보고서 정보
주관연구기관 |
농촌진흥청 Rural Development Administration |
연구책임자 |
최순호
|
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2010-12 |
과제시작연도 |
2010 |
주관부처 |
농촌진흥청 |
과제관리전문기관 |
농촌진흥청 Rural Development Administration |
등록번호 |
TRKO201400000436 |
과제고유번호 |
1395020951 |
사업명 |
국책기술개발 |
DB 구축일자 |
2014-05-07
|
초록
▼
▶ 연구목적
○ 흑염소 산육성과 육질향상을 위한 적정 거세시기 및 방법 개발
○ 흑염소고기의 기능성 물질 탐색과 약리적인 특성 구명
○ 흑염소 유통구조 개선 유도 및 소비촉진 방안 강구
○ 흑염소고기에 대한 홍보 방안 강구
▶ 주요연구내용
○ 제 1세부과제 : 흑염소산육성과 육질향상을 위한 적정 거세시기 및 방법개발
- 무혈거세방법의 거세시기별 발육 및 육질특성
- 무혈거세방법의 거세시기별 발육 및 육질특성
- 거세흑염소의 적정 출하시기
○ 제 2세부과제 : 흑염소고기의 약리적인
▶ 연구목적
○ 흑염소 산육성과 육질향상을 위한 적정 거세시기 및 방법 개발
○ 흑염소고기의 기능성 물질 탐색과 약리적인 특성 구명
○ 흑염소 유통구조 개선 유도 및 소비촉진 방안 강구
○ 흑염소고기에 대한 홍보 방안 강구
▶ 주요연구내용
○ 제 1세부과제 : 흑염소산육성과 육질향상을 위한 적정 거세시기 및 방법개발
- 무혈거세방법의 거세시기별 발육 및 육질특성
- 무혈거세방법의 거세시기별 발육 및 육질특성
- 거세흑염소의 적정 출하시기
○ 제 2세부과제 : 흑염소고기의 약리적인 효과 구명
- 흑염소고기의 영양 및 기능성물질 탐색
- 질환모델동물을 이용한 흑염소고기의 약리적 효능 탐색
• 흑염소고기첨가식이가 혈당농도에 미치는 영향
• 흑염소고기첨가식이가 혈청 지질농도에 미치는 영향
• 흑염소고기첨가식이가 난소적출쥐의 골밀도에 미치는 영향
○ 제 3세부과제 : 흑염소 유통 및 소비실태조사 연구
- 흑염소산업에 대한 소비자, 생산자 의식도 조사
- 흑염소요리법 개발 및 홍보자료 제작 보급
- 흑염소고기에 대한 소비자 교육
Abstract
▼
A study was conducted to the development of practical technology for activating consumption and improving productivity of black goat. The project was composed to the three details project which are development of the castration time and method to growth and meat quality for black goat and pharmacolo
A study was conducted to the development of practical technology for activating consumption and improving productivity of black goat. The project was composed to the three details project which are development of the castration time and method to growth and meat quality for black goat and pharmacological Functions of black goat Meat and investigation and Research on Distribution and Consumption of black goat. The results are as fallows:At first, A study was conducted to examine the effect of the castration time on growth
performance, meat quality and fatty acid composition of Korean Black Goats. Forty five male kids were divided into five groups, including control(without castration) and four groups with the kids castrated at 0.5, 3, 5 and 7 months of age, respectively. Average daily body weight gain(ADG) for control was significantly(P< 0.05) higher than that the castrated groups. ADG did not differ between the castrated groups. The ADG of the male kids castrated at 3 and 5 months of age tended to be higher than the other castrated groups. Dressing percentage for 0.5 months-castrated group was higher than that of 7 months-castrated group. Retail cut percentages for control was higher(P< 0.05) than that of the others, but the retail cut percentages did not differ between the castrated groups. Compared with control, higher fat percentages of carcasses appeared in the castrated groups(P< 0.05). The fat percentages gradually increased as castrated earlier. As castrated earlier, moisture contents tended to decrease, whereas crude protein and fat contents tended to increase. The different castration time did not affect physical properties of goat meat(shear force, cooking loss and water holding capacity). Results from panel tests showed that juiciness or tenderness of meats for 5 months-castrated group tended to be higher than those for the other groups. The flavor of meats for 7-months castrated group appeared to be more favorable compared with 0.5- or 3-months castrated groups(P< 0.05). The proportion of saturated fatty acid was higher for 5-months castrated group and lower for 3-months castrated group as compared to the other castrated groups, whereas the proportion of unsaturated fatty acid was vice versa(P< 0.05). Mono-unsaturated fatty acid contents did not differ between the castrated groups. Present results may indicate that castration at 3 or 5 months of age increase goat growth performance and meat quality.
At Second, In the Nutrient and Functional Constituents of Black Goat Meat, The nutrient characteristics and functional constituents of Korean black goat meat was carried. The protein and cholesterol content of goat meat was 20.72±0.09%, 49.45±0.38 mg/100g, respectively. The contents of vitamin A and E were 3.48±0.24㎍/100g, 0.017±0.00 mg/100g, respectively, but vitamin C was not detected. The total mineral content was 561 mg/100g, the mean content was high in the order of K, P, Na, Mg, Ca, Zn and Fe. As for fatty acid compositions, C16 was 20.55~27.34%, C18 was 14.05~22.01%, TVA+C18:1n9t+ C18:1n9c was 31.62~38.77% and C18:2n6c was 9.49~15.34%. In terms of CLA, t10c12CLA was not detected in goat meat(loin, foreleg, rearleg, fat), c9t11CLA was detected in fat sample only. The total amino acid composition was 18,056 mg/100g, but no significant difference in content by meat region. The essential amino acid(arginine, lysine, leucine) contents were 1,192, 1,628, 1,552 mg/100g. Anserine(β-alanyl- methyl-L-histidine) and carnosine(β-alanyl-L-histidine), peptides found in the skeletal muscle and brain of mamals, were 11.87±2.26mg/g, 11.13±2.47 mg/g on the dry matter(DM) basis, respectively. L-carnitine(β-hydroxy-γ-trimethylamino butyrate) content, a water-soluble amine considered to be a conditionally essential nutrient in humans, was 543 umol/100g weight, but GABA was not detected in goat meat. and The study was conducted to evaluate the effects of Korean black goat meat diet on body fat, serum lipid concentrations and fecal weights. The basal diet was AIN-93G diet containing 7% fat. During the experimental phase I(5 weeks), the rats were fed high fat diet(15%) made with lard(5%) and corn oil(2%) added with 1% cholesterol(w/w) for 5 weeks. During the experimental phase II, three different diets were employed for 5 weeks: high fat diets added with 10%(A), 20%(B), 30%(C) Korean black goat meat powder, respectively. In results, 30% Korean black goat meat powder diet decreased the body fat, increased fecal weights, and decreased blood total cholesterol(TC), and triglyceride(TG) levels. Especially, the blood TC and TG levels of the phase II compared with those of the phase I decreased by 21.5% and by 18.8%, respectively.
By practicing a recognition investigation and an investigation of distribution reality subject to the consumers and the producers for our state, where there is no objective data for real consumption and distribution of black goat meat, research results with certain grounds for customer recognition, preference and consumption reality are drawn.
By opening a discussion based on these investigation results, general basic materials are founded for the general consumer recognition, the plans for vitalizing consumption, and the plans to improve distribution structure. The right to know of consumers is satisfied and consumer understanding is enhanced through promotions such as tasting black goat meat and providing information to consumers including consumer education for the parts of nutritional features of black goat meat that were not known to many general customers or not known at all.
목차 Contents
- 요약문 ... 1
- SUMMARY ... 3
- CONTENTS ... 5
- 목차 ... 6
- 제1장 서론 ... 7
- 제2장 국내외 기술개발 현황 ... 8
- 제3장 연구개발 수행내용 및 결과 ... 10
- 1절. 흑염소의 산육성과 육질개선을 위한 적정 거세시기 및 방법개발 ... 10
- 1. 1차년도(‘08년) 연구내용 ... 10
- 2. 2차년도(‘09년) 연구내용 ... 17
- 3. 3차년도(‘10년) 연구내용 ... 22
- 2절. 흑염소고기의 약리적인 특성 구명 ... 26
- 1. 1차년도(‘08년) 연구내용 ... 26
- 2. 2차년도(‘09년) 연구내용 ... 26
- 3. 3차년도(‘10년) 연구내용 ... 27
- 3절. 흑염소의 유통 및 소비실태조사 연구 ... 27
- 1. 1차년도(‘08년) 연구내용 ... 27
- 2. 2차년도(‘09년) 연구내용 ... 30
- 3. 3차년도(‘10년) 연구내용 ... 30
- 제4장 연구개발 목표 달성도 및 대외기여도 ... 32
- 1절 : 목표대비 대외달성도 ... 32
- 2절 정량적 성과 ... 32
- 제5장 연구개발결과의 활용계획 ... 33
- 제6장 연구개발과정에서 수집한 해외과학기술정보 : 없음 ... 33
- 제7장 기타 중요 변동사항 : 없음 ... 33
- 제8장 국가과학기술종합정보시스템에 등록한 연구장비현황 ... 33
- 제9장 참고문헌 ... 33
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