한국축산식품학회지 (Food Science of Animal Resources)

  • 제29권1호
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  • Pages.68-74
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  • 2009
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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인진쑥 첨가 비육돈의 식육 성분 조성 및 관능적 특성에 미치는 영향

Effects of Feeding Mugwort Powder on Meat Composition and Sensory Characteristics in Gilt

  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 강석남 (진주산업대학교 동물소재공학과)
  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Kang, Suk-Nam (Department of Animal Resources Technology, Jinju National University)
  • 발행 : 2009.02.28
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초록

본 연구에서는 인진쑥의 건조 분말을 육성기 암퇘지 ($LY{\times}D$)에 평균체중이 75 kg일 때부터 출하시까지 50일간 처리하였을 때 식육의 이화학성분(일반성분, 식육 콜레스테롤, 지방산 조성, 아미노산 함량) 및 관능적 특성에 미치는 영향을 조사하기 위해 실시하였다. 일반사료에 인진쑥 분말을 급여사료 기준으로 CON(0%), T1(0.5%), T2 (1.0%), T3(1.5%)처리하였다. 수분, 단백질, 회분 함량 및 콜레스테롤 함량은 시험구간별 유의적인 차이가 나타나지 않았으나, 지방함량은 T2 및 T3구에서 유의적으로 낮게 나타났다(p<0.05). 모든 시험구에서 처리구간별 아미노산 조성의 유의적인 차이가 나타나지 않았다. 지방산 조성의 경우 포화지방산(SFA) 및 불포화지방산(UFA)의 합은 처리구간의 유의적인 차이가 나타나지 않았다. 하지만 T3의 linoleic acid, linolenic acid, 필수지방산(EFA) 및 다가불포화지방산(PUFA) 함량은 시험구중 가장 낮게 나타났으며 (p<0.05), T2의 arachidonic acid, EFA, PUFA의 함량은 시험구중 가장 높게 나타났다(p<0.05). 관능적 특성의 경우 모든 시험구에서 육색, 풍미, 연도, 다즙성 및 종합적인 기호도면에서 유의적인 차이가 나타나지 않았다. 이상의 결과 비육말기 암퇘지에 인진쑥의 급여가 지방성분의 감소 및 지방산의 변화를 가져왔으나, 아미노산의 함량 및 관능적특성에는 유의적 차이가 나타나지 않았다.

This study was conducted to determine the effects of mugwort powder on meat compositions (proximate analysis, meat cholesterol, fatty and amino acid composition) and sensory characteristics in finishing pigs ($LY{\times}D$). Each $20{\times}3$ pigs (75 kg) were randomly allotted to three treatments. Mugwort powder was added for 0 (C), 0.5 (T1), 1.0 (T2), or 1.5% (T3) in basal diet, respectively for 50 days. Moisture, protein, ash, and cholesterol were not significantly different between the samples, however, the compositions of fat in T2 and T3 were significantly lower than the control (p<0.05). The amino acid composition did not differ significantly in the samples. The total sum of saturated fatty acid (SFA) and unsaturated fatty acid (UFA) did not differ significantly in the samples. The compositions of linoleic acid, linolenic acid, essential fatty acid (EFA) and polyunsaturated fatty acid (PUFA) were lowest significantly in T3, however, monounsaturated fatty acid (MUFA) were highest in T3 (p<0.05). The fatty acid compositions of arachidonic acid, EFA and PUFA were highest significantly in T2 (p<0.05). There were no significant differences in the sensory characteristics of fresh and cooked meats in the samples.

키워드

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