• 제목/요약/키워드: carcass composition

검색결과 351건 처리시간 0.027초

해동시킨 재래흑돼지육과 개량종 돼지육의 냉장저장중 품질비교 (Comparison of Quality Characteristics of Korean Native Black Pork and Modern Genotype Pork during Refrigerated Storage after Thawing)

  • 강선문;강창기;이성기
    • 한국축산식품학회지
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    • 제27권1호
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    • pp.1-7
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    • 2007
  • 본 연구는 해동후 냉장시킨 재래흑돼지육과 개량종 돼지육의 육질을 비교함으로서 재래흑돼지육에 대한 기초자료를 제시하고자 실시하였다. 생시체중이 65.3 kg인 재래흑돼지 거세돈 5두와 114.3 kg인 개량종 돼지 거세돈($Landrace{\times}Yorkshire{\times}Duroc$) 5두의 등심(M. longissimus)을 $-80^{\circ}C$에서 1개월 동안 냉동하고 해동한 후 $2{\pm}0.3^{\circ}C$에서 7일 동안 저장하였다. 도체중과 지육율은 재래흑돼지가 개량종 돼지보다 낮았다(p<0.05). 일반성분에서 수분 함량은 재래흑돼지육이 개량종 돼지육보다 낮았지만(p<0.05), 조지방 함량은 높았다(p<0.05). pH는 재래흑돼지육이 저장 5일까지 높았으며(p<0.05), 드립감량은 재래흑돼지육이 저장기간 동안 낮았다(p<0.05). TBARS는 재래흑돼지육이 저장 5일부터 유의적으로 높았다(p<0.05). 표면육색은 저장기간 동안 $L^*,\;h^0$ 값에서 재래흑돼지육이 낮았으며(p<0.05), $a^*,\;b^*,\;C^*$ 값에서는 높았다(p<0.05). 지방산 조성은 myristic acid, gamma-linolenic acid, linolenic acid, cis-5,8,11,14,17-eicosapentaenoic acid에서 재래흑돼지육이 개량종 돼지육보다 낮았으며(p<0.05), 신선육과 가열육의 관능적 기호도는 재래흑돼지육이 높았다(p<0.05). 따라서 재래흑돼지육은 개량종 돼지육보다 수분 및 일부 불포화지방산 함량이 낮고 저장중 지방산화가 촉진되었지만, 조지방 함량이 높고 보수력, 관능적 기호도 및 색택이 우수하였다.

Substitution effect of white radish (Raphanus sativus L.)' by-product and tunic of sea squirt (Halocynthia rorentzi, von Drasche) for Undaria pinnatifida in feed of abalone (Haliotis discus, Reeve 1846)

  • Lee, Ki Wook;Kim, Hee Sung;Kim, Pil Youn;Jeong, Hae Seung;Kim, June;Yun, Ah-Yeong;Cho, Sung Hwoan
    • Fisheries and Aquatic Sciences
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    • 제21권4호
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    • pp.10.1-10.8
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    • 2018
  • Substitution effect of white radish' by-product (WRB) and tunic of sea squirt (TSS) for Undaria in feed on growth and carcass composition of abalone was determined. Eight-hundred forty juveniles were distributed into 12 containers. Three formulated diets were prepared in triplicate. A 15% Undaria was included in the control diet. The 15% Undaria was substituted with a same amount of WRB and TSS, referred to as the DRG and TSS diets, respectively. Finally, dry Undaria was also prepared to compare effect of the formulated diets on performance of abalone. The experimental diets were fed to abalone once a day at a satiation level with a little leftover. The feeding trial lasted for 16 weeks. Crude protein, crude lipid, and ash content of the experimental diets changed over all period of time. Higher crude protein and lipid and ash contents retained in all formulated diets compared to the Undaria were observed at 24 and 48 h after seawater immersion. Survival of abalone was not affected by the experimental diets. Weight gain and specific growth rate (SGR) of abalone fed the TSS diet was greater than all other diets. Weight gain and SGR of abalone fed the control diet was not different from those of abalone fed the WRB diet. Proximates of the soft body of abalone was affected by the diets. In conclusion, WRB and TSS are the promising feed ingredients to replace Undaria in abalone feed; especially, TSS is superior to either Undaria or WRB. The formulated diets produced improved growth performance of abalone over the single Undaria.

Effects of Kaolinite (Macsumsuk) and Herb Mixtures on the Quality and Physicochemical Properties of Pork

  • Kim, Byung Ki;Hwang, Eun Gyeong;Jung, Dae Jin;Ha, Jae Jung;Oh, Dong Yep;Choi, Chang Bon
    • 한국축산식품학회지
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    • 제34권3호
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    • pp.395-402
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    • 2014
  • The current study was conducted to identify technology for the production of high quality pork, based on the meat consumption habits of consumers. Macsumsuk, a type of kaolinite (a clay mineral), and/or a mixture of herbs (Mori Folium, Sophorae Radix, Glycyrrhizae Radix, Citri Leiocarpae Exocarpium, and Pogostemi Herba) were added to the diets of fattening pigs. Sixty barrow pigs (4 kinds of treatment ${\times}5$ pigs/treatment ${\times}3$ replicates) were randomly assigned to either the Control (no additives), T1 (3% Macsumsuk), T2 (3% Herb mixtures), or T3 (3% Macsumsuk + 3% Herb mixtures) groups, and were fed the diets for 60 d. Dressed weights were in the order of T1 ($93.40{\pm}4.68kg$) > T2 ($91.40{\pm}6.52kg$) > Control ($88.80{\pm}1.57kg$) > T3 ($86.80{\pm}2.01kg$). Back-fat thickness of the Control animals ($23.2{\pm}1.03mm$) was significantly greater than that of the various treatment groups (p<0.01). Numeric values representing the carcass yield and quality grade were higher for all the treated groups than the Control group, thought the difference was not statistically significant. Crude fat content was significantly higher in the Control group ($2.23{\pm}0.34%$) than in the treated groups (p<0.05). The addition of both Macsumsuk and herb mixtures into the diets of the pigs significantly reduced cooking loss of the pork compared to the Control (p<0.05). No statistically significant changes were observed in the shear force (average $5.87{\pm}0.54kg/cm^2$), water holding capacity (average $54.59{\pm}3.16%$), or CIE values of the pork, whereas cholesterol levels significantly decreased (p<0.01) in those fed Macsumsuk and/or the herb mixtures. No significant changes in fatty acid composition, total saturated fatty acid (SFA), total unsaturated fatty acid (UFA), or UFA/SFA ratios were observed by any of the treatments. In conclusion, the results obtained from this study suggest that the addition of Macsumsuk and/or herb mixtures into the diets of growing and fattening pigs improves the pork quality by reducing cooking loss, decreasing cholesterol content, and enhancing sensory characteristics.

유용미생물(Effective Microorganisms; EM)로 사양한 EM Pork의 육질 개선 효과 (Quality Improvement of Effective Microorganisms (EM) Pork Produced by Using EM)

  • 한승관
    • 한국식품영양과학회지
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    • 제34권5호
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    • pp.734-737
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    • 2005
  • 본 연구는 EM을 음수 및 사료내에 첨가하여 사양한 돼지의 육질개선 효과를 알아보기 위해 일반 돈육과 EM Pork의 이화학적 특성을 검토하고자 돼지 50두를 공시하여 일반성분, 육질 개선 및 육질 보존성에 관한 실험을 실시하였다. 콜레스테롤 함량 측정 결과, 일반 돈육은 평균적으로 $83{\pm}4mg/100\;g$ 이었는데 EM Pork는 $71{\pm}3\;mg/100\;g$을 나타내 유의적으로 낮은 함량을 보였다(p<0.05). 또한 TBA가는 저장기간 14일에 일반 돈육이 $0.184{\pm}0.003$ MDA mg/kg을 나타냈는데 EM Pork는 $0.165{\pm}0.004$ MDA mg/kg으로 처리구간 유의적인 차이를 나타내었다(p<0.05). VBN치는 일반 돈육을 5일간 냉동 저장한 것이 $3.72{\pm}0.05\;mg\%$이었고 EM Pork는 $3.2{\pm}0.05\;mg\%$를 나타냈으나 유의적인 차이는 보이지 않았다(p>0.05). 그러나 일반 돈육을 5일간 냉장 저장한 것은 $4.9{\pm}0.1\;mg\%$를 나타냈으나 EM Pork는 $3.19{\pm}0.04mg\%$를 나타내 일반 돈육보다 $35\%$ 정도 VBN치가 낮았으며 유의적인 차이를 나타냈다(p<0.05).

쑥 사료를 급여한 거세 한우의 생산성과 냉장 저장 중 육질에 미치는 영향 (Effects of Dietary Mugwort on the Performance and Meat Quality of Hanwoo Steers during Refrigerated Storage)

  • 김병기;최창본;김영직
    • 한국축산식품학회지
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    • 제29권3호
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    • pp.340-348
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    • 2009
  • 본 연구는 비육한우 50두를 공시하여 일반사료를 급여한 대조구와 야생쑥 2%를 급여한 시험구 등 2개 처리구로 나누어 생후14개월-29개월령까지 14.7개월간 비육시험하고, 생산된 고기의 육질을 분석하였다. 쑥사료를 급여한 거세한우의 생산성에서 총증체량, 일당증체량이 대조구보다 처리구에서 높았고, 사료요구율이 낮아 쑥사료를 급여함으로 사료효율이 개선되었다. 혈중 총 콜레스테롤은 대체로 정상범위로서 비육전기보다 비육후기가 더 높은 경향이었고, 비육이 진행될수록 증가하는 경향을 나타내었으며, GOT와 GPT 및 BUN은 처리구간의 유의성은 없었다. 도체중은 처리구가 대조구보다 높았고, 매최장근단면적은 처리구가 대조구보다 넓었다. 육량 및 육질등급을 환산하였을 때 처리구(각 1.80점, 2.39점)가 대조구(1.70점, 2.30점)보다 높은 결과이었다. 콜레스테롤 함량에서 쑥이 첨가된 처리구가 대조구보다 유의적으로 낮게 나타났다(p<0.05). 가열감량 및 육색의 $L^*$, $a^*$, $b^*$, chroma 및 hue 값은 처리구간의 통계적인 유의차는 없었으며, 저장기간이 경과할수록 점차 낮아지는 경향이었다. 지방산에서 포화지방산은 대조구가 시험구보다 크게 높았고, 불포화지방산은 오히려 시험구가 대조구보다 유의적으로 높게 나타났다(p<0.05). 이상의 결과를 종합해 볼 때, 거세한우에게 쑥을 2% 첨가, 급여하면 콜레스테롤 함량이 낮으며, 불포화지방산 함량이 높은 우육을 생산할 수 있을 것으로 생각된다.

Luzhong mutton sheep: inbreeding and selection signatures

  • Tao, Lin;He, Xiaoyun;Wang, Fengyan;Zhong, Yingjie;Pan, Linxiang;Wang, Xiangyu;Gan, Shangquan;Di, Ran;Chu, Mingxing
    • Journal of Animal Science and Technology
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    • 제62권6호
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    • pp.777-789
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    • 2020
  • Intense artificial selection has been imposed to Luzhong mutton sheep population in the past years. Improvements on growth and reproductive performance are two breeding goals in the present herd. Although some progresses were phenotypically observed possibly due to inbreeding induced by strong selection in terms of these traits, the genomic evaluation was poorly understood. Therefore, a high-density SNP array was used to characterize the pattern of runs of homozygosity (ROH), estimate inbreeding and inbreeding depressions on early growth performance and litter size based upon ROH, and scan positive selection signatures of recent population. Consequently, a low inbreeding level was observed which had negative effects on litter size, but not on early growth performance. And 160 genes were under selection, of which some were reported to be linked to several traits of sheep including body weight, litter size, carcass and meat quality, milk yield and composition, fiber quality and health, and the top genes were associated with growth (growth hormone [GH]- growth hormone receptor [GHR]- Insulin-like growth factor 1 [IGF1] axis) and litter size (bone morphogenic proteins [BMPs]-associated). The effectiveness of previous breeding measures was highlighted, but purging selection was proposed to alleviate the inbreeding depression on litter size, providing some genomic insights to breeding management of Luzhong mutton sheep.

Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat

  • Hoa, Van-Ba;Song, Dong-Heon;Seol, Kuk-Hwan;Kang, Sun-Moon;Kim, Hyun-Wook;Jang, Sun-Sik;Cho, Soo-Hyun
    • Animal Bioscience
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    • 제35권8호
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    • pp.1258-1269
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    • 2022
  • Objective: For improving meat quality especially tenderness, male cattle are usually castrated to removes both the testicles. This study was conducted to evaluate the effect castration method (half- and complete-castration) on meat yield and quality characteristics of Hanwoo male cattle. Methods: Thirty-two similar age (5.9 months) Hanwoo male calves were divided into: half-castration (HC) and complete-castration (CC) groups (n = 16 per group). At 7 months of age, all the animals were castrated in which the HC calves had only one testicle surgically removed while, the CC calves had both testicles surgically removed. The castrated animals were reared under identical conditions until 25 months of age. After slaughter, the carcasses were evaluated for carcass traits and meat yield of primal cuts. For examination of the castration effect on meat quality, L. lumborum and semimembranosus muscles were used. The meat samples were analyzed for chemical composition, color, pH, shear force and water holding capacity, fatty acids, metabolites and volatile aroma compounds. Results: The HC group showed higher meat yields of all primal cuts (p<0.05). As a result, the total meat yield was higher by approximately 44 kg in the HC group (303.32 kg, corresponding to 67.88%) compared to the CC group (259.30 kg, corresponding to 62.11%) (p<0.05). In terms of meat quality, the HC resulted in two times greater fat content in both muscles examined compared to intact males. More importantly, the shear force values did not differ between HC and CC groups for L. lumborum muscles (p>0.05). The meat from HC animals exhibited higher amount of free amino acids associated with sweetness (p<0.05). Furthermore, the castration method only exhibited a negligible effect on metabolites and volatile aroma compounds in the cooked meat. Conclusion: Half-castration emerged as an alternative practice to be used for increasing the yield and tenderness of male cattle meat.

성 성숙기 이후 농후사료 급여수준이 한우 암소의 성장과 번식능력, 혈액성상 및 초음파 도체성적에 미치는 영향 (Effects of Concentrate Feeding Level after Sexual Maturity on the Growth and Breeding Performances, Blood Composition, and Ultrasonic Carcass Traits in Hanwoo Cows)

  • 정찬성;장선식;이성실;문여황
    • 농업생명과학연구
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    • 제50권4호
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    • pp.113-125
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    • 2016
  • 본 시험은 성 성숙기의 한우 암송아지 18두(14개월령, 평균체중 251kg)를 이용하여 저 수준의 농후사료 급여에 따른 성장과 번식능력에 미치는 영향을 규명하기 위하여 실시하였다. 공시축은 시판 한우 번식우용 배합사료를 체중의 0.8%(T1) 및 1.2%(T2)씩 총 30개월(사양시험 20개월, 번식능력시험 10개월) 동안 섭취하였으며, 처리구당 9두를 2우리에 완전임의 배치를 하였다. 본 시험의 사양시험 결과를 한국가축사양표준의 영양소 요구량과 비교해 볼 때, T1구에서 성장이 제대로 되지 못한 이유는 에너지 보다는 단백질 섭취부족 때문인 것으로 나타났다. 공시축의 체형변화에서 저 영양수준으로 인하여 영향을 가장 많이 받는 부위는 흉폭과 체장이었으며 특히, 흉폭은 시험시작시보다도 종료시 측정치가 오히려 3.7% 작았다. 난소의 크기는 T1구가 T2구의 약 63%수준밖에 되지 않았으며, 수태율(33.3% : 77.8%)과 송아지의 생시체중(22.5kg : 29.5kg)도 T1구에서 심각하게 저하되었다. 따라서 한우번식우 사양에 있어서 성성숙기 이후에도 에너지보다는 단백질 공급수준에 의해 사양성적 및 번식능력에 많은 영향을 끼치는 것으로 나타났다.

Effects of dietary supplementation of polysaccharide from Agaricus blazei Murr on productive performance, egg quality, blood metabolites, intestinal morphology and microbiota of Korean quail

  • Liang Hong;Zheng Ma;Xueyi Jing;Hua Yang;Jifei Ma;Lei Pu;Jianbin Zhang
    • Animal Bioscience
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    • 제37권8호
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    • pp.1452-1462
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    • 2024
  • Objective: This study aimed to investigate the effects of dietary supplementation with Agaricus blazei polysaccharide (ABP) at varying concentrations on the performance, egg quality, blood biochemistry, intestinal morphology, and microflora of quail. Methods: The study involved a total of 2,700 Korean quails, which were randomly divided into three groups. The measured variables encompassed productive performance, egg parameters, carcass parameters, serum metabolites, immune response parameters, antioxidative properties, and gut microbiome. Results: The addition of ABP did not have a significant effect on average daily feed intake. However, it was found to increase the average daily egg weight and egg production rate, reduce the feed-egg ratio. There were no significant impacts on egg quality measures such as egg shape index, egg yolk index and color, egg yolk and protein content. However, ABP supplementation significantly increased the Hough unit (p<0.01) and decreased the rate of unqualified eggs (p<0.01). Regarding serum parameters, the inclusion led to an increase in total protein concentration (p<0.05) and a reduction in low-density lipoprotein cholesterol (p<0.05). There were no significant effects observed on immune indicators such as immunoglobulin A (IgA) and IgM. ABP supplementation increased the levels of serum antioxidant indicators, including glutathione peroxidase, total superoxide dismutase (p<0.05), and total antioxidant capacity colorimeter (p<0.05). Furthermore, ABP supplementation significantly elevated the intramuscular fatty acid content in quail meat. Additionally, ABP supplementation demonstrated a significant improvement in the diversity of gut microbiota and induced alterations in the composition of the gut microbiota. Conclusion: The findings of this study indicate that dietary supplementation of ABP enhanced production performance and antioxidant capacity while increasing the levels of polyunsaturated fatty acids in quail muscle.

참깻묵이 거세 한우의 비육성적과 등심의 지방산 조성, 유리 아미노산 함량 및 관능평가에 미치는 영향 (Effects of Sesame Meal on Growth Performances and Fatty acid Composition, Free Amino Acid Contents, and Panel Tests of Loin of Hanwoo Steers)

  • 김성일;조봉래;최창본
    • Journal of Animal Science and Technology
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    • 제55권5호
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    • pp.451-460
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    • 2013
  • 본 연구는 참깻묵이 거세 한우의 비육성적과 등심의 지방산 조성, 유리 아미노산 함량 및 관능평가에 미치는 영향을 조사 하고자 실시되었다. 평균 체중 412.08 kg의 거세한우 12두를 체중과 월령을 고려하여 대조구 (참깻묵 무급여구)와 시험구 (14.6개월령부터 참깻묵 급여구)로 배치한 후, 480일간 사양 시험을 실시하였다. 대조구와 시험구의 종료 시 체중, 총증체량 및 일당증체량은 각각 741.17과 762.67 kg, 331.84와 347.84 kg 및 0.69와 0.72 kg 나타났으며, 사료요구율은 대조구와 시험구가 각각 15.31, 14.87 kg으로 참깻묵 급여구인 시험구가 3% 더 낮게 나타났다. 대조구와 시험구의 냉도체중과 근내지방도는 각각 424.17과 447.00 kg, 4.83 및 5.50으로 나타났으나, 통계적인 유의성은 없었다. 처리구별 1등급 이상 출현율은 시험구가 83.3%로 대조구 66.7%에 비하여 높았다. 도체 등심의 융점은 대조구가 $30.65^{\circ}C$, 시험구가 $28.28^{\circ}C$로 시험구에서 유의적으로 (p<0.05) 낮았다. 처리구별 등심 내 지방산 조성 중 포화지방산인 $C_{14:0}$ (myristic acid)과 $C_{16:0}$ (palmitic acid)의 함량은 시험구가 유의적 (p<0.05)으로 낮았고, 불포화지방산인 $C_{18:1}$ (oleic acid)은 시험구가 유의적 (p<0.05)으로 높았다. 등심 내 유리 아미노산 조성 중 소고기의 맛과 관련된 특징적인 유리 아미노산인 glutamic acid의 함량은 시험구가 대조구에 비하여 유의적 (p<0.05)으로 높았다. 관능평가 요인 중 연도와 종합기호도에서도 시험구가 유의적 (p<0.05)으로 높은 점수를 받았다. 이상과 같은 결과를 종합 해 보면 거세 한우에 참깻묵 급여는 육질등급 출현율 개선 뿐 아니라 소고기 맛과 건강에 유익한 불포화지방산 함량을 증가시키는데 긍정적인 영향을 미치는 것으로 판단된다.