Browse > Article
http://dx.doi.org/10.5851/kosfa.2009.29.2.188

Effects of Mugwort Powder Supplementation on Carcass and Meat Characteristics in the Finishing Period of Gilts  

Kim, Il-Suk (Dept. of Animal Resources Technology, Jinju National University)
Jin, Sang-Keun (Dept. of Animal Resources Technology, Jinju National University)
Kang, Suk-Nam (Dept. of Animal Resources Technology, Jinju National University)
Publication Information
Food Science of Animal Resources / v.29, no.2, 2009 , pp. 188-193 More about this Journal
Abstract
This study was conducted to determine the effect of mugwort powder on meat composition and sensory characteristics in finishing gilts $(LY{\times}D)$. Twenty pigs (75kg) were randomly allotted to four treatments. Mugwort powder was added to final concentrations of 0(C), 0.5(T1), 1.0(T2), and 1.5%(T3) in the basal diet. Pigs were fed with the specified diet for 50 days. Carcass characteristics and cooking loss were not significantly affected by mugwort powder supplementation. The WHC and cooking loss of T2 and T3 were not significantly different than the control. However, the pH values for meat from gilts fed the T1 and T3 diets were significantly lower than the control (p<0.05). Shear force values of fresh meat were highest with the T3 diet (p<0.05), while the shear force values of cooked meat were significantly lower than the control with the T2 and T3 diets. Texture values of hardness, brittleness, gumminess, chewiness, and adhesiveness were significantly higher with the T3 diet (p<0.05), however values for cohesiveness and springiness were not significantly affected by mugwort powder supplementation. These results indicate that the feeding of mugwort powder improves the shear force of cooked meat from gilts fed the T3 diet, however the carcass, WHC and cooking loss characteristics in gilts are not affected by mugwort powder supplementation.
Keywords
mugwort powder; water holding capacity; shear force; texture profile; meat quality;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Aaslyng, M. D., Bejerholm, C., Ertbjerg, P., Bertram, H. C., and Andersen, H. J. (2003) Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Quality and Preference 14, 277-288   DOI   ScienceOn
2 Byrne, C. E., Troy, D. J., and Buckley, D. J. (2000) Postmortem changes in muscle electrical properties of bovine m. longissimus dorsi and their relationship to meat quality attributes and pH fall. Meat Sci. 54, 23-34   DOI   ScienceOn
3 Kim, B. K., Kim, Y. J., and Kim, S. M. (2004) Effect of feeding mugwort pelleted diet on the meat quality in pigs. Korean J. Food Sci. Ani. Resour. 24, 393-398
4 Kim, B. K., Woo, S. C., Kim, Y. J., and Park, C. I. (2002) Effect of feeding mugwort level on pork quality. Korean J. Food Sci. Ani. Resour. 22, 310-315   과학기술학회마을
5 Kim, Y. M., Kim, J. H., Kim, S. C., Lee, M. D., Sin, J. H., and Ko, Y. D. (2003) Effects of dietary wormwood powder supplementation on growing performance and fecal noxious gas emulsion in weaning pig. Korean J. Anim. Sci. Technol. 450, 551-558
6 Park, C. I. and Kim, Y. J. (2004) Effect of mugwort and fish oil addition on the meat quality of chicken Korean. J. Food Sci. Ani. Resour. 24, 225-331
7 Sim, Y. J., Han, Y. S., and Chun, H. J. (1992) Studies on the nutritional components of mugwort, Artemisia mongolica Fischer. Korean J. Food Sci. Technol. 24, 49-53   과학기술학회마을
8 Oeckel, M. J., Warnants, N., and Boucqu$\acute{e}$, C. V. (1999) Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods, Meat Sci. 51, 313-320   DOI   ScienceOn
9 An, J. H. and Kim, Y. J. (2003). Effect of feeding mugwort powder on the physico-chemical properties of pork. Korean J. Food Sci. Ani. Resor. 23, 16-20   과학기술학회마을
10 허 준 (1978) 한방동의보감. 민정사. p. 184
11 Sun, W. C., Han, J. X., Yang, W. Y., Deng, D. A. and Yue, X. F. (1992) Antitumor activities of 4 derivatives of artemisic acid and artemisinin B in vitro. Acta Pharm. Sinic. 13, 541- 543
12 Kim, Y. Y., Kil, D. Y., Oh, H. K., and Han, I. K. (2005) Acidification as alternative material to antibiotics in animal feed. Asian-Aust. J. Anim. Sci. 18, 1048-1060
13 Park, C. I. (2002) Effect of dietary mugwort on the physicochemical properties of chicken meat. Korean J. Food Sci. Ani. Resour. 22, 212-217
14 SAS. (1999) SAS/STAT software for PC. User's guide, SAS Institute Inc., Cary, NC, USA
15 Lee, G. D., Kim, J. S., Bae, J. O., and Yoo, H. S. (1992) Antioxidantive effectiveness of water extract and ether extract in wormwood(Artemisia montana pampan). J. Food Soc. Food Nutr. 21, 17-22
16 Dransfield, E. (2003) Consumer acceptance meat quality aspect. In: Proceed consistency of quality 11th International meat symposium. Pretoria, South Africa, pp. 146-159
17 Kim, B. K. and Jung, C. J. (2007) Effect of feeding dietary mugwort powder on the fattening performance and carcass characteristics in the fattening Hanwoo. Korean J. Food Sci. Ani. Resour. 27, 277-283   DOI   ScienceOn
18 Kang, S. N., Kim J. D., Kim, I. S., Jin, S. K., and Lee M. (2007) Effect of replacing antibiotics by herb extracts and digestive enzymes containing vitamin E and oriental medicinal plants byproduct on blood serum cholesterol and meat qualities in the hog loin meat. Korean J. Food Sci. Ani. Resour. 27, 277-283   과학기술학회마을   DOI   ScienceOn
19 Kim, B. K., Kim, Y. J., and Kim, S. M. (2004c) Effect of feeding mugwort pelleted diet aon the meat quality in pigs. Korean J. Food Sci. Ani. Resour. 24, 121-127
20 Kim, Y. J. (2006) Effect of feeding fish oil and mugwort pelleteed addition on meat quality of pork. J. Food Ani. Resour. 26, 78-84
21 Zhang, S. X., Farouk, M. M., Young, O. A., Wieliczko, K. J., and Podmore. (2005) Functional stability of frozen normal and high pH beef. Meat Sci. 69, 765-772   DOI   ScienceOn
22 Melody, L., Lonergan, S. M., Rowe, L. J., Huiatt, T. W., Mayes, M. S. and Huff-Lonergan, E. (2004) Early post mortem biochemical factors influence tenderness and waterholding capacity of three porcine muscles. J. Ani. Sci. 82, 1195-1205   PUBMED
23 Muchenje, V., Dzama, K., Chimonyo, M., Raats, J. G., and Strydom, P. E. (2008) Meat quality of Nguni, Bonsmara and Aberdeen Angus steers raised on natural pasture in the Eastern Cape, South Africa. Meat Sci. 79, 20–28   DOI   ScienceOn
24 Lindahl, G., Lundstom, K., and Tornberg E. (2001) Contribution of pigment content, myoglobin forms and internalreflectance to the colour of pork loin and ham from pure breed pigs. Meat Sci. 59, 141-151   DOI   ScienceOn
25 Offer, G. and Trinick, J. (1983) On the mechanism of waterholding in meat: The swelling and shrinkage of myofibrils, Meat Sci. 8, 245-281   DOI   ScienceOn
26 Van der Wal, P. G., Engel, B. and Reimert, H. G. M. (1999) The effect of stress, applied immediately before stunning, on pork quality. Meat Sci. 53, pp. 101-106   DOI   ScienceOn
27 Kim, I. S., Jin, S. K, Song, Y. M., Hah, K. H., Kim, H. Y., Nam, K. Y., Lyou, H. J., and Ha, J. H. (2004a) The quality properties of pork meat by feed ing mugwort powder during chilling storage. Korean J. Intl. Agri. 16, 319-324
28 Kang, Y. H., Park, Y. K., Oh, S. R., and Moon, K. D. (1995) Studies on the physiological functionality of pine needle and mugwort extracts. Korean J. Food Sci. Technol. 27, 978-984   과학기술학회마을
29 Kim, B. K., Woo, S. C., and Kim, Y. J. (2004b). Effect of mugwort pelleted diet on storage stability of pork loins. Korean J. Food Sci. Ani. Resour. 24, 121-127   과학기술학회마을
30 Lim, S. S. and Lee, J. H. (1997) Effect of Artemisia prinecepts var. oriental and Circium japonicum var. vssuriense on cardiovascular system of hyperlipidemic rat. J. Korean Nutr. Soc. 30, 797-802
31 Warris, P. D., Brown, S. N., Adams, S. J. M. and Corlett, I. K. (1994) Relationship between subjective and objective assessments of stress at slaughter and meat quality in pigs. Meat Sci. 38, 329-340   DOI   ScienceOn
32 Kim. B. K., Kang, S. S., and Kim, Y. J. (2001) Effect of dietary oriental medicine refuse and mugwort powder on physico-chemical properties of Korean native pork. Korean J. Food Sci. Ani. Resour. 21, 208-214
33 Park, C. I. (2006) Effect of mugwort powder and Fish oil addition on the fatty acid of chicken meat. Korean J. Food Sci. Ani. Resour. 26, 276-283   과학기술학회마을
34 진존인 (1984) 한방의약대사전. 동도문화사. p. 332
35 Gilanti, A. H., Yaeesh, S., Jamal, Q., and Ghayur, M. N. (2005) Hepatoprotective activity of aqueous-methanol extract of Artemisia vulgaris. Phytother. Res. 19, 170-172   DOI   ScienceOn
36 Jung, I. H., Moon, Y. H., and Kang, S. J. (2004) Effects of addition of mugwort powder on the physicochemical and sensory characteristics of broiled pork. Korean J. Food Sci. Ani. Resour. 24, 15-22