경북지역 거세 한우의 출하 체중에 따른 도체특성과 부분육 생산수율
Carcass Characteristics and Primal Cuts Yields by Live Weight of Hanwoo Steers in Gyeongbuk Province
0
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
본 연구는 경북지역 거세 한우의 출하체중에 따른 도체 특성 및 부분육 생산량을 조사하여 고기의 생산성을 도체로부터 평가하기 위하여 실시하였다. 경북지역 거세 한우 51두를 도착체중 700kg미만,701~750kg, 751~800kg, 801~850kg, 850kg초과 5그룹으로 나누어 가공단계별 중량변화, 도체규격,대분할 부위 생산량 및 수율, 소분할 부위 생산량 및 수율, 부산물 생산량 및 수율을 조사하였다. 가공단계별 중량변화는 한우의 출하체중이 증가함에 따라 온도체중, 냉도체중, 대분할육, 소분할육, 뼈량,지방량이 증가하였다. 도체규격은 한우의 출하체중이 증가함에 따라 전장, 전사분체장, 흉장, 경폭, 흉폭, 퇴폭, 흉위, 퇴위, 흉후가 증가하였다. 부산물 생산량은 한우의 출하체중이 증가함에 따라 머리, 앞족, 뒷족, 가죽, 간, 소장, 배지방, 생식기, 신장, 기타지방량이 증가하였다. 도체부산물은 한우의 출하체중이 증가함에 따라 사골, 꼬리반골, 도가니, 마구리, 잡뼈, 갈비뼈량이 증가하였다.
Abstract
Total number of 51 Hanwoo steers were purchased from Gyeongbuk province farms based onthe different market weight in which ranged loss than 700 kg, 701~750 kg, 751~800 kg,801~850 kg, excess 850 kg. After slaughtering, they were evaluated to estimate the productivityof carcass components by market weight, and to predict the beef cascass yield. As marketweight of Hanwoo increased, the hot carcass weight, cold carcass weight, primal cuts lean meatweight, sub- primal cuts lean meat weight, bone weight, fat weight tended to increase. Asmarket weight of Hanwoo increased, Side length, Forequarter length, Thoracic Vertebrae length,7th Cervical Vertebrae carcass breadth, 5~6th Thoracic Vertebrae breadth, 5th Sacral Vertebraebreadth, 7~8th Thoracic Vertebrae girth, Coxae thick, 7~8th Thoracic Vertebrae thick tended toincrease. As by-product weight of Hanwoo increase, the head, fore feet, hind feet, skin, liver,small intestine, abdominal fat, pizzle, kidney, other fat tended to increase. As carcass by-productweight of Hanwoo increase, the beef bone leg bones, oxtail, beef knees, rib cartilage, mixedbone, rib tended to increase.
참고문헌 (24)
- Bergen R, "Genetic correlations between live yearling bull and steer carcass traits adjusted to different slaughter end points. 2. Carcass fat partitioning", J. Anim. Sci., 84, pp.558~566 (2006)[DOI]
- 최연호, "Prediction of Retail Beef Yield Using Parameters Based on Korean Beef Carcass Grading Standards", 한국축산식품학회지, 30(6), pp.905~909 (2010), 한국축산식품학회
- Coleman LW, "Carcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cows", Meat Sci., 121, pp.403~408 (2016)[DOI]
- Herd RM, "Biological basis for variation in residual feed intake in beef cattle. 1. Review of potential mechanisms", Aust. J. Exp. Agric., 44, pp.423~430 (2004)[DOI]
- Hoque MA, "Genetic parameters for carcass traits of field progeny and their relationships with feed efficiency of their sire population for Japanese Black cattle", Livest. Sci., 99, pp.251~260 (2006)
- KAPE, "2014 Animal products grading statistical tearbook" (2014)
- "Korea Institute for Animal products Quality Evaluation"[URL]
- Kim SD, "A study on consumer preferences for Hanwoo meat", pp.2011
- Ko DY, "Genetic parameter estimation of carcass traits and retailed cuts percentage in Hanwoo steers", pp.2013
- Daeyoung Koh, "Genetic Relationships of Carcass Traits with Retail Cut Productivity of Hanwoo Cattle", Animal Bioscience, 27(10), pp.1387~1393 (2014), 아세아·태평양축산학회[DOI]
- Lawrence TE, "Technical note: The united states department of agriculture beef yield grade equation requires modification to reflect the current longisimus muscle area to hot carcass weight relationship", J. Anim. Sci., 86, pp.1434~1438 (2008)[DOI]
- Lee JY, "Effects of sex, carcass weight and carcass traits on retailed cuts percentage of Hanwoo", J. Ani. Sci. Technol.(Kor), 39, pp.155~163 (1997)
- 이종문, "한우도체의 육량등급 요인 특성과 판매 정육량 추정", 한국축산식품학회지, 28(5), pp.604~609 (2008), 한국축산식품학회
- 이재구, "한우 후대검정우 체척, 도체형질 및 부분육간 상관분석", 한국축산학회지, 55(5), pp.351~358 (2013), 한국축산학회
- 이주영, "한우 거세우에서 주요 도체등급평가 형질들과 부분육 관련 형질들 간의 상관관계", 농업생명과학연구, 50(4), pp.99~111 (2016), 농업생명과학연구원[DOI]
- Lu W, "Analysis of image-based measurements and USDA characteristics as predictors of beef lean yield", Meat Sci., 66, pp.483~491 (2004)[DOI]
- Lucero-Borja J, "Slaughter weight, sex and age effects on beef shear force and tenderness", Livest. Sci., 163, pp.140~149 (2014)[DOI]
- MFDS, "Grading Standards for Livestock Products", Ministry of Food and Drug Safety, ~ (2014)
- Nkrumah JD, "Genetic and phenotypic relationships of feed intake and measures of efficiency with growth and carcass merit of beef cattle", J. Anim. Sci., 85, pp.2711~2720 (2007)[DOI]
- "Animal and Quarantine Agency"[URL]
- Rios-Utrera A, "Genetic analysis of carcass traits of steers adjusted to age, weight, or fat thickness slaughter endpoints", J. Anim. Sci., 83, pp.764~776 (2005)[DOI]
- SAS Institute, "SAS user's guide: Version 9.3" (2014)
- Wheeler TL, "Characterization of biological types of cattle(Cycle VI): Carcass, yield, and longissimus palatability traits", J. Anim. Sci., 82, pp.1177~1189 (2004)[DOI]
- Wheeler TL, "Characterization of biological types of cattle(Cycle VII): Carcass, yield and longissimus palatability traits", J. Anim. Sci., 83, pp.196~207 (2005)[DOI]