The present study investigated the effect of forage sources and their inclusion levels in diet on the rumen fermentation of Korea traditional goat. Timothy and alfalfa were used as forage sources. Forages were mixed with concentrate diet in different ratios. The ratios of forage to concentrate diets were varied to 1:9, 5:5 and 9:1. The rumen fluid of goat was gathered from slaughter house. Dry matter digestibility was decreased and methane production was increased as forage levels in diet was increased. When forage sources, timothy and alfalfa, were compared, groups with timothy showed greater methane production than the groups of alfalfa. Molar ratio of produced acetate and valerate were increased when forage level in diet was increased. In the case of propionate and butyrate, they were decreased as elevated forage levels in diet. The result of this study provided a basic information for rumen fermentation of Korean traditional goat and these information could be applied in the development of nutritional and feeding strategy.

Ⅰ. 서 론
Ⅱ. 재료 및 방법
    1. 시험설계
    2. 공시축 사양관리 및 위액채취
    3. 분석항목 및 분석방법
    4. 통계분석
Ⅲ. 결과 및 고찰
    1. 반추위 발효 특성
    2. 반추위 메탄 생성량
    3. 반추위 휘발성 지방산 생성
    4. 반추위 메탄 생성량과 휘발성 지방산 몰 비율간의 상관관계
References

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• 김관우(국립축산과학원 가축유전자원센터) | Kim Kwan-Woo
• 류채화(전북대학교 입학본부) | Ryu Chaehwa
• 이성수(국립축산과학원 가축유전자원센터) | Lee Sung-Soo
• 이상훈(국립축산과학원 가축유전자원센터) | Lee Sang-Hoon
• 전다연(국립축산과학원 가축유전자원센터) | Jeon Dayeon
• 노희종(국립축산과학원 가축유전자원센터) | Roh Hee-Jong
• 최낙진(전북대학교 동물자원과학과) | Choi Nag-Jin Corresponding author