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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.22 No.1 pp.35-41

복합 아미노산과 콜린의 급여가 한우육의 항산화효소 활성 및 산화안정성에 미치는 영향

강선문1, 무흘리신2, 박연수3, 이성기2*
농촌진흥청 국립축산과학원1, 강원대학교 동물식품응용과학과2, 강원도 축산기술연구센터3

Effect of Amino Acids Complex and Choline Supplementation on the Antioxidant Enzyme Activities and Oxidative Stability of Hanwoo (Korean Cattle) Beef

Sung Ki Lee2*, Sun Moon Kang1, Muhlisin2, Yeon Soo Park3
2Department of Animal Products and Food Science, Kangwon National University
1National Institute of Animal Science, Rural Development Administration
3Gangwon Provincial Livestock Research Center


This study was carried out to investigate the effect of amino acids complex and choline supplementation onthe antioxidant enzyme activities and oxidative stability of Hanwoo (Korean cattle) beef. Fifteenmonths-old-Hanwoo steers were assigned into two groups and fed on a basal diets with or without aminoacids complex (≥25% L-lysine monohydrochloride+≥8% DL-methionine)+choline (≥25% choline chloride) for12 months. After slaughter, the M. longissimus from carcasses were stored at 4℃ for 7 days. Catalase,glutathione peroxidase and total superoxide dismutase activities were found to be unaffected bysupplementation of amino acids+choline. After 2 days of storage, significant decline (p<0.05) in lipid oxidation(2-thiobarbituric acid reactive substances, TBARS) was observed when supplemented with amino acids+choline.However, supplementation of amino acids+choline maintained meat color as indicated by higher CIE L*(Lightness), a* (Redness), b* (Yellowness) and C* (Chroma) values during storage. It was therefore concludedthat supplemental amino acids+choline could stabilize the lipid oxidation stability and meat color in Hanwoobeef.