Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Replacing Antibiotics by Herb Extracts and Digestive Enzymes Containing Vitamin E and Oriental Medicinal Plants Byproduct on Blood Serum Cholesterol and Meat Qualities in the Hog Loin Meat

항생제 대체를 위한 비타민 E 및 한방부산물을 포함한 허브추출물 및 효소제 복합처리가 거세돈의 혈액콜레스테롤 및 식육의 품질에 미치는 영향

  • Kang, Suk-Nam (Research Center of Bioactive Materials, Chonbuk National University) ;
  • Kim, Jong-Duck (Cheonam Yonam Collage) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Lee, Moo-Ha (Department of Animal Resources & Sciences, Seoul National University)
  • 강석남 (전북대학교 생리활성물질연구소) ;
  • 김종덕 (천안연암대학) ;
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 이무하 (서울대학교 농생명공학부 동물자원학과)
  • Published : 2007.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to know the effect of the oriental medicinal plants byproduct containing vitamin E and 0.1% antibiotics (T1) and the oriental medicinal plants byproduct containing vitamin E and the replacing antibiotics by 0.03% herb extracts (T2) and 0.1% aminolevulinic acid (T3) on production performance of finishing hog and its meat qualities. There were no significant differences in the daily weight gain, feed intake, and feed conversion rate values between all treatment groups. However, the T2 group tends to have a higher daily weight gain (g/day) than the other groups (p>0.05). The T2 group showed lower total-cholesterol and LDL-cholesterol contents (114.71 and 68.09 mg/dl, respectively) than the control in the blood serum (p<0.001), and all the treated groups of oriental medicinal plants byproduct and vitamin E increased HDL-cholesterol and decreased LDL-cholesterol contents in the blood serum. Content of vitamin E in muscles from the group T1, T2 and T3 (2.11, 2.21 and 2.18 mg $kg^{-1}$, respectively) showed higher levels than those of control. The presence of antibiotics (chlortetracycline) in hog loin meat were detected (0.08 ppm) in control sample. However, there was no antibiotic in other treated hog loin meats (T1, T2 and T3, respectively). The thiobarbituric acid reactive substances and volatile basic nitrogen values of the groups T2 (0.06 mg MA $kg^{-1}$ and 11.21 mg%, respectively) and T3 (0.05 mg MA $kg^{-1}$ and 8.23 mg%, respectively) were significantly (p<0.05) lower than that of control in loin meat. However, there was no significant difference between treated samples (T1, T2 and T3, respectively) and control in cooking loss and drip loss.

본 연구는 비타민 E 및 한방부산물을 함유한 항생물질(T1), 비타민 E 및 한방부산물 함유 허브추출물(0.03%, T2) 그리고 비타민 E 함유 한방부산물 함유 효소제(0.1% aminolevulinic acid, T3)의 급여가 거세돈육의 일당증체량과 사료요구율등의 생산성 및 식육의 육질에 미치는 영향에 대해 연구하여 이들 처리 물질들의 항생제 대체물질로서의 가능성에 대해 연구하였다. 허브추출물 처리군(T2)의 일당증체량이 가장 좋은 결과를 나타내었으나, 일당증체량 및 사료요구율에 있어 대조구와 유의적인 차이를 나타내지 않았다. 혈청 총 콜레스테롤 및 LDL-콜레스테롤 함량의 경우 T2 처리군이 대조군보다 낮은 함량을 나타내었으며(각각 114.71과 68.09 mg/dL), 한약부산물과 비타민E의의 처리가 HDL-콜레스테롤을 높였으며, LDL-콜레스테롤을 낮추었다. 비타민을 첨가한 처리군 T1, T2 그리고 T3의 근육내 비타민의 함량이 대조군 보다 유의적으로 높게 나타났다(각각 2.11, 2.21 and 2.18 mg/kg). 잔류 항생물질의 경우 대조군에서는 chlortetracycline이 0.08 ppm이 검출되었으나 처리군에서는 검출되지 않았다. TBARS와 VBN 함량은 T2 처리군(각각 0.06 mg MA/kg과 11.21 mg%)과 T3 처리군(각각 0.05 mg MA/kg과 8.23 mg%)이 대조군보다 유의적으로 낮게 나타났다. 하지만 가열감량 및 드립감량은 대조군과 처리군과의 유의적인 차이가 나타나지 않았다.

Keywords

References

  1. Ahma, D. I. and Aqil, F. (2006) In vitro efficacy ofbioactive extracts of 15 medicinal plants against ES$\beta$L-producing multidrug-resistant enteric bacteria. Microbiol. Res. (in press)
  2. AOAC (1990) Official Methods of Analysis. Association Official Analytical Chemists. Washington, DC
  3. Asghar, A., Gray, J. I., Booren, A. M., Gomaa, E. A., and Abouzied, M. M. (1991) Effects of supranutritional dietary vitamin E levels on subcellular deposition of a-tocopherol in the muscle and on pork quality. J. Sci. Food Agric. 57,31-41 https://doi.org/10.1002/jsfa.2740570104
  4. Boison, J. O. (1995) Chemical analysis for antibiotics used in agriculture. AOAC International, Arlington, VA, pp. 235-306
  5. Buckley, D. J., Morrissey, P. A., and Gray, J. I. (1995) Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci. 73,3122-3130
  6. Burttris, J. L. and Diplock, A. T. (1988) The $\alpha$-tocopherol and phospholipid fatty acid content of rat liver subcellular membranes in vitamin E and selenium deficiency. Biochem. Biophys. Acta. 963, 61 https://doi.org/10.1016/0005-2760(88)90338-4
  7. Cannon, J. E., Morgan, J. B., Schmidt, O. R., Tatum, J. D., Sofos, J. N., Smith, O. C., Delmore, J. R., and Williams, S. N. (1996) Growth and fresh meat quality characteristics of pigs supplemented with vitamin E. J. Anim. Sci. 74,98-105 https://doi.org/10.2527/1996.74198x
  8. Chan, W. K. M., Hakkarainen, K., Faustman, C., Schaefer, D. M., and Scheller, K. K. (1996) Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles. Meat Sci. 42,387-399 https://doi.org/10.1016/0309-1740(95)00055-0
  9. Cheah, K. S., Cheah, A. M., and Krausgrill, D. I. (1995) Effect of dietary supplementation of vitamin E on pig meat quality. Meat Sci. 39,255-264 https://doi.org/10.1016/0309-1740(94)P1826-H
  10. Choi, J. H., Kim, D. W., Moon Y. S., and Chang, D. S. (1996) Feeding effect oriental medinine on the functional properties ofpigmeat. Kor. J. Soc. Food Nutr. 25, 100-117
  11. Clifford, A. A. (2001) Total nutrition, feeding animals for health and growth, Nottingham University Press, Nottingham
  12. Conway, E. J. (1950) Microdiffusion analysis and volumetric error. Crosby, Lockwood and Son, London
  13. Dirinck, P., Winne, A. D., Casteels, M., and Friggs, M. (1996) Studies on vitamin E and meat quality. 1. Effect of feeding high vitamin E levels on time-related pork quality. J. Agr. Food Chem. 44,65-68 https://doi.org/10.1021/jf940607x
  14. Dransfield, E. (2003) Consumer acceptance - meat quality aspects. In: Proceed Consistency of Quality 11 th International Meat Symposium, Pretoria, South Africa, pp. 146-159
  15. Faustman, C., Cassens, R. G., Schaefer, D. M., Buege, D. R., Williams, S. N., and Scheller, K. K. (1989) Improvement of pigment and lipid stability in Holstein steer beef by dietary supplementation with vitamin E. J. Food Sci. 54, 858-862 https://doi.org/10.1111/j.1365-2621.1989.tb07899.x
  16. Frankel, E. N., Kanner, J., German, G. B., Parks, E., and Kinsella, J. (1993) Inhibition of oxidation of human low density lipoprotein by phenolic substances in red wine. Lancet 341, 454-457 https://doi.org/10.1016/0140-6736(93)90206-V
  17. Gey, K. F., Stahelin, H. B., and Eichholzer, M. (1993) Poor plasma status of carotene and vitamin C is associated with higher mortality from ischemic heart disease and stroke. Basel prospective study. Clin. Investig. 71,3-6 https://doi.org/10.1007/BF00210955
  18. Hertog-Meischke, M. J. A., Smulders, F. J. M. Houben, J. H., and Eikelenboom, G. (1997) The effect of dietary vitamin E supplementation on drip loss of bovine longissimus lumborum, psoas major and semitendinosus muscles. Meat Sci. 45, 153-160 https://doi.org/10.1016/S0309-1740(96)00119-2
  19. Hong, J. W., Kim, I. H., Kim, J. H., Kwon, O. S., Lee, S. H., Seo, W. S., Kim, C., Kim, E. S., and Chung, Y. H. (2002) Effect of dietary Astragalus membranaceus, Ginseng and onion complex on growth performance and carcass characteristics in finishing pigs. Kor. J. Soc. Food Sci. Nutr. 31, 149-154 https://doi.org/10.3746/jkfn.2002.31.1.149
  20. Jensen, C., Guidera, J., Skovgaard, I. M., Staun, H., and Skibsted, L. H. (1997) Effects of dietarya-tocopheryl acetate supplementation on a-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability of pork meat. Meat Sci. 45,491-500 https://doi.org/10.1016/S0309-1740(96)00130-1
  21. Jessup, W. Rankin, S. M. Whalley, C. V., Hoult, J. R., Scott, J., and Leake, D. S. (1990) $\alpha$-Tocopherol consumption during low-density-lipoprotein oxidation. Biochem. J. 263, 399-405
  22. Kennedy, D. G., McCracken, R. J., Cannavan, A., and Hewitt, S. A. (1998) Use of liquid chromatography-mass spectrometry in the analysis of residues of antibiotics in meat and milk. J. Chromatogra. A. 812,77-98 https://doi.org/10.1016/S0021-9673(98)00048-X
  23. Kim, Y. Y., Kil, D. Y., Oh, H. K., and Han, I. K. (2005) Acidifier as alternative material to antibiotics in animal feed. Asian-Aust. J. Anim. Sci. 18, 1048-1060 https://doi.org/10.5713/ajas.2005.1048
  24. King, A. J., Uijttenboogaart, T. G., and Vries, A. W. (1995) $\alpha$-tocopherol, $\beta$-carotene and ascorbic acid as antioxidants in stored poultry muscle. J. Food Sci. 60, 1009-1012 https://doi.org/10.1111/j.1365-2621.1995.tb06281.x
  25. Lanari, M. C., Schaefer, D. M., and Scheller, K. K. (1995) Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packaging. Meat Sci. 41,337-350
  26. Larrauri, J. A., Goni, I., Martin-Carron, N., Ruperez, P., and Saura-Calixto. (1996) Measurement of health-promoting properties in fruit dietary fibers: antioxidant capacity, fermentability and glucose retardation index. J. Sci. Food Agric. 71,515-519 https://doi.org/10.1002/(SICI)1097-0010(199608)71:4<515::AID-JSFA611>3.0.CO;2-Y
  27. Leibetseder, J. (2004) New feed additives - the growth of a niche. In: World Nutrition Forum, Biomin Edition, Salzburg, Austria. pp. 14-15
  28. Leonhardt, M., Gebert, S., and Wenk, C. (1996) Stability of $\alpha$-tocopherol, thiamin, riboflavin and retinol in pork muscle and liver during heating as affected by dietary supplementation. J. Food Sci. 61, 1048-1051 https://doi.org/10.1111/j.1365-2621.1996.tb10930.x
  29. Leontowicz, M., Gorinstein, S., Bartnikowska, E., Leontowicz, H., Kulasek, G., and Trakhtenberg, S. (2001) Sugar beet pulp and apple pomace dietary fibers improve lipid metabolism in rats fed cholesterol. Food Chem. 72, 73-78 https://doi.org/10.1016/S0308-8146(00)00207-7
  30. Lin, R. (1994) Nutritional antioxidants. In: Goldberg, I., Editor. Phytochemical and antioxidant functional food, Chapman and Hall, New York/London, pp. 393-455
  31. Macit. M., Aksakal, V., Emsen, E., Aksu, M. I., Karaoglu, M., and Esenbuga, N. (2003) Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs. Meat Sci. 63,51-55 https://doi.org/10.1016/S0309-1740(02)00052-9
  32. Miller, D. K., Gomez-Basauri, J. V., Smith, V. L., Kanner, J., and Miller, D. D. (1994) Dietary iron in swine rations affects Nonheme and TBARS in pork skeletal muscles. J. Food Sci. 59, 747-750 https://doi.org/10.1111/j.1365-2621.1994.tb08118.x
  33. Mitsumoto, M., Arnold, R. N., and Cassens, R. O. (1993) Dietary versus post mortem supplementation of vitamin Eon pigment and lipid stability in ground beef. J. Anim. Sci. 71, 1812-1816
  34. Monahan, F. J., Buckley, D. J., Gray, J. I., Morrissey, P. A., and Asghar, A. (1990) Effect of dietary vitamin E on the stability of raw and cooked pork. Meat Sci. 27,99-108 https://doi.org/10.1016/0309-1740(90)90058-E
  35. Monahan, F. J., Asghar, A., Gray, J. I., and Buckley, D. J. (1994) Effect of oxidized dietary lipid and vitamin E on the color stability of pork chops. Meat Sci. 37,205-215 https://doi.org/10.1016/0309-1740(94)90081-7
  36. Morrissey, P. A., Buckley, D. J., Sisk, H., Lynch, P. B., and Sheehy, P. J. A. (1996) Uptake of $\alpha$-tocopherol in porcine plasma and tissues. Meat Sci. 44,275-283 https://doi.org/10.1016/S0309-1740(96)00033-2
  37. National Research Council (NRC). (1998) Nutrient requirement of swine (10th revised edition), National Academic Press, Washington, D
  38. Offer, O. and Knighth, P. (1988) Developments in Meat Science. Elsevier, NY
  39. Ohashi, E., Okamoto, M., Ozawa, A., and Fugita, T. (1991) Characterization of common squid using several freshness indicators. J. Food Sci. 56, 161-163 https://doi.org/10.1111/j.1365-2621.1991.tb08001.x
  40. Park, G. B., Lee, J. R., Lee, H. G., Park, T. S., Shin, T. S., and Lee, J. I. (1998) The effect of feeding oriental medicine refuse on changes in physiochemical properties of pork with storage time. Kor. J. Anim. Sci. 40,391-400
  41. Pfalzgraf, A., Frigg, M., and Steinhart, H. (1995) $\alpha$-Tocopherol contents and lipid oxidation in pork muscle and adipose tissue during storage. J. Agric. Food Chem. 43, 1339-1342 https://doi.org/10.1021/jf00053a039
  42. Pinelli-Saavedra, A. and Scaife, J. R. (2005) Pre- and postnatal transfer of vitamins E and C to piglets in sows supplemented with vitamin E and vitamin C. Livest. Prod. Sci. 97, 231-240 https://doi.org/10.1016/j.livprodsci.2005.05.001
  43. Riemersma, R. A., Wood, D. A., Macintyre, C. C. A., Elton, A. Gey, K. F., and Oliver, M. F. (1993) Risk of angina pectoris and plasma concentration of vitamins A, C and E and carotene. Lancet 337,1-5 https://doi.org/10.1016/0140-6736(91)93327-6
  44. SAS (2000) SAS/STAT User's Guide, Version 6.02. SAS Institute Inc., Cary, NC
  45. Schaefer, D. M., Liu, Q., Faustman, C., and Yin, M. C. (1995) Supranutritional administration of vitamins E and C improves oxidative stability of beef. J. Nutr. 125, 1792-1798
  46. Su, H. P. and Lin, C. W. (1988) A survey of the storage characteristics of dried sliced pork, J. Chinese Soc. Anim. Sci. 17, 83-90
  47. Witte, W. (2000) Selective pressure by antibiotic use in livestock, Intl. J. Antimicrob. Ag. 16, S19-S24 https://doi.org/10.1016/S0924-8579(00)00301-0
  48. Witte, V. C., Krause, O. E, and Bailey, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582-582 https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
  49. 조진호, 권오석, 민병준, 손경승, 진영걸, 홍종욱, 강대경, 김인호 (2004) 한방부산물과 바이오 세라믹(약돌) 혼합물의 급여가 돈육의 성장 및 육질 특성에 미치는 영향. 한국축산식품학회지 24(4), 329-334

Cited by

  1. Effects of Dietary Probiotics as an Alternative to Antibiotics on Growth Performance, Biochemical Characteristics and Immune Response in Weaning Pigs vol.24, pp.4, 2014, https://doi.org/10.5352/JLS.2014.24.4.352
  2. Effects of Mugwort Powder Supplementation on Carcass and Meat Characteristics in the Finishing Period of Gilts vol.29, pp.2, 2009, https://doi.org/10.5851/kosfa.2009.29.2.188
  3. Effects of Feeding Mugwort Powder on Meat Composition and Sensory Characteristics in Gilt vol.29, pp.1, 2009, https://doi.org/10.5851/kosfa.2009.29.1.68
  4. Antimicrobial and antiviral activity of Saururus chinensis extract by n-Hexane vol.36, pp.2, 2013, https://doi.org/10.7853/kjvs.2013.36.2.87
  5. 국내 자생 황금 추출물의 첨가 급여가 육계의 생산성, 면역 기능 및 장내 균총 변화에 미치는 영향 vol.35, pp.4, 2007, https://doi.org/10.5536/kjps.2009.35.4.351
  6. 국내산 주요허브 열수 추출물의 항산화, 항균활성 및 세포독성 vol.25, pp.4, 2007, https://doi.org/10.11625/kjoa.2017.25.4.821