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Effects of dietary Gleditschia addition on biochemical composition of pork loin  

Seo, Jong-Lip (Gyeongnam Livestock Promotion Institute South-branch)
Heo, Jung-Ho (Gyeongnam Livestock Promotion Institute South-branch)
Jung, Myung-Ho (Gyeongnam Livestock Promotion Institute South-branch)
Cho, Myung-Heui (Gyeongnam Livestock Promotion Institute South-branch)
Lee, Kuk-Cheon (Gyeongnam Livestock Promotion Institute South-branch)
Kim, Kuk-Hun (Gyeongnam Livestock Promotion Institute South-branch)
Hah, Dae-Shik (Gyeongnam Provincial Government Institute of Health and Environment)
Ryu, Jae-Doo (National Veterinary Research and Quarantine Service Busan Regional Office)
Kim, Chung-Hui (Department of Animal Science and Biotechnology, Jinju National University)
Kim, Gon-Sup (College of Veterinary Medicine, Gyeongsang National University)
Kim, Eui-Gyung (College of Veterinary Medicine, Gyeongsang National University)
Kim, Jong-Shu (College of Veterinary Medicine, Gyeongsang National University)
Publication Information
Korean Journal of Veterinary Research / v.45, no.4, 2005 , pp. 527-536 More about this Journal
Abstract
The effects of dietary Gleditschia on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4, and 1% Gleditschia for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at $4^{\circ}C$ for 7 days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance (TBARS), color ($L^*$, $a^*$, $b^*$), drip loss and water-holding capacity. There was no significant difference of moisture and crude fat percent in between treatment and control group, and the color stability of pork loin better in all treat groups was more improved during cold storage. The change of pH was significantly increased (p<0.05) in 0.2, 0.4, 1% treatment groups compare to the control group. Water-holding capacity of pig loins was significantly higher (p<0.05) in all treat groups than in control group; 0.2% treat group was the highest in the water holding capacity followed by 0.4, 1, and 0.1% treat groups. Less drip loss of pig loin was observed with samples from Gleditschia-fed pigs except 1% treat group. Unsaturated fatty acid were tend to be decreased and saturated fatty acid were tend to be increased in Gleditschia-treated group. Thiobarbituric acid-reactive substance value of control was significantly higher than that of the Gleditschia-fed group (p<0.05).
Keywords
drip loss; Gleditschia; pork loin; water-holding capacity;
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