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논문 상세정보

초록

120두의 3원교잡종($LY{\times}D$) 돼지($6.24{\pm}0.68\;kg$)를 이용하여 생균제를 급여하지 않은 대조구, 0.1% KBC1121를 급여한 T1, 0.1% YC2000과 0.1% KBC1121를 병행 급여한 T2 처리구로 사육 후 110 kg 시 출하 도축하여 생균제의 급여가 돈육의 이화학적 특성에 미치는 효과를 측정하였다. 일반성분에서 수분과 조단백질 및 조회분은 처리 간에 차이가 없었으나 조지방 함량은 T2 처리구가 다른 처리구들에 비해 높았다. pH는 대조구가 생균제 급여 처리구들에 비하여 낮았고, 보수력은 T1 처리구가 가장 높았으며, 가열감량, 전단가 및 콜레스테롤 함량은 처리 간에 차이가 없었다. 육색에서 $L^*$값은 처리 간에 유의적인 차이가 없었으나, $a^*$$b^*$값은 T1 처리구가 낮았다. 지방색에서 $L^*$값은 T2 처리구가 다른 처리구들에 비해 높았으며, 지방의 $b^*$값은 T2 처리구가 낮았다. 가열육 조직감의 표면경도, 경도, 검성 및 씹힘성은 T1 처리구가 다른 처리구들에 비하여 높았다. 신선육과 가열육의 관능검사는 처리 간에 차이가 없었다. 지방산 조성은 myristic, stearic, oleic acid은 T2 처리구가 다른 처리구들에 비하여 높았으며, linoleic acid은 낮았다. 불포화지방산 함량은 T1 처리구가 T2 처리구에 비하여 높았으며, 필수지방산 함량 및 필수지방산/불포화지방산 비율은 T1>대조구>T2 순이었다. 총 아미노산, 필수아미노산 함량 및 aspartic acid, threonine, serine, glutamic acid, valine, isoleucine, leucine, lysine 함량은 T2 처리구가 다른 두 처리구들에 비하여 유의적으로 낮았다.

Abstract

A total of 120 pigs were used to investigate the effect of feeding probiotics on quality properties of pork. About 6 kg pigs were randomly alloted into one or three experimental diet groups (C: commercial diet feed; T1: 0.1% KBC1121 feed; T2: 0.1% YC2000+0.1% KBC1121 feed). Pigs were slaughtered at approximately 110 kg live weight and chemical composition and physico-chemical characteristics were measured in pork loin. Moisture, crude protein and crude ash were not differences among the treatments. However, crude fat content of T2 was significantly higher than that of other treatments. All of dietary probiotic groups showed significantly higher pH than control. WHC was significantly higher in T1 than other treatments. Cooking loss, shear force value and cholesterol content were not differences among the treatments. In meat color, $L^*$ value was not difference among the treatments, but $a^*\;and\;b^*$ value were lower in T1 than other treatments. In textrure properties of cooked meat, brittleness, hardness, gumminess and chewiness value were significantly higher in T1 than other treatments. Sensory evaluation was not difference among the treatments. The myristic, stearic and oleic acid content of T2 were significantly higher than those of other treatments. Whereas linoleic acid was significantly lower than other treatments. Unsaturated fatty acid (UFA) was significantly higher in T1 than T2. Essential fatty acid (EFA) and EFA/UFA were higher in the order of T1 > C > T2. In amino acid composition, total and essential amino acid, aspartic acid, threonine, serine, glutamic acid, valine, isoleucine, leucine and lysine level were lower in T2 than other treatments.

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이 논문을 인용한 문헌 (4)

  1. Lee, Soo-Jung ; Kang, Min-Jung ; Chung, Mi-Ja ; Lee, Hyun-Uk ; Seo, Jong-Kwon ; Sung, Nak-Ju ; Shin, Jung-Hye 2008. "Effect of Feeding By-product of Pleurotus eryngii in Pigs on Pork Quality" 생명과학회지 = Journal of life science, 18(11): 1521~1531 
  2. Kim, Hyo-Jin ; Cho, Jin-Ho ; Chen, Ying-Jie ; Yoo, Jong-Sang ; Wang, Yuan ; Huang, Yan ; Kim, In-Ho 2008. "Effects of Supplementation with Transgenic Bacillus subtilis Secreting Chitinase on Growth Performance, Nutrient Digestibility, Blood Characteristics, and Carcass Traits in Finishing Pigs" Korean journal for food science of animal resources = 한국축산식품학회지, 28(2): 181~186 
  3. Jin, Sang-Keun ; Kim, Il-Suk ; Lee, Jae-Ryong ; Shin, Teak-Soon 2008. "Quality Properties of Brand Pork" Korean journal for food science of animal resources = 한국축산식품학회지, 28(4): 470~479 
  4. Lee, Enu-Young ; Lim, Joung-Soo 2011. "Effects of the Feed and Probiotic Feeding on the Improvement of Hoggery Environment and the Productivity of Swine" 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, 39(3): 200~209 

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