페퍼민트분말 급여가 비육기 재래흑돼지의 육질 특성 및 지방산 조성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 지중룡 최영민 송동용 최호성 나종삼 심관섭
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제2호, 224~231쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2011.04.30

영문 초록

This study was conducted to investigate the effect of peppermint powder on meat quality and fatty acid composition in finishing Korean native black pigs. Ninety pigs were randomly allocated to three dietary treatments and fed peppermint powder at 0 (C), 0.2 (T1), and 0.4% (T2) in the basal diet, respectively for 50 d. The proximate composition of Longissimus dorsi muscle was not significantly different among the treatments; however, the fat content in T2 tended to be lower than the control. No difference in pH(45 min) was observed, whereas pH(24 h) was higher in T2 than the control (p

키워드

peppermint meat quality fatty acid composition Korean native black pig