Effects of Microbial Additive Supplementation on Meat Quality and Fatty Acid Profiles of Growing-Finishing PigsEffects of Microbial Additive Supplementation on Meat Quality and Fatty Acid Profiles of Growing-Finishing Pigs
- Other Titles
- Effects of Microbial Additive Supplementation on Meat Quality and Fatty Acid Profiles of Growing-Finishing Pigs
- Authors
- 이혁준; 서명지; 주영호; 김지윤; 백창현; 김동현; 이성신; 김삼철
- Issue Date
- Dec-2023
- Publisher
- 한국환경과학회
- Keywords
- Fatty acid profiles; Meat quality; Microbial additive; Growing-finishing pigs
- Citation
- 한국환경과학회지, v.32, no.12, pp 925 - 932
- Pages
- 8
- Indexed
- KCI
- Journal Title
- 한국환경과학회지
- Volume
- 32
- Number
- 12
- Start Page
- 925
- End Page
- 932
- URI
- https://scholarworks.gnu.ac.kr/handle/sw.gnu/69388
- DOI
- 10.5322/JESI.2023.32.12.925
- ISSN
- 1225-4517
2287-3503
- Abstract
- The objective of this study was to investigate the effects of microbial additive on the meat quality and fatty acid (FA) profiles of growing-finishing pigs. A total of 180 growing-finishing pigs (Landrace x Yorkshire x Duroc; mixed sex; 14 weeks of age; 58.0 ± 1.00 kg) were randomly distributed into three treatments with three pens consisting of 20 growing-finishing pigs per pen for 60 days. The experimental treatments were as follows: 0, 0.5, and 1.0% microbial additive. The crude protein, cooking loss, drip loss, water holding capacity, and shear force in loin muscle were no significant differences among treatments (p>0.05), except for the moisture and crude fat contents. The pH and TBARS of loin muscle shown no significant differences among treatments (p>0.05). However, the L* and a* values of loin muscle were the highest in the 1.0% supplementation group compared with the other treatments (p<0.05).
The b* value of loin muscle was the highest in the control group compared with the other treatments (p<0.05).
Linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, and n-3 FAs contents of loin muscle were the highest in 1.0% supplementation group compared with the other treatments (p<0.05). In conclusion, using 1.0% microbial additive supplementation can improve meat quality by increasing polyunsaturated FA concentration and meat color in pig loins.
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