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http://dx.doi.org/10.5187/JAST.2003.45.3.499

Effects of Dietary Biotite Powder on Physico-chemical Characteristics of Pork  

Jin, S.K. (Department of International Livestock Industry, Jinju National University)
Kim, I.S. (Department of International Livestock Industry, Jinju National University)
Song, Y.M. (Department of International Livestock Industry, Jinju National University)
Lee, S.D. (Department of International Livestock Industry, Jinju National University)
Hah, K.H. (Division of Agricultural Biotechnology, Seoul National University)
Kim, H.Y. (Department of International Livestock Industry, Jinju National University)
Nam, K.Y. (Department of International Livestock Industry, Jinju National University)
Jang, A.R. (School of Agricultural Biotechnology, Seoul National University)
Publication Information
Journal of Animal Science and Technology / v.45, no.3, 2003 , pp. 499-508 More about this Journal
Abstract
This study was carried out to analyze the physico-chemical characteristics of the loin from pigs fed biotite. Control was fed diet for piglets and growing pigs, and treatments were fed diet supplemented 1.25% and 1.75% biotite to piglet diet and to growing pigs, respectively. Ratio of carcass grade A was shown as 27.8% and 50% in control group and treatment, respectively. And that of carcass grade A and B was appeared as 52.8% in control and 80% in treatment. The control group showed higher value of water and protein content than treatment. However, fat and ash content of treatment were higher than those of control. Treatment showed lower value than control in shear force and cooking loss, and was higher than control in pH value(p<0.05). L*, a* and b* value of control in meat color were lower than those of treatments. Treatments group was shown lower value than control group in textural gumminess and brittleness. In the sensory test of fresh meat, there was no significant difference between control and treatment group. However, intramuscular fat content and overall acceptability of control were more or less lower than its of treatment. In cooked meat, the meat color of control was lower than those of treatments. Control group was shown higher saturated fatty acid value than treatment group. However, the poly unsaturated fatty acid, essential fatty acid, and the ratio of unsaturated fatty acid/saturated fatty acid and essential fatty acid/saturated fatty acid were low.
Keywords
Biotite; Color; Texture; Sensory test; Fatty acid; Pork;
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Times Cited By KSCI : 3  (Citation Analysis)
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