한국축산식품학회지 (Food Science of Animal Resources)

  • 제29권2호
  • /
  • Pages.188-193
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  • 2009
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  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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인진쑥 첨가가 비육기 암퇘지의 도체 및 육질 특성에 미치는 영향

Effects of Mugwort Powder Supplementation on Carcass and Meat Characteristics in the Finishing Period of Gilts

  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 강석남 (진주산업대학교 동물소재공학과)
  • Kim, Il-Suk (Dept. of Animal Resources Technology, Jinju National University) ;
  • Jin, Sang-Keun (Dept. of Animal Resources Technology, Jinju National University) ;
  • Kang, Suk-Nam (Dept. of Animal Resources Technology, Jinju National University)
  • 발행 : 2009.04.30
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초록

본 연구에서는 인진쑥의 건조 분말을 육성기 암퇘지 $(LY{\times}D)$에 평균체중이 75kg일 때부터 출하시까지 50일간 처리하였을 때 식육의 도체 및 식육의 품질특성에 미치는 영향을 조사하기 위해 실시하였다. 일반사료에 인진쑥 분말을 급여사료 기준으로 C(0%), T1(0.5%), T2(1.0%), T3(1.5%)처리하였다. 도체특성에 영향을 미치지 않았으며, 1% 이상의 인진쑥 급여육의 보수력 및 가열감량에 유의적인 차이가 나타나지 않았다. 하지만, 인진쑥 T1 및 T3의 최종 pH가 유의적으로 감소하였고, 신선육 전단력가는 T3가 유의적으로 높은 값을 나타내었다. 반면, 가열육 전단가의 경우 T2 및 T3가 유의적으로 낮게 나타났다. T2의$CIEL^Y*,\;a^*,\;b^*$, chroma가 유의적으로 낮았고, hue는 유의적으로 높았다. 지방색의 경우 T2의 L이 유의적으로 낮았고, T3의 $CIE\;a^*,\;b^*$가 유의적으로 낮았다. 조직감의 경우, T3의 경도(hardness)와 표면경도(brittleness), 검성(gumminesss), 씹힘성(chewiness), 부착성(adhesiveness)이 시험구 중 유의적으로 높은 값을 나타내었다(p<0.05). 이상의 결과 인진쑥의 급여가 도체특성, 보수력 및 가열감량 향상에 영향을 미치지 못하였지만, T3의 가열육의 전단가 향상에 기여하였다.

This study was conducted to determine the effect of mugwort powder on meat composition and sensory characteristics in finishing gilts $(LY{\times}D)$. Twenty pigs (75kg) were randomly allotted to four treatments. Mugwort powder was added to final concentrations of 0(C), 0.5(T1), 1.0(T2), and 1.5%(T3) in the basal diet. Pigs were fed with the specified diet for 50 days. Carcass characteristics and cooking loss were not significantly affected by mugwort powder supplementation. The WHC and cooking loss of T2 and T3 were not significantly different than the control. However, the pH values for meat from gilts fed the T1 and T3 diets were significantly lower than the control (p<0.05). Shear force values of fresh meat were highest with the T3 diet (p<0.05), while the shear force values of cooked meat were significantly lower than the control with the T2 and T3 diets. Texture values of hardness, brittleness, gumminess, chewiness, and adhesiveness were significantly higher with the T3 diet (p<0.05), however values for cohesiveness and springiness were not significantly affected by mugwort powder supplementation. These results indicate that the feeding of mugwort powder improves the shear force of cooked meat from gilts fed the T3 diet, however the carcass, WHC and cooking loss characteristics in gilts are not affected by mugwort powder supplementation.

키워드

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