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KMID : 1025520120540030199
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Journal of Animal Science and Technology
2012 Volume.54 No. 3 p.199 ~ p.207
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Effects of a Dietary Fermented Mushroom (Flammulina velutipes) By-Product Diet on Pork Meat Quality in Growing-Fattening Berkshire Pigs
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Chu Gyo-Moon
Kang Suk-Nam
Yang Jeong-Mo
Kim Hoi-Yun
Song Young-Min
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Abstract
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This study was carried out to investigate the effects of fermented mushroom (Flammulina velutipes) by-products on meat quality characteristics in fattening Berkshire pigs. The fermented diet mainly contained 40.0% mushroom by-products, 26.0% rice bran, and 20.0% formula feed and was fermented for 5 d. The basal diet for the control (C) was substituted with 10% (T1), 30% (T2), 50% (T3), and 70% (T4) fermented diet. Warner-Bratzler shear forces (WBSF) were significantly lower (P < 0.05) in treatments than that in C. The meat color (lightness, redness, and yellowness) was significantly lower (P < 0.05) in treatments than that in C, whereas fat color (redness and yellowness) was significantly higher in treatments than that in C (P < 0.05). The compositions of palmitoleic acid and arachidonic acid were significantly higher (P < 0.05) in T4 than that in C. The amino acid composition of longissimus dorsi (LD) and the sensory evaluation of cooked meat were not affected by diet type. In conclusion, a diet of fermented mushroom by-products increased pH and backfat color, but decreased cooking loss, WBSF, and meat color of LD in growing-fattening Berkshire pigs.
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KEYWORD
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Berkshire pigs, Fermented diet, Meat quality, Mushroom by-products
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