Effects of Dietary Bamboo Charcoal on the Carcass Characteristics and Meat Quality of Fattening Pigs

• 발행기관: 한국축산식품학회
• 저자명: Gyo Moon Chu Jong Hyun Kim Sung Nam Kang Young Min Song
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제3호, 348~355쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.06.30

영문 초록

The purpose of this study was to investage the effects of dietary bamboo charcoal on the carcass characteristics and meat quality of fattening pigs. Fifty four crossed pigs of 61.0±1.0 kg body weight (BW) were grouped and housed in 6 animals (3 barrows and 3 gilts) per pen and 3 replications per treatment. The basal diet (C) was supplied with 0.3% bamboo charcoal as treatment 1 (T1) and 0.6 % as treatment 2 (T2). The pigs were fed that experimental diet for 42 days, thereafter 10 longissimus dorsi (LD) per treatment were randomly collected at the time the pigs reached an average weight of 110.0±5.0 kg. The carcass weight, backfat thickness, and the carcass grade were better (p0.05) by the supplemented bamboo charcoal. In conclusion, dietary supplementation with bamboo charcoal improved the carcass grade and fatty acids composition of pork meat from fattening pigs, where the composition of unsaturated fatty acids was increased, but that of saturated fatty acids was decreased.

키워드

bamboo charcoal carcass grade meat quality pigs