|
KMID : 1024620060260030349
|
|
Food Science of Animal Resources
2006 Volume.26 No. 3 p.349 ~ p.355
|
|
|
Fatty Acid, Amino Acid Composition and Sensory Traits of Pork from Pigs Fed Artificial Culture Medium of Wild Ginseng
|
|
Jin Sang-Keun
Kim Il-Suk
Kim Su-Jung
Jeong Ki-Jong
Lee Jae-Ryong
|
|
|
Abstract
|
|
|
|
A total of 120 pigs (Berkshire) were used to investigate the effect of dietary supplementation with artificial culture medium ot wild ginseng (CMWG) on the fatty acid composition, amino acid composition and sensory characteristics or pork About pigs were randomly assigned to one of four experimental diet groups[(both sexes)(C: commercial diet feed; T: commercial diet+1 L CMWG per day for 70 days)]. Pigs were slaughtered at approximately 110 kg live weight, and fatty acid composition, amino acid composition and sensory characteristics were measured in pork loin. The monounsaturated and saturated fatty acid contents was greater in barrow fed a diet containing CMWG than those of the gilt pork and control groups, however the polyunsaturated fatty acid composition decreased. The EAA (essential amino acid) content was lower in pigs fed diets containing CMWG than that of the control groups, whereas the SAA (amino acid with sulfide) and FRAA (fragrant amino acid) contents were higher. The EAA and FAA (amino acid in relation to flavor) contents were lower for harrow than for gilt, however the SAAA (amino acid in relation to saccarinity), SAA and FRAA the contents were higher. Regarding the sensory evaluation of fresh meat, the color of gilt pork increased with diets containing CMWG relative to the control group. Drip loss and the marbling score for pigs fed with diets containing CMWG were higher in barrow than in gilt. The flavor and overall acceptability of cooked meat from the control group was higher for barrow than for silt.
|
|
|
KEYWORD
|
|
|
sex, wild ginseng, fatty acid, amino acid, sensory trait, pork
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|