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Effects of Feeding Browses on Growth and Meat Quality of Korean Native Goats

지엽류 급여가 흑염소의 발육 및 육질에 미치는 영향

  • Choi, S.H. (National Livestock Research Institute, R.D.A.) ;
  • Park, B.Y. (National Livestock Research Institute, R.D.A.) ;
  • Cho, Y.M. (National Livestock Research Institute, R.D.A.) ;
  • Choi, C.Y. (National Livestock Research Institute, R.D.A.) ;
  • Kwon, E.G. (National Livestock Research Institute, R.D.A.) ;
  • Kim, Y.K. (National Livestock Research Institute, R.D.A.) ;
  • Her, S.N. (Department of Animal Science, Chunbuk National University)
  • 최순호 (농촌진흥청 축산기술연구소) ;
  • 박범영 (농촌진흥청 축산기술연구소) ;
  • 조영무 (농촌진흥청 축산기술연구소) ;
  • 최창용 (농촌진흥청 축산기술연구소) ;
  • 권응기 (농촌진흥청 축산기술연구소) ;
  • 김영근 (농촌진흥청 축산기술연구소) ;
  • 허삼남 (전북대학교 동물자원학부)
  • Published : 2003.10.31

Abstract

Effects of feeding browses on growth and meat quality of Korean native goats were investigated. Twenty eight heads of male goats were divided into four treatment groups fed diets containing oak browse, pine browse, fermented pine browse, and rice straw. Growth rate, feed intake, carcass and meat quality and blood and serum criteria were investigated. The highest average daily gain of goats was 45.3g from oak browse, and goats on pine browse gained similar to those on fermented pine browse. Daily forage intake was 197g DM for oak browse and 74g DM for fermented pine browse. Feed efficiency(g feed/g gain) of oak browse was 11.0g and that of pine browse was 15.1g. From the results of serological inspection, metabolism in body was normal with all the browses tested. Dressing percentage was 45.1~46.2% and meat percentage was 55.2~55.9% without significant differences between diets. Fat percentage of goat carcasses fed rice straw was higher than those fed pine browse or fermented pine browse which was, however, not significantly different from those on oak browse. Shear force and coking loss of goat meat on pine browse or fermented pine browse was less than those on rice straw(p〈0.05) without significant differences between other browses. Juiciness, tenderness, and flavor of the goat meat were the better(p<0.05) from the pine browse diet than from rice straw.

Keywords

Browse;Goat;Growth;Meat quality

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