|
KMID : 0380919960250010110
|
|
Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 1 p.110 ~ p.117
|
|
|
Feeding Effect of Oriental Medicine on the Functional Properties of Pig Meat
|
|
Choi Jin-Ho
Kim Dong-Woo
Moon Young-Sil
Chang Dong-Suck
|
|
|
Abstract
|
|
|
|
To evaluate the feeding effect of oriental medicine on the functional properties of pork, male pigs(Sus scrofa var. domesticus L.) were fed commercial basic diets containing 1.0%, 3.0% and 7.0% of oriental medicine complex from 30 or 45 days before slaughter. The growth pattern and physical conditions of pigs during the feeding period were checked, and after slaughter, the taste of pork and biological characteristics of serum were analyzed. Body weight gain was significantly increased in case of 45 day feeding groups of 3.0 and 7.0% compared with control group (p＜0.05), whereas food intakes were slightly decreased in these groups. Triglyceride and total cholesterol levels were effectively decreased in the same feeding groups compared with control group (p＜0.01~0.001). Three percent feeding group not only effectively decreased the LDL-cholesterol levels, but also significantly decreased the atherogenic index in 30 days(p＜0.001). Malondialdehyde levels and hydroxyl radical formations were effectively inhibited in all oriental medicine feeding groups. Superoxide dismutase activities were effectively increased only in 3.0% feeding groups, HDL-cholesterol levels almost did not change in 3.0% and 7.0% feeding groups in 30 days. External and sensory evaluations make satisfactory results in all oriental medicines feeding groups. According to the experimental results, the growth pattern and physical conditions of the pigs fed oriental medicine without feeding any antibiotics were relatively superior to those of control group. The authors suggest that, if more than 3.0% of oriental medicine were fed to the pigs from more then 30 days before slaughter the pork is relatively better than those of general pork not only for the modulating the chronic degenerative diseases, but also for its qualities and tastes.
|
|
|
KEYWORD
|
|
|
oriental medicine, LDL-choleserol, hydroxyl radical, atherogenic index, free redical, superoxide dismutase, scavenger enzyme
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|