양파의 급여가 오리고기의 이화학적 특성에 미치는 영향 = Effects of Dietary Onion Supplementation of on the Physicochemical Properties of Duck Meat

국문 초록 (Abstract)

오리 농법으로 재배되고 있는 논에 양파를 급여한 오리를 배치하여 38일간 사육한 생체중 1,500 g인 60수의 오리고기에 대한 이화학적 품질특성을 조사하였다. 처리구는 교잡종오리(청둥오리${\times}$집오리)를 3처리구로 나누어 20수씩 총 60수를 배치하였고, 시험사료는 대조구(C, 0%), 처리1구(Tl, 3%)및 처리2구(T2, 6%)로 나누었다. 시험에 공시된 시료는 4$\pm$1$^{\circ}C$ 냉장고에서 12시간 보관한 후에 분석에 이용되었으며 그 결과는 다음과 같다. 일반성분 분석에서 가슴육은 양파의 첨가량이 증가할수록 수분, 조단백질, 조회분이 높았으나(p＜0.05), 조지방은 낮았다(p＜0.05). 다리육에서는 양파의 첨가량이 증가할수록 수분과 조단백질은 높았지만(p＜0.05), 조지방과 조회분은 낮았다(p＜0.05). pH는 양파의 첨가량이 증가할수록 가슴육은 낮았고(p<0.05), 다리육은 T1구가 가장 높았다(p＜0.05). 보수력(WHC)은 가슴육과 다리육에서 양파의 첨가량이 증가할수록 높았다(p＜0.05). 육색은 양파의 첨가량이 증가할수록 가슴육의 L＊값(백색도)은 낮았고(p＜0.05), b＊값(황색도)은 높았다(p＜0.05). 지방산조성에 있어서 단일불포화지방산(MUSFA)는 낮아졌지만(p＜0.05), 다가불포화지방산(PUSFA)과 필수지방산(EFA)는 양파의 첨가수준이 증가할수록 높았다(p＜0.05).

다국어 초록 (Multilingual Abstract)

The study was conducted to investigate the effect of dietary onion supplementation on physicochemical properties of duck meat. The ducks were raised for 38 days(1,500 g of live weight) in rice paddle and slaughtered. Samples including breast and leg were stored at 4$^{\circ}C$ for 12hrs and then used as experimental materials. The ducks were allotted into 3 treatments(C-0%, T1-3%, T2-6%) according to dietary supplementation of onion. The ducks meat were stored at 4${\pm}$1$^{\circ}C$ for 12hrs. In proximate analyses, the moisture, crude protein and crude ash of breast muscle were significantly increased(p<0.05) with increasing onion percentages but crude fat content was significantly decreased(p<0.05). The moisture and crude protein of leg muscles were significantly increased(p<0.05) with increasing onion percentages but crude fat and crude ash were significantly decreased(p<0.05). The pH of breast muscle was significantly decreased(p<0.05) with increasing onion percentages, the pH of leg muscle was be highest in T1(p<0.05). Water holding capacity(WHC) significantly increased(p<0.05) with increasing onion percentage in both muscles. Hunter L＊ was significantly decreased with increasing onion percentage in breast muscles while Hunter b＊ significantly increased(p<0.05). In fatty acids composition of duck meat, mono-unsaturated fatty acid(MUFA) significantly decreased(p<0.05) while poly-unsaturated fatty acid(PUSFA) and EFA(essential fatty acid) were significantly high(p<0.05) with increasing onion percentage.

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