Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Selenium and Vitamin E Supplementation on Meat Quality and Shelf-Life in Finishing Pigs

Selenium과 비타민 E의 급여가 비육돈의 육질 특성 및 저장성에 미치는 영향

  • Kim H.J. (Department of Animal Resources & Science, Dankook University) ;
  • Park J.C. (Swine Research Division, National Livestock Research Institute, RDA) ;
  • Chen Y.J. (Department of Animal Resources & Science, Dankook University) ;
  • Yoo J.S. (Department of Animal Resources & Science, Dankook University) ;
  • Lee S.J. (Swine Research Division, National Livestock Research Institute, RDA) ;
  • Kim I.C. (Swine Research Division, National Livestock Research Institute, RDA) ;
  • Kim Y.H. (Swine Research Division, National Livestock Research Institute, RDA) ;
  • Jung H.J. (Swine Research Division, National Livestock Research Institute, RDA) ;
  • Park B.C. (NutroBio Inc.) ;
  • Kim I.H. (Department of Animal Resources & Science, Dankook University)
  • 김해진 (단국대학교 동물자원과학과) ;
  • 박준철 (농촌진흥청 축산연구소) ;
  • 진영걸 (단국대학교 동물자원과학과) ;
  • 유종상 (단국대학교 동물자원과학과) ;
  • 이상진 (농촌진흥청 축산연구소) ;
  • 김인철 (농촌진흥청 축산연구소) ;
  • 김명화 (농촌진흥청 축산연구소) ;
  • 정현정 (농촌진흥청 축산연구소) ;
  • 박병철 ((주)뉴트라바이오) ;
  • 김인호 (단국대학교 동물자원과학과)
  • Published : 2006.06.01
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Abstract

This study was conducted to investigate the effect of seleium (Se) and vitamin E supplementation on meat quality and shelf-life in finishing pigs. A total of eighty ($Landrace{\times}Yorkshire{\times}Duroc$) pigs (74.74 initial BW) were randomly allocated into five treatments with four replications and fed for six weeks. Dietary treatments included 1) CON (basal diet), 2) ISE2 (basal diet+0.2 ppm inorganic Se+100 ppm vitamin E), 3) ISE4 (basal diet+0.4 ppm inorganic Se+100 ppm vitamin E), 4) OSE2 (basal diet+0.2 ppm organic Se+100 ppm vitamin E) and 5) OSE4 (basal diet+0.4 ppm organic Se+100 ppm vitamin E). Cooking loss was decreased in treatment of ISE4 as compared with treatment of CON (p<0.05). Crude fat (%) of OSE2 was higher than those of others (p<0.05). Redness ($a^*$- value) of M. longissimus dorsi was increased in treatment of OSE2 as compared with other treatments after 100 of storage (p<0.05). Thiobarbituric acid reactive substances (TBARS) was decreased in treatment of OSE4 compared with treatments of CON and ISE2 after 10d of storage (p<0.05). In conclusion, Se and vitamin E combination did not significantly affect cooking loss,$a^*$- value and TBARS except for cases.

본 연구는 비육돈 사료내 Se과 비타민 E를 첨가하였을 때 육질 특성 및 저장성을 알아보기 위해 실시하였다. 3원 교잡종($Landrace{\times}Yorkshire{\times}Duroc$) 비육돈 80두를 공시하였으며, 시험개시시의 체중은 74.74 kg이었다. 시험설계는 Se의 첨가수준과 첨가형태에 따라 1) CON(basal diet), 2) ISE2 (basal diet + 0.2 ppm inorganic Se + 100 ppm vitamin E), 3) ISE4(basal diet + 0.4 ppm inorganic Se + 100 ppm vitamin E), 4) OSE2(basal diet + 0.2 ppm organic Se + 100 ppm vitamin E) 및 5) OSE4(basal diet +0.4 ppm organic Se + 100 ppm vitamin E)로 5처리를 하여 처리당 4반복, 반복당 4마리 씩 완전임의 배치하였다. 가열 감량은 ISE4 처리구가 CON 처리구와 비교하여 유의적으로 낮게 나타났다(p<0.05). 조지방 함량은 OSE2 처리구가 다른 처리구들과 비교하여 유의적으로 높게 나타났다(p<0.05). 적색도를 나타내는 $a^*$-값은 저장 10일째 OSE2 처리구가 다른 처리구들과 비교하여 유의적으로 높게 나타났다(p<0.05). TBARS에서도 저장 10일째에 OSE4 처리구가 CON과 ISE2 처리구와 비교하여 유의적으로 낮게 나타났다(p<0.05). 결론적으로, 비육돈 사료내 Se와 비타민 E를 첨가하였을 때 가열감량, 육색 및 지방산패도에 미치는 영향은 미미한 것으로 사료된다.

Keywords

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