인삼 부산물 급여 돼지의 도체 및 육질 특성

• 발행기관: 한국축산식품학회
• 저자명: 유영모 안종남 조수현 박범영 이종문 김용곤 박형기
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제4호, 337~342쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.12.31

영문 초록

This study was carried out to investigate the feeling effect of by-products such as ginseng leaves(GL) and stem(GS) which had about 8% of crude saponin on pork carcass and meat quality characteristics when they were fed for 40 days. The ginseng leaves and stem were added in feed and the pigs were slaughtered at 10, 20, 30 and 40 days. The chilled carcass weight and trimmed fat contents were higher(86.50㎏) in the pork fed for 40 days. The yields of fore legs were higher in pork fed for 10 days(P

키워드

genseng by-product carcass characteristics portion meat meat quality traits