거정석, 옥돌 및 포도박 추출물 첨가 급여가 돈육의 육질에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 김동엽 한기동
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제2호, 252~260쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.04.30

영문 초록

A 90-d trial was conducted to determine the influence of additives such as pegmatite (Peg), precious stone (PS), grape pomace extracts (GPEx) and complexes of these additives (Peg+GPEx and PS+GPEx) via evaluation of meat quality including sensory properties in 90 d old finishing pigs. There were no significant differences in the approximate composition and physiochemical characteristics, including meat color, among the treated groups. However, the Peg treated group was found to have a higher water holding capacity than the other groups. The shear-force was evaluated as an indicator of hardness and found to be lower in the Peg and GPEx treated groups, and this tendency was greater when the complex of Peg and GPEx was supplied. No significant differences were observed among groups following analysis of the free amino acid composition and fatty acid (FA) composition. Sensory evaluation of the boiled loins showed significantly (p＜0.05) better results from pigs fed diets containing Peg and GPEx complex. These results suggest that Peg may improve the water holding capacity and tenderness. In addition, supplementation with a complex of Peg and GPEx may improve tenderness.

키워드

pegmatite precious stone grape pomace extracts meat quality