Yim, Dong-Gyun
(Department of Animal Science, Sangji University)
,
Choi, Young-Sun
(Jeollanamdo Agricultural Research and Extension Services)
,
Nam, Ki-Chang
(Department of Animal Science and Technology, Sunchon National University)
The supplementation effects of sea tangle powders were determined for the meat quality in Korean native black goats. A total 90 castrated male black goats at 3-month age were divided into 3 dietary treatment groups: control (basal diet + mineral block), T1 (0.3% sea tangle feeding with the basal die...
The supplementation effects of sea tangle powders were determined for the meat quality in Korean native black goats. A total 90 castrated male black goats at 3-month age were divided into 3 dietary treatment groups: control (basal diet + mineral block), T1 (0.3% sea tangle feeding with the basal diet), T2 (0.9% sea tangle feeding with the basal diet). At 9-months feeding, 10 goats per treatment group were slaughtered, and the longissimus dorsi muscle samples were vacuum-packed, and subsequently analyzed for physicochemical evaluations. Analysis revealed decrease in the shear force and TBARS values of meat in the sea tangle dietary groups (p < 0.05). The T2 group exhibited increased levels of unsaturated fatty acids such as C16:1, C18:1, C18:2, and C20:4 (p < 0.05). The content of free amino acids with desirable taste such as aspartic acid, glutamic acid, glycine, histidine, and serine were higher in T2, whereas alanine content was higher in both sea tangle dietary groups, as compared to control (p < 0.05). These data indicate that feeding dietary sea tangle as an alternative mineral source results in an improvement in the physicochemical profiles of goat meat.
The supplementation effects of sea tangle powders were determined for the meat quality in Korean native black goats. A total 90 castrated male black goats at 3-month age were divided into 3 dietary treatment groups: control (basal diet + mineral block), T1 (0.3% sea tangle feeding with the basal diet), T2 (0.9% sea tangle feeding with the basal diet). At 9-months feeding, 10 goats per treatment group were slaughtered, and the longissimus dorsi muscle samples were vacuum-packed, and subsequently analyzed for physicochemical evaluations. Analysis revealed decrease in the shear force and TBARS values of meat in the sea tangle dietary groups (p < 0.05). The T2 group exhibited increased levels of unsaturated fatty acids such as C16:1, C18:1, C18:2, and C20:4 (p < 0.05). The content of free amino acids with desirable taste such as aspartic acid, glutamic acid, glycine, histidine, and serine were higher in T2, whereas alanine content was higher in both sea tangle dietary groups, as compared to control (p < 0.05). These data indicate that feeding dietary sea tangle as an alternative mineral source results in an improvement in the physicochemical profiles of goat meat.
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제안 방법
1 kg each, were slaughtered and the longissimus dorsi muscle was subsequently harvested. All muscle samples were separately vacuum-packaged to minimize physicochemical change and subjected to further analysis for physicochemical evaluations.
, Japan), Water holding capacity was measured by a centrifugal method. The shear force of cooked samples was performed using a texture analyzer (TA-XT3, Stable Micro Systems, Godalming, UK) equipped with a Warner Bratzler shearing device. Briefly, samples (2 × 2 × 1 cm) were compressed to 55% of the original height with a crosshead speed of 100 mm/min.
대상 데이터
Hexane was subsequently added to the samples, and the top layer was separated. Prepared samples were then subjected to FAMES using a GC 7890N (Agilent Technologies, Seoul, Korea) gas chromatograph equipped with an HP 7693 automatic sample injector. The oven temperature was initially held at 180℃, and final temperature was 280℃.
데이터처리
The differences among the means at a 5% significance level were compared using the Duncan’s multiple range tests.
이론/모형
The free amino acids were extracted by the procedures of the HPLC method presented by [24]. The amino acid content of samples was examined using HPLC (Novapak C18.
Moisture, and fat contents of the goat meats were examined by the modified method of [19]. The surface color value of the samples was measured using the CIE L*, a*, and b* system using a Minolta chromameter (Model CR-410, Minolta Co. Ltd., Japan), Water holding capacity was measured by a centrifugal method. The shear force of cooked samples was performed using a texture analyzer (TA-XT3, Stable Micro Systems, Godalming, UK) equipped with a Warner Bratzler shearing device.
성능/효과
The improved fatty acid and amino acid composition, along with reduced shear force and lipid oxidation of goat meat, validates the dietary supplementation of sea tangle for improved meat qualities. The overall conclusion from the physicochemical attributes is that 0.9% sea tangle supplementation with the basal diet produces better meat quality evaluation, even though a negative effect on carcass weight. This finding can help provide new animal feed additives for goat production based on sea tangle as an alternative of mineral block showing improving the meat quality traits.
후속연구
This finding can help provide new animal feed additives for goat production based on sea tangle as an alternative of mineral block showing improving the meat quality traits. However, more research is required to determine the optimal concentration of feeding dietary sea tangle and the mechanisms of meat quality changes, in order to optimize the goat meat quality and shelf-life.
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