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Effects of Dietary Pegmatite, Precious Stone and Grape Pomace Extracts on the Meat Quality of Pigs
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 Title & Authors
Effects of Dietary Pegmatite, Precious Stone and Grape Pomace Extracts on the Meat Quality of Pigs
Kim, Dong-Yeop; Han, Gi-Dong;
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 Abstract
A 90-d trial was conducted to determine the influence of additives such as pegmatite (Peg), precious stone (PS), grape pomace extracts (GPEx) and complexes of these additives (Peg + GPEx and PS + GPEx) via evaluation of meat quality including sensory properties in 90 d old finishing pigs. There were no significant differences in the approximate composition and physiochemical characteristics, including meat color, among the treated groups. However, the Peg treated group was found to have a higher water holding capacity than the other groups. The shear-force was evaluated as an indicator of hardness and found to be lower in the Peg and GPEx treated groups, and this tendency was greater when the complex of Peg and GPEx was supplied. No significant differences were observed among groups following analysis of the free amino acid composition and fatty acid (FA) composition. Sensory evaluation of the boiled loins showed significantly (p<0.05) better results from pigs fed diets containing Peg and GPEx complex. These results suggest that Peg may improve the water holding capacity and tenderness. In addition, supplementation with a complex of Peg and GPEx may improve tenderness.
 Keywords
pegmatite;precious stone;grape pomace extracts;meat quality;
 Language
Korean
 Cited by
1.
추출 방법에 따른 포도 추출액의 품질 특성과 항산화 활성,김미향;곽현지;유병혁;김덕진;윤선주;

한국식품저장유통학회지, 2013. vol.20. 6, pp.784-790 crossref(new window)
2.
제올라이트 급여가 돈육 목살의 조리 전후 품질에 미치는 영향,김정빈;양철주;최옥자;정희남;심기훈;

한국식품조리과학회지, 2014. vol.30. 2, pp.193-199 crossref(new window)
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Effect of Dietary Supplementation of Zeolite on the Quality of Pork Shoulder Before and After Cooking, Korean journal of food and cookery science, 2014, 30, 2, 193  crossref(new windwow)
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