• 농업생명과학연구
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• 제50권1호
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• pp.155-165
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• 2016

The study investigated the effects of adding bovine plasma protein(PP) hydrolysates on the quality properties of cooked pork patties. Pork patties were prepared as follows: manufactured with pork back-fat(control); replacement of back-fat with 40% olive oil(T1), 40% olive oil and 2% PP hydrolysates(T2), and 40% olive oil and 4% PP hydrolysates(T3). The olive oil modified the fatty acid profiles of the pork patties by lowering the saturated fatty acids(SFAs) percentage. Olive oil and 4% PP hydrolysates addition reduced the level of 2-thiobarbituric acid-reactive substance(TBARS) values in pork patties, compared to the controls. Furthermore, the pork patties with added PP hydrolysates had higher pH values than the control. All samples containing olive oil and PP hydrolysates had increased levels of DPPH radical scavenging activity. In particular, added PP hydrolysates were more effective in increasing antioxidant activity than were the other treatments. Therefore, PP hydrolysates could be used as a natural antioxidative in cooked pork patties.

• Asian-Australasian Journal of Animal Sciences
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• 제25권8호
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• pp.1169-1177
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• 2012

An experiment was conducted to determine the effects of different amounts of dietary linoleic acid (LA) on growth performance, serum biochemical traits, meat quality, fatty acids composition of muscle and liver, acetyl-CoA carboxylase (ACC) and carnitine palmitoyl transferase 1 (CPT 1) mRNA expression in the liver of 9 wks old to 13 wks old growing meat rabbits. One hundred and fifty 9 wks old meat rabbits were allocated to individual cages and randomly divided into five groups. Animals in each group were fed with a diet with the following LA addition concentrations: 0, 3, 6, 9 and 12 g/kg diet (as-fed basis) and LA concentrations were 0.84, 1.21, 1.34, 1.61 and 1.80% in the diet, respectively. The results showed as follows: the dietary LA levels significantly affected muscle color of LL included $a^*$ and $b^*$ of experimental rabbits (p<0.05). The linear effect of LA on serum high density lipoprotein cholesterol was obtained (p = 0.0119). The saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) contents of LL decreased and the polyunsaturated fatty acids (PUFAs) content of LL increased with dietary LA increase (p<0.0001). The PUFA n-6 content and PUFA n-3 content in the LL was significantly affected by the dietary LA levels (p<0.01, p<0.05). The MUFAs content in the liver decreased and the PUFAs contents in the liver increased with dietary LA increase (p<0.0001). The PUFA n-6 content and the PUFA n-6/n-3 ratio in the liver increased and PUFA n-3 content in the liver decreased with dietary LA increase (p<0.01). The linear effect of LA on CPT 1 mRNA expression in the liver was obtained (p = 0.0081). In summary, dietary LA addition had significant effects on liver and muscle fatty acid composition (increased PUFAs) of 9 wks old to 13 wks old growing meat rabbits, but had little effects on growth performance, meat physical traits and mRNA expression of liver relative enzyme of experimental rabbits.

• Journal of Animal Science and Technology
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• 제64권5호
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• pp.950-969
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• 2022

This study aimed to determine the effect of dietary supplementation with Acremonium terricola culture (ATC) on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat. A total of 720 one-day-old goslings were divided into four dietary treatments, each consisting of six cages of 30 goslings. The dietary conditions consisted of the control group and three treatment groups supplemented with 3, 5, or 7 g/kg ATC. In male geese, supplementation with 3 g/kg ATC elevated the crude ash (CA) content of the thigh muscle compared to the control group, and the CA content of the pectoralis major was significantly elevated when geese were supplemented with 5 g/kg ATC (p < 0.05). In females, compared with the control group, supplementation with 7 g/kg ATC enhanced the crude protein (CP) content of the pectoralis major. Supplementation with 7 g/kg ATC also increased the crude fat (CF) content of the pectoralis major in females as well as in both sexes; moreover, this supplementation dose increased the inosinic acid content of the thigh muscle in males and in both sexes. In contrast, supplementation with 5 g/kg ATC decreased the pH of the thigh muscle at 12 h postmortem (p < 0.01). No significant changes in meat color, water loss rate, shear force, moisture content or amino acid (AA) levels were observed after ATC supplementation (p > 0.05). Levels of saturated fatty acids (SFAs) and polyunsaturated FAs (PUFAs) in the pectoralis major and levels of SFAs, monounsaturated FAs (MUFAs), and PUFAs in the thigh muscle were not affected by the supplementation. Overall, ATC supplementation had positive effects on the pH, and CA, CP, CF, inosinic acid contents as well as on the FA composition of gosling meat. The optimal level of ATC supplementation was 7 g/kg in goslings from 1 to 70 days of age.

• Asian-Australasian Journal of Animal Sciences
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• 제26권2호
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• pp.275-281
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• 2013

The objective of this study was to determine the effect of slaughter season on the fatty acid profile in four types of fat deposits in crossbred (Polish Holstein Friesian Black-and-White${\times}$Limousine) beef bulls. The percentage share of fatty acids was determined by gas chromatography and were divided into the following categories of fatty acids: saturated (SFAs), unsaturated (UFAs), monounsaturated (MUFAs), polyunsaturated (PUFAs), desirable hypocholesterolemic (DFAs) and undesirable hypercholesterolemic (OFAs), n-3 and n-6. Perinephric fat was characterized by the highest SFA concentrations (59.89%), and subcutaneous fat had the highest MUFA content (50.63%). Intramuscular fat was marked by a high percentage share of PUFAs and the highest PUFA/SFA ratio. The slaughter season had a significant effect on the levels of C18:3, C20:4 ($p{\leq}0.01$) and conjugated linoleic acid ($p{\leq}0.05$). There was an interaction between the slaughter season and fat type for the content of C20:4 ($p{\leq}0.01$) and C20:5 ($p{\leq}0.05$). The results of this study show that beef from cattle slaughtered in the summer season has a higher nutritional value and more health-promoting properties.

• 한국식품영양과학회지
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• 제25권6호
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• pp.944-950
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• 1996

본 연구는 외국산 냉장쇠고기의 국내 수입에 따른 한우쇠고기의 경쟁력 제고와 저장성 증진을 위하여 한우 암소 1등급의 등심을 재료로 포장방법에 따른 냉장저장 중 이화학적 성질 변화를 조사하였다. 시료는 진공포장(포장재: polyamide/polyethylene, $50ml/\m^2.24h.$ atm)과 일반포장(포장재: polyvinylchloride, $80~320ml/\m^2.24h.atm)을$ 하였으며, 포장된 각군은 다시 형광등 조사군과 암실 보존군으로 나누었다. pH 변화는 저장 21일 동안 진공포장군의 경우 형광등 조사 여부에 관계없이 점차 감소하는 경향이었으나, 일반포장군은 점차 상승하는 경향을 보였다. VBN값은 진공포장군과 일반포장군 모두 저장기간에 따라 증가하는 경향을 나타내었으며, 진공포장군이 일반포장군에 비하여 저장 15일째 이후부터 유의하게 낮았다. TBA 값은 저장 초기에 비하여 저장 전기간 동안 진공포장군이 일반포장군에 비하여 낮게 유지되었다. 적색도에서는 진공포장군과 일반포장군 모두 저장기간에 따라 점차 감소하는 경향이었으며, 진공포장군은 일반포장군에 비하여 전저장기간 동안 높은 값을 나타내었다. 지방산 조성변화를 보면, 저장기간에 따라 포화지방산의 함량은 점차 증가하는 반면, 불포화지방산의 함량은 감소하였는데, 그 변화정도는 진공포장군이 일반포장군에 비하여 크게 낮았다. 본 연구에서 형광등 조사군과 암실 보존군간에는 이화학적 성질의 차이가 뚜렷하지 않았다.