Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Feeding Period of Organic Selenuim Supplementation on Meat Quality of Hanwoo Steers

유기 셀레늄 강화 버섯 폐배지 급여기간이 쇠고기육질에 미치는 영향

  • Published : 2005.12.01
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Abstract

Current study was conducted to investigate the effect of organic selenium supplementation originated from mushroom culture medium on meat quality of Hanwoo sleets. The result showed that organic selenium supplementation of 0.9 ppm (DM based ratio) for 2 (T1), 4 (T2) and 6 (T3) months had no effect on moisture content in longissimus muscle, with 63 to $66\%$ compared to non-supplemented control group Similarly, intramuscular fat content ranged from 11.7 to $16.4\%$ did not differ between the treatment groups (p>0.05). T3 group showed the highest protein content with $20.8\%$ while T2 group had the lowest content with $19.2\%$ The data indicated that organic selenium supplementation to the experimental concentration had indictable effect on proximate composition The treatments similarly had no influence on physical and biological characteristics of longissimus muscle, where cooking loss and shear force ranged from 20 to $21\%$ and from 3.6 to 4.4kg, respectively. On the other hand, muscle pH at 24 h postmortem showed 5.52, 5.57, 5.50, 5.50 for control, T1, T2 and T3, respectively, indicating that the longer feeding period resulted in the lower ultimate un A similar trend was observed from water-holding capacity (63.8, 64.4 and $64.2\%$ for T1, T2 and T3, respectively) which was significantly higher than con01 group of $59.5\%$ For sensory evaluation, juiciness did not differ between the treatment groups, but n and n (5.30 and 5.28, respectively) showed significantly tender mat Particularly, T2 group received significantly higher flavor score among the treatment groups including controls. The data indicated that organic selenium supplementation to the experimental concentration had no effect on beef quality, but the treatment effect on anti-oxidation function is remained for further studies.

유기 셀레늄 강화 폐배지를 첨가한 실험사료는 셀레늄 농도를 건물 기준으로 0.9ppm이 되도록 첨가하여 무급여(C), 2개월(T1), 4개월(T2), 6개월(T3) 급여한 한우 거세우 채끝육의 육질에 미치는 영향을 비교한 결과, 수분함량은 $63\%$에서 $66\%$로 급여기간에 따른 유의적인 차이를 보이지 않았다. 근내 지방도와 직접적으로 관련된 지방함량도 처리구별로 약 $11.7\%$에서 $16.4\%$정도의 분포를 보였으나 처리구간 유의적 차이를 보이지 않았다(p>0.05). 단백질은 T3구가$20.8\%$로 가장 높았고, T2구가 $19.2\%$로 가장 낮은 조성을 보였다. 따라서 유기 셀레늄을 사료로서 첨가 급여할 경우 일반조성분에는 영향을 미치지 않는 것으로 나타났다. 물리적 특성에 미치는 영향을 비교한 결과, 가열 감량은 $20\~21\%$, 전단력은 $3.6\~4.4kg/inch^2$의 범위로 처리구간 유의적인 차이를 보이지 않았다. 그러나 사후 24시간 pH는 대조구와 T1구가 각각 5.52, 5.57, T2와 T3는 5.50으로 급여기간이 길어짐에 따라 낮아지는 경향을 보였다. 반면 보수력은 대조구 $59.5\%$에 비하여 시험구 T1, T2, T3가 각각 63.8, 64.4, $64.2\%$로 유의적으로 높은 경향을 보였으나(p<0.05), 급여기간에 따른 차이는 보이지 않았다(p>0.05). 관능 특성을비교한 결과로서 다즙성은 처리구간 유의적인 차이를 보이지 않았으나, 연도는 T1구와 T2구가 각각 5.30, 5.28점으로서 T3구보다 유의적으로 높았으며, 향미에서는 T2구가 다른 처리구와 대조구에 비하여 높은 결과를 보였다. 본 연구 결과 유기셀레늄 급여기간이 쇠고기의 육질에는 큰 영향을 미치지 않는 것으로 나타났다. 그러나 유기 셀레늄 급여에 의한 항산화 효과 등에 대해서는 앞으로 더 많은 연구가 이루어져야 할 것으로 사료된다.

Keywords

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