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Conjugated Linoleic Acid(CLA)가 축적된 돈육의 저장기간중 이화학적 특성변화
Changes of Physicochemical Properties of Conjugated Linoleic Acid(CLA) Accumulated Pork during Storage Time

이정일   (경상남도 첨단양돈연구소CC0187216  ); 정재두   (경상남도 첨단양돈연구소CC0187216  ); 이진우   (경상남도 첨단양돈연구소CC0187216  ); 이제룡   (경상남도 첨단양돈연구소CC0187216  ); 정진연   (경상대학교 축산과학부UU0000114  ); 양한술   (경상대학교 축산과학부UU0000114  ); 주선태   (경상대학교 축산과학부UU0000114  );
  • 초록

    Conjugated linoleic acid(CLA)를 비육돈에 급여하여 비육돈체조직내에 CLA를 축적시키고, CLA가 축적된 돈육의 품질 특성에 대한 연구를 수행하였다. 대조구는 80∼110 kg 까지는 일반사료회사에서 생산하는 사료를 급여하였으며, 처리구 1은 출하(출하체중: 110 kg) 2주전부터 일반사료회사에서 생산하는 사료에 CLA를 1.25% 첨가하여 급여하였으며, 처리구2는 출하 2주전부터 사료함량에 CLA를 2.5% 첨가하여 급여하였다. 처리구 3은 사료함량에 1.25% CLA를 첨가하여 4주간 급여하였으며, 처리구 4는 2.5% CLA를 4주간 급여하였다. 급여기간이 끝난 후 일괄적으로 함양도축장에서 도축하여 돈육의 등심부위를 함기포장하여 냉장온도(4'E)에서 14일간 저장하면서 각 실험항목을 조사하였다 저장기간에 따른 돈육등심의 일반성분, 이화학적 특성 및 관능평가등을조사하여 CLA가 축적된 돈육의 저장기간에 따른 품질특성을 규명하고자 하였다. pH변화를 보면 전 저장기간동안 대조구에 비하여 CLA 급여 처리구가 유의적으로 높은 pH를 보여(p


    To investigate the effects of dietary conjugated linoleic acid 011 changes of physicochemical properties of pork. Twenty pigs were divided into 5 treatment groups and subjected to each experimental diet(0, 1.25% and 2.5% CLA for 2 weeks, 1.25% and 2.5% CLA for 4 weeks, as total fed diet before slaughtering(about 110 kg). Pork loin samples were aerobically packed and stored for 14 days at 4 $^{\circ}C$ . Samples were then analyzed for general compositions, physicochemical characteristics and sensory evaluation. pH value of CLA fed group pork was significantly increased than that of control group(p


  • 주제어

    CLA .   pork .   physicochemical properties .   storage time.  

  • 참고문헌 (50)

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