Advanced SearchSearch Tips
Effect of the Feeding Probiotics on the Performance and Meat Quality Characteristics of the Finishing Pigs
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of the Feeding Probiotics on the Performance and Meat Quality Characteristics of the Finishing Pigs
Kim, Hee-Yoon; Kim, Young-Yik;
  PDF(new window)
We investigated the effects of dietary supplements such as probiotics, illite, active carbon and hardwood vinegar on growth performance and meat quality characteristics in finishing pigs. One hundred fifty pigs (; average initial body weight) were used for a 100 day experiment. Pigs were randomly placed into one of five experimented diet groups (control, 0.2% probiotics, 1.0% illite, 1.0% active carbon, and 1.0% hardwood vinegar) and were slaughtered at approximately 110 kg live weight. The addition of 1.0% active carbon and hardwood vinegar caused a decrease in free water while, WHC (water holding capacity) was higher compared with controls. Drip loss in hog flesh was decreased by feeding probiotics, illite, active carbon and hardwood vinegar. Cooking loss was decreased when hogs were fed hardwood vinegar. Lightness () and redness () were no difference between the all treatment groups, yellowness () was higher when feeding active carbon and hardwood vinegar by 1.0%. When hogs were fed hardwood vinegar, drip loss was decreased, and meat color was higher in sensory evaluation of fresh meat. In cooked hog meat, meat color and juiciness were higher in hogs fed hardwood vinegar. These results showed that supplementing hog diets with 1.0% hardwood vinegar may noticeably improve the meat quality of finishing hogs.
probiotics;illite;active carbon;hardwood vinegar;meat quality;
 Cited by
들국화분말, 생균제 및 Selenium 복합 급여가 비육기 돈육의 육질 특성에 미치는 영향,진상근;김일석;허인철;최승연;유기옥;김진근;강석남;

한국축산식품학회지, 2009. vol.29. 1, pp.114-120 crossref(new window)
19종 시판 탄화초액의 항산화활성의 평가 및 비교,김성필;남석현;

Journal of Applied Biological Chemistry, 2009. vol.52. 4, pp.174-179 crossref(new window)
사료 및 보조사료로서의 생균제 급여에 따른 돈사 환경개선과 돼지 생산성에 미치는 영향,이은영;임정수;

한국미생물생명공학회지, 2011. vol.39. 3, pp.200-209
Effect of Feeding Complex of Wild Chrysanthemum Powder, Probiotics and Selenium on Meat Quality in Finishing Porks, Korean Journal for Food Science of Animal Resources, 2009, 29, 1, 114  crossref(new windwow)
Bamberg, J. B., Hanneman, Jr. R. E., and Towill, L. E. (1986) Use of activated charcoal to enhance the germination of botanical seed of potato. J. Amer. Potato. 63, 181-189 crossref(new window)

Carlin, A. F. and Harrison, D. L. (1978) Cooking and sensory methods used in exoerimental studies on meat. Natl. Livestock and Meat Board. Chicago, Il., USA

Deman, J. (1980) Texture in principles of food chemistry (4th ed.). The AVI publishing company, Inc., Westport, CT. pp.275

Dugan, M. E. R., Aalhus, J. L., Jeremiah, L. E., Kramer, J. K. G, and Schaefer, A. A. (1999) The effect of feeding conjugated linoleic acid on subsequent pork quality. Can. J. Anim. Sci. 79,45-52 crossref(new window)

Duncan, D. B. (1955) Mutiple range test. Biometric. 11, 1-6 crossref(new window)

Field, R. A. and Chang, Y. O. (1969) Free amino acids in bovine muscle and their relationship to tenderness. J. Food Sci. 34, 329-335 crossref(new window)

Fuller, R. and Cole, C. B. (1989) The scientific basis of the pro-biotics concept. In: Probiotis-theory and applications. Stark, B. A. and Wilkinson, J. M. (eds), pp. 1-14

Guo, L., Bicki, T, J. Felsot, A. S., and Hinesly, T. B. (1991) Phytotoxicity of atrazine and alachlor in soil amended with sludge, manure and activated carbon. J. Environ. Sci. 26, 513-527

Ha, H. M., Kim, J. H., Kim, S. C., Kim, Y. M., and Ko, Y. D. (2001) Effect of the dietary supplementation of illite on the growing and finishing pigs. Kor. J. Ani. Sci. Technol. 43, 663-670

Harms, R. H. and Damron, R. H. (1973) The influence of various dietary follers on the utilization of energy by poultry. Poult. Sci. 52, 2034-2041

Jin, L. Z., Ho, Y. W., Abdullah, N., and Jalaludin, S. (1996) Influence of dried Bacillus subtillis and Lactobacillus cultures on intestinal microflora and performance in broilers. Asian-Austral. J. Anim. Sci. 9,397-403

Kauffman, R. G, Sybesma, w., Smulders, F. J. M., Eikelenboom, G, Engel., B., van Laack, R. L. J. M., Hoving-Bolink, A. H., Sterrenberg, P., Nordheim, E. v., Walstra, P., and van der Wal, P. G (1993) The effectiveness of examining early postmortem musculature to predict ultimate pork quality. Meat Sci. 34, 283-300 crossref(new window)

Kim, C. J., Lee, E. S., Song, M. S., and Cho, J. K. (2000) Effects of illite supplementation on the meat quality of finishing pigs. Korean J. Food Sci. Ani. Resour. 20, 152-158

Kim, Y. J. and Park, C. I. (2001) Effects of addition of act ivated carbon on productivity and physico-chemical characteristics in broilers. Korean J. Food Sci. Ani. Resour. 21,24-31

Kim, S. H. and Lee, M. H. (1986) A survey on the consumer's purchasing pattern of fresh meat. Korean J. Anim. Sci. 28,105-109

Kook. K. and Kim. K. H. (2003a) Changes in meat quality characteristics on refrigerated pork loin fed with supplemental bamboo vineger. Kor. J. Anim. Sci. Technol. 45, 265-272 crossref(new window)

Kook. K. and Kim. K. H. (2003b) The effects of supplemental levels of bamboo vinegar on growth performance, serum profile and meat quality in fattening bamboo cow. Kor. J. Anim. Technol. 45,51-68 crossref(new window)

Moon, S. S., Shin, C. W., Kang, G. H., Joo, S. T., and Park, G. B. (2002) Effects of dietary activated carbon on physicochemical characteristics and fatty acid composition of pork. Korean J. Food Sci. Ani. Resour. 22, 145-150

Mumpton, F. A. and Fishman, P. H. (1977) The application of natural zeolites in animal science. J. Anim. Sci. 45, 1188-1203 crossref(new window)

NRC (1998) Nutrient requirement of swine. National Academy Press, Washington, D. C

Palansky, O. and Nosal, V. (1991) Meat quality of bulls and heifers of commercials cross breeds of the improved slovak spotted cattle with the limousine breed. Vedecke Prace Vyskummeho Ustaru Zivocisnej Vyohy Nitre (CSFR). 24, 59-66

SAS (1996) SAS/STAT software for PC. Release 6.11, SAS Institute, Cary, NC, USA

Savell, J. W., Branson, R. E., Cross, H. R., Stiffler, D. M., Wise, J. W., Griffin, D. B., and Smith, G. C. (1987) National consumer retail beef study : palatability evaluations of beef loin steak that differed in marbling. J. Food Sci. 52, 517-525 crossref(new window)

Seong, K. S., Rho, J. H., Han, C. K., Kim, Y. B., Lee, B. H., Jeong, J. H., and Maeng, W. J. (1997) Effect of addition of actived carbon absorbing pyroligneous acid to layer feed on the physicochemical properties of egg yolk. Korean J. Food Sci. Ani. Resour.17, 162-170

谷田貝光克. (1998)木酢液の特性とその利用. Reasearch of natural Resources. 1, 71-77