저탄수화물 고지방 발효사료 급여가 돈육의 육질 특성에 미치는 영향
A total of ninety swine ($79.0{\pm}2.2\;kg$) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%,...
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| Veröffentlicht in: | Korean journal for food science of animal resources 2010, Vol.30 (5), p.826-832 |
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| creator | 강석남 송영민 김철욱 김태완 추교문 양보석 진상근 김일석 Kang, Suk-Nam Song, Young-Min Kim, Chul-Wook Kim, Tae-Wan Chu, Gyo-Moon Yang, Bo-Suk Jin, Sang-Keun Kim, Il-Suk |
| description | A total of ninety swine ($79.0{\pm}2.2\;kg$) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%, 100%, 100%, and 100% (T2) at 1, 2, 3, 4 and 5-9 wk, respectively. Compared with the control (CON) feed, FAD feed had lower moisture and nitrogen-free extract content, and higher crude fat, crude fiber, and total calorie (p |
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| fullrecord | <record><control><sourceid>kisti</sourceid><recordid>TN_cdi_kisti_ndsl_JAKO201011949346534</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JAKO201011949346534</sourcerecordid><originalsourceid>FETCH-kisti_ndsl_JAKO2010119493465343</originalsourceid><addsrcrecordid>eNpjYuA0MjI20TUyMYtgYeA0NDIy1bUwNTPmYOAtLs5MMjAwNDQ1tDQ24GSIebOg4W1zy5uOGW9nTnm9Zo_Cq80L3ixveL1hpcLrDXPezlrxpmnN68U9Cq92dL6ZvubVhgaF1_0db-YsfDN3hgKIWt6h8LZr55uWjW-mT1B4vX7Hm50zXndNUXgzo_HttKU8DKxpiTnFqbxQmptB1c01xNlDNzuzuCQzPi-lOCfey9Hb38jAEOgiSxNLYxMzU2MTY2LVAQAywF46</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>저탄수화물 고지방 발효사료 급여가 돈육의 육질 특성에 미치는 영향</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><creator>강석남 ; 송영민 ; 김철욱 ; 김태완 ; 추교문 ; 양보석 ; 진상근 ; 김일석 ; Kang, Suk-Nam ; Song, Young-Min ; Kim, Chul-Wook ; Kim, Tae-Wan ; Chu, Gyo-Moon ; Yang, Bo-Suk ; Jin, Sang-Keun ; Kim, Il-Suk</creator><creatorcontrib>강석남 ; 송영민 ; 김철욱 ; 김태완 ; 추교문 ; 양보석 ; 진상근 ; 김일석 ; Kang, Suk-Nam ; Song, Young-Min ; Kim, Chul-Wook ; Kim, Tae-Wan ; Chu, Gyo-Moon ; Yang, Bo-Suk ; Jin, Sang-Keun ; Kim, Il-Suk</creatorcontrib><description><![CDATA[A total of ninety swine ($79.0{\pm}2.2\;kg$) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%, 100%, 100%, and 100% (T2) at 1, 2, 3, 4 and 5-9 wk, respectively. Compared with the control (CON) feed, FAD feed had lower moisture and nitrogen-free extract content, and higher crude fat, crude fiber, and total calorie (p<0.05). The protein content, amino acid profile, and pH values of pork loin were not affected by dietary treatment. However, higher moisture, crude ash, and meat cholesterol, and lower fat, were found in CON compared with treatment (p<0.05). FAB treatment significantly improved drip loss and cooking loss value (p<0.05), and increased the CIE $L^*$ values of loin and back-fat surface, whereas it decreased the CIE $a^*$ values of loin surface (pp<0.05). The results indicate that dietary FAB affected meat cholesterol and fat content, and improved drip loss and cooking loss, but had no affect on amino acid composition. LYD 90두($79.0{\pm}2.2\;kg$)를 58일간 맥주박을 주원료로 하는 발효를 사육단계별로 급여하였을 때 돈육의 육질특성에 미치는 영향을 조사하였다. 발효사료는 1, 2, 3, 4그리고 5-9주차에 일반사료기준 발효사료를 T1은 20, 40, 60, 80, 100%, T2는 30, 60, 100, 100%대체하여 급여하였다. 발효사료는 대조구 사료보다 수분함량과 가용무질소물의 함량이 유의적으로 낮고, 조지방, 조섬유 및 총칼로리는 유의적으로 높게 나타났다(p<0.05). 단백질 함량, 아미노산 조성 및 pH은 시험구간 유의적인 차이가 없었으나, 대조구의 수분, 조섬유 및 식육콜레스테롤 함량이 처리구에 비해 높았고 지방함량은 낮게 나타났다(p<0.05). 발효 사료급여군은 드립감량과 가열감량 수치를 유의적으로 향상시켰으며(p<0.05), 등심과 등지방 표면의 백색도를 향상시켰으나, 등심의 적색도를 감소시켰다(p<0.05). 발효사료급여로 인한 신선육의 관능적 특성에 영향을 미치지 않았다. 이상의 결과 발효사료급여가 식육의 지방함량과 식육의 콜레스테롤 함량에 영향을 미쳤으며, 드립감량 및 가열감량의 향상에 영향을 미쳤으나 아미노산 조성에는 영향을 미치지 않았기 때문에 발효사료는 대체사료 개발의 좋은 시도로 여겨진다.]]></description><identifier>ISSN: 1225-8563</identifier><identifier>EISSN: 2234-246X</identifier><language>kor</language><ispartof>Korean journal for food science of animal resources, 2010, Vol.30 (5), p.826-832</ispartof><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,315,781,785,886,4025</link.rule.ids></links><search><creatorcontrib>강석남</creatorcontrib><creatorcontrib>송영민</creatorcontrib><creatorcontrib>김철욱</creatorcontrib><creatorcontrib>김태완</creatorcontrib><creatorcontrib>추교문</creatorcontrib><creatorcontrib>양보석</creatorcontrib><creatorcontrib>진상근</creatorcontrib><creatorcontrib>김일석</creatorcontrib><creatorcontrib>Kang, Suk-Nam</creatorcontrib><creatorcontrib>Song, Young-Min</creatorcontrib><creatorcontrib>Kim, Chul-Wook</creatorcontrib><creatorcontrib>Kim, Tae-Wan</creatorcontrib><creatorcontrib>Chu, Gyo-Moon</creatorcontrib><creatorcontrib>Yang, Bo-Suk</creatorcontrib><creatorcontrib>Jin, Sang-Keun</creatorcontrib><creatorcontrib>Kim, Il-Suk</creatorcontrib><title>저탄수화물 고지방 발효사료 급여가 돈육의 육질 특성에 미치는 영향</title><title>Korean journal for food science of animal resources</title><addtitle>한국축산식품학회지</addtitle><description><![CDATA[A total of ninety swine ($79.0{\pm}2.2\;kg$) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%, 100%, 100%, and 100% (T2) at 1, 2, 3, 4 and 5-9 wk, respectively. Compared with the control (CON) feed, FAD feed had lower moisture and nitrogen-free extract content, and higher crude fat, crude fiber, and total calorie (p<0.05). The protein content, amino acid profile, and pH values of pork loin were not affected by dietary treatment. However, higher moisture, crude ash, and meat cholesterol, and lower fat, were found in CON compared with treatment (p<0.05). FAB treatment significantly improved drip loss and cooking loss value (p<0.05), and increased the CIE $L^*$ values of loin and back-fat surface, whereas it decreased the CIE $a^*$ values of loin surface (pp<0.05). The results indicate that dietary FAB affected meat cholesterol and fat content, and improved drip loss and cooking loss, but had no affect on amino acid composition. LYD 90두($79.0{\pm}2.2\;kg$)를 58일간 맥주박을 주원료로 하는 발효를 사육단계별로 급여하였을 때 돈육의 육질특성에 미치는 영향을 조사하였다. 발효사료는 1, 2, 3, 4그리고 5-9주차에 일반사료기준 발효사료를 T1은 20, 40, 60, 80, 100%, T2는 30, 60, 100, 100%대체하여 급여하였다. 발효사료는 대조구 사료보다 수분함량과 가용무질소물의 함량이 유의적으로 낮고, 조지방, 조섬유 및 총칼로리는 유의적으로 높게 나타났다(p<0.05). 단백질 함량, 아미노산 조성 및 pH은 시험구간 유의적인 차이가 없었으나, 대조구의 수분, 조섬유 및 식육콜레스테롤 함량이 처리구에 비해 높았고 지방함량은 낮게 나타났다(p<0.05). 발효 사료급여군은 드립감량과 가열감량 수치를 유의적으로 향상시켰으며(p<0.05), 등심과 등지방 표면의 백색도를 향상시켰으나, 등심의 적색도를 감소시켰다(p<0.05). 발효사료급여로 인한 신선육의 관능적 특성에 영향을 미치지 않았다. 이상의 결과 발효사료급여가 식육의 지방함량과 식육의 콜레스테롤 함량에 영향을 미쳤으며, 드립감량 및 가열감량의 향상에 영향을 미쳤으나 아미노산 조성에는 영향을 미치지 않았기 때문에 발효사료는 대체사료 개발의 좋은 시도로 여겨진다.]]></description><issn>1225-8563</issn><issn>2234-246X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>JDI</sourceid><recordid>eNpjYuA0MjI20TUyMYtgYeA0NDIy1bUwNTPmYOAtLs5MMjAwNDQ1tDQ24GSIebOg4W1zy5uOGW9nTnm9Zo_Cq80L3ixveL1hpcLrDXPezlrxpmnN68U9Cq92dL6ZvubVhgaF1_0db-YsfDN3hgKIWt6h8LZr55uWjW-mT1B4vX7Hm50zXndNUXgzo_HttKU8DKxpiTnFqbxQmptB1c01xNlDNzuzuCQzPi-lOCfey9Hb38jAEOgiSxNLYxMzU2MTY2LVAQAywF46</recordid><startdate>2010</startdate><enddate>2010</enddate><creator>강석남</creator><creator>송영민</creator><creator>김철욱</creator><creator>김태완</creator><creator>추교문</creator><creator>양보석</creator><creator>진상근</creator><creator>김일석</creator><creator>Kang, Suk-Nam</creator><creator>Song, Young-Min</creator><creator>Kim, Chul-Wook</creator><creator>Kim, Tae-Wan</creator><creator>Chu, Gyo-Moon</creator><creator>Yang, Bo-Suk</creator><creator>Jin, Sang-Keun</creator><creator>Kim, Il-Suk</creator><scope>JDI</scope></search><sort><creationdate>2010</creationdate><title>저탄수화물 고지방 발효사료 급여가 돈육의 육질 특성에 미치는 영향</title><author>강석남 ; 송영민 ; 김철욱 ; 김태완 ; 추교문 ; 양보석 ; 진상근 ; 김일석 ; Kang, Suk-Nam ; Song, Young-Min ; Kim, Chul-Wook ; Kim, Tae-Wan ; Chu, Gyo-Moon ; Yang, Bo-Suk ; Jin, Sang-Keun ; Kim, Il-Suk</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-kisti_ndsl_JAKO2010119493465343</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>kor</language><creationdate>2010</creationdate><toplevel>online_resources</toplevel><creatorcontrib>강석남</creatorcontrib><creatorcontrib>송영민</creatorcontrib><creatorcontrib>김철욱</creatorcontrib><creatorcontrib>김태완</creatorcontrib><creatorcontrib>추교문</creatorcontrib><creatorcontrib>양보석</creatorcontrib><creatorcontrib>진상근</creatorcontrib><creatorcontrib>김일석</creatorcontrib><creatorcontrib>Kang, Suk-Nam</creatorcontrib><creatorcontrib>Song, Young-Min</creatorcontrib><creatorcontrib>Kim, Chul-Wook</creatorcontrib><creatorcontrib>Kim, Tae-Wan</creatorcontrib><creatorcontrib>Chu, Gyo-Moon</creatorcontrib><creatorcontrib>Yang, Bo-Suk</creatorcontrib><creatorcontrib>Jin, Sang-Keun</creatorcontrib><creatorcontrib>Kim, Il-Suk</creatorcontrib><collection>KoreaScience</collection><jtitle>Korean journal for food science of animal resources</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>강석남</au><au>송영민</au><au>김철욱</au><au>김태완</au><au>추교문</au><au>양보석</au><au>진상근</au><au>김일석</au><au>Kang, Suk-Nam</au><au>Song, Young-Min</au><au>Kim, Chul-Wook</au><au>Kim, Tae-Wan</au><au>Chu, Gyo-Moon</au><au>Yang, Bo-Suk</au><au>Jin, Sang-Keun</au><au>Kim, Il-Suk</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>저탄수화물 고지방 발효사료 급여가 돈육의 육질 특성에 미치는 영향</atitle><jtitle>Korean journal for food science of animal resources</jtitle><addtitle>한국축산식품학회지</addtitle><date>2010</date><risdate>2010</risdate><volume>30</volume><issue>5</issue><spage>826</spage><epage>832</epage><pages>826-832</pages><issn>1225-8563</issn><eissn>2234-246X</eissn><abstract><![CDATA[A total of ninety swine ($79.0{\pm}2.2\;kg$) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%, 100%, 100%, and 100% (T2) at 1, 2, 3, 4 and 5-9 wk, respectively. Compared with the control (CON) feed, FAD feed had lower moisture and nitrogen-free extract content, and higher crude fat, crude fiber, and total calorie (p<0.05). The protein content, amino acid profile, and pH values of pork loin were not affected by dietary treatment. However, higher moisture, crude ash, and meat cholesterol, and lower fat, were found in CON compared with treatment (p<0.05). FAB treatment significantly improved drip loss and cooking loss value (p<0.05), and increased the CIE $L^*$ values of loin and back-fat surface, whereas it decreased the CIE $a^*$ values of loin surface (pp<0.05). The results indicate that dietary FAB affected meat cholesterol and fat content, and improved drip loss and cooking loss, but had no affect on amino acid composition. LYD 90두($79.0{\pm}2.2\;kg$)를 58일간 맥주박을 주원료로 하는 발효를 사육단계별로 급여하였을 때 돈육의 육질특성에 미치는 영향을 조사하였다. 발효사료는 1, 2, 3, 4그리고 5-9주차에 일반사료기준 발효사료를 T1은 20, 40, 60, 80, 100%, T2는 30, 60, 100, 100%대체하여 급여하였다. 발효사료는 대조구 사료보다 수분함량과 가용무질소물의 함량이 유의적으로 낮고, 조지방, 조섬유 및 총칼로리는 유의적으로 높게 나타났다(p<0.05). 단백질 함량, 아미노산 조성 및 pH은 시험구간 유의적인 차이가 없었으나, 대조구의 수분, 조섬유 및 식육콜레스테롤 함량이 처리구에 비해 높았고 지방함량은 낮게 나타났다(p<0.05). 발효 사료급여군은 드립감량과 가열감량 수치를 유의적으로 향상시켰으며(p<0.05), 등심과 등지방 표면의 백색도를 향상시켰으나, 등심의 적색도를 감소시켰다(p<0.05). 발효사료급여로 인한 신선육의 관능적 특성에 영향을 미치지 않았다. 이상의 결과 발효사료급여가 식육의 지방함량과 식육의 콜레스테롤 함량에 영향을 미쳤으며, 드립감량 및 가열감량의 향상에 영향을 미쳤으나 아미노산 조성에는 영향을 미치지 않았기 때문에 발효사료는 대체사료 개발의 좋은 시도로 여겨진다.]]></abstract><oa>free_for_read</oa></addata></record> |
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| title | 저탄수화물 고지방 발효사료 급여가 돈육의 육질 특성에 미치는 영향 |
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