고품질 녹육의 생산 이용 기술 개발 연구 Development of high-quality production and utilization technology of venison원문보기
보고서 정보
주관연구기관
국립축산과학원 National Institute of Animal Science
보고서유형
최종보고서
발행국가
대한민국
언어
한국어
발행년월
2015-03
주관부처
농촌진흥청 Rural Development Administration(RDA)
등록번호
TRKO201500010393
DB 구축일자
2015-07-11
초록
Ⅳ. 연구개발 결과 ○ 사슴고기의 이화학적 특성 규명 - 엘크사슴의 도체시기에 따른 도체율, 정육율 및 부분육 생산량 제시 - 꽃사슴의 녹육생산을 위한 사료급여기준 제시 ○ 도축사슴에 대한 거세가 녹육 및 녹용생산에 미치는 영향 구명 - 사슴 도축전 거세실시로 녹용생산량 160% 증대 가능 - 거세실시로 가을철 체중감소 억제 효과 규명
Abstract▼
The study was conducted to determine the optimum feeding level of concentrate, the experiment storage of venison, jerky prepare technology and castration effect for venison product of Elk and Sika deer to development the venison product and use of technology, and the result were as follow. experimen
The study was conducted to determine the optimum feeding level of concentrate, the experiment storage of venison, jerky prepare technology and castration effect for venison product of Elk and Sika deer to development the venison product and use of technology, and the result were as follow. experiment 1) was conducted to determine the optimum feeding level for Elk and Sika deer, and the venison production of maximum was the most to slaughter before breeding season. The concentrate feed was the most advantageous to voluntary intake(ad libitum) for venison product. Experiment 2) was conducted to investigate the change of pH, cooking loss, share force and meat color on deer meat(venison) feeding levels of concentrate during storage period at 4℃. Experiment animals (5 years old, male Elk , 12 deer) were randomly assigned in four treatment groups. Treatments were 1.5%, 1.8%, ad libitum and home mixed ration. pH valule were no significantly between treatment groups during storage period. Cooking loss value of T3 group was lower than T1, T2 and T4 groups until 2d ,7d and 11d storage, since all treatment groups were no significantly difference. Share force values of T1 group was significantly lower than T2, T3 and T4 groups on 9 d storage (P<0.05). The lightness, redness and yellowness were no significantly difference between groups during storage period. The color value in lightness was increased T1 and T2 groups until 11 d storage, but lightness value of T1 and T2 groups were decreased after 11d storage, and the redness value of T2 and T4 groups was increased to 15 d storage, since decreased. While the redness value of T1 group was increased to 18 d storage, 21 d storage tended to decrease. The yellowness value of T1 group was observed lower than T2, T3 and T4 groups during storage period. Experiment 3) was conducted to compare the quality of venison (deer meat) jerky made from uncastrated (U) and castrated (C) venison with the addition of ground rosemary (Rosmarinus officinalis) at 0%, 0.1% and 5%. There was no clear effects between U and C jerky on color changes but the addition of 0.1% of ground rosemary kept the red and yellow color higher than controls during storage. The addition of rosemary at 0.1% was effective to obtain better color, flavor, aroma and overall acceptance. The addition of ground rosemary had significant effect to inhibit lipid oxidation during storage. Therefore, the castrated deer meat can be utilized to make jerky and the addition of rosemary at 0.1% was effective to obtain good quality jerky. Experiment 4) was designed each part as 1, 2, and 3 to investigate effect of velvet antler growth and production of venison related with castration and antler growth change. The summary of results is follow. 1) There were no significant differences for velvet antler yields among T1, T2, T3 and T4; it indicates 8.80, 8.42, 9.83 and 8.90 kg. Regeneration of antler growth occurred after cutting in T1, T2, T3 which were post-castration, but no regeneration of antler growth in T4 which was not castrated. Regenerated velvet antler yields were 4.93 5.95 and 5.80 kg in each group that T1, T2, and T3; It indicates that amount of velvet antler yields has been increased in post-castration group T2, and also shows that more velvet antler yields in post-castration group compared to pre-castration group. 2) Change of weight during breeding season (1.Sep ~ 12.Oct) were -1.53, -4.40 and -9.67 which are post-castration group T1, T2, and T3; and there was dramatic losing weight, -23.30 kg, in not castrated group T4.
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