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KMID : 1024620020220040310
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Food Science of Animal Resources
2002 Volume.22 No. 4 p.310 ~ p.315
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Effect of Feeding Mugwort Level on Pork Quality
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Kim Byung-Ki
Woo Sun-Chang
Kim Young-Jik
Park Chang-Il
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Abstract
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The effects of addition of mugwort pellet to feed pig on meat quality were investigated. Approximately 40 pigs were divided by 4 groups and different levels(0∼7%) of mugwort pellet were fed to each group up to 4 months. In the proximate composition, moisture contents were slightly higher in the T1(3%), and crude fat contents were lower (p<0.05) in the T1 and T2(5%) than any other. Hunter L and shear values in treatment group were higher than those of control, but pH was higher in the control. The tenderness and flavor of pork samples fed with mugwort pellet was higher than those of the control, when evaluated by trained sensory panels. The unsaturated fatty acid/saturated fatty acid(UFA/SFA) ratio of the control, T1, T2 and 73(7%) were 1.54, 1.65, 1.68 and 1.68. respectively(p<0.05), and treatment group had higher UFA/SFA ratio than the control.
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KEYWORD
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mugwort pellet, meat quality, pork
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