Pepsin농도와 소화시간이 우피분의 단백질 소화율에 미치는 영향 = Effect of Pepsin-HC$\ell$ Concentration and Digestion Time on the Protein Digestibility of the Cattle Skin Meal

다국어 초록 (Multilingual Abstract)

Protein digestibitlities of hydrolyzed cattle skin meals were examined at a constant pepsin-MC$\ell$ concentration (0.2%) for varying lengths of incubation time (from 4 to 20 hours) and at varying concentrations of pepsin-HC$\ell$ (from 0.0125 to 0.2%) for 16 hours at 45$^{\circ}C$. The results are summarized as follows: 1. Protein digestibilities of hydrolyzed cattle skin meals in 0.2% pepsin-HCl were 66.31%, 80.69%, 83.72%, 84.65% and 81.45% for 4, 8, 12, 16 and 20 hours incubation, respectively. Protein digestibilities were maintained above 80% for 8-hour incubation and were increasing incubation time. 2. Protein digestibilities of hydrolyzed cattle skin meal incubated for 16 hours at 0.2%, 0.1%, 0.05%, 0.025% and 0.0125% pepsin-HC$\ell$ solution were 85.10%, 82.08%, 76.18%, 74.67% and 64.82%, respectively. Protein digestibilities were decreased with decreasing pepsin concentration.