쑥 사료를 급여한 거세 한우의 생산성과 냉장 저장 중 육질에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 김병기 최창본 김영직
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제3호, 340~348쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.08.31

영문 초록

A total of fifty Hanwoo steers raised from 14 to 29 months were used to investigated the effects of dietary mugwort on the performance and meat quality during refrigerated storage. A feeding trial was tested for 14.7 months and experimental diets included 0 and 2% dried wild mugwort. Total weight gain and average daily gain in this study were significantly higher in mugwort treatment than control treatment. Feed efficiency was improved by mugwort treatment compared with control treatment. Any difference in GOT (glutamic oxaloacetic transaminase), GPT (glutamic pyrubic transaminase), and BUN (blood urea nitrogen) was not observed between groups. Carcass weight and longissimus muscle area were higher for mugwort treatment than control. As fattening increased, total cholesterol in blood increased. Total cholesterol in blood tended to be lower in mugwort treatment than control treatment (p

키워드

growth performance meat quality meat color fatty acid