식물성유 첨가가 면양의 반추위 발효특성과 소화율 및 지방산염 형성에 미치는 영향
Effects of Supplemental Vegetable Oils on Ruminal Characteristics, Digestibility and Formation of Fatty Acid Soaps in Sheep
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본 시험은 oil 첨가시 알팔파건초를 기질로 하여 반추위 내에서 유리된 지방산과 양이온이 결합하여 형성되는 지방산염, 반추위 발효성상 및 소화율에 미치는 영향에 대하여 살펴보고자 시험을 실시하였다. 면양 3두를 이용하여 ① oil 무첨가구, ② 대두유 7% 첨가구 및 ③ 옥수수유 7% 첨가구로 하여 3×3 라틴방각법으로 수행하였다. 면양에게는 알팔파건초와 농후사료를 70:30의 비율로 급여하였다. 위액은 오전 사료 급여 전 1시간, 사료 급여 후 1, 3, 6 및 9시간째 채취하였다. pH는 사료급여 후 3시간까지 감소하다가 그 이후에는 증가하였다(P<0.0001). NH3-N는 pH와는 반대의 경향을 나타내었다(P<0.0001). 총 휘발성 지방산, acetate, propionate 및 butyrate의 농도에는 변화가 없었다. A/P 비율은 배양시간이 증가함에 따라 감소하다가 9시간에서는 사료급여 1시간 수준이었다(P<0.0001). 건물, total-N, 조섬유, 회분, 가용무질소물, NDF 및 ADF의 소화율은 차이가 없었다. FAS의 형성은 사료급여 전 1시간에 비하여 사료급여 후에 증가하였으며(P<0.05), 대조구에 비해 oil 첨가구가 높았다(P<0.05). 장쇄지방산이 주로 지방산염을 형성하였다. 그래서 oil 첨가가 반추위 발효특성과 소화율에 미치는 유해한 영향을 방지할 수 있었던 것으로 사료된다.
Abstract
This experiment were conducted to determine the formation of fatty acid soaps, digestibility and ruminal characteristics when vegetable oils were added. Three Corriedale×Suffolk sheep fitted with rumen cannula were used in a 3×3 Latin square design. Sheep were fed one of three diets consisting of alfalfa hay and concentrates in a ratio of 70:30. Dietary treatments were 1) no oil, 2) 7% soybean oil and 3) 7% corn oil. At the end of each experimental period, rumen contents from each sheep were collected before feeding and at 1, 3, 6 and 9h after feeding. pH decreased up to the 3 hour after feeding and increased until the end of the collection(P<0.0001). Whereas the concentration of NH3-N showed inverse changes to pH(P<0.0001). Type of oil did not affect the molar concentration of total VFA, acetate, propionate and butyrate. Acetic/propionic acid (A/P) ratio decreased with increasing time(P<0.0001), but the ratio at the end of the experiment became similar to the initial value. No effects were found in the digestibility of dry matter, total-N, crude fiber, ash, NFE, NDF and ADF. The formation of fatty acid soaps(FAS) increased after feeding than 1 hour before feeding(P<0.05) and increased in 7% oils than no oil addition(P<0.05). Long chain fatty acids formed mainly FAS. Since the formation of FAS might decrease negative effects on ruminal characteristics and total tract digestibility.
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