Food Science of Animal Resources (한국축산식품학회지)
- Volume 21 Issue 4
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- Pages.344-348
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- 2001
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- 2636-0772(pISSN)
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- 2636-0780(eISSN)
Effect of Vitamin E Supplementation in Diets on Pork Quality
사료내 비타민 E의 추가급여가 돈육질에 미치는 영향
Abstract
This study was carried out to examine the effect of vitamin E additive supplements on the meat quality of finishing pigs. Two treatments were provided as commercial diet and commercial diet +vitamin E 200 IU. Dressing percent and carcass length were not different between treatments. Longissimus muscle color and longissimus muscle firmness were a significant differences between two treatments(P<0.05). However, longissimus muscle marbling. longissimus muscle loin area and back fat thickness were not significantly differences. Water holding capacity was increased along the level supplement of vitamin E increased(P<0.05). However. there were not differences on shear force, thawing loss, and cooking loss between treatments. L*, a*, b* and TBARS value were not different between treatments. In conclusion. longissimus muscle color and water holding capacity were affected by vitamin E supplement.
본 연구는 비타민 E의 추가급여가 돈육질에 미치는 영향을 규명하기 위해 비육돈 60두 (75.0