• Food Science of Animal Resources
• /
• v.27 no.1
• /
• pp.73-79
• /
• 2007

We investigated the effects of dietary supplements such as probiotics, illite, active carbon and hardwood vinegar on growth performance and meat quality characteristics in finishing pigs. One hundred fifty pigs ($Landrace{\times}Yorkshire{\times}Duroc$; $32.3{\pm}1.3 kg$ average initial body weight) were used for a 100 day experiment. Pigs were randomly placed into one of five experimented diet groups (control, 0.2% probiotics, 1.0% illite, 1.0% active carbon, and 1.0% hardwood vinegar) and were slaughtered at approximately 110 kg live weight. The addition of 1.0% active carbon and hardwood vinegar caused a decrease in free water while, WHC (water holding capacity) was higher compared with controls. Drip loss in hog flesh was decreased by feeding probiotics, illite, active carbon and hardwood vinegar. Cooking loss was decreased when hogs were fed hardwood vinegar. Lightness ($L^*$) and redness ($a^*$) were no difference between the all treatment groups, yellowness ($b^*$) was higher when feeding active carbon and hardwood vinegar by 1.0%. When hogs were fed hardwood vinegar, drip loss was decreased, and meat color was higher in sensory evaluation of fresh meat. In cooked hog meat, meat color and juiciness were higher in hogs fed hardwood vinegar. These results showed that supplementing hog diets with 1.0% hardwood vinegar may noticeably improve the meat quality of finishing hogs.

• Journal of Korea Foresty Energy
• /
• v.21 no.2
• /
• pp.69-76
• /
• 2002

To collect the basic data for the use of major softwood and hardwood vinegar, the chemical compositions were analized. In softwood vinegar the phenolic compounds derieved from lignin and extractives are vanillin, guaiacol, 3-methylphenol, acetoguaiacone, 1,2-benzenediol, ethylguaiacol, pyrocatechol. The compound derived from carbohydrates is 2-hydroxy-3-methyl-2-cyclopenten-1-one. The isolated compounds are the most in the phenolic fraction, and in the vinegar of Pinus koraiensis. In hardwood vingar 2-methoxyphenol, 2,6-djmethoxyphenol, 1-(4-hydroxy-3-methoxyphenyl) -ethanone, 3-methoxy-4-hydroxybenzylalcohol, 1-(4-hydroxy-3,5-dimethoxy-phenyl)-ethanone are the compounds derived from lignin and extractives. 2-hydroxy-3-methyl-2,4-cyclopen-1-one, methyl-4-t-butyl-2-furoate are the major compounds derived from the decomposition of carbohydrates. Many different kinds of compounds are analized in the neutral, phenolic and acidic fraction of hardwood vinegar The amount and kinds of compounds in hardwood vinegar are more higher than those of softwood than in softwood.

• Food Science of Animal Resources
• /
• v.27 no.1
• /
• pp.60-66
• /
• 2007

We investigated the effects of dietary supplements of probiotics, illite, active carbon and hardwood vinegar on growth performance, carcass characteristics and fatty acid composition in finishing pigs. One hundred fifty pigs ($Landrace{\times}Yorkshire{\times}Duroc$; $32.3{\pm}1.3 kg$ average initial body weight) were used in a 100 day experiment. Pigs were randomly placed into five experimental feeding groups (control, 0.2% probiotics, 1.0% illite, 1.0% active carbon and 1.0% hardwood vinegar) and were slaughtered at approximately 110 kg live weight. There was a slight, but insignificant increase in average daily body weight gain and feed intake among all treatment groups. Feed conversion was reduced when probiotics were added (p<0.05). There were no significant differences in the carcass rate and back fat thickness among the all treatment groups including controls. However, the frequency rate of grade A increased in the groups fed 1.0% active carbon and hard- wood vinegar compared to controls. Stearic acid content was lower in the groups fed probiotics illite active carbon and hardwood vinegar (p<0.05). Oleic acid contents were higher only in the groups fed 1.0% active carbon and hardwood vinegar (p<0.05).

• Korean Journal of Poultry Science
• /
• v.34 no.3
• /
• pp.165-172
• /
• 2007

We investigated the effects of dietary supplements of probiotics, illite, active carbon and hardwood vinegar on growth performance, feed intake, and pH, shear force, sensory evaluation, meat color and fatty acid composition of meat in broilers. Two hundred broilers were fed diets for five weeks containing 0.2% of probiotics (T1), and 1% of Illite (T2), 1% active carbon (T3), or 1% hardwood vinegar (T4). Body weight gain was higher in T1 and T4 groups fed the starter diet but was the lowest in C and T4 for finishing period (P<0.05). Feed efficiency was not significantly different. In proximate composition, crude fat content of chicken meat were decreased lower in all treatment groups than control, but moisture, crude protein and crude ash were not significantly different. Cooking loss was decreased in T3 and T4 and WHC (water holing capacity) was increased in T3 and T4 groups compared to the other groups. In sensory evaluation, T4 tended to improve the hardness. Redness $(a^*)$ and yellowness $(b^*)$ were no difference between the all treatment groups, lightness $(L^*)$ were higher in T1, T2, T3 and T4 groups than control group (P<0.05). Stearic acid content was lower in T1, T2, T3 and T4 groups, but oleic acid contents were higher in T1, T2, T3 and T4 groups (P<0.05). These results showed that supplementing broiler diets with 1.0% hardwood vinegar may noticeably improve the meat quality of broiler.

• Food Science of Animal Resources
• /
• v.28 no.4
• /
• pp.480-485
• /
• 2008

In this experiment, 5 treatments consisted of control, probiotics (0.2%; T1), illite (1.0%; T2), activated carbon (1.0%; T3), and hardwood vinegar (1.0%; T4) as diets of chicken were evaluated for 35 days through feeding of 200 male chickens (Arbor Acre Broiler). Thigh muscle from slaughtered chickens were analyzed on pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), shear force, and meat color during 10 d of cold storage at $4{\pm}1^{\circ}C$. Groups of T3 and T4 showed higher pH levels compared to the control group, and T4 showed significantly higher value. Over the storage period, all treatment groups showed increase in pH (p<0.05). Values of VBN of T1, T3, and T4 were lower than those of the control group and T2 up to 7 d of storage (p<0.05), but there was no significance at 10 d of storage. Values of TBARS of T3 and T4 were lower than the control group, T1, and T2, while all treated groups showed rapid increase of TBARS values over storage period (p<0.05). Shear force did not show significant difference among treated groups, but it was decreased over storage. Lightness of meat color (L) in treated groups was higher than the control, and T4 showed the highest value during entire storage period (p<0.05). Yellowness levels (b) of T3 and T4 were higher than the control group. These results may suggest the improvement of chicken meat quality and shelf life via the addition 1% activated carbon and 1% hardwood vinegar into feed.