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Effects of Dietary Microbes Additive on Growth Performance and Meat Quality in Pigs and Broiler Chick  

Kim Byung-Ki (Gyeongsangbuk-Do Livestock Research Institute)
Hong Jin-Kyu (Korea EM Industry Co., Ltd.)
Park Ji-Hyun (Department of Microbiology, College of Natural Science, Keimyung University)
Kim Hyun-Soo (Department of Microbiology, College of Natural Science, Keimyung University)
Kim Young-Jik (Division of Life Resources, Daegu University)
Publication Information
Food Science of Animal Resources / v.25, no.2, 2005 , pp. 134-140 More about this Journal
Abstract
This study was conducted to determine the effect of supplemented useful micro-organism on performance and meat quality of growing-finishing pigs for sixty days and broiler for six weeks. The pig and broiler were randomly allotted into 3 treatment; Control 0 (C), T1 (supplemented with $0.2\%$ Aspergillus terreus), T2 (supplemented with $0.2\%$ EM-pro). In total experimental period, feed conversion and dairy feed intake were tend to be higher in T2(2.09kg, 2.70kg) than others. But ADG (average daily gain) was tend to decreased n (0.78kg) according to supplemented of Aspergillus terreus diet These treatments were not significant difference. The chemical composition of pork were not significant difference except for crude fat Crude fat content was lower Aspergillus terreus treatments than others. The pH tenderness, WHC and heating loss were not significant difference in pork $(p>0.05)$. In chicken meat, heating loss and WHC of control was higher than that of T1 and n but shear value was higher in T1 and n. Values of juiciness, tenderness and flavor were improved with highly significant difference (p<0.05) in control (4.95, 4.85, 4.60) than T1 and n in pork. Although the meat color was not significant difference in pork but a and b values of control was higher than that of T1 and n in chicken meat (p<0.05).
Keywords
microbes additive; Aspergillus terreus; growth performance; meat quality; pork; chicken;
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