표제지
목차
(시험 1) 재래흑염소에 대한 최적 거세시기 결정에 관한 연구 9
I. 서론 9
II. 재료 및 방법 10
1. 시험기간 및 체중, 사료섭취량 조사 10
2. 혈액성상 조사 11
3. 도체특성 및 육의 물리화학적 특성 조사 12
III. 결과 및 고찰 16
1. 체중변화, 일당증체량 및 사료요구율 16
2. 혈액의 이화학적 성상변화 23
3. 재래흑염소의 도체특성 29
4. 재래흑염소의 이화학적 특성 31
(시험 2) 재래흑염소에 대한 한방제제 첨가가 비육 및 육질에 미치는 영향 37
I. 서론 37
II. 재료 및 방법 38
1. 시험기간 및 체중, 사료섭취량 조사 38
2. 혈액성상 조사 39
3. 도체특성 및 육의 물리화학적 특성 조사 39
III. 결과 및 고찰 45
1. 체중변화, 일당증체량 및 사료요구율 45
2. 혈액의 이화학적 성상변화 51
3. 재래흑염소의 도체특성 56
4. 재래흑염소육의 이화학적 특성 58
5. 재래흑염소육에 대한 소비자 설문조사 67
IV. 참고문헌 72
초록 80
(Abstract) 85
Table 1-1. Experimental design 14
Table 1-2. Formula and chemical composition of feedstuffs 15
Table 1-3. Effects of the growth and feed intakes on the growing period of Korean native black coats 18
Table 1-4. Effects of the growth and feed intakes on the fattening phase of Korean native black goats 19
Table 1-5. Effects of the growth and feed intakes on the entire period of Korean native black goats 20
Table 1-6. Effects of the physical-chimical concentration on the serum of Korean native black goat 25
Table 1-7. Effects of leukocyes in the blood of Korean native black goat 27
Table 1-8. Effects of erythrocytes and thrombocytes in the blood of Korean native black goat 28
Table 1-9. Effects of the carcass components of Korean native black goat 30
Table 1-10. Chemical composition and physico-chemical characteristics of the M. longissimus loin in Korean native black goat 32
Table 1-11. Color and palatability traits of the M. longissimus loin in Korean native black goat 34
Table 1-12. Effects of the fatty acid component of the M. longissimus loin in Korean native black goat 36
Table 2-1. Experimental design 43
Table 2-2. Formula and chemical composition of feedstuffs 44
Table 2-3. Effects of the growth and feed intakes on the growing period of Korean native black goats 46
Table 2-4. Effects of the growth and feed intakes on the fattening period of Korean native black goats 47
Table 2-5. Effects of added herb resources powder on the growth, feed intakes and feed conversion for entire feeding period in Korean native black goats 48
Table 2-6. Effects of the physicol-chimical concentration on the serum of Korean native black goat 53
Table 2-7. Effects of leukocyes in the blood of Korean native black goat. 54
Table 2-8. Effects of erythrocytes and thrombocytes in blood of Korean native black goat 55
Table 2-9. Carcass characteristics of Korean native black goat according to treatments with herb resources. 57
Table 2-10. Phyico-chemical characteristics of the M. longissimus loin in Korean native black goat according to treatments with herb resources. 59
Table 2-11. Color and sensory evaluation of the M. longissimus loin in Korean native black goat according to treatments with herb resources. 62
Table 2-12. Effects of the fatty acid component of the M. longissimus loin in Korean native black goat according to treatments with herb resources 66
Table 2-13. Demographic characteristics of consumers participated in the survey 68
Table 2-14. The eating experiences of goat meat for a year 70
Table 2-15. The taste estimate of improved meat for korean black goat. 71
Fig 1-1. Changse of body weight on the entire period. 22
Fig 1-2. Changse of feed intake on the entire period. 23
Fig 2-1. Changse of body weight on the entire period. 50
Fig 2-2. Changse of feed intake on the entire period. 50
Fig 2-3. Comparison of rumen features in Korean native black goat according to treatments with herb resources. 67