한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

남은 음식물 발효사료 급여가 도체 특성 및 돈육품질에 미치는 영향

Effects of Fermented Food Waste Feeds on Pork Carcass and Meat Quality Properties

  • 발행 : 2005.02.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 실험은 돈육의 도체성적과 육질을 비교함으로써 남은 음식물 발효사료 급여효과를 살펴보고자 실시하였다. 도체성적으로 생체중, 도체중, 도체율, 등지방두께, 도체등급, 부분육량 및 정육율을 측정하였으며, 육질평가로 pH, 보수력, 저장감량, 가열감량, 전단력, 육색 및 NPPC 육색 및 근내지방도를 측정하였다. 도체특성에 있어서 등지방두께를 제외하고 도체중, 지육율 및 최종등급은 대조구와 FFWF구간에 유의적인 차이가 없었으며, 부분육 생산량과 정육율에 있어서는 FFWF구가 대조구에 비하여 다소 높게 나타났다. 육질특성에 있어서는 pH는 FFWF구가 대조구에 비하여 다소 낮게 나타났으나, 보수력, 드립감량, 가열감량, 전단력 등은 대조구와 FFWF구간에 유의적인 차이가 없었다. 육색에 있어서는 FFWF구가 대조구에 비하여 L*-값이 높고 a*-값이 다소 낮게 나타났으며, 주관적인 방법으로 측정된 NPPC 육색과 근내지방도는 처리구간에 차이가 없었다 따라서 본 연구의 결과로 볼 때 남은 음식물 발효사료의 급여가 일반배합사료 급여와 비교하여 도체 및 육질 특성에 있어서 크게 떨어지지 않는 것으로 판단되었다.

Effects of fermented food waste feeds on meat quality and physico-chemical characteristics of fully grown pigs were investigated. Two treatments were tried in this study; commercial feed (control) and fermented food waste feed(FFWF). Except for much thicker backfat of control, carcass traits, carcass weight, dressing percentage, carcass grade, cooking loss, shear force, water-holding capacity, drip loss, NPPC meat color, and marbling score of commercial feed(control)- and fermented food waste feed (FFWF)-fed pigs were not significantly different. Primal cut weights and meat percentages were significantly different (p<0.05) between control and FFWF. pH of FFWF loin was significantly lower (p<0.05) than that of control. FFWF loin showed higher L*-value and lower a*-value compared to control.

키워드

참고문헌

  1. Ministry of Environment. Economic value of food waste. Available from: http://www.foodwaste.or.kr. Accessed Dec. 20, 2004
  2. Lee EK, Chung JC. Compo sting of food waste with some bulking agents. J. KSEE 16: 953-962 (1994)
  3. Back YM, Chung JC. Study of some process parameters in food waste compo sting. J. Korean Soc. Waste Manag. 11: 29-40 (1994)
  4. Song JS, Choi HK, Kim KY. A basic study on compo sting of organic household waste using small vessels. J. KOWREC 1: 227-235 (1993)
  5. Kwak WS. Recycling technology of livestock waste as feedstuff. J. KOWREC 2: 177-183 (1994)
  6. Kim PK, Park SC, Sohn CB, Kim MH, Oh TK. Changes of microbiological distribution in food waste for animal feed. Korean J. Vet Clin. Med.15: 156-161 (1998)
  7. Nam BS, Chung IB, Kim YH, Moon HK, Kim DH, Hur SM, Bae IH, Yang CJ. Effect of recycled food waste on the growth performance and carcass characteristics in growing-finishing pigs. Korean J. Anim. Sci. Technol. 42: 279-288 (2000)
  8. Pond WG, Maner JH. Swine production and nutrition. AVI Publishing Co., Westport, CT, USA. pp. 336-368 (1984)
  9. Ferris DA, Flores RA, Shanklin CW, Whitworth MK. Proximate analysis of food service wastes. Appl. Engr. Agric. 11: 567-572 (1995)
  10. Westendorf ML, Zirkel EW, Gordon RA. Feeding food or table waste to livestock. Prof. Anim. Sci. 12: 129-137 (1996)
  11. Yang, SY, Park HY, Park GG, Jung YC. Novel lactic acid bacterium, pediococcus acidilactici and use thereof. Korean Patent 10-2001-0000443 (2001)
  12. Grau R, Hamm R. A simple method for determination of water binding in muscles [Eine einfache methode zur bestimmung der wasserbindung im muskel]. Naturwissenschaften 40:29-30 [in German] (1953) https://doi.org/10.1007/BF00595734
  13. SAS. Institute, Inc., User's Guide: Statistics. 6th ed. Statistical Analysis System Institute Inc., Cary, NC, USA (1995)
  14. Park HK, Lee MJ, Oh DH. Effect of the amount of deposited fat on the pork quality I. Effect of the deposited fat on an occurrence of PSE porcine muscle. Korean J. Anim. Sci. 27: 785-790 (1985)
  15. Myer RO, Brendemuhl JH, Johnson DD. Evaluation of dehydrated restaurant food waste products as feedstuffs for finishing pigs. J. Anim. Sci. 77:685-692 (1999)
  16. Chung CS, Lee JJ, Jung YC, Kang CS, Park HY, Kim CJ. Effect of high oil com on carcass traits, meat quality, and fatty acid composition and cholesterol contents of pork in growing-finishing pigs. Korean J. Anim. Sci. 40:373-380 (1998)
  17. Pearson MD, Collins-Thompson DL, Ordal ZL. Microbiological sensory and pigment changes of aerobically and anaerobically packaged beef. Food Technol. 24:1171-1179 (1970)
  18. Winger RT, Fennema O. Tenderness and water holding properties of beef muscle as influenced by freezing and subsequent storage at -3 or 15 . J. Food Sci. 41: 1433-1439 (1976) https://doi.org/10.1111/j.1365-2621.1976.tb01189.x
  19. Dugan MER, Aalhus JL, Jeremiah LE, Kramer JKG, Schaefer AA. The effect of feeding conjugated linoleic acid on subsequent pork quality. Can. J. Anim. Sci. 79:45-51 (1999) https://doi.org/10.4141/A98-070
  20. National Pork Producers Council NPPC. Procedures to Evaluate Market Hogs, 3rd ed. National Pork Producers Council, Des Moines, IA, USA (1991)