복합 아미노산과 콜린의 급여가 한우육의 항산화효소 활성 및 산화안정성에 미치는 영향
Effect of Amino Acids Complex and Choline Supplementation on the Antioxidant Enzyme Activities and Oxidative Stability of Hanwoo (Korean Cattle) Beef
0
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
본 연구는 복합 아미노산과 콜린의 급여가 한우육의 항산화효소 활성 및 산화안정성에 미치는 영향을 구명하고자 실시하였다. 15개월령(평균체중:513.0±54.3 kg)의 거세 한우들을 복합 아미노산(≥25% L-lysine monohydrochloride+≥8% DL-methionine)+콜린(≥25% choline chloride)의 급여유무에 따라 두 처리구로 나누어 12개월 동안 사육하였으며, 도체들의 등심(M. longissimus) 부위를 4℃에서 7일 동안저장하였다. Catalase, glutathione peroxidase 및 total superoxide dismutase 활성은 복합 아미노산과 콜린의급여에 따른 유의적인 차이가 없었다. 저장 중 지방산화(TBARS)는 복합 아미노산과 콜린 급여구가 저장3일째부터 대조구보다 유의적으로 낮았다(p<0.05). 표면육색은 급여구가 저장기간 동안 대조구보다 높은 명도(L^*),적색도(a^*), 황색도(b^*) 및 chroma(C^*)를 유지하였다. 따라서복합 아미노산과 콜린을 급여시 한우육의 지방산화안정성과 육색 안정성이 증가되었다.
Abstract
This study was carried out to investigate the effect of amino acids complex and choline supplementation on the antioxidant enzyme activities and oxidative stability of Hanwoo (Korean cattle) beef. Fifteen months-old-Hanwoo steers were assigned into two groups and fed on a basal diets with or without amino acids complex (≥25% L-lysine monohydrochloride+≥8% DL-methionine)+choline (≥25% choline chloride) for 12 months. After slaughter, the M. longissimus from carcasses were stored at 4℃ for 7 days. Catalase,glutathione peroxidase and total superoxide dismutase activities were found to be unaffected by supplementation of amino acids+choline. After 2 days of storage, significant decline (p<0.05) in lipid oxidation (2-thiobarbituric acid reactive substances, TBARS) was observed when supplemented with amino acids+choline. However, supplementation of amino acids+choline maintained meat color as indicated by higher CIE L^* (Lightness), a^* (Redness), b^* (Yellowness) and C^* (Chroma) values during storage. It was therefore concluded that supplemental amino acids+choline could stabilize the lipid oxidation stability and meat color in Hanwoo beef.
참고문헌 (30)
- Aebi, H. E, "Catalase. In Methods of enzymatic analysis", Verlag Chemie GmbH, Weinheim, 3, pp.273~286 (1983)
- Carr, S. N., "The effect of ractopamine hydrochloride (Paylean®) on lean carcass yield and pork quality characteristics of heavy pigs fed normal and amino acid fortified diets", Meat Sci, 81, pp.533~539 (2009)
- Daily, J. W, "Choline supplementation increases tissue concentrations of carnitine and lowers body fat in guinea pigs", J. Nutr. Biochem, 9, pp.464~470 (1998)
- Del Maestro, R. F, "Oxidative enzymes in tissue homogenates. In CRC handbook of methods for oxygen radical research", pp.291~296 (1986), CRC Press Inc., Boca Raton, Florida, U.S.A
- Descalzo, A. A, "Antioxidant enzymes activity in Psoas major beef muscle from different production systems", Proceedings of the 46th International Congress of Meat Science and Technolo -gy, Aukland, Norway, 4.Ⅱ-P17, pp.560~561 (2000)
- Faustman, C, "The biochemical basis for discoloration in meat: a review", J. Muscle Foods, 1, pp.217~243 (1990)
- Flohé, L, "Assays of glutathione peroxidase. In Methods in enzymology", pp.114~121 (1984), Academic Press Inc., London, U.K
- Heo, K, "Dietary L-carnitine improves nitrogen utilization in growing pigs fed low energy, fat-containing diets", J. Nutr, 130, pp.1809~1814 (2000)
- Hyun, Y, "Effect of dietary leucine level on growth performance, and carcass and meat quality in finishing pigs", Can. J. Anim. Sci, 83, pp.315~318 (2003)
- Igene, J. O, "Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage", Food Chem, 5, pp.263~276 (1980)
- Lindahl, G, "Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds", Meat Sci, 72, pp.613~623 (2006)
- Luño, M., "Beef shelf life in low O2 and high CO2 atmospheres containing different low CO concentrations", Meat Sci, 55, pp.413~419 (2000)
- Matthews, J. O, "Effects of chromium propionate on growth, carcass traits, and pork quality of growing-finishing pigs", J. Anim. Sci, 83, pp.858~862 (2005)
- Mayes, P. A, "Oxidation of fatty acids: ketogenesis. In Harper's biochemistry", pp.224~235 (1996), Appleton and Lange, Stamford, U.S.A
- Mercier, Y, "Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet", Meat Sci, 66, pp.467~473 (2004)
- Oka, A, "Influence of vitamin A on the quality of beef from the Tajima strain of Japanese Black cattle", Meat Sci, 48, pp.159~167 (1998)
- 박준철, "저수준의 Lysine 사료에서 L-leucine 첨가수준이 비육후기 Duroc 품종 돼지의 성장 및 육질특성에 미치는 영향", 한국동물자원과학회지, 48(6), pp.813~818 (2006), 한국동물자원과학회
- Pugliese, C, "Performance of Cinta Sense pigs reared outdoors and indoors. 1. Meat and subcutaneous fat characteristics", Meat Sci, 69, pp.459~464 (2004)
- Rein, D, "Dietary choline supplementation in rats increases carnitine concentration in liver, but decreases plasma and kidney carnitine concentrations", Nutr. Biochem, 8, pp.68~73 (1997)
- Renerre, M, "Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin", Meat Sci, 43, pp.111~121 (1996)
- Rosenvold, K, "Factors of significance for pork quality: a review", Meat Sci, 64, pp.219~237 (2003)
- Sinnhuber, R. O, "The 2- thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils", J. Jap. Soc. Fish. Sci, 26, pp.259~267 (1977)
- STAT Software for PC, "SAS", pp.1999, SAS
- Scollan, N, "Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality", Meat Sci, 74, pp.17~33 (2006)
- Skřivanová, E, "Influence of dietary selenium and vitamin E on quality of veal", Meat Sci, 76, pp.495~500 (2007)
- Van de Ligt, C. P. A, "Assessment of chromium tripicolinate supplementation and dietary protein level on growth, carcass, and blood criteria in growing pigs", J. Anim. Sci, 80, pp.2412~2419 (2002)
- Yang, A, "Lipid stability and meat colour of beef from pasture- and grain-fed cattle with or without vitamin E supplement", Meat Sci, 60, pp.41~50 (2002)
- Yin, M. C, "α-tocopherol and ascorbate delay oxymyoglobin and phospholipid oxidation in vitro", J. Food Sci, 58, pp.1273~1276 (1993)
- Zeisel, S. H, "Choline, an essential nutrient for humans", FASEB J, 5, pp.2093~2098 (1991)
- Zeisel, S. H, "Choline and human nutrition", Annu. Rev. Nutr, 14, pp.269~296 (1994)