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KMID : 1024620050250020175
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Food Science of Animal Resources
2005 Volume.25 No. 2 p.175 ~ p.188
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Effects of Dietary Silkworm Droppings on Quality Characteristics of Pork Loin
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Lee Jeong-Il
Lee Jung-Dong
Ha Young-Joo
Jung Jae-Doo
Lee Jin-Woo
Lee Jae-Ryong
Kwack Suk-Joon
Kim Doo-Hwan
Do Chang-Hee
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Abstract
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This study investigated the effects of silkworm droppings (SWD) added diet feeding on quality characteristics of pork loin meat Pigs were divided into 7 treatment groups (10 pigs/group) and subjected to one of seven treatment diets SWD for 8 weeks, SWD diets; total fed diets) before slaughter. Pork loin were collected from the animals (110kg body weight) slaughtered at a commercial slaughterhouse. Pork loin meat were packaged aerobically and then stored at for 2, 5, 8, or 12 days. Samples were analyzed for general composition, texture characteristics and physico-chemical properties. pH value was not significantly different between the control and SWD treatment groups. pH of control and SWD treatment groups were increased as the storage period passed General composition, cooking loss and texture was not significantly different between the control and SWD treatment groups. WHC of SWD treatment group was higher than that of control group. WHC of control and SWD treatment groups were significantly decreased as the storage period passed (p<0.05). Meat and fat color (CIE , , ) were no significant differences between the control and SWD treatment groups. and value of meat color were decreased as the storage period passed There was a not significantly difference in shear force value among control and SWD treatment groups. Shear force value was decreased significantly during storage in all treatment groups. In all results, dietary SWD-supplementation was not affected in general components, texture characteristics and physico-chemical properties. It is suggested that dietary SWD-supplementation could produce of high quality pork.
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KEYWORD
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silkworm droppings, pork quality, physico-chemical properties
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Listed journal information
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