알칼리장석-일라이트가 육용오리의 생산성 및 육질에 미치는 영향

국길,김정은,정진형,김재필,선상수,김광현,정완태,정광화,안종남,이병석,정일병,양철주,양재은,Kook K.,Kim J. E.,Jeong J. H.,Kim J. P.,Sun S. S.,Kim K. H.,Jeong Y. T.,Jeong K. H.,Ahn J. N.,Lee B. S.,Jeong I. B.,Yang C. J.,Yang J. E. 한국가금학회 2005 韓國家禽學會誌 Vol.32 No.4

본 연구는 3주령의 육용오린 사료에 알칼리장석-일라이트를 0, 0+ 항생제, 0.5, 1.0 및 $1.5\%$ 첨가한 5처리구에 3반복으로 각각 12수씩 배치하여 43일간 급여하여 생산성 및 육질에 미치는 영향을 알아보고자 실행하였다. 육성오리의 일당 증체량은 알칼리장석-일라이트 1.0와 $1.5\%$ 첨가구에서 약간 증가하였다(p>0.05). 사료섭취 량은 알칼리장석-일라이트 첨가구에서 증가하는 경향이었다(p>0.05). 혈중 글루코스 농도는 알칼리장석-일라이트 $0.5\%$ 처리구에서 약간 감소한 반면에(p>0.05) 혈중 요소태 질소 함량은 알칼리장석-일라이트 $0.5\%$ 첨가구에서 유의적으로 증가하였다(p<0.05). 콜레스테롤 함량은 알칼리장석-일라이트 $0.5\%$ 첨가구에서 유의적으로 감소하였다(p<0.05). 도체중과 도체율은 알칼리장석-일라이트 첨가수준에 따라 증가하는 경향이었다(p>0.05). 알칼리 장석-일라이트 급여에 의한 육용오리 가슴육의 조지방 함량은 알칼리장석-일라이트 $1.5\%$ 첨가구에서는 유의적으로 감소하였다(p<0.05). 육색의 명도와 황색도는 알칼리장석-일라이트에서 높게 나타났으며(p>0.05), 콜레스테롤 함량은 알칼리장석-일라이트 첨가구에서 감소하였다(p>0.05). 지방산 패도는 알칼리장석-일라이트 첨가구에서 약간 감소하였다(p>0.05). 알칼리장석-일라이트 첨가에 의한 포화지방산 비율이 약간감소하는 경향인 반면에 불포화지방산 비율이 약간 증가하는 경향을 나타내었으나 유의적인 차이는 없었다(p>0.05). 알칼리장석-일라이트 첨가에 의한 육성오리 간의 중금속 함량은 납 축적량이 비교적 높게 나타났다(p>0.05). 관능 평가(appearance)에서 알칼리장석-일라이트 1.0와 $1.5\%$ 첨가구에서 외관의 유의적인 개선 효과를 나타내었다 (p<0.05). 이상의 결과를 종합해 볼 때 육성오리에 대한 알칼리장석-일라이트 급여는 증체량의 개선효과와 더불어 가슴육의 조지방 함량의 감소 그리고 관능평가에서 외관의 개선 효과가 있음을 알 수 있었다. This experiment was conducted to investigate the effect of the supplemental alkali feldspar-ilite(feldspar) on growth performance and meat quality in broiler ducks for 43 days. One hundred eighty broiler ducks were divided into 5 groups of 12ducks. Dietary levels of feldspar 0, 0+antibiotics, 0.5, 1.0 and $1.5\%$ were added to experimental diets of each of the groups. Daily weight gain was slightly increased in 1.0 and $1.5\%$ feldspar treatments. Feed intake was slightly increased at all feldspar treatments. Glucose concentration of serum profile was decreased whereas BUN concentration was significantly increased (p<0.05) at $0.5\%$ feldspar. Cholesterol concentration was decreased at all feldspar treatments, this difference was especially observed in supplemental levels of $0.5\%$ feldspar(p<0.05). Carcass weight was increased at all feldspar treatments. Moisture and crude fat contents of proximate chemical composition in duck meat were decreased at all feldspar treatment, this difference especially was observed in supplemental levels of $1.5\%$ feldspar(p<0.05) on crude fat content. Lightness and yellowness was increased at all feldspar treatment. Cholesterol contents and TBA in meat were decreased, but this parameters were not difference by feldspar treatment. The composition of saturated fatty acids(SFA) was decreased, whereas unsaturated fatty acids(USFA) was slightly increased by feldspar treatment. The Pb content of heavy metal concentrations was increased with compared control, but not difference. The appearance of sensory evaluation was improved by supplemental feldspar, especially in supplemental feldspar, 1.0 and $1.5\%$(p<0.05). The results of this study indicate that the supplemental alkali feldspar may improve the production and meat quality of broiler ducks.

죽초액의 첨가가 육용오리의 생산성 및 육질에 미치는 영향

국길,김정은,정광해,김재필,고홍범,이재일,김창렬,김광현,Kook, K.,Kim, J.E.,Jung, K.H.,Kim, J.P.,Koh, H.B.,Lee, J.I.,Kim, C.R.,Kim, K.H. 한국가금학회 2002 韓國家禽學會誌 Vol.29 No.4

This experiment was conducted to investigate the effect of the supplemental Bamboo vinegar on production and meat quality of broiler ducks for 35 days. One hundred broiler ducks were divided into 4 groups of 25 ducks. Dietary levels of bamboo vinegar 0%, 1%, 2% and 4% were added to experimental diets ot each of the groups. The wei핌t gain and feed intake of ducks f3d with supplemental bamboo vinegar significantly high compared to those of the control. The carcass rate of the ducks fed with supplemental Bamboo vinegar 1% and 2% were increased compared to that of control, but the ducks fed with 4% treatment was decreased in carcass rate. The lipid and cholesterol content of breast meat of the ducks f3d bamboo vinegar 2% and 4% were significantly decreased (P<0.05). The color values in redness and yellowness were increased by supplemental Bamboo vinegar. Palmitic acid of fatty acid composition in breast meat was decreased by supplemental bamboo vinegar groups, whereas linoleic acid was increased, this difference was especially observed in supplemental Bamboo vinegar 2% (P<0.05). The odor, appearance and taste of sensory evaluation were improved by supplemental bamboo vinegar, especially in supplemental bamboo vinegar 1% and 2% (P<0.05). The results of this study indicate that the supplemental bamboo vinegar 1% and 2% may improve the production and meat quality of broiler ducks.

죽초액을 급여한 육용 오리고기의 저장기간 중 pH, 지방산패도, 육색 및 관능평가의 변화

국길,김광현,Kook, K.,Kim, K.H. 한국가금학회 2002 韓國家禽學會誌 Vol.29 No.4

This study was conducted to investigate the changes of pH, TBA, meat color and sensory evaluation on duck meat fed supplemental Bamboo vinegar during storage period at 4$^{\circ}C$ . Experiment animals (five-wk-old, Cherry Valley F$_1$, 100 chicks) were randomly assigned in four treatment groups. Treatments were control, 1%, 2% and 4% based on Bamboo vinegar addition. There was no PH difference in breast meat between groups on day 1 of storage, while pH of bamboo vinegar supplemented group was sustained hi호 after 3 days. TBA values of Bamboo vinegar treated groups were significantly lower than control group (P<0.05) and were steady change during storage. The color value in lightness no difference between groups during the storage. The control was significantly increased in 6 d and 9 d, while the bamboo vinegar treated groups no difference during storage. The redness and yellowness in bamboo vinegar treatment were decreased in 3 d and 9 d storage. The decrease in yellowness was outstandingly observed in bamboo vinegar 1% and 2% treatment (P<0.05). The odor in terms of sensory evaluation was improved by supplemental bamboo vinegar treatment. The significant differences were observed on 1 d, 3 d and 6 d storage (P<0.05). The appearance of sensory evaluation of supplemental Bamboo vinegar treated groups (P<0.05) was significantly different in 1 d and 3 d storage. The results of this study indicate that the supplemental Bamboo vinegar 1% and 2% may improve meat quality during storage period in duck meat.

보호지방 첨가가 착유우의 생산성에 미치는 영향

국길(K . Kook),명규호(K . H . Myung),김용식(Y . S . Kim) 한국축산학회 1993 한국축산학회지 Vol.35 No.2

This experiment was conducted to investigate the effect of supplemental prilled fatty acid(PF) and crystallized natural fat(CF) as inert fat in TMR on milk yield, milk composition, plasma metabolites and fatty acid composition in blood and milk in early lactating Holstein cows. Results obtained are summarized as follows: Inert fat significantly increased 4% FCM and milk. fat in CF treated cows, but milk protein and lactose were not affected. Cholesterol concentration in plasma metabolites was significantly increased in PF and CF treated cows, but the others were not changed. Concentration of C_16:0 was significantly increased in CF treated cows, but C_18:2 was significantly decreased in PF and CF treated cows. Short chain fatty acid among fatty acid composition in milk was decreased in PF and CF treated cows, whereas long chain fatty acid tended to increase. Therefore, supplemental 2.4% (4% in concentrate) CF as inert fat in TMR significantly increased 4% FCM by milk fat increased.

SOMATOSTATIN 자가면역에 의한 유생산 증진

명규호(K . H . Myung),국길(K . Kook) 한국영양사료학회 1993 韓國營養飼料學會誌 Vol.17 No.6

잉여양파의 첨가급여가 오리의 성장과 도체특성에 미치는 영향

안병진,장기,김성호,조남철,국길,최봉환,선상수,Ahn, B.J.,Jang, K.,Kim, S.O.,Cho, N.C.,Kook, G.,Choi, B.H.,Sun, S.S. 한국가금학회 2001 韓國家禽學會誌 Vol.28 No.3

본 연구의 목적은 상품화하기 어려워 버려지는 양파를 오리의 사료자원으로 이용하여 그 효과를 평가하고자 수행하였다. 시험동물은 1 일령 Cherry Valley F$_1$ 360수를 오리가 생체중 3 kg에 도달하는 시기인 약 7 주령 (49 일령)까지 사육하였다. 처리는 대조구, 세절 양파 3%, 6%, 양파 엑기스 5%, 10%, 착즙박 6%, 발효사료 3%, 6%, 등 8 처리로, 처리구 당 45수를 임의 배치하였다. 사료 섭취량은 대조구가 처리구에 비해 유의성(P<0.05)있게 높았으나, 증체량은 오히려 세절 양파 3%처리구가 가장 높았다. 사료 요구율에 있어서도 대조구와 비교해 발효사료 6%를 제외하고는 전체 처리구에서 낮게 나타나 사료효율도 우수한 경향을 보여주었다. 도체율은 양파 추출물 5% 처리구가 가장 높은 경향을 보였으나, 대조구와 처리구간에 유의성은 없었다. 복강내 지방의 중량은 대조구와 발효사료 6% 처리구에서 다른 처리구에 비해 높게 나타났으며, 세절 양파 6% 처리구에서 가장 낮은 복강 지방량을 보였다. 복강 지방율에 있어서는 발효사료 6% 처리구를 제외하고는 대조구와 각 처리구간에 유의적 (P<0.05)인 차이를 보였다. 콜레스테롤 함량은 대조구에 비하여 모든 처리구에서 약간 낮은 경향이었지만 유의적인 변화는 보이지 않았다. 양파급여 오리육에서 stearic acid ($C_{18:0}$)는 대조구에 비하여 현저히 낮아졌다 (P<0.05). 특히 세절 양파 3% 급여구와 양파 추출물 5% 급여구에서 유의적으로 줄어들었다. 반면에 arachidonic acid ($C_{20:4}$)는 대조구에 비하여 처리구에서 높게 측정되었다. 결과를 종합해 볼 때 잉여양파를 함유한 오리사료는 기호성, 사료 섭취량, 및 증체량에는 별다른 영향을 미치지 않았고 기호성도 다른 가금류에 비해 잡식성인 오리에게는 문제가 없는 것으로 나타나, 오리의 사료로서 충분한 가치가 있다고 사료된다. The objectives or this study were to examine reed value or waste onion in duck. Experimental chicks (Cherry Valley F$_1$, 1day old, 350 chicks) were randomly assigned in 8 treatment groups, each 45 chicks, and man-aged for 7 weeks (3 kg BW, 49 days old). Treatments were control, 3%, 6% of chopped onion-fed, 5%, 10% of onion extract fed, 6% of onion meal, 3%, 6% of fermented onion-fed. Feed intake was significantly (P<0.05) high in control group, but ADG was high in 3% chopped onion-fed group. Feed requirement was very efficient in all treatment groups except 6% fermented onion-fed group. Dressing rate was high in 5% onion extract-fed group, but it was not significant. Abdominal fat was the highest in control and 6% fermented onion-fed group and lowest in 6% chopped onion-fed group. Cholesterol content was lower in all treatment groups than in control group, but it was not significantly different. Stearic acid ($C_{18:0}$) content was significantly low in all treatment group (P<0.05). However, arachidonic acid ($C_{20:4}$) content was higher in treatment group than in control group. In result, onion diet was not significantly effect on palatability, feed intake, ADG in ducks. Duck meat of onion-fed contained low cho-lesterol and high unsaturated fat content.

죽초액의 첨가수준이 비육 한우암소의 육생산성, 혈액성상 및 육질에 미치는 영향

국길,김광현 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.1

본 시험은 한우 암소에 대한 죽초액의 급여효과를 구명하기 위하여 비육중인 암소 15두를 대상으로 대조구와 죽초액 3% 및 6% 급여구의 3개 처리구에 5두씩 공시하여 4개월간 사양시험을 실시한 결과는 요약하면 다음과 같다. 일당증체량은 죽초액 3% 급여구에서 약간 증가한 반면에 죽초액 6% 급여구에서는 감소하였다. 사료섭취량은 죽초액 6% 급여구에서 유의적(P<0.05)으로 감소하였다. 혈액성상에서 glucose 농도는 죽초액 3% 및 6% 급여구에서 유의적(P<0.05)으로 감소하였다. Total protein과 cholesterol 농도는 죽초액 3% 및 6% 급여구가 유의적(P<0.05)으로 증가하였다. BUN의 농도는 죽초액 3% 급여구에서 유의적(P<0.05)으로 증가하였다. 도체성적에서 등심단면적은 유의적인 차이가 없었으나 등지방 두께가 죽초액 6% 급여구에서 유의적(P<0.05)으로 감소하였다. 근내지방도는 죽초액 3% 급여구에서 유의적(P<0.05)으로 높게 나타나 육질등급이 향상되었다. 죽초액 급여에 의한 부분육 성적에서 별다른 변화가 없었다. 등심의 이화학적 특성에서 조지방 함량이 죽초액 3% 급여구에서 유의적(P<0.05)으로 높게 나타났다. 전단력가와 콜레스테롤 함량은 죽초액 3% 및 6% 급여구에서 유의적(P<0.05)으로 감소하였다. 등심의 지방산 조성에서 16:0은 죽초액 3% 급여구에서 유의적(P<0.05)으로 감소한 반면에 18:1은 죽초액 3% 및 6% 급여구에서 유의적(P<0.05)으로 증가하였다. 따라서 죽초액 3% 급여구에서 포화지방산이 유의적(P<0.05)으로 감소한 반면에 불포화지방산이 유의적(P<0.05)으로 증가하였다. 관능평가에서 죽초액 급여에 의한 냄새와 외관의 개선효과는 없었다. 맛은 죽초액 3%와 6% 급여구가 대조구에 비해 유의적(P<0.05)으로 개선되는 효과를 나타냈다. 이상의 결과를 종합해 보면 한우 암소에 대한 죽초액 3% 급여는 근내지방도 및 조지방 함량의 증가, 전단력가 및 콜레스테롤 함량의 감소, 불포화지방산 비율의 증가, 그리고 관능평가에서 맛에 개선효과를 나타냈다. Effects of supplemental levels of Bomboo vinegar(BV)on growth performance, serum profile and meat quality in 15 Korean native Hanwoo cows was investigated. Concentrate diet was supplemented with Bamboo vinegar with 3%and 6% of the diet. Daily weight gain was increased slightly at 3% BV, but it was decreased in 6% BV. Fee intake was decreased(P<0.05) at 6% BV. Glucose concentration of serum profile was decreased(P<0.05) at 3% and 6% BV. Total protein and cholesterol concentrations were increased(P<0.05) at 3% and 6% BV. BUN concentration was increased(P<0.05) at 3% BV. In carcass characteristics the longissimus muscles of all BV treatments showed no significant(P<0.05) effects, but back fat thickness was decreased significantly(P<0.05) in 6% BV. Marbling score was increased significantly(P<0.05) at 3% BV, thus improving the meat quality. Cut meat production was not difference by treatment. Crude fat content of proximate chemical composition in longissimus muscle was increased(P<0.05) in 3% BV. Shear force and cholesterol contents were decreased(P<0.05) in 3% and 6% BV. The 16:0 of fatty acid composition in longissimus was decreased(P<0.05) whereas 18:1 was increased(P<0.05) at 3% and 6% BV. The composition of saturated fatty acids(SFA) was decreased(P<0.05), whereas unsaturated fatty acids(USFA) was increased(P<0.05) in 3% BV. Odor and appearance of sensory evaluation were not difference by treatment. Taste was improved significantly (P<0.05) in 3% and 6% BV with the peculiar and savory taste of Hanwoo being more emphasized. The results of this experiment indicated that 3% BV improved the marbling score and crude fat content, decreased the shear force and cholesterol contents, increased the USFA composition. and improved the taste of sensory evaluation in Korean native Hanwoo cows.

죽초액을 급여한 돼지고기의 저장 중 육질특성 변화

국길,김광현 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.2

본 연구는 평균체중 60.0±1.5㎏인 육성비육돈 30두를 대조구, 죽초액 2% 급여구 및 죽초액 4% 급여구의 3개 처리구로 10두씩 배치하여 4개월간 사양실험을 실시한 후 도축하여 등심육을 시료로 채취하여 저장 중 육질특성 변화를 알아보고자 실시하였다. pH는 저장 3일 이후 죽초액 2%와 4% 급여구가 대조구에 비해 유의적(P<0.05)으로 감소함을 나타냈다. 명도(L)는 저장 1일과 3일에 2%와 4% 급여구가 대조구에 비해 유의적(P<0.05)으로 높게 나타났다. 적색도는 저장 1일과 3일에 죽초액 4% 급여구가 대조구에 비해 유의적(P<0.05)으로 낮게 나타났다. 황색도는 저장기간 동안 죽초액 2%와 4% 급여구가 대조구에 비해 유의적(P<0.05)으로 높게 나타났다. 가열감량은 저장 3일 이후 죽초액 2%와 4%급여구가 대조구에 비해 유의적(P<0.05)으로 높게 나타났다. 전단력은 대조구에 비해 유의적(P<0.05)으로 낮게 나타나 연도 개선효과를 보였다. 지방산패도는 저장 6일과 9일에 죽초액 2%와 4% 급여구가 유의적(P<0.05)으로 감소하였다. 총균수는 죽초액 2%와 4% 급여구가 대조구에 유의적(P<0.05)으로 낮게 나타났다. 냄새는 저장 1일과 3일에 죽초액 2%와 4% 급여구가 대조구에 비해 유의적(P<0.05)으로 높은 점수를 받아 돼지 특유의 이취가 감소하는 효과를 나타냈다. 외관은 저장 1일에 죽초액 2%와 4% 급여구가 대조구에 비해 유의적(P<0.05)으로 증가함을 나타냈다. 맛은 저장 1일과 3일, 6일에 죽초액 2%와 4% 급여구가 대조구에 비해 유의적(P<0.05)으로 높게 나타났다. 이상이 결과를 종합해보면 죽초액 2%와 4% 급여된 돼지고기는 육질특성과 저장안정성이 개선된 것으로 사료된다. This experiment was conducted to investigate the changes in meat quality characteristics on refrigerated(4℃) pork loin fed with supplemental levels of Bamboo vinegar(BV). Thirty pigs were divided into 3 groups of 10 pigs. Dietary levels of Bamboo vinegar 0%(control), 2% and 4% were included in experimental diets of each of the groups. The pH value was decreased(P<0.05) in 2% and 4% BV compared to the control after 3d of storage. Lightness was increased(P<0.05) in 2% and 4% BV compared to the control at 1d and 3d. Redness was decreased(P<0.05) in 4% VB compared to the control at 1d and 3d. The 2% and 4% BV showed a significant(P<0.05) increase in yellowness throughout the whole experiment compared to control. Cooking loss was increased(P<0.05) in 2% and 4% BV compared to the control after 3d of storage. Shear force was decreased(P<0.05) in 2% and 4% BV compared to control at 1d and 3d. TBA was decreased(P<0.05) in 2% and 4% BV at 6d and 9d. Total microbial counts was decreased(P<0.05) in 2% and 4% BV compared to control. The 2% and 4% BV scored higher(P<0.05) in odor evaluation compared to the control at 1d and 3d. The 2% and 4% BV also scored higher(P<0.05) than the control in the evaluation of appearance at 1d. The taste was increased(P<0.05) in 2% and 4% BV compared to control at 1d, 3d, and 6d. These results showed that the addition of 2% or 4% BV improved the meat quality and storage characteristics of refrigerated pork.

무화과 발효물의 급여가 한우의 생산성, 혈액성상 및 육질에 미치는 영향

국길,김광현 한국동물자원과학회 2002 한국축산학회지 Vol.44 No.6

본 연구는 한우 수소 10두를 공시하여 전남 영암군의 지역특산물인 무화과 열매와 잎을 발효시킨 발효물을 10% 첨가하여 출하전 8개월간 급여하였을 때 생산성, 혈액성상, 도체성적 및 육질특성을 조사하였다. 한우 수소에 무화과 발효물 10%을 급여했을 때 사료섭취량은 무화과 발효물 급여구가 대조구에 비해 약간 증가하였으나, 종료체중과 일당증체량에서는 처리구간에 유의적인 차이는 나타내지 않았다. 혈액성상은 처리구간에 유의적인 차이는 없었다. 도체성적에서는 육량등급에는 처리간에 차이는 없었으나 육질등급에서 무화과 발효물 급여구에서 근내지방도가 유의적(P<0.05)으로 증가하여 육질등급 개선 효과가 있었다. 산육성적은 처리간에 유의적인 차이가 없었다. 등심의 이화학적 특성으로 조지방 함량이 무화과 발효물 급여구에서 유의적(P<0.05)으로 증가하였다. 물리적 특성에서는 pH와 육색, 가열감량에는 처리간에 유의적인 차이는 없었으나, 전단력과 cholesterol 함량은 무화과 발효물 급여구에서 유의적(P<0.05)으로 감소하였다. 지방산 조성에서는 등심부위에서 리놀레인산이 무화과 발효물 급여구에서 유의적(P<0.05)으로 증가하였으며 무화과 발효물 급여구의 등심부위 피하지방에서 C16:0이 유의적(P<0.05)으로 감소한 반면 C18:1는 유의적(P<0.05)으로 증가하였다. 따라서 무화과 발효물 급여구에서 포화지방산이 유의적(P<0.05)으로 감소한 반면에 불포화지방산은 유의적(P<0.05)으로 증가하였다. 관능평가에서는 냄새는 무화과 발효물 급여구에서 약간 개선되었으며 외관과 맛에 있어서는 무화과 발효물 급여구에서 유의적(P<0.05)으로 증가하였다. 이상의 결과, 무화과 열매와 잎을 발효시킨 발효물을 한우 수소에 급여시 도체등급 향상에 따른 축산농가의 생산성 향상과 더불어 한우고기의 연도개선과 저콜레스테롤 그리고 외관과 맛에 차별화로 고급육생산에 효과가 있는 것으로 사료된다. We investigated the effect of fig fermented product(FFP) supplementation on growth performance, serum profile, carcass performance, meat performance and meat quality in 10 bulls of Korean cattle. Concentrates diet was supplemented with substrate fermented from fig fruit and leaves at 10% of the diet. The feed intake of FFP were slightly higher than the control, but the final weight showed no sifnificant difference between the two. Daily weight gain and feed intake were increased in FFP. The serum profile had no significant difference in the treatment. In carcass performance, the meat quantity grade of the treatment had no significant difference, but in meat quality grade the marbling score of FFP was significantly(P<0.05) increased therefore it showed a positive effect on meat quality grade. Also there was no significant(P<0.05) difference of meat cut performance in the treatment. Due to the proximate characteristics of longissimuss muscles the crude fat content of the FFP was significantly(P<0.05) increased. There was no significant difference(P<0.05) in physical characteristics ; pH level, meat color and heat loss of the treatment, but the shear force value and the cholesterol content of FFP significantly(P<0.05) decreased. Crude fat was increased(P<0.05) and cooking loss, shear force and cholesterol concentration were decreased. In fatty acids composition of the FFP, the linoleic acid from the longissimus increased significantly(P<0.05). In subcataneous fat of longissimus of the FFP, C16:0(palmitic acid) significantly(P<0.05) decreased, but C18:1 significantly(P<0.05) increased. Therefore in FFP, the concentration of saturated fatty acid significantly decreased (P<0.05), but on the other hand the concentration of unsaturated fatty acids significantly (P<0.05) increased. In sensory evalution of the FFP, the evaluation of odor increased slightly in a positive manner, also the appearance and the taste increased significantly(P<0.05). In conclusion when annexing additional fig fermented product to Hanwoo bulls, the carcass grade improves and the livestock production increases. Also the shear force, lower cholesterol, improved appearance and taste will open the doors to high quality meat production.