Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
권호 표지

Effects of Feeding Silage on Pork Quality by Pig Breeds

사일리지 급여가 돼지 품종별 돈육의 품질에 미치는 영향

  • Kim, Tae-Wan (Swine Scientic and Technology Center, Gyeongnam National University of Science and Technology) ;
  • Kang, Suk-Nam (Swine Scientic and Technology Center, Gyeongnam National University of Science and Technology) ;
  • Jeong, Jin-Yeon (Swine Scientic and Technology Center, Gyeongnam National University of Science and Technology) ;
  • Kim, Chul-Wook (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
  • 김태완 (경남과학기술대학교 양돈과학기술센터) ;
  • 강석남 (경남과학기술대학교 양돈과학기술센터) ;
  • 정진연 (경남과학기술대학교 양돈과학기술센터) ;
  • 김철욱 (경남과학기술대학교 동물소재공학과) ;
  • 진상근 (경남과학기술대학교 동물소재공학과)
  • Received : 2010.12.08
  • Accepted : 2011.02.22
  • Published : 2011.02.28
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Abstract

A total of one hundred twenty pigs were used to investigate effects of silage feeding on pork quality among three breeds (Gagoshima Berkshire, American Berkshire, $LY{\times}\;D$). Pigs weighing about 70 kg of body weight were randomly alloted into three breeds [B (Gagoshima Berkshire), D $(LY{\times}\;D)$, A (American Berkshire) by two dietary treatment [C (commercial diet feed) and T (commercial diet with 80% silage)]. All pigs were fed 67 days of period and then slaughtered to examine meat characteristics. A chemical compositions and physico-chemical characteristics were measured in pork loin. The crude protein content was higher in pig fed diets containing silage than that of the control group. $L^*$ of meat color, appearance, meat color, marbling score and overall acceptability in sensory score of fresh meat were higher in the pigs fed silage (T) than those fed commercial diet (C). In fatty acid compositions of loin, stearic acid and oleic acid were lower in T than C, whereas arachidonic acid, EFA (essential fatty acid) and EFA/UFA (unsaturated fatty acid) were higher in T.

연구는 사일리지 사료를 급여하였을 때 돼지 품종과 사일리지 급여 유무에 따른 등심의 품질 특성에 미치는 영향을 평가하기 위해 실시하였다. 돼지품종은 가고시마 와타나베 흑돼지 (B), 삼원교잡종[$D(Landrace{\times}Yorkshire){\times} Duroc$], 미국산 버크셔종(A) 등에 대해 각각 시험구와 대조구 20두씩 총120두를 공시하였으며, 개시체중은 평균 $69.3{\pm}3kg$, 시험기간은 평균 $66.7{\pm}9.3$일, 출하일령은 200~210일이었다. 사일리지를 급여하지 않은 대조구 (C)에 비해 급여한 처리구 (T)가 조단백질 함량은 많았고, 육색은 밝았으며, 신선육 관능평가 시 외관, 육색, 상강도 및 전체적 기호도에서 높은 점수를 보였고, stearic산과 oleic산은 낮고, linoleic산, arachidonic산, 필수지방산 및 필수지방산/불포화지방산 비율은 높게 나타났다. 사일리지 급여시 단맛 관련 아미노산 함량은 높은 장점을 지닌 반면 육색의 적색도는 낮고, 가열감량과 육즙감량은 많아 다즙성이 낮았으며, 육의 탄력성이 낮고 지방의 밝기는 어둡고 황색도가 높은 단점을 보였다.

Keywords

Acknowledgement

Supported by : 한국연구재단

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