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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 404 - 404 (1page)
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This experiment was conducted to investigate the dietary effects of Cassava by-product (CBP) on meat quality in pork. Growing swine were randomly divided into 3 groups (T0: Commercial diet feed; T3: Commercial diet+ 3% CBP; T6: Commercial diet+ 6% CBP). The meat quality of pork loin were evaluated by proximate composition, pH, drip loss, cooking loss, textural properties and sensory evaluation. The proximate composition, pH and drip loss were not significantly different among the control and treatment group. The cooking loss revealed significantly lower in T6 gr ... 전체 초록 보기
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