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http://dx.doi.org/10.5352/JLS.2006.16.1.082

Effect of Diet with Meat of Crossbred Black Pig Fed with Tangerine Peel on Lipid Metabolism, Protein Level and Enzyme Activities in Rats  

Koh Jin-Bog (Department of Life Science, Silla University)
Kim Jai-Young (Department of Clinical Laboratory Science, Catholic University of Busan)
Jung In-Chul (Division of Food Beverage and Culinary Arts, Daegu Technical College)
Yang Seung-Joo (Jejudo Provincial Government)
Moon Yoon-Hee (Department of Food Science and Technology, Kyungsung University)
Publication Information
Journal of Life Science / v.16, no.1, 2006 , pp. 82-87 More about this Journal
Abstract
Diets consist of two different pork samples: pork of a Jeju crossbred black pig not fed with tangerine peel during finishing period $(T_0)$, and pork fed with $6\%\;and\;10\%$ tangerine peel during growing and finishing period $(T_1)$, respectively. The effects of the diet on physiological activities of rats were studied by feeding 17 weeks old rats with the two diets for 4 weeks. The feed intake, weight gain, feed efficiency ratio, and weight of liver, kidney, spleen and epididymal fat pad for the rats were similar among the diets. The total lipid level and triglyceride of liver were similar among $T_0$ and $T_1$. All of the diet groups showed similar trends in terms of the serum total lipid, phospholipid, triglyceride, total cholesterol and HDL-cholesterol level, and atherogenic index, hemoglobin level, and $\gamma-GTP$, ALT, AST and ALP activities. However, it was found that the cholesterol level of liver and the LDL-cholesterol of serum in $T_1$, was significantly lower than those in $T_0(p<0.05)$.
Keywords
Tangerine peel; black pig; physiological activities; rat;
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