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학제간연구 과학기술학 뇌인지과학 기술정책 기타 복합학

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논문 기본 정보

자료유형
학술저널
저자정보
Chu, Gyo-Moon (Swine Science & Technology Center, Gyeongnam National University of Science and Technology) Kang, Suk-Nam (Swine Science & Technology Center, Gyeongnam National University of Science and Technology) Nam, Jung-Man (Department of Animal Resource Technology, Gyeongnam National University of Science and Technology) Kim, Hoi-Yun (Department of Animal Resource Technology, Gyeongnam National University of Science and Technology) Ha, Ji-Hee (Department of Animal Resource Technology, Gyeongnam National University of Science and Technology) Ibrahim, Rashid Ismael Hag (Department of Horticulture, Gyeongnam National University of Science and Technology) Park, Jae-Hong (Swine Science & Technology Center, Gyeongnam National University of Science and Technology) Kim, Il-Suk (Department of Animal Resource Technology, Gyeongnam National University of Science and Technology) Song, Young-Min (Department of Animal Resource Technology, Gyeongnam National University of Science and Technology)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제32권 제5호
발행연도
2012.1
수록면
604 - 611 (8page)

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The purpose of this study was to explore the effect of fermented persimmon diet on the meat quality of fattening pigs. Pigs (75 kg) were grouped and housed as 15 animals per pen and 3 replications per treatment. The basal diet (C) was substituted with 3% (T1), 5% (T2) and 10% (T3) of fermented diet. The 180 pigs were fed experimental diet for 42 d and 10 longissimus dorsi (LD) per treatment were collected when each swine reached 105.6 kg of body weight. The crude fat concentration of LD was lower (p<0.05) in treatments, but the pH value of T3 and the shear force values of T2 and T3 were higher (p<0.05) than those of C. The CIE $L^*$ value (lightness) was significantly (p<0.05) higher in T2 and T3 than C, but the CIE $b^*$ (yellowness) of T2 and T3 was significantly (p<0.05) lower than C. The composition of myristic acid and oleic acid was significantly (p<0.05) higher in treatments than in C, while the composition of palmitic acid and stearic acid of treatments were significantly (p<0.05) lower than C in LD. Sensory evaluation of cooked meat as scores of aroma, taste, juiciness and overall acceptability showed higher (p<0.05) in treatments than in C. In conclusion, the dietary of fermented persimmon diet decreased the crude fat concentration, improved the fatty acids composition (increased composition of unsaturated fatty acid and decreased composition of saturated fatty acid) and improved the sensory evaluation of pork meat from fattening pigs.
#fermented diet #meat quality #persimmon #pigs

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참고문헌 (40)

참고문헌 신청
Anderson, D. A. / 1975 / Comprehensive evaluation of fatty acid in beefs / Journal of the American Dietetic Association 67:35~43 google schola Association of Official Analytical Chemists (AOAC) / 2000 / Official method of analysis. 16th ed. / AOAC google schola Bailey, A. J. / 1972 / The basis of meat texture / Journal of the Science of Food and Agriculture 23:995~1007 google schola Becker, N. / 1983 / Effect of saturated monounsaturated and ω-6 polyunsaturated fatty acids on plasma lipids, lipoproteins and apoproteins in humans / American Journal of Clinical Nutrition 37:355~360 google schola Bourne, M. C. / 1978 / Texture profile analysis / Food Technology 32:62~66 google schola

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