한방제재 급여가 재래 흑염소육의 육질 및 관능적 특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 김병기 이지홍 정대진 조광현 황은경 김수민
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제5호, 811~818쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.10.31

영문 초록

This study was carried out to investigate the effect of different herb resource powders on meat quality and sensory properties in Korean native black goat for 500 d. The experimental treatment was arranged with 24 heads (3 treatment/8 heads) by control group, T1 and T2 group respectively (Control, not added herb powders; T1, 1% added herb powders; T2, 2% added herb powders). Total weight gain for the Korean native black goat was the highest in T2 group feeding for 500 days, and daily gain tended to be similar to the total weight gain. The total feed intake were the highest as 519.20 kg in T2 group, although feed conversion showed 18.35 in the T2 group, which means it had the best feed efficiency compared to the other treatment groups. The carcass rate was higher in the T1 group (51.10%) than in the other groups (p0.05). Also, the overall sensory evaluation of the treatment group revealed low scores, meaning more meat flavor than those of the control in tenderness, flavor, texture, and black goat off-flavor and overall evaluation (p

키워드

Korean native black goat herb resources powder castration meat quality sensory properties