Kim J, Jung M, Jin S, Seo H, Ha J, Choi J. The effect of boiled feed on trace elements of
longissimus dorsi muscle in Hanwoo steers.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021;
63:160-169. [PMID:
33987593 PMCID:
PMC7882834 DOI:
10.5187/jast.2021.e13]
[Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/10/2020] [Accepted: 11/04/2020] [Indexed: 01/23/2023]
Abstract
Boiled feed is obtained by mixing and boiling agricultural by-products such as
rice straw, rice bran, and bean curd with grains. The study explored the change
in fatty acid, free amino acid, nucleotide, mineral, cholesterol, myoglobin and
collagen of longissimus dorsi muscle in Hanwoo steers fed with
boiled feed. Forty steers, 20 heads per group, were divided into two groups: a
control group and a boiled feed group. The steers were raised for 10 months. The
boiled feed group was enriched with palmitoleic acid, oleic acid, arachidonic
acid and unsaturated fatty acids compared with the control group. There were no
significant differences in amino acid and nucleic acid composition between the
two groups. The boiled feed group contained higher levels of iron and manganese
in the boiled feed group compared with the control group. The total cholesterol
level was significantly increased, whereas calorie levels, myoglobin and
collagen composition showed no differences. As the supply of boiled feed
increases the content of fatty acids, unsaturated fatty acids and minerals
related to flavor, it should be a feed that leads to the production of
high-quality beef.
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