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KMID : 1134820070360050578
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 5 p.578 ~ p.583
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Feeding Effects of Citrus By?Product TMR Forage on the Nutritional Composition and Palatability of Hanwoo Loin
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Jung In-Chul
Yang Seung-Joo
Moon Yoon-Hee
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Abstract
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The purpose of this research was to study the effects of feeding TMR (total mixed ration) dietary citrus by-products on nutritional composition and palatability of Hanwoo loin. Samples for the experiment consisted of Hanwoo loin that was not fed citrus by-products (TMR-0) and Hanwoo loin that was fed citrus by-products during fattening periods (TMR-1). The control (TMR-0) Hanwoo loin was fed by general practical feeding (roughages and concentrates were fed separately); the TMR-1 Hanwoo loin was fed identically to TMR-0 until 17 months yearling, but fed citrus by-products for 10 months after then. The levels of the moisture, crude protein, crude ash, cholesterol, Mg, K, vitamin B₁, vitamin B₂, total amino acids (17.81~17.98%), and total free amino acids (139.46~149.15 ㎎/100 g) were not significantly different between TMR-0 and TMR-1. The contents of the crude fat, Ca, and Na of TMR-1 were greater than those of TMR-0 (p＜0.05). Oleic acid (45.01~49.38%) was the most abundant among unsaturated fatty acid while palmitic acid (26.52~28.39%) was the most abundant saturated fatty acid in both groups. In case of sensory scores, taste, flavor, and juiciness were not significantly different between TMR-0 and TMR-1. However, tenderness and palatability preference of TMR-1 were higher than those of TMR-0 (p＜0.05).
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KEYWORD
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TMR dietary, citrus by-product, nutritional composition, sensory score
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