품종 및 성별에 따른 쇠고기의 지방산조성 비교

김대곤,성삼경,정근기,최창본 대구산업정보대학 1995 논문집 Vol.9 No.2

Dae Gon The study was conducted to investigate the effect of breed, sex on fatty acid compostition. Hanwoo and Holstein used, in the study were classified by sex. The results are summarized as follows ; Oleic acid and unsaturated fatty acids(UFA) percentages of total fatty acids in Hanwoo were higher than in Holstein, but palmitic acid and saturated fatty acids(SFA) were lower in Hanwoo. Oleic acid in steers of Hanwoo and Holstein tended to increase compared with bulls. Oleic acid in rib loin and top round were considerably higher in Hanwoo steers than in Holstein steers. In Hanwoosteers, oleic acid and UFA tended to increased while stearic acid and SFA decreased as marbling degree increased.

면양에서 조대두 ( 粗大豆 ) 레시친 첨가시 소화율 , 제1위 및 혈액지질의 지방산조성에 미치는 영향

윤칠석,정근기,배동호 ( Chil Surk Yoon,Keun Ki Jung,Dong Ho Bae ) 한국축산학회 1986 한국축산학회지 Vol.28 No.7

This experiment was carried out to study effects of crude soybean lecithin addition on digestibility of ration components, ruminal characteristics, fermentation of long-chain fatty acids in the rumen, and composition of fatty acids in blood lipid. The results obtained are summarized as follows: 1. The digestibility of OM, protein, ether extract, fiber, ADF, NDF and energy were improved with 4% lecithin, and especially ether extract was significantly (P$lt;.01) more digested than the control. 2. The digestibilities of major fatty acids were not greatly affected by the inclusion of lecithin. However, the unsatutated fatty acids were more digestible than the saturated fatty acids regardless of the treatments. 3. The ruminal pH at the 8% level was slightly lower than at the 0 or 4% levels. The ruminal viscosity was greatly influenced by the addition of lecithin. The ruminal viscosity was much lower at the 4 and 8% levels (6.0-9.0 cp) compared to the control (13.0-16.0 cp). 4. The total VFA concentration tended to be slightly declined with increasing lecithin. In the molar proportions of individual VFAs, the addition of lecithin resulted in a high increase in proportion of propionic acid and n-valeric acid. The acetic acid production declined greatly as the crude soybean lecithin increased. 5. The ruminal ammonia concentration was increased with lecithin supplementation. 6. The stearic acid in the rumen fluid was quantitatively the most important fatty acid, followed by palmitic and oleic acids although the difference in the proportions among treatments existed. The fatty acids in the faeces ware predominated stearic acid followed by palmitic acid, and unsaturated fatty acids were at low percentage. 7. The concentration of free fatty acid in blood lipid increased with lecithin addition. In the fatty acid composition of blood, the stearic acid was quantitatively the most proportion, followed by oleic acid and palmitic acid. 8. The above results indicate that the inclusion of crude lecithin can be well utilized by ruminants in view of the. profitable effects in the digestibility and the production of individual VFAs.

사료 내 생 미강과 볶은 대두의 첨가가 거세한우 등심의 이화학적 특성과 관능적 특성에 미치는 영향

김성일,정근기,김덕영,김진열,최창본,Kim, Sung-Il,Jung, Keun-Ki,Kim, Duck-Young,Kim, Jin-Yeoul,Choi, Chang-Bon 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.3

본 연구는 거세한우 사료 내 미강과 볶은 대두를 첨가 함으로써 거세한우 도체등심의 이화학적 특성과 관능적 특성에 미치는 영향을 조사하고자 실시되었다. 평균 20.92개월령(평균체중 599.89 kg)의 거세한우 36두를 대조구, 시험 1구(미강 첨가구) 및 시험 2구(볶은 대두 첨가구)로 나누고 각각의 처리구는 체중 및 월령을 고려하여 배치하였다(12두/처리구). 미강과 볶은 대두의 첨가 수준은 시험 사료 내 조지방 함량을 5%로 설정하고, 조지방 부족분을 각각의 첨가원료(미강과 볶은 대두)로부터 보충 되도록 설계하였으며, 시험동물이 평균 31.2개월령에 도달할 때까지 314일간 사양시험을 실시하였다. 도체등심의 일반 조성분은 처리구별 뚜렷한 차이는 없었고 가열 감량과 드립 감량도 처리구별 유의적인 차이는 없었다. 체지방 부위에 따른 처리구별 융점은 뚜렷한 차이가 없었으나, 체지방 부위별 융점은 등심지방($25.83-26.17^{\circ}C$), 피하지방($17.26-18.53^{\circ}C$) 및 신장지방($32.40-33.15^{\circ}C$)이 서로 다른 범위를 나타내었다. 도체등심의 단맛과 관련이 있는 유리 아미노산은 시험 1구가 39.48 mg/100 g으로서 대조구의 32.24mg/100 g에 비하여 유의적(p<0.05)으로 높게 나타났으며, 쓴맛과 관련이 있는 유리 아미노산은 시험 2구가 25.93mg/100 g으로서 다른 처리구에 비하여 유의하게(p<0.05) 낮게 나타났다. 도체등심의 지방산 조성 중 $C_{14:0}$, $C_{16:0}$, $C_{16:1}$, $C_{18:0}$ 및 $C_{18:1}$의 함량은 처리구별 유의적인 차이가 없었으며, 다가불포화지방산인 $C_{20:3}$은 시험 2구가 다른 처리구에 비하여 유의적(p<0.05)으로 높게 나타났다. 도체등심의 관능평가 결과는 다즙성의 경우 시험 1구가 가장 높게 나타났으며(p<0.05), 종합기호 도의 경우는 시험 1구와 시험 2구가 대조구에 비하여 유의적으로(p<0.05) 높게 나타났다. 도체등심의 관능 평가 항목들과 주요지방산 조성간의 상관관계는 $C_{18:1}$은 연도와, $C_{18:0}$은 풍미와 정(+)의 상관관계(각각 r=0.650 및 0.698; p<0.05)를 나타내었다. 이상의 연구 결과를 종합해 보면 사료 내 미강과 볶은 대두의 첨가가 거세한우 등심의 이화학적 특성에는 처리구별 뚜렷한 차이를 보이지 않았지만 관능적 특성을 개선시키는 데에는 효과적이었던 것으로 나타났다. 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 $32.40-33.15^{\circ}C$, 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 mg/100 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. $C_{18:1}$ 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.

대두박과 요소를 첨가한 옥수수 및 보리급여시 면양의 제1위내 미생물 단백질함성에 관한 연구

윤칠석,이남형,정근기 ( Chil Surk Yoon,Nam Hyung Lee,Keun Ki Jung ) 한국축산학회 1986 한국축산학회지 Vol.28 No.9

This experiment was conducted to examine the effects of carbohydrate source with some different process on the rumen microbial protein synthesis as well as nitrogen flow at the abomasum. The carbohydrate sources were cracked corn, whole barley, rolled barley and steamrolled barley, and the 20% of total nitrogen was replaced by the urea. The used forage was wild grass hay and the feeding ratio of concentrate to forage was about 77: 23. The results obtained are as follows; 1) No significant difference (P$gt;.05) between diets was observed from the mean values of pH and total VFA of rolled and steamrolled barly diets. The molar proportions of propionate, iso-butyrate and butyrate were significant (P$lt;.05). The released ammonia contents for cracked corn and steamrolled barley were lower than those of other diets. 2) The dilution rates of rumen liquid and particulate and rumen volume were not significant between the diets. And the outflow of liquid from the rumen was higher at steamrolled barley by 284㎖/hr. 3) Flow of OM at the abomasum and the faeces resulted in a little decrease when sheep was fed corn diet. There was a significant difference for apparent OM digestibility (P$lt;.05). 4) The nitrogen passing abomasum (P$lt;.05) and NAN at abomasum were increased for the steamrolled barley diet. The ratio of bacterial N to NAN at abomasum was 0.7980, 0.7059, 0.7612 and 0.7323 for the cracked corn, whole barley, rolled barley and steamrolled barley, respectively. The efficiencies of microbial protein synthesis (g N/㎏ OMTDR) microbial were 25.01, 24.04, 24.90, and 28.41 g-N, respectively.

대두박과 요소를 첨가한 옥수수 및 보리 급여시 면양의 소화관내 아미노산 이용에 관한 연구

윤칠석,이남형,정근기 ( Chil Surk Yoon,Nam Hyung Lee,Keun Ki Jung ) 한국축산학회 1986 한국축산학회지 Vol.28 No.9

This experiment was designed to study the effect of carbohydrate sources with some different processes on the utilization of amino acids in the intestine as well as amino acid flow at the abomasum. The carbohydrate sources were cracked corn, whole barley, rolled barley and steamrolled barley, and the 20% of total nitrogen was replaced by the urea. The results obtained are as follows; 1) For the quantities of TAA-N, EAA-N and NEAA-N passing the abomasum, it resulted not significantly in increased for the steamrolled barley diet. The amounts of TAA-N and NEAAN digested postruminally were significantly lower at the feeding of cracked corn diet (P$lt;.05). The mean values for the proportionate disappearance of apparently digested TAA-N, EAAN, and NEAA-N within the intestine for four diets were 79.74±2.53, 79.23±2.40, and 80.62±2.91, respectively. 2) There were no significant differences (P$lt;0.5) for individual amino acid composition (g/100g DM digesta) in abomasum. There were significant differences for the quantities of amino acid passing abomasum on the GLU, PRO, VAL, LEU, PHE, LYS, and ARG at the feeding of steamrolled barley (P$lt;.05). The amounts of each amino acid in abomasal digesta, expressed as a proportion of the amounts ingested for the diets, showed that there were net gains of EAA with exception of cystine and NEAA. 3) Within the intestine of sheep, there was significant loss of amino acids, such as SER, GLU, GLY, ISL, LEU, PHE, LYS (P$lt;.05), and PRO, VAL, and ARG (P$lt;.01). The mean values of the proportionate losses of methionine and phenylalanine were 0.748±0.015, and 0.805±0.032.

반추기축영양 : 농후사료의 조단백질 수준차이가 거세한우의 도체 및 육질특성에 미치는 영향

김병기 ( Byung Ki Kim ),오동엽 ( Dong Yep Oh ),황은경 ( Eun Gyeong Hwang ),송영한 ( Young Han Song ),이상욱 ( Sang Oug Lee ),정근기 ( Keun Ki Jung ),하재정 ( Jae Jung Ha ) 한국동물자원과학회(구 한국축산학회) 2013 한국축산학회지 Vol.55 No.1

본 연구는 농후사료의 조단백질 수준이 거세한우의 육질에 미치는 영향을 구명하기 위해 한우 거세 송아지 30두를 공시하여, 비육단계별 육성기, 비육전기 및 비육후기에 농후사료의 조단백질 수준을 대조구는 육성기;14%, 비육전기;13% 및 비육후기;11%, 처리구는 육성기;16%, 비육전기;15% 및 비육후기;14%로 하여 도체특성, 육질의 이화학적 특성 및 지방산 조성을 분석하였다. 육질등급에서는 대조구 대비 처리구에서 근내지방도가 유의적(p<0.05)으로 향상되었고, 육질등급을 점수화하여 환산한 결과로는 약 15.6% 정도가 처리구에서 개선되는 경향을 보였다. 도체의 이화학적 특성에서는 처리구에서 수분과 조단백질의 경우 감소하고 조지방은 증가하는 경향을 나타냈다. 지방산 조성 중 단일불포화지방산 및 올레인산에서 처리구가 대조구 대비 유의적(p<0.05)으로 증가하였다. 따라서, 본 시험의 결과로 육성 및 비육기때 농후사료내 조단백질 수준을 증가시키면 근내지방도, CIE 값의 명도, 올레인산 및 단일불포화지방산에서 유의적(p<0.05)으로 개선되었다. The purpose of this study was to determine the effects of different crude protein levels in the concentrates on carcass and meat quality of Hanwoo steers. A total of thirty 5.3-month-old castrated Hanwoo calves(135.6±10.52kg) were randomly allocated into either control or treatment group. The animals were separately housed to 5 heads per group. Crude protein levels in concentrates for growing, fattening, and finishing phases were 14, 13, and 11% for control group and 16, 15, and 14% for treatment group respectively. Comparative analysis of carcass characteristics, physico-chemical characteristics, and fatty acid composition in M. longissimus dorsi of Hanwoo steers were carried out. There was no statistical difference in average cold carcass weight between control(411.9kg) and treatment(419.9kg) group. Also, dietary crude protein level in concentrates did not affect M. longissimus dorsi area, backfat thickness, and meat yield index. In contrast, the marbling score in treatment group was higher(p<0.05) than the control group. Also, treatment group showed significantly higher(p<0.05) values than control group for CIE L-value, Mono-unsaturated fatty acids and oleic acid composition. Therefore increasing crude protein levels of concentrates in Hanwoo steers during growing and fattening phases might be beneficial for the improvement of meat quality.

반추가축영양 : 난황항체(IgY) 급여가 Holstein 송아지의 성장능력 및 면역관련 혈액 지표에 미치는 영향

정희승 ( Hee Sung Jung ),정근기 ( Keun Ki Jung ),장인석 ( In Surk Jang ) 한국동물자원과학회 2009 한국축산학회지 Vol.51 No.4

영문지(JAST)게재논문 : 배합사료의 가공형태가 거세한우의 비육성적, 도체특성 및 경제성에 미치는 영향

김성일 ( Sung Il Kim ),서보천 ( Bo Cheon Seo ),장인석 ( In Surk Jang ),김욱 ( Ouk Kim ),최창본 ( Chang Bon Choi ),정근기 ( Keun Ki Jung ) 한국동물자원과학회(구 한국축산학회) 2014 축산기술과 산업 Vol.5 No.2

본 연구는 배합사료 가공형태에 따른 거세한우의 비육성적, 도체특성 및 경제성에 미치는 영향을 조사하고자 실시되었다. 평균 5.1 ± 0.8개월령(평균 체중 147.05 ± 10.85 kg)의 거세한우 42두를 FC구(육성기, 비육전기 및 비육후기 후레이크 배합사료 급여구, 18두)와 GC구(육성기, 비육전기 가루 배합사료, 비육후기 후레이크 배합사료 급여구, 24두)로 나누어 평균 30.0 ± 0.8개월령까지 총 758일 동안 사양시험을 실시하였다. 육성기와 비육전기의 일당증체량은 처리구별 차이가 없었고, 비육후기의 일당증체량은 GC구에서 유의적(P<0.05)으로 높게 나타났다. 전 비육기간의 종료 시 체중 및 일당증체량은 GC구에서 유의적으로(P<0.05) 높게 나타났다. 도체특성은 냉도체중과 등지방두께는 처리구별 차이가 없었으며, 등심단면적은 GC구에서 유의적(P<0.05)으로 높게 나타났다. 근내지방도 및 육질등급 1++ 등급 출현율은 GC구에서 각각 18.4, 48.0% 더 높게 나타났으며, 도체등심의 이화학적 특성은 처리구별 차이가 없었다. 총 수입에서 경영비를 제외한 두당 수익은 FC구와 GC구 각각 1,034,343, 1,647,512원으로 나타나, GC구에서 59.3% 증가되었다. 이상과 같은 본 연구결과를 종합해 보면 제한사료급여를 실시하는 육성기와 비육전기에는 가루형태의 배합사료를 급여하고, 사료섭취량이 증가되는 비육후기에는 후레이크 형태의 배합사료를 급여하는 것이 일당증체량, 육질등급출현율 및 경제성을 개선시키는데 효과적인 것으로 판단된다.

한우, 앵거스 및 화우 교잡종의 등심내 콜레스테를 함량 및 지방산 조성 비교

최창본 ( Chang Bon Choi ),신현우 ( Hyeon U Shin ),이상욱 ( Sang Oug Lee ),김성일 ( Sung Il Kim ),정근기 ( Keun Ki Jung ),최창원 ( Chang Won Choi ),백경훈 ( Kyung Hoon Baek ),데이비드런트 ( David K. Lunt ),스테판스미스 ( Stephen B. Sm 한국동물자원과학회 2008 한국축산학회지 Vol.50 No.4

韓牛 肉增産을 위한 肥育促進劑에 關한 硏究 IV 報 : Monensin 添加가 韓牛 育成肥育牛의 肥育能力 및 第1胃內 揮發性 脂肪酸 生成에 미치는 影響 The effects monensin on performance and ruminal volatile fatty acid production of growing-finishing bulls of Korean native cattle

鄭槿基,李學喆,孫濟英,徐榮錫,咸泰守 영남대학교 자원문제연구소 1982 資源問題硏究 Vol.1 No.-

The experiment was carried out to confirm the favorable effect of an feed additive, monensin, on feedlot performance of growing-finishing bulls of Korean native cattle. Sir bulls averaging 265.3kg in initial body weight were fed ad libitum concentrate rations with 0 and 30ppm monensin for 280-day period and three bulls in each level of monensin. The cut rice straw as roughage was mixed with the concentrates at the rate of 10%. Average daily gain and feed consumption were not affected by monensin feeding, regardless of fattening stages. Accordingly, feed efficiency and DCP and TDN per kg gain were not improved by monensin. On the contrary, the control group tended to beneficial in daily gain and feed efficiency with DCP and TDN per Kg gain although the difference was small in both groups. Menensin did not greatly influence carcass characteristics in dressing percentage, carcass grade, marbling score, rib-eye area and fat thickness. Rumen parakeratosis, rumenitis, atomasum ulcer. liver abcesses, and urinary calculi in the bladder were observed, but there was no significant difference in pathological changes between two monensin levels. Rumen pH and total VFA concentration were not significantly influenced by monensin. Molar percent of propionate was not greatly increased with monensin feeding, but that of butyrate and valerate was decreased markedly. Iso-valerate was largely increased with monensin.