KR100630214B1 - The feedstuff utilization of Hongju by-product in Jindo and process for preparation high quality meat by fed there in Hanwoo - Google Patents

Abstract

The present invention relates to a feed value evaluation of Hongju Park produced in Jindo, a method of feeding Hongju Park to Korean cattle and pigs, and a technique for producing high-quality meat of Korean cattle and pigs fed the same.

The feed value for Hongju Park is rich in feed value as it contains energy sources such as cell proteins, various vitamins and unknown growth factors, and the heavy metal content is below the permissible feedstock limit. There is a potential to improve animal productivity by enhancing volatile fatty acid, glucose and protein availability. In particular, the feeding of red jujube to the livestock beef improved productivity and carcass performance by increasing feed intake and weight gain, improving feed efficiency, increasing carcass weight, increasing the loin area, and increasing intramuscular fat. Korean beef has a low cholesterol content, is rich in juicy, improves in age, and has juiciness, year and flavor in sensory evaluation. In addition, the feeding of red gourd to the pigs in the flesh raises productivity by increasing feed intake and weight gain, improving feed demand and carcass grade.The pork fed red sake has improved meat color and shearing force. It has an excellent effect of providing high quality pork with improved year and flavor.

Therefore, by using red sake for livestock, there is an excellent effect to reduce the disposal cost and environmental pollution by using industrial waste, and to produce high quality meat by improving livestock productivity and meat quality.

Jindo red gourd, fodder value, Korean beef, pig, high quality meat

Description

The feedstuff utilization of Hongju by-product in Jindo and process for preparation high quality meat by fed there in Hanwoo}

The present invention relates to a high-quality meat production technology of Hanwoo and pigs by the evaluation of feed value of Jindo Hongju Park and its use. More specifically, the present invention, Jindo Hongju Park contains the cell sources and energy sources such as various vitamins and unknown growth factors, and heavy metal content is below the permissible feedstock limit for volatile fatty acids, glucose, There is a feed value that can improve productivity by improving protein availability and feeding it to fattening cattle, which increases feed intake and weight gain, improves feed efficiency, increases carcass weight, increases loin sectional area, and increases muscle fat and carcass. Improved performance improves farmers' productivity, and Hanju meat fed with red sake is low in cholesterol, juicy, and improved. In sensory evaluation, it improves succulents, years and flavors. Increasing feed intake and weight gain by feeding Hanwoo beef and its production method and feeding pigs Increasing productivity by improving feed rate and feed grade and carcass grade. Pork fed red jujube was improved in meat color, shear strength, and sensory evaluation. It is about.

Jindo red wine is also known as liquor liquor, which is the only reddish alcoholic beverage in Korea that has been produced only in Jindo for 400 years. Ingredients include wheat, barley, yeast powder, and chichi root, which have a slight sweetness, refreshing taste and aroma, and are known to be good for neuralgia, gastrointestinal disorders, diarrhea and abdominal pain. In particular, the roots of chichi are used for herbal medicines or pigments, and the components include acetylshikonin, shikonin, alkannan, isobutyryl-shikonin, β- dimethyl acryloyl shikonin, β -hydroxy isoaloryl shikonin, and teracryl shikonin.

The pharmacological action of the fatigue is a contraceptive action, suppressing the formation of pituitary gonadotropin, especially the luteinizing hormone. And antibacterial, anti-inflammatory, anti-tumor effect. In particular, it strengthens the heart, relieves the liver, removes blood, and promotes blood circulation. It also treats constipation and hematuria. It is known that it is used for burns, frostbite, blisters, etc. and used as antipyretic, diuretic and contraceptives.

Hongju Park, which produced Hongju, contains high crude protein (6.04%), high calorie and trace minerals, and has high feed value, but high moisture content (88.06%) and easily rots at room temperature. It is being discarded. In particular, Hongju Park generated about 1 day in Jindo is about 10t, and when it is treated as industrial waste, the cost is 247,652,500 won per year when it is calculated as 67,850 won per ton. However, when it is used as livestock feed, it contributes to the reduction of environmental pollution by recycling industrial wastes, to improve the productivity of livestock and to increase the income of farmers by producing high-quality meat, and furthermore, to develop local regional brands of Hanwoo and pig, Hongju and In addition, the synergy effect is expected to be very large as regional specialty crops. Therefore, the invention about livestock feed for red sake gourd has great significance.

Therefore, the present inventors, based on the above point, evaluates the feed value of the red sake gourd, analyzes the palatability and weight gain of livestock for red sake gourd through the specification test to feed the Hanwoo cattle and pigs, and after slaughter This was achieved by conducting carcass physicochemical, physical and sensory evaluations of the flesh.

Therefore, an object of the present invention is to provide a high-quality meat production method characterized by evaluating the feed value of red sake gourd as well as determining the appropriate level of utilization for livestock such as Hanwoo and pigs.

Another object of the present invention is to provide a high quality meat prepared by the above method.

In order to achieve the above object, the present invention evaluates the feed value by analyzing the general components and minerals and heavy metal components of the red sake gourd and the control (in addition to 0% supplemented red sake gourd for daily feed) Feed test was carried out by dividing into 2% supplemented red sake lees (2% added red sake lees for daily feed) and 4% red sachets (4% red rose sake added for daily feed). This was achieved by investigating palatability and weight gain and slaughtering after the end of the specification test, and carrying out carcass physicochemical and physical characteristics and sensory evaluation. For pigs, the control group (0% supplemented with Hongju Park for daily feed) and Hongju Park 2% feed (2% red sake for daily feed), red wine 4% (4% red sake for daily feed), 8% red sake (1 day) Divided into 8% supplemented with red sake lees) Two tests were conducted to investigate palatability and weight gain, and slaughtered after the end of the specification test, to achieve the physical and physical properties and sensory evaluation of carcass and meat.

The present invention comprises the steps of evaluating the production and feed value of Jinju Hongju Park; Selecting the fattening Hanwoo and adding red sake gourd to 0%, 2% and 4% level to perform a specification test on the Hanwoo; Investigating the daily gain, feed intake and feed efficiency of the Hanwoo fed the red sake gourd of the step; Measuring the carcass performance according to the carcass grading criteria of the Ministry of Agriculture and Forestry of the Korean beef fed the Hongju Park of the step; Analyzing moisture, crude protein, crude fat, and crude ash, which are physicochemical components of Hanwoo beef fed the Hongju Park of the above step, by AOAC method, and measuring cholesterol, pH, meat color, heat loss, and shear force; Performing sensory evaluation by using a 9-point method on Hanwoo meat fed the Hongju Park; Selecting pigs of fattening and adding sake lees to 0%, 2%, 4%, and 8% levels to perform a specification test on the pigs; Investigating the daily gain, feed intake and feed efficiency of pigs fed the red sake gourd of the step; Measuring the carcass performance in accordance with the carcass grading criteria of the Ministry of Agriculture and Forestry of the pig fed the red sake gourd of the step; Analyzing water, crude protein, crude fat, and crude ash, which are physicochemical components of the pork sake fed the above step, by AOAC method and measuring cholesterol, pH, meat color, heat loss, and shear force; It consists of performing a sensory evaluation by the nine-point method of pork fed red sake gourd of the above step.

Statistical analysis of the experimental results of the above step was carried out by analysis of variance using the SAS package program, the average of each treatment section was verified by the Duncan multiple test method at the 5% level.

In the step, the test animals used in the specification test of the Korean beef were 30 heads having an average weight of 570 kg as the beef cattle beef.

The test animals used in the pig specification test at this stage were 60 pigs with an average body weight of 65 kg as flesh pigs.

Hereinafter, specific examples of the present invention will be described in detail, but the scope of the present invention is not limited thereto.

Example 1 Evaluation of Production and Feed Value of Jindo Red Wine Park

Hongju Park wash 1 mal of barley rice well, soak in water overnight, drain water for 30-40 minutes, steam for 50-60 minutes to make sake, cool, and then malt made with 1 mal of wheat and 1 mal of barley. After rotting well, it was put into alcohol poison with 3.5 mal of water and fermented for 10 to 15 days.

In order to evaluate the feed value of the red gourd, the general and chemical components of the red gourd were analyzed according to AOAC (1996) method, neutral detergent fiber (NDF), acidic detergent fiber (Acid detergent fiber; ADF) was analyzed according to Goering and Van Soest (1988). Mineral and heavy metal components were measured using an inductively coupled plasma spectrophotometer (ICP-AES).

Experimental Example 1: Investigation of feed value of Jindo Hongju Park

Chemical composition and feed value evaluation of Jinju Hongju Park carried out in Example 1 are as shown in Table 1. Hongju Park is suitable for livestock feed because it is rich in general ingredients and minerals. Especially, the content of heavy metals such as lead, cadmium, arsenic, mercury and chromium are 2.4ppm, 0.1ppm, 0.6ppm and 0.0003ppm respectively. ) The range of hazardous feeds and the standard value (related to Article 12) are below the acceptable standard values (lead: 20ppm or less, cadmium: 2.5ppm or less, arsenic: 10ppm or less, mercury: 0.5ppm or less, chromium: 300ppm or less). It was considered to be available.

TABLE 1

Chemical Composition and Feeding Value of Jindo Hongju Park

Example 2 Korean Beef Meat Production

As shown in Table 2, 30 cows (average weight: 570 kg) of the late Hanwoo fattened beef were added to control, 2%, and 4% feeders, as shown in Table 2 for the high quality development of Hanwoo beef. Hwangju Park was fed for 4 months (120 days) with 10 heads of each placed in the test plots. The test feed was added to commercially mixed feeds (large consumption meat, flakes) by adding 2% and 4% of Hongju Park. The general ingredients of the test feed were analyzed by AOAC (1996) method. Same as The test shafts were reared in open barn, and during the test, the rich feed, forage, mineral blocks and water were allowed to be vegetarian.

TABLE 2

Test Design of Hanwoo Beef

TABLE 3

Chemical Composition of Test Feed

Experimental Example 1: Daily weight gain, feed intake and feed efficiency of Hanwoo according to Jindo Hongju Park

In Example 2, the weight and feed intake of the Korean beef fed the red sake gourd was investigated. The start weight was measured at the start of the test and the end weight was measured at the end of the test. The weight gain is the final weight minus the initiation weight. The daily weight gain is the weight gain divided by 120 days of the total spec. Feed intake was measured the remaining amount of feed fed the previous day before feeding each morning, and feed efficiency was calculated by dividing feed intake by daily gain.

As a result, as shown in Table 3, the weight gain, daily weight gain and feed intake were significantly increased (P <0.05) in 2% and 4% diets. Feed efficiency was significantly lower (P <0.05) in 2% and 4% diets compared to the control, which is generally better with lower numbers and improved feed efficiency. Therefore, feeding palates increased feed palatability and feed intake, and energy metabolism in the body was active.

TABLE 3

Daily Weight Gain, Feed Intake and Feed Efficiency of Hanwoo by Feeding Hong Ju Park

Experimental Example 2: Investigation of the Carcass Performance of Korean Cattle According to Jindo Hongju Park

In Example 2, the carcass performance of the Korean beef fed the red sake was investigated. Fasting for 24 hours after the end of the specification test was shipped to the NACF Naju livestock product factory and slaughtered. Meat carcasses and meat quality assessments were conducted in accordance with the regulations on carcass grading methods, standards, and application conditions of the Ministry of Agriculture's Notice (1999) .As for meat class A, meat class index is higher than 69.00 and class B is 66.00 ~ 69.00. The grade C was determined to be less than 66.00 meat index. Meat index was calculated as follows.

Meat quantity index = 65.834-[0.393 × back fat thickness (mm)] + [0.088 × longest root cross-sectional area (㎠)]-[0.008 × carcass weight (kg)]

Numbered meat grades were calculated by numbering 3 points for A grade, 2 points for B grade, and 1 point for C grade. Numbered meat grades were 4 points for 1 ⁺ grade, 3 points for 1 grade, 2 It was calculated by digitizing it as 2 points for grade and 1 point for grade 3.

As shown in Table 4, carcass weight and sirloin area were significantly higher (P <0.05) in carcass grades than in control group. There was no significant difference in back fat thickness according to the red gourd supplement. In terms of meat grade, the control group had two heads in A grade, five heads in B grade, and three heads in C grade. The 2% salary showed five heads in A grade, three heads in B grade and two heads in C grade. In the 4% fed group, 4 heads of A grade, 3 heads of B grade, and 3 heads of C grade were found. In terms of meat quality, myo-fat scores of 2% and 4% fed HJV were significantly higher than those of the control (P <0.05). Meat color tended to increase slightly in Hongju Park, but there was no statistical difference. In addition, there was no difference in fat color, symptom, and sexual velocity. Looking at the quality grade control is the 3 two 4 two 1 two 1 ⁺ rating, four two in first grade, showed a 5 two in the second grade, the Hongzhou night 2 percent payroll District 1 ⁺ rating, 1 rating In the numbered grade, the number of red peppers was 3 heads in the 2nd grade, and the red wine 4% was 3 heads in the ¹⁺ grade, 4 heads in the 1st grade, and 3 heads in the 2nd grade. The 4% fed group was significantly higher than the control group (P <0.05). Hence, the 2% and 4% benefits of Juju Park are believed to have contributed to the improvement of carcass performance in Korean cattle by increasing the fillet area and increasing the intramuscular fat.

TABLE 4

Carcass Performance of Korean Beef by Juju Park Salary

Experimental Example 3: Investigation of Physicochemical Components and Physical Properties of Hanwoo Beef Fed with Jindo Hongju Park

After the slaughter of Hanwoo fed Jindo Hongju Park in Example 2, the sirloin of the cooled carcass was cooled in a cooling chamber at 4.0 ± 2.0 ° C. for 24 hours as a sample. General components of sirloin were analyzed according to AOAC (1996), and pH was measured using a skin pH meter (Orion, model name 520A, USA). The meat color was exposed to air for 30 minutes in the cut section of the sirloin, and the lightness (L), redness (a) and yellowness (b) were measured with a colorimeter (CR-310, Minolta). Heat loss and shear force were cut into sirloin in the shape of steak (thickness 2.5cm, weight about 200g), vacuum packed, heated to maintain the internal temperature of meat at 70 ℃ for 10 minutes, and then The heat loss was measured, and the shear force was measured in the muscle fiber direction with a 1.8 cm diameter core after the heat loss measurement, and the shear force was measured by a Warner-Bratzler sher meter. Cholesterol content was measured using Beringer Mannhein cholesterol Assay Kit solution using the sirloin as a sample.

As a result, as shown in Table 5, the general components did not show a significant difference according to the red gourd supplement, but the 2% and 4% fed diet showed slightly higher than the control. Cholesterol content in sirloin decreased significantly (P <0.05) in 2% and 4% diets. There was no difference in pH and meat color between the treatments, but Hongju Park was slightly higher than that of the control. The heating loss and shear force were significantly decreased (P <0.05) in 2% and 4% diets of Hongju Park compared to the control group. It was found to be effective.

TABLE 5

Physicochemical and Physical Properties of Hanwoo Beef by Feeding Hong Ju Park

Experimental Example 4: Sensory evaluation of Hanwoo beef fed Jindo Hongju Park

In the sensory evaluation of Hanwoo beef fed the Hongjubak in Example 2, randomly extracted 10 of 15 well-trained sensory test agents were evaluated according to the nine-point scale method of smell, appearance and juiciness, year, and flavor. 9 points are best, 8 points are very good, 7 points are usually good, 6 points are slightly good, 5 points are good or not hate, 4 points are slightly disliked, 3 points are disliked normally. I hate two points very much. One point showed the most dislike.

Experimental results, as shown in Table 6, in the fresh meat state, odors, such as odor, odor, blood odor, etc. in the two weeks of red sake gourd and 4% feeding group showed a higher score than the control group, but significant difference Did not appear. In addition, in judging the color, shape, and firmness of the meat in the fresh meat state, 2% and 4% HJV scores were higher than those of the control, but there was no significant difference. Juiciness, year, and flavor, which were determined by tongue, chew, and aroma in the mouth after heating under a certain condition, showed a significant difference (P <0.05) in 2% and 4% diets. By feeding 2% and 4% red wine, it is believed to contribute to the production of high-quality meat that improves appearance and improves succulents, years, and flavors.

Based on the above results, 2% and 4% supplementation of red gourd in Korean cattle increased palatability for feed, increased feed intake and weight gain, improved livestock productivity, improved carcass performance and Korean beef. It is believed that it contributes to the production of high-quality meat that reduces cholesterol content and improves the year and improves the juiciness, year and flavor.

TABLE 6

Sensory Evaluation of Korean Beef Meat by Hong Ju Park

Example 3 Pork Production According to Salary

As shown in Table 7, 60 sows with average weight of 65 ± 2 kg were fed 0%, 2%, 4% and 8% of the pigs fed the Jinhong Hongju Park. The dogs were kept for 60 days in three complete batches of 5 heads each. Test feed was added 0%, 2%, 4% and 8% Jindo Hongju Park to the commercially-blended feed, and analysis of the test feed was carried out by AOAC (1996) method and the chemical components are shown in Table 8. . Feed and water were allowed to be consumed freely during the specification test.

TABLE 7

Trial design of pig

Table 8

Formulation and Chemical Composition of Test Feed

Experimental Example 1: Investigation of daily weight gain, feed intake and feed demand rate of pigs according to the progress

In Example 3, the weight and feed intake of pigs fed the red sake was investigated. The start weight was measured at the start of the test and the end weight was measured at the end of the test. Weight gain is the final weight minus the starting weight. Daily weight gain is the weight gain divided by 60 days of the total spec. Feed intake was measured the remaining amount of feed fed the day before feeding the morning feed, and feed demand was calculated by dividing the feed intake by the daily gain.

As shown in Table 9, the final weight, weight gain, and daily gain were significantly higher (P <0.05) in the 2% and 4% HF groups than the control group. Feed intake increased significantly (P <0.05) in 2% and 4% diets. Feed demand rate was significantly increased (P <0.05) in 2% and 4% diets. These results suggest that the 2% and 4% salary of red wine gourd increased with increasing feed intake, while the 8% red gourd was not appropriate. Therefore, the use level of red gourd is 1-4% in pigs.

TABLE 9

Daily Weight Gain, Feed Intake and Feeding Demand Rate of Pigs Fed with Jindo Hongju Park

Experimental Example 2: Investigation of Carcass Performance in Pigs with Progressive Hongju Park

In Example 3, the carcass performance of pigs fed red sake was investigated. The body weight was measured after the end of the specification test, and the carcass weight was measured by completely removing the head and viscera on a certain site after bleeding and hair loss, and the carcass grade was examined according to the Ministry of Agriculture and Forestry Notice (1996).

As a result, as shown in Table 10, the carcass weights of 2% and 4% feeding groups were significantly higher than those of the control group (p <0.05). The carcass rate was significantly higher (P <0.05) in the 2% HF group than the control group. The back fat thickness was significantly increased (P <0.05) in the Hongju Park fed group compared to the control group. In comparison of carcass grades A and B, the control group showed 53.4%, while the 2% red sake was 93.3%, the 4% red sake was 80.0%, and the red sake 8% was 60%. . Therefore, the final grade of carcass grades was found to be significantly higher (P <0.05) in Hong Ju Park's 2% fed group than the control group.

TABLE 10

Carcass Evaluation of Pigs Fed with Jindo Hongju Park

Experimental Example 3: Investigation of Physicochemical Components and Physical Properties of Pork Fed with Jindo Hongju Park

In Example 3, the physicochemical components and physical characteristics of pork fed red sake lees were investigated. Twenty-four hours after slaughtering, pigs fed Jin Hong-bak were sampled from the fillet, and the general components were analyzed for moisture, protein, fat, and ash according to AOAC (1996). pH was measured by using a skin pH meter (Orion, model name 520A, USA). The flesh color is reddened for about 30 minutes at the fillet between the fifth and sixth ribs, and the brightness (L), redness (a) and yellowness (b) values are measured using a meat color measuring instrument (Minolta Co., Ltd., CR-301). Was measured. Normalized using a standard color plate of Y = 92.40, x = 0.3136, y = 0.3196 before measurement. The heating loss was calculated by using a weight difference before and after heating after cutting the sample to a thickness of about 2.0cm (average weight about 50g), vacuum-packed, heated at 75 ℃ for 1 hour, and allowed to cool at room temperature. Shear force was measured by heating loss, and the sample was taken with a core of 0.5 inch diameter parallel to the direction of muscle fiber, and then the shear force was measured by a Warner-Bratzler sher meter. Cholesterol content was sampled from the fillet and subjected to the Boehringer Mannheim Procedure using the Boehringer Mannheim Choleterol Assay Kit solution.

As shown in Table 11, there were no significant differences in the moisture, protein and ash contents of the general components by the red gourd supplement, but the red gourd supplement was significantly higher in the fat content than the control (P <0.05). In particular, there was a big difference in the 8% red pepper paste. There was no significant difference in cholesterol content by feeding sake lees. There was no difference in pH due to Hongju Park's physical characteristics. The lightness in flesh color was significantly higher (P <0.05) in 2%, 4%, and 8% of Hwangju Park than those of the control. ) Was high. The heating loss was higher in the 4% and 8% diets of Hongju Park, especially in the 8% diet of Hongju Park (P <0.05). Shear force was significantly lower (P <0.05) in 2%, 4%, and 8% diets of Hongju Park than the control group.

In the present invention, it was determined that the red gourd supplement was effective for improving color and year.

TABLE 11

Physicochemical Composition and Physical Characteristics of Pork Fed with Jindo Hongju Park

Experimental Example 4: Sensory evaluation of pork fed Jindo Hongju Park

In Example 3, the sensory evaluation of pork fed red sake was randomly extracted from 10 of 15 well-trained sensory test agents, and the odor, appearance and juiciness, year, and flavor were evaluated according to the nine-point scale method. 9 points are best, 8 points are very good, 7 points are usually good, 6 points are slightly good, 5 points are good or not hate, 4 points are slightly disliked, 3 points are disliked normally. I hate two points very much. One point showed the most dislike.

As a result of the experiment, as shown in Table 12, there was no significant difference in the smell of discriminating odors such as off-flavor, odor and blood odor in fresh meat. The appearance of meat color, shape, and firmness in fresh meat was significantly higher (P <0.05) in 2% and 4% diets than Hwangju. Juicy, year, and flavor of jujube, which are determined by tongue, chewing degree, and flavor in the mouth by heating under a certain condition, were significantly higher (P <0.05) in the 2%, 4%, and 8% diets. Indicated. Especially in cooked meat, flavor is one of the important quality characteristics of meat, which is a sense that combines the taste of tongue and taste and the smell of nose. Meat is an important reaction that occurs during heating, which can be caused by the breakdown of sugars and the interaction of proteins with lipids. In particular, the fat in meat gives meat a distinctive flavor when heated. Juiciness also refers to the degree of gravy coming out of meat as soon as the first bite of the meat and the secretion of gravy and saliva that comes out more slowly as you chew. In general, meat containing more fat and moisture is more succulent, and juiciness is the opposite of heating loss. Therefore, the 2% and 4% salary levels were judged to be effective in appearance, juiciness, year, and flavor.

Taken together, the 2% and 4% feed of red zucchini for pigs increased the palatability of the feed, resulting in increased feed intake and increased weight, resulting in improved livestock productivity, improved carcass grade, It is believed to contribute to the improvement of the year due to the decrease of shear force and to the production of high-quality meat that improves the juiciness, year, and flavor, and the 8% feed of red wine is inadequate for improving pig productivity.

TABLE 13

Sensory Evaluation of Pork with Jindo Hongju Park

As described above, the present invention has a feed value for the red sake which is discarded as the feed value is rich in feed value, as well as heavy protein content, including cell proteins and various sources of vitamins, unknown growth factors, etc. Silver is not only available as an additive for livestock feed below the permissible feedstock limit, but also has the potential to improve productivity by enhancing the availability of volatile fatty acids, glucose, and protein when used in livestock such as Korean cattle and pigs. In particular, by feeding 1 ~ 4% of beef in beef, the productivity and carcass performance were improved by increasing feed intake and weight gain, improving feed efficiency, increasing carcass weight, increasing fillet area and increasing intramuscular fat. Park beef-fed Hanwoo meat is low in cholesterol content, rich in succulent effect, and year-on-year improvement due to the decrease in shear force, so that juiciness, year and flavor are improved in sensory evaluation, and it is possible to produce high-quality meat differentiated from regular meat. Feeding pigs at a level of 1 to 4% increases productivity by increasing feed intake and weight gain, improving feed requirements and carcass grades. Pork fed red jujube has improved meat color and shear strength, and its appearance and juiciness in sensory evaluations. It is characterized by being able to produce high quality meat that is different from general meat by improving the year, flavor and flavor. It is a very useful invention in industry.

In addition, the present invention is a very useful invention in terms of economics and environmentally friendly by using the discarded red sake gourd for livestock feed.

Claims (4)

delete A method of producing Hanwoo beef, which is produced by feeding Hongju by-product of red wine, which is fed by late feeder, in a feed ratio of 2.0% to 4.0% for 4 months. delete A method for producing pork, which is produced by feeding red sake lees to late pigs for 60 days in the form of mixed feed weight ratio 2.0%-4.0%.