Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Effects of Supplementation of Microbes Additive on the Fatty Acid Composition and Cholesterol Production in Meat of Pig and Chicken Broiler

미생물제제 첨가가 돈육과 계육의 지방산 조성 및 콜레스테롤 생산에 미치는 영향

  • Published : 2004.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to determine the effect of supplemented useful microorganisim on meat quality of growing-finishing pigs for sixty days and broiler for six weeks. The pig and broiler were randomly allotted into three treatment (twenty-forty heads /treatment) ; Control (0％), T1 (supplemented with 0.2％, Aspergillus terreus koji), T2 (supplemented with 0.2％, EM-pro). The amount of stearic acid of pork was highest in T1 and T2, and oleic acid was highest in control and 71 than others (p<0.05). The amount of stearic acid of the chicken was highest in control, and oleic acid was highest in T1 and T2 than the others. Total cholesterol and HDL-cholesterol in the serum of pigs were decreased with significant difference (p<0.05) in T1 (63.77 and 111.19mg/mL, respectively) than control(101.69 and 132.37 mg/mL) and those of the chicken were decreased with lower significant difference (p<0.05) in T1 (78.50 and 143.61mg/mL) than control (119.26 and 240.43mg/mL). Total cholesterol and HDL-cholesterol in the pork were decreased with lower significant difference (p<0.05) in T1 (78.53 and 119.64 mg/mL) than control (140.55 and 150.55mg/mL), and those of the chicken were decreased with lower significant difference (p<0.05) in T1 (93.35 and 72.03mg/mL) than control (111.90 and 116.88 mg/mL). From the results, the amount of total cholesterol and HDL-cholesterol in pig and chicken was remarkably changed according to supplementation of Aspergillus terreus koji which containing the produced lovastatin.

본 연구는 공시균인 Aspergillus terreus와 유산균을 이용하여 혈중 및 고기내 콜레스테롤이 저하된 육류 개발을 목표로 하였다. 따라서 거세돈 60두를 60일간 및 육계는 6주간을 공시하여 대조구는 일반 시판사료만 급여하였고, T1구는 Aspergillu terreus 배양체, T2구는 시판중인 EM-pro 배양체(Lactobacillus acidophilus, Bacillus subtilis와 Saccharmyces cervisiae의 3종 혼합배양물)를 각각 0.2%씩 첨가급여한 결과는 다음과 같다. 돼지고기내의 스테아린산은 T1구와 T2구가 높았으나, 올레인산은 대조구와 T1구가 높았다(p<0.05). 또한 닭고기의 스테아린산은 대조구가 높았으나, 올레인산은 T1구와 T2가 유의적으로 높았다(p<0.05). 혈액 중 돼지고기의 총 콜레스테롤과 HDL-cholesterol 함량은 T1구(63.77mg, 111.19mg)가 대조구(101.69mg, 132.37mg)보다 크게 낮아 통계적인 유의차를 보였고(p<0.05), 육계의 경우는 T1구(78.50mg, 143.61mg)가 대조구(119.26mg, 240.43mg)보다 크게 낮았다(p<0.05). 돼지고기의 총 콜레스테롤과 HDL-cholesterol 함량은 T1구(78.53mg, 117.64mg)가 대조구(140.5mg, 150.55mg)보다 크게 낮아 유의차를 나타내었고(p<0.05). 육계의 경우는 T1구 (93.35mg, 72.03mg)가 대조구(111.90mg, 116.88mg)보다 크게 낮았다.(p<0.05). 이상의 결과를 종합해 볼 때, Aspergillus terreus 처리한 T1구가 돼지와 육계의 혈액 및 고기내에서 총 콜레스테롤과 HDL-cholesterol 함량이 크게 낮아졌다. 따라서 Aspergillus terreus 배양체가 체내의 콜레스테롤 합성에 상당히 영향을 미친것으로 판단되며, 향후 저 콜레스테롤 고기 생산의 가능성을 보여주었다.

Keywords

References

  1. Duncan, Davide B. (1995) Multiple range and multiple F test. Biometrics 11, 1-6
  2. Endo, A., Kuroda, M., and Tarazawa, K. (1976) Competitive inhibitor of 3-hydroy-methyg1utary1-coenzyme A reductase by Mc-230A and ML-236 B fungal metabolites having hypocholeterolemic activity. FEBS Lett 72, 323-326 https://doi.org/10.1016/0014-5793(76)80996-9
  3. Femaldes, C. F. and Shahani, K. M. (1990) Anticarcino-genie and immunological properties of dietary lactobacilli. J. Food Prod. 53, 704-710
  4. Fernaldes, D. B. and Ball, C. (1992) Biotechnology of filamen-tous fungi. Butterwoth-Heineman, London, UK, pp. 241- 251
  5. Grunewald, K. K. (1982) Serum cholesterol levels in rats fed skim milk fermented by Lactobacillus acidophilus. J. Food Sci. 47, 2078-2079 https://doi.org/10.1111/j.1365-2621.1982.tb12955.x
  6. Hubert, S., Renana, S. M., Hedi, G., Markus, N., Heinnch. W., and Win&ied, M. (2001) Effect of atorvastatin, simva-statin, and lovastatin on the metabolism of cholesterol and triacyl-glucerides in HepG2 cell. Biochemical Pharmacology 62, 1545-1555 https://doi.org/10.1016/S0006-2952(01)00790-0
  7. Hudault, S., Lieven, V., Bemet-Camard, M. F., and Servin, A. L. (1997) Antagonostic activity exerted in vitro and in vivo by Lactobacillus casei(strain GG) against Salmonella typhi-murium C5 infection. Appl. Environ. Mcrobiol. 63, 513-519
  8. Kim, H. D. and Park, J. H. (2004) Production of lovastn solid culture. J. Korean Soc. Food. Sci. Nutr. 33(3), 566-570 https://doi.org/10.3746/jkfn.2004.33.3.566
  9. Kim, H. S. and Park. J. H. (2004) Production of lovastatin in solid culture. J. Korean Soc. Food. Sci. Nutr. 33(3), 566-570 https://doi.org/10.3746/jkfn.2004.33.3.566
  10. King, A. T., Paniangvait, P., Jones, A. D., and German, J. B. (1998) Rapid method for quantification of cholesterol in turkey meat and product. J. Food. Sci. 63, 382-386 https://doi.org/10.1111/j.1365-2621.1998.tb15747.x
  11. Kiyosawa, H. C., Suganwara, L. Sagawara., and Miyake, H. (1984) Effect of milk and yogurt on serum lipids and develpment of sudanphilic lesinons in cholesterol fed rabbits. Am. J. Clin. Nutri. 40, 479-494
  12. Lee, Y. K. (1997) Effect of fermented milk on the blood cholesterol level of Korean. J. Fd. Hyg. Safety 12(1), 83-95 (in Korean)
  13. Mann, G. V. (1977) A Factor in yogurt ehich lowers cholesterolemia in man. Atherosderosi 26, 335-340
  14. Manzoni, M. and Rpllini, M. (2002) Biosynthesis and biotechnological production of statins by filamentous fungi and application of these choleterol lowerimg drugs. Appl Mcrobiol. Biotechnol. 58, 55-564
  15. Michael, H. D., Peter, L., Jim, X. S., Gale, P., and Edward, W. (2002) Amold macodynamic, safety and pharmaco-kinetic comparison of extended and immediate-release for-mulation of lovastatin. Clinical therapeutics 24, 112-125 https://doi.org/10.1016/S0149-2918(02)85009-3
  16. Park, J. H., Lim, O. C., Na, C. S., and Ryu, K. S. (2003) Effect of dietary supplementation of yeast culture on the performance, nutrient digestibility and physico-chmical characteristics of the pork in growmg-fmishong pigs. Kor. Anim. Sci. & Technol 45(2), 219-228 https://doi.org/10.5187/JAST.2003.45.2.219
  17. Park, P. W. and Goins, R. E. (1994) In situ preparation of fatty acid methyl esters for analysis of fatty acid compo-sition in fluids. J. Food. Sci. 72 (Suppl. 2), 5 (Abstr)
  18. Pool-Zobel, B. L., Bertram, B., Knoll, M., Lambertz, R., Neudecker, C., Schillmger, U., Schmezer, P., and Holzapfel, W. H. (1993) Antigenotoxic properties of lactic acid bac-teria in vivo in the gastromtestinal tract of rats. Nutrition and Cancer 20, 271-279 https://doi.org/10.1080/01635589309514295
  19. Qureshi, A. A. and Peterson, D. M. (2001) The combined effects novel tocotrienols and lovastatin on lipid metabolism in chickens. Atherosclerosis 156, 39-47 https://doi.org/10.1016/S0021-9150(00)00612-2
  20. Rao, D. R., Chawan, C. B., and Pulusani, S. R. (1981) Influ-ence of milk and thermophilus milk on plasma cholesterol levels and hepatic cholesterogensis in rats. J. Food Sci. 46, 1339-1341 https://doi.org/10.1111/j.1365-2621.1981.tb04168.x
  21. SAS (1998) SAS/STAT Software for PC. SAS Institute Inc., Cary, NC, USA
  22. Slater, E. E. and Macdonald, J. S. (1988) Mechanism of action and biological profile of HMG-CoA reductase inhi-bitors. A new therapeutic alternative. Drugs 36, 72-82 https://doi.org/10.2165/00003495-198800363-00016
  23. Tamai, Y., Yoshimitsu, N., Watanabe, Y., Kuwabara, Y., and Nagai, S. (1996) Effects of milk fermented by culturing with various lactic acid bacteria and a yeast on serum cholesterol levels in rats. J. Ferm. Bioeng. 81, 181-190 https://doi.org/10.1016/0922-338X(96)87601-X
  24. Thakur, C. P. and Jha, A. N. (1981) Influence of milk yogurt and calcium on cholesterol induced atherosclerosis in rabbits. Atherosderosis 39, 211-215 https://doi.org/10.1016/0021-9150(81)90071-X
  25. 김현욱 (1995) 발효유와 유산균의 혈중 cholesterol 저하효과. 제 9회 유산균과 관한 국제학술심포지엄, pp. 55-62
  26. 양승주, 현재석, 양창범, 고석민, 최홍훈 (1998) 육성비육 돈에 대한 사료첨가제 참가급여 실험. 한국축산학회지 40, 21-30
  27. 한인규 (1992) 단위 가축에 대한 항생제, 생균제 및 효소제의 성장 촉진효과와 작용 기전. 영양사료기술세미나, pp. 61-70