The effect of yam (Dioscorea) additive on carcass and meat quality parameters in finishing pigs
2006
Lee, S.D.(National Livestock Research Inst., Cheonan (Korea R.)) | Kim, H.Y. | Song, Y.M. | Chowdappa, R. | Ha, J.H. | Moon, H.K. | Park, J.C. | Kim, Y.H. | Jung, H.J.
The objective of the present study was to investigate the effects of dry-powder yam (dioscorea) additive (DPYA) on carcass and meat quality parameters in finishing pigs. DPYA was made from dry-powdered yam and a mixture of Cnidium officinale, Lindera strychnifolia, Psoralea corylifolia, Rosa laevigata, rice bran and barley bran. The experimental diets were 0, 1 and 3% of DPYA added to finishing diets, which were called C, T1 and T2, respectively. In carcass parameter, carcass weight (kg), dressing (%) and backfat thickness (mm) were lower in T2 than C and T1 (P0.05). Carcass grade improved with added levels of DPYA. Moisture, crude protein and crude ash (%) increased by added levels of DPYA (P0.05). Crude fat (%) decreased by added levels of DPYA. In meat quality parameters, pH24 increased by added levels of DPYA (P0.05). WHC (%) was higher in T1 and T2 than C (P0.05). Cooking loss (%) was lower in T2 than C and T1 (P0.05). CIE L* and CIE a* were higher by added levels of DPYA (P0.05). In sensory evaluation, meat color was higher in T2 than C and T1 (P0.05). Drip loss and hardness increased by added levels of DPYA (P0.05). Flavor was higher in T2 than C and T1 (P0.05). Overall acceptability was higher in T2 than C (P0.05). The results indicate that carcass quality characteristics, meat quality parameters and sensory evaluation were improved by the addition of 3% dry-powder yam diet during finishing days.
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