Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Feeding Effects of Citrus By-Product TMR Forage on the Nutritional Composition and Palatability of Hanwoo Loin

한우등심의 영양성분 및 기호성에 미치는 감귤부산물 TMR 사료의 영향

  • Published : 2007.05.30
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Abstract

The purpose of this research was to study the effects of feeding TMR (total mixed ration) dietary citrus by-products on nutritional composition and palatability of Hanwoo loin. Samples for the experiment consisted of Hanwoo loin that was not fed citrus by-products (TMR-0) and Hanwoo loin that was fed citrus by-products during fattening periods (TMR-1). The control (TMR-0) Hanwoo loin was fed by general practical feeding (roughages and concentrates were fed separately); the TMR-1 Hanwoo loin was fed identically to TMR-0 until 17 months yearling, but fed citrus by-products for 10 months after then. The levels of the moisture, crude protein, crude ash, cholesterol, Mg, K, vitamin $B_1$, vitamin $B_2$, total amino acids ($17.81{\sim}17.98%$), and total free amino acids ($139.46{\sim}149.15mg/100g$) were not significantly different between TMR-0 and TMR-1. The contents of the crude fat, Ca, and Na of TMR-1 were greater than those of TMR-0 (p<0.05). Oleic acid ($45.01{\sim}49.38%$) was the most abundant anions unsaturated fatty acid while palmitic acid ($26.52{\sim}28.39%$) was tile most abundant saturated fatty acid in both groups. In case of sensory scores, taste, flavor, and juiciness were not significantly different between TMR-0 and TMR-1. However, tenderness and palatability preference of TMR-1 were higher than those of TMR-0 (p<0.05).

본 연구는 감귤부산물 TMR 사료 급여가 한우등심의 영양성분 및 기호성에 미치는 영향을 연구할 목적으로 수행하였다. 시료는 감귤부산물 TMR 사료를 급여하지 않은 한우등심(TMR-0)과 감귤부산물 TMR 사료를 급여한 한우등심(TMR-1)으로 하였다. TMR-0는 비육우용 배합사료와 건초를 분리 급여하면서 관행적으로 사육하였으며, TMR-1은 육성기 및 비육전기 일부(약 17개월)를 TMR-0와 같은 방법으로 사육한 후 나머지 10개월(비육전기 및 후기) 동안은 감귤부산물 TMR 사료를 급여하였다. 한우등심의 수분, 조단백질, 조회분, 콜레스테롤 및 열량은 TMR-0 및 TMR-1 사이에 유의성이 없었지만, 조지방은 TMR-1이 유의하게 높았다(p<0.05). Ca 및 Na는 TMR-1이 TMR-0보다 유의적으로 높았고, P는 TMR-0가 높았으나(p<0.05), Mg, K, 비타민 $B_1$ 및 비타민 $B_2$는 시료들 사이에 유의성이 없었다. 한우등심의 구성아미노산 총량은 TMR-0 및 TMR-1이 각각 17.81 및 17.98%로 비슷하였으며, 유리아미노산 총량은 각각 139.46 및 149.15 mg/100 g으로 유의성이 없었다. 불포화지방산 중 가장 많이 함유되어 있는 것은 oleic acid로 TMR-0 및 TMR-1이 각각 45.01 및 49.38%이었고, 포화지방산 중 가장 많이 함유되어 있는 것은 palmitic acid로 TMR-0 및 TMR-1이 각각 28.39 및 26.52%이었다. 한우등심의 관능적인 맛, 풍미 및 다즙성은 시료들 사이에 유의한 차이가 없었으나, 연도 및 전체적인 기호성은 TMR-1이 TMR-0보다 유의적으로 우수하였다(p<0.05).

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