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참깻묵이 거세 한우의 비육성적과 등심의 지방산 조성, 유리 아미노산 함량및 관능평가에 미치는 영향

Effects of Sesame Meal on Growth Performances and Fatty acid Composition, Free Amino Acid Contents, and Panel Tests of Loin of Hanwoo Steers

조봉래|최창본|김성일
한국축산학회 (Korean Society of Animal Sciences and Technology)|2013.10|한국축산학회지 (Journal of Animal Science and Technology)|제55권 제5호|pp. 451-460

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Performances관능평가Hanwoo steers비육성적Palatability한우거세우Sesame meal참깻묵
주제분류축산학

초록

본 연구는 참깻묵이 거세 한우의 비육성적과 등심의 지방산 조성, 유리 아미노산 함량 및 관능평가에 미치는 영향을 조사 하고자실시되었다. 평균 체중 412.08 kg의 거세한우 12두를 체중과 월령을 고려하여 대조구 (참깻묵 무급여구)와 시험구 (14.6개월령부터참깻묵 급여구)로 배치한 후, 480일간 사양 시험을 실시하였다. 대조구와 시험구의 종료 시 체중, 총증체량 및 일당증체량은 각각741.17과 762.67 kg, 331.84와 347.84 kg 및 0.69와 0.72 kg 나타났으며, 사료요구율은 대조구와 시험구가 각각 15.31, 14.87 kg으로 참깻묵 급여구인 시험구가 3% 더 낮게 나타났다. 대조구와시험구의 냉도체중과 근내지방도는 각각 424.17과 447.00 kg,4.83 및 5.50으로 나타났으나, 통계적인 유의성은 없었다. 처리구별 1등급 이상 출현율은 시험구가 83.3%로 대조구 66.7%에 비하여 높았다. 도체 등심의 융점은 대조구가 30.65℃, 시험구가 28.28℃로 시험구에서 유의적으로 (p<0.05) 낮았다. 처리구별 등심 내 지방산 조성 중 포화지방산인 C14:0 (myristic acid)과 C16:0 (palmiticacid)의 함량은 시험구가 유의적 (p<0.05)으로 낮았고, 불포화지방산인 C18:1 (oleic acid)은 시험구가 유의적 (p<0.05)으로 높았다. 등심 내 유리 아미노산 조성 중 소고기의 맛과 관련된 특징적인 유리아미노산인 glutamic acid의 함량은 시험구가 대조구에 비하여 유의적 (p<0.05)으로 높았다. 관능평가 요인 중 연도와 종합기호도에서도 시험구가 유의적 (p<0.05)으로 높은 점수를 받았다. 이상과 같은 결과를 종합 해 보면 거세 한우에 참깻묵 급여는 육질등급 출현율 개선 뿐 아니라 소고기 맛과 건강에 유익한 불포화지방산 함량을 증가시키는데 긍정적인 영향을 미치는 것으로 판단된다.

Abstract

The feed value of sesame meal, a main agricultural by-product from the northern area of Gyeongsangbuk-do province, was assessed in Hanwoo steers. A total of twelve Hanwoo steers(average BW=412.08kg) were allocated into a Control(fed no sesame meal) or Treatment (fed sesame meal from 14.6 months of age) group, considering BW and ages, and the animals were fed for a total of 480 days. The final BW, total gain and ADG for the Control and Treatment groups were 741.17kg and 762.67 kg, 331.84kg and 347.84kg, and 0.69kg and 0.72kg, respectively, showing better performances in sesame meal-fed animals. Feed requirements during the whole experimental period improved by feeding sesame meal(15.31 and 14.87 for Control and Treatment group, respectively). Hanwoo steers fed sesame meal also showed a 22.83kg heavier cold carcass weight(424.17kg and 447.00kg in the Control and Treatment group, respectively), and 2.41% improved dressing percentages(58.60% and 57.22% for the Control and Treatment group, respectively). The area of the M. longissimus dorsi was 91.83cm2 and 88.33cm2 in the Control and Treatment group, respectively. The final yield of A and B grade meat were 50:50% and 33.3:66.7% from the Control and Treatment group, respectively. The average marbling score was 4.83 and 5.50, and the numeric values for quality grade was 2.17 and 2.67 for the Control and Treatment group, respectively, showing better beef quality in sesame meal-fed Hanwoo steers. In fact, there were two animals with beef quality 1++ in the sesame meal-fed group. The melting point of lipid extracted from the M. longissimus dorsi of Hanwoo steers was significantly(p<0.05) lower in the Treatment group(28.28℃) compared to the Control group(30.65℃). The composition of saturated fatty acids, C14:0(myristic acid) and C16:0(palmitic acid), were significantly lower in sesame meal-fed animals, 4.70% and 2.20% for myristic acid, and 30.55% and 27.12% for palmitic acid, in the Control and Treatment group, respectively. In contrast, there were no significant differences in C18:0(stearic acid) composition between the groups. The composition of a representative unsaturated fatty acid, C18:1(oleic acid), was significantly higher in Treatment animals(49.89%) than Control animals(44.29%)(p<0.05). The ratio of total monounsaturated fatty acids/saturated fatty acids; M/S) was 1.10 and 1.36 for the Control and Treatment groups, respectively, showing remarkably higher ratios in sesame meal-fed group. The content of glutamic acid, related to beef flavor, was significantly higher in the Treatment group(3.35mg/100g) compared to the Control group(1.88mg/100g) (p<0.05). The tenderness score, evaluated by an eight-point scale in the panel test, and overall palatability(based on juiciness, flavor, oiliness, and umami) were significantly higher in the Treatment group(5.67 and 5.23, respectively) than the Control group(3.83 and 4.60, respectively)(p<0.05). In conclusion, the current results imply that sesame meal could serve as a good supplement for Hanwoo steers for producing high quality beef.

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