학술논문
Effects of Dietary Fermented Persimmon Diet on the Meat Quality of Fattening Pigs
이용수 2
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Gyo Moon Chu Suk Nam Kang Jung Man Nam Hoi Yun Kim Ji Hee Ha Rashid Ismael Hag Ibrahim Jae Hong Park
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제5호, 604~611쪽, 전체 8쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2012.10.31
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국문 초록
영문 초록
The purpose of this study was to explore the effect of fermented persimmon diet on the meat quality of fattening pigs. Pigs (75 kg) were grouped and housed as 15 animals per pen and 3 replications per treatment. The basal diet (C) was substituted with 3% (T1), 5% (T2) and 10% (T3) of fermented diet. The 180 pigs were fed experimental diet for 42 d and 10 longissimus dorsi (LD) per treatment were collected when each swine reached 105.6 kg of body weight. The crude fat concentration of LD was lower (p
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