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.  20.92( 599.89 kg)  36 ,  1( )   2(  )        (12/).           5% ,    (  )   ,   31.2   314  .               .        ,    ( $25.83-26.17^{\circ}C$ ), ( $17.26-18.53^{\circ}C$ )  ( $32.40-33.15^{\circ}C$ )    .        1 39.48 mg/100 g  32.24mg/100 g  (p $C_{14:0}$ , $C_{16:0}$ , $C_{16:1}$ , $C_{18:0}$  $C_{18:1}$      ,  $C_{20:3}$   2    (p $C_{18:1}$  , $C_{18:0}$   (+) ( r=0.650  0.698; p 【We investigated melting points and sensory characteristics by adding rice bran and roasted soybean to the finishing diet of Hanwoo steers. Thirty-six Hanwoo steers (average age, 20.92 mon-old; average weight, 599.89 kg) were assigned to either Control, Treatment 1 (rice bran) or Treatment 2 (roasted soybean) groups (12 steers/group), considering body weight and age. Supplementation levels of rice bran and roasted soybean were determined to meet total 5% crude fat in the concentrates, and the experimental animals were fed for 314 d until they reached 31.2 mon old. No significant differences were found in the moisture and crude fat content among groups. Melting points of lipid extracted from M. longissimus dorsi, subcutaneous fat, and perirenal fats were 25.83-26.17, 17.26-18.53 and $32.40-33.15^{\circ}C$ , respectively, resulting in remarkable differences depending on fat depots. Contents of free amino acids in M. longissimus dorsi related to sweet taste were 39.48 mg/100 g for Treatment 1, which was significantly (p $C_{14:0}$ , $C_{16:0}$ , $C_{16:1}$ , $C_{18:0}$ , and $C_{18:1}$ , in M. longissimus dorsi was not different among the groups. Results of a panel test on M. longissimus dorsi showed that Treatment 1 scored the highest (p $C_{18:1}$ showed a positive (+) relationship with tenderness (r = 0.650; p $C_{18:0}$ with flavor (0.698; p】

han-gug chugsan sigpum hag-hoeji/korean journal for food science of animal resources

Effects of Supplementation of Rice Bran and Roasted Soybean in the Diet on Physico-chemical and Sensory Characteristics of M. longissimus dorsi of Hanwoo Steers