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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 1,092 - 1,100 (9page)
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초록· 키워드
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The aim of this study was to determine meat quality characteristics and fatty acid composition of Korean native black goats (KNBG) finished on intensive feeding of alfalfa (ALF) and conventional feeding of commercial concentrate pellets (CCP) with low-energy common grasses. Ten KNBG (12 months old) were divided into two groups and subjected to either ALF or CCP treatments. The goats were slaughtered after 6 months of feeding with experimental diets to investigate meat quality characteristics and fatty acid compositions of longissimus lumborum muscle. There were no significant differences in proximate chemical composition, collagen, or myoglobin content between ALF and CCP groups of goats. Meat color, water-holding capacity, or tenderness was not significantly different between the two groups either. However, proportions of monounsaturated fatty acids and polyunsaturated fatty acids were significantly (p<0.05) different between the two groups. The proportion of oleic acid was significantly (p<0.05) higher in ALF goat whereas proportion of linoleic and arachidonic acids were significantly (p<0.05) higher in CCP goat. Results suggest that KNBG finished with intensive feeding of alfalfa could produce goat meat with desirable fatty acids for human diets.
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참고문헌 (36)
참고문헌 신청
AOAC / 1995 / Official methods of analysis of AOAC / Association of Official Analytical Chemis
American Meat Science Association / 1995 / Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat / American Meat Science Association in Cooperation with National Live Stock and Meat Board
Beriain MJ / 2000 / Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights / J Anim Sci 78:3070~3077
Dransfield E / 1990 / Carcass and eating quality of ram castrated ram and ewe lambs / Anim Sci 50:291~299
FAO / 2006 / FAOSTAT / Food and Agriculture Organization of the United Nations
American Meat Science Association / 1995 / Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat / American Meat Science Association in Cooperation with National Live Stock and Meat Board
Beriain MJ / 2000 / Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights / J Anim Sci 78:3070~3077
Dransfield E / 1990 / Carcass and eating quality of ram castrated ram and ewe lambs / Anim Sci 50:291~299
FAO / 2006 / FAOSTAT / Food and Agriculture Organization of the United Nations
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