발효 사료 첨가가 돼지고기의 이화학적 특성에 미치는 영향

Effect of dietary supplement with fermentation feed on the physicochemical properties of pork

발효사료로 사육한 돈육의 이화학적 성질을 규명한 결과는 다음과 같다. 1) 발효사료 처리돈육은 실험돈육에 비해 일반성분에서 지방함량이 낮고 단백질함량이 높아 품질향상에 도움이 인정되었다. 2) 시료 돈육별 산패도 차이는 인정되지 않았으나, 색도는 실험돈육들보다 뚜렷하여 상품 가치가 인정되었다. 3) 지방산 조성에서 Oleic acid가 가장 많이 분포되어 있었으며 포화지방산과 불포화 지방산의 조성비는 보통육 38.3% : 59.9%, 고급육 40.8% 57.8%, 발효사료 처리육 36.3% : 62.0%의 비율이었고, 필수지방산 함량은 보통육14%, 고급이 11.2%, 발효사료 처리육이 16.7%이었다. 4) 아미노산조성은 glutamic acid가 가장 많았고 필수아미노산 비율은 보통육과 발효사료 처리육이 39%, 고급육이 41% 이었다. 5) 시료별 무기질 함량 차이는 거의 없었으며 육즙 추출에 의한 보수력이 발효사료 처리육은 92%로 높게 나타났으며, 가열감량도 15.6%로 가공 및 조리에 다른 돈육보다 이용성이 높게 나타났다.

The results on the chemical characteristics of the pork fed with fermented feeds are summarized as follows; 1) The pork treated with fermented feeds had lower fat and higher protein content than control pork in proximate compositions. It is considered to be the improvement of the quality. 2) It was not recognized to the difference of oxidation level among the sample porks. 3) Oleic acid was the highest concentration in the components of fatty acid of pork. The rate of the saturated and unsaturated fatty acids is 38.8 % : 59.9 % in the ordinary meat, 40.8 % : 57.8 % in the a high-grade meat, and 36.3 % : 62.0 % in the pork treated with fermented feeds. In addition, the essential fatty acid content of them is 14 %, 11.2 %, and 16.7%, respectively. 4) Glutamic acid was the highest composition in total amino acids and the essential amino acid content was 39% in both an ordinary meat and the pork treated with fermented feeds, and 14 % in high-grade meat. 5) It was no difference in the inorganic content among the samples. The water holding capacity by extraction meat juice was higher to 92 % in the pork treated with fermented feeds and 15.6 % in a loss in quantity by heating than others. Thus, the pork bred with fermented feeds was evaluated to be good in terms of processing and cooking.