저에너지 사료로 비육된 돼지에서 도살체중과 성장성적 및 육질과의 관계
Relationships of the Slaughter Weight to Growth Performance and Meat Quality Traits in Finishing Pigs Fed A Low-energy Diet
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초록
본 실험은 비육돈에 저에너지 사료를 급여했을 때 도살체중이 성장효율과 도체 품질에 미치는 영향을 조사하여 적정 도살체중을 추정할 목적으로 수행되었다. (Yorkshire × Landrace)×Duroc 교잡종 암퇘지와 거세돼지에게 3,060kcal DE/kg의 저에너지사료를 생체중 80kg부터 급여하여 110, 125, 혹은 135kg에 도살한 다음 한국에서 선호도가 가장 높은 부위인 삼겹살과 선호도가 가장 낮은 뒷다리 및 등심에 대한 이화학적 특성과 관능검사를 실시하였다. 일당증체량과 일당사료섭취량은 공히 125 및 135kg 구가 110kg 구보다 높았고, 사료효율은 반대로 110kg 구가 높았다(P<0.01). 등지방두께는 도살체중이 증가하면서 증가하였고(P<0.01와 P<0.05), 암퇘지보다 거세돼지에서 높아(P<0.01) 125kg 거세돼지의 등지방두께(24.6mm)는 135kg 암퇘지의 수치(24.2mm)와 비슷하였다. 삼겹살, 뒷다리 및 등심의 이화학적 특성은 도살체중의 영향을 거의 받지 않았으나, 110kg과 125kg 도살체중 사이 뒷다리의 적색도 증가(P<0.05)는 주목할만 하였다. 삼겹살에 대한 관능평가에서는 이 부위의 매우 중요한 품질 특성인 지방층:근육층 비율이 125kg 도살체중에서 가장 높았으나(P<0.05) 전체적인 기호도는 도살체중과 무관하였다. 뒷다리와 등심 부위에서는 상강도는 110kg과 125kg 도살체중 사이 증가한(P<0.01) 반면 색깔, 향, 이상취 및 육즙참출 정도는 도살체중의 영향을 받지 않았다. 또한 등심 부위의 전체적인 기호도는 110kg과 125kg 도살체중 사이 증가하였다(P<0.05). 가열육에 대한 관능평가에서는 110kg과 125kg 도살체중 사이에 등심 색깔이 진해진(P<0.05) 경우 외에는 색깔, 향, 이상취, 다즙성, 연도, 맛 및 전체적인 기호도 중 어느 품질 특성도 출하체중 변화로 인해 변하지 않았다. 결론적으로, 본 연구에 쓰인 저에너지 사료를 급여할 때 본 연구에 쓰인 돈군의 암퇘지와 거세돼지의 적정 도살체중은 각각 125~135kg 및 125kg 수준이다.
Abstract
The present study was undertaken to investigate the effects of slaughter weight(SW) of finishing pigs fed a low-energy diet on growth efficiency and carcass quality and thereby to assess the optimal SW.(Yorkshire×Landrace)×Duroc-crossbred gilts and barrows were fed a diet containing 3,060kcal DE/kg from 80-kg BW and slaughtered at 110, 125, or 135kg, after which the belly, the most preferred cut in Korea, as well as the least preferred cuts ham and loin were subjected to physicochemical and sensory analyses. Both ADG and ADFI were greater(P<0.05) in the group slaughtered at 125 or 135 kg than in the 110-kg-SW group, whereas the opposite was true for gain:feed(P<0.01). Backfat thickness(BFT), which increased with increasing SW(P<0.01 and P<0.05), was greater in barrows than in gilts(P<0.01); BFT of barrows at 125kg(24.6 mm) was comparable to that of gilts at 135 kg (24.2 mm). Physicochemical characteristics of the belly, ham and loin were minimally affected, if not affected, by SW; of note, however, the redness of the ham increased between 110- and 125-kg SW(P<0.05). In sensory evaluation of the belly, the fat:lean balance, which is a most important quality trait in this cut, was best(P<0.05) at 125 kg of SW, but the overall acceptability of this cut was not changed by SW. In the ham and loin, the marbling score increased(P<0.01) between 110- and 125-kg SW, whereas color, aroma, off-flavor, and drip were unaffected by SW. In addition, the acceptability of the loin increased (P<0.05) between 110- and 125-kg SW. In cooked meats, none of color, aroma, off-flavor, juiciness, tenderness, taste, and acceptability was changed by SW, except for an increase(P<0.05) in darkness of loin color between 110- and 125-kg SW. In conclusion, the optimal SW for the present subpopulation on the present low-energy diet lie in between 125 and 135 kg for gilts and at 125 kg for barrows.
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