|
KMID : 1024620050250010039
|
|
Food Science of Animal Resources
2005 Volume.25 No. 1 p.39 ~ p.44
|
|
|
Effect of Dietary Persimmon Peel Powder on Physico-Chemical Properties of Pork
|
|
Kim Young-Jik
Kim Byung-Ki
|
|
|
Abstract
|
|
|
|
Effects of persimmon peel powder on physico-chemical properties in 60 pigs was investigated. The pigs were randomly assigned to one of the four dietary treatments: 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 1% persimmon peel powder) 3) T2 (commercial feed supplemented with 3% persimmon peel powder) 4) T3 (commercial feed supplemented with 5% persimmon peel powder). In proximate composition, moisture of pork from treatment groups were decreased by addition level increased than that of control but crude fat was increased (p<0.05). Crude protein and crude ash was no significantly difference. The total cholesterol, HDL-cholesterol and triglyceride of treatment groups was higher than that of control.. LDL-cholesterol of control was higher than that of treatment groups. The WHC (water holding capacity) of control was higher than treatment groups and shear value was higher in treatments group (p<0.05). pH was not significantly different between control and treatment groups. The hardness, juiciness and flavor of sensory evaluation were improved by treatments, especially in T3 (p<0.05). The meat color of treatment group showed whiter and redder than that of control owing to higher L/sup */, a/sup */ and b/sup */ value. In fatty acids, stearic acid contents of treatment groups were higher than that of control. The unsaturated fatty acid/saturated fatty acid ratio of the control, T1 T2 and T3 were 1.78, 1.71. 1.69 and 1.66, respectively and control had higher than the treatment groups. The hardness, juiciness and flavor of sensory evaluation were improved by treatments, especially in T3 (p<0.05).
|
|
|
KEYWORD
|
|
|
persimmon peel powder, pork, cholesterol, fatty acid
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|