죽초액의 첨가수준이 비육 한우암소의 육생산성, 혈액성상 및 육질에 미치는 영향 he Effects of Supplemental Levels of Bamboo Vinegar on Growth Performance, Serum Profile and Meat Quality in Fattening Hanwoo Cow원문보기
본 시험은 한우 암소에 대한 죽초액의 급여 효과를 구명하기 위하여 비육중인 암소 15두를 대상으로 대조구와 죽초액 3% 및 6% 급여구의 3개 처리구에 5두씩 공시하여 4개월간 사양시험을 실시한 결과는 요약하면 다음과 같다. 일당증체량은 죽초액 3% 급여구에서 약간 증가한 반면에 죽초액 6% 급여구에서는 감소하였다. 사료섭취량은 죽초액 6% 급여구에서 유의적(P<0.05)으로 감소하였다. 혈액성상에서 glucose 농도는 죽초액 3% 및 6% 급여구에서 유의적(P<0.05)으로 감소하였다. Total protein과 cholesterol 농도는 죽초액 3% 및 6% 급여구가 유의적(P<0.05)으로 증가하였다. BUN의 농도는 죽초액 3% 급여구에서 유의적(P<0.05)으로 증가하였다. 도체성적에서 등심단면적은 유의적인 차이가 없었으나 등지방 두께가 죽초액 6%급여구에서 유의적(P<0.05)으로 감소하였다. 근내지방도는 죽초액 3% 급여구에서 유의적(P<0.05)으로 높게 나타나 육질등급이 향상되었다. 죽초액 급여에 의한 부분육 성적에서 별다른 변화가 없었다. 등심의 이화학적 특성에서 조지방 함량이 죽초액 3% 급여구에서 유의적(P<0.05)으로 높게 나타났다. 전단력가와 콜레스테롤 함량은 죽초액 3% 및 6% 급여구에서 유의적(P<0.05)으로 감소하였다. 등심의 지방산 조성에서 16:0은 죽초액 3% 급여구에서 유의적(P<0.05)으로 감소한 반면에 18:1은 죽초액 3% 및 6% 급여구에서 유의적(P<0.05)으로 증가하였다. 따라서 죽초액 3% 급여구에서 포화지방산이 유의적(P<0.05)으로 감소한 반면에 불포화지방산이 유의적(P<0.05)으로 증가하였다. 관능평가에서 죽초액 급여에 의한 냄새와 외관의 개선효과는 없었다. 맛은 죽초액 3%와 6% 급여구가 대조구에 비해 유의적(P<0.05)으로 개선되는 효과를 나타냈다. 이상의 결과를 종합해 보면 한우 암소에 대한 죽초액 3% 급여는 근내지방도 및 조지방 함량의 증가, 전단력가 및 콜레스테롤 함량의 감소, 불포화지방산 비율의 증가, 그리고 관능평가에서 맛에 개선효과를 나타냈다.
본 시험은 한우 암소에 대한 죽초액의 급여 효과를 구명하기 위하여 비육중인 암소 15두를 대상으로 대조구와 죽초액 3% 및 6% 급여구의 3개 처리구에 5두씩 공시하여 4개월간 사양시험을 실시한 결과는 요약하면 다음과 같다. 일당증체량은 죽초액 3% 급여구에서 약간 증가한 반면에 죽초액 6% 급여구에서는 감소하였다. 사료섭취량은 죽초액 6% 급여구에서 유의적(P<0.05)으로 감소하였다. 혈액성상에서 glucose 농도는 죽초액 3% 및 6% 급여구에서 유의적(P<0.05)으로 감소하였다. Total protein과 cholesterol 농도는 죽초액 3% 및 6% 급여구가 유의적(P<0.05)으로 증가하였다. BUN의 농도는 죽초액 3% 급여구에서 유의적(P<0.05)으로 증가하였다. 도체성적에서 등심단면적은 유의적인 차이가 없었으나 등지방 두께가 죽초액 6%급여구에서 유의적(P<0.05)으로 감소하였다. 근내지방도는 죽초액 3% 급여구에서 유의적(P<0.05)으로 높게 나타나 육질등급이 향상되었다. 죽초액 급여에 의한 부분육 성적에서 별다른 변화가 없었다. 등심의 이화학적 특성에서 조지방 함량이 죽초액 3% 급여구에서 유의적(P<0.05)으로 높게 나타났다. 전단력가와 콜레스테롤 함량은 죽초액 3% 및 6% 급여구에서 유의적(P<0.05)으로 감소하였다. 등심의 지방산 조성에서 16:0은 죽초액 3% 급여구에서 유의적(P<0.05)으로 감소한 반면에 18:1은 죽초액 3% 및 6% 급여구에서 유의적(P<0.05)으로 증가하였다. 따라서 죽초액 3% 급여구에서 포화지방산이 유의적(P<0.05)으로 감소한 반면에 불포화지방산이 유의적(P<0.05)으로 증가하였다. 관능평가에서 죽초액 급여에 의한 냄새와 외관의 개선효과는 없었다. 맛은 죽초액 3%와 6% 급여구가 대조구에 비해 유의적(P<0.05)으로 개선되는 효과를 나타냈다. 이상의 결과를 종합해 보면 한우 암소에 대한 죽초액 3% 급여는 근내지방도 및 조지방 함량의 증가, 전단력가 및 콜레스테롤 함량의 감소, 불포화지방산 비율의 증가, 그리고 관능평가에서 맛에 개선효과를 나타냈다.
Effects of supplemental levels of Bomboo vinegar(BV) on growth performance, serum profile and meat quality in 15 Korean native Hanwoo cows was investigated. Concentrate diet was supplemented with Bamboo vinegar with 3% and 6% of the diet. Daily weight gain was increased slightly at 3% BV, but it was...
Effects of supplemental levels of Bomboo vinegar(BV) on growth performance, serum profile and meat quality in 15 Korean native Hanwoo cows was investigated. Concentrate diet was supplemented with Bamboo vinegar with 3% and 6% of the diet. Daily weight gain was increased slightly at 3% BV, but it was decreased in 6% BV. Feed intake was decreased(P<0.05) at 6% BV. Glucose concentration of serum profile was decreased(P<0.05) at 3% and 6% BV. Total protein and cholesterol concentrations were increased(P<0.05) at 3% and 6% BV. BUN concentration was increased(P<0.05) at 3% BV. In carcass characteristics the longissimus muscles of all BV treatments showed no significant(P<0.05) effects, but back fat thickness was decreased significantly(P<0.05) in 6% BV. Marbling score was increased significantly(P<0.05) at 3% BV, thus improving the meat quality. Cut meat production was not difference by treatment. Crude fat content of proximate chemical composition in longissimus muscle was increased(P<0.05) in 3% BV. Shear force and cholesterol contents were decreased(P<0.05) in 3% and 6% BV. The 16:0 of fatty acid composition in longissimus was decreased(P<0.05) whereas 18:1 was increased(P<0.05) at 3% and 6% BV. The composition of saturated fatty acids(SFA) was decreased(P< 0.05), whereas unsaturated fatty acids(USFA) was increased(P<0.05) in 3% BV. Odor and appearance of sensory evaluation were not difference by treatment. Taste was improved significantly (P<0.05) in 3% and 6% BV with the peculiar and savory taste of Hanwoo being more emphasized. The results of this experiment indicated that 3% BV improved the marbling score and crude fat content, decreased the shear force and cholesterol contents, increased the USFA composition, and improved the taste of sensory evaluation in Korean native Hanwoo cows.
Effects of supplemental levels of Bomboo vinegar(BV) on growth performance, serum profile and meat quality in 15 Korean native Hanwoo cows was investigated. Concentrate diet was supplemented with Bamboo vinegar with 3% and 6% of the diet. Daily weight gain was increased slightly at 3% BV, but it was decreased in 6% BV. Feed intake was decreased(P<0.05) at 6% BV. Glucose concentration of serum profile was decreased(P<0.05) at 3% and 6% BV. Total protein and cholesterol concentrations were increased(P<0.05) at 3% and 6% BV. BUN concentration was increased(P<0.05) at 3% BV. In carcass characteristics the longissimus muscles of all BV treatments showed no significant(P<0.05) effects, but back fat thickness was decreased significantly(P<0.05) in 6% BV. Marbling score was increased significantly(P<0.05) at 3% BV, thus improving the meat quality. Cut meat production was not difference by treatment. Crude fat content of proximate chemical composition in longissimus muscle was increased(P<0.05) in 3% BV. Shear force and cholesterol contents were decreased(P<0.05) in 3% and 6% BV. The 16:0 of fatty acid composition in longissimus was decreased(P<0.05) whereas 18:1 was increased(P<0.05) at 3% and 6% BV. The composition of saturated fatty acids(SFA) was decreased(P< 0.05), whereas unsaturated fatty acids(USFA) was increased(P<0.05) in 3% BV. Odor and appearance of sensory evaluation were not difference by treatment. Taste was improved significantly (P<0.05) in 3% and 6% BV with the peculiar and savory taste of Hanwoo being more emphasized. The results of this experiment indicated that 3% BV improved the marbling score and crude fat content, decreased the shear force and cholesterol contents, increased the USFA composition, and improved the taste of sensory evaluation in Korean native Hanwoo cows.
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