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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.1
- 수록면
- 839 - 848 (10page)
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This study was conducted to determine the effect of mugwort powder on carcass characteristics, proximate composition, cholesterol contents, and meat qualities in growing-finishing gilt and barrow(LY×D). Totally 80 pigs (40 gilts and 40 barrows, approximately 50kg each) with 10 pigs per treatment were randomly alloted. The diet group was prepared as 0(C), 0.5(T1), 1.0(T2), and 1.5%(T3) mugwort powder in basal diet, respectively. They were fed experimental diets for 90 days before slaughtered. Carcass weight was increased by dietary mugwort powder(p<0.05), whereas changes in back fat thickness and meat grade were unaffected by dietary supplements. Meat moisture, fat, ash, and cholesterol were not differ significantly in the samples, however, protein in T2 and T3 were significantly higher than the control (p<0.05). Meat pH48, water holding capacity, and cooking loss were not differ significantly in the samples (p>0.05), and shear force of fresh meat and fat were not differ significantly in the samples(p>0.05). Lightness(L*) of meat was increased but that of fat was decreased by dietary mugwort powder, whereas changes in redness(a*) and yellowness(b*) were unaffected by dietary supplements.
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참고문헌 (26)
참고문헌 신청
AOAC / 1995 / Official Methods of Analysis / Association of Official Analytical Chemist. Washingtons, D. C., U. S. A.
Aaslyng, M. D. / 2003 / Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure / Food Quality and Preference 14 : 277 ~ 288
Bendall, J. R / 1962 / Some properties of the fibrillar protein of normal an watery pork muscle / J. Food Sci 27 : 144 ~ 159
Byrne, C. E. / 2000 / Postmortem changes in muscle electrical properties of bovine m. longissimus dorsi and their relationship to meat quality attributes and pH fall / Meat S
Dransfield, E / 2003 / Consumer acceptance meat quality aspect / In: Proceed consistency of quality 11th International meat symposium : 146 ~ 159
Aaslyng, M. D. / 2003 / Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure / Food Quality and Preference 14 : 277 ~ 288
Bendall, J. R / 1962 / Some properties of the fibrillar protein of normal an watery pork muscle / J. Food Sci 27 : 144 ~ 159
Byrne, C. E. / 2000 / Postmortem changes in muscle electrical properties of bovine m. longissimus dorsi and their relationship to meat quality attributes and pH fall / Meat S
Dransfield, E / 2003 / Consumer acceptance meat quality aspect / In: Proceed consistency of quality 11th International meat symposium : 146 ~ 159
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