Effects of Supplementary Wild Grape Wine By-product on Quality Characteristic of Loin from Berkshire Breed
2008
Kim, T.W. (Gyeongnam Swine Cluster Agency, Jinju, Republic of Korea) | Kim, C.W. (Jinju National University, Jinju, Republic of Korea) | Kim, I.S. (Jinju National University, Jinju, Republic of Korea), E-mail: [email protected]
A total of 40 pigs were used to investigate the feeding effects of supplementary wild grape wine by-product on pork quality of American Berkshire breed in the swine farm of Hamyang area. Treatments were C that was basal diet, and T that was treated by dietary wild grape wine by-product (5%) were added in feed. About 70 kg pigs were bred a period of 88 days, and slaughtered. The pork quality characteristic were measured in pork loin. In chemical composition, moisture and crude fat were not significantly different between C and T, but T were lower (p less than 0.05) than C. There were no difference in crude protein and crude ash (p less than 0.05). pH and water holding capacity (WHC) were not significantly different between C and T, whereas the cholesterol and fat shear force of T were lower (p less than 0.05) than C. There were no different in the meat color, but the Hunter's L* and W value of T were higher (p less than 0.05) than C. Oleic acid (C∧18:1), linoleic acid (C∧18:2, n-6), arachidonic acid (C∧20:4, n-6), Essential fatty acid (EFA), and EFA/unsaturated fatty acid were significantly (p less than 0.05) different between C and T, in the fatty acid compositions of loins. Also the total amino acid composition of port were not significantly different between C and T, but essential fatty acid of T was significantly higher (p less than 0.05) than that of C. This observation suggests that wild grape wine by-product supplements may have some beneficial effects on improving backfat color, shear force, cholesterol and essential fatty acid content of pork loin.
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