Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Feeding Peppermint (Mentha piperita L.) Powder on Meat Quality and Fatty acid Composition in Finishing Korean Native Black Pigs

페퍼민트분말 급여가 비육기 재래흑돼지의 육질 특성 및 지방산 조성에 미치는 영향

  • Ji, Joong-Ryong (Paek Kwang C&S CO.) ;
  • Choi, Young-Min (Division of Food Science, Korea University) ;
  • Song, Dong-Yong (Department of Animal Biotechnology, Chonbuk National University) ;
  • Choe, Ho-Sung (Department of Animal Biotechnology, Chonbuk National University) ;
  • Na, Chong-Sam (Department of Animal Biotechnology, Chonbuk National University) ;
  • Shim, Kwan-Seob (Institute of Agricultural Science and Technology, Chonbuk National University)
  • 지중룡 ((주)백광 C&S) ;
  • 최영민 (고려대학교 식품공학부) ;
  • 송동용 (전북대학교 동물생명공학과) ;
  • 최호성 (전북대학교 동물생명공학과) ;
  • 나종삼 (전북대학교 동물생명공학과) ;
  • 심관섭 (전북대학교 농업과학기술연구소)
  • Received : 2010.11.03
  • Accepted : 2011.01.14
  • Published : 2011.04.30
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Abstract

This study was conducted to investigate the effect of peppermint powder on meat quality and fatty acid composition in finishing Korean native black pigs. Ninety pigs were randomly allocated to three dietary treatments and fed peppermint powder at 0 (C), 0.2 (T1), and 0.4% (T2) in the basal diet, respectively for 50 d. The proximate composition of Longissimus dorsi muscle was not significantly different among the treatments; however, the fat content in T2 tended to be lower than the control. No difference in $pH_{45min}$ was observed, whereas $pH_{24h}$ was higher in T2 than the control (p<0.01). T2 showed the lowest lightness (p<0.01) and yellowness values (p<0.05), but shear force and drip loss were no different among the treatments. Individual fatty acid and cholesterol compositions did not differ among the treatments; however, T1 showed a decreasing trend for saturated fatty acid content and an increasing trend for unsaturated fatty acid content. The hypocholesterolemic index was significantly higher in T1 than in the control (p<0.05). These results suggest that dietary peppermint could positively affect fatty acid and cholesterol levels without changing meat quality in finishing Korean native black pigs.

본 연구는 페퍼민트 급여가 재래흑돼지의 육질특성과 근육내 지방산 조성 및 콜레스테롤 함량에 어떠한 영향을 미치는지 분석하기 위해 실시하였다. 이를 위해 페퍼민트 분말을 평균체중이 $77{\pm}5$ kg일 때부터 출하까지 0.2%(T1) 또는 0.4%(T2)를 50일간 급여하였으며, 도축 후 등심근을 채취하여 다양한 품질특성을 분석하였다. 일반성분은 처리구간에 유의적인 차이가 나타나지 않았으나, T2처리구에서 조지방 함량이 대조구보다 감소하는 경향이었다. 사후 45분 pH는 처리구간에 유의적인 차이가 없었지만, 24시 pH에서 대조구보다 유의적으로 T2처리구가 높게 나타났다(p<0.05). 육색에 있어서 명도와 황색도는 T2가 대조구보다 유의적으로 낮게 나타났다(p<0.05). 연도와 보수력 역시 처리구간에 차이가 없는 것으로 나타났다. 페퍼민트 첨가는 지방산 조성과 콜레스테롤 함량에 영향을 미치지 못하였으나, T1은 대조구보다 포화지방산이 감소하고 불포화지방산이 증가하는 경향이었다. 또한 콜레스테롤 감소지수는 T1이 대조구보다 유의적으로 높게 나타났다(p<0.05). 이상의 결과를 종합하면 페퍼민트 첨가 사료는 돈육질에 큰 영향을 미치지는 않지만, 지방산 및 콜레스테롤의 건강기능적인 측면에서 긍정적인 영향을 미칠 것으로 판단되며, 보다 심도 있는 추가 연구가 필요한 것으로 사료된다.

Keywords

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