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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 397 - 404 (8page)
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초록· 키워드
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The objective of this study was to determine the effect of dietary supplementation with whey powder (WP, 1g/kg feed) from weaning to slaughter (150 d) on dry-aged loin quality of pigs. Fifty-eight pigs were randomly divided into two dietary treatment groups (seven replications of four pigs per treatments). Basal diet with 0.1% whey powder was supplied to the WP group. Basal diet was used for the control group (CON). Diet whey protein did not appear to influence the moisture or protein contents. However, ash and fat contents were significantly (p<0.05) decreased in the WP group compared to the control group. Drip loss was significantly (p<0.05) lower in the WP group than that of the control group. Increasing redness with decreasing lightness was found in the inner loin of the WP group. Calcium and iron contents in the WP group were significantly higher than those in the control group. Protein degradation was higher in the WP group than that in the control group (p<0.05), whereas shear force was lower in the WP group than that in the control group (p<0.05). In conclusion, the basal diet supplemented with 0.1% whey powder influence negatively the lipid oxidation of meat whereas the texture property and mineral composition of meat from whey powder fed pigs are developed.
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등록된 정보가 없습니다.
참고문헌 (60)
참고문헌 신청
Ahmed, S. T. / 2014 / Growth performance, carcass characteristics and meat quality of hanwoo steers fed fermented liquid whey inoculated with lactic acid bacteria / Afr. J. Microbiol. Res 8:1601~1609
Akhrem, A. A. / 1989 / Hemoglobin conversion to hemichrome under the influence of fatty acids / Biochim. Biophys. Acta 992:191~194
AOAC / 1995 / Official methods of analysis of AOAC / Association of Official Analytical Chemists
Bayram, T. / 2008 / Antioxidant activity of whey protein fractions isolated by gel exclusion chromatography and protease treatment / Talanta 75:705~709
Bermudez, R. / 2014 / Physicochemical changes during manufacture and final sensory characteristics of dry-aged celta ham. Effect of muscle type / Food Control 43:263~269
Akhrem, A. A. / 1989 / Hemoglobin conversion to hemichrome under the influence of fatty acids / Biochim. Biophys. Acta 992:191~194
AOAC / 1995 / Official methods of analysis of AOAC / Association of Official Analytical Chemists
Bayram, T. / 2008 / Antioxidant activity of whey protein fractions isolated by gel exclusion chromatography and protease treatment / Talanta 75:705~709
Bermudez, R. / 2014 / Physicochemical changes during manufacture and final sensory characteristics of dry-aged celta ham. Effect of muscle type / Food Control 43:263~269
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