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KMID : 1024620080280050543
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Food Science of Animal Resources
2008 Volume.28 No. 5 p.543 ~ p.548
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Effects of Corn Distillers Dried Grain with Soluble (DDGS) of American and Chinese Origin on Meat Quality and Amino Acid of Meat in Finishing Pigs
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Jang Hae-Dong
Hong Jong-Wook
Lee Jong-Ha
Lee Un-Sun
Lee Chul-Young
Yoo Jong-Sang
Lee Je-Hyun
Kim Jong-Gyu
Kang Dae-Kyung
Kim In-Ho
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Abstract
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This study was conducted to evaluate the effects of com distillers dried grain with soluble (DDGS) in American and Chinese on quality and amino acid of meat in finishing pigs. 120 pigs (LandraceYorkshireDuroc, 64.50 kg average initial body weight) were used in 56 day growth assay. Dietary treatments were included CON (basal diet), ADS (basal diet + DDGS from American) and CDS (basal diet + DDGS from Chinese). The pigs were allotted into four pigs per pen with ten replicates per treatments by completely randomized design. Backfat thickness and lean percentage were not affected by treatment (p>0.05). For the meat color, redness was significantly increased in DDGS treatments compared to CON treatment (p<0.05). CDS treatment was higher than in ADS treatment (p<0.001). Water holding capacity was higher in CON and CDS treatments compared to ADS treatment (p<0.05). pH was greater in DDGS treatments than CON treatment (p<0.05), and ADS treatment was higher than in CON treatment (p<0.05). For the amino acid of meat, CDS treatment significantly increased their arginine, isoleucine, leucine and lysine compared to other treatments (p<0.05). DDGS treatment was higher than in CON treatment (p<0.001). Methinonine, phenylalanine, threonine and valine were significantly increased DDGS treatments than CON treatment (p<0.05). Cysteine was greater in CDS treatment than CON and ADS treatments (p<0.001). DDGS treatments was higher cysteine than in CON treatment (p<0.001). Proline significantly improved in CON treatment compared to CDS treatment (p<0.05). Tyrosine was greater in DDGS treatments than CON treatment (p<0.01). In conclusion, redness and amino acids of meat were affected by DDGS treatments.
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KEYWORD
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DDGS, meat quality, finishing pigs
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