Feeding Effects of Zeolite on the Quality Property of Pork Loin

The effect of zeolite on the quality properties of fresh and broiled pork loin was investigated using 84 pigs that were fed with different feed ration of zeolite (0, 0.5, 1.0 and 2.0% zeolite) for 3 months. The pH of fresh pork loin fed with 0% and 2.0% zeolite was 5.95, which was higher than those of others (P0.05). The cooking loss of fresh pork loin fed with 0.5% and 1.0% zeolite were 26.24% and 26.42%, respectively, which was higher than those of others (P0.05). The dissolution crude lipid of 1.0% zeolite (3.11%) was highest, but that of 0% zeolite was lowest (P0.05). L and a values were highest in fresh pork fed with 1.0% zeolite, however, b value was highest in fresh pork fed with 2.0% zeolite (P0.05). In the results of L value of the broiled pork loin, the feed ration with 0% zeolite was highest (75.49) and decreased as the feed ration of zeolite increased (P0.05). The a and b values were highest in broiled pork fed with 0.5% zeolite (P0.05). The hardness, springiness, gumminess and chewiness of fresh and broiled pork loin fed with 2.0% zeolite were highest and increased as the feed ration of zeolite increased (P0.05). In the result of sensory evaluation in broiled pork loin, color preference was increased as the feed ration of zeolite increased (P0.05). Taste preference was highest in the 1.0% zeolite (10.70), followed by 2.0% (8.72), 0.5% (7.64), and 0% zeolite (6.44) (P0.05). Flavor and appearance preferences were not significantly different between the groups. Texture preference was decreased as the feed ration of zeolite increased. The overall preference was highest in the 1.0% with zeolite (10.80), followed by 0.5% (10.04), 0% (8.41), and 2.0% (7.92) with zeolite (P0.05). In conclusion, the optimal feed ration of zeolite for broiled pork loin was between 0.5 and 1.0% zeolite.