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Effect of Meat Supplementation of Jeju Native Black Pigs Fed Tangerine Byproduct on Lipid Metabolism, Protein Level and Enzyme Activities in Rats  

Koh Jin-Bog (Department of Life Science, Silla University)
Yang Seung-Joo (Jejudo Provincial Government)
Jung In-Chul (Division of Food Beverage and Culinary Arts, Daegu Technical College)
Ryon Jae-Suk (Faculty of Tourism Industry, Jeju College of Technology)
Moon Yoon-Hee (Dapartment of Food Science and Technology, Kyungsung University)
Publication Information
Food Science of Animal Resources / v.26, no.2, 2006 , pp. 175-182 More about this Journal
Abstract
Diets consist of two different pork samples: pork of a Jeju native pig ( 260 days old, $101{\sim}103kg$ ) not fed tangerine byproduct during finishing period ($T_0$), and pork fed 8% and 15% tangerine byproduct during growing and finishing period ($T_1$), respectively. The effects of the diet on the physiological activities of rats were studied by feeding 17-week old rats with the two diets for 4 weeks. There was no significant difference between $T_0$ and $T_1$ in the rat's feed intake, feed efficiency ratio, and weight gain. Furthermore, there was no significant difference between $T_0$ and $T_1$ in the rat's weight of liver, kidney, spleen, epididymal fat pad, triglyceride and cholesterol of liver. Both $T_0$ and $T_1$ showed similar trends in terms of total lipid, phospholipid, triglyceride, total cholesterol, atherogenic index, protein, glucose, hemoglobin level, mineral level, and ${\gamma}$-GTP, ALT, AST and ALP activities. However, $T_1$ showed the trend of increasing amount of the serum's HDL and LDL cholesterol level, compared with $T_0$.
Keywords
tangerine byproduct; Jeju native pig; physiological activities; rat;
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Times Cited By KSCI : 3  (Citation Analysis)
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