茶添加飼料給与が豚の産肉能力と肉質に及ぼす影響  [in Japanese] The Influence of Green Tea in Pig Feed on Meat Production and Quality  [in Japanese]

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Abstract

お茶を添加した飼料の給与が豚の産肉, 肉質形質に及ぼす影響を検討した。2頭の種雌豚より生産した去勢豚15頭を用い, 茶無添加の対照区, 茶1%添加の試験区1および茶3%添加の試験区2にそれぞれ5頭ずつ振り分けた。各区の平均体重が約70kgに到達後, 飼料に茶を添加して不断給与し, 体重105kg到達後と殺した。対照区の飼料給与期間および試験1区と試験2区の茶添加飼料給与期間はそれぞれ平均37.8日および43.4日と57.4日であった。と殺後24時間放冷した枝肉形質を測定後, 最後胸椎から2胸椎分のロース肉を採材し保水性, 肉色, 物理的特性, 化学成分および脂肪酸組成を分析した。対照区と比較し, 茶の添加 (3%添加の試験区2) により発育が有意に劣り, 脂肪の蓄積が抑制された。保水性 (ドリップロス, 加熱損失率), 筋肉内脂肪, Tenderness などの肉質形質は茶添加飼料給与の影響を受けなかった。しかし, 茶の添加によりロース肉中の脂肪酸組成が影響を受け, 対照区と比べ, 3%茶添加区はリノール酸 (18:2), リノレン酸 (18:3), エイコサジェン酸 (20:2) の割合が有意に多くなり, オレイン酸 (18:1) が逆に少なくなる傾向が示された。また, ロース肉中のビタミンE (αトコフェロール) 濃度は対照区, 試験1区および試験2区がそれぞれ0.160mg/100g, 0.156mg/100g, 0.200mg/100gであり, 試験2区が対照区と試験1区より高く, コレステロール濃度は65.25mg/100g, 63.00mg/100gおよび60.60mg/100gと逆に試験2区が対照区より低い値が得られたがいずれも統計的に有意な差は認められなかった。

The influence of green tea in pig feed on meat production and quality was examined. Fifteen castrated pigs produced by two dams were fed one of the diets added tea at three different levels; no tea in control group, 1% tea in group 1, and 3% tea in group 2. Tea was added to feed when the average body weight for each group reached about 70kg. The pigs were reared with <i>ad libitum</i> feeding until they attained a body weight of 105kg. The feeding periods of control group, groups 1 and 2 averaged 37.8, 43.4 and 57.4 days, respectively. After slaughter, the characteristics of the carcasses were measured, and loins at the position of two thoracic vertebra from the last thoracic vertebra were sampled and analyzed for water holding capacity, color, physical characteristics, chemical composition, and fatty acid composition. The pig in group 2 of 3% tea addition had inferior growth compared with the control group and decreased the accumulation of fat. The tea additive did not influence water holding capacity, intramuscular fat or tenderness. The tea additive influenced the fatty acid in the loin. At the rate of 3%, the tea caused an anticipated increase in the ratio of linoleic acid (18:2), linolenic acid (18:3), and eicosa dienoic acid (20:2). There was a tendency for the ratio of oleic acids (18:1) to decrease oppositely compared with the control group. Moreover, the concentration of Vitamin E (α tocopherol) in the loins of the experiment group 2 (0.200mg/100g) was higher than that in the loin of control group (0.160mg/100g) and experimental group 1 (0.156mg/100). The results concerning cholesterol concentration were the reverse of the Vitamin E findings. Cholesterol concentration of group 2 (60.60mg/100g) was lower than that of control group (65.25mg/100g).

Journal

  • Nihon Yoton Gakkaishi

    Nihon Yoton Gakkaishi 39(2), 59-65, 2002-06-20

    The Japanese Society of Swine Science

References:  11

Cited by:  4

Codes

  • NII Article ID (NAID)
    10008558966
  • NII NACSIS-CAT ID (NCID)
    AN10202971
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    0913882X
  • NDL Article ID
    6319468
  • NDL Source Classification
    ZR22(科学技術--農林水産--畜産)
  • NDL Call No.
    Z18-1082
  • Data Source
    CJP  CJPref  NDL  J-STAGE  JASI 
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