|
KMID : 1024620060260010078
|
|
Food Science of Animal Resources
2006 Volume.26 No. 1 p.78 ~ p.84
|
|
|
Effect of Feeding Fish Oil and Mugwort Pelleted Addition on Meat Quality of Pork
|
|
Kim Young-Jik
|
|
|
Abstract
|
|
|
|
Effect of fish oil and mugwort pelleted on meat quality in 40 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% fish oil and 1% mugwort pelleted 3) T2 (commercial feed supplemented with 1% fish oil and 3% mugwort pelleted) 4) T3 (commercial feed supplemented with 1% fish oil and 5% mugwort pelleted). The weight gain was not significantly difference between control and treatment groups(p<0.05). In proximate composition, crude fat of pork from treatment groups were decreased by addition level increased than that of control (p<0.05) but moisture crude protein and crude ash was no significantly difference. The total cholesterol, HDL-C and triglyceride of treatment groups was higher than that of control. LDL-C of control was higher than that of treatment groups. The pH, WHC (water holding capacity) and shear force of treatment groups were higher than control group. Especially pH, WHC and shear force was higher in T3 than other treatment groups (p<0.05). The meat color of treatment groups showed whiter than that of control group owing to higher value. The hardness and flavor of sensory evaluation were improved by treatments, especially in T2 and T3 (p<0.05).
|
|
|
KEYWORD
|
|
|
mugwort pelleted, meat quality, meat color, cholesterol
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|