1. 도체수율
<표 1> 한우 전체 출하체중에 따른 유통단계별 도체수율 변화 (단위 : %)
구 분 |
출하체중구간(㎏) |
전체 |
|||||||
400 이하 |
401~ 450 |
451~ 500 |
501~ 550 |
551~ 600 |
601~ 650 |
651~ 700 |
701 이상 |
||
조사두수 |
17 |
50 |
102 |
146 |
186 |
160 |
105 |
99 |
865 |
절식체중 (㎏) |
370.85 ±7.59 |
429.26 ±1.96 |
476.19 ±1.45 |
524.90 ±1.16 |
575.11 ±1.08 |
624.60 ±1.10 |
674.12 ±1.42 |
743.45 ±4.28 |
582.96 ±3.20 |
온도체 |
56.68 ±0.67 |
58.44 ±0.28 |
58.48 ±0.19 |
59.68 ±0.16 |
60.03 ±0.11 |
60.05 ±0.14 |
61.14 ±0.17 |
61.75 ±0.19 |
59.97 ±0.07 |
냉도체 |
55.62 ±0.65 |
57.44 ±0.27 |
57.57 ±0.19 |
58.72 ±0.16 |
59.08 ±0.10 |
59.04 ±0.14 |
60.01 ±0.18 |
60.48 ±0.19 |
58.94 ±0.07 |
냉각감량 |
1.86 ±0.13 |
1.71 ±0.04 |
1.55 ±0.04 |
1.59 ±0.03 |
1.58 ±0.02 |
1.68 ±0.04 |
1.86 ±0.07 |
2.06 ±0.09 |
1.70 ±0.02 |
정육(A) |
39.95 ±0.58 |
42.56 ±1.08 |
41.53 ±0.17 |
42.32 ±0.13 |
42.56 ±0.10 |
42.56 ±0.15 |
43.41 ±0.16 |
43.80 ±0.18 |
42.59 ±0.09 |
정육(B) |
71.80 ±0.34 |
74.25 ±2.11 |
72.12 ±0.13 |
72.08 ±0.10 |
72.05 ±0.09 |
72.08 ±0.19 |
72.35 ±0.14 |
72.41 ±0.14 |
72.27 ±0.13 |
갈비포함 정육(A) |
47.87 ±0.70 |
49.97 ±0.26 |
50.25 ±0.21 |
51.33 ±0.15 |
51.67 ±0.13 |
51.84 ±0.15 |
52.66 ±0.18 |
53.29 ±0.19 |
51.61 ±0.07 |
갈비포함 정육(B) |
86.04 ±0.55 |
87.00 ±0.17 |
87.28 ±0.17 |
87.41 ±0.08 |
87.47 ±0.15 |
87.79 ±0.14 |
87.76 ±0.16 |
88.11 ±0.10 |
87.55 ±0.06 |
거래정육(A) |
32.59 ±0.74 |
33.55 ±0.39 |
33.50 ±0.24 |
33.61 ±0.17 |
33.24 ±0.15 |
33.19 ±±0.18 |
34.46 ±0.23 |
33.48 ±0.28 |
33.50 ±0.08 |
거래정육(B) |
58.50 ±0.82 |
58.38 ±0.56 |
58.17 ±0.34 |
57.24 ±0.25 |
56.27 ±0.25 |
56.22 ±0.28 |
57.42 ±0.33 |
55.36 ±0.44 |
56.85 ±0.12 |
갈비포함 거래정육(A) |
39.67 ±0.81 |
41.03 ±0.38 |
41.14 ±0.24 |
41.45 ±0.18 |
41.24 ±0.15 |
41.44 ±0.18 |
42.94 ±0.23 |
42.19 ±0.27 |
41.57 ±0.08 |
갈비포함 거래정육(B) |
71.22 ±0.77 |
71.42 ±0.54 |
71.44 ±0.31 |
70.58 ±0.24 |
69.81 ±0.23 |
70.20 ±0.27 |
71.57 ±0.31 |
69.76 ±0.40 |
70.53 ±0.11 |
뼈(B) |
13.22 ±0.55 |
12.25 ±0.18 |
12.01 ±0.11 |
11.74 ±0.08 |
11.54 ±0.07 |
11.51 ±0.09 |
11.77 ±0.11 |
11.30 ±0.09 |
11.70 ±0.04 |
체지방(B) |
15.46 ±0.84 |
16.23 ±0.62 |
16.34 ±0.37 |
17.43 ±0.29 |
18.39 ±0.28 |
18.14 ±0.32 |
16.17 ±0.39 |
18.72 ±0.47 |
17.59 ±0.14 |
※ (A) 생체중 대비, (B) 냉도체중 대비 생산율, 체지방율(B)=체지방+꼬리반골지방
2. 쇠고기 부분육 생산량
<표 2> 한우 전체의 부분육 생산량 (단위 : ㎏)
구 분 |
출하체중구간(㎏) |
전체 |
|||||||
400 이하 |
401~ 450 |
451~ 500 |
501~ 550 |
551~ 600 |
601~ 650 |
651~ 700 |
701 이상 |
||
조사두수 |
17 |
50 |
102 |
146 |
186 |
160 |
105 |
99 |
865 |
절식체중 |
370.85 ±7.59 |
429.26 ±1.96 |
476.19 ±1.45 |
524.90 ±1.16 |
575.11 ±1.08 |
624.60 ±1.10 |
674.12 ±1.42 |
743.45 ±4.28 |
582.96 ±3.20 |
온도체중 |
210.18 ±5.01 |
250.90 ±1.76 |
278.55 ±1.37 |
313.39 ±1.16 |
345.24 ±0.94 |
375.10 ±1.13 |
412.18 ±1.53 |
459.37 ±3.40 |
350.65 ±2.17 |
냉도체중 |
206.32 ±5.05 |
246.61 ±1.74 |
274.22 ±1.36 |
308.24 ±1.15 |
339.77 ±0.93 |
368.79 ±1.10 |
404.53 ±1.53 |
449.89 ±3.34 |
344.54 ±2.11 |
안심 |
4.36 ±0.15 |
4.92 ±0.06 |
5.35 ±0.05 |
5.78 ±0.04 |
6.14 ±0.03 |
6.46 ±0.04 |
6.88 ±0.05 |
7.48 ±0.07 |
6.18 ±0.03 |
토시 |
0.54 ±0.04 |
0.60 ±0.01 |
0.68 ±0.01 |
0.74 ±0.01 |
0.84 ±0.01 |
0.88 ±0.02 |
0.98 ±0.02 |
0.97 ±0.03 |
0.82 ±0.01 |
채끝 |
5.64 ±0.21 |
6.33 ±0.11 |
7.09 ±0.08 |
7.57 ±0.06 |
8.11 ±0.06 |
8.42 ±0.06 |
8.60 ±0.08 |
9.39 ±0.10 |
8.01 ±0.04 |
등심 |
19.61 ±0.82 |
25.21 ±0.45 |
28.26 ±0.35 |
31.47 ±0.29 |
34.71 ±0.29 |
38.03 ±0.35 |
43.84 ±0.48 |
46.53 ±0.56 |
35.63 ±0.27 |
목심 |
8.13 ±0.31 |
10.37 ±0.35 |
11.45 ±0.20 |
12.83 ±0.19 |
14.00 ±0.19 |
15.17 ±0.26 |
17.29 ±0.37 |
17.79 ±0.54 |
14.23 ±0.14 |
우둔 |
14.36 ±0.46 |
16.31 ±0.20 |
17.93 ±0.14 |
19.24 ±0.12 |
20.33 ±0.11 |
21.64 ±0.14 |
24.02 ±0.21 |
25.55 ±0.26 |
20.80 ±0.11 |
설도 |
22.09 ±0.67 |
25.40 ±0.27 |
27.99 ±0.21 |
30.40 ±0.17 |
32.27 ±0.15 |
34.55 ±0.19 |
38.13 ±0.26 |
40.53 ±0.40 |
32.93 ±0.17 |
앞다리 |
14.97 ±0.40 |
17.83 ±0.24 |
19.62 ±0.23 |
22.17 ±0.18 |
24.14 ±0.18 |
26.66 ±0.20 |
30.26 ±0.29 |
32.17 ±0.39 |
24.86 ±0.18 |
사태 |
10.64 ±0.40 |
11.87 ±0.19 |
13.20 ±0.13 |
14.16 ±0.10 |
14.92 ±0.08 |
15.90 ±0.11 |
16.97 ±0.12 |
18.10 ±0.16 |
15.12 ±0.07 |
양지 |
16.27 ±0.61 |
19.99 ±0.30 |
22.20 ±0.23 |
25.21 ±0.20 |
27.94 ±0.22 |
30.92 ±0.25 |
35.36 ±0.30 |
38.85 ±0.49 |
28.81 ±0.22 |
치마 |
4.26 ±0.18 |
5.12 ±0.10 |
5.78 ±0.07 |
6.87 ±0.08 |
7.78 ±0.08 |
8.70 ±0.10 |
9.92 ±0.13 |
11.32 ±0.21 |
8.00 ±0.08 |
갈비 |
26.42 ±1.15 |
32.15 ±0.44 |
36.41 ±0.29 |
41.14 ±0.29 |
46.01 ±0.28 |
51.53 ±0.34 |
57.25 ±0.52 |
64.83 ±0.80 |
47.41 ±0.36 |
계 |
147.30 ±4.71 |
176.12 ±1.79 |
195.95 ±1.36 |
217.57 ±1.11 |
237.19 ±1.02 |
258.86 ±1.22 |
289.50 ±1.64 |
313.51 ±2.53 |
242.81 ±1.50 |
3. 쇠고기 부산물 생산량
<표 3> 한우 전체의 1차부산물 생산량 (단위 : ㎏)
구 분 |
출하체중구간(㎏) |
전체 |
|||||||
400 이하 |
401~ 450 |
451~ 500 |
501~ 550 |
551~ 600 |
601~ 650 |
651~ 700 |
701 이상 |
||
조사두수 |
17 |
50 |
102 |
146 |
186 |
160 |
105 |
99 |
565 |
절식체중 |
370.85 ±7.59 |
429.26 ±1.96 |
476.19 ±1.45 |
524.90 ±1.16 |
575.11 ±1.08 |
624.60 ±1.10 |
674.12 ±1.42 |
743.45 ±4.28 |
582.96 ±3.20 |
온도체중 |
210.18 ±5.01 |
250.90 ±1.76 |
278.55 ±1.37 |
313.39 ±1.16 |
345.24 ±0.94 |
375.10 ±1.13 |
412.18 ±1.53 |
459.37 ±3.40 |
350.65 ±2.17 |
냉도체중 |
206.32 ±5.05 |
246.61 ±1.74 |
274.22 ±1.36 |
308.24 ±1.15 |
339.77 ±0.93 |
368.79 ±1.10 |
404.53 ±1.53 |
449.89 ±3.34 |
344.54 ±2.11 |
신 에 따른 신지방 |
10.40 ±0.94 |
13.60 ±0.67 |
15.19 ±0.40 |
17.78 ±0.30 |
19.17 ±0.26 |
21.43 ±0.38 |
22.77 ±0.49 |
25.28 ±0.52 |
19.53 ±0.19 |
머리 |
17.79 ±0.42 |
20.72 ±0.35 |
22.14 ±0.23 |
23.93 ±0.17 |
25.79 ±0.18 |
27.84 ±0.20 |
30.28 ±0.29 |
31.18 ±0.30 |
26.14 ±0.14 |
우족 |
7.18 ±0.12 |
8.02 ±0.14 |
8.87 ±0.09 |
9.64 ±0.06 |
10.22 ±0.05 |
10.65 ±0.06 |
11.28 ±0.09 |
11.92 ±0.09 |
10.18 ±0.05 |
내장총량 |
83.53 ±3.69 |
86.63 ±1.45 |
97.14 ±1.06 |
102.47 ±0.90 |
112.13 ±0.74 |
124.04 ±0.99 |
130.23 ±1.17 |
142.60 ±2.78 |
114.64 ±0.73 |
혈액 |
11.00 ±0.40 |
12.44 ±0.28 |
13.20 ±0.20 |
13.90 ±0.21 |
14.22 ±0.18 |
14.67 ±0.23 |
15.78 ±0.38 |
15.58 ±0.46 |
14.01 ±0.10 |
가죽 |
22.60 ±0.45 |
27.47 ±0.61 |
30.43 ±0.44 |
33.11 ±0.29 |
36.09 ±0.26 |
39.67 ±0.32 |
42.45 ±0.49 |
44.70 ±0.46 |
36.58 ±0.23 |
허파 |
2.40 ±0.10 |
2.59 ±0.06 |
2.98 ±0.07 |
3.35 ±0.08 |
3.72 ±0.08 |
4.19 ±0.07 |
5.15 ±0.42 |
4.61 ±0.11 |
3.80 ±0.07 |
염통 |
1.62 ±0.06 |
1.80 ±0.05 |
1.90 ±0.03 |
2.04 ±0.03 |
2.14 ±0.02 |
2.17 ±0.04 |
2.07 ±0.08 |
1.93 ±0.10 |
2.03 ±0.02 |
간 |
4.37 ±0.18 |
4.80 ±0.10 |
5.12 ±0.08 |
5.35 ±0.07 |
5.78 ±0.06 |
5.95 ±0.07 |
6.09 ±0.09 |
6.19 ±0.14 |
5.63 ±0.03 |
이자 |
0.48 ±0.03 |
0.48 ±0.02 |
0.53 ±0.02 |
0.52 ±0.01 |
0.60 ±0.07 |
0.59 ±0.02 |
0.60 ±0.04 |
0.65 ±0.05 |
0.55 ±0.02 |
지라 |
0.84 ±0.06 |
0.96 ±0.04 |
1.10 ±0.06 |
1.13 ±0.03 |
1.21 ±0.02 |
1.23 ±0.02 |
1.32 ±0.02 |
1.45 ±0.03 |
1.19 ±0.01 |
1-2위 |
7.14 ±0.24 |
7.49 ±0.17 |
8.05 ±0.12 |
8.54 ±0.10 |
9.07 ±0.09 |
9.96 ±0.11 |
10.99 ±0.29 |
12.02 ±0.23 |
9.34 ±0.07 |
3위 |
2.08 ±0.14 |
2.23 ±0.08 |
2.37 ±0.06 |
2.28 ±0.05 |
2.35 ±0.04 |
2.51 ±0.05 |
2.79 ±0.08 |
2.78 ±0.07 |
2.44 ±0.02 |
4위 |
1.39 ±0.07 |
1.64 ±0.05 |
1.74 ±0.03 |
1.85 ±0.03 |
1.96 ±0.03 |
2.18 ±0.04 |
2.25 ±0.05 |
2.43 ±0.06 |
1.99 ±0.02 |
직장 |
1.48 ±0.08 |
1.57 ±0.05 |
1.78 ±0.05 |
1.91 ±0.05 |
2.14 ±0.04 |
2.51 ±0.05 |
2.64 ±0.08 |
2.89 ±0.08 |
2.19 ±0.03 |
소장 |
4.75 ±0.20 |
4.93 ±0.11 |
6.23 ±0.34 |
7.37 ±0.47 |
6.60 ±0.27 |
6.90 ±0.52 |
7.50 ±1.10 |
7.65 ±1.51 |
6.60 ±0.18 |
대장 |
2.31 ±0.14 |
2.16 ±0.09 |
2.00 ±0.08 |
2.06 ±0.06 |
2.11 ±0.06 |
2.04 ±0.08 |
1.78 ±0.14 |
2.28 ±0.18 |
2.06 ±0.03 |
*내장총량 : 위내용물 포함 중량임.
<표 4> 한우 전체의 도체 부산물 생산량 (단위 : ㎏)
구 분 |
출하체중구간(㎏) |
전체 |
|||||||
400 이하 |
401~ 450 |
451~ 500 |
501~ 550 |
551~ 600 |
601~ 650 |
651~ 700 |
701 이상 |
||
조사두수 |
17 |
50 |
102 |
146 |
186 |
160 |
105 |
99 |
565 |
절식체중 |
370.85 ±7.59 |
429.26 ±1.96 |
476.19 ±1.45 |
524.90 ±1.16 |
575.11 ±1.08 |
624.60 ±1.10 |
674.12 ±1.42 |
743.45 ±4.28 |
582.96 ±3.20 |
온도체중 |
210.18 ±5.01 |
250.90 ±1.76 |
278.55 ±1.37 |
313.39 ±1.16 |
345.24 ±0.94 |
375.10 ±1.13 |
412.18 ±1.53 |
459.37 ±3.40 |
350.65 ±2.17 |
냉도체중 |
206.32 ±5.05 |
246.61 ±1.74 |
274.22 ±1.36 |
308.24 ±1.15 |
339.77 ±0.93 |
368.79 ±1.10 |
404.53 ±1.53 |
449.89 ±3.34 |
344.54 ±2.11 |
사골 |
9.76 ±0.21 |
11.20 ±0.21 |
12.43 ±0.15 |
13.76 ±0.11 |
14.68 ±0.09 |
15.59 ±0.10 |
16.92 ±0.14 |
17.99 ±0.14 |
14.78 ±0.08 |
꼬리반골 |
6.17 ±0.17 |
6.95 ±0.09 |
7.56 ±0.07 |
8.11 ±0.06 |
8.79 ±0.06 |
9.45 ±0.08 |
10.72 ±0.12 |
11.55 ±0.13 |
9.05 ±0.06 |
도가니 |
2.40 ±1.10 |
2.63 ±0.63 |
4.60 ±0.55 |
6.24 ±0.53 |
7.93 ±0.52 |
11.62 ±0.58 |
16.76 ±0.57 |
16.92 ±0.71 |
9.62 ±0.27 |
잡뼈 |
8.64 ±0.79 |
9.41 ±0.51 |
8.33 ±0.48 |
8.09 ±0.47 |
7.77 ±0.45 |
5.75 ±0.49 |
3.19 ±0.46 |
4.27 ±0.59 |
6.67 ±0.20 |
뼈소계 |
26.97 ±0.73 |
30.19 ±0.50 |
32.92 ±0.32 |
36.20 ±0.27 |
39.16 ±0.25 |
42.41 ±0.31 |
47.59 ±0.43 |
50.73 ±0.47 |
40.12 ±0.25 |
참고문헌
소,돼지 도체수율. 2004. 축산연구소