돼지의 교잡방법이 육의 품질에 미치는 영향
Effects of Crossbreed Method on Meat Quality in Pigs
0
조회
0
다운로드
6
인용
0
참고문헌
초록
[Landrace×Yorkshire]×Duroc 삼원교잡종과 [Yorkshire×Berkshire]×Berkshire 삼원교잡종 80두를 생체중 110kg 도달 시 도축한 후 등심을 채취하여 시험에 공시한 결과는 다음과 같다. YBB 교잡종은 LYD 교잡종에 비해 조단백질의 함량은 낮았으나 조지방의 함량은 높게 나타났다. 가열감량은 YBB 교잡종이 LYD 교잡종에 비해 낮게 나타났으며, 전단가 또한 YBB 교잡종에서 낮게 나타났다. 그러나 pH와 보수력은 교잡종간에 유의적인 차이를 나타내지 않았다. 육색은 YBB 교잡종이 LYD 교잡종에 비해 명도값(L*)이 높게 나타났다. 조직감은 YBB 교잡종이 LYD 교잡종에 비해 경도, 부착성 및 씹힘성이 낮게 나타났다. 지방산은 YBB 교잡종이 LYD 교잡종에 비해 포화지방산의 함량은 낮고 불포화 지방산의 함량이 높게 나타났으며, 필수지방산의 함량은 YBB 교잡종에서 높게 나타났다. 지방산 조성은 linoleic acid의 함량은 YBB 교잡종에서 높게 나타났으며, 다른 지방산들은 모두 LYD 교잡종에서 높게 나타났다. 가열육의 관능검사 결과 육색, 상강도, 전체적인 기호도 항목에서 YBB 교잡종이 LYD 교잡종에 비해 높은 점수를 나타내었으며, 신선육의 관능검사 결과 YBB 교잡종이 LYD 교잡종에 비하여 육향과 풍미, 맛, 다즙성 그리고 전체적인 기호도에서 높은 점수를 나타내었다. 본 연구 결과 교배방법에 따른 육질은 YBB 교잡종이 LYD 교잡종에 비해 지방의 함량이 높고 부드러우며 관능적 특성이 우수한 것으로 나타났다.
Abstract
A total of 80 pigs were used to investigate the effect of crossbred method on meat quality. Crossbred pigs were alloted into one of two experimental groups[T1:Landrace×Yorkshire×Duroc(LYD) and T2:Yorkshire×Berkshire×Berkshire(YBB)]. Crossbred pigs were slaughtered at approximately 110kg live weight, and pH, cooking loss, texture, shear force, color(CIE L* a* b*), fatty acid composition and sensory evaluation were measured in pork loin. Crude fat percentage was higher in YBB, whereas protein was higher in LYD than that for the other groups. Shear force was lower in YBB than LYD, but, pH and water-holding capacity were not significantly different. In meat color, L* was higher in YBB than LYD, whereas a* and b* were not significantly different between breeds. Hardness, adhesiveness and gumminess of YBB were significantly lower than LYD. Saturated fatty acid of YBB was lower than that for LYD and essential fatty acid was higher in YBB. In sensory evaluation of cooked meat, color, marbling score and overall acceptability were significantly higher in YBB. Aroma, flavor, taste, juiciness and overall acceptability of YBB were significantly higher than LYD in fresh meat. In conclusion, the overall meat quality was better in YBB than that for LYD.
참고문헌 (22)
- "Effects of supranutritional dietary vitamin E levels on subcellular deposition of alpha-tocopherol in the muscle and on pork quality" (1991)
- "Comparison of Duroc and British Landrace pigs for meat and eating quality" (1990)
- "The effects of breed and diet on pig carcass quality" (1988)
- "Evidence for genetic variation in the eating quality of pork" (1990)
- "Effects of outdoor rearing and sire breed(Duroc or Yorkshire) on carcass composition and sensory and technological meat quality", 45(1) (1997)
- "The influence of breed genotype on meat quality and palatability of pork", 32, pp.59~ (1999)
- "Comparison of physicochemical properties of pork from 4 different pig breeds", 42, pp.195~ (2000)
- "Carcass and muscle characteristics of Yorkshire", (vakofski) (1993)
- "Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet" (1992)
- "The effects of gender and slaughter weight on the growth performance and meat quality characteristics of heavy pigs", 82, pp.526~533 (2004)
- "Genetic analyses of growth and pork quality traits in Durocs and Landrace pigs", and(vakofski) (1992)
- "Determination of the alteration in fatty acid profiles sensory characteristics and carcass traits of swine fed elevated levels of monounsaturated fats in the diet" (1990)
- "The structural basis of water-holding in meat Developments in Meat Science", pp.173~243 (1988)
- "The structural basis of the water-holding appearance and toughness of meat and meat products" (1989)
- "Halothane genotype by weight interactions on pig meat quality" (1991)
- "Causes for variation in pork quality", 46, pp.319~ (1997)
- "Potential interactions between the effects of preslaughter stress and post mortem electrical stimulation of the carcasses on meat quality in pigs", 41, pp.55~ (1995)
- "Effects of breed feed level and conditioning time on the tenderness of pork", 44, pp.105~ (1996)
- "The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with over leanness" (1986)
- "Influence of phospholipids on the development of oxidized off flavors in cooked turkey rolls", 53, pp.55~ (1988)
- "아마인유와 채종유 급여가 돼지고기의 n-3 지방산 함량에 미치는 영향", 33, pp.1537~1543 (2004)
- "Red muscle과 white muscle의 근섬유간 지방질의 조성 비교" (1989)