보고서 정보
주관연구기관 |
국립축산과학원 National Institute of Animal Science |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2014-02 |
과제시작연도 |
2011 |
주관부처 |
농촌진흥청 Rural Development Administration(RDA) |
등록번호 |
TRKO201400011331 |
과제고유번호 |
1395021172 |
사업명 |
FTA대응 경쟁력향상기술개발 |
DB 구축일자 |
2014-06-28
|
DOI |
https://doi.org/10.23000/TRKO201400011331 |
초록
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Ⅳ. 연구개발결과
□ 제 1 세부과제
○ 육용오리 사료의 적정 단백질 및 에너지 수준 구명
○ 주요 오리 사료 원료 5종의 회장 소화율 측정 및 기초 데이터 제시
○ 생산성 향상을 위한 오리사료 제한 아미노산의 적정 첨가방법 제시
□ 제 2 세부과제
○ 발색향상 훈제오리고기 제조기술 개발 및 품질특성 구명
○ 오리고기와 오리껍질의 비율에 따른 소시지의 품질 특성 구명
○ 오리고기와 돼지고기의 비율에 따른 소시지의 품질특성 구명
○ 오리껍질을 활용한 재구성 스테이크 제조 및 품질특성 구
Ⅳ. 연구개발결과
□ 제 1 세부과제
○ 육용오리 사료의 적정 단백질 및 에너지 수준 구명
○ 주요 오리 사료 원료 5종의 회장 소화율 측정 및 기초 데이터 제시
○ 생산성 향상을 위한 오리사료 제한 아미노산의 적정 첨가방법 제시
□ 제 2 세부과제
○ 발색향상 훈제오리고기 제조기술 개발 및 품질특성 구명
○ 오리고기와 오리껍질의 비율에 따른 소시지의 품질 특성 구명
○ 오리고기와 돼지고기의 비율에 따른 소시지의 품질특성 구명
○ 오리껍질을 활용한 재구성 스테이크 제조 및 품질특성 구명
□ 제 3 세부과제
○ 육용오리 및 종오리 사육 실태 조사
○ 육용오리사 및 종오리사 표준 사육시설 설계
○ 한국형 표준 모델 분석
○ 표준모델 환경 조사 및 특성 구명
□ 제 4 세부과제
○ 오리 탕적 전처리기 설치에 따른 이물질 제거 및 탕적효과 향상
○ 오리상차 보조설비 운용에 따른 도체 불량률 감소
○ 하차 완충설비 설치에 따른 도체 불량률 감소
○ 정육 진공포장 시스템 설치에 따른 정육 신선도 유지 효과 구명
○ PCM을 이용한 축냉식 저온유통시스템 구축에 따른 효과 구명
Abstract
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[Project 1]
The experiment was carried out to investigate the effects of dietary metabolizable energy(ME) level on performance and carcass characteristics in growing Pekin ducks. Two hundred forty 1-d-old White Pekin ducklings were divided into 4 treatments and reared for 6 weeks. In grower perio
[Project 1]
The experiment was carried out to investigate the effects of dietary metabolizable energy(ME) level on performance and carcass characteristics in growing Pekin ducks. Two hundred forty 1-d-old White Pekin ducklings were divided into 4 treatments and reared for 6 weeks. In grower period (1~3wk), crude protein (CP) level was fixed at 22% and ME level varied at 2700, 2800, 2900, and 3000kcal/kg. In finisher period (4~6wk), CP level was fixed at 18% and ME level varied at 2900, 3000, 3100, 3200kcal/kg. In grower period, body weight gain, feed intake were significantly (P< 0.05) higher at 2800 kcal/kg ME and was lower at higher ME of 3000 kcal/kg ME. Improved FCR values were obtained at higher ME (3000 kcal/kg ME; P< 0.05) level compared to other lower energy (2700, 2800 kcal/kg) diets. In finishing period the lower body weight (P< 0.05) was obtained at highest ME treatment (3200 kcal/kg ME). Feed intake was significantly lower (P< 0.05) in high energy groups (3100 and 3200kcal/kg) than lower energy groups (2900, 3000kcal/kg). FCR was significantly improved in ME 3100 kcal/kg group than other groups (P< 0.05). It was concluded 2800 kcal/kg is optimum for BWG whereas better FCR can be obtained at 2700 kcal/kg ME during starting 0-3 wks of age. For finishing (4-6 wks) phase, lower energy i.e. 3000 kcal/kg ME is optimum for BWG and 3100 kcal/kg ME is for better FCR.
In the second experiment, the effects of dietary CP level on performance and carcass characteristics in growing white Pekin ducks were investigated to establish the optimum protein level in domestic environment. Two hundred forty 1-d-old White Pekin ducklings were divided into 4 treatments and reared for 6 weeks. In grower period(1~3wk), energy level was fixed at 2900kcal/kg and CP level varied at 18, 20, 22, and 24%. In finisher period(4~6wk), energy level was fixed at 3000kcal/kg and CP level varied at 16, 18, 20, 22, and 24%. In grower period, body weight gain was significantly higher in CP 22 and 24% groups than those of CP 18 and 20% groups(p< 0.05). CP 22 and 24% groups showed significantly lower FCR than 18 and 20% groups. In finishing period, FCR was the lowest in CP 20% and the highest in 16%(p< 0.05). Therefore 24 and 22 level of CP are recommended during grower and finisher period respectively in white Pekin ducks.
The work was also carried out to evaluate the ileal digestibility of ducks. Seventy two commercial Pekin ducks (6-week-old) were used in this work for one week. Experimental feed ingredients were wheat bran (WB) and rapeseed meal (RSM). The digestibility ofamino acid was the highest at feces of control among treatments (P< 0.01). The digestibility of isoleucine, leucine and phenylalanine of essential amino acid and alanine, glycine and tyrosine of non-essential amino acid was the highest at control (P< 0.05). Fecal amino acid digestibility was higher when compared with ileal amino acid digestibility (P< 0.01). These results may provide the basic data on amino acid digestibility of ducks to evaluate feedstuffs.
[Project 2]
This study was carried out for the consumption of duck meat for diversification and industrialization of new product development with the following four themes.
ⅰ) This study was conducted to investigate the effect of curing additives on color property of smoked duck meat. Curing process of samples was performed one of the following treatments: C, non-curing: T1, 2.43% salt: T2, 2.43% salt + 0.49%tripolyphosphate (TPP): T3, 2.43% salt + 0.49% TPP + 0.002% nitrite: T4, 4.76% duck seasoning: and T5, 1.47% salt + 0.24% TPP + 0.2% L-ascorbic acid. Instrumental meat color of both breast and thigh of smoked duck showed that the CIE a* value of the T4 was significantly (p< 0.05) higher than that of the other treatments, whereas T5 had a significantly (p< 0.05) higher CIE b* value than the other treatments. In results of nitroso pigment, T5 of smoked duck breast was significantly (p< 0.05) higher value compared to other treatments, whereas T3 and T5 of smoked duck thigh had a significantly (p< 0.05) higher value than other treatments. Heme pigment contents of control and T5 was significantly (p< 0.05) higher value compared to other treatments in smoked duck breast. Meat col or of T3 by sensory evaluation showed redder (p< 0.05) than other treatments. These results suggested that using L-ascorbic acid is revealed to be pink color without nitrite or pigment when manufacturing of smoked duck meat.
ⅱ) This study was conducted to investigate the effect of additions of duck skin as pork fat replacer on the quality characteristics of duck meat sausage during cold storage. The sausage made with only duck meat was severed as the control. Three treatments of sausages were produced with addition levels (T1, 1%; T2, 2%, and T3, 3%) of duck skin. Our results showed that the addition of duck skin significantly (p< 0.05) decreased the moisture content whereas significantly (p< 0.05) increased the fat content in the sausages. The sausages with duck skin had significantly (p< 0.05) higher pH values until 4 weeks of cold storages when compared to the control. CIE L* value was significantly (p< 0.05) higher in T1 and T2 than those of other treatments after 7 day of cold storage. Similarly the sausages with duck skin had significantly (p< 0.05) higher CIE a* values as compared with the control after 4 weeks of cold storage. The sausages with 1% duck skin processed the significantly (p< 0.05) highest hardness, springiness, gumminess and chewiness values at all storage days. No differences were found between the control and treatment for color, flavor, taste, texture and overall acceptability. Based on the results obtained in the present study it is suggested that duck skin to levels of 1~2% can be used as fat replacer for manufacture of duck meat sausage with a positive effect on quality and texture characteristics. However, further research in necessary to improve taste and palatability of the products.
ⅲ) This study was conducted to investigate the effect of mixture ratio of pork and duck meat on quality characteristic in comminuted sausage. Moisture content of control was significantly (p< 0.05) higher compared to the others treatment. However, protein and fat contents was significantly lower (p< 0.05) in control compared to the others treatment. Moisture content of control (100% duck meat) was significantly (p< 0.05) higher compared with T1 (100% pork meat) whereas protein and fat content was significantly (p< 0.05) lower in control compared with T1. Therefore, this results suggests that moisture content and hardness of comminute sausage were affected by mixture ratio of raw meat.
ⅳ) This study was conducted to investigate the quality characteristics reconstructed steak manufactured using duck skin. Combinations of reconstructed steaks were subjected to one of the following treatments: T1, duck skin + duck meat; T2, duck skin + pork meat; T3, duck skin + Hanwoo beef. All material is 1% NaCl, 0.5% tripolyphosphate and 0.5% sugar tumbler with work, after curing for 1 hour with 5 layers of mesh or thread manufacturing steak was 15 hours, store at 4℃. Then, all samples were smoked and cooked. As a result, a combination of duck and pork meat compared to treatments showed the most excellent tensile strength using a Rheo meter. In sensory evaluation, taste and overall acceptability of T2 were better good evaluated than the other treatments.
[Project 3]
Duck production in Korea has developed rapidly in recent years and now it is ranked at seventh position of agricultural production. In spite of the growth of duck industry and increasing duck meat consumption in Korea, the rearing facilities in the majority of duck farm in Korea are old and lag behind. Therefore, this experiment was carried out to develop themodel of duck house which is customized to Korean environment. In the first year, survey and investigation on the condition of duck raising farms in Korea were carried out. Information on duck raising facilities in foreign countries was also collected. Based on the result, the commercial meat duck house model was suggested. In the second year, model duck house for breeding ducks was also developed. They are environmentally controlled house system which equipped with ventilation system and temperature control system. In the third year, duck house model was applied to experimental duck farm. Sensors and detectors to measure environmental changes in the house were installed to find any defect and problems may exist. Also the comparison between conventional simple style duck house and environment-controlled duck house which is applied model. Improvements in productivity of ducks raised in the model duck house was measured.
[Project 4]
There are also some problems exist in the duck transportation and processing system. In the first experiment, study on the slaughtering facilities to improve duck carcass quality. By application of finger and nozzle showering system and pre-soaking system, defeathering quality of carcass was improved. These system could reduce the amount of wax to remove remaining feathers after defeathering process. In the process of loading and unloading ducks during transfer from farms to slaughter house, there are many factors causing defective carcass product. Especially when unloading the ducks at processing plant, ducks are falling down from the high cage and get damage such as bruise or fracture and this cause huge economic loss. In the second year, we developed the modified unloading system which has tilting and hock-absorbing function. The defective rate was reduced by 0.78%. In the third year, the vacuum packing system and PCM(Phase Change Material) heat storage system were tested for the duck carcass package and transportation system. Vacuum package can reduce contamination and prolong the freshness of duck meat. Transportation system using PCM heat storage system can reduce the environmental condition in the processing plant and fuel consumption of transport vehicles.
목차 Contents
- 표지 ... 1
- 제출문 ... 2
- 요약문 ... 3
- SUMMARY ... 6
- 목차 ... 10
- 제 1 장 서 론 ... 11
- 제 2 장 국내외 기술개발 현황 ... 12
- 제 3 장 연구개발수행 내용 및 결과 ... 14
- 제 1 절 오리의 품종별, 사육단계별 국내 최적 영양소 수준 설정 연구(제1세부과제) ... 14
- 제 2 절 가금류 소비 다양화를 위한 건강성 오리고기 신제품 개발 및 산업화(제2세부과제) ... 38
- 제 3 절 : 한국형 오리 사육시설 모델 개발에 관한 연구(제1협동과제) ... 62
- 제 4 장 연구개발목표 달성도 및 대외기여도 ... 112
- 1. 세부과제별 정성적 연구목표대비 달성도 ... 112
- 2. 정량적 목표대비 달성도 ... 113
- 제 5 장 연구개발결과의 활용계획 ... 113
- 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 114
- 제 7 장 기타 중요 변동사항 ... 114
- 제 8 장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 114
- 제 9 장 참고문헌 ... 115
- 끝페이지 ... 119
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