KR101030569B1 - Process for reducing cholesterol content and specific smell from meat of a goat using feedstuff comprising herves - Google Patents

Abstract

The present invention relates to a method for reducing cholesterol content and specific odor of black goat meat by using a feed supplemented with herbal medicines, and more particularly, natural herbal medicines including red ginseng, yellow white, mountain lion, licorice and mugwort. The present invention relates to a feed for black goat rearing fertilizer, a method for producing the same, and a method for producing black goat, wherein the cholesterol content and specific odor obtained by breeding with the feed are reduced and the meat quality is improved.

The black goat meat produced according to the method of the present invention is not only the meat is very soft due to the accumulation of large amounts of internal fat, but also the cholesterol content is reduced and the black goat meat eliminates the peculiar odor of the black goat meat. Provide six.

Traditional Black Goat, Herbal Medicine (Ginseng, Yellow White, Sansa, Licorice, Wild Mugwort), Meat Ingredient, Fat, Cholesterol, Fatty Acid Ingredient

Description

PROCESS FOR REDUCING CHOLESTEROL CONTENT AND SPECIFIC SMELL FROM MEAT OF A GOAT USING FEEDSTUFF COMPRISING HERVES}

The present invention relates to a method for reducing cholesterol content and specific odor of black goat meat by using a feed supplemented with herbal medicines, and more particularly, natural herbal medicines including red ginseng, yellow white, mountain lion, licorice and mugwort. The present invention relates to a feed for black goat rearing fertilizer, a preparation method thereof, and a black goat meat with reduced cholesterol content and specific odor obtained by breeding with the feed.

It is speculated that the breeding origin of native black goats was raised from Samhan era in Korea, but it is known from the literature that it is early Joseon. Black goats are known to prefer rocks and high slopes, mainly eating mountain grass or berries in the mountainous areas. In the breeding, because it eats anything other than other livestock, it is easy to breed, so elderly people can breed without much effort, so they are raised as silver agriculture.

Black goat meat is so rich in protein that people have used it as a medicinal or summer health supplement. However, it is true that black goat meat has a very limited number of consumers who eat black goat meat due to its unique black goat odor. In order to reduce the specific odor of black goat, mulberry, onion, which can reduce the smell in the process of cooking (black) of most black goat meat. Adding cinnamon or other ingredients or adding various seasonings to remove the unusual odor is a common treatment method. However, such cooking methods vary from restaurant to restaurant and are not commonly known as the know-how of the business.

As a way of eliminating the specific odor of black goat meat, which is raised as a source of income of farmers, the processing was mostly done in the cooking process, but the method of reducing or removing odor from the production process of black goat meat or raw meat and black goat meat There is almost no way to improve the tenderness and tenderness of meat.

The general theory of cholesterol, on the other hand, is a vital component of biofilms, which is an important component of biological membranes along with phospholipids, precursors of cell membranes, bile acids, steroid hormones, and provitamins (Yeagle, 1988). It is widely distributed in muscle, brain, nervous system, bile, blood and fat, is involved in the regulation of fluidity of membranes, and has an important effect on the physiological function of mammals by reporting the destruction of steroid hormones, bile acids and red blood cells. (Sehnal, 1989). Studies show that there is a correlation between cholesterol intake and blood cholesterol levels, and high levels of cholesterol increase blood cholesterol levels, increasing the risk of circulatory diseases including arteriosclerosis and heart disease (Brown and Goldstein, 1984). Has been reported.

Therefore, there is an urgent need for high-quality black goat meat production technology in which the ratio of unsaturated fatty acids beneficial to the human body is high, the cholesterol content in muscle is low, and the specific odor of black goat meat is significantly reduced.

An object of the present invention for solving the above problems is to provide a compound feed and its manufacturing method for improving the growth rate, feed intake and meat quality improvement of the black goat.

Still another object of the present invention is to provide a mixed feed for black goat, which includes a herbal medicine capable of removing specific odor of black goat meat and reducing cholesterol content in muscle.

Still another object of the present invention is to provide a method for producing high-quality black goat meat, which is soft and soft, produced by the method of breeding black goats by feeding the blended feed, and has no specific odor of black goat meat and reduced cholesterol content in muscle. will be.

In addition, another object of the present invention is to provide a high-quality black goat meat with low cholesterol content and specific odors produced by the method.

Hereinafter, the present invention will be described in detail.

The present invention,

1) cutting red ginseng, yellowish white, hawthorn, and licorice, and finely grinding the red ginseng: yellow-white: hawthorn: licorice in a weight ratio of 1: 2: 2: 2;

2) collecting the wormwood, drying and pulverizing to prepare a wormwood crushed product;

3) mixing the mixture obtained in step 1) and the wormwood powder obtained in step 2) in a weight ratio of 1: 1 to prepare a herbal preparation mixture; And

4) The crude drug mixture is prepared as a feed of a growing season by mixing 1% by weight with respect to the total feed composition, and mixed with 2% by weight to prepare a feed of a growing season. Up to 12 months, the feed for the feed is to reduce the cholesterol content and specific odor of the black goat meat, characterized in that it comprises a step of breeding black goats by feeding up to 13 to 18 months of age.

Hereinafter, the present invention will be described in more detail.

In the present invention, first, each of the herbal ingredients, that is, red ginseng, yellowish white, hawthorn and licorice, are firstly pulverized to a size of 30 millimeters (3.5Φ = 3 mm) by a grinder and then 20 trees (2.5Φ =). 2 mm) of secondary mill grindstock to produce final fine powder. The powdered herbal preparations are sterilized for 24 hours in a clean bench disinfection tank equipped with an ultraviolet fluorescent lamp. After that, red ginseng (1): yellowish white (2): mountain lion (2): licorice (2) is stored in a freezer after complete mixing with an automatic mixer so as to be mixed well.

Next, the wild mugwort is collected or purchased in the mountains and dried in a well-ventilated place, or dried to a moisture content of 10% or less using a dryer. Dried mugwort is cut into fine powder and stored in a frozen place to avoid moisture.

The mixed powder of the herbal preparations prepared as described above and the mugwort powder are mixed in a weight ratio of 1: 1, and the mugwort is contained in an amount of 1 to 2% by weight based on 100% by weight of the total feed formulation in accordance with the feed composition ratio of the black goat-growing beef. Prepare a blended feed for black chlorine by adding a herbal medicine. In the present invention, in order to improve productivity, vitamins and minerals usually added to animal feed may be added, preferably 0.1 to 0.2% by weight based on the weight of the entire feed composition.

According to the present invention, the black goat is reared by feeding each feed having a specific compounding ratio by dividing the growing season and the growing season. In the present invention, 'black goat's growth period' refers to 3 to 12 months of age as the black goat grows intensively and grows in size, and 'black goat's growth period' means that growth is completed to some extent and high quality. It is a time to form a marbling of about 13 to 18 months after birth.

In the present invention, in the growing period of the black goat, the herbal preparation mixture containing the mugwort according to the present invention is fed to the feed of the growing period by mixing 1% by weight of the whole feed composition, and in the growing period of the black goat, the mugwort according to the present invention The herbal preparation mixture containing 2% by weight of the total feed composition is fed to the feed of the growing season.

Mugwort (艾葉), one of the herbal preparations used in the present invention, is widely used in herbal medicine and folk medicine, and is known to be effective for hemostatic drugs, gastrointestinal diseases, neuralgia, asthma, and gynecological diseases. It has been reported as a feed additive for chickens (Kim and Kim, 2001) and native pigs (Kim et al., 2001) and common pigs (kim et al 2002, 2004). ) Reported the improvement of meat quality of Korean beef.

Mountain lions are Crataegus cuneata Sieb. Of the Rosaceae family. et Zucc. And Hawthorn C. pinnatifida Bunge , which is produced in Korea. It is spherical in shape and has a diameter of 7 to 15 mm. The outer surface is yellowish brown to grayish reddish brown with wrinkles. In the pharmacological action of mountain lions, breeding has a strong antimicrobial action against erythrocytes, there is a vascular action, there is a continuous anti-pressure action. The production of hawthorn is effective for heart diseases such as coronary insufficiency. Therefore, it is effective in digestion, hemostasis, fish blood, indigestion, overeating as a sedative.

Licorice is a legume (Leguminosae), mainly distributed in China, Russia, Spain, Iran, Afghanistan, etc. It is not branched in columnar shape, and its outer surface is dark brown with bells and wrinkles. It has a peculiar smell, tastes sweet, and the transverse section has a yellowish brown cork layer, and a cork cortex of 1 to 3 cell layers inside. Basal fibrous and crystalline cell rows present in cortex. In the flow cells of the cortex and the neck, there are monoclinic and starch granules. The quality is hard, powdery, and the cut surface is yellowish white. Glucuronic acid, a degradation product of glycyrrhizin in Glycyrrhiza , binds to harmful substances in the liver of the living body and detoxifies as glucuronide. In addition, glycyrrhetinic acid has anti-inflammatory and adrenal cortical hormone effects.

Hwangbaek (黄柏) refers to the dried bark of the Rutaceae Rhesus Bark Phellodendron amurense Ruprecht and varieties. Chinese yellow and white Phellodendron amurense Ruprecht And P. chineense Schneid . The outer surface is grayish brown to yellowish brown, and there are many traces of the cortex. The inner surface is yellow to greyish yellow and is likely to break as hard. Folded face fibrous, bright yellow. Has an unusual smell, very bitter Chew is strong mucus and stains saliva yellow. The ingredient contains 1.5 to 4.5% of alkaloids. The main ingredient is beerine, and there are palmitine and magnoflorine. As a pharmacological action, baekbaek raises blood sugar at first but drops later, and extracts promote bile secretion, have a little diuretic effect, and inhibit staphylococcus. It is used as a high-density placebo, formal medicine, anti-inflammatory water medicine, and used for gastroenteritis, abdominal pain, yellowing, hari, etc., and is a raw material for bruising or berberine.

Sophora (苦蔘) is called Sophora beans and (Leguminosae) crooks wand Sophora angustifolia S. et Z. roots. Gosan is a cognate plant with mountain dorsal roots (山豆根), and when it is dried, the surface is characterized by falling cork layer, so it is possible to distinguish ginseng and wild roots which are very similar in shape. Mountain is Korea, and the shape is circumferentially 5 to 20 cm long, 2 to 3 cm in diameter, dark brown to yellow brown, and there are wrinkles, and there is an internal tree. The outer skin is yellowish white and the surface is somewhat fibrous. It has a slightly peculiar smell and the taste is very bitter. Alkaloids include most of them, such as matrine (martrine) 1 to 2%, oxymatrine (oxymatrine) and the like. As a pharmacological action, matrine has the same action as nicithin, and is applied to parasitic skin diseases such as livestock, causing cramps due to paralysis of the central nerve, and stopping respiration. Ginseng inhibits the development of skin fungi, and has the effects of dry, dry, detoxification, wind, insect repellent, fever, neuralgia.

In general, meat is said to increase in pH due to changes in protein buffers, reduction of electrolyte dissociation and ammonia production (Deymer and Vanderkhove, 1979), and Palanska and Nosal (1991) show the relationship between meat pH and heat loss. When the pH is high, the heating loss is reported to be low, and the heating loss appears to be a protein degeneration. The heating temperature and the heating time of the muscle are important factors, and the heating loss is known to affect the water retention (Winger and Fennema). , 1976). In general, the physical strength of meat, ie cutting, grinding, pressing, freezing, thawing or heating, depends on the treatment conditions. In addition, the conservatism of meat is known to be the lowest as it approaches pH 5.0, the isoelectric point of protein (Pearson et al., 1970), and it is reported that conservatism increases with changes in protein structure and ionic strength of meat (Wu, Smith, 1987).

The pH of the black goat meat obtained by the method according to the present invention was 5.6 to 5.8, and the heat loss was lower than that of the black goats fed the general blended feed, and the drip loss was also lower than that of the normal black goat meat. . These experimental values are values representing the quality of the black goat meat, indicating that the black goat meat according to the present invention is of better quality than the general black goat meat.

In addition, black goat meat raised by the method according to the present invention can reduce the cholesterol content in the muscle. In the results of physicochemical characteristics of black goat meat and black goat control diets fed with the method of the present invention, there was no significant difference in the total cholesterol content in blood between the control and the test, but the black goat meat according to the present invention in muscle It was shown that the cholesterol content of the lower, the cholesterol-lowering effect of the black goat meat was raised by feeding the feed containing the herbal medicine of the present invention was confirmed.

The sensory test is a comprehensive evaluation of the taste of the tongue and the smell of the nose. Juicity refers to the degree of juicy juice from the meat as soon as the first meat is chewed and the secretion of juicy juice and saliva from the meat. In general, meat with more fat and moisture is more succulent (Carlin and Harrison, 1978). In this experiment, the mechanical measures such as shear force, water retention, heating loss, and sensory test showed similar trends.

According to the taste sensory evaluation test for castrated black goat meat according to the present invention, the evaluation of "normal (= suitable)" or more in the evaluation of year and juiciness reached about 90%, respectively, and in evaluation of meat color and marbling condition, Good "was 50.7% and 43.1%, respectively, and in the comprehensive evaluation on the image and taste grown with herbal medicines," Good "was 52.2% and" Delicious "was very high as 56.7%, and was evaluated by consumers as high-quality black goat meat.

As described above, the present invention has developed a method of improving feed intake by developing a feed containing a herbal medicine and a method of producing black goat meat in which the feed is eaten, thereby lowering cholesterol content and intrinsic specificity of black goat. It can produce high quality black goat meat without taste and improve taste of consumers and promote consumption of black goat meat.

The present invention for achieving the above technical problem provides a method of increasing the usability of the herbal preparation and high quality black goat meat produced by the method.

The black goat meat produced according to the method of the present invention is not only very soft but also has a large amount of intramuscular fat due to meat improvement, while increasing the content of unsaturated fatty acids, reducing cholesterol content and eliminating the unique odor of black goat meat. Provides differentiated black goat meat with improved palatability.

Hereinafter, the present invention will be described in more detail with reference to Examples. In the present invention, the examples are for illustrating the present invention, and the scope of the present invention is not limited by the following examples.

Example 1 Test Animal and Barn Preparation

The test axis used in Test Example 1 was purchased after 24 male goats having a birth date difference of about 3 months or less within one month, and then started a test after a stabilization period for 15 days. In Test Example 2, 24 untreated and uncast castrated goats, which were similar to the above, were cured after 30 days of treatment and stabilization, and were reported in the test.

In the cage type, test case 1 was carried out in an open type house with a size of 4 x 6 m per batch and placed in three treatments (8 heads x 3 treatments = 24 heads) by adding 8 castrated black goats. Eight castrated black goats were added and placed in three treatments (8 heads x 3 treatments = 24 heads).

Winch curtains were installed on both sides to prevent wind in winter, and air was well ventilated in summer, and large fans were installed on the ceiling.

For the feed used in the experiment, the control group was using commercially available Hanwoo foster feed, and the test feed was purchased by purchasing the black goat feed (Table 2), which was ordered at the Nonghyup Andong Feed Factory, but limited the feed amount for each growth stage. Negative water was free of fresh water from 250m underground rock wells.

TABLE 1

Test Arrangement and Specification Management

Test Example 1 Test of effect of adding herbal medicine to castration black chlorine

division Breeder Fattening Remarks
castration
Black goat

Control General feed General feed 8 batches T1
(Test 1 ball) Custom Test Feed
(Added 1% by weight of herbal medicine) Custom Test Feed
(Added 1% by weight of herbal medicine) 8 batches T2
(Test 2 ball) Custom Test Feed
(Additional 2% by weight of herbal medicine) Custom Test Feed
(Additional 2% by weight of herbal medicine) 8 batches Timothy + Ligras
Stowe Freedom

Test Example 2 Test of effect of adding herbal medicine to non-castration black chlorine

division Breeder Fattening Remarks
Heavy duty
Black goat

Control General feed General feed 8 batches T1
(Test 1 ball) Custom Test Feed
(Added 1% by weight of herbal medicine) Custom Test Feed
(Added 1% by weight of herbal medicine) 8 batches T2
(Test 2 ball) Custom Test Feed
(Additional 2% by weight of herbal medicine) Custom Test Feed
(Additional 2% by weight of herbal medicine) 8 batches Timothy + Ligras
Stowe Freedom

Example 2 Preparation of Test Feed

Ginseng, yellowish white, hawthorn and licorice are firstly pulverized to 30 wood (3.5Φ = 3mm) by an electric grinding machine, and then passed through 10 wood (1.0Φ = 0.5 mm) crusher to fine powder. It was prepared with. The powdered herbal preparation powder was put into a clean bench disinfection tank equipped with an ultraviolet fluorescent lamp and sterilized for 24 hours. Then, based on the weight of the powder ginseng: yellow white: mountain lion: licorice = 1: 2: 2: 2: the ratio was put into the automatic mixer in a plastic bag so that the moisture is not occupied after complete mixing and stored frozen.

Next, mugwort is harvested in Sanya around June to September and dried for 3 to 7 days in a well-ventilated place (temperature 25 to 30 ℃) or for 1 to 2 days at a drying temperature of 50 ℃ or less using a dryer. Drying made the moisture content 10% or less.

The herbal preparation powder and mugwort powder prepared above are mixed at a weight ratio of 1: 1, and the mixed powder is added to a large feed mixer in a blended feed factory by adding 1% by weight of the mixed powder with respect to the total feed blending ratio in accordance with the feed ratio for growing black goats. After complete mixing with pellets, the mixed feed T1 feed was prepared by mixing 2 wt% of the total feed compound with a crude drug formulation containing mugwort powder in the same manner and ratio as the T2 feed for testing.

On the other hand, 0.1 to 0.2% by weight of the total feed weight of vitamins and minerals of the general feed was added to the growth and finishing feed.

Example 3 Mixing Ratio of Test Feed

The test feed was started from the beginning of the finishing period to the end of the finishing period, and the combined ratio of the control and the fed feed was as follows (see Table 2).

TABLE 2

Formulated feed compounding ratio and feed composition (Unit:%, Wind-dry basis)

Example 4 Breeding Method

In the case of general feed, the control was fed general Hanwoo fostering for farming practices during the whole period, and the feed for black goats used in Test Examples 1 and 2 was used in the breeding period and the finishing feed produced in Nonghyup Andong Feed Factory. Herbal powder containing wormwood powder (including mugwort powder) was added by 1 to 2% by weight of each ordered order feed was used (Table 2), the feed component analysis at this time was analyzed according to the AOAC (2004) method It was.

In addition, forages were fed at a rate of 1 (50%) to 1 (50%) of Timothy and Ryegrass straw guns imported from the United States during the test period, and the water was free of negative water, and rinkal block was suspended separately for mineral intake. Ingestion was made.

Example 5 Measurement of Feed Intake and Weight Gain

Feed intake and weight gain

Body weight was measured monthly, and feed intake was divided into two daily meals at 8:00 am and 17:00 pm, and the remaining amount was weighed before the morning am feed the following day. Daily feed intake was calculated and feed conversion was calculated by dividing total feed weight by feed intake.

2. Blood collection and ingredient analysis

Blood samples were collected from heparin after 20 ml of black goat jugular vein using heparin-treated vacumtainer® (Becton Dicknson, Franklin Lakes, NJ, USA) at 3 months of age at the start of the test, growing and growing seasons. Each 10 ml was divided into untreated tubes. After the blood was coagulated by standing at room temperature for about 2 hours, centrifugation was performed at 3,000 rpm for 15 minutes at 4 ° C to separate pure serum, and stored in an ultra-low temperature freezer at -70 ° C until analysis. Then, the automatic blood analyzer (Hema Vet 950) was used. The analysis was carried out.

Example 6 Analysis of Meat Components of Black Goat Meat

1. Sampling Meat

The test axes were shipped at the end of the test (510 days of age) and slaughtered at a nearby S slaughterhouse in Andong-si, and the next day after cooling treatment, the muscles from the bottom of the neck to the end of the fillet were used for the meat analysis.

2. General Ingredients

In general meat analysis, the content of moisture, crude protein, crude fat and crude ash was measured according to the method of AOAC (2004). In other words, moisture is dried at 105 to 110 ° C using 5 g of sample, crude protein is measured by Kjeldahl method by measuring 1 g of sample, crude fat is measured by Soxhlet extraction method with 10 g of sample, and weighed 7 g of sample at 550 ° C. I used a painting method to paint in an electric furnace.

3. Loss of heating

The heat loss of the meat was expressed as a percentage (%) using the weight difference between before and after heating the sample after cutting the sample into about 50 g of steak shape and heating it for 30 minutes in a 70 ° C water bath.

4. Drip Loss

Using the Suspension method of Honikel (1987), the sirloin was sampled at about 50 g using a core of 4 cm in diameter, hung in a storage container (20x15x5 cm), stored in a refrigerator at 4 ° C for 48 hours, and weighed. It converted by the extend method.

5. pH

The pH was added to 90 g of finely cut meat, 90 ml of distilled water was added, and homogenized at 10,000 rpm for 1 minute with a homogenizer (NS-50. Japan), and then measured by a pH meter (Orion Research Inc. USA).

6. meat color

For meat color, cut the sample and develop it in air for about 30 minutes, and then use Hunter's value (L * = brightness, a * = redness, b * = yellowness) using a color difference meter (Minolta CR-300, Japan). ). The standard color plate used was a white measuring plate with L * = 96.18, a * = 0.10, b * = 1.90, and the average value was repeated five times.

7. Sensory test

The sensory test was performed by slicing the black goat's fillet to about 5 mm thick, roasting at a temperature of 70-80 ° C on a roasting plate, and randomly extracting 10 trained sensory personnel. In terms of, year, and flavor, preferences were performed on an eight-point scale (1 = best, 2 = very good, 3 = moderately soft, 4 = slightly soft, 5 = slightly chewy, 6 = usually chewy, 7 = Very tough, 8 = toughest).

8. Cholesterol Analysis

Cholesterol analysis was performed according to the method of Nam et al. (2001). That is, to extract cholesterol, 2 g of meat sample was placed in a 50 ml tube, and 10 ml of saponification reagent and 0.5 ml of internal standard (5α-cholestane) were added and homogenized at 9,500 rpm for about 14 seconds.

After the lid was completely sealed and heated at 60 ° C. for 1 hour, after cooling completely to room temperature, when the layers were separated, 1 ml of the upper layer was recovered and completely dried. After drying, 200ul of pyridine and 100ul of sylon BFT (Bistrifluoroacetamide + Trimrthylchloro-silane, 99: 1, Supleco) were added, and the fat was completely dissolved and analyzed using gas chromatography (HP-6890, Agilent Tevhnologies, USA). The gas chromatography analysis conditions used for cholesterol analysis were as follows: oven temperature 180 ℃, injection temperature: 280 ℃, split ratio: 19.1: 1, column: capillary column, 30m x 0.32mm ID, 0.25um film thickness (HP -% MS, J & W Scientific, USA), maximum oven temperature: 325 ° C, flame ionization detector temperature: 350 ° C, H2 flow: 33.0 ml / min.

9. Fatty acid

For fatty acid analysis of meat, 0.5 g of the sample was taken and then methylated by Park and Goins (1994). To the sample, 2 ml of a methanol: benzene (4: 1, v / v) solution and 200 µl of acetyl chloride were added, followed by heating for 1 hour on a heating plate at 100 ° C. After allowing to stand at room temperature, 1 ml of hexane and 5 ml of 6% potassium carbonate were added, centrifuged at 3,000 rpm for 15 minutes using a Winssim separator, and 0.5 µl of the supernatant was injected into gas chromatography (Shimdzu GA-17A). Analytical conditions were as follows: The initial temperature of the column started at 180 ° C. and was raised to 230 ° C. at a rate of 1.5 ° C./min and held for 2 minutes. At this time, the temperature of the injector and the detector (FID) were set to 240 ° C. and 260 ° C., respectively, and the fatty acid was confirmed by comparing the retention time with the standard product, and the content was converted into percentage.

Example 7 Statistical Analysis

Statistical analysis was performed by T-test according to GLM (General Linear Model) analysis method of SAS program (2002), and the comparison between the means of treatment was performed by Duncan (1955) at the 5% level.

result

1. Changes in Feed Intake and Weight Gain in Test Black Goats

As shown in Tables 3 and 4, the feed intake and weight gain measured from the examples were confirmed to be excellent in weight gain and feed intake during the test period (500 days).

[Table 3]

Weight gain and feed intake for castrated black goats (unit: kg, air dry basis)

[Table 4]

Weight gain and feed intake for non-black castor goats (unit: kg, air dry basis)

Table 3 shows that the weight of starting test for castrated black chlorine was about 11.6 kg in all treatments. At the end of the test, control, T1, and T2 were 36.50kg, 36.00kg, and 39.90kg, respectively. The control and T1 were similar at 24.80kg and 24.40kg, respectively.

The total feed intake during the whole period was 334.60kg, 336.30kg and 346.80kg for control, T1 and T2, respectively. There was almost no difference in all treatments in total feed intake. Therefore, T2 (519.20kg) was the highest in total feed intake, and control (504.94kg) and T1 (506.30kg) were similar. For feed demand, the control (20.36) and T1 (20.75) were higher, while the T2 (18.35) was slightly lower.

 Table 4 shows that the weight of the test on the non-black castor goats was about 12.6 kg in all treatments. At the end of the test, control, T1 and T2 were 45.36 kg, 45.85 kg and 46.85 kg, respectively. The highest was kg, T1 was 33.55 kg and control was 32.66 kg. In addition, there was almost no difference in the general feed, feed, and total feed intakes during the whole period, and as a result, there was almost no difference in feed demand.

2. Blood characteristics and characteristics of test black goat

TABLE 5

Blood Characteristics and Characteristics of Castrated Black Goat (Unit: kg, mg / dl)

※ T-CHO (Total cholesterol); Triglyceride (TG); GOT (Glutamate Ocaloacetate Transaminase); Glutamate Pytuvate Transaminase (GPT); GLU (Glucose); Blood Urea Nitrogen

Mean value ± S.D.

A-B: Means with the different superscripts in the same column are significantly different (P <0.05)

TABLE 6

Blood Characteristics and Characteristics in Non-Current Black Goats (Unit: kg, mg / dl)

※ T-CHO (Total cholesterol); Triglyceride (TG); GOT (Glutamate Ocaloacetate Transaminase); Glutamate Pytuvate Transaminase (GPT); GLU (Glucose); Blood Urea Nitrogen

Mean value ± S. D.

A-B: Means with the different superscripts in the same column are significantly different (P <0.05)

Table 5 shows the physicochemical properties of blood collected from the jugular vein before the start of the castration black goat and at 3 months of age during the growing and finishing periods. Total cholesterol content in the blood increased as the meat progressed (P <0.05), and triglyceride increased significantly during the growing season, but tended to be slightly lower after entering the growing season. GOT (glutamic oxaloacetic transaminase) and GPT (glutamic pyruvic transaminase), which represent the criteria of liver function, were significantly higher and then gradually decreased before the test was started (P> 0.05).

In the case of T2, GOT and GPT showed a more stable reaction than other treatments because the added test material and the amount of supplementation were appropriate, which did not significantly affect liver function. In the case of GPT, the growing stage and the growing season tended to be lower or less different than before the start of the trial. Glucose showed little difference in overall treatment and showed a higher tendency at growing stage, but not in treatment stage.

Table 6 shows that the total Cholesterol content increased as the fat progressed (P <0.05), and the GOT, which indicates the standard of liver function, was significantly higher before the test. Showed a statistically significant difference (P <0.05). However, GPT, glucose and BUN showed little difference between treatments.

3. General Components and Physicochemical Properties of Test Black Goat Meat

TABLE 7

General Components of Castrated Black Goat Meat (Unit:%)

Item   moisture  Crude protein Crude fat  Control l (0%) 70.40 ± 1.13 21.33 ± 1.57 9.34 ± 1.21    T1 (1%) 70.36 ± 2.04 21.34 ± 0.83 8.51 ± 0.93    T2 (2%) 70.62 ± 0.82 20.27 ± 0.78 7.85 ± 1.81

Mean value ± S.D.

a, b: Means with the different superscripts in the same cloumn are significantly different (P <0.05)

[Table 8]

General Components of Non-Grated Black Goat Meat (Unit:%)

Item   moisture  Crude protein Crude fat  Control (0%) 68.70 ± 1.13 20.33 ± 1.57 8.93 ± 1.01    T1 (1%) 69.36 ± 2.21 20.14 ± 1.23 8.66 ± 1.93    T2 (2%) 68.62 ± 1.82 20.07 ± 1.28 8.87 ± 1.81

 Mean value ± S.D.

a, b: Means with the different superscripts in the same cloumn are significantly different (P <0.05)

 TABLE 9

Physicochemical Properties of Castration Black Goat Meat (Unit:%)

Item pH Heating loss Drop Ross cholesterol  Control (0%) 5.51 ± 0.09 34.72 ± 0.50 ^a 3.83 ± 0.54 ^a 45.98 ± 1.60 ^a   T1 (1%) 5.60 ± 0.25 31.81 ± 0.33 ^b 2.63 ± 0.36 ^b 41.07 ± 1.08 ^b   T2 (2%) 5.84 ± 0.39 31.76 ± 0.72 ^b 1.81 ± 0.46 ^b 40.70 ± 1.72 ^b

 Mean value ± S.D.

a, b: Means with the different superscripts in the same cloumn are significantly different (P <0.05)

TABLE 10

Physicochemical Properties of Non-castrated Black Goat Meat (Unit:%)

Item pH Heating loss Drop Ross cholesterol  Control (0%) 5.25 ± 0.09 35.47 ± 0.50 ^a 3.99 ± 0.54 ^a 47.18 ± 1.81 ^a   T1 (1%) 5.56 ± 0.25 33.81 ± 0.33 ^b 2.44 ± 0.36 ^b 43.57 ± 1.28 ^b   T2 (2%) 5.24 ± 0.39 33.41 ± 0.72 ^b 2.10 ± 0.46 ^b 44.17 ± 1.12 ^b

Mean value ± S.D.

a, b: Means with the different superscripts in the same column are significantly different (P <0.05)

As shown in Table 7, the water content is 70.36 to 70.62% (average 70.49%), crude protein is 20.27 to 21.34% (average 20.80%) and crude fat is 9.34% of the control, among the general components of castrated black goat meat. In the range of 7.85%, the test group tended to be about 9.75% to 16.0% lower than the control group (P> 0.05). This seems to be due to the addition of herbal preparations in the test plot, resulting in low accumulation of saturated fat.

 Table 9 shows the physicochemical properties of castrated black goat meat, including pH, heat loss, drip loss and total cholesterol content. The pH ranged from 5.51 to 5.84, and the heat loss was higher in the control than T1 and T2. There was a difference (P <0.05), and the control group (3.83) was higher than the T1 (2.63) and T2 (1.81) groups (P <0.05).

 On the other hand, the total cholesterol content of the loin was lower than the control group T1 and T2 (P <0.05). The test group showed a lower tendency than the control group at the same time, but the accumulation of meat was significantly lowered as a result of the addition of the herbal medicine.

Table 8 shows 68.62 ~ 69.36% (average 68.99%) of water, crude protein of 20.07 ~ 20.33% (average of 20.20%), and crude fat of 8.66 ~ 8.93% of non-castrated black goat meat.

Table 10 shows the physicochemical characteristics of non-castrated black goat meat such as pH, heat loss, drip loss and total cholesterol content. The pH ranged from 5.24 to 5.56, and the heat loss was higher in the control than T1 and T2. (P <0.05). In Drip Ross, the control (3.99) was higher than the T1 (2.44) and T2 (2.10) (P <0.05). On the other hand, the total cholesterol content of the loin was lower than that of control (47.18%) and T1 (43.57%) and T2 (44.17%), showing a similar tendency to castrated black goat (P <0.05).

On the other hand, there was no investigation of cholesterol on black goat meat, and according to the results of the study on castration beef, Choi et al. (2008) reported that the cholesterol content of castrated beef was extensively distributed from individual to 32.36 mg / 100 g to 75.42 mg / 100 g. In another report, beef sirloin contains 36-46 mg / 100 g and subcutaneous fat contains 113-150 mg / 100 g of cholesterol (Stromer et al., 1966), and Rhee et al. (1982) Inferior fat level and fat content were correlated with (+) cholesterol content.

TABLE 11

Changes in Meat Color of Castration Black Goat Meat

Item L a b Chroma Hue  Control (0%) 40.63 ± 2.31 ^a 21.31 ± 1.71 ^a 9.43 ± 1.20 ^a 23.31 ± 1.26 ^a 23.71 ± 1.31 ^a    T1 (1%) 37.43 ± 3.84 ^ab 18.43 ± 2.44 ^ab 6.94 ± 1.88 ^b 20.02 ± 2.20 ^b 19.93 ± 1.63 ^b    T2 (2%) 33.90 ± 2.14 ^b 17.97 ± 2.25 ^b 6.13 ± 1.55 ^b 19.00 ± 2.38 ^b 18.58 ± 1.94 ^b

Mean value ± S. D.

a, b: Means with the different superscripts in the same column are significantly different (P <0.05)

TABLE 12

Changes in Meat Color of Non-Curtained Black Goat Meat

Item L a b Chroma Hue  Control (0%) 41.63 ± 3.54 ^a 21.45 ± 2.17 ^a 9.83 ± 1.85 ^a 23.35 ± 2.23 ^a 23.71 ± 1.51 ^a    T1 (1%) 40.49 ± 3.11 ^ab 19.66 ± 2.96 ^ab 8.39 ± 1.45 ^b 20.42 ± 1.10 ^b 21.95 ± 1.52 ^b    T2 (2%) 39.90 ± 3.01 ^b 18.99 ± 2.85 ^b 8.53 ± 1.03 ^b 20.20 ± 1.85 ^b 20.70 ± 1.14 ^b

Mean value ± S. D.

a, b: Means with the different superscripts in the same column are significantly different (P <0.05)

Table 11 shows the flesh color of castration black goat meat, where the "L" value indicating the brightness was lower than the control (P <0.05), the "a" value representing the redness, and the "b" value representing the yellowness. The value of control group (21.31, 9.43) was higher than that of test group (18.43, 6.94 and 17.97, 6.13, respectively) and there was statistically significant difference (P <0.05). Such a slight drop in the color of the test strips may be attributed to the fact that the flesh color is darker than the scarlet color due to the addition of herbal medicine and mugwort. In Chroma, the test group (20.02, 19.00) was lower than the control group (23.31), and the Hue value was lower than the control group as a similar result.

Table 12 shows the meat color of non-castrated black goat meat. The "L" value of lightness was slightly lower than that of the control (P <0.05), the "a" value of redness and "b" of yellowness. "The value of control (21.45, 9.83, respectively) was higher than the test (19.66, 8.39, 18.99, 8.53, respectively) and there was a statistically significant difference (P <0.05). In Chroma, the test group (20.42, 20.20) tended to be lower than the control group (23.35), and the Hue value was similar to the test group.

Hemoglobin myoglobin is greatly affected by the presence or absence of oxygen in hemoglobin, which is dependent on enzyme activity, storage temperature, microbial contamination, pH, etc. It is known to have the greatest influence on the color change (Lawrie, 1985). In addition, meat color was affected by feed (Dugan et al., 1999). Jeremiah et al. (1999) reported that there was no difference between varieties as a result of examining differences in meat color or detailed appearance.

4. Sensory test for test black goat meat

TABLE 13

Sensory test result of castrated black goat meat (unit: point)

Item Succulent year zest Organization Chlorine
Extraordinary Comprehensive Evaluation
score Control (0%) 3.70 ± 0.30 6.30 ± 0.20 ^a 5.22 ± 0.30 ^a 3.85 ± 0.30 ^a 5.04 ± 0.40 ^a 5.31 ± 0.40 ^a    T1 (1%) 3.30 ± 0.40 4.00 ± 0.40 ^b 3.81 ± 0.20 ^b 3.26 ± 0.50 ^b 4.19 ± 0.30 ^b 3.37 ± 0.20 ^b    T2 (2%) 3.26 ± 0.40 4.19 ± 0.20 ^b 3.89 ± 0.60 ^b 3.74 ± 0.30 ^b 4.00 ± 0.40 ^b 3.78 ± 0.50 ^b

Mean value ± S. D.

a, b, c: Means with the different superscripts in the same column are significantly different (P <0.05)

[Table 14]

Sensory Test Results of Non-Curtained Black Goat Meat (Unit: Point)

Item Succulent year Flavor Organization Chlorine
Extraordinary Comprehensive Evaluation
score Control (0%) 4.90 ± 0.30 6.60 ± 0.50 ^a 5.22 ± 0.20 ^a 4.85 ± 0.30 ^a 5.64 ± 0.40 ^a 5.88 ± 0.40 ^a    T1 (1%) 4.00 ± 0.20 4.20 ± 0.40 ^b 4.81 ± 0.40 ^b 3.66 ± 0.60 ^b 4.01 ± 0.40 ^b 4.57 ± 0.30 ^b    T2 (2%) 4.16 ± 0.50 4.51 ± 0.40 ^b 4.89 ± 0.60 ^b 3.99 ± 0.40 ^b 4.04 ± 0.40 ^b 4.66 ± 0.50 ^b

 Mean value ± S. D.

a, b, c: Means with the different superscripts in the same column are significantly different (P <0.05)

Table 13 shows the results of mouth-tested sensory test of castrated black goat meat by the eight-point scale (1 = best, 2 = very good, 3 = normally, 4 = in relation to juiciness, year, and flavor. Slightly soft, 5 = slightly chewy, 6 = moderately chewy, 7 = very chewy, 8 = most chewy.

In sensory evaluation, juiciness, year, flavor and texture, and goat odor were significantly better than those of the control group (P <0.05). In other words, year and juiciness scored lower than the control group (4.00-4.19 points; 3.30-3.26 points) than the control group (6.30 points, 3.70 points). 3.81 to 3.89 points; 3.26 to 3.74 points) showed better results than the control group (5.22 points, 3.85 points) (P <0.05). In addition, the specific odor result of the goat was significantly lower than the control group (4.19 to 4.00 points) than the control group (5.04) (P <0.05).

Therefore, in the overall evaluation, the control group was 5.31 points, compared with the T1 group (3.37 points) and T2 group (3.78 points), indicating that the test group was significantly better than the control group (P <0.05). Among them, T1 was rated slightly better meat. These results show that even in the same group, the meat produced by the feed and the dietary method may be different, resulting in different consumer preferences. In other words, feed supplements and dietary management supplemented with medicinal herbs and mugwort had an effect on the test axis.

In Table 14, the sensory evaluation of non-castrated black goat meat was evaluated by the same method as that of castrated black goat. As a result, juiciness, year, flavor, texture, and goat odor were significantly better than those of the control group (P <). 0.05). In other words, year and juiciness scored lower than the control group (4.20 to 4.51 points; 4.00 to 4.16 points) than the control group (6.60 and 4.90 points). 4.81-4.89 points; 3.66-3.99 points) showed better results than the control group (5.22 points, 4.85 points) (P <0.05). In addition, the specific odor result of the goat was lower in the test group (4.01 to 4.04 points) than the control group (5.64) (P <0.05). Therefore, in the overall evaluation, the control group was 5.88 points, compared with the T1 group (4.57 points) and T2 group (4.66 points), indicating that the test group was significantly better than the control group (P <0.05). Among them, T1 was rated slightly better meat.

These results show that even in the same group, meat produced according to feed and feeding methods may differ, resulting in different consumer preferences. In other words, feed supplements and dietary management supplemented with medicinal herbs and mugwort had an effect on the test axis.

5. Test Black Goat Fatty Acid Composition

TABLE 16

Fatty Acid Composition of Castrated Black Goat Meat (Unit:%)

  1.Saturated fatty acid (C12: 0 + C14: 0 + C16: 0 + C18: 0)

  2. Unsaturated fatty acid

  Mono-Unsaturated fatty acids (C14: 1 + C15: 1 + C16: 1 + C17: 1 + C18: 1)

TABLE 16

Fatty Acid Composition of Non-Grated Black Goat Meat (Unit:%)

  1.Saturated fatty acid (C12: 0 + C14: 0 + C16: 0 + C18: 0)

  2. Unsaturated fatty acid

  Mono-Unsaturated fatty acids (C14: 1 + C15: 1 + C16: 1 + C17: 1 + C18: 1)

 Table 15 shows the fatty acids in the castrated black goat sirloin region, myritic acid (C14: 0) ranged from 2.34 to 2.93%, with little difference in treatment periods, and palmitic acid (C16: 0) from 20.55 to 21.76% There was little difference between control and T1. Stearic acid (C18: 0) tended to be higher in test (12.43-12.03%) than control (10.99%), and oleic acid (C18: 1) was between test (52.12-52.21%) and control (52.22%). There was almost no difference, and there was no difference in linoleic acid (C18: 2) between the control and test groups, indicating no statistical significance (P> 0.05).

Therefore, the total saturated fatty acids were in the range of 37.99 to 39.49% depending on the treatment period, 56.10 to 57.81% for the MUFA, 60.51 to 62.01% for the UFA. There was no significant difference between the control and test groups in the overall MUFA / SFA and UFA / SFA ratios.

Table 16 shows the fatty acids in the non-castrated black goat sirloin region, myritic acid (C14: 0) ranged from 2.99 to 2.54%, showing little difference in treatment periods, and palmitic acid (C16: 0) from 20.11 to 20.99 As a percentage, there was little difference between the control and T1 sections. Stearic acid (C18: 0) tended to be higher in the test (12.10-12.03%) than the control (11.44%), while oleic acid (C18: 1) was higher in the test (52.45-52.76%) than the control (50.55%). There was a tendency to be higher, and even in linoleic acid (C18: 2), the test group tended to be higher than the control (P <0.05).

Therefore, the total saturated fatty acid was slightly higher in the control group in the range of 37.28 to 37.68%, and in the case of MUFA, between 56.84 and 57.32%, and between 61.10 and 60.60% for UFA. There was no significant difference between the control and test sections in the overall MUFA / SFA and UFA / SFA ratios.

6. Comparison of Villus Formation of Castration Black Goat Beef Rumen

Figure 1 shows the rumen of the castrated black goat slaughtered after feeding the herbal preparation, while the control was thin and thin in the size of the villi, the test was larger and wider than the villi. In this way, the test plots were considered to have a good development of villi since they were young. In particular, T2 was not only increased weight and meat taste but also unsaturated fatty acid content.

7. Results of a Consumer Survey on the Taste of Black Goat Meat

TABLE 17

Survey of Consumer Evaluation on the Taste of Castration Black Goat Meat

Table 16 shows the results of the evaluation of taste for castrated black goat meat, 57.6% and 68.7%, respectively, in the year and juiciness evaluation, and 30.3% and 23.9, respectively, "good" = 23.9, respectively. % Was good, 50.7% and 43.1%, respectively, in the evaluation of flesh color and marbling status. It was evaluated as black goat high grade meat.

The present invention is not limited to the technical spirit of the specific examples, test examples, drawings or tables described above, and the general knowledge in the technical field to which the invention belongs without departing from the spirit of the invention 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.

Figure 1 shows a ruminant picture of slaughtered black goat after feeding the rumen of slaughtered castrated black goat and the control feed after feeding the feed containing the herbal medicine according to the present invention.

Figure 2 is a graph comparing the weight gain of castrated black goats when the feed (T1 and T2) mixed with the herbal preparation of the present invention and the control feed.

Figure 3 is a graph comparing the weight gain of non-castrated black goat at the time of feeding the feed (T1 and T2) and the control feed mixed with the herbal preparation of the present invention.

Figure 4 is a graph showing the results of the consumer survey for black goat meat obtained by feeding the feed mixed with the herbal medicine of the present invention.

Claims (4)

1) cutting red ginseng, yellowish white, hawthorn, and licorice, and finely grinding the red ginseng: yellow-white: hawthorn: licorice in a weight ratio of 1: 2: 2: 2; 2) collecting the wormwood, drying and pulverizing to prepare a wormwood crushed product; 3) mixing the mixture obtained in step 1) and the wormwood powder obtained in step 2) in a weight ratio of 1: 1 to prepare a herbal preparation mixture; And 4) The crude drug mixture is prepared as a feed of a growing season by mixing 1% by weight with respect to the total feed composition, and mixed with 2% by weight to prepare a feed of a growing season. Up to 12 months, the feed for the diet is to reduce the cholesterol content of the black goat meat, characterized in that comprising feeding the black goat by feeding up to 13 to 18 months of age. Black goat meat with reduced cholesterol content obtained by the method according to claim 1. 1) cutting red ginseng, yellowish white, hawthorn, and licorice, and finely grinding the red ginseng: yellow-white: hawthorn: licorice in a weight ratio of 1: 2: 2: 2; 2) collecting the wormwood, drying and pulverizing to prepare a wormwood crushed product; 3) mixing the mixture obtained in step 1) and the wormwood powder obtained in step 2) in a weight ratio of 1: 1 to prepare a herbal preparation mixture; And 4) The crude drug mixture is prepared as a feed of a growing season by mixing 1% by weight with respect to the total feed composition, and mixed with 2% by weight to prepare a feed of a growing season. Up to 12 months, the feed for the feed is reduced to the specific odor of black goat meat, characterized in that comprising feeding the black goat to 13 to 18 months of age. Black goat meat with reduced specific odor obtained by the method according to claim 3.

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