Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effects of Dietary Biotite Powder on Physico-chemical Characteristics of Pork

흑운모 분말 급여 돈육의 이화학적 특성

  • Jin, S.K. (Department of International Livestock Industry, Jinju National University) ;
  • Kim, I.S. (Department of International Livestock Industry, Jinju National University) ;
  • Song, Y.M. (Department of International Livestock Industry, Jinju National University) ;
  • Lee, S.D. (Department of International Livestock Industry, Jinju National University) ;
  • Hah, K.H. (Division of Agricultural Biotechnology, Seoul National University) ;
  • Kim, H.Y. (Department of International Livestock Industry, Jinju National University) ;
  • Nam, K.Y. (Department of International Livestock Industry, Jinju National University) ;
  • Jang, A.R. (School of Agricultural Biotechnology, Seoul National University)
  • 진상근 (진주산업대학교 국제축산개발학과) ;
  • 김일석 (진주산업대학교 국제축산개발학과) ;
  • 송영민 (진주산업대학교 국제축산개발학과) ;
  • 이성대 (진주산업대학교 국제축산개발학과) ;
  • 하경희 (경상대학교 축산과학부) ;
  • 김회윤 (진주산업대학교 국제축산개발학과) ;
  • 남기윤 (진주산업대학교 국제축산개발학과) ;
  • 장애라 (서울대학교 농생명공학부)
  • Published : 2003.06.30
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Abstract

This study was carried out to analyze the physico-chemical characteristics of the loin from pigs fed biotite. Control was fed diet for piglets and growing pigs, and treatments were fed diet supplemented 1.25% and 1.75% biotite to piglet diet and to growing pigs, respectively. Ratio of carcass grade A was shown as 27.8% and 50% in control group and treatment, respectively. And that of carcass grade A and B was appeared as 52.8% in control and 80% in treatment. The control group showed higher value of water and protein content than treatment. However, fat and ash content of treatment were higher than those of control. Treatment showed lower value than control in shear force and cooking loss, and was higher than control in pH value(p<0.05). L*, a* and b* value of control in meat color were lower than those of treatments. Treatments group was shown lower value than control group in textural gumminess and brittleness. In the sensory test of fresh meat, there was no significant difference between control and treatment group. However, intramuscular fat content and overall acceptability of control were more or less lower than its of treatment. In cooked meat, the meat color of control was lower than those of treatments. Control group was shown higher saturated fatty acid value than treatment group. However, the poly unsaturated fatty acid, essential fatty acid, and the ratio of unsaturated fatty acid/saturated fatty acid and essential fatty acid/saturated fatty acid were low.

돼지(LY${\times}$D)의 자돈용 및 육성용 기본사료를 급여한 대조구와 자돈용 사료에 흑운모 분말 1.25%, 육성용 사료에 1.75%를 첨가한 처리구 등심육의 이화학적 특성을 분석한 결과는 다음과 같다. A등급 출현율은 대조구가 27.8%인 반면, 처리구는 50%를 나타내었으며, A, B 등급 출현율은 대조구가 52.8%, 처리구가 80%를 나타내었다. 수분과 단백질은 대조구가 처리구보다 높게 나타났으나(P<0.05), 지방과 회분은 처리구가 높게 나타났다(P<0.05). 전단력과 가열감량은 처리구가 대조구보다 낮게 나타난 반면, pH는 높게 나타났다(p<0.05). 육색의 L*값, a*값 및 b*값 모두 처리구가 대조구에 비해 높은 경향을 나타내었다. 조직감의 검성과 파쇄성은 처리구가 대조구에 비해 낮게 나타났다(P< 0.05). 선선육의 관능검사에서 대조구와 처리구 간에 항목별로 유의적인 차이는 없었으나 근내지방도 및 전체적인 기호도에서 처리구가 대조구보다 다소 높게 나타났으며, 가열육의 관능검사에서 육색은 처리구가 대조구에 비해 높게 나타났다. 지방산 조성 중 포화지방산은 처리구에 비하여 대조구가 높게 나타난 반면 다가 불포화지방산, 필수지방산, 불포화지방산/포화지방산 및 필수지방산/포화지방산의 비율은 낮게 나타났다.

Keywords

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