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KMID : 1025520160580010032
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Journal of Animal Science and Technology
2016 Volume.58 No. 1 p.32 ~ p.32
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Effects of persimmon peel supplementation on pork quality, palatability, fatty acid composition, and cholesterol level
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Lee Sang-Mook
Kim Ik-Heon
Choi Young-Min
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Abstract
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Background: The objectives of this study were to investigate the effects of persimmon peel (PPM) supplementation on carcass performance, pork quality, eating quality, fatty acid composition, and cholesterol concentration of the porcine longissimus dorsi muscle.
Results: No adverse effects of PPM supplementation were observed on carcass and meat quality characteristics among the treatment groups (P?>?0.05), whereas pork loins from pigs fed a diet supplemented with 0.9 % persimmon peel (T3) showed more tender meat than did pork loins from pigs fed a control diet (P?
Conclusions: Animal diets fortified with persimmon peel represents an efficient and useful method for improving the nutritional quality of pork without impairing growth performance and eating quality properties.
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KEYWORD
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Persimmon peel, Pork quality, Sensory quality, Fatty acids, Cholesterol
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