Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Fatty Acid, Amino Acid Composition and Sensory Traits of Pork from Pigs Fed Artificial Culture Medium of Wild Ginseng

산삼 배양액 급여 돈육의 지방산, 아미노산 조성 및 관능적 특성

  • Jin, Sang-Keun (Regional Animal Industry Research Center, Jinju National University) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, Su-Jung (Department of Animal Resources Technology, Jinju National University) ;
  • Jeong, Ki-Jong (Department of Animal Resources Technology, Jinju National University) ;
  • Lee, Jae-Ryong (Advanced Swine Research Institute, Gyeongnam Province)
  • 진상근 (진주산업대학교 동물생명산업지역협력연구센터) ;
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 김수정 (진주산업대학교 동물소재공학과) ;
  • 정기종 (진주산업대학교 동물소재공학과) ;
  • 이제룡 (경상남도 첨단양돈연구소)
  • Published : 2006.09.30
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Abstract

A total of 120 pigs (Berkshire) were used to investigate the effect of dietary supplementation with artificial culture medium ot wild ginseng (CMWG) on the fatty acid composition, amino acid composition and sensory characteristics or pork About $60{\pm}3kg$ pigs were randomly assigned to one of four experimental diet groups[(both sexes)${\times}$(C: commercial diet feed; T: commercial diet+1 L CMWG per day for 70 days)]. Pigs were slaughtered at approximately 110 kg live weight, and fatty acid composition, amino acid composition and sensory characteristics were measured in pork loin. The monounsaturated and saturated fatty acid contents was greater in barrow fed a diet containing CMWG than those of the gilt pork and control groups, however the polyunsaturated fatty acid composition decreased. The EAA (essential amino acid) content was lower in pigs fed diets containing CMWG than that of the control groups, whereas the SAA (amino acid with sulfide) and FRAA (fragrant amino acid) contents were higher. The EAA and FAA (amino acid in relation to flavor) contents were lower for harrow than for gilt, however the SAAA (amino acid in relation to saccarinity), SAA and FRAA the contents were higher. Regarding the sensory evaluation of fresh meat, the color of gilt pork increased with diets containing CMWG relative to the control group. Drip loss and the marbling score for pigs fed with diets containing CMWG were higher in barrow than in gilt. The flavor and overall acceptability of cooked meat from the control group was higher for barrow than for silt.

본 시험은 산삼 배양액 급여가 성별(암퇘지와 거세돼지)에 따른 돈육 품질에 미치는 영향을 조사하기 위해 $60{\pm}3kg$의 버크셔 120두를 공시하여 산삼 배양액을 급여하지 않은 대조구와 산삼 배양액을 1일 두당 1 L를 출하 시(약 110 kg)까지 약 70일 동안 음수로 급여한 처리구로 하여 실시하였다. 지방산 조성은 대조구보다 처리구가, 암퇘지보다 거세돼지가 단가 불포화 및 포화지방산 비율은 증가하고 상대적으로 불포화지방산 비율은 감소하였다. 아미노산 조성은 대조구보다 처리구가 필수 아미노산 함량은 적은 반면 황함유 및 방향족 아미노산 함량은 많았으며, 암퇘지보다 거세돼지가 필수 및 맛 관여 아미노산 함량은 적은 반면, 감미계, 황함유 및 방향족 아미노산 함량은 많은 결과였다. 신선육의 관능평가 결과 처리 간에는 암퇘지의 육색만 대조구보다 처리구가 높게 나타났으며, 성별 간에는 대조구의 모든 항목과 처리구의 drip loss와 marbling은 암퇘지보다 거세돼지가 높게 나타났다. 가열육의 관능 평가 결과 성별 간에는 대조구의 향과 전체적 기호도만이 암퇘지보다 거세돼지가 높게 나타났다.

Keywords

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