도축월령과 숙성기간이 쇠고기 품질과 맛 활성 전구물질에 미치는 영향

다쉬더르츠 전북대학교 일반대학원 2012 국내박사

The first experiment was conducted to evaluate the carcass characteristics and meat quality traits as a function of endpoint months of slaughter age (26 and 32 months) and chiller aging (1 and 10 days) for m. longissmus of Hanwoo steers fed with commercial diets including whole crop barley silage. Totally twenty six Hanwoo steers for 6 months of age that were fed until 26 months of age constituted the short term-fed group and fed until 32 months of age constituted long-term fed group. Carcasses were chilled for 24 h and were graded. Strip loin samples were divided into two aging groups (1 and 10 days). Long-term feeding increased carcass weight, rib-eye area, yield grade, marbling score, firmness and quality grade of the meat. The feeding for 32 months produced tender, juicy meat (p<0.01) with lower cooking loss and higher rating score (p<0.05) than short term feeding, while other quality traits were not influenced by the length of feeding. Intramuscular fat content and oxidative stability value were significantly (p<0.05) higher in beef from long-term feeding however the length of feeding did not alter the fatty acid composition. Chiller aging improved tenderness, color, sensory acceptability and ratings of beef. The results of the present study mirrors that Hanwoo steers until 32 months of age overall improved carcass traits and palatability compared to that for 26 months. Value-adding of eating quality was improved and the effects on meat quality in turn were limited. The objective of second study was to investigate the effect of quality and slaughter age on carcass traits, and meat quality attributes of Hanwoo beef. Cattles were slaughtered at the age of 28 and 32 months old then carcasses were graded for grade 1++ and grades 1+and 1 according to the Korean carcass grading system. Carcass weight, marbling and lean color were significantly higher for grade 1++ group than the other grade groups (p<0.05). The 28 months group had significantly higher backfat and rib-eye areas values but yield index was lower than the 32 months group (p<0.05). Grade 1++ group had the significantly lowest WBSF, and higher IMF, CIE L* and CIE b* values than the grade 1+ and grade 1 groups. Grade 1 group had higher cooking loss (p<0.001) and moisture content (p<0.05) than the other grade groups. No differences were found among the slaughter age groups for these meat quality parameters. Most of SFAs were significantly higher for the grade 1++ group and 32 months old group, while the 28 months old group had significantly higher C18:1 and C18:3 contents than those in the 32 months old group. Sensory trait scores did not differ among the three grade groups and age groups at initial sensory evaluation however consumer panels rated higher tenderness, flavor, overall acceptability and rating scores for the grade 1++ and grade 1+ group than the grade 1 group. Aging beef for 7 days resulted in significant increases of tenderness, overall acceptability and rating for the three quality groups (p<0.05) regardless of age groups. Results show that quality grade has more impact on the meat quality and sensory traits than the slaughter age with the given experimental conditions. Aging beef for 7 days could improve eating quality. The m. longissimus dorsi of Korean native cattle (Hanwoo) beef and imported Black Angus beef which aged 29 days were used to compare meat quality traits between breeds and to determine effect of longer chiller aging on selected taste active precursors. Moreover aging affected changes in amount of free amino acids and nucleotides of m. longissimus dorsi and m. semitendinosus which aged 7 and 29 days, from Hanwoo beef were evaluated by using HPLC. Hanwoo beef gave significantly higher score for all sensory traits than Angus prime beef. There were highly significant differences in the concentrations most of the free amino acids during aging time. Total free amino acids and total nonessential amino acids in Hanwoo beef were higher than imported beef. The total amounts of good tasting amino acids were confirmed to be larger than those of bitter tasting amino acids. The GMP and Hx contents were significantly higher in Hanwoo beef than imported beef. IMP decreased continuously during the aging while inosine and Hx increased. The muscle type had a significant effect on 8 of the 18 measured amino acid compounds. These results may show that changes in amount of free amino acids nucleotide contents could partly explain differences in taste of different muscles of the same species and different breeds. The last experiment was carried out to investigate the effect of extraction conditions on the level and type of free amino acids in beef m. longissimus. The samples blocks were chiller aged for 1 day and 7 days. Three homogenization speeds (11,000, 19,000 and 24,000 rpm) and two speeds (11,000 and 13,000 rpm) for the bigger and smaller homogenizer?s dispersing tools, respectively, were evaluated. Results showed that chiller aging greatly (p<0.05) increased extractable free amino acids, except cystine. Homogenization with the bigger dispersing tool at 24,000 rpm resulted in highest free amino acid levels for both 1 and 7 days samples. Significant differences (ρ<0.05) in mean values of most amino acids due to the speed effect and interactions between aging times and homogenization speed were observed for bigger dispensing tools. In addition, the results also suggested that utilization of a big dispensing tool at high homogenization speed is the better condition for releasing free amino acid contents in beef sample as comparing between aging time samples in terms of consistent and repeatable outcomes.

Optimization of sous-vide processing conditions, and its application for chicken with muscular abnormality

박춘호 Graduate School, Korea University 2022 국내박사

The consumption per capita of poultry meat have been increasing rapidly, driven by growing consumer interest in a healthier diet. Accordingly, various efforts have been made in the field of poultry and food industries; but various problems remain to be studied. For these reasons, this thesis was conducted to improve the quality characteristics of white striped chicken breasts, one of the problems in the poultry industry, and overcome the disadvantages of sous-vide (SV) cooked breast using optimized SV processing conditions to enhance the consumer acceptability and utilization of chicken breast. Firstly, to obtain optimized SV processing conditions, I investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal temperature reached 71°C. Each sample for sous-vide cooking was vacuum packaged and then cooked under continuous thermo-controlled conditions in a water bath at six combinations of cooking temperature (60 and 70°C) and time (1, 2, and 3 h). SV cooked chicken meat at 60°C for 1 h (SV60-1h) showed lower cooking loss (6.58 vs. 26.5%, P < 0.05), Warner–Bratzler shear force (WBS; 21.7 vs. 29.1 N, P < 0.05), and hardness (9.40 vs. 17.3 N, P < 0.05) compared to meat cooked by conventional oven. Like the objective tenderness parameters, cooked chicken meat from the SV60 treatments for all cooking times showed higher scores in all the tenderness attributes compared to the control group (P < 0.05). However, a higher flavor intensity was observed in the SV70-3h and control groups than in the SV60 treatments (P < 0.05). Due to a lesser developed flavor in chicken meat from the SV60-1h treatment, the SV60-2h and 3h treatments were assigned a higher acceptability rating for overall impression (P < 0.05). Therefore, cooking temperature and time of sous-vide significantly influenced the physicochemical and palatability characteristics of chicken breast. In this study, the optimum conditions for the sous-vide chicken breast are to continuously cook at 60°C for 2 to 3 h in order to improve sensory quality characteristics without reducing the water holding capacity. Secondly, to improve the palatability and utilization of chicken breast with muscular abnormality, I compared the histochemical and meat quality characteristics between the normal and WS pectoralis major muscles. Additionally, this study investigated the effects of oven cooking (OV) and SV cooking methods on objective texture parameters and sensory quality characteristics of the normal and WS chicken breast meats. Results showed that the WS condition broilers had higher body and breast weights (P < 0.001), and a greater area of muscle fiber than the normal broilers (P < 0.001). The WS fresh fillets exhibited a lower preference of visual appearance compared to the normal fillets (P < 0.05), although no differences were detected in the characteristics of meat quality between the groups (P > 0.05). After cooking, there were greater cooking loss, WBS, and texture parameter analysis-hardness values for breast fillets cooked by OV treatment at 180℃ for reached core temperature to 71℃ compared to the fillets cooked by SV treatment at 60℃ for 2 h (P < 0.05), whereas the normal and WS groups were exhibited similar values within each cooking methods (P > 0.05). Regarding sensory quality characteristics, WS breast fillets cooked by SV (SV+WS) were rated as tenderer and juicier, and given a higher overall acceptability score compared to normal and WS fillets cooked by OV (P < 0.05). However, owing to a lesser developed flavor in SV+WS fillets, the panelists assigned a lower overall acceptability rating in these fillets compared to SV+Normal fillets (P < 0.05). Overall, the SV cooking can be an effective method for improving the sensory quality characteristics of WS and normal chicken breast. Generally, SV cooked chicken breasts exhibited a less developed brown color and flavor compared to cooked breasts with commercial cooking, and these results were associated with lack of the Maillard reaction development due to the lower cooking temperature. Therefore, in the third chapter, I investigated the influence of medical plant extracts, including Astragalus membranaceus (AM), Adenophora triphylla (AT), and Ulmus pumila (UP), on the quality traits, palatability, and storage stability to overcome drawbacks of SV cooked chicken breasts. Chicken breasts were marinated in AM, AT, or UP extracts for 1 h, and then consistently cooked at a constant temperature of 60℃ for 2 h. SV cooked chicken breasts with the UP extract exhibited lower lightness and higher yellowness values on the surface region compared to those with the AM and AT extracts (P < 0.05). The control and UP groups displayed a similar overall visual acceptability (P > 0.05), although the UP group had lower color acceptability (P < 0.01). The UP group also had higher flavor and lower off-flavor intensities compared to the control group (P < 0.05), although similar scores were observed in tenderness attributes and juiciness among the groups (P > 0.05). Owing to these results regarding overall sensory acceptability, samples from the UP group were more preferred by the trained panelists compared to samples from the control group (P < 0.001). On d 14 of cold storage, all the groups with herbal medicinal extracts exhibited a lower concentration of thiobarbituric acid-reactive substances than the control group (P < 0.05), and the AT and UP groups showed lower values compared to the AM group due to their higher flavonoid contents (P < 0.001). Therefore, meat marination with herbal plant extracts before SV cooking can be effective for enhancing the overall quality of SV cooked chicken breast.

돈육질 및 근섬유 특성이 관능 평가에 미치는 영향

남윤주 고려대학교 대학원 2009 국내석사

This thesis was designed to investigate the relation of sensory evaluations of pork with postmortem meat quality traits and muscle fiber characteristics. The first objective was to investigate the variations in postmortem meat quality characteristics and sensory evaluations of different pork quality classes in both fresh and cooked meat. Pale, soft, and exudative (PSE) meat had the lowest pH45 min (5.96, P < 0.001) and the highest dip loss (7.85%, P < 0.001), filter paper fluid uptake (45.42 mg, P < 0.001), and lightness (53.41, P < 0.001), whereas dark, firm, and dry (DFD) showed the opposite tendency. When the fresh meat was evaluated by panelists, they could only distinguish the PSE class of meat and it scored lowest in overall acceptability (P < 0.001). However, the panelists did not consider cooked PSE or DFD pork to be unacceptable overall, indicating that consumers cannot distinguish the quality of cooked pork. The second objective was to investigate sensory evaluations in both fresh and cooked meat and their relationships with meat quality measurements and histochemical characteristics. Based on the results, postmortem meat quality traits had close relationships with almost all the evaluated sensory attributes. With regard to histochemical characteristics, cross-sectional area of muscle fiber was related to both National Pork Producers Council color (r = 0.26, P < 0.01) and cooked meat color acceptability (r = ? 0.24, P < 0.01) as well as abnormal flavor intensity (r = 0.25, P < 0.01). Number percentage of fiber type I was associated with fresh pork color acceptability (r = 0.36, P < 0.001), overall acceptability (r = 0.22, P < 0.01), and taste acceptability (r = 0.25, P < 0.05) after cooking. There were no significant relationships between fiber type IIa proportion and the evaluated sensory attributes; however, good meat sensory quality was partially explained by the percentage of fiber type I. 본 연구는 사후 육질 및 조직학적 특성이 소비자 관능 평가에 미치는 영향에 대해 알아보고자 수행하였다. 첫 번째 연구에서는 돈육질을 보수력과 육색을 기준변수로 하여 네 그룹으로 분류하였으며, 각 돈육질 그룹 간 사후 육질과 소비자 관능평가를 비교 분석하였다(Chapter 2). Pale, Soft, exudative(PSE) 그룹은 네 개의 그룹 중 가장 낮은 사후 24시간 pH(5.63, P < 0.001)와 가장 높은 유리 육즙량(7.85%, P < 0.001), 여과지 흡수량(45.42 mg, P < 0.001) 및 명도(53.41, P < 0.001)를 보였으며, dark, firm, dry(DFD) 그룹은 정반대의 결과를 나타냈다. 신선육의 관능평가 결과를 살펴보면, PSE 그룹은 식육 표면의 수분이 가장 많은 것으로 분석되었으며, National Pork Producers Council(NPPC) 육색과 마블링, 육색의 기호도, 외관의 기호도 및 전체적인 기호도에서 모두 가장 낮은 값을 나타내었다(P < 0.001). DFD 그룹의 경우는 NPPC 육색과 마블링에서 가장 큰 값을 보였으며, 육색의 기호도는 정상육(red, firm, non-exudative: RFN) 그룹보다 낮았으나 표면 수분의 정도, 외관의 기호도 및 전체적인 기호도에서는 RFN 그룹과 유의적인 차이가 없었다. 가열육의 관능평가에서는 DFD 그룹이 RFN 그룹에 비해 색, 외관 및 풍미의 기호도가 낮았으나, 맛, 다즙성, 연도 및 전체적인 기호도에서는 각 그룹 간에 유의적인 차이가 나타나지 않았다. Chapter 3에서는 상업적으로 이용되는 133두의 교잡종 배최장근을 이용하여 소비자 관능 평가와 육질 및 조직학적 특성간의 상관관계를 조사하였다. 소비자 관능 평가는 대부분의 사후 육질 항목과 밀접한 관계가 있었다. 소비자 관능 평가와 조직학적 특성과의 상관성 분석 결과를 살펴보면, 근섬유 단면적은 신선육의 NPPC 색(r = 0.26, P < 0.01) 및 가열육의 이상취 강도와는 정의 상관관계(r = 0.25, P < 0.01), 색의 기호도와는 부의 상관관계(r = 0.24, P < 0.01)를 나타냈다. 근섬유 유형 I의 조성은 신선육 색의 기호도(r = 0.36, P < 0.001), 전체적인 기호도(r = 0.22, P < 0.01) 및 가열육 맛의 기호도(r = 0.25, P < 0.05)와 정의 상관관계를 나타냈다. 본 연구의 결과를 종합해 분석해보면 다음과 같다. (1) 신선육 상태에서는 이상육 중 특히 PSE 돈육의 소비자 기호도가 낮은 수치를 나타내지만, 가열 후 소비자들은 이상육과 정상육 간의 종합적인 관능적 특성 차이를 느끼지 못하는 것으로 판단된다. (2) 근섬유의 크기와 조성은 신선육과 가열육의 소비자 관능 평가와 부분적으로 상관관계를 나타내며, 특히 소비자들이 느끼는 바람직한 관능적 특성은 근섬유 유형 I의 조성으로 설명이 가능하다고 분석되었다.

Identification of quantitative trait nucleotides associated with porcine skeletal muscle development and meat quality

임규상 高麗大學校 大學院 2016 국내박사

돼지개량역사를 보면, 그동안 적육생산능력(lean meat production ability)향상 중심의 강력한 선발이 이루어져 왔으며, 이를 통해 양돈생산성이 비약적으로 발전했다. 특히, 등지방두께(backfat thickness)는 약 75% 이상 얇아졌고, 성장률(growth rate)이 2배 가까이 크게 향상되었다. 그러나, 이러한 적육생산능력의 향상의 이면에는 육질(meat quality)감소라는 부작용이 따라왔다. 개량전 돼지와 비교했을 때, PSE돈육(pale, soft and exudative pork)과 같은 이상육 발생빈도가 증가 했으며, 근내지방(intramuscular fat, IMF) 함량은 감소했다. 또한, 최근들어 식품의 질에 대한 소비자들의 관심이 크게 증가 했다. 따라서, 육질향상은 돼지 육종분야에서 중요한 과제가 되었다. 그러나, 형질기록자료와 가계자료에 근거한 전통적인 돼지개량 프로그램은 육질을 향상시키는데 있어 한계를 나타냈다. 이에, 주요 경제형질에 관여하는 양적형질좌위(quantitative trait loci, QTL)을 찾기 위해 분자유전학적인 기법들이 돼지육종분야에 도입되었다. 나아가, 최근에는 특정 형질에 관여하는 QTL의 효과를 결정할 수 있는 유의적인 염기다형성(polymorphism)을 말하는 양적형질뉴클오티드 (quantitative trait nucleotide, QTN)가 주목 받고 있다. 따라서, 본 연구의 목적은 육질에 관여하는 후보 QTN을 발굴하고, 형질과의 연관성 분석 뿐만아니라 기능적 분석을 통해 그 효과를 검증하는 것이다. 주요 근섬유단백질의 하나인 myosin heavy chain (MyHC)에는 상이한 ATPase활성을 가진 아형이 존재한다. MyHC아형조성은 근섬유타입조성과 밀접한 관련이 있으며, 결과적으로 육질형성에 밀접하게 관여하고 있다. 또한, myomiR로 지칭되는 근육특이 microRNA들은 MyHC아형결정에 영향을 미치기 때문에 역시 육질관련 중요한 요소이다. 본 연구에서는 돼지 염색체 12번에 위치한 fast MyHC gene cluster내에서 단일염기다형성(single nucleotide polymorphisms, SNPs)을 발굴하였으며, 이 SNP가 근섬유특성뿐만 아니라 유리육즙, 육색, IMF함량과 같은 육질에 효과를 가지고 있음을 확인했다. 또한, MYH7의 intron 30에서 생성되는 miR-208영역에서 발굴된 SNP도 근섬유타입조성 및 육질에 영향을 주고 있는 것을 확인했다. 나아가, 이 miR-208 SNP는 miR-208 생성단계 및 타겟유전자인 SOX-6, MYH7의 발현에 유의적으로 작용하고 있음을 밝혔다. 따라서, 이 결과들을 통해 MyHC gene cluster 및 myomiR 영역의 SNP들이 근섬유형성 및 육질에 영향을 미칠 수 있음을 확인했다. 일반적으로 돈육의 IMF함량은 연도(tenderness)나 다즙성 (juiciness)과 같은 육질항목에 관련되어 있다고 알려져 있다. 게다가, IMF의 지방산 조성은 돈육을 섭취하는 소비자의 건강에 중요한 의미를 갖는다. 따라서, 돈육의 IMF는 양과 질, 두 가지 측면에서 고려되어야 한다. 본 연구에서는 RNA sequencing을 통해, IMF contents와 관련 있는 134개의 차등발현유전자(differentially expressed genes, DEGs)를 발굴하였다. 이 DEG들은 지방대사, 근육재생 및 세포외기질에 관련된 생물학적 기전에 관련되어 있었다. 지방대사에 관련되어 있는 DEG 중에서 단일불포화 지방을 포화지방으로 전환 시켜주는 역할을 하는 SCD를 IMF의 양과 질에 관여할 수 있는 후보유전자로 선정했다. 이어, SCD의 3’-UTR영역의 SNP가 mRNA 발현수준에 영향을 미치고 있으며, 지방산조성 및 지방산함량에 유의적으로 연관되어 있음을 확인하였다. 본 연구에서는, 연관성분석 및 분자수준 기능분석을 통해 MyHC gene cluster, miR-208b영역, SCD 유전자의 3’-UTR영역에서 골격근 발달 및 육질에 유의적으로 영향을 미치는 후보 QTN을 발굴했다. 이 QTN들은 형질변이뿐만 아니라 유전자발현수준에도 영향이 있음이 확인 되었다. 따라서, 단백질분석, knock-out등의 추가적인 검증을 통해 돼지 육질관련 주요한 QTL을 밝혀낼 수 있을 것으로 판단된다. During the last century, intensive selection for leanness has considerably improved production efficiency in pig breeding. In particular, efforts have led to reduction of backfat thickness and improvement in growth rate. However, these changes have had undesirable side effects on the pig meat quality. Compared with traditional pigs, modern pigs more frequently produced meat of deleterious quality, such as pale, soft, and exudative (PSE) pork, and lower intramuscular fat (IMF) content. In addition, consumers’ awareness for food quality has grown rapidly in recent years. Therefore, improving meat quality has become an important challenge for pig breeding, together with lean meat production ability. However, a traditional pig-breeding program that is exclusively based on performance recording and pedigree information limits the opportunities to improve meat quality. Hence, molecular genetic approaches have been used to study quantitative trait loci (QTL) affecting the economic traits in pigs. Furthermore, quantitative trait nucleotides (QTNs) were emerged recently to be a causative polymorphism underlying the phenotypic effects of QTL. The aim of this study was to explore QTNs for meat quality through identification of polymorphisms within candidate genes and then to validate their effects by using association and functional analyses. The heterogeneity of myosin heavy chain (MyHC) isoforms with different levels of ATPase activity is closely related to muscle fiber type composition, and consequently, to meat quality in pigs. In addition, muscle-specific microRNAs (miRNAs), referred to as myomiRs, are also important factors for determining meat quality because they can regulate the expression of MyHC isoforms in skeletal muscle. First, the intergenic single nucleotide polymorphisms (SNPs) in the fast MyHC gene cluster on porcine chromosome 12 were identified, and these SNPs were found to be associated with the muscle fiber characteristics and meat quality such as drip loss, meat color, and IMF contents in Berkshire populations. Next, a novel SNP was identified in the flanking region of miR-208b precursor embedded in intron 30 of MYH7. The SNP was associated with muscle fiber composition and drip loss, and it affected not only miR-208b biogenesis but also the expression of its target genes, including SOX-6 and MYH7. Collectively, the results suggest that these SNPs in the MyHC gene cluster and the flanking region of myomiR can affect muscle fiber formation and meat quality. In general, the IMF content in pork positively correlates with meat quality, including tenderness and juiciness. Moreover, fatty acid (FA) composition of IMF may be associated with adult human diseases. Therefore, the quantity and the quality are the two crucial sides of IMF in pork. In this study, differentially expressed genes (DEGs) related to IMF content were analyzed by RNA sequencing. In all, 134 DEGs were identified and then functional analyses revealed that they were involved in a variety of biological processes, including lipid metabolism, muscle regeneration, and extracellular matrix. Among the DEGs related to lipid metabolism, SCD was selected to assess QTN for IMF quantity and quality because of its role in the conversion of saturated FAs into monounsaturated FAs. The SNP, identified in the 3′-untranslated region (UTR) of SCD, was significantly associated with the FA composition and the extent of fat deposition, and had a significant effect on the mRNA expression levels. In this study, causative single nucleotide substitutions affecting skeletal muscle development and meat quality were investigated. Candidate QTNs in the fast MyHC gene cluster, flanking region of miR-208b and 3′-UTR of SCD were identified by the association and functional analyses. Their impact on the molecular expression levels as well as the final phenotypic performance was evaluated. Therefore, further validations using western blotting, gene knock-out, and functional assay may help elucidate a major QTN for meat quality in pigs.

전통발효소스를 첨가한 최소육가공방법이 육류가공품의 품질 특성 및 식품안전에 미치는 영향

김용안 전북대학교 일반대학원 2018 국내박사

Quantitative changes of proteolysis-induced peptides in relation to meat quality characteristics of chicken and duck skeletal muscles during cold storage

Huilin CHENG 서울대학교 대학원 2021 국내석사

식육 내에 존재하는 다양한 종류의 단백질 분해효소의 작용으로 자연적으로 단백질이 분해되는 현상인 단백질 자가분해(proteolysis) 작용과 그로 인한 육질 특성 변화에 대한 연구는 우육 및 돈육에서 많이 수행되어 왔다. 그러나 닭 및 오리와 같은 가금류에서는 이러한 연구가 많이 수행되지 않았고, 더욱이 식육의 연도 향상과 관련이 큰 근원섬유단백질(myosin, actin, troponins, desmin, nebulin 등)의 분해에 국한된 연구가 주를 이루고 있다. 식육 내 단백질 분해효소의 작용은 근원섬유단백질뿐만 아니라 근장단백질을 포함한 대부분의 식육단백질에 영향을 미침에도 불구하고 전체 단백질에 대한 분해작용을 보다 세세하게 규명되지 못했다. 따라서, 본 닭과 오리 골격근에서 단백질 자가분해 작용으로 생성된 펩타이드 분석을 통해 단백질 분해작용을 규명하기 위하여 수행되었다. 또한, 단백질 자가분해(펩타이드 생성) 작용이 가금류 식육의 품질 변화에 미치는 영향도 분석하였다. 첫 번째 연구에서는 닭의 흉근(M. pectoralis major)과 장경근(M. iliotibialis)을 4℃에서 7 일 동안 저장하며 단백질 자가분해 현상과 육질 변화를 분석하였다. 흉근은 장경근보다 낮은 수분과 지방을 함유하고 있었다(P < 0.05). 저장 기간 동안 pH, 전단가, 명도 및 황색도 변화는 두 근육에서 유사한 경향을 나타내었다. 포장감량은 장경근 보다 흉근에서 더 큰 값을 나타냈지만(P < 0.05), 적색도는 두 근육 간 차이를 나타내지 않았다(P > 0.05). 두 근육은 서로 다른 근섬유 조성을 나타내었는데, 흉근은 fast type 의 근섬유로만 이뤄진 반면, 장경근은 88.85%의 fast type 과 11.15%의 slow type 으로 구성되어 있었고, 이러한 근섬유 조성의 차이가 단백질 자가분해 작용에서 서로 다른 경향을 나타내게 하였다. Pyruvate kinase, L-lactate dehydrogenase, fructose-bisphosphate aldolase, beta-enolase, creatine kinase M-type 및 hemoglobin subunit alpha 에서 유래한 펩타이드의 정량적 변화는 냉장 저장 중 계육 품질의 변화와 매우 밀접한 연관성을 나타내었다. 따라서, 육질 변화와 연관성이 높은 단백질 또는 단백질로부터 유래한 펩타이드는 계육 품질 연관 지표로 활용이 가능할 것이다. 두 번째 연구는 오리의 흉근과 장경근을 4℃에서 10 일 동안 저장하면서 펩타이드의 정량적 변화, 육질 특성 변화 및 단백질 분해효소(calpains, cathepsins L and B, proteasome 20S, and caspase-3)의 활성도를 분석하였다. 오리의 장경근은 흉근보다 pH와 명도는 높았으나, 가열감량은 유의적으로 낮았다(P < 0.05). 10 동안 냉장 저장 중 흉근은 pH 가 유의적으로 감소하였으나 적색도는 증가하였다(P < 0.05). 그러나 장경근은 냉장 저장으로 인한 육질 변화를 나타내지 않았다(P > 0.05). 단백질 분해효소 중 cathepsin B 와 proteasome 20S 의 활성도는 냉장 저장 중 변화를 나타내지 않았으나(P > 0.05), calpains 의 활성도는 점차적으로 감소하였다(P < 0.05). 장경근의 cathepsin L 과 흉근의 caspase-3 의 활성도는 저장 5일 후 유의적으로 감소하는 결과를 나타내었다(P < 0.05). 오리의 흉근에서는 총 37 종의 단백질에서 5,155 개의 펩타이드가 확인되었고, 그 중 247 종의 펩타이드가 myoglobin 에서 유래하였다. 장경근에서는 32 개의 단백질에서 4,222 개의 펩타이드가 확인되었고, 다수의 펩타이드가 actin 에서 유래한 것으로 확인되었다. 두 근육 모두 caspase-3 의 활성도와 hemoglobin alpha A subunit 유래 펩타이드의 정량적 변화가 매우 밀접한 연관이 있는 것으로 확인되었고, 육색은 glucosephosphate isomerase 및 glyceraldehyde-3-phosphate dehydrogenase 에서 유래한 펩타이드와 비슷한 변화 경향을 보여주었다. 이상의 결과는 오리 흉근과 장경근의 수많은 단백질이 자가분해작용의 영향을 받으며, 이들 중 몇몇 단백질은 오리육의 품질 특성을 예측하거나 제어하기 위한 지표로 유용하게 활용될 수 있음을 의미한다. Proteolysis, a phenomenon in which a protein is automatically broken down by the endogenous proteolytic enzymes in meat, and its relationship with meat quality characteristics have been fully studied in beef and pork. However, this topic has not fully dealt with poultry meat, such as chicken and duck. Moreover, previous studies mainly focused on the effect of proteolysis in meat tenderization resulting in degradation of myofibrillar proteins, such as myosin, actin, troponins, desmin, nebulin, etc. Although most meat proteins including sarcoplasmic proteins as well as myofibrillar proteins are affected by the endogenous proteolytic enzymes during meat storage, degradation of whole proteins has not specifically been elucidated on until now. Therefore, this study was conducted to evaluate the degradation of whole proteins in chicken and duck skeletal muscles during cold storage by analyzing proteolysis-induced peptides. In addition, the study evaluated the influence of protein degradation (peptide production) by proteolysis on the change of poultry meat quality. In the first study, the proteolysis trends and meat quality of the chicken pectoralis major (PM) and iliotibialis (IL) muscles stored at 4ºC for seven days were investigated. Chicken PM had a lower moisture and fat content than the IL muscle (P < 0.05). The changes of pH, shear force, lightness, and yellowness of both muscles showed the same tendencies during storage (P < 0.05). After storage, it was found that the purge loss was higher (P < 0.05) in PM than IL muscle, whereas redness was not different between the two muscles (P > 0.05). The different composition of muscle fibers between PM (100% fast type) and IL (88.85% fast and 11.15% slow types) led to differences in proteolysis. A total of 3,468 peptides were detected and derived from 33 proteins of aged chicken PM, and for aged chicken IL muscle, 3,589 peptides were identified from 37 proteins. Quantitative changes in peptides originated from pyruvate kinase, L-lactate dehydrogenase, fructose-bisphosphate aldolase, beta-enolase, creatine kinase M-type, and hemoglobin subunit alpha, and were closely related with changes in meat quality during cold storage. In the second study, proteolysis-induced peptides were quantified from duck PM and IL during 10 days of cold storage. In addition, protease activity (calpains, cathepsins L and B, proteasome 20S, and caspase-3) and meat quality characteristics were evaluated. Duck IL had a higher pH and lightness but lower cooking loss than those of PM (P < 0.05). During the 10-day cold storage, the pH value of PM declined significantly (P < 0.05), while the meat quality traits of IL were not affected by storage (P > 0.05). In PM, the redness increased from day one to day five, while cooking loss showed a lower rate on day 10 compared with that on day five (P < 0.05). For the protease activities, there were no significant differences in the activities of cathepsin B and proteasome 20S during cold storage (P > 0.05). Significantly, the activity of calpains declined gradually after aging (P < 0.05), and that of PM showed a higher activity than that of IL (P < 0.05). The cathepsin L activity of IL and the caspase-3 activity of PM decreased after five days (P < 0.05). A total of 5,155 peptides were detected and derived from 34 proteins of aged duck PM, and 247 peptides were derived from myoglobin. For 32 proteins of IL, there were 4,222 quantitated peptides, most of which were degraded by the actin. Furthermore, the correlation between degraded protein, meat quality characteristics, and proteolytic enzyme activity was determined via principal component analysis. In both PM and IL, the caspase-3 activity was related to the hemoglobin alpha A subunit. In addition, the meat color traits of both muscles were correlated with the glucose-6-phosphate isomerase and glyceraldehyde-3-phosphate dehydrogenase. These findings indicate that there are many proteins affected by proteolysis, and glucose-6-phosphate isomerase and glyceraldehyde-3- phosphate dehydrogenase can be useful markers for predicting or controlling duck meat quality characteristics.

Relationship between Muscle Fiber Characteristics and Meat Quality Traits in Meat Animals

황영화 경상대학교 대학원 2010 국내박사

본 연구는 여러 식육동물에 있어서 근섬유 특성이 육질특성에 미치는 영향을 알아보고자 실시하였다. 근육을 구성하고 있는 근섬유는 여러 타입으로 분류되고, 각 타입별로 그 특성이 다르다. 이러한 근섬유의 조성 및 크기 등은 식육의 품질, 즉 보수력, 육색, 연도 및 마블링 등에 영향을 미친다. 또한 근섬유 특성은 축종, 품종, 성별, 축령, 근육부위 및 호르몬 등에 영향을 받는다. 지금까지 많은 연구자들에 의해 근섬유 특성과 육질특성의 상관관계에 대한 보고가 있어왔으나 돼지와 소에 한정적이며, 근육부위 또한 등심이 대부분이다. 특히 우리나라 고유 품종인 한우나 재래흑돼지에 대한 연구는 없고, 닭이나 오리 등과 같은 가금류에 대한 연구는 전무하다. 따라서 본 연구에서 우리나라 주요 식육동물인 한우와 재래흑돼지 교잡돈에서 근섬유 특성과 육질특성과의 상관관계를 알아보았고, 주요 가금류인 육계(로스)와 오리(체리베리)의 육질 및 근섬유 특성을 서로 비교하고 그 상관관계를 조사하였다. 한우(CHAPTER Ⅱ)는 등심(longissimus dorsi, LD), 안심(psoas major, PM) 및 우둔(semimembranosus, SM) 등 주요 3 근육의 육질특성과 근섬유 특성을 비교하였고 이들의 상관관계를 살펴보았는데, 타입 ⅡA 및 ⅡB 의 조성과 밀도는 SM 근육이 가장 낮았고, PM 근육이 가장 높게 나타났다. LD 근육은 높은 pHu, L* 값 및 지방함량을 나타내었으나, SM 근육은 낮은 L* 값 및 지방함량을 나타내었다. PM 근육은 연도가 가장 높게 나타났다. 결론적으로 한우 근육에 있어서 근섬유 타입 ⅡB 의 조성이 낮고 타입 I 의 조성이 높으면 마블링이 높고, 더 밝으며 연도가 높게 되리라 사료된다. 재래흑돼지는 높은 적색도와 지방함량 및 조직감이 좋아 선호도가 높지만, 낮은 성장률과 작은 도체중 등의 단점이 있다. 따라서 다른 품종과 교잡을 통한 개량에 많은 연구를 하고있는데, 본 연구에서는 재래흑돼지와 랜드레이스를 교잡한 교잡돈 F2 의 등심근의 육질특성과 근섬유 특성을 조사하고, 이들의 상관관계를 알아보았다 (CHAPTER Ⅲ). 도체중에 따라 4 개의 그룹으로 분류하여 도체중 증가에 따른 육질특성 및 근섬유 특성의 변화를 알아보았는데, 도체중이 증가할수록 지방함량, 근절길이, 드립로스 및 육색 측정치가 증가한 반면, 수분함량과 전단가는 감소하였다. 또한 도체중이 증가할 수록 근섬유 타입 I 및 ⅡA 는 감소하고, 타입 ⅡB 는 증가하였다. 근섬유 타입 ⅡB 의 조성과 크기가 증가할 수록 지방함량과 L* 값이 증가하였다. 우리나라에서 가장 많이 소비되는 가금류는 닭과 오리인데, 오리는 닭과 같은 가금류이지만 육색을 비롯한 육질 특성이 닭과 확연한 차이를 보인다. 따라서 오리와 닭의 흉근이 지니고 있는 육질 특성과 근섬유 특성을 서로 비교하고 이들의 상관관계를 알아보기 위한 연구를 실시하였다 (CHAPTER IV). 오리 흉근은 닭의 흉근보다 지방함량이 높고 적색도가 높은 반면, 명도 및 조단백 함량은 닭보다 낮은 값을 나타내었다. 또한 오리는 근섬유 타입 ⅡA 및 ⅡB 로 구성되어 있지만, 닭의 흉근은 단지 근섬유 타입 ⅡB 로만 구성되어 있다. 오리에서는 전체 근섬유 수가 수분 및 지방함량과 부의 상관관계를 나타내었지만, 닭의 흉근에 있어서는 전단가와 부의 상관관계를 나타내었다. 오리 흉근의 타입 ⅡA 및 ⅡB 의 근섬유 크기는 각각 지방함량과 전단가와 정의 상관관계를 나타내었고, 닭의 흉근에서는 근섬유 크기와 명도와 정의 상관관계를 나타내었다. 결론적으로 식육동물에 있어서 이상의 결과들은 앞으로 식육동물의 육질을 개선하고 제어하는 데 유용하게 쓰일 수 있을것으로 사료된다. The purpose of this study was to investigate the influence of muscle fiber characteristics on meat quality in various meat animal species. In the first study, the effects of muscle fiber characteristics on meat quality traits were investigated for Longissimus dorsi (LD), Psoas major (PM) and Semimembranosus (SM) muscles obtained from Korean native cattle, Hanwoo steers. Fiber number, area percentages and density of type IIA and IIB were lower in SM muscle, but higher in PM muscle. LD muscle had higher pHu, L* value and fat content whereas SM muscle had lower L* value and fat content. The lowest WBSF with longer sarcomere length was observed in PM muscle, while SM muscle showed the highest WBSF with shorter sarcomere length. Consequently, the percentage of type I and IIB were highly correlated with meat quality traits and inversely correlated with fat content, L* value and WBSF. Fiber number and area percentage of type I had a positive correlation with fat content and L* value and a negative correlation with WBSF. These results suggest that Hanwoo steers had high marbling, more lightness and tenderness when the percentage of type I was high and the percentage of type IIB was low in muscle. The second study, thirty two carcasses of crossbred (KNP x Landrace) F2 were selected at a commercial slaughtering house and then divided into four carcass weight groups (A: 70~79kg, B: 80~89kg, C: 90~99kg, D: 100~109kg). The influence of carcass weight on muscle fiber characteristics and meat quality traits of pork from longissmus dorsi were also investigated. Carcass traits such as loin-eye area and backfat thickness were increased with increasing carcass weight. Fat content, sarcomere length, drip loss and meat color values (L*, a* and b*) also increased with increasing carcass weight. However moisture content and Warner-Bratzler shear force decreased with increasing carcass weight. Decreasing the compositions of type I and IIA fibers and increasing the composition of type IIB fibers with increasing carcass weight were observed. The heavier carcass showed bigger size of type I and IIB fibers and smaller size of type IIA fibers. Fiber number composition and diameter of type IIB showed significant positive correlationship with carcass weight, fat content and lightness (p<0.05). Fiber diameter of type IIB was positively correlated with loin-eye area, but was negatively correlated with moisture content. Muscle fiber characteristics showed no correlation with backfat thickness, ultimate pH, Warner-Bratzler shear force and b* value. The third study was to compare the differences of muscle fiber characteristics and meat quality traits, and their relationships between duck and chicken breast muscle. Duck breast muscle has two fiber types (type IIA and type IIB), however, chicken breast muscle has only one fiber type (type IIB). Duck muscle has more fat content and redness (a*) value, while chicken muscle has more crude protein and lightness (L*) value. Total fiber number has negative correlations with moisture and fat content in duck breast muscle, however, in the chicken breast muscle, has negative correlation with WBSF. Also, Fiber size of duck muscle has positive correlations with fat content (type IIA) and WBSF (type IIB), while fiber size of chicken muscle has positive correlation with lightness (L*). Application of these results from various meat animals can be used to selection program for improve and control meat quality.

Molecular effects of SNPs in the porcine MyoD1 and Myf5 genes on muscle fiber characteristics, lean meat production and meat quality

이은아 Graduate School, Korea University 2012 국내석사

Improvement in lean meat production and meat quality is an important porcine breeding goal. Muscle fiber characteristics are one of the candidate traits that can affect both lean meat production and meat quality. However, measurements of these are limited to those using carcasses. Therefore, developing new molecular markers is necessary for selection based on muscle fiber characteristics within a living body. The MyoD gene family plays a key role in myogenesis and consequently muscle fiber characteristics. The MyoD gene family includes MyoD1 (Myf3), myogenin (Myf4, MYOG), Myf5, and Myf6 (MRF4). Expression of each MyoD family gene member shows a specific pattern during myogenesis. Both Myf5 and MyoD1 are necessary for the proper initiation of the skeletal muscle program. Furthermore, they have a specific fuction in myogenesis but they inhibit each other. Therefore, Myf5/MyoD1 mRNA expreesion ratio could be used to investigate the effects of polymorphisms in Myf5 or MyoD1 gene. In this study, 6 single nucleotide polymorphisms (SNPs) in MyoD1 and 21 SNPs in Myf5 were found by direct sequencing for four breed. Three SNPs in the MyoD1 (c.150C>T, c.227G>C, c.630+295C>A) and two SNPs in Myf5 (c.-2089T>C, c.502-104G>C) were genotyped using a total of 403 pigs of two breeds and associated with muscle fiber chracteristics, lean meat production and meat quality. The c.150C>T and c.630+295C>A polymorphisms in MyoD1 were significantly associated with several muscle fiber characteristics, the loin eye area and lightness. Particularly, animals having hetero-genotypes of both sites showed good ii performance both in lean meat production and meat quality traits. Additionally, mRNA expression levels and ratio were analyzed to clarify the effects of the functions of SNPs in MyoD1 and Myf5 genes. The c.150C>T site and c.630+295C>A polymorphisms had a significant effect on mRNA expression levels of MyoD1 and Myf5/MyoD1 mRNA expression ratios. Particularly, the hetero-genotypes had around 1.67 Myf5/MyoD1 mRNA expression ratios. In conclusion, the genotypes of c.150C>T and c.630+295C>A in MyoD1 might influence not only the expression level of MyoD1, but also Myf5/MyoD1 mRNA expression ratio. Consequently, the SNPs had significant effects on muscle fiber characteristics, lean meat production and meat quality traits. Therefore, the c.150C>T and c.630+295C>A polymorphisms in MyoD1 could be considered meaningful DNA markers for the improving important porcine economic traits. 오늘날의 돼지개량목표는 적육생산능력과 육질을 동시에 향상시키는데에 있다. 그러나, 적육생산능력과 육질은 유전적으로 부의 상관관계를 보이고 있어 동시개량에 어려움이 따르므로, 이를 해결하기 위해 이들의 특성에 모두 영향을 줄 수 있는 새로운 선발대상형질이 필요하다. 돼지의 근육은 근섬유로 이루어져 있고, 근섬유특성이 근육의 이화학적 특성에 영향을 미치는 것으로 보고되고 있어, 근섬유수, 근섬유크기, 근섬유조성를 포함하는 근섬유형질은 적육생산능력과 육질에 동시에 영향을 미칠 수 있는 중요한 후보 형질로 거론되어지고 있다. 하지만 근섬유형질은 도체에서만 측정이 가능한 형질이기때문에 근섬유형질에 따른 선발과 개량을 위해서는 도축을 하지않고도 생체에서 개체의 근섬유특성을 예측할 수 있는 방법이 필요하다. 따라서, 본 연구에서는 근섬유특성에 영향을 줄 수 있는 후보유전자 분석을 통하여 적육생산능력과 육질을 동시에 향상시킬 수 있는 DNA표지인자를 찾고자 하였다. 돼지의 근발생(myogenesis)과정에서 주요하게 작용하는 MyoD 유전자군 내에는 MyoD1, Myf5, myogenin, Myf6가 있으며, 그 중 MyoD1과 Myf5는 다 75 른 유전자보다 상위에 존재하여 하부유전자의 발현에 영향을 줄 수 있기 때문에 근섬유특성과 관련한 유력한 후보유전자로 고려될 수 있다. 뿐만 아니라 MyoD1 유전자와 Myf5 유전자는 고유한 기능을 갖고 있지만 서로 상호 억제하는 작용을 하기 때문에 MyoD1 또는 Myf5 유전자에 위치한 변이는 두 유전자의 mRNA 발현에 모두 영향을 미칠 것이며, 두 유전자의 발현비율이 형질에 영향을 미칠 것이라고 생각된다. 본 연구에서는 MyoD1 및 Myf5 유전자의 그 변이 탐색을 위해 전체 유전자 염기서열을 대상으로 변이분석을 실시하였다. 그 결과 품종간 및 품종내에서 각각 6개, 21개의 단일염기변이(SNP)를 발견하였으며, MyoD1에 위치한 3개의 SNP와 Myf5에 위치한 2개의 SNP에 대해 근섬유특성, 적육생산량 및 육질과의 연관성분석을 실시한 결과, MyoD1 유전자 내의 c.150C>T 및 c.630+295C>A 단일염기변이 좌위가 근섬유형질에 유의적인 효과가 있었으며, 동시에 육량형질인 등심근단면적 수치와 육질형질인 육색 수치에 영향을 주는 것으로 분석되었고, 두 단일염기변이의 이형접합체형이 적육생산량과 육질이 우수한 것으로 나타났다. 또한, 본 연구에서는 새로이 밝혀진 MyoD1과 Myf5 유전자 내의 변이들의 유전자발현단계에서의 기능을 확인하기 위해서, 유전자형별 개체군 내에서의 mRNA 발현패턴차이를 비교분석하였다. 그 결과 형질에 뚜렷한 효과를 보인 MyoD1 유전자 내의 c.150C>T 및 c.630+295C>A 단일염기변이 좌위에서 유전자형별로 MyoD1 유전자의 mRNA 발현뿐만 아니라 76 MyoD1과 Myf5의 발현비율에서도 유의적인 차이를 보였으며, c.150C>T 와 c.630+295C>A 단일염기변이 좌위에서 적육생산능력과 육질에서 좋은 성적을 보였던 CT와 CA 유전자형이 1.67정도의 비슷한 Myf5/MyoD1 발현비율을 갖는 것으로 분석되었다. 따라서, 본 연구결과를 종합해보았을 때 MyoD1 유전자 내의 변이는 MyoD1의 유전자발현뿐 아니라 Myf5의 유전자발현에도 영향을 미쳐 두 유전자의 발현비율이 바뀌게되며, 그러한 결과가 최종 표현형질인 근섬유특성에도 영향을 미치게 되어, 최종적으로 육질과 적육생산능력에도 영향을 줄 수 있을 것으로 판단되어진다. MyoD1 유전자는 근섬유형질과 관련한 유력한 후보유전자임을 확인할 수 있었으며, 발견된 SNP는 육질과 적육생산능력을 동시에 향상시킬 수 있는 유용한 마커로써 이용되어질 수 있을 것이다.

Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation of cooked meat in berkshire pigs

강윤경 Graduate School, Korea University 2011 국내석사

The objective of this study was to investigate the effects of myosin heavy chain (MHC) isoforms on postmortem meat quality, fatty acid composition, and sensory evaluation of cooked meat in Berkshire pigs. Content of the MHC slow isoform was significantly correlated with pH24 h (r = 0.26, P < 0.05), drip loss (r = ?0.32, P < 0.01), and filter-paper fluid uptake (r = ?0.23, P < 0.05), even though the content of MHC isoforms was not correlated with lightness (P > 0.05). The MHC fast/slow ratio exhibited a positive correlation with drip loss (r = 0.37, P < 0.001) and filter-paper fluid uptake (r = 0.25, P < 0.05). However, the content of MHC isoforms showed limited relationships with individual fatty acid. The content of MHC isoforms was significantly correlated with sensory evaluation of cooked meat, in particularly MHC fast/slow ratio which was correlated with the juiciness (r = ?0.33, P < 0.01), off-flavor (r = 0.34, P < 0.01), tenderness attributes (r = ?0.43 to ?0.47). These results implied that the content of MHC isoforms is related to the postmortem glycolytic rate and pork quality. Moreover, it can influence the sensory evaluation, especially tenderness of cooked meat.

Effects of single or combined dietary supplementation of Ginkgo biloba leaves and fermented garlic on growth performance, volatile fatty acids, and meat quality in broiler chickens : 은행잎 추출 박 및 발효 마늘의 단독 및 혼합급여가 육계의 생산성, 맹장 내 휘발성 지방

사예드 마함무드 하쉐미 건국대학교 대학원 2017 국내석사

The present study was conducted to determine the effect of fermented garlic (FG) and Ginkgo biloba leaves (GK), singly and in combination, on growth performance, cecal volatile fatty acids, and meat quality in broiler chicks. A total of 900 day-old feather-sexed male broiler chicks were randomly allotted into 36 pens and were fed on one of the experimental diets containing 2.0g/kg of GK, 1.4g/kg of GK plus 0.6g/kg of FG (FGK37), 1.0g/kg of GK plus 1.0g/kg of FG (FGK55), 0.6g/kg of GK plus 1.4g/kg of FG (FGK73) and 2.0g/kg of FG for 35 days. None of dietary treatments affected growth performance and meat yield in broiler chicks. pH of breast meat was higher (P < 0.05) in birds fed on diets containing GK or FGK73 compared with that in the control diet. Dietary GK and FGK37 reduced (P < 0.05) the cooking loss of thigh meat compared with that of the control group. On the other hand, meat colors were not affected by dietary treatments. Addition of FGK37 into the broilers diet decreased (P < 0.05) malondialdehyde concentration in thigh meat compared with the control group. At 3 weeks, serum glutamic-oxaloacetic transaminase (GOT), glutamic-pyruvic transaminase (GPT) and blood-urea nitrogen (BUN) levels were elevated in the GK group compared with the control group. At 5 weeks, FGK group had highest GOT levels compared with the control group. Cecal volatile fatty acid concentration was not altered by dietary treatments. However, relative percentage of propionic acid was higher in FGK37, but lower in GK and FGK73 compared with the control group. Taken together, it seems that GK or its combination with FG favorably improved meat quality as manifested by lower cooking loss and malondialdehyde contents in chicken meats. Further studies are warranted to verify whether lowered volatile fatty acid levels in GK and FGK73 groups are the consequence of altered gut microflora in broiler chicks. Keywords: Fermented garlic, Ginkgo biloba leaves, meat quality, blood characteristics, volatile fatty acids, broiler chickens 본 연구는 은행잎 추출 박잎 추출 박 및 발효 마늘의 단독 및 혼합급여가 육계의 생산성, 맹장 내 휘발성 지방산 및 육질에 미치는 영향을 조사하였다. 1일령의 육계 총 900수를 공시하여 모두 대조구를 포함하여 6개의 처리구에 6반복(반복당 25수)으로 임의 배치 후 사양실험을 실사하였다. 옥수수  대두박을 기초로 한 기초사료에 2.0g/kg 의 은행잎 추출 박, 1.4g/kg 의 은행잎 추출 박과 0.6g/kg 의 마늘(FGK37), 1.0g/kg 의 은행잎 추출 박과 1.0g/kg 의 마늘(FGK55), 0.6g/kg 의 은행잎 추출 박과 1.4g/kg 의 마늘 (FGK73)그리고 2.0g/kg 의 마늘을 각각 혼합하여 35일간 급여하였다. 생산성과 육량은 처리구간 차이가 관찰되지 않았다. 가슴 육의 pH는 대조구와 비교하여 은행잎 추출 박과 FGK73 처리구에서 유의적으로 높았다(P<0.05). 다리 육의 가열감량 정도가 은행잎 추출 박과 FGK37을 급여한 경우 대조구보다 유의하게 감소하였다(P<0.05). 반면에, 육색은 처리구간 차이가 관찰되지 않았다. 육계사료의 FGK37의 첨가는 다리육의 말론디알데하이드의 농도가 대조구와 비교하여 유의하게 감소하였다(P<0.05). 3주차에 채취한 혈청 내 glutamic-oxaloacetic transaminase (GOT), glutamic-pyruvic transaminase (GPT) 와 blood-urea nitrogen (BUN)의 농도는 은행잎 추출 박을 급여한 그룹에서 대조구보다 높게 나타났다. 5주차에 채취한 혈청 내에 glutamic-oxaloacetic transaminase (GOT)는 FGK그룹에서 대조구와 비교하여 높게 나타났다. 맹장 내 휘발성 지방산의 농도는 처리구간 차이가 관찰되지 않았다. 상대적인 프로피온산의 함량은 FGK37에서 높았으나, 은행잎 추출 박과 FGK73를 급여한 처리구는 대조구와 비교하였을 때 낮았다. 결론적으로 은행잎 추출 박과 마늘의 조합은 가열감량 정도와 말론디알데하이드의 함량이 낮아진 것으로 볼 때 육질이 유리하게 개선된 것으로 보인다. 은행잎 추출 박과 FGK73 그룹의 휘발성 지방산의 수치가 낮아진 것이 육계의 변형된 장내 미생물의 결과인지 여부를 확인하기 위한 추가 연구가 필요하다.