Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Stevia and Charcoal as an Alternative to Antibiotics on Carcass Characteristics and Meat Quality in Finishing Pigs

돼지의 도체 및 육질특성에서 스테비아와 숯의 항생제 대체효과

  • Choi, Jung-Soek (Department of Animal Science, Chungbuk National University) ;
  • Lee, Ju-Ho (Department of Animal Science, Chungbuk National University) ;
  • Lee, Hyun-Jin (Department of Animal Science, Chungbuk National University) ;
  • Jang, Seong-Soon (Cheongwon Pig Farmers Corporation) ;
  • Lee, Jae-Joon (Department of Food and Nutrition, Chosun University) ;
  • Choi, Yang-Il (Department of Animal Science, Chungbuk National University)
  • Received : 2012.12.04
  • Accepted : 2012.12.07
  • Published : 2012.12.31
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Abstract

This study was conducted to determine effect of dietary reduced antibiotics supplementation on carcass characteristics and meat quality of finishing pigs fed stevia and charcoal. A total of 180 pigs (LYD) were randomly allocated into 3 treatments with 3 replications. Dietary treatments were 1) T1 (control, basal diet, no stevia and charcoal addition, antibiotics both in early and late fattening periods), 2) T2 (basal diet, 0.3% stevia + 0.3% charcoal, antibiotics both in early and late fattening periods), 3) T3 (basal diet, 0.3% stevia + 0.3% charcoal, antibiotics in early fattening period only). At each marketing day, pigs were conventionally slaughtered, examined the carcass characteristics and loin (Longissimus) muscles were removed for the meat quality traits. In the carcass characteristics, T3 group showed higher incidence of A carcass grade compared to the other treatments. Backfat thickness was higher in T2 group compared to the others (p<0.05). In the meat quality traits, pH was higher in T1 group than T3 group (p<0.05). Cooking loss was higher in T2 group than T1 group (p<0.05). However, WHC (water holding capacity), drip loss and shear force values did not show any significant differences among treatments. In the panel test, there were no significant differences in tenderness, juiciness, flavor, and total acceptability scores among treatments. As a result, dietary supplementation of reduced antibiotics to finishing pigs fed stevia and charcoal showed similar growth performance and meat quality traits compared to conventional method.

본 실험은 저항생제 수준에서 스테비아와 숯의 급여가 돼지의 도체 및 육질특성에 미치는 영향을 구명하고자 수행하였다. 시험구는 일반 기본사료를 기초로 하여 T1(대조구, 기본사료 + 비육전후기 항생제), T2(기본사료 + 0.3% 스테비아 + 0.3% 숯 + 비육전후기 항생제) 및 T3(기본사료 + 0.3% 스테비아 + 0.3% 숯 + 비육전기 항생제)로 나누어 실시하였고, 항생제(oxytetracycline, OTC) 수준은 기존 첨가 수준(110 ppm)의 50%인 55 ppm으로 첨가하였다. 저항생제 돈육생산 가능성을 위하여 비육후기 무항생제 처리를 하였다. 숯과 스테비아, 항생제를 각기 다르게 급여한 돼지의 도체특성에서 A등급 출현율은 T3에서 59%로 가장 높게 나타났으며, 등지방 두께는 T2에서 높게 나타났다. 도체장도 T2에서 높은 수준을 나타내었다. 일반성분에서는 모든 처리구에서 유사한 수준을 나타냈다. 육질특성에서 pH는 모든 처리구에서 정상의 범위를 나타내었으며, 보수력은 T3에서 다소 높은 수준이었다. 육즙손실은 T2에서 높은 육즙손실량을 나타내었으며, 가열감량에서도 T2에서 유의적으로 높은 수준을 나타내었다. 전단력은 실험군 간에 차이가 없었다. 육색에서 명도는 T2가 높은 수준이었으며, 근육 내 총콜레스테롤 함량은 T1에서 유의적으로 높은 수준을 나타내었다. 주관적판정에서 T3가 다소 높은 마블링 점수를 나타내었고, 관능검사에서는 T1이 전체기호도에서 다소 높은 점수를 나타내었다. 이상의 결과에서 스테비아와 숯을 먹인 비육후기 무항생제 급여구(T3)가 대조구(T1)와 스테비아와 숯을 먹인 비육전후기 항생제 급여구(T2)와 비교 시 도체 및 육질특성에서 유사한 결과를 나타내는 것으로 보아, 스테비아와 숯이 항생제 대체효과가 있는 것으로 생각되며 저항생제 돈육생산이 가능할 것으로 사료된다.

Keywords

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