돈육의 브랜드화를 위한 Blended Essential Oil의 육질개선 효과
Effects of Feeding Blended Essential Oils on Meat Quality Improvement for Branded Pork
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초록
본 시험은 Blended Essential Oil 급여가 비육돈의 육질특성에 미치는 영향을 알아보고자 실시하였다. 시험 개시시 평균체중이 66.24kg인 3원 교잡종(Landrace×Yorkshire×Duroc) 비육돈 80두를 공시하였으며, 10주간 사양시험을 실시하였다. 시험설계는 1) CON(basal diet) 2) NBE(basal diet+75ppm of blended essential oil), 3) NBA(basal diet+0.3% Benzoic acid)] 및 4) BEB[basal diet+75ppm of blended essential oil(with 0.3% Benzoic acid)]로 4개 처리를 하여 처리당 5반복, 반복당 4두씩 완전임의 배치하였다. 등심은 일반도축장에서 110~120kg 도축 후 수집하였다. 육질평가 결과, 근내 지방도는 NBE 처리구가 CON 처리구와 비교하여 유의적으로 높았다(P<0.05). 또한, 경도는 NBA 처리구가 CON 처리구와 비교하여 유의적으로 높았다(P<0.05). Total UFA/SFA는 NBA 처리구가 BEB 처리구와 비교하여 유의적으로 높았다(P<0.05). 이에 본 시험결과, 비육돈에 blended essential oil의 첨가는 육 및 지방 내 지방산 조성을 개선시킴으로써 브랜드 돈육 개발이 가능할 것으로 사료된다.
Abstract
This study was conducted to investigate the effects of blended feeding essential oils on meat quality improvement for branded pork. A total of one-hundred pigs(66.24±0.83kg, average initial BW) were used for 10 weeks study. Dietary treatments included: 1) CON(basal diet), 2) NBE(basal diet+75ppm of blended essential oil), 3) NBA(basal diet+0.3% Benzoic acid) and 4) BEB[basal diet+75ppm of blended essential oil(with 0.3% Benzoic acid)]. The marbling value was improved in NBE treatment compared to NC and PC treatments(P<0.05). Hardness was higher in NBA treatment than NC and PC treatments (P<0.05). The pH value was higher in BEB treatment than PC and NBE treatments(P<0.05). In fatty acid content of lean, total UFA/SFA was higher in NBA treatment than BEB treatment(P<0.05). In conclusion, the results of this study indicated that dietary supplementation with blended essential oils improve fatty acid content of meat.
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