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KMID : 1024620030230010016
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Food Science of Animal Resources
2003 Volume.23 No. 1 p.16 ~ p.20
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Effect of Feeding Mugwort Powder on the Physico-chemical Properties of Pork
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An Jong-Ho
Kim Young-Jik
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Abstract
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This study was conducted to investigate the effect of dietary mugwort powder on the physico-chemical characteristics of pork. Pig was randomly selected based on three dietary treatments: 1) control(commercial feed) 2) T1(commercial feed supplemented with 1% mugwort powder) and 3) T2(commercial feed with 3% mugwort powder). They were fed with the experimental diets for 30 days and slaughtered. Meat samples were wrap packaged and stored at 41 In the proximate composition, crude fat was slightly low in the T1 and T2(p<0.05). The pH and TBARS of the control were higher than those of the treatment groups(T1, T2). The pH, TBARS, VBN and WHC of all treatments significantly increased during storage period at 4 1(p<0.05). Oleic acid, palmitic acid, linoleic acid and stearic acid were major fatty acids in pork Linoleic acid and linolenic acid contents were higher in treatment groups than in the control.
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KEYWORD
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mugwort powder, physico-chemical properties, pork
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