This study aimed to estimate the effect of inoculant application level on chemical composition and bacterial count of fermented chestnut meal (FCM), and its rumen fermentation characteristics. The inoculant contained Lactobacillus acidophilus (1.2 x 1010 cfu/g), Bacillus subtilis (2.1 x 1010 cfu/g), and Saccharomyces cerevisiae (2.3 x 1010 cfu/g). The chestnut meal mixed with molasses, double distilled water, and inoculant at 1 kg, 3 g, 480 mL, and 20 mL ratio for the basal chestnut meal diet. The double distilled water from basal chestnut meal diet was substituted with bacterial inoculant at a level of 0 (Control), 20 (Medium), and 40 mL (High) in the experimental diets. The mixed experimental diets were incubated at 39°C for 7, 14, and 21 days, respectively. On 7 days of FCM incubation, the contents of crude protein (CP) (quadratic, P=0.043) and neutral detergent fiber (quadratic, P=0.071) decreased by increases of inoculant application levels, whereas bacterial count (quadratic, P=0.065) and rumen NH3-N (linear, P=0.063) increased. By increases of inoculant application levels on 14 days of FCM incubation, the increases were found on dry matter (DM) (quadratic, P=0.085), CP (quadratic, P=0.059), acid detergent fiber (quadratic, P=0.056), in vitro DM digestibility (linear, P=0.002), rumen total volatile fatty acid (VFA) (linear, P=0.057), and rumen iso-butyrate (linear, P=0.054). However, the decreases were found on bacterial count (linear, P=0.002), propionate (linear, P=0.099), and butyrate (quadratic, P=0.082). On 21 days of FCM incubation, in vitro DM digestibility (linear, P=0.002) and total VFA (linear, P=0.001) increased by increases of inoculant application levels, whereas the contents of CP (quadratic, P=0.034) and neutral detergent fiber (quadratic, P=0.047) decreased. These results indicate that the FCM with a medium level of inoculant application and 14 of fermentation had beneficial effects by increasing DM digestibility and rumen total VFA content, without altering bacterial count.

Abstract
 1. 서 론
 2. 재료 및 방법
  2.1. 밤 발효사료 제조
  2.2 반추위 내 발효특성
  2.3. 분석방법
  2.4. 통계처리
 3. 결과 및 고찰
  3.1. 7일간 발효시킨 밤 사료의 영양소 함량과 반추위내 발효특성
  3.2. 14일간 발효시킨 밤 사료의 영양소 함량과 반추위내 발효특성
  3.3. 21일간 발효시킨 밤 사료의 영양소 함량과 반추위내 발효특성
 4. 결 론
 REFERENCES

• 김동현(경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원)) | Dong-Hyeon Kim (Division of Applied Life Science (BK21Plus, Insti. of Agric. & Life Sci.), Gyeongsang National University)
• 주영호(경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원)) | Young-Ho Joo (Division of Applied Life Science (BK21Plus, Insti. of Agric. & Life Sci.), Gyeongsang National University)
• 이혁준(경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원)) | Hyuk-Jun Lee (Division of Applied Life Science (BK21Plus, Insti. of Agric. & Life Sci.), Gyeongsang National University)
• 이성신(경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원)) | Seong-Shin Lee (Division of Applied Life Science (BK21Plus, Insti. of Agric. & Life Sci.), Gyeongsang National University)
• Paradhipta H. V. Dimas(경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원))
• 최낙진(전북대학교 동물자원과학과) | Nag-Jin Choi (Department of Animal Science, Chonbuk National Univeristy)
• 김삼철(경상대학교 응용생명과학부(BK21Plus, 농업생명과학연구원),) | Sam-Churl Kim (Division of Applied Life Science (BK21Plus, Insti. of Agric. & Life Sci.), Gyeongsang National University) Corresponding author