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논문 기본 정보

자료유형
학술저널
저자정보
Lee, Chai Hyun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) Jung, Dae-Yun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) Choi, Jung Seok (Swine Science and Technology Center, Gyeongnam National University of Science and Technology) Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) Lee, Chul Young (Regional Animal Industry Center, Gyeongnam National University of Science and Technology)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제34권 제4호
발행연도
2014.1
수록면
516 - 524 (9page)

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초록· 키워드

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This study was performed to examine the feasibility of using the low plane of nutrition (LPN) as a means of improving the meat quality of crossbred finishing pigs with a medium weight gain potential. Twenty-four barrows and 24 gilts weighing approximately 48 kg were placed on LPN [a finisher (2.86 Mcal ME/kg and 0.67% lysine) for 91 d] or on a high plane of nutrition [HPN; a commercial grower for 38 d and a finisher (3.35 Mcal ME/kg and 0.9% lysine) for 46 d]. Five barrows and five gilts per treatment weighing approximately 125 kg were slaughtered after the indicated days on the respective diets, followed by physicochemical analysis and sensory evaluation on their muscles. Overall average daily gain was 12.6% less in the LPN group vs. the HPN group (p<0.05). The redness ($a^*$) of fresh longissimus muscle (LM) from the loin as well as from Boston butt was greater in the LPN group vs. HPN whereas the shear force for fresh LM from these primals and semimembranosus muscle was lower in the former. In sensory evaluation for cooked LM, no treatment effect was detected in any of the quality traits examined, except for a lower color score in the LPN vs. HPN group. Results suggest that meat quality of the finishing pigs can be improved to some extent by using LPN. However, the present pigs, whose backfat thickness was 24 mm at 125 kg, are thought not to be lean enough to be fattened over 120 kg.
#finishing pig #plane of nutrition #physicochemical characteristics #meat quality #sensory evaluation

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참고문헌 (40)

참고문헌 신청
AOAC / 2007 / Official methods of analysis / Association of Official Analytical Chemists google schola Bee, G / 2006 / Effects of available dietary carbohydrate and preslaughter treatment on glycolytic potential, protein degradation, and quality traits of pig muscles / J. Anim. Sci 84:191~203 google schola Bredahl, L / 1998 / Relating consumer perceptions of pork quality to physical product characteristics / Food Qual. Prefer 9:273~281 google schola CIE / 1986 / Colorimetry / CIE Publication google schola Clausen, I / 2001 / Proximate contents, losses and gains of fat, protein and water comparing raw, hospitaland household-cooked pork cuts / J. Food Compost. Anal 14:491~503 google schola

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