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http://dx.doi.org/10.5851/kosfa.2010.30.5.826

Effect of Feeding High Carbohydrate-Low Fat Fermented Feed on the Meat Quality Characteristics in Finishing Pigs  

Kang, Suk-Nam (Department of Animal Resources Technology, Lab. of Meat Technology and Marketing, Jinju National University)
Song, Young-Min (Department of Animal Resources Technology, Lab. of Meat Technology and Marketing, Jinju National University)
Kim, Chul-Wook (Department of Animal Resources Technology, Lab. of Meat Technology and Marketing, Jinju National University)
Kim, Tae-Wan (Department of Animal Resources Technology, Lab. of Meat Technology and Marketing, Jinju National University)
Chu, Gyo-Moon (Department of Animal Resources Technology, Lab. of Meat Technology and Marketing, Jinju National University)
Yang, Bo-Suk (Department of Animal Resources Technology, Lab. of Meat Technology and Marketing, Jinju National University)
Jin, Sang-Keun (Department of Animal Resources Technology, Lab. of Meat Technology and Marketing, Jinju National University)
Kim, Il-Suk (Department of Animal Resources Technology, Lab. of Meat Technology and Marketing, Jinju National University)
Publication Information
Food Science of Animal Resources / v.30, no.5, 2010 , pp. 826-832 More about this Journal
Abstract
A total of ninety swine ($79.0{\pm}2.2\;kg$) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%, 100%, 100%, and 100% (T2) at 1, 2, 3, 4 and 5-9 wk, respectively. Compared with the control (CON) feed, FAD feed had lower moisture and nitrogen-free extract content, and higher crude fat, crude fiber, and total calorie (p<0.05). The protein content, amino acid profile, and pH values of pork loin were not affected by dietary treatment. However, higher moisture, crude ash, and meat cholesterol, and lower fat, were found in CON compared with treatment (p<0.05). FAB treatment significantly improved drip loss and cooking loss value (p<0.05), and increased the CIE $L^*$ values of loin and back-fat surface, whereas it decreased the CIE $a^*$ values of loin surface (pp<0.05). The results indicate that dietary FAB affected meat cholesterol and fat content, and improved drip loss and cooking loss, but had no affect on amino acid composition.
Keywords
fermented feed; agricultural by-products; meat quality;
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Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
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