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http://dx.doi.org/10.5187/JAST.2008.50.2.247

Effects of Supplementary Wild Grape Wine By-product on Quality Characteristic of Loin from Berkshire Breed  

Kim, Tae-Wan (Gyeongnam Swine Cluster agency)
Kim, Chul-Wook (Department of Animal Resource Technology, Jinju National University)
Kim, Il-Suk (Department of Animal Resource Technology, Jinju National University)
Publication Information
Journal of Animal Science and Technology / v.50, no.2, 2008 , pp. 247-254 More about this Journal
Abstract
A total of 40 pigs were used to investigate the feeding effects of supplementary wild grape wine by-product on pork quality of American Berkshire breed in the swine farm of Hamyang area. Treatments were C that was basal diet, and T that was treated by dietary wild grape wine by-product(5%) were added in feed. About 70 kg pigs were bred a period of 88 days, and slaughtered. The pork quality characteristic were measured in pork loin. In chemical composition, moisture and crude fat were not significantly different between C and T, but T were lower(p<0.05) than C. There were no difference in crude protein and crude ash(p<0.05). pH and water holding capacity(WHC) were not significantly different between C and T, whereas the cholesterol and fat shear force of T were lower(p<0.05) than C. There were no different in the meat color, but the Hunter’s L* and W value of T were higher(p<0.05) than C. Oleic acid(C18:1), linoleic acid(C18:2, n-6), arachidonic acid(C20:4, n-6), Essential fatty acid(EFA), and EFA/unsaturated fatty acid were significantly(p<0.05) different between C and T, in the fatty acid compositions of loins. Also, the total amino acid composition of pork were not significantly different between C and T, but essential fatty acid of T was significantly higher(p<0.05) than that of C. This observation suggests that wild grape wine by-product supplements may have some beneficial effects on improving backfat color, shear force, cholesterol and essential fatty acid content of pork loin.
Keywords
Wild grape wine by-product; Pork quality characteristics
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