1. ¹Ì»ý¹° Á¦Á¦(Çǵ忥-E)ÀÇ Ã·°¡±Þ¿©°¡ »ê¶õ°èÀÇ »ý»ê¼º¿¡ ¹ÌÄ¡´Â ¿µÇâ  [¡çÀÚ¼¼È÷º¸±â]
2. º¹ÇÕ »ý±ÕÁ¦°¡ µÅÁöÀÇ ¼ºÀå, ¿µ¾ç¼Ò ÀÌ¿ëÀ², Àå³» ¹Ì»ý¹°, Ç÷Áß ¿ä¼ÒÅ Áú¼Ò ¹× ¸é¿ª ´É·Â¿¡ ¹ÌÄ¡´Â ¿µÇâ
-- [¡çÀÚ¼¼È÷º¸±â]
3. ¹Ì»ý¹° Á¦Á¦(Çǵ忥-H)ÀÇ Ã·°¡±Þ¿©°¡ À°°èÀÇ »ý»ê¼º¿¡ ¹ÌÄ¡´Â È¿°ú ±¸¸í [¡çÀÚ¼¼È÷º¸±â]
4. Any-Lac ½ÃÇ迬±¸ ¼ºÀû [¡çÀÚ¼¼È÷º¸±â]
5. Feed-EM ½ÃÇ迬±¸¼ºÀû [¡çÀÚ¼¼È÷º¸±â]
6. õ¿¬ Ç×»êÈ­Á¦ AstaxanthinÀ» ÀÌ¿ëÇÑ ASTA °Ç°­¿À¸® »ý»ê [¡çÀÚ¼¼È÷º¸±â]
7. Production of brand pork through the development of astaxanthin compound probiotics [¡çÀÚ¼¼È÷º¸±â]
 

1. ¿¬±¸±â°ü
---¼­¿ï´ëÇб³ µ¿¹°ÀÚ¿ø°úÇаú ´ÜÀ§µ¿¹° ¿µ¾ç»ýÈ­ÇÐ ¿¬±¸½Ç

2. ¿¬±¸´ã´ç

---¿¬±¸Ã¥ÀÓÀÚ : ±èÀ¯¿ë ±³¼ö
---°øµ¿¿¬±¸ÀÚ : ±è°æ¼ö*
------*(ÁÖ)¿ÀºñƼ Çѱ¹»ý¸í°úÇבּ¸¼Ò

3 . ¿¬±¸¸ñÀû

º» ¿¬±¸´Â ÀÌÀ¯½ÃºÎÅÍ ÃâÇϱîÁö Ç×»ýÁ¦¸¦ ÀüÇô »ç¿ëÇÏÁö ¾ÊÀº ¾çµ·»ç·á¿¡ »ý±ÕÁ¦¸¦ ÷°¡ÇÏ¿© »ý±ÕÁ¦ÀÇ Ç×»ýÁ¦ ´ëü È¿°ú¸¦ ±¸¸íÇÏ°í ¶ÇÇÑ Àå±â°£¿¡ °ÉÄ£ »ý±ÕÁ¦ÀÇ ±Þ¿©¿¡ µû¸¥ ¼ºÀå, Àå³»¹Ì»ý¹°ÀÇ º¯È­, ¿µ¾ç¼Ò ÀÌ¿ëÀ² ¹× ¸é¿ª ÁõÁø ´É·ÂÀ» °ËÁõÇϰíÀÚ ¼öÇàµÇ¾ú´Ù.

4. Àç·á ¹× ¹æ¹ý

°¡. ½ÇÇè µ¿¹° ¹× ½ÇÇè ¼³°è
½ÇÇ赿¹°Àº Æò±ÕüÁß 6.17 kgÀÎ »ï¿ø±³ÀâÁ¾ ([Landrace¡¿Yorkshire]¡¿Duroc) 60µÎ¸¦ ÀÌ¿ëÇÏ¿´À¸¸ç, ¼­¿ï´ëÇб³ ºÎ¼Ó ½ÇÇè¸ñÀå¿¡¼­ 20ÁÖ µ¿¾È »ç¾ç½ÇÇèÀÌ ¼öÇàµÇ¾ú´Ù. Àüü 3ó¸®, 5¹Ýº¹À¸·Î µ·¹æ´ç 4µÎ¾¿ ¼ºº°°ú üÁß¿¡ µû¶ó ³­±«¹ýÀ¸·Î ¹èÄ¡ÇÏ¿´´Ù. 󸮱¸´Â »ý±ÕÁ¦ÀÇ »ç·á³» ÷°¡ ¼öÁØ¿¡ µû¶ó 1) ´ëÁ¶±¸: »ý±ÕÁ¦ ¹«Ã·°¡ 2) P-0.1: »ý±ÕÁ¦ 0.1% ÷°¡ 3) P-0.2: »ý±ÕÁ¦ 0.2% ÷°¡±¸¿´´Ù. º» ½ÇÇè¿¡ »ç¿ëµÈ »ý±ÕÁ¦´Â 2°¡Áö Á¾·ù·Î¼­ »ç¾ç ½Ã±â¿¡ µû¶ó 3¿¡¼­ 11ÁÖ±îÁöÀÇ Àü±â, 12¿¡¼­ 23ÁÖ±îÁöÀÇ Èıâ·Î ³ª´©¾î °¢°¢ ±âÃÊ»ç·á¿¡ ÷°¡ÇÏ¿´´Ù. º¹ÇÕ»ý±ÕÁ¦ Àü?ÈıâÀÇ ¹Ì»ý¹° Á¶¼ºÀº Ç¥ 1¿¡ Á¦½ÃµÈ ¹Ù¿Í °°´Ù.

³ª. ½ÇÇè»ç·á ¹× ºñŸ¹Î, ¹Ì·®±¤¹°Áú ÇÁ¸®¹Í½º ¹èÇÕ
»ç·á´Â Àüü¸¦ 99.8%ÀÇ ±âÃÊ»ç·á¸¦ ¹èÇÕÇÏ¿© °¢ ´Ü°èº°·Î 0.1, 0.2%ÀÇ »ý±ÕÁ¦¸¦ ÷°¡ÇÏ¿´À¸¸ç ´ëÁ¶±¸ÀÇ °æ¿ì 0.2%ÀÇ ¿Á¼ö¼ö¸¦, 0.1% ÷°¡±¸ÀÇ °æ¿ì 0.1%ÀÇ ¿Á¼ö¼ö¸¦ ÷°¡ÇÏ¿© Àüü 100%°¡ µÇµµ·Ï ¹èÇÕÀ» ÇÏ¿´´Ù.
½ÇÇè»ç·áÀÇ ´ë»ç¿¡³ÊÁö´Â ÀÚµ·±â I (½ÇÇè °³½ÃÀÏ¢¦1ÁÖ)¿¡ 3,416 kcal/kg, ÀÚµ·±â II (1¢¦3ÁÖ)¿¡ 3,366 kcal/kg, ÀÚµ·±â III (4¢¦5ÁÖ)¿¡ 3,326 kcal/kg, À°¼º±â (6¢¦11ÁÖ)¿¡ 3,260 kcal/kg, ºñÀ°±â I (12¢¦15ÁÖ)¿¡ 3,265 kcal/kg, ºñÀ°±â II (16¢¦20ÁÖ)¿¡ 3,265 kcal/kg¿´À¸¸ç, ¶óÀ̽ÅÀº ÀÚµ·±â I, ÀÚµ·±â II, ÀÚµ·±â III, À°¼º±â, ºñÀ°±â I ±×¸®°í ºñÀ°±â II¿¡ °¢°¢ 1.45%, 1.25%, 1.15%, 0.97%, 0.79% ¹× 0.62%¿´´Ù. ºñŸ¹Î, ¹Ì·®±¤¹°Áú ¹× ´Ù¸¥ ¿µ¾ç¼ÒµéÀº NRC (1998)ÀÇ ¿ä±¸¼öÁذú °°°Å³ª ³ô°Ô ¹èÇÕÇÏ¿´´Ù. ½ÇÇè»ç·áÀÇ ¿ø·á ¹× È­ÇÐÀû Á¶¼ºÀº Ç¥ 2¿¡ Á¦½ÃµÈ ¹Ù¿Í °°´Ù.


Table 1. Microbial composition of probiotics (unit: CFU*)
 
(3¢¦11 wk)
(12¢¦23 wk)
Saccharomyces sp.
Enterococcus faecalis
Phaffia rhodozyma
Rodopseudomonas sp.
fermentation products of Bacillus sp.
1.0 ¡¿ 108
1.0 ¡¿ 107
1.0 ¡¿ 106
1.0 ¡¿ 106
2%
1.0 ¡¿ 108
1.0 ¡¿ 107
5.0 ¡¿ 106
1.0 ¡¿ 106
3%
* Colony Forming Unit
Table 2. Chemical composition of experimental diets
Items
d 0-7
d 7-21
d 21-35
d 35-77
d 77-105
d 105-140
Corn
SBM
CGM
SPC
Lactose
DSM
Soy Oil
Animal Fat
DCP
MCP
Limestone
Salt
L-Lysine-HCl
DL-Methinine
Vit. mixturea
Min. mixtureb
Total
37.08
13.66
5.65
13.10
20.00
5.50
1.50
-
1.40
-
0.85
0.20
0.24
0.22
0.20
0.20
99.80
50.53
23.50
3.90
5.70
10.00
1.55
1.50
-
1.28
-
0.92
0.20
0.15
0.17
0.20
0.20
99.80
63.67
31.77
-
-
-
-
1.50
-
1.00
-
0.99
0.20
0.09
0.18
0.20
0.20
99.80
68.47
28.10
-
-
-
-
-
0.95
-
0.80
0.98
0.30
-
-
0.10
0.10
99.80
76.33
20.92
-
-
-
-
-
0.55
-
0.68
0.82
0.30
-
-
0.10
0.10
99.80
83.71
14.27
-
-
-
-
-
0.09
0.48
-
0.75
0.30
-
-
0.10
0.10
99.80
Chemical compositionc
ME, kcal/kg
CP (%)
Lysine (%)
Ca (%)
Total P (%)
3416.52
22.98
1.45
0.80
0.65
3366.58
20.98
1.25
0.75
0.63
3326.73
18.98
1.15
0.70
0.60
3260.29
17.99
0.97
0.60
0.54
3265.15
15.50
0.79
0.50
0.49
3265.08
13.20
0.62
0.45
0.42

a Supplied per kg diet : vitamin A, 16,000 IU; vitamin D3, 3,200 IU; vitamin E, 35 IU; vitamin K3, 5 mg; riboflavin, 6 mg; calcium pantothenic acid, 16 mg; niacin, 32 mg; d-biotin, 128 ¥ìg; vitamin B12, 20 ¥ìg (0~35ÀÏ); vitamin A, 12,800 IU; vitamin D3, 2,560 IU; vitamin E 28 IU; vitamin K3, 4 mg; riboflavin, 5 mg; calcium pantothenic acid, 13 mg; niacin, 27 mg; d-biotin, 102 ¥ìg; vitamin B12, 20 ¥ìg (35~140d).

b Supplied per kg diet : Cu (copper sulfate), 281 mg; Fe (ferrous sulfate), 288 mg; I (calcium iodate), 0.3 mg; Mn (manganese sulfate), 49 mg; Se (sodium selenite), 0.3 mg; Zn (zinc sulfate), 143 mg (0~35d); Cu (copper sulfate), 187 mg; Fe (ferrous sulfate), 190 mg; I (calcium iodate), 0.2 mg; Mn (manganese sulfate), 32 mg; Se (sodium selenite), 0.2 mg; Zn (zinc sulfate), 96 mg (35~140d).

c Calculated value.

´Ù. »ç¾ç ½ÇÇè
½ÇÇèµ·Àº ÀÚµ·, À°¼º ¹× ºñÀ°±â¿¡ µû¶ó °¢°¢ ½½·Ô-ÄÜÅ©¸®Æ® ¹Ù´ÚÀÎ µ·»ç (°¢ µ·¹æÀÇ ³ÐÀÌ, 0.90¡¿2.15 m2)¿¡¼­ ÀÚµ·±â¿¡´Â ÀÌÀ¯ ÈÄ 35Àϰ£ »çÀ°µÇ¾úÀ¸¸ç, À°¼º±â¿¡´Â ÇÃ¶ó½ºÆ½ ½½·¯¸® ÄÜÅ©¸®Æ® µ·»ç (1.26¡¿2.55m2/µ·¹æ)¿¡¼­, ºñÀ°±â¿¡µµ ÇÃ¶ó½ºÆ½ ½½·¯¸® ÄÜÅ©¸®Æ® µ·»ç(1.6¡¿3m2)¿¡¼­ »çÀ°µÇ¾ú´Ù. Àüü ½ÃÇè ±â°£ µ¿¾È ¹°°ú »ç·á´Â ¹«Á¦ÇÑ ÀÚÀ¯ ä½Ä½ÃÄ×´Ù.

¶ó. ¼ÒÈ­ ½ÇÇè
¼ÒÈ­½ÇÇèÀº ½ÇÇèµ·ÀÇ Æò±ÕüÁßÀÌ 17.93 kg ¹× 41.90 kg¿¡¼­ ÀÚµ·¿ë ¹× À°¼º?ºñÀ°µ·¿ë »ý±ÕÁ¦¸¦ »ç·á¿¡ ÷°¡ÇÏ¿© °¢°¢ ½Ç½ÃÇÏ¿´´Ù. ÀÚµ· (Æò±ÕüÁß 17.93 kg) 12¸¶¸®¸¦ ³­±«¹ý¿¡ µû¶ó 3ó¸® 4¹Ýº¹À¸·Î ¿ÏÀüÀÓÀÇ ¹èÄ¡ÇÏ¿´À¸¸ç À°¼ºµ· (Æò±ÕüÁß 41.90 kg)ÀÇ ¼ÒÈ­½ÇÇè¿¡¼­´Â 9¸¶¸®¸¦ 3ó¸® 3¹Ýº¹À¸·Î ¿ÏÀüÀÓÀǹèÄ¡ÇÏ¿´´Ù. ½ÇÇè¿¡ »ç¿ëµÈ µÅÁö¿¡°Ô´Â ¸ðµÎ ÀÌÀ¯ ½ÃºÎÅÍ ¼ÒÈ­½ÇÇè Àü±îÁö ½ÃÇè»ç·á¸¦ ±Þ¿© ÇÏ¿´À¸¸ç ½ÇÇè±â°£µ¿¾È ù ¹øÂ° ¼ÒÈ­½ÇÇè¿¡´Â ÀÚµ·¿ë »ý±ÕÁ¦°¡ Æ÷ÇÔµÈ ÀÚµ·±â III »ç·á, µÎ ¹øÂ°´Â À°¼º?ºñÀ°µ·»ý±ÕÁ¦°¡ Æ÷ÇÔµÈ À°¼º±â »ç·á¸¦ ÇÏ·ç¿¡ µÎ ¹ø ±Þ¿©ÇÏ¿´´Ù. ½ÇÇèµ·Àº °¢°¢ÀÇ ´ë»çƲ¿¡ ¼ö¿ëµÇ¾úÀ¸¸ç 5Àϰ£ÀÇ ÀûÀÀ±â¸¦ °ÅÄ£ ÈÄ 5Àϰ£ ºÐ?´¢¸¦ äÃëÇÏ´Â ÀüºìäÃë¹ý(total collection)À» »ç¿ëÇÏ¿´´Ù. Àüü »ç·á¼·Ãë·® ¹× ºÐ?´¢ÀÇ ¾çÀº ¸ÅÀÏ ±â·ÏÇÏ¿´À¸¸ç äÃëµÈ ºÐ?´¢´Â °¢°¢ Àß ¼¯Àº ÈÄ ÇÃ¶ó½ºÆ½ ¹é¿¡ ³Ö¾î ºÐ¼® Àü±îÁö ³Ãµ¿ º¸°üÇÏ¿´´Ù. ºÐÀº 60¡É °ÇÁ¶±â¿¡¼­ 72½Ã°£µ¿¾È ¸»¸° ÈÄ ½ºÅ©¸° Á÷°æ 1 mmÀÇ Wiley MillÀ» ÀÌ¿ëÇÏ¿© ºÐ¼âÇÏ¿´´Ù. »ç·á, ºÐ ¹× ´¢ »ùÇÃÀÇ ÀϹݼººÐºÐ¼®Àº AOAC (1995)ÀÇ ¹æ¹ýÀ» µû¶úÀ¸¸ç Ä®½·Àº ¿øÀÚÈí±¤µµ°è (Shimadzu, AA625, Japan)¸¦ ÀÌ¿ëÇÏ¿© ºÐ¼®ÇÏ¿´°í, ÀÎÀº spectrophotometer (Hitachi, U-1100, Japan)¸¦ ÀÌ¿ëÇÏ¿´´Ù.

¸¶. ¹Ì»ý¹° ±ÕÃÑÀÇ Á¶»ç
À°¼ºµ·ÀÇ ¼ÒÈ­½ÇÇèÀÌ ³¡³­ ÈÄ Ã³¸®º°·Î üÁßÀÌ ±ÕÀÏÇÑ µÅÁö¸¦ ÇÑ ¸¶¸®¾¿ µµ»ìÇÏ¿© Àå³» ¹Ì»ý¹°±ÕÃÑÀÇ ¼ö¸¦ Á¶»çÇÏ¿´´Ù. µµ»ì ÈÄ È¸Àå, ¸ÍÀå ¹× °áÀå¿¡¼­ ³»¿ë¹°À» äÃëÇÏ¿© felcon tube¿¡ ÀÌ»êȭź¼Ò¸¦ ÁÖÀÔÇÏ¿© Çø±â»óŸ¦ À¯ÁöÇÑä ¹ÐºÀÇÏ¿© 4¡ÉÀÇ ³ÃÀå°í¿¡ º¸°üÇÏ¿´´Ù. ºÐ¼®À» À§ÇÏ¿© äÃëÇÑ »ùÇÃÁß 0.2¢¦1.0gÀ» ÃëÇÑ ´ÙÀ½ ¸ê±ÕµÈ Bacto Pepton Solution (DIFCO Lab.,USA)¿¡ ÇöŹÇÏ°í ±ÕÁúÇÑ ÈÄ ¿©°ú½ÃÄÑ Àû´çÇÑ Èñ¼®¾×À» Á¶Á¦ÇÏ¿´°í °¢°¢ÀÇ ¹Ì»ý¹° ¼±ÅùèÁö¿¡¼­ Àû´çÇÑ ¹è¾çÁ¶°ÇÇÏ¿¡ 37¡É¿¡¼­ 24½Ã°£ ¹è¾ç ÈÄ Çö¹Ì°æÀ» ÀÌ¿ëÇÏ¿© ¹Ì»ý¹° ±º¶ôÀÇ ¼ö¸¦ ¼¼¾ú´Ù.

¹Ù. Ç÷¾× ºÐ¼®
Ç÷¾×Àº »ýÈÄ 4, 6, 8, 14 ±×¸®°í 23ÁÖ¿¡ ¾ÆÄ§ 9½Ã¿¡ °¢°¢ °æÁ¤¸Æ¿¡¼­ äÃëÇÏ¿´À¸¸ç äÇ÷ ÈÄ 4¡É¿¡¼­ 3,000 rpmÀ¸·Î 15ºÐ°£ ¿ø½É ºÐ¸®ÇÏ¿´´Ù. ¿ø½ÉºÐ¸® ÈÄ Ç÷ûÀ» ºÐ¸®ÇÏ¿© Ç÷Áß ¿ä¼ÒÅ Áú¼ÒÀÇ ºÐ¼®¿ë Ç÷ûÀº -20¡É¿¡¼­ IgG ¹× IgA ºÐ¼®¿ë Ç÷ûÀº -75¡É¿¡¼­ ºÐ¼®Àü±îÁö º¸°üÇÏ¿´´Ù. Ç÷Áß ¿ä¼ÒÅ Áú¼Ò´Â Ç÷¾× ºÐ¼®±â (Ciba-Coring Model, Express Plus, Ciba Corning Diagnosis Co.)¸¦ ÀÌ¿ëÇÏ¿© ºÐ¼®ÇÏ¿´°í, IgG ¹× IgAÀÇ ºÐ¼®Àº ELISA ¹æ¹ýÀ» ÀÌ¿ëÇÏ¿´´Ù.

»ç. Åë°è ºÐ¼®
Åë°èºÐ¼®Àº SAS (1985)ÀÇ ÀÏ¹Ý ¼±Çü ¸ðÇü (GLM)À» ÀÌ¿ëÇÏ¿© ¼öÁýµÈ ÀÚ·á¿¡ ´ëÇÑ À¯ÀǼº °ËÁ¤À» ½Ç½ÃÇÏ¿´À¸¸ç, ÃÖ¼Ò À¯ÀÇÂ÷ (LSD) ´ÙÁß°ËÁ¤¹ý¿¡ ÀÇÇØ 󸮰£ °á°ú¸¦ ºñ±³ÇÏ¿´´Ù.

 
5. °á°ú ¹× °íÂû

Table 3. Effect of probiotics supplementation on growth performance in growing pig*
Criteria
Control
Level of probiotics
SEM**
0.1
0.2
ADG (g)
3 - 11 weeks
12 - 23 weeks
3 - 23 weeks
460
809a
665
470
846b
691
450
870b
696
14.09
9.02
7.95
ADFI (g)
3 - 11 weeks
12 - 23 weeks
3 - 23 weeks
870
2,510
1,844
867
2,591
1,890
838
2,561
1,862
26.85
29.14
22.69
G:F ratio
3 - 11 weeks
12 - 23 weeks
3 - 23 weeks
0.534
0.323
0.361
0.541
0.327
0.365
0.537
0.341
0.374
0.008
0.004
0.004
* Each treatment represents 20 pigs which weighed initial body weight: average 6.17 kg and final body weight: average 101.76 kg

** Standard error mean.
a,b Means with different superscripts significantly differ (p<0.05).

º¹ÇÕ »ý±ÕÁ¦ ÷°¡¿¡ ÀÇÇÑ µÅÁöÀÇ »ç¾ç¼ºÀû¿¡ °üÇÑ ½ÇÇè°á°ú¸¦ Ç¥ 3¿¡ ¸í½ÃÇÏ¿´´Ù. ÀÌÀ¯ ÈÄ 11ÁÖ±îÁöÀÇ º¹ÇÕ »ý±ÕÁ¦ÀÇ Ã·°¡¿¡ ÀÇÇÑ »ç¾ç½ÇÇè¿¡¼­´Â ´ëÁ¶±¸¿Í 󸮱¸°£ÀÇ ÀÏ´çÁõü·®, ÀÏ´ç»ç·á¼·Ãë·® ¹× »ç·áÈ¿À²¿¡¼­ À¯ÀÇÀûÀÎ Â÷À̰¡ º¸ÀÌÁö ¾Ê¾Ò´Ù. À̰ÍÀº ÀÌÀüÀÇ ¿¬±¸ (Pollman µî, 1980; Lessard ¿Í Brisson, 1987; Jeon µî, 1996)¿¡¼­ Á¦½ÃµÇ¾ú´ø ¾î¸° µÅÁö¿¡¼­ »ý±ÕÁ¦ÀÇ Ã·°¡½Ã ÀÏ´çÁõü·® ¹× »ç·áÈ¿À²ÀÌ ÁõÁøµÇ¾ú´Ù´Â °á°ú¿Í´Â »óÀÌÇÑ °ÍÀÌÁö¸¸ Brown µî (1997) ¹× Xuan µî (2001)ÀÇ ¿¬±¸¿Í´Â ºñ½ÁÇÑ °á°ú¿´´Ù. 12ÁÖ¿¡¼­ 23ÁÖ µ¿¾È »ý±ÕÁ¦ ÷°¡±¸°¡ ´ëÁ¶±¸¿¡ ºñÇØ ÀÏ´çÁõü·®ÀÌ À¯ÀÇÀûÀ¸·Î Áõ°¡ÇÏ¿´´Ù(P<0.05). ƯÈ÷ »ý±ÕÁ¦ 󸮱¸¿¡¼­ ÷°¡ ¼öÁØÀÌ Áõ°¡ ÇÒ¼ö·Ï ÀÏ´çÁõü·®ÀÌ ´õ¿í °³¼±µÇ´Â °æÇâÀ» º¸¿´´Ù. ¶ÇÇÑ »ç·á¼·Ãë·® ¹× »ç·áÈ¿À²ÀÌ À¯ÀÇÀûÀÎ Â÷ÀÌ´Â ¾ø¾úÀ¸³ª Áõ°¡ÇÏ´Â °æÇâÀ» º¸¿´´Âµ¥, À̰ÍÀº Åë»ó À°¼º?ºñÀ°µ·¿¡¼­ÀÇ »ý±ÕÁ¦ ÷°¡½ÇÇè¿¡¼­ »ý±ÕÁ¦ ÷°¡°¡ ¼ºÀå ´É·Â¿¡ À¯ÀÍÇÑ °³¼±È¿°ú¸¦ º¸ÀÌÁö ¾Ê´Â´Ù´Â ¸¹Àº ¿¬±¸ °á°ú(Hale ¿Í Newton, 1979; Pollman µî, 1980; Harper µî, 1983; Kornegay µî, 1990)¿Í »óÀÌÇÑ °á°ú¿´´Ù. Àü ±â°£ÀÇ »ç¾ç½ÇÇèÀÇ °á°ú ÀÏ´çÁõü·® ¹× »ç·á¼·Ãë·®Àº P-0.1 󸮱¸¿¡¼­ °¡Àå ³ô¾ÒÀ¸¸ç »ç·áÈ¿À²Àº P-0.2¿¡¼­ °¡Àå ³ôÀº °æÇâÀ» ³ªÅ¸³Â´Ù.
º¹ÇÕ»ý±ÕÁ¦ ÷°¡°¡ ¿µ¾ç¼Ò ¼ÒÈ­À²¿¡ ¹ÌÄ¡´Â ¿µÇâ¿¡ ´ëÇÑ °á°ú°¡ Ç¥ 4, 5¿¡ °¢°¢ Á¦½ÃµÇ¾î ÀÖ´Ù. ÀÚµ·¿¡ À־ °Ç¹°, Á¶´Ü¹éÁú, Á¶Áö¹æ, Á¶È¸ºÐ ¹× Ä®½·ÀÇ ¼ÒÈ­À²Àº Áõ°¡ÇÏ¿´À¸³ª(P<0.05) ÀÎÀÇ ¼ÒÈ­À²¿¡´Â À¯ÀÇÀûÀÎ Â÷À̰¡ ¾ø¾ú´Ù. ÀÌÀüÀÇ ¿¬±¸ (Kornegay µî, 1995; Xuan µî, 2001)¿¡¼­´Â ÀÚµ·¿¡ »ý±ÕÁ¦ÀÇ Ã·°¡°¡ ¼ÒÈ­À²¿¡ ¿µÇâÀ» ¹ÌÄ¡Áö ¾Ê¾Ò´Ù´Â °á°ú¿Í´Â ´Ù¸£°Ô »ý±ÕÁ¦ ÷°¡¿¡ ÀÇÇØ ¼ÒÈ­À²ÀÌ °³¼±µÇ¾ú´Ù. Áú¼Ò ÀÌ¿ëÀ²¿¡¼­´Â ºÐ³» Áú¼ÒÀÇ ¾çÀº À¯ÀÇÀûÀ¸·Î Áõ°¡ÇÏ¿´À¸³ª(P<0.05) ´¢³» Áú¼ÒÀÇ ¾ç ¹× Áú¼ÒÃàÀûÀ²¿¡´Â Â÷À̰¡ ¾ø¾ú´Ù. »ý±ÕÁ¦°¡ À¯ÇØÈ¿¼Ò (¥â-glucurnoidase µî)ÀÇ °¨¼Ò ¹× À¯¿ëÈ¿¼Ò (¥â-galactosidase µî)ÀÇ Áõ°¡¸¦ À¯µµÇÏ¸ç ¶ÇÇÑ ÀåÀ» °Ç°­ÇÏ°Ô ¸¸µé¾î¼­ ¼ÒÈ­À²À» ÁõÁø½Ãų ¼ö ÀÖ´Ù´Â Fuller (1989)ÀÇ ¼³¸íÀ» È®ÀÎÇÒ ¼ö ÀÖ´Â °á°úÀÌ´Ù. Chesson (1993) ¹× Kornegay ¿Í Rilsey (1996)Àº »ý±ÕÁ¦ÀÇ Áö¼ÓÀûÀÎ ±Þ¿©¸¸ÀÌ Àå³»ÀÇ ÀÌ·Î¿î ¹Ì»ý¹° ±ÕÃÑÀ» °è¼Ó À¯ÁöÇÒ ¼ö ÀÖ´Ù°í ÇÏ¿´´Âµ¥, º» ½ÇÇè¿¡¼­ ³ªÅ¸³­ À°¼º?ºñÀ°±â¿¡¼­ÀÇ ¼ºÀå ÃËÁø È¿°ú´Â ÀÌÀ¯ ½ÃºÎÅÍ ÃâÇϱîÁö Áö¼ÓÀûÀ¸·Î »ý±ÕÁ¦¸¦ ±Þ¿©ÇÏ¿© Àå³» À¯ÀÍÇÑ ¹Ì»ý¹° ±ÕÃÑÀÌ À¯Áö µÇ¾ú±â ¶§¹®À̶ó°í »ý°¢µÈ´Ù. µû¶ó¼­ »ý±ÕÁ¦´Â ªÀº ±â°£µ¿¾È¸¸ ƯÈ÷ ÀÚµ·±â¿¡¸¸ °ø±ÞÇÏ¿©¼­´Â ¼ºÀå ÁõÁøÀÇ È¿°ú¸¦ º¸±â Èûµé´Ù°í »ý°¢µÇ¸ç, °è¼ÓÀûÀÎ »ç·áÀÇ Ã·°¡¸¦ ÅëÇØ µÅÁö¿¡°Ô À־ ¼ºÀåÀÇ Àü ±â°£ µ¿¾È ²÷ÀÓ¾øÀÌ ÀϾ´Â º´¿ø¼º ȯ°æ°úÀÇ ½Î¿ò¿¡¼­ ÀúÇ×¼ºÀ» À¯ÁöÇÏ°Ô ÇÒ ¼ö ÀÖÀ» °ÍÀ̸ç, ±× °á°ú À°¼º?ºñÀ°±â¿¡¼­ µÅÁöÀÇ ¼ºÀå ¹× °Ç°­ÀÌ °è¼Ó ÁõÁø µÉ ¼ö ÀÖÀ» °ÍÀ̶ó »ç·áµÈ´Ù. ¶ÇÇÑ ÀÚµ·±â³ª À°¼º±â¿¡¼­ ¼ºÀåÀÇ Áõü¸¦ º¸ÀÌ´Â µÅÁöÀÇ °æ¿ìµµ ²ÙÁØÇÑ »ý±ÕÁ¦ÀÇ ¼·Ã븦 ÅëÇØ °Ç°­ÇÏ°Ô ¼ºÀå ÇÒ ¼ö ÀÖÀ» °ÍÀ¸·Î »ç·áµÈ´Ù.
 
Table 4. Effect of level of probiotics on nutrient digestibility in pig
Criteria
Control
Level of probiotics
SEM*
0.1
0.2
DM (%)
Protein (%)
Fat (%)
Ash (%)
Ca (%)
P (%)
84.49a
82.44a
65.20a
55.12a
67.72a
77.52
88.33b
86.96b
77.64b
60.46ab
70.96a
81.83
90.00b
89.35b
81.78b
66.77b
78.12b
82.39
0.912
1.147
2.845
1.749
1.484
1.068
* Standard error mean.
a,b,c Means with different superscripts significantly differ (p<0.05).

Table 5. Effect of probiotics on nitrogen retention in growing pig
Criteria
Control
Level of probiotics
SEM*
0.1
0.2
Weaning pig
N intake (g/d)
Fecal N excretion (g/d)
Urinary N exretion (g/d)
Nitrogen retention (g/d)
Nitrogen retention rate (%)**
19.98
3.51a
5.13
11.34
56.78
19.72
2.57b
5.36
11.78
59.76
20.07
2.14b
6.51
11.42
56.91
0.088
0.230
0.475
0.372
1.897
Growing pig
N intake (g/d)
Fecal N excretion (g/d)
Urinary N exretion (g/d)
Nitrogen retention (g/d)
Nitrogen retention rate (%)**
36.94
3.04
10.17
23.73
64.23
36.94
3.25
10.32
23.37
63.26
36.94
3.54
9.89
23.51
63.66
0.178
0.584
0.496
1.342
* Standard error mean.
** Nitrogen retention rate =¡²(N intake - Fecal N - Urinary N)/N intake¡³ ¡¿ 100.
a,b Means with different superscripts significantly differ (p<0.05).

»ý±ÕÁ¦ ÷°¡¿¡ ÀÇÇØ Àå³» ¹Ì»ý¹° ±ÕÃÑÀÇ º¯È­¸¦ Á¶»çÇϱâ À§ÇØ À°¼ºµ·ÀÇ ¼ÒÈ­½ÇÇè ÈÄ µµ»ìÇÏ¿© ¹Ì»ý¹° ¼ö¸¦ Á¶»çÇÏ¿´À¸¸ç ±× °á°ú´Â Ç¥ 6¿¡ Á¦½ÃÇÏ¿´´Ù.
»ý±ÕÁ¦´Â Àå³» pH ÀúÇÏ ¹× Ç×»ý¹°Áú »ý¼ºÀ» ÅëÇÏ¿© ´ëÀå±Õ°ú °°Àº À¯ÇØÇÑ ¹Ì»ý¹°ÀÇ »ýÀ°À» ¾ïÁ¦Çϸç ÀÌ·Î¿î ¹Ì»ý¹°ÀÇ Á¤ÂøÀ» µ½´Â °ÍÀ¸·Î ¾Ë·ÁÁ® ÀÖ´Ù. ¸¹Àº ½ÇÇè¿¡¼­ »ý±ÕÁ¦ÀÇ Ã·°¡¿¡ ÀÇÇØ Àå³» ¹Ì»ý¹° ±ÕÃÑÀÌ º¯ÇÏ¿´´Ù´Â º¸°í°¡ ÀÖ¾ú´Ù

Ç÷Áß ¿ä¼ÒÅ Áú¼Ò (Blood urea nitrogen, BUN)´Â »ý±ÕÁ¦ÀÇ ±Þ¿©¿¡ ÀÇÇØ ¿µÇâÀÌ ¾ø¾ú´Âµ¥ (Figure 1), Scheuermann (1993)Àº Àå°ü³»¿¡¼­ »ý±ÕÁ¦´Â ¾Ï¸ð´Ï¾ÆÀÇ °íÁ¤À» Áõ°¡½ÃŰ°í ¾Æ¹Ì³ë»êÀÇ À̿뼺 ÀúÇϸ¦ ¿ÏÈ­ÇÏ¿© Ç÷¾×³» ¾Ï¸ð´Ï¾Æ¿Í ¿ä¼ÒÀÇ ³óµµ°¡ °¨¼ÒÇÑ´Ù°í ÇÏ¿´´Ù.

Table 6. Effect of probiotics on intestinal microbial populations* in growing pig**
Bacterial Species
Control
Level of probiotics
0.1
0.2
Ileum
Bacillus sp.
Enterococcus faecalis
Saccharomyces sp.
Lactobacillus sp.
9.3 ¡¿ 107
2.7 ¡¿ 107
1.5 ¡¿ 108
9.0 ¡¿ 108
1.7 ¡¿ 109
1.3 ¡¿ 107
1.1 ¡¿ 109
1.7 ¡¿ 109
4.7 ¡¿ 105
5.5 ¡¿ 108
3.5 ¡¿ 106
5.6 ¡¿ 109
Cecum
Bacillus sp.
Enterococcus faecalis
Saccharomyces sp.
Lactobacillus sp.
4.5 ¡¿ 106
2.3 ¡¿ 105
5.2 ¡¿ 109
1.1 ¡¿ 108
4.5 ¡¿ 106
7.8 ¡¿ 107
1.7 ¡¿ 106
1.4 ¡¿ 106
4.5 ¡¿ 106
8.5 ¡¿ 109
8.5 ¡¿ 107
2.5 ¡¿ 106
Large Intestine
Bacillus sp.
Enterococcus faecalis
Saccharomyces sp.
Lactobacillus sp.

4.5 ¡¿ 106
2.5 ¡¿ 108
2.1 ¡¿ 107
1.3 ¡¿ 106
4.6 ¡¿ 107
3.4 ¡¿ 106
4.6 ¡¿ 107
7.3 ¡¿ 105
2.1 ¡¿ 107
1.5 ¡¿ 108
1.3 ¡¿ 106
1.5 ¡¿ 106
* Colony Forming Unit (CFU)/g
** One pig per treatment was slaughter at the end of metabolic trial II.


±× µ¿¾È »ý±ÕÁ¦´Â Àå³» ¹Ì»ý¹° ±ÕÃÑÀÇ º¯È­ À¯µµ »Ó¸¸ ¾Æ´Ï¶ó ±×°ÍÀ» ÅëÇØ¼­ ¸é¿ª ÁõÁøÈ¿°ú°¡ ÀÖ¾ú´Ù´Â ¸¹Àº ¿¬±¸°¡ ÀÖ¾ú´Ù. Perdigon µî (1986, 1991)Àº Áã¿¡°Ô Streptococcus thermophillus¿Í Lactobacillus acidophillus¸¦ ±Þ¿©ÇÑ °á°ú ´ë½Ä¼¼Æ÷ ¹× Àӯı¸ÀÇ È°¼ºÀÌ Áõ°¡ÇÏ¿´´Ù°í º¸°íÇÏ¿´°í IgAÀÇ Àå°ü³» ºÐºñ¸¦ Áõ°¡½ÃÄÑ Àå°üÀÇ °¨¿°À» ¹æÁöÇÏ´Â ±â´ÉÀ» ÇÑ´Ù°í ÇÏ¿´´Ù. Bloksma µî(1981)Àº Áã¿¡°Ô Lactobacillus¸¦ Åõ¿©ÇÑ °á°ú ºñƯÁ¤ ¸é¿ª ¹ÝÀÀÀÌ Áõ°¡ÇÏ¿´´Ù°í ÇÏ¿´´Ù. Lessard¿Í Brisson(1987)Àº ÀÌÀ¯ÀÚµ·¿¡°Ô Lactobacillus ¹ßÈ¿»ê¹°À» ±Þ¿©ÇÑ °á°ú Ç÷¾×³» IgG°¡ Áõ°¡ÇÏ¿´´Ù°í ÇÏ¿´´Ù. ºñ·Ï »ýÈÄ 4ÁÖ¿Í 23ÁÖ¿¡¼­ Ç÷û³» IgG ³óµµ°¡ P-0.2 󸮱¸¿¡¼­ À¯ÀÇÀûÀÎ Áõ°¡¸¦ º¸¿´´Ù (P<0.05)

Table 7. Effect of level of probiotics on immune response in pig*
Criteria
Control
Level of probiotics
PSE**
0.1
0.2
4 week
WBC (k/§¡)
IgG ***
IgA ***
17.80
7.20a
5.47
15.76
7.17a
5.59
15.55
6.89b
5.30
0.995
0.053
0.063
6 week
WBC
IgG
IgA
17.04
7.04
5.41
18.82
7.06
5.68
18.75
6.98
5.62
1.242
0.029
0.072
8 week
WBC
IgG
IgA
18.27
7.06
5.54
17.60
7.04
5.43
16.91
6.97
5.56
1.273
0.030
0.035
14 week
WBC
IgG
IgA
14.94
7.51
6.35
15.33
7.23
6.03
16.71
7.17
5.69
0.659
0.057
0.100
23 week
WBC
IgG
IgA
23.54
7.65a
6.44
22.53
7.45ab
6.12
25.63
7.32b
5.93
1.038
0.049
0.115

* Same pig from each treatment was chosen and blood-sampled at 4, 6, 8, 14, 23 week after birth
** Pooled standard error.
*** Unit is log10ng/§¢
a,b Means with different superscripts significantly differ (p<0.05).

6. °á ·Ð
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7. ¿ä ¾à

- º» ½ÇÇèÀº º¹ÇÕ »ý±ÕÁ¦ÀÇ Ã·°¡°¡ µÅÁöÀÇ ¼ºÀå, ¿µ¾ç¼Ò ÀÌ¿ëÀ², Àå³» ¹Ì»ý¹°, Ç÷Áß ¿ä¼ÒÅ Áú¼Ò ¹× ¸é¿ª ´É·Â¿¡ ¹ÌÄ¡´Â
- ¿µÇâÀ» Á¶»çÇÏ¿´´Ù.
- ÃÑ 60µÎÀÇ ÀÌÀ¯ÀÚµ· (21 ÀÏ·É ÀÌÀ¯)À» ÀÌ¿ëÇÏ¿© »ç¾ç½ÇÇèÀÌ ½Ç½ÃµÇ¾úÀ¸¸ç, 󸮱¸´Â 1) ´ëÁ¶±¸ (±âÃÊ»ç·á), 2) P-0.1
- (±âÃÊ»ç·á + 0.1% »ý±ÕÁ¦), 3) P-0.2 (±âÃÊ»ç·á + 0.2% »ý±ÕÁ¦)·Î ±¸¼ºµÇ¾ú´Ù. ¸ðµç µÅÁö´Â 󸮴ç 5¹Ýº¹À» µÎ¾úÀ¸¸ç
- µ·¹æ´ç 4¸¶¸®ÀÇ µÅÁö¸¦ ¼ºº°°ú °³½ÃüÁßÀ» ±âÁØÀ¸·Î ³­±«¹ý¿¡ ÀÇÇØ ¹èÄ¡ÇÏ¿´´Ù.
- ½ÇÇèÀº »ýÈÄ 3ÁÖ·É (ÀÌÀ¯)ºÎÅÍ 23ÁÖ·É (ÃâÇÏ)±îÁö ½Ç½ÃµÇ¾ú´Ù. Ç×»ýÁ¦´Â ¸ðµç 󸮱¸¿¡¼­ ½ÇÇè Á¾·á±îÁö ÀüÇô »ç¿ë
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- (P<0.05). ƯÈ÷, P-0.2 󸮱¸ÀÇ ÀÏ´çÁõü·®ÀÌ P-0.1 󸮱¸º¸´Ù ³ôÀº °æÇâÀ» º¸¿´´Ù. ÀÏ´ç»ç·á¼·Ãë·® ¹× »ç·áÈ¿À²
- ¿¡¼­´Â »ý±ÕÁ¦ ÷°¡±¸°¡ Áõ°¡ÇÏ´Â °æÇâÀ» º¸¿´´Ù. Àü ±â°£ µ¿¾È °ÉÃļ­ ÀÏ´çÁõü·® ¹× »ç·á¼·Ãë·®Àº P-0.1 󸮱¸¿¡
- ¼­ °¡Àå ³ô¾ÒÀ¸¸ç »ç·áÈ¿À²Àº P-0.2 󸮱¸¿¡¼­ °¡Àå ³ôÀº °æÇâÀ» ³ªÅ¸³Â´Ù.
- ¼ÒÈ­À² ½ÇÇè¿¡¼­ ÀÚµ· (Æò±ÕüÁß 17.93 kg)ÀÇ °æ¿ì °Ç¹°, Á¶´Ü¹éÁú, Á¶Áö¹æ, Á¶È¸ºÐ ¹× Ä®½·ÀÇ ¼ÒÈ­À²ÀÌ »ý±ÕÁ¦ ÷°¡
- ±¸¿¡¼­ À¯ÀÇÀûÀ¸·Î Áõ°¡ÇÏ¿´´Ù (P<0.05). ±×·¯³ª ÀÎÀÇ ¼ÒÈ­À²¿¡´Â À¯ÀÇÇÑ Â÷À̰¡ ¾ø¾ú´Ù. Áú¼ÒÀÇ »ýüÀÌ¿ëÀ²Àº »ý±Õ
- Á¦ÀÇ Ã·°¡¿¡ µû¶ó ºÐ³» Áú¼ÒÀÇ ¹è¼³¾çÀº °¨¼ÒÇÏ¿´´Ù (P<0.05).
- º» ½ÇÇèÀ» ÅëÇÏ¿© Àå±â°£¿¡ °ÉÄ£ »ý±ÕÁ¦ÀÇ Ã·°¡´Â µÅÁö¿¡°Ô À־ ÀÏ´ç Áõü·®À» Áõ°¡½ÃŰ°í »ç·áÈ¿À²À» ÁõÁø ½Ãų
- ¼ö ÀÖ¾ú°í, ÀÚµ·¿¡¼­ ¿µ¾ç¼Ò ¼ÒÈ­À²À» Çâ»ó ½Ãų ¼ö ÀÖÀ» »Ó¸¸ ¾Æ´Ï¶ó ¾çµ·»ç·á¿¡¼­ Ç×»ýÁ¦¸¦ ´ëüÇÒ ¼ö ÀÖ´Â °¡´É¼º
- À» º¸¿©ÁÖ¾ú´Ù.

 
[Âü°í ¹®Çå]

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