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遊休農林地に放牧した黒毛和種経産老廃牛の肉質及び飼養方法の評価 Meat Quality of Japanese Black Multiparous Cows grazed on Abandoned Fields and the Evaluation of their Meat by means of Consumer Survey Questions 谷本, 保幸 タニモト, ヤスユキ TANIMOTO, Yasuyuki 千田, 雅之 センダ, マサユキ SENDA, Masayuki 小山, 信明 コヤマ, ノブアキ KOYAMA, Nobuaki Abandoned field Grazing Japanese Black multiparous cow Meat quality Physico-chemical characteristics Nutrient components Sensory evaluation Survey question Abandoned field Grazing Japanese Black multiparous cow Meat quality Physico-chemical characteristics Nutrient components Sensory evaluation Survey question The meat qualities of four Japanese Black multiparous cows grazed rotationally on abandoned fields (grazing cows) were compared with that of four standard fattened Japanese Black steers (fattened steers). The meat quality characteristics were evaluated in terms of its physico-chemical characteristics and the nutrient contents of the muscle (M. longissimus thoracis) and according to a sensory panel assessing the cooked rib loin. The 12 items of data including the marking of the cattle management system and the nutrient contents of beef provided to consumers at marketing were made by survey questions. The live-weight gain of the four grazing cows used averaged 54kg and the body condition score increased from 6.6 at initial grazing to 8.1 at slaughter at the stocking rate of 0.7-1.9 cows/ha during the 6-month grazing period. The beef marbling standard number (BMSNo.) was significantly lower in grazing cows than in fattened steers, but the beef color standard number (BCSNo.) and the beef fat standard number (BFSNo.) were significantly higher in grazing cows. The meat values of L, a, and b were significantly higher in grazing cows with higher BCSNo. (P＜0.05). The cooking loss, Warner-Bratzler shear force value, and drip loss during display also tended to be higher in the meat of grazing cows. The meat of grazing cows had a significantly lower crude fat and total unsaturated fatty acid contents and 16 significantly higher components such as the eight essential amino acids of humans. The meat of fattened steers was more excellent in tenderness, juiciness, and overall palatability, but had the same panel scores in flavor intensity compared with the grazing cows. The absolute palatability of the grazing cows was medium. In a survey of a total of 781 participants, more than 90% of the respondents demanded cattle managementgrazed on pasture, and more than 80% of the respondents answered negatively that cattle management has become excessively dependent on imported feeds. Participants favorable assessed the beef with lower energy, lower fat, higher protein, and higher vitamin composition as close to the meat of grazing cows. 独立行政法人 農業・生物系特定産業技術研究機構 近畿中国四国農業研究センター 2004-03-01 jpn departmental bulletin paper VoR https://doi.org/10.24514/00001478 https://repository.naro.go.jp/records/1521 10.24514/00001478 10.24514/00001478 1347-1244 近畿中国四国農業研究センター研究報告 BULLETIN of THE NATIONAL AGRICULTURAL RESEARCH CENTER for WESTERN REGION 3 1 14 https://repository.naro.go.jp/record/1521/files/nwarc_report_No3p1-14p.pdf application/pdf 988.2 kB 2019-03-15