Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Feeding Herb Resources Powder on Meat Quality and Sensory Properties in Korean Native Black Goat

한방제재 급여가 재래 흑염소육의 육질 및 관능적 특성에 미치는 영향

  • Kim, Byung-Ki (Gyeongsangbuk-do Livestock Research Institute) ;
  • Lee, Ji-Hong (Gyeongsangbuk-do Livestock Research Institute) ;
  • Jung, Dae-Jin (Gyeongsangbuk-do Livestock Research Institute) ;
  • Cho, Kang-Hyun (Gyeongsangbuk-do Livestock Research Institute) ;
  • Hwang, Eun-Gyeong (Department of Oriental Medicine Industry, Daegu Haany University) ;
  • Kim, Soo-Min (Department of Oriental Medicine Industry, Daegu Haany University)
  • 김병기 (경상북도축산기술연구소) ;
  • 이지홍 (경상북도축산기술연구소) ;
  • 정대진 (경상북도축산기술연구소) ;
  • 조광현 (경상북도축산기술연구소) ;
  • 황은경 (대구한의대학교 한방산업대학) ;
  • 김수민 (대구한의대학교 한방산업대학)
  • Received : 2010.05.13
  • Accepted : 2010.07.28
  • Published : 2010.10.31
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Abstract

This study was carried out to investigate the effect of different herb resource powders on meat quality and sensory properties in Korean native black goat for 500 d. The experimental treatment was arranged with 24 heads (3 treatment/8 heads) by control group, T1 and T2 group respectively (Control, not added herb powders; T1, 1% added herb powders; T2, 2% added herb powders). Total weight gain for the Korean native black goat was the highest in T2 group feeding for 500 days, and daily gain tended to be similar to the total weight gain. The total feed intake were the highest as 519.20 kg in T2 group, although feed conversion showed 18.35 in the T2 group, which means it had the best feed efficiency compared to the other treatment groups. The carcass rate was higher in the T1 group (51.10%) than in the other groups (p<0.05). The cooking loss and drip loss of Korean native black goat was the highest as 34.72% and 3.83% in the control group (p<0.05). However, total cholesterol amounts in the treatment group were not significantly different from, although tended to be higher than, the control group (p>0.05). Also, the overall sensory evaluation of the treatment group revealed low scores, meaning more meat flavor than those of the control in tenderness, flavor, texture, and black goat off-flavor and overall evaluation (p<0.05). Total synthesis evaluation was higher for the treatment group (3.71, 3.90 point) than that of the control group (4.82 point) (p<0.05). The MUFA/SFA ratio of the treatment group was not significantly different from, although tended to be higher than, the control group

거세 재래흑염소를 각 처리구별로 8두씩 배치하여 총24두(3처리$\times$8두)를 대상으로 대조구(무첨가)와 시험구인 T1구(한방제재 1%첨가)와 T2구(한방제재 2% 첨가)로 구분 배치하여 총 500일간 비육 시험한 결과는 다음과 같다. 비육 전기간(500일간) 동안의 총 증체량과 일당증체량은 T2가 28.30 kg과 0.057 kg으로 타 처리구보다 가장 높았다. 총 사료섭취량에서도 T2구가 519.20 kg으로 크게 높았으며, 사료요구율은 18.35으로 사료효율성이 가장 좋게 나타났다. 도체율은 T1구가51.10%로 가장 높았고(p<0.05), 흑염소 등심육의 가열감량과 드롭로스는 대조구가 시험구보다 크게 높았다(p<0.05). 콜레스테롤 함량은 시험구가 대조구보다 더 높은 경향이었지만 통계적인 유의차는 없었다(p>0.05). 또한 관능검사의 연도, 향미, 조직감 및 염소 특이취는 시험구가 대조구보다 크게 낮아져 (p<0.05), 종합적인 관능평가에서는 시험구(3.71점, 3.90점)가 대조구(4.82점)보다 더 좋게 되었다(p<0.05). 지방산 조성의 단가불포화지방산(MUFA)/포화지방산(SFA)과 불포화 지방산(UFA)/포화지방산(SFA)의 비율에서는 시험구가 대조구보다 더 높은 경향이었으나 통계적인 유의차는 없었다.

Keywords

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