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Effects of Feeding Herb Resources Powder on Meat Quality and Sensory Properties in Korean Native Black Goat

한방제재 급여가 재래 흑염소육의 육질 및 관능적 특성에 미치는 영향

  • Kim, Byung-Ki (Gyeongsangbuk-do Livestock Research Institute) ;
  • Lee, Ji-Hong (Gyeongsangbuk-do Livestock Research Institute) ;
  • Jung, Dae-Jin (Gyeongsangbuk-do Livestock Research Institute) ;
  • Cho, Kang-Hyun (Gyeongsangbuk-do Livestock Research Institute) ;
  • Hwang, Eun-Gyeong (Department of Oriental Medicine Industry, Daegu Haany University) ;
  • Kim, Soo-Min (Department of Oriental Medicine Industry, Daegu Haany University)
  • 김병기 (경상북도축산기술연구소) ;
  • 이지홍 (경상북도축산기술연구소) ;
  • 정대진 (경상북도축산기술연구소) ;
  • 조광현 (경상북도축산기술연구소) ;
  • 황은경 (대구한의대학교 한방산업대학) ;
  • 김수민 (대구한의대학교 한방산업대학)
  • Received : 2010.05.13
  • Accepted : 2010.07.28
  • Published : 2010.10.31

Abstract

This study was carried out to investigate the effect of different herb resource powders on meat quality and sensory properties in Korean native black goat for 500 d. The experimental treatment was arranged with 24 heads (3 treatment/8 heads) by control group, T1 and T2 group respectively (Control, not added herb powders; T1, 1% added herb powders; T2, 2% added herb powders). Total weight gain for the Korean native black goat was the highest in T2 group feeding for 500 days, and daily gain tended to be similar to the total weight gain. The total feed intake were the highest as 519.20 kg in T2 group, although feed conversion showed 18.35 in the T2 group, which means it had the best feed efficiency compared to the other treatment groups. The carcass rate was higher in the T1 group (51.10%) than in the other groups (p<0.05). The cooking loss and drip loss of Korean native black goat was the highest as 34.72% and 3.83% in the control group (p<0.05). However, total cholesterol amounts in the treatment group were not significantly different from, although tended to be higher than, the control group (p>0.05). Also, the overall sensory evaluation of the treatment group revealed low scores, meaning more meat flavor than those of the control in tenderness, flavor, texture, and black goat off-flavor and overall evaluation (p<0.05). Total synthesis evaluation was higher for the treatment group (3.71, 3.90 point) than that of the control group (4.82 point) (p<0.05). The MUFA/SFA ratio of the treatment group was not significantly different from, although tended to be higher than, the control group

Keywords

Korean native black goat;herb resources powder;castration;meat quality;sensory properties

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