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Effects of Dietary Mugwort Powder on Carcass and Meat Quality Characteristics of Gilt and Barrow in Growing-Finishing Period

인진쑥 급여가 성별에 따른 육성-비육기 돈육의 도체 및 육질특성에 미치는 영향

  • Kim, Il-Suk (Dept. of Animal Resources Technology, Jinju National University) ;
  • Jin, Sang-Keun (Dept. of Animal Resources Technology, Jinju National University) ;
  • Song, Young-Min (Dept. of Animal Resources Technology, Jinju National University) ;
  • Kim, Chul-Wook (Dept. of Animal Resources Technology, Jinju National University) ;
  • Jo, Kwang-Keun (Dept. of Animal Resources Technology, Jinju National University) ;
  • Chung, Ki-Hwa (Dept. of Animal Resources Technology, Jinju National University) ;
  • Kang, Suk-Nam (Dept. of Animal Resources Technology, Jinju National University)
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 송영민 (진주산업대학교 동물소재공학과) ;
  • 김철욱 (진주산업대학교 동물소재공학과) ;
  • 조광근 (진주산업대학교 동물소재공학과) ;
  • 정기화 (진주산업대학교 동물소재공학과) ;
  • 강석남 (진주산업대학교 동물소재공학과)
  • Published : 2008.12.31

Abstract

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.

Keywords

References

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