Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

  • Lee, Hyun Jung (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Kim, Hyun Joo (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Yong, Hae In (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Khan, Muhammad I. (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Heo, Kang Nyung (Department of Poultry Science, National Institute of Animal Science, RDA) ;
  • Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
  • Received : 2015.01.30
  • Accepted : 2015.03.09
  • Published : 2015.03.31
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Abstract

The objective of present research is to evaluate the effect of breed and sex on flavor-related compounds of duck meat in Korea. Breast meat of each different breed [Korean native duck (KND) and commercial duck, Cherry Valley (CD)] and sex (male and female) were analyzed for chemical composition, nucleotide, fatty acid composition, and free amino acid. In comparison within the different breed and sex, CD and female duck were higher in moisture composition compared to KND and male duck. The meat from female duck had higher inosine monophosphate (IMP) contents while the meat from KND had higher inosine contents (P<0.05). Mostly, male duck had higher contents of free amino acid, including alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid and cysteine (P<0.05), even though no significance in the sum of taste-related free amino acid was observed with respect to breed and sex. From the results, it was found that breed has no significant impact while sex has influenced the flavor-related compounds, especially, IMP and most of the free amino acids. In order to get breed-specific advantages, KND should be developed based on flavor aspect and further studies using KND with known genetic confirmation should be conducted for the extrinsic and intrinsic flavor influencing factors.

본 연구는 오리의 종 및 성별에 따른 육 내 풍미 관련 물질의 영향을 구명하고자 수행되었다. 동일한 조건에서 사육된 6주령의 한국 토종오리 및 일반오리(Cherry Valley) 총 12수를 공시하여 가슴육의 일반성분, 핵산관련물질, 지방산 조성 및 유리아미노산 등을 분석하였다. 그 결과, 일반오리와 암컷오리가 각각 토종오리와 수컷오리에 비해 수분함량이 유의적으로 높았다. 육 내 IMP 함량은 수컷보다 암컷이 더 높았으며, 일반오리보다 토종오리 내 inosine 함량이 높은 결과를 보였다(P<0.05). 또한, 수컷 오리 가슴육은 암컷오리에 비해 alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid, cysteine 등 유리아미노산 함량이 높았다(P<0.05). 연구결과, 종에 따른 토종오리와 일반오리의 풍미 관련 물질의 차이는 미미한 것으로 확인되어, 토종오리 만의 우수성과 차별성을 확보하기 위해 오리육 내 풍미 관련 물질에 영향을 미치는 인자들에 관한 연구와 이를 통한 품종 개량이 필요할 것으로 사료된다.

Keywords

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