Effect of Substitution of Fermented King Oyster Mushroom By-Products Diet on Pork Quality during Storage

• 발행기관: 한국축산식품학회
• 저자명: Gyo Moon Chu Suk Nam Kang Hoi Yun Kim Ji Hee Ha Jong Hyun Kim Min Seob Jung Jang Woo Ha Sung Dae Lee
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제2호, 133~141쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.04.30

영문 초록

This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen× 4 diets × 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE L), yellowness (CIE b) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p

키워드

By-products fermented diet king oyster mushroom meat quality swine