Data/hora: 05/06/2024 16:16:42

Provedor de dados: | 19
País: | Japan

Título:

チーズホエーを給与した豚の肉質特性

Properties of pork fed cheese whey

Autores: | 三上, 正幸; 島田, 謙一郎; 関川, 三男; 福島, 道広; 齋藤, 愛; 柴田, 政二; MlKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKlKAWA, Mitsuo; FUKUSHIMA, Michihiro; SAITOH, Ai; SHIBATA, Seiji.
Data: | 2006-03
Ano: | 2006
Palavras-chave: | 豚肉; チーズホエー; ホエー; クッキングロス; ドリップロス; Pork; Cheese whey; Whey; Cooking loss; Drip loss.
Resumo: | Thirty eight pigs born from same sow were divided into 2 group，and fed with or without cheese whey. Pigs were slaughtered after 137-172 days when the live weight was nearly 110kg. Samples of M. longissimus thoracis were analyzed for physicochemical properties. There was no significant difference in the pH，water content and colour appearance in pork between the whey and control group. Crude protein content of the whey group (21.7%) was significantly lower than that of the control (22.6%). Drip loss was measured at 1，5 and 10 days after slaughter，and the drip loss measured at 10 days was significantly lower in the whey group (25.4%) than that of the control (27.1%). Cooking loss was measured at 5 days after slaughter，was significantly lower in the whey group (16.3%) compared to the control (18.3%). There was no significant difference in the shear force，peptide and total free amino acid content and fatty acid composition between the whey and control group. チーズホエーを給与した豚肉の理化学的特性を分析 した.供試した豚は38頭で，同腹の仔豚をチーズホ エー給与区(ホエー区)と給与しない区(対照区)に分けて飼育した.生体重が約11Okgに達する生後137- 172日目にと畜し，ロース肉(M. longissimus thoracis) を試料として理化学的分析を行った. pH，水分および色調値には両区間で差はなかったが，粗タンパク質では対照区(22.6%) がホエー区 (21. 7%)よりも有意に高い値であった(p‹0.05). 加圧ドリップロスは，熟成日数に伴って両区ともに減少したが，と畜後10日目において，ホエー区(25.4%) が対照区(27.1% )よりも有意に低い値であった (0‹0.05).と畜後5日目において，ホエー区のクッキ ングロス(16.3%) は対照区(18.3%) よりも有意に低い値であり(p‹O.05)，ホエー区の肉質は多汁性の高 いことが示唆された一方，柔らかさの指標である剪断値には両区間で差は認められなかった.熟成に伴い増加するペプチド量や総遊離アミノ酸量あるいは脂肪酸組成については，いずれも区間で差はみられなかった.
Idioma: | Japonês
Identificador: | http://ir.obihiro.ac.jp/dspace/handle/10322/3090
Editor: | 北海道畜産学会
Formato: | application/pdf
Fonte: | 北海道畜産学会