새싹보리 첨가가 한우 육성기용 Fermented-Total Mixed Ration (F-TMR)의 영양소 함량, 발효특성 및 in vitro 소화율에 미치는 영향

초록

This study was conducted to evaluate the effects of cultivation periods and substitution levels of sprouted barley on chemical compositions, fermentation characteristics, microbial counts, and nutrient digestibility of fermented-total mixed ration (F-TMR). Sprouted barley (SB) was cultivated for 6 (SB6) and 8 days (SB8), respectively, using a hydroponic system. It was harvested and chopped for substitution at 0, 5, or 10% (as-fed basis) in experimental diets (TMRs). And, the TMRs were then ensiled into the bucket silo (20 L) for 7 days to produce F-TMR (n=3). As the sprouting period increased, crude protein (p=0.019; SB6 vs. SB8 = 18.7% vs. 19.1%) and non-fiber carbohydrate (p<0.001; 35.4% vs. 36.4%) increased, whereas the crude ash (p=0.003; SB6 vs. SB8 = 7.15% vs. 6.95%) decreased. These differences were maintained in F-TMR (p<0.05). Lactate (p=0.013; 5% vs. 10% = 2.49% vs. 2.76%) and propionate (p<0.001; 0.31% vs. 0.49%) contents in F-TMR increased by increasing the substitution level of SB, but pH (p<0.001; 5.20 vs. 4.98) decreased (p<0.05). Lactic acid bacteria (p=0.017; 5% vs. 10% = 7.37 log10 cfu/g vs. 7.71 log10 cfu/g) and Bacillus subtilis (p=0.002; SB8-5% vs. SB8-10% = 6.90 log10 cfu/g vs. 7.49 log10 cfu/g) of F-TMR increased by increasing the substitution level of SB. Furthermore, in vitro digestibilities of dry matter (p<0.001; 5% vs. 10% = 72.8% vs.74.8%) and neutral detergent fiber (p<0.001; 48.8% vs. 55.0%) also increased by increasing the substitution level of SB. Therefore, this study suggested that SB cultivated for 8 days could be used as a feed source in TMR to improve fermentation quality and nutrient utilization of F-TMR, particularly at a 10% substitution with grain mixture.

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