재래흑염소 주요 4개 근육의 아미노산 조성과 미네랄 함량
Amino Acids and Mineral Composition of the Four Major Muscles from Korean Native Black Goat
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
본 연구는 우리나라 재래흑염소의 영양성분이 부위에 따라 어떤 차이가 있는지 알아보기 위하여 주요 4개 근육(최장근, LD; 큰허리근, PM; 반막모양근, SM; 중간둔부근, GM)의 마이오글로빈, 콜라겐, 아미노산 조성 및 미네랄 함량을 조사하였다. 그 결과, 주요 4개 근육의 마이오글로빈과 콜라겐 함량은 유의적인(p<0.05) 차이를 보였으며, PM 근육의 마이오글로빈 함량이 SM이나 GM 근육보다 유의적으로(p<0.05) 높았다. 콜라겐 함량은 SM 근육이 LD 근육보다 유의적으로(p<0.05) 높았지만, PM 근육이나 GM 근육과는 유의적인 차이가 없었다. 아미노산 중 cystine과 leucine만 4개 근육 사이에 유의적인(p<0.05) 함량 차이를 보였는데, 이 두 아미노산은 PM 근육이 가장 많은 반면, cystine은 LD 근육이 가장 적었고 leucine은 SM 근육이 가장 적었다. 미네랄 중 K, P, Mg, Fe 함량이 4개 근육 사이에 유의적인(p<0.05) 차이를 보였으며, PM 근육이 가장 많은 함량을 함유한 반면, LD 근육이 가장 적은 함량을 함유하였다(p<0.05). 특히, LD나 SM 근육보다 PM이나 GM 근육이 더 많은 철분을 함유하고 있는 것으로 나타났다.
Abstract
The objective of this experiment was to investigate amino acids and mineral compositions of the four major muscles (LD: longissimus dorsi, PM: psoas major, SM: semimembranosus, and GM: gluteus medius) from Korean native black goat (KNBG). Five uncastrated male KNBGs of 36 months of age were commercially slaughtered and the four muscles were sampled to determine concentrations of myoglobin, collagen, amino acids and minerals. There were significant differences (p<0.05) in myoglobin and collagen content among the four muscles. Myoglobin content of PM was significantly higher (p<0.05) than those of SM and GM. Collagen content of SM was significantly higher (p<0.05) than that of LD. There were significant differences (p<0.05) in cystine and leucine concentrations among the four muscles, and PM had the highest concentrations of the two amino acids compared to other muscles (p<0.05). Also, there were significant differences (p<0.05) in K, P, Mg and Fe contents among the four muscles from KNBG. PM had the highest mineral content while the lowest mineral content was observed in LD. In addition, Fe contents of PM and GM were higher than those of LD and SM (p<0.05). These results indicated that amino acids and mineral content vary considerably with the anatomical location of muscles of Korean native black goat.
참고문헌 (27)
- Official Methods of Analysis, "AOAC.", Association of Official Analysis Chemists, ~ (2010)
- Arguello, A., "Effects of diet and live weight at slaughter on kid meat quality", Meat Sci, 70, pp.173~179 (2005)
- 최순호, "사료의 에너지 수준이 육성기 흑염소의 발육과 육질에 미치는 영향", 한국축산학회지, 49(4), pp.509~514 (2007), 한국축산학회
- 최순호, "흑염소의 거세시기가 발육, 육질 및 지방산조성에 미치는 영향", 한국축산학회지, 52(1), pp.37~42 (2010), 한국축산학회
- 최순호, "사료의 조단백질 수준이 육성기 흑염소의 발육과 육질에 미치는 영향", 한국축산학회지, 47(5), pp.783~788 (2005), 한국축산학회
- Folch, J., "A simple method for the isolation and purification of total lipids from animal tissues", J. Biol. Chem, 266, pp.497~509 (1957)
- Joo, S. T., "Control of fresh meat quality through manipulation of muscle fiver characteristics", Meat Sci, 95, pp.828~836 (2013)
- Jung, E. Y., "Muscle profiling to improve the value of retail meat cut", Meat Sci, 120, pp.47~53 (2016)
- Kang, G. H., "Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat", Meat Sci, 94, pp.495~499 (2013)
- Kim, J. O., "Processing of Korean black goat meat to remove goaty flavor", Food Biotechnol, 2, pp.26~29 (1993)
- 김병기, "거세시기에 따른 재래흑염소 육의 육질 및 관능적 특성", 한국축산식품학회지, 30(3), pp.419~426 (2010), 한국축산식품학회
- 김병기, "한방제재 급여가 재래 흑염소육의 육질 및 관능적 특성에 미치는 영향", 한국축산식품학회지, 30(5), pp.811~818 (2010), 한국축산식품학회
- 김상우, "Effects of Different Levels of Concentrate in the Diet on Physicochemical Traits of Korean Native Black Goat Meats", 한국축산식품학회지, 34(4), pp.457~463 (2014), 한국축산식품학회
- Krzywicki, K., "The determination of haem pigments in meat", Meat Sci, 30, pp.29~36 (1982)
- Madruga, M. S., "Castration and slaughter age effects on nutritive value of the “mestico” goat meat", Meat Sci, 52, pp.119~125 (1999)
- Marichal, A., "Effect of live weight at slaughter (6, 10 and 25 kg) on kid carcass and meat quality", Livest. Prod. Sci, 83, pp.247~256 (2003)
- Osman, N. H. I., "Goat Meat Production and quality", pp.206~276 (2012), Cabi
- Park, Y. W., "Effect of breed, sex and tissues on concentrations of macrominerals in goat meat", J. Food Sci, 55, pp.308~311 (1990)
- Pitchford, P., "Healing with Whole Foods –Oriental Tradition and Modern Nutrition", pp.338~ (1993), North Atlantic Books
- SAS., "SAS", STAT Software for PC. Release 9.2, 2012
- Sheradin, R., "Meat quality of Boer kids and Mutton Merino lambs 1 commercial yields and chemical composition", Anim. Sci, 76, pp.63~71 (2003)
- Silva, J. A., "Influence of ultimate pH on bovine meat tenderness during ageing", Meat Sci, 52, pp.453~459 (1999)
- Son, Y. S., "Production and uses of Korean Native Black Goat", Small Ruminant Res, 34, pp.303~308 (1999)
- Stanisz, M., "The quality of meat and edible by-products from kids with different inheritance of Boer goat", Small Rumin. Res, 125, pp.81~87 (2015)
- Tomovic, V. M., "Physical characteristics and proximate and mineral composition of Saanen goat male kids meat from Vojvodina (Northern Serbia) as influenced by muscle", Small Rumin. Res, 145, pp.44~52 (2016)
- Webb, E. C., "Goat meat quality", Small Rumin. Res, 60, pp.153~166 (2005)
- Zurita-Herrera, P., "Effects of three Management systems on meat quality of dairy breed goat kids", J. Appl. Anim. Res, 41, pp.173~182 (2013)