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KMID : 1024620120320020133
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Food Science of Animal Resources
2012 Volume.32 No. 2 p.133 ~ p.141
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Effect of Substitution of Fermented King Oyster Mushroom By-Products Diet on Pork Quality during Storage
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Chu Gyo-Moon
Kang Suk-Nam
Kim Hoi-Yun
Ha Ji-Hee
Kim Jong-Hyun
Jung Min-Seob
Ha Jang-Woo
Lee Sung-Dae
Jin Sang-Keun
Kim Il-Suk
Shin Dae-Keun
Song Young-Min
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Abstract
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This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen × 4 diets × 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p<0.05) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (p>0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE L*), yellowness (CIE b*) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.
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KEYWORD
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by-products, fermented diet, king oyster mushroom, meat quality, swine
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