Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Dietary Germanium Supplementation on the Meat Quality of Duck

게르마늄 급여가 오리의 육질에 미치는 영향

  • 김혜정 (강원대학교 축산식품과학과) ;
  • 양성운 (강원대학교 축산식품과학과) ;
  • 주명규 (강원대학교 축산식품과학과) ;
  • 이규호 (강원대학교 사료생산공학과) ;
  • 조수현 (축산기술연구소) ;
  • 이성기 (강원대학교 축산식품과학과)
  • Published : 2003.09.01
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Abstract

This study was carried out to investigate the influence of dietary germanium supplementation on the meat quality of duck. Ducks raised for 42 days were slaughtered and the ground meats were stored at 3$^{\circ}C$ for 12 days under 1200 lux. Experimental treatments were divided into 3 kinds of meat from ducks fed germanium as follows; 1) Control(natural water + commercial feed), 2) T1(1～10 days: natural water + commercial feed, 11-42 days: natural water + commercial feed supplemented with 1 % germanium), 3) T2(1～10 days: germanium submersion water + commercial feed, 11～42 days: natural water + commercial feed supplemented with 1 % germanium). The pH of duck meat was not different among the treatments(p>0.05). The germanium treatments exhibited significantly higher crude fat content in both breast and thigh meat(p<0.05). In the fatty acid composition, T2 contained more unsaturated fatty acid than control or Tl. TPA(textural profile analysis) value such as hardness, gumminess, chewiness and adhesiveness decreased in meat from duck fed supplemental germanium. Cholesterol contents of duck meat decreased in dietary supplemental germanium treatment compared to control, but were not significantly different among them(p>0.05). Dietary germanium supplementation affected on lipid oxidation of meat during storage. TBARS of meat from duck fed germanium was lower than that of control(po.05). The CIE L*, b* and h$\^$0/ values of germanium treatments were significantly(p.o5) higher than those of control. Also a* value showed more stable in germanium diet treatment during storage. Therefore, dietary supplemental germanium to duck resulted in light brownish color formation, improvement tenderness and retardation of lipid oxidation of meat during refrigerated storage.

게르마늄의 급여가 오리의 육질에 미치는 영향을 구명하기 위하여 게르마늄을 급여하지 않은 대조구(T1), 사육 11일-42일간 게르마늄 1% 급여구(72), 사육 0-10일에 게르마늄 침지수를 급여한 후에 11일-42일간 게르마늄 1% 급여구(T3)로 나누어 실험을 실시하였다. 도계 처리한 오리의 가슴육과 다리육을 분리하여 3$\pm$1$^{\circ}C$, 1,200 Lux에서 12일간 저장하면서 육질검사를 실시하였다. 육의 pH는 게르마늄 급여에 따른 영향은 없었고, 지방함량은 게르마늄 급여육이 대조구보다 유의적으로 높았다(p<0.05). 지방산 조성은 침지수 급여구(T2)가 T1이나 대조구에 비해 포화지방산 함량이 낮았고, 불포화지방산은 높았다. TPA 검사에서는 경도와 응집성이 침지수 급여구(T2)에서 대조구보다 낮은 값을 나타내었다(p<0.05). 게르마늄 급여구가 대조구에 비해 가슴육과 다리육 모두 콜레스테를 함량이 낮았으나 가슴육은 침지수 급여구(T2)만 통계적 유의차를 나타내었다(p<0.05). 냉장 저장기간 중에 대조구에 비해 게르마늄 급여구의 TBARS가 비교적 낮은 수준을 유지하여(p<0.05) 항산화 효과가 있는 것으로 나타났으며 급여구간 차이는 없었다. 게르마늄을 급여하면 저장중 육색의 L', b'와 ho값이 유의적으로 높았고 (p<0.05). a*값의 증가가 둔화되었다. 그러므로 오리에 게르마늄을 급여하면 육색과 연도가 개선되고 저장 중 산화가 지연되는 것으로 나타났다.

Keywords

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