페퍼민트분말 급여가 비육기 재래흑돼지의 육질 특성 및 지방산 조성에 미치는 영향

Ji, Joong-Ryong;Choi, Young-Min;Song, Dong-Yong;Choe, Ho-Sung;Na, Chong-Sam;Shim, Kwan-Seob

  • 투고 : 2010.11.03
  • 심사 : 2011.01.14
  • 발행 : 2011.04.30


본 연구는 페퍼민트 급여가 재래흑돼지의 육질특성과 근육내 지방산 조성 및 콜레스테롤 함량에 어떠한 영향을 미치는지 분석하기 위해 실시하였다. 이를 위해 페퍼민트 분말을 평균체중이 $77{\pm}5$ kg일 때부터 출하까지 0.2%(T1) 또는 0.4%(T2)를 50일간 급여하였으며, 도축 후 등심근을 채취하여 다양한 품질특성을 분석하였다. 일반성분은 처리구간에 유의적인 차이가 나타나지 않았으나, T2처리구에서 조지방 함량이 대조구보다 감소하는 경향이었다. 사후 45분 pH는 처리구간에 유의적인 차이가 없었지만, 24시 pH에서 대조구보다 유의적으로 T2처리구가 높게 나타났다(p<0.05). 육색에 있어서 명도와 황색도는 T2가 대조구보다 유의적으로 낮게 나타났다(p<0.05). 연도와 보수력 역시 처리구간에 차이가 없는 것으로 나타났다. 페퍼민트 첨가는 지방산 조성과 콜레스테롤 함량에 영향을 미치지 못하였으나, T1은 대조구보다 포화지방산이 감소하고 불포화지방산이 증가하는 경향이었다. 또한 콜레스테롤 감소지수는 T1이 대조구보다 유의적으로 높게 나타났다(p<0.05). 이상의 결과를 종합하면 페퍼민트 첨가 사료는 돈육질에 큰 영향을 미치지는 않지만, 지방산 및 콜레스테롤의 건강기능적인 측면에서 긍정적인 영향을 미칠 것으로 판단되며, 보다 심도 있는 추가 연구가 필요한 것으로 사료된다.


peppermint;meat quality;fatty acid composition;Korean native black pig


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