Browse > Article

Effects of Feeding Period of Organic Selenuim Supplementation on Meat Quality of Hanwoo Steers  

Park Beom-Young (National Livestock Research Institute, RDA)
Kim Jin-Hyoung (National Livestock Research Institute, RDA)
Hwang In-Ho (National Livestock Research Institute, RDA)
Hah Kyung-Hee (National Livestock Research Institute, RDA)
Lee Seong-Hun (Korea National Agricultural College, RDA)
Cho Soo-Hyun (National Livestock Research Institute, RDA)
Kim Dong-Hun (National Livestock Research Institute, RDA)
Lee Jong-Moon (National Livestock Research Institute, RDA)
Kim Wan-Young (Korea National Agricultural College, RDA)
Publication Information
Food Science of Animal Resources / v.25, no.4, 2005 , pp. 430-435 More about this Journal
Abstract
Current study was conducted to investigate the effect of organic selenium supplementation originated from mushroom culture medium on meat quality of Hanwoo sleets. The result showed that organic selenium supplementation of 0.9 ppm (DM based ratio) for 2 (T1), 4 (T2) and 6 (T3) months had no effect on moisture content in longissimus muscle, with 63 to $66\%$ compared to non-supplemented control group Similarly, intramuscular fat content ranged from 11.7 to $16.4\%$ did not differ between the treatment groups (p>0.05). T3 group showed the highest protein content with $20.8\%$ while T2 group had the lowest content with $19.2\%$ The data indicated that organic selenium supplementation to the experimental concentration had indictable effect on proximate composition The treatments similarly had no influence on physical and biological characteristics of longissimus muscle, where cooking loss and shear force ranged from 20 to $21\%$ and from 3.6 to 4.4kg, respectively. On the other hand, muscle pH at 24 h postmortem showed 5.52, 5.57, 5.50, 5.50 for control, T1, T2 and T3, respectively, indicating that the longer feeding period resulted in the lower ultimate un A similar trend was observed from water-holding capacity (63.8, 64.4 and $64.2\%$ for T1, T2 and T3, respectively) which was significantly higher than con01 group of $59.5\%$ For sensory evaluation, juiciness did not differ between the treatment groups, but n and n (5.30 and 5.28, respectively) showed significantly tender mat Particularly, T2 group received significantly higher flavor score among the treatment groups including controls. The data indicated that organic selenium supplementation to the experimental concentration had no effect on beef quality, but the treatment effect on anti-oxidation function is remained for further studies.
Keywords
organic selenium; mushroom culture medium; anti-oxidation; meat quality;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Biesalski, H. K. (2005) Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet. Meat Sci. 70, 509-524   DOI   ScienceOn
2 Cohen, T. (1984) Aging of frozen parts of beef. J. Food Sci. 49, 1174-1177   DOI
3 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 water-soluble component. J. Food Sci. 35, 175-177   DOI
4 Lee, S. H., Park, B. Y., and Kim, W. Y. (2004) Effects of spent composts of Se-enriched mushrooms on carcass characteristics, plasma GSH-Px activity, and Se deposition in finishing Hanwoo steers. Korean J. Anim. Sci. Technol. 46, 799-810   DOI
5 Lee, S. H., Kwak, W. S., and Kim, W. Y. (2005) Studies on the selenium type and metabolism of selenium accumulation in the selenium-enriched mushroom, Flammulina velutipes, and its spent mushroom composts. Korean J. Anim. Sci. Technol. 47, 305-316   DOI
6 McDonald, P., Edwards, R. A., Greenhalph, J. F. D., and Morgan, C. A. (1995) Animal Nutrition, 5th ed., Longman Scientific & Technical, Copublished in the United States with John Wiley & Sons, Inc., New York, pp. 66-127
7 NRC (1996) Nutrient requirements of beef cattle. 7th revised edition. National Academy Press, Washington, DC
8 Reddy, B. S. (1996) Micronutrients as chemopreventive agents. IARC Sci. Publ. 139, 221-235   PUBMED
9 SAS (1996) SAS/STAT user's guide, 8th ed. SAS Institute Inc. Cary NC USA
10 Park, B. Y., Cho, S. H., Kim, J. H., Lee, S. H., Hwang, I. H., Kim, D. H., Kim, W. Y., and Lee, J. M. (2005) Effects of organic selenium supplementation on meat quality of Hanwoo steers. Korean J. Anim. Sci. Technol. 47, 277-282   DOI
11 Ozsoy, M. and Ernst, E. (1999) How effective are complementary therapies for HIN and AIDS : a systematic review. International J. STD. AIDS. 10, 629-635   DOI   ScienceOn
12 Rotruck, J. T., Pope, A. L., Ganther, H. E., Hafeman, D. G., Swanson, A. B., and Hoekstra, W. G. (1973) Selenium: Biochemical role as a component of glutathione peroxidase. Science 179, 588-590   DOI   PUBMED   ScienceOn
13 Van Ryssen, J. B., Deagen, J. T., Beilstein, M., and Whanger, P. (1989) Comparative metabolism of organic and inorganic selenim by sheep. J. Agric. Food Chem. 37, 1358-1363   DOI
14 Mahan, D. C. and Parrett, N. A. (1996) Evaluating the efficacy of selenium-enriched yeast and sodium selenite on tissue selenium retention and serum glutathione peroxidase activity in grower and finisher swine. J. Anim. Sci. 74, 2967-2974
15 Clark, L. C., Combs, G. F. Jr, Turnbull, B. W., Slate, E. H., Chalker, D. K., Chow, J., Davis, L. S., Glover, R. A., Graham, G. F., Gross, E. G., Krongrad, A., Lesher, J. L. Jr, Park, H. K., Sanders, B. B. Jr., Smith, C. L., and Taylor, J. R. (1996) Effects of selenium supplementation for cancer prevention in patients with carcinoma of the skin. JAMA 276, 1957-1963   DOI   PUBMED
16 Hamm, R. (1982) Post-mortem changes in muscle with regard to processing of hot-boned beef. Food Technol. 11, 105-115
17 Savage, A. W. J., Warriss, P. D., and Jolly, P. D. (1990) The amount and composition of the proteins in drip from stored pig meat. Meat Sci. 27, 289-303   DOI   ScienceOn
18 Garnier, J. P., Klont, R., and Plastow, G. (2003) The potential impact of current animal research on the meat industry and consumer attitudes towards meat. Meat Sci. 63, 79-88   DOI   ScienceOn
19 Park, B. Y., Cho, S. H., Yoo, Y M., Ko, J. I., Kim, J. H., Chae, H. S., Ahn, J. N., Lee, J. M., Kim, Y. K., and Yoon, S. K. (2001) Animal products and processing : Effect of carcass temperature at 3hr post - mortem on pork quality. Korean J. Anim. Sci. Technol. 43, 949-954
20 Ortman, K. and Pehrson, B. (1999) Effect of selenate as a feed supplement to dairy cows in comparison to selenite and selenium yeast. J. Anim. Sci. 77, 3365-3370
21 O'Grady, M. N., Monahan, F. J. Fallon, R. J., and Allen, P. (2001) Effects of dietary supplementation with vitamin E and organic selenium on the oxidative stability of beef. J. Anim. Sci. 79, 2827-2834
22 Nishimura, T., Hattori, A., and Takahashi, K. (1999) Structural changes in intramuscular connective tissue during the fattening of Japanese black cattle : Effect of marbling on beef tenderization. J. Anim. Sci. 77, 93-104
23 Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E., Sheard, P. R., and Enser, M. (2003) Effects of fatty acids on meat quality : a review. Meat Sci. 66, 21-32   DOI   ScienceOn
24 AOAC (1995) Association of Official Analytical Chemists. Official Methods of Analysis, 16th ed
25 Winger, R. J. and Fennema, O. (1976) Tenderness and water holding properties of beef muscle as influenced by freezing and subsequent storage at $-3^{\circ}C$ or $15^{\circ}C$. J. Food Sci. 41, 1433-1438   DOI
26 Jimenez-Colmenero, F., Carballo, J., and Corfades, S. (2001) Healthier meat and meat products: their role as functional foods. Meat Sci. 59, 5-13   DOI   ScienceOn
27 Miller, R. K. (1994) Quality characteristics. In muscle foods ; Meat poultry and seafood technology. eds. D. A. Kinsman, A. W. Kotula, and B. C. Breidenstein. New York, Chapman and Hall