Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Dietary Palm Oil Supplementation on the Quality of Carcass and Meat of Hanwoo (Korean Cattle)

팜유의 급여가 한우의 도체 및 육질에 미치는 영향

  • Kang, Sun-Moon (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Yeong-Jong (Nutritional Resource Research Institute) ;
  • Muhlisin, Muhlisin (Department of Animal Products and Food Science, Kangwon National University) ;
  • Song, Young-Han (Department of Animal Life System, Kangwon National University) ;
  • Kim, Gur-Yoo (Department of Animal Products and Food Science, Kangwon National University) ;
  • Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University)
  • 강선문 (농촌진흥청 국립축산과학원) ;
  • 김영종 (영양자원연구소) ;
  • 무흘리신 (강원대학교 동물식품응용과학과) ;
  • 송영한 (강원대학교 동물생명시스템학과) ;
  • 김거유 (강원대학교 동물식품응용과학과) ;
  • 이성기 (강원대학교 동물식품응용과학과)
  • Received : 2011.07.04
  • Accepted : 2011.09.16
  • Published : 2011.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the effect of dietary palm oil supplementation on the quality of the carcass and meat of Hanwoo (Korean cattle). Thirty-month-old steers were fed on a concentration with or without (control) palm oil for 3 mon prior to slaughter. The samples of M. longissimus were taken from all carcasses and then stored at $4^{\circ}C$ for 9 d. The carcass traits, total myoglobin content, pH value, total reducing ability, and myofibrillar fragmentation index were unaffected by supplementation with palm oil. However, the fat content, water-holding capacity, and tenderness were significantly increased by dietary palm oil (p<0.05). In the fatty acid composition, the palm oil group had a higher palmitic acid (C16:0) content and lower polyunsaturated fatty acids (PUFA) content compared to the control group (p<0.05). The lipid oxidation stability, myoglobin oxidation stability, and color stability were increased by dietary palm oil. It is concluded that supplemental palm oil increased the marbling and storage quality but decreased the PUFA in Hanwoo beef.

팜유의 급여가 한우의 도체성적 및 육질에 미치는 영향을 구명하고자 실시하였다. 30개월령 거세 한우를 팜유의 급여(100 g/head/d) 유무에 따라 3개월 동안 공시하였으며, 시료는 등심(M. longissimus) 부위를 $4^{\circ}C$에 9일 동안 저장하였다. 도체성적, 총육색소 함량, pH, 총환원력 및 근소편화지수는 팜유의 급여에 따른 차이가 없었다. 일반성분 함량은 팜유 급여구의 조지방 함량이 대조구에 비해 높았으며(p<0.05), 이로 인해 보수력과 연도는 팜유 급여구가 높았다(p<0.05). 지방산 조성은 팜유 급여구에서 대조구에 비해 높은 palmitic acid(C16:0) 함량과 낮은 다가 불포화지방산(PUFA) 함량 을 보였다 (p<0.05). 저장 중 품질은 팜유 급여구가 대조구보다 높은 지방산화 안정성, 육색소산화 안정성 및 육색 안정성을 보였다. 따라서 한우에게 팜유를 급여했을 때 쇠고기의 마블링 및 저장성은 증가되었으나, 다가불포화지방산은 감소되었다.

Keywords

References

  1. AOAC (2007) Official methods of analysis, 18th ed, Association of Official Analytical Chemists, Washington, DC, USA, Method 920.153, 950.46, 969.33, 981.10, 991.36.
  2. Berger, K. (2000) Minor components of palm oil. Malasian Oil Sci. Technol. 9, 56-59.
  3. Carleton, R. A., Dwyer, J., Finberg, L., Goodman, D. S., Grundy, S. M., Havas, S., Hunter, G. T., Kritcheusky, D., Layer, R. M., Luepker, R. V., Ramírez, A. G., Horn, L. V., Stason, W. B., and Stokes, J. (1991) Report on the expert panel of population strategies for blood cholesterol reduction. A statement from the National Cholesterol Education program, National Health, Lung and Blood Institute, National Institutes of Health. Circulation 83, 2154-2232. https://doi.org/10.1161/01.CIR.83.6.2154
  4. Castro, T., Manso, T., Mantecon, A. R., Guirao, J., and Jimeno, V. (2005) Fatty acid composition and carcass characteristics of growing lambs fed diets containing palm oil supplements. Meat Sci. 69, 757-764. https://doi.org/10.1016/j.meatsci.2004.11.008
  5. Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Jeong, J. Y., Chung, H. J., and Kim, C. J. (2010) Effects of replacing pork backfat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat Sci. 84, 557-563. https://doi.org/10.1016/j.meatsci.2009.10.012
  6. Clegg, A. J. (1973) Composition and related nutritional and organoleptic aspects of palm oil. J. Am. Oil Chem. Soc. 50, 321-324. https://doi.org/10.1007/BF02641365
  7. Corley, R. H. V. (2009) How much palm oil do we need? Env. Sci. Pol. 12, 134 -139. https://doi.org/10.1016/j.envsci.2008.10.011
  8. Culler, R. D., Parrish, F. C., Smith, G. C., and Cross, H. R. (1978) Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. J. Food Sci. 43, 1177-1180. https://doi.org/10.1111/j.1365-2621.1978.tb15263.x
  9. Demos, B. P., Gerrard, D. E., Mandigo, R. W., Gao, X., and Tan, J. (1996) Mechanically recovered neck bone lean and ascorbic acid improve color stability of ground beef patties. J. Food Sci. 61, 656-659. https://doi.org/10.1111/j.1365-2621.1996.tb13180.x
  10. Faustman, C. and Cassens, R. G. (1990) The biochemical basis for discoloration in fresh meat: a review. J. Muscle Foods 1, 217-243. https://doi.org/10.1111/j.1745-4573.1990.tb00366.x
  11. Folch, J. M., Lees, M., and Stanley, G. H. S. (1957) A simple method for the isolation and purification and total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
  12. Greene, B. E., Hsin, I., and Zipser, M. W. (1971) Retardation of oxidative color changes in raw ground beef. J. Food Sci. 36, 940-942. https://doi.org/10.1111/j.1365-2621.1971.tb15564.x
  13. Hamm, R. (1982) Uber des wasserbindungsvermögen des fleisches. Fleisch. 33, 590-599.
  14. Hofmann, K., Hamm, R., and Bluchel, E. (1982) Neunes uber die bestimmung der wasserbindung des fleisches mit hilfe der filterpapierpressmethode. Fleischwirt. 62, 87-92.
  15. Honikel, K. O. (1998) Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49, 447-457. https://doi.org/10.1016/S0309-1740(98)00034-5
  16. Igene, J. O., Pearson, A. M., Dugan, A. M., and Price, J. F. (1980) Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage. Food Chem. 5, 263-276. https://doi.org/10.1016/0308-8146(80)90048-5
  17. Jackson, H. D., Preston, A. M., and Carter, J. M. (1968) Oxidation of palmitate to ketone bodies by tissues from digestive organs of sheep. J. Anim. Sci. 27, 203-206.
  18. Kim, Y. S., Yoon, S. K., Song, Y. H., and Lee, S. K. (2003) Effect of season on color of Hanwoo (Korean native cattle) beef. Meat Sci. 63, 509-513. https://doi.org/10.1016/S0309-1740(02)00112-2
  19. Krzywicki, K. (1979) Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of the beef. Meat Sci. 3, 1-10. https://doi.org/10.1016/0309-1740(79)90019-6
  20. Lee, M., Cassens, R. G., and Fennema, O. R. (1981) Effect of meat ions on residual nitrite. J. Food Proc. Preservat. 5, 191-205. https://doi.org/10.1111/j.1745-4549.1981.tb00634.x
  21. Manso, T., Castro, T., Mantecón, A. R., and Jimeno, V. (2006) Effects of palm oil and calcium soaps of palm oil fatty acids in fattening diets on digestibility, performance and chemical body composition of lambs. Ani. Feed Sci. Technol. 127, 175-186. https://doi.org/10.1016/j.anifeedsci.2005.08.013
  22. Mielnick, M. B., Olsen, E., Vogt, G., Adeline, D., and Skrede, G. (2006) Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT-Food Sci. Technol. 39, 191-198. https://doi.org/10.1016/j.lwt.2005.02.003
  23. MIFAFF (2007) Guidelines for grading animal products. Ministry for Food, Agriculture, Forestry and Fisheries, Korea.
  24. Ng, W. K., Tee, M. C., and Boey, P. L. (2000) Evaluation of crude palm oil and refined palm oil olein as dietary lipids in pelleted feeds for a tropical bagrid catfish Mystus nemurus (Cuvier and Valenciennes). Aquacult. Res. 31, 337-347. https://doi.org/10.1046/j.1365-2109.2000.00437.x
  25. Partida, J. A., Olleta, J. L., Sañudo, C., Albertí, P., and Campo, M. M. (2007) Fatty acid composition and sensory traits of beef fed palm oil supplementation. Meat Sci. 76, 444-454. https://doi.org/10.1016/j.meatsci.2006.12.009
  26. Rose, D. P. and Connolly, J. M. (1999) Omega-3 fatty acids as cancer chemopreventive agents. Pharmacol. Ther. 83, 217-244. https://doi.org/10.1016/S0163-7258(99)00026-1
  27. Sambanthanmurthi, R., Sundram, K., and Tan, Y. A. (2000) Chemistry and biochemistry of palm oil. Prog. Lip. Res. 39, 507-558. https://doi.org/10.1016/S0163-7827(00)00015-1
  28. Sammel, L. M., Hunt, M. C., Kropf, D. H., Hachmeister, K. A., and Johnson, D. E. (2002) Comparison of assays for metmyoglobin reducing ability in beef inside and outside semimembranosus muscle. J. Food Sci. 67, 978-984. https://doi.org/10.1111/j.1365-2621.2002.tb09439.x
  29. SAS (1999) SAS/STAT software for PC. Release 8.01, SAS Institute Inc., Cary, NC, USA.
  30. Schmidt, J. H. and Weidema, B. P. (2008) Shift in the marginal supply of vegetable oil. Int. J. Life Cycle Ass. 13, 235-239. https://doi.org/10.1065/lca2007.07.351
  31. Scollan, N., Hocquette, J. -F., Nuernberg, K., Dannenberger, D., Richardson, I., and Moloney, A. (2006) Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality: review. Meat Sci. 74, 17-33. https://doi.org/10.1016/j.meatsci.2006.05.002
  32. Sinnhuber, R. O. and Yu, T. C. (1977) The 2-thiobarbituric acid reactive substances, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jpn. Soc. Fish. Sci. 26, 259-267.
  33. Solomon, M. B., Lynch, G. P., and Lough, D. S. (1992) Influence of dietary palm oil supplementation on serum lipid metabolites, carcass characteristics, and lipid composition of carcass tissues of growing ram and ewe lambs. J. Anim. Sci. 70, 2746-2751.
  34. Sumathi, S., Chai, S. P., and Mohamed, A. R. (2008) Utilization of oil palm as a source of renewable energy in Malaysia. Renew. Sust. Energ. Rev. 12, 2404-2421. https://doi.org/10.1016/j.rser.2007.06.006
  35. USDA (2007) Economic research service: Oil crops yearbook. Available from: http://usda.mannlib.cornell.edu/MannUsda/viewDocumentInfo.do?documentID=1289. Acessed March 27, 2008.
  36. Xiong, Y. L. (2000) Protein oxidation and implications for muscle food quality. In: Antioxidants in muscle foods. Decker, E., Faustman, C., and Lopez-Bote, C. J. (eds) John Wiley & Sons, Inc., NY, pp. 85-111.
  37. Vatansever, L., Kurt, E., Enser, M., Nute, G. R., Scollan, N. D., Wood, J. D., and Richardson, R. I. (2000) Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition. Anim. Sci. 71, 471-482.
  38. Warntjes, J. L., Robinson, P. H., Galo, E., DePeters, E. J., and Howes, D. (2008) Effects of feeding supplemental palmitic acid (C16:0) on performance and milk fatty acid profile of lactating dairy cows under summer heat. Ani. Feed Sci. Technol. 140, 241-257. https://doi.org/10.1016/j.anifeedsci.2007.03.004
  39. Wood, J. D. (1993) Production and processing practices to meet consumer needs. In: Manipulating pig production IV. Batterham, E. (ed) Australasian Pig Science Association, Attwood, Victoria, Australia, pp. 135-147.

Cited by

  1. Effect of Different Forages on Growth Performance, Meat Production and Meat Quality of Hanwoo Steers : Meta-analysis vol.32, pp.2, 2012, https://doi.org/10.5333/KGFS.2012.32.2.175
  2. Effects of potato byproduct on growth performance, blood metabolites, and carcass characteristics of Hanwoo steers vol.44, pp.4, 2011, https://doi.org/10.7744/kjoas.20170073