Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effects of Fish Oil Supplementation on Growth Performance, Fatty Acid Composition of Longissimus Muscle and Carcass Characteristics in Hanwoo Steers

Fish Oil의 첨가가 한우 거세우의 육성성적, 배최장근의 지방산 조성 및 도체특성에 미치는 영향

  • Park, B.K. (National Livestock Research Institute, RDA) ;
  • Shin, J.S. (College of Animal Life Sciences, Kangwon National University)
  • 박병기 (농촌진흥청 축산연구소) ;
  • 신종서 (강원대학교 동물생명과학대학)
  • Published : 2007.02.28
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Abstract

Twenty Hanwoo steers (average body weight=440.8±32.4kg) were used to investigate the effects of fish oil supplementation on growth performance, fatty acid composition of longissimus muscle and carcass characteristics. The experiment was done with two treatment groups; FO-0, without fish oil and FO-3, supplemented with 3% fish oil. Total gain and average daily gain (ADG) of steers were similar between two groups. Fish oil supplementation had no effects on contents of protein, ether extract and ash in longissimus muscle. Contents of isoleucine and glycine in longissimus muscle were decreased by fish oil supplementation (p<0.05), but content of cystein was increased by fish oil supplementation (p<0.05). Fish oil supplementation decreased contents of myristic acid and eicosenoic acid in longissimus muscle (p<0.05), but increased contents of oleic acid and arachidonic acid in longissimus muscle (p<0.05). Contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in longissimus muscle were increased by fish oil supplementation p<0.05). Carcass weight, back fat thickness, rib-eye area, yield index and yield grade were similar between two groups. Meat color was improved by fish oil supplementation (p<0.05), Ratio of quality grade ‘1 or over’ increased by fish oil supplementation. Therefore, the present study indicating that fish oil supplementation had positive effects on content of oleic acids in relation to flavor of beef, contents of EPA and DHA in relation to human health and ratio of quality grade ‘1 or over’.

본 연구는 fish oil의 첨가가 한우거세우의 증체, 배최장근의 지방산 조성 및 도체등급에 미치는 영향을 구명하고자 평균체중 440.8±32.4kg의 한우거세우 20두를 공시하여 실시하였다. 시험구 배치는 fish oil을 첨가하지 않는 FO-0구와 fish oil을 3% 첨가하는 FO-3구의 2처리로 하였다. 총 증체량과 일당증체량은 fish oil의 첨가에 관계없이 비슷한 결과를 보였다. Fish oil의 첨가는 배최장근의 단백질, 지방 및 회분 함량에 영향을 미치지 않았다. 배최장근의 isoleucine 및 glycine 함량은 fish oil의 첨가로 감소되었으나(p<0.05), cystein 함량은 증가되었다(p<0.05). Fish oil의 첨가는 배최장근의 myristic acid 및 eicosenoic acid 함량은 감소시켰으나(p<0.05), oleic acid 및 arachidonic acid 함량은 증가시켰다(p<0.05). 또한 배최장근의 EPA 및 DHA 함량은 fish oil의 첨가로 증가되었다(p<0.05). 도체중, 등지방두께, 배최장근단면적, 육량지수 및 육량등급은 fish oil의 첨가에 관계없이 두 처리구간에 유사한 경향을 보였다. 육색은 fish oil의 첨가로 개선되었으며 (p<0.05), 육질 1등급 이상 출현두수는 fish oil의 첨가로 증가하는 결과를 보였다. 따라서 본 연구의 결과에서 한우거세우에 대한 fish oil의 첨가는 쇠고기의 지방산 중에서 풍미 및 기호성에 관여하는 oleic acid 함량, 인간의 건강과 관련이 있는 EPA 및 DHA 함량 및 육질 1등급 이상 출현두수를 증가시키는데 효과적인 것으로 나타났다.

Keywords

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