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KMID : 1024620020220040337
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Food Science of Animal Resources
2002 Volume.22 No. 4 p.337 ~ p.342
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Feeding Effect of Ginseng by-product on Characteristics of Pork Carcass and Meat Quality
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Yoo Y. M.
Ahn Chong-Nam
Cho S. H.
Park Beom-Young
Lee Jong-Moon
Kim Y. K.
Park Heung-Kee
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Abstract
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This study was carried out to investigate the feeding effect of by-products such as ginseng loaves(GL) and stem (GS) which had about 8% of crude saponin on pork carcass and meat quality characteristics when they were fed for 40 days. The ginseng leaves and stem were added in feed and the pigs were slaughtered at 10, 20, 30 and 40 days. The chilled carcass weight and trimmed fat contents were higher(86.50 kg) in the pork fed for 40 days. The yields of fore legs were higher in pork fed for 10 days(P<0.05) and there was no different in the yields of the other portion cuts such as shoulder, rib, loin, belly, hind legs and tenderlons. The incidence of percentages for grade A and B decreased as the feeding periods increased up to 40 days. The backfat thickness was lowest in carcasses from pigs fed up to 20 days(P<0.05). The L values were highest in pork fed up to 30 days(50.22) and lowest(46.91) for pork fed 10 days. The incidence of PSE pork was low in pork fed for 20 days when compared to other feeding days. Cooking loss was lowest and water holding capacity(WHC) was highest in pork fed GL and GS stem, respectively. However, the analysis for accumulation contents of saponin and functionality in pork fed GL and GS is needed in the future research.
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KEYWORD
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ginseng by-product, carcass characteristics, portion meat, meat quality traits
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