KR100430201B1 - High quality meat by fed bamboo liquor in Hanwoo - Google Patents

Abstract

The present invention relates to a high-quality Hanwoo beef by feeding the bamboo vinegar to determine the addition level of bamboo vinegar by examining the change in gas generation amount, pH change, ammonia concentration, volatile fatty acid content and dry matter digestion rate by performing artificial rumen culture test Hanwoo beef obtained by slaughtering Hanwoo beef fed the bamboo vinegar has reduced back fat thickness by improving daily fermentation gain, promoting body fat decomposition and liver vitality, and improving fermentation characteristics. In addition, the muscle grade and texture are improved, the meat grade is improved, and the unsaturated fatty acids oleic acid and linolenic acid are increased, and cholesterol content is reduced.

Description

High quality meat by fed bamboo liquor in Hanwoo}

The present invention relates to a high-quality Korean beef beef by feeding the bamboo vinegar solution. More specifically, the present invention relates to Korean beef meat improved by adding edible bamboo vinegar liquor to livestock feed and feeding Hanwoo to reduce back fat thickness and increase intramuscular fat, crude fat content and unsaturated fatty acid.

In recent years, consumption of livestock foods has increased along with the improvement of the national income level, but some consumption has been avoided due to the negative recognition that beef and pork contain saturated fatty acids and cholesterol, which can cause adult diseases and cardiovascular diseases. In addition, our livestock foods are in a disadvantageous position in the competitiveness of production and sales with imported livestock products, and our livestock industry is in danger of collapse due to the opening of livestock imports. In recent years, there has been a growing interest in health foods that emphasize the bio-functionality of foods. Therefore, the development of special and functional high-quality branded meats that emphasizes the local characteristic and healthy image that fits our livestock products to our emotions and the consumers' friendliness. This is urgently needed. Therefore, recently, studies on functional livestock products are actively conducted in Korea, while studies on Hanwoo meat are extremely insignificant.

In the present invention, bamboo is closely related to our life since ancient times, and the stem, bark, and leaf of bamboo stalk contain a large amount of polyphenols excellent in sterilization, antibacterial and antioxidant activity, and thus have high potential value as a natural substance. . Therefore, after manufacturing such bamboo and bamboo products, the remaining by-products are extracted and purified through the carbonization process to produce a water-soluble liquid called bamboo vinegar liquid. The components of bamboo vinegar are 80 ~ 90% of the water, but the components of bamboo vinegar are organic acids that dissolve various substances in biological tissues such as acetic acid, formic acid, propionic acid, lactic acid, iso lactic acid, Numerous species including valeric acid, crotonic acid, and chigrin acid were included. Phenols that enhance the permeability and absorption in tissues of plants and animals include species of phenol, cresol, and guacol. It is composed of compounds of more than 200 kinds of trace components, such as compounds, alcohols, neutral components, basic components, etc., which can be used as natural substances.

In view of the above, the present inventors cultivate artificial rumen using a feed containing bamboo vinegar as a substrate to determine the proper concentration of bamboo vinegar and feed it to Hanwoo, and then investigate the quality change of Korean beef and store it while storing the Korean beef. This was completed by examining the meat quality.

Accordingly, an object of the present invention is to provide a Hanwoo beef with improved taste and quality by feeding a feed added with bamboo vinegar solution.

In order to achieve the above object, the present invention is carried out in vitro artificial rumen culture experiment by adding the bamboo vinegar solution to the concentrated feed and using as a substrate and the gas generation amount, pH change, ammonia concentration, volatile fatty acid content and dry digestion rate during the culture Determination of the proper concentration of bamboo vinegar to feed Hanwoo, then feeding the vinegar juice to Hanwoo cow, daily gain, feed intake, feed efficiency, blood composition, rumen liquid characteristics, carcass performance, fertility, physicochemical changes, The changes in fatty acid composition and cholesterol content were investigated to investigate the quality changes of Korean beef meat according to the feeding of bamboo vinegar solution, and the meat quality during storage was investigated for 1 to 21 days at 4 ℃ and the sensory evaluation was carried out. Achieved.

1 is a graph showing the change in gas generation amount according to the addition amount of bamboo vinegar solution in artificial rumen culture.

Figure 2 is a graph showing the change of pH according to the addition amount of bamboo vinegar solution in artificial rumen culture.

Figure 3 is a graph showing the change of total volatile fatty acid content, acetic acid, propionic acid according to the addition amount of bamboo vinegar solution in artificial rumen culture.

4 is a graph showing the change in the ratio of butyric acid content and acetic acid and propionic acid according to the addition amount of bamboo vinegar solution in artificial rumen culture.

5 is a graph showing the change in ammonia concentration according to the addition amount of bamboo vinegar solution in artificial rumen culture.

6 is a graph showing the change of dry matter digestion rate according to the addition amount of bamboo vinegar solution in artificial rumen culture.

Figure 7 is a graph showing the pH change according to the storage period of the Hanwoo baejanggeun root fed bamboo vinegar solution.

8 is a graph showing the change in meat color according to the storage period of Hanwoo baejanggeun root fed bamboo vinegar solution.

9 is a graph showing the change in the heating loss according to the storage period of the Hanwoo baejanggeun root fed the bamboo vinegar solution.

10 is a graph showing the change in shear force according to the storage period of Hanwoo baejanggeun root fed bamboo vinegar solution.

11 is a graph showing the sensory test according to the storage period of the Hanwoo baejanggeun root fed bamboo vinegar solution.

The present invention comprises the step of determining the appropriate addition level of bamboo vinegar to be fed to Hanwoo by conducting the artificial rumen culture test by adding the bamboo vinegar to the concentrated feed by concentration and using as a substrate; Investigating the change of gas generation amount in in vitro artificial rumen culture according to the feed concentration of bamboo shoot solution of the step; Investigating the pH change in in vitro artificial rumen culture according to the feed concentration of bamboo shoot solution of the above step; Investigating the ammonia concentration and the volatile fatty acid content in in vitro artificial rumen culture according to the feeding of the bamboo vinegar of the step; Investigating the change of dry matter digestibility during in vitro artificial rumen culture according to the feed concentration of the bamboo vinegar of the step; Adding 0%, 3%, and 6% of bamboo vinegar to the feed of cow cattle to perform a specification test; Investigating the daily gain, feed intake and feed efficiency of Hanwoo fed the bamboo shoot solution of the step; Examining blood glucose, serum urea nitrogen, albumin, globulin, creatine, cholesterol, total protein mass, calcium, and phosphorus in serum by collecting blood of Hanwoo fed the bamboo shoot solution of the above step; Investigating the rumen liquid characteristics of Hanwoo fed the bamboo shoot solution of the step; Investigating the carcass performance and the breeding performance by fasting the Korean beef fed the bamboo shoot solution of the step; Analyzing moisture, crude protein, crude fat, and crude ash of physicochemical components of Hanwoo beef fed the bamboo shoot solution of the above step by AOAC method; Investigating the fatty acid composition change of Hanwoo beef fed the bamboo shoot solution of the step; Examining the cholesterol content of Hanwoo beef fed the bamboo shoot solution of the step; Investigating the meat quality during storage while storing the beef cattle fed the bamboo vinegar solution of the above step for 1, 3, 9, 15, 21 days in a cooling chamber at 4 ± 2 ℃; Comprising the step of evaluation of sensory changes during storage of the cow cattle fed the bamboo vinegar of the above step according to the nine-point grading system.

As the bamboo vinegar solution used in the above step was used oak bamboo vinegar solution was determined edible legibility.

Statistical analysis of the experimental results of the above step was analyzed by variance using SAS program (1988), and significance test was performed by Duncan test to analyze statistical differences between each other.

The test animals used for the specification of Hanwoo at the above stage were Hanwoo cows (2 ~ 3 mountains) with 15 heads with an average weight of 450 ± 20kg, and from June 2000 to July 2000 at Jukjeong Farm located in Wolsan-myeon, Damyang-gun, Jeonnam. Specification test was carried out for 1 month. After the test, it was shipped to the slaughterhouse in Daemyeong Livestock Slaughterhouse located in Ungyo-ri, Damyang-eup, Damyang-gun, Jeonnam.

Example 1 Depending on the concentration of bamboo vinegar in vitro Artificial rumen culture

The rumen culture test was conducted to determine the proper level of bamboo vinegar solution for Korean cattle. At this time, using a thick feed (diameter 1mm or less) as a substrate, the control (0%) and the bamboo herb solution 2.5, 5, 10, 20% divided into levels of 0, 1.5, 3, 6, 12, 24 hours incubated gas, pH, total volatile fatty acid content, total volatile fatty acid composition, ammonia concentration, and dry matter digestion rate were investigated to determine the appropriate level for Hanwoo.

The first gastric juice used in the artificial rumen culture test was collected from the rumen of Hanwoo at Samho Livestock Slaughterhouse located in Yangsan-dong, Buk-gu, Gwangju, filtered with 4 layers of gauze, and centrifuged at 408xg for 10 minutes. Used. Artificial saliva was prepared according to McDougall's buffer solution as shown in Table 1, and used after maintaining the anaerobic state by injecting carbon dioxide gas completely deoxygenated in a 39 ℃ constant temperature water tank before using it for the culture test. It was.

McDougall's buffer solution Component Content (g) NaHCO ₃ 9.80 Na ₂ HPO ₄ · 7H ₂ O 7.00 KCl 0.57 NaCl 0.47 CaCl ₂ 0.04 MgSO _{4 7} H ₂ O 0.12 Distilled Water (mL) 1,000 Final hydrogen ion concentration 6.8 to 6.9

The culture of artificial ruminant solution was carried out in a nylon bag (Nytex, B and SH Thompson, Ltd., 6 x 12 cm, pore size 50 µm) with 5 g of concentrated feed and 5% of bamboo vinegar solution as a culture substrate. The beads were put in a string and tied in a 250 mL culture bottle. 100 mL of the first gastric juice and 100 mL of artificial saliva, which were kept at 39 ° C. and kept in anaerobic state, were added thereto, followed by injecting oxygen-free carbon dioxide gas for 5 minutes to maintain anaerobic state. The stopper was firmly capped with a rubber stopper equipped with a 50cc syringe, and then incubated with shaking at a speed of 110 times per minute in a shaker at 39 ° C.

Experimental Example 1: According to the salary of bamboo liquor in vitro Investigation of gas production in artificial rumen culture

Changes in gas generation during in vitro rumen culture in Example 1 were investigated using a 50cc syringe.

As a result, as shown in FIG. 1, the initial incubation period (0-6 hours) was lower than that of the control when 2.5, 5, and 10% bamboo vinegar was added, and the experimental group was added with 10% bamboo vinegar at 12 hours and 24 hours. At the addition level of all the bamboo vinegar, the amount of gas produced was higher than that of the control. These results suggest that bamboo vinegar added in the early stage of culture inhibited the growth of some methane-producing bacteria or reduced the amount of gas generated by inhibiting the vitality of microorganisms that break down soluble sugars. After 6 hours, the components promoted the decomposition of the substrate added in the culture medium, and it is thought that the amount of gas generated by starch or fibrin degradation bacteria was increased.

Experimental Example 2: According to the salary of bamboo liquor in vitro Investigation of pH Change in Culture of Rumen

The pH change in the culture of artificial rumen was carried out in Example 1 was analyzed using a hydrogen ion meter.

As a result, as shown in FIG. 2, the initial pH (0 to 1.5 hours) showed low pH in all the bamboo vinegar added groups, and after 6 hours of cultivation, 2.5% and 5% of the bamboo vinegar added to the control group compared to the control group. At 12 and 24 hours of cultivation, it increased significantly (p <0.05) in 2.5% of bamboo vinegar. In this test, the pH ranges from 6.8 to 6.0, which is considered to be suitable for the growth of fibrinolytic bacteria (Hutjens, 1995). However, the pH change with the incubation time is associated with the increase of acetic acid and decrease of propionic acid. .

Experimental Example 3: According to the salary of bamboo liquor in vitro Investigation of Ammonia Concentration and Volatile Fatty Acid Content in Artificial Rumen Culture

The ammonia concentration and the volatile fatty acid content of the in vitro artificial rumen culture of Example 1 were investigated. According to the culture time 10mL of the culture was collected and centrifuged at 17,000 × g, 4 ℃ for 15 minutes to obtain a supernatant and stored frozen (-80 ℃) until analysis. Ammonia concentration was investigated by measuring the absorbance at 630 nm by Chaney and Marbach (1962). The volatile fatty acid content was mixed with 1 mL of culture solution, 0.2 mL of 25% phosphoric acid, and 0.2 mL of internal standard material, and then allowed to stand for 30 minutes, and the supernatant was taken and stored in a gas chromatography bottle for freezing (-80 ° C). Analysis was carried out using gas chromatography equipped with an injector (Varian 3400 USA). At this time, the gas chromatography column used was a columnar column, and the instrument conditions in the analysis are shown in Table 2 below.

Analytical Conditions for Volatile Fatty Acids by Gas Chromatography Item Analytical instrument Analyzer Name Varian Star 3400 USA column Stabilwax-length 30m, inner diameter 0.53mm, film thickness 0.5μm Detector Hydrogen flame ionization detector Carrier gas Ultra High Purity Nitrogen (99.99%) Inlet temperature 170 ℃ Column temperature Temperature increase by 120 degreeC by 10 degreeC per minute, 170 degreeC Sensor temperature 190 ℃ Main quantity 1.0 μl Distribution ratio 20: 1

As a result, as shown in Fig. 3 and 4, the total volatile fatty acid content of the initial culture (0 ~ 1.5 hours) showed a higher tendency than the control in all the experimental groups added bamboo liquor solution and after 3 hours incubation of the bamboo vinegar solution 2.5 The percentages increased by 5% and 5%, respectively. On the other hand, 105 bamboo shoots showed the lowest change at 24 hours of culture. The above results were consistent with the decrease in the amount of VFA produced and the amount of acetic acid produced at the highest propionic acid production. In addition, considering that the culture substrate of this experiment was rich feed, there was a sharp decrease in acetic acid and a sharp increase in propionic acid after 6 hours of cultivation in the control group. We believe that the fermentation was stable. The proportion of acetic acid tended to decrease in all bamboo liquor solution over time, and the decrease was slowed in 2.5% and 5% bamboo liquor solution. Especially, 6% and 12 hours of culture in 2.5% bamboo vinegar was significantly higher than control (p <0.05). The proportion of propionic acid was opposite to acetic acid, but the proportion of propionic acid decreased with addition of bamboo vinegar solution. In particular, 2.5% of bamboo vinegar was significantly (p <0.05) decreased at 12 and 24 hours of cultivation. Changes in A / P (acetic acid / propionic acid) ratio were generally decreased with the cultivation time, which was significantly higher (p <0.05) in 2.5% bamboo vinegar compared to the control at 12 and 24 hours. In the present experiment, the addition of bamboo vinegar solution tended to increase the acetic acid ratio but decreased propionic acid because the main component of bamboo vinegar solution was 3.0% acetic acid.

As shown in FIG. 5, the change in ammonia concentration was high in the experimental group to which all bamboo liquor solution was added at the beginning of culture (0-6 hours) and late incubation (12-24 hours). Significantly increased (p <0.05), whereas 2.5% of bamboo vinegar was significantly increased (p <0.05) at 24 hours of culture. The above results indicate that the increase in ammonia concentration is due to the nitrogen decomposition of feed and the reuse of nitrogen by microorganisms, suggesting that proteolytic degradation of culture broth is active. Especially, 2.5% and 5% of bamboo vinegar is relatively stable. Increased. Therefore, the addition of bamboo vinegar solution was not only provided as an energy source for vitalizing microorganisms in the early stage of culture but also influenced the decomposition of substrate added in the late culture.

Experimental Example 4: According to the salary of bamboo liquor in vitro Investigation of Changes in Dry Matter Digestion Rate in Artificial Rumen Culture

The change of dry matter digestibility during in vitro artificial rumen culture in Example 1 was investigated. After 24 hours of incubation, the artificial ruminant dry digestion rate was taken out of the nylon bag, and then washed and removed until the rumen digesta adhered to the bag was cleared by running tap water. Then, the nylon bag was dehydrated for 48 hours in a hot air circulation dryer at 65 ° C. It was dried and the dry extinguishing rate was measured.

As a result, as shown in FIG. 6, the dry digestibility of the rich feed cultured for 24 hours was 69.70%, 71.86%, 76.72%, and 72.30 in the control and 2.5%, 5%, and 10% respectively. The percentage of bamboo vinegar added increased by 5%, especially 5% added bamboo vinegar was significantly (p <0.05) higher than the control. The above results are thought to be due to the relatively stable fermentation conditions of 2.5% and 5% added bamboo vinegar to promote the vitality of microorganisms in the first phase. It is thought that it affected digestibility.

Example 2: Korean Beef Production by Feeding Bamboo Vinegar

15 Korean cattle cows were compared with the control, 3% bamboo shoots and 6% bamboo shoots. Test batches and treatments were randomized as shown in Table 3. The test feed was fed by mixing 3% and 6% of bamboo vinegar in commercially mixed feed (large consumption meat, flakes). The analysis of the test feed was carried out by AOAC (1996) method and the chemical composition is shown in Table 4. The test shaft was refrained from open barn, and during the test, the rich feed and forage, mineral blocks and water were allowed to be vegetarian.

Test design Item / Test Zone Control 3% bamboo vinegar 6% Bamboo Vinegar Test head 5 5 5 Treatment contents 0% bamboo shoot solution Add 3% bamboo vinegar Add 6% bamboo vinegar

Chemical Composition of Test Feed Item Rich feed Investigation Control 3% bamboo vinegar 6% Bamboo Vinegar Straw moisture 12.51 12.80 13.17 12.52 Crude protein 12.04 11.51 12.54 4.52 George Room 2.53 2.61 2.57 1.35 Joe Island Yu 15.41 14.85 14.71 24.52 Inquiry minutes 10.10 10.21 10.27 11.08 calcium 0.84 0.87 0.90 0.06 sign 0.32 0.34 0.38 0.07 Plasticizing Nutrients 72.04 72.61 72.80 (Note) Unit:%, based on raw materials

Experimental Example 1 Investigation of Daily Weight Gain, Feed Intake and Feed Efficiency of Hanwoo by Feeding Bamboo Vinegar

In Example 2, the weight and feed intake of Korean beef fed bamboo vinegar was examined. Body weight was measured at the start of the test and at the end of the test. The feed intake was measured by measuring the remaining amount of feed fed the day before feeding the morning feed.

As a result, as shown in Table 5, the daily weight gain was 3% and 6% bamboo liquor, 0.18kg, 0.20kg and 0.17kg, respectively. . Feed intake was 3, 6% and 8.30kg, 8% and 8.30kg, respectively, but there was no significant difference between the treatments.

Daily Weight Gain, Feed Intake and Feed Efficiency of Hanwoo by Feeding Bamboo Vinegar Item / Test Zone Control 3% bamboo vinegar 6% bamboo shoots Starting weight of test (kg) 493.5 ± 12.60 488.3 ± 15.21 445.0 ± 15.21 Test end weight (kg) 504.0 ± 15.21 500.0 ± 13.31 455.2 ± 13.31 Weight gain (kg) 10.5 ± 2.21 11.7 ± 1.32 10.0 ± 1.24 Daily weight gain (kg) 0.18 ± 0.11 0.20 ± 0.02 0.17 ± 0.02 Feed Intake (kg) 8.25 ± 0.78 8.35 ± 0.56 8.20 ± 0.45 Feed efficiency 0.02 ± 0.01 0.02 ± 0.01 0.02 ± 0.01

Experimental Example 2: Investigation of Blood Components of Hanwoo by Feeding Bamboo Vinegar

The blood components of Korean cattle fed bamboo shoot solution in Example 2 were examined. After the test, blood was collected from the coarse veins of each test axis, and left at 4 ° C. for at least 12 hours, and then serum was separated by centrifugation at 3000 rpm for 15 minutes. Blood glucose, serum urea nitrogen, albumin, globulin, creatine, cholesterol, total protein, calcium and phosphorus in the serum were analyzed using a blood autoanalyzer (DTSCII, DT60II, Johnson & Johnson, USA).

As shown in Table 6, the blood glucose concentrations of the control, 3% and 6% bamboo liquor were significantly increased by the addition of bamboo liquor at 172.70mg / dl, 151.63mg / dl and 139.30mg / dl, respectively (p <0.05). ), Which is higher than the normal range of 46.0 to 93.2 mg / dL. Levels of glucose in the blood are altered by the assimilation of insulin and the catabolism of glucagon, catecholamines and glucocorticoids. Insulin and glucagon antagonize each other. It means that there is. The decrease in glucose in the blood is due to the decrease in the use of glucose due to the breakdown of fat. Therefore, in this experimental example, it is thought that the lipolysis in the body was promoted by feeding the bamboo vinegar solution.

The total protein concentrations of control, 3% bamboo shoots, and 6% bamboo shoots were 7.02g / dl, 9.61g / dl, and 9.54g / dl, respectively, higher than the normal range of 5.8-8.00g / dl. Significantly higher (p <0.05). The albumin content was 3.24g / dl in control, 3.76g / dl in 3% bamboo liquor and 3.68g / dl in 6% bamboo liquor, which was higher than normal range of 2.50-3.60g / dl. The globulin content was 6.00g / dl in control, 5.85g / dl in 3% bamboo vinegar and 5.86g / dl in 6% bamboo vinegar, which was higher than the normal range of 2.70-3.80g / dl. In general, the increase of globulin is increased in liver disease, and the addition of bamboo vinegar is thought to improve liver disease and promote liver vitality. The albumin / globulin ratio was 0.54 in the control, 0.64 in the 3% bamboo vinegar and 0.63 in the 6% bamboo vinegar, which was lower than the normal range of 0.93-0.95. Concentration of urea nitrogen in blood was 16.67mg / dl in control, 19.30mg / dl in 3% bamboo liquor, 15.15mg / dl in 6% bamboo liquor, and 7.0 ~ 17.2mg in 3% bamboo liquor. It was higher than / dl. This is not related to protein synthesis by adding bamboo vinegar solution, since blood urea nitrogen content decreased when nitrogen accumulation and protein synthesis increased in muscle. Judging. Creatine content was 1.76 mg / dl in control, 1.20 mg / dl in 3% bamboo liquor, and 1.24 mg / dl in 6% bamboo liquor, which is within the normal range of 0 to 1.95 mg / dl but slightly decreased due to the addition of bamboo liquor. It was. In general, the physiological action of creatine is the excretion of creatine metabolism, which is synthesized in the liver and pancreas and is known to accumulate high energy by phosphorylation by moving to many organs, especially muscles. It is feed. Cholesterol content was 162.03mg / dl in control, 169.23mg / dl in 3% bamboo liquor, 6176 bamboo liquor in 176.45mg / dl and included in normal range of 76.0 ~ 226.8mg / dl, but 6% bamboo liquor was significant. (p <0.05).

Calcium content was 8.42mg / dl in control, 8.97mg / dl in 3% bamboo liquor, 8.76mg / dl in 6% bamboo liquor, which is within the normal range of 7.80 ~ 10.46mg / dl in cows, but tended to be slightly higher due to the feeding of bamboo liquor. Indicated. The content of phosphorus was 7.70mg / dl in control, 8.38mg / dl in 3% bamboo liquor and 8.05mg / dl in 6% bamboo liquor, which was higher than the normal range of 4.29-7.89mg / dl in cows.

Investigation of Blood Components of Korean Beef According to the Supplementation of Bamboo Vinegar Item / Test Zone Control 3% bamboo vinegar 6% Bamboo Vinegar Glucose (mg / dl) 172.70 ± 2.93 ^a 151.63 ± 2.15 ^b 139.80 ± 2.41 ^b Total protein (g / dl) 7.02 ± 0.70 ^b 9.61 ± 0.66 ^a 9.54 ± 0.74 ^a Albumin (g / dl) 3.24 ± 0.29 3.76 ± 0.54 3.68 ± 0.27 Globulin (g / dl) 6.00 ± 0.29 5.85 ± 0.18 5.86 ± 0.47 Albumin / Globurin Ratio 0.54 ± 0.28 0.64 ± 0.08 0.63 ± 0.01 Blood Urea Nitrogen (mg / dl) 16.67 ± 0.42 ^b 19.30 ± 0.69 ^a 15.15 ± 0.76 ^b Creatine (mg / dl) 1.76 ± 0.48 1.20 ± 0.21 1.24 ± 0.30 Cholesterol (mg / dl) 162.03 ± 2.66 ^b 169.23 ± 2.21 ^b 176.45 ± 1.92 ^a Calcium (mg / dl) 8.42 ± 0.71 8.97 ± 0.30 8.76 ± 0.40 Phosphorus (mg / dl) 7.70 ± 0.35 8.38 ± 0.24 8.05 ± 0.29 Note: The mean value ± standard deviations a to b are significant differences of the same numbered columns (p <0.05)

Experimental Example 3: Investigation of the rumen fluid characteristics of Korean cattle according to the feed of bamboo vinegar

In Example 2, the rumen liquid of Korean cattle fed bamboo shoot liquid was collected and its characteristics were examined. The rumen fluid was collected from the first place after slaughter and analyzed for the concentration of hydrogen ions, volatile fatty acids and ammonia. Hydrogen ions, volatile fatty acids and ammonia concentrations were analyzed in the same manner as in Experiment 3 of Example 1.

As a result, as shown in Table 7, the pH of control and 3%, 6% bamboo vinegar was increased to 6.36, 6.96, 7.10, respectively, with the addition of bamboo vinegar. The total volatile fatty acid contents of control, 3%, and 6% bamboo liquor were decreased significantly (p <0.05) with 56.79 mM / L, 50.76 mM / L, and 49.26 mM / L, respectively. The proportion of acetic acid increased significantly (p <0.05) in the control, 3%, and 6% bamboo vinegar plots with 58.2 molar%, 60.6 molar%, and 62.2 molar%, respectively, whereas the proportion of propionic acid was increased in the control group. And 3% and 6% bamboo vinegar were 22.5 molar%, 22.6 molar% and 19.5 molar%, respectively, and 6% bamboo vinegar was significantly lower (p <0.05). The ratio of butyric acid was slightly decreased in control, 3%, and 6% bamboo vinegar with 13.5 molar%, 11.0 molar%, and 12.7 molar%, respectively. However, there was no difference in the production rate of other volatile fatty acids. In the A / P ratio, the control, 3%, and 6% bamboo shoots were 2.59, 2.68, and 3.19, respectively, and the 6% bamboo shoots were significantly higher (p <0.05). The concentration of ammonia was 69.78 mg / 100ml, 65.59 mg / 100ml, and 63.34 mg / 100ml in control, 3%, and 6% bamboo liquor, respectively, and the value of 6% bamboo liquor was significantly decreased (p <0.05). Was low. These results indicate that the pH in this test was suitable for cellulose degradation (6.0-6.8) and protein synthesis (6.3-7.4), total volatile fatty acid content was slightly lower than the optimum level (70-130 mM), and acetic acid was appropriate. It was higher than (50 to 60%) and propionic acid was higher than the optimum level (18 to 20%). Butyrate was lower than the optimum level (18-20%) and A / P was higher than the optimum level (2.1: 1.0 or higher). Could.

Effect of Bamboo Vinegar on the Fermentation Characteristics of Korean Beef in Rumen Item / Test Zone Control 3% bamboo vinegar 6% Bamboo Vinegar pH 6.36 ± 0.03 6.96 ± 0.03 7.10 ± 0.04 Total Volatile Fatty Acid (mM / L) 56.79 ± 1.54 ^a 50.76 ± 1.59 ^b 49.26 ± 2.25 ^b Composition of VOCs (%) Acetic acid (A) 58.2 ± 2.86 ^b 60.6 ± 2.86 ^ab 69.2 ± 0.72 ^a Propionic acid (P) 22.5 ± 1.62 ^a 22.6 ± 1.79 ^a 19.5 ± 0.19 ^b Butyric acid 13.5 ± 0.60 11.0 ± 0.89 12.7 ± 0.56 Etc 5.8 ± 0.38 5.8 ± 0.76 5.6 ± 0.56 A / P Ratio 2.59 ± 0.17 ^b 2.68 ± 0.52 ^b 3.19 ± 0.41 ^a Ammonia Concentration (mg / 100mL) 69.78 ± 2.79 ^a 65.59 ± 2.53 ^ab 63.34 ± 2.41 ^b Note: The mean value ± standard deviations a to b are significant differences of the same numbered columns (p <0.05)

Experimental Example 4; Carcass Performance and Breeding of Korean Beef According to Salary of Bamboo Vinegar

In Example 2, the carcass and fertility scores of Korean cattle fed bamboo shoots were examined. 24 hours after the end of the specification test, they were fasted and shipped to the National Assembly of Nak-ju Chapter for slaughter. Meat carcasses and meat quality evaluation of cattle carcasses were conducted in accordance with the Carrier Grading Method, Criteria, and Application Conditions of the Ministry of Agriculture and Forestry (1999). It carried out according to.

As a result, as shown in Table 8, the carcass weights of Hanwoo cows fed with 60 seconds of bamboo vinegar were decreased by control level, 3% and 6% bamboo vinegar, respectively, to 261.0kg, 260.3kg and 257.3kg respectively. There was no significant difference from the control group. The loin cross-sectional area, which had positive correlation with meat size and grade, was 72.8cm2, 69.6cm2 and 73.4cm2 in control, 3% and 6% bamboo vinegar, respectively. Back fat thickness was significantly decreased (p <0.05) with control, 3%, and 6% bamboo vinegar, respectively, 11.8mm, 8.6mm, and 8.4mm. Meat index increased with control levels of control of bamboo shoots (67.4, 68.5, 68.9). In the sixth grade, the control group showed five B-classes, three 3% and 6% bamboo shoots, one in A and four in B, respectively. Intramuscular fat, the most important factor in meat grade, was 3.67, 5.40, 2.27 in control, 3%, and 5.27, 2.27, respectively. It was a trend. Meat color tended to improve in the control, 3%, and 6% bamboo vinegar, respectively, at 5.00, 4.40, and 4.20. The texture of control and 3% and 6% bamboo vinegar were 2.07, 1.67, and 2.00, respectively. Maturity did not differ between treatments. In terms of the quality grade rate, the control group showed 1st grade 3 heads and 2nd grade 2 heads, 3% bamboo liquor showed 1 ⁺ 1 graded head and 1st grade 4 heads, and 6% bamboo shoots showed 1st grade 2 heads 2 heads and 3 grade 1 heads appeared. As a result of the above results, the feeding of bamboo vinegar was reduced by increasing the back fat thickness and improved meat grade in Hanwoo beef cattle, especially in 3% bamboo vinegar. Is believed to be excellent.

Carcass Performance of Korean Beef According to Salary of Bamboo Shoots Item / Test Zone Control 3% bamboo vinegar 6% Bamboo Vinegar Cold weight (kg) 261.0 ± 15.11 260.3 ± 18.15 257.0 ± 18.15 Conductor Rate (%) 52.7 ± 1.45 52.64 ± 1.01 56.48 ± 1.01 Meat grade Fillet cross section (cm ² ) 72.8 ± 6.91 69.6 ± 1.52 73.4 ± 4.28 Back fat thickness (mm) 11.8 ± 1.79 ^a 8.6 ± 2.19 ^b 8.4 ± 1.67 ^b Meat index 67.4 ± 0.60 68.5 ± 0.81 68.9 ± 0.96 Grade (A: B: C: D) 2.0 ± 0.00 (0: 5: 0: 0) 1.8 ± 0.45 (1: 4: 0: 0) 1.8 ± 0.45 (1: 4: 0: 0) Meat grade Intramuscular fat map 3.67 ± 1.33 ^b 5.40 ± 0.80 ^a 2.27 ± 0.55 ^b Meat color 5.00 ± 0.00 4.40 ± 0.55 4.20 ± 0.45 Local color 3.20 ± 0.45 3.20 ± 0.45 3.80 ± 1.10 Organization 2.07 ± 0.56 1.67 ± 0.28 2.00 ± 0.00 Maturity level 2.53 ± 0.56 2.07 ± 0.28 2.07 ± 0.55 Class (1 ⁺ : 1: 2: 3: 4) 2.40 ± 0.55 (0: 3: 2: 0: 0) 1.80 ± 0.45 (1: 4: 0: 0: 0) 3.80 ± 0.45 (0: 2: 2: 1: 0) (Note) The result value is the mean ± standard deviation a to ^b significant difference (p <0.05) of the same column numbered differently (p <0.05) meat index = 65.834-(0.393 × back fat thickness mm) + (0.088 × fillet surface area cm ² )- (0.008 × carcass weight kg) + 2.01 Muscle fat, meat color, fat color: 1-7 texture 1-3 texture grade: 1 ⁺ grade (No. 6-7), grade 1 (No. 4-5), grade 2 ( No.2 to 3), Level 3 (No.1)

The effect of bamboo vinegar on the growth of Hanwoo cows is shown in Table 9. The tenderloin was 1.54%, 1.54% and 1.43% in control, 3% and 6% bamboo vinegar, respectively, and the fillet was 6.85%, 7.88% and 6.80% in control and 3% and 6% bamboo vinegar, respectively 3% and 6% bamboo liquor were 1.76%, 1.83% and 1.60%, respectively. Therefore, the production rate of the high-quality site was 10.15%, 11.25%, and 9.83% of control, 3%, and 6% bamboo vinegar, respectively. In addition, there were no significant differences between the treatments in the control, 3, and 6% bamboo shoots, respectively, with 43.11%, 45.33%, and 42.08%. Fat percentage and bone percentage were relatively high in 3% bamboo liquor. These results suggest that the period of supplementation of bamboo liquor was short for 60 days at the end of the finishing period and did not significantly affect the rearing performance.

Breeding results of Korean beef by salary of bamboo liquor Item / Test Zone Control 3% bamboo vinegar 6% Bamboo Vinegar relief 1.54 ± 0.42 1.54 ± 0.06 1.43 ± 0.07 sirloin 6.85 ± 0.57 7.88 ± 0.57 6.80 ± 0.51 Tip 1.76 ± 0.15 1.83 ± 0.11 1.60 ± 0.12 Snowy road 4.38 ± 1.14 4.36 ± 0.18 4.23 ± 0.12 stupidity 6.67 ± 1.19 6.89 ± 0.63 6.75 ± 0.60 forelegs 3.47 ± 0.95 3.62 ± 0.45 3.40 ± 0.40 Thirsty 3.22 ± 0.38 2.66 ± 0.35 2.80 ± 0.31 Sunny place 5.38 ± 0.75 6.02 ± 0.79 6.03 ± 0.72 situation 3.30 ± 0.68 3.45 ± 0.47 3.18 ± 0.41 rib 6.53 ± 0.92 7.08 ± 0.54 5.88 ± 0.50 Transactional Meat Rate 43.11 ± 8.14 45.33 ± 3.16 42.08 ± 3.06 bone 7.60 ± 1.13 8.20 ± 1.03 6.70 ± 1.12 Fat 15.79 ± 1.27 17.47 ± 1.92 15.48 ± 1.97 Note: The mean value ± standard deviation a to ^b are significant differences of the same numbered columns (p <0.05)

Experimental Example 5: Investigation of Physicochemical Components of Korean Beef Meat by Supplementation

The meat characteristics of Korean beef fed bamboo vinegar in Example 2 were sampled from the long root muscle of the semiconductor cooled at 4 ± 2 ° C. for 24 hours in a cooling chamber after slaughter, and the physicochemical components of meat were examined. Physicochemical components of water, crude protein, crude fat and crude ash were analyzed according to AOAC (1996) method. pH was measured using a skin pH meter (Orion, model name 520A, USA), and the meat color was exposed to air for 30 minutes after exposing the cut surface of the dorsal muscle, followed by a color meter (Minolta, CR-301). Brightness, redness and yellowness were measured. At this time, the standard plate used a white tile of Y = 92.40, x = 0.3136, y = 0.3196. Heat loss and shear force are cut into steak shape (thickness 2.5cm, weight about 200g), vacuum packed, heated to maintain internal temperature of meat at 75 ℃ for 10 minutes, and then heated using weight difference before and after heating. Loss was measured. Shear force is measured by measuring the heating loss and taking a sample in the direction of muscle fiber with a core diameter of 1.8 cm. Measurements were made with an XT2 texture analyzer (Texture Technologies Group.Scarsdale, NY).

As a result, as shown in Table 10, the crude fat content of the general components was 627%, 8.40% and 6.42% for control, 3% bamboo vinegar and 6% bamboo vinegar, respectively (p <0.05). Increased. pH, meat color and heat loss were not significantly different between treatments. Shear force for meat year was 12.46kg, 11.08kg, and 11.38kg for control, 3% bamboo shoots, and 6% bamboo shoots, respectively (p <0.05). Low, the effect of improving the year. Therefore, Hanwoo beef fed 3% bamboo vinegar solution showed high intramuscular fat and crude fat content and low shear force. On the other hand, the year improvement effect is estimated to be improved by the back fat or muscle fat decomposed by the addition of bamboo vinegar than the intramuscular fat and crude fat content, or promoted intramuscular retention.

Changes in Physicochemical Components of Han Beef Meat Supplemented with Bamboo Vinegar Item / Test Zone Control 3% bamboo vinegar 6% Bamboo Vinegar Physicochemical Composition moisture(%) 71.34 ± 0.91 70.43 ± 1.76 71.57 ± 1.07 protein(%) 21.44 ± 0.49 20.06 ± 0.89 21.01 ± 0.78 Fat(%) 6.27 ± 1.33 ^b 8.40 ± 2.62 ^a 6.42 ± 1.26 ^b Ash content (%) 0.95 ± 0.06 1.12 ± 0.07 1.00 ± 0.05 Physical properties pH 5.53 ± 0.02 5.55 ± 0.04 5.56 ± 0.03 Meat color Degree 40.64 ± 0.69 40.00 ± 0.49 39.08 ± 0.34 Redness 15.86 ± 0.59 15.29 ± 0.80 15.18 ± 0.66 Yellow road 2.66 ± 0.49 3.05 ± 0.57 2.34 ± 0.53 Heating loss (%) 20.00 ± 0.75 21.02 ± 0.43 22.51 ± 0.73 Shear force (kg) 12.46 ± 0.58 ^a 11.08 ± 0.53 ^b 11.38 ± 0.43 ^b Note: The mean value ± standard deviation a to ^b are significant differences of the same numbered columns (p <0.05)

Experimental Example 6: Investigation of fatty acid composition changes of Korean beef meat by feeding bamboo vinegar

The meat characteristics of Korean beef fed bamboo shoot solution in Example 2 were sampled from the abdominal muscles of semiconductors cooled at 4 ± 2 ° C. for 24 hours in a cooling chamber after slaughter, and the fatty acid composition of meat and subcutaneous fat was examined. The subcutaneous fat of the abdominal muscles and the longest muscles was sampled and lipids were extracted according to the method of Folch et al. (1957), followed by methylation according to Morrison and Smith (1964). Were separated and stored at −80 ° C. and analyzed using gas chromatography (Verian 3400, USA) equipped with an autosampler. The conditions of the instrument used for the analysis are shown in Table 11 below.

Analytical Conditions for Volatile Fatty Acids by Gas Chromatography Item Analysis condition Analyzer Varian Star 3400, USA column Stabilwax-length 30m, inner diameter 0.53mm film thickness 0.5μm Detector Hydrogen flame ionization detector Carrier gas Highest Purity Nitrogen (99.99%) Inlet temperature 170 ℃ Column temperature Temperature increase by 120 degreeC by 10 degreeC per minute, 170 degreeC Sensor temperature 190 ℃ Main quantity 1.0 μL Distribution ratio 20: 1

As a result, as shown in Table 12, the fatty acid composition of the pancreas was lowest in the order of linoleic acid, palmitic acid, stearic acid, and palmitic acid. Linoleic acid was the highest fatty acid in unsaturated fatty acid. The percentage of bamboo vinegar supplemented with 46.29%, 49.84%, and 48.33% in% bamboo vinegar and 6% bamboo vinegar, respectively (p, 0.05). On the other hand, palmitic acid was significantly decreased (p <0.05) in control, 3% bamboo shoots and 6% bamboo shoots, 28.73%, 25.00% and 28.10%, respectively. Therefore, the percentage of saturated fatty acids known as a risk factor for various adult diseases and known as a precursor of cholesterol was 42.41%, 36.80% and 39.87% of control, 3% bamboo liquor and 6% bamboo liquor, respectively. It was found to decrease (p <0.05). The percentage of unsaturated fatty acids known as essential fatty acid precursors and an essential fatty acid precursor was 66.07%, 68.75% and 67.25% for control, 3% bamboo liquor, and 67.25%, respectively (p <). 0.05). The ratio of unsaturated fatty acids / saturated fatty acids also increased with supplementation of bamboo liquor.

Fatty Acid Composition of Korean Beef Meat by Salmon Fatty acid composition (%) / test zone Control 3% bamboo vinegar 6% Bamboo Vinegar Myristic acid 3.75 ± 0.13 3.48 ± 0.37 3.38 ± 0.41 Mystic Acid 1.53 ± 0.08 1.66 ± 0.13 1.47 ± 0.22 Palmitic acid 28.73 ± 0.36 ^a 25.00 ± 1.25 ^b 28.10 ± 0.91 ^a Palmitic acid 6.08 ± 0.56 6.60 ± 0.62 7.05 ± 0.70 Stearic acid 9.93 ± 1.06 8.32 ± 1.83 8.39 ± 1.03 Oleic acid 46.29 ± 0.94 ^b 49.84 ± 1.12 ^a 48.33 ± 2.11a ^b Linoleic acid 2.24 ± 0.73 2.33 ± 1.81 2.01 ± 1.02 Linolenic acid - - - Other 1.45 ± 0.07 2.77 ± 0.58 1.27 ± 0.66 Saturated fatty acid 42.41 ± 0.60 ^a 36.80 ± 2.65 ^b 39.87 ± 2.42 ^ab Unsaturated fatty acid 66.07 ± 0.60 ^b 68.75 ± 2.65 ^a 67.25 ± 2.41 ^ab Unsaturated fatty acid / saturated fatty acid 1.56 ± 0.03 1.87 ± 0.13 1.69 ± 0.21 Note: The mean value ± standard deviation a to ^b are significant differences of the same numbered columns (p <0.05)

Looking at the fatty acid composition of the subcutaneous fat, as shown in Table 13, it was lowered in the order of 18: 1, 16: 0, 16: 1, 18: 0, and the ratio of 18: 1 was the control, 3%, and 6% bamboo vinegar, respectively. 52.30%, 53.84%, 53.32% tended to increase in 3% and 6% bamboo shoots. The ratio of 16: 0 was 24.44%, 22.64% and 22.98% in control, 3%, and 6% bamboo shoots, respectively. By the tendency to decrease. Therefore, the percentage of saturated fatty acids decreased in control, 3%, and 6% bamboo liquor, respectively, by 32.82%, 30.31%, and 30.85%, respectively, and the proportion of unsaturated fatty acids in control, 3%, and 6% bamboo, respectively. 71.02%, 72.42%, 71.28% tended to increase by the amount of bamboo liquor. As a result, it was found that the saturated fatty acid decreased and the unsaturated fatty acid increased due to the feeding of bamboo liquor, which may affect the oxidation of fatty acids in the tissues of bamboo liquor.

Fatty Acid Composition of Korean Beef Subcutaneous Fat Item / Test Zone Control 3% bamboo vinegar 6% Bamboo Vinegar Myristic acid 3.40 ± 1.06 3.67 ± 0.23 3.47 ± 0.21 Mystic Acid 2.01 ± 0.56 2.70 ± 0.39 2.48 ± 0.45 Palmitic acid 24.44 ± 3.04 22.64 ± 0.26 22.98 ± 0.71 Palmitic acid 10.46 ± 1.15 10.81 ± 1.13 10.17 ± 1.00 Stearic acid 4.98 ± 1.83 4.00 ± 0.60 4.40 ± 0.95 Oleic acid 52.30 ± 4.21 53.84 ± 2.46 53.32 ± 2.44 Linoleic acid 1.27 ± 0.59 1.07 ± 0.99 0.64 ± 0.69 Linolenic acid 0.19 ± 0.03 0.17 ± 0.99 0.27 ± 0.10 Other 0.96 ± 0.04 1.10 ± 0.14 1.27 ± 0.09 Saturated fatty acid 32.82 ± 2.82 30.31 ± 0.50 30.85 ± 1.00 Unsaturated fatty acid 71.02 ± 2.82 72.42 ± 0.50 71.28 ± 2.05 Unsaturated fatty acid / saturated fatty acid ratio 2.16 ± 0.17 2.39 ± 0.03 2.31 ± 0.08 Note: Results are mean ± standard deviation.

Experimental Example 7: Change in Cholesterol Content of Han Beef Meat by Supplementation

The meat quality of Korean beef fed bamboo shoot solution in Example 2 was sampled from the gut root of the semiconductor cooled at 4 ± 2 ° C. for 24 hours in a cooling chamber after slaughter, and the cholesterol content of meat was examined. Cholesterol content was analyzed by using a sample of the enzyme analysis enzyme cholesterol extracts.

As a result, cholesterol content was significantly (p <0.05) in control, 3% bamboo shoots and 6% bamboo shoots when 28.85mg / 100g, 22.14mg / 100g and 24.19mg / 100g were added.

Example 3: Investigation of Meat Quality during Storage of Hanwoo Beef

After the slaughter of Hanwoo fed the vinegar care in Example 2 and taking a sample of the long root of the semiconductor cooled to 4 ± 2 ℃ state in a cooling chamber as a sample cut into a steak shape (thickness 2.5cm, weight 200g) The meat quality was stored during storage for 1, 3, 9, 15, 21 days at 4 ± 1 ℃. That is, hydrogen ions, color, heat loss and shear force were investigated in the same manner as in Experimental Example 5 of Example 2.

As a result, the pH change of Hanwoo beef was 5.52, 5.52 and 5.49 in control, 3% bamboo vinegar and 6% bamboo vinegar on day 1 of storage, and 5.57, 5.54 and 5.50 on day 9 of storage and 21 On day one, 5.95, 5.97, and 5.81, 3% bamboo liquor was slightly higher than control, while 6% bamboo liquor was lower than control. In general, the pH of meat is increased through free stiffness and then slowly stiffening, and the free amino acid and nonprotein nitrogen compounds are increased as the protein is degraded by enzymes secreted by muscle enzymes or microorganisms. The rapid increase seems to affect the pH increase.

The change in meat color, which is an important factor that determines meat grade during storage and consumer's preference, is shown in FIG. 8 as lightness (L) is 37.69, respectively in control, 3% bamboo and 6% bamboo vinegar. 39.23, 39.05 and 40.98, 44.68, 43.05 on the 9th day of storage. On the 21st day of storage, 41.80, 43.65, and 42.45 were shown. Therefore, Hanwoo beef fed 3% bamboo herb juice during storage period was significantly higher than control group (p <0.05) at 3 and 9 days of storage. Redness (a) was 16.72, 15.66, 14.51 in control, 3%, and 6% bamboo liquor on day 1, and 17.73, 17.32, 15.74 on day 9, and 6% bamboo liquor on day 15, 11.59, 12.45, 10.00. The group was significantly lower (p <0.05) on days 1, 3 and 9 of storage.

Beef sirloin muscle gradually increased until 16 days of fermentation, and redness gradually increased until 12 days of fermentation and increased rapidly on day 12. Meat color is generally different depending on the amount and state of myoglobin, a tone protein contained in muscle. It is dark brown. Therefore, it is thought that meat color improved with increasing intramuscular fat.

The change in heat loss during storage of the Korean cattle cow jangjanggeun supplemented with bamboo vinegar is shown in FIG. The loss of heating of Baejang-geun was 20.19%, 20.72%, and 21.41% of control, 3%, and 6% bamboo vinegar, respectively, on day 1, and 21.89%, 22.10%, and 23.73% on day 3, respectively. 3% and 6% bamboo vinegar was significantly lower (p <0.05) in 3% and 6% bamboo vinegar. These results suggest that juicy juice is largely caused by the growth of microorganisms and protein denaturation, and it is thought that the feeding of bamboo vinegar juice promotes the deposition of various protein compounds and unsaturated fatty acids with low melting point and affects the meat tissue.

The change in shear force during 4 ° C. storage period of the Korean beef cattle long root muscle fed bamboo shoot solution is shown in FIG. 10. Shear force tended to decrease with storage period. On the first day of storage, control and 3% and 6% bamboo liquor solution, respectively, stored 13.22kg, 11.14kg, 11.28kg, and 11.79kg, 10.44kg, 3% bamboo liquor decreased significantly at 1, 3 and 9 days of storage, and 6% bamboo liquor decreased significantly (p <0.05) at 1 and 3 days of storage. These results suggest that supplementation of bamboo vinegar to increase intramuscular fat, decrease back fat thickness, and increase the length of unsaturated fatty acid in the abdominal muscle may cause tissue degradation or free amino acids and nonprotein nitrogen. It is thought that the shear force is reduced by the increase of the compound, and the year is improved.

Experimental Example: Sensory Evaluation According to Storage Period of Korean Beef

As shown in Example 3, the sensory test for taste, smell and appearance according to the storage period was carried out while storing Hanwoo beef fed the bamboo vinegar solution at 4 ℃. In the sensory test, 10 of 15 well-trained sensory test agents were randomly extracted and evaluated for taste, smell, appearance, etc. according to the 9-point grading system.

As a result, as shown in Figure 11, 3% bamboo vinegar in the taste appeared the latest on the third day of storage. On the first day of storage, the control was 5.54, 3% bamboo liquor was 6.50, 6% bamboo liquor was 6.25. On the third day of storage, control was 5.85, 3% bamboo liquor was 7.01, 6% bamboo liquor was 6.75, The taste was significantly improved (p <0.05) in 3% bamboo vinegar compared to the control at 1 and 3 days of storage. Odor also decreased with the storage period. On the first day of storage, the control was 5.25, 3% bamboo vinegar was 6.00, 6% bamboo vinegar was 5.75, and the control was 4.75, 3% bamboo vinegar was 5.25, 6% bamboo vinegar decreased to 5.00. Odor due to the addition of bamboo vinegar was found to be at least 3% bamboo vinegar flavor than the fishy smell of the control. In appearance, it decreased with the storage period. On the 1st day of storage, the control showed 5.00, 3% bamboo vinegar spheres were 5.25, 6% bamboo vinegar spheres was 5.51. On the 15th day, the appearance tended to be higher in 3% and 6% bamboo vinegar added with bamboo vinegar.

As a result, the feeding of bamboo vinegar solution acted as a solvent for the accumulation of fat content and the volatile components accumulated during cooking, affecting taste and flavor, and the taste was increased by increasing oleic acid content of unsaturated fatty acid and linolenic acid. It is believed to improve.

As described above, the present invention has the effect of improving the rumen fermentation by reducing the gas generation amount, increasing the total volatile fatty acid content, increasing the ammonia concentration, and the building digestion rate by feeding the feed with the addition of bamboo vinegar to Hanwoo It is a very useful invention in the meat industry because it has an excellent effect of improving the meat grade by improving feed efficiency and reducing the back fat thickness of Korean beef, and improving the meat grade by increasing intramuscular fat, crude fat content and unsaturated fatty acid.

Claims (2)

Hanwoo beef, characterized in that the meat grade is improved by feeding back the feed for cattle containing 3% of bamboo vinegar to improve the meat grade by increasing the back fat thickness and increasing the intramuscular fat, crude fat content and unsaturated fatty acid. According to claim 1, wherein the unsaturated fatty acid is Hanwoo beef, characterized in that oleic acid and linolenic acid.