0.5% of supplementation level (P>0.05). There were no significant differences in sensory evaluation of meat in terms of juiciness, tenderness and flavor among 0.5% of GTB and GTF and antibiotic treatments (P>0.05)
SUBJECT 2. Development of green tea fermentation medium using green tea and useful microbes
The 1st proiect : Development of green tea fermentation medium using green tea
The present study was conducted to examine the industrial usability of green tea probiotics by selecting proper probiotic strains for green tea probiotics through tests, such as acid, bile and heat tolerance, and evaluating inhibitory effects to pathogenic bacteria through associative culturing. Total number of experimental strains are twenty six species and these strains are Korean Collection for Type Cultures (KCTC), obtained from Korea Research Institute of Bioscience and Biotechnology (KRIBB). Lactobacillus acidophilus KCTC 3111, Lactobacillus plantarum KCTC 3104, Bacillus subtilis KCTC 3239, Bacillus coagulans KCTC 1015 and Saccharomyces cerevisiae KCTC 7915 are tested by acid, bile and heat tolerance and selected by their high viability. To perform experiments of growth inhibition of pathogens, four strains of Escherichia coli were obtained from National Veterinary Research and Quarantine (NVRQ). Associative inoculation between green tea probiotics (GT-P) and E. coli S170 F41 shows that the number of E. coli S170 F41 after 9 hours of inoculation was in 1×10⁹ CFU/mL and decreased drastically as inoculation time increased, so after 18 hours, the number of strains was about 4×10⁴ CFU/mL. Green tea probiotics (GT-P) used in this study is multi-strains and was associatively inoculated with pathogenic coli. All the results showed effects that proliferation started to decrease 9 hours after the inoculation. These results suggested that using green tea probiotics (GT-P) as a feed supplement is expected to substitute antibiotics and prevent diarrhea of livestock.
The 2nd project : Effects of dietary green tea fermentation medium on growth performance and meat quality in finishing pigs
The objective of this experiment was to determinate the effects of green tea fermentation on growth performance and meat quality in finishing pigs and discover a possibility of substitute antibiotics by green tea fermentation in finishing pig diet. A total of 90 crossbreed "Landrace x Large White" finishing pigs with average 70 kg of body weight was assigned to 5 dietary treatments in a completely randomized design. Each treatment had 3 replications with 6 pigs per replication. All animals were fed experimental diets for 6 weeks (42 days). The five dietary treatments were control, antibiotic (0.003% chlortetracycline added) and 0.1, 0.5 and 1.0% of green tea fermentation medium. The growth performance, carcass characteristics, meat composition, the TBA value of meat, blood composition, fatty acid composition and the sensory evaluation of meat in finishing pigs were investigated. The results of the experiment were summarized as follows: There were not significant differences in final body weight, weight gain, feed intake and feed conversion ratio (FCR) in 0.1, 0.5 and 1.0% green tea fermentation medium and antibiotic treatments (P>0.05). The slaughter weight, back fat thickness and carcass grade of meat not varied by 0.1 to 1.0% green tea fermentation medium supplementation to the pig diet (P>0.05). The crude protein content of meat significantly higher in 1.0% GTF treatment compared to that of 0.1% GTF (P<0.05) however it was not differed from that of the antibiotic treatment (P<0.05). The crude ash content of meat was significantly lowered in 0.1 to 1.0% GTF treatments compared to that of the control (P<0.05). Although the moisture, crude fat contents of meat and meat clor changes in terms of lightness, redness and yellowness not differed among treatments (P>0.05). The TBA value of meat was lowered in 0.5 and 1.0% GTF treatments compared to that of the control after 3 weeks of stored (P<0.05). The HDL cholesterol was significantly increased in 0.5% and 1.0% GTF treatments compared that of the control (P<0.05). The shear value, heating loss and mineral contents (Ca and Fe) of meat not differed among 0.1, 0.5 and 1.0% GTF and antibiotic treatments (P>0.05). The oleic acid (C18:1ω9) and eicosatetraenoic acid (C20:4ω6) contents were significantly decreased in 1.0% GTF treatments compared to that of the control treatment (P<0.05). The docosahexenoic acid (C22:6ω3) content was significantly decreased in 0.5% GTF treatment compared to that of the antibiotic (P<0.05). The cholesterol content of meat and the fecal number of E. coli not differed among 0.1, 0.5 and 1.0% GTF control treatments (P>0.05). The juiciness and flavor of meat significantly increased in 1.0% GTF treatments compared to that of the control (P>0.05).
The 3rd proiect : Effects of dietary green tea by-product and green tea fermentation medium on growth performance and meat quality in finishing pigs
The main objective of this experiment was to compare the effects of green tea by-product (GTB) and green tea fermentation medium (GTF) on growth performance and meat quality in finishing pigs and discover a possibility of substitute antibiotics by green tea in finishing pig diet. A total of 72 crossbreed "Landrace x Large White" finishing pigs with average 76 kg of body weight was assigned to 4 dietary treatments in a completely randomized design. Each treatment had 3 replications with 6 pigs per replication. All animals were fed experimental diets for 4 weeks (28 days). The four dietary treatments were control, antibiotic (0.003% chlortetracycline added) and 0.5% of green tea by-product and 0.5% of green tea fermentation medium. Results of this experiment were summarized as follow: There were no significant differences in final body weight, weight gain, feed intake and FCR of pigs in GTB and GTF both 0.5% inclusion level and antibiotic treatments (P>0.05). The slaughter weight, back fat thickness and carcass grade of meat differed among treatments (P>0.05). The meat composition (moisture, crude protein, crude fat and crude ash), meat color changes and TBA value of meat also not affected by supplementation of 0.5% green tea by-product (GTB) and green tea fermentation (GTF) to finishing pig diet (P>0.05). The insulin content of blood was significantly decreased (P<0.05) in 0.5% GTF treatment compared to that of antibiotic treatment (P<0.05). The shear value, heating loss of meat and mineral contents (Ca, Fe and Mg) of meat not affected by GTB and GTF both 0.5% inclusion level (P>0.05). The palimtoleic acid content (C 16:1) was significantly decreased in 0.5% GTB treatment compared to that of the control (P<0.05), however, it was not differed from that of the antibiotic (P>0.05). The oleic acid content was significantly increased in 0.5% GTF treatment compared to that of the control (P<0.05). The total cholesterol content of meat was slightily decreased in 0.5% GTB in treatment compared to that of antibiotic but with out significant differences among treatments (P>0.05). The fecal number of E. coli of pigs not varied in by supplementation of 0.5% GTB and 0.5% GTF to the pig diet (P>0.05). There were no significant differences in juiciness and the flavor of meat in GTB and 0.5% treatments both 0.5% of inclusion level (P>0.05). However, the tenderness of meat was significantly increased in 0.5% GTF treatment compared to that of the control treatment (P>0.05).
SUBJECT 3. Estimating the effects of immune response
The 1st proiect : Effect of green tea by-product on immune response of spleen cell in finishing
The spleen weight was significantly decreased in 1.0 and 2.0% green tea by-product treatments compared to that of the control (p<0.05). The helper (CD3⁺ and CD4⁺) and cytotoxic (CD3⁺and CD8⁺) T cells were slightly decreased in 2.0% green tea by-product treatment compared to the antibiotic treatment, but without significant differences were found among different level of green tea by product and antibitic treatments (p>0.05). The growth of spleen cells stimulated with Co A (0.1, 0.3 and 1.0 ㎍/mL) medium, the growth of spleen cells increased significantly increased in 1.0% green tea by-product treatment compared to control (P<0.05). In LPS (1.0, 3.0 or 10.0 ㎍/mL) medium. the growth of spleen cells significantly increased in 1.0 to 2.0% treatments compared to that of the control treatment (P<0.05). In Con A (1.0 ㎍/mL) medium, IL-6 production of spleen cells significantly increased in 1.0% green tea by-product treatment compared to that of the antibiotic treatment (P<0.05). In LPS (10.0 ㎍/mL) medium, the IL-6 spleen cell production was significantly increased in 0.5 to 2.0% green tea by-product treatments compared to that of the control treatment (P<0.05). TNF-α spleen cell production with 1.0 ㎍/mL of Con A was significantly higher in 1.0% green tea by-product treatment compared to that of the control (P<0.05), while TNF-α spleen cell production with 10.0 mg/mL of LPS was significantly higher with 0.5% green tea by-product treatment compared to that of the control treatment (P<0.05).
The 2nd proiect :
1) Effect of green tea on immune response of spleen cell in finishing pigs
The spleen weight of pigs in 0.5% green tea treatment was lower than that of control (P>0.05), but there were no significant differences among green tea and antibiotic treatments. In Con A (0.1, 0.3 and 1.0 ㎍/㎖) medium, The spleen cell growth of spleen cells was significantly decreased in 2.0% green tea treatments compared to that of the antibiotic treatment (P>0.05). while the spleen cell growth increased significantly in 1.0% green tea treatment compared to control when stimulated with Con A( 0.1, 0.3 and 1.0 ㎍/㎖) medium (P>0.05). In LPS (1.0, 3.0 and 10.0 ㎍/㎖) medium, the spleen cell growth significantly increased in 1.0% dietary green tea treatment compared to antibiotic (P<0.05). Without LPS and Con A, the production of IL-6 by spleen cells was significantly higher in 1.0% green tea treatment than in antibiotic and other green tea treatments (P<0.05). However, in LPS (10.0 ㎍/㎖) medium, IL-6 spleen cell production tended to increase in 0.5% green tea treatments but without significant differences were observed (P>0.05). In Con A (1.0 ㎍/㎖) medium, the IL-6 spleen cell production was significantly increased in 0.5 and 1.0% green tea treatments compared to that of the control (P>0.05), but without significant differences. In LPS (10.0 ㎍/㎖) medium, TNF-α production of spleen cells was significantly increased in 1.0% green tea treatment compared to that of the control (P<0.05). In Con A 1.0 ㎍/㎖) medium, the TNF-α production of spleen cells tended to increase in 1.0 % green tea treatments, but without significant differences in different level of green tea and antibiotic treatments (P >0.05).
2) Effect of green tea fermentation medium on immune response of spleen cell in finishing pigs
The spleen weight of pigs tended to be lower in 0.1 and 0.5% GTF treatments compared to the antibiotic, but no significant differences among treatments. In Con A (0.1 and 0.3 ㎍/mL) medium, the growth of spleen cells increased in 1.0% GTF treatment but not diffred from that of the control (P>0.05). Although in Con A (1.0 ㎍/mL) medium the growth of spleen cell was significantly increased in 0.5% GTF treatments compared to that of the antibiotic (P<0.05). In LPS (1.0, 3.0 and 10.0 ㎍/mL) medium, the growth of spleen cells was significantly increased in 0.5% GTF treatment compared to that of the antibiotic treatment (P<0.05). There were no significant difference in IL-6 production of spleen cells among different levels of GTF and antibiotic treatment in LPS (10.0 ㎍/mL) medium (P>0.05). However, in Con A (1.0㎍/mL) medium, IL-6 production of spleen cells was significantly increased in 1.0% GTF treatment compared to that of the control (P<0.05), but it was not significantly differed from that of the control (P>0.05). In LPS (10.0 ㎍/mL) medium, the TNF-α production of spleen cells significantly increased in 0.1, 0,5 and 1.0% GTF treatments compared to that of the control (P<0.05), but not different from that of the antibiotic (P>0.05). In Con A (1.0 ㎍/mL), same tendence was observed as LPS (10.0 ㎍/mL) the TNF-α production of spleen cells significantly higher in 0.1, 0,5 and 1.0% GTF treatments compared to that of the control but not different from that of the antbiotics (P>0.05).
The 3rd proiect :
1) Effect of green tea by-product and green tea fermentation medium on immune response of spleen cell in growing and finishing pigs
The objective of this experiment was to compare effects of 0.5% of green tea by-product (GTB) and green tea fermentation (GTF) on immune response in growing and finishing pigs. There were no significant differences on spleen weight of pigs in GTB and GTF both 0.5% inlusion levels and antibiotic treatments (P>0.05). The growth of spleen cells stimulated with Con A (0.1, 0.3 and 1.0 ㎍/㎖) were significantly increased in 0.5% GTF treatment compared to that of antibiotic (P<0.05). In LPS (1.0, 3.0 and 10.0 ㎍/㎖) medium, the spleen cell growth was significantly decreased in 0.5% GTF treatment while it was significantly decreased in 0.5% GTB than that of the antibiotic treatment (P<0.05). In LPS (10.0 ㎍/㎖) medium, the IL-6 production of spleen cells was significantly increased in 0.5% GTB and 0.5% GTF treatments compared to that of the antibiotics (P<0.05). When spleen cells were stimulated with 1.0 ㎍/㎖ Con A, the IL-6 spleen cell production was significantly increased in GTB and GTF both 0.5% inclusion leve treatments compared to that of the antbiotic treatment (P<0.05). The TNF-α spleen cell production with 1.0 ㎍/㎖ Con A was significantly increased in .0.5% GTB treatment, while the TNF-α spleen cell production with 10.0 ㎍/㎖ LPS was significantlyincreased 0.5% GTB compared to that of the control treatment (P<0.05). In LPS(10.0 ㎍/㎖) medium. the TNF-α production of spleen cells were significantly increased in 0.5% GTF treatment compared to that of the antibiotic treatment, however in Con A (1.0 ㎍/㎖) medium, the TNF-α production of spleen cells not differed among GTB and GTF treatments (P<0.05).
2) Effect of green tea fermentation medium and green tea by-product on immune response of spleen cell in finishing Pigs
The objective of this experiment was to compare effects of 0.5% of green tea fermentation (GTF) and green tea by-product (GTB) on immune response in finishing pigs. There were no significant differences on spleen weight of pigs in GTF and GTB both 0.5%of inclusion levels and antibiotic treatments (P>0.05). The growth of spleen cells stimulated with Con A (0.1, 0.3 and 1.0 ㎍/㎖) significantly increased in 0.5% GTB treatment compared to that of antibiotic (P<0.05), but it was significantly decreased in 0.5% GTF treatment compared to that of the antibiotic treatment (P<0.05). When spleen cells were stimulated with 1.0, 3.0 or 10.0 ㎍/㎖ LPS, the spleen cell growth was significantly increased in 0.5% GTF treatment in contrast significantly decreased in 0.5% GTB compared to that of the antibiotic treatment (P<0.05). In LPS (10.0 ㎍/㎖), medium, the IL-6 production of spleen cells was significantly increased in GTB and GTF both 0.5% inclusion level treatment compared to that of the antibiotics (P<0.05). When stimulated in 1.0 ㎍/㎖ Con A, the IL-6 spleen cell production significantly increased in 0.5% GTB and 0.5% GTF treatments compared to that of the antibiotic treatment (P<0.05). TNF-α spleen cell production with 1.0 ㎍/㎖ Con A was significantly higher (P<0.05) in 0.5% GTB treatment (P<0.05), while the TNF-α spleen cell production with 10.0 ㎍/㎖ LPS was significantly higher in 0.5% green tea by-product treatment. In LPS (10 ㎍/㎖) medium. TNF-α production of spleen cells were significantly increased in 0.5% GTF treatment compared to that of the antibiotic treatment, however in Con A (1 ㎍/㎖) medium, the TNF-α production of spleen cells not differed among treatments (P<0.05). In LPS (1,0 3.0 and 10.0 ㎍/㎖) medium, the spleen cell growth was significantly increased in 0.5% GTB treatment (P<0.05), however, it was significantly decreased in 0.5% GTF treatment compared to that of the antibiotic (P<0.05). In LPS (10 ㎍/㎖) medium, no significant differences were observed in IL-6 production of spleen cells among 0.5% GTB, 0.5% GTF and antibiotic treatments (P>0.05). In Con A (1 ㎍/㎖) medium, IL-6 spleen cells were significantly increased in 0.5% GTB and 0.5 GTF treatments compared to that of the antibiotic treatment (P<0.05). In LPS (10 ㎍/㎖) medium, the TNF-α production of spleen cells were significantly decreased in 0.5% GTB, 0.5% GTF treatments compared to that of the control treatment (P<0.05). Although, in con A (1.0 ㎍/㎖) medium. the TNF-α production of spleen cells were also significantly increased in GTB and GTF both treatments compared to that of the antibiotic treatment (P<0.05).
2. Suggestion for the application of research results
Farms raising livestock recently face the pressure of effective production of livestock due to the conclusion of Korea-USA FTA and a strong demand for the quality improvement. Since all livestock can be imported freely, a large wave of import is getting harsher and the world builds a single market gradually. Therefore, it's urgent to differentiate domestic meat from cheap imported one by using high-quality as a merit and reducing producing cost. To survive in a competition with imported meat, it's desperate to acquire cheap price, high-quality, hygiene, and production of recognized brand of meat. As antibiotic causes problems. there has been increasing attention to its substitute, feed supplement to improve the productivity of animals, and stable food products.
In this circumstances, development of brand supplement with functional green tea and stable production of brand livestock can be a good way to go and that is also the purpose of this study. Since the beginning of this study, there has been a lot of attention and expectation from the related fields of this study. It's necessary to give continuous attention to the practical application of the study results for the transfer and diffusion of technology and the construction of competitive local brand image. Also, it's expected to continue ceaseless support to the studies of related basic fields and various natural resources.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 21
• CONTENTS ... 37
• 목차 ... 40
• 제1장 연구개발과제의 개요 ... 43
• 제1절 연구개발의 필요성 ... 43
• 제2절 연구개발의 내용 및 범위 ... 45
• 제2장 국내외 기술개발 현황 ... 46
• 제3장 연구개발수행 내용 및 결과 ... 47
• 제1절 녹차와 녹차부산물을 이용한 기능성 사료 개발 ... 47
• 1. 서 론 ... 47
• 2. 연구수행 내용 및 방법 ... 48
• 가. 녹차부산물의 첨가수준이 비육돈의 성장 및 육질에 미치는 영향 ... 48
• 나. 녹차의 첨가수준이 비육돈의 성장 및 육질에 미치는 영향 규명 ... 53
• 다. 녹차부산물과 발효녹차의 첨가에 따른 육성, 비육돈의 성장 및 육질에 미치는 영향 규명 ... 55
• 3. 연구결과 ... 57
• 가. 녹차부산물의 첨가수준이 비육돈의 성장 및 육질에 미치는 영향 규명 ... 57
• 나. 녹차의 첨가수준이 비육돈의 성장 및 육질에 미치는 영향 규명 ... 66
• 다. 녹차부산물과 발효녹차의 첨가에 따른 육성, 비육돈의 성장 및 육질에 미치는 영향 규명 ... 75
• 4. 결론 ... 86
• 가. 녹차부산물의 첨가수준이 비육돈의 성장 및 육질에 미치는 영향 규명 ... 86
• 나. 녹차의 첨가수준이 비육돈의 성장 및 육질에 미치는 영향 규명 ... 88
• 다. 녹차부산물과 발효녹차의 첨가에 따른 육성, 비육돈의 성장 및 육질에 미치는 영향 규명 ... 90
• 제2절 녹차 및 유용 미생물을 이용한 면역강화 사료개발 ... 93
• 1. 서 론 ... 93
• 2. 연구수행 내용 및 방법 ... 94
• 가. 녹차와 유용미생물을 이용한 발효녹차 첨가제 제조 ... 94
• 나. 발효녹차의 첨가수준이 비육돈의 성장 및 육질에 미치는 영향 규명 ... 99
• 다. 발효녹차첨가제와 녹차부산물 첨가에 따른 비육돈의 성장 및 육질에 미치는 영향 규명 ... 104
• 3. 연구결과 ... 106
• 가. 녹차와 유용미생물을 이용한 발효녹차 첨가제 제조 ... 106
• 나. 발효녹차의 첨가수준이 비육돈의 성장 및 육질에 미치는 영향 규명 ... 119
• 다. 녹차부산물과 발효녹차의 첨가에 따른 비육돈의 성장 및 육질에 미치는 영향 규명 ... 128
• 4. 결론 ... 138
• 가. 녹차와 유용미생물을 이용한 발효녹차 첨가제 제조 ... 138
• 나. 발효녹차의 첨가수준이 비육돈의 성장 및 육질에 미치는 영향 규명 ... 141
• 다. 녹차부산물과 발효녹차의 첨가에 따른 비육돈의 성장 및 육질에 미치는 영향 규명 ... 143
• 제3절 면역기능 강화 효과 규명 ... 146
• 1. 서 론 ... 146
• 2. 연구수행 내용 및 방법 ... 147
• 3. 연구결과 ... 149
• 가. 녹차부산물의 첨가에 따른 비육돈의 비장세포에 대한 면역기능 강화 효과 규명 ... 149
• 나. 녹차 및 발효녹차의 첨가에 따른 비육돈의 비장세포에 대한 면역기능 강화 효과 규명 ... 155
• 1) 녹차 첨가에 따른 비육돈의 비장면역 분석 ... 155
• 2) 발효녹차의 첨가에 따른 비육돈의 비장면역 분석 ... 163
• 다. 녹차부산물 및 발효녹차의 첨가에 따른 비육돈의 비장세포에 대한 면역기능 강화 효과 규명 ... 171
• 1) 녹차부산물과 발효녹차의 첨가에 따른 육성돈 및 비육돈의 비장세포에 대한 면역기능 강화 효과 ... 171
• 2) 녹차부산물과 발효녹차의 첨가에 따른 비육돈의 비장세포에 대한 면역기능 강화 효과 ... 176
• 4. 결론 ... 181
• 가. 녹차부산물의 첨가에 따른 비육돈의 비장세포에 대한 면역기능 강화 효과 규명 ... 181
• 나. 녹차의 첨가에 따른 비육돈의 비장세포에 대한 면역기능 효과 규명 ... 181
• 다. 발효녹차의 첨가에 따른 비육돈의 비장면역 효과 규명 ... 183
• 라. 녹차부산물과 발효녹차의 첨가에 따른 육성, 비육돈의 비장세포에 대한 면역 기능 강화 효과 규명 ... 184
• 마. 녹차부산물과 발효녹차의 첨가에 따른 비육돈의 비장세포에 대한 면역기능 강화 효과 규명 ... 184
• 제4장 목표달성도 및 관련분야에의 기여도 ... 186
• 제1절 연구개발 목표의 달성도 ... 186
• 제2절 관련분야에의 기여도 ... 187
• 1. 기술적 측면 ... 187
• 2. 경제 . 산업적 측면 ... 187
• 3. 논문 및 학술 발표 실적 ... 187
• 4. 특허 출원 및 등록 실적 ... 189
• 5. 교육 ... 189
• 제5장 연구개발결과의 활용계획 ... 190
• 1. 산업화 추진 ... 190
• 제6장 연구개발과정에서 수집한 해외 과학기술정보 ... 191
• 제7장 참고문헌 ... 193
• 부 록 ... 206
• 끝페이지 ... 215