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http://dx.doi.org/10.7465/jkdi.2016.27.4.865

The effect of dietary addition of herbal probiotics for the production of high quality Hanwoo  

Kim, Byung Ki (Gyeongsangbuk-Do Livestock Research Institute)
Ha, Jae Jung (Gyeongsangbuk-Do Livestock Research Institute)
Yi, Jun Koo (Gyeongsangbuk-Do Livestock Research Institute)
Oh, Dong Yep (Gyeongsangbuk-Do Livestock Research Institute)
Jung, Dae Jin (Gyeongsangbuk-Do Livestock Research Institute)
Hwang, Eun Gyeoung (Department of Hotel Cooking & Baking, KyungBuk College)
Lee, Jea Young (Department of Statistics, Yeungnam University)
Publication Information
Journal of the Korean Data and Information Science Society / v.27, no.4, 2016 , pp. 865-874 More about this Journal
Abstract
This study was carried out to investigate the effect of dietary addition of herbal probiotics on the Hanwoo steers' physiochemical property. A total of 50 Hanwoo steers (5 treatment groups${\times}$10 heads) were used. The crude fat content of beef has been found significant high in T2 and T3 group, and the Con 2 group had the highest heating loss (p<0.05). The water-holding capacity ranged from 56.73% through 60.16%, and the treatment group was generally higher than the control group. In particular, the T3 group showed significantly high water-holding capacity (p<0.05). The cholesterol content ranged from 41.64mg/100g through 47.33mg/100g. In the overall and the Con 2 group had significantly high cholesterol content (p<0.05). Furthermore, the oleic acid and MUFA had significant high T2 and T3 group in the fatty acid composition (p<0.05), but the amino acid content made no difference between the treatment groups.
Keywords
Amino acid composition; fatty acid composition; herbal probiotics; physiochemical property;
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Times Cited By KSCI : 7  (Citation Analysis)
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