바이오 에탄올 부산물 DDGS와 복합 효소제 첨가급여가 돈육의 품질 특성에 미치는 영향 (Effects of Dietary Bio Ethanol By-product and Complex Enzyme on Meat Quality of Pork Loin)

서지정보

· 발행기관 : 한국축산식품학회
· 수록지 정보 : 한국축산식품학회지 / 30권 / 6호 / 1007 ~ 1013페이지
· 저자명 : 유종상, 장해동, 김인호

초록

시험동물은 68.77±0.10 kg인 3원 교잡종(Landrace×Yorkshire ×Duroc) 비육돈 96두를 공시하였으며, 8주간 사양시험을실시하였다. 시험설계는 1) corn-soybean meal diet, 2)corn-soybean meal diet + 0.05% enzyme complex, 3) cornsoybean meal diet with DDGS 및 4) corn-soybean meal diet with DDGS + 0.05% enzyme complex으로 4개 처리를 하여 처리당 6반복, 반복당 4두씩 완전임의 배치하였다. 등심의 pH는 DDGS를 함유한 두 처리구가 CON -Enzyme 처리구와 비교하여 유의적으로 증가하였다(p<0.01).
관능평가에 있어서 경도(Firmness)은 DDGS - Enzyme 처리구가 CON 처리구와 비교하여 유의적으로 증가하였으며(p<0.01), 육색에 있어서 a* 값은 DDGS를 함유한 두 처리구가 DDGS를 함유하지 않은 두 처리구와 비교하여 유의적으로 높게 나타났다(p<0.05). 등심 및 등지방의 지방산 조성에서 총 UFA와 총 UFA/SFA는 DDGS를 함유한처리구가 CON 처리구와 비교하여 유의적으로 높은 효과를 나타냈다(p<0.001). 결론적으로 DDGS 급여는 등심의pH, 경도, 육색, 불포화 지방산 조성을 증가시켰으나, 복합효소제 첨가 급여에 따른 육질의 변화는 크게 나타나지않았다.

영어초록

This study was conducted to evaluate the effects of dietary complex enzyme (β-mannanase 800 IU/kg and xylanase 700IU/kg) in a diet containing corn distiller’s dried grain with soluble (DDGS) on meat quality and pork fatty acid composition.
Ninety-six pigs ([(Landrace×Yorkshire)×Duroc], with an average body weight of 68.77 kg were used in the 8 wk growth assay. Dietary treatments included 1) corn-soybean meal diet, 2) corn-soybean meal diet + 0.05% enzyme complex, 3) cornsoybean meal diet with DDGS and 4) corn-soybean meal diet with DDGS + 0.05% enzyme complex. The pigs were allotted randomly into pens (n=4 per pen) with six replicate pens per treatment by a completely randomized design. Pigs were slaughtered at the end of the experiment and the loin muscle was obtained for meat quality. Meat pH (p<0.01), firmness (p<0.01) and redness (p<0.05) were higher in DDGS-supplemented diet than in the corn-soy bean meal diet. However,color, marbling, lightness, yellowness, thiobarbituric acid reactive substances, water holing capacity, driploss, cooking loss and loin muscle area were not significantly different among the diets. The pigs fed the DGGS-supplemented diet had higher total unsaturated fatty acids (UFA) and total UFA/saturated fatty acid (SFA) ratio of loin and backfat. The results indicate that a diet containing DDGS can influence pH, firmness, redness and total UFA concentration and total UFA/SFA ratio of meat and backfat, but that enzyme addition has no affect on meat quality.

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