학술저널
엿밥의 조성 및 산유량과 유성분 조성에 미치는 영향
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제30권 제3호
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2010.06512 - 517 (6 pages)
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This study was conducted to the evaluate nutritional value of corn taffy residue (CTR), a by-product from Korean traditional taffy, and to investigate the dietary effect of CTR on the yield and composition of milk from dairy cows. Relatively high concentrations of residual enzymes and sugars were found in CTR. Protein and fat concentrations were high, comparable to those of corn gluten meal. Inclusion of 1, 3, and 6% CTR in total mixed rations yielded more milk (p
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