Earticle

초록

영어

This study was carried out to investigate the comparison of meat quality of Korean native black porks and modern genotype pork fed high and low lysine levels of diets at growing and finishing stages during refrigerated storage after thawing. M. longissimus from Korean native black pigs (gilts) with a live weight of 65 kg and modern genotype pork (gilts) with a live weight of 110 kg were frozen at -80 ℃ for 1 month and placed in the dark room at 1℃ for 7 days after thawing. The moisture content was significantly lower in modern genotype pork fed high lysine level of diets than to the other treatments (p<0.05), but crude fat content was significantly higher in modern genotype pork fed high lysine level of diets (p<0.05). The pH value and sensory evaluation were significantly higher in Korean native black pork than to modern genotype pork (p<0.05), and the drip loss was significantly lower in Korean native black pork (p<0.05). CIE L*, ho and hunter L were significantly lower in modern genotype pork fed high lysine level of diets than to modern genotype pork fed low lysine level of diets (p<0.05). Myristate, palmitate and saturated fatty acid content were significantly lower in Korean native black pork fed high lysine level of diets than to Korean native black pork fed low lysine level of diet (p<0.05), but unsaturated fatty acid content and UFA/SFA ratio were higher in Korean native black pork fed high lysine level of diets (p<0.05). Consequently, as Korean native black pigs were fed high lysine level of diets at growing and finishing stages, saturated fatty acid content of pork increased but unsaturated fatty acid content and UFA/SFA ratio of pork decreased. And the water-holding capacity, color stability and sensory evaluation of Korean native black porks were better than those of modern genotype pork.

목차

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 재료 및 방법
  1. 시험동물 및 사료
  2. 실험재료 및 설계
  3. 실험방법
 Ⅲ. 결과 및 고찰
  1. 일반성분 함량 비교
  2. pH 및 드립감량의 변화
  3. CIE 값과 hunter 값의 변화
  4. TBARS의 변화 및 지방산 조성 비교
  5. 신선육과 가열육의 관능검사 비교
 Ⅳ. 적요
 Ⅴ. 감사의 글
 Ⅵ. 인용문헌

저자

• 강선문 [ Sun Moon Kang | 강원대학교 축산식품과학과 ]
• 채병조 [ Byung Jo Chae | 강원대학교 동물자원학부 ]
• 김용선 [ Yong Sun Kim | 강원대학교 동물자원공동연구소 ]
• 강창기 [ Chang-Gie Kang | 강원대학교 축산식품과학과 ]
• 이성기 [ Sung Ki Lee | 강원대학교 축산식품과학과 ] Corresponding Author

참고문헌