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http://dx.doi.org/10.5187/JAST.2003.45.3.463

Addition of Fermented Chitosan on Carcass Composition and Physico-chemical Characteristics of Meat in Finishing Pigs  

Kim, J.W. (Yonam College of Agriculture)
Kim, J.D. (Yonam College of Agriculture)
Seong, K.S. (Korea Food Research Institute)
Kang, S.N. (Korea Food Research Institute)
Publication Information
Journal of Animal Science and Technology / v.45, no.3, 2003 , pp. 463-472 More about this Journal
Abstract
This experiment was carried out to investigate the effect of fermented chitosan additive(FCA) as a probiotics in finishing pig. The levels of 0.2% and 0.5% of FCA powder was added to the regular feed. A total of 30 pigs were used to evaluate the growing performance. Those FCA supplemented feeds were supplied to the pigs at 17 weeks of age for 6 weeks. After slaughtering, 4 pigs of each treatment were used to compare the physico-chemical characteristics and sensory evaluation. Addition of 0.2% of FCA improved the average daily weight gain and feed efficiency. The pH of the FCA treated loin was slightly higher than control. The L*, a*, b* values of the treatment groups were generally low compared to control group. So the effect of FCA to meat color was expression of purplish red color. Juiciness of the pork shoulder treated with 0.5% FCA was significantly(p<0.05) higher than the other groups. Flavor and overall preference scores for bacon treated with 0.5% of FCA were significantly(p<0.05) higher than the other groups.
Keywords
Fermented chitosan; Physico-chemical characteristics of meat; Finishing pigs;
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