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http://dx.doi.org/10.3746/jkfn.2006.35.7.897

Feeding Effect of Citrus Byproduct on the Quality of Cross-bred Black Pig in Jeju Island  

Yang, Seung-Joo (Jeju Provincial Government)
Koh, Seok-Min (Tamra Forage Company)
Yang, Tae-Ik (Jeju Animal Science and Industrial Technology Center)
Jung, In-Chul (Division of food Beverage and Culinary Arts, Daegu Technical College)
Moon, Yoon-Hee (Dept. of Food Science and Technology, Kyungsung University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.7, 2006 , pp. 897-902 More about this Journal
Abstract
This study was carried out to investigate the possibility for utilization of waste materials and the characteristics of pork by feeding citrus byproducts. The groups consisted of the pork without citrus byproduct (TB-0) and the pork fed with 6% and 10% citrus byproduct during growing and fattening period (TB-1). The contents of moisture, crude protein, crude fat, crude ash, vitamin $B_1$ and $B_2$, total amino acids, and caloric were not significantly different between TB-0 and TB-1 (p>0.05). The contents of cholesterol and the magnesium of TB-1 were lower than those of TB-0. Palmitic acid was the most abundant among saturated fatty acids while oleic acid was the most abundant among unsaturated fatty acids in both groups. In case of sensory score, the color and aroma of raw meat and taste, texture, juiciness and palatability of boiled meat were not influenced by feeding of citrus byproduct. But the flavor preference of boiled meat of TB-1 was higher than that of TB-0.
Keywords
citrus byproduct; growing and fattening period; quality; sensory score;
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Times Cited By KSCI : 2  (Citation Analysis)
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