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 Storage Characteristics of Finishing Pigs by Feeding Stevia and Charcoal

스테비아와 숯이 급여된 비육돈의 육질 및 저장특성

  • Lee, Jae-Joon (Department of Food and Nutrition, Chosun University) ;
  • Park, Sung-Hyun (Department of Animal Science, Chungbuk National University) ;
  • Jung, Dong-Soon (Department of Animal Science, Chungbuk National University) ;
  • Choi, Yang-Il (Department of Animal Science, Chungbuk National University) ;
  • Choi, Jung-Soek (Department of Animal Science, Chungbuk National University)
  • Received : 2011.04.03
  • Accepted : 2011.04.14
  • Published : 2011.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to determine the effects of stevia (Stevia rebaudiana Bertoni) and charcoal supplementation on meat quality traits in finishing pigs. A total of 420 pigs (LYD) were randomly allocated into seven treatments with three replications. The dietary treatments were T1 (control, basal diet), T2 (basal diet+0.3% stevia), T3 (basal diet+0.6% stevia), T4 (basal diet+0.3% charcoal), T5 (basal diet+0.6% charcoal), T6 (basal diet+0.3% stevia+0.3% charcoal), and T7 (basal diet+0.6% stevia+0.6% charcoal). Pigs were slaughtered conventionally on each marketing day and chilled overnigth. At 24 h postmortem, the Longissimus muscle from left side between the 6th and 14th rib was removed for the meat quality traits. The T6 group showed a higher pH, water holding capacity (p<0.05), and lower drip loss (p<0.05) than those in the T1 group. The T6 group showed lower (p<0.05) $L^*$ (lightness) and $b^*$ (yellowness) values and higher $a^*$ (redness) color value than those in the T1 group, resulting in a redder surface meat color. In the subjective evaluation, marbling and color scores improved in the T6 group compared to those in the other treatments. In the panel test, the T6 group tended to have higher tenderness and juiciness scores than those in the T1 group. In the storage characteristics, all treatments showed similar 2-thiobarbituric acid and volatile basic nitrogen values as well as total microbial counts during 7 d of cold storage. As a result, dietary supplementation with 0.3% stevia and 0.3% charcoal showed the highest meat quality traits and storage characteristics in finishing pigs.

본 실험은 스테비아와 숯의 급여가 돼지의 육질 및 저장특성에 미치는 영향을 구명하고자 수행하였다. 시험구는 일반기초사료 급여구(T1)를 대조구로 하여, 스테비아 0.3%(T2)와 0.6% 급여구(T3), 숯 0.3%(T4)와 0.6% 급여구(T5), 스테비아 0.3%와 숯 0.3% 홉합급여구(T6) 및 스테비아 0.6%와 숯 0.6% 혼합급여구(T7)로 하여 등심육의 제반 육질특성을 조사하였다. 일반성분은 T6에서 단백질과 지방의 함량이 다른 처리구들보다 높은 수준이었다. pH에서는 T4처리구에서 높은 수준을 나타내었으며, 보수력에서는 T6처리구에서 높은 수준을 나타내었다. 육즙손실은 T5처리구에서 높은 육즙손실량을 나타내었으며, 가열감량에서는 T1과 T6처리구에서 높은 수준을 나타내었다. 그외 전단력에서는 T2처리구에서 높은 수준을 나타내었다. 육색에서는 T2와 T6에서 다른 처리구들보다 낮은 명도값을 나타내었으며, T1, T5, T6처리구에서 높은 적색도를 나타내었고, T3처리구와 T5처리구에서 높은 황색도를 나타내었다. 근육 내 콜레스테롤 함량에서는 T7처리구에서 높은 수준을 나타내었다. 주관적 판정과 관능검사에서는 T6 처리구에서 우수한 성적을 나타내었다. 저장특성의 처리구별 비교에서는 TBA가는 T4처리구가 0 일에 높은 수준을 나타냈으며, 7일에서는 T3처리구가 높은 수준을 나타내었다. 한편 VBN 함량과 총미생물수에서는 냉장저장 기간 동안 각 처리구 모두 가식범위의 수준이었다. 이상의 결과에서 스테비아 0.3%+숯 0.3%의 혼합처리구(T6)가 대조구와 다른 처리구와 비교 시 육질특성이 우수하며 저장특성에서도 우수한 수준을 나타내는 것으로 사료되었다.

Keywords

References

  1. AOAC. (1995) Official methods of analysis. 16th ed. Association of Official Analytical Chemists.
  2. APHA. (1992) Compendium of methods for the microbiological examination of foods. American Public Health Association Inc.
  3. Carino-Cortes, R., Hernandez-Ceruelos, J. M., Torres-Valencia, M., Gonzalez-Avila, M., Arriaga-Alba., and Madrigal- Bujaidar, E. (2007) Antimutagenicity of stevia pilosa and stevia eupatoria evaluated with the Ames test. Toxicol. In Vitro. 21, 691-697. https://doi.org/10.1016/j.tiv.2006.12.001
  4. Dyrskog, S. E., Jeppesen, P. B., Colombo, M, Abudula, R., and Hermansen, K. (2005) Preventive effects of a soy-based diet supplemented with stevioside on the development of the metabolic syndrome and type 2 diabetes in Zucker diabetic fatty rats. Metabolism. 54, 1181-1188. https://doi.org/10.1016/j.metabol.2005.03.026
  5. Falkowski, F. F. and Aheme, F. X. (1984) Fumaric and citric acids as feed additives in starter pig nutrition. J. Anim. Sci. 58, 935-942.
  6. Folch, J., Lees, M., and Sloane-Stanley, G. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
  7. Geuns, J. M. C., Malheiros, R. D., Moraes, V. M. B., Decuypere, E. M. P., Compernolle, F., and Buyse, J. G. (2003) Metabolism of stevioside by chickens. J. Agric. Food Chem. 51, 1095-1101. https://doi.org/10.1021/jf020835o
  8. Hanson, J. R. and De Oliverira, B. H. (1993) Stevioside and related sweet diterpenoid glycosides. Nat. Prod. Prp. 10, 301-309.
  9. Hong, S. P., Jeong, H. S., Jeong, E. J., Jeong, D. Y., Jeong, P. H., and Shin, D. H. (2005) Quality characteristics of strawberry cultivated with foliar application of stevia (Stevia rebaudiana, B) extract. Korean J. Food Sci. Technol. 37, 893-897.
  10. Hwang, M. J. (1995) Effects of activated carbon on the growth rate, feed efficiency, and carcass characteristics in pigs. Ph.D. Thesis, Kon-Kuk Univ., Seoul, Korea.
  11. Kim, D. H. (1990) A study of utilizability as feed additives for ground charcoal made of condensed sawdust on the broiler production. Ph.D.Thesis, Kon-Kuk Univ., Seoul, Korea.
  12. Kim, H. I. and Lee, B. M. (1996) Stevioside, a natural sweeteners. J. Food Hyg. Safety. 11, 323-327.
  13. Kim, H. Y., Kim, Y. J., and Park, G. B. (2007) The effect of feeding probiotics, illite, active carbon and hardwood vinegar on the performance and fatty acid composition of finished pigs. Korean J. Food Sci. Ani. Resour. 27, 60-66. https://doi.org/10.5851/kosfa.2007.27.1.60
  14. Kim, Y. J (2007) Effect of dietary supplementation with probiotics, illite, active carbon and hardwood vinegar on the performance and carcass characteristics of broiler. Korean J. Poult. Sci. 34, 165-172. https://doi.org/10.5536/KJPS.2007.34.3.165
  15. Kim, Y. J. and Park, C. I. (2001) Effects of additions of activated carbon on productivity and physio-chemical characteristics in broilers. Korean J. Food Sci. Ani. Resour. 21, 24-31.
  16. Knutson, H. J., Carr, M. A., Branham, L. A., Scott, C. B., and Callaway, T. R. (2006) Effects of activated charcoal on binding E.coli O157:H7 and Salmonella typhimurium in sheep. Small Ruminant Res. 65, 101-105. https://doi.org/10.1016/j.smallrumres.2005.05.019
  17. Laakkonen, E., Wellington, G. H., and Skerbon, J. W. (1970) Low temperature longtime heating of bovine. I. Changes in tenderness, water binding capacity, pH and amount of watersoluble component. J. Food Sci. 35, 175-177. https://doi.org/10.1111/j.1365-2621.1970.tb12131.x
  18. Ministry of Health & Welfare. (2008) Report 2008 National Health and Nutrition Examination Survey.
  19. Moon, S, S., Shin, C. W., Kang, G. H., Joo, S. T., and Park, G. B. (2002) Effects of dietary activated carbon on physicchemical characteristics and fatty acid composition of pork. Korean J. Food Sci. Ani. Resour. 22, 145-150.
  20. Munro, P. J., Lirette, A., Andrson, D. M., and Ju, H. Y. (2003) Effects of a new sweetner, stevia, on performance of newly weaned pigs. Can. J. Anim. Sci., 80, 529-531.
  21. Odunsi, A. A., Oladele, T. O., Aiya, O., and Onifade, O. S. (2007) Response of broiler chickens to wood charcoal and vegetable oil based diets. World J. Agri. Sci. 3, 572-575.
  22. Park, J. H., Shin, W. J., Park, G. H., Kwon, D. S., and Ryu, K. S. (2005) Effect of feeding stevia by-product on growth of finishing pig and pork quality. Bulletin of the Agricultural College, Chonbuk National University. 35, 117-128.
  23. Phansawan, B. and Poungbangpho, S. (2007) Antioxidant capacities of pueraria mirifica, stevia rebaudiana bertoni, curcuma longa linn., rographis paniculata (burm.f.) nees., cassia alata linn. for the development of dietary supplement. Kasetsart J. (Nat. Sci.). 41, 548-554.
  24. Rogosic, J., Pfister, J. A., Provenza, F. D., and Grbesa, D. (2006) The effect of activated charcoal and number of species offered on intake of Mediterranean shrubs by sheep and goats. Appl. Anim. Behavior Sci. 101, 305-317. https://doi.org/10.1016/j.applanim.2006.01.012
  25. Rogosic, J., Moe, S. R., Skobic, D., Knezovis, Z., Rozic, I., Zivkovic, M., and Pavlicevic, (2009) Effect of supplementation with barely and activated charcoal on intake of biochemically diverse Mediterranean shrubs. Small Ruminant Res. 81, 79-84. https://doi.org/10.1016/j.smallrumres.2008.11.010
  26. SAS (2002) SAS/STAT Software for PC. SAS Institute Inc., Cary, NC, USA.
  27. Tadhani, M. B., Patel, V. H., and Subhash, R. (2007) In vitro antioxidant activities of stevia rebaudiana leaves and callus. J. Food Compost. Anal. 20, 323-329. https://doi.org/10.1016/j.jfca.2006.08.004
  28. Tomita, T., Sato, N., Arai, T., Shiraishi, H., Sato, M., Takeuchi, M., and Kamio, Y. (1997) Bactericidal activity of a fermented hot-water extract from stevia rebaudiana bertoni towards enterohemorrhagic Escherichia coli O157:H7 and other food-borne pathogenic bacteria. Microbiol. Immunol. 41, 1005-1009. https://doi.org/10.1111/j.1348-0421.1997.tb01961.x
  29. Toyoda, K., Matsui, H., Shoda, T., Uneyama, C., Takada, K., and Takahashi, M. (1997) Assessment of the carcinogenicity of stevioside in F344 rats. Food Chem. Toxicol. 35, 597-603. https://doi.org/10.1016/S0278-6915(97)00023-9
  30. Witte, V. C., Krause, G. F., and Baile, Me. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582-587. https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
  31. Zlatkis, A and Zak, B. (1969) Study of a new cholesterol reagent. Anal. Biochem. 29, 143-148. https://doi.org/10.1016/0003-2697(69)90017-7
  32. 高坂知久. (1975) 肉製品の 鮮度保持と 測定. 食品工業. 18, 105.

Cited by

  1. Effects of bamboo charcoal and bamboo vinegar as antibiotic alternatives on growth performance, immune responses and fecal microflora population in fattening pigs vol.84, pp.2, 2013, https://doi.org/10.1111/j.1740-0929.2012.01045.x
  2. Effects of bamboo charcoal on the growth performance, blood characteristics and noxious gas emission in fattening pigs vol.41, pp.1, 2013, https://doi.org/10.1080/09712119.2012.738219
  3. Quality Characteristics of Soybean Milk Added with Stevia Leaf Powder vol.20, pp.2, 2014, https://doi.org/10.14373/JKDA.2014.20.2.77
  4. Effect of organic medicinal charcoal supplementation in finishing pig diets vol.44, pp.1, 2017, https://doi.org/10.7744/kjoas.20170006
  5. The use of biochar in animal feeding vol.7, pp.None, 2011, https://doi.org/10.7717/peerj.7373