Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Dietary Pegmatite, Precious Stone and Grape Pomace Extracts on the Meat Quality of Pigs

거정석, 옥돌 및 포도박 추출물 첨가 급여가 돈육의 육질에 미치는 영향

  • Kim, Dong-Yeop (Department of Food Science and Technology, Yeungnam University) ;
  • Han, Gi-Dong (Department of Food Science and Technology, Yeungnam University)
  • Received : 2009.12.25
  • Accepted : 2010.02.24
  • Published : 2010.04.30
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Abstract

A 90-d trial was conducted to determine the influence of additives such as pegmatite (Peg), precious stone (PS), grape pomace extracts (GPEx) and complexes of these additives (Peg + GPEx and PS + GPEx) via evaluation of meat quality including sensory properties in 90 d old finishing pigs. There were no significant differences in the approximate composition and physiochemical characteristics, including meat color, among the treated groups. However, the Peg treated group was found to have a higher water holding capacity than the other groups. The shear-force was evaluated as an indicator of hardness and found to be lower in the Peg and GPEx treated groups, and this tendency was greater when the complex of Peg and GPEx was supplied. No significant differences were observed among groups following analysis of the free amino acid composition and fatty acid (FA) composition. Sensory evaluation of the boiled loins showed significantly (p<0.05) better results from pigs fed diets containing Peg and GPEx complex. These results suggest that Peg may improve the water holding capacity and tenderness. In addition, supplementation with a complex of Peg and GPEx may improve tenderness.

90일령의 육성돈에게 거정석, 옥돌, 포도박 추출물박 추출물, 거정석과 포도박 추출물, 옥돌과 포도박 추출물 사료첨가제를 90일 동안 급여하여 육질의 변화를 관찰하였다. 일반성분에서는 각 처리구간에 유의적인 차이가 없는 것으로 나타났다(p>0.05). 이화학적 특성 중 pH와 가열감량에서는 처리구 간 전항목에서 유의적인 차이가 없었으나(p>0.05), 보수력에서 거정석 처리군이 다른 처리군 보다 높은 것으로 나타났다(p<0.05). 기계적인 연도측정지표인 전단력($kg/cm^2$)에서는 거정석, 포도박 추출물 처리군이 낮은 것으로 나타났고, 거정석과 포도박 추출물을 혼합 첨가한 경우 유의적인 연도 개선효과가 더 큰 것으로 나타났다(p<0.05). 유리아미노산 함량에서는 전체적인 함량과 각각의 아미노산 함량에는 유의적인 차이가 없었고, 지방산조성에도 처리구 간에 유사한 경향을 나타냈다(p>0.05). 등심에 대한 관능평가에서 거정석과 포도박 추출물 처리군이 다른 처리군 보다 높은 평가결과를 얻었다(p<0.05). 이상의 결과를 종합하면, 거정석과 옥돌, 포도박 추출물을 사료첨가제로써 단독으로 사용하였을 때 거정석 첨가군은 다른 첨가군에 비해 높은 보수력을 유지하고, 거정석과 포도박 추출물을 동시에 사료에 첨가 사용하였을 때에는 연도 개선을 통한 육질의 개선이 나타남을 확인할 수 있었다.

Keywords

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