• Fisheries and Aquatic Sciences
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• 제7권4호
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• pp.184-191
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• 2004

A 25-week feeding trial of two dietary protein (47 and $52\%$) and three dietary lipid level (7, 12 and $17\%$) factorial design with three replications were conducted to determine effects of dietary protein and lipid levels on growth, feed utilization and body composition of adult starry flounder (Platichthys stellatus), average initial weight 332 g, during the winter season. Survival of fish was not affected by either dietary protein or dietary lipid level. Weight gain, feed efficiency and protein efficiency ratio improved with dietary protein and lipid levels except for those of fish fed the $52\%$ protein diet with $17\%$ lipid. The best growth and feed utilization were observed in the $52\%$ protein diet with $12\%$ lipid, but were not significantly different from those of fish fed the $52\%$ protein diet with $17\%$ lipid or the $47\%$ protein diets with $17\%$ lipid levels. Hepatosomatic and visceral somatic indexes were significantly influenced by dietary protein level, but not by dietary lipid level. None of moisture, crude protein, crude lipid, or glycogen contents of dorsal muscle or liver in starry flounder except for crude lipid in dorsal muscle was significantly influenced by either dietary protein or dietary lipid level. Plasma cholesterol concentration was significantly influenced by both dietary protein and dietary lipid levels. The results of this study suggest that the diets containing $47\%$ protein with $17\%$ lipid or $52\%$ protein with $12-17\%$ lipid are optimal for growth and feed utilization of adult starry flounder under these experimental conditions.

• Fisheries and Aquatic Sciences
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• 제1권2호
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• pp.180-186
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• 1998

A 10-week feeding experiment was conducted to determine the phosphorus requirement of juvenile Korean rockfish (Sebastes schlegeli). Three replicate groups of fish initially averaging 4.2g were fed the semipurified experimental diets containing graded levels of $NaH_2PO_4\;\cdot\;2H_2O$ to provide from $0.1\%$ to $1.32\%$ total phosphorus level in a flow-through seawater system. Korean rockfish muscle and casein were used as the protein sources of the basal diet. Weight gain, feed efficiency and protein retention of fish fed the $0.35\%$ phosphorus were higher than those of fish fed the $0.1\%$ phosphorus, although no significant improvements $(P>0.01)$ were observed above the level. Determined phosphorus requirement using the broken line model was found to be $0.3\%$ for weight gain. Moisture, protein and lipid contents of whole body and muscle were not affected by dietary phosphorus levels $(P>0.01)$. Lipid contents of liver in fish fed the $0.1\%$ phosphorus were lower than those in fish fed the $0.35\%$ and $1.32\%$ phosphorus $(P<0.01)$. Dietary phosphorus increased ash and phosphorus contents of the whole body, while those of bone were not affected $(P>0.01)$. The data obtained in this study indicate that a $0.3\%$ dietaryphosphorus level could be recommended for the optimum growth and efficient nutrient utilization of juvenile Korean rockfish.

• 한국축산식품학회지
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• 제36권2호
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• pp.223-229
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• 2016

The carcass size performances and the meat quality of Gannan and Sibu yak were determined using M. supraspinatus (SU), M. longissimus thoracis (LT) and M.quadriceps femoris (QF). It is found that Sibu yak had significantly higher carcass weight (CW) than Gannan yak with difference of nearly 40 kg, as well as significantly higher eye muscle area (EMA), carcass thorax depth (CTD), round perimeter (RP), etc. The carcass performances of steer yak were significantly higher than heifer yak except meat thickness at round (MTR) (p<0.05). The results show that both yak breed and gender had significant effects on carcass performances. It could be seen that the variation of carcass size performances from breeds is as large as from gender (50.22% and 46.25% of total variation, respectively) through principal component analysis (PCA). Sibu yak had significantly higher L*, b*, WBSF, cooking loss and Fat content, while Gannan yak had significantly higher a*, press loss, protein content and moisture (p<0.05). Yak gender and muscle had insignificant effects on meat colour and water holding capacity (p>0.05). The variation of meat quality of yak from breed is up to 59.46% of total variation according to PCA. It is shown that the difference between breeds, for Gannan yak and Sibu yak, plays an important role in carcass size performance and meat quality.

• KSBB Journal
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• 제15권6호
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• pp.658-663
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• 2000

호염성 세균에서 추출한 색소를 사료에 일정량 혼합하여 사육시킨 무지개송어의 일반성분 조성 중 수분함량은 사육 4 주 후 77%, 8주 후 73% 내외였다. 조단백질의 함량은 4주 후보다 8주 후가 증가된 양상을 보였다. 조지방의 경우도 8 주 후 약간 증가하는 경향이었다. 그러나 무기질의 함량에는 큰 변화가 없었다. 무지개송어 육 중 카로테노이드 함량은 4 주 후 대조구에서 0.0223 mg/100g인 반면, 8주 후 pink구에 서는 0.1702 mg/100g으로 대조구에 비하여 색소 첨가구에서 의 함량이 높게 나타났다. 세균 색소추출물의 첨가구는 8주 후 0.1256, 0.1382 mg/100g으로, pink구나 우렁행이 껍질 색 소추출물구 0.1702, 0.1514 mg/100g에 비하여 색소함량이 다 소 낮았지만 색소침착올 저해하는 경향은 아니었다. 무지개 송어 육 중 축적되는 색소의 조성은 급이 되는 사료의 조성 에 따라 차이가 있지만 사육 4 및 8주 후 canthaxanthin의 함 량이 가장 높았으며, astaxanthin 챔가구는 zeaxanthin의 함량 이 가장 높았다. 그리고 표피 중의 색소 조성비는 급이 4 및 8주 후 P -carotene의 함량이 가장 높았고, canthaxanthin의 함 량은 낮아 육 및 표피 중의 색소침착은 급이되는 먹이의 카 로테노이드 조성에 따라 달랐으며, 세균 색소추출물의 첨가도 무지개송어 체색개선에 도움이 되는 것으로 나타났다.

• Animal Bioscience
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• 제36권9호
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• pp.1414-1425
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• 2023

Objective: Long chain n-3 polyunsaturated fatty acids (PUFA) exert positive effects on human health. The long chain n-3 PUFA of pork can be increased by adding fish oil to the diet. Due to the cost and availability of fish oil an alternative source must be found. Methods: This study evaluated the effect of five dietary oils on meat quality, fatty acid composition and lipid stability. The five diets contained 1% palm oil (Control), 1% soya oil, 1% linseed oil, 1% fish oil, and 1% Echium oil, respectively. The trial consisted of 60 gilts, randomly allocated to five groups. Results: All color parameters, extractable fat content, fat free dry matter, and moisture content of the m. longissimus muscle were unaffected by dietary treatment. Consumers and a trained sensory panel could not detect a difference between the control samples and the Echium oil sample during sensory analysis. Samples containing higher levels of PUFA (soya, linseed, fish, and Echium oil) had higher levels of primary and secondary lipid oxidation products after refrigerated and frozen storage. However, these values were still well below the threshold value where off flavors can be detected. The Echium oil treatment had significantly higher levels of long chain PUFA than the linseed oil treatment, but it was still significantly lower than that of the fish oil treatment. Conclusion: Echium oil supplementation did not increase the levels of n-3 to the same extent as fish oil did. The result did however suggest that Echium oil can be used in pig diets to improve muscle long chain n-3 fatty acid content without any adverse effects on meat quality when compared to linseed, soya, and palm oil.

• 한국축산식품학회지
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• 제44권4호
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• pp.805-816
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• 2024

The aim of this study was to evaluate a new Bacillus amyloliquefaciens B-1895 probiotic as a feed additive for farmed trout. Final weight, absolute and average daily gain of fish, and average daily growth rate were higher in the group that received the probiotic than in the control group (p<0.05). Moreover, the probiotic-fed trout had more intense growth rates than the control group (higher by 15.7%; p<0.05). A decrease in feed ratio was also observed in the group that received probiotic (25% decrease; p<0.05), indicating more efficient digestion and assimilation of feed. In general, the introduction of probiotic in the feed did not adversely affect the functional status of the fish. In young trout of the control group, when assessing the general chemical composition of the organism in the muscle tissue revealed significantly (p≤0.001) higher level of moisture content by 5.1% and lower by 11.0% dry matter content. In muscle, the protein content was higher by 1.33% (p≤0.001) and fat content by 2.1% (p≤0.001) in experimental fish. Generally, Lactobacilli, Enterococcus, Vibrio, Bacillus, and coliform bacteria were found in the intestinal samples of rainbow trout. Significant reliable difference (p≤0.05) between the samples of experimental and control groups was noted in the content of Bacillus bacteria. In the control group, 5.0±0.4×10³ CFU/g was detected, while in the experimental group 8.4±0.8×10⁴ CFU/g. Overall, the data indicate that probiotic bacteria B. amyloliquefaciens B-1895 has no adverse effect on selected microorganisms in the study fish.

• 육가공
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• 통권36호여름호
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• pp.61-71
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• 2009

자연환경에서 건염햄 제조 시 소금 처리수준과 아질산염 처리 유무가 뒷다리 중량감소, 제품의 일반성분, 화학적 특성 및 조직적 특성에 어떠한 영향을 미치는지를 조사하기 위해 HS(뒤다리 kg당 9.2 g 소금 처리), HS+NaNO2(뒷다리 kg당 9.2 g소금+100 ppm 아질산염 처리), LS(뒷다리 kg당 6.2 g 소금 처리), LS+NaNO2(뒷다리 kg당 6.2g 소금+100 ppm 아질산염 처리) 등 4개 처리구에 뒷다리 3개씩을 배치하여 조사하였다. 소금처리 수준과 아질산염 첨가 유무는 전체 중량감소율에 영향을 미치지 않았으며(p>0.05) 제조과정 중 중량감소는 건조기간 동안 가장 많이 발생하였다(27.46%, 28.25%, 26.99%, 28.42%) 자연환경에서 제조된 건염햄의 일반성분을 분석한 결과, 저염처리구(LS)가 아질산염을 처리한 고염처리구(HS+NaNO2)와 아질산염을 처리한 저염처리구(LS+NaNO2) 보다 수분 함량이 높았다. 지방함량, 단백질 함량, 회분 함량은 소금처리수준과 아질산염 처리에 영향을 받지 않았다. 경도(hardness)와 씹힘성(Chewiness)은 저염처리구(LS)에서 가장 낮았으며, 아질산염 처리는 건염햄의 조직감에 영향을 미치지 않는 것으로 조사되었다. 저염처리구(LS) 건염행 대퇴두갈래근의 수분활성도는 고염처리구(HS)와 아질산염을 처리한 고염처리구(HS+NaNO2) 보다 높았으며, 염도는 아질산염을 처리한 저염구(LS+NaNO2)가 고염처리구(HS)와 아질산염을 처리한 고염처리구(HS+NaNO2) 보다 낮았다. 아질산염 잔존량은 아질산염 처리유무에 영향을 받지 않았다. 육색 명도(L)와 적색도(a), 색도($h^{\circ}$)는 소금 처리 수준과 아질산염에 영향을 받지 않았으며, 황색도(b)와 채도(chroma)는 아질산염을 처리한 고염처리구(HS+NaNO2)에서 높은 값을 나타내었다.

• 한국축산식품학회지
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• 제28권4호
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• pp.493-498
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• 2008

자연환경에서 건염햄 제조 시 소금 처리수준과 아질산염 처리 유무가 뒷다리 중량감소, 제품의 일반성분, 화학적 특성 및 조직적 특성에 어떠한 영향을 미치는지를 조사하기 위해 HS(뒷다리 kg당 9.2g소금 처리), HS+$NaNO_2$ (뒷다리 kg당 9.2g 소금+100 ppm 아질산염 처리), LS(뒷다리 kg당 6.2g 소금 처리), LS+$NaNO_2$(뒷다리 kg당 6.2g 소금+1100 ppm 아질산염 처리) 등 4개 처리구에 뒷다리 3개씩을 배치하여 조사하였다. 소금처리 수준과 아질산염첨가 유무는 전체 중량감소율에 영향을 미치지 않았으며 (p>0.05), 제조과정 중 중량감소는 건조기간 동안 가장 많이 발생하였다(27.46%, 28.25%, 26.99%, 28.42%). 자연환경에서 제조된 건염햄의 일반성분을 분석한 결과, 저염처리구(LS)가 아질산염을 처리한 고염처리구(HS+$NaNO_2$)와 아질산염을 처리한 저염처리구(LS+$NaNO_2$) 보다 수분함량이 높았다. 지방함량, 단백질 함량, 회분 함량은 소금처리 수준과 아질산염 처리에 영향을 받지 않았다. 경도(hardness)와 씹힘성(Chewiness)은 저염처리구(LS)에서 가장 낮았으며, 아질산염 처리는 건염햄의 조직감에 영향을 미치지 않는 것으로 조사되었다. 저염처리구(LS) 건염햄 대퇴두갈래근의 수분활성도는 고염처리구(HS)와 아질산염을 처리한 고염처리구(HS+$NaNO_2$) 보다 높았으며, 염도는 아질산염을 처리한 저염구(LS+$NaNO_2$)가 고염처리구(HS)와 아질산염을 처리한 고염처리구(HS+$NaNO_2$) 보다 낮았다. 아질산염 잔존량은 아질산염 처리유무에 영향을 받지 않았다. 육색 명도(L)와 적색도(a), 색도($h^{\circ}$)는 소금처리 수준과 아질산염에 영향을 받지 않았으며, 황색도(b)와 채도(chroma)는 아질산염을 처리한 고염처리구(HS+$NaNO_2$)에서 높은 값을 나타내었다.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1256-1256
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• 2001

The physico-chemical and texture characteristics of meat determine the nutritional, technological and sensory quality. However, the analysis of meat quality requires expensive, laborious and time consuming analytical methods. The objective of this study was to evaluate NIR spectroscopy using transmittance for determining the moisture, fat, protein and total pigment content, the water holding capacity (WHC) and the toughness of beef meat. A total of 318 spectra were recorded from ground beef samples by a Feed Analyzer 1265 of Infratec. The samples were obtained from the Longissimus muscle of the 10$^{th}$ rib of yearling bulls, ground with an electrical chopper, vacuum packaged, aged during 7 days and frozen at -24$^{\circ}C$ until the analyses were done. Moisture content was measured by oven drying at 10$0^{\circ}C$, fat content was determined by Soxhlet extraction and protein content was estimated from nitrogen content using the Kjeldahl analysis. The total pigment content was determined by the method of Hornsey and the WHC using the method of filter paper press. The instrumental evaluation of texture (maximum load WB, maximum stress MS and toughness) was conducted in an Instron equipment with a Warner-Bratzler shearing device. This analysis was performed on a chop of 3.5 cm obtained from the longissimus of the 8$^{th}$ rib, aged during 7 days, kept frozen at -24$^{\circ}C$ and cooked before the analysis. Near infrared spectra were recorded as log 1/T (T=transmittance) at 2 nm intervals from 850 to 1050 nm using a Feed Analyzer 1265 of Infratec. Calibrations were performed with the WinISI software (vs. 1.02) using the MPLS method. To examine the effect of scatter correction o. derivation of spectra on the calibration performance, calibrations were calculated with the crude spectra or pretreated with different mathematical treatments (inverse MSC, SNVD) and/or second derivative operation. For chemical composition, the use of the scatter corrections improved the calibration statistics, in terms of lower SECV and higher $r^2$. In most of the variables, the use of the 2$^{nd}$ derivative improved the predictions, mainly when combined with the SNVD treatment. However, for predicting the texture traits, the best estimation was obtained from the crude spectrum. These results showed that the equations obtained for predicting moisture, fat and total pigments were very accurate, with $r^2$ being higher that 0.9. However, the prediction of the texture traits (WB, MS, toughness) from ground meat was poor.

• Asian-Australasian Journal of Animal Sciences
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• 제21권1호
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• pp.138-143
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• 2008

A study was conducted to evaluate nutritional value for twenty-one pork muscles. Ten market-weight crossbred pigs (five gilts and five barrows) were used for evaluating proximate chemical composition, cholesterol, total iron, calorie and fatty acid contents. As preliminary analysis revealed no noticeable sex effect, pooled data from both sexes were used for the final analysis. M. rectus femoris had the highest moisture content, while m. latissimus dorsi was lowest in moisture content (p<0.05). Protein content was highest for m. longissimus dorsi and lowest for m. supraspinatus (p<0.05). The tensor fasciae and latissimus dorsi muscles contained the highest intramuscular fat (p<0.05), while rectus femoris, adductor and vastus lateralis were lowest in intramuscular fat content. When simple correlations between chemical values were computed for the pooled dataset from all muscles, intramuscular fat had significant (p<0.05) negative linear relationships with moisture (r = -0.85) and protein (r = -0.51) contents. Calorie levels were not significantly affected by fat content, while rectus femoris and latissimus dorsi muscles showed lowest and highest calorie contents, respectively (p<0.05). Polyunsaturated fatty acid content was highest (p<0.05) for both m. adductor and m. rectus femoris, while it was lowest for m. longissimus dorsi. Collectively, the current study identified a large amount of variation in nutritional characteristics between pork muscles, and the data can be used for the development of muscle-specific strategies to improve eating quality of meats and meat products.