Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
권호 표지
DOI QR코드

DOI QR Code

Carcass Traits and Their Relationships in Hanwoo(Korean Native) Steers

한우 거세우의 도체 형질간의 관계

  • Baik, D.H. (Department of Animal Resources and Biotechnology, College of Agriculture, Chonbuk National University) ;
  • Hoque, M.A. (Department of Animal Breeding and Genetics, Bangladesh Agricultural University) ;
  • Park, H.K. (Department of Animal Resources and Biotechnology, College of Agriculture, Chonbuk National University) ;
  • Chung, Y.H. (Department of Animal Resources and Biotechnology, College of Agriculture, Chonbuk National University)
  • 백동훈 (전북대학교 농과대학) ;
  • 호크 M.A. (방글라데시 농과대학 동물육종유전학과) ;
  • 박형기 (전북대학교 농과대학) ;
  • 정이형 (전북대학교 농과대학)
  • Published : 2002.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This experiment was prosecuted to estimate the carcass traits and their relationships in Hanwoo steers. The mean carcass weight(CWT), back fat thickness (BFT), meat, bone, intra- muscular fat (IMF) and eye muscle area (EMA) of steers were 300.27 kg, 9.23 mm, 58.99%, 12.92%, 28.08% and 74.00 $cm^2$, respectively. The pHB(before aging), pHA(after aging), cook loss before aging($CL_B$) and cook loss after aging ($CL_A$) were 5.32, 5.60, 16.43% and 19.21%, respectively. It was also found that the MS and FC were 3.67 and 3.17, respectively. The EMA and quantity index (QIX) were positively correlated with CWT, meat% and bone% but negatively correlated with IMF%. The BFT was positively correlated with CWT and meat% but negatively correlated with bone% and IMF%. The pH (both before and after aging) was negatively correlated with CL (both before and after aging), water loss during freezing (WLF) and FC. The muscle score(MS) was negatively correlated with CL but positively correlated with WLF and FC. The ARM, HRD, CHW and CTM increased with the increasing of fat% and sharply decreased with the increasing of meat% in the carcass.

이 연구는 한우에 있어서 몇 가지 도체형질의 특성을 파악하고 각 형질들 간의 관계를 추정하기 위하여 수행되었다. 도체중, 등지방두께, 살코기 비율(meat %), 뼈 비율(bone %), 근내지방% 및 배장근단면적의 평균치는 각각 300.27kg, 9.23mm, 58.99%, 12.92%, 28.08% 및 74.00$cm^2$ 이었다. 숙성 전 ($pH_B$) 및 숙성 후 ($pH_A$)의 산도와 조리손실(숙성 전 및 숙성 후)은 각각 5.32, 5.60, 16.43 및 19.21 이었다. 근육의 평점과 지방색은 3.67 및 3.17을 나타내었다. 배장근 단면적과 육량등급은 도체중, 적육% 및 뼈%와 극히 미약한 正의 상관이 존재하는 반면에 근내 지방도와는 負의 상관을 보였다. 등지방두께는 도체중 및 적육량과 正의 상관이었으나 뼈의 % 및 근내지방 %와는 負의 상관을 나타내었다. 酸度는 調理 損失과 숙성전후에 관계없이 負의 상관을 보였다.

Keywords

References

  1. Baik, D. H., Hoque, M. A. and Choe, H. S. 2002. Estimation of genetic and environmental parameters of carcass traits in Hanwoo (Korean native cattle) populations. Asian-Aus. J. Anim. Sci. 15:11 (in press)
  2. Bouton, P. E., Carroll, F. D., Harris, P. V. and Shorthose, W. R. 1973. Influence of pH and fibre construction state upon factors affecting the tenderness of bovine muscle. J. Food Sci. 38:404-407. https://doi.org/10.1111/j.1365-2621.1973.tb01440.x
  3. Fisher, A. V., Broadbent, J. S., Coutts, C., Kay, R. M. and Rigby, I. 1988. Differences in the relation between carcass visual scores and composition in heifers and steers. Animal Production 46:497.
  4. Kim, H. C., Lee, D. H., Seo, K. S., Cho, Y. M. and Park, Y. I. 1998. Estimation of heritabilities and expected progeny differences for carcass traits in Hanwoo. Animal Genetics and Breeding 2(1):1-4.
  5. Kim, J. H., Kim, C. H. and Ko, Y. D. 2002. Influence of dietary addition of dried wormwood (Artemisia sp.) on the performance and carcass characteristics of Hanwoo steers and the nutrient digestibility of sheep. Asian-Aus. J. Anim. Sci. 15 (3):390-395. https://doi.org/10.5713/ajas.2002.390
  6. NFCF (National Farmers' Cooperatives Federation of Korea). 2000. Progress report on grading of livestock products. Grading Office of Livestock Products. 214-215.
  7. Silva, J.A., Patarata, L. and Martins, C. 1999. Influence of ultimate pH on bovine meat tenderness during aging. Meat Sci. 52:453-459.
  8. SAS. 1995. Statistical Analysis System. SAS Institute, SAS Inc. Cary, USA.
  9. Watanabe, A., Daley, C. C. and Devine, C. 1996. The effects of the ultimate pH of meat on tenderness changes during aging. Meat Sci. 42: 774-780.
  10. Wolf, B. T., Smith, C. and Sales, D. I. 1980. Growth and carcass composition in the crossbred progeny of six terminal sire breeds of sheep. Anim. Prod. 31:307-313. https://doi.org/10.1017/S0003356100024648
  11. Yeo, J. S., Kim, J. W., Chang, T. K., Nam, D. H., Han, J. Y. and Choi, C. B. 2002. Detection of DNA fragment to different Korean cattle. Asian-Aus. J. Anim. Sci. 15(8):1071-1075. https://doi.org/10.5713/ajas.2002.1071