摘要
This study was carried out to investigate the effect of dietary addition of herbal probiotics on the Hanwoo steers` physiochemical property. A total of 50 Hanwoo steers (5 treatment groups10 heads) were used. The crude fat content of beef has been found significant high in T2 and T3 group, and the Con 2 group had the highest heating loss (p<0.05). The water-holding capacity ranged from 56.73% through 60.16%, and the treatment group was generally higher than the control group. In particular, the T3 group showed significantly high water-holding capacity (p<0.05). The cholesterol content ranged from 41.64mg/100g through 47.33mg/100g. In the overall and the Con 2 group had significantly high cholesterol content (p<0.05). Furthermore, the oleic acid and MUFA had significant high T2 and T3 group in the fatty acid composition (p<0.05), but the amino acid content made no difference between the treatment groups.
摘要译文
本研究旨在探讨添加草药益生菌对Hanwoo阉牛的理化性质的影响。共使用50只Hanwoo阉牛皮（5个治疗组10头）。在T2和T3组中，牛肉的粗脂肪含量显着高，Con 2组的热损失最高（p <0.05）。持水量为56.73％~60.16％，治疗组普遍高于对照组。特别地，T3组显示出显着高的持水能力（p <0.05）。胆固醇含量范围为41.64mg / 100g至47.33mg / 100g。总体而言，Con 2组胆固醇含量显着高（p <0.05）。此外，油酸和MUFA在脂肪酸组成中具有显着高的T2和T3组（p <0.05），但氨基酸含量在处理组之间没有差异。
Kim, Byung Ki; Ha, Jae Jung; Yi, Jun Koo; Oh, Dong Yep; Jung, Dae Jin; Hwang, Eun Gyeoung; Lee, Jea Young;. The effect of dietary addition of herbal probiotics for the production of high quality Hanwoo[J]. Journal of the Korean Data and Information Science Society, 2016,27(4): 865-874