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he Effects of Supplemental Levels of Bamboo Vinegar on Growth Performance, Serum Profile and Meat Quality in Fattening Hanwoo Cow

죽초액의 첨가수준이 비육 한우암소의 육생산성, 혈액성상 및 육질에 미치는 영향

  • Kook, K. (Division of Animal Science, Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Kim, K. H. (Division of Animal Science, Institute of Agricultural Science and Technology, Chonnam National University)
  • 국길 (전남대학교 농업과학기술연구소 동물자원학부) ;
  • 김광현 (전남대학교 농업과학기술연구소 동물자원학부)
  • Published : 2003.02.28

Abstract

Effects of supplemental levels of Bomboo vinegar(BV) on growth performance, serum profile and meat quality in 15 Korean native Hanwoo cows was investigated. Concentrate diet was supplemented with Bamboo vinegar with 3% and 6% of the diet. Daily weight gain was increased slightly at 3% BV, but it was decreased in 6% BV. Feed intake was decreased(P<0.05) at 6% BV. Glucose concentration of serum profile was decreased(P<0.05) at 3% and 6% BV. Total protein and cholesterol concentrations were increased(P<0.05) at 3% and 6% BV. BUN concentration was increased(P<0.05) at 3% BV. In carcass characteristics the longissimus muscles of all BV treatments showed no significant(P<0.05) effects, but back fat thickness was decreased significantly(P<0.05) in 6% BV. Marbling score was increased significantly(P<0.05) at 3% BV, thus improving the meat quality. Cut meat production was not difference by treatment. Crude fat content of proximate chemical composition in longissimus muscle was increased(P<0.05) in 3% BV. Shear force and cholesterol contents were decreased(P<0.05) in 3% and 6% BV. The 16:0 of fatty acid composition in longissimus was decreased(P<0.05) whereas 18:1 was increased(P<0.05) at 3% and 6% BV. The composition of saturated fatty acids(SFA) was decreased(P< 0.05), whereas unsaturated fatty acids(USFA) was increased(P<0.05) in 3% BV. Odor and appearance of sensory evaluation were not difference by treatment. Taste was improved significantly (P<0.05) in 3% and 6% BV with the peculiar and savory taste of Hanwoo being more emphasized. The results of this experiment indicated that 3% BV improved the marbling score and crude fat content, decreased the shear force and cholesterol contents, increased the USFA composition, and improved the taste of sensory evaluation in Korean native Hanwoo cows.

Keywords

Bamboo vinegar;Hanwoo cow;Growth performance;Meat quality;Sensory evaluation

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