Effects of Dietary Pegmatite, Precious Stone and Grape Pomace Extracts on the Meat Quality of Pigs

Title
Effects of Dietary Pegmatite, Precious Stone and Grape Pomace Extracts on the Meat Quality of Pigs
Author(s)
한기동김동엽[김동엽]
Keywords
FATTY-ACID COMPOSITION; SENSORY CHARACTERISTICS; BEEF; PORK; LIPIDS
Issue Date
201004
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Citation
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.30, no.2, pp.252 - 260
Abstract
A 90-d trial was conducted to determine the influence of additives such as pegmatite (Peg), precious stone (PS), grape pomace extracts (GPEx) and complexes of these additives (Peg + GPEx and PS + GPEx) via evaluation of meat quality including sensory properties in 90 d old finishing pigs. There were no significant differences in the approximate composition and physiochemical characteristics, including meat color, among the treated groups. However, the Peg treated group was found to have a higher water holding capacity than the other groups. The shear-force was evaluated as an indicator of hardness and found to be lower in the Peg and GPEx treated groups, and this tendency was greater when the complex of Peg and GPEx was supplied. No significant differences were observed among groups following analysis of the free amino acid composition and fatty acid (FA) composition. Sensory evaluation of the boiled loins showed significantly (p<0.05) better results from pigs fed diets containing Peg and GPEx complex. These results suggest that Peg may improve the water holding capacity and tenderness. In addition, supplementation with a complex of Peg and GPEx may improve tenderness.
URI
http://hdl.handle.net/YU.REPOSITORY/22615
ISSN
1225-8563
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자연자원대학 > 식품공학과 > Articles
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