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The Effect of Dietary Fermented Soybean on the Growth Performance and Meat Quality of Pigs
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 Title & Authors
The Effect of Dietary Fermented Soybean on the Growth Performance and Meat Quality of Pigs
Park, Jung-Min; Shin, Jin-Ho; Bak, Da-Jeong; Lee, Dan-Won; Jeon, Woo-Min; Song, Jea-Chul; SunWoo, Sun-Young; Lyoo, Young-Soo; Kim, Jin-Man;
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This study investigated the effects of fermented soybean (FS) on growth and meat quality in pigs. A total thirty-six pigs were divided into 2 groups (2 treatment18 pigs each) and fed the experimental diets for 4 wk as follows: control (FS free); and T1 (FS 1%). The pigs in T1 had a higher feed efficiency compared with pigs fed control diets. pH was also significantly higher in the T1 group (p<0.05). Water-holding capacity measured in T1 was slightly higher than that of the control. Cooking loss in T1 was significantly lower than controls (p<0.05). CIE and CIE value were significantly higher in the control (p<0.05), but CIE value of T1 was higher than control (p<0.05). The drip loss of T1 were significantly lower than controls (p<0.05). Sensory characteristics of the treatment group showed higher than controls (p<0.05). These results showed that FS could be served as a favorable feed additive and feedstuff for enhancing pork quality.
soybean;fermentation;pork quality;isoflavone;
 Cited by
발효 옻 추출물의 생리활성 및 단회 경구 투여 독성시험,최명진;이승진;장승희;;홍주헌;정희경;박승춘;

대한수의학회지, 2010. vol.50. 3, pp.187-195
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