보고서 정보
주관연구기관 |
축산원 |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2015-02 |
과제시작연도 |
2014 |
주관부처 |
농촌진흥청 Rural Development Administration(RDA) |
등록번호 |
TRKO201500010601 |
과제고유번호 |
1395035367 |
사업명 |
축산시험연구 |
DB 구축일자 |
2015-07-11
|
DOI |
https://doi.org/10.23000/TRKO201500010601 |
초록
▼
Ⅳ. 연구개발 결과
□ 육우송아지 출하시기별 사육모델 개발
○ 출하시기별 체중은 3개월령 99.4kg, 6개월령 195.8kg, 9개월령 320.8kg, 12개월령 464.2kg이었고, 일당증체량은 3∼6개월령 기간에는 1.07kg, 6∼9개월령 기간에는 1.39kg 그리고 9∼12개월령 기간에는 1.59kg 증체되었으며 출하시기가 늘어남에 따라 일일증체량이 증가하였다.
○ 출하시기별 도체 및 정육중량은 냉도체중은 3개월령에 출하하였을 때 43.2kg, 6개월령 96.9kg, 9개월령 152.1kg, 12개월령 24
Ⅳ. 연구개발 결과
□ 육우송아지 출하시기별 사육모델 개발
○ 출하시기별 체중은 3개월령 99.4kg, 6개월령 195.8kg, 9개월령 320.8kg, 12개월령 464.2kg이었고, 일당증체량은 3∼6개월령 기간에는 1.07kg, 6∼9개월령 기간에는 1.39kg 그리고 9∼12개월령 기간에는 1.59kg 증체되었으며 출하시기가 늘어남에 따라 일일증체량이 증가하였다.
○ 출하시기별 도체 및 정육중량은 냉도체중은 3개월령에 출하하였을 때 43.2kg, 6개월령 96.9kg, 9개월령 152.1kg, 12개월령 242.8kg이었다. 정육중(갈비포함)은 3개월령에 출하 하였을때 30.2kg, 6개월령 68.4kg, 9개월령 104.7kg, 12개월령 160.9kg이었다. 도축시 체중과 비교하였을 때 정육량 비율은 3개월령에서 36.3%, 6개월령 35.9%, 9개월령 34.5%, 12개월령 34.6%이었다.
○ 출하시기별 경제성은 경영비는 3개월령출하시 214천원, 6개월령 512천원, 9개월령 1,135천원, 12개월령 2,042천원이었고, 생산비는 3개월령 292.3천원, 6개월령 725.4천원, 9개월령 1,535.3천원, 12개월령 2,612.2천원이었다. 조수입은 3개월령은 360천원, 6개월령 839천원, 9개월령 1,332천원, 12개월령 1,612천원이었다. 육우송아지 출하시기별 소득은 3개월령 145.7천원, 6개월령 326.6천원, 9개월령 196.7천원, 12개월령 59.8천원이었고, 순수 익은 3개월령에 출하하였을때 67.7천원, 6개월령 113.6천원, 9개월령 –203.3천원, 12개월령 –510.2천원으로 9개월령과 12개월령에 출하하였을때는 순수익이 적자로 나타났다. 육우송아지고기를 생산하는데 소득과 순수익에서 가장 유리한 출하시기는 생후 6개월령으로 나타났다.
□ 육우송아지 품질평가 및 이용기술 개발
○ 도체특성
- 출하월령별 도체특성을 조사한 결과 도체측정치, 부분육생산량 및 부산물생산량은 출하월령이 증가할수록 증가함
○ 육질특성
- 출하월령별 육질특성을 비교(4개부위 기준)한 결과 3개월령은 지방이 적고 연하고 백색도가 높아 송아지 상품으로서 차별성 있으나 수분함량이 높고 보수력 낮고 가열감량이 높음. 6개월 및 9개월령은 지방이 적고 단백질함량은 증가하였으며 등심과 채끝육의 전단력이 (8.67~9.57 kg) 높아 상품시 연도를 개선하기 위한 숙성처리 필요 12개월령은 지방이 적고 연하며 3~9개월령보다 적색도가 증가되고 보수력 및 가열감량 등 육질이 향상됨. 단일불포화 지방산인 올레인산 함량이 증가되었고 쓴맛성분인 하이포크산틴 함량은 감소하였으며 단맛과 감칠맛 관련 물질 함량은 증가됨
- 출하월령이 증가할수록 4개부위는 단백질 및 지방함량이 증가하였고 수분함량이 감소하였음
- 육색에서는 출하월령이 증가할수록 백색도(L값)는 감소하는 반면 근육내 육색소 함량적색도는 증가하였음
- 출하월령이 증가할수록 보수력은 증가하는 경향이었고 전단력, 가열감량은 감소하였음
- 출하월령이 증가할수록 부위별 지방산 조성은 단가불포화지방산 함량은 증가하는 반면 다가 불포화지방산 함량 감소하는 경향이었음
○ 관능특성
- 연도와 전체기호도에 있어 등심과 채끝, 등심육은 3, 12개월령이 우둔육은 3, 9 및 12개월령이, 앞다리육은 12개월령이 가장 높음
- 다즙성은 차이가 없었고 향미는 등심과 앞다리육만 12개월령이 가장 높음
○ 출하월령별 송아지육의 4개 부위를 분석한 결과 3개월령 송아지고기는 지방이 적고 연하고 백색도가 높아 송아지 상품으로서 차별성이 있었던 반면 육질과 관능특성면에서는 12개월령 송아지고기가 우수하였음
Abstract
▼
< Project 1 : Development of Feeding Program for Holstein calves by different slaughtering age >
To develop the proper feeding model for Holstein calves by different slaughtering ages, 40 heads were raised with Holstein feeding program and slaughtered at 3, 6, 9 and 12 month-old. The feed intake
< Project 1 : Development of Feeding Program for Holstein calves by different slaughtering age >
To develop the proper feeding model for Holstein calves by different slaughtering ages, 40 heads were raised with Holstein feeding program and slaughtered at 3, 6, 9 and 12 month-old. The feed intake increased as the slaughtering age increased. The intake level and feeding time of the concentrated feed and forage feed were as follows ; 95.1 kg and 40.5 kg for 3-mon307.3kg and 92.9kg for 6-mon, 1,159 kg and 433 kg for 9-mon, 2,349 kg and 754.6 kg for 12-mon, respectively. The slaughtering weights, cold carcass weights and retail cut weights were as follows; 99.4 kg, 43.2 kg, and 25.6 kg for 3-mon, 156 kg, 96.9kg and 57.5 kg for 6-mon, 321 kg, 152.1 kg and 88.1 kg for 9-mon, 464 kg, 242.8 kg and 129.4kg for 12-mon, respectively. The analysis results of economical cost were 214 thousand won for 3-mon, 512 thousand won for 6-mon, 1,135 thousand won for 9-mon, and 2,042 thousand won for 12-mon. The production costs were 292.3 thousand won for 3-mon, 725.4 thousand won for 6-mon, 1,535.3 thousand won for 9-mon, and 2,612.2 thousand won for 12-mon. The net incomes were 145.7 thousand won for 3-mon, 326.6 thousand won for 6-mon, 196.7 thousand won for 9-mon and 59.8 thousand won for 12-mon when the carcass retail price was applied as the 7,755 won/kg and all by-products were included. The net profits were 67.7 thousand won for 3-mon, 113.6 thousand won for 6-mon, –203.3 thousand won for 9-mon and –510.2 thousand won for 12-mon. Therefore, 6-mon was the most profitable slaughtering age for economical cost of Holstein calves.
< Project 2 : Quality Evaluation and Utilization Technology of Holstein calves by different slaughtering age >
The objective of this study was to investigate the carcass characteristics and meat quality properties of striploin, loin, chuck tender and top round muscles produced from Holstein calves at 3-, 6-, 9- and 12 month old. In carcass characteristics, the carcass length, width and thickness increased as the slaughter age increased. Also, the production weight of the meat and by-products increased as the slaughter age increased. In chemical compositions of striploin, loin, chuck tender and top round muscles, the moisture contents were significantly decreased whereas protein and fat contents were significantly increased as the slaugher age increased (P<0.05). The myoglobin contents were significantly increased as the slaughter age increased (P<0.05). In the meat color properties, L values (lightness) were significantly higher at 3-mon age group and lower at 12-mon age group, whereas a values (redness) were significantly higher at 12-mon age groups and lower at 3-mon age groups for all four muscles (P<0.05). The b values (yellowness) were significantly higher at 12-mon age groups for 4 muscles (P<0.05). The striploin and loin muscles had significantly higher water holding capacity (WHC) at 12-mon age group than the other age groups, however, the chuck tender muscles had no significant difference among 4 age groups (P>0.05). The Warner-bratzler shear force (WBS) values were significantly higher for the striploin, loin and chuck tender muscles produced from 6- and 9-mon age groups than the other age groups (P<0.05). However, the top round muscles had no significant difference among 4 age groups (P>0.05). There was no significantly differences in cooking loss for striploin and loin muscles among 4 age groups, whereas the chuck tender and top round muscles were significantly higher in cooking loss at 12-mon age groups than the other age groups (P<0.05). The sarcomere length (SL) values for striploin, loin and chuck tender muscles at 12-mon age groups and top round muscles at 3-mon age groups were significantly longer than those of the other age groups (P<0.05). The pH values decreased as the slaughter age increased (P<0.05). In fatty acids compositions, the striploin and loin muscles had significantly lower contents of C14:0, C16:1n7 whereas they had significantly higher contents of C18:2n6, PUFA, PUFA/SFA, ω-6 at 3-mon old. The striploin and loin muscles had significantly lower contents of C18:2n6, PUFA, PUFA/SFA, ω-6 whereas they had significantly higher contents of C16:1n7, C18:1n9, MUFA at 12-mon old. The chuck tender and top round muscles had significantly lower contents of C16:1n7 whereas they had significantly higher contents of C20:1n9 at 3-mon old. The chuck tender and top round muscles had significantly lower contents of C18:0, C18:2n6, C20:4n6, PUFA, PUFA/SFA, ω-6 whereas they had significantly higher contents of C18:1n9, MUFA, MUFA/SFA at 12-mon old(P<0.05). Total contents of free amino acids were increased as the slaughter age increased for loin and top round muscles. In loin muscles, total contents of free amino acids decreased as follows; 12-mon > 9-mon > 6-mon > 3-mon age group (p<0.05). In top round muscles, total contents of free amino acids decreased as follows; 12-mon > 9-mon > 3-mon, 6-mon age group (p<0.05). In the nucleotide-related compounds, hypoxanthine (Hx) contents were decreased whereas each contents of guanosine monophosphate (GMP), inosine monophosphate (IMP), adenosine monophosphate (AMP), adenosine diphosphate (ADP) and total contents of Hx, GMP, IMP, AMP and ADP significantly increased for loin and top round muscles as the slaughter age increased (P<0.05). The result of sensory evaluation showed that the striploin and loin muscles at 3-mon and 12-mon age groups had significantly higher scores in tenderness and overall palatability than those at 6-mon and 9-mon age groups (P<0.05). The chuck tender muscles had significantly lower scores in tenderness and overall palatability than those at 3-, 6- and 9-mon age groups (P<0.05). The top round muscles at 9- and 12-mon age groups had significantly higher scores in tenderness and overall palatability than those at 6-mon age groups (P<0.05). Finally, twenty dishes were developed with the consideration of the calves’ slaughtering age and meat quality properties. The results of this study demonstrated that calf beef had acceptable meat quality and sensory properties. The advantages of savings in feed cost should be considered for Holstein farmers, by advancing slaughtering time from 20 to 22 mons to less than 12 mons of age.
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