KR20020089722A - High quality meat by fed by-product of browon seaweed in Hanwoo and process for preparation thereof - Google Patents

Abstract

The present invention relates to a high-quality Korean beef meat and its production method by feeding a complete mixed feed with seaweed by-products, by performing in vitro culture test, gas production, pH change, ammonia concentration change, The change of volatile fatty acid content and dry matter digestion rate was determined to determine the level of wakame by-products, and by feeding Hanwoo, the daily weight gain and feed intake increased, and the palatability and feed efficiency were increased. Hanwoo beef obtained by slaughtering mixed beef with mixed feed improved meat grade, increased protein and unsaturated fatty acids, and increased protein and unsaturated fatty acids by increasing fillet cross-sectional area, reducing back fat thickness, increasing intramuscular fat and texture. It has an excellent effect of providing high quality, reduced beef.

Description

High quality meat by fed by-product of browon seaweed in Hanwoo and process for preparation

The present invention relates to a high quality Korean beef meat and its production method by seaweed by-products. More specifically, the present invention produces a total mixed ration (TMR) feed using seaweed by-products and feeds it to the cattle, so that the back fat thickness is reduced, meat grade is improved, loin section area, muscle fat degree, protein and The present invention relates to a beef meat and a method for producing the same, having an increased unsaturated fatty acid, a decreased cholesterol content and a saturated fatty acid, and improved meat grade.

Total mixed ration (TMR) feed contains all the nutrients necessary for the production capacity required for daily cattle, and is mixed with rich feed, forage, minerals and various vitamins to prevent feed ingredients. Free feed is below. Completely mixed feed means nutritionally and digestively physiologically complete, ultimately aimed at maximizing production capacity and solving many problems that may arise from the irrationality of specifications. The fundamental principle of total mixed ration (TMR) feed is to maintain the homeostasis of the rumen by mixing the feed and the rich feed, and to improve the feed cost There is an advantage to reduce.

Seaweed is a seaweed belonging to the balsam family of brown algae, which is a strong alkaline food and is widely known as a health food to clear blood and prevent adult diseases. In the classical literature, 12 species, eternity (or), silkworm (gamju), which are effective for seaweed, are better (pharmacology dictionary), deprivation (deodorant), urine, swelling, and swelling are better. It is said that it removes the diseased masses like the medicinal herb, and makes it hard to solidify as the stone. Recently, clinical trials of Chernobyl nuclear accident victims have been reported to prevent the accumulation of harmful heavy metals and to suppress the absorption of radiation by the decomposition of harmful substances in the body. In addition, triglycerides and cholesterol are known to have the effect of extracorporeal discharge, obesity and anti-aging. The general ingredients of seaweed are 12.3% crude protein, 1.2% crude fat and 36.4% crude ash, and are rich in other trace minerals and amino acids. Among them, cellulose and animal fiber, which are medium polysaccharides of plant fiber, It contains 20% alginic acid, which is comparable to chitin, and has a high potential as a ruminant feed. Seaweed produced in Korea is about 22-300,000 tons per year, but about 100,000 tons are processed and discarded for food. If the discarded seaweed is used for livestock feed, it may be economically efficient, but in reality, the seaweed contains a large amount of salt, and it is not practical to use it as a feed for livestock due to the high cost of salt removal. to be.

Therefore, the inventors of the present invention, based on the above point, by using a total mixed ration (TMR) feed with salted seaweed by-products as a substrate of the artificial culture solution to determine the appropriate level of mixing the seaweed by-products The palatability and weight gain of the feed were analyzed through the specification test, and the blood properties and the rumen fermentation characteristics, carcass characteristics, meat physicochemical and physical characteristics, and sensory evaluation were performed after slaughter.

Accordingly, an object of the present invention is to provide a high-quality meat production method characterized by feeding the complete mixed (TMR) feed mixed with seaweed by-products to an appropriate level.

Still another object of the present invention is to provide a high quality meat prepared by the above method.

In order to achieve the above object, the present invention adds different levels of seaweed by-products to the complete mixed feed and mixes it with artificial saliva and Hanwoo's first gastric juice to produce gas, pH, and ammonia through in vitro culture test. Analyze concentration, total volatile fatty acid composition, composition of individual volatile fatty acids, and dry matter digestion rate to determine the proper level of seaweed by-product to be added to the complete blended feed and 3% by weight Specimen test was carried out by dividing into the addition group (3% by weight of seaweed by-product) and 5% by weight (by 5% by weight of seaweed by-product) to investigate palatability and weight gain. This was achieved by conducting fermentation, carcass, rearing, meat quality and sensory evaluation.

Figure 1 is a graph showing the change in gas generation amount according to the amount of seaweed by-products in artificial rumen culture.

Figure 2 is a graph showing the change of pH according to the amount of seaweed by-products in artificial rumen culture.

Figure 3 is a graph showing the change of total volatile fatty acid content, acetic acid, propionic acid according to the amount of seaweed by-products added in artificial rumen culture.

Figure 4 is a graph showing the change in the content of butyric acid content, other acids and the ratio of acetic acid and propionic acid according to the amount of seaweed by-products in artificial rumen culture.

5 is a graph showing the change in ammonia concentration according to the amount of seaweed by-products added in artificial rumen culture.

Figure 6 is a graph showing the change in dry matter digestion rate according to the amount of seaweed by-products in artificial rumen culture.

The present invention comprises the steps of adding the seaweed by-products to the complete mixed feed for each level and using the substrate as a substrate to determine the appropriate level of addition of seaweed by-products of the complete mixed feed to be fed to Hanwoo; Investigating the change of gas generation amount in the culture of artificial rumen according to the addition level of seaweed by-products of the step; Investigating the pH change in the culture of artificial rumen according to the addition level of seaweed by-product of the step; Investigating total volatile fatty acid content and individual volatile fatty acid composition in artificial rumen culture according to the level of seaweed by-product of the step; Analyzing the ammonia concentration in the culture of the rumen according to the addition level of seaweed by-products according to Chaney and Mabach method; According to the level of addition of seaweed by-product of the step Investigating the change of dry matter digestion rate in artificial rumen culture; Adding seaweed by-products at 0% by weight, 3% by weight and 5% by weight to prepare a complete mixed feed, and performing a specification test on the Korean cattle; Investigating the daily weight gain, feed intake and feed efficiency of Hanwoo beef fed the TMR feed mixed with seaweed by-products of the above step; Investigating fermentation characteristics in the rumen of Korean beef fed TMR feed mixed with seaweed by-products of the above step; Collecting blood of Hanwoo fed TMR feed mixed with seaweed by-products of the above step and examining blood glucose, blood urea nitrogen, albumin, globulin, creatine, cholesterol, total protein, calcium and phosphorus in blood; Measuring the carcass performance in accordance with the carcass grading criteria of the Ministry of Agriculture and Forestry of the Korean beef fed TMR feed mixed with seaweed by-products of the step; Measuring the rearing performance of Hanwoo carcass meat fed TMR feed mixed with seaweed by-products of the above step; Analyzing water, crude protein, crude fat and crude ash, which are physicochemical components of Hanwoo beef fed TMR feed mixed with seaweed by-products of the above step, by AOAC method, and measuring pH, meat color, heat loss, year, and cholesterol content; Analyzing the fatty acid composition of Hanwoo beef fed TMR feed mixed with seaweed by-products using gas chromatography according to the method of Folch and Morrison and Smith; Comprising the sensory evaluation by the 9-point method of Hanwoo beef fed TMR feed mixed with seaweed by-products of the above step.

Seaweed by-product used in the above step was used salted seaweed that was discarded after processing for food.

Statistical analysis on the experimental results of the above step was carried out by using a variance analysis using the SAS package program (1988), the average of each treatment section was verified by the Duncan multiple test method at the 5% level.

The test animals used for the specification test of Hanwoo cow were 15 cows with an average weight of 400 ± 15.0kg as Hanwoo Cow (1 Mountain).

Hereinafter, specific examples of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited thereto.

Example 1 Preparation of Complete Mixed (TMR) Feed Added with Seaweed by-products and Artificial Rumen according to the Level of Addition of Seaweed By-products culture

In order to prepare a complete mixed feed with the addition of seaweed by-products to be fed to the cattle, the mixing ratio of the complete mixed (TMR) feed without the addition of seaweed by-products is shown in Table 1. As shown in Table 1, in the TRM feed, crushed corn and soybean hulls were used as energy feed, soybean meal as protein feed, and mineral supplement as feed. Limestone as a feed and vitamin-mineral combination used as a science feed were used. Fermented sawdust and jelly were used as fiber feed.

Mixing ratio of complete mixed feed Raw material feed name Content (% by weight) Crushed corn 65.0-75.0 Wheat Mace 9.0-10.0 Soybean meal 6.0-7.0 Soybean Scalp 3.0 to 4.0 Limestone 1.0-2.0 Fermented sawdust 3.0 to 5.0 Ink 3.0 to 5.0 Vitamin mineral combination ¹⁾ 0.4 to 0.7 Note 1: Vitamin-mineral combination-Vitamin A: 2,650 IU, Vitamin D ₃ : 530,000 IU, Vitamin E: 1,050 IU, Manganese: 4,400 mg, Zinc: 4.4 mg, Iron: 13,200 mg, Ionium: 440 mg, Cobalt: 440 mg, Ao: 10,000 mg.

In order to determine the appropriate level of addition of seaweed by-products added to the complete mixed feed was carried out artificial rumen culture test. The complete mixed feed to be used as the culture substrate of the artificial rumen culture test was used by grinding up to 1mm using a feed mill. Gas generation, pH, total volatile fatty acid by incubating for 0, 1.5, 3, 6, 12, 24 hours divided into control (0%) and 2%, 3%, 4%, 5% by weight of seaweed by-products The optimum level for Korean beef was determined by investigating the contents, its effects on individual volatile fatty acid composition, ammonia concentration and dry matter digestion rate.

Seaweed by-products used in the present invention was used as food in the seaweed processing plant and discarded salted seaweed was about 80% water content. After transporting the seaweed by-products by using a seaweed cutting machine, cut into 2 ~ 3㎝ length, remove the moisture of about 70% at 60 ℃ with a hot air dryer, and then naturally dried at room temperature to prepare and store the moisture content of about 17-18% Used for. At this time, the salt content of seaweed by-product was 20%.

Artificial saliva used in the artificial rumen culture test was prepared according to the method of McDougall (1948). The first gastric juice was collected from the slaughterhouse and transported to a laboratory in a thermos, filtered with 4 layers of gauze, and centrifuged at 408x g for 10 minutes to remove feed particles and continuously inject carbon dioxide gas.

The artificial rumen culture was added to the 250 ml culture bottle by adding different amounts of seaweed by-products to 5 g of the complete mixed (TMR) feed, and then 100 ml of the artificial saliva and 100 ml of the first gastric juice were added to the carbon dioxide gas from which oxygen was removed from a reducing device. After sufficiently converted to anaerobic state, it was tightly sealed with a rubber stopper equipped with a 50cc syringe and incubated in an incubator at 39 ° C.

Experimental Example 1 Investigation of Gas Emission Volume in Artificial Rumen Culture by Addition of Seaweed By-products

Artificial ruminant in Example 1 The change in gas generation amount in the culture was measured using a 50cc syringe. Gases generated in the rumen animal's first place mainly produce carbon dioxide and methane gas during the decomposition of feed by ruminant microorganisms.

As a result, as shown in FIG. 1, the initial incubation period (0-6 hours) at 2 wt%, 3 wt%, 4 wt%, and 5 wt% of seaweed by-products tended to be lower than that of the control. The weight percent added level tended to be higher than the control, and at 24 hours, the 3 wt% and 4 wt% seaweed by-products were higher than the control. Especially, 24 hours, 2%, 3%, 4%, and 5% by weight were 108.0ml, 85.0ml, 164.0ml, 142.5ml, and 58.3ml, respectively. It was increased (p <0.05) while 5% by weight was significantly decreased (p <0.05) compared to the control. These results indicate that the gaseous amount produced by seaweed by-products was not found in the early stages of culture when the rumen microorganisms adapted to the new environment and substrate, and soluble sugars, which are rapidly decomposed, were not observed. The amount of gas produced was also different depending on the level of seaweed by-products. Especially, the addition of 3% by weight and 4% by weight of seaweed by-products was thought to provide a rich substrate for microbial growth.

Experimental Example 2: Investigation of pH Change in Cultured Rumen with Addition of Seaweed By-products

The pH change in the culture of artificial rumen was carried out in Example 1 was measured using a pH meter.

As a result, as shown in Figure 2, the pH by the addition of seaweed by-products showed a tendency to decrease with the incubation time, but there was no significant difference in the treatment period up to 6 hours. At 12 hours of cultivation, control, 2%, 3%, 4%, and 5% by weight were 6.60, 6.56, 6.67, 6.40, and 6.48, respectively, significantly higher at 3% by weight (p <0.05). This trend lasted up to 24 hours after the end of the culture. In general, the pH of the rumen fluid decreases with the incubation time, which is due to the increase in the production of volatile fatty acids (VFA), and the appropriate range for fibrosis is 6.0-6.8, and the range suitable for protein synthesis is 6.3-7.4. A suitable range for producing ammonia is known to be greater than 6.2. In this test, pH ranged from 6.40 to 6.69 at 12 hours of cultivation, and it was thought that the added seaweed by-products were digested.

Experimental Example 3 Investigation of Changes of Volatile Fatty Acids in Artificial Rumen Culture by Addition of Seaweed By-products

The volatile fatty acid content and composition according to the addition level of seaweed by-products in artificial rumen culture of Example 1 were investigated. According to the incubation time 10ml of the culture solution was centrifuged for 15 minutes at 17,000x g at 4 ℃ and analyzed by gas chromatography (Gas Chromatography) using the supernatant. Volatile fatty acids are the final degradation products produced by microorganisms in the rumen feed and are used as the main energy source for ruminants. 70-80% of the feed energy consumed by ruminants is converted to volatile fatty acids. In general, the higher the feed rate of rich feed, the higher the proportion of propionic acid, and the higher the feed rate, the higher the rate of acetic acid.

As a result, the total volatile fatty acid content as shown in Figure 3 and 4 did not differ between treatments at the beginning of the culture. 2 hours, 2%, 3%, 4% and 5% by weight of control, 75.68mM / L, 74.01mM / L, 84.71mM / L, 70.36mM / L, 78.04mM / L % And 4% by weight were lower than the control, and 3% and 5% by weight tended to be higher than the control, which continued until the end of the culture. Especially, at 12 hours of cultivation, 3% and 5% by weight were significantly higher than the control (p <0.05), and at 24 hours of cultivation, 2% by weight was significantly decreased (p <0.05). There was no significant difference in acetic acid ratio between treatments at the beginning of culture (0-3 hours), but 2% by weight at 12 and 24 hours of cultivation increased significantly (p <0.05). Propionic acid content was inversely opposite to acetic acid, and significantly decreased at 2 wt% (p <0.05) at 12 and 24 hours of culture. The A / P ratio was also significantly increased (p <0.05) at 2 wt% at 24 hours of culture. This result is due to the fact that the substrate of the culture medium had a high fiber content as a TMR feed and the degradation of alginic acid, which is a major component of seaweed, was active in the late culture. In particular, the high acetic acid ratio at the 2% by weight of seaweed by-products was due to the decomposition of alginic acid contained in seaweed. Is considered to be high.

Experimental Example 4 Investigation of Changes in Ammonia Concentration in Artificial Rumen Culture by Addition of Seaweed Byproducts

Ammonia concentration was investigated according to the level of seaweed by-products in artificial rumen culture of Example 1. According to the incubation time, 10ml of the culture solution was centrifuged at 17,000x g for 15 minutes at 4 ° C, and analyzed by Chaney and Maatch (Chaney and Mabach, 1962) using the supernatant. In the rumen, ammonia is a nitrogen source for microorganisms in the first stomach, and the concentration of ammonia increases when proteolytic degradation of feed is active.

As shown in FIG. 5, there was no significant difference (p <0.05) between treatments at the initial incubation period (0-3 hours), but 3 wt% at 6 hours, 12 hours, and 24 hours of culture compared to the control. Significantly decreased (p <0.05). These results indicate that ammonia acts as an important nitrogen source for converting ammonia into microbial protein by using it as an energy source for microorganisms in the first phase. Is considered to be lowered.

Experimental Example 5: Investigation of the change of dry matter digestibility in artificial rumen culture by adding seaweed by-product

Dry digestibility according to the level of seaweed by-products in artificial ruminant culture of Example 1 was measured for digestion rate for 24 hours in a TMR feed and seaweed by-products in a nylon bag. The breakdown of feed in the rumen is carried out by the rumen microorganisms. The digestion of soluble sugars and starches is quick, and the breakdown of fiber is slow. In particular, fibrin breakdown has about 12 hours of rest due to the time the ruminant microorganisms adhere to the fibrin and the physical damage of the fibrin by ruminant action.

As shown in FIG. 6, the dry digestion rate after incubation for 24 hours was 53.17%, 57.68%, 73.46%, 64.35%, 55.32% with the control, 2%, 3%, 4%, and 5% by weight, respectively. 3 wt% and 4 wt% were significantly higher than the control (p <0.05). These results indicate that the addition of 3% by weight of seaweed by-products increased the gas production rate, decreased pH, increased total volatile fatty acids, and decreased ammonia concentration. .

Example 2: Korean Beef Production According to Feeding of Complete Mixed Feed with Seaweed By-products

Fifteen Korean cattle cows were compared by comparing three treatment groups of 3 wt% and 5 wt% of control and seaweed by-products, respectively. Test batches and treatments were randomized as shown in Table 2. The test feed was prepared by using a feed mixing (TMR) blender at the level of 3% by weight and 5% by weight of seaweed by-products as shown in Table 3 and the chemical composition was analyzed according to the AOAC (1996) method. The results are shown in Table 3. The contents of crude fiber, phosphorus and calcium were slightly increased by the addition of seaweed by-products, and the total amount of plasticized nutrients was 72.04% in the control and 72.01% in the 3% by weight. In addition, 5% by weight of the addition was 72.00% was slightly lower due to the addition of seaweed by-products.

Test Arrangement and Treatment Test Item Control 3 wt% addition 5 wt% addition Number of test plots 5 5 5 Processing content 0% seaweed by-product 3 wt% seaweed by-product 5% by weight seaweed by-product

Formulation Ratio and Chemical Composition of Test Feed Test Item Control 3 wt% addition 5 wt% addition Raw material feed name Crushed corn 71.58 68.58 65.58 Wheat Mace 9.60 9.60 9.60 Soybean meal 6.67 6.67 6.67 Soybean Scalp 3.33 3.33 3.33 Limestone 1.67 1.67 1.67 Fermented sawdust 3.33 3.33 3.33 Ink 3.33 3.33 3.33 Seaweed By-products 0.00 3.00 5.00 Vitamin mineral combination ¹⁾ 0.49 0.49 0.49 system 100 100 100 Chemical composition (%) moisture 11.84 11.53 11.25 Crude protein 15.96 16.27 15.30 Crude fat 3.52 3.23 3.86 Crude fiber 14.95 15.72 16.45 View minutes 6.20 7.43 6.35 calcium 0.74 0.89 1.09 sign 0.44 0.43 0.43 Total amount of plasticized nutrients 72.04 72.01 72.00 [Note 1] Vitamin-mineral combination-vitamin A: 2,650 IU, vitamin D ₃ : 530,000 IU, vitamin E: 1,050 IU, manganese: 4,400 mg, zinc: 4.4 mg, iron: 13,200 mg, ionium: 440 mg, cobalt : 440 mg, Ao: 10,000 mg.

Experimental Example 1: Investigation of Daily Weight Gain, Feed Intake and Feed Efficiency of Hanwoo by Feeding Complete Mixed Feed with Seaweed By-products

In Example 2, the weight and feed intake of Korean beef fed seaweed by-products were investigated. Body weight was measured at the beginning of the test and at the end of the test. The feed intake was measured by measuring the remaining amount of feed fed the day before feeding the feed every morning.

As a result, as shown in Table 4, the daily weight gain was 1.02kg, 1.03kg, and 0.90kg for the control, 3%, and 5%, respectively. The spheres decreased significantly (p <0.05). Feed intake was 8.25kg / day, 8.25kg / day, and 6.85kg / day for the control, 3% and 5%, respectively, but the 3% by weight of seaweed by-product showed no difference from the control, but the 5% by weight added Significantly decreased (p <0.05). Feed efficiency was 0.12kg / day, 0.13kg / day and 0.13 / kg / day in the control and 3% and 5% diets, respectively.

From these results, the addition of 3% by weight of seaweed by-products to the complete blended feed showed good results in flavor and palatability, while the addition of 5% by weight of seaweed by-products increased the concentration of salt in seaweed itself. Appeared to fall. In addition, the daily weight gain was found to be higher in the 3 wt.

Daily Weight Gain, Feed Intake, and Feed Efficiency of Hanwoo by Feeding Complete Mixed Feed with Seaweed By-products Treatment Item Control 3 wt% addition 5 wt% addition Test Start Weight (kg) 177.7 ± 5.25 ¹⁾ 170.7 ± 9.75 163.3 ± 10.01 Test end weight (kg) 482.5 ± 15.21 ^a 480.0 ± 13.31 ^a 432.5 ± 13.31 ^b Weight gain (kg) 304.8 ± 1.74 ^a 309.3 ± 1.65 ^a 269.2 1.00 ^b Daily weight gain (kg / day) 1.02 ± 0.09 ^a 1.03 ± 0.10 ^a 0.90 ± 0.04 ^b Feed Intake (kg / day) 8.25 ± 0.55 ^a 8.25 ± 0.23 ^a 6.85 ± 0.13 ^b Feed efficiency (kg / day) 0.12 ± 0.01 0.13 ± 0.01 0.13 ± 0.02 NOTE ¹ is the mean value ± standard error (n = 5) a to b are significant differences of the same numbered column (p <0.05)

Experimental Example 2 Investigation of Fermentation Characteristics in Korean Rumen according to Feeding of Whole Mixed Feed with Seaweed By-products

In Example 2, the rumen liquid of Hanwoo fed the complete mixed feed containing seaweed by-products was collected and its characteristics were investigated. The ruminant solution was collected directly from the first place after slaughter, and the pH, total volatile fatty acid content, individual volatile fatty acid composition, and ammonia concentration were analyzed in the same manner as in Experimental Examples 2, 3, and 4 of Example 1.

As a result, as shown in Table 4, the pH of the control, the 3% by weight, 5% by weight of the addition of 6.40, 6.77, 6.45, respectively, the 3% by weight of the addition was significantly higher than the control (p <0.05). The total volatile fatty acid contents were significantly decreased (p <0.05) in the control, 3% and 5%, respectively, at 66.90mM / L, 52.08mM / L, and 63.28mM / L, respectively. The proportion of acetic acid in the individual volatile fatty acid composition was significantly higher in the control, 3%, and 5% added groups, respectively, at 56.9%, 61.4%, 62.1%, and 62.1%, respectively (p <0.05). Phosphorus increased, whereas the proportion of propionic acid decreased by 21.3 molar%, 19.8 molar%, and 16.5 molar% in the control, 3%, and 5%, respectively. It was shown. The A / P ratio was significantly higher (p <0.05) in the control, 3%, and 5% additions, respectively, at 2.67, 3.09, and 3.77, respectively. The ammonia concentrations were significantly decreased (p <0.05) in the control, 3, and 5% diets, respectively (151.13mg / 100ml, 109.75mg / 100ml, and 128.26mg / 100ml, respectively).

Based on the above results, pH in the rumen affects the growth rate of microorganisms and volatile fatty acids. The normal activity range of fibrinolytic bacteria is 6.0-6.8 and the normal activity range of starch-degrading bacteria is 5.5-6.0. The addition of seaweed by-products in the complete blended diets in this study was considered to be suitable for the degradation activity of fibrinolytic bacteria, especially 3% by weight. In addition, there is a negative correlation in the relationship with volatile fatty acids. It is known that as the total volatile fatty acid content increases, the pH is lowered and there is a positive correlation with propionic acid than acetic acid. Therefore, 3 wt% complete seaweed by-products were more suitable for the activity of fibrinolytic bacteria in pH, and the ratio of acetic acid was higher. The concentration of ammonia was also significantly decreased due to the increase of vitality of the microorganisms in the rumen.

Effect of Feeding Complete Mixed Feed with Seaweed By-products on the Fermentation Characteristics of Korean Cattle Treatment Item Control 3 wt% addition 5 wt% addition pH 6.40 ± 0.06 ^b1) 6.77 ± 0.04 ^a 6.45 ± 0.05 ^b Total Volatile Fatty Acid (mL / L) 66.90 ± 3.26 ^a 52.08 ± 2.45 ^b 63.28 ± 2.45 ^a Composition of Volatile Fatty Acids (Molar%) Acetic acid (A) 56.9 ± 2.09 ^b 61.4 ± 2.34 ^a 62.1 ± 1.43 ^a Propionic acid (P) 21.3 ± 1.67 ^a 19.8 ± 1.43 ^ab 16.5 ± 1.32 ^b Butyric acid 14.7 ± 0.77 12.3 ± 0.46 16.0 ± 0.57 Etc 7.1 ± 0.32 6.5 ± 0.41 5.4 ± 0.44 A / P ratio 2.67 ± 0.23 ^c 3.09 ± 0.56 ^b 3.77 ± 0.34 ^a Ammonia Concentration (mg / 100ml) 151.13 ± 3.22 ^a 109.75 ± 3.76 ^b 128.26 ± 2.23 ^ab NOTE ¹ is the mean ± standard error (n = 5) a to c are significant differences of the same numbered column (p <0.05)

Experimental Example 2 Investigation of Blood Components of Korean Native Cattle According to Feeding of Complete Mixed Feed with Seaweed By-products

In Example 2, the blood components of Korean beef fed complete mixed feed with seaweed by-products were examined. After the test, blood was collected from the coarse veins of each test axis, and left at 4 ° C. for at least 12 hours, and then serum was separated by centrifugation at 3000 rpm for 15 minutes. Blood glucose, blood urea nitrogen, albumin, globulin, creatine, cholesterol, total protein, calcium, and phosphorus in blood were analyzed using a blood autoanalyzer (DTSCII, DT60II, Johnson & Johnson, USA).

As a result, as shown in Table 6, the blood glucose concentrations were 131.15mg / dl, 168.71mg / dl, and 105.45mg / dl in the control, 3%, and 5%, respectively, compared to the control. Significantly increased (p <0.05), while the 5 wt% addition group decreased significantly (p <0.05). The concentrations of urea nitrogen in blood were 23.94mg / dl, 26.82mg / dl and 28.51mg / dl in control, 3% and 5%, respectively (p <3 and 5%). 0.05). Cholesterol concentration was 172.40mg / dl, 202.14mg / dl, and 155.41mg / dl in control, 3% and 5%, respectively. The percentage added was significantly decreased (p <0.05). These results indicate that blood glucose, cholesterol, and triglycerides in blood directly affect the accumulation of fat in muscle. In this test, a large amount of metabolites were found in the blood. It is believed to have been a factor in improving meat mass and quality by directly or indirectly inducing protein metabolism and muscle metabolism.

Investigation of Blood Components of Korean Cattle by Feeding Complete Mixed Feed with Seaweed By-products Treatment Item Control 3 wt% addition 5 wt% addition Glucose (mg / dl) 131.15 ± 1.35 ^b1) 168.71 ± 2.04 ^a 105.45 ± 2.00 ^c Total protein (g / dl) 9.25 ± 0.61 10.18 ± 0.50 10.23 ± 0.62 Albumin (A) (g / dl) 3.32 ± 0.21 4.31 ± 0.21 4.05 ± 0.20 Globulin (G) (g / dl) 5.92 ± 0.22 5.87 ± 0.20 6.17 ± 0.30 Albumin / globulin ratio 0.56 ± 0.22 0.73 ± 0.04 0.66 ± 0.02 Blood Urea Nitrogen (mg / dl) 23.94 ± 0.33 ^b 26.82 ± 0.54 ^a 28.51 ± 0.51 ^a Creatine (mg / dl) 1.43 ± 0.41 1.52 ± 0.20 1.24 ± 0.26 Cholesterol (mg / dl) 172.40 ± 3.44 ^b 202.14 ± 4.01 ^a 155.41 ± 5.03 ^c Calcium (mg / dl) 7.81 ± 0.52 10.07 ± 0.24 9.17 ± 0.35 Phosphorus (mg / dl) 7.96 ± 0.23 9.74 ± 0.41 8.46 ± 0.21 NOTE ¹ is the mean ± standard error (n = 5) a to c are significant differences of the same numbered column (p <0.05)

Experimental Example 3: Investigation of the Carcass Performance of Hanwoo by Feeding Complete Mixed Feed with Seaweed By-products

In Example 2, the carcass performance of Korean cattle was examined according to the supplementation of the complete mixed feed with seaweed by-products. 24 hours after the end of the specification test, they were fasted and shipped to the National Assembly of Nak-ju Chapter for slaughter. Meat carcasses and meat quality assessments were conducted in accordance with the Carrier Grading Method, Criteria and Application Conditions of the Ministry of Agriculture and Forestry (1999).

As a result, as shown in Table 7, carcass weight was 257.5kg, 272.5kg, 231.0kg in control, 3% by weight, and 5% by weight, respectively. The% addition group decreased significantly (p <0.05). The carcass ratio was significantly increased (p <0.05) in the control, 3%, and 5%, respectively, with 53%, 56.76%, and 53.44%, respectively. The longest root area, which had a positive relationship in meat determination, was 70.50cm2, 76.00cm2 and 63.00cm2 in the control, 3% by weight, and 5% by weight, respectively. Was increased by 7.8% compared to the control, while the 5 wt% addition decreased by 10.6%. The backfat thickness was 11.00mm, 9.50mm, and 5.50mm in the control, 3% and 5%, respectively, and the 3% by weight and 5% by weight of the control were 100%, respectively. 13.6%, 50% decrease. Intramuscular fat, which is the most important factor for improving meat quality, was 4.83, 6.34, and 2.33 in the control, 3% and 5%, respectively, and the 3% by weight increased by 31.3% when the intramuscular fat was 100% in the control. 5% by weight of the addition was reduced by 51.8%. Meat color tended to increase as the control, 3, and 5 wt% diets were fed 3.50, 4.00, and 4.50, respectively. The texture was significantly decreased (p <0.05) in the control, 3%, and 5% additions, respectively, to 2.17, 1.33, and 2.33, respectively. In terms of the number of emergence heads by meat grade, the control group showed 1 class 2 heads and 2 class 3 heads, and the 3 weight% added group appeared 1 ⁺ grade 2 heads and the 1 class 3 heads. Two heads of grade 2 and two heads of grade 3 appeared to improve meat and meat grades by feeding 3% by weight of seaweed by-products. Based on the above carcass performances, the 3 wt% wakame-added foods improved the meat weight and carcass ratio, and the meat mass grade was improved due to the increase of the longest root area and the decrease of the back fat thickness.

Carcass Performance of Korean Beef Fed Whole Blended Feed with Seaweed By-products Item / Test Zone Control 3 wt% addition 5 wt% addition Cold weight (kg) 257.5 ± 17.48 ^a1) 272.5 ± 14.85 ^a 231.0 ± 2.83 ^b Conductor Rate (%) 53.24 ± 2.70 ^b 56.76 ± 0.59 ^a 53.44 ± 1.53 ^b Meat grade Fillet cross section (㎠ ²⁾ ) 70.50 ± 3.78 ^b 76.00 ± 3.67 ^a 63.00 ± 2.83 ^c Back fat thickness (mm ²⁾ ) 11.00 ± 1.41 ^a 9.50 ± 0.71 ^b 5.50 ± 2.12 ^c Meat index ³⁾ 65.66 ± 0.94 66.61 ± 0.23 67.37 ± 0.56 Grade ⁴⁾ (A: B: C: D) 2.0 ± 0.00 (0: 5: 0: 0) 1.8 ± 0.00 (1: 4: 0: 0) 2.0 ± 0.00 (0: 5: 0: 0) Meat grade ⁵⁾ Intramuscular fat map 4.83 ± 0.23 ^b 6.34 ± 0.24 ^a 2.33 ± 0.32 ^c Meat color 3.50 ± 0.33 4.00 ± 0.21 4.50 ± 0.14 Local color 3.50 ± 0.33 3.00 ± 0.23 3.00 ± 0.32 Organization 2.17 ± 0.09 ^a 1.33 ± 0.08 ^b 2.33 ± 0.10 ^a Maturity level 1.84 ± 0.58 1.67 ± 0.32 1.67 ± 0.12 Grade ⁶⁾ (1 ⁺ : 1: 2: 3: 4) 2.60 ± 0.00 ^a (0: 2: 3: 0: 0) 1.40 ± 0.10 ^b (3: 2: 0: 0: 0) 3.20 ± 0.10 ^a (0: 1: 2: 2: 0) (Note) Result is mean ± standard error (n = 5) a to ^b are significant difference of different numbers in the same column (p <0.05) Meat index = 65.834- (0.393 × back fat mm) + (0.088 × fillet Surface area cm ² )-(0.008 × Carcass weight kg) +2.01 Intramuscular fat, flesh color, fat color: 1-7 texture 1 ~ 3 Meat grade: 1 ⁺ grade (No. 6-7), grade 1 (No. 4-5) ), Level 2 (No.2 ~ 3), Level 3 (No.1)

Experimental Example 4: Growth of Hanwoo by Feeding Complete Mixed Feed with Seaweed By-products

In Example 2, the growth rate of Hanwoo fed the complete mixed feed containing seaweed by-products was investigated. 24 hours after the end of the specification test, they were fasted and shipped to the National Assembly of Nak-ju Chapter for slaughter. The breeding performance was carried out in accordance with the large split meat shaping standard of the split shaping standard for beef parts of the Ministry of Agriculture and Forestry (1999).

As a result, as shown in Table 8, the production of high quality parts of tenderloin, sirloin and soybean paste was 15.31% in control, 16.13% in 3% added and 15.75% in 5% added seaweed, respectively. In this case, the production rate of the 3 wt% addition group was increased by 6.5% compared to the control. The transactional meat percentage was the highest in the 5 wt% addition, while the fat percentage was the lowest in the 5 wt% addition. Therefore, the higher the fat mass, the higher the percentage of fat, so the trade meat rate decreases. Also, if the fat content of the carcass is constant, the meat fat rate increases, the higher the meat fat rate, the more similar the trend is.

Breeding Performance of Korean Beef Who Fed Completely Mixed Feed with Seaweed By-products Treatment Item Control 3 wt% addition 5 wt% addition relief 2.20 ± 0.20 ¹⁾ 2.65 ± 0.19 2.51 ± 0.19 sirloin 10.57 ± 0.70 10.81 ± 0.29 10.44 ± 0.30 Tip 2.54 ± 0.14 2.67 ± 0.12 2.81 ± 0.19 Snowy road 5.90 ± 0.52 5.30 ± 0.42 6.71 ± 0.44 stupidity 9.33 ± 0.66 9.68 ± 0.71 10.25 ± 0.73 forelegs 4.96 ± 0.43 5.28 ± 0.73 5.28 ± 0.36 Thirsty 4.08 ± 0.44 3.04 ± 0.34 4.03 ± 0.41 Sunny place 7.53 ± 0.70 8.55 ± 0.71 7.88 ± 0.69 situation 4.55 ± 0.65 4.34 ± 0.79 5.11 ± 0.88 Ribs ²⁾ 9.20 ± 0.85 9.47 ± 0.99 8.79 ± 0.93 Transactional Meat Rate 60.84 ± 0.45 61.79 ± 3.17 63.80 ± 0.75 bone 11.16 ± 0.11 10.34 ± 1.03 11.75 ± 0.11 Fat 28.00 ± 0.56 27.87 ± 2.14 24.44 ± 0.64 1) Mean value ± standard error (n = 5) 2) Include bone and fat

Experimental Example 5: Investigation of Physicochemical Properties of Korean Beef Meat by Supplementation of Whole Mixed Feed with Seaweed By-products

The meat characteristics of Hanwoo fed the complete mixed feed containing seaweed by-products in Example 2 were obtained by taking a sample of the abdominal muscles of the semiconductor cooled at 4 ± 2 ° C. for 24 hours in a cooling chamber after slaughtering, Was investigated. Physicochemical components of water, crude protein, crude fat and crude ash were analyzed according to AOAC (1996) method. pH was measured using a skin pH meter (Orion, model name 520A, USA), and the meat color was exposed to air for 30 minutes after exposing the cut surface of the dorsal muscle, followed by a color meter (Minolta, CR-301). Brightness, redness and yellowness were measured. At this time, the standard plate used a white tile of Y = 92.40, x = 0.3136, y = 0.3196. Heat loss and shear force are cut into steak shape (thickness 2.5cm, weight about 200g), vacuum packed, heated to maintain internal temperature of meat at 75 ℃ for 10 minutes, and then heated using weight difference before and after heating. Loss was measured. Shear force is measured by measuring the heating loss and taking a sample in the direction of muscle fiber with a core diameter of 1.8 cm. Measurements were made with an XT2 texture analyzer (Texture Technologies Group.Scarsdale, NY). Cholesterol content was analyzed by using the enzyme analysis method for cholesterol analysis by taking the geunjangeun.

As a result, as shown in Table 9, the moisture content of the control, the 3% by weight, 5% by weight of the addition of 64.43%, 62.27%, 66.19%, respectively, the 3% by weight tended to decrease compared to the control. Crude protein content was significantly increased (p <0.05) in control, 3%, 5%, and 3% by weight, respectively, by 12.09%, 15.30%, and 11.78%. It was a trend. Crude fat content was 22.23%, 21.18% and 20.78% in the control, 3% and 5%, respectively, and there was no significant difference between the treatments. This tendency was consistent with reports that Chung et al. (1993) had a negative correlation with water content in crude muscle. The pH of the germ roots of the control, 3, and 5 wt% diets was 5.71, 5.64, and 5.59, respectively, which tended to decrease by feeding seaweed by-products. The brightness of meat color was significantly decreased (p <0.05) by feeding seaweed by-products at 39.65, 35.53, and 36.32 in control, 3%, and 5%, respectively. It was similar to what was said to be thicker in color. The heating loss was 20.96%, 21.03% and 22.15% in the control, 3% and 5%, respectively. Shear force value was significantly (p <0.05) in the control, 3, and 5 wt% diets, respectively, at 13.62kg, 8.17kg, and 11.07kg, respectively. These results suggest that feeding of seaweed by-products improves the intramuscular fat and improves the year. Cholesterol content was significantly decreased (p <0.05) in the control, 3, and 5% diets, respectively, by 29.18mg / 100g, 16.25mg / 100g, and 12.06mg / 100g. In other words, when the cholesterol content of the control group was 100%, the cholesterol content of Korean beef fed seaweed by-products was reduced by 44 ~ 55.7%. In other words, the feed of 3% by weight of seaweed by-products is likely to produce high-quality meat due to the improvement of the year and the reduction of cholesterol content.

Investigation of Physicochemical Properties of Hanwoo Beef Fed Whole Blended Feed with Seaweed By-products Treatment Item Control 3 wt% addition 5 wt% addition Physicochemical Composition moisture(%) 64.43 ± 2.85 62.27 ± 2.37 66.19 ± 0.29 Crude Protein (%) 12.09 ± 1.46 ^b 15.30 ± 1.71 ^a 11.78 ± 0.78 ^b Crude fat (%) 22.23 ± 2.11 21.18 ± 0.62 20.78 ± 1.96 Ash content (%) 1.25 ± 0.19 1.25 ± 0.25 1.25 ± 0.09 Physical properties pH 5.71 ± 0.04 5.64 ± 0.05 5.59 ± 0.06 Meat color (brightness) 39.65 ± 1.48 ^a 35.53 ± 1.40 ^b 36.32 ± 1.32 ^b Meat color (red) 19.88 ± 0.51 20.32 ± 0.47 20.15 ± 0.68 Meat color (yellow) 6.95 ± 0.12 6.28 ± 0.41 6.82 ± 0.35 Heating loss (%) 20.96 ± 0.88 21.03 ± 0.83 22.15 ± 0.73 Shear force (㎏) 13.62 ± 0.62 ^a 8.17 ± 0.36 ^b 11.07 ± 0.45 ^b Cholesterol (mg / 100g) 29.18 ± 1.44 ^a 16.25 ± 1.35 ^b 12.06 ± 2.16 ^b Note: Mean value ± standard error (n = 5) a to b are significant differences of the same numbered columns (p <0.05)

Experimental Example 6: Investigation of Fatty Acid Composition of Korean Beef Meat by Supplementation of Whole Mixed Feed with Seaweed By-products

Fatty acid composition of Korean beef meat according to the feed of the complete blended feed with seaweed by-products in Example 2 was collected by taking a sample of the dorsal root and back fat in the cold body 24 hours after slaughter, Folch et al. (1957) The lipids were extracted according to the method, methylated according to the Morrison and Smith (1964) method, and the supernatant was separated and stored at -80 ° C. Gas chromatography equipped with an automatic sample injector (Varian 3400, USA) ). The conditions of the instrument used for the analysis are shown in Table 10 below.

Analytical Conditions for Volatile Fatty Acids by Gas Chromatography Item Analysis condition Analyzer Varian Star 3400, USA column Stabilwax-length 30m, inner diameter 0.53mm film thickness 0.5μm Detector Hydrogen flame ionization detector Carrier gas Highest Purity Nitrogen (99.99%) Inlet temperature 170 ℃ Column temperature Temperature increase by 120 degreeC by 10 degreeC per minute, 170 degreeC Sensor temperature 190 ℃ Main quantity 1.0 μL Distribution ratio 20: 1

As a result, as shown in Table 11, the fatty acid composition in pancreas was lowest in order of 18: 1, 16: 0, 16: 1, 18: 0, and the ratio of 18: 1 closely related to the taste and flavor of beef was The control, 3%, and 5% added groups were 48.97%, 51.72%, and 50.31%, respectively, but there was no significant difference between treatments. The ratio of 16: 0, which is a risk factor for adult diseases and is known to be a precursor of cholesterol, is 25.33%, 24.62%, and 23.13% in the control, 3%, and 5% supplements, respectively, and is reduced by the feeding of seaweed by-products. There was no significant difference. Therefore, the proportion of saturated fatty acids was 37.16%, 37.77%, and 34.15% in the control, 3%, and 5%, respectively, with the increase in the amount of seaweed by-products. In other words, in the case of Korean beef fed seaweed by-products, the saturated fatty acid ratio increased by 1-8% compared to the control when the saturated fatty acid ratio of the control group was 100%. The proportion of unsaturated fatty acids was 59.89%, 61.17% and 63.69% in control, 3% and 5%, respectively. In the case of Korean beef fed seaweed by-products, the unsaturated fatty acid ratio decreased by 1 to 6% compared to the control when the saturated fatty acid ratio of the control group was 100%.

As shown in Table 12, the fatty acid composition of subcutaneous fat decreased in the order of 18: 1, 16: 0, 18: 0, 16: 1, with the ratio of 18: 1 being 3% by weight and 5% by weight of the control. Were 52.32%, 56.04%, and 52.61%, respectively, and the 3 wt% added group increased significantly (p <0.05) compared to the control and 5 wt% added groups. The ratio of 16: 0 was 25.05%, 21.90%, and 23.81% in the control, 3%, and 5%, respectively, and the 3% by weight group showed a significant decrease (p <0.05). . The proportion of saturated fatty acids was 36.12%, 32.94% and 35.04% in the control, 3% and 5%, respectively. In other words, when the proportion of saturated fatty acid in the control group was 100%, the proportion of saturated fatty acid in the 3 wt% addition group decreased by 9% compared to the control group. The proportion of unsaturated fatty acids was 62.32%, 65.61% and 63.04% in the control, 3% and 5%, respectively. That is, when the proportion of unsaturated fatty acid in the control was 100%, the proportion of unsaturated fatty acid in the 3% by weight addition increased by 5% by weight compared to the control. In the ratio of unsaturated fatty acid / saturated fatty acid, the control, 3%, and 5% added groups increased 1.82, 2.06, and 1.86, respectively, and the 3% added group increased significantly (p <0.05).

These results indicate that the content of 18: 1, which is the most characteristic and taste-dependent fatty acid of beef, is relatively high in the 3% by weight treatment, which not only improves meat flavor and texture, but also increases intramuscular fat and carcass grade. It is thought that seaweed is generally similar to the inhibition of triglyceride and cholesterol in the blood.

Analysis of Fatty Acid Composition of Pancreas of Korean Native Cattle Supplemented with Whole Mixed Feed with Seaweed By-products (% of Fatty Acids) Treatment Item Control 3 wt% addition 5 wt% addition 14: 0 3.70 ± 0.23 ¹⁾ 3.11 ± 0.14 2.65 ± 0.67 14: 1 1.65 ± 0.15 1.13 ± 0.20 1.08 ± 0.53 16: 0 25.33 ± 1.44 24.62 ± 0.39 23.13 ± 2.36 16: 1 6.94 ± 0.59 6.03 ± 0.27 5.84 ± 0.78 18: 0 8.14 ± 1.80 10.04 ± 0.77 8.38 ± 0.16 18: 1 48.97 ± 2.96 51.72 ± 0.41 50.31 ± 1.27 18: 2 2.33 ± 0.22 2.29 ± 0.35 6.46 ± 1.72 18: 3 ^-2) - - 7 strokes 2.94 ± 0.80 1.06 ± 0.08 2.16 ± 0.63 Fatty acid type: Saturated fatty acid 37.16 ± 1.43 37.77 ± 0.61 34.15 ± 2.43 Unsaturated fatty acid 59.89 ± 3.20 61.17 ± 0.54 63.69 ± 2.65 Unsaturated fatty acid / saturated fatty acid 1.63 ± 0.25 1.62 ± 0.04 1.86 ± 0.21 1) Mean value ± standard error (n = 5) 2) Almost no measurement (0.01%>)

Fatty acid composition of subcutaneous fat of Korean beef fed whole mixed feed with seaweed by-product (% of fatty acid) Treatment fatty acid Control 3 wt% addition 5 wt% addition 14: 0 3.20 ± 0.91 ¹⁾ 2.61 ± 0.38 2.97 ± 0.33 14: 1 1.37 ± 0.03 1.00 ± 0.19 1.29 ± 0.35 16: 0 25.05 ± 4.04 ^a 21.90 ± 2.37 ^b 23.81 ± 3.03 ^ab 16: 1 6.56 ± 0.68 6.18 ± 1.17 6.37 ± 1.59 18: 0 7.86 ± 1.12 8.42 ± 2.25 8.26 ± 2.59 18: 1 52.32 ± 3.51 ^b 56.04 ± 4.44 ^a 52.61 ± 3.19 ^b 18: 2 1.89 ± 0.90 2.28 ± 0.44 2.63 ± 0.71 18: 3 0.19 ± 0.12 0.12 ± 0.03 0.14 ± 0.05 Etc 1.56 ± 0.38 1.46 ± 0.38 1.91 ± 0.55 Fatty acid type: Saturated fatty acid 36.12 ± 3.06 ^a 32.94 ± 4.85 ^a 35.04 ± 2.94 ^a Unsaturated fatty acid 62.32 ± 4.44 ^b 65.61 ± 4.59 ^a 63.04 ± 0.47 ^b Saturated fatty acid / unsaturated fatty acid 1.82 ± 0.72 ^b 2.06 ± 0.59 ^a 1.86 ± 0.55 ^b Note 1) Mean value ± standard error (n = 5) a to b are significant differences of the same numbered column with different numbers (p <0.05)

Experimental Example 7 Sensory Evaluation of Hanwoo Beef by Feeding Complete Mixed Feed with Seaweed By-products

In Example 2, a sensory test was conducted on taste, smell, and appearance of the beef cattle beef in accordance with the feeding of the complete blended feed with seaweed by-products. In the sensory test, 10 of 15 well-trained sensory test agents were randomly extracted and evaluated for taste, smell, appearance, etc. according to the 9-point grading system.

As a result, as shown in Table 13, the 3 wt% added group showed relatively good results, and the smell and odor were relatively low in the 3 wt% and 5 wt% added seaweed by-products. . In terms of taste, the 3% by weight addition group showed a significant taste (P <0.05).

Sensory Evaluation of Hanwoo Beef Fed Whole Blended Feed with Seaweed By-products Treatment Item Control 3 wt% addition 5 wt% addition Exterior 5.00 ± 0.19 ¹⁾ 5.67 ± 0.13 4.83 ± 0.23 smell 5.00 ± 0.02 5.33 ± 0.19 5.50 ± 0.13 flavor 5.00 ± 0.04 ^b 6.00 ± 0.02 ^a 5.25 ± 0.03 ^ab Note 1) Mean value ± standard error (n = 5) a to b are significant differences of the same numbered columns (p <0.05)

As described above, the present invention, by feeding the complete mixed feed with the added seaweed by-products discarded in the cattle, gas production, total volatile fatty acid content, ammonia concentration, dry digestion rate increased rumen fermentation It improves feed efficiency, improves beef loin area and lower back fat thickness of Korean beef, improves meat grade, increases muscle fat, crude protein content, crude fat content and unsaturated fatty acid, and decreases saturated fatty acid and cholesterol content. It is a very useful invention in the meat industry because it has an excellent effect of improving the meat grade.

In addition, the present invention is to develop the seaweed by-products discarded as a feed for Hanwoo is a very useful invention in terms of economics and environmentally friendly.

Claims (3)

Hanwoo beef production method characterized in that to feed a complete mixed feed containing seaweed by-products to Hanwoo. The method of claim 1, wherein the complete mixed feed is 65.0 to 75.0% by weight of ground corn, 9.0 to 10.0% by weight of wheat skin, 6.0 to 7.0% by weight of soybean meal, 3.0 to 4.0% by weight of soybean skin, 1.0 to 1.0% of limestone 2.0% by weight, 3.0 to 5.0% by weight of fermented sawdust, 3.0 to 5.0% by weight of jelly, 0.4% to 0.7% by weight of vitamin and mineral complex and 1.0 to 5.0% by weight of seaweed by-product. Produced by the method according to any one of claims 1 to 2, the loin cross-sectional area is increased by 1-7.8%, back fat thickness is reduced by 13-50%, and intramuscular fat is increased by 1-31%, Quality grades are improved, cholesterol content is reduced by 1 ~ 58%, unsaturated fatty acids of dorsal root and subcutaneous fat increase by 1 ~ 6%, 1 ~ 5%, respectively, saturated fatty acids by 1 ~ 8%, 1 ~ 9 High-quality Korean beef, characterized in that it is reduced by%.