Effect of Dietary Cracked Whole Barley on the Meat Compositional Properties of Hanwoo Steer Loin Beef
2011
Lee, S.M., Kyungpook National University, Sangju, Republic of Korea | Son, J.I., Kyungpook National University, Sangju, Republic of Korea
This study was carried out to investigate the effects of the feeding level of cracked whole barley (CWB) on fatty acid composition, free amino acid content, organic acid content, pH, HDL cholesterol, total phenol and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity of finishing Hanwoo steers. The dietary treatments were consisted of five types (C: base feed + 0% CWB, T1: base feed + 10% CWB, T2: base feed + 20% CWB, T3: base feed + 30% CWB, T4: base feed + 40% CWB). A total 30 Hanwoo steers(588.6±11.8kg) were allocated into 5 feeding groups, and a total of thirty Hanwoo steers raised from 24 to 30 months. Linoleic acid of fatty acid composition was significantly higher for cracked CWB treatments (T1, T2, T3, and T4) than C, and T3 of CWB treatments was the highest than the other treatments (P less than 0.01). SFA, USFA, MUFA and USFA/SFA did not differ among the treatments. On the contrary, PUFA was significantly higher for CWB treatments(T1, T2, T3, and T4) than C, and T3 was the highest (P less than 0.05). EAA was higher in the order of T1 greater than T2 greater than C greater than T3 greater than T4 (P less than 0.05). NEAA was higher in the order of T2 greater than T3 greater than T1 greater than C greater than T4, although a statistical significance was not detected. The total organic acid content was the highest for T3 (20.15 mg/100g) and the lowest for T2 (13.19 mg/100g). pH and total phenol of all treatments were did not differ. HDL cholesterol was higher in the order of T1 greater than C greater than T4 greater than T2 greater than T3 (P less than 0.01). DPPH radical scavenging activity was in order of T1 greater than T2 greater than T4 greater than C greater than T3 (P less than 0.01). Based on the above results, T1 treatment compared to other treatments have been shown to improve EAA, DHL, and DPPH radical scavenging activity.
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