Effects of Feeding Blended Essential Oils on Meat Quality Improvement for Branded Pork

돈육의 브랜드화를 위한 Blended Essential Oil의 육질개선 효과

  • Jang, Hae-Dong (Department of Animal Resource & Science, Dankook University) ;
  • Hong, Seong-Min (Department of Animal Resource & Science, Dankook University) ;
  • Jung, Ji-Hong (Department of Animal Resource & Science, Dankook University) ;
  • Kim, In-Ho (Department of Animal Resource & Science, Dankook University)
  • 장해동 (단국대학교 동물자원학과) ;
  • 홍성민 (단국대학교 동물자원학과) ;
  • 정지홍 (단국대학교 동물자원학과) ;
  • 김인호 (단국대학교 동물자원학과)
  • Received : 2009.09.04
  • Accepted : 2010.03.23
  • Published : 2010.04.30


This study was conducted to investigate the effects of blended feeding essential oils on meat quality improvement for branded pork. A total of one-hundred pigs ($66.24\;{\pm}\;0.83\;kg$, average initial BW) were used for 10 weeks study. Dietary treatments included: 1) CON (basal diet), 2) NBE (basal diet + 75 ppm of blended essential oil), 3) NBA (basal diet + 0.3% Benzoic acid) and 4) BEB [basal diet + 75 ppm of blended essential oil (with 0.3% Benzoic acid)]. The marbling value was improved in NBE treatment compared to NC and PC treatments (P<0.05). Hardness was higher in NBA treatment than NC and PC treatments (P<0.05). The pH value was higher in BEB treatment than PC and NBE treatments (P<0.05). In fatty acid content of lean, total UFA/SFA was higher in NBA treatment than BEB treatment (P<0.05). In conclusion, the results of this study indicated that dietary supplementation with blended essential oils improve fatty acid content of meat.


Blended essential oil;Meat quality;Branded pork


Supported by : 단국대학교


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