WO2002067701A1

WO2002067701A1 - High quality meat by fed bamboo liquor in pigs

Info

Publication number: WO2002067701A1
Application number: PCT/KR2002/000317
Authority: WO
Inventors: Kil Kook; Kwang-Hyun Kim; Hong-Bum Koh
Original assignee: Sungha Bio
Priority date: 2001-02-26
Filing date: 2002-02-26
Publication date: 2002-09-06
Also published as: KR100380144B1; KR20010110077A; CN1457235A; CN1235506C

Abstract

The present invention relates to high quality meat by fed bamboo liquor in pigs. In particular, by feeding animal feed containing bamboo liquor in pigs, the present invention makes it possible to provide high productivity of pig by increasing amount of grain and amount of daily grain, and by decreasing animal feed intake and requirement ratio of animal feed. Especially, the present invention can provide high quality pork that has high amount of protein and low amount of fat and cholesterol, and makes it possible to prevent colibacillosis of ablactating pigs.

Description

HIGH QUALITY MEAT BY FED BAMBOO LIQUOR IN PIGS

TECHNICAL FIELD

The present invention relates to high quality meat produced from swine fed with bamboo liquor, and more particularly, to a method of producing pork low in cholesterol and fat as well as high in protein in comparison with ordinary pork, by feeding pigs with a diet containing bamboo liquor, wherein the bamboo liquor is effective for increasing weight gain and daily weight gain of swine, as well as for reducing feed intake and feed conversion ratio, resulting in improving productivity of swine.

PRIOR ART

Pork is, in many countries including Korea, one of the preferred livestock products. With the improvement in income, consumers give more consideration to quality of meat rather than its quantity. Moreover, domestic livestock industries in some countries including Korea are currently in crisis owing to the liberalization of imports for livestock products including pork. Further, the world is integrating into one market. In order to compete against importing pork, there is a need for development of brand pork that is low-cost and high quality as well as safe and sanitary through reduction of production costs and increase of quality. Besides, gut-related diseases, which occur often in pigs, are chronic causes of reduced productivity of swine in farms. Among such diseases, polybacillosis caused by infection with E. coli is mainly found in finisher pigs and weaned pigs that may be undergrown or slaughtered, causing decrease in productivity. On the other hand, bamboo has been, in some countries including

Korea, used in manufacturing goods necessary for living, and it is known that stalks or barks of bamboo and leaves of Sasa borealis (Hack) Makino, a kind of bamboo, contain a large quantity of polyphenol, which has excellent germicidal activity including antifungal activity in addition to anti-oxidizing activity. Containing the compound, polyphenol, a liquid solution called bamboo liquor can be prepared from whole bamboo or the portions remaining after manufacture of bamboo goods through a procedure comprising extraction, purification and carbonization. The bamboo liquor is composed of 80 to 90 % water and a variety of compounds having biological activity, including organic acids, phenols, and other trace compounds. The organic acids, which act to dissolve materials present in tissues of organisms, include acetic acid, formic acid, propionic acid, lactic acid, isolactic acid, valerianic acid, crotonic acid, and chiglinic acid. The phenols function to increase permeability and absorptivity of some materials into tissues of animals or plants, and examples thereof in bamboo include phenol, cresol, and guaiacol. In addition, there are found in bamboo more 200 kinds of natural materials in trace amounts, including carbonyl compounds, alcohols, neutral compounds, and alkali compounds. However, there has been no reported use of bamboo liquor in enhancing productivity of pigs and quality of pork, nor in treating diseases.

DISCLOSURE OF THE INVENTION

Conducted by the present inventors with an aim to develop high quality brand pork and protect weaned pigs from polybacillosis, the intensive and thorough research into high quality pork resulted in the finding that bamboo liquor is very effective for improving productivity and quality of swine in addition to preventing polybacillosis.

Thus, it is an object of the present invention to provide pork having improved taste and quality through feeding swine with a diet containing bamboo liquor.

To achieve the above object, in the present invention, there is evaluated an effect of bamboo liquor on productivity of swine and quality of pork, as well as on prevention of polybacillosis. In an embodiment of the present invention, bamboo liquor is added in various amounts to commercially available formulated feed, and finisher pigs and weaned pigs are fed with the bamboo liquor-mixed diet. After breeding finisher pigs for two months, there are evaluated daily weight gain, feed intake, feed conversion ratio, carcass characteristics, cholesterol content, fatty acid compositions, meat color, and the like, as well as changes during storage in pH, TBA, meat color and aerobic microbial counts. In addition, the effect of bamboo liquor for preventing polybacillosis is investigated in weaned pigs.

BEST MODES FOR CARRYING OUT THE INVENTION

In the present invention, finisher pigs are used for evaluating effect of bamboo liquor on productivity and quality of pork, and weaned pigs are used for investigating effectiveness of bamboo liquor on preventing polybacillosis. 33 heads of finisher pigs are divided into three experimental groups composed of swine fed with diets containing 2 % and 4 % bamboo liquor, and a control group. 20 heads of weaned pigs are divided into four experimental groups composed of swine fed with diets containing 1 %, 2 % and 4 % bamboo liquor, and a control group. Herein, the control group is fed with a diet containing no bamboo liquor. In an embodiment of the present invention, of the grouped finisher pigs, body weight is investigated at the start and end of the experiment, and daily weight gain, feed intake, and feed conversion ratio are analyzed. Thereafter, carcass weight is determined after slaughtering the pigs, bleeding and removing hair, heads and legs, and removing viscera thereof. In an embodiment, to analyze Proximate chemical compositions and physical characteristics of pork according to administration of bamboo liquor, there are measured the Proximate chemical compositions and cholesterol content of pork using an AOAC(1996) method. Also, meat color coordinates is measured using a Chroma Meter CR-10(Minolta Cameras, Osaka, Japan) after exposure to air for about 30 minutes, and fatty acid composition is investigated by extracting lipid using a Folch's method (1957), carrying out methylation of the lipid using a method of Morrison and Smith (1964), and analyzing fatty acid composition using gas chromatography. In addition, sensory evaluation for loin of pork is reported based on nine grades. In an embodiment, in order to investigate meat quality characteristics during storage, pH of pork is measured, and TBA of pork using a mothod Witte et al.(1970). Also, change in meat color during storage is observed using a Chroma Meter CR-10 (Minolta Cameras, Osaka, Japan) after exposure to air for about 30 minutes. The aerobic microbil counts contaminating meat during storage is investigated. Sensory evaluation of pork, which may be affected by storage period, is evaluated based on nine grades, where pork is maintained at low temperature (4 °C) for 1, 3, 6 and 9 days.

In an embodiment, to investigate effect of bamboo liquor on polybacillosis, after being fed with a diet containing bamboo liquor for two weeks, weaned pigs are infected with pathogenic E. coli of lxlO⁹ CFU/mL through oral administration, and the presence of lesions in their guts is investigated and E. coli strains are isolated from the mesentery lymph nodes.

The feeding experiment of the present invention was conducted in a hoggery (owner: CG. Chae) located in Gosungli Subookmyun Damyanggun, Chunnam, Korea, for two months from July 11 to September 12, 2000. Assay for effectiveness of bamboo liquor for prevention of polybacillosis in weaned pigs was performed at the Veterinary Department, Chunnam National University, for one month in December 2000. In the present invention, there are used 33 heads of finisher pigs of

59.06+5 kg in body weight, and 20 heads of weaned pigs.

In an embodiment, variance analysis of obtained data is accomplished using a SAS program (1988), and significance of difference among mean values of experimental groups is analyzed using the multiple range test of Duncan.

In an embodiment, a pH meter of Orion Inc. (Skin pH meter, 520A, USA) is used for measurement of pH. In an embodiment, meat color is evaluated using a color difference meter (CR-301, Minolta Co., Japan), and a white tile as a standard tile, in which the white tile is characterized by Y=92.40, x=0.3136, and y=0.3196.

In an embodiment, cholesterol level is evaluated using a cholesterol assay kit of B oehringer Mannheim Inc.

The present invention will be explained in more detail with reference to the following examples in conjunction with the accompanying drawings. However, the following examples are provided only to illustrate the present invention, and the present invention is not limited to them.

EXAMPLE : Grouping of swine and administration of bamboo liquor

In order to investigate effects of bamboo liquor on productivity and quality of pork, as shown in Table 1, below, 33 heads of finisher pigs were divided into three experimental groups according to administration amount of bamboo liquor in feed, which were 0 %, which was used as a control, 2 % and 4 % groups, where each group was composed of 11 heads. 20 heads of weaned pigs were, as shown in Table 2, below, divided into four experimental groups, which were 0 % as a control, 1 %, 2 % and 4 % groups, where each group consisted of five heads. The grouping was accomplished randomly.

TABLE 1 Grouping of finisher pigs

TABLE 2 Grouping of weaned pigs

Bamboo liquor was mixed with commercially available formulated feed (feed for finisher pigs) and feed for weaned pigs in amounts according to Tables 1 and 2, respectively, giving experimental diets, and the experimental diets were then applied to each group, where the feed mixtures and water were supplied continuously. The nutrient composition of the experimental diets was analyzed using an AOAC (1996) method, and the results are given in Table 3, below.

TABLE 3 Nutrient composition of experimental diets

Experimental Example 1 : Investigation of daily weight gain, feed intake and feed conversion ratio of swine according to administration of bamboo liquor

Body weight was measured at the start and end ofthe experiment, and feed intake was determined by weighing the unconsumed amount of feed after the experiment's completion. Feed conversion ratio was calculated through division overall feed intake amount by overall weight gain.

Daily weight gain, feed intake and feed conversion ratio of finisher pigs according to administration of bamboo liquor are shown in Table 4, below. Weight gain and daily weight gain of finisher pigs were found to increase by administration of bamboo liquor, where the 2 % group especially showed significantly (p<0.05) increased values in comparison with the control group. In addition, the 2 % group showed significantly (p<0.05) diminished feed intake and feed conversion ratio in comparison with the control group. These results indicate that bamboo liquor can improve the productivity of swine.

TABLE 4

Daily weight gain, feed intake and feed conversion ratio of finisher pigs according to administration of bamboo liquor

Control group 2 % group 4 % group

No. of replications 11 11 11

Initial body wt (kg) 59.3i0.98 58.8il.13 60.lil.08

Final body wt (kg) 102.2±1.32^a 105.6±1.64° 105.2il.59^c

Weight gain (kg) 42.9±1.06^D 46.8±1.09^a 45.lil.12¹ atr

Daily weight gain (g) 622.4il0.15⁰ 678.26±9.58^d 653.62il2.24 atr

Feed intake (g) l,772i27.74^a 1,755±28.44^D l,775i26.14^d

Feed conversion ratio 2.85±0.03^ε 2.59±0.03^l 2.72i0.03 T

Note : result values are mean±SD, and ^a~ means in the same row with different superscripts differ significantly(p<0.05).

Experimental Example 2: Carcass characteristics of finisher pigs administered with bamboo liquor

After completion of the experiment, live weight was measured. Carcass weight was determined after bleeding and removal of hair, heads, legs and viscera of slaughtered pigs .

Effects of bamboo liquor on carcass characteristics of pigs are shown in Table 5, below. As apparent in Table 5, carcass weight was significantly (p<0.05) increased in the 4 % group. In addition, the 4 % group showed back fat thickness higher than the control and 2 % groups. Final grade, which expresses carcass grade in figures, was found to decrease slightly by administration of bamboo liquor. TABLE 5 Carcass characteristics of finisher pigs according to administration of bamboo liquor

Note : result values are mean+SD, ^a~ means in the same row with different superscripts differ significantly(p<0.05), and final grade expresses carcass grade in figures, where A=4, B=3, C=2, and D=l.

Experimental Example 3 : Proximate chemical composition and physical characteristics of pork according to administration of bamboo liquor

To analyze proximate chemical composition and physical characteristics of pork according to administration of bamboo liquor, there were evaluated proximate chemical compositions, cholesterol content, meat color, and fatty acid composition of pork.

Step 1 : Measurement of Proximate chemical compositions and cholesterol content of pork

The contents of moisture, protein, fat, and ash, which are proximate chemical compositions, were investigated using an AOAC (1996) method, and cholesterol content was determined from loin using a cholesterol assay kit of Boehringer Mannheim Inc. and following a procedure ofthe assay kit. Effects of bamboo liquor on the proximate chemical compositions and cholesterol contents are given Table 6, below. It was found that protein content of loin was slightly increased in pigs administered with 4 % of bamboo liquor, and fat content was significantly (p<0.05) reduced in the 2 % group. The content of cholesterol was observed to diminish with administration of bamboo liquor, and especially, was significantly (p<0.05) reduced in the 4 % group. TABLE 6

Proximate chemical compositions and cholesterol content in pork from finisher pigs administered with bamboo liquor

Control group 2 % group 4 % group

Moisture, % 74.38i0.10 74.96i4.95 74.25i0.06

Protein, % 22.99i0.12 22.34i0.23 23.24i0.26

Fat, % 1.64i0.03^d 1.50i0.02^D 1.61i0.03^a

Ash, % l.Ol±O.OO 1.20i0.20 0.90i0.10

Cholesterol, mg/100 g loin 15.20i5.07^a 13.37il.66 ir 11.45i3.15^c

Note : result values are mean+SD, and ^a~ means in the same row with different superscripts differ significantly(p<0.05).

Step 2 : Evaluation of meat color

After exposure of a portion of meat to air for about 30 minutes, meat color was analyzed using a color difference meter (CR-301, Minolta Co., Japan) to give Hunter color values of lightness, redness, and yellowness, wherein there was used a white tile as a standard tile, in which the white tile is characterized by Y=92.40, x=0.3136, and y=0.3196.

Effects of bamboo liquor on meat color are shown in Table 7, below. It was found that lightness of loin was increased in meat administered with bamboo liquor, and especially, significantly (p<0.05) increased when bamboo liquor was administered in an amount of 2 %. Redness was observed to be significantly (p<0.05) reduced in 2 % and 4 % groups, while the two groups exhibited significantly (p<0.05) increased yellowness.

TABLE 7 Change in meat color of pigs administered with bamboo liquor upon exposure to air

Note : result values are mean±SD, and ^a~^c means in the same row with different superscripts differ significantly(p<0.05).

Step 3 : Fatty acid compositions of pork

To investigate fatty acid composition, lipid was extracted from loin according to the method described by Folch, et al. (1957). Thereafter, according to Morrison and Smith's method (1964), the lipid was methylated, and the resulting supernatant was isolated and then stored at -80 °C. Fatty acid composition was analyzed using gas chromatograph (Varian star 3400, USA) equipped with an automatic sample injector. The conditions of the analysis are shown in Table 8, below.

TABLE 8 Analysis conditions for fatty acid composition using a gas chromatography

Effect of bamboo liquor on fatty acid composition of pork is shown in Table 9, below. The content of palmitic acid, which is a precursor of cholesterol and is the most abundant saturated fatty acids, was found to be reduced with administration of bamboo liquor. The content of oleic acid, which may positively affect the taste and smell of meat and is the most abundant unsaturated fatty acid, was significantly (p<0.05) increased when bamboo liquor was administered in the amount of 4 %. The content of linoleic acid as an essential fatty acid was significantly (p<0.05) increased when bamboo liquor was administered in the amount of 4 %. It was demonstrated that 4 % of bamboo liquor significantly (p<0.05) reduced saturated fatty acid levels, while significantly (p<0.05) increasing unsaturated fatty acid levels, giving the significantly (p<0.05) highest ratio of unsaturated fatty acid levels to saturated fatty acid levels.

TABLE 9 Fatty acid compositions of loin of pork

Fatty acid (%) Control group 2 % group 4 % group

Myristic acid (C14:0) 1.29i0.02 1.79i0.13 1.32i0.08

Myristoleic acid (C14:l)

Palmitic acid (C16:0) 22.14i0.43 21.80i0.38 20.19i0.96

Palmitoleic acid (C16: l) 3.76i0.34 3.69i0.05 3.37i0.21

Stearic acid (C 18:0) 9.82i0.81 10.78i0.39 8.98i0.28

Oleic acid (C 18: 1) 43.06i0.95^c 42.83i0.47^D 45.00i0.82^a

Linoleic acid (C 18:2) 17.39i0.86^D 16.57i0.20^c 18.33iO.3L

Linolenic acid (C18:3) 1.04i0.06 1.05i0.02 1.08i0.01

Others 1.49i0.11 1.48i0.05 1.72i0.01

Saturated fatty acid (SFA) 33.25il.25^d 34.37i0.76^d 30.51il.22^D

Unsaturated fatty acid (USFA) 65.25il.32^E 64.15i0.72^D 67.78il.23^a

USFA/SFA 1.97^E 1.87^c 2.23^d

Note : result values are mean±SD, and ^a~b means in the same row with different superscripts differ significantly(p<0.05)

Step 4 : Sensory evaluation of loin of pork

Conducted by ten volunteers randomly selected from fifteen specialists, sensory evaluation was performed according to their preference for taste, smell, appearance, and the like, where the evaluation comprised nine grades, namely, 9= excellent; 8= very good; 1= good; 6= above average; 5= average; 4= below average; 3= bad; 2= very bad; and 1= extremely bad.

The results of sensory evaluations of loin are shown in Table 10, below. Administration of bamboo liquor did not largely diminish the odor to pork, but when 4 % bamboo liquor was administered, it was found to slightly diminish the pork-specific smell. Appearance of loin was found to be significantly (p<0.05) better in 2 % and 4 % groups than in the control, where the 4 % group showed the most preferable meat color. After cooking by heating at a constant temperature, taste of loin from 2 % and 4 % groups was found to be significantly (p<0.05) better than that from the control.

TABLE 10 Sensory evaluations of loin of pork

Experimental Example 4 : Meat quality characteristics during storage

To investigate changes in meat quality characteristic during storage, there were conducted analyses for changes in pH, TBA, meat color and aerobic microbial counts, as well as sensory evaluation.

Step 1 : change in pH during storage After being sealed in a zipper back, loin was incubated at 4+1.5 °C for 1, 3, 6, and 9 days, and then analyses for pH, meat color, TBA and aerobic microbial counts, as well as sensory evaluation, were conducted.

Change in pH of loin during storage at low temperature is given in Table 11, below. The pH value of meat from the control group was gradually increased with the passage of time. In contrast, in the groups to which bamboo liquor was administered in amounts of 2 % and 4 %, the pH values decreased until day 3 and then increased after day 3. On day 1, the pH of 2 % group was significantly (p<0.05) higher than the control group. From day 3, the 2 % and 4 % groups showed the pH values significantly (p<0.05) lower than the control group. TABLE 11 Change in pH of loin during storage

Note : result va ues are mean+SD, and ^~ means in the same row with different superscripts differ significantly(p<0.05).

Step 2 : TBA during storage

The TBA was evaluated using a TBA (thiobarbiruric acid) test (Witte, et al., 1970), and the TBA values were indicated by mg of malonaldehyde/1,000 g sample.

Effect of bamboo liquor on acidification of pork is shown in Table 12, below. On days 6 and 9 of storage, the TBA in the two bamboo liquor treatment groups, that is, the 2 % and 4 % groups, was found to be significantly (p<0.05) reduced in comparison with the control.

TABLE 12 Change in TBA of loin during storage

different superscripts differ significantly(p<0.05).

Step 3 : Assay for change in meat color during storage

Effect of bamboo liquor on change in meat color is shown in Table 13, below. During storage, 2 % and 4 % groups showed lightness significantly (p<0.05) higher than the control. On day 1 of storage, in the 2 % bamboo liquor-treated group, redness was significantly (p<0.05) reduced in comparison with the control. On day 9, redness was significantly (p<0.05) increased in the 4 % group. Yellowness was found to increase with administration of bamboo liquor in comparison with the control, and especially, the yellowness in 2 % and 4 % groups was, on days 6 and 9, significantly (p<0.05) increased.

TABLE 13 Change in meat color of loin during storage

Step 4 : Change in the aerobic microbial counts during storage

During storage, samples from loin were highly diluted, and then inoculated on standard agar plates and incubated at 32 °C for 48 hours. Thereafter, the number of aerobic microbial counts was evaluated to obtain Logio CFU (colony forming unitsVl g sample (Kotula, et al., 1980).

Effect of bamboo liquor on the growth of microorganisms is shown in Table 14, below. In the control group not fed with bamboo liquor, the number of aerobic microorganisms on the surface of loin was increased with the passage of time. In contrast, 2 % and 4 % groups showed significantly (p<0.05) reduced aerobic microbial counts in comparison with the control.

TABLE 14 Change in the aerobic microbial counts on the surface of loin during storage

Note : result values are mean+SD, and 1= ^~ means in the same row with different superscripts differ significantly(p<0.05).

Step 5 : Sensory evaluation of loin of pork during storage

Conducted by ten volunteers randomly selected from fifteen specialists, sensory evaluation was performed according to their preference for taste, odor, appearance, and the like, where the evaluation comprised nine grades, namely, 9= excellent; 8= very good; 7= good; 6= above average; 5= average; 4= below average; 3= bad; 2= very bad; and 1= extremely bad.

Effect of bamboo liquor on sensory quality during storage is shown in Table 15, below. During storage, preference for odor of loin in 2 % and 4 % groups was significantly (p<0.05) improved, resulting in reduction in pork- specific smell. In addition, appearance of meat was enhanced by administration with bamboo liquor, and especially, on day 1 of storage, the 4 % group showed significantly (p<0.05) enhanced appearance in comparison with the control.

TABLE 15 Change in sensory evaluations of loin during storage

Experimental Example 5 : Effect of bamboo liquor on polybacillosis in weaned pigs

After being fed with diets supplemented with bamboo liquor for two weeks, weaned pigs were orally administered with pathogenic E. coli of lxlO⁹ CFU/ml, and clinical examination was conducted daily. Autopsy was carried out on weaned pigs with diarrhea induced by the pathogenic E. coli, and the presence of lesions in their guts were investigated and E. coli strains were isolated from the mesentery lymph nodes to determine whether bamboo liquor is capable of preventing colibacillosis or not.

The diets were prepared by adding bamboo liquor of 0 %, 1 %, 2 %, and 4 % to commercially available feed for weaned pigs, and administered to each group consisting of five heads of weaned pigs. The results are given in Table 16, below. Typical symptoms of colibacillosis were observed in the control group fed with the diet with no bamboo liquor. In contrast, symptoms typical of pigs with colibacillosis were not found in the 2 % and 4 % bamboo liquor-administered groups. In addition, after day 7 of administration of pathogenic E. coli, E. coli strains and lesions were not found in 2 % and 4 % groups.

TABLE 16 Preventative effect of bamboo liquor against polybacillosis

Isolation ratio of E. coli in mesentery 100 %(5/5) 80 %(4/5) 0 %(5/5) 0 %(5/5) lymph nodes

INDUSTRIAL APPLICABILITY

As described hereinabove, when swine are fed with a diet containing bamboo liquor, it is possible to obtain swine having increased weight gain and daily weight gain, as well as reduced feed intake and feed conversion ratio, resulting in improved productivity of swine. In addition, the produced pork has been reduced in the contents of lipid and cholesterol, as well as increased content of unsaturated fatty acids responsible for taste and flavor of pork, thus improving marketability. Moreover, in pork from swine administered with bamboo liquor, the growth and proliferation of aerobic microorganisms is, during storage, slower than in pork from swine not administered with bamboo liquor, and bamboo liquor is also very effective for preventing polybacillosis in weaned pigs. Therefore, the diet supplemented with bamboo liquor is very useful in the meat industry.

Claims

1. Meat produced from swine fed with a diet containing bamboo liquor characterized by having increased redness and yellowness, as well as having low content of fat and cholesterol and high content of protein and unsaturated fatty acids.