보고서 정보
주관연구기관 |
중앙대학교 Chung Ang University |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2004-08 |
과제시작연도 |
2003 |
주관부처 |
농림부 Ministry of Agriculture and Forestry |
등록번호 |
TRKO201400023390 |
과제고유번호 |
1380001143 |
사업명 |
농림기술개발 |
DB 구축일자 |
2014-11-10
|
초록
▼
○ 연구결과
- 여러 가지 우모처리 방법중 H2O2 처리가 가장 효과적이었으나 taurine 강화 축산물 생산시 경제성을 고려할 때는 기존의 우모분제제에 비해 장점이 없음.
- 축우에 우모분 급여시 기호성이 문제가 되었는데 이는 당밀첨가로 기호성 문제를 극복할수 있었음.
- 다양한 축산물에 함유된 taurine 분석 방법 확립.
- Pyridoxine의 첨가로 cystine으로부터 taurine으로 전환효율을 증진시킬수 있었음
- 앞으로 Taurine 강화 축산 식품
○ 연구결과
- 여러 가지 우모처리 방법중 H2O2 처리가 가장 효과적이었으나 taurine 강화 축산물 생산시 경제성을 고려할 때는 기존의 우모분제제에 비해 장점이 없음.
- 축우에 우모분 급여시 기호성이 문제가 되었는데 이는 당밀첨가로 기호성 문제를 극복할수 있었음.
- 다양한 축산물에 함유된 taurine 분석 방법 확립.
- Pyridoxine의 첨가로 cystine으로부터 taurine으로 전환효율을 증진시킬수 있었음
- 앞으로 Taurine 강화 축산 식품과 H2O2 처리 우모분의 개발로 우모분의 활용도가 높아진다면 환경오염이 경감될것임.
- 오징어 부산물에는 taurine의 함량이 높으나 계절성, 취급상의 혐오감, 변질용이 등으로 실용화에 어려움이 있음.
Abstract
▼
Ⅱ. Research Results
1. Development of feather meal digests Production
Production method for feather meal digest was investigated in order to produce chicken meat and cow milk containing higher amount of taurine feeding feather meal containing higher amount of cysteine. Lower digestibility of f
Ⅱ. Research Results
1. Development of feather meal digests Production
Production method for feather meal digest was investigated in order to produce chicken meat and cow milk containing higher amount of taurine feeding feather meal containing higher amount of cysteine. Lower digestibility of feather meal in animal decreases the amount of cysteine available resulting in less accumulation of taurine in animal. In order to increase the digestibility of feather meal, hydrogen peroxide treatment method, in which lower salt and waste materials were formed, in addition to acid treatment and base treatment methods. Tricine SDS-PAGE with feather meal samples digested with some proteases shows that feather meal digestion at room temperature with 10 mM NaOH, 10 mM HNO3, 10 mM H2O2, respectively, was found to be optimal.
Based on the cysteine determination using DTNB, which reacts with SH group in the sample, feather meal digest contained higher amount of cysteine in the order of NaOH-treated feather meal, HNO3-treated one, and H2O2-treated one. This result indicates that more cysteine amino acids were exposed to DTNB in the feather meal treated with NaOH without significant change of the chemical structure of cysteine in the sample.
The feather meal digests produced under optimal conditions were given to other researchers, who were supposes to feed the feather meal digests to higher the taurine content in the chicken meat and cow milk in this research project. The fact that the feather meal digest produced with hydrogen peroxide contains 3.2% cysteine derivatives based on the determination of amino acids using the amino acid analyzer indicates that this feather meal could be used for the taurine content increase experiments. The feather meal's color was changed from dark brown to bright yellow by treatment with hydrogen peroxide. Pepsin digestibility increased from 73% with feather meal to 95% with the hydrogen peroxide-treated feather meal.
2. Production of taurine enriched broiler meat, egg and pork with feather meal
Seven experiments were conducted to investigate the effects of supplemental feather meal digests on the taurine content and performance of animal production.
Experiment 1 of two experiments were conducted to investigate the effects of supplemental feather digests on the growth of broiler chicks and taurine content in the broiler meat. In experiment 1, a total of 40 broiler chickens(RossⓇ) were assigned to 4 dietary treatments: control(T1), regular feather meal(FM) diet(R-FM, T2), NaOH treated FM diet(NaOH-FM, T3), HNO3 treated FM diet(HNO3-FM, T4). In experiment 2, a total of 70 broiler chickens were assigned to 7 dietary treatments: T1 to T4(same as those of Exp. 1), modified HNO3 treated FM diet(M-HNO3-FM, T5), hair meal diet(HM, T6) and 0.22% cystine supplemented diet(CYS, T7). Feather meals and hair meal were supplemented at the level of 5% in the diet. In experiment 1 and 2, weight gain of chicks fed R-FM and NaOH-FM tended to be higher than control and HNO3-FM. In experiment 2, weight gain of chicks fed CYS was the highest followed by R-FM, M-HNO3-FM, NaOH-FM, control, HM and HNO3-FM. In experiment 1, taurine content in breast muscle of chicks fed NaOH-FM was significantly higher(P<0.05) than control. In experiment 2, taurine content in breast muscle of chicks fed NaOH-FM and CYS tended to be higher than other groups. Taurine content in leg muscle was significantly different among treatments as NaOH-FM and R-FM being highest followed by M-HNO3-FM, CYS, control, HNO3-FM and HM. Taurine content in the liver(Exp. 1 and 2) and heart(Exp. 2) were not significantly affected by treatments. These results indicated that 5% NaOH-FM in the diet was effective in increasing taurine content in breast and leg muscle of broiler chicks.
Experiment 2 was conducted to investigate the effects of supplemental feather meal(FM) digests on the taurine content and performance of laying hens. Feeding trial was conducted with 960 23-wk-old ISA Brown layers for 8wks. The experiment consisted of four dietary treatments; control(basal diet), feather meal 5%(FM), NaOH treated FM diet 5%(NaOH-FM), HNO3 treated FM diet 5%(HNO3-FM). The highest egg productions were shown in treatment HNO3-FM, but the other treatments were not significantly different compared with the control. Egg weight was not significantly different among treatments. The rate of broken and soft egg production was not significantly affected by treatments.
Birds in treatments NaOH-FM showed higher egg production and improved feed conversion ratio. Taurine content in egg yolk of layer fed NaOH-FM, HNO3-FM supplementation was higher than other treatments. But differences among treatments were not significant. It was concluded that HNO3-FM had a positive effect on egg production and NaOH-FM showed improved feed conversion ratio.
But taurine content in egg yolk was not affect by feather meal treatments.
Experiment 3 was conducted to investigate the effects of dietary supplementation of feather meal(FM) and its digests on the performance of broiler chicks and taurine content in broiler meat. A total of 100 broiler chickens were assigned to five dietary treatments; Control, FM diet(FM), NaOH treated FM diet(NaOH-FM), HNO3 treated FM diet(HNO3-FM) and 0.5% synthetic taurine supplemented diet(Taurine). Treated diets were supplemented with FM or FM digests at the level of 5% to the control diet. Treated diets were fed during last 3wks of 6wks feeding. During the finisher period, weight gain of chicks fed FM treatments tended to decrease in general. Feed intakes of FM and Taurine were significantly lower than the control but were not significantly different from NaOH-FM or HNO3-FM. Feed conversion ratio(feed intake/gain) of NaOH-FM was significantly higher than those of FM and HNO3-FM but not different from those of the control and Taurine. Taurine content of the control was highest in heart muscle(1482㎍/g) followed by leg muscle(778㎍/g) and breast muscle(79㎍/g).
Taurine contents of leg and breast muscle were significantly(P<0.01) affected by treatments but that of heart muscle was not. Taurine content of Taurine treatments was highest in both leg and breast muscle. Taurine content of leg muscle was increased 170% by Taurine supplementation, 123% by FM supplementation, 122% by NaOH-FM supplementation and 63% by HNO3-FM supplementation compared with control. Taurine content of breast muscle of Taurine treatment was 246% higher than the control, but other treatments were not different from the control.
In conclusion, supplementation of feather meal at 5% level of broiler diet can enrich taurine content of leg muscle. Chemical treatments of FM were not effective in improving taurine enrichment of broiler meat.
Experiment 4 was conducted to investeigate the effects of supplemental feather meal digests on the taurine content and performance of laying hens. Feeding trial was conducted with 810 78-wk-old ISA-Brown layers for 5wk. The experiment consisted of nine dietary treatments; T1; control(basal diet), T2; T1 + feather meal(FM) 6% diet, T3; T2 + powder pyridoxin(21mg/kg) supplemented diet, T4; T1 + H2O2 treated FM 6%, T5; T4 + powder pyridoxin(21mg/kg) supplemented diet, T6; T1 + powder cystine(0.25%) supplemented diet, T7; T6 + powder pyridoxin (21mg/kg) supplemented diet, T8; T1 + powder taurine supplemented diet(0.25%), T9; T1 + powder taurine supplemented diet(0.5%). Birds in treatments T3 showed significantly higher(P<0.05) egg production, feed intake, feed conversion ratio, egg weight, haugh unit and eggshell strength than those fed other treatments. Taurine content in egg yolk of layer fed taurine 0.25%, 0.5%(T8, T9) was significantly highest(P<0.05) than other treatments. Other treatments was not significantly different among treatments of taurine content in egg yolk. The sensory evaluation was conducted to select the best qualified eggs when consumed by lay public.
Tests were performed weekly up until 5th week. Five sensory attributes were evaluated by using Hedonic Scale Acceptance test(5 points): yolk color, taste, aroma, texture, and overall acceptability. The results were as follows: At the first week, the control eggs were the most favored and the eggs with taurine the least favored as far as the overall acceptability was concerned (p<0.05). At the second week, the similar results were observed in most of the attributes except texture. However, the better scores were recorded in several treatments compared to the control. At the third week, the overall acceptability of the eggs with cystein have marked the highest score(p<0.05). At the fourth week, the texture as well as overall acceptability of the eggs with taurine were the highest(p<0.01).
At the fifth week, this kind of tendency persisted(p<0.05). From the findings, the preferences towards the eggs fortified with various components in comparison to the control eggs tended to improve as time went by. This might be explained by which it could take some time to transfer and deposit the special components from feeds to the body of the animal.
Experiment 5 was conducted to investigate the effects of dietary supplementation of feather meal(FM its) digests on the performance of broiler chicks and taurine content in broiler meat. A total of 1000 broiler chickens were assigned to five dietary treatments: Control, FM diet(FM), FM + pyridoxine 21mg/kg (FM + Pyridox), H2O2 treated FM diet(H2O2-FM) and enzyme treated FM diet(Enzyme-FM). Treated diets were supplemented with FM or FM digests at the level of 5% to the control diet.
During the stater period, weight gain of chicks fed FM + Pyridox was significantly higher (P<0.05) than those of the other FM or FM digest treatments but was not different from the control. Weight gain of overall period were not significantly different among treatments. Feed intake of the control was greater than that of FM or FM digest treatments. Feed conversion ratio(feed intake/gain) of chicks fed FM and H2O2-FM were significantly higher than those of Enzyme-FM and FM + Pyridox, but were not significantly different from the control. Taurine contents of leg and breast mucle were significantly (P<0.01) different among treatments but those of liver were not significantly different. Taurine content of FM + Pyridox was highest in both leg and breast muscle. It was 85% higher in leg muscle and 15% higher in breast muscle than that of the control. The sensory evaluation was conducted to Chicken Fed with Feather Meal, Pyridoxine, Hydrogen Peroxide, and Enzyme. Tests were performed according to the sex and the chicken parts(breast and legs) when chicken was prepared as raw or broiled. Sensory attributes for the raw chicken were aroma, color, off-flavor, purge, and overall acceptability, whereas aroma, flavor, juiciness, tenderness, and overall acceptability were measured for the broiled chicken based on the 5 point Hedonic scale. The results were as follows: When chicken parts were compared according to the sex of the bird either in raw or cooked state, the meat color of raw chicken breast and legs in rooster were preferred to those of hen(p<0.05). The degree of purge of raw chicken breast and aroma of raw chicken leg in hen was better than those of rooster(p<0.01). Most of sensory attributes of broiled chicken breast tended to be higher in rooster. The broiled chicken leg of hen was scored in most of attributes except in aroma.
When sensory qualities of rooster and hen were compared according to the chicken breast and legs either in raw or cooked state, the raw chicken breast of rooster was preferred to raw chicken legs except for overall acceptability, while the chicken breast of hen was highly scored in aroma, off-flavor and the degree of perge. In case of broiled chicken, the breast tended to be better in every attributes than the legs and the juiciness and tenderness of broiled chicken breast were significantly better than those of the chicken legs. Especially, the broiled chicken breast of 5% feather meal + pyridoxine diet was scored the highest in the juiciness and tenderness(p<0.001). Similar tendency was observed in the hen.
From the finding, the meat color of raw chicken in rooster was preferred to that of hen and raw chicken breast was better scored than the raw chicken legs. The broiled breast of the rooster was preferred to the hen breast, while the broiled legs of the hen were preferred to the breast of the rooster. When ignore the sex difference of chicken, the chicken breast was favored to the chicken legs overall.
It is concluded that taurine can be enriched especially in broiler leg meat by 5% FM diet supplemented with pyridoxine.
Experiment 6 was conducted to investigate the effects of dietary supplementation of feather meal and pyridoxine on the taurine content and performance of laying hens. Feeding trial was conducted with 900 31-wk-old Hy-Line Brown layers for 4wk. The experiment consisted of six dietary treatments; control(basal diet), feather meal(FM) 3% diet(FM 3%), FM 3% + pyridoxin 21mg/kg supplemented diet(FM 3% + pyridox), FM 6% diet(FM 6%), FM 6% + pyridoxin 21mg/kg supplemented diet(FM 6% + pyridox), Synthetic taurine 0.25% supplemented diet(Taurine). Egg production of birds fed FM 3% was significantly higher(P<0.05) than those of the other FM or FM+pyridoxine treatments. Egg weight of Taurine was significantly lower than the FM 3% and FM 6% but were not significantly different from FM 3% + Pyridox or FM 6% + Pyridox. Feed intake and feed conversion of the control were greater than that of FM or FM + pyridoxine treatments. Broken and soft egg production of Taurine were higher than the other treatments. Taurine content of FM 3% + Pyridox, FM 6% + Pyridox, Taurine treatments were significantly (P<0.01) higer than the control.
Taurine content in egg yolk of layer was increased 64.7% by Taurine supplementation, 57% by FM 6% + Pyridox supplementation, 32.1% by FM 3% + Pyridox supplementation, 16.6% by FM 6% supplementation compared with control.
The sensory evaluation was undertaken to find the best qualified eggs laid from Feather Meal Alone, Feather Meal with Pyridoxine, and Taurine Diet. Five sensory attributes were evaluated by using Hedonic Scale Acceptance test(5 points) during 4 weeks: yolk color, taste, aroma, texture, and overall acceptability.
The results were as follows: At the first week, the eggs from taurine added diet were the most favored in terms of the texture, although texture was significantly higher in the eggs from Taurine diet than those in the eggs from FM 6% and FM 3% + pyridoxine(p<0.05). At the second week, most of scores of the sensory attributes were numerically higher in the treatments except texture, although there was no significant difference compared to the control. At the third week, the eggs from Taurine added diet had marked the highest scores in terms of taste, texture and overall acceptability(p<0.01). At the fourth week, the eggs from Taurine added diet had also recorded the highest scores in terms of yolk color, taste, texture and overall acceptability(p<0.01). In addition, overall scores of the treatments were higher than the control, and the eggs from Taurine diet kept the highest scores among the treatments. From the findings of the second year study as well as the first year study, preferences to the eggs from special diet tended to improve as time went by. Among the treatments, the eggs from Taurine added diet have consistently shown the highest scores.
Experiment 7 was conducted to investigate the effects of dietary supplementation of feather meal(FM) and its digests on the performance of pigs and taurine content in pork meat. A total of 135 pigs were assigned to five dietary treatments; Control(T1), 3% FM supplemented diet(T2), 3% FM and 10ppm pyridoxin supplemented diet(T3), 6% FM supplemented diet(T4) and 6% FM and 10ppm pyridoxin supplemented diet(T5). The experimental diets were fed during whole feeding period. During the whole period, ADG and ADFI of pigs fed FM treatments tended to increase in general. Feed conversion ratio(feed/gain) of control was significantly lower than FM treatments. Taurine content of pork meat was the highest in heart muscle followed by liver, tenderloin, ham and loin.
Taurine contents of heart, ham, loin and tenderloin were significantly(p<0.05) affected by treatments but that of liver was not. In conclusion, supplementation of feather meal of hog diet is expected to produce enrich taurine pork.
The sensory evaluation was conducted to select the best quality pork when consumed by lay public. Five types of pork were produced by feeding different diets: Tests were performed according to the sex and the pork parts(belly and sirloin) when pork was prepared as raw or broiled. Sensory attributes for the raw pork were aroma, color, off-flavor, purge, and overall acceptability, whereas aroma, flavor, juiciness, tenderness, and overall acceptability were evaluated for the boiled pork based on the 5 point Hedonic scale. The results were as follows: When pork parts were compared according to the sex of the animal either in raw or cooked state, the aroma, off-flavor and purge of raw sirloin in sow were numerically higher in scores. In raw pork belly, most of sensory attributes in boar were preferred to the sow. However, the boiled sirloin of sow was better in juiciness, tenderness, and overall acceptability than that of boar. On the other hand, every attributes of boiled pork belly in boar were better than those of the sow. When sensory qualities of boar and sow were compared according to the pork sirloin and belly either in raw or cooked state, the raw pork belly of the boar was superior to the sow in most of the attributes except aroma. In sow, the raw pork belly was preferred to the pork sirloin over the meat color, purge, and overall acceptability. In cooked pork, the pork belly of the boar was preferred to the sow except for the aroma and flavor, while the pork sirloin of the sow was preferred to the pork belly in most of attributes. Although no distinct differences between sex were not observed, the preferences towards pork parts has been exhibited: pork belly was favored to pork sirloin in general. Pork belly have shown better scores than pork sirloin in boar, but pork sirloin of sow was preferred to the pork belly.
3. Effects of Supplementation of Processed Feather Meal on Taurine Content and Milk Production in Lactating Cows
This study, consisting of two experiments, was conducted to determine the effects of feeding taurine precursor feather meal (FM), feather meal digest (FMD), L-cysteine, methionine hydroxyl analogue (MHA) on taurine of milk content and milk production on sixteen Holstein dairy cows. FM and FMD levels wereeach of 0, 1, 3 and 5%/cow/kg DMI. Taurine concentration of 3% FM and 5% FMD treatments were increased 14% and 22%. 3% FM and 5% FMD treatments had a positive effect on milk yield also FMD treatment affected a positive milk protein, but negative milk fat and milk urea nitrogen (MUN).
L-cysteine levels were each of 0, 1, 3 and 5g with 5% FMD/kg DMI, and MHA levels were each of 0, 1, 3 and 5ml with 5% FMD/cow/kg DMI. Milk yield increased L-cysteine with 5% FMD and MHA 5% FDM treatments (P<0.05), but decreased 1g L-cysteine and 1ml HMA treatments. Somatic cell count (SCC), fat and lactose in milk was affected a positive 5g L-cysteine and 5ml MHA with 5% FMD/cow/kg DMI treatment, but MUN was not different. Taurine concentration of milk was higher MHA with 5% FMD/cow/kg DMI treatment than control. 5g L-cysteine with 5% FMD/cow/kg DMI and 1ml MHA treatment showed increase taurine concentration in milk respectively, 39% and 65% than control. However, 1ml MHA with 5% FMD/cow/kg DMI treatment was highest taurineconcentration in milk, but milk composition was not different.
Control, 5% FM with 3% molasses/cow/kg DMI and 5% FM/kg DMI with 3% molasses added 1ml MHA/cow/kg DMI. Taurine concentration of milk was significantly increased 3% molasses and 1ml MHA treatments (P<0.05). Milk yield, Milk fat and milk protein were not significant different. MUM and SCC were significantly increased FM and MHA treatments (P<0.05).
These results were considered that increase taurine concentration in milk may influence on microbial protein synthesis in the rumen and ruminant metabolism as supplement of FM, FMD, L-cysteine and MHA.
The sensory evaluation was performed to select the best qualified milk when consumed by lay public. Three different types of milk were collected from cows fed feeds added with 1%, 3%, and 5% feather meals, respectively and the control with normal feed. Sensory tests were carried out weekly for 3 weeks. Four sensory attributes were evaluated by using Hedonic Scale Acceptance test(5 points): milk color, taste, aroma, and overall acceptability. The results were as follows: At the first week, there was no significant differences between the control and the treatments in every sensory attributes. Also, no consistent tendency for the sensory attributes were observed. At the second week, the milk color of the control was better than that of the milk from 1% and 3% feather meal diet(p<0.05). However, besides the milk color, the higher the level of the feather meal added to the diet, the higher the scores of taste, aroma, and overall acceptability. At the third week, the overall acceptability and aroma of the milk from 5% feather meal diet were significantly higher than those of the control(p<0.05). From the findings, the milk from 5% feather meal diet was the most favored at the third week(p<0.05). At the second week, the higher the level of the feather meal added to the diet, the higher the scores of most of the attributes. However, this type of the tendency was not clearly displayed at the third week.
목차 Contents
- 표지 ... 1
- 제출문 ... 2
- 요약문 ... 3
- SUMMARY ... 16
- CONTENTS ... 27
- 목차 ... 30
- 제1장 서론 ... 32
- 제1절 연구개발의 목적과 필요성 ... 32
- 제2절 연구개발의 목표 및 내용 ... 37
- 제2장 국내외 연구개발 현황 ... 44
- 제1절 국내·외 관련기술의 현황과 문제점 ... 44
- 제3장 연구수행 내용 및 결과 ... 48
- 제1절 우모 digest 제조방법의 개발 ... 48
- 1. SDS-PAGE에서 산 염기 가수분해 조건 확립 및 분해 우모분 전기영동 ... 48
- 2. NaOH, KOH 등을 이용한 알칼리 가수분해 조건 조사 ... 51
- 3. Alkalase, Collupulin, Maxazyme, 및 Delvolase 등 상업용 protease중 가수분해 반응이 양호한 효소 선별 ... 51
- 4. 우모분의 분해 방법 조건 조사와 제2 및 제 3 세부과제에 필요한 우모분 digest공급 ... 54
- 5. 전기영동법에 의한 산, 알카리, 과산화수소 분해 우모분의 분해율 정밀조사 ... 55
- 6. 우모분 분해물의 cysteine 분석 ... 57
- 7. 펩타이드 전기영동법에 의한 산, 알카리, 과산화수소 분해 우모분의 분해율 정밀조사 ... 60
- 8. 우모분 분해물의 유해 미생물 test ... 65
- 9. 최적조건 실험 ... 65
- 제2절 Taurine강화 계육, 계란 및 돈육 생산 ... 72
- 1. 우모가수분해물 첨가가 육계의 증체 및 계육내 타우린 함량에 미치는 영향 ... 72
- 2. 우모 digest에의한 taurine 강화계란 ... 81
- 3. 우모 digest에의한 taurine 강화 계육 생산 ... 88
- 4. 우모 digest를 이용한 효율증진과 최적수준의 taurine 강화 계란 생산 ... 95
- 5. 우모분과 pyridoxine에 의한 taurine 강화 계육 생산 ... 110
- 6. 우모분에 의한 taurine 강화 계란 생산 ... 126
- 7. 사료 내 우모분 첨가에 따른 taurine 강화 돈육 생산 ... 137
- 제3절 우모 digest에 의한 taurine 강화 우유 생산 ... 149
- 1. 우모 digest에 의한 taurine 강화 우유 생산 ... 149
- 2. L-cysteine, MHA과 우모digest 수준별 첨가가 우유 내 Taurine 함량과 착유우의 생산성에 미치는 영향 ... 155
- 3. 우모 digest의 기호성 증진방안 개발에 의한 taurine 강화우유 생산 방안 개발 ... 161
- 4. 우모분에 당밀과 MHA를 첨가가 우유 내 taurine함량 최대화 유도 ... 162
- 제4장 목표달성도 및 관련분야에의 기여도 ... 164
- 제1절 연구개발 목표와 내용 및 평가의 착안점 ... 164
- 1. 연구개발 목표 ... 164
- 2. 연차별 연구개발 목표와 내용 범위 ... 165
- 3. 연구평가의 착안점 ... 168
- 제5장 연구개발 결과의 활용계획 ... 169
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