Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Meat Quality and Sensory Properties of Korean Native Black Goat by Different Castration Age

거세시기에 따른 재래흑염소 육의 육질 및 관능적 특성

  • Kim, Byung-Ki (Gyeongsangbuk-do Livestock Research Institute) ;
  • Hwang, Eun-Gyeong (Department of Oriental Medicine Industry, Daegu Haany University) ;
  • Kim, Su-Min (Department of Oriental Medicine Industry, Daegu Haany University)
  • 김병기 (경상북도축산기술연구소) ;
  • 황은경 (대구한의대학교 한방산업대학) ;
  • 김수민 (대구한의대학교 한방산업대학)
  • Received : 2010.03.02
  • Accepted : 2010.04.13
  • Published : 2010.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the effect of different castration ages on meat quality and sensory properties of Korean native black goats over 410 days. For the experiment, 32 heads of goat (eight heads/4 treatment) were subjected to either a control (5 month non-castration), T1 (7 month castration), T2 (5 month castration) or T3 (3 month castration). The total weight gain for Korean native black goats was highest in the T2 group after feeding for 410 days and the weight gain/day tended to be similar to the total weight gain. The total feeding amounts were lowest (410.82 kg) in T3; however, the feed intake ratio was 16.39 in T2, indicating that it had the best feed efficiency among groups. The cooking loss and drip loss of the Korean native black goats was highest in the control, being 35.53% and 2.08%, respectively (p<0.05), while the total cholesterol of the treatments was higher than that of the control (p<0.05). Moreover, the overall sensory evaluation of the treatment groups was low, indicating that there was more meat flavor when compared to the controls in terms of juiciness, tenderness, flavor, texture, black goat off-flavor and overall evaluation (p<0.05). T2 was found to have the best meat flavor upon sensory evaluation. Additionally, the meat color of the control showed the highest $L^*$ value and Hue value, while T3 showed the highest $a^*$ value (3.61) and T2 showed the highest $b^*$ value and Chroma. The composition of fatty acids was 53.76% oleic acid in T2, while the amounts of Mono-unsaturated fatty acid (MUFA) were highest in T1 and T2 (p<0.05). As a result, the MUFA/SFA ratios of T1 and T2 were higher than those of the control (p<0.05). In conclusion, it is most advantageous to castrate Korean native black goats at the age of 5 months for the best performance and meat quality.

재래흑염소를 각 처리구별로 8두씩 배치하여 총 32두(4처리$\times$8두)를 대상으로 대조구(생후 5개월령의 비거세구)와 3개 처리구(T1구: 7개월령 거세구, T2구: 5개월령 거세구, T3구: 3개월령 거세구)로 구분 배치하여 총 410일간 시험한 결과는 다음과 같다. 비육 전기간(410일간) 동안의 총 증체량은 T2구(28.4 kg)으로 가장 높았으며, 일당증체량에서도 비슷한 경향을 보였다. 총 사료섭취량는 T3구가 410.82 kg으로 가장 낮았고, 사료요구율은 T2가 16.39로 사료효율성이 가장 좋게 나타났다. 흑염소 육의 가열감량과 드롭로스는 대조구가 각각 35.53%와 2.08로 가장 높았고(p<0.05), 총 콜레스테롤함량은 시험구가 대조 구 보다 더 높았다(p<0.05). 또한 관능검사의 다즙성, 연도, 향미, 조직감, 염소 특이취 및 종합평가에서도 전반적으로 처리구가 대조구보다 낮아 더 좋은 관능검사 결과를 보였으며(p<0.05), 그 중에서도 T2구(3.61점)가 가장 좋았다(p<0.05). 육색에서 명도(L)값과 Hue값은 대조구가 가장 낮았고, 적색도(a)값은 T3구, 황색도(b)와 Chroma는 T2구가 가장 높게 나타났다. 지방산 조성에서 oleic acid은 T2구가 53.76%으로 나타났고, 단일불포화지방산 함량(MUFA)은 T1구와 T2구가 가장 높았다(p<0.05). 따라서 MUFA/SFA의 비율은 T1구와 T2구가 대조구보다 더 높았다(p<0.05). 이상의 결과를 종합해볼 때, 고품질 흑염소육 생산을 위해서는 생후 5개월령의 거세가 생산성과 육질개선에서 가장 유리할 것으로 판단된다.

Keywords

References

  1. AOAC. (2004) Official Methods of analysis 16th ed, Association of Official Analytical Chemists. Washington DC. pp. 931.
  2. Archimede, H., Pellonde, P., Despois, P., Etienne. T., and Alexandre, G. (2008) Growth performances and carcass traits of ovine martin lambs fed various ratios of tropical forage to concentrate under intensive conditions. Small Rumin. Res. 75, 162-170. https://doi.org/10.1016/j.smallrumres.2007.10.001
  3. Carlin, A. F. and Harrison, D. L. (1978) Cooking and sensory methods used in experimental studies on meat. Livestock and Meat Board Chicago, Illinois. pp. 58.
  4. Choi, S. H., Cho, Y. M., Kim, Choi, H. S., Lee, J. W., and Kim, Y. G. (2000) Effects of castration and searing of musk gland on growth performance and meat quality of Korean native goats. J. Anim. Sci. Technol. (Kor.). 42, 891-896.
  5. Choi, S. H., Hwangbo, S., Kim, S.W., Kim, Y. K., Sang, B. D., Myung, J. H., Hur, S. N., and Jo, I. H. (2007) Effects of dietary energy level on growth and meat quality of Korean black goats. J. Anim. Sci. Technol. (Kor.). 49, 509-514. https://doi.org/10.5187/JAST.2007.49.4.509
  6. Choi, S. H., Kim, S.W., Park, B.Y., Sang, B. D., Kim, Y. K., Myung, J. H., and Hur, S. N. (2005) Effects of dietary crude protein level on growth and meat quality of Korean black goats. J. Anim. Sci. Technol. (Kor.). 47, 783-788. https://doi.org/10.5187/JAST.2005.47.5.783
  7. Choi, S. H., Kim, S. W., Hwangbo, S. Cho, C. T., and Kim, J. H. (2010) Effects of the castration time on growth performance, meat quality and fatty acid profiles of Korean black goats. J. Anim. Sci. Technol. (Kor.). 52, 37-42. https://doi.org/10.5187/JAST.2010.52.1.037
  8. Dugan, M. E. R., Aalhus, J. L., Jeremiah, L. E., Kramer, J. K. G., and Schaefer, A. A. (1999) The effect of feeding conjugated linoleic acid on subsequent pork quality. Can J. Anim.
  9. Sc11. Honikel, K. O. (1987) How to measure the water holding capacity of meat? hod for the isolation and purification of lipids from animal tissues. J. Biol. Chem. 226, 497-509.
  10. Gill, C. O. and Harrision, J. C. L. (1989) The storage life of chilled pork package under carbon dioxide. Meat Sci. 26, 313-318. https://doi.org/10.1016/0309-1740(89)90015-6
  11. Honikel, K. O. (1987) How to measure the water holding capacity of meat? Recommendation of standardized methods. In: P. V. Tarrant, G. Eikelenboom., and G. Monin (ed) Evaluation and control of meat quality in pig. pp. 129. Martinus Nijhoff Publishers, Vol. 10, pp. 455-462.
  12. Lawrie, R. (1985) Development in meat science. In: Packaging Fresh Meat, A. A. Taylor (Ed). Elsevier Applied Science Publishers, p. 89.
  13. Lee, G. H. (2008) Comparative study on Hanwoo beef and imported beef though the analysis of quality attributes and the survey of consumer's purchasing preference. Hoseo University Graduate Ph.D Thesis.
  14. Lippke, H. (1980) Forage characteristics related to intake, digestibility and gain by ruminants. J. Anim. Sci. 50, 952- 961.
  15. Madruga, M. S., Arruda, S. G. B., Narain, N., and Souza, J. G. (1999) Castration and slaughter age effects on nutritive value of the mestico goat meat. Meat Science. 52, 119-125. https://doi.org/10.1016/S0309-1740(98)00156-9
  16. Mahgoub, O., Lu, C. D., and Early, R. J. (2000) Effects of dietary energy density on feed intake body weight gain and carcass chemical composition of Omani growing lambs. Small Rumin. Res. 37, 35-42. https://doi.org/10.1016/S0921-4488(99)00132-7
  17. Mazumder, M. A. R., Hossain, M. M., and Akter, S. (1998) Effect of levels of concentrate supplement on live weight gain and carcass characteristics in sheep on restricted grazing, Asian-Aust. J. Anim. Sci. 11, 17-20. https://doi.org/10.5713/ajas.1998.17
  18. Mottram, D. S. and Edwards, D. S. (1983) The role of triglycerides and phospholipids in the aroma of cooked beef. J. Sci. Food Agri. 34, 517-523. https://doi.org/10.1002/jsfa.2740340513
  19. Mitsuhashi, T., Mitsumoto, M., Kitamura., Y., Tamashita, Y., and Ozawa, S. (1988) Age associates changes in melting points and fatty acid composition in certain adipose tissues from Japan black steers. Bulletin Chugoku National Agricultural Experiment Station. 2, 43-51.
  20. Nam, K. C., Du, M., Jo, V., and Ahn, D. Y. (2001) Cholesterol oxidation products in irradiated raw meat with different packaging and storage time. Meat Sci. 58, 431-435. https://doi.org/10.1016/S0309-1740(01)00046-8
  21. Oka, A., Iwaki, F., Dohgo, T., Ohtagaki, S., Noda, M., Shiozaki, T., Endoh, O., and Ozaki, M. (2002) Genetic effects on fatty acid composition of carcass fat of Japanese Black Wagyu steers. J. Anim. Sci. 80, 1005-1011.
  22. Park, P. W. and Goins, R. E. (1994) In situ preparation of fatty acid methyl esters for analysis of fatty acid composition in foods. J. Food. Sci. 72 (suppl. 2). pp. 5.
  23. Russo, C., Preziuso, G., Casarosa, L., Campodoni, G., and Cianci, D. (1999) Effect of diet energy source on the chemical physical characteristics of meat and depot fat of lamb carcasses. Small. Rumin. Res. 33, 77-85. https://doi.org/10.1016/S0921-4488(98)00200-4
  24. SAS (2002) SAS/STAT Software for PC. SAS/STAT User's guide : Statics SAS In., Cary, NC, USA.
  25. Shaver, R. D., Satter, L. D. and Jorgensen, N. A. (1988). Impact of forage fiber content on digestion and digesta passage in lactating dairy cows. J. Dairy Sci. 71, 1556-1565. https://doi.org/10.3168/jds.S0022-0302(88)79719-2
  26. Sturdivant, C. A., Lunt, D. K., Smith, C., and Smith, S. B. (1992) Fatty acid composition of subcutaneous and intramuscular adipose tissues and M. longissimus dorsi of Wagyu cattle. Meat Sci. 32, 449-458. https://doi.org/10.1016/0309-1740(92)90086-J
  27. Titi, H. H., Tabbaa, M. J., Amasheh, M. G., Barakeh, F., and Daqamseh, B. (2000) Comparative performance of awassi lambs and black goat kids on different crude protein levels in Jordan. Small Rumin. Res. 37, 131-135. https://doi.org/10.1016/S0921-4488(99)00136-4
  28. Waldman, R. C., Suess, G. G., and Brungardt, V. H. (1968) Fatty acids of certain bovine tissue and their association with growth, carcass and palatability traits. J. Anim. Sci. 27, 632- 635.
  29. Westerling, D. B. and Hderick, H. B. (1979) Fatty acid composition of bovine lipids as influenced by diet, sex and anatomical location and relationship to sensory characteristics. J. Anim. Sci. 48, 1343-1348.

Cited by

  1. Comparisons of Meat Quality Characteristics between Castration and Non-castration from Dairy Goats vol.33, pp.1, 2013, https://doi.org/10.5851/kosfa.2013.33.1.119
  2. Meat Quality Characteristics of the Four Major Muscles from Korean Native Black Goat vol.52, pp.1, 2018, https://doi.org/10.14397/jals.2018.52.1.37
  3. Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat vol.37, pp.6, 2017, https://doi.org/10.5851/kosfa.2017.37.6.948
  4. Development of Automatic Chicken Cutting Machine vol.43, pp.4, 2010, https://doi.org/10.5307/jbe.2018.43.4.386
  5. Nutritional and antioxidative properties of black goat meat cuts vol.32, pp.9, 2010, https://doi.org/10.5713/ajas.18.0951
  6. Grazing Behavior and Forage Selection of Goats (Capra hircus) vol.39, pp.3, 2010, https://doi.org/10.5333/kgfs.2019.39.3.189