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KMID : 1024620090290030296
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Food Science of Animal Resources
2009 Volume.29 No. 3 p.296 ~ p.301
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The Effect of Dietary Fermented Soybean on the Growth Performance and Meat Quality of Pigs
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Park Jung-Min
Shin Jin-Ho
Bak Da-Jeong
Jeon Woo-Min
Song Jae-Chul
Sunwoo Sun-Young
Lyoo Young-Soo
Kim Jin-Man
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Abstract
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This study investigated the effects of fermented soybean (FS) on growth and meat quality in pigs. A total thirty-six pigs were divided into 2 groups (2 treatment18 pigs each) and fed the experimental diets for 4 wk as follows: control (FS free); and T1 (FS 1%). The pigs in T1 had a higher feed efficiency compared with pigs fed control diets. pH was also significantly higher in the T1 group (p<0.05). Water-holding capacity measured in T1 was slightly higher than that of the control. Cooking loss in T1 was significantly lower than controls (p<0.05). CIE and CIE value were significantly higher in the control (p<0.05), but CIE value of T1 was higher than control (p<0.05). The drip loss of T1 were significantly lower than controls (p<0.05). Sensory characteristics of the treatment group showed higher than controls (p<0.05). These results showed that FS could be served as a favorable feed additive and feedstuff for enhancing pork quality.
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KEYWORD
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soybean, fermentation, pork quality, isoflavone
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