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http://dx.doi.org/10.5187/JAST.2010.52.2.125

Effects of Feeding Blended Essential Oils on Meat Quality Improvement for Branded Pork  

Jang, Hae-Dong (Department of Animal Resource & Science, Dankook University)
Hong, Seong-Min (Department of Animal Resource & Science, Dankook University)
Jung, Ji-Hong (Department of Animal Resource & Science, Dankook University)
Kim, In-Ho (Department of Animal Resource & Science, Dankook University)
Publication Information
Journal of Animal Science and Technology / v.52, no.2, 2010 , pp. 125-130 More about this Journal
Abstract
This study was conducted to investigate the effects of blended feeding essential oils on meat quality improvement for branded pork. A total of one-hundred pigs ($66.24\;{\pm}\;0.83\;kg$, average initial BW) were used for 10 weeks study. Dietary treatments included: 1) CON (basal diet), 2) NBE (basal diet + 75 ppm of blended essential oil), 3) NBA (basal diet + 0.3% Benzoic acid) and 4) BEB [basal diet + 75 ppm of blended essential oil (with 0.3% Benzoic acid)]. The marbling value was improved in NBE treatment compared to NC and PC treatments (P<0.05). Hardness was higher in NBA treatment than NC and PC treatments (P<0.05). The pH value was higher in BEB treatment than PC and NBE treatments (P<0.05). In fatty acid content of lean, total UFA/SFA was higher in NBA treatment than BEB treatment (P<0.05). In conclusion, the results of this study indicated that dietary supplementation with blended essential oils improve fatty acid content of meat.
Keywords
Blended essential oil; Meat quality; Branded pork;
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