Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effects of Supplementing Coated Vitamin C+E with Cottonseed on Meat Composition, Meat Color and Carcass Grade in Hanwoo Steers Fed Brewers Grain and Cracked Corn-Based Fermented Feedstuff

맥주박과 옥수수 위주의 발효사료에 대한 Coated Vitamin C+E 및 면실의 첨가가 거세한우의 육조성분, 육색 및 도체등급에 미치는 영향

  • 박병기 (농촌진흥청 축산연구소) ;
  • 성대경 (강원대학교 동물자원공동연구소) ;
  • 김창혁 (강원대학교 동물자원공동연구소) ;
  • 권응기 (농촌진흥청 축산연구소) ;
  • 오상집 (강원대학교 동물자원공동연구소) ;
  • 신종서 (강원대학교 동물자원공동연구소)
  • Published : 2006.04.30
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Abstract

Twenty four Hanwoo steers(average body weight=550.4±42.8kg) were used in the experiment to determine the effects of supplementing coated vitamin C+E with cottonseed on meat quality, meat color and carcass grade in Hanwoo steers fed brewers grain and cracked corn-based fermented feedstuff. Steers were randomly assigned to feeding groups of fermented feedstuff without any supplements(T1) and fermented feedstuff supplemented with coated vitamin C+E and cottonseed(T2). Ether extract content of longissimus dorsi was higher in T2 than in T1(p<0.05). Yellowness and hue-angle among surface colors of longissimus dorsi was lower(p<0.05) in T2 than in T1 but lightness was higher(p<0.05) in T2 than in T1. Ratio of yield grade ‘A’ was higher from T2 group than from T1 group. Marbling score was higher in T2 than in T1(p<0.05). Present results indicate that supplementation of coated vitamin C+E and cottonseed to brewers grain and cracked corn-based fermented feedstuff has positive effects on ether extract content, color, marbling score of longissimus dorsi in Hanwoo steers.

본 연구는 맥주박과 옥수수 위주의 발효사료에 대한 coated vitamin C+E 및 면실의 첨가 급여가 거세한우의 육조성분, 육색 및 도체등급에 미치는 영향을 구명하고자 평균체중 550.4±42.8kg의 거세한우 24두를 공시하여 실시하였다. 시험구 배치는 발효사료급여구(T1)와 coated vitamin C+E 및 면실 첨가 발효사료구(T2)의 2처리로 하였다. 배최장근의 조지방 함량은 T2구에서 T1구에 비해 높았다(p< 0.05). 배최장근의 표면 육색 중 황색도와 색상색은 T2구에서 T1구에 비해 낮았고(p<0.05) 명도는 T1구에 비해 T2구에서 높았다(p<0.05). 육량 A 등급의 출현은 T2구에서 T1구에 비해 높았다. 근내지방도는 T1구에 비해 T2구에서 높았다. 이상의 결과에서 맥주박과 옥수수 위주의 발효사료에 대한 CVCE 및 면실의 첨가는 거세한우 배최장근의 조지방 함량, 육색 및 근내지방도에 효과적인 것으로 판단된다.

Keywords

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