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http://dx.doi.org/10.5851/kosfa.2009.29.1.68

Effects of Feeding Mugwort Powder on Meat Composition and Sensory Characteristics in Gilt  

Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University)
Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University)
Kang, Suk-Nam (Department of Animal Resources Technology, Jinju National University)
Publication Information
Food Science of Animal Resources / v.29, no.1, 2009 , pp. 68-74 More about this Journal
Abstract
This study was conducted to determine the effects of mugwort powder on meat compositions (proximate analysis, meat cholesterol, fatty and amino acid composition) and sensory characteristics in finishing pigs ($LY{\times}D$). Each $20{\times}3$ pigs (75 kg) were randomly allotted to three treatments. Mugwort powder was added for 0 (C), 0.5 (T1), 1.0 (T2), or 1.5% (T3) in basal diet, respectively for 50 days. Moisture, protein, ash, and cholesterol were not significantly different between the samples, however, the compositions of fat in T2 and T3 were significantly lower than the control (p<0.05). The amino acid composition did not differ significantly in the samples. The total sum of saturated fatty acid (SFA) and unsaturated fatty acid (UFA) did not differ significantly in the samples. The compositions of linoleic acid, linolenic acid, essential fatty acid (EFA) and polyunsaturated fatty acid (PUFA) were lowest significantly in T3, however, monounsaturated fatty acid (MUFA) were highest in T3 (p<0.05). The fatty acid compositions of arachidonic acid, EFA and PUFA were highest significantly in T2 (p<0.05). There were no significant differences in the sensory characteristics of fresh and cooked meats in the samples.
Keywords
mugwort powder; meat cholesterol; fatty acid; amino acid; sensory characteristics;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
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