Effects of dietary Gleditschia addition on biochemical composition of pork loin
2005
Seo, J.L. (Gyeongnam Livestock Promotion Institute South-branch, Tongyong, Republic of Korea) | Hah, D.S. (Gyeongnam Provincial Government Institute of Health and Environment, Changwon, Republic of Korea) | Ryu, J.D. (National Veterinary Research and Quarantine Service Busan Resional Office, Busan, Republic of Korea) | Kim, C.H. (Jinju National University, Jinju, Republic of Korea) | Kim, G.S. (Gyeongsang National University, Jinju, Republic of Korea) | Heo, J.H. (Gyeongnam Livestock Promotion Institute South-branch, Tongyong, Republic of Korea) | Jung, M.H. (Gyeongnam Livestock Promotion Institute South-branch, Tongyong, Republic of Korea) | Cho, M.H. (Gyeongnam Livestock Promotion Institute South-branch, Tongyong, Republic of Korea) | Lee, K.C. (Gyeongnam Livestock Promotion Institute South-branch, Tongyong, Republic of Korea) | Kim, K.H. (Gyeongnam Livestock Promotion Institute South-branch, Tongyong, Republic of Korea) | Kim, E.G. (Gyeongsang National University, Jinju, Republic of Korea) | Kim, J.S. (Gyeongsang National University, Jinju, Republic of Korea), E-mail: jskim@gsnu.ac.kr
The effects of dietary Gleditschia on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4, and 1% Gleditschia for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at 4℃ for 7 days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance (TBARS), color (L*, a*, b*), drip loss and water-holding capacity.
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