한우 - 소 도체수율 및 부분육 생산량


1. 도체수율

<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

(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

<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

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

<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

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

1-2

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

3

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

4

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.

 

<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