한국축산식품학회지 (Food Science of Animal Resources)

  • 제23권1호
  • /
  • Pages.16-20
  • /
  • 2003
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

쑥 분말의 급여가 돈육의 이화학적 특성에 미치는 영향

Effect of Feeding Mugwort Powder on the Physico-chemical Properties of Pork

  • 안종호 (상주대학교 축산학과) ;
  • 김영직 (대구대학교 생명자원학부)
  • 발행 : 2003.03.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 쑥 분말을 돼지 사료에 첨가하여 0, 1, 3%의 비율로 비육후기 30일간 급여한 후 도축하여 4$^{\circ}C$에서 7일간 저장하면서 이화학적 특성에 대한 연구를 수행하였다. 대조구에 비하여 처리구(T1, T2)에서 조지방 함량이 약간 낮은 경향이었다. pH와 TBARS는 대조구에 비하여 처리구에서 유의적으로 낮았다. 저장기간이 경과함에 따라 pH, TBARS, VBN와 보수력은 증가하는 경향을 나타내었다(p<0.05). 돈육의 주된 지방산은 oleic acid, palmitic acid, linoleic acid와 stearic acid이었다. 처리구는 대조구에 비하여 linoleic acid와 linolenic acid 함량이 높은 경향이었다.

This study was conducted to investigate the effect of dietary mugwort powder on the physico-chemical characteristics of pork. Pig was randomly selected based on three dietary treatments: 1) control(commercial feed) 2) T1(commercial feed supplemented with 1% mugwort powder) and 3) T2(commercial feed with 3% mugwort powder). They were fed with the experimental diets for 30 days and slaughtered. Meat samples were wrap packaged and stored at 4${\pm}$1$^{\circ}C$ In the proximate composition, crude fat was slightly low in the T1 and T2(p<0.05). The pH and TBARS of the control were higher than those of the treatment groups(T1, T2). The pH, TBARS, VBN and WHC of all treatments significantly increased during storage period at 4 ${\pm}$ 1$^{\circ}C$(p<0.05). Oleic acid, palmitic acid, linoleic acid and stearic acid were major fatty acids in pork Linoleic acid and linolenic acid contents were higher in treatment groups than in the control.

키워드

참고문헌

  1. AOAC (1998) Official Methods of Analysis, 13th ed. Association of Official Analytical Chemists, Washington
  2. Cresopo, F. I., Millan, R., and Moreno, A. S. (1978) Chemical changes during ripening of spanish dry sausage, III. Changes in water soluble N-compounds. Ax Archivos de Zootechia 27, 105-109
  3. Deymer, D. I. and Vanderkhove. P. (1979) Compounds determin ing pH in dry sausage. Meaf Sci. 3, 161-165
  4. Demeyer, D., Hoozee, J., and Meadom, H. (1974) Specificity of lipolysis during dry sausage ripening. J. Food Sci. 29, 293-299
  5. Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipid from animal tissues. J. BioI. Chem. 226, 497-507
  6. Graham, H. N. (1992) Green tea composition, consumption andpolyphenol chemistry. Prev. Med. 2(3), 334-341
  7. Haw, I. W., Lee, S. D., and Hwang, W. I. (1985) A study on the nutritional efFects in rats by feeding basal diet supplemented with mugwort powder. J. Korem Soc. Food Nutr. 14(2), 120-130
  8. Hood, R. L. (1984) Cellular and biochemical aspects of fatdeposition in the broiler chicken. Poult. Sci. 40, 160-164 https://doi.org/10.1079/WPS19840014
  9. Kada, T., Kancco, K.., Matsuzaki, K., and Hara, Y. (1985) Detection and chemical identification of natural bio-antimutagens.A case of the green tea factor. Mutation Res. 150, 127-133 https://doi.org/10.1016/0027-5107(85)90109-5
  10. Kim, B. K., Kang, S. S., and Kim, Y. J. (2001) Effect of dietary oriental medicine refuse and mugwort powder on physico-chemical properties of Korean native pork. Korean J. Food Sci. Ani. Resour. 21(3), 208-214
  11. Kim, D. W. and Choi, K. J. (1985) Changes in compositions of fatty acid according to drying methods of mugwort. J. Korean Soc.Food Nutri. 14(2), 95-98
  12. Kim, M. J. and Lee, C. A. (1998) The effect of extracts from mugwort on the blood ethanol concentration and liver function.Korean J. Food Sci. Ani. Resour. 18(4), 348-357
  13. Kim, M. H., Lee, S. D., and Ryu, C. K. (1985) A study on the nutritional effects of boiling water extracts of mugwort powder in rats. J. Korean Soc. Food Nutr. 14(2), 131-140
  14. Kwon, M. N., Choi, J. S., and Byun, D. S. (1993) EfFects off1avonoid(+)-catechin as stabilizer in rat fed fresh and peroxidized fish oil. J. Korean Soc. Food Nutr. 22(4), 381-391
  15. Laakonen, E., Wellington, G. H., and Skerbon, J. W. (1970) Low temperature long-time heating of bovine muscle, I. Changes in tenderness, water binding capacity, PH and amount of wate soluble component. J. Food Sci. 35, 135-141
  16. Lee, C. H., Han, K. H., Choi, I. S., Kim, C. Y., and Cho, J. K. (1999) Effect of mugwort-water extracts on cadmium toxicity in rats. Korean J. Food Sci. Ani. Resour. 19(2), 188-197
  17. Lee, G. D., K-im, J. S., Bae, J. O., and Yoon, H. S. (1992)Antioxidative effectiveness of water extract and ether extract in wonnwood(Arthemista montana Pampan). J. Korecm Soc. Food Nutr. 21(1), 17-22
  18. Lim, S. S. and Lee, J. H. (1997) Eflfect of Artemisia prineceps var. orientat and Circium japonicum var. vssuriense on cardiovascular system of hyperlipidemic rat. J. Korean Nutr. Society 30(7),797-802
  19. Matsuzaki, T. and Hara, Y. (1985) Antioxidative activity of tea leaf catechins. Nippon Nogeikagaku Kaishi. 59(2), 35-42
  20. Park, C. I. (2002) Effect of dietary mugwort on the physico-chemical properties of chicken meat. Korean J. Food Sci. Ani. Resour. 22(3), 212-217
  21. Park., G. B., Kim, Y. J., Lee, H. B., K-im, J. S., and Kim, Y. H. (1988) Changes in freshness of meat during postmortem storage. Korean J. Anim. Sci. 30(9), 561-566
  22. Pearon, M. D., Colins-Thompson, D. L., and Ordal, Z. J. (1970) Microbiological sensory and pigment changes of aerobically and anaerobically packaged beef. Food Technot. 24, 1171-1178
  23. SAS (1998) SAS/STAT Software for PC. LJser's guide: StaticsSAS Inst., Cary, NC
  24. Shin, K. K., Park, H. I., Lee, S. K., and Kim, C. J. (1998) Studies on fatty acids composition of different portions in various meat.Korean J. Food Sci. Ani. Resour. 18, 261-268
  25. Witte, V. C., Krause, G. F., and Baile, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582-590 https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
  26. Wu, F. Y. and Smith S. B. (1987) Ionic strength and myofibrillar protein solubilization. J. Anim. Sci. 65, 597-602 https://doi.org/10.2527/jas1987.652597x
  27. 高板和久.(1975) 肉製品の鮮度保持と測定.食品工業18(4),105-111
  28. 육창수(1977)약용식물학각론.진명출판사.pp.293.-111
  29. 농촌전흥청농촌영양개선연구원(1981)식품분석표.농촌진흥청,pp.30