Effects of Supplementation of Rice Bran and Roasted Soybean in the Diet on Physico-chemical and Sensory Characteristics of M. longissimus dorsi of Hanwoo Steers

Title
Effects of Supplementation of Rice Bran and Roasted Soybean in the Diet on Physico-chemical and Sensory Characteristics of M. longissimus dorsi of Hanwoo Steers
Author(s)
최창본김성일[김성일]정근기김덕영[김덕영]김진열[김진열]
Keywords
FATTY-ACID-COMPOSITION; BEEF PALATABILITY; SUBCUTANEOUS FAT; JAPANESE BLACK; MUSCLE; CATTLE; FLAVOR; LIPIDS
Issue Date
201106
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Citation
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.31, no.3, pp.451 - 459
Abstract
We investigated melting points and sensory characteristics by adding rice bran and roasted soybean to the finishing diet of Hanwoo steers. Thirty-six Hanwoo steers (average age, 20.92 mon-old; average weight, 599.89 kg) were assigned to either Control, Treatment 1 (rice bran) or Treatment 2 (roasted soybean) groups (12 steers/group), considering body weight and age. Supplementation levels of rice bran and roasted soybean were determined to meet total 5% crude fat in the concentrates, and the experimental animals were fed for 314 d until they reached 31.2 mon old. No significant differences were found in the moisture and crude fat content among groups. Melting points of lipid extracted from M longissimus dorsi, subcutaneous fat, and perirenal fats were 25.83-26.17, 17.26-18.53 and 32.40-33.15 degrees C, respectively, resulting in remarkable differences depending on fat depots. Contents of free amino acids in M longissimus dorsi related to sweet taste were 39.48 mull 00 g for Treatment 1, which was significantly (p<0.05) higher than those for Control (32.24 mg/100 g), whereas those related to bitter taste were 25.93 mg/100 g for Treatment 2, which was the lowest (p<0.05) among the groups. Fatty acid composition, such as C(14:0), C(16:0), C(16:1), C(18:0), and C(18:1), in M longissimus dorsi was not different among the groups. Results of a panel test on M. longissimus dorsi showed that Treatment 1 scored the highest (p<0.05) in juiciness, and both Treatments 1 and 2 scored higher (p<0.05) in overall palatability than the Control group. C18:1 showed a positive (+) relationship with tenderness (r = 0.650; p<0.05), and C(18:0) with flavor (0.698; p<0.05). The results suggest that rice bran and roasted soybean are beneficial for improving M longissimus dorsi sensory characteristics, whereas no significant differences were found in the physico-chemical characteristics among the groups.
URI
http://hdl.handle.net/YU.REPOSITORY/25103
ISSN
1225-8563
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생명공학부 > 생명공학부 > Articles
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