Earticle

초록

영어

This study was conducted to evaluate the chemical composition and physico-chemical meat quality properties for Jeju-horse (Jeju-horse×Thoroughbred) with different fattening periods (4-, 8- and 13.5- month). In chemical composition, the moisture contents were decreased as the fattening periods increased. The fat contents were 3.78% at 4-months and they were decreased such as 70∼76% at 13.5-months whereas the protein contents increased as the fattening period increased. The cooking loss was highest (33.41%) at 4-months group and decreased after that periods, however, there was no significant difference among 3 fattening period groups. The Warner-Bratzler shear force (WBS) values were lowest at 4-months group and tended to increase as the fattening period increased. In mineral contents, the contents of Fe, Na, Zn were significantly higher for 4-month group than 8- and 13.5-month group whereas the contents of Mg were significantly lower for 4-month group than 8- and 13.5-month group (p＜0.05). The results of the amino acid composition analysis showed that cystein, methionine, threonine, serine, glutamic acid, alanine, valine, lysine, histidine, arginine contents were significantly increased and tyrosine contents were significantly decreased as the fattening period increased (p<0.05). The contents of palmitic acid (C16:0) were highest at 4-month group and they decreased as the fattening period increased (p＜0.05). The contents of oleic acid (C18:ln9) were highest at 8-month group and they were lowest at 13.5-month group. The total contents of unsaturated fatty acids were significantly higher for 13.5-month group than those for 4-month groups (p＜0.05). In conclusions, the fat contents were decreased whereas the protein, Fe, Mg contents and WHC increased as the fattening periods increased. Overall contents of amino acids increased only except several amino acids. The total contents of unsaturated fatty acids were increased as the fattening period increased, however they were not significantly different when those were fattened more than 8-month. These results indicated that longer fattening period could be more effective to enhance horse meat quality.

목차

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 재료 및 방법
  1. 수행방법 및 사양관리
  2. 조사 항목 및 조사 방법
  3. 통계분석
 Ⅲ. 결과 및 고찰
  1. 일반성분
  2. 육색
  3. 물리적 특성
  4. 무기물 함량
  5. 아미노산 함량
  6. 지방산 함량
 Ⅳ. 요약
 Ⅴ. REFERENCES

저자

• 채현석 [ Hyun Seok Chae | 농촌진흥청 국립축산과학원 ]
• 김남영 [ Nam Young Kim | 농촌진흥청 국립축산과학원 ] Corresponding author
• 우제훈 [ Jae Hoon Woo | 농촌진흥청 국립축산과학원 ]
• 조인철 [ In Chul Cho | 농촌진흥청 국립축산과학원 ]
• 성필남 [ Pil Nam Seong | 농촌진흥청 국립축산과학원 ]
• 백광수 [ 농촌진흥청 국립축산과학원 ]
• 박설화 [ Seol Hwa Park | 농촌진흥청 국립축산과학원 ]
• 김지향 [ Ji Hyang Kim | 농촌진흥청 국립축산과학원 ]
• 장애라 [ Aera Jang | 강원대학교 동물생명과학대학 ]
• 박남건 [ Nam Gun Park | 농촌진흥청 국립축산과학원 ]

참고문헌