국내 냉장돈육의 이화학적 특성과 저장성에 관한 연구

최양일,조현갑,김일석 ( Y . I . Choi,H . G . Cho,I . S . Kim ) 한국축산학회 1998 한국축산학회지 Vol.40 No.1

This study was undertaken to investigate the pH, sensory and storage characteristics of 7 domestic chilled porks during 21 days of storage at 4℃. The pH values of chilled porks at 0 day of storage were 5.47∼5.67. Until the 21 days of storage period, the pH values of all chilled porks appeared to be normal. 1n the proximal analysis of chilled porks, the ranges of moisture and fat contents were larger than the other contents. However, all the chilled porks contained more than s% fat content and showed deposit of intramuscular fat well enough. In visual color scores, all the chilled porks showed high color scores until 14 days of the storage period except one sample of PSE(Pale, soft, exudative) meat. In sensory flavor scores, all the chilled porks showed similar scores and there was no sex odor problem. In sensory juiciness and tenderness scores, there were little differences among the porks at 0 day of storage, but after 3 days all the porks showed increased scores resulting from the aging effect until the 14th day of storage period. During the 21 days of storage at 4 C, the VBN (volatile basic nitrogen) values of chilled porks were in safe range until the 14th day of storage and the TBA(2-thiobarbituric acid) values of chilled porks were in very safe range until the 2lst day. In the total microbial counts, there were little differences among the porks at 0 day of storage, but they showed safe ranges(below the 106 Colony forming unit/g) until the 14th day. However, they reached the putrefaction ranges the 21st day of storage. In the coliform bacteria counts, 3 chilled porks among 7 companies showed coliform bacteria counts, but the count numbers were not high. However, better and/or tighter pork quality control should be necessary during the slaughtering and processing lines.

제 1 발표장 / 농업동력 및 농작업기계분야 , 농업기계화 및 생산기술 분야 : 농업기계 부품 규격표준화에 관한 연구

김영민(Y . M . Kim),김학규(H . K . Kim),김종구(J . K . Kim),최양일(Y . I . Choi) 한국농업기계학회 1999 한국농업기계학회 학술발표논문집 Vol.4 No.1

돼지의 도체등급 관한 연구 1 . 도체측정방법이 육생산성 추정에 미치는 영향

김용곤,주선태,김동훈,정연후,김병철,최양일 ( Y . K . Kim,S . T . Joo,D . H . Kim,Y . H . Jong,B . C . Kim,Y . I . Choi ) 한국축산학회 1990 한국축산학회지 Vol.32 No.12

This study was conducted to investigate the differences of measurement methods on carcass traits with 160 hogs. The carcass traits were measured by Destron Pork Grader-100 (PG), Danish Fat-0-Meat`er (FOM) and manual method and the summarized results are as follows; 1. Ranges of retail cuts and trimmed fat percentage were 62.1 to 78.3% and 7.2 to 22.7%. 2. On the 3-4th lumbar vertebrae and last rib, backfat thickness was significantly different by each method (p$lt;0.01). 3. On the 11-12th ribs, backfat thickness was not significantly different between PG and FOM but different between manual method and FOM (p$lt;0.01). 4. The simple correlations between retail cuts and backfat thickness, carcass weight, carcass length and muscle depth were -0.43 to -0.68, -0.21 to -0.23, -0.19 and 0.08 to 0.18, respectively. 5. The measurement of grading machines showed higher correlations with retail cuts percent than manual method and backfat thickness of FOM showed higher than that of PG at 3-4th lumbar vertebrae but not different between FOM and PG at other sites. 6. Conclusively, it is desired that the different estimating equations are used for more accuracy estimate of meat productivity.

유전 및 육종 : 돼지 Melanocortin 4 Receptor(MC4R) 유전자의 육질연관성 분석

노정건 ( Jung Gun Roh ),김상욱 ( Sang Wook Kim ),최정석 ( Jung Suk Choi ),최양일 ( Yang Il Choi ),김종주 ( Jong Joo Kim ),최봉환 ( Bong Hwan Choi ),김태헌 ( Tae Hun Kim ),김관석 ( Kwan Suk Kim ) 한국동물자원과학회 ( 구 한국축산학회 ) 2012 한국축산학회지 Vol.54 No.1

본 연구는 한국재래돼지의 MC4R 유전자 내의 단일염기변이들을 규명하고 그 유전자형 효과가 유전자표지인자를 이용한 선발 (Marker assisted selection, MAS)에 활용 가능한지를 검증하기 위해서 수행되었다. 한국재래돼지의 MC4R 유전자 총 염기서열을 분석하기 위해 6개의 Primer들을 이용하여 증폭산물을 생성하였으며, 염기서열분석을 통해 총 6개(c.-780C>G, c-135C>T, c.175C >T-Leu59Leu, c.707A>G-Arg236His, c.892A>G-Asp298Asn, c.*430A >T)의 단일염기변이를 발견하였다. 한국재래돼지 MC4R 유전자 내의 총 6개의 단일염기변이들간의 연관불균형과 반수체 분석을 통해 단일염기변이들간의 연관성을 분석하였으며, c.-780C >G, c-135C>T, c.175C>T-Leu59Leu, c.707A>G-Arg236His와 c.*430A>T는 완전한 연관불균형을 이루고 있었고, c.892A>G (Asp298Asn) 단일염기변이만 r2-value가 0.028, D`-value가 0.348로 연관불균형 정도가 매우 낮았다. c.707A>G(Arg236His)와 c.892A>G(Asp298Asn) 단일염기변이들을 선발하여 PCR-RFLP 유전자형 분석방법을 이용해 돼지 5품종간의 유전자형 빈도를 추정한 결과, c.707A>G(Arg236His) 단일염기변이는 요크셔 품종 집단에서 오직 A(His) 대립유전자를 관찰할 수 있었으며, 나머지 한국재래돼지, 랜드레이스, 버크셔와 듀록 품종에서는 G 대립유전자의 고정으로 나타났다. c.707A>G 단일염기변이와 육질형질을 484두에서 연관성 분석을 실시한 결과, 조지방, 등심 내의 수분, 육색, 적색도 그리고 황색도 등에서 유의적인 연관성을 관찰할 수 있었다. c.892A>G(Asp298Asn) 단일염기변이의 유전자형 빈도는 품종별로 차이가 났으며, A(Asn) 대립유전자의 빈도가 가장 높은 품종은 듀록으로 나타났고, G(Asp) 대립유전자의 빈도가 가장 높은 품종은 한국재래돼지로 조사되었다. c.892A>G(Asp 298Asn) 단일염기변이와 돼지 4 집단의 육질형질을 1,126두에서 분석한 결과, 등지방두께에 고도의 유의적인 효과를 관찰할 수 있었다(P<0.002). AA 유전자형을 가진 개체가 AG나 GG 유전자형을 가진 개체보다 등지방두께가 두꺼운 것을 확인할 수 있었다. 본 연구의 결과를 통해 MC4R 유전자 내의 c.892A>G(Asp298Asn) 단일염기변이는 돼지의 선발개량에 유전자표지인자로서 충분한 효과가 있음을 검증하였다. This study aimed to investigate the single nucleotide polymorphisms(SNPs) of the porcine MC4R gene and validate the effect of the MC4R genotype for marker assisted selection(MAS). Six amplicons were produced to analyze the entire base sequences of the porcine MC4R gene and six SNPs were detected(c.-780C>G, c.-135C>T, c.175C>T-Leu59Leu, c.707A>G-Arg236His, c.892A>G-Asp298Asn, and c.*430A>T). Linkage disequilibrium(LD) of the six SNPs was analyzed by performing haploid analysis. There was a perfect linkage disequilibrium in c.-780C>G, c.-135C>T, c.175C>T-Leu59Leu, c.707A>G-Arg236His, and c.*430A>T. Only the c.892A>G(Asp298Asn) SNP showed a very low LD with an r2 value of 0.028 and the D` value of 0.348. As a result, the two SNPs-c.707A>G(Arg236His) and c.892A>G(Asp298Asn)-were selected to extract the genotype frequencies from the 5 pig breeds by using the polymerase chain reaction-restriction fragment length polymorphism(PCR-RFLP) genotype analysis method. The SNP frequency of c.707A>G(Arg236His) indicated the presence of the A(His) allele only in Yorkshire, while the G allele was fixed in the KNP, Landrace, Berkshire, and Duroc. Association analysis was carried out in 484 pigs with the c.707A>G (Arg236His) SNP and the meat quality traits of four different pig cross populations: a significant association was noted in crude fat, sirloin moisture, meat color, and the degree of red and yellow coloration. The frequency of the c.892A>G(Asp298Asn) SNP genotype varied among the breeds; while Duroc showed the highest frequency of the A(Asn) allele, KNP showed the highest frequency of the G(Asp) allele. Association analysis was carried out in 1126 pigs with the c.892A>G(Asp298Asn) SNP and the meat quality traits of four pig populations: a highly significant linkage was noted in the back-fat thickness(P<0.002). It was found that the back-fat thickness was higher in individuals with the AA genotype than in those with the AG or GG genotype. Thus, in this study, we verified that the c.892A>G(Asp298Asn) SNP in the pig MC4R gene has a sufficient effect as a gene marker for MAS in Korean pork industry.

한우육에 천연항산화제 첨가가 한우육의 품질특성 및 관능특성에 미치는 영향

김권중(K. J. Kim),배인규(I. K. Bae),최정석(J. S. Choi),최영석(Y. S. Choi),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2018 동물생명과학연구 Vol.10 No.-

본 연구는 천연항산화제를 첨가한 한우 우둔을 품질특성과 관능특성을 분석하였다. 일반성분 분석 결과 회분함량의 변이가 있었으며, 수분, 지방, 단백질은 유의적인 차이를 보이지는 않았다. 천연항산화제의 첨가는 한우우둔의 pH, a, b값을 증가시켰고, 보수력은 처리구간 유의적인 차이를 나타내지 않았다. 관능특성에서는 색깔, 쓴맛, 연도에서 유의적인 차이를 보이지 않았지만, 풍미, 전체기호도에서 양파껍질 가루, 블랙 커런트 가루를 첨가한 처리구에서 유의적으로 높은 결과를 나타내었다. 이상의 결과를 종합해보면 한우우둔에 천연항산화제의 첨가는 육색을 증가시키는 것으로 나타나 육제품의 변색을 억제 할 수 있을 것으로 사료되어지고 합성항산화제와 비교했을 때 관능 및 품질특성에서 크게 악영향을 미치는 부분은 없기 때문에 천연항산화제로 대체 가능한 것으로 사료된다. This study was conducted to evaluate the quality and sensory characteristics of Hanwoo beef rump with natural antioxidant powders. Experimental design included 7 treatments : Control : Ascorbic acid 0.1%, T1: Onion skin powder 0.1%, T2: Kamukamu powder 0.1%, T3: Black currant powder 0.1%, T4: Onion skin powder 0.5%, T5: Kamukamu powder 0.5%, T6: Black currant powder 0.5%. In the proximate analysis, there were no significant differences except for ash content. In the quality characteristics of Hanwoo beef rump, the pH, redness and yellowness were increased by addition of natural antioxidants. The water holding capacity values were not significantly difference in all treatments. In the sensory characteristics of Hanwoo beef rump, color, bitterness and tenderness were not significantly difference in all treatments, but flavor and overall acceptability were significantly increased by the addition of onion skin powder and black currant powder. As a result, natural antioxidants did not show negative effect on the Hanwoo beef rump. Synthetic antioxidants are considered to be replaceable with natural antioxidants.

농후사료 급여수준이 비거세 한우의 증체와 부위별 지방조직의 지방산 조성에 미치는 효과

송만강,김내수,정정수,최양일,원유석,정재경,최성호 ( M . K . Song,N . S . Kim,C . S . Chung,Y . I . Choi,Y . S . Won,J . K . Chung,S . H . Choi ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5

The study was conducted with 63 Hanwoo bull calves of 193 days old for 19 months(up to 26 month of age) to examine the effect of feeding level of concentrate on the body weight gain, feed requirements and fatty acid composition of adipose tissues of various locations(subcutaneous, abdominal, kidney, intermuscular and intramuscular fats). The calves were allotted into 3 treatments according to the feeding level of concentrate(85, 100 and 115%), and fed concentrates of Grower(7∼10 month of age), Finisher I(11∼16 month of age), Finisher II (17∼20 month of age) and Finisher III(21∼26 month of age). The feeding levels of concentrates for the cattle of 85% and 115% were decreased or increased by 15%, respectively, up to 15 month of age based on the similar body weight to the cattle of 100%. The feeding levels of the concentrates for the cattle of 85% and 100% were continuously increased for the next 2 months, to make same levels as for the cattle of I15%, thereafter amount of concentrate were continuously increased based on the rate of body gain for all the cattle. The cattle were fed in a individual feeding system through the experimental period. The cattle were slaughtered at the ages of 6, 14, 18 and 24 month and adipose tissues were collected to analyze long chain fatty acids. Results observed from the study were summarized as follows Overall mean dry matter intake and body gain per day and feed requirements of Hanwoo bulls during the 19 months of feeding from 193 day old calves were 6.69㎏, 0.95㎏ and 7.06, respectively. Body gain of the Hanwoo bulls during experimental period was greatly affected by the feeding level of concentrate, but feed requirement was improved up to 20 month of age with the decreased feeding level of concentrate. Fatty acids of C_(16:0) C_(18:0) and C_(18:1) in the adipose tissues at various locations of Hanwoo bulls were dominated. The feeding level of concentrate did not affect the fatty acid composition except for C_(16:1) and C_(18:1) in subcutaneous fat, and C_(18:1) and C_(18:2) in intramuscular fat of the cattle that were fed at the level of 85% at the age of 14 month(P$lt;.05). No differences were observed in fatty acid composition of adipose tissues of each location for the cattle of 18 and 24 month of age among treatments. There were tendencies of greater C_(16:1) and C_(18:1) in subcutaneous and intramuscular fats while higher C_(18:0) in abdominal fat. There were also trends of greater unsaturated fatty acid compositions in subcutaneous and intramuscular fats and higher saturated fatty acids in abdominal, kidney and intermuscular fats. Percent C_(18:0) tended to be decreased while C_(16:1) C_(18:1) and C_(18:2) increased with the age of Hanwoo bulls.

Phaffia rhodozyma 균주를 포함한 복합생균제(Any-Lac, (R))의 급여가 돼지의 성장과 육질에 미치는 영향

김경수 ( Kyeong Su Kim ),임종철 ( Jong Cheol Lim ),신명수 ( Myeong Su Shin ),최양일 ( Yang Il Choi ),이석천 ( Suk Cheon Lee ),조성구 ( Seong Ku Cho ) 한국동물자원과학회 2008 한국축산학회지 Vol.50 No.5

단위가축영양 : 아스타잔틴 생성 균주(Xanthophyllomyces dendrohous)의 급여가 오리의 성장과 육질에 미치는 영향

김경수 ( Kyeong Su Kim ),이민경 ( Min Kyoung Lee ),이우진 ( Woo Jin Lee ),최양일 ( Yang Il Choi ),조성구 ( Seong Ku Cho ) 한국동물자원과학회(구 한국축산학회) 2011 한국축산학회지 Vol.53 No.2

항산화물질인 astaxanthin을 함유한 균주 Xanthophyllomyces dendrohous를 급여하여 오리의 성장 및 육질에 미치는 영향을 확인하였다. 1일령 오리 450수를 공시하여 배합사료만을 급여한 대조구와 Xanthophyllomyces dendrohous가 함유된 사료첨가제를 사료의 0.1%, 0.2%씩 첨가한 처리구를 두었다. 오리의 성장과 육질을 분석한 결과, 평균증체량은 대조구에 비해 0.2% 처리구에서 유의적으로 높았고 사료요구율은 처리구가 유의적으로 높은 결과를 보였다. 일반성분검사 결과에서는 처리구의 오리고기 지방함량이 유의성 있게 낮았으며, 콜레스테롤 함량 역시 낮게 나타났다. 육질검사 결과 보수력, 육즙손실 및 전단력에 있어서도 처리구가 유의적으로 우수한 결과를 나타냈다. 지방산 함량분석 결과는 포화지방산인 palmitic acid과 stearic acid이 대조구에 비해 유의적으로 낮았으며 불포화지방산인 oleic acid과 linoleic acid는 대조구에 비해 유의적으로 높은 수준을 보였다. 본 연구결과 Xanthophyllomyces dendrohous가 함유된 사료첨가제의 처리는 오리의 성장 및 육질개선과 지방산 조성 등에 있어 효과가 인정되어 고품질의 오리육 생산에 기여할 것으로 생각된다. This study was carried out to investigated astaxanthin producing "Xanthophyllomyces dendrohous" on growth performances and meat quality in ducks. A total of 450 ducks(cheribery) were allotted into 3 groups. The three groups were control(commercial feed), treatment 1(0.1% feed additives), and treatment 2(0.2% feed additives). Each group had 3 replicates. Viable cell number of "Xanthophyllomyces dendrohous" is 1.0×10(8) cfu/g. Growth performance carried out during 39 days. Average weight gain was significantly higher(p<0.05) in treatment 2 than that of control. Feed conversion was significantly lower(p<0.05) in treatment 1 and 2 than that of control. The results of nutrients composition analysis of duck meat showed that treatment 1 and 2 had significantly lower(p<0.05) fat and cholesterol levels. Water holding capacity showed significantly higher(p<0.05) value than that of control. Both treatment groups showed lower(p<0.05) value than control in drip loss and shear force. Control showed higher unsaturated fatty acids(palmitic acid, stearic acid) content than treatment 1 and 2. Treatment 1 and 2 showed significantly lower(p<0.05) saturated fatty acids(oleic acid, linoleic acid) levels than control. These results suggested that the supplementation of feed additives containing "Xanthophyllomyces dendrohous" might be used effectively for inproving productivity and meat quality of ducks.

돈육 가공에서 기능성 탄수화물을 이용한 인산염 대체 소재 개발

박기수(Ki-Soo Park),최양일(Yang-Il Choi),이상화(Sang-Hwa Lee),김종희(Chong-Hee Kim),어중혁(Joong-Hyuck Auh) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.1

본 연구는 소금의 첨가수준을 저수준(1.5%)으로 고정시키고, 인산염 대체가능성이 있는 다양한 기능성 소재들의 수준을 달리하여 원료돈육의 가공특성, 유화안정성 및 육색 등에 미치는 첨가효과를 구명하였다. 기능성 물질의 첨가는 원료돈육의 일반성분과 pH에는 유의적인 영향을 미치지 않았다. 보수력과 가열 감량에 있어 후보 물질들과 인산염 처리구 간에 유의적인 변화가 나타났고, 구아검, 카라기난, 알긴산이 인산염 대체에 적적한 특성을 보였다. 유화안정성에서는 인산염, 알긴산과 구아검 첨가구가 유의적으로 높은 안정성을 나타냈어 이후 실제 가공품에의 적용가능성을 나타냈다. 이상의 결과에서 카라기난과 구아검의 경우 인산염과 유사한 가공특성, 유화안정성과 육색을 나타내어 육제품 제조용 인산염 대체첨가물질로 가능성을 확인할 수 있었다. Guar gum, κ-carrageenan, alginic acid and chitosan were applied to pork as a model system, and evaluated as a substitute for inorganic polyphosphate, which is one of the essential additives in conventional meat processing. The tested materials did not alter the fat content or pH of the pork meat; however, they did affect water holding capacity and cooking loss significantly. The pork with added guar gum and κ-carrageenan exhibited lower cooking loss than the pork with added polyphosphate. Also, theses materials showed no negative coloring effect within the pork meat blends, which suggest the possibility for their application in final products. In addition, the pork processed with guar gum showed a similar emulsion stability to that with polyphosphate. Overall, guar gum and κ-carrageenan were confirmed as possible substitutes for inorganic polyphosphate.

출하 일령이 오리육의 화학적 변화에 미치는 영향

채현석,유영모,안종남,김동훈,함준상,정석근,이종문,최양일,Chae Hyun-Seok,Yoo Young-Mo,Ahn Chong-Nam,Kim Dong-Hun,Ham Jun-Sang,Jeong Seok-Keun,Lee Jong-Moon,Choi Yang-Il 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1

본 연구는 오리 고기의 사육일령에 따른 부위별 화학적 특성을 규명하고자 실시하였다. 오리육의 단백질 함량은 70일령 가슴 및 다리육이 각각 21.13, 19.61%로 45일령 18.20, 18.69%보다 높게 나타났다. 지방은 45일령의 가슴육이 1.04%이었으나 70일령은 1.38%로 약간 증가하는 경향을 나타내었다. 무기물에서 칼슘(Ca)의 함량은 가슴 및 다리육에서 $142.1{\sim}161.1\;ppm$으로 큰 차이를 보이지 않았으나, 사육일령에 따라서 가슴 및 다리육 모두에서 사육일령이 증가할수록 약간 증가한 것으로 나타났다. 철분(F)의 함량은 가슴육에서는 사육일령에 따라 유의적인 차이가 없었으나 다리육에서 45일령이 14.6 ppm, 70일령 27.5 ppm으로 70일령에서 유의적으로 증가하는 것으로 나타났다(p<0.05). 아미노산에서 methionine은 다리육에서는 유의적인 차이가 없었으나 가슴육에서 45일령이 0.43%, 70일령 0.48%로 70일령에서 유의적으로 증가하였다(p<0.05). Glutamic acid의 함량은 부위별로는 차이가 없었으나 다리육에서 45일령이 3.06%, 70일령이 2.99%로 45일령이 유의적으로 증가한 것으로 나타났다(p<0.05). 콜라겐 함량은 45일령의 가슴살에서 0.65, 70일령 0.77 g/100 g으로 사육일령이 증가함에 따라 증가하는 경향을 나타내었다. 피부를 제거한 날개육에서는 45일령이 1.98, 70일령이 2.13 g/100 g으로 70일령이 0.15 g/100 g 이상 많았다. 콜레스테롤은 가슴육에서는 유의적인 차이가 없었으나 다리육에서 45일령이 76.77 mg/100 g, 70일령 83.75 mg/100 g으로 사육일령이 증가함에 따라 유의적으로 증가하는 경향을 나타내었다(p<0.05). The aim of this study was to determine the chemical traits of duck meats with different rearing periods(45 70 days). The content of protein was 21.3 and 19.61% in the breast and leg at 70 days post hatched, respectively. Group at 70 days showed high protein composition than those of 45 days group. The content of fat was slightly increased with the rearing periods. The composition of Ca, mineral compound, was not showed the difference between leg and breast meat. However, it was increased with the rearing periods. The composition of Fe was not significantly different in the breast meat. However, there was a significant increase in the leg (p<0.05). It was compared 14.6 ppm at 45 days group to 27.5 ppm at 70 days group. The content of methionine was significantly increased in the breasts due to the increasing rearing periods (p<0.05), but not in leg meat. There was no significant difference between parts, but glutamic acid content was significantly decreased along with the increasing rearing periods (p<0.05). The content of collagen at 70 days(0.77 g/100 g) was higher than those of 45 days(0.65 g/100 g). It was affected by the rearing periods In the wing-removed skit, it was 0.15 g increases at 70 rearing period group. The cholesterol content was significantly increased in the leg but not in the breast. With the rearing periods, it was significantly increased in the leg (p<0.05).