Effect of Nutrient Density of Diet on Pork Quility of Finishing Pigs

비육돈 사료의 영양소 수준이 돈육 품질에 미치는 영향

  • Lee, J.R. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Seo, J.T. (Pusankyungnam Pigfarmers Co-operative) ;
  • Jung, J.D. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Lee, J.W. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Hah, Y.J. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Lee, J.I. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Kwak, S.J. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Lee, J.D. (Gyeongnam Province Advanced Swine Research Institute)
  • 이제룡 (경상남도 첨단양돈연구소) ;
  • 서종태 (부산경남양돈조합) ;
  • 정재두 (경상남도 첨단양돈연구소) ;
  • 이진우 (경상남도 첨단양돈연구소) ;
  • 하영주 (경상남도 첨단양돈연구소) ;
  • 이정일 (경상남도 첨단양돈연구소) ;
  • 곽석준 (경상남도 첨단양돈연구소) ;
  • 이중동 (경상남도 첨단양돈연구소)
  • Published : 2003.12.31


In a trial involving 240pigs, the proximate composition, physico-chemical properites, color, amino acid composition and fatty acid composition of loin muscle were investigated in feeding various finished pig feeds. The treatments included feeding control) the low-nutrient density diet(2,960cal/kg ME, 12.25% CP, 0.41% lysine and 0.70% Ca), T1) the medium-nutrient density diet(3,220cal/kg ME, 15.50% CP, 0.87% lysine and 0.90% Ca) and T2) the hight-nutrient density diet(3,350cal/kg ME, 17.50% CP, 1.05% lysine and 0.90% Ca). The crude ash contents of T1 were significantly(p〈0.05) higher than those of control and T2. The pH$_{u}$ of T2 were significantly higher than those of control and T1, but cooking loss were significantly(p〈0.05) lower than those of control. In compositions amino acid, aspartic acid, threonine, iso-leucine and histidine of T2 were higher than those of control, but proline and glycine were significantly(p〈0.05) lower then those of control. The oleic acid(18:1) contents of control were significantly higher than those of T1 and T2, but the contents of linoleic acid(C18:2) and arachidonic(C20:4) acid were significantly(p〈0.05) lower. Inconclusion, the results of the experiments suggest that the high-nutrient density diet for pigs tended to improve the postmortem pH$_{u}$ and cooking loss.


Pork quality;Feeding composition;Finishing pigs;Amino acid composition;Fatty acid composition


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