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KMID : 1025520030450061039
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Journal of Animal Science and Technology
2003 Volume.45 No. 6 p.1039 ~ p.1046
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Effect of Nutrient Density of Diet on Pork Quility of Finishing Pigs
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이제룡/Lee, J. R.
서종태/정재두/이진우/하영주/이정일/곽석준/Seo, J. T./Jung, J. D./Lee, J. W./Hahm, Y. J./Lee, J. I./Kwak, S. J.
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Abstract
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In a trial involving 240pigs, the proximate composition, physico-chemical properites, color, amino acid composition and fatty acid composition of loin muscle were investigated in feeding various finished pig fees. The treatments included feeding control) the low-nutrient density diet(2,960㎈／㎏ ME, 12.25％ CP, 0.41％ lysine and 0.70％ Ca), T1) the medium-nutrient density diet(3,220㎈／㎏ ME, 15.50％ CP, 0.87％ lysine and 0.90％ Ca) and T2) the hight-nutrient density diet(3,350㎈／㎏ ME, 17.50％ CP, 1.05％ lysine and 0.90％ Ca). The crude ash contents of T1 were significantly(p＜0.05) higher than those of control and T2. The ?_(ｕ) of T2 were significantly higher than those of control and T1, but cooking loss were significantly(p＜0.05) lower than those of control. In compositions amino acid, aspartic acid, threonine, iso-leucine and histidine of T2 were higher than those of control, but proline and glycine were significantly(p＜0.05) lower then those of control. The oleic acid(18：1) contents of control were significantly higher than those of T1 and T2, but the contents of linoleic acid(C18：2) and arachidonic(C20：4) acid were significantly(p＜0.05) lower. Inconclusion, the results of the experiments suggest that the high-nutrient density diet for pigs tended to improve the postmortem ?_(ｕ) and cooking loss.
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