• Nutrition Research and Practice
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• 제1권1호
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• pp.70-73
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• 2007

This study was conducted to determine the nutritional characteristics of horsemeat and bone meal in comparison with those of beef and pork presented by Dietary Reference Intakes For Koreans. Longissimus muscle and large metacarpal bone samples were collected from 20 fattened Jeju horses. Muscle samples were subjected to proximate analysis, assays for fatty acid profile and minerals, and bone samples to mineral assays. Horsemeal had similar levels of protein (21.1 vs 21.0 or 21.1%) and lower levels of fat (6.0 vs 14.1 or 16.1%) compared with beef or pork, respectively. Horsemeat had much higher levels of palmitoleic (8.2 vs 4.4 or 3.3%) and $\alpha-linolenic$ (1.4 vs 0.1 or 0.6%) acids than beef or pork, respectively. Linoleic acid was much higher in horsemeat (11.1%) and pork (10.1%) than in beef (1.6%). PUFA:SFA and n-6:n-3 ratios in horsemeat were 0.29 and 10.2, respectively. There were no big differences in mineral contents between horsemeat, beef and pork. For daily recommended mineral intakes of male adults (Dietary Reference Intakes For Koreans), phosphorus, sodium, potassium, iron, zinc and copper can be provided up to 24, 2.5, 6.7, 21, 26 and 40%, respectively, by 100 g raw horsemeat, but calcium and manganese levels are negligible. Horse cannon bone had much higher mineral contents especially in calcium (10,193 mg/100 g), phosphorus (5,874 mg/100 g) and copper (0.79 mg/100 g). Thiamin, riboflavin, niacin and retinol contents were 0.20, 0.21, 1.65 mg/100 g and $30{\mu}g/100g$, respectively. But ascorbic acid and beta-carotene were not detected. Our data demonstrated that higher levels of palmitoleic and $\alpha-linolenic$ acid in horsemeat than in beef and pork may be beneficial for human health. Horsemeat and bone meal are a good source of some minerals and vitamins.

• Asian-Australasian Journal of Animal Sciences
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• 제30권12호
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• pp.1756-1763
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• 2017

Objective: The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles. Methods: Five representative muscles: longissimus dorsi (LD), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TB) at 24 h post-mortem obtained from 28-mo-old Jeju female breed horses (n = 8) were used in the present investigation. The muscles were vacuumpackaged and frozen at $-20^{\circ}C$ for 120, 240, and 360 days. All the samples were analyzed for thawing and cooking losses, pH, Warner-Bratzler shear forces (WBSF), color traits, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS) and sensory traits. The muscle samples analyzed on day 0 of frozen storage (fresh, non-frozen) were used for comparison. Results: Results revealed that thawing and cooking losses significantly (p<0.05) increased in all the muscles after 120 days and then remained unchanged up to 360 days of frozen storage. The TBARS and TVBN contents significantly increased as increasing frozen storage time up to 360 days (p<0.05). While, significant decreases in WBSF values were observed for all the muscles with increased frozen storage time (p<0.05). Frozen storage variously affected the color traits of the muscles for instance; the redness of LD, GM, and BF muscles showed a decreasing tendency during frozen storage while it was not changed in TB and SM muscles. Furthermore, the frozen storage did not produce detrimental effects on sensory quality as it did not cause flavor and juiciness defects whereas it partially improved the tenderness of all the muscles studied. Conclusion: Based on the results obtained from our work, it is concluded that frozen storage could be applied to increase the long-term shelf life of horsemeat while still retaining its sensory quality.

• Nutritional Sciences
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• 제9권2호
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• pp.92-96
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• 2006

Studies were carried out to determine the effect of feeding diet containing 5% canola oil on growth, feed efficiency, and fatty acid profile of bacon in finishing pigs and of longissimus muscle in horses fattening for meat production. In experiment 1, twenty cross-bred barrows and twenty cross-bred gilts (average weight, 80 kg) were blocked by sex and weight, and five barrows or five gilts were allotted to one of eight pens $(6.25m^2/pen)$, respectively. Four pens (two with barrows and two with gilts) randomly selected were assigned to a control diet containing 5% tallow and the remaining four pens to a diet containing 5% canola oil. The average daily weight gain, daily feed intake and feed efficiency over a 6-wk feeding period were not different (p>0.05) between the two diets, nor was backfat thickness. Fatty acid profile in bacon fat showed that the 0-3 fatty acid ($\alpha-linolenic$ acid) content in pigs fed diet containing 5% canola oil was approximately three times (P<0.01) as much as in pigs fed tallow. In experiment 2, thirty-two Jeju horses (average $weight{\pm}SE,\;244{\pm}5kg$) were blocked by sex and weight, and two horses of the same sex and similar body weight were allotted to one $(15m^2/pen)$ of eight pens. Eight pens (four with males and four with females) selected randomly were assigned to a control diet containing 5% tallow and the remaining eight pens to a diet containing 5% canola oil. The average daily weight gain, daily feed intake and feed efficiency for concentrates without roughages over a 5-month feeding period were not different (P>0.05) between the two diet groups. Fatty acid profile in the muscle fat showed that the 0-3 fatty acid (a-linolenic acid) content in horses fed diet containing 5% canola oil was approximately two times (P<0.01) that in horses fed tallow. The increased (P<0.01) 0-3 fatty acid content in pigs and horses fed canola oil decreased the ratio of n-6 to n-3 fatty acids compared to the control, indicating a significant improvement in pork and horsemeat fatty acid profile for health benefit. Our study demonstrated that feeding diet containing 5% canola oil may help produce pork and horsemeat with more health benefit, increasing their $\alpha-linolenic$ acid content without deleterious effects on growth of pigs and horses.

• Journal of Animal Science and Technology
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• 제47권3호
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• pp.391-396
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• 2005

이 연구는 거세가 제주 수말 비육시 성장 및 육질에 미치는 영향을 구영하기 위해 수행되었다. 24필(16-20개월령 )의 제주마를 12두씩 대조구(비거세)와 거세구에 3반복 (반복 당 4두)으로 배치하여 380일 동안 비육 시험을 실시하였다. 건초와 물은 자유급식 시켰고, 농후사료는 초기 260일 동안 체중의 1.25%, 후기 120 일 동안은 체중의 1.5% 급여하였다. 일당증체량과 사료섭취량은 처리 간 차이가 없었다. 등심단면적은 거세시 다소 증가되었고(P < 0.05), 근내지방도도 유의적 차이는 없었지만(P=0.08) 거세에 의해서 개선되는 경향을 보 였다{2.10 vs 1.59). 거세에 의해서 말고기 등심의 조지방 힘량은 증가된(P < 0.01) 반면, 수분과 조단백질 함량 은 감소되는 경향을 보였다 등심의 육색, pH, 가열감량 및 보수력은 거세 유무에 따른 차이를 보이지 않았 으나， 전단력은 거세구가 다소 감소하는 경향을 보였다(5.2vs 6.4 kg / 1.0-cm diameter core). 말고기 관능평가 에서는 거세구가 비거세에 비해 다즙성 연도 및 향미에서 개선된 경향을 보였다. 이 연구 결과, 제주마를 거 세 비육함으로써 근내지방도를 증가시켜 말고기의 육질을 개선시킬 수 있을 것으로 사료된다.

• 한국축산식품학회지
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• 제36권3호
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• pp.319-325
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• 2016

This study was conducted to determine the residual amount of veterinary drugs such as meloxicam, flunixin, and tulathromycin in animal products (beef, pork, horsemeat, and milk). Veterinary drugs have been widely used in the rearing of livestock to prevent and treat diseases. A total of 152 samples were purchased from markets located in major Korean cities (Seoul, Busan, Incheon, Daegu, Daejeon, Gwangju, Ulsan and Jeju), including Jeju. Veterinary drugs were analyzed by liquid chromatography-tandem mass spectrometry according to the Korean Food Standards Code. The resulting data, which are located within 70-120% of recovery range and less than 20% of relative standard deviations, are in compliance with the criteria of CODEX. A total of five veterinary drugs were detected in 152 samples, giving a detection rate of approximately 3.3%; and no food source violated the guideline values. Our result indicated that most of the veterinary drug residues in animal products were below the maximum residue limits specified in Korea.

• 대한한의학원전학회지
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• 제23권6호
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• pp.27-44
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• 2010

In order to setup the diet guideline of five grains, five meats, five fruits, and five vegetables for the diseases of five organs, I reviewed the their tastes by comparing "Naekyeong" with "Euhakibmun", "Dongeuibogam". 'Ma(麻)' in "Naekyeong" means not a hemp, a ramie or a jute, but a sesame(胡麻;참깨). 'Maik(麥)' in it means both a barley(大麥;보리) and a wheat(小麥;밀). 'Guak(藿)' in it means bean leaves(콩잎), leaves of a red-bean(팥잎) or brown seaweed(海藻;미역). 'Gyu(葵)' in "Euhakibmun Jangbujobun(臟腑條分)" is a miswritten word for 'Welsh onion' caused by similarity of shape of word. Food of a salty taste according to five elemental arrangement in "Naekyeong" is really salty according to "Euhakibmun" and "Dongeuibogam". But a barley(大麥) and a wheat(小麥) of sour taste are bitter, a chicken of sour taste or hot taste is sweet, nonglutinous millet of sour taste is sweet, an apricot of bitter taste is hot, a sesame seed of sweet taste is sour, a nonglutinous rice of hot taste is sweet, and a horsemeat of hot taste is bitter according to them. There are two ways to recommend the food for diseases of five organs. One way is to promote or control the Qi(氣) of five organs according to "Somun(素問)" and "Euhakibmun Jangbujobun", the other way is to build up the Yin(陰血) of five organs according to "Yungchu(靈樞) five tastes(五味)". The two different ways are not contradictory to each other, but complement on the view point of their substances(體) or actions(用).

• Journal of Animal Science and Technology
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• 제48권2호
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• pp.287-292
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• 2006

연도증진의 가장 일반적인 방법인 숙성을 통해 말고기의 육질과 관능적 특성이 어떻게 변화하는지를 조사하여 말고기의 적정 숙성기간을 제시하고, 국내 말고기의 냉장 유통에 대비한 기초자료를 확보하고자 제주마 24두의 등심을 4℃에서 25일간 숙성시키면서 육질과 관능적 특성을 조사하였다. 말고기 pH는 숙성기간에 따라 차이가 없었으며, 전단력은 저장 12일까지 유의적으로 감소하다가(P<0.05) 12일 이후 차이를 나타내지 않았다. 보수력, 가열감량 및 포장감량은 숙성기간이 경과할수록 증가하는 경향이였으며, 육색특성은 숙성기간이 경과할수록 명도(L*)와 적색도(a*) 값이 증가하는 경향을 보였다. 관능적 특성 중 풍미는 저장 7일에 가장 높은 수치를 나타내었고, 다즙성은 숙성 12일에 패널에 의해 가장 좋은 점수를 받았으며, 연도는 숙성 7일에 유의적인 증가를 보였으며(P<0.05) 이후 숙성기간에는 차이가 없었다. 숙성기간별 말고기에 대한 전체기호도는 숙성 7일에 유의적인 증가를 보인 후 숙성 18일까지 지속하다가 25일에 다소 감소하였다(P<0.05). 이상의 결과로 볼 때 말고기 등심의 최적숙성기간은 도축 후 9～14일로 나타났으며, 도축 후 20일 이후에는 기호성과 육질이 저하되는 결과를 보였다.

• 한국식품저장유통학회지
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• 제22권5호
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• pp.644-651
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• 2015

본 연구에서는 소비자들의 이해를 돕고자 건강에 좋은 육류로 알려져 있는 백색육(오리고기, 닭고기)와 말고기의 식품학적 성분을 비교하여 기초자료를 얻고자 하였다. 말고기는 저지방 고단백 저콜레스테롤 육류임을 확인할 수 있었으며, 총 아미노산에 대한 필수 아미노산(어린이)의 비율은 말고기의 등심 부위와 닭고기(가슴살)이 유의적으로 높은 것으로 나타났다. 말고기의 palmitoleic acid의 비율은 오리고기 및 닭고기에 비해 최대 2.6배 가량, linolenic acid의 비율은 최대 4.1배 가량 높은 것으로 나타났으며, 유의적 차이가 인정되었다. 다가불포화지방산(PUFA)의 비율은 말고기가 19.13~21.64%로 오리고기 15.81~16.04%, 닭고기 15.68~15.85%에 비해 유의적으로 높은 것으로 나타났으며, 필수지방산의 비율이 19.08~21.59%로 오리고기 15.71~15.91%, 닭고기 15.50~15.69%보다 유의적으로 높았다. 무기성분 함량은 K, P, Na, Mg, Ca, Zn, Fe의 순이었으며 [백색육(다리살) 제외], 말고기의 Fe 및 Zn의 함량이 백색육(오리고기, 닭고기)에 비해 높은 것으로 나타났다. 이러한 성분 분석결과는 말고기가 닭고기나 오리고기보다 식품영양적 가치가 더 우수함을 보여주었다.