Kim, Hye-Jin
(Department of Applied Animal Science, Kangwon National University)
,
Kim, Hee-Jin
(Poultry Research Institute, National Institute of Animal Science)
,
Kim, Kwan-Woo
(Animal Genetic Resources Research Center, National Institute of Animal Science, Rural Development Administration)
,
Lee, Jinwook
(Animal Genetic Resources Research Center, National Institute of Animal Science, Rural Development Administration)
,
Lee, Sang-Hoon
(Grassland and Forages Division, National Institute of Animal Science, Rural Development Administration)
,
Lee, Sung-Soo
(Animal Genetic Resources Research Center, National Institute of Animal Science, Rural Development Administration)
,
Choi, Bong-Hwan
(Animal Genetic Resources Research Center, National Institute of Animal Science, Rural Development Administration)
,
Shin, Dong-Jin
(Department of Applied Animal Science, Kangwon National University)
,
Jeon, Ki-Hong
(Research Group of Food Processing, Korea Food Research Institute)
,
Choi, Jin-Young
(Department of Division of Food Science and Culinary Arts, Shinhan University)
,
Jang, Aera
(Department of Applied Animal Science, Kangwon National University)
The primary aim of this study was to evaluate the effect of feeding alfalfa: Concentrate at different ratios (8:2 or 2:8) to Korean native black goats (KNBG) for 90 days on meat quality and bioactive compound content. Feeding KNBG alfalfa and concentrate at different ratios did not impact meat pH, c...
The primary aim of this study was to evaluate the effect of feeding alfalfa: Concentrate at different ratios (8:2 or 2:8) to Korean native black goats (KNBG) for 90 days on meat quality and bioactive compound content. Feeding KNBG alfalfa and concentrate at different ratios did not impact meat pH, color, microorganism composition, volatile basic nitrogen levels, or lipid oxidation. The low alfalfa (KLA) group exhibited increased oleic acid and monosaturated fatty acid levels, both of which impact the palatability traits of meat. The abundance of bioactive compounds increased in the loin meat of the KLA group, leading to an increase in antioxidant activities. Our results suggest that feeding alfalfa and concentrate at a 2:8 ratio to KNBG can increase taste-related fatty acids and bioactive compounds in loin meat, relative to that achieved by feeding at an 8:2 ratio. Further investigation is required to evaluate the quality and the metabolites of bioactive compounds in KNBG meat and the effect of the different dietary ratios of forage and concentrate.
The primary aim of this study was to evaluate the effect of feeding alfalfa: Concentrate at different ratios (8:2 or 2:8) to Korean native black goats (KNBG) for 90 days on meat quality and bioactive compound content. Feeding KNBG alfalfa and concentrate at different ratios did not impact meat pH, color, microorganism composition, volatile basic nitrogen levels, or lipid oxidation. The low alfalfa (KLA) group exhibited increased oleic acid and monosaturated fatty acid levels, both of which impact the palatability traits of meat. The abundance of bioactive compounds increased in the loin meat of the KLA group, leading to an increase in antioxidant activities. Our results suggest that feeding alfalfa and concentrate at a 2:8 ratio to KNBG can increase taste-related fatty acids and bioactive compounds in loin meat, relative to that achieved by feeding at an 8:2 ratio. Further investigation is required to evaluate the quality and the metabolites of bioactive compounds in KNBG meat and the effect of the different dietary ratios of forage and concentrate.
5 cm thick slices, placed on a polystyrene tray with low-density polyethylene (LDPE) film, and stored in an aerobic environment at 4±2℃, which reflects the common storage condition at home. Samples were selected on day 1, 5, 10, and 15 and evaluated in terms of quality, bioactive compounds, and antioxidant activities.
Ten KNBG (48.6±1.4 kg body weight; 4.8±1.2 years old, castrated male) were randomly divided into two groups and were fed with the experimental diet for 90 days of finishing period
데이터처리
4 (SAS Institute, Cary, NC, USA) was used for statistical analysis. Means among treatment groups were compared by one-way analysis of variance (ANOVA) with a general linear model. Significant differences among means were defined using Tukey’s test at p<0.
Significant differences among means were defined using Tukey’s test at p<0.05
(2021a). The validity of the PLS-DA model was verified using correlation coefficients (R2) and cross-validation correlation coefficients (Q2).
이론/모형
A colorimetric method was used to evaluate DPPH radical scavenging activity of the samples (Kim and Jang, 2021). The prepared meat sample was reacted with 0.
Creatine, creatinine, carnosine, and anserine were estimated using the method reported by Kim et al. (2019).
TBARS was estimated using the methods described by Kim et al. (2020).
The FRAP assay was carried out according to the method described by Kim et al. (2019).
The moisture content was calculated using weight difference after drying at 105℃ for 12 h. The Kjeldahl method was employed to analyse crude protein content, and the ether extraction method was used to determine crude fat content. The crude ash content was determined based on the weight difference after burning at 550℃ in a furnace.
The method described by Kim and Jang (2021) was used to estimate fatty acid composition. Two grams of meat sample was homogenized with Folch reagent (15 mL) with 0.
To identify the difference in bioactive compounds and antioxidant activity, multivariate statistical analysis was performed using principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). Analyses were performed with log-transformed and auto-scaled data using Metaboanalyst 5.
성능/효과
Creatinine content in loin meat from the KLA group was higher than that from the KHA group (p<0.05)
According to the Food Code in Korea, meat with a VBN value>20 mg/100 g is considered spoiled (MFDS, 2020). In this study, VBN values of loin meat from KHA and KLA groups were 19.87 and 18.80 mg/100 g, respectively. Although this could be considered fresh according to the criteria of spoiled meat in Korea, it is necessary to also consider the microorganism abundance.
polyunsaturated fatty acids). In this study, the higher level of antioxidant substances in loin meat such as L-carnitine, carnosine, and anserine which are relatively abundant in lean meat may be responsible for the surprisingly lower anti-lipid oxidation effect. Rancidity of meat, as determined based on lipid oxidation, can lead to an unpleasant flavour.
In this study, we found that loin from the KLA group had high L-carnitine, creatinine, and carnosine content, suggesting that supplementation with high alfalfa for 90 days to finishing KNBG does not induce an increase in bioactive compounds within loin meat. Rather, supplementation with alfalfa and concentrate at a ratio of 2:8 increased the bioactive compounds in loin meat.
Loin meat from the KLA group had higher oleic acid and monounsaturated fatty acids (MUFAs) compared to that from the KHA group during storage (p<0.05)
In this study, we found that loin from the KLA group had high L-carnitine, creatinine, and carnosine content, suggesting that supplementation with high alfalfa for 90 days to finishing KNBG does not induce an increase in bioactive compounds within loin meat. Rather, supplementation with alfalfa and concentrate at a ratio of 2:8 increased the bioactive compounds in loin meat. We postulate that the various nutrients and certain amino acids contained in concentrates might contribute to the metabolism of bioactive compounds in KNBG; however, further research is needed to evaluate the quality and metabolites of bioactive compounds in KNBG meat and determine whether it is affected by the different dietary ratios of forage and concentrate.
The initial pH of loin meat from the KHA and KLA groups was 6.00 and 5.92, respectively (Table 3). During storage, the pH of both groups increased (p<0.
The levels of saturated fatty acids (SFAs) in loin meat from the KHA and KLA groups were 38.72%–42.05% and 39.85%–41.59% during storage, respectively
The predominate fatty acids detected in loin meat from the KHA and KLA groups were palmitic acid, linoleic acid, oleic acid, arachidonic acid, and stearic acid (Table 6). These results agree with those of other studies on goat meat (Hwang et al.
, 2019). These results imply that loin meat from the KLA group had higher ABTS radical scavenging activity than boiled pork and black goat meat, similar to beef loin.
51 Log CFU/g. Thus, feeding different ratios of alfalfa and concentrate to finishing KNBG for 90 days did not impact microorganism levels in loin meat; however, meat from both groups may be spoiled by day 15 in aerobic storage at 4℃.
후속연구
, 1980). However, further analysis is required to evaluate the effect of histidine supplementation on carnosine and anserine contents, as well as the underlying metabolic mechanism in goat meat.
Rather, supplementation with alfalfa and concentrate at a ratio of 2:8 increased the bioactive compounds in loin meat. We postulate that the various nutrients and certain amino acids contained in concentrates might contribute to the metabolism of bioactive compounds in KNBG; however, further research is needed to evaluate the quality and metabolites of bioactive compounds in KNBG meat and determine whether it is affected by the different dietary ratios of forage and concentrate.
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