한국축산식품학회지 (Food Science of Animal Resources)

  • 제33권1호
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  • Pages.125-132
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  • 2013
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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돼지의 웅돈계열에 따른 도체형질 및 육질 변화에 관한 연구

Breed Effects of Terminal Sires on Carcass Traits and Meat Quality in Commercial Pig Industry

  • 선두원 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 서현우 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 김병우 (부산대학교 동물생명자원과학과) ;
  • 양한술 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 주선태 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 이정규 (경상대학교 응용생명과학부.농업생명과학연구원)
  • Sun, Du-Won (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University.Department of Animal Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Seo, Hyun-Woo (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University.Department of Animal Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Byeong-Woo (Department of Animal Science, Pusan National University) ;
  • Yang, Han-Sul (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University.Department of Animal Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Joo, Seon-Tea (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University.Department of Animal Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Jung-Gyu (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University.Department of Animal Science, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 투고 : 2012.10.15
  • 심사 : 2013.02.05
  • 발행 : 2013.02.28
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초록

본 연구는 돼지의 웅돈 계열에 따른 효과를 알아보기 위하여 425두에 대하여 도체특성, 부분육 생산량 및 육질특성을 조사하였다. 웅돈계열은 수입국과 품종에 따라 5계열(D1, D2, B1, B2, BD)로 나누었다. 결과를 살펴보면, D1계열과 D2계열에서 높은 1+등급 출현율을 보였고, 육량등급에서는 B1, B2, D1계열에서 높은 A등급 출현율을 보였다. 부분육 생산량에서 D1계열이 목심, 갈비, 앞다리, 등심, 삼겹살, 안심에서 많은 부분육 생산량을 보였다. 일반성분에서 수분함량은 B1계열에서 가장 높은 수분함량을 보였으며, D1계열에서 유의적으로 높은 단백질함량과 지방함량은 보였다(p<0.05). 전단가는 B1계열에서 유의적으로 낮은 값을 보였다(p<0.05). 육색은 D1, D2, BD계열에서 유의적으로 높은 명도 값을 보였고, B2계열에서 유의적으로 낮은 값을 보였으며, D1, D2, BD계열에서 유의적으로 높은 황색도 값을 보였다(p<0.05). 관능평가는 D1과 D2계열에서 유의적으로 낮은 육즙 삼출을 보였고, 마블링과 종합적인 기호도에서 유의적으로 높은 값을 보였다(p<0.05). 따라서 본 연구의 결과를 종합해 볼 때 웅돈의 선택에 있어서 1+등급 출현율이 높고, 삼겹살 중량이 많고, 명도 값이 높으며, 관능평가에서 좋은 결과를 보여준 D1과 D2계열을 이용하는 것이 생산자 및 농가 소득에 도움이 될 것으로 사료된다.

In the present study, to determine the effects of terminal sire strains, carcass characteristics, yields of retail cut, and meat quality of 425 pigs were examined. Terminal sires were divided into five strains (D1, D2, B1, B2, and BD) based on the countries of origin and breeds. The strains D1 and D2 showed high grade 1+ appearance ratios and strains B1, B2, and D1 showed high appearance ratios of carcass yield grade A. As for the real retail cut yields of meat, strain D1 showed large real retail cut yields of meat in shoulder, rib, fore leg, loin, belly, tenderloin and hind leg. Moisture contents were significantly higher in strain B1, and protein and fat contents were significantly higher for strain D1 than in the other strains (p<0.05). Shear force values were significantly higher for strain B1 than in the other strains (p<0.05). For meat color properties, the lightness were significantly higher in strains D1, D2, and BD, and the yellowness were significantly higher in strains D1, D2, and BD relative to the other strains (p<0.05). In sensory evaluation, drip of strains D1 and D2 were significantly lower while marbling and overall acceptability were significantly higher in the other four strains (p<0.05). Therefore, when considering the results of the present study comprehensively, using strains D1 and D2 that showed high grade 1+ appearance ratios, large real retail cut yields of belly, significantly higher lightness and sensory evaluation will be helpful to the incomes of producers and farm households.

키워드

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