한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제30권6호
  • /
  • Pages.1235-1244
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  • 2017
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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거정석 첨가급여가 거세한우육의 품질 특성에 미치는 영향

Effects of Dietary Addition of Pegmatite on the Meat Quality Characteristics of Hanwoo Steers

  • 김병기 (경상북도축산기술연구소) ;
  • 하재정 (경상북도축산기술연구소) ;
  • 이준구 (경상북도축산기술연구소) ;
  • 오동엽 (경상북도축산기술연구소) ;
  • 정대진 (경상북도축산기술연구소) ;
  • 김대현 (경상북도축산기술연구소) ;
  • 황은경 (경북전문대학교 호텔조리제빵과)
  • 투고 : 2017.07.05
  • 심사 : 2017.09.28
  • 발행 : 2017.12.31
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초록

The purpose of this study was to investigate the effect of dietary addition of pegmatite for Hanwoo steers on the carcass characteristics. Based upon the findings yielded by the research referenced above, the results may be summed up as follows : Oleic acid was for the most part, higher as T2 plots (45.40%) and T3 plots (44.20%) compared with Con. plots (42.50%). As well, this study has shown that the treatment plots in unsaturated fatty acid (UFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were largely higher than that of Con. plots, and of them all, T2 plots were highest. As for the melting point of fat, T2 plots ($29^{\circ}C$) were largely lower than that of Con. plots ($31.9^{\circ}C$). This study has shown that the treatment plots were significant higher as the content of total essential amino acid and total amino acid and inosine monophosphate in the nucleotide compound for the Hanwoo beef was treatment plots when compared with Con. plots.

키워드

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