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Journal of Animal Science and Technology
(JAST)영문학술지
Vol. 56, 57(2014~)
[한국동물자원과학회]
▣ 편집위원장 : 최인호
▣ 편집위원 : 정호영, 최창원, 이철영, 오세종, 김관석,
    이홍구, 송민호, 김은중, 조철훈

논문번호 :
1423
학회지년월 : 201810
접수일자 : 2017-11-05 채택일자 : 2018-10-06
전공분야 : 단위가축영양
조 회 수 : 2
Gliricidia leaf meal and multi-enzyme in
rabbits diet: effect on performance, blood
indices, serum metabolites and antioxidant
status

Olugbenga David Oloruntola1*, Johnson Oluwasola Agbede2, Simeon Olugbenga Ayodele3,
Eyanlola Soladoye Ayedun3, Olajumoke Temidayo Daramola3 and Deborah Adebukola Oloruntola4

Background: Following the ban on the importation of import-dependent fed ingredients in most developing
countries, the need to look inward for local content is now compelling. Thus, leaf meals that have phytogenic
additive potentials are envisaged will be a viable feed ingredient in rabbit diets.
Methods: The effect of dietary inclusion of gliricidia leaf meal (GLM) with or without multi-enzyme (E)
supplementation in rabbits was investigated using ninety-six 35-day old rabbits of crossbreed (Newzealand and
Chinchilla). One basal diet that met the requirements of growing rabbit was formulated (Diet 1). Thereafter, another
two diets were formulated to contain 15% GLM and 15% GLM plus multi-enzyme at 1 g/kg and designated as diets
2 and 3 respectively. The rabbits were randomly distributed into the 3 diets (32 rabbits/treatment; 4 rabbits/
replicate) and fed their respective experimental diets for 8 weeks.
Results: The body weight and daily weight gain of the rabbits fed on GLM free diet and those on GLM-based diets
(diets 1 and 2) were similar at finishing period of 63&#8211;91 day but have lower (P < 0.01) values than those rabbits fed
GLM + E based diet (diet 3) at finishing period (63&#8211;91 days) and whole fattening period (35-91 days). The apparent
dry matter and crude protein digestibility of rabbits fed control diet and those fed 15% GLM based diet were lower
(P < 0.05) than those fed 15% GLM + E-based diet. Triglycerides concentration of rabbits fed 15% GLM-based diet
without enzyme addition were lower (P < 0.05) than those observed for rabbits on the rest test diets. Cholesterol
and Low-Density Lipoprotein levels of rabbits fed 15% GLM and 15% GLM + E-based diets were lower (P < 0.05)
than those fed the GLM free diet. The superoxide dismutase and glutathione peroxidase of rabbits fed the GLM free
diet (diet 1) were significantly (P < 0.05) lower than those fed the 15%GLM and 15% GLM + E-based diets.
Conclusion: Dietary inclusion of GLM at 15% of the diet did not have a negative effect on the rabbits postweaning
period (35&#8211;63 days) but will require multi-enzyme supplementation to enhance growth indices at finishing period
(63&#8211;91 day) without precipitating negative effect on the rabbits’ health status.
Keywords: Leaf meals, Rabbits, Exo-enzyme, Performance, Health status
논문번호 :
1422
학회지년월 : 201809
접수일자 : 2018-03-06 채택일자 : 2018-09-25
전공분야 : 축산물및가공
조 회 수 : 2
Changes in free amino acids and hardness
in round of Okinawan delivered cow beef
during dry- and wet-aging processes

Takashi Hanagasaki1,3* and Naokazu Asato2,4

Background: Aging trials are conducted to determine characteristics associated with dry- and wet-aging processes of
beef from delivered cows grown in Okinawa, i.e., dams that have finished giving birth (Okinawan delivered cow beef).
Changes in free amino acids, hardness, and other factors were analyzed in round of Okinawan delivered cow beef
during dry- and wet-aging processes along with a comparison with characteristics of beef imported from Australia.
Results: Functional amino acids did not increase during both dry- and wet-aging processes. However, proteinogenic
amino acids increased significantly (P < 0.05) and hardness tended to decrease during both dry- and wet-aging
processes. On comparison between dry- and wet-aging processes by analysis of variance, drip and cooking losses were
significantly lower during the dry-aging process than during the wet-aging process. However, there was no significant
difference in free amino acids or hardness in this comparison.
Conclusion: There was no significant difference between dry- and wet-aging methods for all studied variables related
to free amino acids or hardness in this study.
Keywords: Dry aging beef, Okinawan delivered cow, Free amino acids and hardness
논문번호 :
1420
학회지년월 : 201809
접수일자 : 2018-07-31 채택일자 : 2018-09-18
전공분야 : 축산물및가공
조 회 수 : 4
Mechanical texture profile of Hanwoo
muscles as a function of heating
temperatures

Ochirbat Chinzorig and Inho Hwang*

Background: Cooking temperature and consequently doneness of beef muscles are most important for the palatability
and consumer acceptability. Current study assessed the response of mechanical texture of Hanwoo muscles as a function
of cooking temperature at different ageing days. Six muscles (Psoas major (PM), Longissimus thoracics (LT), Gluteus medius
(GM), Semimembranosus (SM), Biceps femoris (BF) and Triceps brachii (TB)) were collected from each 10 Hanwoo steers.
Warner-Bratzler WB-shear force (WBSF) and texture profile analysis (TPA) texture profiles were determined after 3 or
21 days of chiller, and randomly assigned to four groups; non-cooked, cooked at 55, 70 or 85 °C.
Results: Toughness of WBSF and TPA hardness of Hanwoo muscles were presence in the order of LT = PM = GM= SM<
BF = TB (p < 0.001) for non-cooked raw muscle, and PM< LT = GM= SM < TB=BF (p < 0.001) for cooked meat aged for
3 days. WBSF linearly increased in 3 days aged meats after cooked at a higher temperature (P < 0.05). On the other hand,
toughening of the muscles were significantly (P < 0.05) differed at various temperature when muscles were aged for
21 days. WBSF of PM and LT muscles were significantly increased at a higher cooking temperature, while other muscles
(i.e., GM, SM, BF, TB) showed the lowest values at 70 °C. In the case of TPA hardness, the effect of cooking temperature
was very less in the toughness of themuscle (P> 0.05).
Conclusion: Taken together, these findings clearly showed that the toughness of the muscle highly depends and varies
upon the temperature and ageing of the muscle. Moreover, the effect of cooking temperature was very limited on aged
muscles. The results mirror the importance of cooking temperature for objective measurements which ultimately estimate
sensory tenderness and other quality traits.
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