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Effect of Dietary Supplementation with Dried Powder of Pumpkin on Quality Characteristics of Pork  

Jin, Sang-Keun (Dept. of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Yang, Han-Sul (Dept. of Animal Science, Gyeongsang National Univ.(Insti. of Agric. & Life Sci.))
Publication Information
Journal of agriculture & life science / v.46, no.2, 2012 , pp. 91-99 More about this Journal
Abstract
This study was carried out to compare the quality properties of pork loin from pigs fed different levels of pumpkin (Cucurbita spp.) powder. Twenty female pigs (Landrace${\times}$Yorkshire${\times}$Duroc) were fed either a control (commercial diet, based on corn and soybean meal) or the control diet supplemented with 2, 5 and 7% of pumpkin powder for 30 days. Dietary supplementation with pumpkin powder resulted in significantly higher moisture and fat contents in pork loin compared to the control (p<0.05). Dietary supplementation with pumpkin powder led to increased redness, pH and decreased shear force value and cholesterol levels in pork loin (p<0.05). In fatty acid composition, dietary supplementation with 2% or 5% pumpkin powder increased the palmitoleic acid (C16:1) in pork loin. These data suggest that supplementing pig diets with pumpkin powder can produce pork loin with low cholesterol levels and can enhance quality properties because pork loin fed a pumpkin powder-supplemented diet had better moisture, fat contents and tenderness.
Keywords
Pumpkin; Pork loin; Quality characteristics; Cholesterol; Fatty acid composition;
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