한국환경과학회지 (Journal of Environmental Science International)

  • 제32권12호
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  • Pages.925-932
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  • 2023
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  • 1225-4517(pISSN)
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  • 2287-3503(eISSN)
한국환경과학회 (The Korean Environmental Sciences Society)
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Effects of Microbial Additive Supplementation on Meat Quality and Fatty Acid Profiles of Growing-Finishing Pigs

  • Hyuk Jun Lee (Division of Applied Life Science (BK21Four, Insti. of Agri. & Life Sci.), Gyeongsang National University) ;
  • Myeong Ji Seo (Division of Applied Life Science (BK21Four, Insti. of Agri. & Life Sci.), Gyeongsang National University) ;
  • Young Ho Joo (Division of Applied Life Science (BK21Four, Insti. of Agri. & Life Sci.), Gyeongsang National University) ;
  • Ji Yoon Kim (Division of Applied Life Science (BK21Four, Insti. of Agri. & Life Sci.), Gyeongsang National University) ;
  • Chang Hyun Baeg (Division of Applied Life Science (BK21Four, Insti. of Agri. & Life Sci.), Gyeongsang National University) ;
  • Dong Hyeon Kim (Dairy Science Division, National Institute of Animal Science, RDA) ;
  • Seong Shin Lee (Animal Nutrition and Physiology Division, National Institute of Animal Science, RDA) ;
  • Sam Churl Kim (Division of Applied Life Science (BK21Four, Insti. of Agri. & Life Sci.), Gyeongsang National University)
  • 투고 : 2023.10.06
  • 심사 : 2023.11.02
  • 발행 : 2023.12.31
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초록

The objective of this study was to investigate the effects of microbial additive on the meat quality and fatty acid (FA) profiles of growing-finishing pigs. A total of 180 growing-finishing pigs (Landrace × Yorkshire × Duroc; mixed sex; 14 weeks of age; 58.0 ± 1.00 kg) were randomly distributed into three treatments with three pens consisting of 20 growing-finishing pigs per pen for 60 days. The experimental treatments were as follows: 0, 0.5, and 1.0% microbial additive. The crude protein, cooking loss, drip loss, water holding capacity, and shear force in loin muscle were no significant differences among treatments (p>0.05), except for the moisture and crude fat contents. The pH and TBARS of loin muscle shown no significant differences among treatments (p>0.05). However, the L* and a* values of loin muscle were the highest in the 1.0% supplementation group compared with the other treatments (p<0.05). The b* value of loin muscle was the highest in the control group compared with the other treatments (p<0.05). Linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, and n-3 FAs contents of loin muscle were the highest in 1.0% supplementation group compared with the other treatments (p<0.05). In conclusion, using 1.0% microbial additive supplementation can improve meat quality by increasing polyunsaturated FA concentration and meat color in pig loins.

키워드

과제정보

This research was supported by IPET (Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries; Project No. 315017-05-2-SB030), and the Ministry of Agriculture, Food and Rural Affairs, Korea.

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