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Effects of Mugwort Powder Supplementation on Carcass and Meat Characteristics in the Finishing Period of Gilts
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 Title & Authors
Effects of Mugwort Powder Supplementation on Carcass and Meat Characteristics in the Finishing Period of Gilts
Kim, Il-Suk; Jin, Sang-Keun; Kang, Suk-Nam;
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 Abstract
This study was conducted to determine the effect of mugwort powder on meat composition and sensory characteristics in finishing gilts . Twenty pigs (75kg) were randomly allotted to four treatments. Mugwort powder was added to final concentrations of 0(C), 0.5(T1), 1.0(T2), and 1.5%(T3) in the basal diet. Pigs were fed with the specified diet for 50 days. Carcass characteristics and cooking loss were not significantly affected by mugwort powder supplementation. The WHC and cooking loss of T2 and T3 were not significantly different than the control. However, the pH values for meat from gilts fed the T1 and T3 diets were significantly lower than the control (p<0.05). Shear force values of fresh meat were highest with the T3 diet (p<0.05), while the shear force values of cooked meat were significantly lower than the control with the T2 and T3 diets. Texture values of hardness, brittleness, gumminess, chewiness, and adhesiveness were significantly higher with the T3 diet (p<0.05), however values for cohesiveness and springiness were not significantly affected by mugwort powder supplementation. These results indicate that the feeding of mugwort powder improves the shear force of cooked meat from gilts fed the T3 diet, however the carcass, WHC and cooking loss characteristics in gilts are not affected by mugwort powder supplementation.
 Keywords
mugwort powder;water holding capacity;shear force;texture profile;meat quality;
 Language
Korean
 Cited by
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배합사료의 다양한 첨가제가 넙치(Paralichthys olivaceus) 치어의 성장, 혈액 성상, 지방산 조성, 유전자 발현 및 조직 성상에 미치는 영향,김경덕;서주영;홍수희;김정호;변희국;김강웅;손맹현;이상민;

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