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Conjugated Linoleic Acid ( CLA ) 급여가 난황의 콜레스테롤과 CLA 함량에 미치는 효과
박구부(G . B . Park),이정일(J . I . Lee),박태선(T . S . Park),김진형(J . H . Kim),신택순(T . S . Shin),강석중(S . J . Kang),하영래(Y . L . Ha),주선태(S . T . Joo) 한국축산학회 1999 한국축산학회지 Vol.41 No.1
The effects of dietary conjugated linoleic acid (CLA) on the concentration of cholesterol and CLA in egg yolk were investigated. CLA was synthesized according to the method of Alkali isomerization using safflower oil. A total of 250 hens (200 days age) were fed a control diet (a commercial laying hen feed) or CLA-supplemented diets (T1 ; 1% CLA and 4% safflower oil, T2; 2.5% CLA and 2.5% safflower oil, T3; 5% CLA, and T4; 5% safflower oil) for 6 weeks. Eggs were collected for analysis of CLA, cholesterol and fatty acid levels in the yolk. CLA concentration in egg yolk was increased by level of dietary CLA or dwation of feed. The yolk CLA concentration of T3 rapidly increased for 2 weeks, and maintained there after. On the other hand, the concentration of T4 was not significantly different from that of control during the feeding period. These results implied that CLA could not be synthesized by hen and it was necessary to supplement the diet with CLA for CLA accumulation in egg yolk. The level of CLA in egg yolk depended on the amount of CLA supplemented, and over-supplementation of CLA was not necessary. As the yolk CLA increased, the levels of cholesterol, linoleic acid and arachidonic acid decreased but that of palmitic acid increased. It was suggested that a lowcholesterol egg might be produced with over 1% CLA-supplemented diet. The concentration of CLA in egg yolk was unchanged during 28 days storage at 4℃. However, the level of cholesterol decreased during the storage.
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가열방법 및 온도가 전자선 조사한 한우 steak의 지질산화에 미치는 영향
박태선,신택순,이정일,박구부,Park T. S.,Shin T. S.,Lee J. I.,Park G. B. 한국생명과학회 2005 생명과학회지 Vol.15 No.5
본 연구는 식품의 안전성에 대한 관심이 고조되면서 위생적인 식육생산을 위한 방법으로 전자선을 조사하여 이화학적 특성 및 지방산화에 미치는 영향을 조사하고자 실시하였다. 공시재료는 한우암소 지육중 육질등급 1+판정(근내지방도 No.7. 육색 No.4, 성숙도 No.1, 조직감 No.1)을 받은 지육($280\∼300kg$) 6두를 구매하였다. 구매한 원료지육을 1차 수도물로 고압수세하고 2차 $ 50\% $에틸알콜로 소독한 후 발골 정형하여 실험재료로 사용하였다. 모든 처리에서 가열온도가 높아갈수록 포화지방산의 함량이 높아갔다. PBS는 가열온도에 따른 지방산패에서 전자선 비조사구와 조사구 모두 가열온도가 높을수록 높은 지방산 패도를 나타내 었고(P<0.05), OBS 또한 malonsldehyde양이 증가하였다(p<0.05). 가열온도별로는 $ 60^{\circ}C $에 비하여 $ 80^{\circ}C $가 비조사구와 3, 6 kCy 조사구는 약 2배정도의 MA량이 생성되었다(p<0.05). OBS가 PBS보다 많은 양의 malonaldehyde가 생성되었으며, 전자선 조사 수준의 차이에는 수준에 따라 비조사구와 약간의 차이만 나타내었다. 전자선조사수준과 가열온도가 증가함에 따라 콜레스테롤 산화물의 발생량이 증가하였으며, 또한 가열방법 중 PBS가 OBS에 비하여 산화의 정도가 유의적으로 증가하였다(p<0.05). This study was carried out to investigate the effect of electron beam irradiation and cooking temperature on physico-chemical characteristics and lipid oxidation of beef. A total of six beef carcasses ($280\∼300 kg$) that were quality grade $1^{+}$(marbling score No.7, meat color No.4, maturity No.1, texture No.1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteulized with $ 50\% $ ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5cm thickness) or ground beef respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator at Samsung Heavy Industries Ltd. Co. (in Taejun). Irradiated samples were cooked with different methods(electronic pan and gas oven) and temperatures ($ 60^{\circ}C, 70^{\circ}C and 80^{\circ}C$) and used to measure fatty acid composition, TBARS, cholesterol oxide products and panel test scores. The content of saturated fatty acids increased by increasing heating temperature in oven boiling steak (OBS) and pan boiling steak (PBS), and there was no difference by electron-beam irradiation. Both irradiated and non-irradiated treatment were high as the heating temperature increased in TBARS by heating temperature in PBS (p < 0.05) and the amount of Malonaldehyde (MA), standard of fat deterioration, was increased in OBS (p < 0.05). Non-irradiated and 3, 6 kGy treatment produced about 2 fold amount of MA at $ 60^{\circ}C $ compared with $ 80^{\circ}C $. In comparison with PBS, OBS produced much amount of MA and a bit different from non-irradiated treatment but did not show no tendency. As irradiation levels and heating temperature increased, the amount of cholesterol oxides products was increased and also pan-heating method, direct heating method, significantly increased the degree of oxidation compared with oven-heating method, indirect heating method (p < 0.05).
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톱밥 발효사료 및 분말어유의 첨가사료가 돈육의 선도에 미치는 영향
이정일,정명섭,황보종,박범영,박태선,김진형,성필남,박구부 ( J . I . Lee,M . S . Chung,J . Hwangbo,B . Y . Park,T . S . Park,J . H . Kim,P . N . Sung,G . B . Park ) 한국축산학회 1998 한국축산학회지 Vol.40 No.1
This study was conducted to investigate the influence feeding fermented sawdust and powdered sardin oil on meat quality of pork. The pigs were randomly assigned to one of four treatments: a), control (normal feed); b), T1 (normal feed and fermented sawdust 30%); c), T2 (normal feed and sardin powder oil 10%); d), T3 (normal feed, fermented sawdust 30%, sardin powder oil 10% and limited amino acid 30%) from live weight 30 ㎏ to 110 ㎏ and slaughtered. The samples were stored at 0 ± 1℃. The shelf life was determined for on the days of 2, 4, 6, 8 and 15. The results obtained were summarized as follows: The thiobarbituric acid reaction substance(TBARS) values of all the treatments were increased with the storage periods (P$lt;0.05). T1 had lower TBARS value than the other treatments until the 8th day, there were no significant differences among treatments at the 15th day. There were no significant differences among volatile basic nitrogen (VBN) of the treatments with the storage periods. The peroxide value of all the treatments was decreased with days of the storage (P$lt;0.05), but was increased again after 8th day. That of T1 was significantly lower than that of others at the 15th day. The TBARS of all the treatments increased with days of the storage(P$lt;0.05), and they were not significantly different each others. There were no significant differences among VBN of treatments with the storage periods. The peroxide values of all the treatments were decreased with the storage periods(P$lt;0.05), but was increased again after 8th day. That of T1 was significantly lower than those of the others at the 15th day.
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