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Effects of Fermented Wild-ginseng Culture by-products on Growth Performance, Blood Characteristics, Meat Quality and Ginsenoside Concentration of Meat in Finishing Pigs

발효산삼 배양액 부산물 급여가 비육돈의 생산성, 혈액성상, 육질특성 및 육내 Ginsenoside 함량에 미치는 영향

  • Jang, H.D. (Department of Animal Resource & Science, Dankook University) ;
  • Kim, H.J. (Department of Animal Resource & Science, Dankook University) ;
  • Min, B.J. (Department of Animal Resource & Science, Dankook University) ;
  • Cho, J.H. (Department of Animal Resource & Science, Dankook University) ;
  • Chen, Y.G. (Department of Animal Resource & Science, Dankook University) ;
  • Yoo, J.S. (Department of Animal Resource & Science, Dankook University) ;
  • Lee, J.J. (Chungnam Regional Innovation Agency) ;
  • Han, M.H. (Chungnam Regional Innovation Agency) ;
  • Kim, In-Ho (Department of Animal Resource & Science, Dankook University)
  • 장해동 (단국대학교 동물자원학과) ;
  • 김해진 (단국대학교 동물자원학과) ;
  • 민병준 (단국대학교 동물자원학과) ;
  • 조진호 (단국대학교 동물자원학과) ;
  • 진영걸 (단국대학교 동물자원학과) ;
  • 유종상 (단국대학교 동물자원학과) ;
  • 이재정 (충남전략기획단) ;
  • 한무호 (충남전략기획단) ;
  • 김인호 (단국대학교 동물자원학과)
  • Published : 2007.06.30

Abstract

This study was conducted to evaluate effects of fermented wild-ginseng culture by-product on growth performance, blood characteristics, meat quality and ginsenoside concentration of meat in finishing pigs. Forty-eight pigs(Landrace×Yorkshire×Duroc, 76.26±1.06kg average initial body weight) were used in 49d growth assay. Dietary treatments were included 1) CON(basal diet), 2) FWG1(basal diet+2.5% fermented wild-ginseng cultures by-product) and 3) FWG2(basal diet+5.0% fermented wild-ginseng cultures by-product). The pigs were allotted into four pigs per pen with four replicate pens per treatment by completely randomized design. No differences were found among treatments for ADG, ADFI and gain/feed from 0day to 49day of the experiment(P>0.05). Dry matter digestibility was greater in FWG1 treatment than CON treatment(P<0.05). In cholesterol concentration of blood, HDL cholesterol was significantly higher in CON treatment than FWG1 treatment(P<0.05). In meat quality, TBARS was significantly lower in FWG1 and FWG2 treatments than CON treatment(P<0.05). In sensory evaluation, Marbling was significantly higher in CON treatment than FWG1 treatment(P<0.05). Firmness in FWG2 and CON treatments was higher than FWG1 treatment(P<0.05). In meat color, L*-value of longissmus dorsi muscle was increased in FWG1 treatment compared to CON and FWG2 treatments(P<0.05). a* and b*-value of longissmus dorsi muscle were increased in CON and FWG1 treatments compared to FWG2 treatment (P<0.05). Ginsenoside concentration of meat was significantly higher in FWG2 treatment than CON treatment(P<0.05). In conclusion, fermented wild-ginseng culture by-product was effective for improving dry matter, TBARS, firmness, meat color and ginsenoside concentration of meat in finishing pigs.

Keywords

Wild-ginseng;Growth performance;Blood characteristics;Meat quality;Pigs

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