거세가 비육기 제주마의 증체 및 육질에 미치는 영향
Effects of Castration on Growth and Meat Quality in Finishing Male Jeju Horses
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초록
이 연구는 거세가 제주 수말 비육시 성장 및 육질에 미치는 영향을 구명하기 위해 수행되었다. 24필(16~20개월령)의 제주마를 12두씩 대조구(비거세)와 거세구에 3반복(반복 당 4두)으로 배치하여 380일 동안 비육시험을 실시하였다. 건초와 물은 자유급식 시켰고, 농후사료는 초기 260일 동안 체중의 1.25%, 후기 120일 동안은 체중의 1.5% 급여하였다. 일당증체량과 사료섭취량은 처리 간 차이가 없었다. 등심단면적은 거세시 다소 증가되었고(P<0.05), 근내지방도도 유의적 차이는 없었지만(P=0.08) 거세에 의해서 개선되는 경향을 보였다(2.10 vs 1.59). 거세에 의해서 말고기 등심의 조지방 함량은 증가된(P<0.01) 반면, 수분과 조단백질 함량은 감소되는 경향을 보였다. 등심의 육색, pH, 가열감량 및 보수력은 거세 유무에 따른 차이를 보이지 않았으나, 전단력은 거세구가 다소 감소하는 경향을 보였다(5.2 vs 6.4kg/1.0-cm diameter core). 말고기 관능평가에서는 거세구가 비거세에 비해 다즙성, 연도 및 향미에서 개선된 경향을 보였다. 이 연구 결과, 제주마를 거세 비육함으로써 근내지방도를 증가시켜 말고기의 육질을 개선시킬 수 있을 것으로 사료된다.
Abstract
A study was conducted to determine the effects of castration on growth and meat quality in finishing male Jeju horses. Twenty-four male Jeju horses (16~20mo of age) were divided into six groups of four horses each and three groups (or pens) were assigned to a control (intact) or castration. Horses were allowed to have free access to orchard grass hay and water during the entire feeding period, and a mixed concentrate feed was given at 1.25% and 1.5% of body weight for the first 260 days and for the last 120 days, respectively. Average daily gain, average daily feed intake, dressing percentage and back fat thickness were not influenced by castration. Ribeye area was slightly (P<0.05) increased by castration. Castration tended to increase (P=0.08) marbling score (1.59 vs 2.10) compared to the control. The muscle (longissimus dorsi) fat content (5.0 vs 7.1%) was significantly (P<0.01) increased by castration, meanwhile moisture content (73.8 vs 72.8%) and protein content (21.0 vs 20.2%) were decreased. Meat color, pH, cooking loss and water-holding capacity in longissimus muscle were not different (P>0.05) between the two groups. Castration tended to decrease slightly (P= 0.10) the shear force (6.4 vs 5.2kg/1.0-cm diameter core) compared to the control. Sensory evaluation showed that castration slightly improved juiciness (P=0.06), tenderness (P=0.08), and flavor (P= 0.05). These results indicate that castration for fattening Jeju horses is beneficial, increasing marbling (intramuscular fat) and hence improving tenderness and flavor.
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