사료내 쑥 첨가 수준이 돈육의 육질 특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 김병기 우선창 김영직 박창일
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제4호, 310~315쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.12.31

영문 초록

The effects of addition of mugwort pellet to feed pig on meat quality were investigated. Approximately 40 pigs were divided by 4 groups and different levels(0∼7%) of mugwort pellet were fed to each group up to 4 months. In the proximate composition, moisture contents were slightly higher in the T1(3%), and crude fat contents were lower(p

키워드

mugwort pellet meat quality pork