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Effects of Bio-Ion Water on Growth Performance, Blood Characteristics and Meat Quality in Growing and Finishing Pigs  

Jung, Eun-Young (Department of Animal Science(Insti. of Agri. & Life Sci.), Gyeongsang National University)
Kim, Gap-Don (Department of Animal Science(Insti. of Agri. & Life Sci.), Gyeongsang National University)
Seo, Hyun-Woo (Department of Animal Science(Insti. of Agri. & Life Sci.), Gyeongsang National University)
Yang, Han-Sul (Department of Animal Science(Insti. of Agri. & Life Sci.), Gyeongsang National University)
Kim, Sam-Churl (Department of Animal Science(Insti. of Agri. & Life Sci.), Gyeongsang National University)
Publication Information
Journal of agriculture & life science / v.45, no.1, 2011 , pp. 67-77 More about this Journal
Abstract
This study was conducted to investigate the effects of bio-ion water on growth performance, blood characteristics and meat quality in pigs. Ninety nine crossbreed pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were randomly allotted to three treatments; CON (basal diet), T1 (basal diet with bio ion water from growing period), T2 (basal diet with bio ion water from finishing period). There were no significant differences in growth performance and carcass characteristics of pigs among treatments. The red blood cell and white blood cell were significantly higher (P<0.05) in diet added with bio ion water than the control. Proximate analysis (%), meat color, pH, drip loss (%), cooking loss (%) and shear force $(kg/cm^{2})$ were not significantly different (P>0.05) among treatments. The treatment 1 had lower saturated fatty acid (SFA) to unsaturated fatty acid ratio, but higher UFA concentration than those of control. The aroma of cooked meat in T1 was higher than other treatments. Thereby, overall acceptability sensory score of cooked meat in T1 tended to be higher than other treatments.
Keywords
Bio-ion water; Pig; Growth performance; Meat quality; Blood characteristic;
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