Kim, Sang Woo
(Animal Genetic Resources Station, National Institute of Animal Science, RDA)
,
Park, Seong Bok
(Animal Genetic Resources Station, National Institute of Animal Science, RDA)
,
Kim, Myeong Jik
(Animal Genetic Resources Station, National Institute of Animal Science, RDA)
,
Kim, Dong Hun
(Animal Genetic Resources Station, National Institute of Animal Science, RDA)
,
Yim, Dong-Gyun
(Department of Health Administration and Food Hygiene, Jinju Health College)
The effects of feeding of diets based on roughage supplemented with concentrate on the carcass and meat quality attributes of Korean black goats were investigated. The 40 male goats at 5 mon age were divided into four treatment groups; T1 (1.5%), T2 (2.0%), T3 (2.5%) and T4 (ad libitum) feeding of c...
The effects of feeding of diets based on roughage supplemented with concentrate on the carcass and meat quality attributes of Korean black goats were investigated. The 40 male goats at 5 mon age were divided into four treatment groups; T1 (1.5%), T2 (2.0%), T3 (2.5%) and T4 (ad libitum) feeding of concentrate with ad libitum rice straw. Forty bucks at the end of the feeding were fasted for 12 h before slaughter and were then slaughtered. For carcass measurement, cold buck carcasses were examined after 24 h of chilling at $5^{\circ}C$. The carcasses were chilled in refrigerator at $2{\pm}2^{\circ}C$ for 24 h, then the longissimus dorsi muscle was removed from the carcasses. The samples were separately vacuum packaged, frozen and stored at $-20^{\circ}C$ for up to 1 mon, prior to physicochemical evaluations. Carcass yields were greatly affected by rate of concentrate feeding. T4 showed the heaviest live and carcass weights and the highest dressing and fat percentages (p<0.05). The moisture contents were lower in T4 compared with other treatments, while the crude protein and fat contents were higher (p<0.05). mono-unsaturated fatty acid in T4 was significantly higher than others, which showed the highest percentages of oleic acid (C18:1). For the sensory test, T4 was tenderer and produced better flavor scores than others. Increasing the level of concentrate in the diet resulted in an improvement in growth performance, and carcass and physicochemical characteristics of goat meats.
The effects of feeding of diets based on roughage supplemented with concentrate on the carcass and meat quality attributes of Korean black goats were investigated. The 40 male goats at 5 mon age were divided into four treatment groups; T1 (1.5%), T2 (2.0%), T3 (2.5%) and T4 (ad libitum) feeding of concentrate with ad libitum rice straw. Forty bucks at the end of the feeding were fasted for 12 h before slaughter and were then slaughtered. For carcass measurement, cold buck carcasses were examined after 24 h of chilling at $5^{\circ}C$. The carcasses were chilled in refrigerator at $2{\pm}2^{\circ}C$ for 24 h, then the longissimus dorsi muscle was removed from the carcasses. The samples were separately vacuum packaged, frozen and stored at $-20^{\circ}C$ for up to 1 mon, prior to physicochemical evaluations. Carcass yields were greatly affected by rate of concentrate feeding. T4 showed the heaviest live and carcass weights and the highest dressing and fat percentages (p<0.05). The moisture contents were lower in T4 compared with other treatments, while the crude protein and fat contents were higher (p<0.05). mono-unsaturated fatty acid in T4 was significantly higher than others, which showed the highest percentages of oleic acid (C18:1). For the sensory test, T4 was tenderer and produced better flavor scores than others. Increasing the level of concentrate in the diet resulted in an improvement in growth performance, and carcass and physicochemical characteristics of goat meats.
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문제 정의
However, the effects of different concentrate levels in combination with roughage on the carcass and meat quality attributes of Korean black goats have not been published yet. Thus, the objective of the present study was to evaluate the effects on the carcass traits and meat quality to different levels of concentrate finishing diets in combination with roughage of Korean black goats.
제안 방법
Cold buck carcasses were examined after 24 h of chilling at 5°C. For carcass measure ment, slaughter weight, cold carcass weight, dressing and fat percentage were measured using mechanical weighing balance (150 kg, HB Series, Korea). The carcasses were chilled in refrigerator at 2±2°C for 24 h, then the longissimus dorsi muscle was removed from the carcasses for the experiment.
The extracted and dehydrated hexane was transferred to a vial to be analyzed. Separation and quantification of the fatty acid methyl esters was carried out using a gas chromatograph (GC, Agilent 7890N, Agilent Technologies Seoul, S.L., Korea) equipped with a flame ionization detector automatic sample injector HP 7693, and using a DB-WAX fused silica capillary column (30 m, 0.25 mm i.d., 0.2 mm film thickness, Agilent Technologies Seoul, S.L., Korea). Helium was used as carrier gas at linear flow of 1 mL/min and the injection volume was 1 mL.
The sensory scores were evaluated independently by 10 trained sensory panelists for random cubes of each sample. The sensory characteristics were determined by ten trained panelists for tenderness, juiciness, flavor and acceptability using a six-point scale (6 = very intense, very juicy, very tender; 1 = very weak, very dry and very tough). The mean value from three repeated measurements was determined.
대상 데이터
Rice straw, which is a major roughage source for farm animals in Korea, was used. All the animals were born and raised at the Animal Genetic Resources Station, the National Institute of Animal Science (NIAS), Namwon, Korea from May 14th until October 10th, 2013. Ingredients and chemical composition of experimental diets are shown in Table 1.
During the sensory training sessions there was both discussion and sensory assessment of representative samples. The sensory scores were evaluated independently by 10 trained sensory panelists for random cubes of each sample. The sensory characteristics were determined by ten trained panelists for tenderness, juiciness, flavor and acceptability using a six-point scale (6 = very intense, very juicy, very tender; 1 = very weak, very dry and very tough).
데이터처리
Duncan’s multiple range tests (p<0.05) was used to determine the differences between the means.
The results of each experiment were presented as mean±SD using one-way repeated measures analysis of variance.
이론/모형
Total fat for fatty acid analysis was extracted according to the method of Folch et al. (1957). After thawing the samples, the lipids in a 5 g sample were extracted in chloroform/methanol (2:1), with BHT as an antioxidant (Bligh and Dyer, 1959).
성능/효과
3)Panel test scores (juiciness, tenderness, flavor and overall acceptability) are integers from 1 (poorest) to 5 (excellent) with 3 as moderate.
Therefore, the addition of concentrate in combination with roughage in goat feeding could be more effective to improve growth performance and meat quality characteristics. The results have shown finishing goats with concentrate supplementation could affect the carcass characteristics and meat quality.
후속연구
, 2007). Further research is required to identify concentrate feeding effects on goat meat quality.
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