완충제와 계면활성제가 강화된 가식성 Flavor의 첨가가 거세한우의 사료섭취량, 증체량 및 도체특성에 미치는 영향
Effects of Supplementing Edible Flavor with Buffer and Surfactant on Feed Intake, Body Weight Gain and Carcass Characteristics of Hanwoo Steers
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초록
This study was conducted to examine the effects of supplementing edible flavor with buffer and surfactant (flavor) on feed intake, body weight gain and carcass characteristics of Hanwoo steers. Steers were randomly assigned to feeding groups of concentrate and rice straw without any supplement (control) and concentrate and rice straw supplemented with flavor (treatment) for a 11-months feeding trial. Rice straw intake was higher in treatment than in control (p<0.05), concentrate and dry matter intakes in treatment tended to be higher compared to those in control. Body weight gain and feed conversion ratio between control and treatment were similar. Flavor had no effects on carcass weight, back fat thickness, longissmus muscle area, yield grade, marbling score, meat color, fat color, texture and maturity. Shear force, cooking loss, water holding capacity, moisture, fat and ash of longissmus muscle between control and treatment were similar. Thus, feed intakes were increased by supplementing flavor, but flavor had no positive effects on body wight gain and carcass characteristics of finishing Hanwoo steers.
Abstract
This study was conducted to examine the effects of supplementing edible flavor with buffer and surfactant (flavor) on feed intake, body weight gain and carcass characteristics of Hanwoo steers. Steers were randomly assigned to feeding groups of concentrate and rice straw without any supplement (control) and concentrate and rice straw supplemented with flavor (treatment) for a 11-months feeding trial. Rice straw intake was higher in treatment than in control (p<0.05), concentrate and dry matter intakes in treatment tended to be higher compared to those in control. Body weight gain and feed conversion ratio between control and treatment were similar. Flavor had no effects on carcass weight, back fat thickness, longissmus muscle area, yield grade, marbling score, meat color, fat color, texture and maturity. Shear force, cooking loss, water holding capacity, moisture, fat and ash of longissmus muscle between control and treatment were similar. Thus, feed intakes were increased by supplementing flavor, but flavor had no positive effects on body wight gain and carcass characteristics of finishing Hanwoo steers.
참고문헌 (11)
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