셀레늄 급여원에 따른 한우 채끝육의 육질 특성
Effect of Selenium Sources on Meat Quality of Hanwoo Steers
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초록
거세 한우에 셀레늄 급여원으로 무기셀레늄(sodium selenite, Sigma), 유기셀레늄(효모, 미국 Sel-Plex)군, 유기셀레늄 강화버섯을 생산하고 폐기되는 셀레늄이 다량 함유되어 있는 폐배지(Se-SMC; Se-spent mushroom compost)를 사료내 셀레늄 농도가 0.9 ppm 수준이 되도록 조절하여 처리구별 한우거세우 각각 5두를 배치하여 4개월간 급여하고 도축하여 채끝육의 육질을 비교한 결과는 다음과 같다. 가열감량은 무기셀레늄 급여구가 가장 높았고, 대조구가 유의적으로 가장 낮은 결과를 보였다(P<0.05). 전단력가는 처리구간 유의적인 차이를 보이지 않았으나, pH는 무기셀레늄 급여구가 대조구, Se-SMC 급여구보다 유의적으로 낮았다(P<0.05). 보수력과 일반조성분(수분, 단백질, 지방) 함량 및 관능검사 결과는 처리구간 통계적인 유의차는 보이지 않았다(P>0.05). 소도체 육량등급별 출현율을 비교한 결과 육량 A등급 출현율은 유기셀레늄 급여구가 가장 높았고, 그 다음으로는 Se-SMC 급여구로 나타났다. 육질등급 출현율을 비교한 결과 1+등급 출현율에서 Se-SMC 급여구가 가장 높았고, 그 다음으로는 무기 셀레늄급여구이였고, 대조구와 유기셀레늄 급여구는 가장 낮았다. 이상의 결과로 볼 때, 셀레늄 급여원은 일반조성분, 보수성, 연도에는 영향을 미치지 않는 것으로 나타났다. 무기셀레늄 급여구는 가열감량이 높고 pH가 낮아 다른 처리구에 비하여 육질이 좋지 않았다.
Abstract
This study was conducted to investigate the feeding effect of selenium provided by different sources on the physico-chemical properties of M. longissimus thoracis. Twenty Hanwoo steers(20～24 months, approximately 613kg) were assigned to 4 different feeding groups of each five, depending on the sources of selenium such as inorganic selenium(sodium selenite), organic selenium(Yeast, USA Sel-Plex), Se-SMC(Se-spent mushroom compost) and the control(no selenium). The selenium level in feed was 0.9 ppm for all groups except the control. Animals were fed with different feeding treatments for 12 weeks and slaughtered at National Livestock Research Institute. The inorganic selenium group had the highest cooking loss(CL. %) and followed by the Se-SMC group and organic selenium group. No significant differences in chemical composition, WB-shear forces, water-holding capacity(WHC) and sensory properties were found among the groups(P>0.05). There were 40% frequencies of grade A in the inorganic selenium group and followed by the organic selenium group(20%). Se-SMC group had 80% of frequencies for grade 1+ and followed by the inorganic selenium group(40%), whereas the organic selenium group and the control group had the 20% frequencies for grade 1+. From the results of this study showed that the selenium sources did not affect chemical composition, WHC and tenderness of Hanwoo steers. However, the inorganic selenium group had the highest cooking loss(%) and lowest pH when compared to the other groups.
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