참고문헌
- AOAC (1995) Official Method of Analysis. 16th ed., Association of Afficial Analytical Chemists, Washington, DC
- Bartov, I. (1983) Effects of dietary vitamin E on the stability and sensory quality of turkey meat. Poultry. Sci. 62, 1224- 1230 https://doi.org/10.3382/ps.0621224
- Chung, I. K., Park, K. M., Yoon, H. S., Kim, H. W., and Kim, M. T. (1992) Effects of omega-3 fatty acids supplementation on the contents of omega-3 fatty acids of egg yolk. Kor. J. Anim. Nutr. Feed 16(1), 7-11
- David, B. and Richard, C. (1991) The impact of selenium supplementation on mood. Biol. Psych. 29, 1092-1098 https://doi.org/10.1016/0006-3223(91)90251-G
- Duncan, D. B. (1955) Multiple range and multiple F test. Biometrics 11, 1-14 https://doi.org/10.2307/3001478
- Frankel, E. N. (1996) Antioxidants in lipid foods and their on food quality. Food Chem. 57(1), 51-55 https://doi.org/10.1016/0308-8146(96)00067-2
- Giese, J. (1996) Antioxidants: Tools for preventing lipid oxidation. Food Technol. 50(11), 73-78
- Greeder, G. A. and Milner, J. A. (1980) Factors influencing the inhibitory effect of selenium on mice inoculated with Ehrlich ascites tumor cells. Sci. 209, 825-827 https://doi.org/10.1126/science.7406957
- Hong, J. W., Kim, I. H., Hong, E. C, Lee, S. H., Kwon, O. S., and Han, Y. J. (2001) Effect of vitamin E supplementation in diet on pork quality. Korean J. Food Sci. Ani. Resour. 21, 344-348
- Houben, J. H. (1998) Effect of the dietary supplementation with vitamin E on colour stability and lipid oxidation in packaged minced pork. Meat Sci. 48, 265-273 https://doi.org/10.1016/S0309-1740(97)00103-4
- Jin, S. K., Kim, I. S., Song, Y. M., Hah, K H., Lee, S. D., and Kim, H. Y. (2003) Effects of feeding tocopherol on the physico-chemical properties of pork during storage. Kor. J. IntI. Agri. 15, 45-54
- Kwon, O. S., Hong, J. W., Min, B. J., Lee, W. B., Shon, K. S., Kim, I. H., and Kim, J. M. (2004) Effect of dietary selenium binding yeast peptide on growth performance, tissue Se, serum glutathione peroxidase activity and meat quality in finishing pigs. J. Korean Soc. Food Sci. Nutr. 33, 1206-1211 https://doi.org/10.3746/jkfn.2004.33.7.1206
- Laakkonen, E., Wellington, G. H., and Skerbon, J. W. (1970) Low temperature long time heating of bovine muscle. J. Food Sci. 35, 175-177 https://doi.org/10.1111/j.1365-2621.1970.tb12131.x
- Lee, J. I., Ha, Y. J., Kwack, S. C., Lee, J. D., Kim, D. H., Kang, G. H., Hur, S. J., and Park, G. B. (2003) Effects of conjugated linoleic acid (CLA) feeding levels and periods on textural property and fatty acid composition of pork. J. Anim. Sci. & Technol. 45(6), 1047-1060 https://doi.org/10.5187/JAST.2003.45.6.1047
- Mahan, D. C., Cline, T. R., and Richert, B. (1999) Effects of dietary levels of selenium-enriched yeast and sodium selenite as selenium sources fed to growing-finishing pigs on performance, tissue selenium, serum glutathione peroxidase activity, carcass characteristics and loin quality. J. Anim. Sci. 77, 2172-2179 https://doi.org/10.2527/1999.7782172x
- Marshall, M. Y., Amott, M. S., Jacobs, M. M., and Griffin, A. C. (1979) Selenium effects on the carcinogenicity and metabolism of 2-acetylaminofluorene. Cancer Lett. 7, 331-338 https://doi.org/10.1016/S0304-3835(79)80062-2
- NRC (1998) Nutrient requirements of swine. National Academy Press, Washington, D.C
- O'Grady, M. N., Monahan, F. J., Falton, R. J., and Allen, P. (2001) Effects of dietary supplementation with vitamin E and organic selenium on the oxidative stability of beef. J. Anim. Sci. 79, 2827-2834
- Park, B. Y., Cho, S. H., Kim, J. H., Lee, S. H., Hwang, I. H., Kim, D. H., Kim, W. Y., and Lee, J. M. (2005) Effects of organic selenium supplementation on meat quality of hanwoo steers. J. Anim. Sci. & Technol. 47, 277-282 https://doi.org/10.5187/JAST.2005.47.2.277
- Park, B. Y., Cho, S. H., Hwang, I. H., Kim, J. H., Oh, S. J., Lee, J. M., and Yun, S. G. (2004) Quality properties of pork fed with glucosamine derivatives (GD) as dietary supplementation. Korean J. Food Sci. Ani. Resour. 24, 221-224
- Park, G. B., Lee, J. I., Park, T. S., Kim, J. H., Shin, T. S., Kang, S. J., Ha, Y. L., and Joo, S T. (1999) Effects of dietaty conjugated linoleic acid (CLA) on cholesterol and CLA content of egg yolks. Kor. J. Anim. Sci. 41(1), 65-74
- Reddy, B. S. (1996) Micronutrients as chemopreventive agents. IARC Sci. Publ. 139, 221-235
- Rotruck, J. T., Pope, A. L., Ganther, H. E., Swanson, A. B., Hafeman, D. G., and Hoekstra, W. G. (1973) Selenium: biochemical role as a component of glutathione peroxidase. Sci. 179, 588-590 https://doi.org/10.1126/science.179.4073.588
- SAS (1996) SAS user's guide. Release 6.12 edition. SAS Institute. Inc., Cary, NC
- Sheldon, B. W. (1984) Effect of dietary tocopherol on the oxidative stability of turkey meat. Poultry. Sci. 63, 673-681 https://doi.org/10.3382/ps.0630673
- Shin, T. S., Moon, J. D., Kim, Y. K., Kim, Y. J., Park, T. S., Lee, J. I., and Park, G. B (1998) Effects of natural antioxidants on lipid oxidation of ground pork. Korean J. Food Sci. Technol. 30, 794-802