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Effects of Feeding Silage on Pork Quality by Pig Breeds  

Kim, Tae-Wan (Swine Scientic and Technology Center, Gyeongnam National University of Science and Technology)
Kang, Suk-Nam (Swine Scientic and Technology Center, Gyeongnam National University of Science and Technology)
Jeong, Jin-Yeon (Swine Scientic and Technology Center, Gyeongnam National University of Science and Technology)
Kim, Chul-Wook (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Publication Information
Journal of agriculture & life science / v.45, no.1, 2011 , pp. 79-88 More about this Journal
Abstract
A total of one hundred twenty pigs were used to investigate effects of silage feeding on pork quality among three breeds (Gagoshima Berkshire, American Berkshire, $LY{\times}\;D$). Pigs weighing about 70 kg of body weight were randomly alloted into three breeds [B (Gagoshima Berkshire), D $(LY{\times}\;D)$, A (American Berkshire) by two dietary treatment [C (commercial diet feed) and T (commercial diet with 80% silage)]. All pigs were fed 67 days of period and then slaughtered to examine meat characteristics. A chemical compositions and physico-chemical characteristics were measured in pork loin. The crude protein content was higher in pig fed diets containing silage than that of the control group. $L^*$ of meat color, appearance, meat color, marbling score and overall acceptability in sensory score of fresh meat were higher in the pigs fed silage (T) than those fed commercial diet (C). In fatty acid compositions of loin, stearic acid and oleic acid were lower in T than C, whereas arachidonic acid, EFA (essential fatty acid) and EFA/UFA (unsaturated fatty acid) were higher in T.
Keywords
Silage; Feeding; Pork quality; Breed;
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