초록 ▼

친환경 젖소 및 육우 사양기술을 통한 건강기능성 젖소고기 및 유제품의 상품화
국내외 친환경 및 산지생태 축산 모델의 운영사례, 법령, 산업화 연구
Grass fed 위주 사료의 영양적 품질 특성 및 사양기술에 대한 연구
건강기능성 육우고기 생산 및 육가공 제품, 우유 및 발효유, 치즈 제조생산
자연친화적 건강기능성 육우고기 제품에 관한 연구
자연친화적 건강기능성 육우고기의 영양적 품질특성 구명
Grass fed beef의 건강기능성 인자 탐색
혈액의 건강인자와 지방산 조성이 육질 미치는 영향 구

친환경 젖소 및 육우 사양기술을 통한 건강기능성 젖소고기 및 유제품의 상품화
국내외 친환경 및 산지생태 축산 모델의 운영사례, 법령, 산업화 연구
Grass fed 위주 사료의 영양적 품질 특성 및 사양기술에 대한 연구
건강기능성 육우고기 생산 및 육가공 제품, 우유 및 발효유, 치즈 제조생산
자연친화적 건강기능성 육우고기 제품에 관한 연구
자연친화적 건강기능성 육우고기의 영양적 품질특성 구명
Grass fed beef의 건강기능성 인자 탐색
혈액의 건강인자와 지방산 조성이 육질 미치는 영향 구명
비열초고압처리에 따른 육우고기의 품질특성 분석
자연친화적 건강기능성 우유 제품 연구
Grass-fed 젖소유래 자연친화적 우유의 영양학적 품질특성 연구
Grass-fed 젖소유래 우유의 지질대사 및 간 기능 개선효능 구명
비가열 초고압처리기술을 이용하여 제조한 우유의 품질특성 연구
비가열 초고압처리 우유의 항알레르기 효과 연구

(출처 : 보고서 요약서)

Abstract ▼

Purpose&Contents
∎ To investigate whether HHP treatment of cheese, yogurt and beef might be an alternative way to produce cheese, yogurt and beef with acceptable attributes and reduced microbial load.
∎ Study on nutritional quality characteristics of feed that consists mostly of grass and fiel

Purpose&Contents
∎ To investigate whether HHP treatment of cheese, yogurt and beef might be an alternative way to produce cheese, yogurt and beef with acceptable attributes and reduced microbial load.
∎ Study on nutritional quality characteristics of feed that consists mostly of grass and field application test.
∎ To find the alternative diet for producing omega-3 enriched beef with good animal performance and carcass yield.
∎ To investigate whether high pressure processing gives any impact and benefits on the quality of meat and meat products.
∎ Study on nutritional quality characteristics of grass-fed cow’s eco-friendly milk
∎ Identifying effect of grass-fed cow’s milk on lipid metabolism and liver function improving using animal model
∎ Study on quality characteristics of grass-Fed cow’s milk manufactured with high pressure processing (HPP)

Results
1. Study on nutritional quality characteristics of feed that consists mostly of grass and field application test
- 1st field application test(Munkyung): n-6:n-3 ratio of TMR was 1:1.62 that contains 70% grass. It changed n-6:n-3 ratio of milk from 1:14 to under 1:4.
- 2nd field application test(Jeju): after application of feed that consists mostly of grass, milk yield and feed efficiency increased. It changed n-6:n-3 ratio of milk from 1:15 to less than 1:4 in 19 weeks.

2. Changes of Lactic Acid Bacteria and Physicochemical Properties of Yogurt Made with High Pressure Processing Treated Milk
This study was carried out to investigate physicochemical and fermentation properties of yogurt made from high pressure processing (HPP) treated milk. Raw milk and commercial yogurt starter were used to make yogurt.
Raw milk was HPP treated at 350 or 450 MPa (HPP 350 or 450) for 15 min or heat treated at 80℃ for 10 min. The numbers of lactic acid bacteria of HPP treated group (HPP yogurt) rapidly increased during 2~4 h, however, there was not significant difference from control (P<0.05).
Titratable acidity of all samples were increased, and pH were decreased during storage from 0.99 to 1.24%, and from 4.59 to 4.20, respectively. It is confirmed that they were in general range of yogurt. Control showed higher viscosity than that of HPP yogurt, and HPP 450 showed higher than that of HPP 350. Syneresis was significantly lower than control (P<0.05). Based on the data obtained from the present study, HPP treatment was effective to enhance the quality of yogurt.

3. The Use of High-pressure Processing in the Production of Queso Fresco Cheese
Three types of Queso Fresco cheese were made: raw cheese (control), cheese made from LTLT treated milk (LTLT cheese), cheese made from HHP treated milk (HPP-milk cheese) and High Hydrostatic Pressure (HHP) treated raw cheese (HPP cheese). LTLT cheese had the highest moisture, followed by HPP cheese and HPP-milk cheese. HPP-milk cheese had higher yield, due to incorporation of denatured whey proteins, than the others. No coliforms, yeast and molds in cheese were detected for all cheese samples except control. HPP treatments modified the texture (more firm) and color (more yellow) compared to LTLT cheese.

4. Effects of Grass and Flaxseed Oil on Weight Gain and Microbiological Characteristics of Feces of Friesian-Holsteins
This study was conducted to evaluate the effects of grass and flaxseed oil on weight gain, fecal pH, microflora and acid resistance of fecal E. coli. in Friesian-Holsteins. Fifteen Holsteins were fed either conventional diet (C, n=5), grass (40%)+concentrate supplemented with flaxseed oil (60%) (T1, n=5) or grass only (T2, n=5) for 141 days, and T1 and T2 group were grazed on pasture except feeding time. Grabbing fecal samples and measuring body weight were carried out at test day 1, 60, 120, 141. To evaluate acid sensitivity of fecal E. coli, feces were incubated in pH 2.0 anaerobic solution during 1 h at room temperature and measured survival rate. In terms of diets, C group had the highest n-6:n-3 ratio with 21.93, followed by T1 group (0.92) and T2 group (0.51). C and T1 group had higher final weight, total gain weight and average daily gain than T2 animals (p<0.05). The fecal pH of C group was maintained much lower than T1 and T2 group since day 120 (p<0.05). Total anaerobe in feces of C group were higher than the other groups since day 120 (p<0.05), but coliform bacteria were not significantly different among groups. Yeast and mold in feces of C group were significantly higher than the other groups from day 60 to day 141 (p<0.05), which is considered to be relevant to yeast in the diets.

After feces were incubated at strong acid, more fecal E. coli of C group (34.09%) survived than those of T1 group (3.79%) and T2 group (1.02%) (p<0.05). From those results, it was considered that feeding grass and flaxseed oil to Holsteins enables to change fecal microflora, increase acid sensitivity of fecal E. coli and contribute to stay healthy for animals.

1. Effects of different diets on blood profile and animal performance.
All experimental animals are clinically healthy. TMR group gained more energy from diet, utilized more carbohydrate than rumen degradable protein as shown by higher concentration of blood glucose and lower concentration of blood urea nitrogen than the others. Plasma cholesterol levels, including low-density and high-density lipoproteins, were higher in both TMR and n-3 mix diet groups, figuring out higher energy intake than in the haylage group. Grass-fed cattle had significantly lower plasma n6 to n3 ratio than mix-fed and TMR-fed cattle. However, haylage-fed cattle showed lower growth performance (lower ALP activity and body weight gain). Feeding n-3 mix diet is recommended to obtain both low plasma n6 to n3 ratio and good growth performance.

2. Effects of different diets on meat quality, sensory traits and fatty acid composition.
Although roast beef obtained from the TMR group was more preferred than the two others, the n-3 mix-fed beef provided better overall meat physicochemical properties and sensory scores than the haylage-fed beef.
The n-6 to n-3 ratio was higher in TMR-fed beef than other diet groups.
In contrast, the inclusion of flaxseed oil-supplemented pellets maintained the ratio at levels that were lower than those found in the TMR-fed beef and close to grass-fed beef. Finishing diet containing flaxseed oil-supplemented pellets and reed canary grass haylage at the as-fed ratio of 40:60 was more advantageous than the diets containing conventional corn-based TMR and haylage only for the production of n-3-enriched beef.

3. Effects of high pressure processing (HPP) on the quality of meat and emulsion-type meat product HPP at 400 and 600 MPa increased meat pH by 0.1-0.2 units with no significant effects on meat texture profile and the stability of meat pH was well maintained during refrigerated storage under vacuum. For high-pH beef (pH>6.0), HPP provided advantage by increasing meat tenderness. In contrast, cooked-meat toughness increased as the level of pressure increased in meat having pH lower than 6.0. HPP led to the discoloration of meat and oxidative deterioration during storage. HPP-treated meat could not be used as a source for manufacturing well-shaped emulsion-type meat product as the functionality of meat protein was degraded by pressurization.

The proper utilization of this hurdle technology for developing a new meat product should be considered such as at post-production to extend shelf-life of ready-to-cook meat products (burger patties or marinated meat) rather than at pre-production or for aging of raw meat.
1. Grass-fed cow's milk and feed-fed cow's milk were treated in 550, 580 and 600MPa of HPP, treated for 3 minutes and 5 minutes, and treated at 6 3℃ for 30 minutes, LTLT(low temperature, long time) method. All samples were subdivided and quality characteristics and sterilization effect were analyzed during storage 14 days at 5℃ and 10℃. E. coli was not detected and general bacteria were detected at low level, 4-7 log CFU/mL. Salmonella, E. coli, Staphylococcus aureus and Clostridium perfringens were not detected at 14th storage day. These results show that HPP has equivalent sterilization effect in comparison with LTLT, and than fatty acid functions of milk from grass-fed cow are able to satisfy consumers' preference, so producing high quality dairy products from grass-fed cow is thought to be possible.

2. In this study, to prove effects of grass-fed cow's milk on lipid metabolism and liver function improving, each milk samples were supplied to high fat diet-fed C57BL/6 mouse during 8 weeks and then, lipid metabolism gene and antioxidant activity were analyzed. The treatment with grass-fed cow's milk gained less weight and significantly high antioxidant activity than one with feed-fed cow's milk. Expression level on mRNA of gene controling fatty acid oxidation in liver was significantly higher in treatment with grass-fed cow's milk than that in treatment with feed-fed cow's milk, and expression level on mRNA of gene controling fatty acid synthesis was lower in grass-fed cow's milk. Therefore, dairy products from grass-fed cow are thought to be useful material on weight, fat and triglycerides level loss in blood, antioxidant activity in liver tissue, lipid metabolism improving.

3. To analyze anti-allergic activity on sterilized samples(HPP, HTST, LTLT), contents of histamine, β-hexosaminidase and cytokine (IL-6, TNF-α) were measured using mast call, RBL-2H3. As result of that, histamine, β-hexosaminidase and cytokine (IL-6, TNF-α)secreted from activated mast cell were decreased in HPP-milk more than in heat-sterilized milk which means that HPP-milk decrease allergic reaction more than heat-sterilized milk.

Expected Contribution
◆ Holstein-Friesian steers require more energy from feed for maintenance than beef cattle breeds; therefore, the cost to produce highly marbled beef is much higher. Due to the growing interest in healthy lifestyles among consumers, including the consumption of healthy foods, adding value is necessary for enhancing profit by improving meat quality and producing healthier, lean beef rather than high-marbled beef with its associated high cost. Mixing existing pasture feeding with flaxseed oil-supplemented pellets represents an alternative way to produce healthy lean meat with a balanced n-6 to n-3 fatty acids ratio from dairy steers and to improve carcass weight and meat quality. Furthermore, the use of high pressure processing (HPP) could be applied for maintaining the nutritive value of n-3 enriched beef patties and its ready-to-cook products with extended shelf life at post-packaging stage rather than for raw beef or at pre-processing stage.

◆ Suggesting new trend eco-friendly health-functional dairy products
-Determination of different fatty acid composition between Grass-fed cow's milk and feed-fed cow's milk by analyzing saturated fatty acid and unsaturated fatty acid
-Evaluation of effect on Lipid metabolism and hepatic functional improvement by supplying Grass-fed cow's milk to C57BL/6 mouse
-Potential and vision of commercialization on Grass-fed cow's milk through consumer' preference evaluation

◆ New pasteurization method of dairy products on non-thermal process technology
-Suggesting new trend of product development through evaluation on physicochemical and nutritional quality characteristics in storage experiment of non-thermal processing milk
-Potential of sterilization method controling allergic reaction from milk protein degeneration caused by existing thermal sterilization method (LTLT, HTST and UHT)

(출처 : SUMMARY)

목차 Contents

• 표지 ... 1제 출 문 ... 2보고서 요약서 ... 3국문 요약문 ... 4SUMMARY ... 12CONTENTS ... 18목차 ... 19제 1장. 연구개발과제의 개요 ... 21 제 1절. 연구개발 목적 ... 21 제 2절. 연구개발의 필요성 ... 21 제 3절. 연구개발 내용 및 범위 ... 24제 2장. 국내외 기술개발 현황 ... 27 제 1절. 국내 제품생산 및 시장 현황 ... 27 제 2절. 국외 제품생산 및 시장 현황 ... 28 제 3절. 특허분석 ... 29 제 4절. 논문분석 ... 30제 3장. 연구수행 내용 및 결과 ... 31 제 1절. 제 1 세부 친환경 젖소 및 육우 사양기술을 통한 건강기능성 육우고기 및 유제품의 상품화 ... 31 제 2절. 위탁 비가열살균방법(HPP)의 가공적성 연구 ... 169 제 3절. 제 1 협동 자연친화적 건강기능성 젖소고기 제품 연구 ... 200 제 4절. 제 2 협동 자연친화적 건강기능성 우유제품 연구 ... 288제 4장. 목표달성도 및 관련분야 기여도 ... 362 제 1절. 목표달성도 ... 362 제 2절. 관련분야 기여도 ... 365제 5장. 연구결과의 활용계획 ... 367 제 1절. 논문실적 ... 367 제 2절. 학술대회 발표 실적 ... 368 제 3절. 특허실적 ... 370 제 4절. 인력활용 및 양성효과 ... 370 제 5절. 제품화 ... 370 제 6절. 기타 성과 ... 372 제 7절. 성과 활용계획 ... 373제 6장. 연구과정에서 수집한 해외과학기술정보 ... 381 제 1절. 과제 관련 해외 제품화 정보 ... 381제 7장. 연구개발결과의 보안등급 ... 385제 8장. 국가과학기술종합정보시스템에 등록한 연구시설·장비 현황 ... 386제 9장. 연구개발과제 수행에 따른 연구실 등의 안전조치 이행실적 ... 387제 10장. 연구개발과제의 대표적 연구실적 ... 389제 11장. 참고문헌 ... 390끝페이지 ... 411