한우, 앵거스 및 화우 교잡종의 등심내 콜레스테롤 함량 및 지방산 조성 비교
Comparison of Cholesterol Contents and Fatty Acid Composition in M. longissimus of Hanwoo, Angus and Wagyu Crossbred Steers
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초록
Although beef provides high quality proteins as well as vitamins and minerals, its concentrations of saturated fatty acids and cholesterol give negative impression to some consumers on the other hand. Excess fat, especially cholesterol contents in beef is related with metabolic diseases such as atherosclerosis and hypertension. Unfortunately, the data for the relationship of marbling degree and cholesterol contents in Hanwoo beef is very limited. The objectives of the current study were to provide basic data about cholesterol contents in Hanwoo beef and to compare those among beef cattle breeds using 61 Hanwoo and 15 each of Angus and Wagyu crossbred steers. Samples were collected from M. longissimus area and cholesterol concentrations and fatty acid compositions were analyzed using gas chromatography. Cholesterol concentrations in Hanwoo beef ranged from 32.36 mg/100g to 75.42mg/100g depending on individuals. In Angus, cholesterol contents in lowest marbling degree of “Practically devoid” was 56.84mg/100g, whereas it was 72.85mg/100g in the highest marbling degree of “Abundant” showing increase in cholesterol concentrations as the marbling degree increases. For Wagyu crossbred steers, it was 69.23mg/100g and 78.93 mg/100g for marbling degree of “Practically devoid” and “Abundant”, respectively, showing similar cholesterol concentrations to Angus steers but still much higher than Hanwoo steers. The ratio of unsaturated fatty acids:saturated fatty acids for Hanwoo, Angus and Wagyu Crossbred were 1,48, 1.08 and 1.17, respectively. And the ratio of monounsaturated fatty acids : saturated fatty acids were 1.41, 1.03, and 1.10, respectively showing significantly higher ratios in Hanwoo steers. In conclusion, cholesterol contents and saturated fatty acids in M. longissimus of Hanwoo steers were significantly lower while unsaturated fatty acids were higher comparing to those in Angus or Wagyu Crossbred steers. Further studies, however, considering genetic backgrounds, feeding conditions, slaughtering age, number of samples and location of sampling of experimental animals are necessary.
Abstract
Although beef provides high quality proteins as well as vitamins and minerals, its concentrations of saturated fatty acids and cholesterol give negative impression to some consumers on the other hand. Excess fat, especially cholesterol contents in beef is related with metabolic diseases such as atherosclerosis and hypertension. Unfortunately, the data for the relationship of marbling degree and cholesterol contents in Hanwoo beef is very limited. The objectives of the current study were to provide basic data about cholesterol contents in Hanwoo beef and to compare those among beef cattle breeds using 61 Hanwoo and 15 each of Angus and Wagyu crossbred steers. Samples were collected from M. longissimus area and cholesterol concentrations and fatty acid compositions were analyzed using gas chromatography. Cholesterol concentrations in Hanwoo beef ranged from 32.36 mg/100g to 75.42mg/100g depending on individuals. In Angus, cholesterol contents in lowest marbling degree of “Practically devoid” was 56.84mg/100g, whereas it was 72.85mg/100g in the highest marbling degree of “Abundant” showing increase in cholesterol concentrations as the marbling degree increases. For Wagyu crossbred steers, it was 69.23mg/100g and 78.93 mg/100g for marbling degree of “Practically devoid” and “Abundant”, respectively, showing similar cholesterol concentrations to Angus steers but still much higher than Hanwoo steers. The ratio of unsaturated fatty acids:saturated fatty acids for Hanwoo, Angus and Wagyu Crossbred were 1,48, 1.08 and 1.17, respectively. And the ratio of monounsaturated fatty acids : saturated fatty acids were 1.41, 1.03, and 1.10, respectively showing significantly higher ratios in Hanwoo steers. In conclusion, cholesterol contents and saturated fatty acids in M. longissimus of Hanwoo steers were significantly lower while unsaturated fatty acids were higher comparing to those in Angus or Wagyu Crossbred steers. Further studies, however, considering genetic backgrounds, feeding conditions, slaughtering age, number of samples and location of sampling of experimental animals are necessary.
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