Black soldier fly (BSF, Hermetia illucens) has been noted as an excellent feed ingredient. However, there is limited information on rearing and processing technology. Thus, this study was conducted to evaluate the substrates for rearing BSF and the optimal processing method for BSF performance. Study separated as 2 experiment, BSF rearing and drying method(Exp 1.) and EP-processing method(exp 2.). During the study, 30 clutches were reared, with 10 per substrate. Three substrates, namely food waste (FW), tofu by-product (TF), and vegetable waste with two drying methods, namely hot air dry (AD) and microwave dry (MW) at expanding (EP) ratios of 5:5 and 7:3, were examined by evaluating their rearing performance, nutrient contents, in vitro digestibility and lipid oxidation stability during storage (0, 14 and 28 days). In experiment 1, the rearing substrates and drying methods were evaluated. Compared with that of conventional methods (FW, AD), the TF substrates and MW method showed higher dry matter contents (3.43%) and in vitro digestibility (1.62%) but lower ether extract contents(3.53%; p<0.05). However, the malondialdehyde (MDA) concentration under MW treatments decreased during storage (5.77%, 4.69% and 3.24%; p<0.05). In experiment 2, compared with that of the 7:3 EP-BSF ratio, the 5:5 EP-BSF ratio showed higher in vitro digestibility (2.70%) and lower MDA concentration during storage (19.19%, 7.96% and 6.42%; p<0.05). In conclusion, the optimal conditions for BSF rearing and ensuring product quality were TF substrates, MW methods and a 5:5 corn:BSF ratio. Therefore, the optimal conditions for producing EP-BSF can present an excellent feed ingredient alternative for swine feed.

본 실험에서는 외인성 효소 첨가제 및 혼합 세균 배양을 통한 고상발효(Solid-state fermentation, SSF)가 채종박(Rapeseed meal, RSM)의 체외건물소화율(In vitro dry matter digestibility, IVDMD) 및 단쇄지방산(Short chain fatty acid) 생성에 미치는 영향을 조사하기 위해 수행되었다. 외인성 효소 칵테일(첨가 및 미첨가) 및 RSM에 대한 SSF(발효 및 비발효)를 나타내는 2 x 2 요인 설계가 적용되었다. 3-step 돼지 소화율 모델을 적용하여 채종박의 건물 소화율을 분석하였으며, 72시간 대장발효 후 상층액을 수집하여 단쇄지방산 생성량을 분석한 후 칼로리 단위로 변환하여 가소화에너지 소화율을 분석하였다. 소장 (IVDMDh) 및 전장 (IVDMDt) 건물소화율에서는 고상발효된 채종박이 더 높게 나타났다 (각각 p < 0.01). 마찬가지로, 외인성 효소 첨가제 처리구에서 채종박의 소장 소화율(IVDMDh)이 증가하는 경향을 나타냈다(p = 0.06). Acetic acid 및 butyric acid의 생산은 대조구에 비해 고상발효 처리 시 유의하게 더 생산되었으며 (각각 p < 0.01), 이는 총 단쇄지방산의 생산 증가 경향을 나타냈다(p = 0.09). 에너지 소화율에서는 채종박의 고상발효 및 외인성 효소제 첨가가 유의적으로 높게 나타났다 ( p < 0.01). 그러므로 채종박의 고상발효 처리는 단백질 이용성을 비롯한 영양적 가치를 향상시키는데 효과적이라고 사료된다.

본 연구는 위장 단계의 소화과정에 관여하는 Gastric lipase (GL)를 반려견을 위한 정적 체외 소화모델(Static in vitro digestion model)에 적용을 검토하기 위하여 실시되었다. GL의 첨가가 체외 소화과정 동안 건물(Dry matter; DM), 조단백질(Crude protein; CP) 그리고 조지방(Ether extracts; EE) 소화율에 미치는 영향을 평가하였다. GL은 위장 소화단계에서 첨가되었다. 위장(39℃, 2 hr.)과 소장(39℃, 4 hr.) 소화 후에 비소화 분획을 분리하였다. 그리고 실험사료와 분리된 비소화 분획에서 DM, CP 그리고 EE 수준을 측정하고 각각의 소화율을 계산하였다. 위장과 소장 소화단계에서 측정된 DM, CP 그리고 EE 소화율은 Control과 GL 그룹 사이에서 통계적으로 유의한 차이는 관찰되지 않았다(p>0.05). 결과적으로 우리의 체외 소화모델에서 GL의 첨가는 DM, CP 그리고 EE의 소화율에는 영향을 미치지 않는 것으로 나타났다. 따라서 이와 같은 결과는 정적 체외 소화모델을 이용한 소화율의 평가에 있어서 GL의 역할은 다소 제한적일 수 있다는 것을 시사한다.

This study evaluated the effect of lactic acid bacteria (LAB, a mixture of Enterococcus faecium and Lactobacillus plantarum) supplementation, the storage temperature, and storage period on the fermentation characteristics and in vitro ruminal digestibility of a total mixed ration (TMR). The TMR was prepared into two groups, namely, CON (control TMR without the LAB) and ML (supplementing a mixture of E. faecium and L. plantarum in the ratio of 1% and 2% (v/w), respectively). Both groups were divided and stored at 4°C or 25°C for 3, 7, and 14 d fermentation periods. Supplementing LAB to the TMR did not affect the chemical composition of TMR except for the lactate and acetate concentration. Storage temperatures affected (p<0.05) the chemical composition of the TMR, including pH, lactate, and acetate contents. The chemical composition of TMR was also affected (p<0.05) by the storage period. During in vitro rumen fermentation study, the ML treatment showed lower (p<0.05) dry matter digestibility at 24 h incubation with a higher pH compared to the CON. There was no difference in the in vitro dry matter digestibility (IVDMD) of TMR between the CON and ML treatment however, at 24 h, ML treatment showed lower (p<0.05) IVDMD with a higher pH compared to the CON. The effects of storage temperature and period on IVDMD were not apparent at 24 h incubation. In an in vivo study using Holstein steers, supplementing LAB to the basal TMR for 60 d did not differ in the final body weight and average daily gain. Likewise, the fecal microbiota did not differ between CON and ML. However, the TMR used for the present study did include a commercial yeast in CON, whereas ML did not; therefore, results were, to some extent, compromised in examining the effect of LAB. In conclusion, storage temperature and period significantly affected the TMR quality, increasing acetate and lactate concentration. However, the actual effects of LAB supplementation were equivocal.

In vitro digestibility and protein digestibility corrected amino acid scores (PDCAAS) were investigated to verify the availability of protein in various Rhizopus oligosporus fermented products of domestic soybean (Glycine max L.) cultivars. Danbaegkong (DBK), Daepung (DP), Daewonkong (DWK), Saedanbaek (SDB), Seonyu (SY), and Cheongja4ho (CJ4) were used as raw samples, which were fermented using commercially available Rhizopus oligosporus for 48 h. All cultivars showed increased crude protein content after fermentation. The crude protein content of DBK and SDB was significantly higher than that of the other samples (55.12% in DBK and 54.22% in SDB) (p<0.001). CJ4 had the highest alanine content of 28.88 mg/g (p<0.001), and no significant difference in cysteine content was detected among the cultivars. In most of the fermented samples, the in vitro digestibility was 0.9 or higher, indicating high protein in the fermented samples. However, it is considered that restrictions on digestion are low. In DWK, the amino acid content and PDCAAS, which together indicate protein quality, were 0.917 and 0.855, respectively, confirming that it was the best cultivar to provide the raw material for fermentation. In conclusion Rhizopus oligosporus fermented soybean products can be considered a prospective source of protein with high utility value.

In vivo 측정법은 비용이 많이 들고 연구기간이 길며 동물복지 측면에서 여러 문제점이 있다. 이에 대한 대안으로 지난 수십년간 in vitro 소화율 측정법이 개발되어 왔다. 본 총설에서는 대표적인 단위동물로써 사양되고 있는 돼지의 소화기관 특징 및 소화작용에 대한 논하였다. 또한, 최근에 개발된 daisy II incubator 를 이용한 in vitro 방법을 통해 돼지에서 주요 곡류사료로 이용되고 있는 옥수수, 쌀, 소맥 및 대맥의 회장 및 전분 건물소화율을 측정하였다.

This study was conducted to examine the effect of new inoculants on in vitro digestibility and fermentation characteristics of high moisture rye silage. Rye was harvested at heading stage and divided into 5 treatments, following: No additives(CON); L. plantarum R48-27(NI1); L. buchneri R4-26(NI2); mixture of NI1 and NI2 at 1:1 ratio(MIX); and L. buchneri(LB). The rye forage was ensiled into 10 L bucket silo for 100 days. In vitro digestibility of dry matter and neutral detergent fiber were highest(p<0.05) in NI2 silage. The pH in NI2 and LB silages were lower(p<0.05) than CON silage. Lactate concentration was highest(p<0.05) in NI1 silage. While concentrations of acetate and propionate were highest(p<0.05) in MIX silage. Lactates : acetate ratio was highest(p<0.05) in NI1 silage, but lowest in LB silage. Butyrate concentrations of NI2 and LB silages were lower(p<0.05) than that in CON and NI1 silages. Lactic acid bacteria (LAB) count in all inoculated silages was higher(p<0.05) than that in CON silage, while yeast count in LB silage was lower than in CON, NI1, and MIX silages. In conclusion, application of NI2 inoculant could improve potentially fermentation quality and digestibility of high moisture rye silage.

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

본 연구는 팽이버섯 수확 후 배지를 첨가하여 호밀 사일리지 제조 시 팽이버섯 수확 후 배지를 에너 지원으로서 사용하기 위하여 in vitro 반추위 발효실험이 수행되었다. 공시 사일리지는 출수기의 호밀 에 팽이버섯 수확 후 배지 첨가비율(0%, 20%, 40%, 60%)에 따라 제조하여 6주일간 발효시켰다. In vitro 배양액 제조를 위한 반추위액은 농후사료와 볏짚을 40:60의 비율로 급여한 반추위 cannula가 시 술된 Holstein 수소 2두로 부터 채취하였다. In vitro 실험은 발효시간대를 3, 6, 9, 12, 24 및 48시간 으로 설정하고, 각 처리구별로 3반복으로 발효특성과 건물소화율을 측정하였다. In vitro 배양액의 pH 는 발효시간이 길어짐에 따라 낮아지는 경향이었으며, 48시간 경과 시에는 버섯수확 후 배지 60% 첨가 구가 타 처리구에 비해 유의적(p<0.05)으로 낮았다. 미생물 성장율은 배양시간이 경과함에 따라 증가 하는 경향이었으며, 발효 48시간 경과 시에는 버섯수확 후 배지 20% 첨가구가 타 처리구에 비해 유의 적으로(p<0.05) 높았다. Gas발생량은 48시간 발효 시에 대조구가 타 처리구에 비해 유의적(p<0.05)으 로 높았다. 건물소화율은 버섯수확 후 배지의 첨가비율이 높을수록 높았는데, 발효 24시간 및 48시간에 는 R-60구가 처리구 중에서 가장 높았으며(p<0.05), 대조구에서는 전 발효기간 동안 건물소화율이 현 저히 낮은(p<0.05) 상태에 있었다. In vitro 반추위내 발효실험의 결과와 버섯수확 후 배지의 활용성을 고려할 때, 호밀사일리지 제조 시 팽이버섯 수확 후 배지 첨가비율을 원물기준으로 60%수준이 가장 긍 정적인 것으로 나타났다. 향후 대사시험이나 사양시험을 통하여 가축사료로써의 최적 대체 비율을 규명 해야 할 것으로 사료되는 바다.

The aim of this study was to use an in vitro method and estimate glycaemic index (GI) from porridges to determine the digestibility of porridges. Glycaemic index’s concept is to classify foods on the basis of their postprandial blood glucose response. The GI of a foodstuff is generally measured by determining the increment in blood glucose concentration after the consumption of a test meal over a set period of time and comparing it with an isoglucosidic control meal (normally white bread or glucose) and expressed as a percentage. In this study, the 5 porridges were studied for their starch digestibility. The available starch contents of the samples varied from 65~85 g/100 g dry solids. From in vitro digestion, the porridge samples were Medium glycaemic index foods with calculated GIs ranging from 56 to 67.

The objective of this study was to determine the effect of bacterial inoculation (Lactobacillus plantarum or combo inoculant mixed with Lactobacillus plantarum and Lactobacillus buchneri) and addition of fibrolytic enzyme on chemical compositions and fermentation characteristics of whole crop barley (WCB) and triticale (TRT) silage, their ruminal in vitro fermentation, and digestibility. In TRT silage, enzyme addition significantly (p<0.01) decreased NDF content compared to no enzyme addition treatment. Organic acids such as lactate and acetate contents in WCB and TRT silages were significantly (p<0.01) higher compared to those in the control. Particularly, lactate content was the highest in L. plantarum treatment. Fibrolytic enzyme treatment on both silages had relatively higher lactic acid bacteria content, while mold content was lower in both treatments compared to that in the control. In vitro dry matter digestibility was generally improved in WCB silages. It was higher (p<0.01) in TRT with mixed treatment of L. plantarum, L. buchneri, and enzyme compared to others. In vitro ruminal acetate production was relatively higher in treatments with both enzyme and inoculant additions compared to that in the control. Therefore, the quality of silage and rumen fermentation could be improved by inoculants (L. plantarum and L. buchneri) regardless whether whole crop barley (WCB) or triticale (TRT) silage was used. Although it was found that fibrolytic enzyme addition to both silages had various quality and rumen fermentation values, further study is needed

The in vitro experiment was conducted to ensure the supplemental level of spent Flammulina velutipes mushroomsubstrates (SMS) as an energy source in manufacturing of whole crop sorghum silage. Sorghum harvested at heading stage wasensiled with spent mushroom substrates of 20% (S-20), 40% (S-40) and 60% (S-60) as fresh matter basis for 6 week. Theexperiment was conducted by 3, 6, 9, 12, 24, 48 hrs of incubation time with 3 replications. The silages were evaluatedfermentation characteristics and dry matter digestibility (DMD) in vitro. The pH of in vitro solution was inclined to decrease withelapsing the incubation time, and that of the S-20 was significantly (P<0.05) lower than the other treatment at 48 hr ofincubation. Gas production was greater (P<0.05) in the S-20 than the other treatments at 6 and 12 hrs of incubation. Themicrobial growth in vitro was inclined to decrease following 24 hr of incubation, and thereafter sustained the similar levels. Invitro dry matter digestibility (IVDMD) was lowered by increasing the supplemental level of spent mushroom substrate, and was alow level in the S-60 throughout whole incubation time. Althoughthe IVDMD for S-40 was steadily increased from 9 hr ofincubation and reached to similar level with the S-20 at 48 hourof incubation, however SMS for whole crop sorghum silagefermentation might as well add about 20 to 30% in fresh matterbasis when considering DMD.

Nutritive value analysis of feed is very important for the growth of livestock, and ensures the efficiency of feeds as well as economic status. However, general laboratory analyses require considerable time and high cost. Near-infrared reflectance spectroscopy (NIRS) is a spectroscopic technique used to analyze the nutritive values of seeds. It is very effective and less costly than the conventional method. The sample used in this study was a corn kernel and the partial least square regression method was used for evaluating nutrient composition, digestibility, and energy value based on the calibration equation. The evaluation methods employed were the coefficient of determination (R2) and the root mean squared error of prediction (RMSEP). The results showed the moisture content (R2val=0.97, RMSEP=0.109), crude protein content (R2val=0.94, RMSEP=0.212), neutral detergent fiber content (R2val=0.96, RMSEP=0.763), acid detergent fiber content (R2val=0.96, RMSEP=0.142), gross energy (R2val=0.82, RMSEP=23.249), in vitro dry matter digestibility (R2val=0.68, RMSEP=1.69), and metabolizable energy (approximately R2val >0.80). This study confirmed that the nutritive components of corn kernels can be predicted using near-infrared reflectance spectroscopy.