Asian-Australasian Journal of Animal Sciences

  • 제29권5호
  • /
  • Pages.709-715
  • /
  • 2016
  • /
  • 1011-2367(pISSN)
  • /
  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics and Composition of the Longissimus Muscle from Entire and Castrate Elk in Korea

  • Kim, Sang-Woo (Animal Genetic Resources Center, National Institute of Animal Science, RDA) ;
  • Kim, Kwan-Woo (Animal Genetic Resources Center, National Institute of Animal Science, RDA) ;
  • Park, Seong-Bok (Animal Genetic Resources Center, National Institute of Animal Science, RDA) ;
  • Kim, Myung-Jick (Animal Genetic Resources Center, National Institute of Animal Science, RDA) ;
  • Yim, Dong-Gyun (Department of Public Health Administration and Food Hygiene, Jinju Health College)
  • 투고 : 2015.07.08
  • 심사 : 2015.11.13
  • 발행 : 2016.05.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The objective of the research was to determine the chemical composition as well as the physicochemical properties of the longissimus muscle from Korean entire and castrate elk. Twelve elk stags were raised and fed on concentrate with ad libitum hay. All animals were equally divided into castrated and non-castrated (entire) males, and slaughtered at 5 year of age. It was found that entire elk, in comparison with castrate elk, had higher content of moisture and lower content of fat (p<0.05). Compared with entire males, the castrates had lower pH and shear force values (p<0.05). However, castrates had higher $L^*$, $a^*$, and $b^*$ values compared with entires (p<0.05). An analysis of the fatty acid profile revealed that the muscles of entire and castrate elk had the most abundant concentrations of the following fatty acids: palmitic acid (C16:0) of the saturated fatty acid, and oleic acid (C18:1n-9) of the unsaturated fatty acid. The entire elk contains higher proportions of linoleic acid (C18:3n6), eicosenoic acid (C20:1n9), and arachidonic acid (C20:4n6) (p<0.05). Cholesterol content in elk was not affected by castration. The predominant free amino acid was glutamic acid related to umami taste. It is apparent that the castrate animals carried higher content of histidine, isoleucine, and leucine than those of the entire group (p<0.05). In this study, it was concluded that venison quality of elk is affected by castration and these results can provide fundamental information for venison production.

키워드

참고문헌

  1. AOAC. 2000. Official Methods of Analysis. 17th edn. Association of Official Analytical Chemists. Arlington, VA, USA.
  2. Asher, G. W., J. A. Archer, J. F. Ward, C. G. Mackintosh, and R. P. Littlejohn. 2011. The effect of prepubertal castration of red deer and wapiti-red deer crossbred stags on growth and carcass production. Livest. Sci. 137:196-204. https://doi.org/10.1016/j.livsci.2010.11.008
  3. Beilken, S. L., P. E. Bouton, and P. V. Harris. 1986. Some effects on the mechanical properties of meat produced by cooking at temperatures between $50^{\circ}C$ and $60^{\circ}C$. J. Food Sci. 51:791-796. https://doi.org/10.1111/j.1365-2621.1986.tb13934.x
  4. Daszkiewicz, T., D. Kubiak, R. Winarski, and M. Koba-Kowalczyk. 2012. The effect of gender on the quality of roe deer (Capreolus capreolus L.) meat. Small Rumin. Res. 103:169-175. https://doi.org/10.1016/j.smallrumres.2011.09.044
  5. Drew, K. R., J. M. Stevenson, and P. F. Fennessey. 1991. Venisona marketable product. In: Proceedings of a Deer Course for Veterinarians No. 8. Deer Branch of New Zealand Veterinary Association, Massey Univ., Palmerston North, New Zealand. pp. 31-35.
  6. Dryden, G. M. 1997. Venison in the human diet- is venison a lowfat meat? Proceedings of the Nutrition Society of Australia. 21:44-51.
  7. Dzierzynska-Cybulko, B. and B. Fruzinski. 1997. Game as a source of food. PWRiL, Poznan, Poland.
  8. Folch, J., M. Lees, and G. H. Sloane-Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-507.
  9. Hoffman, L. C. and E. Wiklund. 2006. Game and venison meat for the modern consumer. Meat Sci. 74:197-208. https://doi.org/10.1016/j.meatsci.2006.04.005
  10. Hughes, M. C., J. P. Kerryb, E. K. Arendtb, P. M. Kenneallyc, P. L. H. McSweeneya, and E. E. O'Neilla. 2002. Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Sci. 62:205-216. https://doi.org/10.1016/S0309-1740(01)00248-0
  11. Kim, I. S., S. K. Jin, K. H. Hah, S. T. Park, K. R. Kwak, J. K. Park, and Y. S. Kang. 2006. Physico-Chemical, Fatty Acid Composition and Sensory Properties of Venison from Cervus elaphus andadensis (Elk Deer). Korean J. Food Sci. Anim. Resour. 26:70-77.
  12. King, A. J., P. Paniangvait, A. D. Jones, and J. B. German. 1998. Rapid method for quantification of cholesterol in turkey meat and products. J. Food Sci. 63:382-385. https://doi.org/10.1111/j.1365-2621.1998.tb15747.x
  13. Kristensen, L. and P. P. Purslow. 2001. The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins. Meat Sci. 58:17-23. https://doi.org/10.1016/S0309-1740(00)00125-X
  14. Li, C. 2003. Development of deer antler model for biomedical research. Recent Adv. Res. Updat. 4:255-274.
  15. Lim, D. G., C. Jo, K. S. Seo, and K. C. Nam. 2014. Comparison of meat quality of loins and butts in different two-way crossbred pigs. Livest. Sci. 161:210-217. https://doi.org/10.1016/j.livsci.2013.12.015
  16. Miao, Z. H., P. C. Glatz, A. English, and Y. J. Ru. 2001. Managing fallow deer and red deer for animal house research. ANZCCART News 14:1-8.
  17. Ministry of Agriculture, Food and Rural Affairs. 2013. Statistics of farmed deer and number of slaughtered deer in Canada. http://www.omafra.gov.on.ca/english/stats/livestock/redmeat.html Accessed December 30, 2013.
  18. Paulsen, P., F. Bajer, R. Winkelmayer, F. J. M. Smulders, and P. Hofbauer. 2005. A note on quality traits of vacuum packaged meat from roe-deer cut and deboned 12 and 24 h post mortem. Fleischwirtschaft 11:114-117.
  19. Pearse A. J. and L. Fung. 2007. The Deer Industry's Productivity Strategy: A five-year vision. In: Proceedings of the NZ Society Animal Production. New Zealand Soc. Anim. Prod. 67:73-77.
  20. Pitra, C., J. Fickel, E. Meijaard, and C. Groves. 2004. Evolution and phylogeny of old world deer. Mol. Phylogenet. Evol. 33:880-895. https://doi.org/10.1016/j.ympev.2004.07.013
  21. Purchas, R. W., E. C. Triumf, and B. Egelandsdal. 2010. Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand. Meat Sci. 86:505-510. https://doi.org/10.1016/j.meatsci.2010.05.043
  22. SAS. 2012. SAS User's Guide, SAS Institute Inc., Cary, NC, USA.
  23. Seideman, S. C., H. R. Cross, R. R. Oltjen, and B. D. Schanbacher. 1982. Utilization of the intact male for red meat production: A review. J. Anim. Sci. 55:826-840. https://doi.org/10.2527/jas1982.554826x
  24. Shin, H. T., R. J. Hudson, X. H. Gao, and J. M. Suttie. 2000. Nutritional requirements and management strategies for farmed deer - review -. Asian Australas. J. Anim. Sci. 13:561-573. https://doi.org/10.5713/ajas.2000.561
  25. Statistics New Zealand. 2010. Statistics for deer production in New Zealand. http://www.stats.govt.nz/agriculture 1 December, 2010.
  26. Tan, G. Y. and P. F. Fennessy. 1981. The effect of castration on some muscles of red deer (Cervus elaphus). NZ J. Agric. Res. 24:1-3. https://doi.org/10.1080/00288233.1981.10420863
  27. Wiklund, E., A. Andersson, G. Malmfors, and K. Lundstrom. 1996. Muscle glycogen levels and blood metabolites in reindeer (Rangifer Tarandus Tarandus L.) after transport and lairage. Meat Sci. 42:133-144. https://doi.org/10.1016/0309-1740(95)00035-6
  28. Wiklund, E., T. R. Manley, R. P. Littlejohn, and J. M. Stevenson-Barry. 2003. Fatty acid composition and sensory quality of musculus longissimus and carcass parameters in red deer (Cervus elaphus) grazed on natural pasture or fed a commercial feed mixture. J. Sci. Food Agric. 83:419-424. https://doi.org/10.1002/jsfa.1384
  29. Wood, J. D., M. Enser, A. V. Fisher, G. R. Nute, P. R. Sheard, R. I. Richardson, S. I. Hughes, and F. M. Whittington. 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78:343-358. https://doi.org/10.1016/j.meatsci.2007.07.019