KR100647085B1 - The production method of taurine enriched pork by supplementation of feather meal and thereof the pork - Google Patents

Abstract

The present invention relates to a method of producing pork with increased taurine content using cow flour and pork produced by the above method, and more particularly, to feed a feed containing cow flour and pyridoxine to produce pork with increased taurine content. The method and the pork produced by the method.

According to the present invention, it is possible to recycle the feathers disposed of after the consumption of poultry meat as feed, and to provide taurine to those who lack taurine by producing functional pork with increased taurine content.

Dairy powder, pyridoxine, taurine, pork, fodder

Description

The production method of taurine fortified pork using woowoo powder and pork produced by the above method {THE PRODUCTION METHOD OF TAURINE ENRICHED PORK BY SUPPLEMENTATION OF FEATHER MEAL AND THEREOF THE PORK}

The present invention relates to a production method of pork with an increased taurine content using a feather powder and pork produced by the above method.

Taurine (2-amino-ethanesulfonic acid) is one of the sulfuric acid amino acids that are biosynthesized in the body of mammals and exists freely in intracellular fluids (Huxtable RJ, Physiol. Rev., 72 , pp101-163, 1992; Worden JA and Stipanuk MH, Comp. Biochem.Physiol . , 82B2 , pp233-239, 1985), found in high concentrations in free amino acid populations of skeletal muscle and nervous system, especially brain, eye, muscle and liver It has been used in food and beverages for a long time as a healthy material with various functions such as strengthening liver function, reducing blood cholesterol level and controlling blood pressure through detoxification and antioxidant activity. Taurine is excreted through bile in the form of taurocholic acid, including bile acids, in the carnivorous body. Taurine, which is released as bile, promotes the absorption of fat or fat-soluble vitamins in the intestine by interfacial action. A bile biliary effect reduces jaundice during acute hepatitis and lowers serum triglyceride and cholesterol levels in hyperlipidemic patients.In addition, brain development, retinal photoreceptor activity, reproductive and normal growth development, and antioxidant activity , Neurotransmission, etc., has been reported (Jacobsen et al., Physiol. Rev. , 48 , pp424-511, 1968). Due to such physiological activity, taurine is used as an additive to various health foods and medicines such as baby food, gum, beverages, and nutrient tonic drinks, but it is not frequently used as a drug, and therapeutic use is reported only for the treatment of heart disease. .

In mammalian tissues, taurine is biosynthesized from the sulfur-containing amino acids cysteine and methionine. In the human body, taurine is synthesized from cysteine dioxygenase and cysteine decarboxylase, which are involved in the biosynthesis of taurine. The activity is so low that biosynthesis of taurine is hardly achieved, and therefore, taurine must be supplied from the outside (Vinton et al., Pediatr. Res. , 21 , pp 399-403, 1987).

However, there are the following problems in the method of producing products such as foods containing a large amount of taurine by directly adding taurine to the product or by directly supplying a feed containing abundant taurine.

First, when synthetic taurine is added directly to the feed, it may be less economical in view of the level of addition and the transfer rate to pork, and the pork produced by the addition of synthetic taurine is more consumer than the taurine-enriched pork that is naturally synthesized in the body. The degree of acceptability decreases. In addition, it is practically and economically impractical to feed squid, squid guts, and shellfish, which are rich in taurine, directly.

On the other hand, feather powder is dried and pulverized by heating the feathers (feathers) under high pressure. The content of cystine, a precursor of taurine, is 4.34% (NRC, 1994), which is the highest among livestock feed. Two known biosynthetic pathways of taurine have been reported, the cysteinesulfinate pathway and the cysteamine pathway. Cysteine sulfinate (CSA) is a major pathway of taurine biosynthesis in most tissues. By the action of cysteine sulfinate decarboxylase (CSAD) it is converted to hypotaurine and cysteamine is converted to taurine without the action of enzymes. These enzymes, together with cystathione synthase, cystathionase and cysteine dioxygenase, are important for the coenzyme action of pyridoxine Pyridoxine-5-phosphate Depends heavily

To date, there have been attempts to develop taurine-enriched livestock products, but there are no studies on how to strengthen taurine naturally in pork by adding woowoo powder and pyridoxine using taurine biosynthetic pathway.

An object of the present invention for solving the above problems is to increase the taurine content of pork in order to increase the taurine content produced by feeding a feed containing a cow's powder containing cystine (cystine) precursor of taurine To provide a production method.

It is also an object of the present invention to provide a pork with increased taurine content produced by the above method.

The present invention for achieving the above technical problem provides a production method of pork with increased taurine content, characterized in that it is specified as feed containing feather powder.

The present invention also provides pork with increased taurine content produced by the above method.

Hereinafter, the configuration of the present invention will be described in detail.

The present invention provides a method for producing pork with increased taurine content, characterized in that it is specified as feed containing cow's powder. At this time, the feed is preferably a feed containing 1 to 10% by weight of the feather content relative to the total weight of the feed, it is preferable that the feed is added to 5 to 20 ppm of pyridoxine. Digestion utilization is lowered when more than 10% by weight of feather powder is added, and pyridoxine acts as a coenzyme for the action of enzymes required for the conversion of cystine, a precursor of taurine synthesis, which is contained in feather powder. Although it can be adjusted according to the powder content, 5 to 20 ppm is preferable, and 10 ppm is most preferable.

In addition, the present invention provides pork with increased taurine content produced by the above method.

Specifically, the present inventors add woowoo powder and pyridoxine as a source of cystine, a precursor of taurine synthesis, to the basic feed, respectively, for the rearing period (starting to 3 weeks), the rearing period (3 to 8 weeks), and The daily weight gain, feed intake, feed demand, mortality and mortality, tenderloin, ham, heart, and taurine content in the finishing period (8-11 weeks) are tested. At this time, the feed is prepared by the test feed with the addition of 3% by weight and 6% by weight relative to the total weight of the feed and the base and the addition of 10 ppm of pyridoxine, respectively, to compare the effect. In this test, the taurine fortification effect in pork, which was fed with 6% by weight of feather powder and 10ppm of pyridoxine, was the best in each test, especially in the heart, tenderloin, ham and sirloin. In comparison, the taurine content is increased by 91%, 23%, 27% and 29%, respectively.

In addition, the present inventors collected the sirloin and pork belly sample of the pork specification as feed containing the feather powder and pyridoxine to evaluate the flavor, meat color, unpleasantness, effusion of juice, overall palatability in the case of fresh meat, and cooked meat. , Flavor, flavor, juiciness, tenderness of meat, and overall palatability were evaluated.

Hereinafter, the configuration of the present invention will be described in detail through examples, test examples, drawings and diagrams. However, the scope of the present invention is not limited to the claims of the present invention by examples, test examples, drawings and diagrams.

Example 1 Preparation of Test Feed

The blending ratio and components of the basic feed used in this test are as shown in Table 1 below, with the basic feed as a control, and added 3 wt% Feather meal (FM) to the total weight of the basic feed to the control. Household (3% FM), 3% by weight of feather powder and 10 ppm pyridoxin (3% FM-pyridoxine) in control, 6% by weight of feather (6% FM) and 6 in control Weight% and 10 ppm pyridoxine addition sphere (6% FM-pyridoxine) were prepared and used as test feeds.

Ingredient (% by weight) Breeder Upbringing Fattening Corn 58.10 66.88 71.79 Soybean meal 30.47 22.44 17.27 Limestone (Ca carbonate) 0.22 0.31 0.35 Calcium Phosphate (DEFL phosphorus) 1.46 1.41 1.06 Salt 0.15 0.15 0.15 Animal fat 4.47 4.23 3.99 Molasses 4.50 4.00 5.00 Choline chloride (60%) 0.07 0.03 0.05 CuSO ₄ (34% Cu) 0.04 0.04 0.03 L-lysine (78%) 0.18 0.21 0.17 DL-methionine (98%) 0.05 0.04 0.01 Antibiotic 0.11 0.06 - Vitamin and Mineral Mixtures ¹ 0.20 0.20 0.13 Sum 100.00 100.00 100.00 Conversion of chemical components Metabolic energy (㎉ / ㎏) 3,300.00 3,300.00 3,300.00 Crude Protein (%) 19.00 16.00 14.00 Lysine (%) 1.13 0.96 0.79 calcium(%) 0.70 0.70 0.60 sign(%) 0.61 0.57 0.48 ^First feed supply per ㎏: vitamin A, 10,000 IU; vitamin D ₃ , 2,000 IU; vitamin E, 42 IU; vitamin K, 5 mg; vitamin B ₂ , 9.6 mg; vitamin B ₆ , 2.45 mg; vitamin B ₁₂ , 40 μg; pantothenic acid, 27 mg; niacin, 49 mg; biotin, 0.05 mg; Cu, 140 mg; Fe, 179 mg; Zn, 179 mg; Mn, 12.5 mg; I, 0.5 mg; Co, 0.25 mg; Se, 0.4 mg

Test Example 1. Preparation and Design of Test Animals

For the specification test, 135 pigs were raised to raise three-way hybrids (Yorkshire x Landrace x Duroc) (Gyeongin livestock), and the average weight of the test was 46 kg. The five test treatments prepared in Example 1 were 9 heads per three repetitions (female: 4, castration male: 5), and the weight of each treatment in a plain screpa-type piglet (4m x 3m). Similar individuals were accepted and completely randomized.

During the experimental period, water and feed were freely fed, and body weight and feed intake were at the growth stage at the start of the specification test and at the 3rd week from the start date, at the growth-finisher stage at the 8th week, and at the 11th week. Measurements were made at the finisher stage to calculate daily gain, daily feed intake and feed rate.

 Item Week Test  SEM Control 3% FM 3% FM + pyridoxine 6% FM 6% FM + pyridoxine Daily gain (g) 0-3 683.81 815.71 710.00 770.00 805.24 50.76 3 ~ 8 728.86 714.57 744.29 725.14 708.86 63.46 8 ~ 11 953.81 947.62 1013.81 935.71 924.29 37.47 0-11 777.92 805.71 808.44 794.81 793.90 34.99 Feed Intake (g) 0-3 1698.57 ^b 1962.86 ^a 1754.29 ^ab 1889.05 ^ab 1889.05 ^ab 68.80 3 ~ 8 2048.29 2245.14 2207.43 2174.00 2257.43 151.8 8 ~ 11 2877.14 2997.14 3058.57 3029.05 2898.57 92.47 0-11 2178.96 2373.25 2315.97 2329.48 2331.82 92.16 Feed requirement (g / g) 0-3 2.48 2.41 2.47 2.45 2.35 0.11 3 ~ 8 2.81 3.14 2.97 3.00 3.18 0.16 8 ~ 11 3.02 ^b 3.16 ^ab 3.02 ^b 3.24 ^a 3.14 ^ab 0.06 0-11 2.80 ^b 2.95 ^a 2.86 ^ab 2.93 ^a 2.94 ^a 0.03 % Mortality 0-11 0 0 0 0 0 0 ^ab Treatments with different superscripts differ significantly at P <0.05.

As shown in Table 2, the daily weight gain in the growing period (0-3 weeks) was higher than the control group, but no significant difference appeared. Feed intake was significantly higher in the 3% FM group than the control group ( p <0.05). The daily weight gain and feed intake were higher in the fed group, but there was no significant difference. On the other hand, feed efficiency was significantly lower than the control group ( p <0.05). The low weight gain or feed intake of the feather powder added in this test was due to the low utilization of milk powder, poor amino acid composition, and the unbalanced energy / protein ratio due to the simple addition of 3% by weight and 6% by weight of milk powder. see.

Test Example 2 Backfat Thickness and Carcass Grade According to Feather Addition

In order to measure the backfat thickness and the carcass grade of the pork with the addition of feather powder, the samples were collected. Sirloin, tenderloin, ham, heart and liver were collected and stored frozen at -50 ° C until analysis. On the other hand, the back fat thickness was measured as the average value by measuring the 11 to 12th and the last rib portion after slaughtering a total of 60 heads of 12 heads for each treatment.

Item Test  SEM Control 3% FM 3% FM + pyridoxine 6% FM 6% FM + pyridoxine Back fat thickness (mm) 20.83 ^b 22.83 ^ab 22.08 ^ab 24.33 ^ab 25.42 ^a 1.27 Conductor Class ¹ 1.75 1.75 2.08 1.50 2.25 0.30 ¹ 1 = grade A, 2 = grade B, 3 = grade C, 4 = grade D ^ab Treatments with different superscripts differ significantly at P <0.05.

As shown in Table 3, the backfat thickness increased significantly ( p <0.05) in the feather added groups, but there was no significant difference in the carcass grade.

Test Example 3 Analysis of Taurine Contents in Pork with Addition of Feathers

The analysis of taurine in pork was carried out according to the analysis method of paola junin (Paola Zunin, Filippo Evangelisti., Determination of free amino acids in infant formulars, International Dairy Journal , 9: pp653-656, 1999). The unit of the obtained result was represented by (micro | micron | gram) / g and fresh matter.

3-1. Sample pretreatment

Pork samples frozen in Test Example 2, that is, sirloin, tenderloin, ham, heart and liver and 0.4M perchloric acid (homogeneous) in a ratio of 1: 5, and then homogeneous, at 13,000 rpm at 4 ° C. The supernatant was collected by centrifugation for 20 minutes and the same procedure repeated twice. 2 ml of the collected supernatant was passed through anion-exchange-column (AG 50W-X8, 200-400 mesh, H ⁺ form, 5 × 15 mm, Bio-Rad Laboratories), and then again 1 ml of distilled water. Washing three times with 3 to prepare a total of 5ml extract.

3-2. High-performance liquid chromatography (HPLC) system

The HPLC used for this test was HPLC Model 305 system (Gilson, France), Fluorometer Model 121 (Fluorometer Model 121, Gilson, Frnace) and Merck LichroCART pre-column, Lichrospher 100 RP-18, 4 × Merck LichroCART column (Superspher 100 RP-18 end-capped, 125 × 4 mm ID) equipped with 4 mm ID) was used. In mobile phase, 0.1M sodium acetate (pH 5.80) and methanol were mixed at 80:20 (v / v) and 20:80 (v / v) at 0.8 ml / min. One solution B was flowed and measured by a fluorescence detector (excitation wavelength: 350 nm, emission wavelength: 426 nm), at which time the taurine was separated after 12.56 ± 0.05 minutes. The area of the peak injected with 20 µl of the sample was calculated by comparing the area of the obtained peak of taurine in each sample with standard taurine (Sigma).

Statistical analysis was performed by variance analysis using the General Linear Model (GLM) method of the program package of SAS (1995), and the difference between the processing averages was analyzed by Duncan's multiple range test. It was.

3-3.O-phthalaldehyde (OPA) induction reaction

After 100 μl of the extract produced in Test Example 3-2 was reacted with the OPA derivative for 5 minutes, the content of the primary amino acid was measured by measuring a fluorescent detector through a column. At this time, the OPA derivative was prepared by dissolving OPA (25 mg) in 0.6 ml of methanol and 404 mg of sodium tetraborate in HPLC water (5 ml) in a water bath and cooling. After each boric acid solution was prepared, the boric acid solution was added to the OPA solution, and 25 μl of 2-mercaptoethanol was added and mixed to prepare a fluorescent material. The OPA derivative prepared by the above method was stored in the dark at 4 ° C. and used within 12 hours.

Item Test  SEM Control 3% FM 3% FM + pyridoxine 6% FM 6% FM + pyridoxine Heart 1393.80 ^c 1705.90 ^bc 2056.10 ^b 2596.40 ^a 2667.10 ^a 129.60 liver 647.30 781.50 762.00 833.80 859.80 74.91 relief 601.20 ^c 654.80 ^b 659.90 ^b 728.80 ^a 742.20 ^a 18.69 ham 462.40 ^b 570.00 ^ab 580.40 ^ab 561.40 ^ab 588.40 ^a 38.55 sirloin 375.80 ^b 417.90 ^ab 428.10 ^ab 463.50 ^ab 483.40 ^a 31.15 ^ac treatments with different superscripts differ significantly at P <0.05.

As shown in Table 4, the taurine content of the pigs fed the control diet was 1393.80ppm in the heart, liver 647.30ppm, tenderloin 601.20ppm, ham 462.40ppm, sirloin 375.80ppm in order. There was a significant difference ( p <0.05) between treatments in heart, tenderloin, ham and sirloin, but no difference in liver. On the other hand, 6% FM-pyridoxine treated group, the taurine content in the heart, tenderloin, ham and sirloin increased 91%, 23%, 27% and 29%, respectively, compared to the control. In particular, the taurine content of the heart increased with the addition of feather powder. In other words, the addition of supplementary milk powder in the feed at the growth-finisher stage or the finisher stage did not affect the productivity, but it was confirmed that the taurine content in the pork was significantly increased.

Test Example 4 Sensory Evaluation of Pork with Increased Taurine Content

Pork used for the sensory test was slaughtered for 60 heads of 6 males and females (neutered pigs) close to the average weight of each treatment group after the end of the specification test, and the loin and pork belly were collected and stored frozen until the sensory test. . The test material was prepared into raw meat and cooked meat cooked in an oven for 20 minutes at 200 ° C., and the sensory test was performed by dividing the meat into parts. The evaluation items were aroma, color, off-flavor, juice purge, and overall acceptability for fresh meat, and aroma for cooked meat. , Flavor, juiciness, tenderness of meat, and overall acceptability were investigated.

The sensory test was conducted once for each material, and the sensory test panel was conducted for 20 untrained consumers. In order to grasp the consumer's acceptance of the pork produced by the present invention, it is possible to quantify the taste measurement, while conducting a test (Hedonic Scale Acceptance Test) to find out the sensory attributes that are considered important for determining the taste. 5 points were used as the intervals for the scales, and 5 points for the very good and 1 point for the very bad. The reason for selecting the degree of juice exudation and juiciness as an evaluation attribute is that it is desirable in terms of quality or preference in terms of water holding capacity, not dryness, and the higher the score, the higher the water retention capacity. Among the evaluation items of cooked meat, juiciness was made by evaluating the amount of moisture produced by chewing the material about 8-9 times. In addition, in the case of broiling pork, the flavor and flavor are separated and evaluated to evaluate the unique aroma and taste produced from the meat. Unlike the flavor, the flavor evaluates the overall texture and taste in the mouth when the meat is chewed. will be.

The results for Experiment 4 are shown in Tables 5, 6, 7, and 8 below.

Sensory Evaluation of Sirloin and Pork Belly in Fresh Meat (Male) sirloin pork belly F-value T1 T2 T3 T4 T5 Average T1 T2 T3 T4 T5 Average Flavor 3.15 2.38 2.38 2.61 2.38 2.58 2.84 2.76 2.15 2.84 2.15 2.55 1.66 Meat color 2.53 ^abc 2.38 ^abc 2.00 ^c 2.53 ^abc 2.15 ^bc 2.32 3.15 ^a 2.76 ^abc 2.92 ^ab 3.00 ^a 2.46 ^abc 2.86 2.19 Displeasure 2.61 2.30 2.07 2.30 2.38 2.33 2.38 2.61 2.07 2.61 2.23 2.38 0.68 Juicy exudation 2.38 ^bcd 1.92 ^d 2.23 ^bcd 2.15 ^cd 2.38 ^bcd 2.21 3.23 ^a 2.84 ^abc 2.92 ^abc 3.00 ^ab 2.53 ^abcd 2.90 2.91 Overall preference 2.61 2.38 2.23 2.23 2.61 2.41 3.00 2.76 2.69 2.76 2.30 2.70 1.17 ¹ T1; Control, T2; 3% FM, T3; 3% FM + pyridoxine, T4; 6% FM, T5; 6% FM + pyridoxine feed ^ad treatments with different superscripts were significantly different at P <0.05.

Sensory Evaluation of Sirloin and Pork Belly in Fresh Meat (Female) sirloin pork belly F-value T1 T2 T3 T4 T5 Average T1 T2 T3 T4 T5 Average Flavor 2.84 2.76 2.92 2.53 2.00 2.61 2.38 2.46 2.30 2.76 2.38 2.46 1.69 Meat color 2.76 ^ab 2.23 ^bc 2.30 ^bc 2.15 ^bc 1.61 ^c 2.21 3.46 ^a 2.53 ^b 2.46 ^bc 3.00 ^ab 2.53 ^a 2.80 3.19 Displeasure 2.61 2.76 2.61 2.38 2.07 2.49 2.38 2.07 2.07 2.61 2.38 2.30 1.28 Juicy exudation 2.38 2.61 2.46 2.61 1.84 2.38 2.76 2.30 2.38 2.84 2.53 2.56 1.01 Overall preference 2.76 ^ab 2.69 ^ab 2.69 ^ab 2.46 ^abc 1.84 ^c 2.49 2.61 ^ab 2.46 ^abc 2.23 ^bc 3.07 ^a 2.46 ^abc 2.57 2.05 ¹ T1; Control, T2; 3% FM, T3; 3% FM + pyridoxine, T4; 6% FM, T5; 6% FM + Pyridoxine feed ^ac Treated treatments with different superscripts were significantly different at P <0.05.

Sensory Evaluation of Sirloin and Pork Belly in Cooked Meat (Male) sirloin pork belly F-value T1 T2 T3 T4 T5 Average T1 T2 T3 T4 T5 Average Flavor 3.26 3.33 3.00 3.26 2.80 3.13 2.78 2.71 3.07 3.28 3.21 3.01 1.05 zest 3.53 ^a 3.13 ^ab 3.00 ^abc 2.86 ^abc 2.33 ^c 2.97 2.57 ^bc 2.57 ^bc 2.71 ^bc 3.14 ^ab 3.14 ^ab 2.83 2.61 Succulent 2.86 2.86 2.60 2.73 3.06 2.82 3.14 3.00 3.00 3.21 3.78 3.23 1.83 The softness of meat 3.00 ^b 2.60 ^bc 2.66 ^bc 2.20 ^bc 2.13 ^c 2.52 2.57 ^bc 2.71 ^bc 2.78 ^bc 3.78 ^a 4.21 ^a 3.21 6.49 Overall preference 3.40 ^abc 3.00 ^bcd 2.73 ^d 2.73 ^d 2.46 ^d 2.86 2.85 ^cd 2.85 ^cd 3.07 ^bcd 3.57 ^ab 3.92 ^a 3.25 4.58 ¹ T1; Control, T2; 3% FM, T3; 3% FM + pyridoxine, T4; 6% FM, T5; 6% FM + pyridoxine feed ^ad treatments with different superscripts were significantly different at P <0.05.

Sensory Evaluation of Sirloin and Pork Belly in Cooked Meat (Female) sirloin pork belly F-value T1 T2 T3 T4 T5 Average T1 T2 T3 T4 T5 Average Flavor 2.66 3.13 3.33 2.86 3.06 3.01 3.42 2.64 2.71 2.71 2.78 2.85 1.74 zest 2.66 2.93 3.13 3.06 2.86 2.93 3.21 2.64 2.57 2.50 3.00 2.78 1.80 Succulent 2.93 2.73 3.00 2.66 3.00 2.86 3.28 2.57 2.57 2.78 3.07 2.85 1.08 Tenderness of meat 2.60 ^bcd 2.53 ^bcd 2.86 ^abc 2.53 ^bcd 2.40 ^cd 2.58 3.50 ^a 2.42 ^cd 2.00 ^d 3.21 ^ab 3.00 ^abc 2.83 3.18 Overall preference 2.73 ^b 3.06 ^ab 3.06 ^ab 2.73 ^b 2.86 ^ab 2.89 3.35 ^a 2.50 ^b 2.50 ^b 2.92 ^ab 3.00 ^ab 2.85 2.06 ¹ T1; Control, T2; 3% FM, T3; 3% FM + pyridoxine, T4; 6% FM, T5; 6% FM + pyridoxine feed ^ad treatments with different superscripts were significantly different at P <0.05.

In the case of fresh meat, the control group of pork belly showed the highest scores of 3.15 points and 3.23 points, respectively, in meat color and juicy effusion of males (kerate) as shown in Table 5 above. When comparing the mean values of sirloin and pork belly, the pork belly scored better than sirloin in all properties except flavor. In addition, as shown in Table 6, significant differences were observed only in meat color and overall acceptability in females. In case of meat color, the control group of pork belly showed the best score with 3.46 points, and the 6% FM-pyridoxine treated group showed the lowest score with 1.61 points. In terms of overall acceptability, the 6% FM treatment of pork belly was best rated at 3.07 points, and the 6% FM-pyridoxine treatment of sirloin was lowest at 1.84 points. When comparing the mean values of each region, pork belly had better scores than sirloin in meat color, juice exudation, and overall preference.

In the case of cooked meat, the taste of the male (caster pig) was evaluated to be the best as the control of the sirloin with a 3.53 point, and 6% FM-pyridoxine treatment of pork belly was the best in the juiciness, year and overall preference. was assessed (p <0.05), a 3% FM- pyridoxine treatment with 6% FM- pyridoxine treatment of fillets showed the lowest score (p <0.01). The average value of the treatment groups showed that pork belly had a better score than sirloin except for flavor and flavor. In addition, as shown in Table 8, significant differences were observed only in the softness and overall preference of the meat in females. The control score of pork belly showed the highest score for the two properties, and the year of meat quality was compared when comparing the average value of each property. Except for, the sirloin scored better than pork belly in all properties. Comprehensive examination of the sensory test did not show a constant tendency between treatments, so it seems that there is no significant change in the palatability of pork by the treatment of feather powder and pyridoxine.

The present invention is not limited to the technical spirit described in the specific embodiments, test examples, drawings or diagrams described above, and the general knowledge in the technical field to which the present invention belongs without departing from the gist of the present invention as claimed in the claims. Of course, any person having a variety of modifications can be made, and such changes are within the scope of the claims.

As described in detail above, the present invention relates to a method of producing pork with increased taurine content by feeding feed with feather powder and pyridoxine, and to pork produced by the method according to the present invention. The discarded cows can be recycled as feed, and by producing functional pork with increased taurine content, the taurine can be easily supplied to people who are not consuming taurine.

Claims (4)

delete delete A method of producing pork with increased taurine content, characterized in that it is characterized by a feed containing 1 to 10% by weight of the nutrient content and 5 to 20 ppm of pyridoxine relative to the total weight of the feed. Pork with increased taurine content produced by the method of claim 3.