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논문 상세정보

어유과 쑥 펠렛의 급여가 돼지고기의 품질에 미치는 영향

Effect of Feeding Fish Oil and Mugwort Pelleted Addition on Meat Quality of Pork

초록

본 연구는 어유 1%와 쑥 펠렛 사료의 첨가수준(0, 1, 3, 5%)에 따라 돼지고기의 품질을 검토하고자 돼지 40두를 공시하여 사용하였다. 돼지의 증체량은 유의성이 없었다. 어유와 쑥 펠렛 사료의 급여 수준에 따른 돈육의 일반성분 중 조지방은 감소하는 경향이었고(p<0.05), 수분과 조단백질 및 조회분은 유의성이 없었다. 총콜레스테롤, HDL-C, 중성지방은 처리구에서 높았고, LDL-C은 대조구보다 처리구에서 낮았다(p<0.05). pH, 보수성 그리고 전단력은 대조구보다 처리구에서 높았으며, 특히 T3구에서 가장 높았다. 육색은 처리구에서 대조구보다 $L^*$값이 높아 밝은 색을 유지하였다. 관능평가 결과 어유와 쑥 펠렛의 급여구에서 연도와 풍미가 높은 점수를 나타내었고 특히 T2와 T3구에서 유의적인 결과를 보였다(p<0.05).

Abstract

Effect of fish oil and mugwort pelleted on meat quality in 40 pigs was investigated. The pigs were randomly assigned to one of the four dietary treatments : 1) Control (commercial feed 2) T1 (commercial feed supplemented with 1% fish oil and 1% mugwort pelleted 3) T2 (commercial feed supplemented with 1% fish oil and 3% mugwort pelleted) 4) T3 (commercial feed supplemented with 1% fish oil and 5% mugwort pelleted). The weight gain was not significantly difference between control and treatment groups(p<0.05). In proximate composition, crude fat of pork from treatment groups were decreased by addition level increased than that of control (p<0.05) but moisture crude protein and crude ash was no significantly difference. The total cholesterol, HDL-C and triglyceride of treatment groups was higher than that of control. LDL-C of control was higher than that of treatment groups. The pH, WHC (water holding capacity) and shear force of treatment groups were higher than control group. Especially pH, WHC and shear force was higher in T3 than other treatment groups (p<0.05). The meat color of treatment groups showed whiter than that of control group owing to higher $L^*$ value. The hardness and flavor of sensory evaluation were improved by treatments, especially in T2 and T3 (p<0.05).

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이 논문을 인용한 문헌 (6)

  1. Park, Chang-Ill 2006. "Effect of Mugwort Powder and Fish Oil Addition on the Fatty Acid of Chicken Meat" Korean journal for food science of animal resources = 한국축산식품학회지, 26(3): 276~283 
  2. Kim, Il-Suk ; Jin, Sang-Keun ; Song, Young-Min ; Kim, Chul-Wook ; Jo, Kwang-Keun ; Chung, Ki-Hwa ; Kang, Suk-Nam 2008. "Effects of Dietary Mugwort Powder on Carcass and Meat Quality Characteristics of Gilt and Barrow in Growing-Finishing Period" 한국동물자원과학회지 = Journal of animal science and technology, 50(6): 839~848 
  3. Choi, Ji-Hun ; Choi, Yun-Sang ; Kim, Hack-Youn ; Kim, Hyun-Wook ; Kim, Jin-Man ; Kim, Cheon-Jei 2010. "Management Practices on Functional Meats and Meat Products in European Countries and the Oceania Area" Korean journal for food science of animal resources = 한국축산식품학회지, 30(5): 703~716 
  4. Lee, Sang-Moo ; Hwang, Joo-Hwan ; Kim, Young-Jik 2010. "Effects of Dietary Supplementation of Castor Aralia (Kalopanax pictus Nakai) on Performance and Fatty Acid Composition of Chicken Meat" Korean journal for food science of animal resources = 한국축산식품학회지, 30(2): 305~312 
  5. Park, Chang-Ill ; Kim, Young-Jik 2011. "Effects of Dietary Supplementation of Pine Needle Powder on Meat Quality and Physico-chemical Properties of Chicken Meat" 한국가금학회지 = Korean journal of poultry science, 38(4): 247~254 
  6. Ryu, Ji-Hyun ; Lee, Soo-Jung ; Kim, Mi-Joo ; Shin, Jung-Hye ; Kang, Shin-Kwon ; Cho, Kye-Man ; Sung, Nak-Ju 2011. "Antioxidant and Anticancer Activities of Artemisia annua L. and Determination of Functional Compounds" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(4): 509~516 

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