Korean black raspberry (Rubus coreanus Miquel) is known to have health promoting activities due to its antioxidant or anti-inflammatory compounds. Large amounts of by-products are produced during the
processing of wines or juices using Korean black raspberry. To determine the effect of Rubus coreanus by-products (RC) for swine
growth, RC extract powder was fed at 0.3 % to sixty Berkshires and LYD (crossbred pig) for 38 days before slaughtering. The loin muscles were collected from control and RC supplemented pigs and analyzed for
the characterization of meat quality and sensory evaluation. The proximate composition, pH, color values, water-holding capacity, and cooking loss of the loins were not significantly different by RC supplementation. The tenderness and juiciness of sensory evaluation, however, showed better scores in Berkshire loins, which was consistent with the lower shear force values of Berkshire loins(P＜0.05). TBARS values were not significantly different but the values of BR loins were lower than the control. These results expect that the antioxidant function of pork can be improved by supplementing the Rubus coreanus
by-products to swine.

This study was performed to determine the feeding effects of black raspberry (Rubus coreanus, RC) by-product supplementation on pork meat quality. A separate study according to sex was conducted in 120
Berkshire pigs (60 sows and 60 barrows) supplemented with RC by-product single ingredient feed at 0% and 0.3% dietary level. After the 60-day feeding trial and slaughtering, the loins were collected for
analyzing its meat quality properties. The proximate compositions, color values, water-holding capacities, cooking loss, shear forces and fatty acid compositions were not significantly different by RC
supplementation, however it was different according to sex. The loins from RC-fed sows have lower TBARS values than in control (p<0.05).
Also, the loins from RC-fed barrows showed 4.2-6.6% greater DPPH-radical scavenging activities compared with the control.
Therefore, the by-products of Rubus coreanus can be supplemented in pigs to improve the antioxidative qualities of pork.