Effects of Methionine Addition Level on Quality of Pork Carcasses

Methionine의 첨가수준이 돈육의 품질에 미치는 영향

This study was carried out to investigated the influence of methionine addition on quality of pork carcasses, 48 crossbred pigs were alloted to 4 treatments, NRC methionine requirement(A), additions of 0.035%(B), 0.07%(C) and 0.105%(D) to NRC methionine requirement. The results obtained are summarized as follows : 1. Cut meats were not significantly affected by methionine levels. But the treatment C showed slightly higher than the other treatments. 2. Chemical compositions of cut meats were not different from treatments. However, the treatment D showed slightly higher moisture, crude fat ands ash contents than other treatments. And crude protein content was better in treatment C than the other treatments. 3. There was no significant difference the among treatments, the best value of water bolding capacity was recorded with the treatment C, and pH value of the treatment A and D Increased as compared with the treatment B and C.